Meat Science最新文献

Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteria 托盘包装新鲜牛肉香肠在冷藏条件下挥发性有机化合物的变化：优势腐败菌的作用

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-07-18 DOI: 10.1016/j.meatsci.2025.109914

Mengjiao Han , Qianhui Gu , Sam Al-Dalali , Conggui Chen , Baocai Xu , Peijun Li

引用次数: 0

Meat phenomics: A novel concern linking meat across the whole chain 肉类表型学：一种新颖的关注，将整个肉类链联系起来

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-07-15 DOI: 10.1016/j.meatsci.2025.109913

Kai Shan, Guanghong Zhou, Chunbao Li

{"title":"Meat phenomics: A novel concern linking meat across the whole chain","authors":"Kai Shan, Guanghong Zhou, Chunbao Li","doi":"10.1016/j.meatsci.2025.109913","DOIUrl":"10.1016/j.meatsci.2025.109913","url":null,"abstract":"<div><div>Genetic and environmental factors jointly determine the biological characteristics of muscle and connective tissue. These measurable physical, chemical, and biological traits are, in fact, also the determinants of meat eating quality and serve as important references for the study in meat animal production from quantity to quality. Therefore, the integration of high-throughput and multi-dimensional meat quality parameters with clear biological foundations will provide excellent targets for consuming-oriented molecular breeding and precision husbandry research. Here, we introduce a novel concept, meat phenomics, to define this set of quantitative indicators with a well-defined genetic basis. These indicators encompass both external attributes, such as meat color and tenderness, and internal biomolecular qualities and quantities, including myoglobin and fatty acids. By clarifying the relationships between meat phenotypes and genotypes, it is convincing that meat phenomics should be recognized as an independent discipline to provide scientific and standardized data. This will promote the synergistic development of food science and animal husbandry to produce higher-quality meat. Benefiting from the extensive genetic and sample repositories of livestock and poultry, the functions of more gene structures and variants are anticipated to be elucidated in the future. By interpreting the interrelationships among gene polymorphisms, expression regulation, and phenotypes, meat phenomics can also provide valuable materials for broader life science investigations.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109913"},"PeriodicalIF":7.1,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144656919","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}

引用次数: 0

Progress of smart biofilms in intelligent and sustainable meat preservation 智能生物膜在肉类智能可持续保鲜中的研究进展

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-07-13 DOI: 10.1016/j.meatsci.2025.109912

Lingli Zhang, Xinqiao Xia, Xiaomin Cen, Jia Zhou, Zhongbiao Tan, Yanyong Mao, Wenqian Li, Hao Shi

引用次数: 0

Characterization of a novel phage PFX2 and its preliminary application in the biocontrol of Pseudomonas fluorescens biofilms on fresh beef 新型噬菌体PFX2的鉴定及其在鲜牛肉荧光假单胞菌生物膜防制中的初步应用

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-07-12 DOI: 10.1016/j.meatsci.2025.109902

Zixin Ming , Xi Liu , Yifeng Ding , Peng Guan , Xiaohong Wang , Yanchun Shao

{"title":"Characterization of a novel phage PFX2 and its preliminary application in the biocontrol of Pseudomonas fluorescens biofilms on fresh beef","authors":"Zixin Ming , Xi Liu , Yifeng Ding , Peng Guan , Xiaohong Wang , Yanchun Shao","doi":"10.1016/j.meatsci.2025.109902","DOIUrl":"10.1016/j.meatsci.2025.109902","url":null,"abstract":"<div><div><em>Pseudomonas fluorescens</em> is the primary spoilage microorganism in meat products, known for its robust biofilm-forming ability and causing significant food safety risks. This study aimed to investigate phage-based decontamination of <em>Pseudomonas fluorescens</em> on beef. A novel lytic phage PFX2 was isolated and characterised, which exhibits high host specificity and maintains its lytic ability under harsh environmental conditions. In the bacteriostatic experiment, phage PFX2 could significantly inhibit <em>P. fluorescens</em> growth at both 4 °C and 25 °C in beef. Phage PFX2 inhibited biofilm formation by 81.53 % when co-cultured with bacteria for 18 h. Additionally, after 2 h of exposure to phage PFX2, mature biofilms were reduced by 97.52 % and 99.80 % on beef and glass surfaces, respectively. Furthermore, microscopic observation validated phage PFX2 base biofilm removal from beef and processing equipment surfaces. These findings indicate that PFX2, as a novel lytic phage, has the potential to control <em>P. fluorescens</em>, particularly its biofilm-associated contamination.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109902"},"PeriodicalIF":7.1,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144663505","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}

