Meat Science最新文献

{"title":"Effect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under high‑oxygen packaging.","authors":"Yue Zhang, Fei Liu, Jiang Yu, Yimin Zhang, Wei Wang, Hao Wu, Jiaqiang Wu, Yanwei Mao","doi":"10.1016/j.meatsci.2025.109757","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109757","url":null,"abstract":"<p><p>This study aimed to investigate the effects of dietary Bacillus subtilis (B. subtilis) supplementation in pigs on the meat color and oxidative stability of the meat under high‑oxygen packaging. The results showed B. subtilis increased redness (a*) (P < 0.05), accompanied by inhibiting the formation of metmyoglobin (MetMb) of pork, and maintained better meat color during storage. Compared to the control group, dietary B. subtilis supplementation increased the R630/580 value, metmyoglobin-reducing activity (MRA) and the oxygen consumption rate (OCR) of pork (P < 0.05), and the pork had better meat color stability. B. subtilis supplementation also upregulated the expression of Nrf2 and downstream antioxidant enzyme genes (SOD, CAT, and GSH-Px) in the Nrf2-Keap1 signaling pathway and downregulated the expression of the Keap1 (P < 0.05). The activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) and catalase (CAT) in longissimus thoracis et lumborum (LTL) muscle were increased by B. subtilis while the levels of lipid and protein oxidation were decreased (P < 0.05). All results confirmed that dietary B. subtilis supplementation could effectively maintain the meat color and delay the oxidation of chilled pork compared to the control.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"109757"},"PeriodicalIF":7.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997920","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 by-products-based diet and intramuscular fat content on volatile compounds from pork.","authors":"Lisha Wang, Eline Kowalski, Sam Millet, Marijke Aluwé, Els Vossen, Stefaan De Smet","doi":"10.1016/j.meatsci.2025.109758","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109758","url":null,"abstract":"<p><p>This study evaluated the effects of a fibre- and fat-rich by-products-based diet and the intramuscular fat (IMF) content on volatile compounds in pork. Meat samples were collected from sixteen gilts included in a feeding trial. Half of the animals were fed a conventional diet based on wheat, maize, barley and soybean meal, whereas the other half were fed a by-products-based diet that contained corn germ meal, malt sprouts, crispbread meal and proticorn, but no cereals or soya. Within each dietary treatment, four meat samples were selected from pigs in the upper quartile of IMF content (average 2.40 % ± 0.18 %, n = 8) and four from the lower quartile of IMF content (average 1.45 % ± 0.10 %, n = 8). SPME-GC-MS was used to evaluate the volatile profile of pork. A total of 45 volatile compounds were identified in the cooked pork samples. Aldehydes were the predominant chemical class in terms of the number of identified volatile compounds. No diet × IMF interaction was observed for the abundance of volatile compounds. Dietary treatment and IMF content significantly influenced the abundance of one and two aldehydes, respectively. Hexanal was more abundant in the meat of animals fed the conventional diet compared to the diet based on by-products. Tridecanal and tetradecanal were less abundant in pork with higher IMF levels. As precursors of volatile compounds, fatty acids were also analysed in the raw meat samples by GC. The concentrations of most fatty acids were higher in pork with higher IMF content but were not affected by diet. In conclusion, the volatile compounds profile of pork was only marginally affected by IMF content and feeding a by-products-based diet in the present study.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"109758"},"PeriodicalIF":7.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143035733","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":"Effects of heat treatments, storage and reheating on volatile compounds in pork and screening for characteristic volatile compounds.","authors":"Yunxiang Sun, Feng Du, Yiqun Huang, Junjian Miao, Keqiang Lai","doi":"10.1016/j.meatsci.2025.109740","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109740","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"109740"},"PeriodicalIF":7.1,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997922","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":"Cooking loss estimation of semispinalis capitis muscle of pork butt using a deep neural network on hyperspectral data.","authors":"Kyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, Hyeun Bum Kim, Pil Nam Seong, Samooel Jung, Dae-Hyun Lee","doi":"10.1016/j.meatsci.2025.109754","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109754","url":null,"abstract":"<p><p>This study evaluated the performance of a deep-learning-based model that predicted cooking loss in the semispinalis capitis (SC) muscle of pork