Meat Science最新文献

{"title":"Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages","authors":"J. Rodríguez-Párraga ,&nbsp;R. Lucas-González ,&nbsp;M. Viuda-Martos ,&nbsp;C. Muñoz-Bas ,&nbsp;F.J. Barba ,&nbsp;J.A. Pérez-Alvarez ,&nbsp;J. Fernández-López","doi":"10.1016/j.meatsci.2025.109890","DOIUrl":"10.1016/j.meatsci.2025.109890","url":null,"abstract":"<div><div>Currently, insects are being introduced in Europe as an alternative, healthy, and sustainable food ingredient. The aim of this study is to evaluate the feasibility of using <em>Tenebrio molitor</em> larvae (as powder) as a pork fat replacement in Bologna-type sausages. Sausages were made with 7.5 and 15 % pork fat replacement by <em>T. molitor</em> powder (TP). Two types of powder were used: whole powder (WTP) and defatted powder (DTP: applying CO₂ supercritical fluid extraction). The effect of this replacement on the technological, nutritional, oxidative, and sensory properties of resulted sausages was evaluated. Emulsion stability increased with adding TP. The reformulations resulted in final products with less fat (reductions of 39–46 % in WTP-sausages and 57–67 % in DTP-sausages), more protein (increases of 14–33 % in WTP-sausages and 25–51 % in DTP-sausages) and higher levels of K, Mg, P, and Zn. In addition, the reformulation using WTP resulted in healthier lipid fraction (more proportion of polyunsaturated fraction) and the corresponding increase in lipid oxidation, although in any sausages the detection threshold for rancidity was exceeded. The worst score for “general acceptance” was obtained when WTP was used at the highest concentration (15 %) with odor, taste, and color as the attributes that most influence this valuation. Some unpleasant odors attributed to insect powders seem to be reduced during defatting by the supercritical CO₂ process.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109890"},"PeriodicalIF":7.1,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366963","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 impact of stockperson training on time to loss of posture in a minimal-handling high-concentration carbon dioxide stunning system","authors":"Robert J.E. Hewitt ,&nbsp;Kate J. Plush ,&nbsp;Alan J. Tilbrook ,&nbsp;Darryl N. D'Souza","doi":"10.1016/j.meatsci.2025.109894","DOIUrl":"10.1016/j.meatsci.2025.109894","url":null,"abstract":"<div><div>Carbon dioxide (CO₂) systems stun pigs with minimal handling and physical restraint, however, they do not induce instant insensibility and pigs' aversion to CO₂ has the potential to cause distress, raising animal welfare concerns. The aim of this study was to understand the factors that may influence the response of pigs to high-concentration CO₂ stunning in a minimal-handling commercial abattoir and the ability to influence stunning efficacy through increased stockperson awareness of optimal animal handling. Behaviour and physiological responses of pigs as they moved from the lairage and through the CO₂ stunning system were recorded utilising existing methods, prior to and post a stockperson pig handling training intervention. This study established a baseline for induction of loss of posture that was lower than previously reported for commercial systems, occurring less than 8 s after exposure to CO₂, which would indicate loss of consciousness occurring by 23 s after first exposure. The pig handling training intervention was effective in reducing the incidence of high vocalisations and improved the flow of pigs through the raceway and stunner, reinforcing the role of the stockperson in reducing stress pre-slaughter, however, improvements in pigs' response to CO₂ within modern stunning systems were not observed. The results from this study indicate that advances in design and operation of CO₂ stunning systems have reduced the welfare risk to pigs compared to those reported previously, suggesting further advancements to stunning systems could be made.