Food Science of Animal Resources最新文献_第6页

Strategies for replacing phosphates in meat processing. 肉类加工中磷酸盐的替代策略。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-05-05 DOI: 10.1007/s44463-026-00069-6

Tae-Kyung Kim, Min Hyeock Lee, Dong-Min Shin, Yea-Ji Kim, Samooel Jung, Yun-Sang Choi

{"title":"Strategies for replacing phosphates in meat processing.","authors":"Tae-Kyung Kim, Min Hyeock Lee, Dong-Min Shin, Yea-Ji Kim, Samooel Jung, Yun-Sang Choi","doi":"10.1007/s44463-026-00069-6","DOIUrl":"10.1007/s44463-026-00069-6","url":null,"abstract":"Phosphates are widely used in processed meat products because of their multifunctional technological properties, including enhancing water-holding capacity, improving myofibrillar protein solubilization, stabilizing emulsions, increasing cooking yield, and supporting oxidative stability. These functions make phosphate an essential ingredient in comminuted and whole-muscle meat systems. However, increasing consumer demand for clean-label foods, concerns about the excessive intake of highly bioavailable inorganic phosphates, and sustainability issues related to finite phosphate resources have intensified the interest in phosphate reduction strategies. This review summarizes the physicochemical characteristics and functional roles of phosphates in meat systems, and discusses their potential health implications and regulatory considerations. Furthermore, recent strategies for phosphate reduction have been critically evaluated, including ingredient-based approaches (plant fibers, modified starches, functional proteins, alkaline salts, and enzymatic systems) and processing-based technologies (high-pressure processing, ultrasound, and optimized tumbling). Although no single substitute fully replicates the multifunctional effects of phosphates, integrated or hurdle-based approaches combining multifunctional ingredients with advanced processing technologies show considerable promise. Partial replacement is generally more feasible than complete elimination, particularly for emulsified meat products. Future research should focus on elucidating protein–water interaction mechanisms, developing clean-label multifunctional systems, and validating long-term quality and consumer acceptance. Strategic phosphate reduction is technologically achievable and aligns with global trends toward healthier, sustainable, and clean-label meat products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13144451/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147836002","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 dietary beef powder on the dextran sulfate sodium-induced colitis in a mouse model through COX-2 pathway. 膳食牛肉粉通过COX-2通路对小鼠模型葡聚糖硫酸钠诱导结肠炎的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-04-28 DOI: 10.1007/s44463-025-00054-5

Hye-Jin Kim, Dongwook Kim, Aera Jang

{"title":"The effects of dietary beef powder on the dextran sulfate sodium-induced colitis in a mouse model through COX-2 pathway.","authors":"Hye-Jin Kim, Dongwook Kim, Aera Jang","doi":"10.1007/s44463-025-00054-5","DOIUrl":"10.1007/s44463-025-00054-5","url":null,"abstract":"Certain dietary foods have an anti-inflammatory effect against colitis in an animal model. Beef is a highly nutritious food source and contains high amounts of protein and minerals. In addition, an antioxidant octapeptide derived from beef has been reported to exert anti-proliferative activity against colorectal cancer cells. Therefore, this study investigated the effects of beef powder supplementation on colitis induced by dextran sulfate sodium (DSS) in mice. Male C57BL/6J mice aged five weeks were fed a diet containing 10% or 20% Hanwoo round (HR) beef powder for 42 days. For the last 7 days of the experiment, 3% DSS was dissolved in the drinking water to induce colitis. Inflammatory parameters from serum and colitis were evaluated. The results revealed that supplementation with 20% HR protected colon shortening against DSS-induced colitis. Histological colitis score was significantly reduced by 20% HR supplementation. Moreover, serum triglyceride and total cholesterol levels were significantly reduced by dietary 20% HR supplementation compared to that in the DSS group, with increasing excretion of total cholesterol and triglyceride in the faeces of mice. Supplementation with 20% HR decreased the MDA contents and increased the GSH level in the colonic tissue, significantly. Moreover, the Th1/Th2 cytokine ratio and expression of COX-2 protein were markedly decreased compared with those in DSS-treated mice. These results indicated that supplementation with dietary round beef powder for 42 days protects against DSS-induced colitis in mice by alleviating oxidative stress, inflammatory cytokines production and protein expression in the colonic tissue.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13125552/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147767504","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 curing sources and high-pressure processing on quality attributes of smoked hams. 熏制源和高压加工对熏火腿品质属性的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-04-21 DOI: 10.1007/s44463-026-00063-y

