Meat Science最新文献_第9页

Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods 最终pH值和包装方法不同的腰最长肌牛肉颜色稳定性生物学变化的线粒体蛋白质组学基础

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-06 DOI: 10.1016/j.meatsci.2025.109842

Monique Marcondes Krauskopf , Daniel S. Antonelo , Chimenes Darlan Leal de Araújo , Júlio César de Carvalho Balieiro , Eduardo Francisquine Delgado , Ranjith Ramanathan , Carmen Josefina Contreras Castillo

{"title":"Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods","authors":"Monique Marcondes Krauskopf , Daniel S. Antonelo , Chimenes Darlan Leal de Araújo , Júlio César de Carvalho Balieiro , Eduardo Francisquine Delgado , Ranjith Ramanathan , Carmen Josefina Contreras Castillo","doi":"10.1016/j.meatsci.2025.109842","DOIUrl":"10.1016/j.meatsci.2025.109842","url":null,"abstract":"<div><div>This study investigated the influence of ultimate pH (pHu) and packaging methods on color, color stability, and the proteomic profile of the mitochondrial fraction of <em>longissimus lumborum</em> muscle from Nellore bulls. Bulls were categorized based on pHu levels as intermediate (5.8 < pHu < 6.2) or normal (pHu < 5.8). Following14-d aging, two packaging methods were evaluated: vacuum packaging and high oxygen-modified atmosphere packaging (HiOx-MAP). The findings revealed significant variations in color parameters and color stability between pHu categories and packaging methods. Proteomic analysis identified a total of 972 proteins, of which 225 were mitochondrial. Both mitochondrial and non-mitochondrial proteins resulted in significant differences in pathways related to energy metabolism, muscle contractility, and antioxidant defenses. Specifically, beef with intermediate pHu packaged in vacuum showed an upregulation of mitochondrial proteins associated with the MICOS complex (Mitochondrial contact site and cristae organizing system; APOOL, CHCH3, and MICOS13) and VDAC2 (Voltage-dependent anion-selective channel protein 2), indicating enhanced mitochondrial integrity compared to beef with normal pHu in vacuum packaging. Vacuum packaging effectively preserved color stability and supported proteolytic processes during aging, while HiOx-MAP initially produced a desirable cherry-red color but resulted in increased discoloration and oxidative stress over time, particularly in beef with normal pHu. These findings highlight the critical interplay between ultimate pH and packaging methods in optimizing beef quality during storage and aging.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109842"},"PeriodicalIF":7.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916462","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

Dietary Houttuynia cordata Thunb. extract supplementation influences on antioxidant enzymes, meat quality, and gene expressions in fresh rabbit Longissimus thoracis et lumborum meat 食用鱼腥草。添加提取物对新鲜兔胸腰最长肌肉抗氧化酶、肉质和基因表达的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-05 DOI: 10.1016/j.meatsci.2025.109845

Xu Wang , Shuanglong Xie , Rui Chen , Jixiao Qin , Yiqing Xu , Chao Ban , Qi Lu , Xingzhou Tian

