Meat Science最新文献

{"title":"Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork bellies","authors":"Michela Albano-Gaglio ,&nbsp;Puneet Mishra ,&nbsp;Sara W. Erasmus ,&nbsp;Juan Florencio Tejeda ,&nbsp;Albert Brun ,&nbsp;Begonya Marcos ,&nbsp;Cristina Zomeño ,&nbsp;Maria Font-i-Furnols","doi":"10.1016/j.meatsci.2024.109645","DOIUrl":"10.1016/j.meatsci.2024.109645","url":null,"abstract":"<div><p>Belly is a widely consumed pork product with very variable properties. Meat industry needs real-time quality assessment for maintaining superior pork quality throughout the production. This study explores the potential of using visible and near-infrared (VNIR,386-1015 nm) spectral imaging for predicting firmness, fatness and chemical compositional properties in pork belly samples, offering robust spectral calibrations. A total of 182 samples with wide variations in firmness and compositional properties were analysed using common laboratory analyses, whereas spectral images were acquired with a VNIR spectral imaging system. Exploratory analysis of the studied properties was performed, followed by a robust regression approach called iterative reweighted partial least-squares regression to model and predict these belly properties. The models were also used to generate spatial maps of predicted chemical compositional properties. Chemical properties such as fat, dry matter, protein, ashes, iodine value, along with firmness measures as flop distance and angle, were predicted with excellent, very good and fair models, with a ratio prediction of standard deviation (RPD) of 4.93, 3.91, 2.58, 2.54, 2.41, 2.53 and 2.51 respectively. The methodology developed in this study showed that a short wavelength spectral imaging system can yield promising results, being a potential benefit for the pork industry in automating the analysis of fresh pork belly samples. VNIR spectral imaging emerges as a non-destructive method for pork belly characterization, guiding process optimization and marketing strategies. Moreover, future research can explore advanced data analytics approaches such as deep learning to facilitate the integration of spectral and spatial information in joint modelling.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109645"},"PeriodicalIF":7.1,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142169479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reduction of N-nitrosamine in cured ham using atmospheric cold plasma-treated cauliflower powder","authors":"Kyung Jo ,&nbsp;Seonmin Lee ,&nbsp;Seul-Ki-Chan Jeong ,&nbsp;Hayeon Jeon ,&nbsp;Jeong-Uk Eom ,&nbsp;Han-Sul Yang ,&nbsp;Samooel Jung","doi":"10.1016/j.meatsci.2024.109649","DOIUrl":"10.1016/j.meatsci.2024.109649","url":null,"abstract":"<div><p>The effects of cauliflower treated with atmospheric cold plasma (ACP), as a natural nitrite source, on the curing of ground ham and nitrosamine formation were investigated. Ground ham was prepared using sodium nitrite and ACP-treated cauliflower powder (PTCP) to achieve initial nitrite concentrations of 60 and 100 mg/kg, respectively. ACP treatment generated nitrite in cauliflower but significantly reduced the antioxidant activity (<em>P</em> &lt; 0.05). As a nitrite source, PTCP had similar effects as sodium nitrite in the development of cured color in ground ham, with a comparable residual nitrite content (<em>P</em> ≥ 0.05). Three nitrosamines, <em>N</em>-nitrosodimethylamine (NDMA), <em>N</em>-nitrosodiethylamine (NDEA), and <em>N</em>-nitrosopyrrolidine (NPYR), were detected in ground ham. NPYR formation was significantly lower in ground ham treated with PTCP at an initial nitrite concentration of 100 mg/kg (<em>P</em> &lt; 0.05). Therefore, the use of a natural nitrite source manufactured through ACP treatment can prospectively achieve suitable curing efficiency while simultaneously suppressing nitrosamine formation.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109649"},"PeriodicalIF":7.1,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142162494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving the estimation of the lean meat percentage in pig carcasses using Box-Cox transformation and additional carcass parameters","authors":"T. Rombouts,&nbsp;M. Seynaeve,&nbsp;S. De Smet","doi":"10.1016/j.meatsci.2024.109647","DOIUrl":"10.1016/j.meatsci.2024.109647","url":null,"abstract":"<div><p>The objective of this study was to evaluate and improve the prediction models of the AutoFOM III and FOM II apparatuses (Frontmatec Group, Denmark) used to estimate the lean meat percentage (LMP) of pig carcasses in Belgium, since the current models underestimate the pig carcasses with a LMP higher than 66 %. Non-linearity in the backfat thickness (BT) parameters was identified as the main reason for this bias in prediction. Box-Cox transformation of the parameters R2P10, R2P8 and R2P4 from AutoFOM III allowed to lower the root mean squared error of prediction (RMSEP) of the model from 1.72 to 1.59, while simultaneously