Meat Science最新文献_第6页

Impact of dietary Babassu oil and sunflower oil blend on feed intake, carcass traits, and fatty acid composition in meat of lambs 饲粮混合添加巴巴苏油和葵花籽油对羔羊采食量、胴体性状和肉中脂肪酸组成的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-02-13 DOI: 10.1016/j.meatsci.2025.109776

M.O.M. Parente , F.N.S. Santos , H.N. Parente , R.J.B. Bessa , J.O.M. Costa , L.R. Bezerra , A.M. Zanine , D.J. Fereira , K.S. Rocha , G.C. Gois , S.P. Alves

{"title":"Impact of dietary Babassu oil and sunflower oil blend on feed intake, carcass traits, and fatty acid composition in meat of lambs","authors":"M.O.M. Parente , F.N.S. Santos , H.N. Parente , R.J.B. Bessa , J.O.M. Costa , L.R. Bezerra , A.M. Zanine , D.J. Fereira , K.S. Rocha , G.C. Gois , S.P. Alves","doi":"10.1016/j.meatsci.2025.109776","DOIUrl":"10.1016/j.meatsci.2025.109776","url":null,"abstract":"<div><div>This study aimed to evaluate the effects of the blend of babassu oil (BO) and sunflower oil (SO) in different proportions on performance, quality, and fatty acid (FA) composition in lamb meat. Feeding BO reduced (<em>P</em> <em>=</em> 0.019) dry matter intake, energy intake (<em>P</em> = 0.029), final body weight (<em>P</em> = 0.043), dressing percentage (<em>P</em> = 0.051), and subcutaneous fat thickness (<em>s.c.</em> fat; <em>P</em> = 0.020) but did not change meat quality traits. The SO blend addition performed a quadratic effect (<em>P <</em> 0.05) on the nutrient intake, without affect carcass characteristics. Dietary BO diet increased (<em>P <</em> 0.05) <em>trans-</em>monounsaturated fatty acids (<em>trans</em>-MUFA) in meat and <em>s.c.</em> fat. However, saturated FA (SFA) and polyunsaturated FA (PUFA) in meat did not change. No difference in <em>trans</em>-MUFA content was found (<em>P</em> = 0.810) when adding SO blend to the diet. The lipid supplementation did not affect (<em>P ></em> 0.05) the PUFA proportion in <em>s.c.</em> fat, but BO reduced (<em>P <</em> 0.05) branched-chain fatty acids, <em>cis</em>-monounsaturated fatty acids (<em>cis</em>-MUFA), and 18:0-oxo compared to the unsupplemented diets. Dietary SO blend inclusion did not extensively modify productive and neither meat quality traits, compared to BO solely addition. However, the addition of 18.6 g/kg of SO blend increased <em>cis-</em>MUFA content in meat and BCFA in s.c. fat, representing an alternative for the local Amazon producers which already utilize this source of lipid.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109776"},"PeriodicalIF":7.1,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419074","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

Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations 采用不同饲养期的内洛尔阉牛的生产性能、肌肉代谢物和牛肉质量

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-02-13 DOI: 10.1016/j.meatsci.2025.109774

Mauricio Miguel Estrada , Cris Luana de Castro Nunes , Germán Darío Ramírez-Zamudio , Luiz Henrique Pereira Silva , Mario Luiz Chizzotti

{"title":"Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations","authors":"Mauricio Miguel Estrada , Cris Luana de Castro Nunes , Germán Darío Ramírez-Zamudio , Luiz Henrique Pereira Silva , Mario Luiz Chizzotti","doi":"10.1016/j.meatsci.2025.109774","DOIUrl":"10.1016/j.meatsci.2025.109774","url":null,"abstract":"<div><div>This study evaluated the performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations. Twenty Nellore cows (initial body weight of 477.4 ± 49.6 kg) were randomly assigned to the three treatments: six as the control group (D0), seven finishing-fed for 28 d (D28), and seven finishing-fed for 56 d (D56). Parameters including dry matter intake, shrunk body weight, empty body weight (EBW), hot carcass weight (HCW), carcass shrinkage, muscle metabolites, and meat quality parameters in different aging times (0AT, 7AT, and 14AT) were assessed. Cull cows subjected to D28 and D56 treatments had greater EBW (<em>P</em> < 0.001) than D0. However, greater HCW (<em>P</em> = 0.004) and back fat thickness (<em>P</em> = 0.005) were detected in only D56 treatment compared to D0 and D28 treatments. As a result, the carcass pH was lower in the D56 treatment (<em>P</em> = 0.002) compared to D0 and D28 treatments. The <em>Longissimus lumborum</em> muscle of cull cows finished for 28 and 56 d showed a higher concentration of sugars (glucose-6-phosphate and fructose-6-phosphate), glycerol, and amino acids (leucine, alanine, isoleucine, valine, and aspartate). In conclusion, as the finishing period and aging time increased, there was a corresponding improvement in fat content and meat tenderness, respectively.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109774"},"PeriodicalIF":7.1,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419075","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

