Meat Science最新文献

{"title":"Can myostatin editing together with gut microbiota modulation produce more and tastier meat?","authors":"Qiulian Wang ,&nbsp;Ruoyu Yang ,&nbsp;Ning Yang ,&nbsp;Chaoliang Wen","doi":"10.1016/j.meatsci.2025.109950","DOIUrl":"10.1016/j.meatsci.2025.109950","url":null,"abstract":"<div><div>The growing global population and economic development have increased the demand for meat with desired texture and flavor requirements. While intensive breeding and advancements in nutrition and management practices have driven significant improvements in meat production, sustainable solutions are still needed to further enhance both meat yield and quality. The <em>Myostatin</em> (<strong><em>MSTN</em></strong>) gene, which acts as an inhibitor of muscle growth and differentiation, has been extensively studied. Suppressing <em>MSTN</em> activity has been shown to induce muscle hyperplasia and/or hypertrophy in various animal species, resulting in increased skeletal muscle mass. However, <em>MSTN</em> deficiency also decreases fat mass, which can negatively impact meat flavor and quality. In addition to genetic regulation, the gut microbiome plays a crucial role in muscle development and fat accumulation. Emerging evidence suggests a complex interplay between the gut microbiota and the host, which may influence meat production and quality. Interestingly, <em>MSTN</em>-modified animals may exhibit altered gut microbiota, indicating the potential to manipulate gut microbiota to increase meat quality. Thus, integrating these insights is crucial to satisfy the growing consumer demand for high-quality meat while ensuring sustainable production practices. This review aims to provide a comprehensive overview of the effect of <em>MSTN</em> on muscle mass and fat accumulation, as well as the opportunities and challenges associated with using gene editing in farm animals to enhance meat quantity. Moreover, it emphasizes the importance of the gut microbiota in modulating muscle growth and fat deposition, highlighting the potential for gut microbiota manipulation to improve meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109950"},"PeriodicalIF":6.1,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145027655","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":"Camel meat composition by species, breeds, publication year, age, and breeding system: A global systematic review and meta-analysis","authors":"Soumaya Boukrouh ,&nbsp;Asma Al Rharad ,&nbsp;Omar Ait El Alia ,&nbsp;Jean-Luc Hornick ,&nbsp;Bernard Faye","doi":"10.1016/j.meatsci.2025.109947","DOIUrl":"10.1016/j.meatsci.2025.109947","url":null,"abstract":"<div><div>Camel meat is increasingly being recognized as a sustainable and nutritious red meat source, particularly in arid and semi-arid areas where camels are thriving. However, its chemical composition and sensory attributes vary significantly owing to genetic, management, and environmental factors. This study conducted a systematic review and a meta-analysis to quantify the nutritional and sensory properties of camel meat and identify the key factors influencing these characteristics. A systematic review of peer-reviewed studies was conducted using Springer, PubMed/MEDLINE, Scopus, and ScienceDirect databases. This review comprised 57 papers published in English from 12 countries, covering the period between January 1991 and August 2024, including 377 analyses focusing on camel species, breeds, and breeding systems. Statistical analyses were performed to determine the effect sizes, heterogeneity, and impact of the moderating factors. The findings from our meta-regression and subgroup analyses revealed that variations in camel meat profiles are influenced by multiple factors, including breeding system, camel species, breeds, and age, but not by sex. Subgroup analysis revealed that higher final body weight (FBW) was reported for meat from <em>Camelus bactrianus</em> camels raised under the extensive system. Camels slaughtered at ≤6 years of age were characterized by higher dry matter, ash, and fat contents, but lower sarcomere length, lightness, redness, and cobalt content. The Najdi, Baladi Saudi, and Pakistani breeds were characterized as tender meat breeds. This study emphasizes the need for improved breeding strategies, meat processing techniques, and market awareness to enhance the appeal of camel meat. These findings provide valuable insights for livestock producers, policymakers, and the food industry, supporting the promotion of camel meat as a viable substitute for traditional red meat in regions affected by climate change and food insecurity.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109947"},"PeriodicalIF":6.1,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145079245","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 dark cutting carcasses in cattle using machine learning algorithms with stockperson actions and animal behaviors at abattoir: A study in Türkiye","authors":"Seyfi Özdemir ,&nbsp;Gonca Nuran Özdemir ,&nbsp;Bulent Ekiz","doi":"10.1016/j.meatsci.2025.109946","DOIUrl":"10.1016/j.meatsci.2025.109946","url":null,"abstract":"<div><div>The aim was to investigate the relationship between stockperson actions, animal behaviors at the abattoir, and the occurrence of dark cutting in cattle using various machine learning (ML) algorithms. Season, age, sex, breed, carcass bruising score, carcass weight, and various transportation-related variables were also considered as covariates and potential predictors of dark cutting. Data was collected from 648 cattle, including Holstein, Brown Swiss, and Simmental breeds. The percentage of dark cutting carcasses was 6.64 %. The synthetic minority oversampling technique (SMOTE) was used to transform unbalanced dataset into balanced one. ML was applied with four different models, defined based on the inclusion of covariates, stockperson actions, and animal behaviors as predictors. The highest accuracy value (0.97) was obtained with Boosting algorithm. In all algorithms, the highest accuracy values were achieved with models that included stockperson actions as predictors. Age, prod use and beating at slaughter corridor, and lairage type were most important features influencing dark cutting according to Boosting algorithms. In conclusion, the classification of normal and dark cutting carcasses can be achieved with a satisfactory accuracy using the Boosting and Random Forest algorithms with the model including stockperson actions, animal behaviors and various covariates. However, this study reflects local cattle handling practices in Türkiye; further studies are needed to explore cattle handling practices in other countries.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109946"},"PeriodicalIF":6.1,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144916338","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 a diet containing glutamine on the slaughter performance, meat quality, and skeletal muscle fiber types of feed-restricted yaks","authors":"Ziqi Yue ,&nbsp;Shanpeng Ke ,&nbsp;Liyuan Shi ,&nbsp;Rui Hu ,&nbsp;Zhisheng Wang ,&nbsp;Quanhui Peng ,&nbsp;Huawei Zou ,&nbsp;Jianxin Xiao ,&nbsp;Yahui Jiang ,&nbsp;Fali Wu ,&nbsp;Yiping Tang","doi":"10.1016/j.meatsci.2025.109945","DOIUrl":"10.1016/j.meatsci.2025.109945","url":null,"abstract":"<div><div>This experiment aimed to investigate the impact of the diet containing glutamine on muscle fiber types and meat quality of feed restriction yaks. Our findings show that the meat quality and slaughter performance in the feed restriction group decreased relative to the control group. However, diet containing glutamine improved slaughter performance by increasing carcass weight, dressing percentage, net meat weight, and net meat percentage. Moreover, it improved meat quality by increasing <em>L</em>* and reducing drip loss. In addition, dietary glutamine supplementation alleviated the increase in the fast-twitch fibers, abnormal glutamine metabolism, oxidative damage, and mitochondrial dysfunction. Mechanistically, the AMPK/Sirt1/PGC-1α/TAFM pathway might be implicated in glutamine alleviated the feed restriction-induced reduction in meat quality. In summary, our findings suggested that dietary glutamine supplementation of feed-restricted yaks can effectively improve the antioxidant capacity, slow-twitch fiber percentage, and the meat quality of the yak Longissimus thoracis muscle.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109945"},"PeriodicalIF":6.1,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144908418","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 dietary cinnamic acid supplementation on growth performance, meat quality, muscle development and antioxidant capacity of Yuedong black pigs","authors":"Zewei Ma ,&nbsp;Shuai Liu ,&nbsp;Ran Yi,&nbsp;Jinhao Liu,&nbsp;Canjun Zhu,&nbsp;Songbo Wang,&nbsp;Lina Wang,&nbsp;Gang Shu,&nbsp;Qingyan Jiang,&nbsp;Ruifan Wu","doi":"10.1016/j.meatsci.2025.109944","DOIUrl":"10.1016/j.meatsci.2025.109944","url":null,"abstract":"<div><div>Cinnamic acid (CA) is a natural bioactive substance with antimicrobial, anti-inflammatory and antioxidant properties, which has potential value as a novel feed additive. This study investigated the effects of CA supplementation on growth performance, carcass characteristics, meat quality, energy metabolism and antioxidant capacity in muscle of Yuedong black pigs. A total of 100 3-month-old Yuedong black pigs with an initial body weight of 35 kg were selected and randomly assigned to two treatment groups: the control group and the 0.3 g/kg CA group, with 50 pigs in each group. Compared with control group (CON), dietary supplementation of CA increased average daily gain (ADG) (<em>P</em> &lt; 0.05), while tended to decrease feed conversion ratio (FCR) (<em>P</em> = 0.056). Furthermore, dietary supplementation of CA improved the marbling score, and increased cross-sectional area of muscle fiber of the <em>longissimus thoracis</em> (LT) (<em>P</em> &lt; 0.05). Importantly, CA supplementation promoted muscle hypertrophy by increasing myosin heavy chain (<em>MyHC</em>) expression and protein deposition. The myofiber types were unchanged between control and CA group. CA group showed reduced serum glucose, promoted mitochondrial synthesis and increased lactic acid and ATP content in muscle (<em>P</em> &lt; 0.05). Additionally, CA increased the expression of antioxidant genes (glutathione peroxidase 1, <em>Gpx1</em> and peroxiredoxin 1, <em>Prdx1</em>) in muscle, but no significant difference was observed in malondialdehyde (MDA) levels, total antioxidant capacity (T-AOC) and glutathione peroxidase (GPX) activity in serum. Overall, CA could improve growth rate, meat quality, and promote muscle development, energy metabolism and antioxidant capacity of Yuedong black pigs.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109944"},"PeriodicalIF":6.1,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144890728","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":"Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meat","authors":"Benjamin W.B. Holman ,&nbsp;David L. Hopkins ,&nbsp;Stephanie M. Fowler","doi":"10.1016/j.meatsci.2025.109943","DOIUrl":"10.1016/j.meatsci.2025.109943","url":null,"abstract":"<div><div>This study investigated the use Raman spectroscopy to predict the in-pack total viable count (TVC) of microorganism on vacuum packaged and chilled lamb meat. A total of 159 lamb <em>longissimus lumborum</em> muscles (LL) were sourced from an investigation into the effects of chilled storage periods and packaging types. Each LL was measured while still in its packaging using a hand-held Raman spectroscopy device (785 Mira, Metrohm®, Melbourne, AUS) using a 785 ± 0.5 nm laser, 8–10 cm⁻¹ spectral resolution. After Raman measurements, the samples LL were removed from their packaging and analysed for TVC. It was found that Raman spectra only provided modest predictions (<em>R</em>² = 0.29; RMSE = 1.34) of in-pack TVC. Raman spectra could, however, differentiate between lamb meat with high and low TVC (based on log 5 CFU/g) with relatively high accuracy (92.5 %) and sensitivity (88.0 %). These findings confirm the application of Raman spectroscopy to provide non-destructive information of the in-pack status of TVC for chilled lamb meat.