Meat Science最新文献_第10页

Use of almond hulls in lamb diets – Effects on growth performance and carcass and meat quality 在羔羊日粮中使用杏仁壳。对生长性能、胴体和肉品质的影响。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-15 DOI: 10.1016/j.meatsci.2024.109733

Liliana Cachucho , Susana P. Alves , Manuel Varregoso , Cláudia Costa , Kátia Paulos , João M. Almeida , David Soldado , Olinda Guerreiro , Rui J.B. Bessa , José Santos-Silva , Mª. Teresa P. Dentinho , Eliana Jerónimo

{"title":"Use of almond hulls in lamb diets – Effects on growth performance and carcass and meat quality","authors":"Liliana Cachucho , Susana P. Alves , Manuel Varregoso , Cláudia Costa , Kátia Paulos , João M. Almeida , David Soldado , Olinda Guerreiro , Rui J.B. Bessa , José Santos-Silva , Mª. Teresa P. Dentinho , Eliana Jerónimo","doi":"10.1016/j.meatsci.2024.109733","DOIUrl":"10.1016/j.meatsci.2024.109733","url":null,"abstract":"<div><div>The effect of partial replacement of cereals by increasing levels of almond hulls (AH) was tested in twenty-four lambs distributed into three dietary treatments: 1) diet without replacement of cereals with AH (0AH); 2) diet with replacement of cereals with 9% of AH (9AH); and 3) diet with replacement of cereals with 18% of AH (18AH). All diets included 40% dehydrated lucerne and 5% soybean oil. Dry matter intake, growth performance, feed costs, carcass traits, meat quality, and lipid oxidative stability of raw and cooked meat during refrigerated storage were evaluated. Replacing part of the cereal with AH up to 18% did not affect the average daily gain but increased quadratically the feed conversion ratio and tended to decrease linearly the slaughter live weight. Diet cost per kg live weight gain was affected quadratically, with similar feed costs in 0AH and 18AH diets. The carcass and meat quality parameters were not affected by diet, except meat shear force that linearly reduced with the inclusion of AH in diets, meat flavour acceptability that showed lower values in 9AH diet, and lipid stability. Lipid oxidation increased in raw and cooked meat during storage, but the 18AH diet resulted in lower lipid oxidation in cooked meat than the other diets. Replacing part of the cereal with AH up to 18% in diets composed of 40% forage shown to be a dietary strategy applicable to fattening lamb, allowing high productive performances without relevant impact on feed costs, and improving lipid stability of cooked meat.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109733"},"PeriodicalIF":7.1,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142870919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Porkolor: A deep learning framework for pork color classification Porkolor：猪肉颜色分类的深度学习框架。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-12 DOI: 10.1016/j.meatsci.2024.109731

Yuxian Pang , Chuchu Chen , Yuedong Yang, Delin Mo

{"title":"Porkolor: A deep learning framework for pork color classification","authors":"Yuxian Pang , Chuchu Chen , Yuedong Yang, Delin Mo","doi":"10.1016/j.meatsci.2024.109731","DOIUrl":"10.1016/j.meatsci.2024.109731","url":null,"abstract":"<div><div>Pork color is crucial for assessing its safety and freshness, and traditional methods of observing through human eyes are inefficient and subjective. In recent years, several methods have been proposed based on computer vision and deep learning have been proposed, which can provide objective and stable evaluations. However, these methods suffer from a lack of standardized data collection methods and large-scale datasets for training, leading to poor model performance and limited generalization capabilities. Additionally, the model accuracy was limited by an absence of effective image preprocessing of background noises.To address these issues, we have designed a standardized pork image collection device and collected 1707 high-quality pork images. Base on the data, we proposed a novel deep learning model to predict the color. The framework consists of two modules: image preprocessing module and pork color classification module. The image preprocessing module uses the Segment Anything Model (SAM) to extract the pork portion and remove background noise, thereby enhancing the model's accuracy and stability. The pork color classification module uses the ResNet-101 model trained with a patch-based training strategy as the backbone. As a result, the model achieved a classification accuracy of 91.50 % on our high quality dataset and 89.00 % on the external validation dataset. The Porkolor online application is freely available at <span><span>https://bio-web1.nscc-gz.cn/app/Porkolor</span><svg><path></path></svg></span>.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109731"},"PeriodicalIF":7.1,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142851968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The role of coagulase-negative staphylococci on aroma generation of fermented sausage 凝固酶阴性葡萄球菌对发酵香肠香气产生的作用。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-08 DOI: 10.1016/j.meatsci.2024.109730

