Meat Science最新文献

{"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}

{"title":"Light wavelengths that induce oxidation of oxymyoglobin in meat","authors":"Masahiro Waga,&nbsp;Koji Nakade","doi":"10.1016/j.meatsci.2024.109664","DOIUrl":"10.1016/j.meatsci.2024.109664","url":null,"abstract":"<div><p>Light wavelengths that induce meat discoloration and the photoreceptors in the meat were studied. We investigated the effects of the light wavelength on the oxidation rate of myoglobin (Mb) by exposing Mb extracts or model solutions containing Mb to light at specific wavelengths with a bandwidth of 5 nm using a fluorescence spectrophotometer. The wavelengths examined comprised 385, 415, 445, 460, 490, 525, 555, 580, 605, 630,660, and 750 nm. In the Mb extracts, Mb oxidation was induced through exposure to the light at 445 and 580–605 nm; Mb was insensitive to light at 445 nm. Mitochondria, containing cytochrome <em>a</em> and cytochrome <em>a</em>3 with absorption peaks at 448 and 600 nm, and riboflavin with fluorescence at 450 nm were studied as 445 nm receptors. Mitochondria significantly oxidized Mb via cytochrome <em>c</em> oxidation through complex IV activity; however, no 445 nm-specific photo sensitivity effects were observed. In contrast, riboflavin increased the Mb oxidation rate induced via exposure to the light at 450 nm in a concentration-dependent manner (minimum concentration: 38.4 μg L⁻¹). While native mitochondria did not show 445 nm-specific photosensitivity effects on Mb, supernatants of heated mitochondria conferred 445 nm-wavelength sensitivity to Mb. Riboflavin concentration in this supernatant was 182 ± 60 μg L⁻¹. The Mb photosensitivity spectrum with 473 μg L⁻¹ riboflavin had two peaks at 445 nm and 580 nm, which were similar to those of Mb extract. These results suggest that mitochondrial damage affects the meat discoloration through the release of cytochrome <em>c</em> and riboflavin.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109664"},"PeriodicalIF":7.1,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241647","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":"Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics","authors":"Mohammed Gagaoua ,&nbsp;Nuria Prieto ,&nbsp;David L. Hopkins ,&nbsp;Welder Baldassini ,&nbsp;Yimin Zhang ,&nbsp;Oscar López-Campos ,&nbsp;Marzia Albenzio ,&nbsp;Antonella della Malva","doi":"10.1016/j.meatsci.2024.109663","DOIUrl":"10.1016/j.meatsci.2024.109663","url":null,"abstract":"<div><p>Ensuring consistent beef eating quality is paramount for meeting consumer demands and sustaining the meat industry. Electrical stimulation (ES) is a post-slaughter intervention used to accelerate post-mortem glycolysis, to avoid cold shortening, to control the tenderization rate of meat through sophisticated physical, chemical and biochemical mechanisms including proteolysis, to improve beef tenderness and to achieve normal pHu that might lead to positive impact on color. This review comprehensively examines the multifaceted effects of ES on beef quality, encompassing factors and settings influencing its efficacy and the underlying biochemical mechanisms revealed using traditional biochemistry methods. It then delves into the molecular pathways modulated by ES, as unveiled by muscle proteomics, aiming to provide a second look and an unprecedented understanding of the underlying biochemical mechanisms through an integrative proteomics analysis of low-voltage ES (LVES) proteomics studies. The proteins changing as a result of ES were gathered in a compendium of 67 proteins, from which 14 were commonly identified across studies. In-depth bioinformatics of this compendium allowed a comprehensive overview of the molecular signatures and interacting biochemical pathways behind electrically stimulated beef muscles. The proteins belong to interconnected molecular pathways including the ATP metabolic process and glycolysis, muscle structure and contraction, heat shock proteins, oxidative stress, proteolysis and apoptosis. Understanding the intricate interplay of molecular pathways behind ES could improve the efficiency of beef production, ensuring consistent meat quality and meeting consumer expectations. The integrative analysis approach performed in this study holds promise for the meat industry's sustainability and competitiveness.