IF 4.7 2区农林科学

Foods Pub Date : 2025-05-16 DOI: 10.3390/foods14101763

Hong-Fei Ji, Mei Li, Xiao Han, Yu-Ting Fan, Jia-Jing Yang, Yan Long, Juan Yu, Hai-Yu Ji

{"title":"Lactobacilli-Mediated Regulation of the Microbial-Immune Axis: A Review of Key Mechanisms, Influencing Factors, and Application Prospects.","authors":"Hong-Fei Ji, Mei Li, Xiao Han, Yu-Ting Fan, Jia-Jing Yang, Yan Long, Juan Yu, Hai-Yu Ji","doi":"10.3390/foods14101763","DOIUrl":"https://doi.org/10.3390/foods14101763","url":null,"abstract":"Lactobacilli, as the main member of food microorganisms, is an important component of the intestinal microbial community and plays crucial roles in regulating the immune capacity of the body. This review provides a comprehensive exploration of the key components of Lactobacilli-mediated immune regulation effects, including the immunogenic components (peptidoglycan and lipoteichoic acid) and metabolites (short-chain fatty acids, bacteriocins, and exopolysaccharides), which can interact with host immune cell receptors to initiate complex immune signaling pathways. In addition, the immunomodulatory activity can be influenced by multiple factors including species differences, host-related factors (age, physiological conditions, and gut microbiota), and environmental factors (nutrient substrates, temperatures, etc.), and the application strategies including precision probiotic development, gene-editing driven engineering, and nanocarrier systems have also been proposed to enhance the immunomodulatory potential. Finally, this review provides the theoretical basis for microbial intervention in immune-related diseases and offers prospects for applications in the food and pharmaceutical industries.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unlocking the Functional Food Potential of Capparis spinosa: Optimizing Ultrasound Extraction, Phytochemical Analysis, and Assessing Antioxidative Activities. 解锁辣椒的功能性食品潜力：优化超声提取、植物化学分析和评估抗氧化活性。

IF 4.7 2区农林科学

Foods Pub Date : 2025-05-16 DOI: 10.3390/foods14101768

Abdulhakim Naffati, Aleksandra Mišan, Saša Kenig, Katja Kramberger, Zala Jenko Pražnikar, Ana Petelin, Aleksandra Cvetanović Kljakić, Abdelmoumen Benmerzoug, Nasrien Elfarrah, Alena Stupar

{"title":"Unlocking the Functional Food Potential of Capparis spinosa: Optimizing Ultrasound Extraction, Phytochemical Analysis, and Assessing Antioxidative Activities.","authors":"Abdulhakim Naffati, Aleksandra Mišan, Saša Kenig, Katja Kramberger, Zala Jenko Pražnikar, Ana Petelin, Aleksandra Cvetanović Kljakić, Abdelmoumen Benmerzoug, Nasrien Elfarrah, Alena Stupar","doi":"10.3390/foods14101768","DOIUrl":"https://doi.org/10.3390/foods14101768","url":null,"abstract":"This study explores the potential of ultrasound-assisted extraction (UAE) for efficiently recovering bioactive compounds, particularly rutin, from the often-overlooked leaves of Capparis spinosa. By fine-tuning important extraction parameters such as ultrasound power, temperature, and ethanol concentration, this research achieved maximum yields of total phenolic content and rutin, establishing these leaves as a sustainable and valuable source of phytochemicals for applications in functional foods, nutraceuticals, and pharmaceuticals. High-performance liquid chromatography (HPLC) analysis revealed a high rutin content (15.51 mg/g DW), accompanied by considerable amounts of quercetin-3-glucoside and catechin. In vitro assays revealed the extract's strong antioxidative properties, effectively safeguarding Caco-2 and Hep G2 cells against oxidative stress and significantly lowering reactive oxygen species levels. Additionally, the extract enhanced the expression of vital antioxidative enzymes and demonstrated no toxicity at the tested concentrations, confirming its safety for dietary supplement use. These findings underscore the extract's strong safety profile and notable bioefficacy, reinforcing its suitability for incorporation into health-oriented formulations such as functional foods, dietary supplements, or nutraceutical products. Beyond demonstrating biological relevance, this research also advances the sustainable valorization of Capparis spinosa leaf biomass-an underutilized resource with high phytochemical potential-while contributing to the development of innovative, plant-based strategies for disease prevention and overall health enhancement.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of Protein Extraction from Rapeseed Oil Cake by Dephenolization Process for Scale-Up Application Using Artificial Neural Networks. 应用人工神经网络优化菜籽油饼脱酚工艺提取蛋白质的工艺条件。

