Meat Science最新文献_第7页

Assessment of pig welfare at slaughterhouse level: A systematic review of animal-based indicators suitable for inclusion in monitoring protocols 评估屠宰场的猪只福利：对适合纳入监测协议的动物指标进行系统审查

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-19 DOI: 10.1016/j.meatsci.2024.109689

Nancy F. Huanca-Marca , Laura X. Estévez-Moreno , Natyieli Losada Espinosa , Genaro C. Miranda-de la Lama

{"title":"Assessment of pig welfare at slaughterhouse level: A systematic review of animal-based indicators suitable for inclusion in monitoring protocols","authors":"Nancy F. Huanca-Marca , Laura X. Estévez-Moreno , Natyieli Losada Espinosa , Genaro C. Miranda-de la Lama","doi":"10.1016/j.meatsci.2024.109689","DOIUrl":"10.1016/j.meatsci.2024.109689","url":null,"abstract":"<div><div>Pig welfare constitutes a strategic pillar of sustainability within the pork industry. Consequently, there is a need to identify, develop and/or validate indicators for assessing pig wellbeing under commercial conditions. A systematic review following PRISMA guidelines identified 95 pig welfare indicators (PWIs) categorized into physiological, behavioral, health and post-mortem, and product quality. The review evaluated their validity and feasibility (V&F) for use in abattoirs to measure welfare during transport and slaughter. Thirty V&F indicators were found: one physiological (body temperature), 12 behavioral (human-animal relationship, aggression, falling, vocalization, slipping, panting, lying down, sitting, turning back), 13 health and post-mortem (presence of entry points, hernias, body lesions, ear lesions, tail lesions, pericarditis, pneumonia, bursitis, lameness, dead animals, walking and non-walking animals), and four product quality (pH, bruises, body condition, carcass weight). This information might help to identify the factors that affect the risk level of particular pig welfare problems, thereby aiding in the application of risk-based strategies.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109689"},"PeriodicalIF":7.1,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142586670","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

Responsible meat production: 70th International Congress of Meat Science and Technology), August 2024, Foz do Iguaçu, Brazil 负责任的肉类生产：第 70 届国际肉类科学与技术大会），2024 年 8 月，巴西福斯杜伊瓜苏。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-18 DOI: 10.1016/j.meatsci.2024.109684

Saulo Luz Silva , Marco Antonio Trindade

引用次数: 0

Pork quality and histological properties of longissimus muscle from boars and early and late immunocastrated pigs 公猪、早期和晚期免疫接种猪的猪肉质量和长肌组织学特性。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-18 DOI: 10.1016/j.meatsci.2024.109688

Ivana Božičković , Radomir Savić , Núria Panella-Riera , Dragan Radojković , Albert Brun , Maria Font-i-Furnols

{"title":"Pork quality and histological properties of longissimus muscle from boars and early and late immunocastrated pigs","authors":"Ivana Božičković , Radomir Savić , Núria Panella-Riera , Dragan Radojković , Albert Brun , Maria Font-i-Furnols","doi":"10.1016/j.meatsci.2024.109688","DOIUrl":"10.1016/j.meatsci.2024.109688","url":null,"abstract":"<div><div>Immunocastration has been introduced in pig production to reduce boar taint. However, there is not much information on how different schedule of immunocastration affects meat quality, especially muscle histological properties. In this study, carcass and meat quality characteristics, histological properties of the longissimus dorsi muscle, sensory characteristics and fatty acid composition of meat and fat from entire males (EM), late immunocastrated (LIC, first dose 8 weeks before slaughter, second dose 4 weeks before slaughter) and early immunocastrated pigs (EIC, first dose 13 weeks before slaughter, second dose 8 weeks before slaughter) were compared. Fat thickness was greater in EIC than in LIC and EM. Meat quality parameters differed mainly between EIC and EM, as EIC had a higher pH 45, lower electrical conductivity, lighter and more yellowish loins and lower drip loss than EM. EM had a higher protein and moisture content and a lower fat content than EIC and LIC. No major effect on histological properties was observed, however, the percentage of fast-twitch oxidative fibres tended to be lower in both LIC and EIC animals compared to EM. Pork from EM had higher boar taint and lower pork odour and flavour scores and higher pig and boar taint flavour scores. The results of this study show that the immunocastration schedule influences some carcass, meat and fat quality traits and, because of that, it can be modified to obtain the desired final product.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109688"},"PeriodicalIF":7.1,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142455000","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