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109894"},"PeriodicalIF":7.1,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144338745","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":"Rapid determination of lamb meat freshness using the hyperspectral imaging combined with symmetric stacking ensemble algorithm","authors":"Jue Zhang ,&nbsp;Haiqing Tian ,&nbsp;Maoguo Gong ,&nbsp;Lina Zhang ,&nbsp;Kai Zhao ,&nbsp;Yang Yu ,&nbsp;Hongyu Zhao ,&nbsp;Xinzhuang Zhang","doi":"10.1016/j.meatsci.2025.109892","DOIUrl":"10.1016/j.meatsci.2025.109892","url":null,"abstract":"<div><div>Freshness is a key indicator in determining the quality of lamb meat. This study explores the feasibility of a rapid detection method for assessing lamb meat freshness through hyperspectral imaging. The variations in total volatile basic nitrogen (TVB-N), total viable count (TVC), pH, and lightness (<em>L</em>*) of lamb samples were analyzed over 12 days. Variable combination population analysis (VCPA) was employed to enhance data reliability and reduce dimensionality, while a symmetric stacking ensemble learning (SSEL) network was developed to predict both the freshness indices and the storage duration of lamb meat. Consequently, the feature wavelengths for each freshness index were identified. In particular, the spectral peak in the 620–630 nm range emerged as a crucial biomarker wavelength for evaluating lamb meat freshness during storage. The results demonstrate that the SSEL network outperforms the optimal traditional model for each indicator. Specifically, the SVM-stacking model exhibits outstanding performance for TVB-N (<em>R</em>_p² = 0.93, <em>RMSEP</em> = 2.28), while the random forest (RF) stacking model excels in predicting TVC (<em>R</em>_p² = 0.91, <em>RMSEP</em> = 0.84), pH (<em>R</em>_p² = 0.89, <em>RMSEP</em> = 0.19) and <em>L</em>* (<em>R</em>_p² = 0.88, <em>RMSEP</em> = 1.83). In addition, the SVM-stacking model also surpassed traditional approaches in predicting the storage duration of lamb meat, with <em>R</em>_p² and <em>RMSEP</em> values of 0.93 and 2.28, respectively. The proposed methodology enables rapid freshness evaluation and captures temporal variability while offering insights into the molecular mechanisms behind spectral variations. This research lays a foundation for the accurate detection of meat product quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109892"},"PeriodicalIF":7.1,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144330960","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 rumen-protected guanidinoacetic acid provision as a dietary supplement on the growth, slaughter performance, and meat quality in simmental bulls","authors":"Jing Zhang,&nbsp;Changjian Xue,&nbsp;Jiaojiao Lang,&nbsp;Caixia Pei,&nbsp;Qiang Liu","doi":"10.1016/j.meatsci.2025.109889","DOIUrl":"10.1016/j.meatsci.2025.109889","url":null,"abstract":"<div><div>We investigated the influences of dietary rumen-protected guanidinoacetic acid (RPGAA) on the growth, slaughter performance, and meat quality characteristics of Simmental bulls. In this study, 56 bulls (615 ± 8.9 kg) were randomly assigned to 74-day treatment in four group: control, low-RPGAA (0.3 g/kg dry matter [DM]-guanidinoacetic acid [GAA]), medium-RPGAA (0.6 g/kg DM-GAA), and high-RPGAA (0.9 g/kg DM-GAA), with 14 bulls per group. With RPGAA supplementation, the average daily gain increased quadratically (<em>P</em> &lt; 0.05), wherea<u>s</u> the feed-conversion ratio decreased linearly (<em>P</em> = 0.027). Additionally, blood total protein and albumin levels increased linearly (<em>P</em> &lt; 0.05), while creatine (Cr), creatine kinase, and insulin-like growth factor 1 increased quadratically (<em>P</em> &lt; 0.05). RPGAA supplementation linearly increased (<em>P</em> &lt; 0.05) dressing percentage, lean percentage, and loin eye area, while linearly decreasing (<em>P</em> &lt; 0.05) backfat thickness, fat percentage and subcutaneous fat percentage. The pH at 24-h postmortem and shear force of the Longissimus lumborum muscle were linearly increased (<em>P</em> &lt; 0.05), whereas cooking and drip losses were linearly reduced (<em>P</em> &lt; 0.05). RPGAA supplementation linearly increased (<em>P</em> = 0.017) protein content; quadratically elevated (<em>P</em> = 0.021) ether extract content, the percentage of phosphorylated Cr/Cr, and the adenosine diphosphate/adenosine triphosphate ratio, while linearly decreasing moisture content (<em>P</em> = 0.012). Medium-RPGAA supplementation significantly increased (<em>P</em> &lt; 0.05) protein expression related to muscle proliferation, development, protein synthesis, and intramuscular fat synthesis, while significantly decreasing (<em>P</em> &lt; 0.05) proteins expression correlated with subcutaneous fat deposition. In conclusion, dietary RPGAA supplementation enhanced the growth, slaughter performance, and meat nutritional quality of fattened Simmental bulls by altering protein expression related to muscle proliferation, development, protein synthesis, subcutaneous fat deposition, and intramuscular fat synthesis.