IF 4.7 2区农林科学

Foods Pub Date : 2025-05-16 DOI: 10.3390/foods14101762

Branislava Đermanovć, Jelena Vujetić, Tea Sedlar, Danka Dragojlović, Ljiljana Popović, Predrag Kojić, Pavle Jovanov, Bojana Šarić

{"title":"Optimization of Protein Extraction from Rapeseed Oil Cake by Dephenolization Process for Scale-Up Application Using Artificial Neural Networks.","authors":"Branislava Đermanovć, Jelena Vujetić, Tea Sedlar, Danka Dragojlović, Ljiljana Popović, Predrag Kojić, Pavle Jovanov, Bojana Šarić","doi":"10.3390/foods14101762","DOIUrl":"https://doi.org/10.3390/foods14101762","url":null,"abstract":"Rapeseed proteins, due to their quality and wide availability, have great potential for application in human nutrition. However, their high content of antinutritional compounds poses significant economic and environmental challenges for food industry applications. To overcome these obstacles, various extraction and modification techniques, including enzymatic and ultrasound-assisted methods, were used to enhance protein functionality and improve both nutritional and sensory properties. In this study, the effects of dephenolization on the structural, physicochemical, and functional properties of rapeseed protein isolate obtained from defatted rapeseed cake were investigated through four different protocols. All obtained protein isolates (PIs) exhibited high protein purity (above 65%), with a notable difference in extraction yield. Furthermore, the extraction process was optimized using an artificial neural network (ANN) model, which demonstrated high predictive performance. The optimal extraction conditions for the dephenolization of rapeseed oil cake were 84% ethanol concentration, a solid-to-liquid ratio of 1/60 w/v, and 15 min of ultrasound treatment, resulting in an impressive protein purity of 90.68% with a yield of 29.17%. The obtained proteins were further characterized and compared in terms of protein profile (FTIR and SDS-PAGE), amino acid composition, solubility, and digestibility. The protein isolate (PI) obtained under optimized conditions displayed superior functional properties, underscoring the relevance and necessity of a data-driven, mathematical approach for scale-up and industrial implementation.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel. 魔芋葡甘露聚糖和甘露聚糖对发芽糙米凝胶3D打印性能和理化性质的影响。

IF 4.7 2区农林科学

Foods Pub Date : 2025-05-16 DOI: 10.3390/foods14101764

Chun Bai, Ran Liu, Liuyang Shen, Yu Zhuang, Jiaying Hu

{"title":"Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel.","authors":"Chun Bai, Ran Liu, Liuyang Shen, Yu Zhuang, Jiaying Hu","doi":"10.3390/foods14101764","DOIUrl":"https://doi.org/10.3390/foods14101764","url":null,"abstract":"Germinated brown rice (GBR), rich in high starch content and bioactive compounds, has excellent gel-forming properties, rendering it highly promising for applications in food 3D printing, a cutting-edge personalized manufacturing technology. This study systematically investigates the effects of different concentrations of konjac glucomannan (KGM) and curdlan (CD) blends on the 3D printing performance and physicochemical properties of GBR gel. The results indicated that the appropriate addition of KGM/CD blends significantly enhances the printing accuracy and shape retention of GBR gel. Specifically, under the KGM to CD ratio of 3:1 (KC3) formulation obtained by combining 2.25% KGM and 0.75% CD, the printing accuracy was highest with a minimized error of 4.97 ± 0.45%, and optimal structural stability was maintained within 5 h post-printing. Rheological measurements revealed that the flow behavior index (n) of the KC3 system was 0.049 ± 0.014, indicating superior flowability and significantly improved overall rheological stability. Additionally, the blend system not only increased the hardness and gel elasticity of the GBR gel but also significantly enhanced its cohesiveness and adhesiveness, reaching the highest values of 0.323 ± 0.02 and -217.488 ± 22.499, respectively, in the KC3 formulation. Further thermal analysis, low-field nuclear magnetic resonance analysis, along with Fourier-transform infrared spectroscopy and scanning electron microscopy observations, collectively demonstrated that the KGM/CD blend effectively reinforced the stability of the GBR gel network structure. These findings provide theoretical support for optimizing GBR applications in food 3D printing.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Growth Performance, Carcass Traits and Meat Quality in Rabbits Fed with Two Different Percentages of Extruded Linseed. 两种不同比例亚麻籽对家兔生长性能、胴体性状及肉品质的影响。

