Meat Science最新文献_第8页

Impact of varying visual severities of dark-cutting beef on the biochemical color characteristics, retail color, and metabolome of longissimus lumborum steaks 不同视觉程度的黑切牛肉对腰最长肌牛排的生化颜色特征、零售颜色和代谢组的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-18 DOI: 10.1016/j.meatsci.2025.109849

Keayla M. Harr , Madelyn Scott , Sunil More , Gretchen G. Mafi , Morgan M. Pfeiffer , Ranjith Ramanathan

{"title":"Impact of varying visual severities of dark-cutting beef on the biochemical color characteristics, retail color, and metabolome of longissimus lumborum steaks","authors":"Keayla M. Harr , Madelyn Scott , Sunil More , Gretchen G. Mafi , Morgan M. Pfeiffer , Ranjith Ramanathan","doi":"10.1016/j.meatsci.2025.109849","DOIUrl":"10.1016/j.meatsci.2025.109849","url":null,"abstract":"<div><div>The objective was to evaluate the impact of varying visual severities of unaged dark-cutting beef on the retail color attributes and metabolite profile of beef <em>longissimus lumborum</em> steaks. Beef carcasses (<em>n</em> = 8/treatment) were selected at the time of grading from a commercial facility based on the visual degree of dark-cutting severity. Treatments included a bright cherry-red colored normal-pH control, shady, moderate, and moderately severe dark-cutting beef. Retail color, pH, bloom color, oxygen consumption, metmyoglobin reducing activity, lipid oxidation, and untargeted metabolomics analysis using gas chromatography mass-spectrometry were determined. pH and lightness (<em>L</em>* values) were normal-pH (5.51, 37.56), shady (5.90, 36.96), moderate (6.33, 35.38), and moderately severe (6.40, 32.65), respectively. Normal-pH beef had a lower (<em>P</em> < 0.05) metmyoglobin reducing activity than moderate and moderately severe dark-cutting beef. There were no differences (<em>P</em> > 0.05) in oxygen consumption between different shades of dark-cutters, but normal-pH had lower oxygen consumption (<em>P</em> < 0.05) than moderately severe. Metabolite profiling indicated downregulation of glucose, fructose-6-phosphate, and glucose-6-phosphate, while there was an upregulation of amino acid and lipid-based metabolites such as isoleucine, threonine, and glyceryl monopalmitate in all three dark-cutting severities compared with normal-pH beef. The abundance of succinic acid was lower in all shades of dark-cutting beef than in normal-pH beef. In the pairwise comparisons to normal-pH beef, there were 12, 21, and 43 metabolites significantly different for shady, moderate, and moderately severe, respectively. As dark-cutting severity increases, metabolites linked to energy metabolism change, including a decrease in glycolytic metabolites.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"227 ","pages":"Article 109849"},"PeriodicalIF":7.1,"publicationDate":"2025-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124302","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

Evaluation and reinforcement of the physicochemical properties of hybrid meatball kung-wan partially replaced with rice protein 水稻蛋白部分替代杂交种贡丸理化性质的评价与强化

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-15 DOI: 10.1016/j.meatsci.2025.109853

