Meat Science最新文献

{"title":"Genotype and dietary inclusion of omega-3 fatty acids and fiber influence metabolism of subcutaneous adipose tissue and systemic metabolic outcomes in growing pigs","authors":"F. Gondret ,&nbsp;K. Sierżant ,&nbsp;B. Lebret","doi":"10.1016/j.meatsci.2025.109911","DOIUrl":"10.1016/j.meatsci.2025.109911","url":null,"abstract":"<div><div>Adipose tissue properties are considered as determinants of meat quality, but also play roles in animal robustness. From 33 kg to 116 kg on average, a total of 60 Duroc (D) or Pietrain (P) crossbred female pigs were individually fed either a conventional (C) or an experimental (R) feeding strategy with a diet rich in omega 3 fatty acids and crude fibers (<em>n</em> = 15 pigs per group). The D pigs had a lower feed efficiency and a higher proportion of subcutaneous adipose tissue (SCAT) at slaughter than P pigs (<em>P</em> &lt; 0.01). SCAT in D pigs had lower levels of polyunsaturated fatty acids (PUFA; <em>P</em> &lt; 0.001) and higher levels of peroxidized lipids (<em>P</em> &lt; 0.05) than SCAT in P pigs. In plasma, reactive oxygen metabolites to total antioxidant capacity was higher (<em>P</em> &lt; 0.01) in D pigs than in P pigs. Compared to C, feeding the R diet resulted in a marked decrease in the <em>n-6:n-3</em> PUFA ratio in SCAT, which was even more pronounced in D pigs than in P pigs (<em>P</em> &lt; 0.05). The R feeding strategy increased beta-hydroxyacyl-coenzyme A dehydrogenase activity (<em>P</em> &lt; 0.05) acting in fatty acid oxidation, and SCAT susceptibility to peroxidation. This also led to a reduction in plasma phospholipid concentrations and oxidative stress in the D pigs (<em>P</em> &lt; 0.05). Thus, the nutritional value of fat products for humans and the systemic metabolic outcomes for pigs could be improved with an appropriate feeding strategy.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109911"},"PeriodicalIF":7.1,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144623607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties","authors":"Tolulope Sabainah Aremu ,&nbsp;Daniel Bureš ,&nbsp;Temitope Elizabeth James ,&nbsp;Nicole Lebedová ,&nbsp;Klára Urbanová ,&nbsp;Antonella Dalle Zotte ,&nbsp;Zdeněk Volek ,&nbsp;Tersia Kokošková","doi":"10.1016/j.meatsci.2025.109901","DOIUrl":"10.1016/j.meatsci.2025.109901","url":null,"abstract":"<div><div>Fifty male 90-day-old Hyplus rabbits (PS19 × PS40) were slaughtered (carcass weight: 2126 ± 316.1 g) to determine the effect of post-mortem ageing methods (wet vs dry) and ageing period (7 or 14 days) on the physicochemical characteristics and sensory properties of the <em>longissimus thoracis et lumborum</em> (LTL) muscle. Of the 50 carcasses, 10 were used for physicochemical meat quality assessment on 24 h post-mortem (D1). The remaining carcasses were assigned to either wet ageing (deboned muscles in vacuum-packaging) or dry ageing (whole carcass), for 7 “D7” or 14 “D14” days (<em>n</em> = 10 per treatment combination). Physicochemical and sensory analyses were performed after each ageing period. Results revealed that wet-aged LTLs were lighter in colour (<em>L*</em>) than the dry-aged LTLs, regardless of the ageing period. The wet-aged samples also had the highest <em>a*</em> values (redness) on D14 than all other treatments. Cooking loss percentages were greater in wet- than dry-aged meat on D14, but did not differ on D1 and D7 of wet ageing. Shear force decreased from D1 to D7 of ageing, regardless of the method used, and then stabilised. The dry-aged meat on D14 exhibited the lowest moisture content and the highest ash content, whilst the greatest malondialdehyde concentration was reported on D7 for dry-aged meat corresponding with its higher scores for off-odour intensity by the sensory panel. Whilst no significant differences were noted for overall acceptance on D7, the positive flavour development during dry ageing after 14 days was favourably evaluated by the panellists.