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109889"},"PeriodicalIF":7.1,"publicationDate":"2025-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144314469","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":"Sustainable vacuum packaging material influences the fatty acid composition and oxidative stability of chilled lamb meat stored for up to 20 weeks","authors":"Benjamin W.B. Holman ,&nbsp;David L. Hopkins ,&nbsp;Eric N. Ponnampalam","doi":"10.1016/j.meatsci.2025.109886","DOIUrl":"10.1016/j.meatsci.2025.109886","url":null,"abstract":"<div><div>The effects of storage period and packaging type on lamb meat fatty acids and oxidative stability biomarkers were investigated using 384 <em>longissimus lumborum</em> muscles (LL) and an 8 <span><math><mo>×</mo></math></span> 4 factorial experiment design. This included main effects of chilled storage periods (Week 0, 1, 2, 6, 10, 14, 18, and 20), packaging types (PACK 1, Eco-tite® Recycle Ready Shrink Bag; PACK 2, Cryovac® Barrier Shrink Bag; PACK 3, a foil pouch; and PACK 4, Biovac™ Recyclable Vacuum Pouch), and their interaction. It was found that lamb meat held under PACK 3 had generally higher concentrations of omega-3 and omega-6 fatty acids. Monounsaturated fatty acids were affected, but to a lesser extent, by the selection of packaging type. The concentration of some individual fatty acids changed with long-term chilled storage, with most change occurring between Week 6 and 18. The fatty acid indices and EPA + DHA confirmed that lamb meat supported health outcomes, associated with fatty acid consumption, irrespective of storage period or packaging type. Alpha-tocopherol concentrations generally increased, and carbonyl content generally decreased with storage period, although TBARS and FRAP remained consistent across the entire 20 week storage period. Collectively, these findings support a longer shelf-life for chilled lamb meat, possibly beyond the 10–12 weeks previously recommended in the literature.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109886"},"PeriodicalIF":7.1,"publicationDate":"2025-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144306373","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 sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-products","authors":"P. Bermúdez-Gómez ,&nbsp;N. Muñoz-Tébar ,&nbsp;G. Martínez-Navarrete ,&nbsp;R. Lucas-Gonzalez ,&nbsp;M. Pérez-Clavijo ,&nbsp;E. Fernández ,&nbsp;J. Fernández-López ,&nbsp;M. Viuda-Martos","doi":"10.1016/j.meatsci.2025.109888","DOIUrl":"10.1016/j.meatsci.2025.109888","url":null,"abstract":"<div><div>High sodium intake is a major global health concern, driving the search for alternatives in processed foods (Riis, Lassen, Bjoernsbo, Toft, &amp; Trolle, 2022). Edible mushroom stems, which account for up to 20 % of mushroom production, are rich in umami compounds. This study evaluated for the first time the use of <em>Agaricus bisporus</em> and <em>Pleurotus ostreatus</em> stem flours (ABSF and POSF) as partial replacements for sodium chloride, sodium tripolyphosphate, and starch in mortadella. Formulations containing 2.75 % and 4.25 % of ABSF (MAB_2.75, MAB_4.25) or POSF (MPO_2.75, MPO_4.25) were assessed for their chemical, physicochemical, microstructural, and sensory properties of <em>mortadella</em>. The results demonstrated that the reformulated products maintained or improved protein content and achieved a significant reduction in residual nitrite levels (<em>P</em> &lt; 0.05), suggesting improved product safety. POSF incorporation preserved texture, color, and aroma, while ABSF led to darker coloration and lower emulsion stability in the <em>mortadellas</em>. ABSF and POSF addition revealed significantly lower overall acceptability (<em>P</em> &lt; 0.05) in sensorial