Search Results (1,016)

Beef flavor is a trait difficult to evaluate since different senses (taste, touch, and smell) are involved in its perception. In the last 20 years, 102 Quantitative Trait Loci (QTLs), associated with the variability of different beef flavor notes, have been reported. These QTLs are spread on all chromosomes, including BTA X. In these QTL regions, 2509 genes are located and, among them, 594 are involved in the metabolic processes of lipids, proteins, and carbohydrates, the main meat components for the production of volatile substances responsible for flavor. Only 19 of these genes (ACSM2B, ACSM3, ACSM4, ACSM5, CHID1, DHCR7, EDEM3, GDE1, HEXB, IGF2, INS, NDUFAB1, PIGC, PNPLA2, PRDX6, SCNN1B, SIAE, SMG1, and UMOD) are also present in the QTL regions affecting pork flavor. The applied approach allowed us to strongly restrict the number of candidate genes to affect the variability of both beef and pork flavor. Full article

Background/Objectives: Intramuscular fat deposition is a key determinant of beef quality in Japanese Black cattle, and the fat area ratio of the rib eye (FAR) is highly correlated with Beef Marbling Standard scores. Methods: To identify genetic variants underlying variation in the FAR, we conducted a genome-wide association study (GWAS) followed by whole-genome sequence–based fine mapping in a Hyogo Japanese Black population (n = 432). Animals were genotyped using the Illumina BovineSNP50v3 BeadChip, and association analysis was performed using residuals derived from a linear mixed model accounting for fixed and random effects. Results: A significant association signal was detected on BTA17 (λ = 1.09), with the top single nucleotide polymorphism (SNP) located at 17:72,329,662 (p = 3.60 × 10⁻⁶). To refine the candidate region, we analyzed whole-genome resequencing data from 42 Hyogo Japanese Black cattle and identified a distinct linkage disequilibrium (LD) block spanning 71–74 Mbp on BTA17. Among 4292 variants within genes showing LD (r² ≥ 0.1) with the top SNP, 96 variants with strong LD and predicted functional effects were selected for validation. Genotyping in the Hyogo population revealed that a missense variant in gamma-glutamyltransferase 1 (GGT1) (c.589G>A, p.Asp197Asn) showed the strongest association with FAR (p = 3.89 × 10⁻⁶). A 5′UTR variant in GGT1 (c. −256G>T) and a missense variant in solute carrier family 5 member 1 (SLC5A1) (c.32C>T, p.Thr11Met) also exhibited significant associations and strong LD with the top SNP (r² > 0.7). GGT1 is involved in glutathione metabolism, whereas SLC5A1 encodes a sodium–glucose cotransporter implicated in nutrient sensing and metabolic regulation. Conclusions: Although functional validation is required, these variants represent strong positional and biological candidates underlying the BTA17 quantitative trait loci (QTL). The identified polymorphisms may provide useful molecular markers for optimizing genetic improvement of marbling-related traits within the Hyogo Japanese Black population. Full article

Cecina de León is a traditional Spanish dry-cured beef product whose surface, as in other similar meat products, becomes heavily colonised by fungi during ripening, raising concerns related to possible mycotoxin contamination. This study aimed to characterise the mycobiota associated with cecina and its production environment, with particular emphasis on mycotoxigenic Penicillium species. Seventy-eight cecina samples and 26 air samples were collected from meat-processing plants and local markets in the province of León (Spain) and analysed for fungal counts, water activity and pH. A total of 101 mould isolates and 16 yeasts were recovered, with Penicillium accounting for 88% of all moulds. Sixteen Penicillium species were identified using a polyphasic approach integrating macro- and micromorphological analysis, extrolite production, molecular markers (BenA, CaM and ITS), and MALDI-TOF MS. Mycotoxin screening by HPTLC and HPLC-PDA targeted cyclopiazonic acid, ochratoxin A, patulin, citrinin, griseofulvin and mycophenolic acid, revealing that 51% of the Penicillium isolates were mycotoxin producers, mainly P. commune. The proposed polyphasic strategy, including MALDI-TOF MS as a rapid complementary tool, offers a practical framework for the surveillance of fungal communities and mycotoxin risk in meat-processing environments. Full article

