Meat Science最新文献_第7页

Carcass and meat quality and innovation in fresh meat industry 鲜肉行业的胴体和肉质及创新。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-09-15 DOI: 10.1016/j.meatsci.2025.109960

Jørgen Kongsro, Theodor E.B. Skramstad, Ole Alvseike

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How local pig breed and processing methods affect consumer preferences for dry-cured ham 本地猪的品种和加工方法如何影响消费者对干腌火腿的偏好

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-10-01 DOI: 10.1016/j.meatsci.2025.109964

Bojana Savić , Martin Škrlep , Maria Font-i-Furnols , Marjeta Čandek-Potokar

{"title":"How local pig breed and processing methods affect consumer preferences for dry-cured ham","authors":"Bojana Savić , Martin Škrlep , Maria Font-i-Furnols , Marjeta Čandek-Potokar","doi":"10.1016/j.meatsci.2025.109964","DOIUrl":"10.1016/j.meatsci.2025.109964","url":null,"abstract":"<div><div>Two dry-cured hams were produced using a local breed Krškopolje pig, trimmed/shaped either as ‘Kraški pršut’ (K<img>K) or ‘Istrski pršut’ (I<img>K). Consumers (<em>n</em> = 118) were recruited to evaluate the hams in blind, expected, and informed tests. Overall liking was rated on a 5-point Likert scale, while sensory perceptions were assessed with Check-All-That-Apply method in blind and expected tests. In blind, expected, and informed test, K<img>K received higher liking scores than I<img>K. Specifically, for K<img>K, liking was the highest in informed, the lowest in the blind, and intermediate in the expected test, suggesting that information about local breed positively influenced consumer perception. In contrast, I<img>K showed similar liking scores in both, blind and informed tests, while the expected liking was notably higher, indicating a mismatch between expectations and actual experience. Check-All-That-Apply results, analyzed with correspondence analysis, showed that I<img>K and K<img>K hams were differentiated by consumers based on sensory descriptors. Furthermore, the analysis highlighted differences between expected and perceived sensory descriptors.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109964"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217723","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

NIRS technology for fast authentication of vacuum-packed sliced Iberian ham 真空包装伊比利亚火腿切片的近红外光谱快速鉴定技术

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-09-30 DOI: 10.1016/j.meatsci.2025.109966

Jesús Galán-Romero , Dolores Pérez-Marín , María-Teresa Sánchez

{"title":"NIRS technology for fast authentication of vacuum-packed sliced Iberian ham","authors":"Jesús Galán-Romero , Dolores Pérez-Marín , María-Teresa Sánchez","doi":"10.1016/j.meatsci.2025.109966","DOIUrl":"10.1016/j.meatsci.2025.109966","url":null,"abstract":"<div><div>This study evaluated the effectiveness of near-infrared spectroscopy (NIRS) for categorising premium and non-premium Iberian ham presented as sliced products in vacuum-sealed packaging. The classification was based on the quality and sensory differences that appear in products derived from animals fed with natural resources (acorn and grass) in extensive systems (premium category), as opposed to those from animals fed with compound feeds (non-premium category). A total of 259 sliced and vacuum-packed samples of Iberian hams and portable near-infrared (NIR) devices (MicroNIR™ Pro 1700, Aurora, and SCiO™) were used for this purpose, exploring the best analysis mode (static <em>versus</em> dynamic). The results demonstrated that static mode is the most suitable option for the classification of vacuum-packed sliced Iberian ham according to commercial classification. This approach achieved the highest precision, with 100 % sensitivity, specificity, and non-error rate (NER) for both NIR sensors (MicroNIR™ Pro 1700 and Aurora) during external validation, while minimising sample handling. The SCiO™, a very low-cost and miniaturised device, produced more modest results, with 100 % sensitivity but 85.71 % specificity and 94.74 % NER, limiting its applicability for samples near the classification threshold. These results confirm the suitability of NIRS technology for rapid and non-destructive <em>in situ</em> classification of high-value foods, including pre-sliced Iberian ham.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109966"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217792","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

Does early weaning of improved Jezersko-Solčava x Texel lambs affect growth performance, carcass traits and meat quality? 改良jezersko - solava x Texel羔羊的早期断奶是否影响生长性能、胴体性状和肉品质？

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-10-06 DOI: 10.1016/j.meatsci.2025.109969

