MicroRNAs (miRNAs) are small, non-coding RNAs that control gene expression by degrading or repressing mRNA translation into proteins. Research recently suggested that food-derived miRNAs are bioavailable and may be absorbed in the gastrointestinal tract (GIT). Since these small RNAs may reach the circulation and organs, possible interactions with host genes will lead to epigenetic effects that alter metabolism. Therefore, from a precision nutrition standpoint, exogenous miRNAs may be essential in modulating health status. This review summarizes the process of miRNA biogenesis, the post-translational mechanisms of gene regulation, and their bioavailability in animal- and plant-derived foods.

The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attributes, stabilize color, and act as a redox buffer. In this study, we hypothesized that condensed tannins from Quebracho Colorado wood could be incorporated into beef patties as a natural antioxidant source to improve shelf life. Patties formulated with tannin extract (0, 0.5%, 1%, and 1.5%) were evaluated for instrumental color, lipid oxidation, and sensory attributes. Patties were displayed under refrigerated aerobic conditions (PVC film) for 6 days for color and lipid oxidation analysis. For sensory analysis, patties were frozen immediately after formulation. Control (0%) samples were redder than samples formulated with 1.5% tannin during the first 4 days of display. For b*, samples formulated with 1.5% tannin were predominantly yellower during display. After day 4, chroma values were higher in samples formulated with 1.5% tannin. The inclusion of tannin extract improved lipid stability, however, levels above 0.5% decreased tenderness, softness, juiciness, and overall desirability of patties.

Growth promoters are increasingly restricted in ruminants’ diet. By the need to find safer alternatives for the environment and meat consumers the yeast in probiotics being an alternative. Chemical and tissue composition, lipid oxidation and sensorial quality of meat lambs supplemented with yeast (Saccharomyces cerevisiae), associated or not with the micro minerals, finished in feedlot was evaluated. 24 male lambs, Texel breed lambs divided into three experimental groups (n = 8 lambs / group) CON (without addition of yeast (Saccharomyces cerevisiae)), PB (constituted by yeast Saccharomyces cerevisiae) and PBM (constituted by yeast Saccharomyces cerevisiae + selenium and chrome). After slaughter of the lambs (mean live weight of 55.1 kg), the carcasses were refrigerated for 24 hours, sectioned in the medium for analysis of the Longissimus lumborum muscle. No significant values (P>0.05) were observed for the most qualitative analyzes, except for fat (%) in the proximate composition, with highest values for PBM (5.62%) when compared to CON and PB (P <0.05). The supplementation with yeasts containing or not the micro minerals, did not alter the parameters analyzed, indicating good acceptance and quality of the meat.

The epimysium, also known as silver skin, is a fascia of connective tissue that surrounds each muscle. During fabrication, epimysium is removed from intact cuts, and it can be used as a source of collagen in processed meats to reduce production costs. However, little is known about the emulsifying properties of this collagen source. Thus, this study aimed to evaluate the effect of three levels of beef epimysium (silver skin, 0, 5, and 10%) on meat emulsion stability and on its cooked characteristics. Beef silver skin partially replaced ground beef, pork, and fat trimming, while all the other ingredients remained constant across formulations. The inclusion of silver skin did not affect (p > 0.05) chemical composition, total cooking loss, water loss, and raw emulsion color. Cooking fat loss linearly increased (p = 0.02) while cooked emulsion L* linearly decreased (p = 0.04) as silver skin level increased. Hardness, gumminess, and chewiness decreased linearly as silver skin levels increased (p < 0.01). Overall, incorporating silver skin into meat emulsions reduced stability, increased fat loss, and led to a weaker cooked emulsion matrix.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.