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Protocatechuic acid as an inhibitor of lipid oxidation in meat Meat Sci. (IF 7.1) Pub Date : 2024-04-19 Teresa Deuchande, Joana F. Fundo, Manuela E. Pintado, Ana L. Amaro
Lipid oxidation is the principal driver of meat and meat product deterioration during shelf life, causing the loss of fresh meat color, flavor, and aroma. Currently, synthetic antioxidants are used to prevent oxidation, but increasing consumer demand for natural ones leaves the industry with few alternatives. In this study, protocatechuic acid (PCA), known to have high antioxidant activity, was evaluated
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Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts Meat Sci. (IF 7.1) Pub Date : 2024-04-09 Haley J. Jeneske, Colin K.Y. Chun, Larissa A. Koulicoff, Sara R. Hene, Jessie Vipham, Travis G. O'Quinn, Morgan D. Zumbaugh, Michael D. Chao
The aim of this study was to determine the impact of accelerated aging (AA) on shelf stability, product loss, sensory and biochemical characteristics of 2 lower quality beef cuts. (TB) and (SM) were collected and fabricated from 10 USDA Choice beef carcasses and assigned to 1 of 6 treatments: 3 d cooler aged (control), 21 d cooler aged, AA 49 °C for 2 h, AA 49 °C for 3 h, AA 54 °C for 2 h, and AA 54 °C
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Meat quality and sensory traits in rabbits fed with two different percentages of bovine colostrum Meat Sci. (IF 7.1) Pub Date : 2024-04-09 Marta Castrica, Laura Menchetti, Stella Agradi, Giulio Curone, Daniele Vigo, Grazia Pastorelli, Margherita Pallaoro, Alessia Di Giancamillo, Silvia Clotilde Modina, Federica Riva, Valentina Serra, Egon Andoni, Gabriele Brecchia, Claudia Maria Balzaretti, Dino Miraglia
The nutritional, antimicrobial, and antioxidant properties of bovine colostrum (BC) have encouraged its use in animal nutrition as a functional food in recent years. Nonetheless, the potential implications of BC supplementation on meat quality remain to be thoroughly assessed. To address this, thirty-nine New Zealand White rabbits ( = 13/group) were fed different dietary regimens until slaughter.:
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Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters Meat Sci. (IF 7.1) Pub Date : 2024-04-07 Dongxue Yuan, Xue Liang, Baohua Kong, Xiufang Xia, Chuanai Cao, Hongwei Zhang, Qian Liu, Xin Li
This study primarily aimed to investigate the influence of seaweed dietary fibre (SDF), as a potential alternative to phosphates, on the quality profiles and flavour attributes of frankfurters. The results revealed that SDF addition can significantly improve the cooking yield and texture characteristics of phosphate-free frankfurters ( < 0.05), and 1.00% SDF proved to be the optimal concentration for
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Inhibition of pyruvate dehydrogenase accelerates anaerobic glycolysis under postmortem simulating conditions Meat Sci. (IF 7.1) Pub Date : 2024-04-07 Mackenzie J. Taylor, Chandler D. Stafford, Jared F. Buhler, David S. Dang, Mohammed A. Alruzzi, Teif A. Najm, Samuel D. Gerrard, Kara J. Thornton, Stephan van Vliet, Samer W. El-Kadi, David E. Gerrard, Sulaiman K. Matarneh
This research aimed to explore the potential influence of mitochondria on the rate of anaerobic glycolysis. We hypothesized that mitochondria could reduce the rate of anaerobic glycolysis and pH decline by metabolizing a portion of glycolytic pyruvate. We utilized an model and incorporated CPI-613 and Avidin to inhibit pyruvate dehydrogenase (PDH) and pyruvate carboxylase (PC), respectively. Four treatments
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Predicting lamb carcase composition from tissue depth measured at a single point with an ultrawide-band microwave scanner Meat Sci. (IF 7.1) Pub Date : 2024-04-06 J. Marimuthu, K.M.W. Loudon, R. Karayakallile Abraham, V. Pamarla, G.E. Gardner
This study evaluated the ability of portable ultra-wide band microwave system (MiS) to predict lamb carcase computed tomography (CT) determined composition % of fat, lean muscle and bone. Lamb carcases ( = 343) from 6 slaughter groups were MiS scanned at the C-site (45 mm from spine midline at the 12th /13th rib) prior to CT scanning to determine the proportion of fat, muscle and bone. A machine learning