Effects of nicotinamide riboside on stressed/fatigued barrow carcass characteristics and loin chop color stability 烟酰胺核苷对应力/疲劳巴罗胴体特性和腰排颜色稳定性的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-02-10 DOI: 10.1016/j.meatsci.2025.109772

Morgan E. Gravely, Hanna M. Hennesy, Daniela A. Alambarrio, Olivia G. Ellis, Xiaoxing Xu, Alexander M. Stelzleni, John M. Gonzalez

{"title":"Effects of nicotinamide riboside on stressed/fatigued barrow carcass characteristics and loin chop color stability","authors":"Morgan E. Gravely, Hanna M. Hennesy, Daniela A. Alambarrio, Olivia G. Ellis, Xiaoxing Xu, Alexander M. Stelzleni, John M. Gonzalez","doi":"10.1016/j.meatsci.2025.109772","DOIUrl":"10.1016/j.meatsci.2025.109772","url":null,"abstract":"<div><div>The objective of this study was to determine the effects of nicotinamide riboside (<strong>NR</strong>) supplementation on the color and color stability of fresh pork chops from barrows subjected to extreme stress/fatigue. One hundred barrows were supplemented 0, 15, 30, or 45 mg•hd<sup>−1</sup>•kg body weight<sup>−1</sup> NR in feed, or 45 mg•hd<sup>−1</sup>•kg body weight<sup>−1</sup> NR in an oral drench (<strong>DRE</strong>) 11 d prior to a stress/fatigue-inducing event and immediate harvest. Loins were collected, aged 10 days in vacuum bags, and chops were fabricated and used for an 8-day simulated retail display color-stability study. There were no treatment by day of display or treatment main effects for all color-related measures. There were day of display main effects for all color measures which indicated chops discolored in a typical manner. pH values indicated the current study's muscles were in an accelerated state of pH decline due to the extreme preharvest stress/fatigue-inducing event; however, NR supplementation was unable to elicit positive effects on color-stability measures.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109772"},"PeriodicalIF":7.1,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143402445","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

Vachellia erioloba leaf meal inclusion in ammoniated maize stover-based finisher diets improves growth, meat quality and fatty acid profiles of lambs 在以氨化玉米秸秆为基础的育肥猪日粮中添加玉米叶片粉可改善羔羊的生长、肉品质和脂肪酸谱

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-02-08 DOI: 10.1016/j.meatsci.2025.109773

