Meat Science最新文献

{"title":"Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballs","authors":"Minyeong Lee ,&nbsp;Dong Gyun Ha ,&nbsp;Hyo-Gyeong Lee ,&nbsp;Jiseon Lee ,&nbsp;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> &lt; 0.05). SE, GE, and SG showed significantly higher hardness, cohesiveness, springiness, gumminess, and chewiness than those of E during storage (<em>P</em> &lt; 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}

{"title":"Assessing the impact of dietary Camelina sativa (L.) Crantz inclusion on meat quality and sensory traits of growing rabbits","authors":"Tersia Kokošková ,&nbsp;Emanuele Pontalti ,&nbsp;Tolulope Sabainah Aremu ,&nbsp;Eva Tůmová ,&nbsp;Darina Chodová ,&nbsp;Daniel Bureš ,&nbsp;Nicole Lebedová ,&nbsp;Zdeněk Volek ,&nbsp;Yazavinder Singh ,&nbsp;Marco Cullere ,&nbsp;Bianca Palumbo ,&nbsp;Incoronata Galasso ,&nbsp;Antonella Dalle Zotte","doi":"10.1016/j.meatsci.2024.109679","DOIUrl":"10.1016/j.meatsci.2024.109679","url":null,"abstract":"<div><div>This study investigated the effects of dietary <em>Camelina sativa</em> oilseed cake (CSC) inclusion on the meat quality and sensory traits of growing rabbits. A total of 168 crossbred 32-day-old rabbits (both sexes) were randomly allocated into three experimental groups: a Control diet (10 % rapeseed oilseed cake as main crude protein source), CS5 diet (5 % rapeseed oilseed cake and 5 % CSC), and CS10 diet (10 % CSC). After slaughter (74 days of age), <em>longissimus lumborum</em> (LL) muscles and hind legs (HL) were dissected and their meat were evaluated for physical traits (LL and <em>biceps femoris</em>; BF), sensory attributes (LL), proximate composition and fatty acid (FA) profile (whole HL). The CSC inclusion did not significantly affect physical meat traits, except for yellowness, which decreased (<em>P</em> &lt; 0.05) in both BF and LL muscles. Meat water content decreased linearly with CSC inclusion (<em>P</em> &lt; 0.05). The FA profile of the HL meat was modified in rabbits fed CSC-containing diet: decreased saturated FA (<em>P</em> &lt; 0.001) and monounsaturated FA (<em>P</em> &lt; 0.001) and increased polyunsaturated FA (<em>P</em> &lt; 0.001). Omega-3 FA content linearly increased with the CSC inclusion level (<em>P</em> &lt; 0.001) and, consequently, the <em>n</em>-6/<em>n</em>-3 ratio decreased (halved ratio in CS10 compared to Control; <em>P</em> &lt; 0.001). The CS10 treatment had the highest fatty flavour, rancid flavour, abnormal flavour intensity, and overall flavour intensity. However, overall acceptance was not affected. These findings suggest that CSC can be a viable protein source for sustainable rabbit production and healthy meat for consumers.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109679"},"PeriodicalIF":7.1,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review of porcine skeletal muscle plasticity and implications for genetic improvement of carcass and meat quality*","authors":"Andrzej Sosnicki ,&nbsp;John Gonzalez ,&nbsp;Brandon Fields ,&nbsp;Pieter Knap","doi":"10.1016/j.meatsci.2024.109676","DOIUrl":"10.1016/j.meatsci.2024.109676","url":null,"abstract":"<div><div>Skeletal muscle is characterized by a remarkable plasticity to adapt to stimuli such as contractile activity, loading conditions, substrate supply or environmental factors. The existing knowledge of muscle plasticity along with developed genetic and genomic technologies, have enabled creating animal breeding strategies and allowed for implementing agriculturally successful porcine genetic improvement programs. The primary focus of this review paper is on pig skeletal muscle plasticity as it relates to genetic improvement of desirable carcass composition and pork quality traits. Biological constraints between practically realized breeding objectives, pig skeletal muscle biology, and pork quality are also discussed. Future applications of genetic and genomic technologies and plausible focus on new breeding objectives enhancing pork production sustainability are proposed as well.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109676"},"PeriodicalIF":7.1,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142370600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Meat tenderness in Australian lamb: Data editing, environmental variation and their effects in genetic parameter estimation","authors":"P. Alexandri ,&nbsp;S.F. Walkom ,&nbsp;G.E. Gardner ,&nbsp;P. McGilchrist ,&nbsp;D.J. Brown","doi":"10.1016/j.meatsci.2024.109678","DOIUrl":"10.1016/j.meatsci.2024.109678","url":null,"abstract":"<div><div>Breeding for meat quality increases the value of lambs and requires reliable genetic parameters to achieve balanced genetic progress. Meat tenderness, accomplished by selecting for lower shear force, is an important eating quality trait because of its relationship with consumer satisfaction. Factors influencing shear force, include the pH and temperature decline post-mortem which can contribute towards higher shear force values and increased variation across contemporary groups. This study explored if genetic parameters for shear force change