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Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks Meat Sci. (IF 7.1) Pub Date : 2024-04-05 P.L.A. Leighton, Ó. López-Campos, S. Zawadski, J.L. Aalhus, N. Prieto
This study investigated the effects of a novel steak fabrication method, involving removal of both subcutaneous and intermuscular fats between the () and () muscles before cooking, on beef ribeye steak palatability and calorie content. Canada AA ( = 10) and AAA (n = 10) ribeyes were fabricated into steaks either with (fat-on) or without (fat-off) subcutaneous and intermuscular fats. Fat-on steaks had
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Effect of pulsed electric field (PEF) on NaCl diffusion in beef and consequence on meat quality Meat Sci. (IF 7.1) Pub Date : 2024-04-04 Yuchen Guo, Jiahua Gao, Yun Bai, Xia Wang, Xinglian Xu, Xinqing Lu, Jianping Yue, Minyi Han
The impact of various field strength (2, 3, 4 kV/cm) and treatment time (60s and 90s) combinations on NaCl content and diffusion coefficient of beef were evaluated in the current study. Weight change, water content, water holding capacity, and texture of beef after brining were also explored. The results demonstrated pulsed electric field (PEF) pre-treatment significantly increased NaCl uptake when
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A deep learning-based approach for fully automated segmentation and quantitative analysis of muscle fibers in pig skeletal muscle Meat Sci. (IF 7.1) Pub Date : 2024-04-02 Zekai Yao, Jingjie Wo, Enqin Zheng, Jie Yang, Hao Li, Xinxin Li, Jianhao Li, Yizhi Luo, Ting Wang, Zhenfei Fan, Yuexin Zhan, Yingshan Yang, Zhenfang Wu, Ling Yin, Fanming Meng
Muscle fiber properties exert a significant influence on pork quality, with cross-sectional area (CSA) being a crucial parameter closely associated with various meat quality indicators, such as shear force. Effectively identifying and segmenting muscle fibers in a robust manner constitutes a vital initial step in determining CSA. This step is highly intricate and time-consuming, necessitating an accurate
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Rapid and non-destructive microbial quality prediction of fresh pork stored under modified atmospheres by using selected-ion flow-tube mass spectrometry and machine learning Meat Sci. (IF 7.1) Pub Date : 2024-03-31 Linyun Chen, Lotta Kuuliala, Mariem Somrani, Christophe Walgraeve, Kristof Demeestere, Bernard De Baets, Frank Devlieghere
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Effects of grape seed procyanidins on the lipid metabolism of growing-finishing pigs based on transcriptomics and metabolomics analyses Meat Sci. (IF 7.1) Pub Date : 2024-03-30 Yue Zhang, Yan Zhai, Xinxin Wei, Xu Yang, Chao Deng, Qinghong Li, Weiwei Wang, Ruirong Hao
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Beef-on-dairy: Meat quality of veal and prediction of intramuscular fat using the Q-FOM™ Beef camera at the 5th–6th thoracic vertebra Meat Sci. (IF 7.1) Pub Date : 2024-03-26 Fie F. Drachmann, Mette Christensen, Jakob Esberg, Thomas Lauridsen, Anders Fogh, Jette F. Young, Margrethe Therkildsen
This study aims to describe the meat quality of young Holstein (HOL) beef-on-dairy heifers and bulls sired by Angus (ANG, = 109), Charolais (CHA, = 101) and Danish Blue (DBL, = 127), and to investigate the performance of the handheld vision-based Q-FOM™ Beef camera in predicting the intramuscular fat concentration (IMF%) in from carcasses quartered at the 5th–6th thoracic vertebra. The results showed
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Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork Meat Sci. (IF 7.1) Pub Date : 2024-03-26 Su Wang, Dequan Zhang, Qingfeng Yang, Xiangyuan Wen, Xin Li, Tongjing Yan, Rui Zhang, Wei Wang, Kumayl Hassan Akhtar, Caiyan Huang, Chengli Hou
The connection and temperature control of cold chain links are key to ensuring meat quality. Considering the practical production of cold chain logistics in China, this study investigated the impact of various cold chain logistics modes (including warehousing, transportation, and sales conditions) at different temperature settings (7 °C, 4 °C, and − 1 °C), modeled in the laboratory, on the quality
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The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle Meat Sci. (IF 7.1) Pub Date : 2024-03-24 Matteo Santinello, Nicola Rampado, Mauro Penasa, Jean-François Hocquette, David Pethick, Massimo De Marchi
