Meat Science最新文献

{"title":"Based on the specific spoilage organisms to improve the storage stability of bulk sausage","authors":"Xiaojing Tian ,&nbsp;Yuxuan Liu ,&nbsp;Bihong Gao ,&nbsp;Xiuli Song ,&nbsp;Ranran Li ,&nbsp;Yunhao Ma ,&nbsp;Yinglu Zhang ,&nbsp;Wenhang Wang","doi":"10.1016/j.meatsci.2025.109927","DOIUrl":"10.1016/j.meatsci.2025.109927","url":null,"abstract":"<div><div>Bulk sausages packaged by natural animal or artificial collagen casings are highly susceptible to microbial contamination. In this study, quality changes of sausages packaged by animal casings were monitored and bacterial community dynamics on casing surfaces were analyzed by combining conventional bacterial culture methods and 16S rDNA sequencing during 30-day storage at 4 °C. Followed by evaluating the spoilage ability of the identified dominant bacterial community, three specific spoilage organisms (SSOs) were identified: <em>Brochothrix thermosphacta</em>, <em>Pseudomonas lundensis</em>, and <em>Weissella viridescens</em>. For the three SSOs, three natural antibacterial agents, nisin, phenyllactic acid (PLA), and kojic acid (KA), were selected alone or in combination to improve the storage stability of sausage. In situ experiments demonstrated that a combination of nisin (15 mg/mL) and PLA (2 mg/mL) most effectively suppressed the bacterial growth on sausages. These results are expected to provide a theoretical reference for extending the shelf life of bulk sausage.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109927"},"PeriodicalIF":6.1,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144770881","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":"Red meat biochemical and flavor changes through postmortem aging","authors":"Jerrad F. Legako","doi":"10.1016/j.meatsci.2025.109885","DOIUrl":"10.1016/j.meatsci.2025.109885","url":null,"abstract":"<div><div>Red meats consist of beef, pork, and lamb which commonly undergo postmortem aging prior to consumption. Palatability of red meats is greatly influenced by flavor. Furthermore, consumers frequently describe flavor to be the most important red meat palatability attribute. During the aging period biochemical mechanisms progress which may liberate or develop flavor contributing metabolites. Factors such as aging type (wet or dry), duration, and temperature are demonstrated to be of significant influence on development of flavor related metabolites. Likewise, microbial growth during aging may further influence flavor contributing metabolites and perceived flavor. Each of these factors may impact flavor differently among beef, pork, and lamb. This review takes aim at describing the biochemical mechanisms that generate flavor related metabolites during aging. Secondly, the effects of aging parameters will be described for beef, pork, and lamb.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109885"},"PeriodicalIF":6.1,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144783144","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":"Does information matter? The effect of sustainability-related information on consumers' intentions to purchase beef","authors":"Carla Machado de Araujo Lopes ,&nbsp;Juliana Cunha de Andrade ,&nbsp;Rosires Deliza","doi":"10.1016/j.meatsci.2025.109924","DOIUrl":"10.1016/j.meatsci.2025.109924","url":null,"abstract":"<div><div>The growing concern about the environmental impacts of livestock production has led to changes in consumers’ eating habits and the demand for technologies that promote a sustainable system. In Brazil, the concept brand “Low Carbon Brazilian Beef” (LCBB) was developed as a certification for beef from livestock systems that adopted specific practices to reduce enteric methane emissions. This study aimed to evaluate the impact of explanation on the meaning of LCBB on consumer intention to purchase of beef through rating conjoint analysis. An online questionnaire was applied in two experimental conditions: with explanation on the meaning of LCBB (<em>n</em> = 431) and no explanation on the meaning of LCBB (<em>n</em> = 423). Three label factors combined with different levels were considered: Price (low and high), LCBB seal (absent and present) and claim (sustainability claim, animal welfare claim, sensory claim and no claim). The results revealed that information about the meaning of LCBB increased consumers' purchase intention. In both experimental conditions, price was the most important factor, followed by claims and the LCBB seal. Different consumer segments were identified in the two experimental conditions with distinct purchase intention about the attributes present on the beef label. The findings suggest that explaining the meaning of a new sustainable technology is an important tool to raise awareness and guide consumers about sustainable livestock production; however, price is still an important factor influencing sustainable consumption.