Meat Science最新文献

{"title":"Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)","authors":"D. Bilecen Şen ,&nbsp;P. Ertürkmen","doi":"10.1016/j.meatsci.2024.109720","DOIUrl":"10.1016/j.meatsci.2024.109720","url":null,"abstract":"<div><div><em>Clostridium</em> spp. poses a significant problem in meat sausages, particularly semi-dry fermented meat products, during storage. The present study evaluated the anti-clostridial effects of nisin (0.05–0.1 %) and mixed lactic acid bacteria (LAB) cultures (<em>Lactiplantibacillus plantarum</em>, <em>Lactococcus lactis</em> subsp. <em>lactis</em>) on <em>Clostridium sporogenes</em> endospores in vacuum-packaged, nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk). Also, it examined the effect on the products' technological properties and microbiological safety over a 45-day storage period at 4 °C. The reduction in total spore-forming bacteria (TSFB) and anti-clostridial efficacy were determined using 0.05 % nisin in nitrite-reduced sucuk and 0.1 % nisin in nitrite-free sucuk, indicating a significant interaction between treatment and storage day (<em>P</em> &lt; 0.001). The combination of 150 ppm sodium nitrite (NaNO₂) and 0.05 % nisin in nitrite-reduced sucuk resulted in the lowest thiobarbituric acid reactive substances (TBARS) values (<em>P</em> &lt; 0.001). Furthermore, using 150 ppm NaNO₂ and 0.1 % nisin in nitrite-free sucuk more effectively preserved the initial color values compared to the control group (<em>P</em> &lt; 0.001). While reducing or removing NaNO₂ in heat-treated sucuk did not compromise safety regarding <em>C. sporogenes</em> endospores under the conditions tested, the antimicrobial role of NaNO₂ should not be disregarded. Therefore, 0.05 % nisin in nitrite-reduced sucuk is recommended to effectively inhibit <em>C. sporogenes</em> endospores and improve the oxidative stability of heat-treated Turkish-type dry fermented sucuk.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109720"},"PeriodicalIF":7.1,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142765110","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":"Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts","authors":"P. Bernardo ,&nbsp;M.J. Fernandes ,&nbsp;M.H. Fernandes ,&nbsp;M.P. Teixeira ,&nbsp;C.M. Alfaia ,&nbsp;C. Serrano ,&nbsp;L. Patarata ,&nbsp;M.J. Fraqueza","doi":"10.1016/j.meatsci.2024.109719","DOIUrl":"10.1016/j.meatsci.2024.109719","url":null,"abstract":"<div><div>The World Health Organization set a goal of reducing salt intake by 30 % by 2025. This study investigates the impact of replacing 33 % NaCl with KCl and microencapsulated spices and aromatic plant extracts (ME) in a dry-cured meat sausage (CMS). Microbial, physico-chemical, and sensory analyses were conducted throughout processing and storage. Three batches of CMS were prepared with four formulations: Control (1.5 % NaCl), F1 (1 % NaCl, 0.5 % KCl), F2 (1 % NaCl, 0.5 % ME, 0.3 % KCl), and F3 (1 % NaCl, 0.5 % ME). The absence of <em>Listeria monocytogenes</em> was confirmed. The formulations did not affect the growth of lactic acid bacteria (7.8 log cfu/g), Enterococci (6.5 log cfu/g), and coagulase-negative staphylococci (5.6 log cfu/g). Biogenic amines increased significantly (<em>P</em> &lt; 0.05) during storage, with cadaverine (from 166 to 456 mg/kg), tyramine (163 to 424 mg/kg) and putrescine (from 31.0 to 90.5 mg/kg), being the most abundant. All low sodium CMS had lower TBARS values (F1 = 0.59 mg MDA/kg, F2 = 0.56 mg MDA/kg and F3 = 0.47 mg MDA/kg) compared to control (0.78 mg MDA/kg). Colour parameters lightness (<em>L*</em>) and yellowness (<em>b*</em>) remained stable (<em>P</em> &gt; 0.05) while sausages with KCl and/or ME were redder. CMS F1 was considered with the ideal saltiness by 54 % consumers, that is usually considered enough to launch the product in the market. The use of ME in CMS has potential but still requires optimization. The study demonstrates that a 33 % NaCl replacement with KCl is feasible without jeopardize the organoleptic characteristics or safety of CMS.