Meat Science最新文献

{"title":"Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencing","authors":"Zhijie Zheng ,&nbsp;Wenxi Fu ,&nbsp;Guiying Wang ,&nbsp;Bo Li ,&nbsp;Wen Xun ,&nbsp;Nannan Zhou ,&nbsp;Chunfang Yang ,&nbsp;Ruwei Ren ,&nbsp;Shuai Tang ,&nbsp;Yanfei Du ,&nbsp;Jiayan Tan ,&nbsp;Dahai Gu ,&nbsp;Guozhou Liao","doi":"10.1016/j.meatsci.2025.109820","DOIUrl":"10.1016/j.meatsci.2025.109820","url":null,"abstract":"<div><div>In order to reduce the salt content of Xuanwei ham and prevent the fading of the ham section, 18 hind legs of local black pigs were selected. The groups were cured with 6 % salt, 6 % compound curing agent I, and 6 % compound curing agent II, respectively. The differences in small molecule metabolites and microbial communities in Xuanwei ham among the groups were analyzed. The results showed that the compound curing agents promoted the release of many small molecule metabolites. The use of sugar led to the down-regulation of small molecule metabolites such as biogenic amines. Bacteria is the main cause of changes in small molecule metabolites of Xuanwei ham. Aspergillus potentially affect amino acid regulation, <em>Yamadazyma</em> and <em>Debaryomyces</em> promote lipid metabolism, and <em>Staphylococcus</em> promotes lipid oxidation and production of volatile compounds. These findings indicate that the compound curing agents affects small molecule metabolites and microbial communities in Xuamwei ham.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109820"},"PeriodicalIF":7.1,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777161","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 wet aging on water-soluble flavor compounds and descriptive sensory attributes for USDA select beef strip steaks","authors":"Shangshang Wang ,&nbsp;Chelsie Dahlgren ,&nbsp;Derris Devost-Burnett ,&nbsp;Caleb Lemley ,&nbsp;K. Virellia To ,&nbsp;Xue Zhang ,&nbsp;Amanda Patrick ,&nbsp;M. Wes Schilling ,&nbsp;Thu Dinh","doi":"10.1016/j.meatsci.2025.109821","DOIUrl":"10.1016/j.meatsci.2025.109821","url":null,"abstract":"<div><div>Twenty USDA Select boneless beef loins (NAMP #180) were dorsally divided into four equal portions at 3 d postmortem and randomized to receive either 0, 7, 14, or 21 d of wet aging. Short-chained peptide concentration increased from 4.11 mg/g on 0 d to 5.12 mg/g on 7 d (<em>P</em> = 0.011) and subsequently increased to 7.14 mg/g after 21 d (<em>P</em> &lt; 0.001). Wet aging for 21 d increased the concentrations of amino acids, the precursors for the Maillard reaction, including methionine, threonine, cystine, serine, tryptophan, and phenylalanine (<em>P</em> &lt; 0.001). Likewise, concentrations of aspartic acid, glutamic acid, glycine, and histidine, known contributors to taste and flavor in cooked meat, also had greater concentrations after 21 d of wet aging (<em>P</em> ≤ 0.003). Wet aging decreased nucleotide concentrations (<em>P</em> ≤ 0.003) and increased hypoxanthine concentration, a compound that imparts bitter flavor (<em>P</em> &lt; 0.001). Steaks at d 0 had a more intense umami taste than those aged for 7 and 21 d (<em>P</em> ≤ 0.042); whereas 7 d steaks had less off-flavor, described as metallic, oxidized, and cardboard, than steaks from other aging treatments (<em>P</em> ≤ 0.038). Wet aging alters the content of free amino acids and short-chain peptides in beef, contributing to flavor development during cooking. Wet aging for 21 d decreased umami taste and flavor intensity. However, amino acids increased during aging, contributing to meaty and browning flavors that may be more prevalent when cooked by other direct heating methods such as grilling.