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109924"},"PeriodicalIF":6.1,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144756676","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":"Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork patties","authors":"Huiyun Zhang,&nbsp;Xinling Li,&nbsp;Weishi Shan,&nbsp;Jingkun Guo,&nbsp;Xuyang Hu,&nbsp;Huaibin Kang","doi":"10.1016/j.meatsci.2025.109926","DOIUrl":"10.1016/j.meatsci.2025.109926","url":null,"abstract":"<div><div>This study investigated the freeze-thaw (F-T) stability of Pickering emulsions (PEs) prepared from soy protein isolate (SPI) and chitosan (CH), and their application in frozen pork patties. SPI-CH stabilized PEs were prepared at CH concentrations of 0, 0.5 %, 1 %, 1.5 %, and 2 %. The F-T stability of PEs was evaluated through measuring the creaming index, particle size distribution, ζ-potential, and observing the microstructure. Results showed that PEs exhibited optimal F-T stability when the CH concentration reached 1.5 %. After three F-T cycles, the creaming index was minimized, decreasing by 54.3 % compared to the control group. The droplet size distribution became single-peaked and minimized, effectively enhancing emulsion stability. Incorporating SPI-CH stabilized PEs into frozen pork patties significantly improved product quality. Patties containing 6 % PEs performed best, showing improved water-holding capacity with the lowest thawing loss (5.8 %). They also maintained better color stability and exhibited a more desirable texture due to restricted water migration. This research provides a strong foundation for developing food-grade Pickering particles and improving the quality of frozen meat products. Future studies should further explore the potential applications of these particles in a wider range of frozen foods.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109926"},"PeriodicalIF":6.1,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144750318","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 vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties","authors":"Qiang Li ,&nbsp;Xiurong Zheng ,&nbsp;Rongxin Wen ,&nbsp;Jun Qi ,&nbsp;Lele Shao ,&nbsp;Yingying Hu ,&nbsp;Lang Zhang","doi":"10.1016/j.meatsci.2025.109925","DOIUrl":"10.1016/j.meatsci.2025.109925","url":null,"abstract":"<div><div>The research explored the effect of tomato, carrot, and lettuce extracts on the formation of heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) in beef patties during roasting and <em>in vitro</em> digestion. Carrot extract had strongest inhibitory effects on HAAs and AGEs formation, reducing total free HAAs (21.01 %), free AGEs (12.29 %), bound HAAs (28.20 %), and bound AGEs (9.65 %), relative to the control sample (<em>P</em> &lt; 0.05). Carrot extract inhibited the formation of free AαC, Norharman, and CML, as well as bound 7,8-DiMeIQx, Glu-P-2, Harman, Norharman, and CEL (<em>P</em> &lt; 0.05). Consumption of lettuce with roasted beef patties increased intestinal exposure to total HAAs, while tomato and carrot extracts had no significant effect on intestinal total HAAs exposure. However, three vegetable extracts increased intestinal exposure to total AGEs. Molecular docking revealed that β-carotene inhibited the formation of bound HAAs and AGEs by competing with creatine for TYR-1783, with MTCA for TYR-1783 and LYS-2025, and with THCA for LYS-2025, ALA-2029, and TYR-1783 on bovine myosin. These results offer insights into controlling hazardous compound formation in roasted meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109925"},"PeriodicalIF":6.1,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144738303","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 mixing disbudded and horned young bulls during rearing on the post-mortem Longissimus thoracis muscle proteome","authors":"E.M. Claudia Terlouw ,&nbsp;Rabiaa Ben Mbarek ,&nbsp;Ruth M. Hamill ,&nbsp;Anna-Maria Reiche ,&nbsp;Brigitte Picard ,&nbsp;Joseph Kerry ,&nbsp;Paolo Silacci ,&nbsp;Anne Maria Mullen ,&nbsp;Didier Viala ,&nbsp;Mohammed Gagaoua","doi":"10.1016/j.meatsci.2025.109922","DOIUrl":"10.1016/j.meatsci.2025.109922","url":null,"abstract":"<div><div>Eighty-one young Swiss cross-bred bulls, half of which were disbudded at 7 weeks of age, were reared in 6 rearing groups. Using a balanced design, these groups contained only horned, or only disbudded bulls (unmixed groups), or both (mixed groups), with only half of the bulls disbudded. They were slaughtered using two protocols, one with limited, the other with supplementary stress. <em>Longissimus thoracis</em> (LT) muscle samples were collected 48 h after slaughter and subjected to individual shotgun proteomic analysis. Results show that horn status and slaughter conditions influenced only 16 (6.2 %) and 8 (3.1 %) proteins, respectively, which is not more than expected by random error. By contrast, rearing conditions influenced 40 (15.5 %) of the identified proteins, which is significantly more than expected by random error. Eighteen of these differentially abundant proteins were involved in energy metabolism, and 9 in muscle structure and contraction. Overall, these proteins indicated greater glycolytic capacity and greater proportions of fast twitch fibres in the LT of bulls in mixed groups. These results are coherent with the lower physical activity and different physiological stress reactivity of these same mixed groups of bulls as reported in previous companion studies.