Juan Chen , Shenmiao Li , Yaqiu Lin , Fidel Toldrá , Xiaonan Lu

{"title":"The role of coagulase-negative staphylococci on aroma generation of fermented sausage","authors":"Juan Chen , Shenmiao Li , Yaqiu Lin , Fidel Toldrá , Xiaonan Lu","doi":"10.1016/j.meatsci.2024.109730","DOIUrl":"10.1016/j.meatsci.2024.109730","url":null,"abstract":"<div><div>Fermented sausages are popular meat products with many different varieties. The aroma of fermented sausages depends on the metabolic activities of microbiota, mainly involving lactic acid bacteria and catalase-positive cocci, the group of coagulase-negative staphylococci (CNS) in particular. Regarding staphylococci, this work elucidated their generation of aroma precursors from hydrolase, metabolic activities contributing to aroma development, antioxidant effects that improve aroma via preventing excessive lipid oxidation. The metabolic pathways of staphylococci that play a role in aroma formation involve carbohydrate fermentation, amino acid degradation, fatty acid <em>β</em>-oxidation, and esterase activities. Their antioxidant activities are associated with superoxidase dismutase and catalase activities, as well as the production of antioxidant peptides. Processing conditions may influence CNS communities and affect aroma characteristics of fermented sausages. Implementation of genome sequencing and editing to select and customize CNS with specific biosynthetic metabolic pathways was proposed forward, offering a great potential for enhancing aroma development during sausage fermentation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109730"},"PeriodicalIF":7.1,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142811767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations 紫外线预处理对干老化牛肉切块的胸最长肌和腰最长肌蛋白质组的影响：两个采样地点的特征。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-08 DOI: 10.1016/j.meatsci.2024.109729

Sara Álvarez , Carlos Álvarez , Anne Maria Mullen , Eileen O'Neill , Mohammed Gagaoua

{"title":"Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations","authors":"Sara Álvarez , Carlos Álvarez , Anne Maria Mullen , Eileen O'Neill , Mohammed Gagaoua","doi":"10.1016/j.meatsci.2024.109729","DOIUrl":"10.1016/j.meatsci.2024.109729","url":null,"abstract":"<div><div>This research aimed to explore the changes in two sampling locations (internal and external) of the <em>Longissimus thoracis et lumborum</em> (LTL) beef muscle proteomes subjected to ultraviolet light before dry-aging. It further compared the biological processes and associated proteins at interplay at the external locations of UV pre-treated and control dry-aged samples. Before dry-aging, proteins related to external stimuli were differentially abundant between both locations possibly due to the early <em>post-mortem</em> energy metabolism attempting to compensate for energy deficiencies and stress derived from slaughter and processing. The biochemical status of muscle during chilling and hanging of the carcasses and the impact of the UV pre-treatment may have also influenced the abundance of these proteins before dry-aging. Proteins associated to muscle structure, energy and fatty acids metabolism were differentially abundant between locations after 21 days of dry-aging. These dynamic changes in the meat proteome and related biological processes suggested that both evolved differently between the two sampling locations during dry-aging, and these may underlie the development of dry-aged beef properties. The proteome of the external locations sampled from UV pre-treated beef loins was compared to control counterparts during dry-aging. The results show that aging time appeared to outweigh the effect of UV since the differentially abundant proteins between both groups decreased as dry-aging progressed. These proteins were associated with mRNA stabilization, the matrisome, energy pathways and heat shock proteins (HSPs). Further research is warranted to better understand the role of these proteins in the production of dry-aged beef and their relation to the UV pre-treatment.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109729"},"PeriodicalIF":7.1,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dose-dependent effects of dietary curcumin nano-micelles on the quality characteristics of Longissimus lumborum muscle in fattening lambs during extended freezing storage 饲料中添加姜黄素纳米胶束对育肥羔羊长腰最长肌品质特性的剂量依赖性影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-07 DOI: 10.1016/j.meatsci.2024.109722