IF 4.7 2区农林科学

Foods Pub Date : 2025-05-16 DOI: 10.3390/foods14101778

Imen Daboussi, Nour Elhouda Fehri, Michela Contò, Marta Castrica, Safa Bejaoui, Alda Quattrone, Mohamed Amine Ferchichi, Marouen Amraoui, Souha Tibaoui, Giulio Curone, Daniele Vigo, Laura Menchetti, Alessandro Dal Bosco, Egon Andoni, Gabriele Brecchia, Sebastiana Failla, Bayrem Jemmali

{"title":"Growth Performance, Carcass Traits and Meat Quality in Rabbits Fed with Two Different Percentages of Extruded Linseed.","authors":"Imen Daboussi, Nour Elhouda Fehri, Michela Contò, Marta Castrica, Safa Bejaoui, Alda Quattrone, Mohamed Amine Ferchichi, Marouen Amraoui, Souha Tibaoui, Giulio Curone, Daniele Vigo, Laura Menchetti, Alessandro Dal Bosco, Egon Andoni, Gabriele Brecchia, Sebastiana Failla, Bayrem Jemmali","doi":"10.3390/foods14101778","DOIUrl":"https://doi.org/10.3390/foods14101778","url":null,"abstract":"This study evaluated the effect of two levels of extruded linseed (EL) in the diet on growth performance, carcass yield, and meat quality of growing rabbits. Sixty-nine New Zealand White male rabbits (Oryctolagus cuniculus) were assigned after weaning to three dietary groups: control (C), 2.5% EL (L2.5%), and 5% EL (L5%). At the end of the fattening period (from 37 to 93 days of age), rabbits were slaughtered. EL supplementation significantly reduced average daily weight gain (ADG) in the L5% group (p < 0.05), while other performance parameters were not significantly affected. Meat from the L5% group exhibited a higher fat content (p < 0.001) and lower water-holding capacity (p < 0.05) compared to the others. The fatty acid profile showed a significant increase in n-3 polyunsaturated fatty acids (PUFAs) and a decrease in n-6 PUFA (p < 0.05), resulting in a markedly reduced n-6/n-3 ratio (p < 0.001) in supplemented groups. EL supplementation also enhanced long-chain n-3 PUFA levels, particularly docosapentaenoic acid (DPA). Although lipid oxidation was slightly increased (p < 0.05), sensory attributes remained unaffected. These findings support EL supplementation as a nutritional strategy to increase the n-3 fatty acids in rabbit meat without compromising physical and sensory quality.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Wild Hops in Breadmaking Among Bulgarians: From History to Modern Perspectives and Future Potentials. 保加利亚人在面包制作中的野啤酒花：从历史到现代观点和未来潜力。

IF 4.7 2区农林科学

Foods Pub Date : 2025-05-16 DOI: 10.3390/foods14101767

Anely Nedelcheva, Dauro Mattia Zocchi, Naji Sulaiman, Renata Sõukand, Andrea Pieroni, Antonella Pasqualone

