Meat Science最新文献_第2页

Towards a ‘One quality’ approach of pork: A perspective on the challenges and opportunities in the context of the farm-to-fork continuum – Invited review 迈向猪肉的“一个质量”方法：从农场到餐桌连续体背景下的挑战和机遇的视角-特邀评论

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-23 DOI: 10.1016/j.meatsci.2025.109834

Mohammed Gagaoua, Florence Gondret, Bénédicte Lebret

{"title":"Towards a ‘One quality’ approach of pork: A perspective on the challenges and opportunities in the context of the farm-to-fork continuum – Invited review","authors":"Mohammed Gagaoua, Florence Gondret, Bénédicte Lebret","doi":"10.1016/j.meatsci.2025.109834","DOIUrl":"10.1016/j.meatsci.2025.109834","url":null,"abstract":"<div><div>A substantial amount of research on pork production and consumption highlights an interplay between the intrinsic qualities that are inherent to the product and the extrinsic qualities related to how it is produced, which together contribute to the perception and evaluation of fresh pork. However, studies have emphasised difficulties in defining their relative importance depending on the countries, consumers' knowledge, experience and personal beliefs, as well as their dynamic changes over time. A joint and multidimensional consideration of the intrinsic and extrinsic quality dimensions is critical to achieve sustainable development goals that ensure healthy, nutritious, fair and environmentally friendly pork produced in a profitable manner. However, very few studies have investigated the synergies and antagonisms between the multiple dimensions of intrinsic and extrinsic qualities of pork. This perspective aims to define and promote the concept of ‘One Quality’ pork, as an approach to meeting the multiple and divergent expectations of stakeholders in the pork value chain, while jointly considering pork quality and sustainability. It aims to discuss how the changing expectations of consumers, citizens and public action including policy makers are currently promoting a holistic definition and evaluation of pork quality. It also seeks to explore how the multiple dimensions of pork quality, including their intrinsic and extrinsic dimensions, can be considered simultaneously. The opportunities and challenges of implementing a ‘One Quality’ approach to pork for an integrated sustainability assessment of the farming systems, <em>i.e.,</em> by jointly addressing the intrinsic quality attributes, ensuring sustainable farming practices, economic viability for stakeholders, and alignment with consumer and citizen expectations, are then discussed along the farm-to-fork continuum.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109834"},"PeriodicalIF":7.1,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143896031","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

Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability 利用亚麻籽和微藻(Nannochloropsis oculata；提高牛肉omega-3含量：对90/10圆和80/20夹头碎牛肉饼脂肪酸组成、颜色稳定性和可食性的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-21 DOI: 10.1016/j.meatsci.2025.109833

Cameron C. Catrett , Firman Nasiu , James S. Drouillard , Alexander M. Stelzleni , Sarah A. Devane , Gina A. McKinney , Xiaohan Li , Daniela A. Alambarrio , John M. Gonzalez

{"title":"Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability","authors":"Cameron C. Catrett , Firman Nasiu , James S. Drouillard , Alexander M. Stelzleni , Sarah A. Devane , Gina A. McKinney , Xiaohan Li , Daniela A. Alambarrio , John M. Gonzalez","doi":"10.1016/j.meatsci.2025.109833","DOIUrl":"10.1016/j.meatsci.2025.109833","url":null,"abstract":"<div><div>Many studies demonstrate boosting beef omega-3 content causes detrimental effects on product color stability and palatability. The study objective was to determine effects of feeding Great O Plus on ground beef fatty acid composition, color stability, and palatability. Ground Round (90/10) and Chuck (80/20) patties were produced from steers fed either a conventional finishing diet (<strong>CON;</strong> <em>n</em> = 14) or a conventional finishing diet containing a 10 % extruded proprietary flaxseed, wheat middling, and <em>Nannochloropsis oculata</em> algae blend (<strong>OMG</strong>; <em>n</em> = 14). To evaluate color stability, patties were displayed under retail conditions for 4 days with objective and subjective color measures collected every 12 h. Cooked patties were rated by both trained and consumer panels to evaluate palatability. Round and Chuck patties produced from steers fed Great O Plus increased (<em>P</em> < 0.01) alpha-linolenic acid content in both product types. Patties from the OMG treatment did not differ in color stability nor palatability measures when compared to CON patties (<em>P</em> < 0.15). When differences occurred, OMG patties had less visual discoloration, decreased lipid oxidation, and greater overall consumer palatability ratings (<em>P</em> < 0.09). While not directly measured in the present study, it is hypothesized the lack of detrimental effects on product color and palatability was due to a combination of the elevated antioxidant content of the <em>Nannochloropsis oculata</em> algae in Great O Plus and lack of measurable long-chain omega-3 fatty acid presence.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109833"},"PeriodicalIF":7.1,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874531","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