{"title":"Dietary Houttuynia cordata Thunb. extract supplementation influences on antioxidant enzymes, meat quality, and gene expressions in fresh rabbit Longissimus thoracis et lumborum meat","authors":"Xu Wang , Shuanglong Xie , Rui Chen , Jixiao Qin , Yiqing Xu , Chao Ban , Qi Lu , Xingzhou Tian","doi":"10.1016/j.meatsci.2025.109845","DOIUrl":"10.1016/j.meatsci.2025.109845","url":null,"abstract":"<div><div>This study aimed to observe the effects of <em>Houttuynia cordata</em> Thunb. extract (HCTE) on the antioxidant activity, meat quality and antioxidant gene expression of rabbit <em>Longissimus thoracis et lumborum</em> (LTL) muscles from rabbits. Rabbits were fed a control diet or a control diet supplemented with 500, 1000 or 1500 mg/kg HCTE. The addition of 1000 mg/kg HCTE increased (<em>P</em> < 0.05) the average daily gain and decreased (<em>P</em> < 0.05) the feed conversion ratio of the rabbits. Additionally, dietary HCTE supplementation increased (<em>P</em> < 0.05) the vitamin C, vitamin E, protocatechuic acid and quercetin concentrations and the catalase (CAT) activity in LTL muscles. The rabbits that received HCTE exhibited decreased (<em>P</em> < 0.05) water loss and shear force values. Moreover, HCTE supplementation increased (<em>P</em> < 0.05) the methionine content; increased the C18:3 <em>n</em>-3, C22:5 <em>n</em>-3, and <em>n</em>-3 polyunsaturated fatty acid levels; and improved (<em>P</em> < 0.05) the volatile profile of LTL meat from rabbits. Furthermore, dietary supplementation with 1000 mg/kg HCTE increased (<em>P</em> < 0.05) <em>Nrf2,</em> superoxide dismutase 1<em>,</em> glutathione peroxidase (<em>GPX</em>) 1, <em>GPX2</em> and <em>CAT</em> gene expression. Overall, dietary HCTE supplementation increased vitamin, protocatechuic acid and quercetin contents, increased antioxidant activity, improved meat quality and upregulated antioxidant gene expression in the LTL muscles of rabbits. Under the experimental conditions of this study, the addition of 1000 mg/kg HCTE to the diet exerted the strongest positive effects.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109845"},"PeriodicalIF":7.1,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916461","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

Grape seed supplementation in growing rabbits: Effect on meat quality 生长兔补充葡萄籽对肉质的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-02 DOI: 10.1016/j.meatsci.2025.109843

Manuel Scerra , Francesco Foti , Pasquale Caparra , Matteo Bognanno , Paolo Fortugno , Domenico Viglianti , Domenico Autolitano , Guido Mangione , Martino Musati , Luigi Chies

{"title":"Grape seed supplementation in growing rabbits: Effect on meat quality","authors":"Manuel Scerra , Francesco Foti , Pasquale Caparra , Matteo Bognanno , Paolo Fortugno , Domenico Viglianti , Domenico Autolitano , Guido Mangione , Martino Musati , Luigi Chies","doi":"10.1016/j.meatsci.2025.109843","DOIUrl":"10.1016/j.meatsci.2025.109843","url":null,"abstract":"<div><div>Grape seed supplementation in rabbit diet on meat quality and performance was investigated. The experiment lasted 57 days and was conducted with forty Hycole rabbits 35 days-old (bodyweight: 802.6 ± 2.69 g) that were randomly divided into two groups and fed either a control diet (Control group) or the same diet of the control group in which 5 % of barley and 5 % of maize were replaced with 10 % of grape seed (GS group). The dietary treatment influenced final body weight, average daily gain and dry matter intake which were higher (<em>P</em> < 0.05) in the GS group than in the control group. The addition of 10 % grape seed in rabbit diet increased the accumulation of intramuscular fat (<em>P</em> < 0.05), the levels of C18:1 <em>cis-9</em> (<em>P</em> < 0.01) and of the total monounsaturated fatty acids (<em>P</em> < 0.01), and tended to increase (<em>P</em> = 0.061) the sum of <em>n-6</em> PUFA in meat, whereas reduced the sum of <em>n-3</em> PUFA (<em>P</em> < 0.05), the levels of C22:5 <em>n-3</em> (<em>P</em> < 0.05) and C22:6 <em>n-3</em> (<em>P</em> < 0.05), leading to an increase (<em>P</em> < 0.01) in the <em>n-6</em> to <em>n-3</em> ratio in GS group than in control group. Grape seed supplementation reduced TBARS values (<em>P</em> < 0.01) and protected meat from lipid oxidation over time (<em>P</em> < 0.01), demonstrating that supplementation of 10 % grape seeds in the rabbit diet could improve shelf-life in meat.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109843"},"PeriodicalIF":7.1,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143906196","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

Characterizing research exploring factors associated with dark cutting, pH, color, and glycogen content in beef from grain-finished or feedlot-fed cattle: A systematic mapping review 特征研究探索与深加工、pH值、颜色和糖原含量相关的因素：系统的制图回顾

