Meat Science最新文献_第5页

Predicting salt uptake in dry-cured ham using longitudinal modeling and X-ray technology 利用纵向模型和x射线技术预测干腌火腿的盐吸收。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-10-28 DOI: 10.1016/j.meatsci.2025.109979

Xavier Espuña, Lesly Acosta, Josep Anton Sánchez-Espigares

{"title":"Predicting salt uptake in dry-cured ham using longitudinal modeling and X-ray technology","authors":"Xavier Espuña, Lesly Acosta, Josep Anton Sánchez-Espigares","doi":"10.1016/j.meatsci.2025.109979","DOIUrl":"10.1016/j.meatsci.2025.109979","url":null,"abstract":"<div><div>This study proposes a novel approach to optimize the salting duration of dry-cured hams by integrating longitudinal data and non-invasive X-ray technology. A total of 392 green hams were monitored to quantify fat content, weight, and salt content at 5, 7, 10, 12, and 14 days of salting. A linear mixed model (LMM) was developed to predict salt uptake based on time, initial fat content, and weight loss at day 5. The model accurately predicted individualized salting durations to reach a target salt content of 3.20%, achieving an average salt content of 3.16%, standard deviation of 0.26%, and a marginal model predictive performance of <span><math><mrow><msubsup><mrow><mi>R</mi></mrow><mrow><mi>m</mi></mrow><mrow><mn>2</mn></mrow></msubsup><mo>=</mo><mn>0</mn><mo>.</mo><mn>911</mn></mrow></math></span>. By contrast, the traditional method resulted in an average salt content of 3.77% with a standard deviation of 0.61%. Compared to the traditional salting rule of 1 day per kilogram, the LMM-based approach significantly reduced variability in final salt content while maintaining high accuracy. This predictive method supports the adoption of Industry 4.0 practices in ham production, enabling data-driven decisions to improve process standardization and product quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109979"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145511395","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}

引用次数: 0

Perspectives on the role of postbiotics in meat and meat products: Current status and future trends 后生物制剂在肉类和肉制品中的作用：现状和未来趋势。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-10-26 DOI: 10.1016/j.meatsci.2025.109978

Du-xin Jin, Gui-peng Zou, Rui Liu, Man-gang Wu, Qing-feng Ge, Hai Yu

{"title":"Perspectives on the role of postbiotics in meat and meat products: Current status and future trends","authors":"Du-xin Jin, Gui-peng Zou, Rui Liu, Man-gang Wu, Qing-feng Ge, Hai Yu","doi":"10.1016/j.meatsci.2025.109978","DOIUrl":"10.1016/j.meatsci.2025.109978","url":null,"abstract":"<div><div>Meat and meat products are essential components of individuals' daily diet for their high nutritional value. However, the quality and organoleptic attributes of meat can be significantly affected by microbial spoilage and lipid oxidation. There is a growing demand of employing novel bio-preservatives to enhance the overall acceptability of meat. Accumulating evidence has demonstrated that the antimicrobial efficacy of bio-preservatives depends on microbial fractions, metabolic products and by-products, which are collectively referred to as postbiotics. Recent studies have investigated the effects of postbiotics on the safety, quality and shelf life of meat, demonstrating their important role in meat preservation. Furthermore, the health beneficial effects of postbiotics, including anti-inflammatory, hypoglycemic, and hypolipidemic effects, can impart functional value to meat products, although their specific mechanisms of action remain to be further investigated. This review systematically discusses the preparation of postbiotics and their applications in meat matrices, with the aim of summarizing current strategies to enhance their efficacy in this field and proposing novel approaches for delivering functional benefits through postbiotic incorporation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109978"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145429865","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}

引用次数: 0

A novel approach to improve the quality of beef Longissimus lumborum frozen under electromagnetic-assisted freezing 一种提高电磁冷冻牛肉腰最长肌品质的新方法。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-11-01 DOI: 10.1016/j.meatsci.2025.109992

Jordan T. Looper , Sara R. Hene , Sabrina D. Lee , Zebang Zhou , Bret N. Flanders , Travis G. O'Quinn , Morgan D. Zumbaugh , Michael D. Chao