Jhih-Ting Hsiao , Ting-Wei Chang , Li-Yu Chen , Fuu Sheu

{"title":"Evaluation and reinforcement of the physicochemical properties of hybrid meatball kung-wan partially replaced with rice protein","authors":"Jhih-Ting Hsiao , Ting-Wei Chang , Li-Yu Chen , Fuu Sheu","doi":"10.1016/j.meatsci.2025.109853","DOIUrl":"10.1016/j.meatsci.2025.109853","url":null,"abstract":"<div><div>Hybrid meat products, involving the partial replacement of meat with plant proteins, provide a promising solution to address the rising consumer demand for sustainable and healthier food options. Rice protein (RP), featuring balanced amino acid composition and hypoallergenic property, represents a potent alternative to common legume-based proteins. This study investigates the potential of RP as a partial replacer for pork in kung-wan, a traditional Oriental-style emulsified meatball. RP was incorporated at substitution levels of 10 %, 20 %, and 30 %, and its influence on physicochemical properties, microstructures, and sensory attributes were evaluated. Increasing RP proportion led to reduced emulsion stability, cooking yield, and texture, with significant changes observed at levels above 20 %. Additionally, microstructural analysis revealed that RP substitution caused fat globule agglomeration and transformed the protein matrix from fine-stranded filaments into amorphous aggregates. Moreover, sensory evaluation indicated that a 10 % substitution preserved consumer preference, whereas higher levels caused noticeable declines in hardness and overall acceptability. Furthermore, transglutaminase (TGase) treatment enhanced the cohesiveness of the protein network in RP-hybrid kung-wan at the 20 % substitution level, restoring the texture attributes and sensory qualities to levels comparable to those of the full-meat counterpart. This study highlights the feasibility of RP in hybrid meat products and unveils the role of TGase in facilitating higher substitution levels without compromising products quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"227 ","pages":"Article 109853"},"PeriodicalIF":7.1,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072535","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

Urban resident attitudes toward hunting and venison: A case study of Kyoto City, Japan. 都市居民对狩猎和鹿肉的态度：以日本京都市为例。

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-15 DOI: 10.1016/j.meatsci.2025.109851

Zhuzhu Yu , Jiefeng Kang , Ryo Nukina , Shozo Shibata , Junichi Imanishi

{"title":"Urban resident attitudes toward hunting and venison: A case study of Kyoto City, Japan.","authors":"Zhuzhu Yu , Jiefeng Kang , Ryo Nukina , Shozo Shibata , Junichi Imanishi","doi":"10.1016/j.meatsci.2025.109851","DOIUrl":"10.1016/j.meatsci.2025.109851","url":null,"abstract":"<div><div>As game meat, particularly from wild mammals like deer, gains popularity in urban areas as a sustainable and ethical food source, understanding public attitudes toward its consumption becomes increasingly important. This study investigates the attitudes of residents in Kyoto, Japan, toward hunting and consuming venison, focusing on how these attitudes are shaped by demographic factors such as age and gender. Conducted in November 2022, a questionnaire survey was distributed to 3000 residents in built-up areas of Kyoto City, yielding 542 complete responses. The survey collected demographic data and detailed opinions on eating venison and hunting policies, supplemented by qualitative insights from open-ended questions.</div><div>The results show that gender significantly influences attitudes toward venison, with males displaying more positive attitudes. Factors such as age and education level have no significant impact. There is a significant difference between the image of deer, ‘holy,’ ‘cruel,’ and ‘cute’, held by residents, and the perception of venison consumption among urban residents. We did text mining analysis using topic analysis and sentiment analysis, respectively. The topic analysis further identifies key themes in public sentiment, particularly concerns about ethical hunting practices and the ecological impacts of managing urban wildlife. Sentiment analysis explored the emotional polarity preferences of city residents with different attitudes toward venison. The research offers resident-focused insights that align urban consumer attitudes with sustainable wildlife practices, supporting urban wildlife management and urban game meat marketing strategies.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"227 ","pages":"Article 109851"},"PeriodicalIF":7.1,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144115892","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

Metabolomic profiling of Iberian dry-cured ham: Preliminary approach to discriminate between hams from different commercial categories 伊比利亚干腌火腿的代谢组学分析：区分不同商业类别火腿的初步方法

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-15 DOI: 10.1016/j.meatsci.2025.109854