The lack of consumer feedback on beef eating quality contributes to reduced beef consumption in Europe. The Meat Standards Australia (MSA) grading scheme can assess the palatability of beef carcasses usually graded at the 10th . However, the European beef industry relies on late-maturing breeds usually cut at the 5th due to commercial reasons. Data from 55 young bulls and heifers of late-maturing breeds
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Objective grading of rib eye traits using the Q-FOM™ camera in Australian beef carcasses Meat Sci. (IF 7.1) Pub Date : 2024-03-21 Sarah M. Stewart, Henrik Toft, Rachel A. O'Reilly, Thomas Lauridsen, Jakob Esberg, Thor B. Jørgensen, Garth Tarr, Mette Christensen
The objective of this study was to develop calibration models against rib eye traits and independently validate the precision, accuracy, and repeatability of the Frontmatec Q-FOM™ Beef grading camera in Australian carcasses. This study compiled 12 different research datasets acquired from commercial processing facilities and were comprised of a diverse range of carcass phenotypes, graded by industry
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Effects of relative humidity on dry-aged beef quality Meat Sci. (IF 7.1) Pub Date : 2024-03-18 Felipe A. Ribeiro, Soon K. Lau, Rebecca A. Furbeck, Nicolas J. Herrera, Morgan L. Henriott, Nicolas A. Bland, Samodha C. Fernando, Jeyamkondan Subbiah, Sérgio B. Pflanzer, Thu T. Dinh, Rhonda K. Miller, Gary A. Sullivan, Chris R. Calkins
This study was conducted to evaluate the effects of relative humidity (RH) on moisture loss and flavor in dry-aged beef. Sixteen strip loins were assigned to one of the four aging treatments: vacuum (WET), dry-aging at 50% RH, dry-aging at 70% RH, or dry-aging at 85% RH and aged for 42 days at 2 °C. Loins were evaluated for evaporation loss, trim loss, tenderness, sensory, and microbiological characteristics
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Dietary iron or inulin supplementation alters iron status, growth performance, intramuscular fat and meat quality in finisher pigs Meat Sci. (IF 7.1) Pub Date : 2024-03-16 F.R. Dunshea, J.R. Pluske, E.N. Ponnampalam
Forty LW × L pigs (20 boars and 20 gilts) (51.1 ± 0.41 kg) were allocated to a 2 × 2 × 2 factorial design with the respective factors being supplemental organic iron (Fe, 0 and 500 mg/kg), inulin (In, 0 and 50 g/kg) and sex (boars and gilts). After 5 weeks the animals were transported to an abattoir before slaughter and collection of samples. Serum iron was increased by supplemental Fe (28.4 v. 30
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Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America Meat Sci. (IF 7.1) Pub Date : 2024-03-16 R. Zhang, Z. Kallas, T.S. Conner, M.P.F. Loeffen, M. Lee, L. Day, M.M. Farouk, C.E. Realini
This study determined consumers' attitudes towards physical and mental wellness related to red meat consumption and their willingness to pay (WTP) more for the meat. In 2019, two online surveys of red meat eaters were conducted in the USA ( = 1000) and Australia ( = 523) using commercial platforms. Results showed that over 90% of respondents indicated interest in purchasing red meat to improve their
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An overlooked compound contributing to boar taint and consumer rejection of meat products: 2-Aminoacetophenone Meat Sci. (IF 7.1) Pub Date : 2024-03-15 Daniel Mörlein, Johanna Mörlein, Christoph Gerlach, Micha Strack, Bertolt Kranz, Dagmar A. Brüggemann
Mainly skatole and androstenone have so far been considered causative for boar taint. Using a mixed methods approach it is shown herein that 2-aminoacetophenone (AAP) affects human perception of pork, too. We explored the importance of AAP in four trials: (1) chemical analyses of 221 fat samples from boar carcasses revealed that AAP occurs, on average, in similar quantities as skatole while the levels
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Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model Meat Sci. (IF 7.1) Pub Date : 2024-03-14 Han Wu, Zhifei He, Li Yang, Hongjun Li
