Meat Science最新文献_第7页

Effect of super-fast freezing before rigor mortis on quality of bovine M. longissimus lumborum 尸僵前超高速冷冻对牛腰最长肌质量的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-06-05 DOI: 10.1016/j.meatsci.2025.109880

Jiqiang Li , Huizhen Wang , Rongrong Liang , Yanwei Mao , Xiaoyin Yang , Xin Luo , Lixian Zhu , Yimin Zhang

{"title":"Effect of super-fast freezing before rigor mortis on quality of bovine M. longissimus lumborum","authors":"Jiqiang Li , Huizhen Wang , Rongrong Liang , Yanwei Mao , Xiaoyin Yang , Xin Luo , Lixian Zhu , Yimin Zhang","doi":"10.1016/j.meatsci.2025.109880","DOIUrl":"10.1016/j.meatsci.2025.109880","url":null,"abstract":"<div><div>In order to explore the effects of super-fast freezing (SFF) on beef quality, conventional chilling (CC, 0 ± 2 °C) and very fast chilling (VFC, hot-boned beef loins chilled at −30 °C and then stored at 0 ± 2 °C to bring the temperature down to 0 °C within 5 h <em>post-mortem</em>) were used as controls to investigate the effects of three SFF treatments (−30 °C until the core temperature decreased to −3 °C (SFF–I), −7 °C (SFF–II) and −10 °C (SFF–III), and then stored at 0 ± 2 °C until 24 h <em>post-mortem</em>) on beef tenderness, meat color, water holding capacity, and other related indicators. The results showed that both SFF and VFC improved the tenderness of beef at the early stage of storage compared with CC, and of these SFF–II and SFF–III were the most effective. The SFF has the potential to reduce the cooking loss but increases the purge loss of beef. In addition, SFF has a negative effect on the meat color, but the <em>a</em>* value is still within the acceptable range of consumers. After being treated by SFF, the rate of beef glycolysis was delayed <em>post-mortem</em>. In addition, SFF treatment did not cause a large degree of shortening of sarcomere, but disrupted the muscle fiber structure, contributing to the improvement of muscle tenderness. The results indicate that pre-rigor beef muscles can be deeply frozen, which will not cause obvious shortening with proper freezing and thawing procedures.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109880"},"PeriodicalIF":7.1,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144280489","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 NOS-YkuN-YumC on the colour of pork at different postmortem times NOS-YkuN-YumC对猪肉死后不同时间颜色的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-06-03 DOI: 10.1016/j.meatsci.2025.109871

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

{"title":"Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times","authors":"Yali Zhou , Huiting Luo , Conggui Chen , Baocai Xu , Peijun Li","doi":"10.1016/j.meatsci.2025.109871","DOIUrl":"10.1016/j.meatsci.2025.109871","url":null,"abstract":"<div><div>This study investigated the effect of NOS-YkuN-YumC, a fusion enzyme of nitric oxide synthase (NOS), on the colour of pork at different postmortem times (0, 5 d) at 10°C and 25°C. The results showed that in the presence of NOS-YkuN-YumC, more nitrosomyoglobin (NO-Mb) was formed in the pork at day 0 postmortem compared to that at day 5 postmortem (<em>P</em> < 0.05). This also led to a higher <em>a</em>*-value (redness) in the pork at day 0 postmortem (<em>P</em> < 0.05). The reduced nicotinamide adenine dinucleotide phosphate (NADPH) content in the pork samples decreased with postmortem time (<em>P</em> < 0.05), and the pork at day 0 postmortem exhibited the highest pH value (<em>P</em> < 0.05). These may be responsible for the differences in the NO-Mb content and <em>a</em>*-value between pork samples at different postmortem times, as NADPH and a neutral pH are required for NOS-YkuN-YumC. Additionally, it was found that colour formation can be enhanced by the fusion enzyme at 10°C, albeit with a longer time requirement. This study provides a theoretical basis for the application of NOS-YkuN-YumC for colour formation in meat at different postmortem times.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109871"},"PeriodicalIF":7.1,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144240328","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