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109663"},"PeriodicalIF":7.1,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024002407/pdfft?md5=f43950ec2307355cdeb99280bbcae762&pid=1-s2.0-S0309174024002407-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142272866","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":"Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky","authors":"Kazeem D. Adeyemi ,&nbsp;Rasheed O. Sulaimon ,&nbsp;Hakeem Ishola ,&nbsp;Rafiat M. Shittu ,&nbsp;Feranmi J. Olaniran ,&nbsp;Jamiu O. Jimoh ,&nbsp;Halimat O. Akinola ,&nbsp;Ahmed O. Rasheed ,&nbsp;Yusuf Ibn. Yusuf ,&nbsp;Abdulfatai Oluwasola ,&nbsp;Bukunmi M. Olabisi","doi":"10.1016/j.meatsci.2024.109653","DOIUrl":"10.1016/j.meatsci.2024.109653","url":null,"abstract":"<div><p>The impact of <em>Capsicum chinense</em> concentration and salt varieties on cholesterol oxides, physicochemical properties, microbial profiles and organoleptic attributes of Kilishi, a sundried beef jerky, was assessed. <strong>Kilishi (KL) was prepared from sundried strips of <em>Biceps femoris</em> and marinated with either 2 % Sodium chloride (NaCl) + 7 % fresh <em>Capsicum chinense</em> (CC) (KL−1), 1 % NaCl + 1 % Potassium chloride (KCl) + 7 % CC (KL−2), 1 % NaCl + 1 % Potassium citrate (</strong>C₆H₅K₃O₇<strong>) + 7 % CC (KL−3), 1 % NaCl + 14 % CC (KL-4), 1 % KCl + 14 % CC (KL-5) or 1 %</strong> C₆H₅K₃O₇ <strong>+ 14 % CC (KL-6), and stored at 29 ± 1 °C for 90 d. The partial or total replacement of NaCl lowered (<em>P</em> &lt; 0.05) the Na content in KL. The KL samples treated with 14 % CC had lower (<em>P</em> &lt; 0.05) 25-hydroxy cholesterol, cholesta-3,5-dien-7-one, carbonyl, pH, malondialdehyde, and lightness and greater (<em>P</em> &lt; 0.05) redness and <em>Lactobacillus</em> counts than those treated with 7 % CC. The chemical composition, sensory scores and water activity were unaffected by the additives. The taste, flavor, and overall acceptance scores of KL decreased (<em>P</em> &lt; 0.05) after 30 days of storage. The substitution of KCl and</strong> C₆H₅K₃O₇ for NaCl and the increase in CC concentration from 7 to 14 % lowered the Na content and selected cholesterol oxides, respectively, without impairing the organoleptic traits of Kilishi.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109653"},"PeriodicalIF":7.1,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142229383","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":"Exploring the relationship of colour categorization with pork colour standards under different subjective and objective conditions","authors":"B. Uttaro,&nbsp;S. Zawadski,&nbsp;M. Juárez","doi":"10.1016/j.meatsci.2024.109661","DOIUrl":"10.1016/j.meatsci.2024.109661","url":null,"abstract":"<div><p>The impact of using incorrect lighting while subjectively scoring pork colour with subjective standards (Japanese, Canadian, and Kodak grey) was explored. Lightness was more important than a good colour match between standards and meat. Subjective and image-based automated scoring with Canadian standards were correlated at 0.71–0.77 (<em>P &lt;</em> 0.001) with significant differences in scale distribution (D = 0.14–0.46; <em>P &lt;</em> 0.002), primarily with moderately dark meat. Automated scoring on full colour and greyscale images were strongly related (<em>r</em> = 0.83, <em>P &lt;</em> 0.001) and showed matching score distributions when whole scores were used. Tracking automated colour categorization during blooming showed very good potential for reliable categorization after 1 min exposure to air for most meat colours, indicating that reliable automated on-line sorting of pork for colour is easily within reach.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109661"},"PeriodicalIF":7.1,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241649","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":"Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves","authors":"Kudzai N. Ngongoni ,&nbsp;Trust M. Pfukwa ,&nbsp;Cletos Mapiye","doi":"10.1016/j.meatsci.2024.109665","DOIUrl":"10.1016/j.meatsci.2024.109665","url":null,"abstract":"<div><p><em>Acacia mearnsii</em> byproducts are naturally endowed with a plethora of diverse polyphenols that exhibit antioxidant properties indicating potential application in enhancing oxidative shelf-life of perishable foods. The current study evaluated the oxidative shelf-life of raw ground beef patties fortified with 450 μg/g of polyphenolic extracts from <em>A. mearnsii</em> bark (AMBE) or leaves (AMLE) compared to positive (sodium metabisulphite; SMB) and negative (no extract; CTL) controls for 9 d at 4 °C in a simulated retail display. The AMBE had higher (<em>P</em> ≤ 0.05) contents of proanthocyanidins, and total phenols, flavonoids and tannins, and consequently demonstrated greater (<em>P</em> ≤ 0.05) in vitro antioxidant activity than AMLE. The polyphenolic extracts increased (<em>P</em> ≤ 0.05) antioxidant activity in beef patties compared to the CTL though they were outperformed (P ≤ 0.05) by the SMB. Fortification of beef patties with the polyphenolic extracts, particularly AMBE, delayed colour deterioration and oxidation of myoglobin during retail display relative to the CTL but were less efficient than SMB (<em>P</em> ≤ 0.05). Beef patties fortified with the polyphenolic extracts and SMB had comparable (<em>P</em> &gt; 0.05) peroxide values, TBARS and p-Anisidine values which were all lower (<em>P</em> ≤ 0.05) than those for the CTL patties. The order of protein thiol content in beef patties was as follows: CTL ≥ AMLE ≥ AMBE ≥ SMB (<em>P</em> ≤ 0.05). Findings suggest that <em>A. mearnsii-</em>derived polyphenolic antioxidants, particularly AMBE has great potential to extend oxidative shelf-life of raw beef patties.