The quality of beef fat depends on both intramuscular fat (IMF) content and fatty acid (FA) composition, which can be modulated by finishing diets. This study evaluated the effects of silage type and feeding intensity on IMF deposition, FA profile, desaturase indices, and lipid quality indices in finishing Holstein–Friesian bulls. Thirty-two bulls were assigned to a 2 × 2 factorial design (n = 8/group) and fed total mixed rations for 120 days based on grass silage or maize silage, under intensive (≈50:50 forage:concentrate, DM basis) or semi-intensive feeding (≈70:30). FA composition of longissimus lumborum lipids was determined by GC-FID, and lipid quality indices were calculated, including the atherogenic index (AI), thrombogenic index (TI), and the hypocholesterolemic/hypercholesterolemic ratio (h/H). Feeding intensity increased IMF content (p = 0.001) and the absolute amounts of major FA classes (g/100 g meat). Silage type primarily affected FA composition by increasing n-3 PUFA and lowering the n-6/n-3 ratio in grass silage diets (p = 0.042). Several FAs showed silage type × feeding intensity interactions (p < 0.05), indicating that the response to dietary energy supply depended on the forage base. Overall, feeding intensity mainly regulated lipid deposition, whereas silage type modulated the nutritional profile of intramuscular fat. Full article

This study evaluated the technological and sensory effects of incorporating oyster mushroom (Pleurotus ostreatus) powder and sylvinite as strategies to reduce salt content in beef patties while maintaining product quality. A 4 × 4 full factorial design was implemented to develop sixteen distinct formulations, evaluating the interaction between four levels of mushroom powder (0, 3, 5, and 10% w/w) as a partial meat replacer and four levels of sylvinite (0, 0.5, 1, and 2% w/w) as a NaCl substitute. To establish a baseline for comparison, control samples were prepared without sylvinite, with a fixed concentration of 1% NaCl. Patties were produced with low-fat content (6%), formed into 100 g portions, and evaluated in raw and cooked states. Physicochemical analyses included color (CIE L*, a*, b*), cooking yield, shrinkage, and texture profile analysis, while sensory quality was assessed by an expert panel and complemented with consumer discriminative tests, specifically a triangle test. Multivariate analysis revealed that mushroom powder significantly influenced color parameters, increasing redness and yellowness, whereas sylvinite tended to reduce color intensity; however, their interaction mitigated these effects at intermediate inclusion levels. Mushroom incorporation improved cooking yield and reduced hardness, particularly at 3–5% inclusion, enhancing elasticity and cohesiveness. Sensory results indicated that formulations containing 3–5% mushroom powder and up to 2% sylvinite achieved high overall acceptability. Consumer tests confirmed that these formulations effectively modulated saltiness and texture perception. Overall, the combined use of oyster mushroom powder and sylvinite represents a viable approach for developing reduced-sodium beef patties with acceptable technological and sensory properties. Full article

This study systematically investigated the effects of freeze-drying on chicken, pork, and beef by examining pH, moisture content, rehydration capacity, water distribution, color, and texture profile at 2, 4, 6, 8, and 11 h. The pH values of all meats remained relatively stable within 5.6–6.2 throughout the drying process. Moisture content followed a “rapid dehydration-slower drying-stabilization” pattern, with pork retaining higher moisture during the mid-drying phase, while chicken and beef lost water more rapidly. The rehydration capacity increased with prolonged drying, with chicken showing the highest rehydration efficiency. Color changes were species-dependent. Specifically, chicken initially brightened before slight darkening, beef lost lightness with a temporary increase in redness, and pork gradually yellowed. Texture profiles also varied, with chicken maintaining relative stability throughout the drying process, beef showing temporary mid-drying hardness, and pork experiencing rapid declines in springiness and cohesiveness alongside fluctuating hardness. These findings provide valuable insights for optimizing freeze-drying protocols to preserve quality, functional performance, and sensory characteristics across different meat types. Full article

Regenerative agriculture approaches in livestock production may help produce animal protein that aligns with increasingly demanding sustainability criteria. This study compared commercially sourced beef from regenerative farming systems (RFS; n = 10; Longissimus lumborum, n = 5; Splenius capitis, n = 5) and intensive systems (IS; n = 6; Longissimus lumborum, n = 3; Splenius capitis, n = 3), evaluating the effects of production system (PS), muscle type (MT), and their interaction (MT × PS) on nutritional traits. IS chuck had higher polyunsaturated fatty acids (PUFA) and n-6 PUFA family (n-6 PUFA) contents (p < 0.05; 10.24 and 9.15 g fatty acids (FA)/100 g total FA, respectively), driven by C18:2 cis-9, trans-11, C20:4 n-6, and C18:2 n-6 contents. Consequently, IS chuck had a higher polyunsaturated FA and saturated FA ratio (P/S), peroxidability index (PI), n-6 PUFA family and n-3 PUFA family ratio (n-6/n-3), and hypocholesterolemic/hypercholesterolemic ratio (h/H) values (p < 0.05; 0.13, 23.87, 9.33 and 0.32, respectively). By comparison, RFS chuck had the highest n-3 PUFA content (p < 0.05; 1.28 g FA/100 g total FA), primarily due to its higher C18:3 n-3 content, resulting in a lower n-6/n-3 ratio (3.95). RFS meat showed higher vitamin E and α-tocopherol (0.58 and 0.56 mg/100 g of meat, respectively), exceeding the ≥0.30 mg/100 g threshold proposed to limit lipid oxidation, unlike IS meat. Full article

This preliminary study investigated the effects of ante-mortem Vitamin D₃ (VD₃) supplementation on blood parameters and meat quality in Yanbian yellow bulls. Twenty healthy Yanbian yellow bulls (intact male Yanbian yellow bulls, 30 ± 1 months of age; initial body weight 534 ± 15 kg) were allocated into five groups: a control (basal diet) and four treatment groups with varying VD₃ regimens (3 × 10⁶ or 6 × 10⁶ IU/d for 7 days, with or without a 7-day withdrawal). Results demonstrated that, compared to the control group, VD₃ supplementation elevated serum calcium (p < 0.01) and phosphorus levels (p < 0.05) while enhancing antioxidant capacity (p < 0.05) and immunoglobulin production (p < 0.01). Muscle calcium deposition increased (p < 0.01), accompanied by higher meat lightness (CIE L*) values (p < 0.01) and reduced drip loss rate (p < 0.01). Shear force decreased across cuts (p < 0.01), which was linked to calpain-mediated protein degradation and sarcomere elongation (p < 0.01). Under the conditions of this study, the protocol involving 3.0 × 10⁶ IU/d VD₃ supplementation for 7 days followed by a 7-day withdrawal yielded the most favorable outcomes. These findings suggest a potential strategy to improve beef quality by regulating calcium homeostasis and enhancing muscle proteolysis, warranting further validation in larger populations. Full article

Slaughter performance is a critical economic trait that varies across breeds, yet the rumen metabolic mechanisms driving these phenotypic differences remain unclear. The study involved 30 healthy 12-month-old beef cattle, with 10 animals from each of the three breeds: Chinese Simmental (ST), Taihang Yun (TY), and Charolais (CL). The cattle were randomly assigned into three groups using a completely randomized design, and the average initial body weight was 549.78 ± 59.45 kg. A 130-day feeding trial (10-day pre-feeding period, 120-day main trial period) was conducted. By comparing the slaughter performance, relative organ weight, and rumen fluid metabolomic profiles, the study investigated breed-specific differences in meat quality and potential underlying metabolic patterns. The results showed that CL exhibited a superior carcass yield, with a significantly higher dressing percentage (62.38%, p = 0.013) and net meat percentage (56.54%, p = 0.028) than ST and TY, and a significantly lower backfat thickness (p = 0.006); ST had the highest proportion of premium cuts, relative to carcass weight (72.97%, p = 0.014), with prominent economic value, while TY had significantly higher weights of visceral organs, such as liver, kidney, small intestine and omasum, than CL (p < 0.05). Metabolomic analysis revealed that CL and ST had elevated levels of purine metabolism, nucleotide synthesis and cofactor biosynthesis compared to TY. In conclusion, CL and ST possess advantages in carcass yield supported by upregulated anabolic metabolism in the rumen, whereas TY prioritizes visceral organ development. These findings provide valuable insights into the physiological and metabolic divergences regulating the slaughter performance and regional adaptability across cattle breeds. Full article

This study evaluated the feasibility of incorporating a protein–oil emulsion based on beef tripe, meat trimmings, and vegetable oil into semi-smoked sausages produced from maral (red deer) meat, with maral fat used as the sole animal fat source. Four sausage variants were formulated and produced to evaluate the effects of different protein–oil emulsion inclusion levels (0, 10, 15, and 20%) on nutritional, textural, and sensory characteristics. Replacement of part of the maral fat with the protein–oil emulsion resulted in a reduction in total fat content (11.6–14.7%) while protein levels remained stable (20.6–21.4%). Fatty acid analysis demonstrated a significant decrease in saturated fatty acids (from 54.64% in the control to 35.45% in the highest emulsion variant) accompanied by a marked increase in polyunsaturated fatty acids (from 22.20% to 37.57%), primarily due to higher linoleic acid content. Texture profile analysis showed a progressive reduction in hardness, gumminess, and chewiness with increasing emulsion inclusion (p < 0.05), whereas springiness and cohesiveness were not significantly affected (p > 0.05), indicating the preservation of elastic and cohesive properties. Sensory evaluation confirmed that sausages containing moderate levels of the protein–oil emulsion maintained favorable appearance, flavor, and juiciness, with no adverse effects on overall acceptability. These results indicate that combining maral fat with a protein–oil emulsion is an effective strategy for producing nutritionally improved red deer meat sausages with balanced lipid composition and consumer-acceptable texture and sensory quality. Full article