Relating the Canadian and Japanese beef grading sites 有关加拿大和日本牛肉分级地点

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-21 DOI: 10.1016/j.meatsci.2025.109832

J. Segura , N. Prieto , T. Tayengwa , S. Zawadski , H.R. Scott , Ó. López-Campos

{"title":"Relating the Canadian and Japanese beef grading sites","authors":"J. Segura , N. Prieto , T. Tayengwa , S. Zawadski , H.R. Scott , Ó. López-Campos","doi":"10.1016/j.meatsci.2025.109832","DOIUrl":"10.1016/j.meatsci.2025.109832","url":null,"abstract":"<div><div>The potential applicability of this study lies in the ability to use Canadian grades to segregate carcasses that are likely to achieve Japan Meat Grading Association (JMGA) grades ranging from JMGA 3 to low JMGA 5 in marbling. The findings indicate that high Canada AAA grades correspond to high JMGA 3 and low JMGA 4 grades. Carcasses classified within the Canada Prime quality grade are predominantly aligned with high JMGA 4 and low JMGA 5.</div><div>Moreover, a significant proportion of carcasses (66.7 %) within the Canada 1 retail cut yield class were comparable to JMGA A, whereas Canada 2 and 3 were largely aligned with JMGA B. The frequency analysis further revealed that Canada 4 retail cut yield carcasses were more likely to be classified as JMGA B (63.5 %) and JMGA C (36.5 %). However, the frequencies within Canada 5 and the Japanese estimated yield showed inconclusive results, with carcasses potentially qualifying as either JMGA B or JMGA C.</div><div>These estimations could provide valuable insights for the beef industry, enabling the segregation of carcasses based on Japanese market requirements. By using Canadian grades, it may be possible to identify and segregate those carcasses that could potentially achieve JMGA 3 to low JMGA 5 marbling grades, thus meeting the specific demands of the Japanese market.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109832"},"PeriodicalIF":7.1,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143870280","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

Barbatimão bark as an alternative to sodium lasalocid in finishing diets for lambs: Carcass characteristics and meat quality 在羔羊育肥期饲粮中替代lasalacid钠的baratim<e:1>树皮：胴体特性和肉品质

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-17 DOI: 10.1016/j.meatsci.2025.109831

Aylpy R.D. Santos , Cristiane R. Barbosa , Carla G. Souza , Tatiane Fernandes , Renata A. Chagas , Samuel R. Navarro , Alexandre R.M. Fernandes , Fernando M. Vargas Junior

