Meat Science最新文献

{"title":"Future cattle production: Animal welfare as a critical component of sustainability and beef quality, a South American perspective","authors":"Marcia del Campo,&nbsp;Fabio Montossi,&nbsp;Juan Manuel Soares de Lima,&nbsp;Gustavo Brito","doi":"10.1016/j.meatsci.2024.109672","DOIUrl":"10.1016/j.meatsci.2024.109672","url":null,"abstract":"<div><div>The demand for animal protein is rising, increasing pressure on animal production systems and ecological resources. Ethical and environmental concerns are also growing worldwide, pushing for more sustainable food production systems. The international scientific community has raised concerns about misinformation regarding meat production processes and their harmful impact on the environment, animal welfare and human health consumption. It is crucial to provide accurate information based on science, implement an active communication strategy, and foster collaboration across the meat supply chain to demonstrate that livestock farming is part of the solution to climate change and sustainability issues. As a fundamental pillar of sustainability, animal welfare plays a crucial role in this scrutiny. The “social license to farm” hinges on animal welfare issues and those related to climate change, the environment and biodiversity. Animal welfare is gaining relevance in the market of farm animals and their products, shaping a nation's standing in the international community. Considering the potential advantages of the Southern cone of South America production systems regarding sustainability and animal welfare, several countries prioritise them in their science, technology transfer, innovation, and public policy agendas. Scientific research indicates that implementing effective animal handling and welfare practices has a demonstrably positive impact on individual animal temperament, the quality of the human-animal relationship, overall productivity, and meat quality while reducing the risks of accidents. Caring for the welfare of animals is not only a moral imperative but can also be a business decision that benefits all stakeholders.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109672"},"PeriodicalIF":7.1,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142520622","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":"Innovative approaches to controlling Salmonella in the meat industry","authors":"M.M. Brashears,&nbsp;R.L. Jimenez,&nbsp;R.M. Portillo,&nbsp;R. Bueno,&nbsp;B.D. Montoya,&nbsp;A. Echeverry,&nbsp;M.X. Sanchez","doi":"10.1016/j.meatsci.2024.109673","DOIUrl":"10.1016/j.meatsci.2024.109673","url":null,"abstract":"<div><div><em>Salmonella</em>, a Gram-negative, rod-shaped bacterium from the <em>Enterobacteriaceae</em> family, is a significant cause of illnesses in humans and animals. It resides in the digestive tracts of livestock, poultry, and other warm-blooded animals and can contaminate various environments and foods through fecal matter. <em>Salmonella enterica</em>, the main species that affects humans, is widespread in cattle, pigs, and poultry. Despite efforts to control pathogens in meat systems, over 1.4 million human salmonellosis cases occur annually in the U.S., with serotypes <em>S. enteritidis</em> and <em>S. typhimurium</em> being predominant. Advances in meat processing have targeted pathogen reduction at multiple stages, but more innovative approaches are needed for substantial public health impact. This paper discusses current and future strategies to minimize <em>Salmonella</em> in the food supply. It emphasizes pre- and post-harvest <em>Salmonella</em> prevalence by biomapping it through the whole processing chain, focusing on beef and pork interventions such as probiotics. These interventions have shown promise in reducing pathogen loads in cattle manure and lymph nodes. Techniques such as microbiome, whole genome sequencing (WGS), and electron microscopy (EM) provide detailed insights into <em>Salmonella</em>'s genetic and bacterial structural-morphological characteristics, aiding in the development of targeted interventions. Integrating rapid detection, biomapping, and enviromapping enhances pathogen tracking in meat production, reducing <em>Salmonella</em> prevalence and improving risk assessment and food safety. The advanced, current, and innovative techniques allow for timely identification, detailed spatial and quantitative data, and more effective interventions. This leads to safer food products and reduces foodborne illnesses.