Meat Science最新文献_第10页

Yellow mealworm as an alternative to conventional plant- and animal-based protein sources in feedlot lambs' diets: Implications on blood parameters, growth and slaughter performance, carcass traits, and meat quality 黄粉虫作为饲育羔羊日粮中传统植物和动物蛋白质来源的替代品：对血液参数、生长和屠宰性能、胴体性状和肉品质的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-14 DOI: 10.1016/j.meatsci.2025.109828

Lizbeth Esmeralda Robles-Jimenez , Eduardo Cardoso-Gutierrez , José Manuel Pino-Moreno , Manuela Renna , Laura Gasco , Navid Ghavipanje , Ignacio Arturo Dominguez-Vara , Manuel Gonzalez-Ronquillo

{"title":"Yellow mealworm as an alternative to conventional plant- and animal-based protein sources in feedlot lambs' diets: Implications on blood parameters, growth and slaughter performance, carcass traits, and meat quality","authors":"Lizbeth Esmeralda Robles-Jimenez , Eduardo Cardoso-Gutierrez , José Manuel Pino-Moreno , Manuela Renna , Laura Gasco , Navid Ghavipanje , Ignacio Arturo Dominguez-Vara , Manuel Gonzalez-Ronquillo","doi":"10.1016/j.meatsci.2025.109828","DOIUrl":"10.1016/j.meatsci.2025.109828","url":null,"abstract":"<div><div>This study evaluates the effects of <em>Tenebrio molitor</em> meal (TMM) as an alternative to conventional plant-based (soybean meal, SBM) and animal-based (fishmeal, FM) protein sources on blood parameters, growth and slaughter performance, carcass traits, and meat quality of feedlot lambs. A total of 24 Suffolk lambs [3 months of age, 21.4 ± 1.08 kg body weight (BW)] were allocated for 60 days to three treatments (8 lambs per treatment) in a completely randomized design, as follows: 1- SBM at 150 g/kg dry matter (DM)], 2- FM at 50 g/kg DM, and 3- TMM at 60 g/kg DM. Feed intake, BW, and blood samples were collected on days 0, 20, 40, and 60. At the end of the trial, the lambs were slaughtered for carcass evaluation and meat quality assessment. The average daily gain was higher for SBM-fed than for TMM-fed lambs (0.25 and 0.21 kg/d; <em>P</em> < 0.001). Plasma levels of creatinine were higher in FM-fed when compared to SBM-fed lambs, while TMM-fed lambs showed intermediate values (88.72, 85.69 and 87.57 μmol/L, respectively; <em>P</em> < 0.05). The hot and cold carcass weights (15.99 and 15.52 kg <em>vs</em> 18.49 and 18.03 kg) and yields (44.31 and 43.02 % <em>vs</em> 46.03 and 44.87 %) were lower in the TMM group compared with the SBM group (<em>P</em> < 0.05). The dietary treatment had no effect (<em>P</em> > 0.05) on meat pH, color, texture, water loss and contents of fat, protein, and moisture. Further research should evaluate optimal inclusion levels of TMM in combination with conventional protein sources to avoid negative economic implications.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109828"},"PeriodicalIF":7.1,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143834389","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

Infrared thermography of beef carcasses and random forest algorithm to predict temperature and pH of Longissimus thoracis on carcasses 牛肉尸体的红外热成像和随机森林算法预测尸体上胸最长肌的温度和pH值

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-10 DOI: 10.1016/j.meatsci.2025.109825

Aline Rabello Conceição, Nathália Farias de Souza, Amanda Candian Coeli, Pedro Henrique Silva Braga, Eula Regina Carrara, Cláudia Batista Sampaio, Mario Luiz Chizzotti, Erica Beatriz Schultz

