Kvalitets endringer i lam/sau og storfekjøtt med vekt på kjøttfarge og smak

The term known as meat quality is related to complex biochemical processes and changes that occur in the animal tissue before and after slaughtering. From an analytical point of view, the more factors describing meat quality that have been measured, the more compounds researchers would have liked to assess. The colour of fresh meat is one of the more important quality characteristics, appreciated at first glance, noted, and accepted or refused by consumers. The colour of the meat and meat products is also a result of complex physical, chemical, and biological post mortem (pm) processes. Thus, the errors in the production process can firstly be observed as a less optimal and characteristic colour of the product, thereafter followed by undesirable odour and flavour.Begrepet kjøttkvalitet er forbundet med komplekse biokjemiske prosesser og endringer som finner sted i dyremuskler før og etter slakting. Fra et analytisk synspunkt er det slik at, jo flere faktorer som beskriver kjøttkvalitet blir målt, dess mer komplett blir kvaliteten blir presentert. Fersk kjøttfarge er en av de viktigste kvalitetsegenskapene, verdsatt ved første blikk, notert, akseptert eller avist av forbrukerne. Fargen til kjøtt og kjøttprodukter er også et resultat av komplekse fysiske, kjemiske og biologiske post mortem (pm) prosesser. En feil i løpet av produksjonsprosessen kan resultere i mangel på optimal og karakteristisk produktfarge, etterfulgt av uønsket lukt og smak.acceptedVersio

Quality changes in lamb/sheep and beef meat with emphasis on its colour and flavour

The term known as meat quality is related to complex biochemical processes and changes that occur in the animal tissue before and after slaughtering. From an analytical point of view, the more factors describing meat quality that have been measured, the more compounds researchers would have liked to assess. The colour of fresh meat is one of the more important quality characteristics, appreciated at first glance, noted, and accepted or refused by consumers. The colour of the meat and meat products is also a result of complex physical, chemical, and biological post mortem (pm) processes. Thus, the errors in the production process can firstly be observed as a less optimal and characteristic colour of the product, thereafter followed by undesirable odour and flavour

The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat

acceptedVersionpublishedVersio

Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health

Yeast produced from lignocellulosic biomass has the potential to serve as a high-quality protein source with health benefits, especially during critical stages of the Atlantic salmon life cycle, such as during seawater transfer (SWT). In this study, we evaluated the effect of adding 25% Candida utilis yeast to salmon feed on growth performance and overall health by using morphometry, immunohistochemistry, cytokine enzyme-linked immunosorbent assays (ELISA) and gene expression analysis during and after SWT. There were four dietary treatments: 1) control diet in freshwater (FW) and seawater (SW) (Control); 2) control diet in FW and a yeast-based diet in SW (Control/Yeast); 3) yeast-based diet in FW and SW (Yeast); 4) yeast-based diet in FW and a control diet in SW (Yeast/Control). Our results showed that fish fed the yeast diet throughout the FW and SW period achieved higher feed intake and higher growth rate than fish fed the control diet. Morphometric and immunochemical analyses of the distal intestine (DI) revealed decreased length and number of CD3 labeled cells in the simple folds of fish fed control diet, while no changes were observed in fish fed the yeast diet. Furthermore, yeast significantly decreased the secretion of IFNγ, TNFα, IL-1β, IL-8, and modulated the gene expression of aquaporin 8 (aqp8ab), superoxide dismutase (sod1) and major histocompatibility complex 1 (mhc1) in DI, suggesting reduced inflammatory processes in yeast fed fish. These findings indicate that Candida utilis yeast is a promising alternative protein source with functional properties in diets for smolting Atlantic salmon before and after SWT.publishedVersio

