Meat Science最新文献_第10页

Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats 电刺激和湿老化对澳大利亚牧场山羊胴体和肉质的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-25 DOI: 10.1016/j.meatsci.2024.109613

Benjamin W.B. Holman , Edwina S. Toohey , Tracy A. Lamb , David L. Hopkins

{"title":"Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats","authors":"Benjamin W.B. Holman , Edwina S. Toohey , Tracy A. Lamb , David L. Hopkins","doi":"10.1016/j.meatsci.2024.109613","DOIUrl":"10.1016/j.meatsci.2024.109613","url":null,"abstract":"<div><p>Medium voltage electrical stimulation and wet ageing periods effects on the carcasses and meat quality of Australian rangeland goats were investigated. 64 rangeland goats were slaughtered as 2 equal consignments, wherein half were exposed to post-dressing electrical stimulation (300 V, 500 ms pulse width, 45 s) and half were not (control). Carcass and pH decline parameters and glycogen concentration were recorded. At 24 h <em>post-mortem</em>, fresh colour was measured and <em>longissimus lumborum</em> muscles (LL) removed. Within carcass, paired LL were halved and allocated to each of 4 ageing periods (1, 2, 4, or 21 d). There were no significant effects from electric stimulation on LL pH at 18 °C, LL temperature at pH 6, LL pH at 24 h <em>post-mortem</em>, semitendinosus pH at 24 h <em>post-mortem</em>, and LL glycogen concentration. There were no significant interactions between stimulation and ageing period on cooking loss, particle size, purge loss, sarcomere length, shear force, and ultimate pH. Independent to stimulation, shear force, particle size, and cooking values declined as ageing period increased. Purge loss was highest after 21 d of ageing. Colour stability was unaffected by ageing, although all CIE colour coordinates varied across the 74 h total retail display period. There were negative linear relationships found between LL glycogen concentrations and LL temperature at pH 6, ultimate pH, and sarcomere length. These findings suggest there to be little benefit to post-dressing electrical stimulation of rangeland goat carcasses, when applied independent to or in combination with ageing.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109613"},"PeriodicalIF":7.1,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141843625","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 association of P2 and lean % estimates from commercial measurement systems with computed tomography determined composition within Australian pork abattoirs 商用测量系统得出的 P2 和瘦肉率估计值与计算机断层扫描确定的澳大利亚猪肉屠宰场成分之间的联系

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-25 DOI: 10.1016/j.meatsci.2024.109612

F. Anderson , M.T. Corlett , A. Williams , S. Sterndale , M. Trezona , G.E. Gardner

{"title":"The association of P2 and lean % estimates from commercial measurement systems with computed tomography determined composition within Australian pork abattoirs","authors":"F. Anderson , M.T. Corlett , A. Williams , S. Sterndale , M. Trezona , G.E. Gardner","doi":"10.1016/j.meatsci.2024.109612","DOIUrl":"10.1016/j.meatsci.2024.109612","url":null,"abstract":"<div><p>Pork carcasses were obtained from three abattoirs in Australia (<em>n</em> = 345) where technologies enabled collection of post slaughter measures of P2 fat depth (mm) (Hennessy Grading Probe (HGP), AutoFom III, PorkScan Lite) and estimates of carcass lean % (HGP, AutoFom III, PorkScan Plus). Computed tomography (CT) was used to scan carcasses and determine lean and fat %, with the strength of associations with abattoir measurement devices determined. The AutoFom III lean % demonstrated the strongest associations with whole carcass CT lean % (R<sup>2</sup> 0.63, RMSE 1.73) and fat % (R<sup>2</sup> 0.68, RMSE 1.80) and with section (fore, loin, belly and hind) CT composition. The association of P2 from AutoFom III was lower in comparison, however remained superior to other commercial devices (PorkScan Lite and HGP). Porkscan Plus lean % demonstrated moderate associations with whole carcass and section CT lean and fat %, with R<sup>2</sup> values generally less than half those of the AutoFom III. The HGP demonstrated weakest associations with CT lean and fat % using either lean % or P2 outputs, which is likely related to data being collected from only the P2 measurement site. This is the first experiment to compare the strength of associations between multiple pork abattoir measurement devices and CT lean and fat % in Australia. P2 is the current industry standard for the assessment of lean yield in pork, however demonstrates weaker associations with carcass CT composition than devices capable of capturing multiple measures across the carcass like AutoFom III and PorkScan Plus.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109612"},"PeriodicalIF":7.1,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S030917402400189X/pdfft?md5=8fc47337aac1a3ccf8a0a066fbc4defa&pid=1-s2.0-S030917402400189X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141849577","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

Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation 赖氨酸作为钠盐潜在替代品在法兰克福香肠中的应用：重点是提高质量和补偿咸味。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-23 DOI: 10.1016/j.meatsci.2024.109609

Jingming Zhang , Xin Li , Baohua Kong , Chuanai Cao , Fangda Sun , Hongwei Zhang , Qian Liu

{"title":"Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation","authors":"Jingming Zhang , Xin Li , Baohua Kong , Chuanai Cao , Fangda Sun , Hongwei Zhang , Qian Liu","doi":"10.1016/j.meatsci.2024.109609","DOIUrl":"10.1016/j.meatsci.2024.109609","url":null,"abstract":"<div><p>This study aimed to investigate the effect of lysine (Lys) on quality profile promotion and saltiness compensation in reduced‑sodium salt frankfurters. The results showed that the cooking loss of reduced‑sodium salt frankfurters decreased from 5.63 to 3.45% when the Lys level increased from 0.1 to 0.7%, as well as enhanced water contents and saltiness in a Lys dose-dependent manner. Moreover, the corresponding peak area percentage (<em>A</em><sub><em>21</em></sub>) of reduced‑sodium salt frankfurters remarkably increased from 79.63% to 81.48% with the increased level of Lys. However, a higher level of Lys (≥ 0.5%) obviously reduced the textural properties of reduced‑sodium salt frankfurters, which was clearly verified by looser and rougher microstructures. Furthermore, hydrogen bonds were found to be the dominant molecular force in Lys-added reduced‑sodium salt frankfurters. Meanwhile, 0.3% Lys was found to exhibit the optimal sodium salt-replacing effect due to the highest degree of quality profile promotion and saltiness compensation. Additionally, directional triangle sensory evaluation further confirmed that the reduced‑sodium salt frankfurters treated with 0.3% Lys was perceived to be similar to control frankfurters, resulting a 50% salt-reduction effect. Thus, our results suggested that Lys could be applied as an efficient sodium salt alternative in reduced‑sodium salt frankfurters.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109609"},"PeriodicalIF":7.1,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141786944","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

Consumers' beef purchasing behavior across countries 各国消费者的牛肉购买行为

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-23 DOI: 10.1016/j.meatsci.2024.109611

Bhishma R. Dahal , Karen L. DeLong , Shijun Gao , Carola Grebitus

{"title":"Consumers' beef purchasing behavior across countries","authors":"Bhishma R. Dahal , Karen L. DeLong , Shijun Gao , Carola Grebitus","doi":"10.1016/j.meatsci.2024.109611","DOIUrl":"10.1016/j.meatsci.2024.109611","url":null,"abstract":"<div><p>In 2022, the value of United States (US) beef and beef product exports was $11.7 billion, and the US was the world's largest beef producer and second-largest beef exporter by volume. Therefore, we conducted surveys to evaluate beef purchasing behavior among consumers in important and emerging US beef export markets, including Japan, the United Kingdom (UK), Germany, and Mexico. Results reveal differences in consumers' beef purchasing behavior across countries. Most Mexican consumers purchase beef two-to-three times a week, while consumers in other countries typically purchase it once a week. Using ordered probit models, we examined the factors associated with beef purchase frequency in each country. Japanese consumers who consider price to be an important factor when purchasing beef are less likely to purchase it frequently. German consumers, for whom brands are important when buying beef, are more likely to buy it frequently. British consumers, who consider hormone-free production to be important when purchasing beef, are less likely to buy it frequently. Mexican consumers, who consider grass-fed production to be an important factor when purchasing beef, are less likely to buy it frequently. Across all countries, individuals who purchase beef at supermarkets and from butchers are more likely to purchase it more often. Results also indicate that various consumer demographics are associated with beef purchase frequency across countries. The findings provide valuable insights for stakeholders regarding international consumer beef purchasing behavior.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109611"},"PeriodicalIF":7.1,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024001888/pdfft?md5=c4c67dbdd300868f81d2546dcab627d9&pid=1-s2.0-S0309174024001888-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848727","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

