Meat SciencePub Date : 2024-07-16DOI: 10.1016/j.meatsci.2024.109606
Lina Guo , Chen Hong , Wenjie Wang , Xinyan Zhang , Junlin Chen , Zhongyuan Chen , Muthupandian Ashokkumar , Haile Ma
{"title":"Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds","authors":"Lina Guo , Chen Hong , Wenjie Wang , Xinyan Zhang , Junlin Chen , Zhongyuan Chen , Muthupandian Ashokkumar , Haile Ma","doi":"10.1016/j.meatsci.2024.109606","DOIUrl":"10.1016/j.meatsci.2024.109606","url":null,"abstract":"<div><p>This study aims to evaluate the pork meat quality after ultrasonic brining at different frequencies, thereby providing a more comprehensive understanding of the effects of ultrasound marination on meat. The texture profile analysis showed that ultrasonic curing at various frequencies significantly improved the textural properties of samples, especially at 26.8 kHz, resulting in a reduction of tenderness, hardness, and chewiness values by 44%, 43%, and 44%, respectively. The cooking loss of samples marinated by ultrasound decreased from 27% without ultrasonic treatment to 22%, indicating a significant improvement in water-holding capacity, while the changes in pH had only a subtle impact on pork quality. Meanwhile, the color of pork became more rosy hue due to decreased <em>L</em><sup>⁎</sup> values and increased <em>a</em><sup>⁎</sup> values, which was mainly attributed to an elevated proportion of oxymyoglobin and reduced metmyoglobin content. Additionally, ultrasonic marination did not exert a negative impact on the oxidation of pork protein and lipids. After roasting, samples marinated by ultrasound exhibited a significantly higher abundance of volatile flavor compounds compared to static marinated meat (with an increase of 16 flavor substances) and fresh pork (with an increase of 24 flavor substances), demonstrating the efficacy of ultrasonic marination in enhancing the overall flavor and taste profile of pork. Consequently, the application of ultrasonic technology holds great potential for the “home kitchen type” rapid marination.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109606"},"PeriodicalIF":7.1,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141732130","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}
Meat SciencePub Date : 2024-07-15DOI: 10.1016/j.meatsci.2024.109596
Humaun Oliulla , Md Furkanur Rahaman Mizan , Md. Ashrafudoulla , Nigar Sultana Meghla , Angela Jie-won Ha , Si Hong Park , Sang-Do Ha
{"title":"The challenges and prospects of using cold plasma to prevent bacterial contamination and biofilm formation in the meat industry","authors":"Humaun Oliulla , Md Furkanur Rahaman Mizan , Md. Ashrafudoulla , Nigar Sultana Meghla , Angela Jie-won Ha , Si Hong Park , Sang-Do Ha","doi":"10.1016/j.meatsci.2024.109596","DOIUrl":"10.1016/j.meatsci.2024.109596","url":null,"abstract":"<div><p>The risk of foodborne disease outbreaks increases when the pathogenic bacteria are able to form biofilms, and this presents a major threat to public health. An emerging non-thermal cold plasma (CP) technology has proven a highly effective method for decontaminating meats and their products and extended their shelf life. CP treatments have ability to reduce microbial load and, biofilm formation with minimal change of color, pH value, and lipid oxidation of various meat and meat products. The CP technique offers many advantages over conventional processing techniques due to its layout flexibility, nonthermal behavior, affordability, and ecological sustainability. The technology is still in its infancy, and continuous research efforts are needed to realize its full potential in the meat industry. This review addresses the basic principles and the impact of CP technology on biofilm formation, meat quality (including microbiological, color, pH value, texture, and lipid oxidation), and microbial inactivation pathways and also the prospects of this technology.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109596"},"PeriodicalIF":7.1,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141711110","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}
Meat SciencePub Date : 2024-07-14DOI: 10.1016/j.meatsci.2024.109605
Jakub Toman , Darina Pickova , Lukas Rejman , Vladimir Ostry , Frantisek Malir
{"title":"Investigation of ochratoxin A in air-dry-cured hams","authors":"Jakub Toman , Darina Pickova , Lukas Rejman , Vladimir Ostry , Frantisek Malir","doi":"10.1016/j.meatsci.2024.109605","DOIUrl":"10.1016/j.meatsci.2024.109605","url":null,"abstract":"<div><p>The European Union legislation regarding ochratoxin A (OTA) in various foodstuffs has changed relatively recently. Nevertheless, the legislation does not regulate OTA in any meat and meat-derived products. In this legislation update, the European Commission requested new studies, including, besides others, the presence of OTA in hams, which raises the concern that its consumption may pose a potential risk of exposure to OTA. This study aims to investigate OTA in a total of 195 samples of air-dry-cured hams acquired at the Czech market from January to June 2023. The analytical technique of high-performance liquid chromatography in combination with a fluorescence detector with pre-treatment employing immunoaffinity columns was used to determine OTA. OTA was found in 93 (48%) samples of air-dry-cured ham, with the OTA concentration reaching up to 14.58 ng/g. Due to the current absence of regulation limits, the results of this study were compared with the Italian maximum limit of 1 ng/g regulating OTA in porcine meat and byproducts. The Italian OTA maximum limit was exceeded in 22 (11%) samples. This study shows that the population of the Czech Republic is exposed to OTA from this pork byproduct. It is essential to set an OTA regulatory limit for meat and food produced from it to protect human health.