Meat Science最新文献

{"title":"Biochemical properties of proteolytic extracts from different Zingiber officinale varieties and their catalytic role in myofibrillar degradation: Effect on beef tenderness","authors":"Katia Liburdi,&nbsp;Chiara Fabrizi,&nbsp;Chiara Onofri,&nbsp;Marco Esti","doi":"10.1016/j.meatsci.2026.110049","DOIUrl":"10.1016/j.meatsci.2026.110049","url":null,"abstract":"<div><div>This study explores the proteolytic activity and meat-tenderizing potential of crude enzyme extracts obtained from the rhizomes of two <em>Zingiber officinale</em> varieties, Roscoe (ZR) and var. <em>rubrum</em> (Zr), tested at different concentrations. The proteolytic activity of all extracts was characterized by using azocasein as a model substrate. Among all tested conditions, the <em>Z. officinale</em> Roscoe sample at an extraction ratio of 0.2 g_FW/mL (ZR_0.2) exhibited the highest catalytic efficiency (V_max/K_M = 129.79), while Zr extracts exhibited lower turnover rates but higher substrate affinity (K_M was down to 0.007 mM). These kinetic results guided the selection of the optimal ginger extract and the most suitable enzyme-to-substrate ratio for meat tenderization. To better understand substrate specificity and hydrolytic efficiency on muscle tissue, the proteolytic kinetics of the selected extract (ZR_0.2) were further assessed using myofibrillar proteins isolated from the <em>Biceps femoris</em> muscle. ZR_0.2 demonstrated superior activity compared to commercial proteases (papain, bromelain), with enhanced degradation of structural proteins and a higher myofibrillar fragmentation index. Marination trials with beef cubes confirmed these results, showing significant improvements in technological parameters such as cooking yield (&gt;90%) and water-holding capacity, while maintaining pH stability. Color analysis revealed greater redness (a* values) in treated samples, both raw and cooked, suggesting a possible antioxidant effect. Sensory evaluation confirmed increased tenderness, juiciness, and chewiness in ZR_0.2-treated meat. Overall, these findings support the use of <em>Z. officinale</em> extracts, specifically ZR_0.2, as selective and multifunctional agents for clean-label meat tenderization, with promising applications for improving the quality and value of beef cuts.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"235 ","pages":"Article 110049"},"PeriodicalIF":6.1,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146140718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of carbon dioxide injection and modified atmosphere packaging on surface pigments and shelf life of ground beef","authors":"Sofiane Ghris,&nbsp;Inyee Han,&nbsp;James C. Acton,&nbsp;Ahmet Buyukyavuz,&nbsp;Julie K. Northcutt,&nbsp;Paul Dawson","doi":"10.1016/j.meatsci.2026.110053","DOIUrl":"10.1016/j.meatsci.2026.110053","url":null,"abstract":"<div><div>A modified atmosphere meat grinder was developed to allow gas to be pumped into the grinding chamber during operation. Using this modified grinder, four treatments were employed to determine their effect on ground beef surface color, total aerobic bacterial populations and meat surface pigments during 9 days of refrigerated storage (2 days in the dark followed by 7 days in lighted display). The four treatments were: 1) ground in air, vacuum-packaged (AV), 2) ground in air, packaged in 100% CO₂ (AC), 3) ground in 100% CO₂, vacuum-packaged (CV), and 4) ground in 100% CO₂, packaged in 100% CO₂ (CC). CO₂ packaging maintained redder color and inhibited bacterial growth longer than vacuum-packaging regardless of the grinding treatment; however, when meat was ground in CO₂, packages either did not collapse, or collapse of packages was reduced during storage, suggesting that CO₂ grinding altered CO₂ absorption and improved headspace stability. Vacuum-packaged meat had lower levels of oxymyoglobin after day 0, while CO₂-packaged meat maintained high levels of oxymyoglobin during storage resulting in a redder appearance throughout display.