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109901"},"PeriodicalIF":7.1,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144596746","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":"Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging","authors":"Lucrezia Forte ,&nbsp;Giuseppe Natrella ,&nbsp;Alessia Seccia ,&nbsp;Pasquale De Palo ,&nbsp;Igor Tomasevic ,&nbsp;Davide De Angelis ,&nbsp;Edmondo Ceci ,&nbsp;David L. Hopkins ,&nbsp;Aristide Maggiolino","doi":"10.1016/j.meatsci.2025.109900","DOIUrl":"10.1016/j.meatsci.2025.109900","url":null,"abstract":"<div><div>This study evaluated the effects of including artichoke bracts silage in the diet of finishing beef steers on the quality of dry-aged meat. Steers were divided into three dietary treatments, where artichoke bracts silage partially replaced wheat straw. Following slaughter, bone-in shell loins were dry-aged for 42 days, samples were collected at different time points to assess physicochemical properties, oxidative stability, and fatty acid composition. A completely randomized design was used; data were analyzed using a two-way ANOVA to determine the effects of dietary treatment and aging time. The results showed that aging significantly influenced moisture loss, water-holding capacity, and shear force, with the most notable changes occurring within the first 14–21 days. No significant differences were found between dietary treatments in terms of loin yield, meat tenderness, or cooking loss. The inclusion of artichoke bracts silage delayed lipid oxidation, as indicated by lower thiobarbituric acid reactive substances values in treated groups compared to the control. Additionally, meat from steers fed artichoke bracts silage exhibited differences in colorimetric parameters which may be associated with lower oxidative processes. Fatty acid analysis revealed significantly higher concentrations of saturated, monounsaturated, and polyunsaturated fatty acids in treated groups, likely due to increased intramuscular fat content. These findings suggest that artichoke bracts silage can be a viable alternative feed ingredient, offering potential economic and environmental benefits while maintaining oxidative stability in dry-aged beef. Further research is needed to explore the sensory implications of these compositional changes and their effects on flavor development during dry aging.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109900"},"PeriodicalIF":7.1,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570260","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":"Framing the meat consumption transition: A statistical learning approach to explore the factors shaping young adults' food choices in Germany and Italy","authors":"Massimo Peri ,&nbsp;Maria Teresa Trentinaglia ,&nbsp;Maximilian Adler ,&nbsp;Anna Maria Zanaboni ,&nbsp;Lucia Baldi","doi":"10.1016/j.meatsci.2025.109899","DOIUrl":"10.1016/j.meatsci.2025.109899","url":null,"abstract":"<div><div>This study examines the factors driving changes in meat consumption among young adults in Germany and Italy—two high-income countries that, despite their distinct culinary traditions, have seen a convergence in meat consumption levels in recent years. The research addresses two aims: to examine the role of environmental attitudes in shaping dietary choices and to explore the impact of socio-demographic factors on meat-consumption patterns. The analysis employs the General Ecological Behavior (GEB) scale, a robust tool that provides a comprehensive assessment of pro-environmental attitudes as latent traits influencing behavior. It is complemented by the Random Forest, a machine learning algorithm that helps exploring complex, non-linear relationships among predictors. Data were collected from 580 respondents aged 18–30 through an online survey. The results reveal that environmental attitude is the strongest predictor of dietary habits, followed by household composition. German respondents, with higher environmental attitudes, were more likely to adopt vegetarian or vegan diets, whereas Italian respondents, influenced also by family dynamics, tended towards meat-based or flexitarian diets. These findings highlight the importance of gaining a deeper understanding of the underlying motivations behind the transition to a flexitarian diet, which could serve as a model for the future of meat consumption in Europe.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109899"},"PeriodicalIF":7.1,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144562814","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":"Stunning pigs with inert gases at low residual oxygen does not compromise meat quality","authors":"J. Gelhausen ,&nbsp;T. Friehs ,&nbsp;N.