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-05-02 DOI: 10.1016/j.meatsci.2025.109841

Lily Edwards-Callaway, Lizzy Flanagan, Huey Yi Loh, Paxton Sullivan, Mahesh Nair, Terry Engle

{"title":"Characterizing research exploring factors associated with dark cutting, pH, color, and glycogen content in beef from grain-finished or feedlot-fed cattle: A systematic mapping review","authors":"Lily Edwards-Callaway, Lizzy Flanagan, Huey Yi Loh, Paxton Sullivan, Mahesh Nair, Terry Engle","doi":"10.1016/j.meatsci.2025.109841","DOIUrl":"10.1016/j.meatsci.2025.109841","url":null,"abstract":"<div><div>This systematic mapping review aimed to identify trends, knowledge clusters, and gaps in research exploring the relationship between antemortem factors (e.g., cattle management, live animal characteristics, environment) and dark cutting, pH, meat color, and glycogen content in fed beef cattle. Four databases (Agricola, CAB Abstracts, Medline, Web of Science) were searched, and 460 peer-reviewed studies were included in the final analysis after a rigorous screening process. Data were extracted and synthesized using systematic review software and visualized using evidence gap maps. The review revealed that Feeding strategies were the most frequently studied intervention but many studies included multiple factors including but not limited to Age, Sex Class, Transportation, Plant Management, and Weather. Meat color and pH were the most frequently included parameters across studies while research on glycogen content and direct measures of dark cutting incidence was less common. Geographic location influenced the focus of research, with studies on specific breeds concentrated in their regions of origin. The review highlights the need for larger, observational studies to understand the complex interplay of factors contributing to dark cutting. This systematic map provides a valuable resource for researchers and stakeholders, identifying key areas for future research and contributing to efforts to reduce the incidence of dark cutting beef.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109841"},"PeriodicalIF":7.1,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143906193","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

Towards a ‘One quality’ approach of pork: A perspective on the challenges and opportunities in the context of the farm-to-fork continuum – Invited review 迈向猪肉的“一个质量”方法：从农场到餐桌连续体背景下的挑战和机遇的视角-特邀评论

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-23 DOI: 10.1016/j.meatsci.2025.109834

Mohammed Gagaoua, Florence Gondret, Bénédicte Lebret

{"title":"Towards a ‘One quality’ approach of pork: A perspective on the challenges and opportunities in the context of the farm-to-fork continuum – Invited review","authors":"Mohammed Gagaoua, Florence Gondret, Bénédicte Lebret","doi":"10.1016/j.meatsci.2025.109834","DOIUrl":"10.1016/j.meatsci.2025.109834","url":null,"abstract":"<div><div>A substantial amount of research on pork production and consumption highlights an interplay between the intrinsic qualities that are inherent to the product and the extrinsic qualities related to how it is produced, which together contribute to the perception and evaluation of fresh pork. However, studies have emphasised difficulties in defining their relative importance depending on the countries, consumers' knowledge, experience and personal beliefs, as well as their dynamic changes over time. A joint and multidimensional consideration of the intrinsic and extrinsic quality dimensions is critical to achieve sustainable development goals that ensure healthy, nutritious, fair and environmentally friendly pork produced in a profitable manner. However, very few studies have investigated the synergies and antagonisms between the multiple dimensions of intrinsic and extrinsic qualities of pork. This perspective aims to define and promote the concept of ‘One Quality’ pork, as an approach to meeting the multiple and divergent expectations of stakeholders in the pork value chain, while jointly considering pork quality and sustainability. It aims to discuss how the changing expectations of consumers, citizens and public action including policy makers are currently promoting a holistic definition and evaluation of pork quality. It also seeks to explore how the multiple dimensions of pork quality, including their intrinsic and extrinsic dimensions, can be considered simultaneously. The opportunities and challenges of implementing a ‘One Quality’ approach to pork for an integrated sustainability assessment of the farming systems, <em>i.e.,</em> by jointly addressing the intrinsic quality attributes, ensuring sustainable farming practices, economic viability for stakeholders, and alignment with consumer and citizen expectations, are then discussed along the farm-to-fork continuum.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109834"},"PeriodicalIF":7.1,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143896031","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

Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability 利用亚麻籽和微藻(Nannochloropsis oculata；提高牛肉omega-3含量：对90/10圆和80/20夹头碎牛肉饼脂肪酸组成、颜色稳定性和可食性的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-21 DOI: 10.1016/j.meatsci.2025.109833

Cameron C. Catrett , Firman Nasiu , James S. Drouillard , Alexander M. Stelzleni , Sarah A. Devane , Gina A. McKinney , Xiaohan Li , Daniela A. Alambarrio , John M. Gonzalez

{"title":"Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability","authors":"Cameron C. Catrett , Firman Nasiu , James S. Drouillard , Alexander M. Stelzleni , Sarah A. Devane , Gina A. McKinney , Xiaohan Li , Daniela A. Alambarrio , John M. Gonzalez","doi":"10.1016/j.meatsci.2025.109833","DOIUrl":"10.1016/j.meatsci.2025.109833","url":null,"abstract":"<div><div>Many studies demonstrate boosting beef omega-3 content causes detrimental effects on product color stability and palatability. The study objective was to determine effects of feeding Great O Plus on ground beef fatty acid composition, color stability, and palatability. Ground Round (90/10) and Chuck (80/20) patties were produced from steers fed either a conventional finishing diet (<strong>CON;</strong> <em>n</em> = 14) or a conventional finishing diet containing a 10 % extruded proprietary flaxseed, wheat middling, and <em>Nannochloropsis oculata</em> algae blend (<strong>OMG</strong>; <em>n</em> = 14). To evaluate color stability, patties were displayed under retail conditions for 4 days with objective and subjective color measures collected every 12 h. Cooked patties were rated by both trained and consumer panels to evaluate palatability. Round and Chuck patties produced from steers fed Great O Plus increased (<em>P</em> < 0.01) alpha-linolenic acid content in both product types. Patties from the OMG treatment did not differ in color stability nor palatability measures when compared to CON patties (<em>P</em> < 0.15). When differences occurred, OMG patties had less visual discoloration, decreased lipid oxidation, and greater overall consumer palatability ratings (<em>P</em> < 0.09). While not directly measured in the present study, it is hypothesized the lack of detrimental effects on product color and palatability was due to a combination of the elevated antioxidant content of the <em>Nannochloropsis oculata</em> algae in Great O Plus and lack of measurable long-chain omega-3 fatty acid presence.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109833"},"PeriodicalIF":7.1,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874531","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

Relating the Canadian and Japanese beef grading sites 有关加拿大和日本牛肉分级地点

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-21 DOI: 10.1016/j.meatsci.2025.109832

J. Segura , N. Prieto , T. Tayengwa , S. Zawadski , H.R. Scott , Ó. López-Campos

{"title":"Relating the Canadian and Japanese beef grading sites","authors":"J. Segura , N. Prieto , T. Tayengwa , S. Zawadski , H.R. Scott , Ó. López-Campos","doi":"10.1016/j.meatsci.2025.109832","DOIUrl":"10.1016/j.meatsci.2025.109832","url":null,"abstract":"<div><div>The potential applicability of this study lies in the ability to use Canadian grades to segregate carcasses that are likely to achieve Japan Meat Grading Association (JMGA) grades ranging from JMGA 3 to low JMGA 5 in marbling. The findings indicate that high Canada AAA grades correspond to high JMGA 3 and low JMGA 4 grades. Carcasses classified within the Canada Prime quality grade are predominantly aligned with high JMGA 4 and low JMGA 5.</div><div>Moreover, a significant proportion of carcasses (66.7 %) within the Canada 1 retail cut yield class were comparable to JMGA A, whereas Canada 2 and 3 were largely aligned with JMGA B. The frequency analysis further revealed that Canada 4 retail cut yield carcasses were more likely to be classified as JMGA B (63.5 %) and JMGA C (36.5 %). However, the frequencies within Canada 5 and the Japanese estimated yield showed inconclusive results, with carcasses potentially qualifying as either JMGA B or JMGA C.</div><div>These estimations could provide valuable insights for the beef industry, enabling the segregation of carcasses based on Japanese market requirements. By using Canadian grades, it may be possible to identify and segregate those carcasses that could potentially achieve JMGA 3 to low JMGA 5 marbling grades, thus meeting the specific demands of the Japanese market.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109832"},"PeriodicalIF":7.1,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143870280","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