Evaluating consumer willingness to pay for Chiloé lamb: The impact of geographical indication 评估消费者购买chilo<s:1>羊肉的意愿：地理标志的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-30 DOI: 10.1016/j.meatsci.2025.109870

M. Rodríguez , I. Lobos-Ortega , R. Echeverría , I. Subiabre , C. Sepúlveda , C. Martínez , R. Morales

{"title":"Evaluating consumer willingness to pay for Chiloé lamb: The impact of geographical indication","authors":"M. Rodríguez , I. Lobos-Ortega , R. Echeverría , I. Subiabre , C. Sepúlveda , C. Martínez , R. Morales","doi":"10.1016/j.meatsci.2025.109870","DOIUrl":"10.1016/j.meatsci.2025.109870","url":null,"abstract":"<div><div>Chiloé lamb was the first and only geographical indication for meat products from Chile. This study investigated consumer preferences and willingness to pay a premium for this unique product in a comprehensive survey of 630 respondents. A mixed-methods approach that combined quantitative surveys and qualitative interviews provided a detailed understanding of consumer behavior and perceptions. The results indicated that lamb consumption exhibits strong seasonality, which is closely associated with national holidays and vacations, particularly in urban centers such as Santiago and Concepción, where supermarkets are the main sources of lamb meat. Among the respondents, 56 % were willing to pay about 41 % more. That preference was particularly evident among young, independent workers who had higher-than-average incomes. For producers and retailers, however, a significant challenge remains in the form of limited consumer awareness because 78 % of respondents were unaware of the product. To address that challenge and effectively promote Chiloé lamb, robust marketing strategies including educational campaigns and targeted advertising, are imperative. Furthermore, enhancing consumer understanding of origin labeling might make it the primary factor in purchasing decisions, thereby increasing the value of these protected regional products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109870"},"PeriodicalIF":7.1,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221408","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 does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork? 饲养策略如何影响有机新鲜猪肉的芳香挥发性化合物特征和感官特性？

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-30 DOI: 10.1016/j.meatsci.2025.109869

Chloé Van Baelen , Lucile Montagne , Mohammed Gagaoua , Armelle Prunier , Stefaan De Smet , Els Vossen , Bénédicte Lebret

{"title":"How does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork?","authors":"Chloé Van Baelen , Lucile Montagne , Mohammed Gagaoua , Armelle Prunier , Stefaan De Smet , Els Vossen , Bénédicte Lebret","doi":"10.1016/j.meatsci.2025.109869","DOIUrl":"10.1016/j.meatsci.2025.109869","url":null,"abstract":"<div><div>This study aimed to evaluate two feeding strategies on pork quality in organic farming using 77 non-castrated male pigs (Piétrain × Large White) reared in two batches, each including two groups. Male littermates were allocated to either a Control group (C, <em>n</em> = 37), fed following the organic specifications, or to a group receiving an organic test feed mainly based on French raw materials and containing more fibre and omega-3 fatty acids (Bio+, <em>n</em> = 40). Within batch, each group was reared in one pen from the same building on deep straw bedding with free outdoor access, with <em>ad libitum</em> feeding from around 33 kg until slaughter at around 128 kg of live weight. Loin meat samples were analysed by a trained sensory panel and by SPME-GC–MS to identify the main volatile compounds. Meat from Bio+ pigs showed a significantly more intense red colour (<em>P</em> < 0.01), but lower aromatic persistency (<em>P</em> < 0.05) and tended to be less tender (<em>P</em> = 0.08) than meat from C pigs. None of the samples were qualified as boar tainted. A total of 27 volatile compounds were quantified, with more compounds present in Bio+ pigs, probably due to the greater diversity of raw ingredients in the feeds. The multi-dimensional analyses enabled to observe relationships between volatile compounds and sensory traits but did not differentiate the two feeding strategies. Bio+ feeding strategy compared to C influenced some organoleptic characteristics (red colour of raw meat, aromatic persistency) without modifying the texture, odour and flavour of organic cooked pork.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109869"},"PeriodicalIF":7.1,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221362","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