-F. Paul ,&nbsp;T. Krebs ,&nbsp;J. Mörlein ,&nbsp;J. Knöll ,&nbsp;I. Wilk ,&nbsp;J. Tetens ,&nbsp;D. Mörlein","doi":"10.1016/j.meatsci.2025.109898","DOIUrl":"10.1016/j.meatsci.2025.109898","url":null,"abstract":"<div><div>In the project for “Testing Inert Gases in order to Establish Replacements for high concentration carbon dioxide (CO₂) stunning for pigs at the time of slaughter” (TIGER), we were investigating the effect of different inert gas atmospheres on meat quality. In two subsequent experiments a total of 1138 pigs were either stunned with argon or nitrogen (N₂) as well as mixtures of those with 10–30 % CO₂ or two high concentration CO₂ atmospheres. With a newly developed and patented gas supply technology, we were able to create stunning atmospheres with a residual oxygen concentration &lt; 1 %. In both experiments various meat quality traits (pH, temperature, and electrical conductivity) were assessed in <em>M. longissimus thoracis et lumborum</em> (LTL) and <em>M. semimembranosus</em> (SM) 45 min and &gt; 24 h post mortem, respectively. Drip loss, cooking loss, razor shear force and color (CIE <em>L*a*b</em>) were examined for the LTL (experiment 1) and for the SM (experiment 2). Additionally, sensory analyses were carried out in the second experiment. Statistically significant differences between meat quality traits were found in both experiments. For instance, a reduction of pH₄₅ in LTL was observed when animals were stunned with high concentrations of N₂, yet without causing the formation of pale, soft &amp; exudative meat. Overall, the significant differences observed are considered of minor importance for consumers and meat processors. Therefore, we conclude from these experiments that the alternative gas mixtures investigated herein are not inferior to conventional CO₂ stunning concerning meat quality of LTL and SM.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109898"},"PeriodicalIF":7.1,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524279","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 salami packed under different packaging materials","authors":"Cansu Ekin Bonacina ,&nbsp;Giulia Leni ,&nbsp;Andrea Giombelli ,&nbsp;Laura Principato ,&nbsp;Roberta Galli ,&nbsp;Carlo Negrini ,&nbsp;Andrea Bassani ,&nbsp;Giuliano Dallolio ,&nbsp;Giorgia Spigno","doi":"10.1016/j.meatsci.2025.109896","DOIUrl":"10.1016/j.meatsci.2025.109896","url":null,"abstract":"<div><div>The global demand for meat products has risen significantly over the past decades, leading to concerns over spoilage and safety due to the perishable nature of meat. This study evaluates the effectiveness of alternative, more sustainable plastic packaging materials on the quality evolution of whole and pre-sliced salami packed in modified atmosphere. In particular, whole salami was packaged using BOPA/EVOH-PE as the control material, and BOPP-ALOx/PP as the alternative solution. For pre-sliced salami, the conventional packaging consisted of Bio-PET/R-PET/PET tray with upper BOPET film, while the more sustainable alternative was represented by Bio-PET/R-PET/Bio-PET tray with upper PET-ALOx film. The impact of packaging on color stability, microbial growth, lipid oxidation, and chemical attributes was examined during a 90-day storage period at 4 °C. Results indicated that the alternative single-material packaging used for whole salamis, characterized by higher water vapor and oxygen barrier properties, led to condensation issues during storage. The combination of limited moisture and gas exchange contributed to a higher final water activity (a_w) and inhibited surface mold development, resulting in an external color shift toward darker shades. Conversely, for pre-sliced salamis, minimal differences in qualitative attributes were observed between the products stored in the two different packaging systems. The significantly lower CO₂ levels and slight decrease in a_w in the salamis packaged in Bio-PET/R-PET/Bio-PET trays were attributed to its higher gas and water vapor permeability compared to the conventional system. These findings underscore the potential