Meat Science最新文献

{"title":"Corrigendum to “High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle” [Meat Science volume 220 (2025) 109693]","authors":"Jishan An , Xiangchao Zhao , Yang Song , Huitian He , Zuo Wang , Xinyi Lan , Yu Ge , Lei Liu , Anwei Cheng , Weijun Shen , Fachun Wan","doi":"10.1016/j.meatsci.2025.109753","DOIUrl":"10.1016/j.meatsci.2025.109753","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109753"},"PeriodicalIF":7.1,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143035722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat","authors":"Zihan Zhao ,&nbsp;Nan Sun ,&nbsp;Cheng Li ,&nbsp;Baohua Kong ,&nbsp;Xiufang Xia ,&nbsp;Fangda Sun ,&nbsp;Qian Liu ,&nbsp;Chuanai Cao","doi":"10.1016/j.meatsci.2025.109760","DOIUrl":"10.1016/j.meatsci.2025.109760","url":null,"abstract":"<div><div>This study assessed the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat containing different concentrations (0.75 %, 1.00 %, 1.25 %, 1.50 % and 1.75 %, <em>w</em>/w) of psyllium husk powder (PHP). The addition of PHP effectively promoted the emulsion stability and textural properties of non-phosphates luncheon meat, as verified by the changes noted in cooking loss and microstructural observations. Meanwhile, PHP successfully retarded lipid oxidation of non-phosphate luncheon meat during storage in a dose-dependent manner (<em>P</em> &lt; 0.05). Moreover, 1.50 % PHP-addition overcame the quality defects in non-phosphates luncheon meat and was statistically no significant difference or better than the phosphate-added luncheon meat. Thus, 1.50 % PHP-addition exhibited the optimal phosphates-replacing effect in luncheon meat. However, a higher concentration of PHP (1.75 % in present work) exhibited a negative effect on the sensory attributes of non-phosphates luncheon meat. Additionally, hydrogen bonds and disulphide bonds were the major molecular forces in PHP-containing non-phosphates luncheon meat. Our results indicate that the application of PHP could be considered a feasible and practical strategy for processing non-phosphates luncheon meat with superior textural properties and sensory attributes.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109760"},"PeriodicalIF":7.1,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143035713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prediction of marbling score in ribeye quartered at the 5th- 6th rib of French beef using the Q-FOM™ beef assessment camera","authors":"Nathalia da Silva Rodrigues Mendes ,&nbsp;Mette Christensen ,&nbsp;Moïse Kombolo-Ngah ,&nbsp;Pascal Faure ,&nbsp;Laure Thoumy ,&nbsp;Alix Neveu ,&nbsp;Amanda Gobeti Barro ,&nbsp;Jingjing Liu ,&nbsp;Tatianne Ferreira de Oliveira ,&nbsp;Marie-Pierre Ellies-Oury ,&nbsp;Sghaier Chriki ,&nbsp;Jean-François Hocquette","doi":"10.1016/j.meatsci.2025.109759","DOIUrl":"10.1016/j.meatsci.2025.109759","url":null,"abstract":"<div><div>In the Meat Standards Australia (MSA) and Guaranteed Global Grading (3G) grading schemes, beef marbling is scored visually in the chiller by accredited graders from 100 to 1190 marble score points in increments of 10. This study aimed to evaluate a hand-held camera (Q-FOM™ Beef) for determining MSA marbling scores of carcasses quartered between the 5th and 6th rib. The carcasses were scored by two accredited graders, including an expert grader (i.e. a more experienced grader). The R² of correlation between scores of the two graders for 377 carcasses was 0.78 with a RMSE of 47.9. The R² of correlation between the scores of the expert grader and the Q-FOM™ for 285 carcasses was 0.75 with a RMSE of 44.9. For the grader-to-grader comparison, 75.9 %, 97.1 % and 100 % of the values were within 50, 100 and 200 marbling points, respectively. For the comparison between Q-FOM™ predictions and the expert grader, 78.6 %, 96.8 % and 99.7 % of the values were within 50, 100 and 200 marbling points, respectively. Both between visual graders and the Q-FOM™ against expert grader showed acceptable accuracy performance and fulfilled the accreditation criteria defined by AUS-MEAT in Australia. Additionally, 124 Q-FOM™ images were assessed on-screen by the expert grader. The R² of correlation between the in-chiller and on-screen MSA marbling scores was 0.78 with a RMSEP of 48.7. Thus, on-screen assessing met requirements for accreditation, and both in-chiller and on-screen visual assessments of MSA marbling score are acceptable inputs for developing a Q-FOM™ Beef marbling model.