Meat Science最新文献_第10页

Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris) 用小扁豆分离蛋白（Lens culinaris）稳定的高内相乳液替代博洛尼亚香肠中的动物脂肪

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-02 DOI: 10.1016/j.meatsci.2024.109589

Andrêssa Maria Medeiros Theóphilo Galvão, Gilmar Freire da Costa, Mirian dos Santos, Marise Aparecida Rodrigues Pollonio, Míriam Dupas Hubinger

{"title":"Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris)","authors":"Andrêssa Maria Medeiros Theóphilo Galvão, Gilmar Freire da Costa, Mirian dos Santos, Marise Aparecida Rodrigues Pollonio, Míriam Dupas Hubinger","doi":"10.1016/j.meatsci.2024.109589","DOIUrl":"https://doi.org/10.1016/j.meatsci.2024.109589","url":null,"abstract":"<div>High internal phase emulsions (HIPEs) are promising techniques that can replace saturated fat in food without reducing the product's texture, sensory attributes, water-holding capacity, and cooking loss. In the current investigation, 100% pork back fat was replaced by HIPEs formed with lentil protein isolate (LPI) in Bologna sausages. HIPEs were prepared by 25% LPI dispersion (2, 4, 6, and 8%, w/w) and 75% (w/w) soybean oil. HIPEs with higher LPI concentration (4, 6, and 8%, w/w) showed lower droplet size, firmer appearance, and better rheology behavior than 2% LPI. The concentrations LPI (2%, 4%, 6%, and 8%, w/w) led to increased moisture in sausages (FH2, FH4, FH6, and FH8, respectively) compared to the FC. These LPI levels resulted in sausage values for pressed juice similar to the FC and lower energy values than sausages with soybean oil (FO) and pork back fat (FC). Besides, these LPI concentrations (4%, 6%, and 8%, w/w) resulted in a lower oil oxidation level in sausages with HIPEs (FH4, FH6, and FH8, respectively) compared to the control sausage formulation with pork back fat (FC). Bologna sausages elaborated with HIPEs showed emulsion stability values higher than 97%, without significance difference between them. The texture and sensory properties of sausages made with HIPEs were comparable to those made with pork back fat. HIPEs may improve the oxidation stability of the Bologna sausages. These results highlight the effectiveness of HIPEs structured with lentil protein in successfully substituting pork back fat in Bologna sausages with a better nutritional appeal.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109589"},"PeriodicalIF":7.1,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141541923","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

Understanding Consumer Preferences for Attributes of Yak Meat: Implications for Economic Growth and Resource Efficiency in Pastoral Areas 了解消费者对牦牛肉属性的偏好：对牧区经济增长和资源效率的影响。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-02 DOI: 10.1016/j.meatsci.2024.109586

Yongshun Ai , Rao Yuan , Shaosheng Jin , Wen Lin , Yan Zhang

{"title":"Understanding Consumer Preferences for Attributes of Yak Meat: Implications for Economic Growth and Resource Efficiency in Pastoral Areas","authors":"Yongshun Ai , Rao Yuan , Shaosheng Jin , Wen Lin , Yan Zhang","doi":"10.1016/j.meatsci.2024.109586","DOIUrl":"10.1016/j.meatsci.2024.109586","url":null,"abstract":"<div>Realizing the market value of grassland resources is of great significance to finding a balance between ecological protection and economic development. As a unique livestock animal that is native to the Qinghai-Xizang Plateau, the yak plays an important role in maintaining ecosystem stability, ensuring the livelihoods of herdsmen, promoting socio-economic development, and preserving ethnic cultural traditions. However, given its small market share, little is known about the factors that drive Chinese consumer preferences for yak meat. This study aimed to investigate consumer preferences for yak meat by means of an online survey involving a sample of 2999 respondents from five cities in China. The best-worst scaling method was employed to measure the relative importance of different attributes of yak meat by using a purchasing scenario. The results indicated that quality-safety certification, freshness, and production sustainability were regarded as the most preferred attributes, whereas animal welfare, brand, and the purchasing channel were found to be the least preferred. In addition, significant heterogeneity was detected in consumer preferences. Consumers were divided into three classes, namely ‘Price Sensitive Consumers,’ ‘Environmentally Friendly Consumers,’ and ‘Yak Meat Inclined Consumers,’ respectively. Our findings might be helpful for policymakers and yak meat producers to develop targeted strategies to facilitate the sale of yak meat and then restore degraded grasslands.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109586"},"PeriodicalIF":7.1,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141553910","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 nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder 评估用竹纤维、豌豆蛋白和蘑菇粉生产的低钠无磷酸盐砂糖的营养、技术、氧化和感官特性。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-07-01 DOI: 10.1016/j.meatsci.2024.109588