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109719"},"PeriodicalIF":7.1,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142783790","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":"MarblingPredictor: A software to analyze the quality of dry-cured ham slices","authors":"Eva Cernadas ,&nbsp;Manuel Fernández-Delgado ,&nbsp;Manisha Sirsat ,&nbsp;Elena Fulladosa ,&nbsp;Israel Muñoz","doi":"10.1016/j.meatsci.2024.109713","DOIUrl":"10.1016/j.meatsci.2024.109713","url":null,"abstract":"<div><div>Dry-cured ham is a traditional Mediterranean meat product consumed throughout the world. This product is very variable in terms of composition and consumer's acceptability is influenced by different factors, among others, visual intramuscular fat and its distribution across the slice, also known as marbling. On-line inter and intramuscular fat evaluation and marbling assessment is of interest for classification purposes at the industry. Currently, this assessment can only be performed by visual inspection and traditional sensory panels. The current work presents the software MarblingPredictor, which predicts the marbling score of the three most representative ham muscles from square regions of interest automatically extracted from a ham slice. It also estimates the rate of subcutaneous and intermuscular fat content in the ham slice. Using MarblingPredictor, the mean absolute error between the true and predicted marbling scores was 0.53, very similar to the error of sensory panellist, which is 0.50. The correlation between the computer and sensory scores is 0.68, which means a moderate to good recognition. This result underscores the relevance of this tool for its application in the ham industry for quality control and categorization purposes.</div><div>As part of this work, we also present the dataset HamMarbling of annotated ham slices used to train and test the software with the marbling scores provided by the panellists. The MarblingPredictor software and images are available from <span><span>https://citius.usc.es/transferencia/software/marblingpredictor</span><svg><path></path></svg></span> for Windows- and Linux-based systems for research purposes.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109713"},"PeriodicalIF":7.1,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142783789","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":"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}

{"title":"Micronized olive pomace: A sustainable and innovative strategy to improve the oxidative stability of omega-3 enriched salamis","authors":"Marcos Roberto Casarin Jovanovichs ,&nbsp;Bibiana Alves dos Santos ,&nbsp;Camila Sant'Anna Monteiro ,&nbsp;Douglas Pedro ,&nbsp;Letícia Pereira Correa ,&nbsp;Madison Willy Silva Cordeiro ,&nbsp;Mariana Basso Pinton ,&nbsp;Alexandre José Cichoski ,&nbsp;Carlos Augusto Mallmann ,&nbsp;Roger Wagner ,&nbsp;Tatiana Emanuelli ,&nbsp;Paulo Cezar Bastianello Campagnol","doi":"10.1016/j.meatsci.2024.109715","DOIUrl":"10.1016/j.meatsci.2024.109715","url":null,"abstract":"<div><div>This study explored the potential of Micronized Olive Pomace (MOP) to improve the oxidative stability of omega-3-enriched salamis while also offering a thorough examination of their technological, microbiological, and nutritional properties. Linseed oil gels containing different concentrations of MOP (0 %, 5 %, 10 %, and 15 %) were prepared and used to replace 30 % of the animal fat in salami, resulting in final MOP concentrations of 0 % (MOP_0%), 0.3 % (MOP_0.3%), 0.6 % (MOP_0.6%), and 0.9 % (MOP_0.9%) in the meat mass. The lipid reformulation did not negatively affect the salami ripening. The fat content of the reformulated treatments was reduced by 6.8 % to 8.1 %, compared to the control, which had 30.7 % fat, while the reformulated treatments contained between 28.2 % and 28.6 % fat. Additionally, the levels of alpha-linolenic acid increased from 0.28 to 1.61–2.23 g/100 g of sample. MOP significantly mitigated the increase in lipid oxidation caused by the inclusion of n-3 PUFAs, particularly in the MOP_0.9% treatment, which showed a 48 % reduction in TBARS values compared to the MOP_0% sample and only a 12 % increase compared to the control after 90 days of storage. This treatment showed a pronounced presence of beneficial volatile compounds from carbohydrate fermentation and amino acid catabolism. It also demonstrated the highest color stability during storage, evidenced by the lowest ΔE values. Thus, this study demonstrated the potential of MOP as an innovative ingredient to enhance the oxidative stability of meat products enriched with n-3 PUFAs, responding to a critical demand in the meat industry for healthier and more sustainable foods.