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"235 ","pages":"Article 110053"},"PeriodicalIF":6.1,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146186876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Micronized salt and yeast extract as strategies for sodium reduction in beef burgers","authors":"Letícia Prado Santana ,&nbsp;Eduardo Berto de Souza ,&nbsp;Natan de Jesus Pimentel-Filho ,&nbsp;Erick Saldaña ,&nbsp;Maria Aliciane Fontenele Domingues ,&nbsp;Miriam Mabel Selani","doi":"10.1016/j.meatsci.2026.110061","DOIUrl":"10.1016/j.meatsci.2026.110061","url":null,"abstract":"<div><div>This study evaluated the technological and sensory effects of micronized salt and yeast extract as sodium-reduction strategies in beef burgers. Five formulations were developed: a control (C) with 1.75% regular salt, and four formulations with 50% salt reduction: RR (0.875% regular salt), RM (0.875% micronized salt), RM1 (0.875% micronized salt +1% yeast extract), and RM2 (0.875% micronized salt +2% yeast extract). Salt reduction, the use of micronized salt, and yeast extract incorporation did not significantly affect color, pH, fat content, diameter reduction, fat retention, and some texture parameters such as springiness, cohesiveness, and chewiness of the burgers compared with the control. Reduced-salt burgers showed higher water activity and lower ash and sodium contents than the control, with sodium levels ranging from 650 mg/100 g (RM1) to 1073.24 mg/100 g (C). They also showed higher cooking loss and lower moisture retention, while yeast extract addition increased tenderness. Lipid oxidation did not differ among raw samples; however, in cooked burgers, RM1 and RM2 exhibited significantly higher TBARS values, which remained within acceptable sensory thresholds. In the sensory evaluation, burgers with 50% salt reduction, micronized salt, and 2% yeast extract were perceived as “just right in salt” and achieved overall liking scores comparable to those of the control. These results demonstrate that the combination of micronized salt and yeast extract is an effective strategy for reducing sodium content in beef burgers without compromising sensory acceptance, offering a viable approach for the development of healthier meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"235 ","pages":"Article 110061"},"PeriodicalIF":6.1,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146163287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gut-muscle axis improves meat quality by regulating energy metabolism","authors":"Haoyu Liu ,&nbsp;Lihang He ,&nbsp;Ning Ma ,&nbsp;Peng Tan ,&nbsp;Qi Tang ,&nbsp;Kun Cai ,&nbsp;Zhaoyue Men ,&nbsp;Yutong Lu ,&nbsp;Dingyue Hu ,&nbsp;Jinshan Zhao ,&nbsp;Cunxi Nie ,&nbsp;Shuyang Yu ,&nbsp;Yunlu Kang ,&nbsp;Xi Ma","doi":"10.1016/j.meatsci.2026.110050","DOIUrl":"10.1016/j.meatsci.2026.110050","url":null,"abstract":"<div><div>Meat quality in pigs is of notable relevance for human health and the economic development of the livestock industry. In recent years, the establishment of the gut-muscle axis concept has underscored the key role of gut microbiota and their host interactions in regulating skeletal muscle physiology, offering a fresh perspective for elucidating the mechanisms underlying meat quality formation. This review collates the impact of the gut-muscle axis on skeletal muscle energy metabolism and its role in governing the molecular mechanisms that determine pork quality, with a focus on two key intrinsic characteristics of muscle: intramuscular fat (IMF) deposition and muscle fiber type composition. We systematically elaborate on how gut microbiota, their metabolites (short-chain fatty acids, SCFAs; branched-chain amino acids, BCAAs; bile acids, BAs), alongside intestinal barrier function and neuroendocrine pathways, mediate these regulatory effects. On this basis, the review also explores the sustained influence of the gut-muscle axis on post-mortem muscle biological processes, outlining potential pathways through which the axis contributes to improved pork eating quality and delayed muscle deterioration-achieved by mitigating excessive glycolysis, stabilizing pH, enhancing antioxidant capacity, and modulating the formation of flavor-deteriorating substances. Finally, we synthesize current challenges and future research avenues concerning the mechanisms by which this axis regulates metabolism and thereby influences meat quality and spoilage. Our goal is to provide theoretical foundations and practical strategies for producing high-quality and safe pork via nutritional interventions targeting the gut-muscle axis.