Mariana Basso Pinton , José Manuel Lorenzo , Bibiana Alves dos Santos , Leticia Pereira Correa , Milena Padilha , Pamela Cristiele Oliveira Trindade , Alexandre José Cichoski , Roberto Bermúdez , Laura Purriños , Paulo Cezar Bastianello Campagnol

{"title":"Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder","authors":"Mariana Basso Pinton , José Manuel Lorenzo , Bibiana Alves dos Santos , Leticia Pereira Correa , Milena Padilha , Pamela Cristiele Oliveira Trindade , Alexandre José Cichoski , Roberto Bermúdez , Laura Purriños , Paulo Cezar Bastianello Campagnol","doi":"10.1016/j.meatsci.2024.109588","DOIUrl":"10.1016/j.meatsci.2024.109588","url":null,"abstract":"<div>This study examined the effects of replacing alkaline phosphate (AP) with bamboo fiber (BF), isolated pea protein (PP), and mushroom powder (MP) on the nutritional, technological, oxidative, and sensory characteristics of low-sodium mortadellas. Results indicated that this reformulation maintained the nutritional quality of the products. Natural substitutes were more effective than AP in reducing water and fat exudation. This led to decreased texture profile analysis (TPA) values such as hardness, cohesiveness, gumminess, and chewiness. The reformulation reduced the L* values and increased the b* values, leading to color modifications rated from noticeable to appreciable according to the National Bureau of Standards (NBS) index. Despite minor changes in oxidative stability indicated by increased values in TBARS (from 0.19 to 0.33 mg MDA/kg), carbonyls (from 2.1 to 4.4 nmol carbonyl/mg protein), and the volatile compound profile, the sensory profile revealed a beneficial increase in salty taste, especially due to the inclusion of MP, which was enhanced by the synergy with BF and PP. In summary, the results confirmed the potential of natural alternatives to replace chemical additives in meat products. Incorporating natural antioxidants into future formulations could address the minor oxidation issues observed and enhance the applicability of this reformulation strategy.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109588"},"PeriodicalIF":7.1,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141533185","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

As a reviewer, how do I decide between recommending rejection of a paper rather than a major revision? 作为审稿人，我如何决定建议拒绝论文而不是进行重大修改？

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-06-29 DOI: 10.1016/j.meatsci.2024.109587

Peter P. Purslow

引用次数: 0

Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsion 季铵化壳聚糖/海藻酸钠包覆姜黄素纳米乳液改善哈尔滨红肠的贮藏品质

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-06-28 DOI: 10.1016/j.meatsci.2024.109585

Ying-ao Zhu, Fei Li, Meihui Wang, Yuhang Cao, Baohua Kong, Qian Liu, Hui Wang, Qian Chen

{"title":"Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsion","authors":"Ying-ao Zhu, Fei Li, Meihui Wang, Yuhang Cao, Baohua Kong, Qian Liu, Hui Wang, Qian Chen","doi":"10.1016/j.meatsci.2024.109585","DOIUrl":"10.1016/j.meatsci.2024.109585","url":null,"abstract":"<div>In this study, the effect of sodium alginate and quaternized chitosan bis-polysaccharide-based shell transport curcumin nano-emulsions (Cur@QCS/SA) on the microbiological, physicochemical properties, quality characteristics of Harbin red sausage during storage is investigated. According to the microbiological results, the shelf life of Harbin red sausage is extended from 3 d to 6 d by adding 0.15% Cur@QCS/SA, and Bacillus is the most predominant bacterial before 6 d. Additionally, the physicochemical properties change significantly, the pH, weight loss (WL), water holding capacity (WHC), water activity (aw), L*, and a* of red sausage decrease gradually with the extension of storage time, as well as b*, lipid oxidation, proteolysis increase significantly (P < 0.05). Secondly, it is found that 0.15% treatment group can better maintain the quality characteristics of Harbin red sausage according to texture profile analysis (TPA), electronic nose (E-nose), and electronic tongue (E-tongue) (P < 0.05). This study provides a new way for nano-emulsions in food applications and a new option for the preservation of Harbin red sausage as well as other low-temperature meat products.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109585"},"PeriodicalIF":7.1,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141496688","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

Comparative transcriptome analysis of slow-twitch and fast-twitch muscles in Kazakh horses 哈萨克马慢肌和快肌转录组比较分析。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-06-26 DOI: 10.1016/j.meatsci.2024.109582

Jianwen Wang , Wanlu Ren , Zhiwen Sun , Zixiang Han , Yaqi Zeng , Jun Meng , Xinkui Yao

