Meat Science最新文献

{"title":"Chinese consumer perception and purchasing behavior of beef – Mainly in North and East China","authors":"Yanxiaoxue Liu ,&nbsp;Xiaoyin Yang ,&nbsp;Yunge Liu ,&nbsp;Pengcheng Dong ,&nbsp;Rongrong Liang ,&nbsp;David L. Hopkins ,&nbsp;Benjamin W.B. Holman ,&nbsp;Xin Luo ,&nbsp;Lixian Zhu ,&nbsp;Zhengang Yang ,&nbsp;Yimin Zhang","doi":"10.1016/j.meatsci.2024.109696","DOIUrl":"10.1016/j.meatsci.2024.109696","url":null,"abstract":"<div><div>Beef is an important food for Chinese people and understanding the intrinsic and extrinsic factors that impact on their satisfaction and purchasing behavior is necessary for industry growth. This was confirmed using an online survey that included 26 questions and 3617 valid responses, mainly from people located in North and East China. It was found that 47.7 % of Chinese residents like to eat beef, and they perceive beef as healthy and of high nutritional value. Chilled beef, exclusive of hot-boned or frozen products, was preferred by the majority (58.2 %) of respondents. Shank was the most popular beef cut for Chinese consumers, reflecting that stewing was found to be the preferred method for cooking beef. There were demographic differences in consumption frequency, purchase location, and the most important sensory qualities of beef for Chinese consumers. Male consumers placed more importance on the marbling of beef compared to female consumers (<em>P</em> &lt; 0.05). Meat color, marbling, and price were ranked as the top three factors considered when respondents were purchasing beef. Eating and cooking habits had the strongest effect on consumer willingness to purchase beef. These findings will help to support consumer orientated beef production and processing in North and East China.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109696"},"PeriodicalIF":7.1,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560651","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":"Hypoxia-inducible factor-1α promotes ferroptosis by inducing ferritinophagy and promoting lactate production in yak longissimus thoracis et lumborum postmortem","authors":"Xijin Zhu ,&nbsp;Chao Yang ,&nbsp;Qunli Yu ,&nbsp;Ling Han","doi":"10.1016/j.meatsci.2024.109692","DOIUrl":"10.1016/j.meatsci.2024.109692","url":null,"abstract":"<div><div>Ferroptosis has emerged as a novel, crucial regulator of meat quality in the postmortem hypoxia environment, with its role in mediating protein oxidation and cell death. However, the interaction between ferroptosis and the hypoxia response, especially the involvement of hypoxia-inducible factor-1α (HIF-1α), remains poorly studied. This study aimed to characterize whether HIF-1α influences ferroptosis, and, if so, explore the underlying mechanisms involved. The results showed that ferroptosis mediated by HIF-1α negatively impacts meat color and water holding capacity (WHC) but improving tenderness. Inhibition of HIF-1α by 3-(5′-hydroxymethyl-2′-furyl)-1-benzyl indazole (YC-1) reduced ferroptosis, as evidenced by lower lipid ROS levels, malondialdehyde (MDA), along with higher glutathione (GSH) levels compared to the control (<em>P</em> &lt; 0.05). Additionally, inhibition of HIF-1α shifted iron homeostasis towards decreased uptake via downregulation of transferrin receptor 1 (TfR1) and induced export/storage via upregulation of ferroportin (FPN) and ferritin heavy chain (FTH) (<em>P</em> &lt; 0.05). The relative expression of the ferritinophagy mediator nuclear receptor coactivator 4 (NCOA4), LC3-II/LC3-I ratio, and ATG were inhibited by YC-1 (<em>P</em> &lt; 0.05), these findings suggest a general decrease in ferritinophagy associated with HIF-1α inhibition. YC-1-treated samples exhibited significantly diminished lactate accumulation and lactate dehydrogenase (LDH) activity compared to the control (<em>P</em> &lt; 0.05). Unexpectedly, the inhibition of ferroptosis caused by YC-1 was further amplified by lactate enhancement, suggesting that lactate can exert its suppressive effects on ferroptosis independently of HIF-1α. Collectively, these findings demonstrate that HIF-1α drives ferroptosis by regulating iron metabolism, while lactate inhibits ferroptosis in a HIF-1α-independent manner. Overall, the HIF-1α mediated ferroptosis of postmortem yak muscle had a negative impact on WHC and color, while as a contributing factor of tenderness.