Meat Science最新文献_第6页

Consumer segments and preferences for PDO-labelled fresh pork: A choice experiment on the black Slavonian pig in Croatia 消费者对pdo标签新鲜猪肉的细分和偏好：克罗地亚黑斯拉夫猪的选择实验。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-11-27 DOI: 10.1016/j.meatsci.2025.110002

Sanja Jelić Milković , Ružica Lončarić , Ana Crnčan , Jelena Kristić , Maurizio Canavari

{"title":"Consumer segments and preferences for PDO-labelled fresh pork: A choice experiment on the black Slavonian pig in Croatia","authors":"Sanja Jelić Milković , Ružica Lončarić , Ana Crnčan , Jelena Kristić , Maurizio Canavari","doi":"10.1016/j.meatsci.2025.110002","DOIUrl":"10.1016/j.meatsci.2025.110002","url":null,"abstract":"<div><div>This study investigated consumer preferences for fresh pork from the Black Slavonian pig using two methods: a choice experiment (CE) and a consumer segmentation analysis. A total of 410 consumers participated in an online survey, providing insights into their consumption habits, knowledge of the pig breed, and socio-demographic characteristics. Based on the responses, three different consumer segments were identified: consumers who are ethically and socially conscious, consumers who are quality-oriented, and consumers who are quantity-price-oriented. The results of the segmentation analysis were included as an interaction term in the CE model to assess the influence of consumers' attitudes towards fresh pork and explain their preferences alongside other CE attributes. Ethically and socially conscious consumers showed a stronger preference for fresh Black Slavonian pig meat reared in extensive and semi-intensive production systems. They also preferred meat labelled ‘Continental Croatia + PDO’ (protected designation of origin) more than the other segments, as they saw this as a sign of quality, authenticity, and traditional production.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 110002"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145652883","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

Hybridisation of yearling beef mince with Chlorella biomass and nutritional yeast in patty and soft jerky model systems 小球藻生物量和营养酵母在肉饼和软肉干模型系统中的杂交研究。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-10-25 DOI: 10.1016/j.meatsci.2025.109977

Renyu Zhang , Noby Jacob , Caroline Thum , Carolina E. Realini , Mustafa M. Farouk

{"title":"Hybridisation of yearling beef mince with Chlorella biomass and nutritional yeast in patty and soft jerky model systems","authors":"Renyu Zhang , Noby Jacob , Caroline Thum , Carolina E. Realini , Mustafa M. Farouk","doi":"10.1016/j.meatsci.2025.109977","DOIUrl":"10.1016/j.meatsci.2025.109977","url":null,"abstract":"<div><div>This study determined the nutritional and technological effects of hybridising yearling beef mince with <em>Chlorella</em> biomass and nutritional yeast (C-Y blends with 0 %, 25 %, 50 %, 75 %, and 100 % <em>Chlorella</em>) at two meat substitution levels (20 % and 35 %) using patty and soft jerky model systems. Hybridisation reduced crude fat and increased ash and carbohydrate contents (<em>P</em> < 0.001), without affecting moisture and protein levels. Yeast-only hybrids lowered fatty acid (FA) contents (<em>P</em> < 0.05), whereas increasing <em>Chlorella</em> inclusion enhanced PUFA, particularly n-6, resulting in higher PUFA:SFA and n-6:n-3 ratios (<em>P</em> < 0.001). Rheological analysis revealed that hybrid batters displayed distinct gelation behaviours depending on C-Y ratios and substitution levels. Yeast contributed to stronger elastic networks, while partial <em>Chlorella</em> inclusion promoted viscous energy dissipation, suggesting synergistic effects at moderate levels. Hybridisation reduced cook losses across treatments, including both moisture and other losses (<em>P</em> < 0.001). Texture profile analysis showed that hybridisation reduced hardness and chewiness, with limited further changes beyond 50 % <em>Chlorella</em> inclusion (<em>P</em> < 0.001). In jerky models, hybridisation improved drying weight losses, reduced water content and a<sub>w</sub> at moderate <em>Chlorella</em> additions, while enhancing shear force and tensile strength at the low substitution level compared to meat-only control. Colour evaluation showed that yeast-only hybrids maintained colour closer to the control, while adding <em>Chlorella</em> darkened colour and produced an algal-green appearance. Overall, moderate <em>Chlorella</em> (≤ 50 %) combined with yeast at a low substitution level may be beneficial, providing improved nutritional profiles, better processing performance, and enhanced textural properties in the jerky format.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109977"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145407740","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