{"title":"Comparative transcriptome analysis of slow-twitch and fast-twitch muscles in Kazakh horses","authors":"Jianwen Wang , Wanlu Ren , Zhiwen Sun , Zixiang Han , Yaqi Zeng , Jun Meng , Xinkui Yao","doi":"10.1016/j.meatsci.2024.109582","DOIUrl":"10.1016/j.meatsci.2024.109582","url":null,"abstract":"<div>This study conducted a thorough analysis of the myofiber type composition in the extensor digitorum longus muscle (EDL) and soleus muscle (SOL) of Kazakh horses, across different genders (male and female). The results showed significant differences in myofiber type composition between EDL and SOL, with a higher proportion of Type I fibers in SOL muscles and a greater prevalence of Type II fibers in EDL muscles. Additionally, the myofiber diameter in Kazakh horses was relatively small, potentially related to the tenderness and edible quality of their muscles. Using high-throughput sequencing technology, we constructed 32 cDNA sequencing libraries and obtained high-quality read data. Gene expression analysis revealed 278 and 372 differentially expressed genes (DEGs) in EDL and SOL muscles, respectively, including genes related to muscle contraction, metabolism, and development. Intersection analysis of DEGs between genders showed that 60 DEGs were significantly different in both male and female horses. GO annotation and KEGG analysis further elucidated the roles of these DEGs in muscle structure, function, and cellular signaling. Protein-protein interaction (PPI) network analysis and identification of hub genes provided new insights into the molecular mechanisms underlying muscle growth and development. Finally, the reliability of the DEGs data was validated through quantitative real-time PCR (qRT-PCR). This study not only enhances our understanding of the biological characteristics of horse muscles but also provides potential molecular targets for improving horse muscle performance and health.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109582"},"PeriodicalIF":7.1,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141589291","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

Transcriptome analysis reveals the effects of Schizochytrium sp. on the meat quality attributes of Tan lambs 转录组分析揭示了裂头蚴对谭氏羔羊肉质属性的影响。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-06-26 DOI: 10.1016/j.meatsci.2024.109583

Changpeng Gao, Hongrui Wen, Dongwen Dai, Qingmin Li, Yuxiang Zhou

{"title":"Transcriptome analysis reveals the effects of Schizochytrium sp. on the meat quality attributes of Tan lambs","authors":"Changpeng Gao, Hongrui Wen, Dongwen Dai, Qingmin Li, Yuxiang Zhou","doi":"10.1016/j.meatsci.2024.109583","DOIUrl":"10.1016/j.meatsci.2024.109583","url":null,"abstract":"<div>Schizochytrium sp., a feed additive, positively affects the quality of animal meat. In this study, the molecular mechanisms through which dietary Schizochytrium sp. affects the meat quality characteristics of Tan lambs were investigated using transcriptomic techniques. The findings demonstrate that the lambs supplemented with Schizochytrium sp. had a larger loin eye area and a higher average daily gain and intramuscular fat content (P < 0.05). They also had lower drip loss (at 24 and 48 h) and shear force (P < 0.05). Further, 745 genes were differentially expressed between lambs supplemented with Schizochytrium and the control group. Moreover, KEGG pathway analysis showed that the ECM-receptor interaction pathway, which is related to muscle generation and intramuscular fat deposition, was significantly enriched in the lambs administered a diet containing Schizochytrium sp. Herein, we identified some pivotal genes linked to muscular system development and lipid metabolism. Thus, using Schizochytrium sp. may boost the meat quality of Tan lambs by modifying the expression of genes related to hub pathways. The results supply a new basis to determine the molecular mechanisms through which Schizochytrium sp. supplementation regulates the meat quality characteristics of sheep.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109583"},"PeriodicalIF":7.1,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141465129","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 dietary arginine supplementation on muscle structure, meat characteristics and lipid oxidation products in lambs and its potential mechanisms of action 日粮中补充精氨酸对羔羊肌肉结构、肉质特征和脂质氧化产物的影响及其潜在作用机制

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-06-26 DOI: 10.1016/j.meatsci.2024.109581

Lu Dou , Chang Liu , Rina Su , Mirco Corazzin , Zhimin Jin , Zhihao Yang , Guanhua Hu , Min Zhang , Lina Sun , Lihua Zhao , Ye Jin , Lin Su