Víctor Caballero, Guadalupe Sánchez-Terrón, Mario Estévez

{"title":"Metabolomic profiling of Iberian dry-cured ham: Preliminary approach to discriminate between hams from different commercial categories","authors":"Víctor Caballero, Guadalupe Sánchez-Terrón, Mario Estévez","doi":"10.1016/j.meatsci.2025.109854","DOIUrl":"10.1016/j.meatsci.2025.109854","url":null,"abstract":"<div><div>For more than 25 years, profuse research has aimed to discriminate Iberian-dry-cured hams produced from pigs differing in genetics (pure Iberian vs. crosses) and feeding background (natural resources vs. commercial feeds). Certain advanced MS-based analytical tools have been found useful to characterise and authenticate a variety of meat products. Here, for the first time, the metabolome (more than 3000 identified compounds) of Iberian dry-cured hams from the three most valuable categories, labeled as BLACK, RED and GREEN, is analysed using a Q-Exactive Orbitrap mass-spectrometry (MS) equipment. The chemical structure, plausible origin and role played by the 35 most abundant chemical species in Iberian dry-cured hams, are reported. Additionally, Iberian hams differing in genetic background namely, BLACK (100 % Iberian) and RED (50 % Iberian) were found to differ in 142 discriminating metabolites. Sixty-six distinctive metabolites were found in RED hams, produced from pigs fed on natural resources, while seventy discriminating metabolites were identified in GREEN hams, produced from pigs fed on concentrate. The method applied provided a preliminary metabolic fingerprinting of Iberian dry-cured hams, which may be helpful for authentication purposes.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"227 ","pages":"Article 109854"},"PeriodicalIF":7.1,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144098540","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

Application of machine learning for optimizing biomarker combinations and guiding decisions on meat authentication 机器学习在优化生物标志物组合和指导肉类认证决策中的应用

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-14 DOI: 10.1016/j.meatsci.2025.109852

Lucille Rey-Cadilhac , Sophie Prache

{"title":"Application of machine learning for optimizing biomarker combinations and guiding decisions on meat authentication","authors":"Lucille Rey-Cadilhac , Sophie Prache","doi":"10.1016/j.meatsci.2025.109852","DOIUrl":"10.1016/j.meatsci.2025.109852","url":null,"abstract":"<div><div>This paper tested the relevance of two machine learning approaches (decision trees, DTs; and random forest models, RFs) applied to meat authentication. DT allow to select and rank potential biomarkers according to their respective discriminatory power, optimize their combinations, and guide decisions on classification of samples according to their production systems, all of which has so far been under-researched. RFs were also developed as they are particularly robust. We applied both methods on 19 compounds/variables measured on different tissues (perirenal fat (PF), dorsal fat (DF) and <em>longissimus thoracis et lumborum</em> (LTL) muscle) in an experiment using <em>Romane</em> male lambs pasture-finished on lucerne for four durations pre-slaughter (<em>n</em> = 34–36 lambs per group). Several DTs/RFs were constructed including measurements that are relatively easy to carry out in the abattoir/point of sale, or measurements requiring laboratory analyses. The DTs/RFs distinguished carcasses of lambs pasture-finished from stall-fed lambs with an accuracy of up to 95.1–95.7 %, and showed that PF skatole and PF carotenoid pigment content (out of 19 variables) played a prominent role in classification. The DT/RF designed for use at the point of sale, which was based on DF spectrocolorimetric characteristics and LTL muscle colour coordinates, achieved 84.3–85.4 % accuracy. This is the first research to use DTs for meat authentication, and threshold values for classification decisions will probably need to be validated further on larger databases. These findings nevertheless raise prospects for broad application of decision trees for authentication.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"227 ","pages":"Article 109852"},"PeriodicalIF":7.1,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144098539","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

Mycotoxins in meat products 肉制品中的霉菌毒素

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-12 DOI: 10.1016/j.meatsci.2025.109850

María J. Andrade, Josué Delgado, Mar Rodríguez, Félix Núñez, Juan J. Córdoba, Belén Peromingo