{"title":"A novel approach to improve the quality of beef Longissimus lumborum frozen under electromagnetic-assisted freezing","authors":"Jordan T. Looper , Sara R. Hene , Sabrina D. Lee , Zebang Zhou , Bret N. Flanders , Travis G. O'Quinn , Morgan D. Zumbaugh , Michael D. Chao","doi":"10.1016/j.meatsci.2025.109992","DOIUrl":"10.1016/j.meatsci.2025.109992","url":null,"abstract":"<div><div>The objective was to determine the effect of electromagnetic field (EM) assisted freezing on thawing yield, shelf-life, and tenderness of beef striploins. Both striploins were collected from 12 USDA Choice carcasses, halved (<em>N</em> = 48), weighed, and probed. Striploin halves were randomly assigned to 0, 2, 4, or 8 kV EM and frozen under designated treatments in a walk-in freezer (−20 °C) for 24 h. Following freezing, frozen cores were taken for ice crystal size analysis, and halves were thawed, weighed, fabricated into steaks, and subjected to 10-day display. Swabs and purge were collected for aerobic plate count. Representative steaks were analyzed for instrumental and descriptive color measurements, muscle fiber spacing, Warner-Bratzler Shear Force (WBSF), purge and cooking loss, proximate analysis, lipid oxidation, antioxidant capacity, proteolysis, pH, and free calcium concentration. The 4 and 8 kV samples took longer to reach the targeted temperature than those from lower voltage and control (<em>P</em> < 0.05), but only 8 kV samples had lower purge loss (<em>P</em> < 0.01). The 4 kV samples showed the least discoloration and highest <em>a*</em>, <em>b*</em>, and hydrophilic antioxidant capacity (<em>P</em> < 0.01). Proteolysis was lower in higher voltage treatments, and EM-treated samples showed higher free calcium concentration compared to control (<em>P</em> < 0.01). No differences were observed in other measurements mentioned above (<em>P</em> > 0.05). Although the improvements in reducing post-thaw purge loss at 8 kV and enhancing color stability at 4 kV are statistically significant but numerically small, the overall potential impact may be substantial when considered for commercial applications.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109992"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145450503","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}

引用次数: 0

The influence of diet supplementation with oat hay and whole carrot on the composition of rabbit meat lipid fraction 饲粮中添加燕麦干草和全胡萝卜对兔肉脂肪组分组成的影响

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-11-19 DOI: 10.1016/j.meatsci.2025.109996

Mário A.G. Quaresma , Gonçalo Pereira , Maria Leonor Nunes , Helena Gonçalves , Rui J.B. Bessa , Cristina Roseiro , Susana P. Alves

{"title":"The influence of diet supplementation with oat hay and whole carrot on the composition of rabbit meat lipid fraction","authors":"Mário A.G. Quaresma , Gonçalo Pereira , Maria Leonor Nunes , Helena Gonçalves , Rui J.B. Bessa , Cristina Roseiro , Susana P. Alves","doi":"10.1016/j.meatsci.2025.109996","DOIUrl":"10.1016/j.meatsci.2025.109996","url":null,"abstract":"<div><div>Reducing feeding costs without compromising rabbit health, productivity, and meat quality is essential to increase the competitiveness of rabbit meat. This study tested the hypothesis that supplementing rabbits' diet with oat hay and whole carrots, either singly or in combination, does not affect the composition and nutritional quality of the meat's lipid fraction.</div><div>Eighty rabbits were divided into four groups: control (CC, fed concentrate feed exclusively), CT (whole carrot supplementation), OH (oat hay supplementation), and CO (whole carrot and oat hay). In the CC group, concentrate feed supplied 66.0 g/rabbit of total fat, decreasing by 22.8 % and 22.6 % with carrot or oat hay supplementation alone, and by 39.2 % when both were combined. Conversely, supplementation added 6.14, 18.96, and 25.1 g/rabbit of total fat in the CT, OH, and CO groups, respectively.</div><div>The <em>longissimus thoracis et lumborum</em> (LTL) muscles used in this trial were sampled following complete processing of the rabbits, and their fatty acid profile remained mostly unchanged. Oat hay supplementation increased the proportion of odd-numbered and branched-chain fatty acids plus the C18 biohydrogenation intermediates (<em>P</em> = 0.024) and reduced the contents of total cholesterol by 26.5 % (<em>P</em> = 0.003) and total vitamin E by 56.3 % (<em>P</em> < 0.001). Additionally, CO supplementation improved the n-3 PUFA percentage and decreased the n-6/n-3 ratio in the LTL muscles. In conclusion, oat hay and carrot supplementation induced minor lipid profile changes but showed potential nutritional benefits, such as lower cholesterol and improved fatty acid balance. However, the supplementation strategies tested reduced total vitamin E contents in rabbit meat, potentially reducing oxidative stability.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109996"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145569083","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}