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109821"},"PeriodicalIF":7.1,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777055","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":"Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters","authors":"Shiwen Lin ,&nbsp;Yutong Liu ,&nbsp;Jianrong Wang ,&nbsp;Chuanai Cao ,&nbsp;Baohua Kong ,&nbsp;Qian Liu ,&nbsp;Xinning Huang","doi":"10.1016/j.meatsci.2025.109822","DOIUrl":"10.1016/j.meatsci.2025.109822","url":null,"abstract":"<div><div>The study aimed to investigate the combined effect of <em>κ</em>-carrageenan (KC, 0.2 %, <em>w</em>/w) coupled with different ultrasound (US) treatment duration times (10, 20, 30, 40 and 50 min) on the gelling properties, sensory attributes and <em>in vitro</em> digestibility of frankfurters. The results indicated that the combination of US and KC exhibited effective outcomes in diminishing cooking loss and enhancing emulsion stability of frankfurters (<em>P</em> &lt; 0.05). Meanwhile, the 20-min US treatment combined with KC demonstrated optimal enhancement of the textural characteristics of frankfurters, accompanied by the development of a denser meat protein gel network as compared to the incorporation of KC alone. Furthermore, US treatment for 10–30 min significantly improved the interior colour, springiness and flavour intensity of frankfurters compared to control. Moreover, the primary molecular forces in frankfurters treated with US treatment and KC were hydrogen bonds and disulfide bonds. In addition, US combined with KC compensated for the reduced <em>in vitro</em> digestibility of frankfurters caused by the addition of KC alone, mainly because the cavitation and mechanical oscillation effects induced by US promote the occurrence of hydrophobic groups of meat proteins and contribute to the binding of proteins to digestive enzymes. In conclusion, moderate US treatment (20 min) was identified as optimal, with extended treatment durations (40 and 50 min) leading to protein aggregation, which was detrimental to the quality of frankfurters.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109822"},"PeriodicalIF":7.1,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777056","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":"Impact of açaí oil and guar gum-based emulsion gel on goat burger quality: Technological, sensory, and fatty acid profile","authors":"Lainy Walesca de Brito Sodré ,&nbsp;Larissa Rodrigues da Silva ,&nbsp;Natallya Marques da Silva ,&nbsp;Annecler Rech de Marins ,&nbsp;Talita Aparecida Ferreira de Campos ,&nbsp;Marcos Antônio Matiucci ,&nbsp;Matheus Baumgartner ,&nbsp;Fabiane Santos Serpa ,&nbsp;Glécilla Colombelli de Souza Nunes ,&nbsp;Cláudio Dariva ,&nbsp;Raquel Guttierres Gomes ,&nbsp;Claudete Regina Alcalde ,&nbsp;Diogo Francisco Rossoni ,&nbsp;Andresa Carla Feihrmann","doi":"10.1016/j.meatsci.2025.109823","DOIUrl":"10.1016/j.meatsci.2025.109823","url":null,"abstract":"<div><div>Research into the reformulation of meat products has become prominent in response to increasing consumer demand for healthier food options. This study evaluated the substitution of animal fat with açaí oil and guar gum-based emulsion gel in various proportions (0 %, 25 %, 50 %, 75 %, and 100 %) in goat meat burgers stored frozen for 120 days. The findings demonstrated that incorporating açaí oil and guar gum-based emulsion gel reduced cooking loss and softened the texture profile of reformulated burgers. Additionally, these burgers exhibited decreased lipid oxidation, indicating a potential antioxidant effect of açaí oil. Additionally, there was a decrease in <em>a*</em> values (redness) and an increase in <em>b*</em> values (yellowness) over the storage period. Replacing up to 50 % of emulsion gel did not affect the sensorial aspects of color, flavor and odor. Furthermore, the inclusion of emulsion gel altered the fatty acid profile of the burgers, resulting in a reduction of saturated fatty acids (SFA) and an increase in polyunsaturated fatty acids (PUFA), and led to improvements in atherogenicity and thrombogenicity indices. These findings have important practical implications, suggesting that emulsion gel is a promising alternative for reformulating goat burgers and catering to the demand for healthier products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109823"},"PeriodicalIF":7.1,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777162","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":"Exploring