Metabolomics for origin traceability of lamb: An ensemble learning approach based on random forest recursive feature elimination.

The origin traceability of lamb is a longstanding concern for consumers. Despite the widespread application of untargeted metabolomics in meat origin traceability, challenges remain in achieving rapid and accurate identification of biomarkers. This study utilized untargeted metabolomics to analyse five breeds of geographical indication lamb, obtaining profile data comprising a total of 4139 metabolites.

Identification of characteristic lipids of Tan lamb and their potential health benefits.

Increasing evidence highlights the beneficial effects of dietary lipids on human health, and understanding the nutritional and bioactive properties of characteristic lipids in high-quality agri-food products can further advance biomarker-driven personalized nutrition. Here we characterize the lipidomic landscape of Tan lamb using UPLC-Q-Extractive-MS/MS, identifying 1521 lipid species and revealing significant differences in glycerolipid (GL) abundance between the Longissimus Dorsi and Rectus Femoris. Further differential lipid analysis identified 50 lipid biomarkers of Tan lamb, all of which exhibited higher levels compared to those in Oula and Bahan.

Reinforcement of chitosan/ polyvinyl alcohol film by quercetin self-assembled nanocrystals for fresh meat preservation.

The development of sustainable and functional food packaging is essential for mitigating food waste. In this study, quercetin nanocrystals (QNs) are synthesized and utilized to improve functionality of chitosan/ polyvinyl alcohol (PC) films. Molecular dynamics simulations and experimental characterizations reveal that the self-assembly of QNs is primarily driven by supramolecular interactions.

Thermal-Induced Oxygen Vacancy Enhancing the Thermo-Chromic Performance of W-VO@AA/PVP Nanoparticle Composite-Based Smart Windows.

Tungsten-doped vanadium dioxide (W-VO) shows semiconductor-to-metal phase transition properties at room temperature, which is an ideal thermo-chromic smart window material. However, low visual transmittance and solar modulation limit its application in building energy saving. In this paper, a W-VO@AA core-shell nanoparticle is proposed to improve the thermo-chromic performance of W-VO.

Insights into microstructure, physicochemical characteristics and functional properties of collagen extracted from various livestock skins.

Background: Aiming to systematically assess the functional properties of collagen from livestock by-products, the present study examined the rheological properties, thermal stability and microstructure of collagen extracted from sheep, pig, cow and donkey skins.

Results: Sheep skin collagen exhibited a gel strength of 446.71 g, which was 2.

Insights into the effect and mechanism of low-bitterness porcine hemoglobin hydrolysates produced by γ-glutamyl transpeptidase.

While the potential of γ-glutamyl transpeptidase from Bacillus amyloliquefaciens for reducing bitterness in porcine hemoglobin hydrolysates has been demonstrated, the underlying mechanistic basis remains unexplored. In the present study, 6 h γ-glutamyl transpeptidase treatment was demonstrated to significantly decrease bitterness intensity (P < 0.05), while enhancing umami characteristics in hemoglobin hydrolysates.

Effects of mutton with different cooking methods on intestinal flora and metabolites in the elderly based on in vitro fermentation.

With the aging of the population, the elderly health has been a major concern. Meat products are one of the most important sources of nutrient intake for the elderly, and it is crucial to maintain their intestinal flora balance through dietary protein. However, there were few studies on how various cooking methods affected the digestive quality of meat proteins in the intestinal flora domain.

The role of lactate in meat beyond pH regulation: A study on lactylation and its effects on meat metabolism.

Lactate is generally regarded as the product of glycolysis, which accumulates in postmortem muscle, but its role in protein regulation through lactylation remains unknown in meat science field. This study investigated the effects of lactylation in metabolic regulation of postmortem muscle to explore the functional roles of lactate in meat. Different doses of lactate were added to muscle homogenates to obtain high, medium and low lactate contents samples.

Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds.

Backgroud: To clarify the variations in flavor characteristics among various Tibetan sheep breeds (Gangba, Huoerba, Sewa, Duoma and Awang) across different mutton portions (M. longissimus thoracis et lumborum, topside, thick flank and shoulder fillet), HS-SPME-GC-MS and HS-GC-IMS were performed with multivariate statistical analysis to characterize the volatile organic compounds (VOCs) in Tibetan sheep mutton.