引用次数: 0

Corrigendum to “Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats” [Volume 231, January 2026, 109962] “饲粮中添加大蒜素对贵州黑山羊肉质、抗氧化酶、纤维特性和风味成分的影响”[第231卷，2026年1月，109962年]的更正。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-10-13 DOI: 10.1016/j.meatsci.2025.109967

Yong Long , Xiaomin Wu , Xiang Chen , Pramote Paengkoum , Yong Han , Yang Yang , Xin Wang , Jiafu Zhao , Shengyong Lu , Haolin Chen , Wen Xiao , Chaozhi Su , Song Wang , Chao Yuan

引用次数: 0

Effects of Thymus citriodorus and Salvia elegans extracts combined with S. equorum on a clean label fermented cured meat sausage 柠檬酸胸腺、鼠尾草提取物联合马粪草对清洁标签发酵腊肠的影响

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-11-08 DOI: 10.1016/j.meatsci.2025.109994

P. Bernardo , M.J. Fernandes , M.H. Fernandes , M.P. Teixeira , M.I. Rouxinol , M. Laranjo , M. Elias , L. Patarata , M.J. Fraqueza

{"title":"Effects of Thymus citriodorus and Salvia elegans extracts combined with S. equorum on a clean label fermented cured meat sausage","authors":"P. Bernardo , M.J. Fernandes , M.H. Fernandes , M.P. Teixeira , M.I. Rouxinol , M. Laranjo , M. Elias , L. Patarata , M.J. Fraqueza","doi":"10.1016/j.meatsci.2025.109994","DOIUrl":"10.1016/j.meatsci.2025.109994","url":null,"abstract":"<div><div>New meat product formulations are needed to meet clean label demands and stricter regulations on N-nitrosamine precursors, namely nitrites. This study assessed the use of <em>Salvia elegans</em> (sage) and <em>Thymus citriodorus</em> (thyme) water extracts, combined or not with <em>Staphylococcus equorum</em> S2M7 starter, as alternatives to nitrate/nitrite in fermented cured sausages. Six formulations were tested: control with 150 mg NaNO<sub>3</sub>/kg (C), control with 150 mg NaNO<sub>3</sub>/kg and starter (CS), sage extract (S), sage extract with starter (SS), thyme extract (T), and thyme extract with starter (TS). Physicochemical, microbial and sensory analyses were performed. Sausages formulated with plant extracts had very low nitrate and nitrite content (< 5 mg/kg). Inoculation with <em>S. equorum</em> resulted in lower (<em>P</em> < 0.05) residual nitrate content (< 50 mg NaNO<sub>3</sub>/kg) and enhanced redness, particularly in samples using thyme extract (<em>a</em>* = 12.4), achieving a red colour similar (<em>P</em> > 0.05) to those using nitrate (<em>a</em>* = 12.2). Sage and thyme extracts contributed to maintain oxidative stability, as observed by the similar (<em>P</em> > 0.05) TBARS values across formulations (0.46 mg MDA/kg). Biogenic amines content was low (< 29 mg/kg). All sausages were equally associated with “cured odour”, “typical odour”, and “typical taste” attributes. TS sausages showed a colour and hedonic appreciation comparable to control samples. No significant differences were observed in willingness to consume or purchase between formulations. These results suggest that the combined use of <em>T. citriodorus</em> extract and <em>S. equorum</em> S2M7 starter may be a promising strategy to replace nitrate in fermented cured sausages.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109994"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615087","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}

引用次数: 0

Constructing a deep learning-assisted smartphone application for intelligent recognition of steak doneness during cooking 构建深度学习辅助智能手机应用，智能识别烹饪过程中的牛排熟度

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-11-12 DOI: 10.1016/j.meatsci.2025.109995