relationships between precursor changes and aroma-active compounds formation of cooked Tibetan pork under different cooking methods","authors":"Laiyu Zhao ,&nbsp;Jingfan Wang ,&nbsp;Ping Yang ,&nbsp;Sara W. Erasmus ,&nbsp;Feng Huang ,&nbsp;Shai Barbut ,&nbsp;Chunhui Zhang","doi":"10.1016/j.meatsci.2025.109819","DOIUrl":"10.1016/j.meatsci.2025.109819","url":null,"abstract":"<div><div>This study investigated the effect of three cooking methods, <em>sous-vide</em> (SV), pan-frying (PF), and oven-roasting (OR), on the changes in precursor compositions (fatty acids and free amino acids) and aroma-active compound formation in cooked Tibetan pork. SV was characterized by a low-temperature and high-moisture environment that predominantly induced aromas through lipid oxidation. In contrast, PF pork was influenced by the addition of soybean oil and showed significant changes in unsaturated fatty acids, presenting characteristic aromas from Strecker aldehydes and pyrazines. OR pork uniquely produced intense aromas from the Maillard reaction and Maillard-lipid reaction linking to the sulphur-containing precursors. This study also examined the precursor and aroma compound changes in two muscle types: <em>M. longissimus thoracis et lumborum</em> (LTL) and <em>M. semitendinosus</em> (ST), as well as across different sample sites (surface and interior) within each muscle. Precursor markers, including C20:3<em>n</em>6 and branched-chain amino acids, were characteristic in the LTL muscle, while higher ω-3 PUFAs were preserved in the ST muscle. Sample site variations were due to different heating transfer mechanisms. This study offers valuable insights on how different cooking methods impacts the unique aroma of Tibetan pork. It also holds significance for the meat processing and production of Chinese indigenous (high-altitude region) pork.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109819"},"PeriodicalIF":7.1,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of sustainable vacuum packaging selection on the quality, colour stability, and freshness of lamb meat stored chilled for up to 20 weeks","authors":"Benjamin W.B. Holman ,&nbsp;Kristy L. Bailes ,&nbsp;Stephen D. Cork ,&nbsp;David L. Hopkins","doi":"10.1016/j.meatsci.2025.109815","DOIUrl":"10.1016/j.meatsci.2025.109815","url":null,"abstract":"<div><div>Storage period and packaging type effects on lamb meat were investigated using 384 <em>longissimus lumborum</em> muscles (LL), randomly allocated to 8 storage periods (Week 0, 1, 2, 6, 10, 14, 18, and 20; −1.2 ± 1.1 °C) and 4 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). Analysis demonstrated few storage period effects on lamb meat quality. Shear force was perceivably reduced after Week 1 (<em>P</em> &lt; 0.001); myofibrillar protein solubility increased with storage period (<em>P</em> = 0.004); and purge (<em>P</em> &lt; 0.001), cooking (<em>P</em> &lt; 0.05), and drip loss (<em>P</em> &lt; 0.05) show a reduction in water-holding capacity between Weeks 0–14. Intramuscular fat, crude protein, dry matter, total moisture, and sarcoplasmic protein solubility were not affected by storage period (<em>P</em> &gt; 0.05). The packaging effects on meat quality were somewhat limited to PACK 3. Differences in water holding capacity was most apparent between PACK 1–2 and PACK 3–4, the latter having the highest amount of water loss (<em>P</em> &lt; 0.05). TVC increased with storage period (<em>P</em> &lt; 0.001), but remained &gt; log 7 CFU/g for any treatment combination. TVB-N concentrations increased between Weeks 1–14 (<em>P</em> &lt; 0.001), but remained &gt; 15 mg/100 g. Lamb meat stored for &gt; 6 weeks became unacceptably discoloured (based on <em>a</em>* and brownness indices) increasingly sooner into the 3 d retail display period. These findings support a longer shelf-life for chilled lamb meat.