butts using hyperspectral images captured 24 h postmortem. To overcome low-scale samples, 70 pork butts were used with pixel-based data augmentation. Principal component regression (PCR) and partial least squares regression (PLSR) models for predicting cooking loss in SC muscle showed higher R² values with multiplicative signal correction, while the first derivative resulted in a lower root mean square error (RMSE). The deep learning-based model outperformed the PCR and PLSR models. The classification accuracy of the models for cooking loss grade classification decreased as the number of grades increased, with the models with three grades achieving the highest classification accuracy. The deep learning model exhibited the highest classification accuracy (0.82). Cooking loss in the SC muscle was visualized using a deep learning model. The pH and cooking loss of the SC muscle were significantly correlated with the cooking loss of pork butt slices (-0.54 and 0.69, respectively). Therefore, a deep learning model using hyperspectral images can predict the cooking loss grade of SC muscle. This suggests that nondestructive prediction of the quality properties of pork butts can be achieved using hyperspectral images obtained from the SC muscle.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"109754"},"PeriodicalIF":7.1,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969206","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":"Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles.","authors":"Bruna Maria Salatta, Maria Malane Magalhães Muniz, Larissa Fernanda Simielli Fonseca, Lucio Flavio Macedo Mota, Caio de Souza Teixeira, Gabriela Bonfá Frezarim, Marta Serna-García, Leonardo Machestropa Arikawa, Patrícia Iana Schmidt, Sindy Liliana Caivio Nasner, Danielly Beraldo Dos Santos Silva, Angélica Simone Cravo Pereira, Fernando Baldi, Lucia Galvão de Albuquerque","doi":"10.1016/j.meatsci.2025.109751","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109751","url":null,"abstract":"<p><p>This study aimed to identify mRNA isoforms that were expressed differently in the muscle tissue of Nellore cattle based on their intramuscular fatty acid profile. Forty-eight young bulls were used to quantify beef fatty acids (FA) and perform RNA sequencing analysis. The young bulls were divided into three different groups based on quantifying FA using k-means analysis. The Grp1 clustered animals with significantly elevated levels of PUFA, ω6, ω3, linoleic acid, α-linolenic acid, and PUFA/SFA ratios, indicating a more favorable fatty acid profile. Animals in Group 3 demonstrated significantly higher levels of palmitic acid, stearic acid, myristic acid, and SFA, which are less favorable fatty acid profiles. Grp2 included bulls with intermediate levels of fatty acids, positioned between the profiles of Grp1 and Grp3. Differential expression (DE) analyses were performed to compare these three distinct groups through the contrasts: Grp1 vs. Grp2, Grp1 vs. Grp3, and Grp2 vs. Grp3. The DE analyses identified a total of 62, 26, and 30 transcripts for the contrasts Grp1 vs. Grp2, Grp1 vs. Grp3, and Grp2 vs. Grp3, respectively. In the comparison between the Grp1 and Grp2 groups, we identified three mRNA isoforms, C7-203, ADD1-204, and OXT-201, which are involved in glycogen and lipid metabolism. These mRNA isoforms regulate the key genes responsible for fatty acid synthesis, leading to a higher PUFA content profile. On the other hand, in the comparison between the Grp1 and Grp3 groups, the mRNA isoforms RBM3-202 and TRAG1-202 were identified and play a crucial role in muscle development, adipogenesis, and concentration of PUFA and MUFA, respectively. The downregulation of THRSP-201 and FABP4-201, isoforms identified in both, Grp1 vs. Grp2 and Grp2 vs. Grp3, contrasts may contribute to lower levels of MUFA and SFA and higher levels of PUFA. In addition, these mRNA isoforms were associated with lipogenesis, fatty acid transport, and inhibition of lipolysis. Our findings suggest that the identified mRNA isoforms could serve as promising candidates to help develop strategies to select animals of higher nutritional meat quality.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"109751"},"PeriodicalIF":7.1,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969207","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 rapid evaporative ionization mass spectrometry (REIMS) for the prediction of slice shear force and quality grades in beef longissimus lumborum steaks.","authors":"Kaitlyn R Loomas, Dale R Woerner, Ben M Bohrer, Tyson R Brown, Heather L Bruce, Marcio S Duarte, Bimol C Roy, Yifei Wang, Katie Pedgerachny, Jerrad F Legako","doi":"10.1016/j.meatsci.2025.109752","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109752","url":null,"abstract":"<p><p>Steak samples were collected from the longissimus lumborum muscles of beef carcasses (Canada AA, n = 1505; Canada AAA, n = 1363) over a 3-year period. Steaks were aged for 14 d, and tenderness was determined by