The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat

The aim of this study was to use a flavoromics approach to identify key compounds responsible for sensory flavor of lamb and sheep meat. The investigation was confined to volatile compounds from adipose tissue and metabolites in lean meat using headspace-gas chromatography/mass spectrometry (HS-GC/MS) and solvent extraction-GC/MS, respectively. Partial least square regression analysis supported with variable selection were used to correlate identified compounds to sensory attributes. Several metabolites involved in energy production via Krebs cycle and Embden-Meyerhof-Parnas pathway contributed to gamy and grass flavor. Gamy flavor was strongly and positively correlated with aspartic acid, cyclo-leucine, gluconic, citric and pyruvic acid. Gluconic and pyruvic acid together with formic acid, β-caryophyllene, 3-methylphenol, 2-ethylfuran showed strong positive correlation with grass flavor. Sugars (glucose, mannose-6-phosphate and myo-inositol) were negatively correlated with gamy and grass flavor, suggesting a role in suppression of off-flavors in lamb and sheep meat. Bitter flavor was strongly correlated with hypotaurine and (E)-2-pentenal. Metallic flavor and bitterness were influenced by almost the same compounds. Acidic flavor was not explained by any compound identified, while rancidity was not detected by panelists. Finally, the flavor components describing grass and bitter flavor could be used to discriminate animals from different production systems

The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat

The aim of this study was to use a flavoromics approach to identify key compounds responsible for sensory flavor of lamb and sheep meat. The investigation was confined to volatile compounds from adipose tissue and metabolites in lean meat using headspace-gas chromatography/mass spectrometry (HS-GC/MS) and solvent extraction-GC/MS, respectively. Partial least square regression analysis supported with variable selection were used to correlate identified compounds to sensory attributes. Several metabolites involved in energy production via Krebs cycle and Embden-Meyerhof-Parnas pathway contributed to gamy and grass flavor. Gamy flavor was strongly and positively correlated with aspartic acid, cyclo-leucine, gluconic, citric and pyruvic acid. Gluconic and pyruvic acid together with formic acid, β-caryophyllene, 3-methylphenol, 2-ethylfuran showed strong positive correlation with grass flavor. Sugars (glucose, mannose-6-phosphate and myo-inositol) were negatively correlated with gamy and grass flavor, suggesting a role in suppression of off-flavors in lamb and sheep meat. Bitter flavor was strongly correlated with hypotaurine and (E)-2-pentenal. Metallic flavor and bitterness were influenced by almost the same compounds. Acidic flavor was not explained by any compound identified, while rancidity was not detected by panelists. Finally, the flavor components describing grass and bitter flavor could be used to discriminate animals from different production systems

Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health

Yeast produced from lignocellulosic biomass has the potential to serve as a high-quality protein source with health benefits, especially during critical stages of the Atlantic salmon life cycle, such as during seawater transfer (SWT). In this study, we evaluated the effect of adding 25% Candida utilis yeast to salmon feed on growth performance and overall health by using morphometry, immunohistochemistry, cytokine enzyme-linked immunosorbent assays (ELISA) and gene expression analysis during and after SWT. There were four dietary treatments: 1) control diet in freshwater (FW) and seawater (SW) (Control); 2) control diet in FW and a yeast-based diet in SW (Control/Yeast); 3) yeast-based diet in FW and SW (Yeast); 4) yeast-based diet in FW and a control diet in SW (Yeast/Control). Our results showed that fish fed the yeast diet throughout the FW and SW period achieved higher feed intake and higher growth rate than fish fed the control diet. Morphometric and immunochemical analyses of the distal intestine (DI) revealed decreased length and number of CD3 labeled cells in the simple folds of fish fed control diet, while no changes were observed in fish fed the yeast diet. Furthermore, yeast significantly decreased the secretion of IFNγ, TNFα, IL-1β, IL-8, and modulated the gene expression of aquaporin 8 (aqp8ab), superoxide dismutase (sod1) and major histocompatibility complex 1 (mhc1) in DI, suggesting reduced inflammatory processes in yeast fed fish. These findings indicate that Candida utilis yeast is a promising alternative protein source with functional properties in diets for smolting Atlantic salmon before and after SWT