Meat Science最新文献

Evaluation and reinforcement of the physicochemical properties of hybrid meatball kung-wan partially replaced with rice protein 水稻蛋白部分替代杂交种贡丸理化性质的评价与强化

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-15 DOI: 10.1016/j.meatsci.2025.109853

Jhih-Ting Hsiao , Ting-Wei Chang , Li-Yu Chen , Fuu Sheu

{"title":"Evaluation and reinforcement of the physicochemical properties of hybrid meatball kung-wan partially replaced with rice protein","authors":"Jhih-Ting Hsiao , Ting-Wei Chang , Li-Yu Chen , Fuu Sheu","doi":"10.1016/j.meatsci.2025.109853","DOIUrl":"10.1016/j.meatsci.2025.109853","url":null,"abstract":"<div><div>Hybrid meat products, involving the partial replacement of meat with plant proteins, provide a promising solution to address the rising consumer demand for sustainable and healthier food options. Rice protein (RP), featuring balanced amino acid composition and hypoallergenic property, represents a potent alternative to common legume-based proteins. This study investigates the potential of RP as a partial replacer for pork in kung-wan, a traditional Oriental-style emulsified meatball. RP was incorporated at substitution levels of 10 %, 20 %, and 30 %, and its influence on physicochemical properties, microstructures, and sensory attributes were evaluated. Increasing RP proportion led to reduced emulsion stability, cooking yield, and texture, with significant changes observed at levels above 20 %. Additionally, microstructural analysis revealed that RP substitution caused fat globule agglomeration and transformed the protein matrix from fine-stranded filaments into amorphous aggregates. Moreover, sensory evaluation indicated that a 10 % substitution preserved consumer preference, whereas higher levels caused noticeable declines in hardness and overall acceptability. Furthermore, transglutaminase (TGase) treatment enhanced the cohesiveness of the protein network in RP-hybrid kung-wan at the 20 % substitution level, restoring the texture attributes and sensory qualities to levels comparable to those of the full-meat counterpart. This study highlights the feasibility of RP in hybrid meat products and unveils the role of TGase in facilitating higher substitution levels without compromising products quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"227 ","pages":"Article 109853"},"PeriodicalIF":7.1,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072535","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

Mycotoxins in meat products 肉制品中的霉菌毒素

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-12 DOI: 10.1016/j.meatsci.2025.109850

María J. Andrade, Josué Delgado, Mar Rodríguez, Félix Núñez, Juan J. Córdoba, Belén Peromingo

{"title":"Mycotoxins in meat products","authors":"María J. Andrade, Josué Delgado, Mar Rodríguez, Félix Núñez, Juan J. Córdoba, Belén Peromingo","doi":"10.1016/j.meatsci.2025.109850","DOIUrl":"10.1016/j.meatsci.2025.109850","url":null,"abstract":"<div><div>Mycotoxin presence in meat products is principally due to the development of toxigenic moulds during ripening, which concretely affect the dry-cured ones. Ochratoxin A (OTA) is the most prevalent mycotoxin in dry-cured hams and fermented sausages. Apart from collecting information on the main toxigenic moulds in dry-cured meat products, the objective of this review is to compile data about the mycotoxin prevalence and the tools for their mitigation. Although no very extensive studies have been performed on the mycotoxin occurrence in such products, much research has been conducted over the last 15 years, particularly in the European Mediterranean countries. Large differences in OTA incidence and amount have been reported, which can be due to differences in the processing followed, the climatic conditions of the producing region, the mould population present or the used detection method. Nevertheless, most of the mean and maximum OTA values observed in dry-cured meat products are above the maximum level of 1 μg/kg recommended officially for pork products in Italy. Aflatoxin B<sub>1</sub>, cyclopiazonic acid, sterigmatocystin and citrinin are only occasionally reported from dry-cured meat products. To control mycotoxin contamination, manufacturers have several strategies available, with the biopreservation ones being the most appropriate, since the modification of environmental parameters is not feasible, especially in products with long ripening. Native microorganisms alone or in combination with plant extracts are sustainable biopreservatives with a special interest in dry-cured meat products to mitigate the mycotoxin contamination. All these strategies are extensively described in this review, with special attention paid to OTA.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"227 ","pages":"Article 109850"},"PeriodicalIF":7.1,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071481","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

