Meat Science最新文献

{"title":"Investigating the potential of NIR spectroscopy for quality assessment of vacuum-packed and unpackaged sliced Iberian ham","authors":"Jesús Galán-Romero ,&nbsp;María Teresa Sánchez ,&nbsp;Irina Torres-Rodríguez ,&nbsp;José-Antonio Entrenas-León ,&nbsp;Dolores Pérez-Marín","doi":"10.1016/j.meatsci.2025.109817","DOIUrl":"10.1016/j.meatsci.2025.109817","url":null,"abstract":"<div><div>Near infrared spectroscopy (NIRS) is an extremely useful tool for quality control and traceability in the agri-food industry, particularly for high-value products such as 100 % ‘black seal’ sliced Iberian ham. The aim of this research was to study the feasibility of using NIRS technology to authenticate the quality of vacuum-packed and unpackaged sliced Iberian ham (59 black seal, 62 red seal, 56 green seal and 55 white seal samples), based on the development of predictive NIRS models for determining the fatty acid profile of the product. In this study, we used a bench-top instrument designed for laboratory applications, along with three portable near infrared (NIR) sensors with different optical configurations and technical specifications, suitable for <em>in situ</em> analysis. Regression models were formulated using NIR spectra and applying various signal pre-treatment methods. For the unpackaged samples, the best models achieved residual predictive deviation for cross-validation (RPD_cv) values of 1.85, 1.82, and 1.87 for palmitic, stearic, and oleic acids respectively, using the bench-top sensor. The linear variable filters (LVF) instrument proved to be the best instrument for <em>in situ</em> analysis, with RPD_cv values of 1.38, 1.28, and 1.42, for the three fatty acids analysed. For the vacuum-packed product and the LVF sensor, the RPD_cv values for the three fatty acids studied ranged between 1.37 and 1.46. The findings are encouraging for the sliced Iberian ham sector, highlighting the use of NIRS for the control of premium products. Nevertheless, further studies are needed to improve the prediction models and make them applicable.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109817"},"PeriodicalIF":7.1,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747774","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":"Challenges and opportunities in characterisation of phytochemicals in pasture-fed meat produce","authors":"Sarah E. Kearney ,&nbsp;Nigel P. Brunton ,&nbsp;Dilip K. Rai","doi":"10.1016/j.meatsci.2025.109816","DOIUrl":"10.1016/j.meatsci.2025.109816","url":null,"abstract":"<div><div>Consumers are becoming increasingly concerned with the origin, welfare, and nutritional quality of meat they consume. Existing literature suggests that pasture-fed livestock can absorb phytonutrients from their feed into their meat. Advanced analytical methods such as liquid chromatography-mass spectrometry (LC-MS) and gas chromatography–mass spectrometry (GC–MS) have now made it possible to identify plant-derived non-volatile compounds in meat. These biomarkers are crucial for authenticating pasture-fed meat to underpin stringent meat quality regulations and assurance systems, thus enhancing industry reputation and competitiveness. Studies have shown that animals fed with a diet rich in phytochemicals exhibit higher total polyphenol content (TPC) in their muscle compared to those fed with a concentrate diet. However, there is limited information available on the bioavailability of phytochemicals in meat. The aim of this review is to comprehensively analyse the latest methods for extracting, purifying, and characterising non-volatile biomarkers in meat, and to evaluate their effectiveness as indicators of meat authenticity and nutrition.