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"235 ","pages":"Article 110050"},"PeriodicalIF":6.1,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146116710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Risk factors and prevalence of carcass lesions associated with pre-slaughter logistics and ultimate meat pH in finishing pigs under mountainous tropical conditions","authors":"Adriana P. Pastrana-Camacho ,&nbsp;Genaro C. Miranda-de la Lama ,&nbsp;Nancy F. Huanca-Marca ,&nbsp;Laura X. Estévez-Moreno","doi":"10.1016/j.meatsci.2026.110051","DOIUrl":"10.1016/j.meatsci.2026.110051","url":null,"abstract":"<div><div>Globally, the pre-slaughter logistics chain in the pork industry must meet commercial demands while operating through interconnected nodes, from the farm of origin to transport and abattoir operations. The present study evaluated 1841 carcasses of finishing pigs at abattoir level, assessing six anatomical regions for skin lesions, tail injuries and claw cracks, along with ultimate pH and detailed pre-slaughter logistics. Skin lesions were highly prevalent, exceeding 97% of carcasses, with severe damage in 8% and consistent patterns in the neck–shoulder, flank and loin regions. Multivariate models showed that lesion risk depended on the production system, road quality, journey dynamics and lairage duration. Tail lesions were rare (&lt;10%), while claw cracks (∼20%) were associated with farm size, carcass weight and transport conditions. Meat quality was strongly influenced by logistics, with 7% of carcasses classified as PSE, 27% as DFD and 34% as borderline DFD. DFD was related to long and fast journeys on paved mountain routes, whereas PSE was linked to injuries in the head–ear region. Overall, carcass-based indicators provided an integrated retrospective assessment of welfare in tropical mountain systems, where transport demands and infrastructure variability influence both welfare and meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"235 ","pages":"Article 110051"},"PeriodicalIF":6.1,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146116751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of lyophilized cell-free supernatant dose from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality parameters of cooked pork sausages","authors":"Paulina Kęska ,&nbsp;Joanna Stadnik ,&nbsp;Marcelina Karbowiak ,&nbsp;Dorota Zielińska","doi":"10.1016/j.meatsci.2026.110052","DOIUrl":"10.1016/j.meatsci.2026.110052","url":null,"abstract":"<div><div>This study evaluated the impact of freeze-dried cell-free supernatants (CFS) from <em>Lactiplantibacillus plantarum</em> O24 and <em>Lacticaseibacillus paracasei</em> B1 on the physicochemical properties of cooked pork sausages stored at 4 °C for 21 days. Parameters analyzed included water activity (a_w), pH, oxidation-reduction potential (ORP), TBARS, colour (<em>L*, a*, b*, C*, h°),</em> and texture.</div><div>CFS addition increased a_w values post-production, with effects varying by strain and concentration. During storage, a_w decreased, particularly with <em>L. plantarum</em> O24 CFS. CFS also caused a dose-dependent pH reduction, while control samples showed stable pH until day 14. ORP and TBARS values rose with CFS addition, suggesting enhanced oxidative activity, especially at higher doses.</div><div>Colour analysis showed initial decreases in lightness (<em>L</em>*) and redness (<em>a</em>*) due to CFS, followed by partial stabilization. The extent of colour change depended on both strain and dose. Texture tests indicated that CFS reduced hardness in a dose-dependent manner, with the greatest softening in sausages treated with 2% <em>L. plantarum</em> O24 CFS. All treated samples also showed reduced springiness, gumminess, and chewiness.</div><div>In conclusion, freeze-dried CFS notably altered sausage physicochemical characteristics in a strain- and dose-dependent way. High doses, particularly from <em>L. plantarum</em> O24, negatively affected texture and oxidative stability. However, lower or moderate doses, especially from <em>L. paracasei</em> B1, showed potential to enhance uniformity and preserve quality during chilled storage. These findings support the potencial of CFS as a clean-label additive, although further research is needed to optimize sensory quality and shelf-life.