{"title":"Infrared thermography of beef carcasses and random forest algorithm to predict temperature and pH of Longissimus thoracis on carcasses","authors":"Aline Rabello Conceição, Nathália Farias de Souza, Amanda Candian Coeli, Pedro Henrique Silva Braga, Eula Regina Carrara, Cláudia Batista Sampaio, Mario Luiz Chizzotti, Erica Beatriz Schultz","doi":"10.1016/j.meatsci.2025.109825","DOIUrl":"10.1016/j.meatsci.2025.109825","url":null,"abstract":"<div><div>This study aimed to evaluate the use of infrared thermography (IRT) as a method for predicting the initial and ultimate temperature, as well as the pH, of the <em>Longissimus thoracis</em> in beef carcasses (LTBC). A total of 102 beef carcasses, consisting of 62 F1 Red Angus × Nelore and 40 Nelore cattle, approximately 14 months of age, were evaluated before and after refrigeration. Temperature and pH values of the LTBC were measured using a probe thermometer and a pH meter. To predict these parameters, IRT was used to measure surface temperature features of the fore, hind, and <em>Longissimus thoracis</em> regions, as well as the whole carcass. The Random Forest machine learning algorithm was applied for predictive modeling. The results of this study indicated that it was possible to use IRT to predict temperature of LTBC with R<sup>2</sup> values ranging from 0.06 to 0.78 and MAE from 1.12 to 1.67. For initial temperature was R<sup>2</sup> of 0.06 and ultimate temperature with R<sup>2</sup> values 0.26 and 0.17. The inclusion of hot carcass weight (HCW) parameter improved the prediction of ultimate temperature with an R<sup>2</sup> from 0.78 to 0.86. The prediction of LTBC pH with thermal images showed R<sup>2</sup> values ranging from 0.26 to 0.82 and MAE from 0.10 to 0.82. The combination of IRT and HCW improved the prediction of muscle ultimate pH in the carcass. In conclusion, the IRT method can predict the initial and ultimate pH and temperature of LTBC, with improved accuracy when combined with the HCW parameter.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109825"},"PeriodicalIF":7.1,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143820337","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

Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing 使用氯化钠制冷剂和三种氨基酸接触浸泡冷冻冷藏猪肉的能耗和质量改进

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-10 DOI: 10.1016/j.meatsci.2025.109827

Yu Zhou , Qiong Pan , Wen Li , Lifang Zou , Qing-fei Du , Wu Wang , Cong-gui Chen

{"title":"Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing","authors":"Yu Zhou , Qiong Pan , Wen Li , Lifang Zou , Qing-fei Du , Wu Wang , Cong-gui Chen","doi":"10.1016/j.meatsci.2025.109827","DOIUrl":"10.1016/j.meatsci.2025.109827","url":null,"abstract":"<div><div>Maintaining low-energy consumption and improving the quality of frozen pork contribute to the sustainability of the meat industry. This study used a 23.5 % sodium chloride (NaCl) solution as the control refrigerant (NIF). It investigated the effects of substituting 10 % of NaCl in the refrigerant with three amino acids (<span>l</span>-lysine, <span>l</span>-proline, or <span>l</span>-arginine) on energy consumption and pork quality improvement in contact immersion freezing. Results indicated that <span>l</span>-proline among three amino acids could mitigate the increase in specific heat capacity, the decrease in thermal conductivity, and the unfrozen water content of pork caused by the reduction of NaCl via mitigating the increase in specific heat capacity, the decrease in thermal conductivity, and the thermal diffusion coefficient of the refrigerant, thus maintaining the freezing energy conservation and efficiency (reduced freezing time) of the NIF group. The incorporation of <span>l</span>-proline also effectively reduced NaCl infiltration into the pork and improved its color quality. This study provides a new refrigerant for contact immersion freezing in the meat industry, offering low-energy consumption and improved frozen meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109827"},"PeriodicalIF":7.1,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143825540","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

Carcass quality of immunocastrated boars – A retrospective analysis of slaughterhouse data 免疫阉割公猪的胴体质量——屠宰场数据的回顾性分析

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-10 DOI: 10.1016/j.meatsci.2025.109826

Sophie Asanger , Mandes Verhaagh , Yury Zablotski , Sophie Gumbert , Mathias Ritzmann , Susanne Zöls

