Meat Science最新文献_第7页

Source of dietary iron and zinc affects meat quality by altering muscular fatty acid profile, flavor substances, and metabolomics in finishing pigs 饲粮铁和锌的来源通过改变肥育猪的肌肉脂肪酸谱、风味物质和代谢组学来影响肉质

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-22 DOI: 10.1016/j.meatsci.2025.109813

Zhimei Tian , Miao Yu , Yiyan Cui , Dun Deng , Min Song , Zhichang Liu , Ting Rong , Zhenming Li , Xianyong Ma

{"title":"Source of dietary iron and zinc affects meat quality by altering muscular fatty acid profile, flavor substances, and metabolomics in finishing pigs","authors":"Zhimei Tian , Miao Yu , Yiyan Cui , Dun Deng , Min Song , Zhichang Liu , Ting Rong , Zhenming Li , Xianyong Ma","doi":"10.1016/j.meatsci.2025.109813","DOIUrl":"10.1016/j.meatsci.2025.109813","url":null,"abstract":"<div><div>This study evaluated the effects of dietary iron and zinc supplementation from inorganic (CON) and organic sources (ORG) on growth performance, meat quality, fatty acid profile, and metabolome in pigs. Growth performance was unaffected by the treatments, but carcass traits such as loin muscle area, hot carcass weight, and yield in the ORG group were higher than in the CON group. The ORG supplements improved the quality (color, pH, shear force, marbling scores, IMF, IMP, and zinc) of raw meat and sensory traits (odor, flavor, tenderness, juiciness, and soup freshness) of cooked meat. Postmortem time significantly affected meat quality such as <em>L</em>*, <em>a</em>*, <em>b</em>*, and pH, as well as interacted with diet to affect pH of the LT. The ORG supplements altered fatty acid composition of pork. The results indicated that organic iron and zinc improved carcass traits, pork quality, and eating acceptability by increasing flavor substances and by altering fatty acid profile and metabolome.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109813"},"PeriodicalIF":7.1,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704706","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

3D imaging for on-farm estimation of live cattle traits and carcass weight prediction 三维成像在农场估计活牛的性状和胴体重量预测

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-20 DOI: 10.1016/j.meatsci.2025.109810

Alen Alempijevic , Teresa Vidal-Calleja , Raphael Falque , Brad Walmsley , Malcolm McPhee

{"title":"3D imaging for on-farm estimation of live cattle traits and carcass weight prediction","authors":"Alen Alempijevic , Teresa Vidal-Calleja , Raphael Falque , Brad Walmsley , Malcolm McPhee","doi":"10.1016/j.meatsci.2025.109810","DOIUrl":"10.1016/j.meatsci.2025.109810","url":null,"abstract":"<div><div>This study presents a 3-dimensional (3D) imaging system, operating at processing speed, deployed at a commercial feedlot, that assesses hip height (cm), subcutaneous fat thickness at the P8 site (mm), and hot standard carcass weight (HSCW, kg) from the shape of individual live cattle. A two-part study was conducted: Study 1 evaluated measured hip height (cm) on 247 steers and ultrasound scanned P8 fat (mm) on 219 steers <em>versus</em> projections from 3D images; and Study 2 evaluated abattoir HSCW on 32 Angus steers <em>versus</em> predictions from 3D images. Hip height was directly estimated from the 3D images, while P8 fat and HSCW were predicted using a model based on features extracted from these images through supervised learning with Gaussian Processes. The models were evaluated using cross-validation. The measured hip height <em>versus</em> live estimates from 3D imaging resulted in a RMSE = 3.07 cm, and <em>R</em><sup><em>2</em></sup> = 0.69. The ultrasound scanned P8 fat <em>versus</em> live predictions from 3D imaging resulted in a RMSE = 2.38 mm, and <em>R</em><sup><em>2</em></sup> = 0.78; and the abattoir HSCW <em>versus</em> live predictions from 3D imaging resulted in a RMSE = 8.15 kg, and <em>R</em><sup><em>2</em></sup> = 0.79. The design of the 3D imaging system, with multiple cameras, was installed into a traditional race for processing cattle and effectively operates with variation in length and breeds of cattle. The 3D imaging system demonstrates the feasibility of adoption by the beef industry that creates value through the integration of 3D imaging and BeefSpecs into a technology called CattleAssess3D.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109810"},"PeriodicalIF":7.1,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682809","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 how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions 评价改性鹰嘴豆蛋白部分取代磷酸盐对猪肉乳剂的技术功能、流变学和结构特性的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-19 DOI: 10.1016/j.meatsci.2025.109812

