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Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement Current Advances in Meat Nutritional, Sensory and • Mohammed Gagaoua and Brigitte Picard Physical Quality Improvement Edited by Mohammed Gagaoua and Brigitte Picard Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement Special Issue Editors Mohammed Gagaoua Brigitte Picard MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Special Issue Editors Mohammed Gagaoua Brigitte Picard Teagasc Ashtown Food Research Centre INRAE-Auvergne-Rhon-Alpesˆ Ireland France Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: https://www.mdpi.com/journal/foods/special issues/Meat Nutritional Sensory Physical Quality). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03928-690-4 (Pbk) ISBN 978-3-03928-691-1 (PDF) c 2020 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Special Issue Editors ..................................... vii Preface to ”Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement” ................................................ ix Mohammed Gagaoua and Brigitte Picard Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement Reprinted from: Foods 2020, 9, 321, doi:10.3390/foods9030321 ..................... 1 Lara Moran, Shannon S. Wilson, Cormac K. McElhinney, Frank J. Monahan, Mark McGee, Maurice G. O’Sullivan, Edward G. O’Riordan, Joseph P. Kerry and Aidan P. Moloney Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis Reprinted from: Foods 2019, 8, 264, doi:10.3390/foods8070264 ..................... 7 S´ebastien Couvreur, Guillain Le Bec, Didier Micol and Brigitte Picard Relationships Between Cull Beef Cow Characteristics, Finishing Practices and Meat Quality Traits of Longissimus thoracis and Rectus abdominis Reprinted from: Foods 2019, 8, 141, doi:10.3390/foods8040141 ..................... 25 Julien Soulat, Brigitte Picard, St´ephanie L´eger, Marie-Pierre Ellies-Oury and Valerie ´ Monteils Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers’ Whole Life on Carcass and Flank Steak Quality Reprinted from: Foods 2018, 7, 160, doi:10.3390/foods7100160 ..................... 41 Julien Soulat, Val´erie Monteils and Brigitte Picard Effect of the Rearing Managements Applied during Heifers’ Whole Life on Quality Traits of Five Muscles of the Beef Rib Reprinted from: Foods 2019, 8, 157, doi:10.3390/foods8050157 ..................... 65 Jamie Cafferky, Ruth M. Hamill, Paul Allen, John V. O’Doherty, Andrew Cromie and Torres Sweeney Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers Reprinted from: Foods 2019, 8, 173, doi:10.3390/foods8050173 ..................... 77 Pascal Chartrin, Thierry Bordeau, Estelle Godet, Karine M´eteau, Jean-Christian Gicquel, Estelle Drosnet, Sylvain Bri`ere, Marie Bourin and Elisabeth Ba´eza Is Meat of Breeder Turkeys so Different from That of Standard Turkeys? Reprinted from: Foods 2019, 8, 8, doi:10.3390/foods8010008 ...................... 87 C´ecile Berri, Brigitte Picard, B´en´edicte Lebret, Donato Andueza, Florence Lef`evre, Elisabeth Le Bihan-Duval, St´ephane Beauclercq, Pascal Chartrin, Antoine Vautier, Isabelle Legrand and Jean-Fran¸cois Hocquette Predicting the Quality of Meat: Myth or Reality? Reprinted from: Foods 2019, 8, 436, doi:10.3390/foods8100436 ..................... 99 v Amna Sahar, Paul Allen, Torres Sweeney, Jamie Cafferky, Gerard Downey, Andrew Cromie and Ruth M. Hamill Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics Reprinted from: Foods 2019, 8, 525, doi:10.3390/foods8110525 .....................121 Marie-Pierre Ellies-Oury, Hadrien Lorenzo, Christophe Denoyelle, J´erˆome Saracco and Brigitte Picard An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles Reprinted from: Foods 2019, 8, 206, doi:10.3390/foods8060206 .....................133 Mohammed Gagaoua, Val´erie Monteils, S´ebastien Couvreur and Brigitte Picard Beef Tenderness Prediction by a Combination of Statistical Methods: Chemometrics and Supervised Learning to Manage Integrative