Results: The results identified 89 and 75 VOCs using HS-SPME-GC-MS and HS-GC-IMS, respectively, with aldehydes, ketones and alcohols as the primary compound classes.

Reducing flavor loss in precooked beef: The critical role of freezing processes.

Flavor loss is a pain point during prepared dishes processing. As a key step during processing, the potential role of freezing in flavor regulation is less known. Hence, the aim of present study was to investigate how freezing affects flavor quality.

Immune function in mice enhanced by lamb soup colloidal nanoparticles: Plasma immune, metabolomics, signaling pathways.

Colloidal nanoparticles (CNPs) are the main form of nutrients in soup products. Lamb soup has the efficacy of improving immunity, benefiting qi and tonifying the kidney. However, its immune mechanism remains unclear.

Understanding protein-lipid interactions in pyrazine binding under heat treatment: A case study of collagen and triglycerides.

Background: Collagen-triglyceride complexes in animal skin govern flavor retention during thermal processing, yet their molecular interactions with pyrazines remain unresolved.

Objectives: This study aims to elucidate heat-induced collagen-triglyceride complex formation (25 °C, 47 °C, 64 °C, 75 °C, and 79 °C), identify pyrazine-binding residues, and assess implications for flavor retention strategies.

Methods: An in vitro collagen-triglyceride-pyrazine model was developed.

Changes in the safety and edible quality of stir-fried chicken packaged using coated tinplate bowls during open-fire reheating: Experimental and visualization modeling.

Due to limitations in packaging materials and unclear heat and mass transfer mechanisms, ready-to-eat meat products encounter safety and quality challenges during reheating. This study combined experimental and simulation calculations to investigate changes in safety, texture, water status, and flavor profile of stir-fried chicken breast meat in coated tinplate bowls during open-fire reheating (0-6 min). The migration of heavy metal elements from the coated tinplate bowls remained within safe limits after 6 min.

Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds.

The study aimed to investigate changes in morphology, structural properties, volatile organic compounds (VOCs), and interbinding mechanisms of the micro-nano particles of aroma-containing compounds (MNPs-ACCs) in roasted ducks subjected to different roasting times (0, 20, 30, 40, 50, 60 min) with varied filtration scales (centrifugation, microfiltration, and ultrafiltration). The presence of MNPs-ACCs in roasted ducks was confirmed by the Tyndall effect, scanning electron microscopy, and electronic nose. These particles showed negative charge, increased size and ζ-potential, and decreased dispersion index with roasting times.

Influence of processing points on the flavor of meat balls braised with brown sauce.

In this study, electronic nose, electronic tongue and solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) were used to investigate the volatile flavor characteristics and the changing pattern of meat balls braised with brown sauce in prepared dishes during processing. A total of 13 volatile compounds were detected by combining the results of the OAVs and GC-O analyses using both methods. The detected volatile compounds were benzaldehyde, nonanal, (E)-2-octenal, citral, 6-methyl-5-hepten-2-one, 1-octen-3-ol, eucalyptol, linalool, ethyl acetate, eugenol, d-limonene, anethole, and estragole.

Stretchable, controlled release of active substances, and biodegradable chitosan-polyvinyl alcohol hydrogel film for antibacterial and chilled meat preservation.

In this study, we utilized chitosan (CS) and polyvinyl alcohol (PVA) as the hydrogel matrix to fabricate a multifunctional hydrogel packaging film through the dimethylsulfoxide/hydroxybenzotriazole activation system-mediated. Based on the evaluation of thermal stability and mechanical properties, the optimal polymerization ratio of PVA to CS was determined as 3:1. Hydrogels made of 6 % PVA and 2 % CS have excellent heat resistance and adhesion, with a remarkable breakage elongation of 754.

Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken.

Preheating and reheating play key roles in enhancing the nutritional and sensory qualities of stir-fried chicken. Thus, this study investigated the effect of preheating (D1) and reheating (D30) after 30 days of storage on the protein profile, lipid oxidation, flavor, texture, color, sensory properties, protein digestibility, and microstructure of household stir-fried chicken. Four doneness levels of preheating (medium rare (T1 = 62 °C), medium (T2 = 65 °C), medium well (T3 = 68 °C), and well done (T4 = 71 °C) and reheating (72 °C) were selected.

Sustainable nanofiber films based on polylactic acid/modified cellulose nanocrystals containing various types of polyphenols, exhibiting antioxidant activity and high stability.