Sodium chloride reduction in meat processing: Microbial shifts, spoilage risks, and metagenomic insights

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-10 DOI: 10.1016/j.meatsci.2025.109848

Arthur S. Orsi , Wilson J.F. Lemos Junior , Oluwadara O. Alegbeleye , Daniella C. Muniz , Claudia N. Horita , Anderson S. Sant'Ana

{"title":"Sodium chloride reduction in meat processing: Microbial shifts, spoilage risks, and metagenomic insights","authors":"Arthur S. Orsi , Wilson J.F. Lemos Junior , Oluwadara O. Alegbeleye , Daniella C. Muniz , Claudia N. Horita , Anderson S. Sant'Ana","doi":"10.1016/j.meatsci.2025.109848","DOIUrl":"10.1016/j.meatsci.2025.109848","url":null,"abstract":"<div><div>This review evaluated the impact of sodium chloride (NaCl) reduction or substitution on the microbial ecology of meat products, with a focus on how these changes affect shelf life and safety. Reducing NaCl in fresh meat products promotes the growth of psychrotrophic spoilage bacteria, such as <em>Pseudomonas</em> sp., which thrive at low temperatures, and mesophilic pathogens like <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, particularly under inadequate storage conditions. In cured and fermented meats, such as salami, lowering NaCl levels disrupts the balance of salt-tolerant microorganisms, notably lactic acid bacteria (LAB) and coagulase-negative staphylococci, potentially leading to increased spoilage and pathogen proliferation. In smoked meats, the combination of reduced NaCl and altered microbial ecology, including a shift toward LAB dominance, may weaken the inhibitory effects on spore-forming bacteria like <em>Clostridium botulinum</em>. Additionally, using metagenomics, we explore the shifts in microbial communities observed in studies involving meat, revealing critical insights into the composition and diversity of bacteria in meat products, as well as the gaps in research on the impact of NaCl reduction and/or substitution on the microbiota. This review provides a comprehensive understanding of these microbial shifts, highlighting the distinct responses of psychrotrophic, mesophilic, and LAB groups to NaCl modification and the need to understand the effects of these alternatives on the meat product microbiome, as well as the neglected microorganisms that can affect the quality and safety of these products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109848"},"PeriodicalIF":7.1,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943485","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

Ɛ-poly-l-Lysine and Nisin Z as biopreservatives in reduced-sodium Calabresa sausage stored at room temperature Ɛ-poly-l-Lysine和Nisin Z作为生物保鲜剂在还原钠卡拉布雷萨香肠的室温保存

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-07 DOI: 10.1016/j.meatsci.2025.109847

Fernanda Cristina Kandalski Bortolotto , Marilia Silva Malvezzi Karwowski , Taciane Mirelle Hacke , Nathalia Cristina Kleinke Jede , Luiza Poniewas , Guilherme Agostinis Ferreira , Renata Ernlund Freitas de Macedo