{"title":"Mycotoxins in meat products","authors":"María J. Andrade, Josué Delgado, Mar Rodríguez, Félix Núñez, Juan J. Córdoba, Belén Peromingo","doi":"10.1016/j.meatsci.2025.109850","DOIUrl":"10.1016/j.meatsci.2025.109850","url":null,"abstract":"<div><div>Mycotoxin presence in meat products is principally due to the development of toxigenic moulds during ripening, which concretely affect the dry-cured ones. Ochratoxin A (OTA) is the most prevalent mycotoxin in dry-cured hams and fermented sausages. Apart from collecting information on the main toxigenic moulds in dry-cured meat products, the objective of this review is to compile data about the mycotoxin prevalence and the tools for their mitigation. Although no very extensive studies have been performed on the mycotoxin occurrence in such products, much research has been conducted over the last 15 years, particularly in the European Mediterranean countries. Large differences in OTA incidence and amount have been reported, which can be due to differences in the processing followed, the climatic conditions of the producing region, the mould population present or the used detection method. Nevertheless, most of the mean and maximum OTA values observed in dry-cured meat products are above the maximum level of 1 μg/kg recommended officially for pork products in Italy. Aflatoxin B<sub>1</sub>, cyclopiazonic acid, sterigmatocystin and citrinin are only occasionally reported from dry-cured meat products. To control mycotoxin contamination, manufacturers have several strategies available, with the biopreservation ones being the most appropriate, since the modification of environmental parameters is not feasible, especially in products with long ripening. Native microorganisms alone or in combination with plant extracts are sustainable biopreservatives with a special interest in dry-cured meat products to mitigate the mycotoxin contamination. All these strategies are extensively described in this review, with special attention paid to OTA.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"227 ","pages":"Article 109850"},"PeriodicalIF":7.1,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071481","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

Sodium chloride reduction in meat processing: Microbial shifts, spoilage risks, and metagenomic insights

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-10 DOI: 10.1016/j.meatsci.2025.109848

Arthur S. Orsi , Wilson J.F. Lemos Junior , Oluwadara O. Alegbeleye , Daniella C. Muniz , Claudia N. Horita , Anderson S. Sant'Ana

{"title":"Sodium chloride reduction in meat processing: Microbial shifts, spoilage risks, and metagenomic insights","authors":"Arthur S. Orsi , Wilson J.F. Lemos Junior , Oluwadara O. Alegbeleye , Daniella C. Muniz , Claudia N. Horita , Anderson S. Sant'Ana","doi":"10.1016/j.meatsci.2025.109848","DOIUrl":"10.1016/j.meatsci.2025.109848","url":null,"abstract":"<div><div>This review evaluated the impact of sodium chloride (NaCl) reduction or substitution on the microbial ecology of meat products, with a focus on how these changes affect shelf life and safety. Reducing NaCl in fresh meat products promotes the growth of psychrotrophic spoilage bacteria, such as <em>Pseudomonas</em> sp., which thrive at low temperatures, and mesophilic pathogens like <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, particularly under inadequate storage conditions. In cured and fermented meats, such as salami, lowering NaCl levels disrupts the balance of salt-tolerant microorganisms, notably lactic acid bacteria (LAB) and coagulase-negative staphylococci, potentially leading to increased spoilage and pathogen proliferation. In smoked meats, the combination of reduced NaCl and altered microbial ecology, including a shift toward LAB dominance, may weaken the inhibitory effects on spore-forming bacteria like <em>Clostridium botulinum</em>. Additionally, using metagenomics, we explore the shifts in microbial communities observed in studies involving meat, revealing critical insights into the composition and diversity of bacteria in meat products, as well as the gaps in research on the impact of NaCl reduction and/or substitution on the microbiota. This review provides a comprehensive understanding of these microbial shifts, highlighting the distinct responses of psychrotrophic, mesophilic, and LAB groups to NaCl modification and the need to understand the effects of these alternatives on the meat product microbiome, as well as the neglected microorganisms that can affect the quality and safety of these products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109848"},"PeriodicalIF":7.1,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943485","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