G.M. Chelopo , U. Marume , A. Hugo

{"title":"Vachellia erioloba leaf meal inclusion in ammoniated maize stover-based finisher diets improves growth, meat quality and fatty acid profiles of lambs","authors":"G.M. Chelopo , U. Marume , A. Hugo","doi":"10.1016/j.meatsci.2025.109773","DOIUrl":"10.1016/j.meatsci.2025.109773","url":null,"abstract":"<div><div>The effects of <em>Vachellia erioloba</em> leaf meal incorporation in maize stover based diets on growth, meat quality and fatty acid profiles of lambs was assessed. Thirty-two female lambs weighing approximately 21.86 ± 1 kg were allotted to four dietary treatments formulated with the inclusion of maize stove and <em>V. erioloba</em> in place of the lucerne in diets: Control (Lamb finishing ration, LFR), LFR + 20 % untreated maize stover (UMS), LFR + 20 % ammoniated maize stover (AMS) and LFR + 10 % ammoniated maize stover and 10 % <em>Vachellia</em> leaf meal (AMSVL). Lambs fed the Control and AMSVL diets had the highest (<em>P</em> < 0.05) average daily feed intake (ADFI), while those fed the AMS and AMSVL diets obtained lower FCR values. Loin weights were higher in lambs fed the AMSVL diet. Lambs fed the UMS diet had the highest (<em>P</em> = 0.05) value for meat redness (<em>a*</em>). Water holding capacity (WHC) was highest (<em>P</em> < 0.05) in lambs fed the AMSVL, while shear force values were highest in lambs fed the UMS diet. The UMS diet obtained the highest amounts of SFAs. Nevertheless, the lambs in the AMSVL treatment obtained the highest (<em>P</em> < 0.05) proportions of total UFAs. Diet had no effect on PUFAs, PUFA/SFA and omega6/omega 3 ratios. Supplementing treated maize stover with <em>Vachellia erioboba</em> leaf meal may optimize growth, meat quality and fatty acid profiles of meat in lambs.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109773"},"PeriodicalIF":7.1,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378383","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}

引用次数: 0

Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time 水分扩散介导的强化传热改善了高温短时间炒肉的挥发特性

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-02-07 DOI: 10.1016/j.meatsci.2025.109770

Ying Xu , Linzhe Wang , Ping Yang , Jingfan Wang , Hongru Zhang , Tianze Wang , Zhenfang Zhang , Wensong Wei , Chunhui Zhang

{"title":"Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time","authors":"Ying Xu , Linzhe Wang , Ping Yang , Jingfan Wang , Hongru Zhang , Tianze Wang , Zhenfang Zhang , Wensong Wei , Chunhui Zhang","doi":"10.1016/j.meatsci.2025.109770","DOIUrl":"10.1016/j.meatsci.2025.109770","url":null,"abstract":"<div><div>The effect of the heating intensity on the volatile profiles of stir-fried pork slices was explored from the angle of moisture diffusion, which alters the thermal reaction rate. Infrared thermography was used to visually monitor the surface temperature difference between the medium and meat slices to aid in interpreting moisture diffusion behavior. Lower water activity and specific heat capacity mediated by moisture diffusion enriched volatile traits. The difference in moisture diffusion between the low-level fire (LF) group and high-level fire (HF) groups occurred mainly after 1 min of stir-frying. At this stage, 3-methylbutanal, 4-methylthiazole, dihydro-2-methyl-3(2<em>H</em>)-furanone, methylpyrazine, etc. were examined in the HF group, indicating the occurrence of the Maillard reaction, Strecker degradation, and lipid-Maillard interactions, which was supported by the results of free amino acids (FAAs) and Fourier transform infrared spectroscopy (FTIR). Additionally, short-term stir-frying with HF (< 1 min) could obtain the volatile characteristics produced by long-term stir-frying with LF (> 1 min), which might be due to shell formation on the surface of the HF-treated samples in the early stage, accompanied by thermal reactions to produce volatile compounds. This work provides a scientific basis for traditional cooking thought that stir-frying with HF is more fragrant and offers support for the transformation of traditional dishes from kitchens to factories.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109770"},"PeriodicalIF":7.1,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350622","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

Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC 无亚硝酸盐肉类的酶促着色：与YkuN-YumC融合的细菌一氧化氮合酶的探索

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-02-07 DOI: 10.1016/j.meatsci.2025.109771