removing the bias of the high LMP carcasses. For the FOM II apparatus, there was no effect of the transformation of the only BT parameter on the RMSEP (2.15 before and 2.14 after transformation) and on the bias. Next to the transformation, it was investigated whether adding other information about the carcasses could also improve the RMSEP of the prediction models. The parameters hot carcass weight, carcass length, ham width, ham angle and sex were added to the original models without transformation and lowered the RMSEP from AutoFOM III and FOM II to 1.55 and 1.83 respectively. Finally, the best results were found by combining the Box-Cox transformation and adding other carcass parameters, resulting in RMSEP values of 1.50 and 1.82 for AutoFOM III and FOM II respectively, on top of the removal of the high LMP bias.</p></div><div><h3>Implications</h3><p>Accurate estimation of the lean meat percentage of pig carcasses is of great economic importance for the pig production and slaughtering sector, so every opportunity to increase precision should be seized. This study shows that the current linear prediction models can be improved by taking into account non-linearity, depending on the device. An even larger increase in precision can be achieved by adding carcass information that is currently not measured or not linked to the classification device but that is partly already available at the slaughterline.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109647"},"PeriodicalIF":7.1,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142162496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of dietary Brevibacillus laterosporus BL1 supplementation on meat quality, antioxidant capacity, and the profiles of muscle amino acids and fatty acids in finishing pigs","authors":"Guangying Weng ,&nbsp;Miao Yu ,&nbsp;Chenxi Deng ,&nbsp;Yucheng Liu ,&nbsp;Min Song ,&nbsp;Jinping Deng ,&nbsp;Yulong Yin ,&nbsp;Xianyong Ma ,&nbsp;Dun Deng","doi":"10.1016/j.meatsci.2024.109646","DOIUrl":"10.1016/j.meatsci.2024.109646","url":null,"abstract":"<div><p>Consumer demand for tastier and higher-quality pork is increasing. Probiotics have been reported to improve meat quality, but the species of probiotics are limited, and efficacy is discrete. This study investigated the effects of dietary <em>Brevibacillus laterosporus</em> BL1 (live and heat-killed form) supplementation on the meat quality of finishing pigs. Results revealed that both live and heat-killed <em>B. laterosporus</em> BL1 supplementation increased pH_24h and decreased drip loss (<em>P</em> &lt; 0.05) compared to the control group (CON). Moreover, compared to the CON group, heat-killed <em>B. laterosporus</em> BL1 supplementation exhibited a stronger ability to improve meat quality (redness, shear force, inosine monophosphate, and intramuscular fat content, <em>P</em> &lt; 0.05), antioxidant capacity, and free amino acid profiles of <em>longissimus thoracis</em> (LT) than live bacteria without impairing porcine growth performance. Further, heat-killed <em>B. laterosporus</em> BL1 supplementation favored up-regulating the expression of genes related to oxidative-type fiber in LT (<em>P</em> &lt; 0.05). Proteomic analysis confirmed that Gene Ontology items related to oxidative metabolism were subsequently enriched with heat-killed <em>B. laterosporus</em> BL1 treatment in LT (<em>P</em> &lt; 0.05). Overall, dietary heat-killed <em>B. laterosporus</em> BL1 supplementation may improve the meat quality of finishing pigs, which provides application guidance for <em>B. laterosporus</em> BL1 in producing higher-quality pork.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109646"},"PeriodicalIF":7.1,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142162495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of protein grass hay as alternative feed resource on lamb's fattening performance and meat quality","authors":"Yanmei Zhang ,&nbsp;Ruicong Ma ,&nbsp;Bo Chen ,&nbsp;Wei Zhou ,&nbsp;Naifeng Zhang ,&nbsp;Yan Tu ,&nbsp;Qiyu Diao ,&nbsp;Tao Ma ,&nbsp;Huaisen Chen ,&nbsp;Kai Chen ,&nbsp;Hong Ma ,&nbsp;Yajuan Guo ,&nbsp;Yanliang Bi","doi":"10.1016/j.meatsci.2024.109644","DOIUrl":"10.1016/j.meatsci.2024.109644","url":null,"abstract":"<div><p>Protein grass hay (PGH) was used as a new feed source for lambs to study its effect on fattening performance and meat quality. Fifty-six male lambs were allotted to four experimental groups and fed for eight weeks either alfalfa hay (AH)-based diet (control) or diets in which AH was replaced with 33 %, 66 %, or 99 % PGH. The inclusion of PGH did not affect final body weight, dry matter intake, average daily gain, feed conversion ratio, or carcass weight. Moreover, substituting AH with PGH at any level did not influence the ruminal fermentation or serum biochemical parameters, meat color, water holding capacity, shear force, or amino acid profile. However, relative liver weight was increased with 66 % substitutions. Furthermore, replacing 99 % AH with PGH decreased the meat's pH at 24 h. Higher levels of C18:3n-3, C20:5n-3, and total n-3 PUFA and a lower ratio of n-6: n-3 PUFA were also observed in meat from lambs fed PGH at 99 %. These findings suggest that PGH could be incorporated into the lamb's diet up to 99 % without compromising fattening performance and body health while improving their meat n-3 PUFA deposition.