{"title":"Barbatimão bark as an alternative to sodium lasalocid in finishing diets for lambs: Carcass characteristics and meat quality","authors":"Aylpy R.D. Santos , Cristiane R. Barbosa , Carla G. Souza , Tatiane Fernandes , Renata A. Chagas , Samuel R. Navarro , Alexandre R.M. Fernandes , Fernando M. Vargas Junior","doi":"10.1016/j.meatsci.2025.109831","DOIUrl":"10.1016/j.meatsci.2025.109831","url":null,"abstract":"<div><div>This study aimed to evaluate the effects of replacing sodium lasalocid with additives from barbatimão bark (<em>Stryphnodendron rotundifolium</em>) on the carcass characteristics and meat quality of feedlot lambs fed a high-concentrate diet. Twenty-four Pantaneiro lambs with an initial body weight of 21.2 ± 3.6 kg, were distributed in a randomized block design with three treatments: 1.50 g/lamb/day of dried barbatimão bark (DBB); 0.30 g/lamb/day of hydroalcoholic extract of barbatimão bark (HEB); and 0.019 g/lamb/day of sodium lasalocid (LAS). Carcass characteristics were not influenced (<em>P</em> > 0.05) by the treatments, except for the degree of fattening (<em>P</em> = 0.01) where LAS showed higher values than HEB, but similar to DBB. The yellowness and hue angle values of LAS and DBB were higher than those of HEB (<em>P</em> < 0.05). The crude protein content of the meat decreased (<em>P</em> = 0.01) with the inclusion of barbatimão bark additives. Barbatimão bark additives show potential as a natural alternative to sodium lasalocid in lamb diets, as they do not negatively affect carcass characteristics. Although there was a reduction in the crude protein content of the meat with the use of barbatimão bark additives, this impact did not reduce meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109831"},"PeriodicalIF":7.1,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850354","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

Exploring the impact of barberry extract and grilling on oxidative and nitrosative reactions in fermented sausages: Insights into lipid-protein oxidation, nitrosamine, and 3-nitrotyrosine as a potential biomarker 探索巴贝提取物和烧烤对发酵香肠中氧化和亚硝化反应的影响：脂质蛋白氧化、亚硝胺和3-硝基酪氨酸作为潜在生物标志物的见解

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-17 DOI: 10.1016/j.meatsci.2025.109830

Hülya Serpil Kavuşan, Meltem Serdaroğlu

{"title":"Exploring the impact of barberry extract and grilling on oxidative and nitrosative reactions in fermented sausages: Insights into lipid-protein oxidation, nitrosamine, and 3-nitrotyrosine as a potential biomarker","authors":"Hülya Serpil Kavuşan, Meltem Serdaroğlu","doi":"10.1016/j.meatsci.2025.109830","DOIUrl":"10.1016/j.meatsci.2025.109830","url":null,"abstract":"<div><div>This study examines the effect of barberry extract (BE) on the oxidative and nitrosative stability, as well as the quality, of meat batter, fermented sausages, and grilled sausages. Four groups were tested: Control (no BE), B200 (200 mg/kg BE), B300 (300 mg/kg BE), and B400 (400 mg/kg BE). BE exhibited high total phenolic content (46.33 mg GAE/g) and antioxidant activity (92.93 %), with a pH of 3.80. LC-QTOF-MS identified key compounds such as chlorogenic acid, quercetin, and canadine, known for their antioxidative properties. BE significantly reduced nitrite content, demonstrating pH-dependent nitrite-scavenging activity. Higher concentrations (B300, B400) led to reduced redness (a*), indicating slight changes in color stability. BE also inhibited lipid-protein oxidation, with lower peroxide values, TBARS, carbonyls, and sulfhydryls, and significantly reduced 3-nitrotyrosine (3-NT) and nitrosamine concentrations (<em>P</em> <em><</em> 0.05). Despite cooking-induced increases in nitrosamines, BE minimized this rise, keeping nitrosamine levels lower than the control (<em>P</em> <em><</em> 0.05). The correlation between 3-NT levels and oxidation products suggests 3-NT as a potential biomarker for oxidative stress. These findings suggest that BE enhances antioxidant properties, mitigates nitrosative stress, and improves the quality of meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109830"},"PeriodicalIF":7.1,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874602","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

Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers 红蜂胶提取物作为天然抗氧化剂在冷冻羊肉汉堡中的功效

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-17 DOI: 10.1016/j.meatsci.2025.109829

Luciana Ruggeri Menezes Gotardo , Francisco Allan Leandro de Carvalho , Leticia Aline Gonçalves , Dannaya Julliethy Gomes Quirino , Carmen Sílvia Fávaro-Trindade , Severino Mathias de Alencar , Alessandra Lopes de Oliveira , Marco Antonio Trindade

