Scientific Findings on the Quality of River Buffalo Meat and Prospects for Future Studies

The objectives of this review are to detect scientific findings and areas of opportunity in the study of river buffalo meat from primary production through commercialization and to establish future areas of research linked to each step of the meat supply chain to strengthen and improve the production and quality of buffalo meat in the future. Recent studies show that buffalo meat is healthy and that the prevalence of cardiovascular and cerebrovascular diseases is not related to intramuscular fat consumption. The current grand demand for food constitutes an ongoing challenge for agricultural production. Of course, this demand includes meat, but the animal species traditionally destined for human consumption are no longer capable of satisfying requirements. This review detected gaps in studies of the alimentary systems of this species (including its digestive tract) and a paucity of analyses designed to determine the optimum slaughtering age. Identifying –and correcting– practices that foster contamination, reduce the shelf life of buffalo meat, and suggest appropriate conservation and packaging methods during commercialization are two additional pending concerns. This study concludes that marketing buffalo meat represents a great challenge for producers and researchers, one that requires a multi- and interdisciplinary approach that examines in detail every step of the productive chain

Presence of pesticides in edible insects: Risk to human health. The case of Mexico

Objective: To perform a literature review of the presence of pesticides in edible insects, main pesticides used in Mexico and to discuss the potential risk of contaminated edible insects for human consumption. Design/methodology/approach: Concise analysis of the main research topics related with the impact of pesticides on insects, through a wide review of specialized journals on insects’ field. Results: The majority of edible insects are considered as a common plague in some crop varieties, causing a decrease in their production yield. As a result, farmers use mainly chemical insecticides to control this plague. Besides, farmers use also chemical herbicides and fungicides to control weeds and fungi. However, those pesticides have a negative impact on edible insects because they can be contaminated. These contaminated edible insects can be collected from different crop varieties for their use as food.   Limitations on study/implications: To conduct further research to identify and determine the pesticide levels in edible insects consumed in Mexico. Findings/conclusions: Edible insects may represent a potential risk to human health, especially when insects are wild harvested because can be contaminated with pesticides, particularly insecticides, herbicides, and fungicides

Chemical composition of twelve accessions of Moringa oleifera Lam. grown in Mexico.

Objective: The objective was to evaluate the growth and proximal analysis of twelve accessions of Moringa oleifera Lam. grown in Mexico. Design/ Methodology/ Approach: The seeds were collected in Veracruz, Oaxaca, Guerrero, Chiapas, and Yucatan. The seeds were sown in a nursery and transplanted in the field in a completely randomized block experimental design. Height, basal diameter, and the number of branches were recorded, and leaves were collected for proximal analysis determination. Results: Significant statistical differences (P< 0.05) were identified among the accessions based on tree height, basal diameter, number of branches, moisture content, ash, protein, and fat contents.   Study limitations/implications: Accessions with high growth rates and nutritional characteristics can be selected to establish low-cost food banks. Result / Finding / Conclusion: The accessions from Chiapas (C1 and C2) were superior to the others in tree height, basal diameter and number of branches, protein, and fat contents. &nbsp

River Buffalo Meat Production and Quality: Sustainability, Productivity, Nutritional and Sensory Properties

One of the most important challenges facing today’s society is feeding a growing world population. This review aims to examine the available information to assess the potential of river buffalo as a meat producer with a focus on the sustainability of the supply chain and on meat quality in terms of nutritional and sensory properties. Traditionally, buffalo meat came from old, culled animals in rural agricultural regions where animals were slaughtered at the end of their productive life as dairy or draught animals. Therefore, the meat had low quality. However, when younger animals are used, buffalo meat is generally well appreciated by consumers. Buffaloes can adapt to different production systems and convert poor-quality high fiber feedstuffs into high-quality products, including meat, with a lower degree of competition with human nutrition. In addition, although requiring more land, extensive production systems may have lower environmental impacts due to the low inputs used in the productive process and show higher levels of animal welfare. Although weight gains and dressing percentages are generally lower than in cattle, the meat is characterized by better nutritional properties (low fat and cholesterol contents, high-quality protein, and unsaturated fatty acids). In addition, the use of appropriate production systems might improve its sensory properties. Therefore, buffalo meat may be considered a good option to meet the increasing demand for food for human consumption

Biochemical and functional characterization of milk from alpina and tog-genburg goat breeds

