Chinese consumer preference for beef with geographical indications and other attributes

Fu, Rao; Li, Chenguang; Wang, Liming; Gao, Zhifeng

doi:10.1016/j.meatsci.2024.109475

Cited by 6 publications

(1 citation statement)

References 55 publications

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“…In recent years, beef demand has increased globally [1]. China's beef consumption has also significantly increased [2], and China's beef production has grown from 6,440,600 tons to 7,182,600 tons, from 2018 to 2022. Currently, the consumption of meat including beef, pork, mutton, and poultry in China is mainly fresh meat, without acid discharge treatment at low temperature, which accounts for 60% [3].…”

Section: Introductionmentioning

confidence: 99%

Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors

Zhao,

Ling,

Nie

et al. 2024

Foods

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To investigate the diversity and dynamics of microorganisms in Chinese fresh beef (CFB) without acid discharge treatment during cold storage, high-throughput sequencing was employed to analyze the CFB refrigerated for 0, 3, 7, and 10 days. The results showed that the community richness of the fungi and bacteria decreased significantly. However, the diversity decreased in the early stage and increased in the later stage. At the phylum level, Ascomycota (74.1–94.1%) and Firmicutes (77.3–96.8%) were the absolutely dominant fungal and bacterial phyla. The relative abundance of both fungal and bacterial phyla displayed a trend of increasing and then decreasing. At the genus level, Candida (29.3–52.5%) and Lactococcus (19.8–59.3%) were, respectively, the dominant fungal and bacterial genera. The relative abundance of Candida showed a trend of increasing and then decreasing, while Lactococcus possessed the opposite trend. KEGG metabolic pathways analysis suggested that carbohydrate metabolism, membrane transport, and amino acid metabolism were the major metabolic pathways of bacteria. Bugbase prediction indicated the major microbial phenotype of bacteria in CFB during cold storage was Gram-positive (17.2–31.6%). Correlation analysis suggested that Lactococcus, Citrobacter, Proteus, and Rhodotorula might be the main microorganisms promoting the production of off-flavor substances in CFB. This study provides a theoretical basis for the preservation of Chinese fresh beef.

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Section: Introductionmentioning

confidence: 99%