Yali Zhou , Bingyu Li , Huiting Luo , Conggui Chen , Baocai Xu , Peijun Li

{"title":"Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC","authors":"Yali Zhou , Bingyu Li , Huiting Luo , Conggui Chen , Baocai Xu , Peijun Li","doi":"10.1016/j.meatsci.2025.109771","DOIUrl":"10.1016/j.meatsci.2025.109771","url":null,"abstract":"<div><div>This study developed an innovative strategy for colouring meat products without nitrite addition, using nitric oxide synthase (NOS) fused with flavodoxin YkuN and flavodoxin reductase YumC derived from <em>Bacillus subtilis</em>. The results showed that the plasmids containing <em>nos</em> linked with <em>ykuN</em> and <em>yumC</em> genes by rigid linkers were constructed and chemically transformed into <em>B. subtilis</em> 168, and the enzyme fused with YkuN and YumC (NOS-YkuN-YumC) was successfully expressed and then purified. The activity of the fusion enzyme was approximately 12 times greater than that of NOS. In a model system, NOS-YkuN-YumC significantly increased the <em>a*</em>-value (redness) compared to those of the control and the sample treated with NOS (<em>P</em> < 0.05). UV–Vis spectral analysis indicated that metmyoglobin was converted to nitrosylmyoglobin (NO-Mb). In minced meat, the addition of NOS-YkuN-YumC significantly promoted the formation of NO-Mb and enhanced the <em>a</em>*-value (<em>P</em> < 0.05). The colour of the minced meat did not differ significantly between the NOS-YkuN-YumC group and the nitrite group (<em>P</em> > 0.05). This study provides a promising solution for enhancing colour formation in meat products without nitrite.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109771"},"PeriodicalIF":7.1,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419046","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

Utilisation of pumpkin seed (Cucurbita maxima) as a meat matrix preservative: Influence on colour and lipid stabilities 南瓜籽（Cucurbita maxima）作为肉类基质防腐剂的利用：对颜色和脂质稳定性的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-02-04 DOI: 10.1016/j.meatsci.2025.109769

Yogesh P. Gadekar , Gauri Jairath , Arvind Soni , R.S. Bhatt , Yashavanth B.S. , Eric N. Ponnampalam

{"title":"Utilisation of pumpkin seed (Cucurbita maxima) as a meat matrix preservative: Influence on colour and lipid stabilities","authors":"Yogesh P. Gadekar , Gauri Jairath , Arvind Soni , R.S. Bhatt , Yashavanth B.S. , Eric N. Ponnampalam","doi":"10.1016/j.meatsci.2025.109769","DOIUrl":"10.1016/j.meatsci.2025.109769","url":null,"abstract":"<div><div>Pumpkin <em>(Cucurbita maxima)</em> is a nutritious vegetable, with seeds rich in vitamins, phytochemicals, and antioxidants, but they are often discarded. This study aims to utilize pumpkin seeds as a preservative to enhance shelf life and colour stability in processed meats like mincemeat. Crude pumpkin seed extract (CPSE) was prepared by drying, methanolic extraction, and rotatory evaporation of the seeds. CPSE, analyzed for phytochemicals via RT-HPLC and antioxidant capacity, was added to meat at varying levels of 0 % (CON), 0 % with 200 ppm BHA (PCON), 2 % (2CPSE), 4 % (4CPSE), and 6 % (6CPSE) and evaluated for preservative indicators during 9 days of refrigerated storage. RP-HPLC analysis showed the extract had higher phenolic acid content (3.99 ± 0.02 mg/100 mg dry seed powder), predominantly p-hydroxybenzoic acid, with lower flavonoid content (0.05 ± 0.00 mg/100 mg). During storage, mincemeat treated with CPSE showed lower TBARS values, higher ferric-reducing power, and better colour and odour scores compared to CON and PCON groups over 9 days. Regression analyses depicted the preservative effects of sinapic acid, gallic acid, p-coumaric acid compounds found in CPSE on TBARS, colour and odour. Further, ABTS was found to strongly influence TBARS, colour and odour attributes during the 9-day refrigerated storage. In conclusion, the study demonstrated that pumpkin seeds can serve as effective food preservatives. Specifically, 2 % CPSE reduced lipid oxidation and improved mincemeat's sensory qualities, matching the efficacy of 200 ppm BHA, with even greater preservative effects at 4 % and 6 % CPSE levels.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109769"},"PeriodicalIF":7.1,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143193525","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

Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties 通过对肉纤维蛋白凝胶特性的分析，探讨翻滚腌制对咸牛肉火腿食用品质的影响机理。

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-01-28 DOI: 10.1016/j.meatsci.2025.109761

Feng Yin , Xueyuan Bai , Wei Tian , Ke Wang , Sen Wang , Guangxing Han , Xingshan Qi , Chaozhi Zhu , Gaiming Zhao

