Meat Science最新文献_第6页

Characterization of emulsion co-encapsulated with probiotics and quercetin and its effect on the storage quality of Harbin red sausage 益生菌与槲皮素共包乳的表征及其对哈尔滨红肠贮藏品质的影响。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-26 DOI: 10.1016/j.meatsci.2024.109737

Yuhang Cao, Lingyu Yin, Fei Li, Yi Deng, Baohua Kong, Qian Liu, Hao Wang, Hui Wang

{"title":"Characterization of emulsion co-encapsulated with probiotics and quercetin and its effect on the storage quality of Harbin red sausage","authors":"Yuhang Cao, Lingyu Yin, Fei Li, Yi Deng, Baohua Kong, Qian Liu, Hao Wang, Hui Wang","doi":"10.1016/j.meatsci.2024.109737","DOIUrl":"10.1016/j.meatsci.2024.109737","url":null,"abstract":"<div><div>In this study, emulsions co-encapsulated with <em>Bifidobacterium bifidum</em> (<em>B. bifidum</em>) and quercetin (BQE) were prepared, and the encapsulation efficiency, antioxidant properties, storage stability, and digestive stability of emulsions containing different concentrations of quercetin were investigated. The results indicate that the prepared emulsion possesses excellent encapsulation efficiency and stability at quercetin concentration of 500 μg/mL. After <em>in vitro</em> digestion, the survival of <em>B. bifidum</em> improved, and the bioaccessibility of quercetin increased to 40.76 ± 1.10 % compared with that of free quercetin (25.16 ± 1.79 %). In addition, the emulsions were also combined with sodium alginate (SA) coating and applied to Harbin red sausage for storage. The results demonstrate that the coating exhibits certain antioxidant and aerobic bacterium-inhibiting effects. The moisture content of 1.5 %-BQE–SA coating was 42.48 % at 12 d, which was 4.14 % more than that of the control. The pH, color, and texture of Harbin red sausage were effectively preserved, successfully extending its shelf life by at least 3 days. Therefore, this study offers new insights into improving the stability of <em>B. bifidum</em> and quercetin, which can be employed to improve the quality of Harbin red sausage during storage.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109737"},"PeriodicalIF":7.1,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142913474","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

Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork 苍白、柔软和渗出猪肉与红色、坚硬和非渗出猪肉之间蛋白质乳酸化的差异。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-21 DOI: 10.1016/j.meatsci.2024.109736

Chao Ma, Wangang Zhang, Lujuan Xing

{"title":"Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork","authors":"Chao Ma, Wangang Zhang, Lujuan Xing","doi":"10.1016/j.meatsci.2024.109736","DOIUrl":"10.1016/j.meatsci.2024.109736","url":null,"abstract":"<div><div>This study aimed to understand the development of pale, soft, and exudative (PSE) pork from a new perspective by comparing the differences of lactate-induced protein lactylation and its potential regulators including E1A binding protein p300 (p300) and cAMP response element binding protein (CBP) between PSE and red, firm, and non-exudative (RFN) pork at 1 h postmortem. Results demonstrated that PSE pork presented lower glycogen contents and higher lactate levels than RFN pork (<em>P</em> < 0.05). Meanwhile, p300/CBP and protein lactylation levels in PSE pork were higher (<em>P</em> < 0.05). Besides, the immunofluorescence results showed that p300/CBP and lactylated proteins were predominantly localized around the nucleus and sarcolemma membrane with small amounts in the cytoplasm, and these distribution signals were intensified in PSE pork. Importantly, a high degree of co-localization of p300/CBP and lactylated proteins was also observed in postmortem myocytes, confirming that p300/CBP were the critical regulators of lactylation modification in postmortem muscle. This work for the first time demonstrates that protein lactylation levels between PSE and RFN pork were notably diverse, which may potentially be involved in the regulation of various postmortem muscle biochemical metabolism.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109736"},"PeriodicalIF":7.1,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142908948","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

How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process 氯盐混合物如何影响低钠肌原纤维蛋白的最终凝胶特性：强调凝胶化过程的观点。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-20 DOI: 10.1016/j.meatsci.2024.109735

Haibo Shi , Yongjie Li , Jiabao Zheng , Xianqi Yao , Wei Wang , Igor Tomasevic , Weizheng Sun