Han Wang , Yuandong Lin , Jun-Hu Cheng

{"title":"Constructing a deep learning-assisted smartphone application for intelligent recognition of steak doneness during cooking","authors":"Han Wang , Yuandong Lin , Jun-Hu Cheng","doi":"10.1016/j.meatsci.2025.109995","DOIUrl":"10.1016/j.meatsci.2025.109995","url":null,"abstract":"<div><div>The recognition of steak doneness during cooking poses challenges for consumers. In this study, the framework of deep learning-driven non-destructive steak doneness assessment during cooking was constructed. In addition, physicochemical properties were integrated to ensure the reliability of the doneness processing method and database, thereby improving the accuracy and persuasiveness of the model. Based on this, reliable databases including 1803 images and physicochemical properties of 153 samples were created. These databases were obtained respectively from 601 and 51 different steaks. After comparing 8 models covering the linear model, machine learning models and deep learning models, DenseNet121, a type of convolutional neural network (CNN) model, was found to be the best model with a recognition accuracy of 95.30 ± 1.48 %. Subsequently, gradient weighted class activation mapping (Grad-CAM) and other visualization methods confirmed the feasibility and principles of the model. Finally, a mobile-optimized edge computing custom-built application was developed to demonstrate the real-time performance of the proposed model which achieved an accuracy of 91.93 %. These results demonstrated the reliability of CNN models in predicting steak doneness and provided a theoretical basis for smart cooking devices.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109995"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145517779","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}

引用次数: 0

Bioactive peptides from Spanish dry-cured ham: In vitro and in vivo antioxidant effects using a Caenorhabditis elegans model 西班牙干腌火腿的生物活性肽：利用秀丽隐杆线虫模型研究体外和体内抗氧化作用

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-10-27 DOI: 10.1016/j.meatsci.2025.109980

Noelia Hernández Correas , Andrea M. Liceaga , Adela Abellán , Clara Noguera , Silvia Montoro , Luis Tejada

{"title":"Bioactive peptides from Spanish dry-cured ham: In vitro and in vivo antioxidant effects using a Caenorhabditis elegans model","authors":"Noelia Hernández Correas , Andrea M. Liceaga , Adela Abellán , Clara Noguera , Silvia Montoro , Luis Tejada","doi":"10.1016/j.meatsci.2025.109980","DOIUrl":"10.1016/j.meatsci.2025.109980","url":null,"abstract":"<div><div>Spanish dry-cured pork ham, a highly valued traditional product, is well-recognized for its intense flavor and beneficial health properties. In this study, dry-cured ham peptides were obtained after simulated gastrointestinal digestion and their antioxidant capacity was analyzed, both <em>in vitro</em> and <em>in vivo</em>. The <em>in vitro</em> antioxidant activity was evaluated by measuring the capacity of the peptide to neutralize free radicals using ABTS, DPPH, and a cellular assay with Caco-2 cells. In addition, <em>in vivo</em> tests were performed using the nematode <em>Caenorhabditis elegans</em> as the biological model. The results showed that the ham peptides exhibited higher antioxidant activity (<em>P</em> < 0.05) than the unhydrolyzed protein (control). In <em>C. elegans</em> assays, an increase in the life expectancy of peptide-fed specimens was observed under both chronic and acute oxidative stress conditions. Moreover, reactive oxygen species (ROS) levels in these nematodes were significantly lower (<em>P</em> < 0.05) than those in the control group when exposed to paraquat-induced oxidative stress. Additionally, PCR analyses suggested that this increased resistance to oxidative stress may be related to an increase in the expression of genes involved in the stress response, such as <em>GST-4</em>, <em>GST-10,</em> and <em>SKN</em>-1. Taken together, these findings support the potential of dry-cured ham peptides as functional ingredients or nutraceuticals useful to combat oxidative damage in the body.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109980"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145374612","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}

引用次数: 0

Sustainability and “food mileage” of ground beef packaging in the beef industry from post-harvest to retail display 牛肉行业从收获后到零售展示的碎牛肉包装的可持续性和“食物里程”

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-11-04 DOI: 10.1016/j.meatsci.2025.109993

Shahnaz Mukta , Katie M. Updegraff , Mark R. Early , Greg W. Curtzwiler , Keith L. Vorst