{"title":"Wild Hops in Breadmaking Among Bulgarians: From History to Modern Perspectives and Future Potentials.","authors":"Anely Nedelcheva, Dauro Mattia Zocchi, Naji Sulaiman, Renata Sõukand, Andrea Pieroni, Antonella Pasqualone","doi":"10.3390/foods14101767","DOIUrl":"https://doi.org/10.3390/foods14101767","url":null,"abstract":"Humulus lupulus L. (common hop) is a herbaceous plant whose female inflorescences, commonly called hop \"cones\", are traditionally used in Bulgaria to prepare sourdough starters or \"kvass\". Drawing from a review of historical and linguistic sources and ethnographic information collected by the authors, this study aims to define the traditional preparation of bread with hop sourdough, starting from the preparation of the hop cone decoction. Archival materials and early cookbooks attest to a rich tradition where hop-infused bread was valued for its distinctive flavor and preservative qualities. Fieldwork conducted in Bulgaria and among Bulgarian diasporas in Moldova provided insights into the continuity of these practices, underscoring the persistence of these traditional preparations despite modern industrial pressures. Ethnographic interviews and participant observations highlighted the ritualistic preparation of hop kvass and its role in community identity. The effect of hops on dough's rheological properties and the quality features of bread were also reviewed. An increase in dough stability and resistance to elongation were generally reported, with a reduction in bread volume and porosity, especially with hop sourdough levels above 30%, but the incorporation of bioactive molecules was responsible for antioxidant, antimicrobial, and flavoring properties. Possible prospects for using hops in the food industry, based on the biological properties of this resource-rich plant, are outlined with a multidisciplinary approach.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Domestication and Cultivation of Pholiota adiposa and Its High-Temperature Adaptability: Enhancing the Utilization of Agricultural Residues and Grain Nutrition in Northeast China. 草甘膦的驯化栽培及其高温适应性：提高东北地区农用秸秆的利用和粮食营养

IF 4.7 2区农林科学

Foods Pub Date : 2025-05-16 DOI: 10.3390/foods14101779

Hu Lou, Baozhen Fan, Chao Guo, Yurong Liang, Weizhi Wang, Enze Yu, Jie Zhang, Guocai Zhang

{"title":"The Domestication and Cultivation of Pholiota adiposa and Its High-Temperature Adaptability: Enhancing the Utilization of Agricultural Residues and Grain Nutrition in Northeast China.","authors":"Hu Lou, Baozhen Fan, Chao Guo, Yurong Liang, Weizhi Wang, Enze Yu, Jie Zhang, Guocai Zhang","doi":"10.3390/foods14101779","DOIUrl":"https://doi.org/10.3390/foods14101779","url":null,"abstract":"Pholiota adiposa is a macrofungi that is rich in nutrients and has a delicious taste. Eating more can improve human immunity and inhibit cancer. However, the P. adiposa yield is low and cannot meet market demand. Therefore, strain improvement was carried out by exploring the mechanism of stress adaptation in P. adiposa. In addition, fermentation of the four common grains by P. adiposa mycelia increased their nutrient content and improved their antioxidant capacity. The results revealed that the growth of the mycelium was greatest when sucrose was used as the carbon source at 25 °C. At 35 °C, the MDA content and cellulase enzyme activity of the mycelia decreased by 27.6% and 40.8%, respectively, from 2 to 4 days, and the SOD, CAT, and GR enzyme activities increased by 31.6%, 49.2%, and 1.2%, respectively. The fermentation results revealed that the soluble protein content, reducing sugar content, and DPPH free radical scavenging ability of the fermented grains were significantly greater than those of the unfermented grains. This study can be used to cultivate macrofungi with environmental adaptability and provides a basis for the utilization of biological waste and increased food nutrition.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources. 一些潜在植物性蛋白质来源的营养成分和消化率特征。

IF 4.7 2区农林科学

Foods Pub Date : 2025-05-16 DOI: 10.3390/foods14101769

Paul Ndubuisi Anyiam, Suphat Phongthai, Samart Sai-Ut, Passakorn Kingwascharapong, Young Hoon Jung, Wanli Zhang, Saroat Rawdkuen