Intramuscular fat (IMF) significantly influences meat quality, particularly flavor. The gastrointestinal microbiota can regulate lipid metabolism. The relationship between intramuscular fat metabolism, rumen microbiota, and beef quality remains unclear. This study enrolled 22 30-month-old Xinjiang Brown Beef cattle, which were randomly allocated to two groups: an intact bull group (n = 15) and a castrated bull group (n = 7). All experimental animals were housed and maintained under consistent feeding and management conditions throughout the entire experimental period. By combining in vivo ultrasonography, slaughter trials, rumen microbiome diversity analysis, and metabolomics techniques, and after adjusting for covariates including intramuscular fat (IMF) content, body weight, and backfat thickness, the present study demonstrated that castration regulates muscle lipid metabolism by reshaping the composition of the rumen microbial community, thereby exerting a cascading effect on key beef quality traits. (1) Production and meat quality: Live weight, carcass weight, eye muscle area, backfat thickness, and intramuscular fat (IMF) content were significantly higher in the YN group than in the GN group (p < 0.01). Conversely, dressing percentage, shear force value, and muscle protein content were significantly lower in the YN group than in the GN group (p < 0.01 or p < 0.05). (2) Rumen microbiota–metabolite correlation: Significant differences existed in microbial composition and community structure between groups (with significant differences in both α and β diversity). Core microbes regulated by castration exhibited distinct co-variation patterns with metabolites: genera such as Anaeroplasma showed significant positive correlations with hydroxy fatty acids, while Sharpea and others showed significant negative correlations with saturated fatty acids. (3) Microbial–metabolite axis and host phenotype correlation: Axes composed of Eubacterium uniforme and others showed significant positive correlations with IMF, while Docosapentaenoic acid (22n-3) exhibited significant negative correlations with IMF. Anaeroplasma and others showed significant positive correlations with oleic acid and others, as well as BFT, while saturated fatty acids showed significant negative correlations with BFT. (4) Covariate validation: After adjusting for covariates including body weight, backfat thickness, and IMF, castration was confirmed to significantly regulate the abundance/content of core genera such as Anaeroplasma, Eubacterium uniforme, as well as key metabolites such as hydroxy fatty acids and docosapentaenoic acid (22n-3) (p < 0.05 after adjustment), making it a core driver regulating rumen microbial composition and muscle lipid metabolism. After adjustment, the regulatory effects of IMF, body weight, and backfat thickness on the aforementioned microorganisms and metabolites were no longer significant (adjusted p > 0.05). Intramuscular fat (IMF), body weight, and backfat thickness are not independent drivers but rather indirect effects resulting from castration-induced physiological state remodeling. This study did not include feeding rate measurements, which represents a limitation. Future research should incorporate this data to further validate the conclusions. This study elucidates the interactive mechanisms between rumen microbiota and their metabolites, identifies the key pathways governing intramuscular fat (IMF) deposition, pinpoints potential regulatory targets for beef quality optimization, and clarifies the intermediate regulatory mechanisms underlying the modulation of meat quality traits by castration. Full article

Patagonia in the far south of Chile is used as a breeding ground for cattle, which are then transported north for their final stages of growth before being killed for meat. The objective of this study was to compare mortality in beef cattle exposed to two different types of long-distance transport: by ship, using a roll-on/roll-off system, or by truck. Data from a major transport company were used to compare the mortality risks for calves and older cattle when conveyed by sea or road from southern to central Chile journeys of four and two days, respectively. Mortality was higher for both calves and older cattle traveling by sea than those traveling by road, but when the data was corrected for journey duration, mortality/day was greater for those traveling by road. Mortality was increased at high stocking densities and, for older cattle, winter was a high-risk season, compared with summer. Mortality was also higher for calves than older cattle. The results identify the greatest risks of mortality over the two routes to facilitate reform of the transport processes so that cattle welfare is improved. Full article