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109922"},"PeriodicalIF":6.1,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144723398","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":"Relationship between skin lesion severity and physiometabolic blood profile, microbial counts and carcass and meat quality characteristics in slaughtered pigs","authors":"Nikola Čobanović ,&nbsp;Nevena Grković ,&nbsp;Ivan Vićić ,&nbsp;Milena Radaković ,&nbsp;Kristina Spariosu ,&nbsp;Sanja Dj Stanković ,&nbsp;Nedjeljko Karabasil","doi":"10.1016/j.meatsci.2025.109923","DOIUrl":"10.1016/j.meatsci.2025.109923","url":null,"abstract":"<div><div>This study evaluated the relationship between skin lesion severity and physiometabolic blood profile, microbial counts and carcass and meat quality characteristics in a total of 384 slaughter pigs from a single commercial farm. Skin lesion severity was visually assessed using a three-point scale. According to skin lesion severity, individual pigs were categorised into three groups: low skin lesion scores, moderate skin lesion scores and high skin lesion scores.</div><div>Low skin lesion scores in pigs, compared with other lesion score groups, were associated with the lowest whole blood lactate and glucose levels, as well as the lowest plasma creatine kinase (CK), lactate dehydrogenase (LDH), aspartate amino transferase (AST), alanine amino transferase (ALT), ceruloplasmin and malondialdehyde levels, but also with the highest plasma albumin, paraoxonase-1 and glutathione concentrations and frequency of red, firm and non-exudative pork (<em>P</em> &lt; 0.05). High skin lesion scores in pigs, compared with the other lesion score groups, were associated with the highest plasma cortisol, CK, LDH, AST and ceruloplasmin concentrations and the lowest plasma albumin levels (<em>P</em> &lt; 0.05). Meat from pigs with high skin lesion scores, compared with the other lesion score groups, presented the highest initial and ultimate pH, total viable counts, <em>a*</em> value, subjective colour scores and the greatest percentage of dark, firm and dry pork, while showing the lowest drip loss and <em>L*</em> and <em>b*</em> values (<em>P</em> &lt; 0.05). Moderate skin lesion scores in pigs, compared with the other lesion score groups, were associated with the highest blood lactate and glucose levels (<em>P</em> &lt; 0.05). Meat from pigs with moderate skin lesion scores, compared with the other lesion score groups, showed the lowest initial and ultimate pH, <em>a*</em> value and subjective colour scores, but had the highest initial temperature, drip loss, thawing loss, <em>L*</em> and <em>b*</em> values and the greatest percentage of pale, soft and exudative pork (<em>P</em> &lt; 0.05).</div><div>In conclusion, both high and moderate skin lesion scores in pigs were associated with intense pre-slaughter stress and unfavourable pork quality characteristics.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109923"},"PeriodicalIF":6.1,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144723397","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 rumen-protected betaine and choline on carcass characteristics, amino acid and fatty acid composition of Ao-hu sheep","authors":"Long Li ,&nbsp;Youqian Huang ,&nbsp;Mengyin Wang ,&nbsp;Chunhui Ma","doi":"10.1016/j.meatsci.2025.109920","DOIUrl":"10.1016/j.meatsci.2025.109920","url":null,"abstract":"<div><div>This study aimed to evaluate the effects of dietary supplementation with rumen-protected betaine (RPB) and rumen-protected choline (RPC) on carcass traits, amino acid composition, and fatty acid composition of Ao-hu sheep. A total of 96 sheep were randomly assigned to four groups. The trial lasted for 105 days, comprising a 15-day adaptation phase followed by a 90-day experimental period. The experimental diets consisted of 2.5 g/d RPB, 0.25 %/kg RPC, and a combination of 2.5 g/d RPB with 0.25 %/kg RPC. Compared to the control group (the sheep fed on the basal diet without adding RPB and RPC), all experimental groups demonstrated a significant increase in crude fat (CF) and total amino acids (TAA) in the <em>longissimus thoracis</em> (LT) muscle. Notably, the RPB × RPC group exhibited significant interactions that affecting dressing percentage (DP) and crude protein content (CP) (<em>P</em> &lt; 0.05). Additionally, saturated fatty acids (SFA) significantly decreased, while monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) increased in the LT muscle across all treatments (<em>P</em> &lt; 0.05). The combination of RPB and RPC also had significant interactive effects on total amino acids, SFA, PUFA, and MUFA in the LT muscle. Therefore, supplementation with either RPB or RPC improved carcass traits, reduced shear force, enhanced the content of umami amino acids, essential amino acids, and total amino acids, and decreased the proportion of unsaturated fatty acids. As a result, both the tenderness and nutritional value of the meat were enhanced, leading to an overall improvement in meat quality. The combined supplementation of RPB and RPC yielded the most pronounced effects.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109920"},"PeriodicalIF":7.1,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144713696","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":"The estimation of consumer scores for lamb longissimus lumborum muscle juiciness using pressed juice percentage values","authors":"Benjamin W.B. Holman ,&nbsp;Shawn R. McGrath ,&nbsp;M. Bruce Allworth ,&nbsp;Emma E.M. Lynch ,&nbsp;Damian Collins","doi":"10.1016/j.meatsci.2025.109918","DOIUrl":"10.1016/j.meatsci.2025.109918","url":null,"abstract":"<div><div>This study investigated the effects of replication (<em>r</em>) on the pressed juice percentage (PJP) variation of lamb meat and the relationship between PJP and consumer sensory scores for juiciness, tenderness, flavour, and overall liking. Samples were collected from the right <em>longissimus lumborum</em> muscle of 50 lamb carcasses and analysed for PJP as well as eating quality scored by 64 untrained participants of consumer sensory panels. It was found that there was a 19.4 % reduction in variance from 3 additional replicates (<em>r</em> = 4) and there seems to be little practical advantage to exceeding this number of replicates when measuring PJP for lamb meat – except in instances where higher levels of precision are required. The relationship between PJP and lamb meat eating quality was found to be statistically insignificant, although all coefficients were positive; juiciness (0.62 ± 0.37; <em>P</em> = 0.105), tenderness (0.35 ± 0.52; <em>P</em> = 0.498), flavour (0.44 ± 0.34; <em>P</em> = 0.204), and overall liking (0.37 ± 0.41; <em>P</em> = 0.367). These findings will help to inform research into PJP as an objective measure for lamb meat juiciness and other eating quality traits.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109918"},"PeriodicalIF":6.1,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144723396","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 space allowance, roughage supplement, and enrichment provision on growth, carcass weight and meat quality in conventional indoor pig husbandry","authors":"Mathilde Coutant ,&nbsp;Marlene Schou Grønbeck ,&nbsp;Marchen Hviid ,&nbsp;Lene J. Pedersen ,&nbsp;Mona L.V. Larsen","doi":"10.1016/j.meatsci.2025.109916","DOIUrl":"10.1016/j.meatsci.2025.109916","url":null,"abstract":"<div><div>Extensification of indoor pig husbandry is increasingly under focus, but effects on meat quality remain to be determined. This study investigated the effects of extensification factors on growth, carcass weight and meat quality of fattening pigs. Three factors were studied on pigs from 30 kg up to slaughter at approximately 120 kg: increase space allowance to 1.4 (S9, n pigs = 108, n samples = 42) or 2.1 (S6, n pigs = 72, n samples = 42) m2 per pig, provision of various enrichments (E, n pigs = 114, n samples = 44), and daily provision of roughage (R, n pigs = 115, n samples = 45). Treatments were compared to a control group with 0.7 m2 per pig and no extra enrichment nor roughage (C, n pigs = 115, n samples = 48). The study was performed over two batches, in spring and in autumn. The treatments had overall no effect on meat quality as measured by temperature and pH, colour, driploss, cooking loss or texture. However, the meat from S9 pigs had a significantly lighter colour than the meat from C, R or E and in addition, pigs from S6 had a higher growth rate (ADG) and carcass weight than C and R. Overall, the treatments had little to no effect on meat quality but increasing space allowance by a factor three notably improved pig growth. In contrast, the experimental batch significantly influenced several parameters of meat quality as well as growth and carcass weight, highlighting that un-controlled factors varying between batches, including seasonal effects, had a greater impact on meat quality than the treatments alone.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109916"},"PeriodicalIF":6.1,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144738372","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}