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109816"},"PeriodicalIF":7.1,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738739","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":"Localized low voltage electrical stimulation improves meat quality and palatability in a muscle-dependent manner","authors":"Ó. López-Campos,&nbsp;B. Chabot,&nbsp;H.R. Attema,&nbsp;B. Schmidt,&nbsp;S. Zawadski,&nbsp;N. Prieto","doi":"10.1016/j.meatsci.2025.109818","DOIUrl":"10.1016/j.meatsci.2025.109818","url":null,"abstract":"<div><div>The effect of localized low voltage electrical stimulation (LVES, 45 V) on meat quality and palatability of the <em>longissimus thoracis et lumborum</em> (<em>LTL</em>) and <em>semitendinosus</em> (<em>ST</em>) was evaluated in this study. There were stimulation method × ageing time interactions for pH in both muscles, as LVES reduced the pH at 3 h post-mortem, but there were no differences at 3 and 6 d post-mortem (<em>P</em> &lt; 0.001). The LVES did not significantly affect colour values of the <em>longissimus thoracis</em> (<em>LT)</em> either at 3 d post-mortem (<em>P</em> &gt; 0.05) or in retail display (<em>P</em> &gt; 0.1). In contrast, there were stimulation × ageing time interactions in the <em>ST</em> for <em>a</em>^<em>⁎</em>, <em>b</em>^<em>⁎</em> and chroma measured in retail display, with stimulation increasing all these values at 0 d, whereas there were no effects on <em>a</em>^<em>⁎</em> and chroma and a lesser increase in <em>b</em>^<em>⁎</em> after 4 d (<em>P</em> &lt; 0.001). Additionally, the LVES increased <em>L</em>^<em>⁎</em> (<em>P</em> &lt; 0.05) and hue (<em>P</em> &lt; 0.001) of the <em>ST</em>, regardless of retail time. The LVES increased purge losses of the <em>ST</em> (<em>P</em> &lt; 0.05), although these moisture losses did not result in differences in <em>ST</em> juiciness assessed by trained panelists (<em>P</em> &gt; 0.1). The LVES did not affect shear force or tenderness in any muscle (<em>P</em> &gt; 0.1). Compared to no stimulation, LVES increased burnt aroma (<em>P</em> &lt; 0.05) and umami (<em>P</em> &lt; 0.01) and salty (<em>P</em> = 0.075) tastes and decreased bitter taste (<em>P</em> &lt; 0.01) and green-hay flavour (<em>P</em> &lt; 0.05) in the <em>longissimus lumborum</em> (<em>LL</em>), but had no effect on the flavour profile of the <em>ST</em> (<em>P</em> &gt; 0.1). Overall, LVES improved meat colour and flavour in a muscle-dependent manner compared to no stimulation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109818"},"PeriodicalIF":7.1,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143760434","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":"The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level","authors":"Yi Zhao ,&nbsp;Pinghua Deng ,&nbsp;Ruoxi Ma ,&nbsp;Shuang Teng ,&nbsp;Hang Lu ,&nbsp;Zheng Liu ,&nbsp;Haotian Yu ,&nbsp;Yawei Zhang","doi":"10.1016/j.meatsci.2025.109814","DOIUrl":"10.1016/j.meatsci.2025.109814","url":null,"abstract":"<div><div>The objective of this study was to investigate the inhibitory effect of sodium carboxymethyl cellulose (CMC<img>Na) on the formation of heterocyclic aromatic amines (HAAs) in fried beef patties under low salt conditions. The 0.5–1.5 % of CMC-Na was introduced to minced beef at 1 % NaCl level, and the formation of HAAs was found to be significantly inhibited after fried (<em>P</em> &lt; 0.05). The inhibition observed in the treatment containing 1 % NaCl +1.5 % CMC-Na was found to be statistically significant (<em>P &lt; 0.05</em>). Specifically, compared to the control treatment, the contents of Harman, Norharman and PhIP were effectively reduced by 58.9 %, 66.1 %, and 67 %, respectively, in this treatment. CMC-Na inhibited the generation of HAAs through a water retention mechanism under low-salt conditions and formed a tight three-dimensional gel network structure of the minced meat, thus preventing the migration of fixed water to free water. This helped to mitigate the temperature rise on the surface of the beef patty while reducing the rate of pyrolysis of precursors of HAAs. CMC-Na can be utilized as a food additive during the preparation of fried beef patties under low-salt conditions to significantly diminish HAA formation and enhance food safety.