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109759"},"PeriodicalIF":7.1,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143063044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography–mass spectrometry combined with electronic nose","authors":"Xinxin Zhao ,&nbsp;Bangcheng Lai ,&nbsp;Yunling Jiang ,&nbsp;Xiankun Sun ,&nbsp;Zixin Luo ,&nbsp;Qingfeng Ge ,&nbsp;Jiaxin Chen ,&nbsp;Hai Yu","doi":"10.1016/j.meatsci.2025.109756","DOIUrl":"10.1016/j.meatsci.2025.109756","url":null,"abstract":"<div><div>The objective of this study was to evaluate the flavor profiles of water-boiled pork meatballs at different ultrasonic powers (0, 150, 300, 450, 600, and 750 W) using solid-phase microextraction gas chromatography–mass spectrometry (SPME-GC–MS) combined with electronic nose (E-nose). A total of 36 volatile compounds were determined by SPME-GC–MS, including alcohols, aromatic hydrocarbons, aldehydes, terpenes, alkanes, phenols, ketones, and other. With the appropriate ultrasound treatment, the type and relative content of volatile compounds were significantly increased (<em>P</em> &lt; 0.05), and the ultrasound treatment at 450 W had the better effect on the flavor characteristics of pork meatballs. E-nose analysis also showed that the 450 W ultrasound treatment had the highest response values of W1S, W6S, and W2S sensors (sensitive to hydrocarbons, alcohols, aldehydes, and ketones) to volatile compounds of pork meatballs. The characteristic flavor compounds of pork meatballs, including m-cresol, limonene, nonanal, and linalool, were further confirmed by comparing the content, partial least squares discriminant analysis (PLS-DA), and odor activity value (OAV). Overall, appropriate ultrasound-assisted cooking (especially at 450 W) could be a promising approach to enhance the flavor profiles of pork meatballs.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109756"},"PeriodicalIF":7.1,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis” [Meat Science, Volume 220, February 2025, 109691]","authors":"Danuta Jaworska ,&nbsp;Julia Pawłowska ,&nbsp;Eliza Kostyra ,&nbsp;Anna Piotrowska ,&nbsp;Magdalena Płecha ,&nbsp;Grzegorz Ostrowski ,&nbsp;Edyta Symoniuk ,&nbsp;David L. Hopkins ,&nbsp;Krzysztof Sawicki ,&nbsp;Wiesław Przybylski","doi":"10.1016/j.meatsci.2025.109755","DOIUrl":"10.1016/j.meatsci.2025.109755","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109755"},"PeriodicalIF":7.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork","authors":"Lisha Wang ,&nbsp;Eline Kowalski ,&nbsp;Sam Millet ,&nbsp;Marijke Aluwé ,&nbsp;Els Vossen ,&nbsp;Stefaan De Smet","doi":"10.1016/j.meatsci.2025.109758","DOIUrl":"10.1016/j.meatsci.2025.109758","url":null,"abstract":"<div><div>This study evaluated the effects of a fibre- and fat-rich by-products-based diet and the intramuscular fat (IMF) content on volatile compounds in pork. Meat samples were collected from sixteen gilts included in a feeding trial. Half of the animals were fed a conventional diet based on wheat, maize, barley and soybean meal, whereas the other half were fed a by-products-based diet that contained corn germ meal, malt sprouts, crispbread meal and proticorn, but no cereals or soya. Within each dietary treatment, four meat samples were selected from pigs in the upper quartile of IMF content (average 2.40 % ± 0.18 %, <em>n</em> = 8) and four from the lower quartile of IMF content (average 1.45 % ± 0.10 %, n = 8). SPME-GC–MS was used to evaluate the volatile profile of pork. A total of 45 volatile compounds were identified in the cooked pork samples. Aldehydes were the predominant chemical class in terms of the number