Meat Science最新文献

{"title":"Differences in physicochemical traits, bioactive and flavor compounds, and sensory attributes of Hanwoo beef loin according to slaughter age","authors":"Yousung Jung ,&nbsp;Dongwook Kim ,&nbsp;Dowon Jeong ,&nbsp;Soomin Oh ,&nbsp;Byung-Ki Park ,&nbsp;Joko Sujiwo ,&nbsp;Seok-Ki Yoon ,&nbsp;Aera Jang","doi":"10.1016/j.meatsci.2026.110038","DOIUrl":"10.1016/j.meatsci.2026.110038","url":null,"abstract":"<div><div>This study investigated the effects of shortened rearing periods on meat quality and sensory attributes, aiming to identify an appropriate age range to ensure consumer satisfaction. A total of 320 Hanwoo cattle (<em>n</em> = 80 per age group) were reared from 6 months of age and slaughtered at 24, 26, 28, or 30 months. They were fed mixed concentrate and roughage under a three-phase feeding program (crude protein 13–16%; total digestible nutrients 70–75%). Older groups (28–30 months) exhibited significantly higher crude fat (+22%) and myofibril fragmentation index (+14%) than the younger groups (24–26 months). The 30-month group demonstrated a comparable water-holding capacity to that of the 28-month group (<em>P</em> &gt; 0.05), while demonstrating higher values (+6%) than the younger groups (<em>P</em> &lt; 0.01). Age-related differences were observed in bioactive compounds. Carnosine and anserine were significantly higher in the 24-month group than the 30-month group (by 25.52 and 14.21 mg/100 g, respectively), whereas <span>l</span>-carnitine was significantly higher in the 30-month group than the other groups (58.94 <em>vs.</em> 50.41–53.10 mg/100 g). Older groups also exhibited significantly higher levels of inosine monophosphate, guanosine monophosphate, oleic acid, and volatile compounds (<em>e.g.</em>, lactones) than the younger groups (<em>P</em> &lt; 0.001). In the sensory evaluation, the tenderness and juiciness scores were significantly higher in the older groups than in the 24-month group (<em>P</em> &lt; 0.001). Collectively, these findings suggest that slaughtering Hanwoo at 28–30 months, rather than at younger ages, may contribute to improved beef quality and flavor characteristics.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110038"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146017010","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":"Determining the sex of store-bought beef to distinguish between endogenous and exogenous hormone residues","authors":"Josephine F. Trott ,&nbsp;Tara D. Falt ,&nbsp;Mary M. Mosburg ,&nbsp;Benjamin C. Moeller ,&nbsp;Gina M. Solomon ,&nbsp;Russell C. Hovey","doi":"10.1016/j.meatsci.2026.110040","DOIUrl":"10.1016/j.meatsci.2026.110040","url":null,"abstract":"<div><div>Establishing the sex-of-origin for beef products is an important consideration for distinguishing between endogenous and exogenous hormone sources. A quantitative polymerase chain reaction (qPCR) assay was developed to determine the sex of store-bought beef products, which detected as little as 0.003% male in a female sample. Of the 213 store-bought beef steak and organ samples, 56% originated from males and 44% from females. Among ground beef samples (<em>n</em> = 108), 78.7% were mixed male/female, 16.7% were male, 3.7% were female contaminated with a low-level of male, and 0.9% were female. Liquid chromatography tandem-mass spectrometry was used to quantify 12 endogenous or synthetic hormones/hormone growth promotants (HGP) in 517 beef samples. Meat, organs and adipose from steers implanted with HGP served as positive controls for sex genotype and hormone-treatments. Among all samples tested, two HGP (trenbolone, <em>n</em> = 2; and melengestrol acetate, MGA, <em>n</em> = 78) were detected. Two endogenous hormones that potentially originated from HGP, namely progesterone (P4; <em>n</em> = 140) and testosterone (<em>n</em> = 23), were also detected. MGA and P4 were highest in female samples (<em>P</em> &lt; 0.0001), testosterone was highest in male samples (<em>P</em> &lt; 0.05), while testosterone levels correlated with epitestosterone in male samples (R² = 0.33). Based on the sexing of samples, all P4 and testosterone detections were almost certainly from endogenous sources. MGA was detected in seven male samples, two organic samples and six samples marketed as “Hormone Free”, which was inconsistent with product usage guidelines or label claims. These results demonstrate the efficacy of qPCR for determining the sex of store-bought beef for identifying the origin of residual hormones.