Analysis of relationship between pork belly preference and fat level by distributors in the Korean pork market: Utilizing belly cross-sectional assessment and belly fat percentage measured by VCS2000 分析韩国猪肉市场经销商对猪肚的偏好与脂肪水平之间的关系：利用腹部横断面评估和 VCS2000 测量的腹部脂肪百分比。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-18 DOI: 10.1016/j.meatsci.2024.109683

Youngho Lim , Jaeyoung Kim , Gwantae Kim , Jongtae Seo , Jaesik Lee , Jungseok Choi

{"title":"Analysis of relationship between pork belly preference and fat level by distributors in the Korean pork market: Utilizing belly cross-sectional assessment and belly fat percentage measured by VCS2000","authors":"Youngho Lim , Jaeyoung Kim , Gwantae Kim , Jongtae Seo , Jaesik Lee , Jungseok Choi","doi":"10.1016/j.meatsci.2024.109683","DOIUrl":"10.1016/j.meatsci.2024.109683","url":null,"abstract":"<div><div>This study aimed to determine the relationship between the overall fat percentage of pork belly and the visual fat level of pork belly, and to determine whether these factors influence the distributor's preference. Fat percentages in LYD pigs' pork bellies were measured using VCS2000, and visual fat levels were assessed through cross-sectional photographs. Additionally, a survey was conducted across four distributor types (direct managed stores, supermarkets, National Agricultural Cooperative Federations (NACFs), and butcher shops) to understand distributor preferences in the pork market.</div><div>The results demonstrated a moderate correlation between pork belly fat percentage and appearance-based belly fat level. The regression equations between distributors' pork belly preferences and pork belly fat percentage showed that all regression equations exhibited coefficient of determination (R<sup>2</sup>) values below 0.2, indicating that pork belly fat percentage could not be explained by distributors' pork belly preferences. The regression equations between appearance-based belly fat level and distributors' pork belly preferences demonstrated that all regression equations exhibited an R<sup>2</sup> value of 0.75 or higher, indicating that appearance-based belly fat level can effectively explain distributors' pork belly preferences. Furthermore, it was observed that there were variations in distributors' preferences contingent on the appearance-based belly fat level.</div><div>Appearance-based belly fat level was found to be reliable indicators for predicting pork belly preferences. The findings of this study are expected to assist in the reduction of unnecessary distribution costs when planning the delivery of pork belly.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109683"},"PeriodicalIF":7.1,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142492285","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

Consumers' attitudes, perceptions and willingness to try hazelnut skins-fed beef 消费者对榛子皮喂养牛肉的态度、看法和意愿。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-15 DOI: 10.1016/j.meatsci.2024.109687

Jatziri Mota-Gutierrez , Valentina Maria Merlino , Stefano Massaglia , Andrea Giorgino , Simone Blanc , Claudio Forte

{"title":"Consumers' attitudes, perceptions and willingness to try hazelnut skins-fed beef","authors":"Jatziri Mota-Gutierrez , Valentina Maria Merlino , Stefano Massaglia , Andrea Giorgino , Simone Blanc , Claudio Forte","doi":"10.1016/j.meatsci.2024.109687","DOIUrl":"10.1016/j.meatsci.2024.109687","url":null,"abstract":"<div><div>Consumers are raising concerns over the ethical and social acceptability of feeding regimes used in animal-based food productions. However, the use of agro-industrial by-products, such as hazelnut skins as a strategy to reduce the environmental impact of livestock production may be negatively perceived from the consumer's perspective. Here, we investigated the factors predicting consumers' intentions to try meat obtained from cattle fed hazelnut skins. Nine hundred Italian regular meat consumers were recruited <em>via</em> an online provider of market research panels. Three different framings were presented to consumers as meat products fed with food industry by-products <em>vs</em> possessing either feed quality or an environmental benefit. Consumers generally responded positively to the product when they were informed that it helps promote sustainable production, reduces food waste, or improves feed quality, with no significant difference between framings. Consumers who reported not to be very concerned about feeding methods and to have a low green self-identity tended to be more skeptical towards the use of alternative feeds. The level of neophobia significantly influenced the respondents' risk perceptions. Our findings suggest that product characteristics and risk and benefit perceptions will significantly influence the acceptance of hazelnut skins as feed ingredient. The factor “environmental benefits” was a key predictor of “willingness to try”, while concerns about the potential health effects were identified as a major barrier to accepting novel feed alternatives. This research confirms the great need to educate consumers in order to empower meat choices that are environmentally friendly at the production system level.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109687"},"PeriodicalIF":7.1,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142520621","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