Assessing the variability of benzo[a]pyrene, chrysene, benzo[a]anthracene, and benzo[b]fluoranthene levels in beef and beef products: A meta-analysis 评估牛肉和牛肉制品中苯并[a]芘、芘、苯并[a]蒽和苯并[b]荧光蒽含量的可变性：一项荟萃分析

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-11-21 DOI: 10.1016/j.meatsci.2025.109997

Mohammad Miftakhus Sholikin , Sugiharto Sugiharto , Danung Nur Adli , Jedda Ayu Inggrida , Mochamad Dzaky Alifian , Tri Ujilestari

{"title":"Assessing the variability of benzo[a]pyrene, chrysene, benzo[a]anthracene, and benzo[b]fluoranthene levels in beef and beef products: A meta-analysis","authors":"Mohammad Miftakhus Sholikin , Sugiharto Sugiharto , Danung Nur Adli , Jedda Ayu Inggrida , Mochamad Dzaky Alifian , Tri Ujilestari","doi":"10.1016/j.meatsci.2025.109997","DOIUrl":"10.1016/j.meatsci.2025.109997","url":null,"abstract":"<div><div>The thermal processing of beef and beef products results in the generation of toxic compounds known as polycyclic aromatic hydrocarbons. Among these, the four primary compounds, collectively known as Polycyclic Aromatic Hydrocarbons — 4 indicator compounds (PAH4), are benzo[<em>a</em>]pyrene (BAP), chrysene (CHR), benzo[<em>a</em>]anthracene (BAA), and benzo[<em>b</em>]fluoranthene (BBF). This study aimed to evaluate the effects of various factors, including product type, marination, cooking technique, fuel type, surface temperature, internal temperature, cooking duration, and cooking distance, on PAH4 levels in beef. A meta-analysis of 28 articles indicated that thermally processed beef had significantly higher PAH4 levels than did the control beef (g’ = 1.64; <em>P</em> < 0.001). Smoking caused greater PAH4 buildup than did grilling and barbecuing (g’ > 0.8; <em>P</em> < 0.001). Notably, the highest PAH4 levels were observed when coal and wood fuels were used (g’ > 0.8; <em>P</em> < 0.001). Furthermore, significantly greater PAH4 formation (g’ > 0.8; <em>P</em> < 0.001) was associated with surface temperatures of 201–350 °C, internal temperatures of 71–75 °C, and cooking durations longer than 30 min. Overall, thermal processing increases PAH4 levels in beef, with smoking and grilling posing the greatest risks, particularly when solid fuels such as coal and wood fuels are used at high temperatures.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109997"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615217","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

Influence of product type and ripening time on the antibiotic resistance profile of lactic acid bacteria isolated from Spanish fermented pork products 产品类型和成熟时间对西班牙发酵猪肉中乳酸菌耐药性的影响

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-11-21 DOI: 10.1016/j.meatsci.2025.109998

Cristina Díaz-Martínez , Araceli Bolívar , Fernando Pérez-Rodríguez

{"title":"Influence of product type and ripening time on the antibiotic resistance profile of lactic acid bacteria isolated from Spanish fermented pork products","authors":"Cristina Díaz-Martínez , Araceli Bolívar , Fernando Pérez-Rodríguez","doi":"10.1016/j.meatsci.2025.109998","DOIUrl":"10.1016/j.meatsci.2025.109998","url":null,"abstract":"<div><div>Antibiotic resistance (AR) poses a significant public health threat, particularly in the food chain where lactic acid bacteria (LAB) may act as reservoirs for resistance genes. This study aimed to evaluate the AR profiles of LAB isolated from Spanish fermented pork products, focusing on the effects of product type and ripening time on the AR patterns. A total of 150 samples of various fermented pork products were collected and analyzed for LAB isolates. Antibiotic susceptibility testing was conducted using the Kirby-Bauer method, revealing that most isolates exhibited resistance to multiple antibiotics, with <em>enterococci</em> showing higher resistance levels, particularly to cefotaxime, tetracycline, and erythromycin. Notably, factors such as product type and ripening duration influenced resistance profiles, with long-ripened products demonstrating higher resistance to tetracycline and erythromycin, while short-ripened products showed increased resistance to vancomycin and ciprofloxacin. The findings suggest that Spanish fermented pork products could serve as potential reservoirs of multidrug-resistant LAB, underscoring the importance of continued surveillance of AR dynamics in food products to better understand any potential implications for human health.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109998"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615216","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

Exploring the effect of cumin seeds (cuminum cyminum L.) on flavor and lipid oxidation of roasted mutton patties 探讨孜然种子对烤羊肉肉饼风味及脂质氧化的影响

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-02-01 Epub Date: 2025-11-25 DOI: 10.1016/j.meatsci.2025.110000

Yumin Niu , Chaoxia Fan , Jun Qi , Huan Liu , Jun-Hua Shao , Yuan Wang , Runmi Tao , Guoqing Ye , Hui Yang , Dengyong Liu

{"title":"Exploring the effect of cumin seeds (cuminum cyminum L.) on flavor and lipid oxidation of roasted mutton patties","authors":"Yumin Niu , Chaoxia Fan , Jun Qi , Huan Liu , Jun-Hua Shao , Yuan Wang , Runmi Tao , Guoqing Ye , Hui Yang , Dengyong Liu","doi":"10.1016/j.meatsci.2025.110000","DOIUrl":"10.1016/j.meatsci.2025.110000","url":null,"abstract":"<div><div>Cumin seeds can inhibit undesirable flavors of roasted meat, but the specific mechanism remains to be elucidated. This study examined the effects of adding 1 g/100 g of cumin seeds to mutton patties roasted at 220 °C for 10–20 min on flavor characteristics and lipid oxidation. Basic indicators (fat, protein, moisture content, and roasting loss), flavor compounds, TBARS values and fatty acid degradation products were measured to this end. The introduction of cumin seeds caused a notable drop in aldehydes, particularly pyridine, isovaleraldehyde, heptanal, and octanal, which are compounds often associated with unwanted fat flavors, while concomitantly increasing the levels of ester and heterocyclic flavor compounds. This enhanced the ester aroma and roasted flavor. The introduction of terpenal and terpenoid compounds imparted citrus and spice aromas to the mutton. In relation to lipid oxidation, cumin seeds inhibited oxidative degradation of the linoleic acid system within the first 10 min and then promoted it, while concurrently promoting oxidative degradation in the oleic acid system. Furthermore, they reduce the generation of oxidative flavor substances (e.g., hexanal and octanal). Overall, adding 1 g/100 g of cumin seeds could be a promising approach to improve lipid oxidation and enhance the flavor profiles of roasted mutton patties.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 110000"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615086","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 comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meats 对牛肉、绵羊、山羊、猪、骆驼、驴、马和羊驼肉的挥发性有机化合物特征和检测方法进行比较分析

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.2025.109982

Aristide Maggiolino , Lucrezia Forte , David L. Hopkins , Igor Tomasevic , Pasquale De Palo