Nadini H Gamage, Damon Ewasko, Yenling Yeh, Amilton S de Mello

{"title":"Effects of curing sources and high-pressure processing on quality attributes of smoked hams.","authors":"Nadini H Gamage, Damon Ewasko, Yenling Yeh, Amilton S de Mello","doi":"10.1007/s44463-026-00063-y","DOIUrl":"10.1007/s44463-026-00063-y","url":null,"abstract":"To address consumer demand for “clean label” meat products, naturally derived nitrite sources are increasingly used as alternatives to synthetic nitrite. This study assessed the effects of curing source and high-pressure processing (HPP; 85,000 psi) on the quality of smoked, sliced ham. Hams were produced by following four formulations: synthetic nitrite (CONV), celery powder plus antimicrobial (ALT), celery powder with spices (ALTSPI), and no nitrite plus spices (UNCSPI), each with or without HPP. Instrumental color, texture, moisture, and sensory attributes were evaluated over 29 days of refrigerated vacuum display. CONV and ALT hams exhibited comparable color stability, texture, and overall sensory acceptability, indicating that natural nitrite effectively preserves cured meat characteristics. UNCSPI hams showed lower redness, altered hue, reduced springiness, and inferior sensory scores, confirming nitrite’s functional necessity. HPP minimally affected color, texture, or acceptability in nitrite-containing hams but increased off-flavor in uncured formulations, likely due to lipid oxidation. These results demonstrate that naturally sourced nitrite performs equivalently to synthetic nitrite in maintaining quality and support regulatory recognition of naturally cured products. Additionally, HPP does not compromise quality in nitrite-containing RTE hams.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13100098/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147767484","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

Effect of the chives, pomegranate, and lime juices on the meat quality and microbial reduction of chicken breast inoculated with Salmonella Enteritidis. 细香葱、石榴和酸橙汁对接种肠炎沙门氏菌的鸡胸肉品质和微生物减少的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-04-16 DOI: 10.1007/s44463-025-00019-8

Joko Sujiwo, Hee-Jin Kim, Hye-Jin Kim, Aera Jang

{"title":"Effect of the chives, pomegranate, and lime juices on the meat quality and microbial reduction of chicken breast inoculated with Salmonella Enteritidis.","authors":"Joko Sujiwo, Hee-Jin Kim, Hye-Jin Kim, Aera Jang","doi":"10.1007/s44463-025-00019-8","DOIUrl":"10.1007/s44463-025-00019-8","url":null,"abstract":"The antimicrobial and antioxidant properties of lyophilized juice from chives (Allium tuberosum R., CVJ), pomegranate (Punica granatum, PGJ), and lime (Citrus aurantifolia, LMJ) were evaluated in this study. These lyophilized juices were used as natural preservatives for chicken breast artificially inoculated with Salmonella enterica serovar Enteritidis over 9 days at 4 °C. LMJ demonstrated the least minimum inhibitory concentration at 50 mg/mL, while the minimum bactericidal concentration for CVJ and LMJ was 100 mg/mL, and for PGJ, it was 200 mg/mL. In the 1,1-diphenyl-2-picrylhydrazyl assay, PGJ exhibited the strongest antioxidant capacity with the lowest IC50 value (2.17 mg/mL). According to the ferric-reducing antioxidant power assay, LMJ exhibited the greatest antioxidant capacity, with an EC50 value of 0.68 mg/mL. Meat inoculated with S. Enteritidis and then treated with 1% CVJ (SCVJ), 1% PGJ (SPGJ), or 1% LMJ (SLMJ) had lower pH values than the control from the fifth day of storage onwards (p < 0.05). On day 5, SCVJ had significantly lower S. Enteritidis counts (5.16 Log CFU/g) compared to the control (5.46 Log CFU/g). SCVJ had significantly lower volatile basic nitrogen levels than the other treatments by day 7, followed by SPGJ and SLMJ with values of 25.09, 26.84, and 28.28 mg/100 g, respectively. SLMJ effectively maintained lower 2-Thiobarbituric acid reactive substances values. Among the treatments, SLMJ yielded the most favorable results, preserving meat quality without significant color changes.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13086961/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147698015","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

Nutritional enrichment of eggs through essential oil-supplemented laying hen diets and associations with intestinal microbiota. 蛋鸡饲粮中添加精油对鸡蛋营养的富集及其与肠道菌群的关系。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-04-16 DOI: 10.1007/s44463-026-00059-8

Tulay Elal Mus, Tulay Ozcan, Tugçe Necla Selvi, Gokce Keser, Hakan Ustuner, Onder Canbolat