slice shear force (SSF). Metabolomic profiling of beef samples was performed using rapid evaporative ionization mass spectrometry (REIMS) (N = 2853). Thirteen machine learning algorithms were used to build predictive models. Data were reduced using two separate approaches, one being feature selection (FS) and the second principal component analysis followed by FS (PCA-FS). No models could predict SSF tenderness category using FS and PCA-FS datasets with higher accuracy than the no information rate (NIR; 59.5 %, P ≥ 0.05). Population mean and standard deviation (SD) were calculated to generate 4 SD categories (±2) for further predictions. No model could predict SD category using the FS dataset (NIR = 55.1 %, P > 0.05). Top accuracies for PCA-FS were generated from the Treebag and Random Forest (RF) algorithms (82.8 % and 83.0 %, respectively; NIR = 55.0 %, P < 0.001). Top accuracies for FS were generated from SVM Radial and XGBoost to predict quality grade (84.6 % and 85.3 %, respectively NIR = 52.5 %, P < 0.001). Top accuracies for PCA-FS were generated from SVM Radial and RF (82.8 % and 84.2 %, respectively, P < 0.001). A stepwise regression model was built to evaluate relationships between SSF values and spectra generated from REIMS. Selected REIMS bins accounted for 7.2 % of the variation in predicted SSF values (R² = 0.072; P < 0.001). With more development, the RF algorithm could assist REIMS in rapid assessment of carcass quality.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"109752"},"PeriodicalIF":7.1,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969208","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":"Flax seed meal improved the meat tenderness, nutritional value of fatty acids, and catalase activity of Hu lambs.","authors":"Hangyu Zhang, Long Guo, Xueying Zhang, Xiangpeng Yue, Fei Li, Fadi Li, Jianyun Tang, Xinji Wang, Wei Zhang, Pengxia Hou","doi":"10.1016/j.meatsci.2025.109750","DOIUrl":"https://doi.org/10.1016/j.meatsci.2025.109750","url":null,"abstract":"<p><p>Thirty male Hu lambs (38.95 ± 3.87 kg; 6 months old) were randomly assigned to two groups: (1) SBM (a basal diet with soybean meal) and (2) FSM (a diet replacing 10 % soybean meal with 10 % flax seed meal) to evaluate their effects on Hu lamb production and slaughter performance, meat quality, muscle fatty acid composition, and antioxidant capacity. The production and slaughter performance, as well as the amino acid composition in muscle were not different between groups. The FSM decreased muscle shear-force (P = 0.019), the pH _24h (P = 0.002), and the cooking loss (P = 0.008). The b* (yellowness, P = 0.039) and the a* (redness, P = 0.008) of the FSM were lower than those of the SBM. FSM group reduced muscle hardness (P = 0.004), gumminess (P = 0.009), chewiness (P = 0.007), and the diameter of muscle fibers (P < 0.05). A significant increase of total n-3 polyunsaturated fatty acids (P = 0.001), the content of α-linolenic acid (ALA, P = 0.003), homo-gamma-linolenic acid (P = 0.034), docosadienoic acid (P = 0.001), and docosahexaenoic acid (DHA, P = 0.003) was obtained in the FSM group. The CAT activity of FSM was significantly higher than that of SBM (P < 0.05). In conclusion, compared with the SBM, the FSM could effectively improve the meat tenderness, the content of ALA and DHA, and the catalase activity in muscle of Hu lambs.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"109750"},"PeriodicalIF":7.1,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142968754","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 carcass chilling time on the progression of rigor mortis, carcass characteristics and physicochemical properties related to the colour and tenderness of longissimus thoracis et lumborum and biceps femoris muscles in Botucatu rabbits.","authors":"Daniel Rodrigues Dutra, Erick Alonso Villegas-Cayllahua, Giovanna Garcia Baptista, Lucas Emannuel Ferreira, Érika Nayara Freire Cavalcanti, Nívea Maria Gomes Misson Carneiro, Ana Veronica Lino Dias, Aline Giampietro-Ganeco, Mateus Roberto Pereira, Leandro Dalcin Castilha, Hirasilva Borba","doi":"10.1016/j.meatsci.2024.109739","DOIUrl":"https://doi.org/10.1016/j.meatsci.2024.109739","url":null,"abstract":"<p><p>The objective of this study was to characterize the progression of rigor mortis and evaluate the influence of chilling time on carcass characteristics, colour, and tenderness of Botucatu rabbit meat in both males and females. The muscles analyzed were the longissimus thoracis et lumborum (LTL) and biceps femoris (BF). As chilling time progressed, weight loss due to chilling increased (P < 0.001), whereas weight loss due to thawing (P = 0.035) and volume of exudate post-thawing (P = 0.022) decreased. Cold carcass yield remained stable for 18 h of chilling, with greater (P < 0.001) values for males. The colour parameters L*, a* and b* were significantly influenced by sex and chilling time. Rigor mortis began at 1.5 h post-mortem, was established between 4.5 and 6 h, and resolved at 18 h of chilling. Biceps femoris showed greater (P < 0.001) shear force at 0 h and 4.5 h, with reduced (P < 0.001) tenderness in males compared to females. Sarcomere length was shorter (P < 0.001) at 24 h in BF and from 18 h in LTL. Myofibrillar fragmentation index of both muscles, and water holding capacity of BF increased (P < 0.001) with chilling time. Therefore, it is concluded that chilling the carcasses for 18 h prior to freezing results in reduced weight losses, increased luminosity and tenderness of Botucatu rabbit meat.