Meat Science最新文献

{"title":"Camel meat composition by species, breeds, publication year, age, and breeding system: A global systematic review and meta-analysis","authors":"Soumaya Boukrouh ,&nbsp;Asma Al Rharad ,&nbsp;Omar Ait El Alia ,&nbsp;Jean-Luc Hornick ,&nbsp;Bernard Faye","doi":"10.1016/j.meatsci.2025.109947","DOIUrl":"10.1016/j.meatsci.2025.109947","url":null,"abstract":"<div><div>Camel meat is increasingly being recognized as a sustainable and nutritious red meat source, particularly in arid and semi-arid areas where camels are thriving. However, its chemical composition and sensory attributes vary significantly owing to genetic, management, and environmental factors. This study conducted a systematic review and a meta-analysis to quantify the nutritional and sensory properties of camel meat and identify the key factors influencing these characteristics. A systematic review of peer-reviewed studies was conducted using Springer, PubMed/MEDLINE, Scopus, and ScienceDirect databases. This review comprised 57 papers published in English from 12 countries, covering the period between January 1991 and August 2024, including 377 analyses focusing on camel species, breeds, and breeding systems. Statistical analyses were performed to determine the effect sizes, heterogeneity, and impact of the moderating factors. The findings from our meta-regression and subgroup analyses revealed that variations in camel meat profiles are influenced by multiple factors, including breeding system, camel species, breeds, and age, but not by sex. Subgroup analysis revealed that higher final body weight (FBW) was reported for meat from <em>Camelus bactrianus</em> camels raised under the extensive system. Camels slaughtered at ≤6 years of age were characterized by higher dry matter, ash, and fat contents, but lower sarcomere length, lightness, redness, and cobalt content. The Najdi, Baladi Saudi, and Pakistani breeds were characterized as tender meat breeds. This study emphasizes the need for improved breeding strategies, meat processing techniques, and market awareness to enhance the appeal of camel meat. These findings provide valuable insights for livestock producers, policymakers, and the food industry, supporting the promotion of camel meat as a viable substitute for traditional red meat in regions affected by climate change and food insecurity.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109947"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145079245","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":"Starch/polyvinyl alcohol based smart packaging reinforced with recycled pitaya peel-derived anthocyanins for dual-function pork freshness monitoring and shelf-life extension","authors":"Lili Ma ,&nbsp;Wenyu Han ,&nbsp;Yurou Jiang ,&nbsp;Zhenquan Yang ,&nbsp;Dan Xiong ,&nbsp;Shuo Wang ,&nbsp;Wenyuan Zhou ,&nbsp;Xin-an Jiao ,&nbsp;Lei Yuan","doi":"10.1016/j.meatsci.2025.109968","DOIUrl":"10.1016/j.meatsci.2025.109968","url":null,"abstract":"<div><div>In this work, pH-sensitive smart packaging films were designed using starch-polyvinyl alcohol (PVA) as the matrix, incorporating anthocyanin and ε-polylysine hydrochloride (ε-PL) to achieve both freshness monitoring and preservation functionalities. All film formulations were prepared in triplicate, and subsequent characterizations of morphological structure, physicochemical properties, and functional bioactivities were conducted on three parallel samples per formulation. Modified films significantly (<em>P</em> &lt; 0.05) enhanced performance relative to starch-PVA films, with hydrogen bonding interactions from anthocyanins and ε-PL boosting antioxidant and antimicrobial performance, along with improving tensile strength and barrier properties, and best performance was exhibited when anthocyanin-to-ε-PL ratio was at 1:2. For pork preservation tests, fresh pork samples were packaged with optimized films, with three independent packaging trials conducted. Prepared films prolonged pork shelf-life for at least two days by significantly (<em>P</em> &lt; 0.05) delayed alterations in total viable counts (reduced by 0.93 and 0.40 Log CFU/g at 37 °C and 4 °C), pH values (reduced by 0.40), color of surface (<em>L</em>* and <em>a</em>* increased by 2.23 and 1.70, <em>b</em>* decreased by 2.29), thiobarbituric acid reactive substances (0.32 mg/kg), total volatile basic nitrogen (3.58 mg/100 g), texture profiles (hardness and springiness reduced by 96.95 N and 1.23 mm, gumminess increased by 50.4 N), weightlessness rate (reduced by 1.40 %), and cook loss of pork (reduced by 2.08 %). Films were effective in monitoring pork deterioration through observable chromatic changes from pink to yellow. The results demonstrate the potential of developed films as dual-functional smart packaging systems for simultaneous meat freshness monitoring and shelf-life extension.