引用次数: 0

Genotype and dietary inclusion of omega-3 fatty acids and fiber influence metabolism of subcutaneous adipose tissue and systemic metabolic outcomes in growing pigs 基因型和饲粮中omega-3脂肪酸和纤维的添加影响生长猪皮下脂肪组织的代谢和全身代谢结果

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-07-12 DOI: 10.1016/j.meatsci.2025.109911

F. Gondret , K. Sierżant , B. Lebret

{"title":"Genotype and dietary inclusion of omega-3 fatty acids and fiber influence metabolism of subcutaneous adipose tissue and systemic metabolic outcomes in growing pigs","authors":"F. Gondret , K. Sierżant , B. Lebret","doi":"10.1016/j.meatsci.2025.109911","DOIUrl":"10.1016/j.meatsci.2025.109911","url":null,"abstract":"<div><div>Adipose tissue properties are considered as determinants of meat quality, but also play roles in animal robustness. From 33 kg to 116 kg on average, a total of 60 Duroc (D) or Pietrain (P) crossbred female pigs were individually fed either a conventional (C) or an experimental (R) feeding strategy with a diet rich in omega 3 fatty acids and crude fibers (<em>n</em> = 15 pigs per group). The D pigs had a lower feed efficiency and a higher proportion of subcutaneous adipose tissue (SCAT) at slaughter than P pigs (<em>P</em> < 0.01). SCAT in D pigs had lower levels of polyunsaturated fatty acids (PUFA; <em>P</em> < 0.001) and higher levels of peroxidized lipids (<em>P</em> < 0.05) than SCAT in P pigs. In plasma, reactive oxygen metabolites to total antioxidant capacity was higher (<em>P</em> < 0.01) in D pigs than in P pigs. Compared to C, feeding the R diet resulted in a marked decrease in the <em>n-6:n-3</em> PUFA ratio in SCAT, which was even more pronounced in D pigs than in P pigs (<em>P</em> < 0.05). The R feeding strategy increased beta-hydroxyacyl-coenzyme A dehydrogenase activity (<em>P</em> < 0.05) acting in fatty acid oxidation, and SCAT susceptibility to peroxidation. This also led to a reduction in plasma phospholipid concentrations and oxidative stress in the D pigs (<em>P</em> < 0.05). Thus, the nutritional value of fat products for humans and the systemic metabolic outcomes for pigs could be improved with an appropriate feeding strategy.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109911"},"PeriodicalIF":7.1,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144623607","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}

引用次数: 0

Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties 湿、干死后兔腰肉陈化对其理化及感官性能的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-07-05 DOI: 10.1016/j.meatsci.2025.109901

Tolulope Sabainah Aremu , Daniel Bureš , Temitope Elizabeth James , Nicole Lebedová , Klára Urbanová , Antonella Dalle Zotte , Zdeněk Volek , Tersia Kokošková

{"title":"Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties","authors":"Tolulope Sabainah Aremu , Daniel Bureš , Temitope Elizabeth James , Nicole Lebedová , Klára Urbanová , Antonella Dalle Zotte , Zdeněk Volek , Tersia Kokošková","doi":"10.1016/j.meatsci.2025.109901","DOIUrl":"10.1016/j.meatsci.2025.109901","url":null,"abstract":"<div><div>Fifty male 90-day-old Hyplus rabbits (PS19 × PS40) were slaughtered (carcass weight: 2126 ± 316.1 g) to determine the effect of post-mortem ageing methods (wet vs dry) and ageing period (7 or 14 days) on the physicochemical characteristics and sensory properties of the <em>longissimus thoracis et lumborum</em> (LTL) muscle. Of the 50 carcasses, 10 were used for physicochemical meat quality assessment on 24 h post-mortem (D1). The remaining carcasses were assigned to either wet ageing (deboned muscles in vacuum-packaging) or dry ageing (whole carcass), for 7 “D7” or 14 “D14” days (<em>n</em> = 10 per treatment combination). Physicochemical and sensory analyses were performed after each ageing period. Results revealed that wet-aged LTLs were lighter in colour (<em>L*</em>) than the dry-aged LTLs, regardless of the ageing period. The wet-aged samples also had the highest <em>a*</em> values (redness) on D14 than all other treatments. Cooking loss percentages were greater in wet- than dry-aged meat on D14, but did not differ on D1 and D7 of wet ageing. Shear force decreased from D1 to D7 of ageing, regardless of the method used, and then stabilised. The dry-aged meat on D14 exhibited the lowest moisture content and the highest ash content, whilst the greatest malondialdehyde concentration was reported on D7 for dry-aged meat corresponding with its higher scores for off-odour intensity by the sensory panel. Whilst no significant differences were noted for overall acceptance on D7, the positive flavour development during dry ageing after 14 days was favourably evaluated by the panellists.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109901"},"PeriodicalIF":7.1,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144596746","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}