Farm-To-Meat Continuum Data Reprinted from: Foods 2019, 8, 274, doi:10.3390/foods8070274 .....................151 Alexandre Conanec, Brigitte Picard, Denis Durand, Gonzalo Cantalapiedra-Hijar, Marie Chavent, Christophe Denoyelle, Dominique Gruffat, J´erˆome Normand, J´erˆome Saracco and Marie-Pierre Ellies-Oury New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities Reprinted from: Foods 2019, 8, 197, doi:10.3390/foods8060197 .....................165 Yao Zhu, Anne Maria Mullen, Dilip K. Rai, Alan L. Kelly, David Sheehan, Jamie Cafferky and Ruth M. Hamill Assessment of RNAlater R as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study Reprinted from: Foods 2019, 8, 60, doi:10.3390/foods8020060 .....................183 Anne Listrat, Mohammed Gagaoua and Brigitte Picard Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of Meat Reprinted from: Foods 2019, 8, 97, doi:10.3390/foods8030097 .....................189 Marjeta Candek-Potokar,ˇ Maja Prevolnik-Povˇse, Martin Skrlep,ˇ Maria Font-i-Furnols, Nina Batorek-Lukaˇc, Kevin Kress and Volker Stefanski Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers Reprinted from: Foods 2019, 8, 122, doi:10.3390/foods8040122 .....................205 Stina C. M. Burri, Kajsa Granheimer, Marine R´emy, Anders Ekholm, Asa˚ H˚akansson, Kimmo Rumpunen and Eva Tornberg Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs Reprinted from: Foods 2019, 8, 406, doi:10.3390/foods8090406 .....................211 vi About the Special Issue Editors Mohammed Gagaoua is a food/meat scientist who received his engineering degree at Constantine University, Algeria. In 2009, Mohammed started a high postgraduate and conducted a research on the main endogenous muscle proteolytic systems and serpins inhibitors before he receiving his Ph.D. in 2015 on meat and muscle biochemistry at INRA Research Centre, France, and Constantine University on biomarkers of sensory qualities of beef: understanding of the biological mechanisms and prediction. He worked as a lecturer at the UniversitedeB´ ejaia´ from 2011 to 2014, as an associate professor at Universite´ Mentouri Constantine from 2012 to 2017, before moving to INRA Auvergne-Rhone-Alpesˆ to manage a project about the farmgate to fork continuum data to understand beef quality variability using rearing factors and carcass properties based on metadata. In February 2019, he was awarded a Marie Skłodowska-Curie Career-FIT program project at the Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland titled “Omics-Based Biomarkers for Beef Carcass Quality Management”. Mohammed’s academic focus is on animal and food sciences, food biotechnology, meat and meat products, foodomics, and data integration. His main research interests are omics of meat quality, novel strategies to improve meat quality, biomarkers of meat qualities, and use of plant proteases recovered by three-phase partitioning as meat-tenderizing agents. As a career achiever, Mohammed was runner-up in 2015 for the International Meat Secretariat Award; he received the ICoMST2018 award by Robin Shorthouse for outstanding contribution to advancing Meat Science and the ICoMST2018 Meat Science journal award for best presentation in Australia. He has published more than 60 peer-reviewed papers in international journals, 7 book chapters, 24 proceedings, along with numerous contributions in national and international conferences. Brigitte Picard is Director of Research at the National Research Institute for Agriculture, Food and Environment (INRAE) in France. After a bachelor at the University of Clermont-Ferrand and a thesis on the baking quality of hybrid wheat, she was recruited by INRA in 1991. Her research topic at the Joint Unit of Research on Herbivores concerns skeletal muscle development and ruminants meat quality. Her skills include: skeletal muscle physiology, analysis of proteins (electrophoresis, Western blot, ELISA, and immunohistochemistry),
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