Objective: This work aimed to evaluate the biochemical and functional properties of milk from two goat breeds (Alpina and Toggenburg) which could give goat's milk a higher added value and market, making it an attractive option for milk producers. Design/methodology/approach: Several biochemical analyses were performed to both breed milks: Total Fat (Gerber); Total Protein (Lowry); Lactose (reducing sugars); Fatty acid composition (Mass-mass coupled gas chromatography) and antihypertensive activity (angiotensin-converting enzyme inhibition). To determine possible applications, functional characteristics of yogurt and cheese were also evaluated. Statistical analyses were performed using NCSS software. Results: Fat content of Alpina breed was higher than Toggenburg’s (4.76% vs. 2.96%, α=0.00013), as was lactose (8.26% vs. 5.37%, α=0.003), while Toggenburg presented higher protein content (5.53% vs. 4.77%, α=0.00016). Potential biologically active fatty acids were found in both milks in similar concentrations. Toggenburg milk sowed higher antihypertensive activity than Alpina (100% vs 77.27%), which was maintained and in some cases increased, when fermented to obtain different derivatives such as cheese and yogurt. Limitations on study/implications: Further study is still needed to determine the entire biofunctionality of goat’s milk and provide milk producers with options to increase market and added value of their products. Findings/conclusions: Both, Alpina and Toggenburg goat’s milk showed a high Biofunctional potential due to their fat and protein fractions; The fact that biofunctionality can be transferred to derivatives such as yogurt or cheese may increase producers' interest in producing and commercializing it, since the products can be marketed as “functional foods”.Objective: This work aimed to evaluate the biochemical and functional properties of milk from two goat breeds (Alpina and Toggenburg) which could give goat's milk a higher added value and market, making it an attractive option for milk producers. Design/methodology/approach: Several biochemical analyses were performed to both breed milks: Total Fat (Gerber); Total Protein (Lowry); Lactose (reducing sugars); Fatty acid composition (Mass-mass coupled gas chromatography) and antihypertensive activity (angiotensin-converting enzyme inhibition). To determine possible applications, functional characteristics of yogurt and cheese were also evaluated. Statistical analyses were performed using NCSS software. Results: Fat content of Alpina breed was higher than Toggenburg’s (4.76% vs. 2.96%, α=0.00013), as was lactose (8.26% vs. 5.37%, α=0.003), while Toggenburg presented higher protein content (5.53% vs. 4.77%, α=0.00016). Potential biologically active fatty acids were found in both milks in similar concentrations. Toggenburg milk sowed higher antihypertensive activity than Alpina (100% vs 77.27%), which was maintained and, in some cases, increased, when fermented to obtain different derivatives such as cheese and yogurt. Limitations on study/implications: Further study is still needed to determine the entire biofunctionality of goat’s milk and provide milk producers with options to increase market and added value of their products. Findings/conclusions: Both, Alpina and Toggenburg goat’s milk showed a high Biofunctional potential due to their fat and protein fractions; The fact that biofunctionality can be transferred to derivatives such as yogurt or cheese may increase producers' interest in producing and commercializing it, since the products can be marketed as “functional foods”

Processes in meat oxidation and usage of rosemary (Salvia rosmarinus (L.) Schleid.,) as a natural antioxidant

Objective: Lipid oxidation of meat is one of the most important factors affecting shelf life and is one of the decisive factors in the consumer's purchase decision of the product. Therefore, information related to lipid oxidation using rosemary (Salvia rosmarinus (L.) Schleid.) as a natural antioxidant is described and analyzed. Design/methodology/approach: Mechanisms of oxidation were explored and described, as well as the alternatives to stop this process and different methodologies to measure antioxidant activity and innovative alternatives that are currently being investigated. Results: Appling antioxidants is one of the most widely used methods to counteract the oxidation process in meat. Currently, using herbs and spices has gained great acceptance, as in the case of rosemary. Its usage obtained satisfactory results for inhibiting and delaying lipid oxidation. Limitations of the study/implications: Using rosemary may have some drawbacks such as incorporating a strong flavor to the meat and the effects that its active compounds may have when exposed to oxygen, heat and humidity. Therefore, it is necessary to research for alternatives that will allow better preservation and availability of its compounds. Findings/conclusions: Nanoencapsulation of rosemary may be an alternative to the drawbacks of its use, working as a protective barrier for improved performance and improving food safety. However, this innovation is just being explored and is therefore not possible to have a certainty of success when using these new technological alternatives

Innovation and development of a new snack based on blue corn and grasshopper.