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109715"},"PeriodicalIF":7.1,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748262","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":"Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb","authors":"M.T. Corlett ,&nbsp;G.E. Gardner ,&nbsp;D.W. Pethick ,&nbsp;C.G. Jose ,&nbsp;K.R. Kelman ,&nbsp;L. Pannier","doi":"10.1016/j.meatsci.2024.109717","DOIUrl":"10.1016/j.meatsci.2024.109717","url":null,"abstract":"<div><div>This study evaluated the impact of high oxygen modified atmosphere packaging (MAP) in four different combinations, 80 % oxygen and 20 % carbon dioxide (MAP80), 40 % oxygen, 20 % carbon dioxide and 40 % nitrogen (MAP40(20CO₂)), 40 % oxygen, 60 % carbon dioxide (MAP40(60CO₂)), and vacuum skin packaging (VSP) under different retail display times (3 or 8 days) on the sensory scores of lamb meat. Untrained consumer sensory scores for overall liking, tenderness, juiciness and liking of flavour were assessed on the <em>M. longissimus lumborum</em> (loin) and <em>M. semimembranosus</em> (topside) of 144 lambs. In general, MAP40(20CO₂) samples received higher sensory scores than MAP80 (<em>P &lt;</em> 0.05). While the high carbon dioxide MAP mixture MAP40(60CO₂) scored similar to MAP80 (<em>P &gt;</em> 0.05). Therefore, MAP40(20CO₂) minimised the detrimental effects on eating quality and is a viable alternative to the widely used MAP80. However, the highest eating quality scores were still obtained with VSP (<em>P &lt;</em> 0.05).</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109717"},"PeriodicalIF":7.1,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748259","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":"Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes","authors":"Kazeem D. Adeyemi ,&nbsp;Isiaka O. Kolade ,&nbsp;Amidat O. Siyanbola ,&nbsp;Faidhat O. Bhadmus ,&nbsp;Rafiat M. Shittu ,&nbsp;Hakeem Ishola ,&nbsp;Chanporn Chaosap ,&nbsp;Panneepa Sivapirunthep ,&nbsp;Kehinde M. Okukpe ,&nbsp;Victoria O. Chimezie ,&nbsp;Oluwasayope I. Alli ,&nbsp;Rasheed O. Sulaimon ,&nbsp;Babatunde H. Ajao","doi":"10.1016/j.meatsci.2024.109714","DOIUrl":"10.1016/j.meatsci.2024.109714","url":null,"abstract":"<div><div>The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 °C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (<em>P</em> &lt; 0.05). Beef sausages with RHF had lower <em>L*</em>, <em>a*</em>, TBARS, carbonyl content, hardness, chewiness, and gumminess, and a higher pH (<em>P</em> &lt; 0.05). RHF-10 and RHF-15 sausages exhibited greater cook loss compared to other formulations (<em>P</em> &lt; 0.05). The levels of 7-ketocholesterol decreased with increasing RHF levels, while 7α-hydroxycholesterol and 7-hydroperoxycholesterol were higher in RHF-0 and RHF-10 sausages compared to RHF-5 and RHF-15 sausages (<em>P</em> &lt; 0.05). In addition, RHF improved the taste, juiciness, appearance, and overall acceptance of beef sausages. These findings suggest that RHF can be a valuable ingredient in beef sausages by increasing fiber content, reducing oxidative degradation, and maintaining sensory quality despite some moisture loss.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109714"},"PeriodicalIF":7.1,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703436","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 improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphate","authors":"Rui Li ,&nbsp;Xiaoqi Li ,&nbsp;Chen Wang ,&nbsp;Guiming Zhang ,&nbsp;Yabin Niu ,&nbsp;Fashan Wei ,&nbsp;Lin Chen ,&nbsp;Xianchao Feng","doi":"10.1016/j.meatsci.2024.109712","DOIUrl":"10.1016/j.meatsci.2024.109712","url":null,"abstract":"<div><div>Excessive salt intake is associated with increased risks of cardiovascular disease, while directly reducing salt content significantly decreased the quality of meat. The objective of this study was to investigate the synergistic effects of sodium tripolyphosphate (STP) and ultrasound treatment on the gel properties of MP under low-salt conditions (0.3 M NaCl). The results of FTIR spectra showed that P₃O₁₀⁵⁻ group of STP bound to -NH₂ or -OH group of MP form C-N-P or C-O-P bond, indicating the STP was successfully introduced to MP. The addition of STP significantly increased the absolute value of Zeta-potential, suggesting that the presence of STP increased the electrostatic interaction of MP-MP. Importantly, STP combined with ultrasound treatment under low salt condition (STP-U_0.3) significantly increased solubility and decreased particle size of MP. Besides, STP-U_0.3 treatment also promoted the exposure of hydrophobic groups and improved the rheological behavior of MP, resulting in the highest gel strength (37.78 ± 0.71 g) and the lowest cooking loss (26.73 ± 0.90 %) especially in 10 mM STP combined 100 W ultrasound treatment. These results corresponded by the gradually increases of <em>α</em>-helix content and the decrease of tryptophan fluorescence intensity. Furthermore, results of SEM illustrated that STP-U_0.3 treatment contributed to formation of more homogeneous and dense gel network of MP gel. The above results displayed that the STP-U treatment under 0.3 M NaCl resulted in an equivalent effect to control group of 0.6 M NaCl, indicating that the combined application of STP and ultrasound has a promising potential in the low-salt meat processing industry.