Longitudinal and transversal intramuscular variation of muscle fiber and meat quality characteristics in bovine M. longissimus thoracis et lumborum 牛胸腰长肌肌肉纤维和肉质特征的纵向和横向变化

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-19 DOI: 10.1016/j.meatsci.2024.109610

Junyoung Park , Chang Wan Sun , Sumin Song , Huilin Cheng , Choeun Im , Teak Soon Shin , Gap-Don Kim

{"title":"Longitudinal and transversal intramuscular variation of muscle fiber and meat quality characteristics in bovine M. longissimus thoracis et lumborum","authors":"Junyoung Park , Chang Wan Sun , Sumin Song , Huilin Cheng , Choeun Im , Teak Soon Shin , Gap-Don Kim","doi":"10.1016/j.meatsci.2024.109610","DOIUrl":"10.1016/j.meatsci.2024.109610","url":null,"abstract":"<div><p>This study evaluates longitudinal and transversal intramuscular variations in muscle fiber and meat quality characteristics in bovine <em>M. longissimus thoracis et lumborum</em> (LTL). The LTL muscles (<em>n</em> = 5) from the left side of the beef carcass were cut at intervertebral segment intervals (between 1st <em>thoracic vertebra</em> (TV) and 6th <em>lumbar vertebra</em> (LV)). The pennation angle demonstrated an increasing trend from the anterior to posterior regions regardless of the medial (M-zone) and lateral (L-zone) regions (<em>P</em> < 0.05). The M -zone had a higher pennation angle than the L-zone in the TV and 1st LV (<em>P</em> < 0.05). The cross-sectional area (CSA) of muscle fibers, excluding type I, was larger in the posterior region than the anterior region (<em>P</em> < 0.05). A larger CSA of type I/IIA, IIA, IIAX, and IIX was observed on the lateral side than on the medial side of the 13th TV (<em>P</em> < 0.05). Fiber types were more oxidative (types I and IIA) in the anterior region and more glycolytic (types IIA/IIX and IIX) in the posterior region. Fat content was higher in the anterior region than in the posterior region (<em>P</em> < 0.05). The lowest redness, yellowness, and Warner-Bratzler shear force values were observed in the middle of the muscle, whereas the lightness value was lower in the posterior region regardless of the transversal region (<em>P</em> < 0.05). Therefore, bovine LTL muscles exhibit unique morphological properties and contribute to understanding meat quality associated with morphological and muscle fiber characteristics in relation to their intramuscular variations.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109610"},"PeriodicalIF":7.1,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141756379","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

Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds 不同频率的低温超声波腌制猪肉对理化特性、肌红蛋白水平和挥发性化合物的评估

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-16 DOI: 10.1016/j.meatsci.2024.109606

Lina Guo , Chen Hong , Wenjie Wang , Xinyan Zhang , Junlin Chen , Zhongyuan Chen , Muthupandian Ashokkumar , Haile Ma

{"title":"Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds","authors":"Lina Guo , Chen Hong , Wenjie Wang , Xinyan Zhang , Junlin Chen , Zhongyuan Chen , Muthupandian Ashokkumar , Haile Ma","doi":"10.1016/j.meatsci.2024.109606","DOIUrl":"10.1016/j.meatsci.2024.109606","url":null,"abstract":"<div><p>This study aims to evaluate the pork meat quality after ultrasonic brining at different frequencies, thereby providing a more comprehensive understanding of the effects of ultrasound marination on meat. The texture profile analysis showed that ultrasonic curing at various frequencies significantly improved the textural properties of samples, especially at 26.8 kHz, resulting in a reduction of tenderness, hardness, and chewiness values by 44%, 43%, and 44%, respectively. The cooking loss of samples marinated by ultrasound decreased from 27% without ultrasonic treatment to 22%, indicating a significant improvement in water-holding capacity, while the changes in pH had only a subtle impact on pork quality. Meanwhile, the color of pork became more rosy hue due to decreased <em>L</em><sup>⁎</sup> values and increased <em>a</em><sup>⁎</sup> values, which was mainly attributed to an elevated proportion of oxymyoglobin and reduced metmyoglobin content. Additionally, ultrasonic marination did not exert a negative impact on the oxidation of pork protein and lipids. After roasting, samples marinated by ultrasound exhibited a significantly higher abundance of volatile flavor compounds compared to static marinated meat (with an increase of 16 flavor substances) and fresh pork (with an increase of 24 flavor substances), demonstrating the efficacy of ultrasonic marination in enhancing the overall flavor and taste profile of pork. Consequently, the application of ultrasonic technology holds great potential for the “home kitchen type” rapid marination.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109606"},"PeriodicalIF":7.1,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141732130","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 challenges and prospects of using cold plasma to prevent bacterial contamination and biofilm formation in the meat industry 使用冷等离子体防止肉类行业细菌污染和生物膜形成的挑战与前景