analysis. However, despite sodium reduction, all formulations achieved similar salinity perception, indicating the potential of mushroom by-products as natural flavor enhancers. Microstructural analysis confirmed successful integration of flours into the protein matrix. These findings support the industrial application of mushroom stem flours as cost-effective, sustainable ingredients to develop clean-label, reduced‑sodium meat products. Their use can contribute to circular economy strategies by valorizing mushroom by-products and meeting consumer demand for healthier, reformulated foods. Further research should address microbiological safety and optimization of formulation to improve sensory profiles for large-scale production.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109888"},"PeriodicalIF":7.1,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144297599","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":"Genetic parameters for quality attributes in individual pork primal cuts","authors":"Z. Mozduri ,&nbsp;G. Plastow ,&nbsp;J. Dekkers ,&nbsp;K. Houlahan ,&nbsp;R. Kemp ,&nbsp;M. Juárez","doi":"10.1016/j.meatsci.2025.109887","DOIUrl":"10.1016/j.meatsci.2025.109887","url":null,"abstract":"<div><div>Heritabilites, genetic and phenotypic correlations were estimated for carcass and primal cut quality traits in 1118 commercial crossbred pigs (498 females and 620 males). A total of 22 traits, including loin, shoulder, ham and belly traits, were evaluated. Heritability estimates (±SE) for carcass traits ranged from 0.46 ± 0.09 for butt fat % to 0.55 ± 0.08 for belly fat. Heritability estimates for primal cut quality traits ranged from 0.22 ± 0.07 for belly seam to 0.55 ± 0.07 for iodine value (IV) and saturated fat % (SFA). Generally, moderate to strong high genetic correlations were found among carcass traits (from 0.44 ± 0.11 between backfat depth and intramuscular fat to 0.96 ± 0.01 between butt fat and total fat). The genetic correlations estimated between primal quality traits were low to high (from −0.10 ± 0.35 between belly seam and belly subcutaneous thickness to −0.96 ± 0.01 for SFA and IV). The results from this study show potential for significant improvement of primal quality traits through conventional breeding methods and genomic selection, further enhancing breeding programs and product quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109887"},"PeriodicalIF":7.1,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321296","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":"Elucidation of wet aged beef flavor and tenderness phenotypes via untargeted metabolomics","authors":"M. Sebastian Hernandez ,&nbsp;Tommy L. Wheeler ,&nbsp;Dale R. Woerner ,&nbsp;Jerrad F. Legako","doi":"10.1016/j.meatsci.2025.109884","DOIUrl":"10.1016/j.meatsci.2025.109884","url":null,"abstract":"<div><div>The objective of this study was to characterize metabolomic changes in beef <em>M. longissimus lumborum</em> (LL) and exudate (EX) and to evaluate metabolomic shifts based on beef flavor and tenderness phenotype. Beef strip loins were subjected to aging temperature (−2, 0, or 4 °C) and duration (14, 28, 42, and 56 d) regimens. Metabolites were extracted from snap frozen, homogenized LL samples and EX samples using 80 % methanol. Derivatization of metabolites was conducted via methoximation and silylation and analyzed by gas chromatography–mass spectrometry. Slice shear force, proteolytic activity (desmin and troponin-t), free amino acids, and descriptive sensory analysis were also conducted. Agglomerative hierarchical cluster analysis was used to produce tenderness and flavor phenotype groups. The LL metabolome was readily influenced by aging duration, eliciting changes in amino acids, peptides, carbohydrates, biogenic amines, and nucleotides/nucleosides (FDR <em>P</em> &lt; 0.05). An aging temperature × aging duration interaction was observed for nicotinic acid, psicose+tagatose, and tryptamine in EX (FDR <em>P</em> &lt; 0.05). Agglomerative hierarchical cluster analysis resulted in 3 and 4 phenotypic clusters for beef tenderness and flavor, respectively. Tenderness III was characterized by increased SSF and decreased proteolytic activity which coincided with an abundance of carbohydrates (FDR <em>P</em> &lt; 0.05). Flavor