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110040"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146002738","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":"Application of Thymus quinquecostatus Celak essential oil in lamb diet: Effects on growth performance and meat quality","authors":"Yabo Zhao ,&nbsp;Tenglong Zhang ,&nbsp;Yanyong Sun ,&nbsp;Feng Tian ,&nbsp;Xingfu Zhang ,&nbsp;Bin Zhang ,&nbsp;Jiuyu Li ,&nbsp;Jingya Wang ,&nbsp;Fengwu Wang ,&nbsp;Hao Tian ,&nbsp;Terigele Wang ,&nbsp;Zhibi Bao ,&nbsp;Shuyuan Xue","doi":"10.1016/j.meatsci.2026.110039","DOIUrl":"10.1016/j.meatsci.2026.110039","url":null,"abstract":"<div><div>This study aimed to evaluate the application value of <em>Thymus quinquecostatus</em> Celak essential oil (TEO) by examining its effects on growth performance, meat quality and oxidative stability, and rumen bacterial composition in lambs. Thirty-six lambs were randomly allocated to four dietary treatments supplemented with 0 (control, CON), 200 (low-dose TEO, LEO), 400 (medium-dose TEO, MEO), or 600 mg/kg (high-dose TEO, HEO) of TEO in the basal diet. Results showed that lambs receiving TEO exhibited higher average daily gain and improved feed conversion efficiency (<em>P</em> &lt; 0.05). TEO supplementation could delay the decline in postmortem <em>longissimus thoracis</em> (LT) muscle pH (<em>P</em> &lt; 0.05). The MEO group exhibited smaller muscle fiber diameters, lower shear force values, and higher ether extract content and water-holding capacity compared with the CON group (<em>P</em> &lt; 0.05). Lambs fed the TEO diet promotes the deposition of flavor amino acids and unsaturated fatty acids in LT muscle and reduces saturated fatty acid content (<em>P</em> &lt; 0.05). Additionally, supplementation with TEO significantly increased LT muscle catalase activity and reduced malondialdehyde content (<em>P</em> &lt; 0.05). Meanwhile, TEO significantly modified the rumen bacterial composition (<em>P</em> &lt; 0.05). These results suggest that dietary TEO supplementation can improve lambs' performance and meat quality by enhancing muscle oxidative stability and optimizing the rumen bacterial profile, with the medium-dose TEO showing the most favorable effects in this study.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110039"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146008244","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":"Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages","authors":"Berker Nacak ,&nbsp;Hülya Serpil Kavuşan ,&nbsp;Burcu Öztürk-Kerimoğlu ,&nbsp;Özlem Çağindi ,&nbsp;Meltem Serdaroğlu","doi":"10.1016/j.meatsci.2025.110028","DOIUrl":"10.1016/j.meatsci.2025.110028","url":null,"abstract":"<div><div>This study aimed to evaluate the potential of peanut–linseed oil-based water-in-oil-in-water (WOW) emulsions, with and without α-tocopherol, as fat replacers in frankfurter-type sausages. The research used a 3 × 2 factorial design with three levels of WOW emulsions (0 %, 50 %, 100 %) and two antioxidant concentrations (0 and 200 ppm α-tocopherol). Over 3 months of refrigerated storage, emulsions exhibited high stability, with mean droplet sizes of 4.05–4.87 μm and creaming stability exceeding 90 %. The incorporation of WOW emulsions significantly reduced total fat and cholesterol, while improving the PUFA/SFA ratio and increasing MUFA and PUFA levels. The addition of α-tocopherol enhanced oxidative stability by reducing peroxide, TBARS, and TOTOX values, which remained below sensory thresholds. Color measurements (L*, b*) increased with higher WOW levels, though a* values decreased slightly, with α-tocopherol mitigating the loss of redness. Texture parameters such as hardness and chewiness improved, especially at 50 % WOW. Sensory evaluation revealed that replacing 50 % of beef fat with WOW received the highest scores for color, texture, and overall acceptability. These results indicate that WOW emulsions combined with α-tocopherol can effectively replace animal fat, enhance lipid quality, and improve storage stability while maintaining desirable sensory attributes, offering a promising approach for healthier meat product development.