Mostafa Bokharaeian, Abdolhakim Toghdory, Taghi Ghoorchi

{"title":"Dose-dependent effects of dietary curcumin nano-micelles on the quality characteristics of Longissimus lumborum muscle in fattening lambs during extended freezing storage","authors":"Mostafa Bokharaeian, Abdolhakim Toghdory, Taghi Ghoorchi","doi":"10.1016/j.meatsci.2024.109722","DOIUrl":"10.1016/j.meatsci.2024.109722","url":null,"abstract":"<div><div>The current study evaluated the impact of dietary curcumin nano-micelles (CNM) on the quality of <em>Longissimus lumborum</em> (LL) muscle in lambs during long-term freezing storage. Thirty-two crossbred male lambs were assigned into four groups receiving 0, 20, 40, or 80 mg CNM daily over a 97-day fattening period. Meat samples were analyzed for quality attributes over nine months of freezing. Supplementation with CNM, especially at 40 mg, improved carcass characteristics and reduced saturated and branched-chain fatty acids. Notably, CNM preserved meat color, enhanced water-holding capacity, and reduced drip and cooking losses, with the 40 mg dosage showing the most significant effects. While meat tenderness was unaffected, CNM exhibited antioxidant properties by reducing lipid peroxidation and stabilizing enzyme activities and total antioxidant capacity. These results indicate that CNM, particularly at 40 mg, enhances meat quality during long-term freezing, especially after six months. The findings underscore CNM's potential as a natural additive to improve lamb meat stability and quality during extended frozen storage, with implications for both the meat industry and consumer satisfaction.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109722"},"PeriodicalIF":7.1,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142811751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

New insights into the effects of dietary amino acid composition on meat quality in pigs: A review 饲粮氨基酸组成对猪肉品质影响的研究进展

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-03 DOI: 10.1016/j.meatsci.2024.109721

Jialong Liao , Pengguang Zhang , Jingdong Yin , Xin Zhang

{"title":"New insights into the effects of dietary amino acid composition on meat quality in pigs: A review","authors":"Jialong Liao , Pengguang Zhang , Jingdong Yin , Xin Zhang","doi":"10.1016/j.meatsci.2024.109721","DOIUrl":"10.1016/j.meatsci.2024.109721","url":null,"abstract":"<div><div>Pork is an affordable protein source with higher nutrient density. In recent years, meat quality in pigs is getting increasing attention, which has a direct impact on the economic value of pork. Dietary amino acids play a key role in pig production, not only regulating pig growth and health, but also contributing significantly to meat quality. In this review, we discuss the effect of skeletal muscle composition on meat quality. Importantly, we summarize the levels of essential amino acids (EAAs), such as lysine, methionine, threonine, tryptophan and branched-chain amino acids (BCAAs), in diets for finishing pigs to improve meat quality. The beneficial effects of flavor amino acids on meat quality, including flavor production, muscle fiber-type composition and intramuscular fat deposition, are further systematically summarized. We also focus on the impact of dietary amino acid levels on environmental benefits, although research in this area is still limited. Considering that the previously established EAA requirements are based on the principle of maximizing growth rate and feed conversion, this review will provide new insights into the effects of dietary amino acids on aspects of meat quality and highlight the current gaps to promote future research.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109721"},"PeriodicalIF":7.1,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142790901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Postmortem proteolysis and its indicators vary within bovine muscles: Novel insights in muscles that differ in their contractile, metabolic, and connective tissue properties 死后蛋白质水解及其指标在牛肌肉中有所不同：肌肉在收缩、代谢和结缔组织特性上的不同的新见解。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-11-29 DOI: 10.1016/j.meatsci.2024.109718

Chandler D. Stafford , Mohammed A. Alruzzi , Mohammed Gagaoua , Sulaiman K. Matarneh

