Meat Science最新文献_第2页

The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China. 中国山东省猪肉屠宰加工商和零售网点分离沙门氏菌的流行、分布和多样性

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-01 Epub Date: 2024-12-19 DOI: 10.1016/j.meatsci.2024.109734

Haoqi Zhang, Guanghui Zhou, Caishuai Yang, George-John E Nychas, Yimin Zhang, Yanwei Mao

{"title":"The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China.","authors":"Haoqi Zhang, Guanghui Zhou, Caishuai Yang, George-John E Nychas, Yimin Zhang, Yanwei Mao","doi":"10.1016/j.meatsci.2024.109734","DOIUrl":"10.1016/j.meatsci.2024.109734","url":null,"abstract":"Salmonella is a foodborne pathogen of global significance and is highly prevalent in pork. This study investigated the prevalence, contamination distribution, virulence genes and antibiotic resistance of Salmonella in 3 pork processors in the Shandong Province of China. Samples were collected from 13 different sampling sources across the slaughter procedures (600 samples) as well as at retail outlets supplied by these processors (45 samples). The prevalence was 18.9 % among all the samples, with the highest prevalence observed in feces (40.0 %), lairage pens (38.0 %), and hides (34.0 %). A total of 6 serotypes were identified, with S. Rissen (46.3 %) and S. typhimurium (32.0 %) found to be the most prevalent serotypes. 86.8 % of Salmonella isolates were multi-drug resistant, with the majority of strains resistant to erythromycin, sulfisoxazole, and ampicillin. The multilocus sequence typing analysis revealed 6 STs were obtained from 45 isolates, with the dominant type ST469 accounting for 40.0 % of the total, which suggested a high possibility of cross-contamination between the plant processing chain and retail outlets. This work reveals the prevalence and correlation of Salmonella isolates between pork slaughter and retail outlets and acts as a case-study for stakeholders wishing to improve pork supply chain hygiene, control cross-contamination between the various slaughtering processes, and obtain continuous updates on Salmonella surveillance.","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"109734"},"PeriodicalIF":7.1,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142891170","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

Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork. 苍白、柔软和渗出猪肉与红色、坚硬和非渗出猪肉之间蛋白质乳酸化的差异。

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-01 Epub Date: 2024-12-21 DOI: 10.1016/j.meatsci.2024.109736

Chao Ma, Wangang Zhang, Lujuan Xing

{"title":"Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork.","authors":"Chao Ma, Wangang Zhang, Lujuan Xing","doi":"10.1016/j.meatsci.2024.109736","DOIUrl":"10.1016/j.meatsci.2024.109736","url":null,"abstract":"This study aimed to understand the development of pale, soft, and exudative (PSE) pork from a new perspective by comparing the differences of lactate-induced protein lactylation and its potential regulators including E1A binding protein p300 (p300) and cAMP response element binding protein (CBP) between PSE and red, firm, and non-exudative (RFN) pork at 1 h postmortem. Results demonstrated that PSE pork presented lower glycogen contents and higher lactate levels than RFN pork (P < 0.05). Meanwhile, p300/CBP and protein lactylation levels in PSE pork were higher (P < 0.05). Besides, the immunofluorescence results showed that p300/CBP and lactylated proteins were predominantly localized around the nucleus and sarcolemma membrane with small amounts in the cytoplasm, and these distribution signals were intensified in PSE pork. Importantly, a high degree of co-localization of p300/CBP and lactylated proteins was also observed in postmortem myocytes, confirming that p300/CBP were the critical regulators of lactylation modification in postmortem muscle. This work for the first time demonstrates that protein lactylation levels between PSE and RFN pork were notably diverse, which may potentially be involved in the regulation of various postmortem muscle biochemical metabolism.","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"109736"},"PeriodicalIF":7.1,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142908948","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

Use of almond hulls in lamb diets - Effects on growth performance and carcass and meat quality. 在羔羊日粮中使用杏仁壳。对生长性能、胴体和肉品质的影响。

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-01 Epub Date: 2024-12-15 DOI: 10.1016/j.meatsci.2024.109733

Liliana Cachucho, Susana P Alves, Manuel Varregoso, Cláudia Costa, Kátia Paulos, João M Almeida, David Soldado, Olinda Guerreiro, Rui J B Bessa, José Santos-Silva, Mª Teresa P Dentinho, Eliana Jerónimo