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109692"},"PeriodicalIF":7.1,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142611529","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":"Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis","authors":"Danuta Jaworska ,&nbsp;Julia Pawłowska ,&nbsp;Eliza Kostyra ,&nbsp;Anna Piotrowska ,&nbsp;Magdalena Płecha ,&nbsp;Grzegorz Ostrowski ,&nbsp;Edyta Symoniuk ,&nbsp;David L. Hopkins ,&nbsp;Krzysztof Sawicki ,&nbsp;Wiesław Przybylski","doi":"10.1016/j.meatsci.2024.109691","DOIUrl":"10.1016/j.meatsci.2024.109691","url":null,"abstract":"<div><div>Dry-aged beef is a premium product known for its unique taste and aroma. These characteristics are thought to partially depend on the composition of the microorganisms present on the meat surface during ageing. Recently several attempts to standardise this process were made. This study aimed to assess the effect of a fungal biostarter application on the profile of volatile compounds, fatty acid composition and sensory quality of dry-aged beef. The <em>Longissimus muscle</em> used in the experiment originated from 20 crossbred (10 heifers and 10 steers) animals from the crossing of Holstein-Friesian cows with beef breed bulls. A fungal biostarter composed of <em>Mucor flavus</em> strain KKP2092p was used for meat inoculation. Half of the material was aged without the use of a biostarter (Control samples). The dry-ageing of the meat was performed at a temperature of 1.5 °C with approximately 80–90 % relative humidity for 28 days. The use of <em>Mucor flavus</em> KKP2092p improved meat quality attributes (aroma liking, flavour and overall liking) as a result of the formation of specific volatile compounds. The profile of volatile compounds in the meat aged with <em>Mucor flavus</em> and control variants was differentiated. This study also indicated that <em>Mucor flavus</em> biostarter had an impact on the specific fatty acid composition. An insignificant effect of <em>Mucor flavus</em> on lipid oxidation expressed as mg/kg of malonaldehyde was also observed.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109691"},"PeriodicalIF":7.1,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142542656","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":"Comparison of ultra-wide band microwave system and ultrasound in live cattle to predict beef carcase subcutaneous fatness","authors":"J. Marimuthu ,&nbsp;K.M.W. Loudon ,&nbsp;L.J. Smith ,&nbsp;G.E. Gardner","doi":"10.1016/j.meatsci.2024.109694","DOIUrl":"10.1016/j.meatsci.2024.109694","url":null,"abstract":"<div><div>Ultrasound and ultrawide band microwave system (MiS) were directly compared in their ability to scan live cattle to predict carcase traits. Commercial beef cattle (<em>n</em> = 315) were scanned on farm 0–14 days prior to slaughter. Traits measured were subcutaneous fatness at the P8 site (over the gluteus muscle on the rump, at the intersection of a line through the pin bone parallel to the chine and perpendicular through the 3rd sacral crest) and subcutaneous fatness at the rib fat site (between 12th &amp; 13th rib, ¾ of the length ventrally over the longissimus muscle). The precision of prediction of carcase traits was slightly better using MiS. MiS prediction of P8 fat depth had an average RMSEP of 2.48 mm and R2 of 0.65. The MiS could predict carcase rib fat with an average RMSEP of 2.28 mm and R2 of 0.56. The accuracy of prediction was very similar between the two technologies. When predicting P8, the average bias was smallest using MiS at 0.157 mm, but the average slope was smallest using ultrasound at 0.03 mm. When predicting rib fat, MiS had the smallest average bias at 0.204 mm, and smallest average slope deviation at 0.06 mm. The MiS predicted P8 and rib fat carcase traits with similar precision and accuracy as ultrasound.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109694"},"PeriodicalIF":7.1,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552281","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":"High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle","authors":"Jishan An ,&nbsp;Xiangchao Zhao ,&nbsp;Yang Song ,&nbsp;Huitian He ,&nbsp;Zuo Wang ,&nbsp;Xinyi Lan ,&nbsp;Yu Ge ,&nbsp;Lei Liu ,&nbsp;Anwei Cheng ,&nbsp;Weijun Shen ,&nbsp;Fachun Wan","doi":"10.1016/j.meatsci.2024.109693","DOIUrl":"10.1016/j.meatsci.2024.109693","url":null,"abstract":"<div><div>This study aimed to investigate the effect of dietary <em>L</em>-Leu supplementation on amino acid composition, serum metabolism, and meat quality characteristics in beef cattle. Twenty-four <em>Angus</em> cows of similar initial weight (575.5 ± 22.1 kg) were randomly assigned to two treatment groups with six replicate pens (two cattle per pen). The groups were fed a basal diet (CON) or a basal diet supplemented with 6.0 g/100 kg BW per day of <em>L</em>-Leu for 120 days pre-slaughter. Feeding <em>L</em>-Leu significantly increased average daily gain and decreased feed-to-weight-gain ratio (<em>P</em> &lt; 0.05). <em>L</em>-Leu improved plasma free leucine bioavailability (<em>P</em> &lt; 0.05), increased the concentrations of tyrosine and glutamine (<em>P</em> &lt; 0.05), and decreased the concentrations of threonine and valine (<em>P</em> &lt; 0.05). It also increased the content of total protein in plasma (<em>P</em> &lt; 0.05). Supplementation with <em>L</em>-Leu tended to increase the marbling score (<em>P</em> = 0.06) and decrease subcutaneous fat thickness (<em>P</em> = 0.06), as well as the content of C10:0 (<em>P</em> &lt; 0.05), C14:0 (<em>P</em> = 