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109605"},"PeriodicalIF":7.1,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141711451","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}
Meat SciencePub Date : 2024-07-14DOI: 10.1016/j.meatsci.2024.109597
Annika J. Thies , Brianne A. Altmann , Amanda M. Countryman , Colton Smith , Mahesh N. Nair
{"title":"Consumer willingness to pay (WTP) for beef based on color and price discounts","authors":"Annika J. Thies , Brianne A. Altmann , Amanda M. Countryman , Colton Smith , Mahesh N. Nair","doi":"10.1016/j.meatsci.2024.109597","DOIUrl":"10.1016/j.meatsci.2024.109597","url":null,"abstract":"<div><p>Discoloration of beef products leads retailers to offer discounts or discard beef products, as consumers tend to reject a brownish beef color. This practice contributes to retail food waste and inefficient resource allocation linked to beef production. The objective of this study was to investigate U.S. consumer preferences for beef color and price discounts. After an initial test for screen acuity regarding color perception using a condensed form the ishihara test, data on meat purchasing behavior as well as demographic information was collected for all participants. An additional part of the study undertook a hypothetical discrete choice experiment using digital photos of beef steaks with different meat color, price, and discount labels in retail packaging to examine consumer preferences, willingness to pay, and the effects of discount pricing. Results of a Mixed Logit Model based on choice data show that beef shoppers perceive, see, and prefer color nearly linearly across days of retail display. Consumers' willingness to pay was negative for 4, 7 and 9 days of retail display relative to day zero and decreased with an increase in discoloration. Results indicate that beef shoppers would have to be financially compensated for choosing a steak that was discolored after 9 days of retail display. However, male beef buyers exhibit weaker preferences for color and could be a target segment for promoting discolored beef products to reduce meat waste.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109597"},"PeriodicalIF":7.1,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024001748/pdfft?md5=4cf800c43f96a8aa0c7e411ff6d44109&pid=1-s2.0-S0309174024001748-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141638337","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}
Meat SciencePub Date : 2024-07-10DOI: 10.1016/j.meatsci.2024.109595
Wenjing Yao , Zihan Zhao , Jingming Zhang , Baohua Kong , Fangda Sun , Qian Liu , Chuanai Cao
{"title":"Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation","authors":"Wenjing Yao , Zihan Zhao , Jingming Zhang , Baohua Kong , Fangda Sun , Qian Liu , Chuanai Cao","doi":"10.1016/j.meatsci.2024.109595","DOIUrl":"https://doi.org/10.1016/j.meatsci.2024.109595","url":null,"abstract":"<div><p>The purpose of the present study was to investigate the mechanism of gel deterioration of myofibrillar proteins (MP) gels induced by high-temperature treatments based on the protein aggregation and conformation. The results showed that the gel strength and water holding capacity of MP obviously increased and then decreased as the temperature increased, reaching the maximum value at 80 °C (<em>P</em> < 0.05). The microstructure analysis revealed that appropriate temperature (80 °C) contributed to the formation of a more homogeneous, denser, and smoother three-dimensional mesh structure when compared other treatment temperatures, whereas excessive temperature (95 °C) resulted in the formation of heterogeneous and large protein aggregates of MP, decreasing the continuity of gel networks. This was verified by the rheological properties of MP gels. The particle size (<em>D</em><sub><em>4,3</em></sub> and <em>D</em><sub><em>3,2</em></sub>) of MP obviously increased with larger clusters at excessive temperature, and the surface hydrophobicity of MP decreased (<em>P</em> < 0.05), which has been linked to the formation of soluble or insoluble protein aggregates. Tertiary structure and secondary structure results revealed that the proteins had a tendency to be more stretched under higher temperature treatments, which resulted in a decrease in covalent interactions and non-covalent interactions, fostering the over-aggregation of MP. Therefore, our present study indicated that the degradation of MP gels treated at high temperatures was explained by protein aggregation and conformational changes in MP.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109595"},"PeriodicalIF":7.1,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141607734","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}
