Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat

Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self-consumption purposes. This study developed a ready-to-eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf-life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non-BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product’s required microbiological quality. At later storage stages, higher values of thiobarbituric acid reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.

Transcriptomic analysis of genes involved in the lipid metabolism of the Alentejano pig

The Alentejano pig is an autochthonous breed scarcely selected, that due to its high trend for fat deposition present poorer meat yields than modern commercial breeds. However, its higher contents of intramuscular fat (IMF) increase pork sensory attributes and consumers’ acceptability. Animal cells can obtain fatty acids (FA) from three distinct pathways: diet ingested fats, lipolysis of stored lipids in cells and through de novo synthesis. Betaine has been used as a dietary supplement in pig nutrition to reduce fat deposition and increase lean muscle mass with inconsistent results so far. This study compares the expression of genes involved in lipid metabolism from pigs consuming a control diet, and the control diet supplemented with betaine (WB). The expression of two genes involved in lipogenesis and lipolysis were evaluated in L. lumborum and B. femoris: ACC, which mediates the carboxylation of acetyl CoA into malonyl CoA concluding the first step of de novo synthesis, and MCPT1 which is responsible for the transport of acyl groups into the mitochondria for the start of β-oxidation.

Long term betaine supplementation regulates genes involved in lipid and cholesterol metabolism of two muscles from an obese pig breed

This study evaluates the effects of betaine supplementation (1 g kg−1 for 20 weeks) on the regulation of genes involved in lipid and cholesterol metabolism of Longissimus lumborum and Biceps femoris from obese Alentejano pigs. Betaine supplementation led to an increase in total cholesterol in both muscles, complementing results previously published indicating a significant increase on the intramuscular lipid content. The expression of twelve genes involved in lipogenesis, lipolysis/FA oxidation, FA transport, and cholesterol metabolism, as well as two transcription factors were also evaluated. Genes related to lipid and cholesterol synthesis plus FA transport were consistently up-regulated in both muscles of betaine fed pigs. On the other hand, genes related to lipolysis/FA oxidation were not affected or down-regulated by betaine supplementation. Our data suggest that the underlying mechanism regulating IMF and cholesterol accumulation in Alentejano pigs supplemented with betaine is associated with the up-regulation of genes involved in lipid synthesis, FA transport, and cholesterol synthesis.