The effect of drying on the lipid profiles of the lean (LN) and fat (FT) portions of non-smoked bacon was investigated based on a lipidomic approach. The study identified 989 lipids belonging to 26 subclasses in bacon, with triglyceride and phosphatidylethanolamine being the most abundant. Triglycerides, phosphatidylcholines, and phosphatidylethanolamines were significantly decreased, whereas diglycerides
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Estimation of in vivo body composition of Iberian pigs using bioelectric impedance and ultrasonography techniques Meat Sci. (IF 7.1) Pub Date : 2024-03-11 Consolación García-Contreras, Fernando Sánchez-Esquiliche, Manuel Lachica, Ignacio Fernández-Fígares, Fernando Gómez-Carballar, Gema Matos, Luis Lara, Rosa Nieto
Iberian pigs are renowned for their high-quality products and distinctive characteristics, including high fat accumulation, low protein deposition rate, and a long productive cycle. The study aimed to assess body composition of purebred Iberian pigs using bioimpedance analysis (BIA) and ultrasonography. Accurate estimation of body composition in live animals is crucial for adopting decisions at the
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Non-invasive meat quality assessment: Exploring the potential of ocular infrared thermography to predict ultimate pH in Nellore beef cattle Meat Sci. (IF 7.1) Pub Date : 2024-03-11 Guilherme Agostinis Ferreira, Amanda Gobeti Barro, Carlos Eduardo Manchur Bueno, Daniela Kaizer Terto, Évelyn Rangel dos Santos, Natália Nami Ogawa, Rafael Humberto de Carvalho, Ana Maria Bridi
This study investigated the use of infrared thermography (IRT) to identify the dark, firm, and dry (DFD) phenomenon in Brazilian beef, which is a significant concern for the industry because of its inferior quality and reduced shelf life. This study examined 113 Nellore bulls and analyzed their minimum and maximum ocular temperatures using IRT. The results highlight the efficacy of thermal images (IRTmax)
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Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review Meat Sci. (IF 7.1) Pub Date : 2024-03-08 Yiqun Zhu, Mengqing Gu, Yuhan Su, Zhe Li, Zhigang Xiao, Fei Lu, Chunyang Han
Beef is a popular meat product that can spoil and lose quality during postharvest handling and storage. This review examines different preservation methods for beef, from conventional techniques like low-temperature preservation, irradiation, vacuum packing, and chemical preservatives, to novel approaches like bacteriocin, essential oil, and non-thermal technologies. It also discusses how these methods
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Pork belly quality variation and its association with fatness level Meat Sci. (IF 7.1) Pub Date : 2024-03-07 M. Albano-Gaglio, C. Zomeño, J.F. Tejeda, A. Brun, M. Gispert, B. Marcos, M. Font-i-Furnols
Belly is a very popular pork cut composed of different layers of fat and muscle tissue. This work aims to investigate the effect of belly fatness on the morphological, mechanical (firmness) and compositional characteristics of fresh pork bellies and the distribution of the fat within the belly slice. A total of 182 bellies, selected to ensure variability of fatness, sexes and genotypes, were scanned
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Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination Meat Sci. (IF 7.1) Pub Date : 2024-03-05 Ge Sun, Jun Yang, Benjamin W.B. Holman, Chrysoula C. Tassou, Olga S. Papadopoulou, Xin Luo, Lixian Zhu, Yanwei Mao, Yimin Zhang
This study compared the shelf-life of beef and pork muscles (loins) that had the same initial bacterial loads and were held under the same chilled storage conditions. To identify the underlying pathways, comparisons were conducted from the perspective of the spoilage indicators; protease/lipase activity, and the volatile organic compounds (VOC) generated over 28 d of chilled storage. The initial total
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Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers Meat Sci. (IF 7.1) Pub Date : 2024-03-05 Viviana Bolletta, Ruggero Menci, Bernardo Valenti, Luciano Morbidini, Maurizio Servili, Agnese Taticchi, Emanuele Lilli, Mariano Pauselli
Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity
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Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance Meat Sci. (IF 7.1) Pub Date : 2024-03-05 Ying Xu, Wensong Wei, Hengxun Lin, Feng Huang, Ping Yang, Junmei Liu, Laiyu Zhao, Chunhui Zhang
