Meat Science最新文献

{"title":"Quality characteristics of frankfurters influenced by lard-based diacylglycerol containing catechin during storage at 4 °C.","authors":"Yuexin Li, Wenting Hui, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong, Hui Wang","doi":"10.1016/j.meatsci.2025.109928","DOIUrl":"10.1016/j.meatsci.2025.109928","url":null,"abstract":"<p><p>Frankfurters formulated with either lard or diacylglycerol (DAG)-rich purified glycerolytic lard (PGL), with or without catechin, were vacuum-packed and stored at 4 °C for 28 days to evaluate their physicochemical and sensory properties. Results revealed that lard-based frankfurters exhibited significantly higher cooking loss (8.69 %) and released fat (0.63 %) compared to PGL-based frankfurters (5.13 % and 0.33 %) (P < 0.05). Over time, lard-based frankfurters experienced greater deterioration in color, texture, microstructure, and sensory quality, along with increased fat oxidation (0.18 to 1.54 mg/kg) and microbial growth (3.77 to 5.43 Log CFU/g) (P < 0.05). Notably, substituting lard with PGL significantly enhanced the L*-value, b*-value, texture, microstructure, and sensory quality during storage (P < 0.05). Furthermore, the inclusion of catechin in frankfurters further reduced cooking loss (8.69 to 6.74 % and 5.13 to 3.89 %) and released fat (0.63 to 0.54 % and 0.33 to 0.16 %) (P < 0.05) while improving color, texture, microstructure, and sensory quality (P < 0.05). Catechin also effectively inhibited fat oxidation (1.54 to 1.34 mg/kg and 1.86 to 1.51 mg/kg) and microbial growth (5.43 to 5.27 Log CFU/g and 5.37 to 5.09 Log CFU/g) in frankfurters during storage (P < 0.05). Overall, the incorporation of DAG and catechin improved the quality and shelf life of frankfurters during storage.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"109928"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144803170","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":"Umami and koku peptides in traditional meat products.","authors":"Leticia Mora, Fidel Toldrá","doi":"10.1016/j.meatsci.2025.109917","DOIUrl":"10.1016/j.meatsci.2025.109917","url":null,"abstract":"<p><p>Traditional meat products are highly valued all over the world and their attractiveness depends on socio-economical, ethical and religious factors as well as on their organoleptic properties that confer unique textural, gustatory, and olfactory characteristics. Taste compounds are closely related to protein degradation processes as hydrophilic metabolites such as amino acids, peptides and nucleotides are main contributors to final taste in traditional meat products. In this review, the generation of main compounds related to taste in traditional meat products are described, specially umami and koku peptides generated from the protein fraction during the traditional processing of these products. The use of certain peptides to enhance product taste and benefit human health is also highlighted.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"109917"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144815472","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":"Liquid and encapsulated duckweed (Lemna minor L.) extracts differentially shape metabolomic fingerprints of packaged beef burgers during shelf-life.","authors":"Gabriele Rocchetti, Annalisa Rebecchi, Michele Dallolio, Daniele Del Buono, Giorgio Freschi, Gokhan Zengin, Luigi Lucini","doi":"10.1016/j.meatsci.2025.109975","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109975","url":null,"abstract":"<p><p>Oxidative deterioration and color loss are critical factors limiting the shelf-life and consumer acceptance of fresh beef burgers under modified atmosphere packaging (MAP). This study evaluated Lemna minor (duckweed) extracts, applied in liquid form (LLE) and encapsulated with gum Arabic (AGL) or maltodextrin (ML), as natural antioxidants in beef burgers stored at 4 °C for 14 days. Extracts were tested at 0.1 %, 0.5 %, and 1 % (w/w), and their effects were assessed through physicochemical, microbiological, and untargeted metabolomics analyses. Encapsulation yields were high (∼80 %) for both carriers, with gum Arabic retaining higher antioxidant capacity. The liquid extract at 1 % and the encapsulated extracts at 0.1 % were the most effective treatments, preserving redness, reducing lipid oxidation below the sensory off-flavour threshold, and limiting oxygen consumption by day 7. Conversely, higher doses of encapsulated extracts (0.5-1 %) were less effective and in some cases induced pro-oxidant effects. Untargeted metabolomics revealed modulation of oxidative biomarkers, including glutathione, hemin, and tryptamine, supporting the antioxidant role of duckweed extracts in stabilising lipid and protein oxidation pathways. No antimicrobial effect was observed. These findings indicate that duckweed extracts can serve as sustainable, plant-based antioxidants for fresh beef burgers, with recommended application levels of 0.1 % (w/w) for encapsulated forms and 1 % (w/w) for liquid extracts. This represents the first demonstration of duckweed-based antioxidants in meat systems, offering a promising alternative to synthetic preservatives and supporting the transition toward clean-label strategies in the meat industry.