Meat Science最新文献

{"title":"Alpha-gal syndrome: Mechanisms, global epidemiology, and implications for meat science.","authors":"Sara R Hene, Jordan T Looper, Karl J Clark, Paulina Maldonado-Ruiz, Yoonseong Park, Priscilla Brenes, Michael D Chao","doi":"10.1016/j.meatsci.2026.110133","DOIUrl":"10.1016/j.meatsci.2026.110133","url":null,"abstract":"<p><p>Galactose-α-1,3-galactose (α-Gal) is a carbohydrate epitope conjugated to glycoproteins and glycolipids and ubiquitously expressed in non-primate mammalian tissues. α-Gal has emerged as the causative antigen of alpha-gal syndrome (AGS), a delayed IgE-mediated food allergy to mammalian-derived products, including red meat. Clinical symptoms are highly variable among AGS patients and influenced by factors such as α-Gal content and structure, molecular carrier, and host-specific immune responses. Emerging evidence indicates that α-Gal content and structure may vary across tissues and product types, with higher concentrations frequently reported in organ meats and lipid-rich fractions. Additionally, α-Gal epitopes exhibit notable thermal stability, suggesting that conventional cooking and processing methods may not effectively reduce allergenicity. Current analytical approaches have improved detection and characterization of α-Gal; however, methodological standardization and functional assays linking molecular presence to clinical reactivity remain limited. Epidemiological data indicate that AGS is a globally emerging condition, with geographic variation driven by tick distribution, environmental factors, and differences in surveillance and clinical recognition. Despite increasing recognition, knowledge gaps persist regarding α-Gal occurrence in food systems, the impact of processing on allergenicity, and effective mitigation strategies. Therefore, the objective of this review is to synthesize current knowledge on the biochemical basis, immunological mechanisms, and global epidemiology of AGS, and to evaluate the occurrence, distribution, and stability of α-Gal in meat systems. In particular, meat scientists are uniquely positioned to advance understanding of α-Gal distribution, stability, and mitigation in food systems, thereby contributing to improved risk assessment and management of AGS.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":" ","pages":"110133"},"PeriodicalIF":6.4,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700351","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":"Bioactive peptides for meat quality and preservation: Integrating peptidomics and computational screening.","authors":"Xuanying Xin, Sungkwon Park, Je Hyeon Lee, Xiangzi Li","doi":"10.1016/j.meatsci.2026.110161","DOIUrl":"10.1016/j.meatsci.2026.110161","url":null,"abstract":"<p><p>Bioactive peptides generated from meat proteins, fermented meat products, and slaughter by-products have attracted increasing attention as functional molecules for improving meat quality and preservation. In meat systems, peptides can be produced through endogenous postmortem proteolysis, microbial fermentation, gastrointestinal digestion, or controlled enzymatic hydrolysis of underutilized animal by-products. These peptides are closely associated with key meat science endpoints, including postmortem tenderization, oxidative stability, color retention, flavor development, microbial inhibition, and the valorization of processing by-products. However, although high-resolution peptidomics has greatly expanded the identification of meat-derived peptide sequences, their translation into practical meat applications remains limited by matrix interactions, processing stability, sensory constraints, safety concerns, and insufficient validation in real meat systems. This review synthesizes recent advances in meat-related peptidomics and computational screening, including sequence-based prediction, machine learning, molecular docking, molecular dynamics, stability assessment, and safety-oriented filtering. Particular attention is given to how these approaches can prioritize peptides with antioxidant, antimicrobial, flavor-modulating, and preservation-related functions under meat-specific technological constraints. By integrating peptide generation pathways, mass spectrometry-based identification, in silico prioritization, and meat quality endpoints, this review proposes a stage-gated framework for translating meat-derived bioactive peptides from discovery to application. Future research should strengthen matrix-specific validation, standardized peptidomic reporting, and safety assessment to support the use of bioactive peptides in meat quality improvement, clean-label preservation, and circular utilization of meat industry by-products.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":" ","pages":"110161"},"PeriodicalIF":6.4,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700360","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":"Early life nutrition and prenatal programming: Shaping carcass composition and meat quality.","authors":"Thaís Correia Costa, Mariana Mescouto Lopes, Karolina Batista Nascimento, Lívia Santos Rodrigues, Luiza Vitareli Kladt, Alysson Saraiva, Mateus Pies Gionbelli, Marcio Duarte","doi":"10.1016/j.meatsci.2026.110170","DOIUrl":"10.1016/j.meatsci.2026.110170","url":null,"abstract":"<p><p>Early life development plays a crucial role in shaping skeletal muscle development in livestock offspring through fetal programming mechanisms, which refers to developmental adaptations induced by environmental and nutritional stimuli during gestation. This review synthesizes recent research on the effects of maternal nutrition during gestation and early-life nutrition on muscle development and metabolism, carcass composition, and meat quality. Key developmental processes, including myogenesis and adipogenesis, occur predominantly during prenatal life and are highly sensitive to maternal nutrient supply. Consequently, nutritional interventions during gestation, such as protein and energy supplementation, can program muscle mass, adiposity, and