{"title":"Carcass quality of immunocastrated boars – A retrospective analysis of slaughterhouse data","authors":"Sophie Asanger , Mandes Verhaagh , Yury Zablotski , Sophie Gumbert , Mathias Ritzmann , Susanne Zöls","doi":"10.1016/j.meatsci.2025.109826","DOIUrl":"10.1016/j.meatsci.2025.109826","url":null,"abstract":"<div><div>The aim of the study was to analyze the meat quality of immunocastrated (Improvac®, IC) male in comparison with female (GI), surgically castrated (BA) and entire male (EM) fattening pigs. In contrast to previous experimental studies, this analysis is based on slaughter data from routine slaughtering from one slaughterhouse (Germany), which offered farmers since 2018 the option of voluntarily supplying IC without the usual financial deduction for boars. Carcass parameters were assessed using AutoFOM III™. Until 2022, data from 1,736,684 pigs from 203 farms were available. After checking for completeness, plausibility and gender balance, slaughter data of 1,613,660 pigs with 434,479 IC from 182 farms remained for analysis. Number of IC slaughtered per year increased to 48 % during the study period and largely replaced BA animals (5.4 %) in 2022. Sex had the largest influence on the most important carcass parameters (e.g. lean meat percentage), while carcass weight was mainly influenced by the farm, but also by the change in the price mask. The carcass parameters of IC ranked mainly between GI and BA and within the acceptable range of slaughterhouse requirements, with IC tending to have values closer to GI. The analysis shows that the meat quality of IC animals can meet slaughterhouse requirements comparable to GI and BA. Considering the carcass parameters analyzed in this study immunocastration appears to be a sustainable and future-proof solution to the castration controversy and should be promoted through fair accounting of IC via the standard price masks for BA and GI.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109826"},"PeriodicalIF":7.1,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143852143","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

Exploring the impact of cold and modified atmosphere packaging storage on prepared meat products: Temporal dynamics of the bacterial community and quality analysis 探讨冷调和调气包装对肉制品的影响：细菌群落的时间动态和质量分析

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-05 DOI: 10.1016/j.meatsci.2025.109824

Yuxuan Shi, Bing Zhao, Jingyi Hao, Chenchen Xu, Jing Bai, Shouwei Wang, Yan Zhao

{"title":"Exploring the impact of cold and modified atmosphere packaging storage on prepared meat products: Temporal dynamics of the bacterial community and quality analysis","authors":"Yuxuan Shi, Bing Zhao, Jingyi Hao, Chenchen Xu, Jing Bai, Shouwei Wang, Yan Zhao","doi":"10.1016/j.meatsci.2025.109824","DOIUrl":"10.1016/j.meatsci.2025.109824","url":null,"abstract":"<div><div>The objective of this paper is to study the impacts of modified atmosphere packaging (MAP) with different gas compositions (70 % O<sub>2</sub>/20 % CO<sub>2</sub>/10 % N<sub>2</sub>;80 % CO<sub>2</sub>/20 % N<sub>2</sub>) on quality and dynamic microbial changes of marinated pork chops during the storage period under super-chilled and cooling conditions. Compared with the shelf life of 14 days at 4 °C, the shelf life of prepared pork chops was extended to 56 days at −2 °C storage. The content of carbonyl groups, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), and total viable count (TVC) values were significantly reduced (<em>P</em> < 0.05). The super-chilled storage effectively delayed the oxidation of proteins and lipids. The 16srRNA gene amplicon sequencing results showed that the microbial communities of marinated pork chops between −2 °C and 4 °C storages showed a high similarity, except for <em>Serratia</em>, a specific spoilage bacteria in high O<sub>2</sub> MAP storing at 4 °C. The gas composition significantly affected the bacterial communities in the different treatment groups (<em>P</em> < 0.05). The spoilage biomarkers in high O<sub>2</sub> and high CO<sub>2</sub> MAPs were <em>Brochothrix</em> and <em>Leuconostoc</em>, respectively. Significant differences were also observed between high O<sub>2</sub> and high CO<sub>2</sub> MAPs for the functional potentials based on KEGG, especially for carbohydrate and amino acid metabolism (<em>P</em> < 0.05). The results of this paper provide valuable information for the preservation strategies of prepared meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109824"},"PeriodicalIF":7.1,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143817606","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