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"109975"},"PeriodicalIF":6.1,"publicationDate":"2025-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145353352","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":"Grape seed proanthocyanidin and sesbania gum: A novel strategy to enhance antioxidant capacity and reduce fat while maintaining the physicochemical, sensory, and processability of lamb sausage.","authors":"Dongsong Yang, Lingping Zhang, Yulong Luo, Ruiming Luo, Yanru Hou","doi":"10.1016/j.meatsci.2025.109973","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109973","url":null,"abstract":"<p><p>This study explored the effects of grape seed proanthocyanidin (GSP) in synergy with sesbania gum (SG) on the antioxidant capacity, processability, moisture distribution, microstructure, and sensory properties of lamb sausages, to evaluate their synergistic advantages in improving sausage quality and SG's potential as a fat substitute. Findings revealed that GSP enhanced radical scavenging abilities (P < 0.05), while reducing thiobarbituric acid reactive substances (TBARS) and carbonyl content (P < 0.05). However, 0.10 % GSP supplementation decreased the degree of network structure polymerization. Adding 5 % SG reduced the fat content and energy value (P < 0.05), and promoted transitions in protein secondary structures from α-helix to β-sheet. Dynamic rheological behavior, scanning electron microscopy, and confocal laser scanning microscopy results showed that SG incorporation increased the storage modulus (G') and formed a denser network structure. This structural modification further improved the texture properties (hardness, gumminess, and chewiness) and reduced the shrinkage rate (P < 0.05). Low-field nuclear magnetic resonance analysis demonstrated that SG facilitated the conversion of free water to immobilized water and reduced the cooking loss rate (P < 0.05). Sensory evaluation pointed out that incorporating 5 % SG as a fat substitute in lamb sausages increased the flavor, juiciness, texture, and acceptability scores. Overall, the synergistic application of 0.10 % GSP and 5 % SG exhibited multiple benefits, namely enhancing antioxidant capacity, reducing fat content, and simultaneously improving the processing properties. These findings indicate that SG serves as a promising fat substitute that enables increased loading capacity of polyphenols without deteriorating the sausage quality.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"109973"},"PeriodicalIF":6.1,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145353333","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 \"Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats\" [Volume 231, January 2026, 109962].","authors":"Yong Long, Xiaomin Wu, Xiang Chen, Pramote Paengkoum, Yong Han, Yang Yang, Xin Wang, Jiafu Zhao, Shengyong Lu, Haolin Chen, Wen Xiao, Chaozhi Su, Song Wang, Chao Yuan","doi":"10.1016/j.meatsci.2025.109967","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109967","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":" ","pages":"109967"},"PeriodicalIF":6.1,"publicationDate":"2025-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145290570","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 a soy protein isolate/sodium alginate-stabilized diacylglycerol pre-emulsion prepared by ultrasound-assisted homogenization on properties and structure of pork myofibrillar protein composite gel","authors":"Xiaoqin Diao,&nbsp;Gaojie Zhao,&nbsp;Ying Wang,&nbsp;Yuanhang Zhao,&nbsp;Nike Tian,&nbsp;Dengyong Liu,&nbsp;Haining Guan","doi":"10.1016/j.meatsci.2025.109970","DOIUrl":"10.1016/j.meatsci.2025.109970","url":null,"abstract":"<div><div>This study aimed to examine the rheological behavior, gel properties, and microstructure of composite gels prepared from pork myofibrillar protein (MP) and various diacylglycerol pre-emulsions. The results demonstrated that ultrasonic treatment prior to homogenization of pre-emulsions containing sodium alginate (SA), soy protein isolate (SPI), or both (SPI-SA) significantly enhanced the gel performance when compared to homogenization alone. The MP composite gel containing the ultrasonic SPI-SA pre-emulsion (U-SPI-SA) showed the highest gel strength (21.84 g), water-holding capacity (87.10 %), whiteness (94.20), thermal stability, shorter relaxation times, and reduced cooking loss (22.29 %). This gel also displayed greater hardness, springiness, and gumminess, as supported by the rheological measurements under various test modes. Raman spectroscopy revealed that the MP composite gel with U-SPI-SA pre-emulsion contained more β-sheet and fewer α-helix structures, resulting in a tighter and more uniform network structure and increased moisture proton density. Furthermore, intermolecular force analysis identified hydrogen bonding and disulfide bonding as the dominant interactions in the MP composite gels with different pre-emulsions. These findings support the potential of U-SPI-SA diacylglycerol pre-emulsion to improve the qualities of meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109970"},"PeriodicalIF":6.1,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145290560","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 improving effect of Pleurotus ostreatus polysaccharide-EGCG active preservative films on the functional properties of myofibrillar proteins in refrigerated pork","authors":"Xukai Niu ,&nbsp;Wenhui Liang ,&nbsp;Qianxi Han ,&nbsp;Bo Liu ,&nbsp;Wenxuan Wang ,&nbsp;Wenjie Wang ,&nbsp;Lijing He ,&nbsp;Shaojun Yun ,&nbsp;Feier Cheng ,&nbsp;Cuiping Feng ,&nbsp;Jinling Cao","doi":"10.1016/j.meatsci.2025.109972","DOIUrl":"10.1016/j.meatsci.2025.109972","url":null,"abstract":"<div><div>This study aimed to investigate the effects of chitosan (CS) /collagen (Clg) films loaded with <em>Pleurotus ostreatus</em> polysaccharide-EGCG conjugates (POP-EGCG) and ε-Polylysine (ε-PL, PL) on the functional properties of myofibrillar proteins (MPs) in refrigerated pork. The microstructural changes in muscle tissue were examined using H&amp;E staining and SEM, along with a comprehensive evaluation of the extent of MPs oxidation and degradation and conformational changes. The results showed that compared with the other films, the CS/Clg/POP-EGCG/PL film maintained the compactness of pork myofibrillar structure. The CS/Clg/POP-EGCG/PL film effectively inhibited the oxidation degradation of MPs after 12 days, which had the highest solubility (71.03 %), total sulfhydryl content (6.20 mol/10⁵ g·protein), free sulfhydryl content (3.44 mol/10⁵ g·protein) and Ca²⁺-ATPase activity (4.50 μmol Pi·mg⁻¹·protein·h⁻¹). It also showed the lowest surface hydrophobicity (9.28 μg/mg·protein), carbonyl content (7.80 nmol/mg·protein), MFI (79.73), and TCA-soluble peptide content (1.51 μmol tyrosine/g muscle). Furthermore, the CS/Clg/POP-EGCG/PL film partially prevented the unfolding of MPs secondary structures and the attenuation of fluorescence intensity, thereby effectively delaying the conformational changes of MPs. Therefore, the CS/Clg/POP-EGCG/PL film effectively maintains the functional properties of MPs during storage by preventing muscle fiber structure damage, delaying oxidative degradation, and maintaining protein conformation, thereby promoting its practical application in meat packaging.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109972"},"PeriodicalIF":6.1,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145297840","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":"Evaluation of portable, low-cost techniques for discriminating the DFD (dark, firm, dry) condition in beef","authors":"Leonardo Hernández-Hernández ,&nbsp;Liliana Mahecha-Ledesma ,&nbsp;Joaquín Angulo-Arizala ,&nbsp;Wilson Barragán-Hernández","doi":"10.1016/j.meatsci.2025.109971","DOIUrl":"10.1016/j.meatsci.2025.109971","url":null,"abstract":"<div><div>This study evaluated the effectiveness of portable, low-cost techniques, specifically colorimetry and visible spectroscopy for discriminating dark, firm, and dry (DFD) beef carcasses during processing in a certified slaughterhouse. Portable, low-cost devices were used for real-time assessments. A total of 523 chilled carcasses were analyzed, of which 449 were classified as normal and 74 as DFD, based on pH measurements (≥5.8 for DFD). Colorimetric variables <em>(L*</em>, <em>a*</em>, <em>b*</em>, chroma, and hue) were consistently higher in normal carcasses compared to DFD. Supervised classification models were used to predict DFD status using the evaluated detection techniques. Given the class imbalance, the Synthetic Minority Over-sampling Technique (SMOTE) was applied, significantly improving the performance of machine learning models. Portable spectroscopy showed superior performance, especially when combined with preprocessing techniques such as multiplicative scatter correction and second-order derivatives, achieving 96.77 % sensitivity and 98.06 % specificity with the Random Forest model. Although colorimetry proved effective, spectroscopy yielded greater reliability for real-time DFD detection. These findings highlight the potential of these techniques as cost-effective alternatives to traditional methods, supporting their applicability in rapid and objective meat quality assessments under industrial conditions.