{"title":"How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process","authors":"Haibo Shi , Yongjie Li , Jiabao Zheng , Xianqi Yao , Wei Wang , Igor Tomasevic , Weizheng Sun","doi":"10.1016/j.meatsci.2024.109735","DOIUrl":"10.1016/j.meatsci.2024.109735","url":null,"abstract":"<div><div>This study aimed to investigate the performance differences of low-sodium myofibrillar protein (MP) gels substituted by different chloride salt mixtures from the perspective of gelation process. The results revealed that low-sodium MP substituted by KCl/CaCl<sub>2</sub> exhibited higher turbidity and particle size at 40 % substitution, and formed protein aggregates earlier at 53 °C. During the gelation process, KCl/CaCl<sub>2</sub> increased the extent of cross-linking as the substitution level increased from 10 % to 40 %, which was prone to forming final gels with poor palatability. Microstructural and binarization results visually indicated that an irregular reticular structure composed of partial clusters formed when the temperature heated over 53 °C, and the cross-linked cluster blocks further shrunk from 53 °C to 73 °C. Rheological amplitude sweeps revealed that KCl/CaCl<sub>2</sub>-substitued MP displayed a faster fracture of the ductile structure, and this influenced the distribution of cluster blocks inside the network. The introduction of salt mixtures altered protein conformation, and more unordered structures were found in low-sodium MP containing CaCl<sub>2</sub>, rather than MP containing MgCl<sub>2</sub>. Additionally, Ca<sup>2+</sup> ions increased the thermo-denatured temperature of MP, and extended the relaxation time of bound water at 53 °C, and Mg<sup>2+</sup> ions slowed down the degree of liquid loss at 53 °C. As a result, the low-sodium MP containing CaCl<sub>2</sub> exhibited a lower expansion of protein structure accompanied by the involvement of less proteins in gel formation and more liquid loss in the final gel.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109735"},"PeriodicalIF":7.1,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142891168","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 prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China 中国山东省猪肉屠宰加工商和零售网点分离沙门氏菌的流行、分布和多样性

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-19 DOI: 10.1016/j.meatsci.2024.109734

Haoqi Zhang , Guanghui Zhou , Caishuai Yang , George-John E. Nychas , Yimin Zhang , Yanwei Mao

{"title":"The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China","authors":"Haoqi Zhang , Guanghui Zhou , Caishuai Yang , George-John E. Nychas , Yimin Zhang , Yanwei Mao","doi":"10.1016/j.meatsci.2024.109734","DOIUrl":"10.1016/j.meatsci.2024.109734","url":null,"abstract":"<div><div><em>Salmonella</em> is a foodborne pathogen of global significance and is highly prevalent in pork. This study investigated the prevalence, contamination distribution, virulence genes and antibiotic resistance of <em>Salmonella</em> in 3 pork processors in the Shandong Province of China. Samples were collected from 13 different sampling sources across the slaughter procedures (600 samples) as well as at retail outlets supplied by these processors (45 samples). The prevalence was 18.9 % among all the samples, with the highest prevalence observed in feces (40.0 %), lairage pens (38.0 %), and hides (34.0 %). A total of 6 serotypes were identified, with <em>S. Rissen</em> (46.3 %) and <em>S. typhimurium</em> (32.0 %) found to be the most prevalent serotypes. 86.8 % of <em>Salmonella</em> isolates were multi-drug resistant, with the majority of strains resistant to erythromycin, sulfisoxazole, and ampicillin. The multilocus sequence typing analysis revealed 6 STs were obtained from 45 isolates, with the dominant type ST469 accounting for 40.0 % of the total, which suggested a high possibility of cross-contamination between the plant processing chain and retail outlets. This work reveals the prevalence and correlation of <em>Salmonella</em> isolates between pork slaughter and retail outlets and acts as a case-study for stakeholders wishing to improve pork supply chain hygiene, control cross-contamination between the various slaughtering processes, and obtain continuous updates on <em>Salmonella</em> surveillance.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109734"},"PeriodicalIF":7.1,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142891170","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 flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review 发酵肉制品中凝固酶阴性葡萄球菌的风味贡献、作用机制和未来趋势：综述。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-16 DOI: 10.1016/j.meatsci.2024.109732

Yuhang Fan , Iftikhar Hussain Badar , Qian Liu , Xiufang Xia , Qian Chen , Baohua Kong , Fangda Sun

引用次数: 0

Use of almond hulls in lamb diets – Effects on growth performance and carcass and meat quality 在羔羊日粮中使用杏仁壳。对生长性能、胴体和肉品质的影响。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-15 DOI: 10.1016/j.meatsci.2024.109733

Liliana Cachucho , Susana P. Alves , Manuel Varregoso , Cláudia Costa , Kátia Paulos , João M. Almeida , David Soldado , Olinda Guerreiro , Rui J.B. Bessa , José Santos-Silva , Mª. Teresa P. Dentinho , Eliana Jerónimo