This study aimed to explore the mechanism of cooking intensity on the tenderness of stir-fried pork slices from the perspective of the changes in temperature distribution. Infrared thermal imaging was used to monitor the distribution of temperature. Results showed that the high-level heat (HH) treatment could improve tenderness. When the center temperature increased to 100 °C, the shear force of samples
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Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams Meat Sci. (IF 7.1) Pub Date : 2024-03-02 Cristina Schivazappa, Nicoletta Simoncini, Anna Pinna, Angela Faccioli, Paolo Zambonelli, Roberta Virgili
A total of 134 fresh hams, assayed for Ferrochelatase (FeCH) activity and ultimate pH (pH), were processed in compliance with the procedures established for PDO Parma ham and finally, analyzed for salt, moisture, Zinc Protoporphyrin IX (ZnPP), heme, iron and zinc contents, and proteolysis index (PI). The variation in ZnPP content was related to the intrinsic parameters of fresh and matured hams by
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Effect of different levels of Lactobacillus added to diets on fat deposition and meat quality of Sunit lambs Meat Sci. (IF 7.1) Pub Date : 2024-03-01 Yue Zhang, Min Zhang, Lin Su, Lihua Zhao, Lina Sun, Ye Jin, Yueying Guo
In this study, we examined the impact of adding to the diet on fat distribution and meat quality of Sunit lambs. For 90 days, twenty-four lambs (19.31 ± 0.47 kg) were fed diets that contained 0 (NP), 6 (P1), 12 (P2), or 24 (P3) g of /d. The results suggested that dietary supplementation with decreased serum triglyceride in Sunit lambs ( 0.001). The loin muscle area displayed notable increases in the
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Chinese consumer preference for beef with geographical indications and other attributes Meat Sci. (IF 7.1) Pub Date : 2024-03-01 Rao Fu, Chenguang Li, Liming Wang, Zhifeng Gao
As the demand for beef products grows in the Chinese market, understanding consumer preferences for beef, especially those related to quality labelling, is essential. The recent agreement between China and the European Union to promote Geographical Indications (GIs) provides a new insight into preferences for beef with quality labelling. This paper assesses consumer preferences for beef products with
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Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers Meat Sci. (IF 7.1) Pub Date : 2024-03-01 Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, Xiang Guo, Muhammad Hayat Jaspal, Baohua Kong, Haotian Liu
The study aimed to fabricate healthier beef burgers using high internal phase Pickering emulsion (HIPPE) as animal fat substitute. In this context, HIPPE stabilized by modified soy protein isolates was produced with flaxseed-derived diglycerides (DAGs). Beef burgers were prepared by substituting beef backfat with HIPPE at varying levels (0%, 25%, 50%, 75%, and 100%). Reformulated burgers showed a significant
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Preliminary genetic parameter estimates of meat quality traits in Hu sheep Meat Sci. (IF 7.1) Pub Date : 2024-03-01 Zhongyu Wang, Xueying Zhang, Yangkai Liu, Shengwei Pei, Yuanyuan Kong, Fadi Li, Weimin Wang, Xiangpeng Yue
Because substantial numbers of Chinese consumers are prepared to pay for tender and quality lamb, meat quality traits are becoming more relevant for breeding programs for Chinese sheep breeds. The current study estimated heritabilities and genetic correlations for 13 meat quality traits recorded on lamb loins from Hu sheep. Heritability estimates ranged from 0.04 ± 0.06 for meat redness at 45 min to
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Comparing the effects of packaging normal-pH and atypical dark-cutting beef in modified atmosphere conditions on surface color Meat Sci. (IF 7.1) Pub Date : 2024-02-28 Keayla M. Harr, Noah Jewell, Jade Edwards, Sunil More, Gretchen G. Mafi, Morgan Pfeiffer, Ranjith Ramanathan
Limited studies have determined the effects of modified atmospheric packaging (MAP) on atypical dark-cutting beef surface color. The objective was to compare the impacts of using vacuum packaging, carbon monoxide (CO-MAP), and HiOx-MAP (high‑oxygen) on the retail color of normal-pH and atypical dark-cutting beef aged 14 d. Atypical dark-cutting beef (pH 5.63) had numerically greater ( > 0.05) pH than