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109814"},"PeriodicalIF":7.1,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704705","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":"Source of dietary iron and zinc affects meat quality by altering muscular fatty acid profile, flavor substances, and metabolomics in finishing pigs","authors":"Zhimei Tian ,&nbsp;Miao Yu ,&nbsp;Yiyan Cui ,&nbsp;Dun Deng ,&nbsp;Min Song ,&nbsp;Zhichang Liu ,&nbsp;Ting Rong ,&nbsp;Zhenming Li ,&nbsp;Xianyong Ma","doi":"10.1016/j.meatsci.2025.109813","DOIUrl":"10.1016/j.meatsci.2025.109813","url":null,"abstract":"<div><div>This study evaluated the effects of dietary iron and zinc supplementation from inorganic (CON) and organic sources (ORG) on growth performance, meat quality, fatty acid profile, and metabolome in pigs. Growth performance was unaffected by the treatments, but carcass traits such as loin muscle area, hot carcass weight, and yield in the ORG group were higher than in the CON group. The ORG supplements improved the quality (color, pH, shear force, marbling scores, IMF, IMP, and zinc) of raw meat and sensory traits (odor, flavor, tenderness, juiciness, and soup freshness) of cooked meat. Postmortem time significantly affected meat quality such as <em>L</em>*, <em>a</em>*, <em>b</em>*, and pH, as well as interacted with diet to affect pH of the LT. The ORG supplements altered fatty acid composition of pork. The results indicated that organic iron and zinc improved carcass traits, pork quality, and eating acceptability by increasing flavor substances and by altering fatty acid profile and metabolome.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109813"},"PeriodicalIF":7.1,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704706","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":"3D imaging for on-farm estimation of live cattle traits and carcass weight prediction","authors":"Alen Alempijevic ,&nbsp;Teresa Vidal-Calleja ,&nbsp;Raphael Falque ,&nbsp;Brad Walmsley ,&nbsp;Malcolm McPhee","doi":"10.1016/j.meatsci.2025.109810","DOIUrl":"10.1016/j.meatsci.2025.109810","url":null,"abstract":"<div><div>This study presents a 3-dimensional (3D) imaging system, operating at processing speed, deployed at a commercial feedlot, that assesses hip height (cm), subcutaneous fat thickness at the P8 site (mm), and hot standard carcass weight (HSCW, kg) from the shape of individual live cattle. A two-part study was conducted: Study 1 evaluated measured hip height (cm) on 247 steers and ultrasound scanned P8 fat (mm) on 219 steers <em>versus</em> projections from 3D images; and Study 2 evaluated abattoir HSCW on 32 Angus steers <em>versus</em> predictions from 3D images. Hip height was directly estimated from the 3D images, while P8 fat and HSCW were predicted using a model based on features extracted from these images through supervised learning with Gaussian Processes. The models were evaluated using cross-validation. The measured hip height <em>versus</em> live estimates from 3D imaging resulted in a RMSE = 3.07 cm, and <em>R</em>^<em>2</em> = 0.69. The ultrasound scanned P8 fat <em>versus</em> live predictions from 3D imaging resulted in a RMSE = 2.38 mm, and <em>R</em>^<em>2</em> = 0.78; and the abattoir HSCW <em>versus</em> live predictions from 3D imaging resulted in a RMSE = 8.15 kg, and <em>R</em>^<em>2</em> = 0.79. The design of the 3D imaging system, with multiple cameras, was installed into a traditional race for processing cattle and effectively operates with variation in length and breeds of cattle. The 3D imaging system demonstrates the feasibility of adoption by the beef industry that creates value through the integration of 3D imaging and BeefSpecs into a technology called CattleAssess3D.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109810"},"PeriodicalIF":7.1,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682809","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":"Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions","authors":"Yu Wang ,&nbsp;Ning-ning Liu ,&nbsp;Ke Li ,&nbsp;Bo Chen ,&nbsp;Jia-le Wang ,&nbsp;Jun-guang Li ,&nbsp;Yan-hong Bai","doi":"10.1016/j.meatsci.2025.109812","DOIUrl":"10.1016/j.meatsci.2025.109812","url":null,"abstract":"<div><div>The effects of high-pressure homogenization (HPH, 80 MPa, two cycles) and/or heat-treatment (80 °C, 30 min) modified chickpea protein (CP) on water- and fat-binding capacities, texture, color, and flavor attributes of reduced-phosphate (0.2 % sodium tripolyphosphate, STPP, <em>w</em>/w) pork meat emulsions (RPMEs) were evaluated. The results showed that either HPH or heat-treatment modified CP exhibited a considerable improvement in emulsion stability, textural attributes (hardness, cohesiveness, and chewiness), and <em>b</em>^⁎ values (<em>P</em> &lt; 0.05), promoted the formation of inorganic and organic sulfide compounds, and enhanced the umami, richness, and saltiness of RPMEs. Moreover, HPH + heat-treatment dual–modified CP showed superior enhancement effects on most technofunctional properties, thereby imparting the meat emulsion with quality characteristics comparable with high-phosphate control (0.4 % STPP, <em>w</em>/w). Hierarchical cluster analysis and partial least squares regression analysis suggested that the changes in technofunctional traits of RPMEs containing modified CP could be associated with rheological and structural modifications in meat emulsions. Theses alterations included enhanced viscoelasticity, elevated stabilization of internal water, reinforced aliphatic-residue hydrophobic interactions, strengthened intermolecular hydrogen and disulfide bonding, the uncoiling of α-helices concurrent with the formation of β-sheets and random coils, and an increased fractal dimension and decreased porosity of the gel networks. Therefore, HPH combined with heat-treatment modified CP is an intriguing phosphate substitute for developing reduced-phosphate meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109812"},"PeriodicalIF":7.1,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682807","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":"Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids","authors":"Martino Musati ,&nbsp;Antonino Bertino ,&nbsp;Marco Sebastiano Cannone ,&nbsp;Fabrizio Mangano ,&nbsp;Giuseppe Luciano ,&nbsp;Alessandro Priolo ,&nbsp;Marco Sebastiano Bella ,&nbsp;Luisa Biondi ,&nbsp;Manuel Scerra ,&nbsp;Guido Mangione ,&nbsp;Antonio Natalello","doi":"10.1016/j.meatsci.2025.109811","DOIUrl":"10.1016/j.meatsci.2025.109811","url":null,"abstract":"<div><div>The aim of this study was to investigate the effect of partially replacing maize with hazelnut skin and linseed, alone or in combination, on the oxidative stability of lamb. Forty lambs were randomly assigned to 4 treatments and fed: a conventional cereal-based diet (C), or the same diet with 15 % of hazelnut skin (HS), or 8 % of extruded linseed (LS), or 7.5 % of hazelnut skin plus 4 % of linseed (H + L) as partial replacement of maize. After 60 days of feeding trial, lambs were slaughtered, and hydrophilic antioxidant capacity and fat-soluble vitamins content were evaluated in fresh meat. Colour stability, lipid and protein oxidation were assessed during 7 days of refrigerated storage. Dietary combination of hazelnut skin and linseed increased the content of tocopherols (<em>P</em> &lt; 0.001) and of n-3 polyunsaturated fatty acids (PUFA n-3; <em>P</em> &lt; 0.001), while reducing lipid oxidation (TBARS value) during 7 days of storage (<em>P</em> &lt; 0.001). Feeding lamb with hazelnut skin and/or linseed did not affect meat hydrophilic antioxidant capacity, colour stability, nor the formation of hydroperoxides, thiols, or carbonyls (<em>P</em> &gt; 0.05). These results suggest that vitamin E provided by hazelnut skin contributed to delay lipid oxidation in meat, despite the higher concentration of n-3 PUFA.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109811"},"PeriodicalIF":7.1,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682806","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":"The shelf-life of vacuum-packed pork primals at different storage temperatures","authors":"Laura Rood ,&nbsp;Ian Hunt ,&nbsp;Vaibhav Gole ,&nbsp;John P. Bowman ,&nbsp;Tom Ross ,&nbsp;Shareen Wen Ting Yang ,&nbsp;Joanne Pagnon ,&nbsp;Chawalit Kocharunchitt","doi":"10.1016/j.meatsci.2025.109809","DOIUrl":"10.1016/j.meatsci.2025.109809","url":null,"abstract":"<div><div>There is little published data on the current shelf-life of commercial vacuum packed (VP) pork at different storage temperatures. This can make it challenging for processors to assure premium quality products throughout different supply chains. The aim of this study was to systematically determine the quality shelf-life of VP pork produced by two commercial establishments at four different temperatures (from −0.5 °C to 10 °C). Different VP pork products (rind-on and rindless leg and shoulder) were analysed for changes in bacterial counts (total viable count and lactic acid bacteria), pH, and sensory properties (‘persistent’ colour and odour) throughout storage. Both rates of TVC increase and odour change were strongly temperature dependent, indicating the potential to predict as a function of temperature. However, shoulder exhibited faster rates of bacterial growth and quality loss compared to leg products, possibly due to the higher pH of shoulder (pH 5.67 <em>vs</em> 6.28). Additional studies are required to evaluate these observations. Furthermore, despite having similar growth rates, rind-on products had a faster rate of quality loss compared to rindless. This was likely due to rind-on products typically not having a lag phase before bacterial growth commenced. Therefore, growth and accumulation of spoilage metabolites would start sooner on rind-on products compared to rindless, where a lag phase was observed. The results of this study highlight the quality shelf-life of VP pork at different storage temperatures, and the feasibility to develop models for shelf-life prediction. Such models can be used as a decision support tool for better supply chain management.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109809"},"PeriodicalIF":7.1,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643685","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":"Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of pork","authors":"Si Tan ,&nbsp;Chongbing Zhou ,&nbsp;Peilin Rao ,&nbsp;Huilin Tan ,&nbsp;Jiayi Wang","doi":"10.1016/j.meatsci.2025.109808","DOIUrl":"10.1016/j.meatsci.2025.109808","url":null,"abstract":"<div><div>It is important to find an intelligent packaging which can monitor pork freshness immediately and extend its shelf life in food science. The aim of this study was developing a novel pH sensitive film with high antioxidant activity based on sodium carboxymethylcellulose (CMC), sodium alginate (SA), and cassava starch (CS) incorporating <em>Lycium ruthenicum</em> anthocyanins (LRA), and tea polyphenols (TP). The pH response, physical properties, color stability, antioxidant activity, and the ability to monitor the freshness of pork of the films were analyzed. The results indicated that LRA was sensitive in the solution of pH 1–14. After the addition of LRA and TP, the thickness of the films was increased, the mechanical properties were affected, and the water content, and WVP were decreased. LRA and TP significantly improved the light-resistance performance. Fourier transform infrared spectroscopy revealed that CMC, SA, and CS had good compatibility, and LRA and TP were successfully incorporated into the film. TP significantly increased the antioxidant activities of the film as determined by DPPH, and FRAP methods. In addition, the film showed remarkable color change in response to the increase of volatile basic nitrogen content in pork during spoilage. The films containing 0.2 % TP obviously inhibited lipid oxidation, and extended the shelf life of pork. Our findings suggested that CSC/LRA/TP films could be applied as antioxidant materials with freshness monitor effect for pork packaging. This research provides an alternative for the visual intelligent packaging of pork.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109808"},"PeriodicalIF":7.1,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643683","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}