{"title":"Postmortem proteolysis and its indicators vary within bovine muscles: Novel insights in muscles that differ in their contractile, metabolic, and connective tissue properties","authors":"Chandler D. Stafford , Mohammed A. Alruzzi , Mohammed Gagaoua , Sulaiman K. Matarneh","doi":"10.1016/j.meatsci.2024.109718","DOIUrl":"10.1016/j.meatsci.2024.109718","url":null,"abstract":"<div><div>This study assessed postmortem proteolysis over 14 d in bovine <em>Masseter</em> (MS), <em>Longissimus thoracis</em> (LT), and <em>Cutaneous trunci</em> (CT) muscles. First, the metabolic, contractile, and connective tissue properties were characterized to establish their intrinsic differences. The MS contained the highest levels of oxidative markers and myosin heavy chain-I (MyHC-I), whereas the CT possessed the greatest glycolytic capacity, MyHC-IIx, and connective tissue proteins (<em>P</em> < 0.05). The LT had intermediate metabolic characteristics, a heterogeneous mixture of MyHC isoforms, and the lowest amount of connective tissue proteins (<em>P</em> < 0.05), confirming the muscles' intrinsic divergence. Proteolytic analysis revealed increased desmin and slow troponin-T (TT-slow) degradation, with a higher 110 kDa band intensity in the MS than in the CT (<em>P</em> < 0.05). In comparison, the CT exhibited greater TT-fast degradation and higher 30 kDa fragment intensity (<em>P</em> < 0.05). The LT demonstrated the greatest overall proteolysis, indicated by increased TT-fast and TT-slow degradation and the highest intensity of the 30 kDa band (<em>P</em> < 0.05). This is likely due to protease activity, as the LT and MS exhibited more calpain-1 autolysis and less calpastatin abundance than the CT (<em>P</em> < 0.05). However, caspase-3 activity was highest in the MS and lowest in the LT. A principal component analysis incorporating proteolytic indicators further demonstrated the distinct proteolytic profiles in the three muscles. Overall, findings suggest that the progression of postmortem proteolysis is muscle-specific and that a single proteolytic indicator does not sufficiently describe proteolysis when comparing muscles differing in contractile and metabolic properties.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109718"},"PeriodicalIF":7.1,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142790902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk) 乳酸链球菌素对亚硝酸盐还原热处理土耳其干发酵香肠（sucuk）中产孢梭菌的抑菌效果及工艺性能。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-11-29 DOI: 10.1016/j.meatsci.2024.109720

D. Bilecen Şen , P. Ertürkmen

{"title":"Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)","authors":"D. Bilecen Şen , P. Ertürkmen","doi":"10.1016/j.meatsci.2024.109720","DOIUrl":"10.1016/j.meatsci.2024.109720","url":null,"abstract":"<div><div><em>Clostridium</em> spp. poses a significant problem in meat sausages, particularly semi-dry fermented meat products, during storage. The present study evaluated the anti-clostridial effects of nisin (0.05–0.1 %) and mixed lactic acid bacteria (LAB) cultures (<em>Lactiplantibacillus plantarum</em>, <em>Lactococcus lactis</em> subsp. <em>lactis</em>) on <em>Clostridium sporogenes</em> endospores in vacuum-packaged, nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk). Also, it examined the effect on the products' technological properties and microbiological safety over a 45-day storage period at 4 °C. The reduction in total spore-forming bacteria (TSFB) and anti-clostridial efficacy were determined using 0.05 % nisin in nitrite-reduced sucuk and 0.1 % nisin in nitrite-free sucuk, indicating a significant interaction between treatment and storage day (<em>P</em> < 0.001). The combination of 150 ppm sodium nitrite (NaNO₂) and 0.05 % nisin in nitrite-reduced sucuk resulted in the lowest thiobarbituric acid reactive substances (TBARS) values (<em>P</em> < 0.001). Furthermore, using 150 ppm NaNO₂ and 0.1 % nisin in nitrite-free sucuk more effectively preserved the initial color values compared to the control group (<em>P</em> < 0.001). While reducing or removing NaNO₂ in heat-treated sucuk did not compromise safety regarding <em>C. sporogenes</em> endospores under the conditions tested, the antimicrobial role of NaNO₂ should not be disregarded. Therefore, 0.05 % nisin in nitrite-reduced sucuk is recommended to effectively inhibit <em>C. sporogenes</em> endospores and improve the oxidative stability of heat-treated Turkish-type dry fermented sucuk.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109720"},"PeriodicalIF":7.1,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142765110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts 干腌肉制品的减盐策略：使用氯化钾和微胶囊香料和芳香植物提取物。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-11-29 DOI: 10.1016/j.meatsci.2024.109719