when post slaughter covariates and heterogeneous variance are corrected for, using data from 32,223 animals from different sheep breeds. Results showed that removing extreme individuals and contemporary groups with high mean shear force values reduced residual variance, followed by a smaller reduction in additive genetic variance and little effect on heritability. Results show that edited data performed better at predicting progeny performance and reduced potential bias introduced in the genetic evaluation due to data quality. The effect of including post-slaughter covariates in the genetic analysis was tested by estimating different model predictability through regression of estimated breeding values against offspring performance, showing that the model including hot carcass weight performed better followed by the one including both carcass weight and C-site fat depth. Our results highlight that historic and current in-plant recording practices do not provide the capacity to account for non-genetic factors associated with abattoir environment that might be impacting the ability to accurately calculate shear force breeding values. In that sense, genetic evaluation can be improved by applying more rigorous data editing.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109678"},"PeriodicalIF":7.1,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142378940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of gelatin edible coating with Aronia melanocarpa pomace polyphenols on the cold storage of chilled pork","authors":"Liu Yang ,&nbsp;Sheng Chen ,&nbsp;Ning Ma ,&nbsp;Wenwen Chen ,&nbsp;Zhenyuan Zhang ,&nbsp;Hongyuan Zhang","doi":"10.1016/j.meatsci.2024.109677","DOIUrl":"10.1016/j.meatsci.2024.109677","url":null,"abstract":"<div><div>In this research, the <em>Aronia melanocarpa</em> pomace polyphenols (AMPPs) were extracted and purified. The purified AMPPs contained the most abundant chlorogenic acid (CGA) at 36.91 mg/100 mg, followed by chrysin at 8.61 mg/100 mg. At a concentration of 60 μg/mL, the purified AMPPs exhibited stronger scavenging activity against: DPPH radical, hydroxyl radical, ABTS∙⁺, and also showed greater Fe³⁺ reducing activity than the V_C control group. To solve the problem of easy spoilage of chilled meat during storage, gelatin edible coatings containing <em>Aronia melanocarpa</em> pomace polyphenols, referred to as G/AMPPs, were investigated for their effect on the chilled storage of pork. At a 1:1 volume ratio of 1 % polyphenol solution to 3 % gelatin solution, the G/AMPPs coating effectively curbed pH, TVB-N, TVC, drip loss, and <em>b</em>* value increases in chilled pork, while delaying declines in hardness, adhesion, <em>a*</em> value and <em>L*</em> value; The TVB-N content and TVC values demonstrated that the G/AMPPs coating significantly extended the shelf life of chilled pork by up to 15 days. The results showed that G/AMPPs had good preservative, antibacterial and antioxidant effects on chilled pork and thus development of G/AMPPs based coating shows appeared to offer promise for meat preservation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109677"},"PeriodicalIF":7.1,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Future cattle production: Animal welfare as a critical component of sustainability and beef quality, a South American perspective","authors":"Marcia del Campo,&nbsp;Fabio Montossi,&nbsp;Juan Manuel Soares de Lima,&nbsp;Gustavo Brito","doi":"10.1016/j.meatsci.2024.109672","DOIUrl":"10.1016/j.meatsci.2024.109672","url":null,"abstract":"<div><div>The demand for animal protein is rising, increasing pressure on animal production systems and ecological resources. Ethical and environmental concerns are also growing worldwide, pushing for more sustainable food production systems. The international scientific community has raised concerns about misinformation regarding meat production processes and their harmful impact on the environment, animal welfare and human health consumption. It is crucial to provide accurate information based on science, implement an active communication strategy, and foster collaboration across the meat supply chain to demonstrate that livestock farming is part of the solution to climate change and sustainability issues. As a fundamental pillar of sustainability, animal welfare plays a crucial role in this scrutiny. The “social license to farm” hinges on animal welfare issues and those related to climate change, the environment and biodiversity. Animal welfare is gaining relevance in the market of farm animals and their products, shaping a nation's standing in the international community. Considering the potential advantages of the Southern cone of South America production systems regarding sustainability and animal welfare, several countries prioritise them in their science, technology transfer, innovation, and public policy agendas. Scientific research indicates that implementing effective animal handling and welfare practices has a demonstrably positive impact on individual animal temperament, the quality of the human-animal relationship, overall productivity, and meat quality while reducing the risks of accidents. Caring for the welfare of animals is not only a moral imperative but can also be a business decision that benefits all stakeholders.