Food Science of Animal Resources最新文献_第3页

Effect of pomegranate (Punica granatum L.) peel extract on the quality and storage stability of dakgalbi prepared from the breast meat of Korean native chicken. 石榴皮提取物对韩国土鸡胸肉制备的达格尔比品质及贮存稳定性的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-08-20 DOI: 10.1007/s44463-026-00080-x

Dowon Jeong, Joko Sujiwo, Yousung Jung, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Sangrok Lee, Hyo-Joon Choo, Aera Jang

{"title":"Effect of pomegranate (Punica granatum L.) peel extract on the quality and storage stability of dakgalbi prepared from the breast meat of Korean native chicken.","authors":"Dowon Jeong, Joko Sujiwo, Yousung Jung, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Sangrok Lee, Hyo-Joon Choo, Aera Jang","doi":"10.1007/s44463-026-00080-x","DOIUrl":"https://doi.org/10.1007/s44463-026-00080-x","url":null,"abstract":"This study assessed whether pomegranate (Punica granatum L.) peel extract (PPE), a natural source of antioxidant and antimicrobial compounds, improves the quality and refrigerated storage stability of soy sauce-marinated dakgalbi prepared from Woorimatdag No. 1 chicken breast, while also demonstrating the suitability of this breed for dakgalbi preparation. Dakgalbi was formulated as control (CON), 0.14% PPE, and 0.18% PPE, vacuum‑packaged, and stored at 4 °C for 16 days. PPE antioxidant and antimicrobial activities were assessed, and product pH, water‑holding capacity, TBARS, VBN, color, total aerobic bacteria, and coliforms were measured on days 1, 8, 12, and 16. Sensory evaluation was conducted by a trained 15‑member panel on days 1, 8, and 12. PPE showed high phenolic content and antimicrobial activity (dose-dependent except against Listeria monocytogenes). In dakgalbi, PPE lowered VBN on day 16 and reduced total aerobic bacteria (from day 12) and coliforms (day 16) versus CON. PPE improved water-holding capacity at day 16, while TBARS did not differ among treatments. Appearance scores decreased in PPE treatments after day 8 (p < 0.05), but flavor and off-flavor remained stable, and overall acceptability was maintained through day 12. PPE improved the refrigerated stability of soy sauce-marinated dakgalbi primarily by maintain the quality through suppressing microbial growth and proteolysis, indicating its potential as a natural preservative in marinated chicken products. The results also demonstrate that Woorimatdag No. 1 chicken breast can be effectively utilized in dakgalbi preparation. Sensory quality remains acceptable through day 12 and 0.14% PPE appears sufficient.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13493637/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148790639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Technological landscapes and sustainable transitions: reconfiguring the meat industry in Asia. 技术景观和可持续转型：重新配置亚洲肉类行业。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-08-06 DOI: 10.1007/s44463-026-00078-5

Anthony Pius Bassey, Wangang Zhang, Guanghong Zhou

{"title":"Technological landscapes and sustainable transitions: reconfiguring the meat industry in Asia.","authors":"Anthony Pius Bassey, Wangang Zhang, Guanghong Zhou","doi":"10.1007/s44463-026-00078-5","DOIUrl":"10.1007/s44463-026-00078-5","url":null,"abstract":"Asia, responsible for over 40% of global meat production, faces a profound sustainability challenge amplified by unique regional pressures. Surging incomes are projected to drive per capita global meat consumption, intensifying environmental footprints and exposing systemic vulnerabilities, including import dependence, zoonotic disease risks, and eroding consumer trust. The imperative to shift toward more sustainable meat production systems is now widely recognized. However, Asia's pathway to transformation is distinct from trajectories observed in other regions. Based on a systematic review of the literature, this article identifies a distinctive \"Asian Hybrid Transition Model\" that characterizes the region's response. Rather than displacing conventional production systems through technological substitution, this model integrates novel technologies, such as digital tools, biotechnology, and circular economy principles, with existing industrial frameworks through three mutually reinforcing forces: corporate-led investment, state-backed orchestration, and digitally enabled intermediation. While emerging technologies, including precision livestock farming, circular economy systems, plant-based alternatives, and cultivated meat, demonstrate considerable promise, they also face persistent scientific, economic, and consumer acceptance challenges. The model also generates critical tensions between corporate consolidation and equitable access, technological efficiency and smallholder livelihoods, and environmental metrics and cultural legitimacy. Navigating these contradictions is paramount to shaping a sustainable and resilient trajectory for Asia's meat industry.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13447620/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148677916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The future of meat: innovations in production within an expanding and sustainable food system. 肉类的未来：在不断扩大和可持续的粮食系统中进行生产创新。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-08-03 DOI: 10.1007/s44463-026-00079-4