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"218 ","pages":"Article 109644"},"PeriodicalIF":7.1,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142144766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An overview of drivers and emotions of meat consumption","authors":"Maria Font-i-Furnols,&nbsp;Luis Guerrero","doi":"10.1016/j.meatsci.2024.109619","DOIUrl":"10.1016/j.meatsci.2024.109619","url":null,"abstract":"<div><div>Emotions are present in almost everything we do, including meat procurement, preparation and consumption. This paper examines the main drivers of this consumption, including sensory and hedonic properties, physiological needs, historical reasons and habits, social influence, ethical motives, practical aspects and other determinants, exploring the meat-related emotions as both an outcome of consumption and as consumption drivers. Emotions are affected by multiple factors relating to the context, the information provided, and the type of product. Positive emotions such as pleasure, satisfaction, proudness and joyfulness have been described in relation to meat, as well as some neutral or negative ones. To enhance positive emotions and increase meat liking, it is essential to improve animal welfare and promote a more sustainable production, focusing on nutritional and sensory quality and providing consumers with reliable information.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109619"},"PeriodicalIF":7.1,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142054563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Using machine-learning approaches to investigate the volatile-compound fingerprint of fishy off-flavour from beef with enhanced healthful fatty acids","authors":"W. Barragán-Hernández ,&nbsp;Ó. López-Campos ,&nbsp;J.L. Aalhus ,&nbsp;N. Prieto","doi":"10.1016/j.meatsci.2024.109643","DOIUrl":"10.1016/j.meatsci.2024.109643","url":null,"abstract":"<div><p>Machine learning classification approaches were used to discriminate a fishy off-flavour identified in beef with health-enhanced fatty acid profiles. The random forest approach outperformed (<em>P</em> &lt; 0.001; receiver operating characteristic curve: 99.8 %, sensitivity: 99.9 % and specificity: 93.7 %) the logistic regression, partial least-squares discrimination analysis and the support vector machine (linear and radial) approaches, correctly classifying 100 % and 82 % of the fishy and non-fishy meat samples, respectively. The random forest algorithm identified 20 volatile compounds responsible for the discrimination of fishy from non-fishy meat samples. Among those, seven volatile compounds (pentadecane, octadecane, γ-dodecalactone, dodecanal, (<em>E,E</em>)-2,4-heptadienal, 2-heptanone, and ethylbenzene) were selected as significant contributors to the fishy off-flavour fingerprint, all being related to lipid oxidation. This fishy off-flavour fingerprint could facilitate the rapid monitoring of beef with enhanced healthy fatty acids to avoid consumer dissatisfaction due to fishy off-flavour.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"218 ","pages":"Article 109643"},"PeriodicalIF":7.1,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142095419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Meat products in human nutrition and health – About hazards and risks","authors":"Stefaan De Smet,&nbsp;Thomas Van Hecke","doi":"10.1016/j.meatsci.2024.109628","DOIUrl":"10.1016/j.meatsci.2024.109628","url":null,"abstract":"<div><p>Meat processing has a long history and involves a wide and ever-increasing range of chemical and physical processes, resulting in a heterogeneous food category with a wide variability in nutritional value. Despite the known benefits of meat consumption, observational epidemiological studies have shown associations between consumption of red and processed meat - but not white meat - and several non-communicable diseases, with higher relative risks for processed meat compared to unprocessed red meat. This has led global and regional nutrition and health organisations to recommend reducing consumption of unprocessed red meat and avoiding processed meat. A plethora of potentially implicated hazardous compounds present in meat or formed during processing or gastrointestinal digestion have been reported in the literature. However, our mechanistic understanding of the impact of meat consumption on human health is still very incomplete and is complicated by the simultaneous occurrence of multiple hazards and interactions with other food compounds and host factors. This narrative review briefly discusses hazards, risks and their assessment in the context of dietary guidelines. It is argued that more mechanistic studies of the interactive effects of meat products with other foods and food compounds in different dietary contexts are needed to refine and increase the evidence base for dietary guidelines. Importantly, the great diversity in the composition and degree of processing of processed meats should be better understood in terms of their impact on human health in order to develop a more nuanced approach to dietary guidelines for this food category.