of identified volatile compounds. No diet × IMF interaction was observed for the abundance of volatile compounds. Dietary treatment and IMF content significantly influenced the abundance of one and two aldehydes, respectively. Hexanal was more abundant in the meat of animals fed the conventional diet compared to the diet based on by-products. Tridecanal and tetradecanal were less abundant in pork with higher IMF levels. As precursors of volatile compounds, fatty acids were also analysed in the raw meat samples by GC. The concentrations of most fatty acids were higher in pork with higher IMF content but were not affected by diet. In conclusion, the volatile compounds profile of pork was only marginally affected by IMF content and feeding a by-products-based diet in the present study.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109758"},"PeriodicalIF":7.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143035733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under high‑oxygen packaging","authors":"Yue Zhang ,&nbsp;Fei Liu ,&nbsp;Jiang Yu ,&nbsp;Yimin Zhang ,&nbsp;Wei Wang ,&nbsp;Hao Wu ,&nbsp;Jiaqiang Wu ,&nbsp;Yanwei Mao","doi":"10.1016/j.meatsci.2025.109757","DOIUrl":"10.1016/j.meatsci.2025.109757","url":null,"abstract":"<div><div>This study aimed to investigate the effects of dietary <em>Bacillus subtilis</em> (<em>B. subtilis</em>) supplementation in pigs on the meat color and oxidative stability of the meat under high‑oxygen packaging. The results showed <em>B. subtilis</em> increased redness (<em>a*</em>) (<em>P</em> &lt; 0.05), accompanied by inhibiting the formation of metmyoglobin (MetMb) of pork, and maintained better meat color during storage. Compared to the control group, dietary <em>B. subtilis</em> supplementation increased the R630/580 value, metmyoglobin-reducing activity (MRA) and the oxygen consumption rate (OCR) of pork (<em>P</em> &lt; 0.05), and the pork had better meat color stability. <em>B. subtilis</em> supplementation also upregulated the expression of <em>Nrf2</em> and downstream antioxidant enzyme genes (<em>SOD</em>, <em>CAT</em>, and <em>GSH-Px</em>) in the Nrf2-Keap1 signaling pathway and downregulated the expression of the <em>Keap1</em> (<em>P</em> &lt; 0.05). The activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) and catalase (CAT) in <em>longissimus thoracis et lumborum</em> (LTL) muscle were increased by <em>B. subtilis</em> while the levels of lipid and protein oxidation were decreased (<em>P</em> &lt; 0.05). All results confirmed that dietary <em>B. subtilis</em> supplementation could effectively maintain the meat color and delay the oxidation of chilled pork compared to the control.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109757"},"PeriodicalIF":7.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of heat treatments, storage and reheating on volatile compounds in pork and screening for characteristic volatile compounds","authors":"Yunxiang Sun ,&nbsp;Feng Du ,&nbsp;Yiqun Huang ,&nbsp;Junjian Miao ,&nbsp;Keqiang Lai","doi":"10.1016/j.meatsci.2025.109740","DOIUrl":"10.1016/j.meatsci.2025.109740","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109740"},"PeriodicalIF":7.1,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cooking loss estimation of semispinalis capitis muscle of pork butt using a deep neural network on hyperspectral data","authors":"Kyung Jo ,&nbsp;Seonmin Lee ,&nbsp;Seul-Ki-Chan Jeong ,&nbsp;Hyeun Bum Kim ,&nbsp;Pil Nam Seong ,&nbsp;Samooel Jung ,&nbsp;Dae-Hyun Lee","doi":"10.1016/j.meatsci.2025.109754","DOIUrl":"10.1016/j.meatsci.2025.109754","url":null,"abstract":"<div><div>This study evaluated the performance of a deep-learning-based model that predicted cooking loss in the <em>semispinalis capitis</em> (SC) muscle of pork butts using hyperspectral images captured 24 h postmortem. To overcome low-scale samples, 70 pork butts were used with pixel-based data augmentation. Principal component regression (PCR) and partial least squares regression (PLSR) models for predicting cooking loss in SC muscle showed