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109672"},"PeriodicalIF":7.1,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142520622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative approaches to controlling Salmonella in the meat industry","authors":"M.M. Brashears,&nbsp;R.L. Jimenez,&nbsp;R.M. Portillo,&nbsp;R. Bueno,&nbsp;B.D. Montoya,&nbsp;A. Echeverry,&nbsp;M.X. Sanchez","doi":"10.1016/j.meatsci.2024.109673","DOIUrl":"10.1016/j.meatsci.2024.109673","url":null,"abstract":"<div><div><em>Salmonella</em>, a Gram-negative, rod-shaped bacterium from the <em>Enterobacteriaceae</em> family, is a significant cause of illnesses in humans and animals. It resides in the digestive tracts of livestock, poultry, and other warm-blooded animals and can contaminate various environments and foods through fecal matter. <em>Salmonella enterica</em>, the main species that affects humans, is widespread in cattle, pigs, and poultry. Despite efforts to control pathogens in meat systems, over 1.4 million human salmonellosis cases occur annually in the U.S., with serotypes <em>S. enteritidis</em> and <em>S. typhimurium</em> being predominant. Advances in meat processing have targeted pathogen reduction at multiple stages, but more innovative approaches are needed for substantial public health impact. This paper discusses current and future strategies to minimize <em>Salmonella</em> in the food supply. It emphasizes pre- and post-harvest <em>Salmonella</em> prevalence by biomapping it through the whole processing chain, focusing on beef and pork interventions such as probiotics. These interventions have shown promise in reducing pathogen loads in cattle manure and lymph nodes. Techniques such as microbiome, whole genome sequencing (WGS), and electron microscopy (EM) provide detailed insights into <em>Salmonella</em>'s genetic and bacterial structural-morphological characteristics, aiding in the development of targeted interventions. Integrating rapid detection, biomapping, and enviromapping enhances pathogen tracking in meat production, reducing <em>Salmonella</em> prevalence and improving risk assessment and food safety. The advanced, current, and innovative techniques allow for timely identification, detailed spatial and quantitative data, and more effective interventions. This leads to safer food products and reduces foodborne illnesses.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109673"},"PeriodicalIF":7.1,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor","authors":"Guohua Song,&nbsp;Ahamba Ifeanyi Solomon,&nbsp;Tongyan Zhu,&nbsp;Zhen Li,&nbsp;Shuhui Wang,&nbsp;Bing Song,&nbsp;Xianggui Dong,&nbsp;Zhanjun Ren","doi":"10.1016/j.meatsci.2024.109671","DOIUrl":"10.1016/j.meatsci.2024.109671","url":null,"abstract":"<div><h3>Abstract</h3><div>Meat quality is a key factor influencing consumer purchasing decisions. Muscle composition consists of various types of myofibers (type I and type IIa, IIb, IIx myofibers), and the relative composition of fiber types has a significant impact on the overall biochemical properties and flavor of fresh meat. However, the relationship between biochemical changes in myofibers and their impact on meat quality remains underexplored. In this study, we compared the differences in meat quality by examining different muscles in rabbits, each containing different muscle fiber types. We focused on the <em>adductor</em> (<em>ADD</em>) and <em>semitendinosus</em> (<em>ST</em>) as our research subjects and investigated skeletal muscle metabolism at the individual myofibers level using Spatial metabolomics. Additionally, we utilized LC-MS and RNA-Seq to explore the molecular mechanisms underlying the metabolic differences between red and white muscle fibers. Our findings demonstrated that variations in myofiber composition significantly influenced meat color, pH, water content, and drip loss. Spatial metabolomics analysis identified 22 unique red and white muscle fingerprint metabolites, while LC-MS analysis revealed 123 differential metabolites, and these differential metabolites were mainly enriched in the pathways of ABC transporters, Biosynthesis of amino acids, glutathione metabolism, and arginine biosynthesis. To further elucidate the molecular mechanism of differential metabolism in <em>ADD</em> and <em>ST</em>, we identified 2248 differentially expressed genes (DEGs) by RNA-Seq and then combined DEGs with DMs for joint analysis. We found that red muscle exhibited higher levels of metabolites such as L-glutamic acid, glutathione, ascorbate, ornithine, oxidized glutathione, gamma-L-glutamyl-L-cysteine, cysteinylglycine, fumaric acid, gamma-aminobutyric acid. Additionally, related metabolic genes such as <em>MGST1</em>, <em>ODC1</em>, <em>MGST3</em> and <em>PRDX6</em> were highly expressed in <em>ST</em> muscle. These metabolites and genes were enriched in the glutathione and nicotinamide pathways, and had significant effects on meat color and drip loss. Moreover, red muscle contained more flavor compounds and nutrients, including adenosine monophosphate (AMP), ornithine, citrulline, taurine, acetyl phosphate, L-glutamic acid metabolites, as well as taurine and hypotaurine metabolites. Our results demonstrate that fresh meat with a higher proportion of red muscle fibers exhibited superior meat quality, enhanced flavor, and higher nutrient content. Furthermore, red muscle contains more antioxidant metabolites that can effectively prevent meat oxidation during the production process.