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109971"},"PeriodicalIF":6.1,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145290582","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":"Does early weaning of improved Jezersko-Solčava x Texel lambs affect growth performance, carcass traits and meat quality?","authors":"A. Cividini ,&nbsp;M. Bizjak ,&nbsp;T. Flisar ,&nbsp;M. Kuhar ,&nbsp;M. Lušnic Polak","doi":"10.1016/j.meatsci.2025.109969","DOIUrl":"10.1016/j.meatsci.2025.109969","url":null,"abstract":"<div><div>A total of 24 crossbred Improved Jezersko-Solčava x Texel (JSRT) lambs were included to investigate the effect of lamb age at weaning on growth performance, carcass traits, and meat quality. Lambs were randomly divided into two groups according to weaning age (early at 50 days vs. late at 75 days). Both early-weaned (6 males, 6 females) and late-weaned (6 males, 6 females) groups were fed with the same hay and concentrates ad libitum until slaughter at an average weight of 36.5 kg. The results indicated that the carcasses of early-weaned male lambs had a lower fat content than the late-weaned male lambs, however, there were no differences in carcass fatness between early- and late-weaned females. These results confirm the differences in the temporal dynamics of fat deposition between the sexes. Early weaning shortened the period from birth to slaughter by 11 days. Early weaning resulted in higher live weight gain in JSRT lambs compared to late weaning, primarily due to differences in post-weaning growth. There was no influence of weaning age on meat colour parameters, ultimate pH and sensory traits, except tenderness. Early weaning of male lambs can be recommended as it results in carcasses with less fat, without negative effects on meat or sensory quality traits, and could be economically viable for breeders.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109969"},"PeriodicalIF":6.1,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145306627","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":"Starch/polyvinyl alcohol based smart packaging reinforced with recycled pitaya peel-derived anthocyanins for dual-function pork freshness monitoring and shelf-life extension","authors":"Lili Ma ,&nbsp;Wenyu Han ,&nbsp;Yurou Jiang ,&nbsp;Zhenquan Yang ,&nbsp;Dan Xiong ,&nbsp;Shuo Wang ,&nbsp;Wenyuan Zhou ,&nbsp;Xin-an Jiao ,&nbsp;Lei Yuan","doi":"10.1016/j.meatsci.2025.109968","DOIUrl":"10.1016/j.meatsci.2025.109968","url":null,"abstract":"<div><div>In this work, pH-sensitive smart packaging films were designed using starch-polyvinyl alcohol (PVA) as the matrix, incorporating anthocyanin and ε-polylysine hydrochloride (ε-PL) to achieve both freshness monitoring and preservation functionalities. All film formulations were prepared in triplicate, and subsequent characterizations of morphological structure, physicochemical properties, and functional bioactivities were conducted on three parallel samples per formulation. Modified films significantly (<em>P</em> &lt; 0.05) enhanced performance relative to starch-PVA films, with hydrogen bonding interactions from anthocyanins and ε-PL boosting antioxidant and antimicrobial performance, along with improving tensile strength and barrier properties, and best performance was exhibited when anthocyanin-to-ε-PL ratio was at 1:2. For pork preservation tests, fresh pork samples were packaged with optimized films, with three independent packaging trials conducted. Prepared films prolonged pork shelf-life for at least two days by significantly (<em>P</em> &lt; 0.05) delayed alterations in total viable counts (reduced by 0.93 and 0.40 Log CFU/g at 37 °C and 4 °C), pH values (reduced by 0.40), color of surface (<em>L</em>* and <em>a</em>* increased by 2.23 and 1.70, <em>b</em>* decreased by 2.29), thiobarbituric acid reactive substances (0.32 mg/kg), total volatile basic nitrogen (3.58 mg/100 g), texture profiles (hardness and springiness reduced by 96.95 N and 1.23 mm, gumminess increased by 50.4 N), weightlessness rate (reduced by 1.40 %), and cook loss of pork (reduced by 2.08 %). Films were effective in monitoring pork deterioration through observable chromatic changes from pink to yellow. The results demonstrate the potential of developed films as dual-functional smart packaging systems for simultaneous meat freshness monitoring and shelf-life extension.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109968"},"PeriodicalIF":6.1,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263041","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}