Yu Wang , Ning-ning Liu , Ke Li , Bo Chen , Jia-le Wang , Jun-guang Li , Yan-hong Bai

{"title":"Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions","authors":"Yu Wang , Ning-ning Liu , Ke Li , Bo Chen , Jia-le Wang , Jun-guang Li , Yan-hong Bai","doi":"10.1016/j.meatsci.2025.109812","DOIUrl":"10.1016/j.meatsci.2025.109812","url":null,"abstract":"<div><div>The effects of high-pressure homogenization (HPH, 80 MPa, two cycles) and/or heat-treatment (80 °C, 30 min) modified chickpea protein (CP) on water- and fat-binding capacities, texture, color, and flavor attributes of reduced-phosphate (0.2 % sodium tripolyphosphate, STPP, <em>w</em>/w) pork meat emulsions (RPMEs) were evaluated. The results showed that either HPH or heat-treatment modified CP exhibited a considerable improvement in emulsion stability, textural attributes (hardness, cohesiveness, and chewiness), and <em>b</em><sup>⁎</sup> values (<em>P</em> < 0.05), promoted the formation of inorganic and organic sulfide compounds, and enhanced the umami, richness, and saltiness of RPMEs. Moreover, HPH + heat-treatment dual–modified CP showed superior enhancement effects on most technofunctional properties, thereby imparting the meat emulsion with quality characteristics comparable with high-phosphate control (0.4 % STPP, <em>w</em>/w). Hierarchical cluster analysis and partial least squares regression analysis suggested that the changes in technofunctional traits of RPMEs containing modified CP could be associated with rheological and structural modifications in meat emulsions. Theses alterations included enhanced viscoelasticity, elevated stabilization of internal water, reinforced aliphatic-residue hydrophobic interactions, strengthened intermolecular hydrogen and disulfide bonding, the uncoiling of α-helices concurrent with the formation of β-sheets and random coils, and an increased fractal dimension and decreased porosity of the gel networks. Therefore, HPH combined with heat-treatment modified CP is an intriguing phosphate substitute for developing reduced-phosphate meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109812"},"PeriodicalIF":7.1,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682807","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

Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids 膳食榛子皮可以防止富含omega-3多不饱和脂肪酸的羊肉脂质氧化

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-18 DOI: 10.1016/j.meatsci.2025.109811

Martino Musati , Antonino Bertino , Marco Sebastiano Cannone , Fabrizio Mangano , Giuseppe Luciano , Alessandro Priolo , Marco Sebastiano Bella , Luisa Biondi , Manuel Scerra , Guido Mangione , Antonio Natalello

{"title":"Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids","authors":"Martino Musati , Antonino Bertino , Marco Sebastiano Cannone , Fabrizio Mangano , Giuseppe Luciano , Alessandro Priolo , Marco Sebastiano Bella , Luisa Biondi , Manuel Scerra , Guido Mangione , Antonio Natalello","doi":"10.1016/j.meatsci.2025.109811","DOIUrl":"10.1016/j.meatsci.2025.109811","url":null,"abstract":"<div><div>The aim of this study was to investigate the effect of partially replacing maize with hazelnut skin and linseed, alone or in combination, on the oxidative stability of lamb. Forty lambs were randomly assigned to 4 treatments and fed: a conventional cereal-based diet (C), or the same diet with 15 % of hazelnut skin (HS), or 8 % of extruded linseed (LS), or 7.5 % of hazelnut skin plus 4 % of linseed (H + L) as partial replacement of maize. After 60 days of feeding trial, lambs were slaughtered, and hydrophilic antioxidant capacity and fat-soluble vitamins content were evaluated in fresh meat. Colour stability, lipid and protein oxidation were assessed during 7 days of refrigerated storage. Dietary combination of hazelnut skin and linseed increased the content of tocopherols (<em>P</em> < 0.001) and of n-3 polyunsaturated fatty acids (PUFA n-3; <em>P</em> < 0.001), while reducing lipid oxidation (TBARS value) during 7 days of storage (<em>P</em> < 0.001). Feeding lamb with hazelnut skin and/or linseed did not affect meat hydrophilic antioxidant capacity, colour stability, nor the formation of hydroperoxides, thiols, or carbonyls (<em>P</em> > 0.05). These results suggest that vitamin E provided by hazelnut skin contributed to delay lipid oxidation in meat, despite the higher concentration of n-3 PUFA.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109811"},"PeriodicalIF":7.1,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The shelf-life of vacuum-packed pork primals at different storage temperatures 真空包装猪肉原料在不同贮存温度下的保质期