0.05), C20:0 (<em>P</em> &lt; 0.05), and C18:2n-6 t (<em>P</em> = 0.07) in the <em>longissimus thoracis</em> muscle. However, <em>L</em>-Leu significantly increased the crude protein content in the <em>longissimus thoracis</em> muscle (<em>P</em> &lt; 0.05). Correlation analysis revealed that <em>L</em>-Leu downregulated the relative abundance of metabolites associated with subcutaneous fat thickness and beef fatty acid synthesis (<em>P</em> &lt; 0.01), and upregulated the relative abundance of metabolites associated with crude protein and ether extract in the <em>longissimus thoracis</em> muscle (<em>P</em> &lt; 0.01). In conclusion, dietary <em>L</em>-Leu supplementation increases leucine bioavailability and improves meat quality in fattening beef cattle by altering host serum metabolism.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109693"},"PeriodicalIF":7.1,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560652","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":"A tactical carcass optimisation tool for assisting boning room managers to increase boning room profit","authors":"Guangsong Wang ,&nbsp;Andre Costa ,&nbsp;Dale Flanigan ,&nbsp;Chris Smith ,&nbsp;Farrah Preston ,&nbsp;Sean M. Miller ,&nbsp;Daniel Meehan ,&nbsp;Wayne S. Pitchford","doi":"10.1016/j.meatsci.2024.109690","DOIUrl":"10.1016/j.meatsci.2024.109690","url":null,"abstract":"<div><div>In collaboration with Australian lamb supply chains, an integer linear programming model was developed for use by processors to optimally allocate carcasses to different cutting plans for implementation in a boning room on a daily or lot basis. This tactical carcass optimisation tool (TCOT) addresses the daily challenge of developing operational plans to process carcasses into products whilst maximising profitability subject to constraints on carcass availability, variability of carcass weight and fatness, number of product orders, product size and retail prices. Predicted weights for all available products were derived from cut-weight prediction algorithms established from the combination of carcass weight and fatness ranges. Carcass fatness was expressed as lean meat yield percentage (LMY%) and measured using dual-energy X-ray absorptiometry (DXA) of hot carcasses immediately after slaughter. The TCOT utilises a group-based labour cost model which closely aligns with real-world supply chain practices. The function and application of the optimisation tool were tested in two contrasting case studies. The first case study demonstrated the ability of the optimiser to allocate carcasses to optimal cutting plans based on carcass weight and LMY%. The second case study examined the potential value of the tool for processors supplying lamb into the Australian domestic lamb market and subject to the constraints applied, demonstrated opportunities to increase profitability by at least 1 % compared to current best practice. This work provides a pathway whereby objective carcass measurement technology, combined with carcass sortation and optimisation algorithms, can be leveraged to improve profitability for lamb supply chains.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109690"},"PeriodicalIF":7.1,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552282","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":"Assessment of pig welfare at slaughterhouse level: A systematic review of animal-based indicators suitable for inclusion in monitoring protocols","authors":"Nancy F. Huanca-Marca ,&nbsp;Laura X. Estévez-Moreno ,&nbsp;Natyieli Losada Espinosa ,&nbsp;Genaro C. Miranda-de la Lama","doi":"10.1016/j.meatsci.2024.109689","DOIUrl":"10.1016/j.meatsci.2024.109689","url":null,"abstract":"<div><div>Pig welfare constitutes a strategic pillar of sustainability within the pork industry. Consequently, there is a need to identify, develop and/or validate indicators for assessing pig wellbeing under commercial conditions. A systematic review following PRISMA guidelines identified 95 pig welfare indicators (PWIs) categorized into physiological, behavioral, health and post-mortem, and product quality. The review evaluated their validity and feasibility (V&amp;F) for use in abattoirs to measure welfare during transport and slaughter. Thirty V&amp;F indicators were found: one physiological (body temperature), 12 behavioral (human-animal relationship, aggression, falling, vocalization, slipping, panting, lying down, sitting, turning back), 13 health and post-mortem (presence of entry points, hernias, body lesions, ear lesions, tail lesions, pericarditis, pneumonia, bursitis, lameness, dead animals, walking and non-walking animals), and four product quality (pH, bruises, body condition, carcass weight). This information might help to identify the factors that affect the risk level of particular pig welfare problems, thereby aiding in the application of risk-based strategies.