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109815"},"PeriodicalIF":7.1,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747708","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":"Investigating the potential of NIR spectroscopy for quality assessment of vacuum-packed and unpackaged sliced Iberian ham","authors":"Jesús Galán-Romero ,&nbsp;María Teresa Sánchez ,&nbsp;Irina Torres-Rodríguez ,&nbsp;José-Antonio Entrenas-León ,&nbsp;Dolores Pérez-Marín","doi":"10.1016/j.meatsci.2025.109817","DOIUrl":"10.1016/j.meatsci.2025.109817","url":null,"abstract":"<div><div>Near infrared spectroscopy (NIRS) is an extremely useful tool for quality control and traceability in the agri-food industry, particularly for high-value products such as 100 % ‘black seal’ sliced Iberian ham. The aim of this research was to study the feasibility of using NIRS technology to authenticate the quality of vacuum-packed and unpackaged sliced Iberian ham (59 black seal, 62 red seal, 56 green seal and 55 white seal samples), based on the development of predictive NIRS models for determining the fatty acid profile of the product. In this study, we used a bench-top instrument designed for laboratory applications, along with three portable near infrared (NIR) sensors with different optical configurations and technical specifications, suitable for <em>in situ</em> analysis. Regression models were formulated using NIR spectra and applying various signal pre-treatment methods. For the unpackaged samples, the best models achieved residual predictive deviation for cross-validation (RPD_cv) values of 1.85, 1.82, and 1.87 for palmitic, stearic, and oleic acids respectively, using the bench-top sensor. The linear variable filters (LVF) instrument proved to be the best instrument for <em>in situ</em> analysis, with RPD_cv values of 1.38, 1.28, and 1.42, for the three fatty acids analysed. For the vacuum-packed product and the LVF sensor, the RPD_cv values for the three fatty acids studied ranged between 1.37 and 1.46. The findings are encouraging for the sliced Iberian ham sector, highlighting the use of NIRS for the control of premium products. Nevertheless, further studies are needed to improve the prediction models and make them applicable.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109817"},"PeriodicalIF":7.1,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747774","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":"Challenges and opportunities in characterisation of phytochemicals in pasture-fed meat produce","authors":"Sarah E. Kearney ,&nbsp;Nigel P. Brunton ,&nbsp;Dilip K. Rai","doi":"10.1016/j.meatsci.2025.109816","DOIUrl":"10.1016/j.meatsci.2025.109816","url":null,"abstract":"<div><div>Consumers are becoming increasingly concerned with the origin, welfare, and nutritional quality of meat they consume. Existing literature suggests that pasture-fed livestock can absorb phytonutrients from their feed into their meat. Advanced analytical methods such as liquid chromatography-mass spectrometry (LC-MS) and gas chromatography–mass spectrometry (GC–MS) have now made it possible to identify plant-derived non-volatile compounds in meat. These biomarkers are crucial for authenticating pasture-fed meat to underpin stringent meat quality regulations and assurance systems, thus enhancing industry reputation and competitiveness. Studies have shown that animals fed with a diet rich in phytochemicals exhibit higher total polyphenol content (TPC) in their muscle compared to those fed with a concentrate diet. However, there is limited information available on the bioavailability of phytochemicals in meat. The aim of this review is to comprehensively analyse the latest methods for extracting, purifying, and characterising non-volatile biomarkers in meat, and to evaluate their effectiveness as indicators of meat authenticity and nutrition.