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Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal model Meat Sci. (IF 7.1) Pub Date : 2024-02-28 Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Yun-Sang Choi, Samooel Jung
This study investigated whether the freezing-then-aging treatment of beef affects protein digestibility and release of potentially bioactive peptides using an infant digestion model. After 28 days of storage, aged-only (AO) and frozen-then-aged (FA) beef exhibited higher α-amino group contents in the 10% trichloroacetic acid-soluble fraction compared to day 0 ( 0.05). Following digestion in the infant
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Influence of sonication pretreatment on antiradical and anti-ACE activity of protein hydrolysates from fermented pork loins Meat Sci. (IF 7.1) Pub Date : 2024-02-27 Paulina Kęska, Joanna Stadnik, Dariusz M. Stasiak
The aim of this study was to assess whether ultrasound treatment (sonification time: 5, 15, and 30 min; constants: ∼40 kHz, ∼2.5 W cm2) can be applied prior to hydrolysis to enhance the anti-radical and angiotensin converting enzyme inhibiting (anti-ACE) effect of the hydrolysates from fermented pork loins. Enzymatic hydrolysis was performed using pepsin, followed by pancreatin. The influence of meat
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Assessment of functional efficacy of sheep plasma protein hydrolysates and their utilization in mutton sausage Meat Sci. (IF 7.1) Pub Date : 2024-02-27 Sarita Kumari, Anurag Pandey, Arvind Soni, Anurag Mahala, Arun Kumar, Kushankur Dey
The present study examines the bioactive potential of sheep plasma protein hydrolysates (SPPH) produced by gastrointestinal digestion as antioxidants, antimicrobials, anti-obesity agents, and inhibitors of lipid oxidation in sausage to address the oxidative stability and shelf-life issues of mutton. The antioxidant and antimicrobial activities, indicate a positive relationship between the degree of
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Citizen attitudes towards present and future beef consumption before and after the COVID-19 pandemic Meat Sci. (IF 7.1) Pub Date : 2024-02-27 Valentina Mansky de la Fuente, María José Hötzel, Dayane Lemos Teixeira, Rafael Esteban Larraín, Daniel Enriquez-Hidalgo
There's been a change in citizens' attitudes towards beef consumption in high-income countries, resulting in a decline in its consumption. The COVID-19 pandemic may have impacted citizens' attitudes and behaviours towards beef consumption. This study aimed to investigate Chilean citizens' attitudes towards beef consumption during the initial 18 months of the pandemic. Socio-demographic characteristics
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Number of denatured rigor cross-bridges determines the intracellular volume shrinkage in porcine muscle fibre under PSE-inducing condition Meat Sci. (IF 7.1) Pub Date : 2024-02-27 Cong Yin, Siyang Wu, Nan Yang, Tingyang Ai, Jiawei Wan, Qin Rui, Hong Liu, Hairong Xiong, Jiao Liu
Earlier onset of rigor mortis is a critical physiological progress occurring in the development of pale soft and exudative (PSE) meat. However, how rigor cross-bridges denature under different physiological conditions and their impacts on water-holding capacity remains unclear. To address this scientific question, we firstly established a method to quantify the extent of rigor cross-bridge denaturation
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Effect of prudent use of antimicrobials in the early phase of infection in pigs on the performance and meat quality of fattening pigs Meat Sci. (IF 7.1) Pub Date : 2024-02-27 A. Ludwiczak, J. Składanowska-Baryza, A. Cieślak, M. Stanisz, E. Skrzypczak, E. Sell-Kubiak, P. Ślósarz, P. Racewicz
The presented study was a part of the ThermoEye project. The study examined the effect of prudent antibiotic treatment in response to illness on the fattening performance, slaughter traits, and meat quality of the pig fatteners. Pigs were divided into an experimental group – EXP and a control – CON. In both groups, the body temperature was monitored, and diseases were confirmed by a veterinarian. In
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Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein Meat Sci. (IF 7.1) Pub Date : 2024-02-24 Zhong-Wei Wu, Xue-Yan Shang, Qin Hou, