The nursery rhyme "Little Miss Muffet sat on a tuffet (small stool) eating her curds and whey. ..." is recognition of the fact that over the centuries "curds and whey", the two major components of cow's milk, have been widely accepted as part of a healthy diet. Milk provides complete nourishment for the neonate for six months from birth, containing factors that help develop various organ systems including the brain, immune system, and the intestine. Importantly it provides immune protection at a time when the neonates own immune system, though fully developed, is albeit immature. Many adult consumers include cow's milk as part of a healthy diet as it provides protein and essential nutrients, vitamins, and minerals, in particular calcium for strong bones. There is a growing appreciation that milk, and in particular whey, contains components that not only provide nutrition, but can also prevent and attenuate disease, or augment conventional therapies, when delivered in amounts that exceed normal dietary intakes. This paper reviews the emerging health properties of whey proteins and their clinical implications.

Emerging Health Properties of Whey Proteins and Their Clinical Implications

Bioactivity of β-lactoglobulin and α-lactalbumin—Technological implications for processing

This collection of articles is a timely contribution to issues relating to the food industry. The objective of this book is to provide knowledge appropriate for students, university researchers, and in general, for anyone wishing to obtain knowledge of food processing and to improve the food product quality. Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse

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Valorisation of Cheese Whey, a By-Product from the Dairy Industry

Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective.

https://digital.csic.es/bitstream/10261/51575/4/Bioactive%20components.pdf

Bioactive components of ovine and caprine cheese whey

Effects of intramuscular fat deposition on the chemical composition, tenderness, and free amino acids (FAA) concentration of beef were studied using various classified carcasses of 21 Japanese Black (Wagyu) steers. The Beef Marbling Standard (BMS) No., judged on the market in 1998, and fat content, ranged from 2 to 10 and 4.8 to 39.0% in the M. longissimus thoracis, respectively. Moisture content was negatively correlated with the fat content (r =−0.98, P < 0.01). In contrast, protein content was relatively constant up to approximately 23% fat, corresponding to BMS No.4, and decreased as the fat content increased. Cooking loss was also constant up to approximately 28% fat, corresponding to BMS No.4, and markedly decreased with fat content increase. The beef in these cases were, however, classified into BMS No. around 9 and 11, respectively, according to the BMS model in 1988. A negative correlation was found between the shear-force value and the fat content (r =−0.83, P < 0.05). Most FAA concentrations on the wet weight of meat were correlated negatively with the fat content, except glutamine, and this negative relationship was still observed when the concentrations were recalculated on the basis of protein. These results indicate that higher marbling Wagyu beef (above approx. 23% fat) would have an extremely lower content of protein, which would partly explain the lower cooking loss and FAA with fat increase. In addition, some other reasons not relating to protein content (e.g. high fat content preventing the breakdown of protein to FAA) seem to explain the negative correlation between fat and FAA.

https://www.onlinelibrary.wiley.com/doi/pdf/10.1111/j.1740-0929.2007.00424.x

Effects of intramuscular fat deposition on the beef traits of Japanese Black steers (Wagyu)

Beta-lactoglobulin (beta-lg) is the main protein of ruminant milk whey Although beta-lg can bind in vitro to a variety of hydrophobic substrates, mainly retinol and long-chain fatty acids, its physiological function is still unknown In Exp 1, we investigated the effect of beta-lg on the plasma retinol concentration in preruminant calves Holstein male calves (n = 20) were fed Holstein whole milk at 40 g/kg body weight (BW) plus vitamin A acetate (500,000 iu) with or without beta-lg (04 g/kg BW) The plasma retinol concentration of 10-d-old calves was greater (P < 005) in the beta-lg-fed group) than in the control group during the period from 8 to 12 h and at 24 h after the feeding The postprandial change of plasma retinol in 40-d-old calves fed milk with beta-lg was higher (P < 005) than that in the control calves only at 12 h after the feeding In Exp 2, Holstein male calves (n = 18) were used to investigate the effect of beta-lg on plasma triglyceride concentration and fatty acid composition Calves were fed Holstein whole milk at 40 g/kg BW plus milk fat prepared from whole milk at 2 g/kg BW with or without beta-lg (04 g/kg BW) Plasma triglyceride concentration at age 10 d was higher (P < 005) in the beta-lg-fed group than in the controls during the periods from 1 to 2 h and from 7 to 11 h after the feeding At age 40 d, plasma triglyceride in the beta-lg-fed group was higher (P < 005) than in the control group only at 9 h Ratios of palmitic, stearic, and oleic acids to total plasma lipids were higher (P < 005) in the calves fed beta-lg milk than in the control calves at age 10 d These results suggest that beta-lg enhances the intestinal uptake of retinol, triglyceride, and long-chain fatty acids in preruminant calves