of alternative and more sustainable packaging materials to enhance meat product preservation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109896"},"PeriodicalIF":7.1,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480674","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":"Productive performance and meat nutritional and sensory characteristics of rabbits fed alfalfa-based diet","authors":"A. Dal Bosco ,&nbsp;C. Castellini ,&nbsp;S. Mancini ,&nbsp;E. Angelucci ,&nbsp;F. Di Federico ,&nbsp;L. Bosa ,&nbsp;S. Mattioli","doi":"10.1016/j.meatsci.2025.109897","DOIUrl":"10.1016/j.meatsci.2025.109897","url":null,"abstract":"<div><div>Current rabbit production faces sustainability challenges due to its dependence on conventional feed ingredients (i.e., corn, wheat, soy), which are responsible for price volatility, feed and food competition and environmental impacts. In this context, the interest in forage use (i.e., alfalfa), has increased. The aim of this trial was to evaluate the effect of an alfalfa-based diet on performance, <em>Longissimus thoracis</em> and <em>Lumborum muscles</em> (LTL) fatty acid profiles, oxidative status, nutritional and sensory characteristics (hind legs) of rabbit meat. Four hundred eighty Martini hybrid rabbits, 35 days old, of both sexes, were divided into two groups and fed commercial pelleted feed (Control group) or alfalfa-based feed (Alfalfa group), both for the postweaning (40.4 % alfalfa hay, 35.0 % dehydrated alfalfa) and fattening periods (35.2 % alfalfa hay, 30.0 % dehydrated alfalfa). All rabbits were slaughtered at 80 days, and 20 carcasses per group were collected. The Alfalfa group showed lower productive performance than the Control group did; however, the mortality rate was almost cut in half. No physical changes were detected in rabbit meat due to the dietary treatment, but the meat from the Alfalfa group was leaner and the lipid content was lower than those of Control group. Furthermore, the meat from the Alfalfa group of rabbits showed significantly higher PUFA n-3 and lower PUFA n-6 contents, maintaining a good oxidative status. Finally, the sensory analysis confirmed the absence of differences in the perception of the two types of meat by the consumer.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109897"},"PeriodicalIF":7.1,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis","authors":"María Ángeles Stegmayer ,&nbsp;Noelí Estefanía Sirini ,&nbsp;Lorena Paola Soto ,&nbsp;Jorge Alberto Zimmermann ,&nbsp;María Virginia Zbrun ,&nbsp;Florencia Aylen Lencina ,&nbsp;Marcelo Lisandro Signorini ,&nbsp;Laureano Sebastián Frizzo","doi":"10.1016/j.meatsci.2025.109895","DOIUrl":"10.1016/j.meatsci.2025.109895","url":null,"abstract":"<div><div>Sodium chloride (NaCl) is a key ingredient in the production of dry-fermented sausages. However, as a response to the need of healthier foods, several studies have evaluated the effects of reducing or replacing NaCl in sausages. The present systematic review and meta-analysis aimed to evaluate and quantify the influence of NaCl reduction and/or replacement on microbiological and physicochemical parameters of dry-fermented sausages. A systematic review was carried out in databases according to selection criteria and search strategies established a priori. The literature search yielded 549 citations and 43 scientific articles with 99 experiments, which were included in the meta-analysis. A random-effects model was used to estimate the pooled weighted mean difference with a 95 % confidence interval. Pool estimation showed that NaCl reduction and/or replacement in dry-fermented sausages increased moisture, water activity, redness (<em>a*</em> value), lactic acid bacteria count, and tyramine content (<em>P</em> = 0.002, <em>P</em> &lt; 0.001, <em>P</em> = 0.002, <em>P</em> &lt; 0.001, <em>P</em> = 0.001, <em>P</em> = 0.001 and <em>P</em> = 0.001, respectively), but decreased lightness (<em>L*</em> value), the <em>Staphylococci</em> count and the textural parameter resilience (<em>P</em> = 0.012, <em>P</em> = 0.014 and <em>P</em> &lt; 0.001, respectively). Subgroup analysis indicated that the factors with the greatest influence on the microbiological and physicochemical parameters of dry-fermented sausages were: NaCl reduction or replacement, the type of salt used in the replacement, and the NaCl percentage in the control and treatment groups. While NaCl reduction alone causes several changes in the parameters evaluated, replacement with alternative salts helps mitigate these effects. The safety of sausages with NaCl reduction and/or replacement was not compromised, as <em>Enterobacteriaceae</em> did not grow, compared to conventional sausages.