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110028"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145904095","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":"Flaxseed flour supplementation enhances quality attributes of beef patties reformulated with diacylglycerol-based high internal phase Pickering emulsion","authors":"Ziyi Wang,&nbsp;Yafei Zhou,&nbsp;Yuxin Huang,&nbsp;Chao Zhang,&nbsp;Qian Liu,&nbsp;Qian Chen,&nbsp;Baohua Kong,&nbsp;Haotian Liu","doi":"10.1016/j.meatsci.2026.110042","DOIUrl":"10.1016/j.meatsci.2026.110042","url":null,"abstract":"<div><div>This study investigated the effects of different flaxseed flour (FSF) addition levels (0%, 2%, 4%, 6%, and 8%) on the quality of beef patties containing a diacylglycerol (DAG) based high internal phase Pickering emulsion (HIPPE). FSF supplementation significantly increased the pH and the <em>b</em>* value of the patties. Furthermore, it enhanced the water and oil holding capacity of the raw meat batter, which consequently reduced cooking loss and patty shrinkage, and decreased patty hardness. The formation of a cross-linked network between FSF and myofibrillar protein (MP) was observed in both raw and cooked patties, leading to enhanced retention of HIPPE and water. Corresponding sensory data showed that patties containing either too little or too much FSF received lower scores in sensory attributes. The optimal overall quality was achieved with 6% FSF addition. This study provides a potential strategy for the development of meat products with improved quality and healthier fat substitutes.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110042"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024239","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":"Association of sire breeding values for lean meat yield and eating quality attributes on the sensory perception of Australian lamb","authors":"S.M. Moyes ,&nbsp;D.J. Brown ,&nbsp;D.W. Pethick ,&nbsp;G.E. Gardner ,&nbsp;P. McGilchrist ,&nbsp;L. Pannier","doi":"10.1016/j.meatsci.2025.110027","DOIUrl":"10.1016/j.meatsci.2025.110027","url":null,"abstract":"<div><div>Australian producers can enhance animal performance and profitability by selecting for lean meat yield and eating quality attributes using Australian Sheep Breeding Values (ASBVs). However, the impact of selecting for these traits on the consumer-perceived eating quality of a large range of lamb cuts has not been explored. From 824 lambs, eight cuts (knuckle, leg, loin, outside, rack, rump, shoulder, topside) were collected, along with the loin and topside from an additional 2288 animals (<em>n</em> = 3119 animals). Samples were assessed by untrained consumers (<em>n</em> = 18,720) for tenderness, juiciness, flavour liking and overall liking. Selection for increased lean meat yield had mainly a negative impact on the eating quality of several cuts within the Terminal sire type. Selection for improved eating quality through increased loin intramuscular fat content (IMF) improved the eating quality of the loin, rack, outside and leg cuts, primarily within the Terminal sire type. Improving eating quality through selection for reduced shear force at five days ageing (SF5) also improved consumer sensory perception of all cuts except the knuckle and outside. The improvement in eating quality through selection for increased IMF and reduced SF5 was not fully accounted for by the phenotypic traits of loin chemical IMF and Warner-Bratzler shear force, suggesting that these breeding values are impacting eating quality through additional mechanisms. Simultaneous selection for improved lean meat yield and eating quality demonstrated minimal effects on consumer sensory scores, implying the Australian sheepmeat industry can produce high-quality, lean products to consistently meet consumer expectations.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110027"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923524","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":"Influence of varying oxygen transmission rates in heat-shrinkable packaging on the quality of beef during 90 days of chilled storage","authors":"Ming Tian ,&nbsp;Jintao Jia ,&nbsp;Dequan Zhang ,&nbsp;Xiaotong Sun ,&nbsp;Jiarui Li ,&nbsp;Chaoqiao Zhu ,&nbsp;Wei Yang ,&nbsp;Xin Li ,&nbsp;Qingfeng Yang ,&nbsp;Chengli Hou","doi":"10.1016/j.meatsci.2025.110030","DOIUrl":"10.1016/j.meatsci.2025.110030","url":null,"abstract":"<div><div>To meet the requirement of long-distance transportation and extend shelf life of beef, we systematically investigated the effects of low (10–20 cm³/(m²·day)), medium (20–30 cm³/(m²·day)), and high (40–50 cm³/(m²·day)) oxygen transmission rate (OTR) heat-shrinkable packaging on the quality and shelf life of chilled beef. Beef was packaged in heat-shrinkable packaging, with total viable count (TVC), microbial community