{"title":"Use of almond hulls in lamb diets – Effects on growth performance and carcass and meat quality","authors":"Liliana Cachucho , Susana P. Alves , Manuel Varregoso , Cláudia Costa , Kátia Paulos , João M. Almeida , David Soldado , Olinda Guerreiro , Rui J.B. Bessa , José Santos-Silva , Mª. Teresa P. Dentinho , Eliana Jerónimo","doi":"10.1016/j.meatsci.2024.109733","DOIUrl":"10.1016/j.meatsci.2024.109733","url":null,"abstract":"<div><div>The effect of partial replacement of cereals by increasing levels of almond hulls (AH) was tested in twenty-four lambs distributed into three dietary treatments: 1) diet without replacement of cereals with AH (0AH); 2) diet with replacement of cereals with 9% of AH (9AH); and 3) diet with replacement of cereals with 18% of AH (18AH). All diets included 40% dehydrated lucerne and 5% soybean oil. Dry matter intake, growth performance, feed costs, carcass traits, meat quality, and lipid oxidative stability of raw and cooked meat during refrigerated storage were evaluated. Replacing part of the cereal with AH up to 18% did not affect the average daily gain but increased quadratically the feed conversion ratio and tended to decrease linearly the slaughter live weight. Diet cost per kg live weight gain was affected quadratically, with similar feed costs in 0AH and 18AH diets. The carcass and meat quality parameters were not affected by diet, except meat shear force that linearly reduced with the inclusion of AH in diets, meat flavour acceptability that showed lower values in 9AH diet, and lipid stability. Lipid oxidation increased in raw and cooked meat during storage, but the 18AH diet resulted in lower lipid oxidation in cooked meat than the other diets. Replacing part of the cereal with AH up to 18% in diets composed of 40% forage shown to be a dietary strategy applicable to fattening lamb, allowing high productive performances without relevant impact on feed costs, and improving lipid stability of cooked meat.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109733"},"PeriodicalIF":7.1,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142870919","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

Porkolor: A deep learning framework for pork color classification Porkolor：猪肉颜色分类的深度学习框架。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-12 DOI: 10.1016/j.meatsci.2024.109731

Yuxian Pang , Chuchu Chen , Yuedong Yang, Delin Mo

{"title":"Porkolor: A deep learning framework for pork color classification","authors":"Yuxian Pang , Chuchu Chen , Yuedong Yang, Delin Mo","doi":"10.1016/j.meatsci.2024.109731","DOIUrl":"10.1016/j.meatsci.2024.109731","url":null,"abstract":"<div><div>Pork color is crucial for assessing its safety and freshness, and traditional methods of observing through human eyes are inefficient and subjective. In recent years, several methods have been proposed based on computer vision and deep learning have been proposed, which can provide objective and stable evaluations. However, these methods suffer from a lack of standardized data collection methods and large-scale datasets for training, leading to poor model performance and limited generalization capabilities. Additionally, the model accuracy was limited by an absence of effective image preprocessing of background noises.To address these issues, we have designed a standardized pork image collection device and collected 1707 high-quality pork images. Base on the data, we proposed a novel deep learning model to predict the color. The framework consists of two modules: image preprocessing module and pork color classification module. The image preprocessing module uses the Segment Anything Model (SAM) to extract the pork portion and remove background noise, thereby enhancing the model's accuracy and stability. The pork color classification module uses the ResNet-101 model trained with a patch-based training strategy as the backbone. As a result, the model achieved a classification accuracy of 91.50 % on our high quality dataset and 89.00 % on the external validation dataset. The Porkolor online application is freely available at <span><span>https://bio-web1.nscc-gz.cn/app/Porkolor</span><svg><path></path></svg></span>.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109731"},"PeriodicalIF":7.1,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142851968","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 role of coagulase-negative staphylococci on aroma generation of fermented sausage 凝固酶阴性葡萄球菌对发酵香肠香气产生的作用。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-08 DOI: 10.1016/j.meatsci.2024.109730

Juan Chen , Shenmiao Li , Yaqiu Lin , Fidel Toldrá , Xiaonan Lu

{"title":"The role of coagulase-negative staphylococci on aroma generation of fermented sausage","authors":"Juan Chen , Shenmiao Li , Yaqiu Lin , Fidel Toldrá , Xiaonan Lu","doi":"10.1016/j.meatsci.2024.109730","DOIUrl":"10.1016/j.meatsci.2024.109730","url":null,"abstract":"<div><div>Fermented sausages are popular meat products with many different varieties. The aroma of fermented sausages depends on the metabolic activities of microbiota, mainly involving lactic acid bacteria and catalase-positive cocci, the group of coagulase-negative staphylococci (CNS) in particular. Regarding staphylococci, this work elucidated their generation of aroma precursors from hydrolase, metabolic activities contributing to aroma development, antioxidant effects that improve aroma via preventing excessive lipid oxidation. The metabolic pathways of staphylococci that play a role in aroma formation involve carbohydrate fermentation, amino acid degradation, fatty acid <em>β</em>-oxidation, and esterase activities. Their antioxidant activities are associated with superoxidase dismutase and catalase activities, as well as the production of antioxidant peptides. Processing conditions may influence CNS communities and affect aroma characteristics of fermented sausages. Implementation of genome sequencing and editing to select and customize CNS with specific biosynthetic metabolic pathways was proposed forward, offering a great potential for enhancing aroma development during sausage fermentation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109730"},"PeriodicalIF":7.1,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142811767","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

Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations 紫外线预处理对干老化牛肉切块的胸最长肌和腰最长肌蛋白质组的影响：两个采样地点的特征。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-08 DOI: 10.1016/j.meatsci.2024.109729

Sara Álvarez , Carlos Álvarez , Anne Maria Mullen , Eileen O'Neill , Mohammed Gagaoua

{"title":"Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations","authors":"Sara Álvarez , Carlos Álvarez , Anne Maria Mullen , Eileen O'Neill , Mohammed Gagaoua","doi":"10.1016/j.meatsci.2024.109729","DOIUrl":"10.1016/j.meatsci.2024.109729","url":null,"abstract":"<div><div>This research aimed to explore the changes in two sampling locations (internal and external) of the <em>Longissimus thoracis et lumborum</em> (LTL) beef muscle proteomes subjected to ultraviolet light before dry-aging. It further compared the biological processes and associated proteins at interplay at the external locations of UV pre-treated and control dry-aged samples. Before dry-aging, proteins related to external stimuli were differentially abundant between both locations possibly due to the early <em>post-mortem</em> energy metabolism attempting to compensate for energy deficiencies and stress derived from slaughter and processing. The biochemical status of muscle during chilling and hanging of the carcasses and the impact of the UV pre-treatment may have also influenced the abundance of these proteins before dry-aging. Proteins associated to muscle structure, energy and fatty acids metabolism were differentially abundant between locations after 21 days of dry-aging. These dynamic changes in the meat proteome and related biological processes suggested that both evolved differently between the two sampling locations during dry-aging, and these may underlie the development of dry-aged beef properties. The proteome of the external locations sampled from UV pre-treated beef loins was compared to control counterparts during dry-aging. The results show that aging time appeared to outweigh the effect of UV since the differentially abundant proteins between both groups decreased as dry-aging progressed. These proteins were associated with mRNA stabilization, the matrisome, energy pathways and heat shock proteins (HSPs). Further research is warranted to better understand the role of these proteins in the production of dry-aged beef and their relation to the UV pre-treatment.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109729"},"PeriodicalIF":7.1,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816957","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

Dose-dependent effects of dietary curcumin nano-micelles on the quality characteristics of Longissimus lumborum muscle in fattening lambs during extended freezing storage 饲料中添加姜黄素纳米胶束对育肥羔羊长腰最长肌品质特性的剂量依赖性影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-12-07 DOI: 10.1016/j.meatsci.2024.109722

Mostafa Bokharaeian, Abdolhakim Toghdory, Taghi Ghoorchi

{"title":"Dose-dependent effects of dietary curcumin nano-micelles on the quality characteristics of Longissimus lumborum muscle in fattening lambs during extended freezing storage","authors":"Mostafa Bokharaeian, Abdolhakim Toghdory, Taghi Ghoorchi","doi":"10.1016/j.meatsci.2024.109722","DOIUrl":"10.1016/j.meatsci.2024.109722","url":null,"abstract":"<div><div>The current study evaluated the impact of dietary curcumin nano-micelles (CNM) on the quality of <em>Longissimus lumborum</em> (LL) muscle in lambs during long-term freezing storage. Thirty-two crossbred male lambs were assigned into four groups receiving 0, 20, 40, or 80 mg CNM daily over a 97-day fattening period. Meat samples were analyzed for quality attributes over nine months of freezing. Supplementation with CNM, especially at 40 mg, improved carcass characteristics and reduced saturated and branched-chain fatty acids. Notably, CNM preserved meat color, enhanced water-holding capacity, and reduced drip and cooking losses, with the 40 mg dosage showing the most significant effects. While meat tenderness was unaffected, CNM exhibited antioxidant properties by reducing lipid peroxidation and stabilizing enzyme activities and total antioxidant capacity. These results indicate that CNM, particularly at 40 mg, enhances meat quality during long-term freezing, especially after six months. The findings underscore CNM's potential as a natural additive to improve lamb meat stability and quality during extended frozen storage, with implications for both the meat industry and consumer satisfaction.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"221 ","pages":"Article 109722"},"PeriodicalIF":7.1,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142811751","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