{"title":"Nutritional enrichment of eggs through essential oil-supplemented laying hen diets and associations with intestinal microbiota.","authors":"Tulay Elal Mus, Tulay Ozcan, Tugçe Necla Selvi, Gokce Keser, Hakan Ustuner, Onder Canbolat","doi":"10.1007/s44463-026-00059-8","DOIUrl":"10.1007/s44463-026-00059-8","url":null,"abstract":"This study evaluated the effects of oregano essential oil alone and in combination with cinnamon and peppermint essential oils on intestinal microbiota, the sensory and textural properties of cooked egg's and fatty acid profile. Intestinal microbiota/fatty acid profile correlations and health index were evaluated. Lohmann LSL-LITE strain laying hens were randomly divided into four groups and fed for 28 days: a control group receiving a basal diet (C); a group supplemented with 250 mg/kg oregano essential oil (O), a group receiving 125 mg/kg oregano plus 125 mg/kg cinnamon essential oils (O + C), and a group receiving 125 mg/kg oregano plus 125 mg/kg peppermint essential oils (O + P). Sensory evaluation showed that the distinctive flavors and aromas of oregano, cinnamon, and peppermint essential oils were not detected. Essential oil supplemented diet did not affect the eggs' hardness, adhesiveness, cohesiveness, and resilience properties. Shear force was found to be significantly different in group O. Assessment of nutritional indices showed that high Linoleic Acid/α-Linolenic Acid ratio has given O and O + P groups eggs potential functional properties. While the coliforms, Enterobacteriaceae, and Enterococcus spp. in the essential oil supplemented groups were reduced, and Lactobacillus spp. increased. Also, essential oil feed achieved a correlation between lactic acid bacteria and Linoleic Acid/α-Linolenic Acid, omega6/omega3 ratio. Furthermore, behenic, palmitoleic, and palmitic fatty acids positively correlated with intestinal Lactobacillus spp. As a result, laying hens feed essential oil supplementation results in potential functional eggs that offer better nutritional indices for the consumer health, which were obtained without affecting the egg's characteristics.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13087069/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147698031","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

Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives. 配方韩宇牛肉饼和商业植物基替代品的营养和感官评价。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-04-15 DOI: 10.1007/s44463-025-00052-7

Soomin Oh, Da Young Lee, Dongwook Kim, Yousung Jung, Sun Jin Hur, Aera Jang

{"title":"Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives.","authors":"Soomin Oh, Da Young Lee, Dongwook Kim, Yousung Jung, Sun Jin Hur, Aera Jang","doi":"10.1007/s44463-025-00052-7","DOIUrl":"10.1007/s44463-025-00052-7","url":null,"abstract":"Due to population growth and rising demand for sustainable proteins, plant-based meat analogs (PBMAs) have drawn attention as alternatives to traditional meat. This study compared nutritional and sensory properties of Hanwoo beef patties (HP) and PBMA patties (PP), analyzing proximate composition, total calories, cholesterol, minerals, sugars, fatty acids, and amino acids. The nutritional analysis showed that HP contained significantly higher levels of crude protein, fat, and total calories compared to PP, while carbohydrates were only detected in PP. The cholesterol content was 70.46 mg/100 g in HP, whereas no cholesterol was detected in PP. Ca, P, and Cu were not significantly different between HP and PP, but Fe, K, Mg, and Na were significantly higher in PP. However, zinc content was higher in HP than in PP (p < 0.05). Regarding sugars, fructose, glucose, sucrose, and total sugar content were significantly higher in PP compared to HP. HP had significantly higher levels of oleic, saturated, and monounsaturated fatty acids, while PP showed a significantly higher polyunsaturated-to-saturated fatty acid ratio. PP had lower levels of lysine but higher umami-related glutamic and aspartic acid than HP (p < 0.05). Multivariate analysis revealed distinct nutritional profiles between HP and PP, with arachidic acid as the key marker. Sensory evaluation showed that HP received higher scores for appearance, color, taste, flavor, and overall acceptability, whereas PP exhibited significantly higher off-flavor scores. These results offer key nutritional data on HP and PP, helping build consumer trust and support the adoption of sustainable food alternatives globally.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13083720/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147688453","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 and molecular profiling of lactic flora in Hamra ewe's milk cheese from the Algerian steppe. 阿尔及利亚大草原哈姆拉母羊奶酪乳酸菌的工艺及分子分析。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-04-14 DOI: 10.1007/s44463-026-00064-x