Nutritional, environmental and social profiles of natural meat and food derived from cultured muscle cells: An overview 从培养肌肉细胞中提取的天然肉类和食品的营养、环境和社会概况：综述

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-29 DOI: 10.1016/j.meatsci.2025.109868

Angela Salzano , Michael J. D'Occhio , Anna Balestrieri , Giovanna Bifulco , Antonio Limone , Giuseppe Campanile

{"title":"Nutritional, environmental and social profiles of natural meat and food derived from cultured muscle cells: An overview","authors":"Angela Salzano , Michael J. D'Occhio , Anna Balestrieri , Giovanna Bifulco , Antonio Limone , Giuseppe Campanile","doi":"10.1016/j.meatsci.2025.109868","DOIUrl":"10.1016/j.meatsci.2025.109868","url":null,"abstract":"<div><div>The increase in global population and changing socioeconomic profile in developing regions has placed growing pressure on global food systems. Livestock are integral to food production but are often perceived as having a negative impact on the environment. This overlooks the positive effects of livestock including benefits for soil carbon, nutrient cycling, and ecosystem services which are relevant for smallholder farmers and large production systems. The major global initiative that incorporates livestock in agroecology, partly under the umbrella of One Health, is changing the perception of livestock in ethical and sustainable food systems. One Health has the core principles of healthy animals, healthy ecosystems, and healthy people. In terms of health, natural meat is a nutrient-dense, nutritious food that contains all nine essential amino acids, the six conditionally essential amino acids, plus key minerals and vitamins. Notwithstanding the changing role of livestock in landscapes, negative perceptions created the opportunity for the emergence of the cultured (laboratory-grown) muscle cell (CMC) industry. The latter makes claims of minimal impact on the environment and a significant reduction in livestock in food systems, which is promoted as animal welfare. The production and composition of CMC food is protected under intellectual property law and proprietary licenses. This makes it difficult to assess the potential environmental and health outcomes of consuming CMC food. In this article we take a fresh look at the nutritional, environmental and social profiles of natural meat and food products derived from CMC.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109868"},"PeriodicalIF":7.1,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144212189","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 use of dual-energy X-ray absorptiometry for predicting total and intramuscular fat in pork loin chops 使用双能x线吸收仪预测猪里脊排的总脂肪和肌内脂肪

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-26 DOI: 10.1016/j.meatsci.2025.109867

Isabela Oliveira Frank, Jenifer Maira Lima Ramos, Cris Luana de Castro Nunes, Pâmela Gracioli Vilas Boas, Rizielly Saraiva Reis Vilela, Erica Beatriz Schultz, Melissa Izabel Hannas, Mario Luiz Chizzotti, Cristina Mattos Veloso