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109673"},"PeriodicalIF":7.1,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358932","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":"Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor","authors":"Guohua Song,&nbsp;Ahamba Ifeanyi Solomon,&nbsp;Tongyan Zhu,&nbsp;Zhen Li,&nbsp;Shuhui Wang,&nbsp;Bing Song,&nbsp;Xianggui Dong,&nbsp;Zhanjun Ren","doi":"10.1016/j.meatsci.2024.109671","DOIUrl":"10.1016/j.meatsci.2024.109671","url":null,"abstract":"<div><h3>Abstract</h3><div>Meat quality is a key factor influencing consumer purchasing decisions. Muscle composition consists of various types of myofibers (type I and type IIa, IIb, IIx myofibers), and the relative composition of fiber types has a significant impact on the overall biochemical properties and flavor of fresh meat. However, the relationship between biochemical changes in myofibers and their impact on meat quality remains underexplored. In this study, we compared the differences in meat quality by examining different muscles in rabbits, each containing different muscle fiber types. We focused on the <em>adductor</em> (<em>ADD</em>) and <em>semitendinosus</em> (<em>ST</em>) as our research subjects and investigated skeletal muscle metabolism at the individual myofibers level using Spatial metabolomics. Additionally, we utilized LC-MS and RNA-Seq to explore the molecular mechanisms underlying the metabolic differences between red and white muscle fibers. Our findings demonstrated that variations in myofiber composition significantly influenced meat color, pH, water content, and drip loss. Spatial metabolomics analysis identified 22 unique red and white muscle fingerprint metabolites, while LC-MS analysis revealed 123 differential metabolites, and these differential metabolites were mainly enriched in the pathways of ABC transporters, Biosynthesis of amino acids, glutathione metabolism, and arginine biosynthesis. To further elucidate the molecular mechanism of differential metabolism in <em>ADD</em> and <em>ST</em>, we identified 2248 differentially expressed genes (DEGs) by RNA-Seq and then combined DEGs with DMs for joint analysis. We found that red muscle exhibited higher levels of metabolites such as L-glutamic acid, glutathione, ascorbate, ornithine, oxidized glutathione, gamma-L-glutamyl-L-cysteine, cysteinylglycine, fumaric acid, gamma-aminobutyric acid. Additionally, related metabolic genes such as <em>MGST1</em>, <em>ODC1</em>, <em>MGST3</em> and <em>PRDX6</em> were highly expressed in <em>ST</em> muscle. These metabolites and genes were enriched in the glutathione and nicotinamide pathways, and had significant effects on meat color and drip loss. Moreover, red muscle contained more flavor compounds and nutrients, including adenosine monophosphate (AMP), ornithine, citrulline, taurine, acetyl phosphate, L-glutamic acid metabolites, as well as taurine and hypotaurine metabolites. Our results demonstrate that fresh meat with a higher proportion of red muscle fibers exhibited superior meat quality, enhanced flavor, and higher nutrient content. Furthermore, red muscle contains more antioxidant metabolites that can effectively prevent meat oxidation during the production process.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109671"},"PeriodicalIF":7.1,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142326556","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-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steers","authors":"Renyu Zhang,&nbsp;Noby Jacob,&nbsp;Michael Agnew,&nbsp;Mustafa M. Farouk,&nbsp;Carolina E. Realini","doi":"10.1016/j.meatsci.2024.109674","DOIUrl":"10.1016/j.meatsci.2024.109674","url":null,"abstract":"<div><div>This study determined the impacts of dry-ageing on meat quality, oxidative stability, and release of free amino acids (FAAs) in striploins from dairy-crossbred yearlings and 2-year-old steers (<em>n</em> = 12 each group) over 21 days of in-bag dry-ageing. Dry-ageing increased weight losses, with higher % drying rates in yearling meat during dry-ageing, likely due to the smaller loin size and lower intramuscular fat content (<em>P</em> &lt; 0.05). Yearling meat showed greater (<em>P</em> &lt; 0.05) decreases in moisture content, but both meats reached similar moisture levels by day 21. pH values increased with dry-ageing