Effect of β-lactoglobulin on plasma retinol and triglyceride concentrations, and fatty acid composition in calves

Nine Japanese Black and 10 Holstein heifers ranging from 1 week (wk) to 18 months (mo) old received a single bolus intravenous injection of GH-releasing factor (GRF, 025-μg/kg BW), glucose (1125-mg/kg BW) or insulin (02-U/kg BW) at various stages through 18 mo of age The GH secretory response to exogenous GRF in Japanese Black heifers was lower than that in Holstein heifers at all stages of growth While insulin secretory function was not very different in both breeds from 1 to 12 mo of age, the insulin response was much higher in Japanese Black heifers than in Holstein heifers after sexual maturation The degree of decrease in plasma glucose following insulin injection was similar in both breeds at each stage of growth It is concluded that compared with Holstein heifers, Japanese Black heifers have lower GH and higher insulin secretory functions, and that the two breeds have similar glucose response to insulin

Profiles of growth hormone and insulin secretion, and glucose response to insulin in growing Japanese Black heifers (beef type): comparison with Holstein heifers (dairy type).

This study was performed to clarify the levels of growth hormone (GH) and insulin (INS) secretions and the glucose response to INS during lactation in a representative beef breed in Japan, Japanese Black cows, and to compare them with their counterparts in a dairy breed, Holstein cows. Six Japanese Black and seven Holstein primiparous cows received a single intravenous injection of GH-releasing factor (GRF; 0.25 microg/kg), glucose (112.5 mg/kg), or INS (0.2 U/kg) from late pregnancy (2 weeks antepartum) to mid-lactation (6 months postpartum). Japanese Black cows had one-tenth of the total milk yield of Holstein cows during lactation, and significantly lower GRF-induced GH and higher glucose-induced INS secretions than Holstein cows at all stages. In Japanese Black cows, even with lactation, these secretions remained essentially unchanged, whilst Holstein cows showed higher GH and lower INS secretions after the onset of lactation as compared with cows in late pregnancy. Both breeds had similar glucose response to INS at the respective stages. These results suggest that, during lactation, Japanese Black cows may minimize the catabolic effects of GH and sustain the anabolic effects of INS, in contrast with Holstein cows, but have similar ability to inhibit INS-mediated glucose utilization in peripheral tissues to Holstein cows.

Breed differences in growth hormone and insulin secretion between lactating Japanese Black cows (beef type) and Holstein cows (dairy type).

PROBLEM TO BE SOLVED: To provide a meat component measuring device capable of measuring the components or calorie of meat in a non-destructive state and obtaining information to be provided for consumers. SOLUTION: A slice of meat is placed on an electronic weighing apparatus 22 to measure the weight of the slice of meat. The image of the slice of meat on the electronic weighing apparatus 22 is simultaneously picked up by a digital camera 21 to obtain the image of the slice of meat. The image of the slice of meat is outputted to a magneto-optical disk storage device 24 or general-purpose computer 23 as image data. The analytical values of the image are computed by the general-purpose computer 23 by a software of analysis through the use of the image data and weight data, and the analytical values of the image are converted into chemical analytical values through the use of a previously obtained correlation expression to obtain the components or calorie of the meat.

Mitsuru Shinoda

Papers

Effects of intramuscular fat deposition on the beef traits of Japanese Black steers (Wagyu)

Effect of β-lactoglobulin on plasma retinol and triglyceride concentrations, and fatty acid composition in calves

Profiles of growth hormone and insulin secretion, and glucose response to insulin in growing Japanese Black heifers (beef type): comparison with Holstein heifers (dairy type).

Breed differences in growth hormone and insulin secretion between lactating Japanese Black cows (beef type) and Holstein cows (dairy type).

Meat component measuring device and recording medium