{"title":"Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers","authors":"Luciana Ruggeri Menezes Gotardo , Francisco Allan Leandro de Carvalho , Leticia Aline Gonçalves , Dannaya Julliethy Gomes Quirino , Carmen Sílvia Fávaro-Trindade , Severino Mathias de Alencar , Alessandra Lopes de Oliveira , Marco Antonio Trindade","doi":"10.1016/j.meatsci.2025.109829","DOIUrl":"10.1016/j.meatsci.2025.109829","url":null,"abstract":"<div><div>The antioxidant effects of red propolis extract were evaluated in lamb burgers stored for 120 days at −18 °C. The treatments prepared were CON (control, no antioxidant), ERI (500 mg/kg sodium erythorbate), P1800 (1800 mg/kg propolis extract), and P3600 (3600 mg/kg propolis extract).The analyses performed were proximate composition (moisture, protein, fat, and ash), texture, and sensory acceptance (day 0); pH, color profile (<em>L*, a*, b*</em>), weight loss of cooking (WLC), diameter reduction, TBARS, and peroxide index (0, 30, 60, 90, and 120 days); and fatty acid profile and volatile compounds (0 and 120 days). No treatment was associated with a change in the proximate composition. Most texture parameters in treatments P1800 and P3600 were lower (<em>P</em> < 0.05), and it can be concluded that the extract favors the improvement of this sensory attribute, making the hamburgers softer. The WLC was higher in the treatments where the extract was used; however, the reduction of the diameter of the hamburgers was lower, an important aspect for consumers. The extract retarded lipid oxidation during storage, especially P3600, which presented the lowest level of TBARS (1.37 mg MDA/kg) and the peroxide index (5.69 mEq g of O<sub>2</sub>) on day 120. The presence of volatile compounds derived from lipid oxidation was more evident in the CON and ERI treatments, showing the efficiency of natural antioxidants used in the P1800 and P3600 treatments. It is concluded that red propolis represents an excellent alternative for replacement of synthetic antioxidants with natural products in lamb hamburgers.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109829"},"PeriodicalIF":7.1,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874601","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

Yellow mealworm as an alternative to conventional plant- and animal-based protein sources in feedlot lambs' diets: Implications on blood parameters, growth and slaughter performance, carcass traits, and meat quality 黄粉虫作为饲育羔羊日粮中传统植物和动物蛋白质来源的替代品：对血液参数、生长和屠宰性能、胴体性状和肉品质的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-14 DOI: 10.1016/j.meatsci.2025.109828

Lizbeth Esmeralda Robles-Jimenez , Eduardo Cardoso-Gutierrez , José Manuel Pino-Moreno , Manuela Renna , Laura Gasco , Navid Ghavipanje , Ignacio Arturo Dominguez-Vara , Manuel Gonzalez-Ronquillo

{"title":"Yellow mealworm as an alternative to conventional plant- and animal-based protein sources in feedlot lambs' diets: Implications on blood parameters, growth and slaughter performance, carcass traits, and meat quality","authors":"Lizbeth Esmeralda Robles-Jimenez , Eduardo Cardoso-Gutierrez , José Manuel Pino-Moreno , Manuela Renna , Laura Gasco , Navid Ghavipanje , Ignacio Arturo Dominguez-Vara , Manuel Gonzalez-Ronquillo","doi":"10.1016/j.meatsci.2025.109828","DOIUrl":"10.1016/j.meatsci.2025.109828","url":null,"abstract":"<div><div>This study evaluates the effects of <em>Tenebrio molitor</em> meal (TMM) as an alternative to conventional plant-based (soybean meal, SBM) and animal-based (fishmeal, FM) protein sources on blood parameters, growth and slaughter performance, carcass traits, and meat quality of feedlot lambs. A total of 24 Suffolk lambs [3 months of age, 21.4 ± 1.08 kg body weight (BW)] were allocated for 60 days to three treatments (8 lambs per treatment) in a completely randomized design, as follows: 1- SBM at 150 g/kg dry matter (DM)], 2- FM at 50 g/kg DM, and 3- TMM at 60 g/kg DM. Feed intake, BW, and blood samples were collected on days 0, 20, 40, and 60. At the end of the trial, the lambs were slaughtered for carcass evaluation and meat quality assessment. The average daily gain was higher for SBM-fed than for TMM-fed lambs (0.25 and 0.21 kg/d; <em>P</em> < 0.001). Plasma levels of creatinine were higher in FM-fed when compared to SBM-fed lambs, while TMM-fed lambs showed intermediate values (88.72, 85.69 and 87.57 μmol/L, respectively; <em>P</em> < 0.05). The hot and cold carcass weights (15.99 and 15.52 kg <em>vs</em> 18.49 and 18.03 kg) and yields (44.31 and 43.02 % <em>vs</em> 46.03 and 44.87 %) were lower in the TMM group compared with the SBM group (<em>P</em> < 0.05). The dietary treatment had no effect (<em>P</em> > 0.05) on meat pH, color, texture, water loss and contents of fat, protein, and moisture. Further research should evaluate optimal inclusion levels of TMM in combination with conventional protein sources to avoid negative economic implications.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109828"},"PeriodicalIF":7.1,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143834389","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

Infrared thermography of beef carcasses and random forest algorithm to predict temperature and pH of Longissimus thoracis on carcasses 牛肉尸体的红外热成像和随机森林算法预测尸体上胸最长肌的温度和pH值

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-10 DOI: 10.1016/j.meatsci.2025.109825

Aline Rabello Conceição, Nathália Farias de Souza, Amanda Candian Coeli, Pedro Henrique Silva Braga, Eula Regina Carrara, Cláudia Batista Sampaio, Mario Luiz Chizzotti, Erica Beatriz Schultz

{"title":"Infrared thermography of beef carcasses and random forest algorithm to predict temperature and pH of Longissimus thoracis on carcasses","authors":"Aline Rabello Conceição, Nathália Farias de Souza, Amanda Candian Coeli, Pedro Henrique Silva Braga, Eula Regina Carrara, Cláudia Batista Sampaio, Mario Luiz Chizzotti, Erica Beatriz Schultz","doi":"10.1016/j.meatsci.2025.109825","DOIUrl":"10.1016/j.meatsci.2025.109825","url":null,"abstract":"<div><div>This study aimed to evaluate the use of infrared thermography (IRT) as a method for predicting the initial and ultimate temperature, as well as the pH, of the <em>Longissimus thoracis</em> in beef carcasses (LTBC). A total of 102 beef carcasses, consisting of 62 F1 Red Angus × Nelore and 40 Nelore cattle, approximately 14 months of age, were evaluated before and after refrigeration. Temperature and pH values of the LTBC were measured using a probe thermometer and a pH meter. To predict these parameters, IRT was used to measure surface temperature features of the fore, hind, and <em>Longissimus thoracis</em> regions, as well as the whole carcass. The Random Forest machine learning algorithm was applied for predictive modeling. The results of this study indicated that it was possible to use IRT to predict temperature of LTBC with R<sup>2</sup> values ranging from 0.06 to 0.78 and MAE from 1.12 to 1.67. For initial temperature was R<sup>2</sup> of 0.06 and ultimate temperature with R<sup>2</sup> values 0.26 and 0.17. The inclusion of hot carcass weight (HCW) parameter improved the prediction of ultimate temperature with an R<sup>2</sup> from 0.78 to 0.86. The prediction of LTBC pH with thermal images showed R<sup>2</sup> values ranging from 0.26 to 0.82 and MAE from 0.10 to 0.82. The combination of IRT and HCW improved the prediction of muscle ultimate pH in the carcass. In conclusion, the IRT method can predict the initial and ultimate pH and temperature of LTBC, with improved accuracy when combined with the HCW parameter.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109825"},"PeriodicalIF":7.1,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143820337","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

Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing 使用氯化钠制冷剂和三种氨基酸接触浸泡冷冻冷藏猪肉的能耗和质量改进

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-10 DOI: 10.1016/j.meatsci.2025.109827

Yu Zhou , Qiong Pan , Wen Li , Lifang Zou , Qing-fei Du , Wu Wang , Cong-gui Chen

{"title":"Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing","authors":"Yu Zhou , Qiong Pan , Wen Li , Lifang Zou , Qing-fei Du , Wu Wang , Cong-gui Chen","doi":"10.1016/j.meatsci.2025.109827","DOIUrl":"10.1016/j.meatsci.2025.109827","url":null,"abstract":"<div><div>Maintaining low-energy consumption and improving the quality of frozen pork contribute to the sustainability of the meat industry. This study used a 23.5 % sodium chloride (NaCl) solution as the control refrigerant (NIF). It investigated the effects of substituting 10 % of NaCl in the refrigerant with three amino acids (<span>l</span>-lysine, <span>l</span>-proline, or <span>l</span>-arginine) on energy consumption and pork quality improvement in contact immersion freezing. Results indicated that <span>l</span>-proline among three amino acids could mitigate the increase in specific heat capacity, the decrease in thermal conductivity, and the unfrozen water content of pork caused by the reduction of NaCl via mitigating the increase in specific heat capacity, the decrease in thermal conductivity, and the thermal diffusion coefficient of the refrigerant, thus maintaining the freezing energy conservation and efficiency (reduced freezing time) of the NIF group. The incorporation of <span>l</span>-proline also effectively reduced NaCl infiltration into the pork and improved its color quality. This study provides a new refrigerant for contact immersion freezing in the meat industry, offering low-energy consumption and improved frozen meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109827"},"PeriodicalIF":7.1,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143825540","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

Carcass quality of immunocastrated boars – A retrospective analysis of slaughterhouse data 免疫阉割公猪的胴体质量——屠宰场数据的回顾性分析

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-10 DOI: 10.1016/j.meatsci.2025.109826

Sophie Asanger , Mandes Verhaagh , Yury Zablotski , Sophie Gumbert , Mathias Ritzmann , Susanne Zöls

{"title":"Carcass quality of immunocastrated boars – A retrospective analysis of slaughterhouse data","authors":"Sophie Asanger , Mandes Verhaagh , Yury Zablotski , Sophie Gumbert , Mathias Ritzmann , Susanne Zöls","doi":"10.1016/j.meatsci.2025.109826","DOIUrl":"10.1016/j.meatsci.2025.109826","url":null,"abstract":"<div><div>The aim of the study was to analyze the meat quality of immunocastrated (Improvac®, IC) male in comparison with female (GI), surgically castrated (BA) and entire male (EM) fattening pigs. In contrast to previous experimental studies, this analysis is based on slaughter data from routine slaughtering from one slaughterhouse (Germany), which offered farmers since 2018 the option of voluntarily supplying IC without the usual financial deduction for boars. Carcass parameters were assessed using AutoFOM III™. Until 2022, data from 1,736,684 pigs from 203 farms were available. After checking for completeness, plausibility and gender balance, slaughter data of 1,613,660 pigs with 434,479 IC from 182 farms remained for analysis. Number of IC slaughtered per year increased to 48 % during the study period and largely replaced BA animals (5.4 %) in 2022. Sex had the largest influence on the most important carcass parameters (e.g. lean meat percentage), while carcass weight was mainly influenced by the farm, but also by the change in the price mask. The carcass parameters of IC ranked mainly between GI and BA and within the acceptable range of slaughterhouse requirements, with IC tending to have values closer to GI. The analysis shows that the meat quality of IC animals can meet slaughterhouse requirements comparable to GI and BA. Considering the carcass parameters analyzed in this study immunocastration appears to be a sustainable and future-proof solution to the castration controversy and should be promoted through fair accounting of IC via the standard price masks for BA and GI.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109826"},"PeriodicalIF":7.1,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143852143","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}

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