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109689"},"PeriodicalIF":7.1,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142586670","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":"Responsible meat production: 70th International Congress of Meat Science and Technology), August 2024, Foz do Iguaçu, Brazil","authors":"Saulo Luz Silva ,&nbsp;Marco Antonio Trindade","doi":"10.1016/j.meatsci.2024.109684","DOIUrl":"10.1016/j.meatsci.2024.109684","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109684"},"PeriodicalIF":7.1,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142492287","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":"Pork quality and histological properties of longissimus muscle from boars and early and late immunocastrated pigs","authors":"Ivana Božičković ,&nbsp;Radomir Savić ,&nbsp;Núria Panella-Riera ,&nbsp;Dragan Radojković ,&nbsp;Albert Brun ,&nbsp;Maria Font-i-Furnols","doi":"10.1016/j.meatsci.2024.109688","DOIUrl":"10.1016/j.meatsci.2024.109688","url":null,"abstract":"<div><div>Immunocastration has been introduced in pig production to reduce boar taint. However, there is not much information on how different schedule of immunocastration affects meat quality, especially muscle histological properties. In this study, carcass and meat quality characteristics, histological properties of the longissimus dorsi muscle, sensory characteristics and fatty acid composition of meat and fat from entire males (EM), late immunocastrated (LIC, first dose 8 weeks before slaughter, second dose 4 weeks before slaughter) and early immunocastrated pigs (EIC, first dose 13 weeks before slaughter, second dose 8 weeks before slaughter) were compared. Fat thickness was greater in EIC than in LIC and EM. Meat quality parameters differed mainly between EIC and EM, as EIC had a higher pH 45, lower electrical conductivity, lighter and more yellowish loins and lower drip loss than EM. EM had a higher protein and moisture content and a lower fat content than EIC and LIC. No major effect on histological properties was observed, however, the percentage of fast-twitch oxidative fibres tended to be lower in both LIC and EIC animals compared to EM. Pork from EM had higher boar taint and lower pork odour and flavour scores and higher pig and boar taint flavour scores. The results of this study show that the immunocastration schedule influences some carcass, meat and fat quality traits and, because of that, it can be modified to obtain the desired final product.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109688"},"PeriodicalIF":7.1,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142455000","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":"Analysis of relationship between pork belly preference and fat level by distributors in the Korean pork market: Utilizing belly cross-sectional assessment and belly fat percentage measured by VCS2000","authors":"Youngho Lim ,&nbsp;Jaeyoung Kim ,&nbsp;Gwantae Kim ,&nbsp;Jongtae Seo ,&nbsp;Jaesik Lee ,&nbsp;Jungseok Choi","doi":"10.1016/j.meatsci.2024.109683","DOIUrl":"10.1016/j.meatsci.2024.109683","url":null,"abstract":"<div><div>This study aimed to determine the relationship between the overall fat percentage of pork belly and the visual fat level of pork belly, and to determine whether these factors influence the distributor's preference. Fat percentages in LYD pigs' pork bellies were measured using VCS2000, and visual fat levels were assessed through cross-sectional photographs. Additionally, a survey was conducted across four distributor types (direct managed stores, supermarkets, National Agricultural Cooperative Federations (NACFs), and butcher shops) to understand distributor preferences in the pork market.</div><div>The results demonstrated a moderate correlation between pork belly fat percentage and appearance-based belly fat level. The regression equations between distributors' pork belly preferences and pork belly fat percentage showed that all regression equations exhibited coefficient of determination (R²) values below 0.2, indicating that pork belly fat percentage could not be explained by distributors' pork belly preferences. The regression equations between appearance-based belly fat level and distributors' pork belly preferences demonstrated that all regression equations exhibited an R² value of 0.75 or higher, indicating that appearance-based belly fat level can effectively explain distributors' pork belly preferences. Furthermore, it was observed that there were variations in distributors' preferences contingent on the appearance-based belly fat level.</div><div>Appearance-based belly fat level was found to be reliable indicators for predicting pork belly preferences. The findings of this study are expected to assist in the reduction of unnecessary distribution costs when planning the delivery of pork belly.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109683"},"PeriodicalIF":7.1,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142492285","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}