The type of phenolic compounds significantly influences the physicochemical properties and biological activities of packaging materials. This study aimed to investigate the effects of caffeic acid (Caf), esculetin (Esc), or quercetin (Que) on the physicochemical and antioxidant properties of polylactic acid/modified cellulose nanocrystals (PM) nanofiber film. FTIR and XRD analyses confirmed the successful encapsulation of Caf, Esc, and Que.

Catalytic Regio- and Enantioselective Hydroformylation of Trisubstituted Alkenes to Construct α-Quaternary Lactams.

Developing novel stereoselective methods for α-quaternary lactams is of significant importance for advancing structure-activity studies, discovering new antibiotics, and synthesizing diverse functional compounds for synthetic and materials research. Herein, we have successfully developed a Rh-catalyzed asymmetric hydroformylation (AHF) of trisubstituted olefins, overcoming both the inherent inertness of trisubstituted olefins in such reactions and Keulemans' rule, efficiently generating diverse β- and γ-lactams bearing an α-quaternary stereocenter with exceptional regio- and enantioselectivities (up to >20:1 rr, 99% ee). This mild and operationally simple reaction proceeds in an atom-economic manner with a broad substrate scope, along with excellent functional-group tolerance, scalability, and product diversification.

The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb.

This study aims to establish a preservation method by coupling certain barrier packaging with storage temperatures suitable for extending the shelf of chilled lamb. Chilled lamb was packaged using three different oxygen permeability packaging materials of high-oxygen-barrier packaging (HORP), medium-oxygen-barrier packaging (MORP), and low-oxygen-barrier packaging (LORP) (1.70, 23.

Effects of calcium chloride and licorice flavonoids on Tan sheep myofibrillar protein oxidation and gelation: Synergistic impact of endogenous characteristic active substances.

To investigate the effects of the synergistic interaction between calcium chloride (CaCl₂) and licorice flavonoids (LF) on the structural changes, oxidation, gel properties, water content, and intermolecular interactions of sheep myofibrillar protein (MP), an in vitro MP model was used. Protein structure and sulfhydryl content indicated that with the addition of CaCl₂ and LF, MP initially unfolds under the influence of CaCl₂, then oxidizes, followed by an increase in α-helix content, reflecting enhanced structural order. Molecular docking and low-field nuclear magnetic resonance revealed that CaCl₂ and LF primarily bind to MP via hydrophobic interactions, hydrogen bonds, forming complexes.

Optimizing the myofibrillar-plant proteins emulsion by ultrasound techniques: Improvements in structural and functional properties.

Background: The integration of myofibrillar proteins with plant proteins has gained substantial consideration in the food industry for producing healthier and more sustainable food products. However, achieving the desired properties of these protein emulsions remains challenging. High-intensity ultrasound treatment has emerged as a promising method to enhance the structural and functional properties of emulsions.

Revealing the Mechanism of Protein Degradation in Postmortem Meat: The Role of Phosphorylation and Ubiquitination.

The aim of this study was to investigate the possible effects of phosphorylation and ubiquitination on the degradation of myofibrillar proteins in mutton with different tenderness. The muscles were chosen and divided into tender and tough groups ( = 9), and then stored at 4 °C for 1 h, 12 h, 1 d, 3 d, and 5 d postmortem. Shear force, pH, myofibril fragmentation index, AMPK activity, E3 ubiquitin ligase abundance, protein phosphorylation, and the ubiquitination levels of muscle samples were measured.

Application of Nano-Titanium Dioxide in Food Antibacterial Packaging Materials.

Food waste and food safety issues caused by food spoilage have been brought into focus. The inhibition of food spoilage bacteria growth is the key to maintaining food quality and extending the shelf life of food. Photodynamic inactivation (PDI) is an efficient antibacterial strategy which provides a new idea for the antibacterial preservation of food.

Analysis of bioactive substances in mutton and their effects on the quality of minced mutton.

The aim of this study was to systematically analyze the differences in bioactive compounds in Ningxia Tan, Oula, and Bahan crossbred mutton, and to examine their effects on minced mutton quality. Initially, characteristic bioactive compounds in mutton were analyzed using principal component analysis. Further investigation assessed the effects of varying concentrations of glycyrrhizin flavonoids (0, 0.