dynamics, pH, color, water holding capacity, moisture distribution, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values monitored during 90 days of storage at 2 ± 0.5 °C. The results showed that TVB-N was reduced by 1.33 mg/100 g and 31.92 mg/100 g separately, and TVC was reduced by 1.00 lg CFU/g and 1.32 lg CFU/g separately in the low OTR group compared to the medium and high OTR groups, while pH remained statistically unchanged across all treatments. Microbial profiling during storage revealed that heat-shrinkable packaging suppressed spoilage-associated phyla (<em>Pseudomonadota and Actinomycetota</em>), while concurrently enriching anaerobic genera, such as <em>Carnobacterium</em> and <em>Lactilactobacillus</em>, under low OTR conditions. The shelf life of chilled beef was successfully extended to 75 days using heat-shrinkable packaging, which effectively inhibited the microbial spoilage and the pathways of oxidative deterioration. The low OTR group effectively constrained microbial proliferation, maintaining TVC below 7.00 lg CFU/g and TVB-N values just above the threshold (≤ 3.27 mg/100 g) on day 90, indicating that the freshness of chilled beef was preserved beyond conventional shelf-life expectations. Optimizing packaging OTR is crucial for the preservation and long-distance transport of chilled beef.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110030"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145904094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessing the accuracy of bioelectrical impedance analysis for fat-free mass estimation in growing pigs using dual-energy X-ray absorptiometry as a reference method","authors":"C. Romeiro ,&nbsp;I. Andretta ,&nbsp;Y.H. Paula ,&nbsp;C.J. Kippert ,&nbsp;M. Kipper ,&nbsp;L. Hauschild","doi":"10.1016/j.meatsci.2025.110022","DOIUrl":"10.1016/j.meatsci.2025.110022","url":null,"abstract":"<div><div>This study aimed to assess the accuracy of bioelectrical impedance analysis (BIA) in estimating fat-free mass in growing pigs using dual-energy X-ray absorptiometry (DXA) as the reference method. A longitudinal evaluation was conducted on thirty-nine immunocastrated Landrace × Large White male pigs, with initial and final body weights of 23.1 ± 1.5 kg and 127.4 ± 10.5 kg, respectively, across four growth stages. Lean and fat-free mass were determined by DXA using the Lunar enCORE software (version 8.10.027), whereas BIA measured body resistance (Rs) and reactance (Xc), from which fat-free mass was predicted using established models. The agreement between methods was assessed using Pearson correlations, ANOVA, and mean square prediction error (MSPE) decomposition into errors of central tendency (ECT), regression (ER), and disturbance (ED). Furthermore, non-significant differences (<em>P</em> &gt; 0.05) indicate that the models are in agreement and provide no evidence of predictive bias, supporting the reliability of the predictions. All BIA models exhibited a high correlation with the DXA-derived values (<em>r</em> &gt; 0.93), although the predictive accuracy varied. The <span><span>Swantek, Marchello, Tilton, and Crenshaw (1999)</span></span> model demonstrated the best performance for lean and fat-free mass (<em>P &gt;</em> 0.05), with MSPE values up to 45 % lower than those of the other available models, indicating superior predictive reliability for lean and fat-free mass estimation. For protein + water, the <span><span>Swantek, Crenshaw, Marchello, and Lukaski (1992)</span></span> model was the most accurate (<em>P</em> &gt; 0.05), with MSPE values 69 % lower than those of <span><span>Swantek et al. (1999)</span></span> and over 96 % lower than those of <span><span>Marchello, Berg, Swantek, and Tilton (1999)</span></span>, suggesting enhanced predictive reliability for protein + water estimation. To our knowledge, this is the first longitudinal study to evaluate multiple BIA models in pigs across a wide weight range. These findings demonstrate that BIA is a practical and non-invasive method for estimating body composition in swine, reinforcing the need for updated prediction equations.