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"218 ","pages":"Article 109628"},"PeriodicalIF":7.1,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142095573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changing Australia's trading language has enhanced the implementation of objective carcase measurement technologies","authors":"G.E. Gardner ,&nbsp;H.B. Calnan ,&nbsp;S.L. Connaughton ,&nbsp;S.M. Stewart ,&nbsp;P. Mc Gilchrist ,&nbsp;C. Steele ,&nbsp;D.J. Brown ,&nbsp;W.S. Pitchford ,&nbsp;D.W. Pethick ,&nbsp;J. Marimuthu ,&nbsp;R. Apps","doi":"10.1016/j.meatsci.2024.109625","DOIUrl":"10.1016/j.meatsci.2024.109625","url":null,"abstract":"<div><div>In 2016 an Australian project, the Advanced Livestock Measurement Technologies project (ALMTech), was initiated to accelerate the development and implementation of technologies that measure lean meat yield and eating quality. This led to the commercial testing, and implementation of a range of new technologies in the lamb, beef, and pork industries. For measuring lean meat yield %, these technologies included dual energy X-ray absorptiometry, hand-held microwave systems, and 3-D imaging systems. For measuring beef rib-eye traits and intramuscular fat %, both pre- and post-chilling technologies were developed. Post-chilling, a range of camera systems and near infrared spectrophotometers were developed. While pre-chilling, technologies included insertable needle probes, nuclear magnetic resonance, and X-ray systems. Initially these technologies were trained to predict the pre-existing traits already traded upon within industry. However, this approach was limiting because the technologies could measure attributes that were either non-existent in the trading language, were superior as calibrating standards, or more accurately reflected value than the pre-existing trait. Therefore, we introduced IMF% into the trading language for both beef and sheep meat, and carcase lean%, fat%, and bone% for sheep meat. These new technologies and the traits that they predict have delivered multiple benefits. Technology provider-companies are instilled with the confidence to commercialise due to the provision of achievable accreditation standards. Processors have the confidence to invest in these technologies and establish payment grids based upon their measurements. And lastly, it has enhanced data flow into genetic databases, industry data systems (MSA), and as feedback to producers.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109625"},"PeriodicalIF":7.1,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142054564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbial bioprotection: An opportunity to improve safety and quality of meat products in a sustainable way","authors":"Luca Cocolin","doi":"10.1016/j.meatsci.2024.109576","DOIUrl":"10.1016/j.meatsci.2024.109576","url":null,"abstract":"<div><div>In a changing world where sustainability has become a must, the food system has been identified as one of the weakest links where there is a need for innovative solutions to address longstanding and novel challenges related to food safety and quality. The current food system is facing enormous pressure to tackle environmental sustainability issues while guaranteeing safety and diversifying production. In the last years, the possibility to exploit naturally occurring competitive mechanisms, which regulate the homeostasis of microbial ecosystems, has attracted a lot of attention and interest. More specifically, in the food transformation sector, bacteriocins and bacteriocinogenic microorganisms have long been considered an innovation tool attracting the attention of the researchers and industries due to their potential application in the meat sector. This paper presents an analysis of the opportunities and the challenges of the use of bioprotection, also called biopreservation, in the food system as sustainable strategy to be implemented in meat production. Specifically methodologies to identify bacteriocinogenic strains, the effect of processing conditions on the expression of bacteriocin genes and the efficacy of bacteriocin producing strains to inhibit not only target microorganisms but whole spoilage consortia will be discussed.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109576"},"PeriodicalIF":7.1,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142054565","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}