{"title":"Ɛ-poly-l-Lysine and Nisin Z as biopreservatives in reduced-sodium Calabresa sausage stored at room temperature","authors":"Fernanda Cristina Kandalski Bortolotto , Marilia Silva Malvezzi Karwowski , Taciane Mirelle Hacke , Nathalia Cristina Kleinke Jede , Luiza Poniewas , Guilherme Agostinis Ferreira , Renata Ernlund Freitas de Macedo","doi":"10.1016/j.meatsci.2025.109847","DOIUrl":"10.1016/j.meatsci.2025.109847","url":null,"abstract":"<div><div>This study evaluated the antimicrobial effectiveness of Ɛ-polylysine (Ɛ-PL) and nisin (NI) combinations on the microbiological, physicochemical, and sensory stability of <em>Calabresa</em> sausages stored at room temperature for 28 days. Four treatments were tested: a control without antimicrobials (T1) and three treatments with varying concentrations of Ɛ-PL and NI (T2, T3, T4). Results showed no significant differences in protein and moisture content across treatments, with values maintaining the product's identity standard. The addition of Ɛ-PL and NI inhibited the growth of lactic acid bacteria (LAB) compared to the control, demonstrating a synergistic effect. LAB counts in treated samples remained below the spoilage threshold (7 log CFU/g), with T3 (142.5 mg Ɛ-PL/kg + 0.25 mg NI/kg) showing the highest antimicrobial activity. Minimal pH and water activity variations were observed during storage, and instrumental color parameters (L*, a*, b*) indicated greater color stability in treated samples. Sensory evaluation showed no significant differences in odor, texture, taste, or overall liking between treatments, with all formulations achieving high acceptability scores (>80 %). These findings highlight the potential of Ɛ-PL and NI as natural antimicrobials for extending the shelf life of reduced sodium cooked sausages while maintaining sensory and physicochemical quality under room-temperature storage conditions.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109847"},"PeriodicalIF":7.1,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143928248","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

Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking 用三聚磷酸钠和真空烹调处理的冷冻水牛腰肉的理化、微观结构和感官特性

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-06 DOI: 10.1016/j.meatsci.2025.109844

Nur Fathin Farhana Nora'zizi , Nur Raudhatul Syahindah Mohd Radzi , Noroul Asyikeen Zulkifli , Nurul Huda , Mohammad Rashedi Ismail-Fitry , Ishamri Ismail

{"title":"Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking","authors":"Nur Fathin Farhana Nora'zizi , Nur Raudhatul Syahindah Mohd Radzi , Noroul Asyikeen Zulkifli , Nurul Huda , Mohammad Rashedi Ismail-Fitry , Ishamri Ismail","doi":"10.1016/j.meatsci.2025.109844","DOIUrl":"10.1016/j.meatsci.2025.109844","url":null,"abstract":"<div><div>This study investigates the effects of sous-vide cooking with varying concentrations of sodium tripolyphosphate (STPP) on the physicochemical properties (pH, cooking loss, water-holding capacity, colour properties, and shear force), lipid oxidation (thiobarbituric acid reactive substances, TBARS), secondary protein structures (Fourier transform infrared, FTIR), microstructure (scanning electron microscope, SEM), and sensory attributes (descriptive analysis) of frozen buffalo loins. Commercial buffalo loins (Black Gold) imported from India were used as samples (<em>n</em> = 15). They were sliced into steaks of 2 cm thickness, injected with 0 %, 0.15 %, and 0.3 % STPP, vacuum-sealed, and tumbled at 4 °C for 1 h. Subsequently, they were cooked sous-vide at 60 °C for 6 h. Results indicated that STPP significantly increased pH, reduced cooking loss, and enhanced water-holding capacity. Higher STPP concentrations increased lightness and redness while lowering shear force values. TBARS reached 2 mg MDA/kg in the 0 % STPP group by day 7, while buffalo loins with 0.15 % and 0.3 % STPP reached this level by days 21 and 28, respectively. FTIR showed similar secondary protein structure patterns in buffalo loins with 0.15 % and 0.3 % STPP, while the untreated sample had irregular patterns. SEM analysis revealed porous muscle fibres and thinner perimysium in the 0.3 % STPP samples, indicating greater tenderness. Sensory evaluation confirmed improvement in visual appeal, juiciness and aroma with 0.3 % STPP concentration.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109844"},"PeriodicalIF":7.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143921992","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

Oxidation kinetics of speck fat: Insights into its oxidizability and antioxidant efficiency of Salvia officinalis L. and Origanum vulgare L. ethanolic extracts 斑点脂肪的氧化动力学：鼠尾草和鹤耳草乙醇提取物的氧化性和抗氧化效率的研究

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-06 DOI: 10.1016/j.meatsci.2025.109846

Abdul Wahab, Rajat Suhag, Abdessamie Kellil, Maria Concetta Tenuta, Matteo Scampicchio, Giovanna Ferrentino