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109968"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263041","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":"Swiss beef meat tenderness improvement in the period 2009–2023","authors":"Paolo Silacci ,&nbsp;Blaise Perrey ,&nbsp;Christophe Joye ,&nbsp;Jonas Inderbitzin ,&nbsp;Sylvain Lerch","doi":"10.1016/j.meatsci.2025.109953","DOIUrl":"10.1016/j.meatsci.2025.109953","url":null,"abstract":"<div><div>This study reports results from monitoring the time trend of beef meat tenderness in the Swiss market to address consumer satisfaction and quality optimization. The survey, conducted through four campaigns performed from 2009 to 2023, evaluated the instrumental and sensory characteristics of beef tenderness. Sirloin, tenderloin, rump, and rump cover samples were collected from various Swiss cities and analyzed for shear force values and sensory attributes. The results highlight the overall good quality of beef and a marked improvement in meat tenderness throughout the study period, with the percentage of tender samples increasing from 77.7 % (2009) to 90.7 % (2023). Multiple factors may have contributed to maintain this high quality, including a long aging time. These findings support the Swiss beef industry's efforts to maintain high-quality standards and enhance consumer trust.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109953"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145027656","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":"Effects of salidroside on structural and functional properties of myofibrillar proteins in the Fenton system","authors":"Jiaying Duan,&nbsp;Qing Zhao,&nbsp;Chunbao Li,&nbsp;Yingqun Nian","doi":"10.1016/j.meatsci.2025.109976","DOIUrl":"10.1016/j.meatsci.2025.109976","url":null,"abstract":"<div><div>This study used the Fenton reaction to simulate the oxidation process of porcine myofibrillar proteins (MPs), aiming to explore the regulatory effect of salidroside (SAL) on the structure and functional properties of MPs under oxidative conditions. Systematic characterization of MPs-SAL interactions through biochemical assays, physicochemical measurements, and multispectral structural analysis. The results demonstrated that SAL boosted the antioxidant prowess of MPs in a dose-dependent fashion. Oxidative stress caused a reduction in sulfhydryl levels and absolute Zeta potential values, while simultaneously increasing dimeric tyrosine formation. Compared to the control group, sulfhydryl and dimerized tyrosine levels decreased with increasing SAL concentration, while the absolute Zeta potential values exhibited a progressive augmentation. Furthermore, oxidation resulted in elevated surface hydrophobicity and reduced solubility, and SAL further promoted the exposure of hydrophobic residues, and SAL caused changes in both the secondary and tertiary structures of MPs. SDS-PAGE revealed no notable band variations in oxidized groups following SAL treatment. Scanning electron microscopy revealed that the pores of MPs became larger and the surface rough after oxidation, while the protein surface became less wrinkled and smoother after the addition of SAL. In summary, the interaction between MPs and SAL affects the structural and functional properties of proteins.