{"title":"Use of almond hulls in lamb diets - Effects on growth performance and carcass and meat quality.","authors":"Liliana Cachucho, Susana P Alves, Manuel Varregoso, Cláudia Costa, Kátia Paulos, João M Almeida, David Soldado, Olinda Guerreiro, Rui J B Bessa, José Santos-Silva, Mª Teresa P Dentinho, Eliana Jerónimo","doi":"10.1016/j.meatsci.2024.109733","DOIUrl":"10.1016/j.meatsci.2024.109733","url":null,"abstract":"The effect of partial replacement of cereals by increasing levels of almond hulls (AH) was tested in twenty-four lambs distributed into three dietary treatments: 1) diet without replacement of cereals with AH (0AH); 2) diet with replacement of cereals with 9% of AH (9AH); and 3) diet with replacement of cereals with 18% of AH (18AH). All diets included 40% dehydrated lucerne and 5% soybean oil. Dry matter intake, growth performance, feed costs, carcass traits, meat quality, and lipid oxidative stability of raw and cooked meat during refrigerated storage were evaluated. Replacing part of the cereal with AH up to 18% did not affect the average daily gain but increased quadratically the feed conversion ratio and tended to decrease linearly the slaughter live weight. Diet cost per kg live weight gain was affected quadratically, with similar feed costs in 0AH and 18AH diets. The carcass and meat quality parameters were not affected by diet, except meat shear force that linearly reduced with the inclusion of AH in diets, meat flavour acceptability that showed lower values in 9AH diet, and lipid stability. Lipid oxidation increased in raw and cooked meat during storage, but the 18AH diet resulted in lower lipid oxidation in cooked meat than the other diets. Replacing part of the cereal with AH up to 18% in diets composed of 40% forage shown to be a dietary strategy applicable to fattening lamb, allowing high productive performances without relevant impact on feed costs, and improving lipid stability of cooked meat.","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"109733"},"PeriodicalIF":7.1,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142870919","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

Characterization of emulsion co-encapsulated with probiotics and quercetin and its effect on the storage quality of Harbin red sausage. 益生菌与槲皮素共包乳的表征及其对哈尔滨红肠贮藏品质的影响。

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-01 Epub Date: 2024-12-26 DOI: 10.1016/j.meatsci.2024.109737

Yuhang Cao, Lingyu Yin, Fei Li, Yi Deng, Baohua Kong, Qian Liu, Hao Wang, Hui Wang

{"title":"Characterization of emulsion co-encapsulated with probiotics and quercetin and its effect on the storage quality of Harbin red sausage.","authors":"Yuhang Cao, Lingyu Yin, Fei Li, Yi Deng, Baohua Kong, Qian Liu, Hao Wang, Hui Wang","doi":"10.1016/j.meatsci.2024.109737","DOIUrl":"10.1016/j.meatsci.2024.109737","url":null,"abstract":"In this study, emulsions co-encapsulated with Bifidobacterium bifidum (B. bifidum) and quercetin (BQE) were prepared, and the encapsulation efficiency, antioxidant properties, storage stability, and digestive stability of emulsions containing different concentrations of quercetin were investigated. The results indicate that the prepared emulsion possesses excellent encapsulation efficiency and stability at quercetin concentration of 500 μg/mL. After in vitro digestion, the survival of B. bifidum improved, and the bioaccessibility of quercetin increased to 40.76 ± 1.10 % compared with that of free quercetin (25.16 ± 1.79 %). In addition, the emulsions were also combined with sodium alginate (SA) coating and applied to Harbin red sausage for storage. The results demonstrate that the coating exhibits certain antioxidant and aerobic bacterium-inhibiting effects. The moisture content of 1.5 %-BQE-SA coating was 42.48 % at 12 d, which was 4.14 % more than that of the control. The pH, color, and texture of Harbin red sausage were effectively preserved, successfully extending its shelf life by at least 3 days. Therefore, this study offers new insights into improving the stability of B. bifidum and quercetin, which can be employed to improve the quality of Harbin red sausage during storage.","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"109737"},"PeriodicalIF":7.1,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142913474","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

New insights into the effects of dietary amino acid composition on meat quality in pigs: A review. 饲粮氨基酸组成对猪肉品质影响的研究进展

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-01 Epub Date: 2024-12-03 DOI: 10.1016/j.meatsci.2024.109721