Dongheon Lee, Cheorun Jo

{"title":"The future of meat: innovations in production within an expanding and sustainable food system.","authors":"Dongheon Lee, Cheorun Jo","doi":"10.1007/s44463-026-00079-4","DOIUrl":"10.1007/s44463-026-00079-4","url":null,"abstract":"Meat has played a central role in human evolution, shaping not only our diets but also our societies, cultures, and technologies. From early hunting practice to the domestication and systematic production of livestock, the history of meat production closely parallels human development. Today, however, industrial meat production faces growing challenges, including environmental sustainability, resource efficiency, ethical concerns, and evolving consumer expectations. In this review, the transformation of meat production is discussed, with a focus on emerging scientific and technological innovations aimed at improving meat quality, sustainability, and production efficiency. In addition, the concept of cellular agriculture is summarized as a complementary approach for producing future agricultural products, including protein sources, along with conventional meat production and other meat alternative technologies. The future of meat is not merely a technological challenge, but a multidisciplinary endeavor, as the market introduction of cell-based foods, a key component of cellular agriculture, broadens the meat science landscape and enables innovation to advance alongside conventional meat production in support of sustainable and resilient food systems.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13433713/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148663784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality properties of fermented butter using extract solution from Korean traditional fermented pastes. 韩国传统发酵膏提取液发酵黄油的品质特性研究。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-30 DOI: 10.1007/s44463-026-00089-2

Yeon-Su Jeong, Hae In Yong, Sin-Young Park

{"title":"Quality properties of fermented butter using extract solution from Korean traditional fermented pastes.","authors":"Yeon-Su Jeong, Hae In Yong, Sin-Young Park","doi":"10.1007/s44463-026-00089-2","DOIUrl":"10.1007/s44463-026-00089-2","url":null,"abstract":"This study evaluated the quality properties of fermented butter using 0.5% (v/v) extract solution from Korean traditional fermented soy pastes (KFSE; C: Cheonggukjang; D: Doenjang; and M: Meju). Samples were analyzed for pH, Commission Internationale de l'Éclairage (CIE) color, viscosity, moisture and fat contents, total plate count, lactic acid bacteria (LAB) count, electronic nose, electronic tongue, and sensory evaluation. The Con (fermented butter using commercial starter) showed a significantly lower pH than KFSE-treated samples (p < 0.05). The M exhibited significantly higher LAB counts as well as greater yellowness, fat, and moisture contents than the other samples (p < 0.05), while total plate counts were highest in C. Electronic nose and principal component analysis demonstrated distinct oily, buttery, and fermented flavor profiles in KFSE-treated samples. Electronic tongue analysis indicated that KFSE-treated samples had higher sourness, saltiness, and umami intensities. Sensory evaluation showed that M received the highest scores in most traits, indicating improved overall acceptability and functional properties of fermented butter.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13424031/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148619139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of millet-immobilized probiotic on oxidation and volatile profile of dry-fermented sausage. 谷子固定化益生菌对干发酵香肠氧化及挥发特性的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-24 DOI: 10.1007/s44463-026-00097-2

Marilia Silva Malvezzi Karwowski, Caroline Maria Andrade Cavalari, Bruno José Gonçalves Silva, Renata Ernlund Freitas Macedo

{"title":"Impact of millet-immobilized probiotic on oxidation and volatile profile of dry-fermented sausage.","authors":"Marilia Silva Malvezzi Karwowski, Caroline Maria Andrade Cavalari, Bruno José Gonçalves Silva, Renata Ernlund Freitas Macedo","doi":"10.1007/s44463-026-00097-2","DOIUrl":"10.1007/s44463-026-00097-2","url":null,"abstract":"This study investigated the impact of incorporating millet-immobilized probiotics on the oxidation and volatile profile of dry-fermented sausage. Four formulations were tested: FC (free-cell Lp. plantarum), NI4% (free-cell + 4% millet), I2% (2%-immobilized Lp. plantarum), and I4% (4% millet-immobilized Lp. plantarum). Analyses were carried out during ripening (0, 2, 7, 14, and 21 days) and storage (41, 61, 81, 100, and 121 days). Immobilized probiotics showed higher counts (> 8 log CFU/g) than free cells (P < 0.05) for up to 121 days of storage. Immobilization did not impact the pH, Aw and carbonyl contents of the product, however the millet addition demonstrated a significant antioxidant effect, inhibiting lipid oxidation. Forty-one volatile compounds were identified, with their complexity increasing significantly over time. While alcohols predominated at the onset of ripening (day 0), aldehydes and alcohols became the dominant chemical families during storage. Notably, the volatile profile of treatments with immobilized probiotics (I2% and I4%) remained consistent with the free-cell control (FC), indicating that the millet matrix successfully preserved the product's characteristic aroma. PCA confirmed that sample differentiation was primarily driven by storage duration rather than the immobilization process. Although hexanal was the most abundant oxidation marker, its delayed predominance in millet-immobilized formulations suggests a protective effect against advanced oxidative deterioration. These findings demonstrate that millet is an effective carrier for maintaining probiotic viability and oxidative stability without compromising the volatile fingerprint of dry-fermented sausages.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13400504/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148577704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A review of ultrasonic pasteurization in milk and milk-based beverages using different ultrasound systems and thermal conditions: from mechanistic insights to regulatory challenges. 超声巴氏杀菌在牛奶和牛奶基饮料中使用不同的超声系统和热条件的回顾：从机理的见解到监管的挑战。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-24 DOI: 10.1007/s44463-026-00105-5