{"title":"Effects of dietary arginine supplementation on muscle structure, meat characteristics and lipid oxidation products in lambs and its potential mechanisms of action","authors":"Lu Dou , Chang Liu , Rina Su , Mirco Corazzin , Zhimin Jin , Zhihao Yang , Guanhua Hu , Min Zhang , Lina Sun , Lihua Zhao , Ye Jin , Lin Su","doi":"10.1016/j.meatsci.2024.109581","DOIUrl":"https://doi.org/10.1016/j.meatsci.2024.109581","url":null,"abstract":"<div>This study aimed to assess the effect of dietary arginine supplementation on muscle structure and meat characteristics of lambs also considering lipid oxidation products and to contribute to reveal its mechanisms of action using tandem mass tagging (TMT) proteomics. Eighteen lambs were allocated to two dietary treatment groups: control diet or control diet with the addition of 1% L-arginine. The results revealed that dietary arginine supplementation increased muscle fibre diameter and cross-sectional area (P < 0.05), which was attributable to protein deposition, as evidenced by increased RNA content, RNA/DNA ratio, inhibition of apoptotic enzyme activity, and alterations in the IGF-1/Akt signaling pathway (P < 0.05). In addition, dietary arginine elevated pH24h, a* values, and IMF content, decreased shear force value and backfat thickness (P < 0.05), as well as decreased the formation of lipid oxidation products involved in meat flavor including hexanal, heptanal, octanal, nonanal and 1-octen-3-ol by increasing the antioxidant capacity of the muscle (P < 0.05). The proteomics results suggested that seven enrichment pathways may be potential mechanisms by which arginine affected the muscle structure and meat characteristics of lambs. In summary, arginine supplementation in lamb diets provides a safe and effective way to improve meat quality, and antioxidant capacity of muscle of lamb.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109581"},"PeriodicalIF":7.1,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141541924","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

S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality S-亚硝基蛋白组学分析阐明了 S-亚硝基化对牛肉品质的调控机制。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-06-24 DOI: 10.1016/j.meatsci.2024.109580

Qin Hou , Tianyi Gao , Rui Liu , Chao Ma , Wangang Zhang

{"title":"S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality","authors":"Qin Hou , Tianyi Gao , Rui Liu , Chao Ma , Wangang Zhang","doi":"10.1016/j.meatsci.2024.109580","DOIUrl":"10.1016/j.meatsci.2024.109580","url":null,"abstract":"<div>This study aimed to quantitively profile the S-nitrosylation in beef semimembranosus (SM) with different treatments (nitric oxide donor or nitric oxide synthase inhibitor) by applying iodoTMT-based nitrosoproteomics. Results showed that 2096 S-nitrosylated cysteine sites in 368 proteins were detected in beef SM. Besides, differential SNO-modified proteins were screened, some of which were involved in crucial biochemical pathways, including calcium-releasing-related proteins, energy metabolic enzymes, myofibrils, and cytoskeletal proteins. GO analysis indicated that differential proteins were localized in a wide range of cellular compartments, such as cytoplasm, organelle, and mitochondrion, providing a prerequisite for S-nitrosylation exerting broad roles in post-mortem muscles. Furthermore, KEGG analysis validated that these proteins participated in the regulation of diverse post-mortem metabolic processes, especially glycolysis. To conclude, changes of S-nitrosylation levels in post-mortem muscles could impact the structure and function of crucial muscle proteins, which lead to different levels of muscle metabolism and ultimately affect beef quality.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109580"},"PeriodicalIF":7.1,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141465128","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

Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking 结合使用菲辛和苏式蒸煮法，优化老年人半腱肌牛排的嫩度。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-06-22 DOI: 10.1016/j.meatsci.2024.109577

Hye-Jin Kim , Seungchul Lee , Minwoo Choi , Heesang Hong , Cheorun Jo

{"title":"Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking","authors":"Hye-Jin Kim , Seungchul Lee , Minwoo Choi , Heesang Hong , Cheorun Jo","doi":"10.1016/j.meatsci.2024.109577","DOIUrl":"10.1016/j.meatsci.2024.109577","url":null,"abstract":"<div>This study aimed to evaluate the sous-vide cooking and ficin treatment effects on the tenderness of beef steak and optimize it for the elderly using response surface methodology (RSM). The M. semitendinosus (ST) from Chikso cattle was shaped into 5 × 5 × 2.54 cm pieces. Ficin solution was injected into the ST steak at 10% of the meat weight, and sous-vide cooked in a water bath at 65 °C for 6 or 12 h. As ficin concentration increased, L*- and a*-value, shear force, and hardness decreased, while soluble peptides increased (P < 0.05). As cooking time increased, cooking loss and collagen solubility of the steak increased (P < 0.05). An interaction effect between ficin and sous-vide cooking was found in L*- and a*-value, shear force, hardness, and soluble peptides (P < 0.05). A model to optimize the hardness for elderly people was established (R2 = 0.7991). Optimization conditions by RSM were 0.86 U/L with 8.87 h (23 N/cm3) for tooth intake (grade 1), 16.31 U/L with 13.24 h (3 N/cm3) for gums intake (grade 2), according to KS H 4897 and Universal Design Foods concept for the elderly. These optimized conditions enable the production of customized products tailored to the oral conditions of elderly people.</div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109577"},"PeriodicalIF":7.1,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141533186","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