Abdelkader El Amine Dahou, Malika Bouchibane, Zakaria Meskini, Hakim Aguedal, Nabil Touzout, Walid Elfalleh, Hamdi Bendif, Hichem Tahraoui

{"title":"Technological and molecular profiling of lactic flora in Hamra ewe's milk cheese from the Algerian steppe.","authors":"Abdelkader El Amine Dahou, Malika Bouchibane, Zakaria Meskini, Hakim Aguedal, Nabil Touzout, Walid Elfalleh, Hamdi Bendif, Hichem Tahraoui","doi":"10.1007/s44463-026-00064-x","DOIUrl":"10.1007/s44463-026-00064-x","url":null,"abstract":"This study explores the technological and functional characteristics of indigenous lactic acid bacteria (LAB) isolated from Hamra ewe’s milk cheese, a traditional semi-refined product from the steppe region of western Algeria. The objective was to identify, characterize, and evaluate the acidifying, proteolytic, and texturizing potential of dominant LAB species contributing to cheese typicity. Thirty-two isolates were obtained and screened using morphological, biochemical, and molecular (multiplex PCR and 16 S rRNA sequencing) methods. Four dominant species were identified: Lactococcus lactis, L. lactis subsp. lactis biovar diacetylactis, Enterococcus faecium, and Lactobacillus acidophilus. Acidification assays revealed that Lactococcus strains were the most active acidifiers, producing 11 to 12.8 g/L of lactic acid with final pH values between 4.17 and 4.36 after 24 h. E. faecium exhibited moderate acidification (9.7 g/L; pH 4.42), while L. acidophilus produced lower acidity (7.2 g/L; pH 4.81). Growth and tolerance tests confirmed adaptation to wide temperature (6 to 55 °C), pH (2.3 to 7.3), and NaCl (1 to 6%) ranges. Coagulation and proteolytic tests indicated that Lactococcus strains ensured rapid milk coagulation (12 h; viscosity 810–980 cP), whereas E. faecium and L. acidophilus displayed notable proteolytic activity, forming lysis zones of 7 to 14 mm. L. acidophilus also produced exopolysaccharides (up to 7.2 g/L on day 10), enhancing texture and firmness. The coordinated microbial succession during fermentation and ripening confirmed the technological potential of these indigenous LAB. Their use as natural starter or adjunct cultures can enhance the sensory quality, authenticity, and typicity of traditional Algerian ewe’s milk cheeses.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13079250/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147671995","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

Extraction and characterization of biomaterials from pork bones: a potential alternative of pineapple by-product extract for commercial proteases. 猪骨生物材料的提取和表征：菠萝副产品提取物的潜在替代品。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-04-07 DOI: 10.1007/s44463-026-00066-9

Van-Ba Hoa, Won-Seo Park, Jun-Sang Ham, In-Seon Bae

{"title":"Extraction and characterization of biomaterials from pork bones: a potential alternative of pineapple by-product extract for commercial proteases.","authors":"Van-Ba Hoa, Won-Seo Park, Jun-Sang Ham, In-Seon Bae","doi":"10.1007/s44463-026-00066-9","DOIUrl":"10.1007/s44463-026-00066-9","url":null,"abstract":"This study aimed to develop cost-effective methods for extracting biomaterials from pork bones. Collagen and chondroitin sulfate (CS) were extracted from pork bones using a pineapple by-product extract (PE) at 5% (v/w) or commercial proteases (pepsin and Alcalase) under identical conditions. The use of PE resulted in a higher collagen yield than pepsin (3.77% vs. 1.42%). The CS concentration extracted with PE was comparable to that obtained using Alcalase (11.98 mg/g vs. 11.37 mg/g). Protein pattern analysis indicated that collagens extracted using either PE or pepsin were type I collagen. 1H NMR analysis showed that CS extracted using either PE or Alcalase contained both CS-C and CS-A units. Among 28 peptides identified, 7 peptides (Gly-Arg, Glu-Gly-Arg, Ala-Val-Gly, Leu-Ala, Leu-Val-Gly, Phe-Ala-Gly-Gly, and Gly-Pro-Leu-Gly-Pro-Hyp-Gly-Ala-Pro-Gly) and 4 peptides (Leu-Pro, Leu-Thr-Gly, Gly-Pro-Leu-Gly-Pro-Hyp-Gly-Ala-Pro-Gly, and Gly-Pro-Ala-Gly-Pro-Val-Gly-Pro-Val-Gly) were found only in the collagen extracted with pepsin and PE, respectively. Notably, peptide hydrolysates derived from PE-extracted collagen exhibited higher free radical scavenging and ferrous ion-chelating activities than those obtained from pepsin-extracted collagen. Overall, PE emerges as a cost-effective and efficient alternative to commercial enzymes for extracting biomaterials from pork bones.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13057105/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147626989","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