Objective: Develop a similar snack to marzipan, with higher nutritional quality by adding protein to provide a healthy consumption alternative. Design/methodology/approach: A snack made from blue corn flour, grasshopper, agave honey and cocoa was elaborated. The proportions of the aforementioned ingredients were modified in four different formulations. Acceptance tests were conducted with 140 individuals to determine the formulation with the highest degree of approval and laboratory tests were carried out to determine its nutritional quality. Results: In this research it was possible to develop an innovative nutritional product such as marzipan containing protein, which had a 72% acceptance rate by the participants in the sensorial test. Furthermore, it was managed to use a carbohydrate source from blue corn, which is low on the glycemic index. On the other hand, an attractive packaging design was proposed to capture the consumer's attention, so not only a nutritious snack was developed, but also a marketing package was proposed for its commercialization. Limitations on study/implications: During the development of this product, no preservatives were used, therefore the shelf life for this product is shorter if no preservatives are added. Findings/conclusions: A considered functional snack was successfully developed which also has great potential for becoming a distinguished quality product since it is made with local ingredients from the region or country.  The product was well accepted; besides it was suggested a packaging for its preservation and distribution.bjective: Develop a similar snack to marzipan, with higher nutritional quality by adding protein to provide a healthy consumption alternative. Design/methodology/approach: A snack made from blue corn flour, grasshopper, agave honey and cocoa was elaborated. The proportions of the aforementioned ingredients were modified in four different formulations. Acceptance tests were conducted with 140 individuals to determine the formulation with the highest degree of approval and laboratory tests were carried out to determine its nutritional quality. Results: In this research it was possible to develop an innovative nutritional product such as marzipan containing protein, which had a 72% acceptance rate by the participants in the sensorial test. Furthermore, it was managed to use a carbohydrate source from blue corn, which is low on the glycemic index. On the other hand, an attractive packaging design was proposed to capture the consumer's attention, so not only a nutritious snack was developed, but also a marketing package was proposed for its commercialization. Limitations on study/implications: During the development of this product, no preservatives were used, therefore the shelf life for this product is shorter if no preservatives are added. Findings/conclusions: A considered functional snack was successfully developed which also has great potential for becoming a distinguished quality product since it is made with local ingredients from the region or country.  The product was well accepted; besides it was suggested a packaging for its preservation and distribution

Estudio de la actividad biológica de hidrolizados proteicos de Vicia faba L.

Objective: Evaluate the antioxidant and quelating activity of Vicia faba protein hydrolysates. Design/methodology/approach: Bean seeds of the San Pedro Tlaltizapan variety, purchased from the Institute of Agricultural, Aquaculture and Forestry Research of the State of Mexico (ICAMEX) were used. A protein substrate was prepared for enzymatic hydrolysis by alkaline extraction of the protein, followed by isoelectric precipitation from the defatted flour, the concentrate obtained was named CP. Subsequently, enzymatic hydrolysis of the PC was carried out with a sequential pepsin-pancreatin system and the degree of hydrolysis was determined. Finally, the antioxidant and chelating activity of protein hydrolysates was determined. Results: The defatted bean flour presented 18.6g of protein / 100g sample. While the concentrate obtained with this flour presented 62.7g of protein / 100g of sample. The protein increase in the concentrate was 3.4 times showing a significant difference (p?0.05) with the defatted bean flour. The total hydrolysis time was 90 min (45 min for each enzyme in the case of the sequential system). The highest GH obtained with the sequential system was 16% at 45 min. On the other hand, the chelation percentage of these hydrolysates was less than 25%. Limitations on study/implications: The protein concentrate of Vicia faba was not free of phenolic compounds, so this would be a limitation in the degree of hydrolysis and consequently in the chelating and antioxidant activity. Findings/conclusions: The protein hydrolysates of Vicia faba obtained through the sequential pepsin-pancreatin system present good antioxidant activity by the various methods studied, showing that when pancreatin is added to the system, these activities improve, since hydrolysates are active, they could be used as functional ingredients in food products.Objetivo: Evaluar la actividad antioxidante y quelante de los hidrolizados proteicos de Vicia faba. Diseño/metodología/aproximación: Se utilizaron semillas de haba de la variedad San Pedro Tlaltizapan, adquiridas en el Instituto de Investigación Agropecuaria, Acuícola y Forestal del Estado de México (ICAMEX). Se preparó un sustrato proteínico para la hidrólisis enzimática por extracción alcalina de la proteína, seguida de precipitación isoeléctrica a partir de la harina desengrasada, el concentrado obtenido se denominó CP. Posteriormente se llevó a cabo la hidrólisis enzimática del CP con un sistema secuencial pepsina-pancreatina y se determinó el grado de hidrólisis. Finalmente se determinó la actividad antioxidante y quelante de los hidrolizados proteicos. Resultados: La harina de haba desengrasada presentó 18.6g de proteína/100g muestra. Mientras que el concentrado obtenido con esta harina presentó 62.7g de proteína/100g de muestra. El aumento de proteína en el concentrado fue 3.4 veces mostrando diferencia significativa (p?0.05) con la harina de haba desengrasada. El tiempo total de hidrólisis fue de 90 min (45 min para cada enzima en el caso del sistema secuencial). El mayor GH que se obtuvo con el sistema secuencial fue de 16% a los 45 min. Por otra parte, el porcentaje de quelación de estos hidrolizados fue menor al 25%. Limitaciones del estudio/implicaciones: El concentrado proteico de Vicia faba, no estaba libre de compuestos fenólicos, por lo que esto sería una limitante en el grado de hidrólisis y consecuentemente en la actividad quelante y antioxidante. Hallazgos/conclusiones: Los hidrolizados proteicos de Vicia faba obtenidos a través del sistema secuencial pepsina-pancreatina presentaron actividad antioxidante por los diversos métodos estudiados, mostrando que, al adicionar pancreatina al sistema, estas actividades mejoran, por lo tanto, los hidrolizados podrían ser utilizados como ingredientes funcionales en productos alimenticios