Meat SciencePub Date : 2024-07-10DOI: 10.1016/j.meatsci.2024.109594
Hong Zhu , Fangrui Liu , Laping He , Xiao Wang , Cuiqin Li
{"title":"Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba","authors":"Hong Zhu , Fangrui Liu , Laping He , Xiao Wang , Cuiqin Li","doi":"10.1016/j.meatsci.2024.109594","DOIUrl":"10.1016/j.meatsci.2024.109594","url":null,"abstract":"<div><p>Niuganba (NGB) is a traditional fermented beef product. Protease activity typically significantly affects the quality of NGB. Some natural food extracts may markedly influence NGB's protease activity and performance. This study aims to investigate the effect of <em>Zanthoxylum bungeanum</em> extract (ZBE) on the quality and cathepsin L activity of NGB. Following ZBE treatment, the myofibril fragmentation index (MFI), the content of TCA-soluble peptides, surface hydrophobicity, disulfide bond content, and cathepsin L activity of NGB significantly decrease. The content of free thiol groups and β-sheet significantly increases. Scanning electron microscopy (SEM) reveals that the arrangement of muscle fibers in the cross-section of NGB is more compact after ZBE treatment. The research results indicate that ZBE effectively inhibits cathepsin L activity, alleviates the degradation of myofibrillar proteins, improves the physicochemical characteristics of NGB, and enhances its structural stability.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109594"},"PeriodicalIF":7.1,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141603066","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}
Meat SciencePub Date : 2024-07-06DOI: 10.1016/j.meatsci.2024.109593
Yu Zhou , Xia Yu , Ran Xiao , Li-fang Zou , Qing-fei Du , Fei Ma , Cong-gui Chen
{"title":"Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution","authors":"Yu Zhou , Xia Yu , Ran Xiao , Li-fang Zou , Qing-fei Du , Fei Ma , Cong-gui Chen","doi":"10.1016/j.meatsci.2024.109593","DOIUrl":"10.1016/j.meatsci.2024.109593","url":null,"abstract":"<div><p>High energy consumption and quality deterioration are major challenges in the meat freezing process. In this study, the energy consumption and qualities of frozen pork were investigated using three freezing methods: nonpackaged pork air freezing (NAF), contactless immersion freezing (PIF) and contact immersion freezing (NIF) with NaCl solution as a refrigerant. The results indicated that NIF could improve the energy conservation and freezing efficiency in >4 freezing treatment-times by increasing the unfrozen water content, decreasing the frozen heat load, shortening the freezing time and reducing evaporation loss. NIF could also increase the <em>a*</em> value of the pork and improve the water-holding capacity by facilitating the conversion of free water to immobilized-water. The two immersion freezing methods could reduce freezing-thawing loss and protein loss by alleviating muscle tissue freezing damage. These results provide a suitable application of immersion freezing with energy conservation, high efficiency and good quality of frozen-pork.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109593"},"PeriodicalIF":7.1,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141578609","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}
Meat SciencePub Date : 2024-07-04DOI: 10.1016/j.meatsci.2024.109591
Elia Roncero , María J. Andrade , Micaela Álvarez , Eva Cebrián , Josué Delgado
{"title":"Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis","authors":"Elia Roncero , María J. Andrade , Micaela Álvarez , Eva Cebrián , Josué Delgado","doi":"10.1016/j.meatsci.2024.109591","DOIUrl":"10.1016/j.meatsci.2024.109591","url":null,"abstract":"<div><p><em>Penicillium nordicum</em> is the main ochratoxin A (OTA)-producing species on the surface of dry-fermented sausages, such as the “chorizo”. New antifungal strategies are being developed using biocontrol agents (BCAs), such as plant extracts and native microorganisms. This work aimed to evaluate the antiochratoxigenic capacity and the causative modes of action of BCAs (rosemary essential oil (REO), acorn shell extract and the yeast <em>Debaryomyces hansenii</em> (Dh)) in a “chorizo”-based medium (Ch-DS). BCAs were inoculated on Ch-DS together with <em>P. nordicum</em> and incubated at 12 °C for 15 days to collect mycelia for OTA analyses and comparative proteomics. Both REO and Dh alone decreased OTA accumulation up to 99% and affected the abundance of <em>P. nordicum</em> proteins linked to cell wall organisation, synthesis of OTA-related metabolites and ergosterol synthesis. It is worth highlighting the increased abundance of an amidase by REO, matching with the decrease in OTA. The use of REO and Dh as BCAs could be an effective strategy to reduce the OTA hazard in the meat industry. Based on their not fully coincident modes of action, their combined application could be of interest in “chorizo” to maximise their potential against ochratoxigenic strains.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109591"},"PeriodicalIF":7.1,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024001682/pdfft?md5=47903c7b4102bc5c30c25f6314074144&pid=1-s2.0-S0309174024001682-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141589292","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}