higher R² values with multiplicative signal correction, while the first derivative resulted in a lower root mean square error (RMSE). The deep learning-based model outperformed the PCR and PLSR models. The classification accuracy of the models for cooking loss grade classification decreased as the number of grades increased, with the models with three grades achieving the highest classification accuracy. The deep learning model exhibited the highest classification accuracy (0.82). Cooking loss in the SC muscle was visualized using a deep learning model. The pH and cooking loss of the SC muscle were significantly correlated with the cooking loss of pork butt slices (−0.54 and 0.69, respectively). Therefore, a deep learning model using hyperspectral images can predict the cooking loss grade of SC muscle. This suggests that nondestructive prediction of the quality properties of pork butts can be achieved using hyperspectral images obtained from the SC muscle.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109754"},"PeriodicalIF":7.1,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles","authors":"Bruna Maria Salatta ,&nbsp;Maria Malane Magalhães Muniz ,&nbsp;Larissa Fernanda Simielli Fonseca ,&nbsp;Lucio Flavio Macedo Mota ,&nbsp;Caio de Souza Teixeira ,&nbsp;Gabriela Bonfá Frezarim ,&nbsp;Marta Serna-García ,&nbsp;Leonardo Machestropa Arikawa ,&nbsp;Patrícia Iana Schmidt ,&nbsp;Sindy Liliana Caivio Nasner ,&nbsp;Danielly Beraldo dos Santos Silva ,&nbsp;Angélica Simone Cravo Pereira ,&nbsp;Fernando Baldi ,&nbsp;Lucia Galvão de Albuquerque","doi":"10.1016/j.meatsci.2025.109751","DOIUrl":"10.1016/j.meatsci.2025.109751","url":null,"abstract":"<div><div>This study aimed to identify mRNA isoforms that were expressed differently in the muscle tissue of Nellore cattle based on their intramuscular fatty acid profile. Forty-eight young bulls were used to quantify beef fatty acids (FA) and perform RNA sequencing analysis. The young bulls were divided into three different groups based on quantifying FA using k-means analysis. The Grp1 clustered animals with significantly elevated levels of PUFA, ω6, ω3, linoleic acid, α-linolenic acid, and PUFA/SFA ratios, indicating a more favorable fatty acid profile. Animals in Group 3 demonstrated significantly higher levels of palmitic acid, stearic acid, myristic acid, and SFA, which are less favorable fatty acid profiles. Grp2 included bulls with intermediate levels of fatty acids, positioned between the profiles of Grp1 and Grp3. Differential expression (DE) analyses were performed to compare these three distinct groups through the contrasts: Grp1 vs. Grp2, Grp1 vs. Grp3, and Grp2 vs. Grp3. The DE analyses identified a total of 62, 26, and 30 transcripts for the contrasts Grp1 vs. Grp2, Grp1 vs. Grp3, and Grp2 vs. Grp3, respectively. In the comparison between the Grp1 and Grp2 groups, we identified three mRNA isoforms, <em>C7–203, ADD1–204</em>, and <em>OXT-201</em>, which are involved in glycogen and lipid metabolism. These mRNA isoforms regulate the key genes responsible for fatty acid synthesis, leading to a higher PUFA content profile. On the other hand, in the comparison between the Grp1 and Grp3 groups, the mRNA isoforms <em>RBM3–202</em> and <em>TRAG1–202</em> were identified and play a crucial role in muscle development, adipogenesis, and concentration of PUFA and MUFA, respectively. The downregulation of <em>THRSP-201</em> and <em>FABP4–201</em>, isoforms identified in both, Grp1 vs. Grp2 and Grp2 vs. Grp3, contrasts may contribute to lower levels of MUFA and SFA and higher levels of PUFA. In addition, these mRNA isoforms were associated with lipogenesis, fatty acid transport, and inhibition of lipolysis. Our findings suggest that the identified mRNA isoforms could serve as promising candidates to help develop strategies to select animals of higher nutritional meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109751"},"PeriodicalIF":7.1,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969207","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}