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109895"},"PeriodicalIF":7.1,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144470350","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":"Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages","authors":"J. Rodríguez-Párraga ,&nbsp;R. Lucas-González ,&nbsp;M. Viuda-Martos ,&nbsp;C. Muñoz-Bas ,&nbsp;F.J. Barba ,&nbsp;J.A. Pérez-Alvarez ,&nbsp;J. Fernández-López","doi":"10.1016/j.meatsci.2025.109890","DOIUrl":"10.1016/j.meatsci.2025.109890","url":null,"abstract":"<div><div>Currently, insects are being introduced in Europe as an alternative, healthy, and sustainable food ingredient. The aim of this study is to evaluate the feasibility of using <em>Tenebrio molitor</em> larvae (as powder) as a pork fat replacement in Bologna-type sausages. Sausages were made with 7.5 and 15 % pork fat replacement by <em>T. molitor</em> powder (TP). Two types of powder were used: whole powder (WTP) and defatted powder (DTP: applying CO₂ supercritical fluid extraction). The effect of this replacement on the technological, nutritional, oxidative, and sensory properties of resulted sausages was evaluated. Emulsion stability increased with adding TP. The reformulations resulted in final products with less fat (reductions of 39–46 % in WTP-sausages and 57–67 % in DTP-sausages), more protein (increases of 14–33 % in WTP-sausages and 25–51 % in DTP-sausages) and higher levels of K, Mg, P, and Zn. In addition, the reformulation using WTP resulted in healthier lipid fraction (more proportion of polyunsaturated fraction) and the corresponding increase in lipid oxidation, although in any sausages the detection threshold for rancidity was exceeded. The worst score for “general acceptance” was obtained when WTP was used at the highest concentration (15 %) with odor, taste, and color as the attributes that most influence this valuation. Some unpleasant odors attributed to insect powders seem to be reduced during defatting by the supercritical CO₂ process.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109890"},"PeriodicalIF":7.1,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366963","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":"Silver nanoparticle/neem oil loaded locust bean gum films: An eco-friendly preservation material and application potential for heat-treated sucuks","authors":"Hilal Soyocak ,&nbsp;Şule Bıyık ,&nbsp;Güliz Akyüz ,&nbsp;Müberra Andaç ,&nbsp;Sadettin Turhan","doi":"10.1016/j.meatsci.2025.109891","DOIUrl":"10.1016/j.meatsci.2025.109891","url":null,"abstract":"<div><div>Packaging meat products with natural polymers containing antioxidants and antimicrobial agents is a potent method for improving storage quality. In this study, eco-friendly preservation materials for the heat-treated sucuks (HTSs) were developed by incorporating silver nanoparticles (AgNPs) and neem oil (NO) into the locust bean gum (LBG) matrix. The physicochemical, barrier, mechanical properties, antioxidant, and antimicrobial activities of biodegradable polymer films and their impacts on the storage quality of HTSs were evaluated. All films exhibited varying levels of antioxidant activity, depending on the AgNP and NO ratios. Also, the antimicrobial activity of films varied based on the film compositions and the tested microorganisms. The two films demonstrating the best properties among the prepared films were applied to HTS slices as coating solutions. The obtained results demonstrate that the AgNP/NO-loaded LBG coatings have contributed to preserving the storage quality of sucuk slices by suppressing microbial growth and slowing down lipid oxidation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109891"},"PeriodicalIF":7.1,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491338","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}