{"title":"Oxidation kinetics of speck fat: Insights into its oxidizability and antioxidant efficiency of Salvia officinalis L. and Origanum vulgare L. ethanolic extracts","authors":"Abdul Wahab, Rajat Suhag, Abdessamie Kellil, Maria Concetta Tenuta, Matteo Scampicchio, Giovanna Ferrentino","doi":"10.1016/j.meatsci.2025.109846","DOIUrl":"10.1016/j.meatsci.2025.109846","url":null,"abstract":"<div><div>This study aimed to determine the oxidizability of speck fat and the efficiency of natural antioxidants extracted from sage (<em>Salvia officinalis</em> L.) and oregano (<em>Origanum vulgare</em> L.) in inhibiting its oxidation using isothermal calorimetry. The rate of radical initiation (<em>R</em><sub><em>i</em></sub>) was controlled using azobis(isobutyronitrile) (AIBN) (<em>R</em><sub><em>i</em></sub> = 4.0 ± 0.1 × 10<sup>−9</sup> M/s) to accurately determine the kinetic parameters. Propagation rate constant (<em>k</em><sub>p</sub>) and oxidizability index (<em>O.I.</em>) for speck fat were found to be 6.88 ± 0.08 × 10<sup>−3</sup> M<sup>-1/2</sup> s<sup>-1/2</sup> and 21.77 ± 0.20 M<sup>−1</sup> s<sup>−1</sup>, respectively. In terms of antioxidant efficiency (<em>A.E.)</em>, oregano extract exhibited (<em>P</em> < 0.05) greater value compared to sage extract. When compared to synthetic antioxidants, oregano extract did not report significant different <em>A.E.</em> values. Furthermore, the rate constant of inhibition (<em>k</em><sub><em>inh</em></sub>) for both the extracts was in the order of 10<sup>3</sup> M<sup>−1</sup> s<sup>−1</sup>. These findings highlight the potential of isothermal calorimetry to determine kinetic parameters from oxidation measurements for solid fats and the role of natural extracts in food preservation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109846"},"PeriodicalIF":7.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143921993","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

Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods 最终pH值和包装方法不同的腰最长肌牛肉颜色稳定性生物学变化的线粒体蛋白质组学基础

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-06 DOI: 10.1016/j.meatsci.2025.109842

Monique Marcondes Krauskopf , Daniel S. Antonelo , Chimenes Darlan Leal de Araújo , Júlio César de Carvalho Balieiro , Eduardo Francisquine Delgado , Ranjith Ramanathan , Carmen Josefina Contreras Castillo

{"title":"Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods","authors":"Monique Marcondes Krauskopf , Daniel S. Antonelo , Chimenes Darlan Leal de Araújo , Júlio César de Carvalho Balieiro , Eduardo Francisquine Delgado , Ranjith Ramanathan , Carmen Josefina Contreras Castillo","doi":"10.1016/j.meatsci.2025.109842","DOIUrl":"10.1016/j.meatsci.2025.109842","url":null,"abstract":"<div><div>This study investigated the influence of ultimate pH (pHu) and packaging methods on color, color stability, and the proteomic profile of the mitochondrial fraction of <em>longissimus lumborum</em> muscle from Nellore bulls. Bulls were categorized based on pHu levels as intermediate (5.8 < pHu < 6.2) or normal (pHu < 5.8). Following14-d aging, two packaging methods were evaluated: vacuum packaging and high oxygen-modified atmosphere packaging (HiOx-MAP). The findings revealed significant variations in color parameters and color stability between pHu categories and packaging methods. Proteomic analysis identified a total of 972 proteins, of which 225 were mitochondrial. Both mitochondrial and non-mitochondrial proteins resulted in significant differences in pathways related to energy metabolism, muscle contractility, and antioxidant defenses. Specifically, beef with intermediate pHu packaged in vacuum showed an upregulation of mitochondrial proteins associated with the MICOS complex (Mitochondrial contact site and cristae organizing system; APOOL, CHCH3, and MICOS13) and VDAC2 (Voltage-dependent anion-selective channel protein 2), indicating enhanced mitochondrial integrity compared to beef with normal pHu in vacuum packaging. Vacuum packaging effectively preserved color stability and supported proteolytic processes during aging, while HiOx-MAP initially produced a desirable cherry-red color but resulted in increased discoloration and oxidative stress over time, particularly in beef with normal pHu. These findings highlight the critical interplay between ultimate pH and packaging methods in optimizing beef quality during storage and aging.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109842"},"PeriodicalIF":7.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916462","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