引用次数: 0

Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging 洋蓟青贮在肉牛育肥期饲粮中的作用：干老化期间的肉质

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-07-05 DOI: 10.1016/j.meatsci.2025.109900

Lucrezia Forte , Giuseppe Natrella , Alessia Seccia , Pasquale De Palo , Igor Tomasevic , Davide De Angelis , Edmondo Ceci , David L. Hopkins , Aristide Maggiolino

{"title":"Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging","authors":"Lucrezia Forte , Giuseppe Natrella , Alessia Seccia , Pasquale De Palo , Igor Tomasevic , Davide De Angelis , Edmondo Ceci , David L. Hopkins , Aristide Maggiolino","doi":"10.1016/j.meatsci.2025.109900","DOIUrl":"10.1016/j.meatsci.2025.109900","url":null,"abstract":"<div><div>This study evaluated the effects of including artichoke bracts silage in the diet of finishing beef steers on the quality of dry-aged meat. Steers were divided into three dietary treatments, where artichoke bracts silage partially replaced wheat straw. Following slaughter, bone-in shell loins were dry-aged for 42 days, samples were collected at different time points to assess physicochemical properties, oxidative stability, and fatty acid composition. A completely randomized design was used; data were analyzed using a two-way ANOVA to determine the effects of dietary treatment and aging time. The results showed that aging significantly influenced moisture loss, water-holding capacity, and shear force, with the most notable changes occurring within the first 14–21 days. No significant differences were found between dietary treatments in terms of loin yield, meat tenderness, or cooking loss. The inclusion of artichoke bracts silage delayed lipid oxidation, as indicated by lower thiobarbituric acid reactive substances values in treated groups compared to the control. Additionally, meat from steers fed artichoke bracts silage exhibited differences in colorimetric parameters which may be associated with lower oxidative processes. Fatty acid analysis revealed significantly higher concentrations of saturated, monounsaturated, and polyunsaturated fatty acids in treated groups, likely due to increased intramuscular fat content. These findings suggest that artichoke bracts silage can be a viable alternative feed ingredient, offering potential economic and environmental benefits while maintaining oxidative stability in dry-aged beef. Further research is needed to explore the sensory implications of these compositional changes and their effects on flavor development during dry aging.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109900"},"PeriodicalIF":7.1,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570260","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}

引用次数: 0

Framing the meat consumption transition: A statistical learning approach to explore the factors shaping young adults' food choices in Germany and Italy 构建肉类消费转型：一种统计学习方法，探讨影响德国和意大利年轻人食物选择的因素

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-07-02 DOI: 10.1016/j.meatsci.2025.109899

Massimo Peri , Maria Teresa Trentinaglia , Maximilian Adler , Anna Maria Zanaboni , Lucia Baldi

{"title":"Framing the meat consumption transition: A statistical learning approach to explore the factors shaping young adults' food choices in Germany and Italy","authors":"Massimo Peri , Maria Teresa Trentinaglia , Maximilian Adler , Anna Maria Zanaboni , Lucia Baldi","doi":"10.1016/j.meatsci.2025.109899","DOIUrl":"10.1016/j.meatsci.2025.109899","url":null,"abstract":"<div><div>This study examines the factors driving changes in meat consumption among young adults in Germany and Italy—two high-income countries that, despite their distinct culinary traditions, have seen a convergence in meat consumption levels in recent years. The research addresses two aims: to examine the role of environmental attitudes in shaping dietary choices and to explore the impact of socio-demographic factors on meat-consumption patterns. The analysis employs the General Ecological Behavior (GEB) scale, a robust tool that provides a comprehensive assessment of pro-environmental attitudes as latent traits influencing behavior. It is complemented by the Random Forest, a machine learning algorithm that helps exploring complex, non-linear relationships among predictors. Data were collected from 580 respondents aged 18–30 through an online survey. The results reveal that environmental attitude is the strongest predictor of dietary habits, followed by household composition. German respondents, with higher environmental attitudes, were more likely to adopt vegetarian or vegan diets, whereas Italian respondents, influenced also by family dynamics, tended towards meat-based or flexitarian diets. These findings highlight the importance of gaining a deeper understanding of the underlying motivations behind the transition to a flexitarian diet, which could serve as a model for the future of meat consumption in Europe.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109899"},"PeriodicalIF":7.1,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144562814","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}

引用次数: 0

Stunning pigs with inert gases at low residual oxygen does not compromise meat quality 在低残余氧条件下用惰性气体击晕猪不会影响肉质

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-06-27 DOI: 10.1016/j.meatsci.2025.109898

J. Gelhausen , T. Friehs , N.-F. Paul , T. Krebs , J. Mörlein , J. Knöll , I. Wilk , J. Tetens , D. Mörlein

{"title":"Stunning pigs with inert gases at low residual oxygen does not compromise meat quality","authors":"J. Gelhausen , T. Friehs , N.-F. Paul , T. Krebs , J. Mörlein , J. Knöll , I. Wilk , J. Tetens , D. Mörlein","doi":"10.1016/j.meatsci.2025.109898","DOIUrl":"10.1016/j.meatsci.2025.109898","url":null,"abstract":"<div><div>In the project for “Testing Inert Gases in order to Establish Replacements for high concentration carbon dioxide (CO<sub>2</sub>) stunning for pigs at the time of slaughter” (TIGER), we were investigating the effect of different inert gas atmospheres on meat quality. In two subsequent experiments a total of 1138 pigs were either stunned with argon or nitrogen (N<sub>2</sub>) as well as mixtures of those with 10–30 % CO<sub>2</sub> or two high concentration CO<sub>2</sub> atmospheres. With a newly developed and patented gas supply technology, we were able to create stunning atmospheres with a residual oxygen concentration < 1 %. In both experiments various meat quality traits (pH, temperature, and electrical conductivity) were assessed in <em>M. longissimus thoracis et lumborum</em> (LTL) and <em>M. semimembranosus</em> (SM) 45 min and > 24 h post mortem, respectively. Drip loss, cooking loss, razor shear force and color (CIE <em>L*a*b</em>) were examined for the LTL (experiment 1) and for the SM (experiment 2). Additionally, sensory analyses were carried out in the second experiment. Statistically significant differences between meat quality traits were found in both experiments. For instance, a reduction of pH<sub>45</sub> in LTL was observed when animals were stunned with high concentrations of N<sub>2</sub>, yet without causing the formation of pale, soft & exudative meat. Overall, the significant differences observed are considered of minor importance for consumers and meat processors. Therefore, we conclude from these experiments that the alternative gas mixtures investigated herein are not inferior to conventional CO<sub>2</sub> stunning concerning meat quality of LTL and SM.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109898"},"PeriodicalIF":7.1,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524279","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}

引用次数: 0

Evaluation of salami packed under different packaging materials 不同包装材料下腊肠包装的评价

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-06-24 DOI: 10.1016/j.meatsci.2025.109896

Cansu Ekin Bonacina , Giulia Leni , Andrea Giombelli , Laura Principato , Roberta Galli , Carlo Negrini , Andrea Bassani , Giuliano Dallolio , Giorgia Spigno

{"title":"Evaluation of salami packed under different packaging materials","authors":"Cansu Ekin Bonacina , Giulia Leni , Andrea Giombelli , Laura Principato , Roberta Galli , Carlo Negrini , Andrea Bassani , Giuliano Dallolio , Giorgia Spigno","doi":"10.1016/j.meatsci.2025.109896","DOIUrl":"10.1016/j.meatsci.2025.109896","url":null,"abstract":"<div><div>The global demand for meat products has risen significantly over the past decades, leading to concerns over spoilage and safety due to the perishable nature of meat. This study evaluates the effectiveness of alternative, more sustainable plastic packaging materials on the quality evolution of whole and pre-sliced salami packed in modified atmosphere. In particular, whole salami was packaged using BOPA/EVOH-PE as the control material, and BOPP-ALOx/PP as the alternative solution. For pre-sliced salami, the conventional packaging consisted of Bio-PET/R-PET/PET tray with upper BOPET film, while the more sustainable alternative was represented by Bio-PET/R-PET/Bio-PET tray with upper PET-ALOx film. The impact of packaging on color stability, microbial growth, lipid oxidation, and chemical attributes was examined during a 90-day storage period at 4 °C. Results indicated that the alternative single-material packaging used for whole salamis, characterized by higher water vapor and oxygen barrier properties, led to condensation issues during storage. The combination of limited moisture and gas exchange contributed to a higher final water activity (a<sub>w</sub>) and inhibited surface mold development, resulting in an external color shift toward darker shades. Conversely, for pre-sliced salamis, minimal differences in qualitative attributes were observed between the products stored in the two different packaging systems. The significantly lower CO<sub>2</sub> levels and slight decrease in a<sub>w</sub> in the salamis packaged in Bio-PET/R-PET/Bio-PET trays were attributed to its higher gas and water vapor permeability compared to the conventional system. These findings underscore the potential of alternative and more sustainable packaging materials to enhance meat product preservation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109896"},"PeriodicalIF":7.1,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480674","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}

引用次数: 0