{"title":"Sustainability and “food mileage” of ground beef packaging in the beef industry from post-harvest to retail display","authors":"Shahnaz Mukta , Katie M. Updegraff , Mark R. Early , Greg W. Curtzwiler , Keith L. Vorst","doi":"10.1016/j.meatsci.2025.109993","DOIUrl":"10.1016/j.meatsci.2025.109993","url":null,"abstract":"<div><div>The consumption of beef continues to grow globally, highlighting the need for sustainable practices throughout the beef industry including packaging from harvest to retail. Traditional petroleum packaging materials have been identified as problematic, contributing to nuisance litter and landfill accumulation. Identifying more sustainable alternative materials for beef packaging is essential. This study investigated alternative film materials derived from recycled, biodegradable, bio-based, and blends thereof to assess sustainability, environmental impacts, performance, and cost for beef packaging. Material selection for this study was based on meta-analysis of previous data. Sustainability was evaluated through environmental indicators using life cycle assessment (LCA) techniques from cradle-to-gate in accordance with International Organization for Standardization (ISO) guidelines 14,040/44. Post consumer recycled-low density polyethylene (PCR-LDPE), polylactic acid (PLA) and its blends with polybutylene adipate terephthalate (PBAT) accounted for lower global warming potential and fossil fuel depletion compared to traditional materials based on LCA models. In addition to sustainability, material performance was evaluated via meat bloom and color retention in a point-of-purchase refrigerated display case. Results determined PLA-PBAT blends have improved performance with a longer period of color retention in retail display cases with PCR-LDPE having similar results to PVC. The study defined a framework and path forward for evaluation of sustainability in other beef products and packaging systems. Results of this study provide industry options to lower environmental impact and improve shelf-life while controlling the cost of sustainable alternatives.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109993"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145517778","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}

引用次数: 0

Grumixama extract as natural additive on fermented sausage to control lipid oxidation 枸杞提取物对发酵香肠脂质氧化的控制作用

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-11-26 DOI: 10.1016/j.meatsci.2025.109999

Gabriela Xavier Ojoli , Rick Anderson Freire Mangueira , Carlos Alberto Alves Junior , Marcello Lima Bertuci , Andrea Carla da Silva Barretto

{"title":"Grumixama extract as natural additive on fermented sausage to control lipid oxidation","authors":"Gabriela Xavier Ojoli , Rick Anderson Freire Mangueira , Carlos Alberto Alves Junior , Marcello Lima Bertuci , Andrea Carla da Silva Barretto","doi":"10.1016/j.meatsci.2025.109999","DOIUrl":"10.1016/j.meatsci.2025.109999","url":null,"abstract":"<div><div>Purple grumixama (<em>Eugenia brasiliensis</em>) is a native fruit of the Brazilian Atlantic Forest with an intense purple coloration, belonging to the Myrtaceae family. This study evaluated the antioxidant effects of purple grumixama extract (GE) on the lipid stability in fermented sausage. Five treatments were prepared in fermented sausage: CON (without antioxidant), ERY (500 mg.kg<sup>−1</sup> of sodium erythorbate), and grumixama extract at three levels - GE500 (500 mg.kg<sup>−1</sup>), GE1000 (1000 mg.kg<sup>−1</sup>), and GE1500 (1500 mg.kg<sup>−1</sup>). This study aimed to evaluate the physicochemical, antimicrobial, textural, and sensory attributes of fermented sausage during its ripening time. At the lowest concentration, GE showed lower thiobarbituric acid reactive substances (TBARS) values on day 1 (GE500). On day 14, the TBARS values for the control (CON) were above 0.5 MDA kg<sup>−1</sup>, whereas all treatments with GE were close to 0.3 MDA kg<sup>−1</sup>. Although the instrumental texture parameters were higher for the fermented sausage with GE, especially at the higher concentrations, frequent consumers of fermented sausage did not notice any difference. Fermented sausages are generally characterized by a low pH, reduced water activity, a firm texture, a characteristic reddish color, and a complex flavor. Parameters such as approximate composition, instrumental color, pH, weight loss, and lactic acid bacteria count were not altered, maintaining typical characteristics of the fermented sausage. The addition of GE is a promising natural additive to replace synthetic antioxidants, as it improves oxidative stability without altering the traditional desirable parameters in fermented sausage.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109999"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615085","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}

引用次数: 0