A. Cividini , M. Bizjak , T. Flisar , M. Kuhar , M. Lušnic Polak

{"title":"Does early weaning of improved Jezersko-Solčava x Texel lambs affect growth performance, carcass traits and meat quality?","authors":"A. Cividini , M. Bizjak , T. Flisar , M. Kuhar , M. Lušnic Polak","doi":"10.1016/j.meatsci.2025.109969","DOIUrl":"10.1016/j.meatsci.2025.109969","url":null,"abstract":"<div><div>A total of 24 crossbred Improved Jezersko-Solčava x Texel (JSRT) lambs were included to investigate the effect of lamb age at weaning on growth performance, carcass traits, and meat quality. Lambs were randomly divided into two groups according to weaning age (early at 50 days vs. late at 75 days). Both early-weaned (6 males, 6 females) and late-weaned (6 males, 6 females) groups were fed with the same hay and concentrates ad libitum until slaughter at an average weight of 36.5 kg. The results indicated that the carcasses of early-weaned male lambs had a lower fat content than the late-weaned male lambs, however, there were no differences in carcass fatness between early- and late-weaned females. These results confirm the differences in the temporal dynamics of fat deposition between the sexes. Early weaning shortened the period from birth to slaughter by 11 days. Early weaning resulted in higher live weight gain in JSRT lambs compared to late weaning, primarily due to differences in post-weaning growth. There was no influence of weaning age on meat colour parameters, ultimate pH and sensory traits, except tenderness. Early weaning of male lambs can be recommended as it results in carcasses with less fat, without negative effects on meat or sensory quality traits, and could be economically viable for breeders.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109969"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145306627","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

Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats 饲粮中添加大蒜素对贵州黑山羊肉质、抗氧化酶、纤维特性和风味成分的影响

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-09-22 DOI: 10.1016/j.meatsci.2025.109962

Yong Long , Xiaomin Wu , Xiang Chen , Pramote Paengkoum , Yong Han , Yang Yang , Xin Wang , Jiafu Zhao , Shengyong Lu , Haolin Chen , Wen Xiao , Chaozhi Su , Song Wang , Chao Yuan

{"title":"Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats","authors":"Yong Long , Xiaomin Wu , Xiang Chen , Pramote Paengkoum , Yong Han , Yang Yang , Xin Wang , Jiafu Zhao , Shengyong Lu , Haolin Chen , Wen Xiao , Chaozhi Su , Song Wang , Chao Yuan","doi":"10.1016/j.meatsci.2025.109962","DOIUrl":"10.1016/j.meatsci.2025.109962","url":null,"abstract":"<div><div>This study examined the effect of allicin on the meat quality of Guizhou black male goats. Thirty-two male Guizhou black goats (18.28 ± 0.41 kg) were randomly divided into one of four groups in a completely randomized design (CRD): control (CON, without allicin), low allicin (L, 0.5 g/head/day), medium allicin (M, 0.75 g/head/day), and high allicin (H, 1 g/head/day), with 8 goats per group (<em>n</em> = 8). The findings indicate that allicin can improve meat quality traits, nutritional composition, antioxidant capacity in muscle, and muscle fiber properties. Moreover, allicin facilitated intramuscular fat (IMF) and inosine monophosphate (IMP) deposition by upregulating the mRNA expression of key IMF genes (fatty acid binding protein 4 [<em>FABP4</em>] and fatty acid synthase [<em>FASN</em>]) and IMP genes (adenylosuccinate lyase [<em>ADSL</em>] and 5-aminoimidazole-4-carboxamide ribonucleotide formyltransferase [<em>ATIC</em>]). Allicin also improved the nutritional value of goat meat and its health benefits by modifying the fatty acid composition, amino acid profile, and volatile flavor compounds. Allicin enhanced goat meat quality by improving its color, tenderness, antioxidant capacity, flavor, umami, and health benefits. The optimal meat quality results were observed at an allicin supplementation level of 0.75 g/head/day. This suggests that allicin at this level could be a promising feed additive for improving meat quality in ruminants. Future studies should validate these findings in large-scale trials and explore the mechanisms underlying allicin's effects on goat meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109962"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145197577","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

Erratum to ‘Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats’ [Meat Science, volume 231, January 2026, 109962] “饲粮中添加大蒜素对贵州黑山羊肉质、抗氧化酶、纤维特性和风味成分的影响”[肉类科学]，2026年1月，第231卷，109962页]。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-10-25 DOI: 10.1016/j.meatsci.2025.109974

Yong Long , Xiaomin Wu , Xiang Chen , Pramote Paengkoum , Yong Han , Yang Yang , Xin Wang , Jiafu Zhao , Shengyong Lu , Haolin Chen , Wen Xiao , Chaozhi Su , Song Wang , Chao Yuan

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“Real Meat, Real Care” – 71st International Congress of Meat Science and Technology (ICoMST), August 2025, Girona, Catalonia, Spain “真正的肉类，真正的护理”-第71届国际肉类科学技术大会（ICoMST）， 2025年8月，赫罗纳，加泰罗尼亚，西班牙