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-17 DOI: 10.1016/j.meatsci.2025.109809

Laura Rood , Ian Hunt , Vaibhav Gole , John P. Bowman , Tom Ross , Shareen Wen Ting Yang , Joanne Pagnon , Chawalit Kocharunchitt

{"title":"The shelf-life of vacuum-packed pork primals at different storage temperatures","authors":"Laura Rood , Ian Hunt , Vaibhav Gole , John P. Bowman , Tom Ross , Shareen Wen Ting Yang , Joanne Pagnon , Chawalit Kocharunchitt","doi":"10.1016/j.meatsci.2025.109809","DOIUrl":"10.1016/j.meatsci.2025.109809","url":null,"abstract":"<div><div>There is little published data on the current shelf-life of commercial vacuum packed (VP) pork at different storage temperatures. This can make it challenging for processors to assure premium quality products throughout different supply chains. The aim of this study was to systematically determine the quality shelf-life of VP pork produced by two commercial establishments at four different temperatures (from −0.5 °C to 10 °C). Different VP pork products (rind-on and rindless leg and shoulder) were analysed for changes in bacterial counts (total viable count and lactic acid bacteria), pH, and sensory properties (‘persistent’ colour and odour) throughout storage. Both rates of TVC increase and odour change were strongly temperature dependent, indicating the potential to predict as a function of temperature. However, shoulder exhibited faster rates of bacterial growth and quality loss compared to leg products, possibly due to the higher pH of shoulder (pH 5.67 <em>vs</em> 6.28). Additional studies are required to evaluate these observations. Furthermore, despite having similar growth rates, rind-on products had a faster rate of quality loss compared to rindless. This was likely due to rind-on products typically not having a lag phase before bacterial growth commenced. Therefore, growth and accumulation of spoilage metabolites would start sooner on rind-on products compared to rindless, where a lag phase was observed. The results of this study highlight the quality shelf-life of VP pork at different storage temperatures, and the feasibility to develop models for shelf-life prediction. Such models can be used as a decision support tool for better supply chain management.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109809"},"PeriodicalIF":7.1,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of pork 含有CMC/SA/淀粉、花青素和茶多酚的抗氧化ph敏感膜用于监测猪肉的新鲜度

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-15 DOI: 10.1016/j.meatsci.2025.109808

Si Tan , Chongbing Zhou , Peilin Rao , Huilin Tan , Jiayi Wang

{"title":"Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of pork","authors":"Si Tan , Chongbing Zhou , Peilin Rao , Huilin Tan , Jiayi Wang","doi":"10.1016/j.meatsci.2025.109808","DOIUrl":"10.1016/j.meatsci.2025.109808","url":null,"abstract":"<div><div>It is important to find an intelligent packaging which can monitor pork freshness immediately and extend its shelf life in food science. The aim of this study was developing a novel pH sensitive film with high antioxidant activity based on sodium carboxymethylcellulose (CMC), sodium alginate (SA), and cassava starch (CS) incorporating <em>Lycium ruthenicum</em> anthocyanins (LRA), and tea polyphenols (TP). The pH response, physical properties, color stability, antioxidant activity, and the ability to monitor the freshness of pork of the films were analyzed. The results indicated that LRA was sensitive in the solution of pH 1–14. After the addition of LRA and TP, the thickness of the films was increased, the mechanical properties were affected, and the water content, and WVP were decreased. LRA and TP significantly improved the light-resistance performance. Fourier transform infrared spectroscopy revealed that CMC, SA, and CS had good compatibility, and LRA and TP were successfully incorporated into the film. TP significantly increased the antioxidant activities of the film as determined by DPPH, and FRAP methods. In addition, the film showed remarkable color change in response to the increase of volatile basic nitrogen content in pork during spoilage. The films containing 0.2 % TP obviously inhibited lipid oxidation, and extended the shelf life of pork. Our findings suggested that CSC/LRA/TP films could be applied as antioxidant materials with freshness monitor effect for pork packaging. This research provides an alternative for the visual intelligent packaging of pork.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109808"},"PeriodicalIF":7.1,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643683","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