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109976"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145399306","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":"Grape seed proanthocyanidin and sesbania gum: A novel strategy to enhance antioxidant capacity and reduce fat while maintaining the physicochemical, sensory, and processability of lamb sausage","authors":"Dongsong Yang ,&nbsp;Lingping Zhang ,&nbsp;Yulong Luo ,&nbsp;Ruiming Luo ,&nbsp;Yanru Hou","doi":"10.1016/j.meatsci.2025.109973","DOIUrl":"10.1016/j.meatsci.2025.109973","url":null,"abstract":"<div><div>This study explored the effects of grape seed proanthocyanidin (GSP) in synergy with sesbania gum (SG) on the antioxidant capacity, processability, moisture distribution, microstructure, and sensory properties of lamb sausages, to evaluate their synergistic advantages in improving sausage quality and SG's potential as a fat substitute. Findings revealed that GSP enhanced radical scavenging abilities (<em>P</em> &lt; 0.05), while reducing thiobarbituric acid reactive substances (TBARS) and carbonyl content (<em>P</em> &lt; 0.05). However, 0.10 % GSP supplementation decreased the degree of network structure polymerization. Adding 5 % SG reduced the fat content and energy value (<em>P</em> &lt; 0.05), and promoted transitions in protein secondary structures from α-helix to β-sheet. Dynamic rheological behavior, scanning electron microscopy, and confocal laser scanning microscopy results showed that SG incorporation increased the storage modulus (G') and formed a denser network structure. This structural modification further improved the texture properties (hardness, gumminess, and chewiness) and reduced the shrinkage rate (<em>P</em> &lt; 0.05). Low-field nuclear magnetic resonance analysis demonstrated that SG facilitated the conversion of free water to immobilized water and reduced the cooking loss rate (<em>P</em> &lt; 0.05). Sensory evaluation pointed out that incorporating 5 % SG as a fat substitute in lamb sausages increased the flavor, juiciness, texture, and acceptability scores. Overall, the synergistic application of 0.10 % GSP and 5 % SG exhibited multiple benefits, namely enhancing antioxidant capacity, reducing fat content, and simultaneously improving the processing properties. These findings indicate that SG serves as a promising fat substitute that enables increased loading capacity of polyphenols without deteriorating the sausage quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109973"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145353333","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":"The improving effect of Pleurotus ostreatus polysaccharide-EGCG active preservative films on the functional properties of myofibrillar proteins in refrigerated pork","authors":"Xukai Niu ,&nbsp;Wenhui Liang ,&nbsp;Qianxi Han ,&nbsp;Bo Liu ,&nbsp;Wenxuan Wang ,&nbsp;Wenjie Wang ,&nbsp;Lijing He ,&nbsp;Shaojun Yun ,&nbsp;Feier Cheng ,&nbsp;Cuiping Feng ,&nbsp;Jinling Cao","doi":"10.1016/j.meatsci.2025.109972","DOIUrl":"10.1016/j.meatsci.2025.109972","url":null,"abstract":"<div><div>This study aimed to investigate the effects of chitosan (CS) /collagen (Clg) films loaded with <em>Pleurotus ostreatus</em> polysaccharide-EGCG conjugates (POP-EGCG) and ε-Polylysine (ε-PL, PL) on the functional properties of myofibrillar proteins (MPs) in refrigerated pork. The microstructural changes in muscle tissue were examined using H&amp;E staining and SEM, along with a comprehensive evaluation of the extent of MPs oxidation and degradation and conformational changes. The results showed that compared with the other films, the CS/Clg/POP-EGCG/PL film maintained the compactness of pork myofibrillar structure. The CS/Clg/POP-EGCG/PL film effectively inhibited the oxidation degradation of MPs after 12 days, which had the highest solubility (71.03 %), total sulfhydryl content (6.20 mol/10⁵ g·protein), free sulfhydryl content (3.44 mol/10⁵ g·protein) and Ca²⁺-ATPase activity (4.50 μmol Pi·mg⁻¹·protein·h⁻¹). It also showed the lowest surface hydrophobicity (9.28 μg/mg·protein), carbonyl content (7.80 nmol/mg·protein), MFI (79.73), and TCA-soluble peptide content (1.51 μmol tyrosine/g muscle). Furthermore, the CS/Clg/POP-EGCG/PL film partially prevented the unfolding of MPs secondary structures and the attenuation of fluorescence intensity, thereby effectively delaying the conformational changes of MPs. Therefore, the CS/Clg/POP-EGCG/PL film effectively maintains the functional properties of MPs during storage by preventing muscle fiber structure damage, delaying oxidative degradation, and maintaining protein conformation, thereby promoting its practical application in meat packaging.