Jialong Liao, Pengguang Zhang, Jingdong Yin, Xin Zhang

{"title":"New insights into the effects of dietary amino acid composition on meat quality in pigs: A review.","authors":"Jialong Liao, Pengguang Zhang, Jingdong Yin, Xin Zhang","doi":"10.1016/j.meatsci.2024.109721","DOIUrl":"10.1016/j.meatsci.2024.109721","url":null,"abstract":"Pork is an affordable protein source with higher nutrient density. In recent years, meat quality in pigs is getting increasing attention, which has a direct impact on the economic value of pork. Dietary amino acids play a key role in pig production, not only regulating pig growth and health, but also contributing significantly to meat quality. In this review, we discuss the effect of skeletal muscle composition on meat quality. Importantly, we summarize the levels of essential amino acids (EAAs), such as lysine, methionine, threonine, tryptophan and branched-chain amino acids (BCAAs), in diets for finishing pigs to improve meat quality. The beneficial effects of flavor amino acids on meat quality, including flavor production, muscle fiber-type composition and intramuscular fat deposition, are further systematically summarized. We also focus on the impact of dietary amino acid levels on environmental benefits, although research in this area is still limited. Considering that the previously established EAA requirements are based on the principle of maximizing growth rate and feed conversion, this review will provide new insights into the effects of dietary amino acids on aspects of meat quality and highlight the current gaps to promote future research.","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"109721"},"PeriodicalIF":7.1,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142790901","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

Corrigendum to "High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle" [Meat Science volume 220 (2025) 109693].

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-01-23 DOI: 10.1016/j.meatsci.2025.109753

Jishan An, Xiangchao Zhao, Yang Song, Huitian He, Zuo Wang, Xinyi Lan, Yu Ge, Lei Liu, Anwei Cheng, Weijun Shen, Fachun Wan

引用次数: 0

Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat.

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-01-22 DOI: 10.1016/j.meatsci.2025.109760

Zihan Zhao, Nan Sun, Cheng Li, Baohua Kong, Xiufang Xia, Fangda Sun, Qian Liu, Chuanai Cao

{"title":"Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat.","authors":"Zihan Zhao, Nan Sun, Cheng Li, Baohua Kong, Xiufang Xia, Fangda Sun, Qian Liu, Chuanai Cao","doi":"10.1016/j.meatsci.2025.109760","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109760","url":null,"abstract":"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 %, w/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 (P < 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.","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"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}

引用次数: 0

Prediction of marbling score in ribeye quartered at the 5th- 6th rib of French beef using the Q-FOM™ beef assessment camera.

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-01-22 DOI: 10.1016/j.meatsci.2025.109759

Nathalia da Silva Rodrigues Mendes, Mette Christensen, Moïse Kombolo-Ngah, Pascal Faure, Laure Thoumy, Alix Neveu, Amanda Gobeti Barro, Jingjing Liu, Tatianne Ferreira de Oliveira, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-François Hocquette

{"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, Mette Christensen, Moïse Kombolo-Ngah, Pascal Faure, Laure Thoumy, Alix Neveu, Amanda Gobeti Barro, Jingjing Liu, Tatianne Ferreira de Oliveira, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-François Hocquette","doi":"10.1016/j.meatsci.2025.109759","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109759","url":null,"abstract":"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.","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"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":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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. 采用固相微萃取-气相色谱-质谱联用电子鼻表征水煮肉丸的风味特征。

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-01-18 DOI: 10.1016/j.meatsci.2025.109756

Xinxin Zhao, Bangcheng Lai, Yunling Jiang, Xiankun Sun, Zixin Luo, Qingfeng Ge, Jiaxin Chen, Hai Yu

{"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, Bangcheng Lai, Yunling Jiang, Xiankun Sun, Zixin Luo, Qingfeng Ge, Jiaxin Chen, Hai Yu","doi":"10.1016/j.meatsci.2025.109756","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109756","url":null,"abstract":"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 (P < 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.","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"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}

引用次数: 0

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]. “添加毛霉菌的干熟牛肉质量——感官、化学感官和脂肪酸分析”的勘误表[肉类科学，第220卷，2025年2月，109691]。

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-01-17 DOI: 10.1016/j.meatsci.2025.109755

Danuta Jaworska, Julia Pawłowska, Eliza Kostyra, Anna Piotrowska, Magdalena Płecha, Grzegorz Ostrowski, Edyta Symoniuk, David L Hopkins, Krzysztof Sawicki, Wiesław Przybylski

引用次数: 0