{"title":"Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources.","authors":"Paul Ndubuisi Anyiam, Suphat Phongthai, Samart Sai-Ut, Passakorn Kingwascharapong, Young Hoon Jung, Wanli Zhang, Saroat Rawdkuen","doi":"10.3390/foods14101769","DOIUrl":"https://doi.org/10.3390/foods14101769","url":null,"abstract":"Background: The dominance of soybeans as the primary plant protein source has hindered the exploration of potential sources, limiting dietary diversity and innovation.Objective/methods: This study evaluated six plant protein sources-mung bean (MB), bambara bean (BN), jack bean (JB), sesame seed (SS), moringa seed (MS), and rice bran (RB)-compared to soybean (SB) for their chemical composition and biological qualities using standard methods.Results: Protein composition (14.98-30.29 g/100 g), fiber (2.90-8.18 g/100 g), and fat (5.19-33.30 g/100 g) varied across plants. Bulk density (0.49-0.74 g/mL), swelling capacity (0.25-0.55%), and yellowness (13.07-38.76) were comparable to SB. Electropherograms showed major protein bands at 20, 48, 75, and 100 kDa across plant proteins under non-reducing conditions. Phytate levels were highest in RB, while MS showed lower tannic acid composition (6.64 mg/100 g) compared to SB. Protein solubility (24.64-45.65%) increased with pH, while in vitro protein digestibility (74.86-87.64%) varied and was slightly below SB (91.07%); however, a similar pattern of protein digestion was observed under no reducing condition. MS and BN contained 31.17% and 42.47% of total essential amino acids with PDCAAS values of 41.42% and 58.46%, respectively.Conclusions: Overall, MS and BN exhibited superior potential as sustainable protein sources, showing properties comparable to soybean.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advancing Real-Time Food Inspection: An Improved YOLOv10-Based Lightweight Algorithm for Detecting Tilapia Fillet Residues. 推进实时食品检测：一种改进的基于yolov10的罗非鱼鱼片残留检测轻量级算法

IF 4.7 2区农林科学

Foods Pub Date : 2025-05-16 DOI: 10.3390/foods14101772

Zihao Su, Shuqi Tang, Nan Zhong

引用次数: 0

Impact of Breed and Slaughter Hygiene on Beef Carcass Quality Traits in Northern Greece. 希腊北部品种和屠宰卫生对牛肉胴体品质性状的影响。

IF 4.7 2区农林科学

Foods Pub Date : 2025-05-16 DOI: 10.3390/foods14101776

Vasiliki Papanikolopoulou, Anestis Tsitsos, Stella Dokou, Stergios Priskas, Sotiria Vouraki, Vangelis Economou, Ioanna Stylianaki, Angeliki Argyriadou, Georgios Arsenos

{"title":"Impact of Breed and Slaughter Hygiene on Beef Carcass Quality Traits in Northern Greece.","authors":"Vasiliki Papanikolopoulou, Anestis Tsitsos, Stella Dokou, Stergios Priskas, Sotiria Vouraki, Vangelis Economou, Ioanna Stylianaki, Angeliki Argyriadou, Georgios Arsenos","doi":"10.3390/foods14101776","DOIUrl":"https://doi.org/10.3390/foods14101776","url":null,"abstract":"The objective of this study was to assess the impact of breed and slaughter hygiene practices on beef quality traits in Northern Greece. A random sample of 159 beef carcasses from three breeds, Aberdeen Angus (AA, n = 38), Holstein (HO, n = 42), and Limousin (LI, n = 40), and crossbred (CR, n = 39) males were used. The chroma, pH, texture, chemical composition, and fatty acid profile were assessed using the Longissimus dorsi muscle. The muscle histomorphometry was assessed using the psoas major samples. Microbiological analyses were conducted on the beef carcasses to evaluate slaughter hygiene. A comparative analysis using ANOVA, Mann-Whitney, and Kruskal-Wallis tests was performed to assess the effects of breed and slaughter hygiene on the meat quality traits. The meat quality differed significantly (p < 0.05) between the breeds. Specifically, the LI beef exhibited higher lightness (L*) values compared to those of the AA and HO beef. The CR breed produced the reddest beef, which differed significantly from the AA and HO beef. The beef yellowness (b*) was higher in the AA breed compared to the other breeds. The AA and CR beef was more tender than the LI beef. The AA beef exhibited the lowest protein and highest fat content, while the LI beef was the leanest. The monounsaturated fatty acid (MUFA) concentrations in the AA beef were 22% higher than those in the HO beef, whereas the HO beef had 23% higher levels of saturated fatty acids (SFAs). The total mesophilic viable counts among the slaughterhouses exceeded the lower acceptable threshold (3.5 log CFU/cm2), indicating inadequate slaughter hygiene practices that could impact beef quality and safety. Globally, this is the first comprehensive study that uniquely combines techniques for assessing beef quality from whole carcasses to individual muscle fibers.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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