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"109739"},"PeriodicalIF":7.1,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142968934","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":"Meat yields and primal cut weights from beef carcasses can be predicted with similar accuracies using in-abattoir 3D measurements or EUROP classification grade.","authors":"Holly Nisbet, Nicola Lambe, Gemma A Miller, Andrea Doeschl-Wilson, David Barclay, Alexander Wheaton, Carol-Anne Duthie","doi":"10.1016/j.meatsci.2024.109738","DOIUrl":"https://doi.org/10.1016/j.meatsci.2024.109738","url":null,"abstract":"<p><p>Three-dimensional (3D) measurements extracted from beef carcass images were used to predict the weight of four saleable meat yield (SMY) traits (total SMY and the SMY of the forequarter, flank, and hindquarter) and four primal cuts (sirloin, ribeye, topside and rump). Data were collected at two UK abattoirs using time-of-flight cameras and manual bone out methods. Predictions were made for 484 carcasses, using multiple linear regression (MLR) or machine learning (ML) techniques. Model inputs included breed type, sex, and abattoir as fixed effects, and cold carcass weight, visually assessed EUROP fat and conformation classes, and 3D measurements as covariates. Machine learning techniques were only used for models including 3D measurements. The CCW and fixed effects resulted in high accuracy (SMY R² = 0.72-0.90, RMSE = 2.12-3.96 kg, primal R² = 0.56-0.67, RMSE = 0.36-0.91 kg), and including the EUROP covariates increased accuracies (SMY R² = 0.75-0.96, RMSE = 2.00-3.11 kg, primal R² = 0.58-0.79, RMSE = 0.36-0.79 kg). The 3D measurement covariates and abattoir resulted in moderate accuracy (SMY MLR R² = 0.39-0.58, RMSE = 3.26-10.31 kg, primal MLR R² = 0.33-0.52, RMSE = 0.44-1.14 kg) and high accuracy when combined with CCW and all fixed effects (SMY MLR R² = 0.72-0.95, RMSE = 1.81-3.42 kg, primal MLR R² = 0.52-0.74, RMSE = 0.40-0.81 kg). The best ML models resulted in similar accuracies to the MLR models. Models including 3D measurements produced similar accuracies to models built using conventional data recorded at the abattoir, indicting the potential for automated prediction.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"109738"},"PeriodicalIF":7.1,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142942028","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":"Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system","authors":"Seul-Ki-Chan Jeong ,&nbsp;Kyung Jo ,&nbsp;Seonmin Lee ,&nbsp;Hayeon Jeon ,&nbsp;Yun-Sang Choi ,&nbsp;Samooel Jung","doi":"10.1016/j.meatsci.2024.109716","DOIUrl":"10.1016/j.meatsci.2024.109716","url":null,"abstract":"<div><div>This study investigated the suitability of a hyperspectral imaging (HSI) system for the classification of frozen-thawed pork loins according to their quality properties. The pork loin slices were frozen at −20, −50, and −70 °C for 1, 2, and 3 months (the 9 freezing conditions). After thawing pork loins at 2 °C, the hyperspectral image was obtained. The photomicrographs of the loins showed that the extracellular spaces were the biggest in the loins frozen at −20 °C for 3 months. The denaturation of myofibrillar proteins measured by the intrinsic tryptophan intensity and surface hydrophobicity was higher in the loins frozen at −20 °C than that of loins frozen at −50 and −70 °C for 2 and 3 months (<em>P</em> &lt; 0.05). The highest and lowest thawing loss was observed in loins frozen at −20 °C for 3 months (9.1 %) and at −70 °C for 1 month (3.6 %), respectively. The classification by the HSI system for 10-class (the 9 freezing conditions and the 1 fresh loin) showed that the highest correct classification (CC%) rates were 83.20 % and 81.82 % in the calibration and prediction sets, respectively, when partial least squares discriminant analysis (PLS-DA) with pre-processing by baseline offset and second derivative was used. In addition, 93.36 % and 91.92 % of CC in the calibration and prediction sets, respectively, were found in the classification of 4-class (the 3 thawing losses and the 1 fresh loin) with the PLS-DA and read-once-write-many-columnar. This study demonstrates that the HSI system can be used to present information on the quality of frozen-thawed pork loin.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109716"},"PeriodicalIF":7.1,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722560","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}