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109712"},"PeriodicalIF":7.1,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142685387","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 construction of a sheepmeat eating quality prediction model for Australian lamb","authors":"L. Pannier ,&nbsp;G. Tarr ,&nbsp;T. Pleasants ,&nbsp;A. Ball ,&nbsp;P. McGilchrist ,&nbsp;G.E. Gardner ,&nbsp;D.W. Pethick","doi":"10.1016/j.meatsci.2024.109711","DOIUrl":"10.1016/j.meatsci.2024.109711","url":null,"abstract":"<div><div>The current sheep Meat Standards Australia (MSA) model is a pathways system designed to improve the overall eating quality of Australian lamb, yet it is unable to predict individual consumer-based eating quality scores for specific cuts. This paper describes the methodology of using consumer sensory scores to create an objective composite eating quality prediction score linked to individual quality grades for different cuts. This methodology accounts for objective carcass measures that are being commercialised within the industry, such as intramuscular fat percentage and a measure of lean meat yield percentage. The model demonstrated that through utilising these carcass grading traits, an eating quality prediction can be made with an accuracy of 75 % and 72 % for the grill and roast cooking method respectively, however individual consumer variation remained substantial. The model will allow the supply chain to allocate cuts to different marketing strategies (branding) based on their eating quality performance whilst also reducing the chances of consumers being offered products that do not meet their expectations.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109711"},"PeriodicalIF":7.1,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142674756","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":"Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis","authors":"Yanxia Liu ,&nbsp;Chun Liu ,&nbsp;Lingxia Sun ,&nbsp;Miaoyun Li ,&nbsp;Yaodi Zhu ,&nbsp;Wei Deng ,&nbsp;Jiahuan Yu ,&nbsp;Wentao Zhang ,&nbsp;Zhenning Song","doi":"10.1016/j.meatsci.2024.109709","DOIUrl":"10.1016/j.meatsci.2024.109709","url":null,"abstract":"<div><div>To investigate the variance in the quality and flavor profiles of bacon from different regions, gas chromatography-ion mobility spectrometry and electronic sensory techniques (including electronic nose and tongue [e-nose and e-tongue, respectively]) were employed for the flavor analysis of the sourced bacon samples. Both the e-nose and e-tongue successfully distinguished the aromas and flavors of different bacon varieties. Additionally, organic sulfides, aromatic benzenes, and short-chain alkanes, were more abundant in different bacon types. Employing GC-IMS technology, identified 52 volatile flavor compounds within diverse bacon samples, culminating in the establishment of a distinct fingerprint for each individual sample. The relative odor activity value identified 1-propene-3-methylthio, 2-heptanone, phenylacetaldehyde, furfuryl methyl sulfide, and 1-octene as the primary contributors to bacon flavor. These flavor substances were the main cause of the differences in bacon flavor in different regions. The interaction of volatile flavor compounds resulted in notable disparities between the odor profiles detected using the e-nose and e-tongue, even among bacon with similar volatile flavor constituents. In addition, the color and texture of the bacon varied significantly. Bacon from HB (Hubei), YN (Yunnan), and CQ (Chongqing) showed darkness in color. Meanwhile, the hardness of bacon from HN (Hunan), HB (Hubei), and SC (Sichuan) was relatively low. These results not only provide theoretical and technical insights for bacon flavor identification and control but also offer a foundation for consumers to make informed choices when purchasing bacon.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109709"},"PeriodicalIF":7.1,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142643648","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}