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"235 ","pages":"Article 110052"},"PeriodicalIF":6.1,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146116711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage","authors":"Milagros Maribel Coaguila Gonza ,&nbsp;Juan D. Rios-Mera ,&nbsp;Alan Giovanini de Oliveira Sartori ,&nbsp;Chimenes Leal de Araújo ,&nbsp;Sarah Mafeis de Jesus ,&nbsp;Nils Leander Huamán-Castilla ,&nbsp;Erick Saldaña ,&nbsp;Carmen Josefina Contreras Castillo","doi":"10.1016/j.meatsci.2025.110029","DOIUrl":"10.1016/j.meatsci.2025.110029","url":null,"abstract":"<div><div>Previous studies have demonstrated the effectiveness of whole <em>Pleurotus ostreatus (P. ostreatus</em>) mushrooms and mushroom-derived ingredients as natural antioxidants in meat products. However, the extraction of antioxidants from distinct anatomical parts of <em>P. ostreatus</em>, specifically the stipe and cap, and their comparative evaluation in meat systems have not been previously reported. In this study, extracts from the cap and stipe of <em>P. ostreatus</em>, produced using the Pressurized Liquid Extraction (PLE) method, were incorporated into a beef burger formulation as substitutes for the synthetic antioxidant sodium erythorbate. The extracts presented differences in total phenolic content and antioxidant capacity. In frozen burgers stored for up to 90 d, the stipe extract improved the stability of <em>a*</em>, <em>b*</em>, and chroma, as well as lipid oxidative stability, while the cap extract enhanced the stabilization of <em>L*</em> and myoglobin. Both extracts showed performance similar to or superior to that of sodium erythorbate during frozen storage. The extracts did not cause significant changes in the texture profile, cooking loss and diameter reduction, but they increased the free amino acid content in the burgers, which could explain the improvement in the dynamic sensory profile, due to the dominance of the sensory attributes “tasty” and “seasoned”. The findings demonstrate the potential of <em>P. ostreatus</em> to replace sodium erythorbate in beef burgers; however, the distinct mechanisms of action of each extract and their effects on nutritional quality require further investigation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110029"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on methods for measuring beef color and predicting storage time based on computer vision","authors":"Yixuan Chen ,&nbsp;Jinghao Zhou ,&nbsp;Fatih Oz ,&nbsp;Zhiyong He ,&nbsp;Zhaojun Wang ,&nbsp;Qiuming Chen ,&nbsp;Maomao Zeng ,&nbsp;Jie Chen","doi":"10.1016/j.meatsci.2026.110044","DOIUrl":"10.1016/j.meatsci.2026.110044","url":null,"abstract":"<div><div>In this study, a non-destructive and accurate method based on computer vision and machine learning was developed to measure beef surface color and to predict storage time and the relative proportion of oxymyoglobin. Images of the <em>Longissimus thoracis</em> (LT) muscle were acquired with a camera, and the red muscle region was segmented by integrating GrabCut and Otsu binarization techniques to extract RGB values, which were subsequently converted to CIE <em>L*</em>, <em>a*</em> and <em>b*</em> color space values. Colorimetric characteristics derived from computer vision were compared with those obtained from a traditional colorimeter, and the results revealed higher sensitivity to temporal changes and can provide a more representative reflection of the actual appearance of beef. A convolutional neural network (CNN) model trained by images derived from computer vision achieved R² values of 0.926 and 0.893 for storage time and oxymyoglobin content prediction, respectively, thereby providing an efficient and scientifically robust framework for assessing beef freshness.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110044"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The proteome of goat meat exudate: Temporal proteomics as a new way to uncover the underlying mechanisms of meat tenderization","authors":"Mohammed Gagaoua ,&nbsp;Marzia Albenzio ,&nbsp;Antonella della Malva","doi":"10.1016/j.meatsci.2026.110043","DOIUrl":"10.1016/j.meatsci.2026.110043","url":null,"abstract":"<div><div>This study applied shotgun proteomics to investigate the temporal changes in goat meat exudate and elucidate the biochemical mechanisms underlying postmortem aging. Exudates were collected from vacuum packaged goat <em>Longissimus thoracis</em> muscles at 24, 48 and 72 h postmortem. A total of 823 proteins were identified and quantified, of which 188 were differentially abundant: <em>n</em> = 60 between 24 h <em>vs.