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 基于代谢组学和高通量测序的复合固化剂对宣威火腿小分子代谢物和微生物群落的内在影响分析

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-02 DOI: 10.1016/j.meatsci.2025.109820

Zhijie Zheng , Wenxi Fu , Guiying Wang , Bo Li , Wen Xun , Nannan Zhou , Chunfang Yang , Ruwei Ren , Shuai Tang , Yanfei Du , Jiayan Tan , Dahai Gu , Guozhou Liao

{"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 , Wenxi Fu , Guiying Wang , Bo Li , Wen Xun , Nannan Zhou , Chunfang Yang , Ruwei Ren , Shuai Tang , Yanfei Du , Jiayan Tan , Dahai Gu , 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}

引用次数: 0

Effects of wet aging on water-soluble flavor compounds and descriptive sensory attributes for USDA select beef strip steaks 湿老化对美国农业部精选牛肉条的水溶性风味化合物和描述性感官属性的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-02 DOI: 10.1016/j.meatsci.2025.109821

Shangshang Wang , Chelsie Dahlgren , Derris Devost-Burnett , Caleb Lemley , K. Virellia To , Xue Zhang , Amanda Patrick , M. Wes Schilling , Thu Dinh

{"title":"Effects of wet aging on water-soluble flavor compounds and descriptive sensory attributes for USDA select beef strip steaks","authors":"Shangshang Wang , Chelsie Dahlgren , Derris Devost-Burnett , Caleb Lemley , K. Virellia To , Xue Zhang , Amanda Patrick , M. Wes Schilling , 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> < 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> < 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> < 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}

引用次数: 0

Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters 超声处理对含κ-卡拉胶法兰克福香肠胶凝特性、感官特性和体外消化率的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-02 DOI: 10.1016/j.meatsci.2025.109822

Shiwen Lin , Yutong Liu , Jianrong Wang , Chuanai Cao , Baohua Kong , Qian Liu , Xinning Huang

{"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 , Yutong Liu , Jianrong Wang , Chuanai Cao , Baohua Kong , Qian Liu , 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> < 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}

引用次数: 0

Impact of açaí oil and guar gum-based emulsion gel on goat burger quality: Technological, sensory, and fatty acid profile açaí油和瓜尔胶基乳液凝胶对山羊汉堡品质的影响：工艺、感官和脂肪酸特征

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-02 DOI: 10.1016/j.meatsci.2025.109823

Lainy Walesca de Brito Sodré , Larissa Rodrigues da Silva , Natallya Marques da Silva , Annecler Rech de Marins , Talita Aparecida Ferreira de Campos , Marcos Antônio Matiucci , Matheus Baumgartner , Fabiane Santos Serpa , Glécilla Colombelli de Souza Nunes , Cláudio Dariva , Raquel Guttierres Gomes , Claudete Regina Alcalde , Diogo Francisco Rossoni , Andresa Carla Feihrmann

{"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 , Larissa Rodrigues da Silva , Natallya Marques da Silva , Annecler Rech de Marins , Talita Aparecida Ferreira de Campos , Marcos Antônio Matiucci , Matheus Baumgartner , Fabiane Santos Serpa , Glécilla Colombelli de Souza Nunes , Cláudio Dariva , Raquel Guttierres Gomes , Claudete Regina Alcalde , Diogo Francisco Rossoni , 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}

引用次数: 0

Exploring relationships between precursor changes and aroma-active compounds formation of cooked Tibetan pork under different cooking methods 探讨不同烹调方法下藏肉前体变化与香气活性物质形成的关系

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-31 DOI: 10.1016/j.meatsci.2025.109819

Laiyu Zhao , Jingfan Wang , Ping Yang , Sara W. Erasmus , Feng Huang , Shai Barbut , Chunhui Zhang

{"title":"Exploring relationships between precursor changes and aroma-active compounds formation of cooked Tibetan pork under different cooking methods","authors":"Laiyu Zhao , Jingfan Wang , Ping Yang , Sara W. Erasmus , Feng Huang , Shai Barbut , 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}

引用次数: 0