Ɛ-poly-l-Lysine and Nisin Z as biopreservatives in reduced-sodium Calabresa sausage stored at room temperature Ɛ-poly-l-Lysine和Nisin Z作为生物保鲜剂在还原钠卡拉布雷萨香肠的室温保存

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-07 DOI: 10.1016/j.meatsci.2025.109847

Fernanda Cristina Kandalski Bortolotto , Marilia Silva Malvezzi Karwowski , Taciane Mirelle Hacke , Nathalia Cristina Kleinke Jede , Luiza Poniewas , Guilherme Agostinis Ferreira , Renata Ernlund Freitas de Macedo

{"title":"Ɛ-poly-l-Lysine and Nisin Z as biopreservatives in reduced-sodium Calabresa sausage stored at room temperature","authors":"Fernanda Cristina Kandalski Bortolotto , Marilia Silva Malvezzi Karwowski , Taciane Mirelle Hacke , Nathalia Cristina Kleinke Jede , Luiza Poniewas , Guilherme Agostinis Ferreira , Renata Ernlund Freitas de Macedo","doi":"10.1016/j.meatsci.2025.109847","DOIUrl":"10.1016/j.meatsci.2025.109847","url":null,"abstract":"<div><div>This study evaluated the antimicrobial effectiveness of Ɛ-polylysine (Ɛ-PL) and nisin (NI) combinations on the microbiological, physicochemical, and sensory stability of <em>Calabresa</em> sausages stored at room temperature for 28 days. Four treatments were tested: a control without antimicrobials (T1) and three treatments with varying concentrations of Ɛ-PL and NI (T2, T3, T4). Results showed no significant differences in protein and moisture content across treatments, with values maintaining the product's identity standard. The addition of Ɛ-PL and NI inhibited the growth of lactic acid bacteria (LAB) compared to the control, demonstrating a synergistic effect. LAB counts in treated samples remained below the spoilage threshold (7 log CFU/g), with T3 (142.5 mg Ɛ-PL/kg + 0.25 mg NI/kg) showing the highest antimicrobial activity. Minimal pH and water activity variations were observed during storage, and instrumental color parameters (L*, a*, b*) indicated greater color stability in treated samples. Sensory evaluation showed no significant differences in odor, texture, taste, or overall liking between treatments, with all formulations achieving high acceptability scores (>80 %). These findings highlight the potential of Ɛ-PL and NI as natural antimicrobials for extending the shelf life of reduced sodium cooked sausages while maintaining sensory and physicochemical quality under room-temperature storage conditions.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109847"},"PeriodicalIF":7.1,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143928248","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

Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking 用三聚磷酸钠和真空烹调处理的冷冻水牛腰肉的理化、微观结构和感官特性

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-06 DOI: 10.1016/j.meatsci.2025.109844

Nur Fathin Farhana Nora'zizi , Nur Raudhatul Syahindah Mohd Radzi , Noroul Asyikeen Zulkifli , Nurul Huda , Mohammad Rashedi Ismail-Fitry , Ishamri Ismail