with variations at different ageing times. Dry-ageing reduced <em>a*</em>, <em>b*</em>, and chroma while increasing <em>L*</em> and hue angles on day 21 (<em>P</em> &lt; 0.05), likely due to dehydration and lipid oxidation (higher TBARS, <em>P</em> &lt; 0.05) after 14 days, especially in yearling meat. The decreased levels (<em>P</em> &lt; 0.05) of some monounsaturated fatty acids and conjugated linoleic acid cis-9, trans-11 were likely linked with lipid oxidation. Total levels of FAAs and essential amino acids increased significantly, especially within the first 7 days, with distinct patterns between the two meats. Dry-aged yearling meat contained more FAAs associated with sweat taste (e.g., glutamine and glycine) and fewer FAAs associated with bitter taste (e.g., phenylalanine and tyrosine). Carnosine levels varied and significantly increased after 21 days. Dry-ageing demonstrated distinct effects on dehydration, lipid oxidation, and release of FAAs in meat from yearlings compared with 2-year-old steers, which can be tailored to develop high-quality beef products with unique flavours.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109674"},"PeriodicalIF":7.1,"publicationDate":"2024-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142314414","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":"Empowering informed choices: How computer vision can assists consumers in making decisions about meat quality","authors":"Guilherme L. Menezes ,&nbsp;Dante T. Valente Junior ,&nbsp;Rafael E.P. Ferreira ,&nbsp;Dario A.B. Oliveira ,&nbsp;Julcimara A. Araujo ,&nbsp;Marcio Duarte ,&nbsp;Joao R.R. Dorea","doi":"10.1016/j.meatsci.2024.109675","DOIUrl":"10.1016/j.meatsci.2024.109675","url":null,"abstract":"<div><div>Consumers often find it challenging to assess meat sensory quality, influenced by tenderness and intramuscular fat (IMF). This study aims to develop a computer vision system (CVS) using smartphone images to classify beef and pork steak tenderness (1), predicting shear force (SF) and IMF content (2), and performing a comparative evaluation between consumer assessments and the method's output (3). The dataset consisted of 924 beef and 514 pork steaks (one image per steak). We trained a deep neural network for image classification and regression. The model achieved an <em>F</em>1-score of 68.1 % in classifying beef as tender. After re-categorizing the dataset into ‘tender’ and ‘tough’, the <em>F</em>1-score for identifying tender increased to 76.6 %. For pork loin tenderness, the model achieved an <em>F</em>1-score of 81.4 %. This score slightly improved to 81.5 % after re-categorization into two classes. The regression models for predicting SF and IMF in beef steak achieved an R² value of 0.64 and 0.62, respectively, with a root mean squared prediction error (RMSEP) of 16.9 N and 2.6 %. For pork loin, the neural network predicted SF with an R² value of 0.76 and an RMSEP of 9.15 N, and IMF with an R² value of 0.54 and an RMSEP of 1.22 %. In 1000 paired comparisons, the neural network correctly identified the more tender beef steak in 76.5 % of cases, compared to a 46.7 % accuracy rate for human assessments. These findings suggest that CVS can provide a more objective method for evaluating meat tenderness and IMF before purchase, potentially enhancing consumer satisfaction.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109675"},"PeriodicalIF":7.1,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142492286","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":"Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration","authors":"Lucille Rey-Cadilhac,&nbsp;Donato Andueza,&nbsp;Sophie Prache","doi":"10.1016/j.meatsci.2024.109670","DOIUrl":"10.1016/j.meatsci.2024.109670","url":null,"abstract":"<div><div>Spectral analysis of meat combined with chemometric analysis has been identified as a promising tool for authenticating livestock-animal diets. The objectives of this study were (i) to determine whether the visible-NIR spectrum of perirenal adipose tissue (PAT) and caudal adipose tissue (CAT) can reliably discriminate lambs pasture-finished for different durations before slaughter, and (ii) to analyze the kinetics of appearance and stabilization of the visible-NIR spectrum-based pasture signature in PAT and CAT. Four groups of 50–55 lambs were used over three years: lambs finished on lucerne pasture for 0 (L0, concentrate-fed in stall), 21 (L21), 