{"title":"The use of dual-energy X-ray absorptiometry for predicting total and intramuscular fat in pork loin chops","authors":"Isabela Oliveira Frank, Jenifer Maira Lima Ramos, Cris Luana de Castro Nunes, Pâmela Gracioli Vilas Boas, Rizielly Saraiva Reis Vilela, Erica Beatriz Schultz, Melissa Izabel Hannas, Mario Luiz Chizzotti, Cristina Mattos Veloso","doi":"10.1016/j.meatsci.2025.109867","DOIUrl":"10.1016/j.meatsci.2025.109867","url":null,"abstract":"<div><div>This study evaluated the efficacy of dual-energy X-ray absorptiometry (DXA) in determining total fat and intramuscular fat (IMF) in pork chops, using chemical analysis as the gold-standard reference, in samples with and without subcutaneous fat (SF). Across all samples, DXA fat percentage showed a strong correlation with chemically determined fat content (<em>r</em> = 0.91). However, when samples with and without SF were analyzed separately, the correlations weakened, with a moderate correlation observed for total fat in chops with SF (<em>r</em> = 0.69) and a weak correlation between DXA fat percentage and IMF in samples without SF (<em>r</em> = 0.23). The regression model for predicting total fat content from DXA fat percentage exhibited the highest predictive performance when applied to pooled data (R<sup>2</sup> = 0.83, RMSECV = 3.22 %, slope = 0.97, bias = 7.55 %). In contrast, the model for IMF prediction demonstrated poor predictive capability (R<sup>2</sup> = 0.05, RMSECV = 0.89 %, slope = 0.14, bias = 7.61 %). These findings suggest that while DXA is effective for estimating total fat content in pork chops, its ability to accurately predict IMF is limited. Further calibration and model refinement are necessary to enhance DXA's reliability for IMF quantification in pork chops.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"227 ","pages":"Article 109867"},"PeriodicalIF":7.1,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144146333","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 rumen-protected betaine on the quality characteristics of longissimus Lumborum muscle in fattening lambs during extended freezing storage 保护瘤胃甜菜碱对肥育羔羊长时间冷冻期间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 : 2025-05-21 DOI: 10.1016/j.meatsci.2025.109866

Mostafa Bokharaeian , Bariş Kaki

{"title":"Dose-dependent effects of rumen-protected betaine on the quality characteristics of longissimus Lumborum muscle in fattening lambs during extended freezing storage","authors":"Mostafa Bokharaeian , Bariş Kaki","doi":"10.1016/j.meatsci.2025.109866","DOIUrl":"10.1016/j.meatsci.2025.109866","url":null,"abstract":"<div><div>This study investigated the effects of rumen-protected betaine (RPB) supplementation on the quality attributes of <em>Longissimus lumborum</em> (LL) muscle in fattening lambs during extended frozen storage. Following the fattening period, 32 lambs were randomly selected for meat quality analysis. The experimental groups were as follows: (1) CTRL (control): no dietary RPB; (2) RPBL: 2 g RPB per head per day; (3) RPBM: 4 g RPB per head per day; and (4) RPBH: 6 g RPB per head per day, during the fattening period. Meat samples were stored at −18 °C for up to nine months, and physicochemical properties, including color, water-holding capacity (WHC), drip loss, cooking loss, Warner-Bratzler shear force (WBSF), lipid peroxidation, and antioxidant enzyme activities, were analyzed at different time points. RPB supplementation improved WHC (<em>P</em> < 0.05), with the RPBH group exhibiting the highest retention of intracellular water throughout storage. Drip and cooking losses were markedly reduced in the RPB-supplemented groups, particularly RPBM and RPBH, indicating improved protein stability and reduced oxidative damage. Additionally, RPB supplementation enhanced meat tenderness, as evidenced by lower WBSF values in treated groups (<em>P</em> < 0.05). Overall, this study highlights RPB as a functional feed additive that enhances meat quality and extends shelf life under frozen conditions. Future research should explore the underlying molecular mechanisms, including oxidative stress markers and proteolytic enzyme activity, to further elucidate RPB's role in meat preservation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"227 ","pages":"Article 109866"},"PeriodicalIF":7.1,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144115895","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 resting time on beef roast moisture retention and palatability 静置时间对牛肉烘烤保湿性和适口性的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-21 DOI: 10.1016/j.meatsci.2025.109864

N. Prieto, S. Zawadski, B. Schmidt, O. Lopez-Campos

引用次数: 0

Effects of dietary grape seed proanthocyanidin extract supplementation on muscle water-holding capacity of finishing pigs 饲粮中添加葡萄籽原花青素提取物对育肥猪肌肉持水能力的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-21 DOI: 10.1016/j.meatsci.2025.109865