Physicochemical and microbial changes in Raw beef meat induced by radiation. 辐射对生牛肉理化及微生物的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-04-07 DOI: 10.1007/s44463-026-00060-1

Ui-Bin Beak, Hack-Youn Kim

{"title":"Physicochemical and microbial changes in Raw beef meat induced by radiation.","authors":"Ui-Bin Beak, Hack-Youn Kim","doi":"10.1007/s44463-026-00060-1","DOIUrl":"10.1007/s44463-026-00060-1","url":null,"abstract":"This study aimed to investigate the effects of various electron beam irradiation doses on microbial inactivation and physicochemical properties of raw beef. The main research question was to determine the dose required to effectively eliminate pathogenic microorganisms without substantially compromising meat quality. Raw beef samples were treated with electron beam doses of 0, 1, 2, 3, 5, 7, and 9 kGy. Microbial inactivation was assessed by enumerating colonies of Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Escherichia coli. Based on the inactivation results, physicochemical properties—including proximate composition, water holding capacity, shear force, pH, color, thiobarbituric acid reactive substances, and volatile basic nitrogen—were evaluated after treatment with 0, 1, 2, and 3 kGy. Bacillus cereus was reduced below detection at 7 kGy, while other foodborne pathogens were eliminated at 3 kGy. No significant changes in proximate composition, pH, and shear force occurred compared to controls (p < 0.05). Water-holding capacity decreased significantly as the irradiation dose increased (p < 0.05), and redness increased in a dose-dependent manner. Although thiobarbituric acid reactive substances and volatile basic nitrogen tended to increase with increasing dose and storage time, these changes were not statistically significant. Electron beam irradiation at 3 kGy effectively inactivatied non-spore-forming foodborne pathogens while maintaining acceptable quality in raw beef. This dose can enhance microbial safety with minimal quality loss.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13057086/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147626945","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

Effect of supplemental feeding on metabolic profiles and meat quality in yaks: a non-targeted metabolomics approach. 补饲对牦牛代谢特征和肉质的影响：非靶向代谢组学方法。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-04-07 DOI: 10.1007/s44463-025-00027-8

Meisong Wang, Yayu Huang, Jean-François Hocquette, Allan Degen, Zhi Liu, Rongzhen Zhong, Shujie Liu, Yang Xiang, Lizhuang Hao

{"title":"Effect of supplemental feeding on metabolic profiles and meat quality in yaks: a non-targeted metabolomics approach.","authors":"Meisong Wang, Yayu Huang, Jean-François Hocquette, Allan Degen, Zhi Liu, Rongzhen Zhong, Shujie Liu, Yang Xiang, Lizhuang Hao","doi":"10.1007/s44463-025-00027-8","DOIUrl":"10.1007/s44463-025-00027-8","url":null,"abstract":"The traditional grazing system of the Qinghai-Tibet Plateau faces challenges such as feed shortages, despite the abundance of pastures during the warm season. However, the impact of supplemental feeding on yak meat quality during this period still requires further investigation. A total of 30 male yaks (with similar genetic backgrounds, aged 2.5-3 years, weighing 94.56 ± 3.9 kg) were evenly and randomly assigned to two groups: the traditional grazing group (G) and the supplemental feeding group (SF). This study evaluated the effects of supplementation on yak meat quality and metabolic characteristics, aiming to identify effective dietary strategies to improve the physical and nutritional quality of yak meat. Non-targeted metabolomics (UHPLC-QE-MS) was used to analyze biomarkers of meat quality. Results revealed that the SF group exhibited superior meat quality, with a 39.6% reduction in shear strength, a 22.4% reduction in cooking loss, a 15% increase in PUFA/SFA ratios, and an 18% increase in essential amino acid content. Metabolomic profiling indicated distinct differences between the two groups, with the SF group demonstrating significant upregulation of beneficial metabolites (e.g., pyruvic acid, L-tyrosine, and eicosapentaenoic acid) and downregulation of harmful metabolites (e.g., sulfates). These changes improved protein turnover, lipid metabolism, and glycolytic activity, enhancing meat tenderness, flavor, and nutritional value. This study provides novel insights into the metabolic mechanisms underlying feed-induced quality changes, highlighting the practical value of supplemental feeding in overcoming the limitations of traditional grazing systems and reducing ecological pressure on grasslands.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13057100/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147626600","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