IV possessed increased off-flavor intensity which corresponded to an increase of biogenic amines, taste-active amino acids, and organic acids (FDR <em>P</em> &lt; 0.05). Overall, this study characterizes changes in the beef metabolome during aging. Highlights the molecular phenotype of tenderness and flavor, and the potential of exudate to monitor beef quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109884"},"PeriodicalIF":7.1,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144306372","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":"Volumetric physical-field-thawing techniques and their combination for muscle foods: applications and innovations","authors":"Yang Li,&nbsp;Fang Ma,&nbsp;Yuanlv Zhang,&nbsp;Qingqing Cao,&nbsp;Xiaoxue Li,&nbsp;Qian Zhang,&nbsp;Guishan Liu","doi":"10.1016/j.meatsci.2025.109883","DOIUrl":"10.1016/j.meatsci.2025.109883","url":null,"abstract":"<div><div>In response to growing demand for convenient frozen muscle foods, various novel volumetric thawing technologies, such as microwave, radio frequency, ohmic, and high-voltage electrostatic fields, have been developed to improve thawing quality. This review introduces the fundamentals of microwave, radio frequency, ohmic, and high-voltage electrostatic fields thawing, along with their integrated uses. The focus is on factors that affect thawing efficiency and its impact on muscle food qualities, covering eating, processing, and safety qualities. Combining thawing techniques offers advantages in terms of speed and nutrition. Microwave combined with ultrasonic thawing mitigates uneven heating, radio frequency combined with magnetic nanoparticles ensures rapid and uniform thawing, and high-voltage electrostatic fields combined with still air thawing achieves efficiency. Pressure ohmic thawing technology, with its synergistic impact of high pressure, mitigates overheating issues. This review offers a detailed overview of these technologies, underscoring their limitations and potential in improving thawed muscle food quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109883"},"PeriodicalIF":7.1,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144297600","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":"Worldwide camel meat and products: An extensive analysis of production, consumption patterns, market evolution, and supply chain effectiveness","authors":"Soumaya Boukrouh ,&nbsp;Omar Ait El Alia ,&nbsp;Bernard Faye","doi":"10.1016/j.meatsci.2025.109882","DOIUrl":"10.1016/j.meatsci.2025.109882","url":null,"abstract":"<div><div>Camel meat is gaining global recognition as a sustainable and nutritious protein source, particularly in arid and semiarid regions, with a notable increase in camel producing meat and meat production. However, examining the global camel industry can provide valuable insights for developing a thriving and modernized camel meat sector, emphasizing key approaches to boost production, improve quality criteria, and expand market reach. This review aimed to provide a thorough evaluation of the camel meat value chain global evolution. The research included an examination of existing production and consumption patterns, as well as conducting a thorough analysis of camel meat market dynamics and value chain processes. Additionally, this study investigated the elements driving the expansion of the camel meat industry, including rising consumer interest in healthier meat and climate resilience in major producing countries. However, challenges such as supply chain inorganization, limited adequate infrastructure for production, slaughtering and processing, and consumer vision hinder broader market penetration. This review provides valuable information regarding the camel meat market, focusing specifically on the obstacles that hinder its expansion, optimizing camel meat production, and enhancing its marketability. By addressing this gap, this study aims to provide foundational knowledge to industry stakeholders, producers, researchers, and policymakers, thereby contributing to the advancement of the camel meat sector.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109882"},"PeriodicalIF":7.1,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279979","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}