{"title":"A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meats","authors":"Aristide Maggiolino , Lucrezia Forte , David L. Hopkins , Igor Tomasevic , Pasquale De Palo","doi":"10.1016/j.meatsci.2025.109982","DOIUrl":"10.1016/j.meatsci.2025.109982","url":null,"abstract":"<div><div>Meat flavor is a critical determinant of consumer acceptance and is largely dictated by a complex array of Volatile Organic Compounds (VOCs) generated primarily during cooking. This review provides a comparative analysis of VOCs profiles across eight distinct meat species: beef, sheep, goat, pig, camel, donkey, horse and alpaca. It delves into the primary chemical pathways responsible for the formation of VOCs, including the Maillard reaction, lipid oxidation, Strecker degradation, and thiamine degradation, highlighting key precursors such as amino acids, reducing sugars, and lipids. Significant variations in the profiles of VOCs arise from intrinsic factors (species, breed, age, sex, and muscle type) and extrinsic factors (diets, feeding systems, post-mortem aging, processing techniques like curing, smoking, and fermentation, cooking methods, and storage conditions). The review critically evaluates the principal analytical methodologies employed for the detection and characterization of VOCs, including headspace sampling techniques (Static, Dynamic, SPME), gas chromatography–mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), electronic noses (<em>E</em>-noses), and direct-injection mass spectrometry methods like proton-transfer-reaction mass spectrometry (PTR-MS) and gas chromatography-ion mobility spectrometry (GC-IMS), discussing their respective advantages, limitations, and applications. Application of the analysis of VOCs in meat science, such as quality assessment (freshness, spoilage), process monitoring, and understanding flavor perception, are explored. The review synthesizes current knowledge, identifies significant knowledge gaps, particularly concerning less-studied species like camel, donkey, horse and alpaca, and suggests future research directions focusing on pathway interactions, rapid detection methods, and the integration of chemical and sensory data.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109982"},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145517780","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

Discovery of potential involvement of protein lactylation during the development of pork quality 发现在猪肉品质发展过程中蛋白质乳酸化的潜在参与

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-09-23 DOI: 10.1016/j.meatsci.2025.109963

Chao Ma, Wangang Zhang, Lujuan Xing

{"title":"Discovery of potential involvement of protein lactylation during the development of pork quality","authors":"Chao Ma, Wangang Zhang, Lujuan Xing","doi":"10.1016/j.meatsci.2025.109963","DOIUrl":"10.1016/j.meatsci.2025.109963","url":null,"abstract":"<div><div>Lactate, as a glycolytic metabolite, is well known to be strongly associated with the development of fresh meat quality, yet little progress has been made regarding its significance in <em>postmortem</em> biochemical regulation. Our research last year identified for the first time in livestock meat science that lactate-derived protein lysine lactylation could occur in <em>postmortem</em> muscle. Propulsively, the current work aimed to provide a further overview of protein lactylation during muscle to meat conversion based on immunohistofluorescence with modification-specific proteomics profiling. Results demonstrated that, compared with 1 h <em>postmortem</em>, protein lactylation levels at 24 h <em>postmortem</em> responsive to lactate accumulation were notably higher, while no significant change was noted for the level of E1A binding protein p300 (p300), identified as a lactyltransferase. Meanwhile, p300 and lactylated proteins were broadly localized in the nucleus, cell membrane, and cytoplasm of <em>postmortem</em> myocytes, especially presenting a remarkable enhancement of the cytoplasmic distribution at 24 h <em>postmortem</em>. More importantly, it was disclosed that energy metabolism and muscle contraction were the two most critical biochemical pathways mediated by lactylation modification during muscle to meat conversion. These emerging findings hold promise to contribute to a lactate-based <em>postmortem</em> biochemical theory for unraveling and controlling the development of meat quality, especially those quality-defective pork and poultry with typically high lactate levels.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109963"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155592","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

Liquid and encapsulated duckweed (Lemna minor L.) extracts differentially shape metabolomic fingerprints of packaged beef burgers during shelf-life 液体浮萍和胶囊浮萍（Lemna minor L.）提取物在包装牛肉汉堡的保质期内形成不同的代谢组指纹。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-10-21 DOI: 10.1016/j.meatsci.2025.109975

Gabriele Rocchetti , Annalisa Rebecchi , Michele Dallolio , Daniele Del Buono , Giorgio Freschi , Gokhan Zengin , Luigi Lucini