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109665"},"PeriodicalIF":7.1,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024002420/pdfft?md5=d805fa48666344ce75e3bca5d5a1a241&pid=1-s2.0-S0309174024002420-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142229381","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":"Apoptosis and its role in postmortem meat tenderness: A comprehensive review","authors":"Yingxin Zhao ,&nbsp;Can Xiang ,&nbsp;Bimol C. Roy ,&nbsp;Heather L. Bruce ,&nbsp;Christophe Blecker ,&nbsp;Yanyan Zhang ,&nbsp;Chongxin Liu ,&nbsp;Dequan Zhang ,&nbsp;Li Chen ,&nbsp;Caiyan Huang","doi":"10.1016/j.meatsci.2024.109652","DOIUrl":"10.1016/j.meatsci.2024.109652","url":null,"abstract":"<div><p>Tenderness is considered a crucial attribute of postmortem meat quality, directly influencing consumers' preferences and industrial economic benefits. The degradation of myofibrillar proteins by endogenous enzymes within muscle fibers is believed to be the most effective pathway for meat tenderization. After animals are slaughtered and exsanguinated, there is a significant accumulation of reactive oxygen species (ROS), and a dramatic depletion of adenosine triphosphate (ATP) in muscle, leading to inevitable cell death. Caspases are activated in postmortem muscle cells, which disrupt the cell structure and improve meat tenderness through protein hydrolysis. In this review, we systematically summarized the three primary types of cell death studied in postmortem muscle: apoptosis, autophagy and necrosis. Furthermore, we emphasized the molecular mechanisms of apoptosis and its corresponding apoptotic pathways (mitochondrial apoptosis, death receptors, and endoplasmic reticulum stress) that affect meat tenderness during muscle conversion to meat. Additionally, factors affecting apoptosis were comprehensively discussed, such as ROS, heat shock proteins, calcium (Ca²⁺)/calpains, and Bcl-2 family proteins. Finally, this comprehensive review of existing research reveals that apoptosis is mainly mediated by the mitochondrial pathway. This ultimately leads to myofibrillar proteins degradation through caspase activation, improving meat tenderness. This review summarizes the research progress on postmortem muscle apoptosis and its molecular mechanisms in meat tenderization. We hope this will enhance understanding of postmortem meat tenderness and provide a theoretical basis for meat tenderization techniques development in the future.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109652"},"PeriodicalIF":7.1,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142169557","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 importance of including metmyoglobin levels in reflectance-based oxygen consumption measurements","authors":"Morgan L. Denzer,&nbsp;Morgan Pfeiffer,&nbsp;Gretchen Mafi,&nbsp;Ranjith Ramanathan","doi":"10.1016/j.meatsci.2024.109651","DOIUrl":"10.1016/j.meatsci.2024.109651","url":null,"abstract":"<div><p>Reflectance-based oxygen consumption measurement utilizes changes in oxymyoglobin levels between bloomed and vacuum-packaged meat, assuming that oxymyoglobin is converted to deoxymyoglobin. However, the interconversion of oxymyoglobin to deoxymyoglobin depends on the age of the meat and the length of display; hence, oxygen consumption calculations might yield inaccurate interpretations if deoxymyoglobin is not the final form. The objective was to evaluate the effectiveness of determining metmyoglobin levels during oxygen consumption analysis and its relationship to beef color stability. Seven <em>psoas major</em> (color labile) and <em>longissimus</em> (color stable) were displayed in retail for 6 d and evaluated for oxygen consumption on the retail (oxygen exposed) and interior (non‑oxygen exposed) surfaces. The retail surface had greater (<em>P</em> &lt; 0.05) metmyoglobin formed during oxygen consumption than the interior surface on d 6 of the display. Furthermore, the <em>psoas major</em> muscle exhibited greater (<em>P</em> &lt; 0.05) metmyoglobin content during oxygen consumption than the <em>longissimus</em> on the retail surface paralleling with the decline in color stability. Therefore, the study indicates that sampling location and including metmyoglobin content in oxygen consumption calculations, along with changes in oxymyoglobin, will better explain meat color stability.