{"title":"Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking","authors":"Nur Fathin Farhana Nora'zizi , Nur Raudhatul Syahindah Mohd Radzi , Noroul Asyikeen Zulkifli , Nurul Huda , Mohammad Rashedi Ismail-Fitry , Ishamri Ismail","doi":"10.1016/j.meatsci.2025.109844","DOIUrl":"10.1016/j.meatsci.2025.109844","url":null,"abstract":"<div><div>This study investigates the effects of sous-vide cooking with varying concentrations of sodium tripolyphosphate (STPP) on the physicochemical properties (pH, cooking loss, water-holding capacity, colour properties, and shear force), lipid oxidation (thiobarbituric acid reactive substances, TBARS), secondary protein structures (Fourier transform infrared, FTIR), microstructure (scanning electron microscope, SEM), and sensory attributes (descriptive analysis) of frozen buffalo loins. Commercial buffalo loins (Black Gold) imported from India were used as samples (<em>n</em> = 15). They were sliced into steaks of 2 cm thickness, injected with 0 %, 0.15 %, and 0.3 % STPP, vacuum-sealed, and tumbled at 4 °C for 1 h. Subsequently, they were cooked sous-vide at 60 °C for 6 h. Results indicated that STPP significantly increased pH, reduced cooking loss, and enhanced water-holding capacity. Higher STPP concentrations increased lightness and redness while lowering shear force values. TBARS reached 2 mg MDA/kg in the 0 % STPP group by day 7, while buffalo loins with 0.15 % and 0.3 % STPP reached this level by days 21 and 28, respectively. FTIR showed similar secondary protein structure patterns in buffalo loins with 0.15 % and 0.3 % STPP, while the untreated sample had irregular patterns. SEM analysis revealed porous muscle fibres and thinner perimysium in the 0.3 % STPP samples, indicating greater tenderness. Sensory evaluation confirmed improvement in visual appeal, juiciness and aroma with 0.3 % STPP concentration.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109844"},"PeriodicalIF":7.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143921992","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

Oxidation kinetics of speck fat: Insights into its oxidizability and antioxidant efficiency of Salvia officinalis L. and Origanum vulgare L. ethanolic extracts 斑点脂肪的氧化动力学：鼠尾草和鹤耳草乙醇提取物的氧化性和抗氧化效率的研究

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-06 DOI: 10.1016/j.meatsci.2025.109846

Abdul Wahab, Rajat Suhag, Abdessamie Kellil, Maria Concetta Tenuta, Matteo Scampicchio, Giovanna Ferrentino

{"title":"Oxidation kinetics of speck fat: Insights into its oxidizability and antioxidant efficiency of Salvia officinalis L. and Origanum vulgare L. ethanolic extracts","authors":"Abdul Wahab, Rajat Suhag, Abdessamie Kellil, Maria Concetta Tenuta, Matteo Scampicchio, Giovanna Ferrentino","doi":"10.1016/j.meatsci.2025.109846","DOIUrl":"10.1016/j.meatsci.2025.109846","url":null,"abstract":"<div><div>This study aimed to determine the oxidizability of speck fat and the efficiency of natural antioxidants extracted from sage (<em>Salvia officinalis</em> L.) and oregano (<em>Origanum vulgare</em> L.) in inhibiting its oxidation using isothermal calorimetry. The rate of radical initiation (<em>R</em><sub><em>i</em></sub>) was controlled using azobis(isobutyronitrile) (AIBN) (<em>R</em><sub><em>i</em></sub> = 4.0 ± 0.1 × 10<sup>−9</sup> M/s) to accurately determine the kinetic parameters. Propagation rate constant (<em>k</em><sub>p</sub>) and oxidizability index (<em>O.I.</em>) for speck fat were found to be 6.88 ± 0.08 × 10<sup>−3</sup> M<sup>-1/2</sup> s<sup>-1/2</sup> and 21.77 ± 0.20 M<sup>−1</sup> s<sup>−1</sup>, respectively. In terms of antioxidant efficiency (<em>A.E.)</em>, oregano extract exhibited (<em>P</em> < 0.05) greater value compared to sage extract. When compared to synthetic antioxidants, oregano extract did not report significant different <em>A.E.</em> values. Furthermore, the rate constant of inhibition (<em>k</em><sub><em>inh</em></sub>) for both the extracts was in the order of 10<sup>3</sup> M<sup>−1</sup> s<sup>−1</sup>. These findings highlight the potential of isothermal calorimetry to determine kinetic parameters from oxidation measurements for solid fats and the role of natural extracts in food preservation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109846"},"PeriodicalIF":7.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143921993","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