Barbatimão bark as an alternative to sodium lasalocid in finishing diets for lambs: Carcass characteristics and meat quality 在羔羊育肥期饲粮中替代lasalacid钠的baratim<e:1>树皮：胴体特性和肉品质

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-17 DOI: 10.1016/j.meatsci.2025.109831

Aylpy R.D. Santos , Cristiane R. Barbosa , Carla G. Souza , Tatiane Fernandes , Renata A. Chagas , Samuel R. Navarro , Alexandre R.M. Fernandes , Fernando M. Vargas Junior

{"title":"Barbatimão bark as an alternative to sodium lasalocid in finishing diets for lambs: Carcass characteristics and meat quality","authors":"Aylpy R.D. Santos , Cristiane R. Barbosa , Carla G. Souza , Tatiane Fernandes , Renata A. Chagas , Samuel R. Navarro , Alexandre R.M. Fernandes , Fernando M. Vargas Junior","doi":"10.1016/j.meatsci.2025.109831","DOIUrl":"10.1016/j.meatsci.2025.109831","url":null,"abstract":"<div><div>This study aimed to evaluate the effects of replacing sodium lasalocid with additives from barbatimão bark (<em>Stryphnodendron rotundifolium</em>) on the carcass characteristics and meat quality of feedlot lambs fed a high-concentrate diet. Twenty-four Pantaneiro lambs with an initial body weight of 21.2 ± 3.6 kg, were distributed in a randomized block design with three treatments: 1.50 g/lamb/day of dried barbatimão bark (DBB); 0.30 g/lamb/day of hydroalcoholic extract of barbatimão bark (HEB); and 0.019 g/lamb/day of sodium lasalocid (LAS). Carcass characteristics were not influenced (<em>P</em> > 0.05) by the treatments, except for the degree of fattening (<em>P</em> = 0.01) where LAS showed higher values than HEB, but similar to DBB. The yellowness and hue angle values of LAS and DBB were higher than those of HEB (<em>P</em> < 0.05). The crude protein content of the meat decreased (<em>P</em> = 0.01) with the inclusion of barbatimão bark additives. Barbatimão bark additives show potential as a natural alternative to sodium lasalocid in lamb diets, as they do not negatively affect carcass characteristics. Although there was a reduction in the crude protein content of the meat with the use of barbatimão bark additives, this impact did not reduce meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109831"},"PeriodicalIF":7.1,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850354","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

Exploring the impact of barberry extract and grilling on oxidative and nitrosative reactions in fermented sausages: Insights into lipid-protein oxidation, nitrosamine, and 3-nitrotyrosine as a potential biomarker 探索巴贝提取物和烧烤对发酵香肠中氧化和亚硝化反应的影响：脂质蛋白氧化、亚硝胺和3-硝基酪氨酸作为潜在生物标志物的见解

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-17 DOI: 10.1016/j.meatsci.2025.109830