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109651"},"PeriodicalIF":7.1,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142229382","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":"Exploring the effects of ageing on instrumental and sensory characteristics of meat from Lidia breed females: A comparative study of two commercial types","authors":"Miguel A. Cantarero-Aparicio ,&nbsp;Elena Angón ,&nbsp;Carlos González-Esquivel ,&nbsp;Francisco Peña Blanco ,&nbsp;José Manuel Perea","doi":"10.1016/j.meatsci.2024.109648","DOIUrl":"10.1016/j.meatsci.2024.109648","url":null,"abstract":"<div><p>The aim of this study was to assess the influence of ageing on instrumental and sensory qualities in <em>Longissimus thoracis et lumborum</em> (LTL) from heifers (<em>n</em> = 200) and cows (<em>n</em> = 100) of Lidia breed. The animals were slaughtered as heifers (24–48 months) or cull cows (&gt; 48 months). For instrumental analysis, <em>pars Thoracis</em> aged at 7, 14 and 28 days was used; for sensory analysis, <em>pars Lumborum</em> aged at 14 and 28 days was evaluated. Heifers showed redder and yellower meat (<em>P</em> &lt; 0.05) and cows showed slightly higher Water Holding Capacity (WHC): Thawing Loss (TL) = <em>P &lt;</em> 0.05; Drip Loss (DL) = <em>P &lt;</em> 0.01; Pressure Loss (PL) = <em>P &lt;</em> 0.01; Cooking Loss (CL) = <em>P &lt;</em> 0.05. Ageing generated changes in meat colour, with increases in lightness (L<em>*</em>, linear pattern, <em>P &lt;</em> 0.001) and oscillations in a<em>*</em> and b<em>*</em> (quadratic patterns; <em>P &lt;</em> 0.05 and <em>P &lt;</em> 0.001, respectively). Ageing affected TL (increasing, <em>P</em> &lt; 0.001) and PL (decreasing, <em>P &lt;</em> 0.05), and generated a significant improvement in Warner Bratzler Shear Force (WBSF) values (<em>P &lt;</em> 0.001). Commercial type revealed changes in consumer panel ratings for flavour (<em>P &lt;</em> 0.05), juiciness (<em>P &lt;</em> 0.01), tenderness (<em>P &lt;</em> 0.001) and overall acceptability (<em>P &lt;</em> 0.001), with better results in these parameters for cull cows. In contrast to the usual, ageing did not affect the sensory traits. There was no significant interaction between commercial type and ageing time, except for beef flavour, which worsened with ageing (<em>P &lt;</em> 0.05).</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109648"},"PeriodicalIF":7.1,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163047","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 maternal contact and positive human contact during lactation on pork quality: Positive human contact to piglets during lactation improves pork loin muscle pH","authors":"Katelyn Tomas ,&nbsp;Jemma Savaglia ,&nbsp;Robert J.E. Hewitt ,&nbsp;Kate J. Plush ,&nbsp;Darryl N. D'Souza ,&nbsp;Kym L. Butler ,&nbsp;Paul H. Hemsworth ,&nbsp;Alan J. Tilbrook","doi":"10.1016/j.meatsci.2024.109650","DOIUrl":"10.1016/j.meatsci.2024.109650","url":null,"abstract":"<div><p>Enhancing stress resilience through the early life period in pigs could potentially improve pork quality. It was hypothesised that pigs receiving maternal contact or positive human contact during lactation would have improved carcass and pork quality. Seventy-nine mixed-sex pigs were selected from a 2 × 2 factorial randomised block design for treatments maternal contact (MC+) / reduced maternal contact (MC-); and positive human contact (HC+) / control (HC-). Modified farrowing crates were utilised to reduce maternal contact (MC-). Litters in the HC+ treatment received five minutes of daily positive human interaction (stroking). Treatments ceased at 22 days of age (weaning) and pigs were slaughtered after 21 weeks of age. The m. longissimus thoracis et lumborum pH was higher in HC+ than HC- pigs (<em>P</em> &lt; 0.05) during chilling, from 90 min post slaughter. No HC effects (<em>P</em> &gt; 0.05) were observed for cortisol or haptoglobin concentration, hot carcass weight, P2 backfat, carcass scratches, colour, drip loss, cook loss and shear force. MC+ tended (<em>P</em> &lt; 0.086) to increase carcass weight, P2 and carcass scratch score compared to MC-, but no further impacts were observed. The impact of positive human contact during early life was observed 20+ weeks after treatment with reduced pH decline, potentially indicating a reduction in pre-slaughter stress, however there were no further impacts on pork quality<em>.</em> There is evidence that maternal contact is important for lifetime growth performance of pigs but the impacts on stress resilience are less apparent.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109650"},"PeriodicalIF":7.1,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024002274/pdfft?md5=df66bd1d2a990a00d567089983a4b379&pid=1-s2.0-S0309174024002274-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142169556","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}