Haibo Yu , Xiaoling Chen , Jun He, Ping Zheng, Yuheng Luo, Bing Yu, Daiwen Chen, Zhiqing Huang

{"title":"Effects of dietary grape seed proanthocyanidin extract supplementation on muscle water-holding capacity of finishing pigs","authors":"Haibo Yu , Xiaoling Chen , Jun He, Ping Zheng, Yuheng Luo, Bing Yu, Daiwen Chen, Zhiqing Huang","doi":"10.1016/j.meatsci.2025.109865","DOIUrl":"10.1016/j.meatsci.2025.109865","url":null,"abstract":"<div><div>Water-holding capacity (WHC) is essential for both pork quality and industrial economics. Preliminary studies have shown that grape seed proanthocyanidin extract (GSPE) helps reduce drip loss in the <em>longissimus thoracis</em> (LT) muscle of finishing pigs. However, the mechanism by which GSPE affects the WHC of pork remains unclear. This study investigated the improvement in WHC of pork following dietary supplementation with GSPE. The research findings showed that adding GSPE to the diet significantly reduced drip loss, increased the proportion of bound water in the muscle, and improved muscle fiber rupture and separation. GSPE also significantly increased muscle pH value, reduced glycolytic potential, enhanced the expression of calpain-1 and integrin β1, and altered muscle fiber characteristics. In summary, the impact of GSPE on the WHC of LT muscle may be closely linked to the expression of cytoskeletal proteins, calpains, muscle fiber characteristics, and enzymes involved in the glycolysis pathway.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"227 ","pages":"Article 109865"},"PeriodicalIF":7.1,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144115893","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

Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality 交变电场辅助非晶冷冻对牦牛鲜肉品质的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-19 DOI: 10.1016/j.meatsci.2025.109863

Hengxun Lin , Yiping Yang , Qiuyao Xu , Yuan Li , Xiaojia Hu , Xia Li , Christophe Blecker , Guangyu Wu , Chuan Yang , Yanzhen Zhang , Ming Chi , Chunhui Zhang

{"title":"Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality","authors":"Hengxun Lin , Yiping Yang , Qiuyao Xu , Yuan Li , Xiaojia Hu , Xia Li , Christophe Blecker , Guangyu Wu , Chuan Yang , Yanzhen Zhang , Ming Chi , Chunhui Zhang","doi":"10.1016/j.meatsci.2025.109863","DOIUrl":"10.1016/j.meatsci.2025.109863","url":null,"abstract":"<div><div>Ice crystallization has been the main cause of the deterioration of frozen meat quality, because ice crystal expansion causes mechanical damage to the muscle tissue. Thus, in this study, an innovative non-crystal freezing (NCF) technology, which can achieve non-freezing at temperatures below the ice nucleation point (−4.5 °C for yak), was proposed, and corresponding equipment was designed to prolong the shelf life and increase the logistics distance of yak meat. The non-frozen stability and quality of yak meat with NCF were investigated and compared with those of traditional sub-frozen (−4.5 °C) and chilled (4 °C) yak meat. Results of thermal imaging and temperature curves indicate that ice nucleation and phase transition were observed in the −4.5 °C samples during 1–3 days, whereas the icing phenomenon was not found in the NCF samples during the entire 28-day storage period. The microstructure of the NCF samples was differed from that of the −4.5 °C samples, which avoided ice-induced freezing damage and maintained the original integrity. Compared with the −4.5 °C and 4 °C samples, the weight loss of the NCF samples was reduced by 5.33 %–6.94 % and 1.42 %–3.16 %, respectively. Microbial analysis and physicochemical results indicate that compared with 4 °C treatment, NCF extends the shelf life of yak meat by at least twice. NCF breaks down the line between chilling and freezing, combining advantages of low temperature and a non-freezing state, which makes the long-term storage and long-distance, cross-regional logistics of fresh yak meat possible.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"227 ","pages":"Article 109863"},"PeriodicalIF":7.1,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144177903","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