P. Bernardo , M.J. Fernandes , M.H. Fernandes , M.P. Teixeira , C.M. Alfaia , C. Serrano , L. Patarata , M.J. Fraqueza

{"title":"Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts","authors":"P. Bernardo , M.J. Fernandes , M.H. Fernandes , M.P. Teixeira , C.M. Alfaia , C. Serrano , L. Patarata , M.J. Fraqueza","doi":"10.1016/j.meatsci.2024.109719","DOIUrl":"10.1016/j.meatsci.2024.109719","url":null,"abstract":"<div><div>The World Health Organization set a goal of reducing salt intake by 30 % by 2025. This study investigates the impact of replacing 33 % NaCl with KCl and microencapsulated spices and aromatic plant extracts (ME) in a dry-cured meat sausage (CMS). Microbial, physico-chemical, and sensory analyses were conducted throughout processing and storage. Three batches of CMS were prepared with four formulations: Control (1.5 % NaCl), F1 (1 % NaCl, 0.5 % KCl), F2 (1 % NaCl, 0.5 % ME, 0.3 % KCl), and F3 (1 % NaCl, 0.5 % ME). The absence of <em>Listeria monocytogenes</em> was confirmed. The formulations did not affect the growth of lactic acid bacteria (7.8 log cfu/g), Enterococci (6.5 log cfu/g), and coagulase-negative staphylococci (5.6 log cfu/g). Biogenic amines increased significantly (<em>P</em> < 0.05) during storage, with cadaverine (from 166 to 456 mg/kg), tyramine (163 to 424 mg/kg) and putrescine (from 31.0 to 90.5 mg/kg), being the most abundant. All low sodium CMS had lower TBARS values (F1 = 0.59 mg MDA/kg, F2 = 0.56 mg MDA/kg and F3 = 0.47 mg MDA/kg) compared to control (0.78 mg MDA/kg). Colour parameters lightness (<em>L*</em>) and yellowness (<em>b*</em>) remained stable (<em>P</em> > 0.05) while sausages with KCl and/or ME were redder. CMS F1 was considered with the ideal saltiness by 54 % consumers, that is usually considered enough to launch the product in the market. The use of ME in CMS has potential but still requires optimization. The study demonstrates that a 33 % NaCl replacement with KCl is feasible without jeopardize the organoleptic characteristics or safety of CMS.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109719"},"PeriodicalIF":7.1,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142783790","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}

引用次数: 0

MarblingPredictor: A software to analyze the quality of dry-cured ham slices MarblingPredictor：一款分析干腌火腿片质量的软件。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-11-28 DOI: 10.1016/j.meatsci.2024.109713

Eva Cernadas , Manuel Fernández-Delgado , Manisha Sirsat , Elena Fulladosa , Israel Muñoz

{"title":"MarblingPredictor: A software to analyze the quality of dry-cured ham slices","authors":"Eva Cernadas , Manuel Fernández-Delgado , Manisha Sirsat , Elena Fulladosa , Israel Muñoz","doi":"10.1016/j.meatsci.2024.109713","DOIUrl":"10.1016/j.meatsci.2024.109713","url":null,"abstract":"<div><div>Dry-cured ham is a traditional Mediterranean meat product consumed throughout the world. This product is very variable in terms of composition and consumer's acceptability is influenced by different factors, among others, visual intramuscular fat and its distribution across the slice, also known as marbling. On-line inter and intramuscular fat evaluation and marbling assessment is of interest for classification purposes at the industry. Currently, this assessment can only be performed by visual inspection and traditional sensory panels. The current work presents the software MarblingPredictor, which predicts the marbling score of the three most representative ham muscles from square regions of interest automatically extracted from a ham slice. It also estimates the rate of subcutaneous and intermuscular fat content in the ham slice. Using MarblingPredictor, the mean absolute error between the true and predicted marbling scores was 0.53, very similar to the error of sensory panellist, which is 0.50. The correlation between the computer and sensory scores is 0.68, which means a moderate to good recognition. This result underscores the relevance of this tool for its application in the ham industry for quality control and categorization purposes.</div><div>As part of this work, we also present the dataset HamMarbling of annotated ham slices used to train and test the software with the marbling scores provided by the panellists. The MarblingPredictor software and images are available from <span><span>https://citius.usc.es/transferencia/software/marblingpredictor</span><svg><path></path></svg></span> for Windows- and Linux-based systems for research purposes.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109713"},"PeriodicalIF":7.1,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142783789","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}

引用次数: 0