Dietary Houttuynia cordata Thunb. extract supplementation influences on antioxidant enzymes, meat quality, and gene expressions in fresh rabbit Longissimus thoracis et lumborum meat 食用鱼腥草。添加提取物对新鲜兔胸腰最长肌肉抗氧化酶、肉质和基因表达的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-05 DOI: 10.1016/j.meatsci.2025.109845

Xu Wang , Shuanglong Xie , Rui Chen , Jixiao Qin , Yiqing Xu , Chao Ban , Qi Lu , Xingzhou Tian

{"title":"Dietary Houttuynia cordata Thunb. extract supplementation influences on antioxidant enzymes, meat quality, and gene expressions in fresh rabbit Longissimus thoracis et lumborum meat","authors":"Xu Wang , Shuanglong Xie , Rui Chen , Jixiao Qin , Yiqing Xu , Chao Ban , Qi Lu , Xingzhou Tian","doi":"10.1016/j.meatsci.2025.109845","DOIUrl":"10.1016/j.meatsci.2025.109845","url":null,"abstract":"<div><div>This study aimed to observe the effects of <em>Houttuynia cordata</em> Thunb. extract (HCTE) on the antioxidant activity, meat quality and antioxidant gene expression of rabbit <em>Longissimus thoracis et lumborum</em> (LTL) muscles from rabbits. Rabbits were fed a control diet or a control diet supplemented with 500, 1000 or 1500 mg/kg HCTE. The addition of 1000 mg/kg HCTE increased (<em>P</em> < 0.05) the average daily gain and decreased (<em>P</em> < 0.05) the feed conversion ratio of the rabbits. Additionally, dietary HCTE supplementation increased (<em>P</em> < 0.05) the vitamin C, vitamin E, protocatechuic acid and quercetin concentrations and the catalase (CAT) activity in LTL muscles. The rabbits that received HCTE exhibited decreased (<em>P</em> < 0.05) water loss and shear force values. Moreover, HCTE supplementation increased (<em>P</em> < 0.05) the methionine content; increased the C18:3 <em>n</em>-3, C22:5 <em>n</em>-3, and <em>n</em>-3 polyunsaturated fatty acid levels; and improved (<em>P</em> < 0.05) the volatile profile of LTL meat from rabbits. Furthermore, dietary supplementation with 1000 mg/kg HCTE increased (<em>P</em> < 0.05) <em>Nrf2,</em> superoxide dismutase 1<em>,</em> glutathione peroxidase (<em>GPX</em>) 1, <em>GPX2</em> and <em>CAT</em> gene expression. Overall, dietary HCTE supplementation increased vitamin, protocatechuic acid and quercetin contents, increased antioxidant activity, improved meat quality and upregulated antioxidant gene expression in the LTL muscles of rabbits. Under the experimental conditions of this study, the addition of 1000 mg/kg HCTE to the diet exerted the strongest positive effects.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109845"},"PeriodicalIF":7.1,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916461","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

Grape seed supplementation in growing rabbits: Effect on meat quality 生长兔补充葡萄籽对肉质的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-02 DOI: 10.1016/j.meatsci.2025.109843

Manuel Scerra , Francesco Foti , Pasquale Caparra , Matteo Bognanno , Paolo Fortugno , Domenico Viglianti , Domenico Autolitano , Guido Mangione , Martino Musati , Luigi Chies