Extending shelf life of chilled pork pretreated with high-voltage electrostatic field in modified atmosphere packaging by cinnamaldehyde nanoemulsion at non-contact mode 肉桂醛纳米乳非接触方式延长高压静电场预处理冷鲜猪肉的贮藏期

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-11 DOI: 10.1016/j.meatsci.2025.109802

Qi Yu , Min Zhang , Arun S. Mujumdar , Luming Rui

{"title":"Extending shelf life of chilled pork pretreated with high-voltage electrostatic field in modified atmosphere packaging by cinnamaldehyde nanoemulsion at non-contact mode","authors":"Qi Yu , Min Zhang , Arun S. Mujumdar , Luming Rui","doi":"10.1016/j.meatsci.2025.109802","DOIUrl":"10.1016/j.meatsci.2025.109802","url":null,"abstract":"<div><div>Previous studies have demonstrated the usefulness of cinnamaldehyde nanoemulsions (CNE) combined with high voltage electrostatic field (HVEF) for pork preservation. However, the immersion method severely affects the flavor of the pork while the original color of the pork cannot be controlled. In this experiment, a non-contact mode of oxygen-enriched modified atmosphere packaging (MAP) was proposed for pork preservation. The results showed that CNE would gradually destabilize and then spontaneously release cinnamaldehyde in the package. The pretreatment of HVEF could effectively reduce the initial bacterial count of pork. Due to the oxygen-enriched MAP, deoxyhemoglobin in pork was converted to oxymyoglobin, reducing the percentage of conversion to metmyoglobin, resulting in the pork being able to effectively maintain the original color of the pork during the refrigeration. The combined results showed that CNE + HVEF+MAP could effectively inhibit the rise of total viable count, total volatile basic nitrogen, and pH in pork, inhibit lipid oxidation of pork, and slow down the deterioration of the color of pork and maintain the original flavor of pork. Therefore, it seems that this all-inclusive approach is more appropriate for extending the chilled shelf life of pork.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109802"},"PeriodicalIF":7.1,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610540","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

An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling 一种创新的熟猪肉真空冷却方法：浸入式真空冷却和真空冷却之间的不间断操作

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-09 DOI: 10.1016/j.meatsci.2025.109805

Caihu Liao , Jinjie Li , Jianhua Zhu , Xia Zhang , Fangyun Dong , Wenjing Li , Siyun Xie

{"title":"An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling","authors":"Caihu Liao , Jinjie Li , Jianhua Zhu , Xia Zhang , Fangyun Dong , Wenjing Li , Siyun Xie","doi":"10.1016/j.meatsci.2025.109805","DOIUrl":"10.1016/j.meatsci.2025.109805","url":null,"abstract":"<div><div>To address the challenges associated with cooling large, cooked meat products, we developed a novel cooling method: uninterrupted operation between immersion vacuum cooling and vacuum cooling (UO-IVC&VC) while comparing its performance with traditional methods, including air blast (AB), vacuum cooling (VC), and immersion vacuum cooling (IVC). Our results showed that UO-IVC&VC effectively integrated IVC and VC under isobaric conditions. The time required to reduce the core temperature from 72 to 4 °C with UO-IVC&VC was 59.9 min, longer than VC (44.4 min) but shorter than IVC (90.2 min) and AB (356.8 min) (<em>p</em> <em><</em> 0.05). UO-IVC&VC significantly shortened the cooling time in the later phase (20–4 °C) to 29.5 min, which was slightly faster than VC (31.5 min) (<em>p</em> <em>></em> 0.05). The weight loss rate for UO-IVC&VC-treated sample was 3.81 %, lower than that of AB (4.32 %) (<em>p</em> <em>></em> 0.05) and VC (9.23 %) (<em>p</em> <em><</em> 0.05), but slightly higher than IVC (3.36 %) (<em>p</em> <em>></em> 0.05). The color coordinates (<em>a</em>*, <em>L</em>*), relaxation time T<sub>24</sub>, and texture (Warner-Bratzler shear force, Hardness, Gumminess and Chewiness) of UO-IVC&VC-treated sample were intermediate between VC and IVC, which improved color and quality. Additionally, UO-IVC&VC, IVC, and AB treatments resulted in uniform moisture distribution, while VC, IVC, and UO-IVC&VC exhibited slightly more disordered muscle fiber structures compared to AB. In conclusion, UO-IVC&VC demonstrates potential for effective application in the cooling of large, cooked meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109805"},"PeriodicalIF":7.1,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610538","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