{"title":"Liquid and encapsulated duckweed (Lemna minor L.) extracts differentially shape metabolomic fingerprints of packaged beef burgers during shelf-life","authors":"Gabriele Rocchetti , Annalisa Rebecchi , Michele Dallolio , Daniele Del Buono , Giorgio Freschi , Gokhan Zengin , Luigi Lucini","doi":"10.1016/j.meatsci.2025.109975","DOIUrl":"10.1016/j.meatsci.2025.109975","url":null,"abstract":"<div><div>Oxidative deterioration and color loss are critical factors limiting the shelf-life and consumer acceptance of fresh beef burgers under modified atmosphere packaging (MAP). This study evaluated <em>Lemna minor</em> (duckweed) extracts, applied in liquid form (LLE) and encapsulated with gum Arabic (AGL) or maltodextrin (ML), as natural antioxidants in beef burgers stored at 4 °C for 14 days. Extracts were tested at 0.1 %, 0.5 %, and 1 % (<em>w</em>/w), and their effects were assessed through physicochemical, microbiological, and untargeted metabolomics analyses. Encapsulation yields were high (∼80 %) for both carriers, with gum Arabic retaining higher antioxidant capacity. The liquid extract at 1 % and the encapsulated extracts at 0.1 % were the most effective treatments, preserving redness, reducing lipid oxidation below the sensory off-flavour threshold, and limiting oxygen consumption by day 7. Conversely, higher doses of encapsulated extracts (0.5–1 %) were less effective and in some cases induced pro-oxidant effects. Untargeted metabolomics revealed modulation of oxidative biomarkers, including glutathione, hemin, and tryptamine, supporting the antioxidant role of duckweed extracts in stabilising lipid and protein oxidation pathways. No antimicrobial effect was observed. These findings indicate that duckweed extracts can serve as sustainable, plant-based antioxidants for fresh beef burgers, with recommended application levels of 0.1 % (<em>w</em>/w) for encapsulated forms and 1 % (w/w) for liquid extracts. This represents the first demonstration of duckweed-based antioxidants in meat systems, offering a promising alternative to synthetic preservatives and supporting the transition toward clean-label strategies in the meat industry.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109975"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145353352","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

Determination of Warner-Bratzler shear force thresholds for classifying meat tenderness of Kivircik lambs: A study in Türkiye 基维克羔羊肉嫩度分类的Warner-Bratzler剪切力阈值的测定：一项在<s:1>基耶耶的研究。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-09-15 DOI: 10.1016/j.meatsci.2025.109961

Bulent Ekiz, Pembe Dilara Kecici, Hulya Yalcintan

{"title":"Determination of Warner-Bratzler shear force thresholds for classifying meat tenderness of Kivircik lambs: A study in Türkiye","authors":"Bulent Ekiz, Pembe Dilara Kecici, Hulya Yalcintan","doi":"10.1016/j.meatsci.2025.109961","DOIUrl":"10.1016/j.meatsci.2025.109961","url":null,"abstract":"<div><div>The aims of the study were to identify the Warner-Bratzler Shear Force (WBSF) threshold value that corresponds to the transition from perceived tenderness to toughness in lamb meat through sensory panel evaluations, and to compare the classification performances of the threshold values determined using linear regression and Receiver Operating Characteristic (ROC) analysis methods. The study data comprised WBSF analysis results of the <em>longissimus thoracis et lumborum</em> muscle from 405 Kivircik lambs, along with tenderness scores determined by a trained sensory panel. WBSF threshold values were determined separately for the “panellists' sensory tenderness evaluation dataset (raw dataset; n=3049)” and the “mean score dataset created by averaging the tenderness scores given by the panellists for each lamb (individual lamb dataset; n=405)”. Higher classification accuracy was achieved in the mean score dataset compared to the individual score dataset using both linear regression and ROC analysis methods. The WBSF threshold value for the mean score dataset was determined as 40.9 N by ROC analysis and 48.0 N by linear regression analysis. The accuracy of these threshold values was calculated to be 82.2 % and 85.4 %, respectively. The threshold value based on ROC analysis provided higher sensitivity and negative predictive value, whereas the threshold value based on regression analysis was advantageous in terms of specificity and positive predictive value.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109961"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145079263","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

Effect of a soy protein isolate/sodium alginate-stabilized diacylglycerol pre-emulsion prepared by ultrasound-assisted homogenization on properties and structure of pork myofibrillar protein composite gel 超声均质法制备大豆分离蛋白/海藻酸钠稳定二酰基甘油预乳对猪肉肌原纤维蛋白复合凝胶性能和结构的影响

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-10-10 DOI: 10.1016/j.meatsci.2025.109970

Xiaoqin Diao, Gaojie Zhao, Ying Wang, Yuanhang Zhao, Nike Tian, Dengyong Liu, Haining Guan

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