Rina Yu, Sin-Young Park, Prabhathma Yasasvi Rathnayake, So Eun Yeo, Chemin Nam, Hyun Uk Cho, Ki Ho Baek, Hae In Yong

{"title":"A review of ultrasonic pasteurization in milk and milk-based beverages using different ultrasound systems and thermal conditions: from mechanistic insights to regulatory challenges.","authors":"Rina Yu, Sin-Young Park, Prabhathma Yasasvi Rathnayake, So Eun Yeo, Chemin Nam, Hyun Uk Cho, Ki Ho Baek, Hae In Yong","doi":"10.1007/s44463-026-00105-5","DOIUrl":"10.1007/s44463-026-00105-5","url":null,"abstract":"Milk and milk-based beverages are highly susceptible to contamination by foodborne pathogens and spoilage bacteria, making effective pasteurization essential for ensuring microbial safety. Ultrasound has emerged as a promising alternative pasteurization technology because acoustic cavitation generates physical and sonochemical effects capable of microbial inactivation. However, the antimicrobial efficacy of ultrasound varies considerably depending on ultrasound system configuration, processing conditions, and thermal contribution during treatment. This review provides a microbial safety-oriented overview of ultrasonic pasteurization in milk and milk-based beverages, with particular emphasis on differences among ultrasound systems and processing modes. Specifically, microbial inactivation is compared among cavitation-driven non-thermal ultrasound, ultrasound with natural temperature rise, and thermally assisted ultrasonic treatments. In addition, this review discusses the mechanisms of microbial inactivation, regulatory considerations for industrial applicability, and technological challenges associated with ultrasonic pasteurization. These findings provide insights into the optimization and industrial implementation of ultrasound-based pasteurization technologies for milk and milk-based beverages.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13400515/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148577672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Natural fish gelatin-ajwain edible coatings improve shelf life and quality of chicken nuggets. 天然鱼明胶可食用涂层提高了鸡块的保质期和质量。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-24 DOI: 10.1007/s44463-026-00093-6

Mujahid Siddiq, Muhammad Bilal, Ghulam Husnain, Aisha Shabbir, Muhammad Zeeshan, Muhammad Asif Bajwa, Mohamed Fawzy Ramadan, Muhammad Sajid Arshad

{"title":"Natural fish gelatin-ajwain edible coatings improve shelf life and quality of chicken nuggets.","authors":"Mujahid Siddiq, Muhammad Bilal, Ghulam Husnain, Aisha Shabbir, Muhammad Zeeshan, Muhammad Asif Bajwa, Mohamed Fawzy Ramadan, Muhammad Sajid Arshad","doi":"10.1007/s44463-026-00093-6","DOIUrl":"10.1007/s44463-026-00093-6","url":null,"abstract":"This study evaluated the impact of edible coatings made from fish gelatin (FG) and ajwain extract (AE) on the quality, antioxidant activity, microbial safety, and shelf life of chicken nuggets. Antioxidant properties were assessed via DPPH· radical scavenging and total phenolic content (TPC), while lipid oxidation was monitored through TBARS and peroxide value (POV). Microbial quality was evaluated using total aerobic and coliform counts. Nuggets treated with AE2% + FG3% showed the highest antioxidant activity and lowest oxidation and microbial levels. These coated samples also exhibited superior color stability (L*, a*, b*) and received higher sensory scores for appearance, texture, taste, and overall acceptability throughout 14 days of refrigeration. The coating effectively enhanced the physicochemical and microbiological stability of chicken nuggets, indicating the potential of FG and AE as natural, halal, and sustainable alternatives to synthetic preservatives for improving meat product quality.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13400514/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148577772","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of supercooling, sub-freezing, and deep-freezing pre-cooling on color, pH, shear force, sensory quality, and myofibrillar protein properties of beef during expanded polystyrene-based distribution. 过冷、亚冷冻和深度冷冻预冷对膨化聚苯乙烯配送过程中牛肉颜色、pH值、剪切力、感官品质和肌原纤维蛋白特性的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-24 DOI: 10.1007/s44463-026-00083-8