Hülya Serpil Kavuşan, Meltem Serdaroğlu

{"title":"Exploring the impact of barberry extract and grilling on oxidative and nitrosative reactions in fermented sausages: Insights into lipid-protein oxidation, nitrosamine, and 3-nitrotyrosine as a potential biomarker","authors":"Hülya Serpil Kavuşan, Meltem Serdaroğlu","doi":"10.1016/j.meatsci.2025.109830","DOIUrl":"10.1016/j.meatsci.2025.109830","url":null,"abstract":"<div><div>This study examines the effect of barberry extract (BE) on the oxidative and nitrosative stability, as well as the quality, of meat batter, fermented sausages, and grilled sausages. Four groups were tested: Control (no BE), B200 (200 mg/kg BE), B300 (300 mg/kg BE), and B400 (400 mg/kg BE). BE exhibited high total phenolic content (46.33 mg GAE/g) and antioxidant activity (92.93 %), with a pH of 3.80. LC-QTOF-MS identified key compounds such as chlorogenic acid, quercetin, and canadine, known for their antioxidative properties. BE significantly reduced nitrite content, demonstrating pH-dependent nitrite-scavenging activity. Higher concentrations (B300, B400) led to reduced redness (a*), indicating slight changes in color stability. BE also inhibited lipid-protein oxidation, with lower peroxide values, TBARS, carbonyls, and sulfhydryls, and significantly reduced 3-nitrotyrosine (3-NT) and nitrosamine concentrations (<em>P</em> <em><</em> 0.05). Despite cooking-induced increases in nitrosamines, BE minimized this rise, keeping nitrosamine levels lower than the control (<em>P</em> <em><</em> 0.05). The correlation between 3-NT levels and oxidation products suggests 3-NT as a potential biomarker for oxidative stress. These findings suggest that BE enhances antioxidant properties, mitigates nitrosative stress, and improves the quality of meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109830"},"PeriodicalIF":7.1,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874602","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

Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers 红蜂胶提取物作为天然抗氧化剂在冷冻羊肉汉堡中的功效

IF 7.1 1区农林科学

Meat Science Pub Date : 2025-04-17 DOI: 10.1016/j.meatsci.2025.109829

Luciana Ruggeri Menezes Gotardo , Francisco Allan Leandro de Carvalho , Leticia Aline Gonçalves , Dannaya Julliethy Gomes Quirino , Carmen Sílvia Fávaro-Trindade , Severino Mathias de Alencar , Alessandra Lopes de Oliveira , Marco Antonio Trindade

{"title":"Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers","authors":"Luciana Ruggeri Menezes Gotardo , Francisco Allan Leandro de Carvalho , Leticia Aline Gonçalves , Dannaya Julliethy Gomes Quirino , Carmen Sílvia Fávaro-Trindade , Severino Mathias de Alencar , Alessandra Lopes de Oliveira , Marco Antonio Trindade","doi":"10.1016/j.meatsci.2025.109829","DOIUrl":"10.1016/j.meatsci.2025.109829","url":null,"abstract":"<div><div>The antioxidant effects of red propolis extract were evaluated in lamb burgers stored for 120 days at −18 °C. The treatments prepared were CON (control, no antioxidant), ERI (500 mg/kg sodium erythorbate), P1800 (1800 mg/kg propolis extract), and P3600 (3600 mg/kg propolis extract).The analyses performed were proximate composition (moisture, protein, fat, and ash), texture, and sensory acceptance (day 0); pH, color profile (<em>L*, a*, b*</em>), weight loss of cooking (WLC), diameter reduction, TBARS, and peroxide index (0, 30, 60, 90, and 120 days); and fatty acid profile and volatile compounds (0 and 120 days). No treatment was associated with a change in the proximate composition. Most texture parameters in treatments P1800 and P3600 were lower (<em>P</em> < 0.05), and it can be concluded that the extract favors the improvement of this sensory attribute, making the hamburgers softer. The WLC was higher in the treatments where the extract was used; however, the reduction of the diameter of the hamburgers was lower, an important aspect for consumers. The extract retarded lipid oxidation during storage, especially P3600, which presented the lowest level of TBARS (1.37 mg MDA/kg) and the peroxide index (5.69 mEq g of O<sub>2</sub>) on day 120. The presence of volatile compounds derived from lipid oxidation was more evident in the CON and ERI treatments, showing the efficiency of natural antioxidants used in the P1800 and P3600 treatments. It is concluded that red propolis represents an excellent alternative for replacement of synthetic antioxidants with natural products in lamb hamburgers.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"226 ","pages":"Article 109829"},"PeriodicalIF":7.1,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874601","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}

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