Slaughter of cattle without stunning: Questions related to pain, stress and endorphins 不经电击屠宰牛只：与疼痛、压力和内啡肽有关的问题

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-15 DOI: 10.1016/j.meatsci.2024.109686

E.M. Claudia Terlouw , Valérie Paulmier , Stéphane Andanson , Laurent Picgirard , Xavier Aleyrangues , Denis Durand

{"title":"Slaughter of cattle without stunning: Questions related to pain, stress and endorphins","authors":"E.M. Claudia Terlouw , Valérie Paulmier , Stéphane Andanson , Laurent Picgirard , Xavier Aleyrangues , Denis Durand","doi":"10.1016/j.meatsci.2024.109686","DOIUrl":"10.1016/j.meatsci.2024.109686","url":null,"abstract":"<div><div>EEG studies have suggested that cattle perceive pain when bled without stunning. The present study on bleeding without stunning, compared cows that had received a local anaesthetic on the site of the bleeding cut (Lurocaine; Luro cows) one hour before bleeding with a 35 cm knife, with cows that had not (saline: Placebo cows). Various physiological indicators potentially related to pain or stress were evaluated. Increases in heart rate (<em>P</em> < 0.02) and cortisol levels (<em>P</em> < 0.001) during slaughter, compared to control levels are indicative of slaughter stress in both groups. GSH/GSSG ratio, plasma PGE2, TNFα, and NO levels and blood haematocrit levels at slaughter were not influenced by slaughter or treatment. At bleeding, excluding two out of the 15 cows with non-missing data, Placebo cows presented a longer delay between the loss of the corneal reflex and respiratory arrest. Post-mortem, Longissimus muscle of Placebo cows had a faster pH decline and remained warmer. Overall, results suggest greater stress levels in this group, probably due to pain. Plasma or brain β-endorphin contents in relevant brain structures did not increase following bleeding in either group, thus not supporting the hypothesis that stress or pain-induced release of endorphins reduces pain perceived following the cut. Furthermore, according to existing knowledge, plasma β-endorphins do not reduce pain perceived. Thus, both our study and previous research do not provide evidence that slaughter without stunning does not cause pain or other forms of stress in at least part of the animals.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109686"},"PeriodicalIF":7.1,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528625","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}

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Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers 沙丁鱼和草莓提取物对猪肉汉堡氧化稳定性的协同效应评估

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-10 DOI: 10.1016/j.meatsci.2024.109685

Rita D.C.S. Da Silva , Juliana A. Camponogara , Carla A.A. Farias , Andreara R. Dos Reis , Bibiana A. dos Santos , Mariana B. Pinton , Leticia P. Corrêa , Paulo C.B. Campagnol , Gabrielle A. Dantas , Roberto C.V. Santos , Cristiano A. Ballus , Milene T. Barcia

{"title":"Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers","authors":"Rita D.C.S. Da Silva , Juliana A. Camponogara , Carla A.A. Farias , Andreara R. Dos Reis , Bibiana A. dos Santos , Mariana B. Pinton , Leticia P. Corrêa , Paulo C.B. Campagnol , Gabrielle A. Dantas , Roberto C.V. Santos , Cristiano A. Ballus , Milene T. Barcia","doi":"10.1016/j.meatsci.2024.109685","DOIUrl":"10.1016/j.meatsci.2024.109685","url":null,"abstract":"<div><div>This study aimed to verify whether the combined application of jabuticaba and strawberry extracts at five different concentrations could enhance oxidative stability and microbiological quality of pork burgers over 12 days of storage at 4 °C. The anthocyanins in these extracts were quantified by HPLC-DAD and identified by LC-MS/MS. Pelargonidin-3-glucoside was highlighted as the predominant anthocyanin in jabuticaba extract, while cyanidin-3-glucoside was the main constituent in strawberry extract. The extracts did not exhibit antimicrobial activity but demonstrated significant antioxidant activity. The treatment with the 0.75:0.25 (jabuticaba:strawberry extract) level showed a pH evolution during storage similar to the control (without extract). Additionally, the combination of jabuticaba and strawberry extracts, particularly at the 75:25 levels, indicated lower TBARS values, characterized by the decreased presence of rancid aroma at the end of the storage period. This extract combination level also preserved the burgers' color, evidenced by the lower ΔE values during storage.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109685"},"PeriodicalIF":7.1,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442107","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

Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH 线粒体部分的脂质和代谢物特征对不同最终牛肉 pH 值的腰长肌 pH 值和颜色稳定性的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-05 DOI: 10.1016/j.meatsci.2024.109682

Monique Marcondes Krauskopf , Daniel Silva Antonelo , Chimenes Darlan Leal de Araújo , Beatriz Garcia Lopes , Gabriel Henrique Ribeiro , Luiz Alberto Colnago , Júlio César de Carvalho Balieiro , Eduardo Francisquine Delgado , Rajith Ramanathan , Carmen Josefina Contreras Castillo

{"title":"Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH","authors":"Monique Marcondes Krauskopf , Daniel Silva Antonelo , Chimenes Darlan Leal de Araújo , Beatriz Garcia Lopes , Gabriel Henrique Ribeiro , Luiz Alberto Colnago , Júlio César de Carvalho Balieiro , Eduardo Francisquine Delgado , Rajith Ramanathan , Carmen Josefina Contreras Castillo","doi":"10.1016/j.meatsci.2024.109682","DOIUrl":"10.1016/j.meatsci.2024.109682","url":null,"abstract":"<div><div>This study aimed to explore the differences in the lipidome and mitochondrial fraction metabolome of Nellore cattle meat in different ranges of ultimate pH (pHu) normal (≤5.79), intermediate (5.80 to 6.19) and high (≥ 6.20) after 3- and 21-d postmortem. Instrumental color, myoglobin redox state, oxygen consumption, and metmyoglobin-reducing activity were measured during storage. A total of 472 lipids and 22 mitochondrial fraction metabolites were identified. Beef with high pHu showed positive regulation of ceramides involved in apoptosis and negative regulation of lipid classes related to membrane permeability and stability. In addition, lower carnitine content was noted in high-pHu beef than in normal-pHu beef. Acylcarnitines, phosphatidylinositol, and IMP showed upregulation in beef with intermediate pHu, indicating changes mainly related to energy, purine and pyruvate metabolism. Aging time impacted on the lipid content and metabolites involved in different metabolic pathways. These results provided new insights into beef's mitochondrial fraction lipid and metabolic profile with different pHu. In addition, beef with intermediate pHu differs from beef with high pHu due to changes in energy metabolism.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109682"},"PeriodicalIF":7.1,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142424068","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

Editorial 2025 编辑 2025。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-01 DOI: 10.1016/j.meatsci.2024.109681

David L Hopkins

引用次数: 0

Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballs 含有大豆分离蛋白和麸质的植物基蛋白乳剂可提高猪肉丸的冻融稳定性和货架期。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-09-30 DOI: 10.1016/j.meatsci.2024.109680

Minyeong Lee , Dong Gyun Ha , Hyo-Gyeong Lee , Jiseon Lee , Mi-Jung Choi

{"title":"Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballs","authors":"Minyeong Lee , Dong Gyun Ha , Hyo-Gyeong Lee , Jiseon Lee , Mi-Jung Choi","doi":"10.1016/j.meatsci.2024.109680","DOIUrl":"10.1016/j.meatsci.2024.109680","url":null,"abstract":"<div><div>This study investigated the effects of oil-in-water emulsions used as fat substitutes on the physicochemical properties of meatballs during frozen storage. Different formulations of fat replacers were prepared, including pork fat as the control (C), oil and water (OW), oil-in-water emulsion (E), emulsion with soy protein isolate (SE), emulsion with gluten (GE), and emulsion with soy protein isolate and gluten (SG). These fat substitutes were applied to a meatball paste. The samples were stored at −18 °C for 30 and 60 days, and their physicochemical properties were analyzed after thawing at 4 °C for 12 h. The SE formulation had the highest values for both water content and liquid holding capacity during frozen storage (<em>P</em> < 0.05). SE, GE, and SG showed significantly higher hardness, cohesiveness, springiness, gumminess, and chewiness than those of E during storage (<em>P</em> < 0.05). The vegetable protein addition treatments maintained a compact structure throughout storage. SE, GE, and SG prevented lipid and protein oxidation during frozen storage. These results demonstrated that SE, GE, and SG offer significant advantages in improving the freeze-thaw stability, liquid holding capacity, and oxidation stability of pork meatballs during long-term frozen storage. Therefore, our study suggest that plant-based protein emulsions can effectively replace animal fats while maintaining product quality, offering valuable implications for the meat processing industry.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109680"},"PeriodicalIF":7.1,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142378941","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