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109972"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145297840","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 bibliometric analysis and evaluation of publications published in the meat science journal from 1980 to 2025","authors":"Memiş Özdemir ,&nbsp;David L. Hopkins ,&nbsp;Emel Oz ,&nbsp;Fatih Oz","doi":"10.1016/j.meatsci.2025.109952","DOIUrl":"10.1016/j.meatsci.2025.109952","url":null,"abstract":"<div><div>The <em>Meat Science</em> journal is a high-impact, internationally recognized scientific and prestigious journal that has served as a leading platform for publishing groundbreaking research in meat science for over four decades. Given its prominent role in shaping the field, investigating the journal's publication trends and scientific influence provides valuable insight into the evolution of meat science research. In this respect, we conducted a detailed bibliometric analysis of publications in the <em>Meat Science</em> journal from 1980 to 2025. The analysis aimed to map the journal's intellectual structure, research dynamics, and scholarly impact, establishing its position as a leading journal in the field of meat science with 8414 publications. A comprehensive dataset was extracted from the Web of Science Core Collection, including publication type, year, author affiliation, country, citation counts, and keyword information. Analytical procedures were conducted using VOSviewer (v1.6.19) and the Bibliometrix package with the Biblioshiny interface in R (v4.4.0). These procedures enabled robust visualization and mapping of co-authorship networks, the co-occurrence of keywords, author citation relationships, and bibliographic coupling. Citation-based metrics and trend analyses were further supported by the “Analyze Results” and “Citation Reports” functions in Web of Science. The analysis revealed publication trends over time, leading contributors and institutions, geographical patterns, and thematic shifts over four decades. The results showed that research articles, proceedings, and review articles were more dominant than other article types. The United States (1283 publications; 56,041 citations) and Spain (1264 publications; 65,089 citations) were the most influential contributors, while INRAE (France) emerged as the leading institution (268 publications; 17,916 citations). Thematic mapping revealed a transition from traditional focuses (e.g., meat quality, tenderness, lipid oxidation) toward emerging domains such as sustainability–encompassing animal welfare, environmental footprint reduction, meat preservation, innovative packaging materials, food safety, and waste minimization–alongside consumer perception and the development of functional meat products. This work highlights the evolving role of the journal in advancing meat science and offers strategic insights for researchers, institutions, and policymakers in the field.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109952"},"PeriodicalIF":6.1,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155593","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":"Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meat","authors":"Benjamin W.B. Holman ,&nbsp;David L. Hopkins ,&nbsp;Stephanie M. Fowler","doi":"10.1016/j.meatsci.2025.109943","DOIUrl":"10.1016/j.meatsci.2025.109943","url":null,"abstract":"<div><div>This study investigated the use Raman spectroscopy to predict the in-pack total viable count (TVC) of microorganism on vacuum packaged and chilled lamb meat. A total of 159 lamb <em>longissimus lumborum</em> muscles (LL) were sourced from an investigation into the effects of chilled storage periods and packaging types. Each LL was measured while still in its packaging using a hand-held Raman spectroscopy device (785 Mira, Metrohm®, Melbourne, AUS) using a 785 ± 0.5 nm laser, 8–10 cm⁻¹ spectral resolution. After Raman measurements, the samples LL were removed from their packaging and analysed for TVC. It was found that Raman spectra only provided modest predictions (<em>R</em>² = 0.29; RMSE = 1.34) of in-pack TVC. Raman spectra could, however, differentiate between lamb meat with high and low TVC (based on log 5 CFU/g) with relatively high accuracy (92.5 %) and sensitivity (88.0 %). These findings confirm the application of Raman spectroscopy to provide non-destructive information of the in-pack status of TVC for chilled lamb meat.