Preparation, characterization of algae polyphenol-polysaccharide composite films and application in chilled porcine longissimus lumborum packaging 海藻多酚-多糖复合膜的制备、表征及在冷冻猪腰最长肌包装中的应用

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-08 DOI: 10.1016/j.meatsci.2025.109801

Juyang Zhao , Feiran Yang , Xuwei Fang , Ming Liu , Ying Sun , Liya Gu

{"title":"Preparation, characterization of algae polyphenol-polysaccharide composite films and application in chilled porcine longissimus lumborum packaging","authors":"Juyang Zhao , Feiran Yang , Xuwei Fang , Ming Liu , Ying Sun , Liya Gu","doi":"10.1016/j.meatsci.2025.109801","DOIUrl":"10.1016/j.meatsci.2025.109801","url":null,"abstract":"<div><div>The objective of this study was to assess the efficacy of pullulan (PUL) based films incorporated with algae polyphenol extracts (APE) in preserving the freshness of porcine <em>longissimus lumborum</em> (PLL) during refrigerated storage at 4 °C for 7 d. Among 3 types of polysaccharides (tested konjac gum, soluble soybean polysaccharide, and PUL), the PUL-APE composite film demonstrated superior film performance. The effects of APE concentrations at 1, 2, 3, 4, and 5 % (<em>w/v</em>) on the barrier, mechanical, physical, and optical properties of the developed films were evaluated while exploring intermolecular interactions between APE and polysaccharides. Results revealed that increasing APE concentration significantly enhanced the thickness, moisture content, and water solubility of PUL-APE composite films while decreasing brightness and opacity rate (<em>P</em> < 0.05). Compared to other groups, the composite film containing 3 % APE exhibited superior barrier and mechanical properties with a minimum water vapor permeability value of 2.35 ± 0.05 g/m<sup>2</sup> and maximum tensile strength value of 55.82 ± 0.42 MPa. Additionally, the packaging effect of PUL-APE composite film on chilled PLL samples was investigated. The film effectively delayed microbial growth and minimized oxidative rancidity, texture changes, and cooking loss during refrigerated storage of PLL samples. Therefore, these PUL-APE composite films hold great potential as edible materials for meat packaging applications.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109801"},"PeriodicalIF":7.1,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620552","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

Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel 超声波结合微酸性电解水解冻可改善羊肉肌纤维蛋白凝胶的流变特性、质量和结构

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-03-08 DOI: 10.1016/j.meatsci.2025.109806

Jun Wang , Dewei Kong , Rongwei Han , Peng Li , Yongxin Yang , Baohua Kong

{"title":"Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel","authors":"Jun Wang , Dewei Kong , Rongwei Han , Peng Li , Yongxin Yang , Baohua Kong","doi":"10.1016/j.meatsci.2025.109806","DOIUrl":"10.1016/j.meatsci.2025.109806","url":null,"abstract":"<div><div>This study investigated the influence of ultrasound combined with slightly acidic electrolyzed water thawing (UST) on the rheological characteristics, quality and structure of mutton myofibrillar protein (MP) gel in comparison with other thawing methods (air thawing (AT), water immersion thawing (WT), microwave thawing (MT)). According to the result of rheological properties, the UST group had a higher storage modulus among thawing groups. UST treatment significantly improved the gel water holding capacity and whiteness (<em>P</em> < 0.05). In terms of texture, the MP gel of the UST group had better elasticity and strength than other thawing groups (<em>P</em> < 0.05). The UST treatment has no influence on the water distribution in the MP gel (<em>P</em> > 0.05). The UST treatment protected the secondary structure in the MP gel. Among all thawing groups, the UST group exhibited a smoother and more compact microstructure. In conclusion, the UST method effectively improved the MP rheological properties and gel quality, which could be applied as a promising method for deep processing of meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109806"},"PeriodicalIF":7.1,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610537","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