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109943"},"PeriodicalIF":6.1,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886298","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 porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters","authors":"Jinhai Zhao ,&nbsp;Xinpeng Yao ,&nbsp;Hui Zhang ,&nbsp;Baohua Kong ,&nbsp;Fangda Sun ,&nbsp;Qian Liu ,&nbsp;Chuanai Cao","doi":"10.1016/j.meatsci.2025.109933","DOIUrl":"10.1016/j.meatsci.2025.109933","url":null,"abstract":"<div><div>This study investigates the effect of porcine plasma protein-xanthan gum based oleogels (PXO) constructed by foam-templated approach as animal fat substitutes on the quality characteristics and flavor attributes of low-fat frankfurters. The results showed that the incorporation of PXO as the substitutes for animal fat significantly reduced the cooking loss and enhanced the emulsion stability, as well as the <em>L*</em> and <em>a*</em> values in low-fat frankfurters (<em>P</em> &lt; 0.05). Moreover, 50 % fat substitutes ratio by PXO can obviously improve the textural attributes (such as hardness, resilience, springiness and chewiness) of frankfurters, which was verified by dynamic rheological behavior and microstructure. Hydrogen bonds and disulfide bonds were the principal molecular interactions in low-fat frankfurters. This revealed that 50 % fat substitutes ratio with PXO exhibited the optimal fat-replacing effect by overcoming the quality flaws in frankfurters. Additionally, incorporating PXO alters the aroma and taste of low-fat frankfurters, which may help counteract the reduction in volatile flavor compounds stemming from the removal of fat. Sensory analysis also pointed out that fat substitutes with PXO in frankfurters increased the uniformity and juiciness scores (<em>P</em> &lt; 0.05). Overall, 50 % PXO can be successfully used as a fat substitute, providing valuable insights into the processing of low-fat emulsified meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109933"},"PeriodicalIF":6.1,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144852923","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":"Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages","authors":"Dan Li ,&nbsp;Yuyu Du ,&nbsp;Liya Su ,&nbsp;Yaqiu Lin ,&nbsp;Jiong Zheng ,&nbsp;Fidel Toldrá ,&nbsp;Chenglin Zhu ,&nbsp;Muying Du ,&nbsp;Yuan Liu ,&nbsp;Juan Chen","doi":"10.1016/j.meatsci.2025.109932","DOIUrl":"10.1016/j.meatsci.2025.109932","url":null,"abstract":"<div><div>Six strains of coagulase-negative staphylococci, isolated from fermented meat products and identified as <em>Staphylococcus hominis</em> 9, <em>Staphylococcus saprophyticus</em> 18, <em>Staphylococcus saprophyticus</em> 27, <em>Staphylococcus xylosus</em> 37, <em>Staphylococcus saprophyticus</em> 120, and <em>Staphylococcus cohnii</em> 129, were evaluated for their lipid hydrolase and antioxidant enzyme activities. The effects of the selected strains on lipid hydrolysis and oxidation in fermented sausages were subsequently investigated. In meat simulation medium, <em>Staphylococcus cohnii</em> 129 exhibited the highest lipase and superoxide dismutase activities among all tested strains. Therefore, <em>S. cohnii</em> 129 was selected as the optimal strain to ferment sausage either alone (S129) or in combination with <em>Lactiplantibacillus plantarum</em> 77 (S129 + L77), with a blank group as the control. Lipase activities and the concentrations of lipid hydrolysis products, including monoglyceride, free glycerol, and free fatty acids, were higher in both S129 and S129 + L77 than in the control. Additionally, the suppression of lipoxygenase activity, TBARS, hexanal, and saturated aldehyde production was more pronounced in S129 and S129 + L77 compared to the control. Moreover, the highest scores for overall flavor and acceptability, and the lowest score for rancid notes, were reported for S129. The results indicate that <em>S. cohnii</em> 129 has significant potential for improving sausage quality and preventing the formation of off-flavors.