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-15 DOI: 10.1016/j.meatsci.2024.109596

Humaun Oliulla , Md Furkanur Rahaman Mizan , Md. Ashrafudoulla , Nigar Sultana Meghla , Angela Jie-won Ha , Si Hong Park , Sang-Do Ha

{"title":"The challenges and prospects of using cold plasma to prevent bacterial contamination and biofilm formation in the meat industry","authors":"Humaun Oliulla , Md Furkanur Rahaman Mizan , Md. Ashrafudoulla , Nigar Sultana Meghla , Angela Jie-won Ha , Si Hong Park , Sang-Do Ha","doi":"10.1016/j.meatsci.2024.109596","DOIUrl":"10.1016/j.meatsci.2024.109596","url":null,"abstract":"<div><p>The risk of foodborne disease outbreaks increases when the pathogenic bacteria are able to form biofilms, and this presents a major threat to public health. An emerging non-thermal cold plasma (CP) technology has proven a highly effective method for decontaminating meats and their products and extended their shelf life. CP treatments have ability to reduce microbial load and, biofilm formation with minimal change of color, pH value, and lipid oxidation of various meat and meat products. The CP technique offers many advantages over conventional processing techniques due to its layout flexibility, nonthermal behavior, affordability, and ecological sustainability. The technology is still in its infancy, and continuous research efforts are needed to realize its full potential in the meat industry. This review addresses the basic principles and the impact of CP technology on biofilm formation, meat quality (including microbiological, color, pH value, texture, and lipid oxidation), and microbial inactivation pathways and also the prospects of this technology.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109596"},"PeriodicalIF":7.1,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141711110","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

Investigation of ochratoxin A in air-dry-cured hams 调查风干火腿中的赭曲霉毒素 A

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-14 DOI: 10.1016/j.meatsci.2024.109605

Jakub Toman , Darina Pickova , Lukas Rejman , Vladimir Ostry , Frantisek Malir

{"title":"Investigation of ochratoxin A in air-dry-cured hams","authors":"Jakub Toman , Darina Pickova , Lukas Rejman , Vladimir Ostry , Frantisek Malir","doi":"10.1016/j.meatsci.2024.109605","DOIUrl":"10.1016/j.meatsci.2024.109605","url":null,"abstract":"<div><p>The European Union legislation regarding ochratoxin A (OTA) in various foodstuffs has changed relatively recently. Nevertheless, the legislation does not regulate OTA in any meat and meat-derived products. In this legislation update, the European Commission requested new studies, including, besides others, the presence of OTA in hams, which raises the concern that its consumption may pose a potential risk of exposure to OTA. This study aims to investigate OTA in a total of 195 samples of air-dry-cured hams acquired at the Czech market from January to June 2023. The analytical technique of high-performance liquid chromatography in combination with a fluorescence detector with pre-treatment employing immunoaffinity columns was used to determine OTA. OTA was found in 93 (48%) samples of air-dry-cured ham, with the OTA concentration reaching up to 14.58 ng/g. Due to the current absence of regulation limits, the results of this study were compared with the Italian maximum limit of 1 ng/g regulating OTA in porcine meat and byproducts. The Italian OTA maximum limit was exceeded in 22 (11%) samples. This study shows that the population of the Czech Republic is exposed to OTA from this pork byproduct. It is essential to set an OTA regulatory limit for meat and food produced from it to protect human health.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109605"},"PeriodicalIF":7.1,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141711451","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