Meat SciencePub Date : 2024-07-04DOI: 10.1016/j.meatsci.2024.109592
Francine M. Giotto , Nadini H. Gamage , Arturo Macias Franco , David E. Gerrard , Mozart A. Fonseca , Amilton S. de Mello
{"title":"Effects of liquid-based diets with breweries grains enriched with isolated starch and fish oil on veal quality","authors":"Francine M. Giotto , Nadini H. Gamage , Arturo Macias Franco , David E. Gerrard , Mozart A. Fonseca , Amilton S. de Mello","doi":"10.1016/j.meatsci.2024.109592","DOIUrl":"10.1016/j.meatsci.2024.109592","url":null,"abstract":"<div><p>Since veal production has declined in the U.S., American veal producers are currently making efforts to implement new production standards to improve product quality and animal welfare. In this study, we hypothesized that diets containing brewery grains, starch and omega-3 fatty acids could lower a blood stress indicator and improve meat quality, mostly from a nutritional value stand point. Holstein bull calves with approximately 94.67 ± 12.07 kg of body weight and two months old were randomly assigned to 1 of 3 dietary treatments. Diets were formulated with nonmedicated milk replacer, microbreweries spent grains, and a mineral mix (CONTROL); CONTROL + isolated maize starch (STARCH); and CONTROL +3% fish oil (OMEGA-3). Veal calves fed all three diets were heavier than calves of the same age from experiments reported in the existing literature. Dietary treatments did not affect carcass weights, pH, color, moisture, sensory attributes, volatile profile, and fat quality indexes. Calves fed STARCH and OMEGA-3 showed the lowest levels of blood cortisol. Veal fed CONTROL and OMEGA-3 had higher concentrations of ΣMUFA when compared with STARCH. Veal fed OMEGA-3 had the highest concentrations of EPA, DHA, and Σn-3. Veal from all treatments had very high concentrations of ΣMUFA, mostly driven by high levels of <em>c</em>-9 18:1 n-9 from the milk replacer. Feeding OMEGA-3 lowered blood cortisol and increased levels of EPA and DHA without harming sensory attributes. Overall, including brewery grains, starch and fish oil in liquid diets containing milk replacer can improve veal production.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109592"},"PeriodicalIF":7.1,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141562287","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}
Meat SciencePub Date : 2024-07-03DOI: 10.1016/j.meatsci.2024.109590
Marek Kowalczyk , Piotr Domaradzki , Monika Ziomek , Piotr Skałecki , Agnieszka Kaliniak-Dziura , Paweł Żółkiewski , Anna Chmielowiec-Korzeniowska , Monika Kędzierska-Matysek , Aleksandra Ukalska-Jaruga , Tomasz Grenda , Roberta Nuvoloni , Mariusz Florek
{"title":"Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves","authors":"Marek Kowalczyk , Piotr Domaradzki , Monika Ziomek , Piotr Skałecki , Agnieszka Kaliniak-Dziura , Paweł Żółkiewski , Anna Chmielowiec-Korzeniowska , Monika Kędzierska-Matysek , Aleksandra Ukalska-Jaruga , Tomasz Grenda , Roberta Nuvoloni , Mariusz Florek","doi":"10.1016/j.meatsci.2024.109590","DOIUrl":"10.1016/j.meatsci.2024.109590","url":null,"abstract":"<div><p>The packaging system is one of the factors influencing the preservation of the nutritional value, microbiological safety, and sensory attributes of meat. The study investigated changes in physicochemical and microbiological properties taking place during 15-day refrigerated storage of two calf muscles, the <em>longissimus lumborum</em> (LL) and <em>semitendinosus</em> (ST), packaged in three systems, respectively, vacuum packing (VP), modified atmosphere packaging (MAP, 80% O<sub>2</sub> + 20% CO<sub>2</sub>), and a combined system (VP + MAP, 8 d in VP followed by 7 d in MAP). LL and ST stored in VP had significantly lower levels of lipid oxidation, higher α-tocopherol content, and higher instrumentally measured tenderness in comparison with the samples stored in MAP. On the other hand, the MAP samples had lower purge loss at 5 and 15 days, a higher proportion of oxymyoglobin up to 10 days of storage, and a better microbiological status. Calf muscle samples stored in the VP + MAP system had intermediate values for TBARS and α-tocopherol content and at the same time were the most tender and had the lowest counts of <em>Pseudomonas</em> and <em>Enterobacteriaceae</em> bacteria at 15 days. All packaging systems ensured relatively good quality of veal characteristics up to the last day of storage. However, for MAP at 15 days of storage, unfavourable changes in colour (a high level of metmyoglobin and a decrease in oxymyoglobin, redness and R630/580 ratio) and in the lipid fraction (a high TBARS value and a significant decrease in α-tocopherol content) were observed.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"216 ","pages":"Article 109590"},"PeriodicalIF":7.1,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024001670/pdfft?md5=0ad54ad198df1bb3b9d99cf2d13ee1f7&pid=1-s2.0-S0309174024001670-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141589293","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}