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-09-30 DOI: 10.1016/j.meatsci.2025.109965

Maria Font-i-Furnols, Pere Gou

引用次数: 0

Can myostatin editing together with gut microbiota modulation produce more and tastier meat? 肌肉生长抑制素编辑和肠道菌群调节能产生更多更美味的肉吗？

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-09-01 DOI: 10.1016/j.meatsci.2025.109950

Qiulian Wang , Ruoyu Yang , Ning Yang , Chaoliang Wen

{"title":"Can myostatin editing together with gut microbiota modulation produce more and tastier meat?","authors":"Qiulian Wang , Ruoyu Yang , Ning Yang , Chaoliang Wen","doi":"10.1016/j.meatsci.2025.109950","DOIUrl":"10.1016/j.meatsci.2025.109950","url":null,"abstract":"<div><div>The growing global population and economic development have increased the demand for meat with desired texture and flavor requirements. While intensive breeding and advancements in nutrition and management practices have driven significant improvements in meat production, sustainable solutions are still needed to further enhance both meat yield and quality. The <em>Myostatin</em> (<strong><em>MSTN</em></strong>) gene, which acts as an inhibitor of muscle growth and differentiation, has been extensively studied. Suppressing <em>MSTN</em> activity has been shown to induce muscle hyperplasia and/or hypertrophy in various animal species, resulting in increased skeletal muscle mass. However, <em>MSTN</em> deficiency also decreases fat mass, which can negatively impact meat flavor and quality. In addition to genetic regulation, the gut microbiome plays a crucial role in muscle development and fat accumulation. Emerging evidence suggests a complex interplay between the gut microbiota and the host, which may influence meat production and quality. Interestingly, <em>MSTN</em>-modified animals may exhibit altered gut microbiota, indicating the potential to manipulate gut microbiota to increase meat quality. Thus, integrating these insights is crucial to satisfy the growing consumer demand for high-quality meat while ensuring sustainable production practices. This review aims to provide a comprehensive overview of the effect of <em>MSTN</em> on muscle mass and fat accumulation, as well as the opportunities and challenges associated with using gene editing in farm animals to enhance meat quantity. Moreover, it emphasizes the importance of the gut microbiota in modulating muscle growth and fat deposition, highlighting the potential for gut microbiota manipulation to improve meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109950"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145027655","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}

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Editorial 2026 2026年社论。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-08-31 DOI: 10.1016/j.meatsci.2025.109948

Professor David Hopkins (Chief Editor)

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Evaluation of portable, low-cost techniques for discriminating the DFD (dark, firm, dry) condition in beef 评估便携式，低成本的技术，以区分DFD（暗，硬，干）状况的牛肉。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-01-01 Epub Date: 2025-10-09 DOI: 10.1016/j.meatsci.2025.109971

Leonardo Hernández-Hernández , Liliana Mahecha-Ledesma , Joaquín Angulo-Arizala , Wilson Barragán-Hernández

{"title":"Evaluation of portable, low-cost techniques for discriminating the DFD (dark, firm, dry) condition in beef","authors":"Leonardo Hernández-Hernández , Liliana Mahecha-Ledesma , Joaquín Angulo-Arizala , Wilson Barragán-Hernández","doi":"10.1016/j.meatsci.2025.109971","DOIUrl":"10.1016/j.meatsci.2025.109971","url":null,"abstract":"<div><div>This study evaluated the effectiveness of portable, low-cost techniques, specifically colorimetry and visible spectroscopy for discriminating dark, firm, and dry (DFD) beef carcasses during processing in a certified slaughterhouse. Portable, low-cost devices were used for real-time assessments. A total of 523 chilled carcasses were analyzed, of which 449 were classified as normal and 74 as DFD, based on pH measurements (≥5.8 for DFD). Colorimetric variables <em>(L*</em>, <em>a*</em>, <em>b*</em>, chroma, and hue) were consistently higher in normal carcasses compared to DFD. Supervised classification models were used to predict DFD status using the evaluated detection techniques. Given the class imbalance, the Synthetic Minority Over-sampling Technique (SMOTE) was applied, significantly improving the performance of machine learning models. Portable spectroscopy showed superior performance, especially when combined with preprocessing techniques such as multiplicative scatter correction and second-order derivatives, achieving 96.77 % sensitivity and 98.06 % specificity with the Random Forest model. Although colorimetry proved effective, spectroscopy yielded greater reliability for real-time DFD detection. These findings highlight the potential of these techniques as cost-effective alternatives to traditional methods, supporting their applicability in rapid and objective meat quality assessments under industrial conditions.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109971"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145290582","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