</em> 48 h, <em>n</em> = 56 between 48 h <em>vs.</em> 72 h and <em>n</em> = 168 between 24 h <em>vs.</em> 72 h. Comparative analyses revealed distinct temporal release patterns, with catalytic and ATP-metabolic proteins predominating early postmortem (17%), structural and contraction-related proteins peaking between 48 h and 72 h (39%), and binding, transport, and calcium homeostasis proteins (27%), as well as extracellular matrix (ECM) and matrisome components (14%), accumulating later. Chaperones including heat shock proteins and proteolytic and related enzymes were consistently released from 24 h to 72 h, but in lower percentages (5% and 4%, respectively). Overlap analysis identified 14 core proteins including FLNC, TNNI2, TNNC2, PDLIM7, TMOD4, MYOZ1, MYBPC1, MYOM2 (muscle contraction and structure), DYSF, EIF4G2, PPARGC1A (binding, transport and calcium homeostasis), DCN, OGN, and IGFALS (matrisome and ECM associated proteins), shared across all time points, which mapped to five significantly enriched pathways, primarily myofibril assembly and muscle system processes. These findings provide the first comprehensive proteomic profile of goat meat exudate, demonstrating its potential as a non-invasive source for monitoring postmortem biochemical changes and meat tenderization dynamics, ultimately offering insights to improve meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110043"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Lactobacillus reuteri XY227 supplementation on meat quality, carcass characteristics and muscle fiber type in finishing pigs","authors":"Qian Xie ,&nbsp;Mei Yang ,&nbsp;Luya Feng ,&nbsp;Jiashun Chen ,&nbsp;Daixiu Yuan ,&nbsp;Yulong Yin ,&nbsp;Bie Tan","doi":"10.1016/j.meatsci.2025.110026","DOIUrl":"10.1016/j.meatsci.2025.110026","url":null,"abstract":"<div><div>Probiotics are crucial resources for improving pork quality, but it is not fully established how probiotics can modulate the muscle fiber type conversion, thereby improving pork quality. This investigation evaluated the effect of <em>Lactobacillus reuteri</em> isolated from Ningxiang pigs on meat quality, amino acid composition, fatty acid profile and muscle fiber type transition in finishing pigs. Sixteen healthy castrated finishing pigs (Duroc × Landrace × Yorkshire, DLY, 63.36 ± 1.28 kg) were randomly allocated to two experimental groups with 8 pigs in each group: one group was provided with a control diet (NC), and the other was provided the identical diet supplemented with 0.4 % (<em>w</em>/w) <em>L. reuteri XY227</em> (1 × 10¹¹ CFU/kg, LR) for 50 days. Supplementation with <em>L. reuteri XY227</em> led to a significant elevation in Longissimus thoracis (LT) muscle area and lean weight (<em>P &lt;</em> 0.05). Furthermore, <em>L. reuteri XY227</em> supplementation increased meat redness and reduced meat lightness and shear force (<em>P</em> &lt; 0.05). Additionally, supplementation with <em>L. reuteri XY227</em> markedly elevated the concentrations of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and unsaturated fatty acids(<em>UFA</em>)compared to the NC group (<em>P</em> &lt; 0.05). Compared with the control group, dietary supplementation with <em>L. reuteri XY227</em> significantly increased the levels of free isoleucine, leucine, and glycine in the LT muscle. Moreover, dietary administration of <em>L. reuteri XY227</em> exhibited upregulated transcript levels of <em>FABP4</em>, <em>SLC1A5</em>, and <em>SLC7A5</em> in LT. Supplementation with <em>L. reuteri XY227</em> significantly upregulated the gene expression of <em>MyHCI</em> and <em>MyHCIIa</em> (<em>P</em> &lt; 0.05). In conclusion, <em>L. reuteri XY227</em> enhances meat quality by modulating muscle fatty acid profiles and altering muscle fiber types in finishing pigs.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110026"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}