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109816"},"PeriodicalIF":7.1,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738739","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":"Localized low voltage electrical stimulation improves meat quality and palatability in a muscle-dependent manner","authors":"Ó. López-Campos,&nbsp;B. Chabot,&nbsp;H.R. Attema,&nbsp;B. Schmidt,&nbsp;S. Zawadski,&nbsp;N. Prieto","doi":"10.1016/j.meatsci.2025.109818","DOIUrl":"10.1016/j.meatsci.2025.109818","url":null,"abstract":"<div><div>The effect of localized low voltage electrical stimulation (LVES, 45 V) on meat quality and palatability of the <em>longissimus thoracis et lumborum</em> (<em>LTL</em>) and <em>semitendinosus</em> (<em>ST</em>) was evaluated in this study. There were stimulation method × ageing time interactions for pH in both muscles, as LVES reduced the pH at 3 h post-mortem, but there were no differences at 3 and 6 d post-mortem (<em>P</em> &lt; 0.001). The LVES did not significantly affect colour values of the <em>longissimus thoracis</em> (<em>LT)</em> either at 3 d post-mortem (<em>P</em> &gt; 0.05) or in retail display (<em>P</em> &gt; 0.1). In contrast, there were stimulation × ageing time interactions in the <em>ST</em> for <em>a</em>^<em>⁎</em>, <em>b</em>^<em>⁎</em> and chroma measured in retail display, with stimulation increasing all these values at 0 d, whereas there were no effects on <em>a</em>^<em>⁎</em> and chroma and a lesser increase in <em>b</em>^<em>⁎</em> after 4 d (<em>P</em> &lt; 0.001). Additionally, the LVES increased <em>L</em>^<em>⁎</em> (<em>P</em> &lt; 0.05) and hue (<em>P</em> &lt; 0.001) of the <em>ST</em>, regardless of retail time. The LVES increased purge losses of the <em>ST</em> (<em>P</em> &lt; 0.05), although these moisture losses did not result in differences in <em>ST</em> juiciness assessed by trained panelists (<em>P</em> &gt; 0.1). The LVES did not affect shear force or tenderness in any muscle (<em>P</em> &gt; 0.1). Compared to no stimulation, LVES increased burnt aroma (<em>P</em> &lt; 0.05) and umami (<em>P</em> &lt; 0.01) and salty (<em>P</em> = 0.075) tastes and decreased bitter taste (<em>P</em> &lt; 0.01) and green-hay flavour (<em>P</em> &lt; 0.05) in the <em>longissimus lumborum</em> (<em>LL</em>), but had no effect on the flavour profile of the <em>ST</em> (<em>P</em> &gt; 0.1). Overall, LVES improved meat colour and flavour in a muscle-dependent manner compared to no stimulation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109818"},"PeriodicalIF":7.1,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143760434","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 inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level","authors":"Yi Zhao ,&nbsp;Pinghua Deng ,&nbsp;Ruoxi Ma ,&nbsp;Shuang Teng ,&nbsp;Hang Lu ,&nbsp;Zheng Liu ,&nbsp;Haotian Yu ,&nbsp;Yawei Zhang","doi":"10.1016/j.meatsci.2025.109814","DOIUrl":"10.1016/j.meatsci.2025.109814","url":null,"abstract":"<div><div>The objective of this study was to investigate the inhibitory effect of sodium carboxymethyl cellulose (CMC<img>Na) on the formation of heterocyclic aromatic amines (HAAs) in fried beef patties under low salt conditions. The 0.5–1.5 % of CMC-Na was introduced to minced beef at 1 % NaCl level, and the formation of HAAs was found to be significantly inhibited after fried (<em>P</em> &lt; 0.05). The inhibition observed in the treatment containing 1 % NaCl +1.5 % CMC-Na was found to be statistically significant (<em>P &lt; 0.05</em>). Specifically, compared to the control treatment, the contents of Harman, Norharman and PhIP were effectively reduced by 58.9 %, 66.1 %, and 67 %, respectively, in this treatment. CMC-Na inhibited the generation of HAAs through a water retention mechanism under low-salt conditions and formed a tight three-dimensional gel network structure of the minced meat, thus preventing the migration of fixed water to free water. This helped to mitigate the temperature rise on the surface of the beef patty while reducing the rate of pyrolysis of precursors of HAAs. CMC-Na can be utilized as a food additive during the preparation of fried beef patties under low-salt conditions to significantly diminish HAA formation and enhance food safety.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109814"},"PeriodicalIF":7.1,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704705","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}