This study involved 45 finishing Limousin young bulls (initial BW 350 ± 15 kg; aged 250 ± 20 days) reared under commercial conditions and randomly assigned for 250 days to three dietary treatments: a control diet without olive cake (CTR), and diets including partially destoned dried olive cake at 10% (OC10) or 15% (OC15) of dry matter. The effects of the dietary inclusion of partially destoned dried olive cake (DOC) on the physicochemical properties, intramuscular fatty acid composition, nutritional lipid indices, and antioxidant profile of the Longissimus dorsi muscle were evaluated. Meat pH was measured at 45 min, 24 h, and 7 days of aging. Instrumental color, proximate composition, fatty acid profile, lipid nutritional indices, total phenolic content (TPC), individual polyphenols, and antioxidant capacity were determined. Data were analyzed by ANOVA using PROC GLIMMIX in SAS, with orthogonal contrasts to evaluate linear and quadratic responses to olive cake inclusion. Treatments did not affect post mortem pH, and color differences observed at 24 h were not present after 7 days of aging. Crude protein content was lower in OC-fed groups, while total lipid content tended to increase; sodium chloride concentration was higher in OC15 meat. Olive cake supplementation reduced hypercholesterolemic saturated fatty acids and increased stearic, oleic, and polyunsaturated fatty acids, including α-linolenic acid, EPA, and DPA, improving PUFA/SFA and UFA/SFA ratios and reducing atherogenic and thrombogenic indices. Despite a higher peroxidability index, OC groups showed greater muscle TPC and antioxidant capacity, the presence of detectable hydroxytyrosol and tyrosol suggests a possible contribution of dietary olive phenolics or their metabolites, although the exact mechanisms underlying their appearance in muscle tissue remain to be fully elucidated. Overall, partially destoned DOC can be included up to 15% of the finishing diet to improve beef nutritional and functional quality within sustainable circular systems. Full article

This study aimed to identify changes in beef trade between the European Union and South American countries and to assess the potential economic impact of implementing the EU–Mercosur agreement on the beef market. The research problem asked: How might trade liberalisation under the EU–Mercosur agreement affect the volume, structure, and competitiveness of the beef market between the EU and Mercosur countries? The research used data on beef production, import, export, and consumption in the European Union and South America. The detailed analysis covered the years 2010–2024. In addition, based on USDA data, a forecast of beef production in the EU and Mercosur countries up to 2030 was prepared. The analyses employed descriptive and indicator methods, Spearman’s rank correlation analysis, and the ARDL (Autoregressive Distributed Lags) model. The results indicate that beef production is increasing in the Mercosur countries and declining in the European Union. The ARDL models showed that beef trade depends on previous production and demand, and imports to the EU respond to changes in these areas with a delay. Increasing the tariff quota for beef imports from the Mercosur countries to the EU at a reduced customs rate may increase the share of this meat in the EU market. Preferential trade conditions raise concerns among EU producers, who must comply with stricter environmental standards and higher production costs, while less restrictive practices are applied in Mercosur countries. As a result, European agriculture, especially in Poland, may become less competitive, which calls for support mechanisms and further negotiations on sustainable production. Full article

Sarcocystis species are apicomplexan protozoa infecting a wide range of domestic and wild animals, including cattle, in which several species are of zoonotic relevance. This study reports, for the first time, the detection and molecular identification of pathogenic and zoonotic Sarcocystis hominis in slaughtered cattle from Central Chile. A total of 200 muscle samples (100 = myocardium, 100 = diaphragm) were examined by macroscopic inspection and tissue homogenization. Selected samples were additionally analyzed by histology, scanning electron microscopy (SEM), transmission electron microscopy (TEM) and multiplex real-time PCR targeting the 18S rDNA. No macroscopic sarcocysts were observed, nonetheless microscopic sarcocysts were detected in 56% of assessed samples, with higher infection rates in the heart (91%) than in the diaphragm (21%). SEM and TEM analyses revealed thin-walled sarcocysts with finger-like protrusions in the diaphragm, as well as flattened hair-like projections in the myocardium. Molecular analysis identified Sarcocystis cruzi in all positive samples and detected additional DNA of Sarcocystis bovifelis/Sarcocystis rommeli and for the first time the zoonotic species S. hominis. These findings confirm the coexistence of canine-, feline-, and human-transmitted Sarcocystis species in Chilean cattle and highlight potential public health implications associated with consumption of raw or undercooked S. hominis-carrying beef meat. This constitutes the first molecular evidence of S. hominis in Chile, emphasizing the need for further surveillance and control measures in the meat production chain. These novel data on human S. hominis infections in Chile confirm the importance of initiating investigations on human sarcocystosis as this enteric parasitic disease is still sparsely considered by local public health authorities. Full article