Yuqing Tang, Depeng Sun, Qian Li, Jinghe Zhang, Baide Mu, Hongmei Li, Tingyu Li, Chunxiang Piao, Jian Feng, Guanhao Li, Juan Wang

{"title":"Effects of supercooling, sub-freezing, and deep-freezing pre-cooling on color, pH, shear force, sensory quality, and myofibrillar protein properties of beef during expanded polystyrene-based distribution.","authors":"Yuqing Tang, Depeng Sun, Qian Li, Jinghe Zhang, Baide Mu, Hongmei Li, Tingyu Li, Chunxiang Piao, Jian Feng, Guanhao Li, Juan Wang","doi":"10.1007/s44463-026-00083-8","DOIUrl":"10.1007/s44463-026-00083-8","url":null,"abstract":"This study evaluated the effects of different pre-cooling phase states on beef quality during e-commerce distribution. Beef steaks were subjected to four treatments: 4 °C (CK), - 0.5 °C (supercooling), - 5 °C (sub-freezing), and - 18 °C (deep-freezing), followed by 48 h of EPS-based passive distribution at 25 °C and subsequent storage at 4 °C. Changes in color, pH, shear force, sensory quality, myoglobin oxidation, myofibril fragmentation index (MFI), and the biochemical and conformational properties of myofibrillar proteins (MPs) were analyzed. The results showed that pre-cooling temperature significantly affected beef quality during distribution and storage. Although deep-freezing (- 18 °C) provided better initial color protection, the associated ice crystal damage likely intensified moisture exudation, myoglobin oxidation, and protein oxidation during the subsequent temperature rise and refrigerated storage, which together may have contributed to structural disruption and faster quality deterioration. As a result, the - 18 °C and - 5 °C groups showed faster deterioration in color, texture, and sensory quality, accompanied by higher MetMb content, carbonyl content, surface hydrophobicity, and β - sheet proportion, as well as lower protein solubility. In contrast, the - 0.5 °C supercooling treatment showed the best overall performance by maintaining higher redness, better texture stability, and a longer period of sensory acceptability. At the molecular level, supercooling delayed MP oxidation, reduced hydrophobic group exposure and structural rearrangement, and better preserved the ordered secondary structure of proteins. Overall, - 0.5 °C supercooling was more effective than sub-freezing and deep-freezing in maintaining beef quality during EPS-based distribution.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13400543/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148577670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effects of castration on the quality of black Tibetan sheep meat and muscle metabolites. 去势对黑藏羊肉质及肌肉代谢产物的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-24 DOI: 10.1007/s44463-026-00067-8

Xianli Xu, Lijuan Han, Qingming Yue, Shengzhen Hou, Zenghai Luo, Linsheng Gui, Baochun Yang, Zhiyou Wang, Zhenzhen Yuan, Shengnan Sun

引用次数: 0

Microwave thawing of meat: a concise qualitative review. 微波解冻肉类：一个简明的定性回顾。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-22 DOI: 10.1007/s44463-026-00087-4

Igor Tomasevic, Aristide Maggiolino, Weizheng Sun, Wangang Zhang, Ivana Tomasevic, Vesna Djordjevic, Volker Heinz

{"title":"Microwave thawing of meat: a concise qualitative review.","authors":"Igor Tomasevic, Aristide Maggiolino, Weizheng Sun, Wangang Zhang, Ivana Tomasevic, Vesna Djordjevic, Volker Heinz","doi":"10.1007/s44463-026-00087-4","DOIUrl":"10.1007/s44463-026-00087-4","url":null,"abstract":"This comprehensive literature review synthesizes findings from the latest empirical studies examining the effects of microwave thawing on meat quality and safety across multiple species (pork, beef, and poultry). Microwave thawing offers substantial advantages in processing efficiency, reducing thawing time by up to 100-fold compared to conventional refrigeration methods. However, the literature reveals complex, multifaceted, and sometimes contradictory effects on meat quality parameters. While optimized microwave protocols can maintain quality comparable to fresh meat, suboptimal conditions result in substantial deterioration including increased drip loss, protein denaturation, lipid oxidation, and structural damage to muscle tissue. The evidence demonstrates that microwave power level, endpoint temperature control, and hybrid approaches combining microwave with other technologies are critical determinants of quality outcomes. Emerging technologies including solid-state microwave systems and microwave-air convection combinations show promise in addressing non-uniform heating challenges. The field exhibits considerable disagreement regarding optimal protocols, with substantial variations in power levels, endpoint temperatures, and species-specific responses. Microbiological safety data, while limited, generally indicate that microwave thawing does not compromise food safety, despite the issues of temperature abuse and hot/cold spots, and may reduce microbial loads compared to slower methods. Significant research gaps remain in understanding industrial scalability, species-specific optimization, interactions between freezing and thawing protocols, and long-term effects on nutritional quality.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13391987/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148548325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0