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109943"},"PeriodicalIF":6.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886298","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":"Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters","authors":"Jinhai Zhao ,&nbsp;Xinpeng Yao ,&nbsp;Hui Zhang ,&nbsp;Baohua Kong ,&nbsp;Fangda Sun ,&nbsp;Qian Liu ,&nbsp;Chuanai Cao","doi":"10.1016/j.meatsci.2025.109933","DOIUrl":"10.1016/j.meatsci.2025.109933","url":null,"abstract":"<div><div>This study investigates the effect of porcine plasma protein-xanthan gum based oleogels (PXO) constructed by foam-templated approach as animal fat substitutes on the quality characteristics and flavor attributes of low-fat frankfurters. The results showed that the incorporation of PXO as the substitutes for animal fat significantly reduced the cooking loss and enhanced the emulsion stability, as well as the <em>L*</em> and <em>a*</em> values in low-fat frankfurters (<em>P</em> &lt; 0.05). Moreover, 50 % fat substitutes ratio by PXO can obviously improve the textural attributes (such as hardness, resilience, springiness and chewiness) of frankfurters, which was verified by dynamic rheological behavior and microstructure. Hydrogen bonds and disulfide bonds were the principal molecular interactions in low-fat frankfurters. This revealed that 50 % fat substitutes ratio with PXO exhibited the optimal fat-replacing effect by overcoming the quality flaws in frankfurters. Additionally, incorporating PXO alters the aroma and taste of low-fat frankfurters, which may help counteract the reduction in volatile flavor compounds stemming from the removal of fat. Sensory analysis also pointed out that fat substitutes with PXO in frankfurters increased the uniformity and juiciness scores (<em>P</em> &lt; 0.05). Overall, 50 % PXO can be successfully used as a fat substitute, providing valuable insights into the processing of low-fat emulsified meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109933"},"PeriodicalIF":6.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144852923","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":"Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages","authors":"Dan Li ,&nbsp;Yuyu Du ,&nbsp;Liya Su ,&nbsp;Yaqiu Lin ,&nbsp;Jiong Zheng ,&nbsp;Fidel Toldrá ,&nbsp;Chenglin Zhu ,&nbsp;Muying Du ,&nbsp;Yuan Liu ,&nbsp;Juan Chen","doi":"10.1016/j.meatsci.2025.109932","DOIUrl":"10.1016/j.meatsci.2025.109932","url":null,"abstract":"<div><div>Six strains of coagulase-negative staphylococci, isolated from fermented meat products and identified as <em>Staphylococcus hominis</em> 9, <em>Staphylococcus saprophyticus</em> 18, <em>Staphylococcus saprophyticus</em> 27, <em>Staphylococcus xylosus</em> 37, <em>Staphylococcus saprophyticus</em> 120, and <em>Staphylococcus cohnii</em> 129, were evaluated for their lipid hydrolase and antioxidant enzyme activities. The effects of the selected strains on lipid hydrolysis and oxidation in fermented sausages were subsequently investigated. In meat simulation medium, <em>Staphylococcus cohnii</em> 129 exhibited the highest lipase and superoxide dismutase activities among all tested strains. Therefore, <em>S. cohnii</em> 129 was selected as the optimal strain to ferment sausage either alone (S129) or in combination with <em>Lactiplantibacillus plantarum</em> 77 (S129 + L77), with a blank group as the control. Lipase activities and the concentrations of lipid hydrolysis products, including monoglyceride, free glycerol, and free fatty acids, were higher in both S129 and S129 + L77 than in the control. Additionally, the suppression of lipoxygenase activity, TBARS, hexanal, and saturated aldehyde production was more pronounced in S129 and S129 + L77 compared to the control. Moreover, the highest scores for overall flavor and acceptability, and the lowest score for rancid notes, were reported for S129. The results indicate that <em>S. cohnii</em> 129 has significant potential for improving sausage quality and preventing the formation of off-flavors.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109932"},"PeriodicalIF":6.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144866260","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}