42 (L42) and 63 (L63) days before slaughter. Partial least squares discriminant analysis was applied on PAT or CAT visible-NIR spectra to discriminate the groups. No one adipose tissue reliably discriminated the four groups, with less than 62 % lambs correctly classified. However, visible-NIR spectroscopy was able to discriminate stall-fed (L0) from pasture-finished (L21 + L42 + L63) lambs, with an accuracy of 93.8 % and 87.5 % lambs correctly classified based on PAT and CAT spectra, respectively. The lucerne pasture fingerprint (or signature) on visible-NIR spectrum appeared between 0 and 42 days in more than 95 % of lambs. It stabilized between 42 and 63 days in CAT, but had not stabilized within the range of grazing durations pre-slaughter explored in PAT. Further research into shorter and longer pasture-finishing durations could help determine more precisely the time required for the pasture signature to appear and stabilize in animal tissues.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109670"},"PeriodicalIF":7.1,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S030917402400247X/pdfft?md5=bb548ce3fa7422c9e162e3394dff41bb&pid=1-s2.0-S030917402400247X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142306857","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":"Tailoring meat products for the elderly: A comprehensive review","authors":"Mustafa M. Farouk ,&nbsp;Renyu Zhang ,&nbsp;David I. Jenkinson ,&nbsp;Carolina E. Realini","doi":"10.1016/j.meatsci.2024.109669","DOIUrl":"10.1016/j.meatsci.2024.109669","url":null,"abstract":"<div><p>The population of the elderly is projected to grow significantly in most of the developed countries in the near future. This should earn this demographic the title of ‘Consumer of the future’. Meat has high quality proteins and essential vitamins which are important for all demographics but more so for the elderly due to their susceptibility to sarcopenia. This review explored the landscape of meat research and product development that meets the distinctive requirements of the elderly, drawing from published refereed articles, industry reports, and unpublished grey literature. The review emphasised the importance of understanding the evolving dietary and sensory requirements associated with ageing and how they intersect with meat consumption. One notable aspect observed is the diversity within the elderly population, which underscores the necessity for tailored approaches in meat product development to cater to the varying preferences and nutritional needs of different individuals. This review also highlights the ongoing efforts in developing meat-based products that span a spectrum of consistencies, ranging from solid to liquid forms, to accommodate the diverse needs of elderly consumers. Despite these advancements, the review found a discrepancy between the pace of meat product development for the elderly and the rapid advancements in kitchen-level technologies and suggests that further research is needed to bridge this gap and align product innovation with emerging technological trends.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109669"},"PeriodicalIF":7.1,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241650","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":"Flavor characterization of pork cuts in Chalu black pigs using multi-omics analysis","authors":"Yingying Zhang ,&nbsp;Yuduan Diao ,&nbsp;Sayed Haidar Abbas Raza ,&nbsp;Ji Huang ,&nbsp;Hongyang Wang ,&nbsp;Weilong Tu ,&nbsp;Jiajie Zhang ,&nbsp;Jieke Zhou ,&nbsp;Yongsong Tan","doi":"10.1016/j.meatsci.2024.109668","DOIUrl":"10.1016/j.meatsci.2024.109668","url":null,"abstract":"<div><div>The study investigated the flavor variations in four different fresh pork cuts (<em>longissimus thoracis</em>, LT; trapezius muscle, TM; hamstring muscle, HM; Pork Belly, PB) from Chalu black pigs (ten castrated boars) using multi-omics techniques. The research also explored the influence of muscle fiber type on the flavor profiles of these cuts. Results from quantitative real-time PCR (qRT-PCR) indicated significant differences in muscle fiber type across the four pork cuts in various anatomical locations. Each cut exhibited distinctive volatile organic compounds (VOCs) profiles, with HM displaying a sweet and fruity green flavor, LT showcasing a fatty and nutty taste, PB presenting a fresh, citrusy, and green flavor, and TM offering a floral and