Consumer willingness to pay (WTP) for beef based on color and price discounts 基于颜色和价格折扣的消费者牛肉支付意愿 (WTP)

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-14 DOI: 10.1016/j.meatsci.2024.109597

Annika J. Thies , Brianne A. Altmann , Amanda M. Countryman , Colton Smith , Mahesh N. Nair

{"title":"Consumer willingness to pay (WTP) for beef based on color and price discounts","authors":"Annika J. Thies , Brianne A. Altmann , Amanda M. Countryman , Colton Smith , Mahesh N. Nair","doi":"10.1016/j.meatsci.2024.109597","DOIUrl":"10.1016/j.meatsci.2024.109597","url":null,"abstract":"<div><p>Discoloration of beef products leads retailers to offer discounts or discard beef products, as consumers tend to reject a brownish beef color. This practice contributes to retail food waste and inefficient resource allocation linked to beef production. The objective of this study was to investigate U.S. consumer preferences for beef color and price discounts. After an initial test for screen acuity regarding color perception using a condensed form the ishihara test, data on meat purchasing behavior as well as demographic information was collected for all participants. An additional part of the study undertook a hypothetical discrete choice experiment using digital photos of beef steaks with different meat color, price, and discount labels in retail packaging to examine consumer preferences, willingness to pay, and the effects of discount pricing. Results of a Mixed Logit Model based on choice data show that beef shoppers perceive, see, and prefer color nearly linearly across days of retail display. Consumers' willingness to pay was negative for 4, 7 and 9 days of retail display relative to day zero and decreased with an increase in discoloration. Results indicate that beef shoppers would have to be financially compensated for choosing a steak that was discolored after 9 days of retail display. However, male beef buyers exhibit weaker preferences for color and could be a target segment for promoting discolored beef products to reduce meat waste.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109597"},"PeriodicalIF":7.1,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024001748/pdfft?md5=4cf800c43f96a8aa0c7e411ff6d44109&pid=1-s2.0-S0309174024001748-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141638337","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

Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation 揭示高温处理诱导猪肉肌纤维蛋白凝胶胶凝特性恶化的机理透视蛋白质的聚集和构象

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-10 DOI: 10.1016/j.meatsci.2024.109595

Wenjing Yao , Zihan Zhao , Jingming Zhang , Baohua Kong , Fangda Sun , Qian Liu , Chuanai Cao

{"title":"Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation","authors":"Wenjing Yao , Zihan Zhao , Jingming Zhang , Baohua Kong , Fangda Sun , Qian Liu , Chuanai Cao","doi":"10.1016/j.meatsci.2024.109595","DOIUrl":"https://doi.org/10.1016/j.meatsci.2024.109595","url":null,"abstract":"<div><p>The purpose of the present study was to investigate the mechanism of gel deterioration of myofibrillar proteins (MP) gels induced by high-temperature treatments based on the protein aggregation and conformation. The results showed that the gel strength and water holding capacity of MP obviously increased and then decreased as the temperature increased, reaching the maximum value at 80 °C (<em>P</em> < 0.05). The microstructure analysis revealed that appropriate temperature (80 °C) contributed to the formation of a more homogeneous, denser, and smoother three-dimensional mesh structure when compared other treatment temperatures, whereas excessive temperature (95 °C) resulted in the formation of heterogeneous and large protein aggregates of MP, decreasing the continuity of gel networks. This was verified by the rheological properties of MP gels. The particle size (<em>D</em><sub><em>4,3</em></sub> and <em>D</em><sub><em>3,2</em></sub>) of MP obviously increased with larger clusters at excessive temperature, and the surface hydrophobicity of MP decreased (<em>P</em> < 0.05), which has been linked to the formation of soluble or insoluble protein aggregates. Tertiary structure and secondary structure results revealed that the proteins had a tendency to be more stretched under higher temperature treatments, which resulted in a decrease in covalent interactions and non-covalent interactions, fostering the over-aggregation of MP. Therefore, our present study indicated that the degradation of MP gels treated at high temperatures was explained by protein aggregation and conformational changes in MP.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109595"},"PeriodicalIF":7.1,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141607734","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