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110022"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145951064","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":"Nitrite reduction and the use of aromatic herbs with Staphylococcus equorum as replacement strategies in bacon","authors":"P. Bernardo ,&nbsp;M.J. Fernandes ,&nbsp;M.H. Fernandes ,&nbsp;M.P. Teixeira ,&nbsp;B. Özkan ,&nbsp;C.M. Alfaia ,&nbsp;L. Patarata ,&nbsp;M.J. Fraqueza","doi":"10.1016/j.meatsci.2026.110041","DOIUrl":"10.1016/j.meatsci.2026.110041","url":null,"abstract":"<div><div>This study evaluated the impact of reducing or replacing nitrite on the quality, safety, and sensory characteristics of bacon. Seven formulas were produced: control without nitrite (F1), 150 mg NaNO₂/kg (F2), 80 mg NaNO₂/kg (F3), <em>Thymus citriodorus</em> extract (F4), <em>T. citriodorus</em> with <em>Staphylococcus equorum</em> S2M7 (F5), <em>Salvia elegans</em> extract (F6), and <em>S. elegans</em> with <em>S. equorum</em> (F7). Physicochemical, microbiological, and sensory analyses were performed throughout processing and on final products. Lowering ingoing nitrite from 150 to 80 mg/kg reduced (<em>P</em> &lt; 0.05) residual nitrite (&gt;50%) without affecting colour (<em>L</em>*, <em>a</em>*, <em>b</em>*), pH, water activity, salt content, lipid oxidation, or microbiota. The residual nitrite was not detected in bacons with plant extracts and its use delayed lipid oxidation (TBARS &lt;0.38 mg MDA/kg) and resulted in low biogenic amine contents (&lt;6 mg/kg), as nitrite-containing products. <em>S. equorum</em> S2M7 did not influence microbiota or biogenic amine formation. All samples were absent of <em>Listeria monocytogenes</em> and <em>Salmonella</em> spp. Sensory evaluation revealed that nitrite-containing bacons (F2, F3) were associated with “Typical cured colour” and were most preferred (<em>P</em> &lt; 0.05), while nitrite-free formulations were paler and described as “Boiled” or “Brownish”. Nevertheless, all cooked products achieved mean liking scores above the mid-point of a 9-point scale, and willingness to consume was unaffected. These findings demonstrate that reducing ingoing nitrite to 80 mg NaNO₂/kg complies with EU limits without compromising product safety or sensory quality. Furthermore, <em>T. citriodorus</em> and <em>S. elegans</em> extracts might replace nitrite, supporting the development of cleaner-label bacon with preserved oxidative stability.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110041"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074747","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":"Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods","authors":"Ana Carolina T.S. Cougo ,&nbsp;Guillermo de Souza ,&nbsp;Florencia Bonjour ,&nbsp;Bruno A. Irigaray ,&nbsp;Iván Jachmanián ,&nbsp;Gustavo Brito ,&nbsp;María del Mar Campo ,&nbsp;Facundo Ibáñez ,&nbsp;Santiago Luzardo","doi":"10.1016/j.meatsci.2026.110045","DOIUrl":"10.1016/j.meatsci.2026.110045","url":null,"abstract":"<div><div>This study investigated the effects of ageing period (5 vs. 90 days) and meat status (raw vs. cooked) in a 2 × 2 factorial design on the concentration of bioactive compounds, intramuscular fat content and fatty acid composition of the <em>longissimus lumborum</em> muscle in beef. Samples were collected from 20 Angus steers finished on pasture. Significant (<em>P</em> &lt; 0.05) interactions between ageing period and meat status were found for <span>l</span>-carnitine, glutathione, and taurine. Taurine and glutathione concentrations were greater (<em>P</em> &lt; 0.05) in raw beef aged for 90 days, while L- carnitine content was lower in cooked meat aged for 5 days than the other treatments. Concentrations of coenzyme Q10, glutathione, <span>l</span>-carnitine, and taurine were higher (<em>P</em> &lt; 0.05), and carnosine and anserine content were lower (<em>P</em> &lt; 0.05) in meat aged for 90 days compared to 5 days. All bioactive compounds presented greater (<em>P</em> &lt; 0.05) concentrations in raw than cooked meat. Beef aged for 90 days presented a greater (<em>P</em> &lt; 0.05) proportion of intramuscular fat (IMF), and concentrations of saturated fatty acids (SFA), monounsaturated (MUFA), <em>n</em>-6 polyunsaturated fatty acids (PUFA)/<em>n</em>-3 PUFA ratio, atherogenic and thrombogenic indices. Cooking increased (<em>P &lt;</em> 0.05) the concentrations of all fatty acids, however the PUFA/SFA ratio was greater (<em>P</em> &lt; 0.05) in raw meat. Our findings show that ageing and cooking affect the bioactive compounds concentrations and fatty acids present in beef, and both factors should be considered to really know what meat provides under the conditions in which it is consumed.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110045"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074205","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}