{"title":"Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties","authors":"Feng Yin , Xueyuan Bai , Wei Tian , Ke Wang , Sen Wang , Guangxing Han , Xingshan Qi , Chaozhi Zhu , Gaiming Zhao","doi":"10.1016/j.meatsci.2025.109761","DOIUrl":"10.1016/j.meatsci.2025.109761","url":null,"abstract":"<div><div>This study aimed to investigate the effects of vacuum tumbling curing (VTC), pulsating vacuum tumbling curing (PVTC), tumbling curing (TC), and static curing (SC) on the myofibrillar protein (MP) gel properties of beef as well as the underlying mechanisms contributing to the enhancement of edible quality in beef salted ham. The results revealed that VTC significantly improved the texture characteristics and sensory evaluation scores of beef salted ham, and the yield increased by 11.85 % compared with SC (<em>P</em> < 0.05). VTC increased the gel strength and water-holding capacity (WHC) of MP gels and improved their rheological behavior. The MP gel of the VTC group exhibited strong hydrophobic interactions and disulfide bonds, leading to self-assembly of the α-helix into β-sheet structures, thereby forming a stable and organized gel network. This enhancement in structural stability ultimately contributes to the improved texture characteristics of beef salted ham, thereby improving its edible quality. Compared with alternative curing techniques, VTC demonstrated its effectiveness in the development of high-end reconstituted beef products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109761"},"PeriodicalIF":7.1,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143073371","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

Quality of Slovenian dry-cured ham from Krškopolje and hybrid pigs: Influence of skin trimming methods Krškopolje和杂交猪产斯洛文尼亚干腌火腿质量：削皮方法的影响。

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-01-28 DOI: 10.1016/j.meatsci.2025.109762

Bojana Savić , Martin Škrlep , Nives Marušić Radovčić , Sandra Petričević , Marjeta Čandek-Potokar

{"title":"Quality of Slovenian dry-cured ham from Krškopolje and hybrid pigs: Influence of skin trimming methods","authors":"Bojana Savić , Martin Škrlep , Nives Marušić Radovčić , Sandra Petričević , Marjeta Čandek-Potokar","doi":"10.1016/j.meatsci.2025.109762","DOIUrl":"10.1016/j.meatsci.2025.109762","url":null,"abstract":"<div><div>This study examined the quality of dry-cured hams produced from local pig breed and modern hybrids using two trimming methods. Hams (<em>n</em> = 24) of similar weight were harvested from local breed <em>“Krškopolje pig”</em> (KKP) and conventional hybrid pigs (CON). The left and right hams from KKP were trimmed according to “<em>Kraški pršut</em>” (K) and “<em>Istrski pršut</em>” (I), respectively, while the hams from CON were trimmed as “<em>Kraški pršut</em>”, yielding 8 hams per treatment (K-KKP, I-KKP, K-CON). After processing, the samples of dry-cured hams (part with biceps femoris, semimembranosus and semitendinosus muscles) were collected and analysed for chemical composition, texture, sensory analysis and volatile profile. Dry-cured hams of local breed (K-KKP) had lower dehydration loss (due to thicker fat cover), moisture content and a<sub>w</sub>, softer and more plastic texture, with sensory analysis showing more marbling, softer, pastier texture, more pronounced herbal aroma and sweetness than K-CON. Trimming type was associated with higher dehydration loss (due to removed skin), lower moisture content and a<sub>w</sub>, higher salt content and harder texture, with sensory analysis showing more marbling, more surface moisture and herbal odour, harder and pastier texture, and sweeter and less bitter taste in I-KKP than K-KKP. The analysis of volatile compounds clearly distinguished the types of dry-cured hams, with each exhibiting a unique volatile profile that enabled differentiation based on breed or trimming. Overall, the study highlights some advantages of dry-cured ham from local pig breeds and shows how trimming affects product's characteristics.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109762"},"PeriodicalIF":7.1,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143073374","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}

引用次数: 0

Corrigendum to “High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle” [Meat Science volume 220 (2025) 109693] “高亮氨酸生物利用度通过改变肉牛的血清代谢来改善牛肉质量”[肉类科学卷220(2025)109693]的勘误表。

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-01-23 DOI: 10.1016/j.meatsci.2025.109753

Jishan An , Xiangchao Zhao , Yang Song , Huitian He , Zuo Wang , Xinyi Lan , Yu Ge , Lei Liu , Anwei Cheng , Weijun Shen , Fachun Wan

引用次数: 0