metabolic characteristics of skeletal muscle, ultimately influencing growth potential and carcass composition. In addition, early postnatal nutrition, particularly during the \"marbling window,\" which extends from the late fetal-neonatal stage to approximately 250 d of age in beef cattle, may enhance intramuscular adipocyte development and increase marbling potential. These developmental adaptations are associated with changes in muscle fiber type, metabolic pathways, and energy utilization, driven by alterations during critical windows of fetal development that define muscle fiber number, adipocyte formation, and metabolic flexibility. However, although these changes often result in differences in growth performance and carcass composition, their effects on meat quality attributes remain inconsistent. Overall, the impact of maternal and early-life nutrition on final meat quality depends on its interaction with postnatal management, highlighting the importance of integrated nutritional strategies throughout the animal's life.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":" ","pages":"110170"},"PeriodicalIF":6.4,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148700329","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":"Corrigendum to \"Carbon economy of skeletal muscle growth: Warburg-like metabolic remodeling drives lean accretion and shapes meat quality\" [Meat Sci. 242 (2026) 110181].","authors":"C N Yen, M D Zumbaugh, J C Wicks, M Beline, J S Bodmer, E C Roth, L A Rimmer, A Wivell, S D Gerrard, S L Silva, S K Matarneh, D E Gerrard","doi":"10.1016/j.meatsci.2026.110208","DOIUrl":"10.1016/j.meatsci.2026.110208","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":" ","pages":"110208"},"PeriodicalIF":6.4,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148817015","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 role of different ionic celluloses in modulating myofibrillar protein gelation through high internal phase Pickering emulsions.","authors":"Cinan Li, Yang Wang, Chaoyue Yang, Lihua Shang, Yuqian Guan, Ning Liu, Ying Chen, Yuanyuan Liu, Qiujin Zhu, Ying Zhou","doi":"10.1016/j.meatsci.2026.110220","DOIUrl":"https://doi.org/10.1016/j.meatsci.2026.110220","url":null,"abstract":"<p><p>Understanding and modulating myofibrillar protein (MP) gelation is essential for the rational design of processed meat products. This study investigated the effects of high internal phase Pickering emulsions (HIPPEs) stabilized by pea protein (PP) and different ionic celluloses, cationic (PQC), non-ionic (HPMC), and anionic (CMC), on the gel properties and underlying mechanisms of MP composite gels. HIPPEs were incorporated into MP gels at a 30% substitution level (w/w, based on total gel formulation), and their effects on water retention, texture and color, physicochemical properties, rheological behavior, secondary structure, water distribution, and microstructure were systematically evaluated. Results indicated that all HIPPEs significantly improved gel properties, with PP-PQC HIPPEs exhibiting the most pronounced enhancements: smallest particle size, highest water-holding capacity (WHC), superior texture, and most compact gel network. The incorporation of HIPPEs promoted protein unfolding, increased surface hydrophobicity, facilitated the conversion of α-helices to β-sheets, and encouraged disulfide bond formation, leading to a denser and more uniform gel structure. These findings demonstrate that ionic cellulose-based HIPPEs, especially those stabilized by cationic cellulose, can effectively modulate MP gelation, offering a promising strategy for developing high-quality, reduced-fat meat products.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"243 ","pages":"110220"},"PeriodicalIF":6.4,"publicationDate":"2026-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896292","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":"Mechanisms of volatile flavor formation in fermented meat products and prospects of artificial intelligence-based prediction.","authors":"Ji Wang, Yang Liu, Cheng-Zhen Nie, Xu-Song Wang, Xu-Hui Huang, Lei Qin","doi":"10.1016/j.meatsci.2026.110209","DOIUrl":"https://doi.org/10.1016/j.meatsci.2026.110209","url":null,"abstract":"<p><p>Volatile flavor formation in fermented meat products is governed by complex interactions among raw materials, microbial metabolism, proteolysis, lipid oxidation, amino acid conversion, processing conditions, and ripening. These processes generate diverse volatile compounds, including aldehydes, ketones, alcohols, acids, esters, and sulfur- and nitrogen-containing compounds, which collectively determine product aroma and sensory quality. However, their dynamic, nonlinear, and multi-factorial nature makes accurate prediction and mechanism interpretation challenging using conventional statistical approaches alone. This review summarizes the major volatile compounds, formation pathways, and key factors affecting flavor development in fermented meat products. It further discusses the data foundations required for artificial intelligence-based modeling, including physicochemical indices, process parameters, volatile profiles, electronic nose and GC-IMS fingerprints, sensory evaluation, microbiome, and multi-omics data. The potential applications of machine learning, deep learning, time-series modeling, multi-omics integration, and explainable AI are highlighted for flavor prediction, maturity identification, key factor screening, sensory perception prediction, and mechanism analysis. Future studies should focus on standardized databases, external validation, and interpretable, transferable multimodal models to support precise flavor regulation and intelligent quality control in fermented meat products.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"243 ","pages":"110209"},"PeriodicalIF":6.4,"publicationDate":"2026-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148885890","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":"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}