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109671"},"PeriodicalIF":7.1,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142326556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steers","authors":"Renyu Zhang,&nbsp;Noby Jacob,&nbsp;Michael Agnew,&nbsp;Mustafa M. Farouk,&nbsp;Carolina E. Realini","doi":"10.1016/j.meatsci.2024.109674","DOIUrl":"10.1016/j.meatsci.2024.109674","url":null,"abstract":"<div><div>This study determined the impacts of dry-ageing on meat quality, oxidative stability, and release of free amino acids (FAAs) in striploins from dairy-crossbred yearlings and 2-year-old steers (<em>n</em> = 12 each group) over 21 days of in-bag dry-ageing. Dry-ageing increased weight losses, with higher % drying rates in yearling meat during dry-ageing, likely due to the smaller loin size and lower intramuscular fat content (<em>P</em> &lt; 0.05). Yearling meat showed greater (<em>P</em> &lt; 0.05) decreases in moisture content, but both meats reached similar moisture levels by day 21. pH values increased with dry-ageing with variations at different ageing times. Dry-ageing reduced <em>a*</em>, <em>b*</em>, and chroma while increasing <em>L*</em> and hue angles on day 21 (<em>P</em> &lt; 0.05), likely due to dehydration and lipid oxidation (higher TBARS, <em>P</em> &lt; 0.05) after 14 days, especially in yearling meat. The decreased levels (<em>P</em> &lt; 0.05) of some monounsaturated fatty acids and conjugated linoleic acid cis-9, trans-11 were likely linked with lipid oxidation. Total levels of FAAs and essential amino acids increased significantly, especially within the first 7 days, with distinct patterns between the two meats. Dry-aged yearling meat contained more FAAs associated with sweat taste (e.g., glutamine and glycine) and fewer FAAs associated with bitter taste (e.g., phenylalanine and tyrosine). Carnosine levels varied and significantly increased after 21 days. Dry-ageing demonstrated distinct effects on dehydration, lipid oxidation, and release of FAAs in meat from yearlings compared with 2-year-old steers, which can be tailored to develop high-quality beef products with unique flavours.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109674"},"PeriodicalIF":7.1,"publicationDate":"2024-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142314414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Empowering informed choices: How computer vision can assists consumers in making decisions about meat quality","authors":"Guilherme L. Menezes ,&nbsp;Dante T. Valente Junior ,&nbsp;Rafael E.P. Ferreira ,&nbsp;Dario A.B. Oliveira ,&nbsp;Julcimara A. Araujo ,&nbsp;Marcio Duarte ,&nbsp;Joao R.R. Dorea","doi":"10.1016/j.meatsci.2024.109675","DOIUrl":"10.1016/j.meatsci.2024.109675","url":null,"abstract":"<div><div>Consumers often find it challenging to assess meat sensory quality, influenced by tenderness and intramuscular fat (IMF). This study aims to develop a computer vision system (CVS) using smartphone images to classify beef and pork steak tenderness (1), predicting shear force (SF) and IMF content (2), and performing a comparative evaluation between consumer assessments and the method's output (3). The dataset consisted of 924 beef and 514 pork steaks (one image per steak). We trained a deep neural network for image classification and regression. The model achieved an <em>F</em>1-score of 68.1 % in classifying beef as tender. After re-categorizing the dataset into ‘tender’ and ‘tough’, the <em>F</em>1-score for identifying tender increased to 76.6 %. For pork loin tenderness, the model achieved an <em>F</em>1-score of 81.4 %. This score slightly improved to 81.5 % after re-categorization into two classes. The regression models for predicting SF and IMF in beef steak achieved an R² value of 0.64 and 0.62, respectively, with a root mean squared prediction error (RMSEP) of 16.9 N and 2.6 %. For pork loin, the neural network predicted SF with an R² value of 0.76 and an RMSEP of 9.15 N, and IMF with an R² value of 0.54 and an RMSEP of 1.22 %. In 1000 paired comparisons, the neural network correctly identified the more tender beef steak in 76.5 % of cases, compared to a 46.7 % accuracy rate for human assessments. These findings suggest that CVS can provide a more objective method for evaluating meat tenderness and IMF before purchase, potentially enhancing consumer satisfaction.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109675"},"PeriodicalIF":7.1,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142492286","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}