{"title":"Grape seed supplementation in growing rabbits: Effect on meat quality","authors":"Manuel Scerra , Francesco Foti , Pasquale Caparra , Matteo Bognanno , Paolo Fortugno , Domenico Viglianti , Domenico Autolitano , Guido Mangione , Martino Musati , Luigi Chies","doi":"10.1016/j.meatsci.2025.109843","DOIUrl":"10.1016/j.meatsci.2025.109843","url":null,"abstract":"<div><div>Grape seed supplementation in rabbit diet on meat quality and performance was investigated. The experiment lasted 57 days and was conducted with forty Hycole rabbits 35 days-old (bodyweight: 802.6 ± 2.69 g) that were randomly divided into two groups and fed either a control diet (Control group) or the same diet of the control group in which 5 % of barley and 5 % of maize were replaced with 10 % of grape seed (GS group). The dietary treatment influenced final body weight, average daily gain and dry matter intake which were higher (<em>P</em> < 0.05) in the GS group than in the control group. The addition of 10 % grape seed in rabbit diet increased the accumulation of intramuscular fat (<em>P</em> < 0.05), the levels of C18:1 <em>cis-9</em> (<em>P</em> < 0.01) and of the total monounsaturated fatty acids (<em>P</em> < 0.01), and tended to increase (<em>P</em> = 0.061) the sum of <em>n-6</em> PUFA in meat, whereas reduced the sum of <em>n-3</em> PUFA (<em>P</em> < 0.05), the levels of C22:5 <em>n-3</em> (<em>P</em> < 0.05) and C22:6 <em>n-3</em> (<em>P</em> < 0.05), leading to an increase (<em>P</em> < 0.01) in the <em>n-6</em> to <em>n-3</em> ratio in GS group than in control group. Grape seed supplementation reduced TBARS values (<em>P</em> < 0.01) and protected meat from lipid oxidation over time (<em>P</em> < 0.01), demonstrating that supplementation of 10 % grape seeds in the rabbit diet could improve shelf-life in meat.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109843"},"PeriodicalIF":7.1,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143906196","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

Characterizing research exploring factors associated with dark cutting, pH, color, and glycogen content in beef from grain-finished or feedlot-fed cattle: A systematic mapping review 特征研究探索与深加工、pH值、颜色和糖原含量相关的因素：系统的制图回顾

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-02 DOI: 10.1016/j.meatsci.2025.109841

Lily Edwards-Callaway, Lizzy Flanagan, Huey Yi Loh, Paxton Sullivan, Mahesh Nair, Terry Engle

{"title":"Characterizing research exploring factors associated with dark cutting, pH, color, and glycogen content in beef from grain-finished or feedlot-fed cattle: A systematic mapping review","authors":"Lily Edwards-Callaway, Lizzy Flanagan, Huey Yi Loh, Paxton Sullivan, Mahesh Nair, Terry Engle","doi":"10.1016/j.meatsci.2025.109841","DOIUrl":"10.1016/j.meatsci.2025.109841","url":null,"abstract":"<div><div>This systematic mapping review aimed to identify trends, knowledge clusters, and gaps in research exploring the relationship between antemortem factors (e.g., cattle management, live animal characteristics, environment) and dark cutting, pH, meat color, and glycogen content in fed beef cattle. Four databases (Agricola, CAB Abstracts, Medline, Web of Science) were searched, and 460 peer-reviewed studies were included in the final analysis after a rigorous screening process. Data were extracted and synthesized using systematic review software and visualized using evidence gap maps. The review revealed that Feeding strategies were the most frequently studied intervention but many studies included multiple factors including but not limited to Age, Sex Class, Transportation, Plant Management, and Weather. Meat color and pH were the most frequently included parameters across studies while research on glycogen content and direct measures of dark cutting incidence was less common. Geographic location influenced the focus of research, with studies on specific breeds concentrated in their regions of origin. The review highlights the need for larger, observational studies to understand the complex interplay of factors contributing to dark cutting. This systematic map provides a valuable resource for researchers and stakeholders, identifying key areas for future research and contributing to efforts to reduce the incidence of dark cutting beef.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109841"},"PeriodicalIF":7.1,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143906193","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}

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