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109932"},"PeriodicalIF":6.1,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144866260","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 sodium alginate-pectin active intelligent film containing anthocyanins from Aronia melanocarpa and tea polyphenols in pork preservation and freshness monitoring","authors":"Liu Yang ,&nbsp;Sheng Chen ,&nbsp;Zhipeng Jiang ,&nbsp;Xue Ding ,&nbsp;Wenwen Chen ,&nbsp;Ning Ma ,&nbsp;Shengyu Xu ,&nbsp;Hongyuan Zhang","doi":"10.1016/j.meatsci.2025.109931","DOIUrl":"10.1016/j.meatsci.2025.109931","url":null,"abstract":"<div><div>To investigate the preservation effects of active intelligent packaging film (S/P/A/T film) incorporated with anthocyanins (AMA) and tea polyphenols (TP) on meat, pork was selected as a representative sample, and preservation and monitoring experiments were conducted at 4 °C. The antimicrobial properties of the S/P/A/T active intelligent packaging were confirmed by observing the effects of the film solution on the growth curves and bacterial morphology of <em>S. aureus</em> and <em>E. coli</em>. The possible antibacterial mechanism was revealed by molecular docking technology. Finally, the prepared active intelligent packaging was applied to the preservation and freshness monitoring of chilled pork. The study investigated the changes in physicochemical indicators, sensory quality, microbial communities, metabolite characteristics, and the color response capability of the active intelligent packaging during the storage of packaged chilled pork. The S/P/A/T film packaging could inhibit the increase in pH, total volatile basic nitrogen (TVB-N), total viable count (TVC), <em>b*</em> value, and adhesiveness of chilled pork, while delaying the decline in hardness, springiness, <em>a*</em> value, <em>L*</em> value, and sensory quality. The film could extend the shelf life of pork by 3 d. The film also reduced the abundance of spoilage bacteria in the pork and delayed the production of off-flavor substances during pork spoilage. The active intelligent film exhibited a favorable color response during the freshness monitoring of pork. The aforementioned results indicate that the prepared active intelligent packaging has excellent preservative and antimicrobial effects on chilled pork and can monitor the freshness of pork in real-time. Therefore, the development of active intelligent packaging based on S/P/A/T provides promising prospects for meat preservation and freshness monitoring.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109931"},"PeriodicalIF":6.1,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144878489","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":"Growth rate and finishing system alter beef color and early postmortem metabolism in Bos indicus crossbred cattle","authors":"Juan F. Morales Gómez ,&nbsp;Patricia M. Ramos ,&nbsp;Mariane Beline ,&nbsp;Daniel S. Antonelo ,&nbsp;Bruna Pavan ,&nbsp;Rodrigo S. Goulart ,&nbsp;Laila T. Kirkpatrick ,&nbsp;David E. Gerrard ,&nbsp;Saulo L. Silva","doi":"10.1016/j.meatsci.2025.109930","DOIUrl":"10.1016/j.meatsci.2025.109930","url":null,"abstract":"<div><div>The aim of this study was to explore the effects of growth rate and finishing system (feedlot or pasture) on postmortem muscle metabolism and subsequent beef color development. Seventy-two Angus × Nellore crossbred steers were randomly assigned to one of four treatment combinations: 1) feedlot, high growth rate (FH); 2) feedlot, low growth rate (FL); 3) pasture, high growth rate (PH) and 4) pasture, low growth rate (PL). Animals were harvested either at a constant body weight (BW; 530 kg) or days on feed (DOF; 140 d). PL cattle had darker (<em>P</em> &lt; 0.001) lean, slower (<em>P</em> = 0.006) pH declines and greater (<em>P</em> = 0.005) ultimate (24 h) pH values, as well as lower glycolytic potentials (<em>P</em> = 0.019) in the <em>Longissimus</em> muscle compared to FH cattle when harvested based on DOF. Muscle from PH had similar muscle energy metabolism when subjected to an <em>in vitro</em> glycolysis system, and beef color attributes compared to those of FL cattle. Growth rate influenced postmortem beef metabolism and color attributes more notably when harvested at a constant BW endpoint compared to those harvested on a constant DOF. Both feeding regime and growth rate affected meat quality characteristics. These results demonstrate that feeding strategies should be carefully considered when attempting to optimize beef quality development, especially fresh color.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109930"},"PeriodicalIF":6.1,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144852989","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}