bitter note. Variations in fatty acid carbon number and saturation were observed among the cuts, with HM, LT, and PB being rich in fatty acids with C16–18, C19–21, and 3 double bonds, respectively. The metabolites specific to each cut were found to play key roles in different metabolic pathways, such as protein-related pathways for HM, arginine biosynthesis for LT, lysine biosynthesis for PB, and D-arginine and D-ornithine metabolism for TM. Differentially expressed genes (DEGs) were associated with amino acid metabolism for HM, glycolysis/gluconeogenesis for LT, and cellular aromatic compound organization for PB. Notably, HM and PB displayed unique flavor characteristics, while TM exhibited relatively neutral features. The study also identified correlations among VOCs, muscle fiber type, lipids, metabolites, and gene patterns specific to each cut, highlighting the complex interplay of factors influencing pork flavor.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109668"},"PeriodicalIF":7.1,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142311952","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":"Improving quality and consumer acceptance of rabbit meat: Prospects and challenges","authors":"Pavan Kumar ,&nbsp;Neelesh Sharma ,&nbsp;Lokesh Kumar Narnoliya ,&nbsp;Akhilesh Kumar Verma ,&nbsp;Pramila Umaraw ,&nbsp;Nitin Mehta ,&nbsp;Mohammad Rashedi Ismail-Fitry ,&nbsp;Ubedullah Kaka ,&nbsp;Goh Yong-Meng ,&nbsp;Sun-Jin Lee ,&nbsp;Awis Qurni Sazili","doi":"10.1016/j.meatsci.2024.109660","DOIUrl":"10.1016/j.meatsci.2024.109660","url":null,"abstract":"<div><div>Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins, and minerals, which can be further improved through various management, preslaughter, and post-slaughter interventions. Rabbit meat consumption is popular in certain regions of the world. The multidimensional role of rabbits as pet, pest, and laboratory animals, lack of proper knowledge among consumers towards the nutritive value of rabbit meat, animal welfare, and ethical issues, sustainable potential, undeveloped marketing, and processing chain, and price parity with available cheap meat and non-meat alternatives, are some constraints in the rabbit meat production. Increasing awareness of the nutritive value, positive health effects of rabbit meat consumption and production chain, development of processed meat products, and proper animal welfare compliance in rabbit production could improve consumer acceptance. The present manuscript reviewed various factors that affect the meat quality and consumer acceptance of rabbit meat for a more sustainable and viable source for global meat supply.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109660"},"PeriodicalIF":7.1,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142306856","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":"Carcass chilling method and electrical stimulation effects on meat quality and color in lamb","authors":"Maggie A. Mickelson ,&nbsp;Robyn D. Warner ,&nbsp;Rod J. Polkinghorne ,&nbsp;Dennis L. Seman ,&nbsp;Peter M. Crump ,&nbsp;James R. Claus","doi":"10.1016/j.meatsci.2024.109662","DOIUrl":"10.1016/j.meatsci.2024.109662","url":null,"abstract":"<div><p>Five treatments: Control (C), Pre-evisceration Electrical Stimulation (CES: 15 Hz, 700 mA, 500 μs pulse width, 45 s pulse duration), vascular Rinse &amp; Chill® (RC), CES + RC (ESRC), and RC with ES after evisceration (RCES:15 Hz, 600 mA, 1000 μs, 45 s), were applied to 21 lambs each. After being excised from the carcass, muscles were vacuum packaged and aged (<em>Longissimus lumborum</em>, LL, 3 and 22 d postmortem; <em>Semimembranosus</em>, SM, 3 d postmortem). Temperature, pH, purge, cooking loss, color, Warner-Bratzler Shear Force (WBSF), and consumer sensory evaluations were determined. CES and ESRC resulted in the fastest drop in pH below 6 and ESRC had the lowest likelihood of cold shortening. Sensory tenderness in the ESRC LL was greater than C. No differences in WBSF were found among treatments. RC generally produced lamb with higher lightness (<em>L*</em>). The rapid drop in pH likely was responsible for the increased purge and cooking loss observed. Color was affected by the order of ES and RC application.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109662"},"PeriodicalIF":7.1,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241648","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}