Nutritional characteristics of different types of eggs

Objective: To analyze 5 types of poultry eggs (chicken, turkey, ostrich, duck and quail) to compare their nutritional characteristics and sensory properties. Design/ Methodology/ Approach: A physical analysis was performed: weight of the entire egg (weight and proportion of the albumin, yolk and shell) length and width of the entire egg, shape index, shell color, and yolk color, nutritional (determination of raw fat, protein, dry matter and ashes) and in sensory adaptation (measured through hedonic testing of adaptability through the arrangement of nine points to an individualized quantity of 97). Different types of egg used: chicken, turkey, ostrich, duck and quail. Results: The egg containing the most amount of protein was that of the duck (13.02 ± 0.46 %), while the sample containing the lowest result was that of the ostrich (9.47 ± 0.27 %). The type of egg that contained the fattest level was the duck (10.31 ± 0.75 %); on the other hand, the type of egg that demonstrated the least amount of fat was that of the chicken egg (8.28 ± 0.39 %). Results/ Findings/ Conclusion: Even though some physical differences exist in all types of eggs, they are similar and there is minimal variation in terms of their nutritional value. Therefore, these different types of eggs can be applied for consumption as substitutes for chicken eggs and as an alternative source of protein. Limitations of the study/ Implications: Lack of previous research in regard to comparisons of the types of analyzed eggs

Calidad de la carne en corderos suplementados con tres concentraciones de zinc en una dieta energética

Objective: To evaluate the effect of three doses of Zn supplemented in the diet on the quality and concentration of Zn in meat. Design / methodology / approach: 3 doses of Zn were supplemented: a) 21 mg Zn / Kg of dry matter (DM) from diet only, b) Zn80 (diet + ZnSO4) and c) Zn400 (diet + ZnSO4). Twelve Katahdin lambs randomly distributed in three groups, weighing 29.72 ± 2.16 Kg and age 9 ± 1 months. The consumed DM was restricted for all lambs to 718.62 ± 10.84 g. Findings / Conclusion: The luminosity of the psoas major muscle was Zn21 = 36.50, Zn80 = 38.14 and Zn400 = 35.35 (quadratic effect, P <0.01). The redness of the psoas major muscle was between 18.81 to 19.72 and the intensity of the yellow color was from 3.63 to 3.82. The pH of the gracilis and psoas major muscles were 6.21 and 6.91 and there were no differences in pH, lightness and hardness. The water retention capacity of the gracilis muscle was Zn21 = 63.68%, Zn80 = 65.32% and Zn400 = 83.80% (linear effect, P <0.05). The 80 mg / kg dose of Zn improved the Zn content in meat.Objetivo: Evaluar el efecto de tres dosis de Zn suplementado en la dieta sobre la calidad y concentración de Zn en la carne. Diseño/metodología/aproximación: Se suplementaron 3 dosis de Zn: a) 21 mg Zn/Kg de materia seca (MS) proveniente de la dieta solamente, b) Zn80 (dieta + ZnSO4) y c) Zn400 (dieta + ZnSO4). Doce corderos de raza Katahdin distribuidos aleatoriamente en tres grupos, con peso de 29.72 ± 2.16 Kg y edad de 9 ± 1 meses. La MS consumida fue restringida para todos los corderos a 718.62 ± 10.84 g. Hallazgos/conclusión: La luminosidad del músculo psoas major fue Zn21 = 36.50, Zn80 = 38.14 y Zn400 = 35.35 (efecto cuadrático, P < 0.01). El enrojecimiento del músculo psoas major fue entre 18.81 a 19.72 y la intensidad del color amarillo fue de 3.63 a 3.82. El pH de los músculos gracilis y psoas major fueron de 6.21 y 6.91 y no hubo diferencias en el pH, luminosidad y dureza. La capacidad de retención de agua del músculo gracilis fue Zn21 = 63.68 %, Zn80 = 65.32 % y Zn400 = 83.80 % (efecto lineal, P < 0.05). La dosis de 80 mg/kg de Zn mejoró el contenido de Zn en la carne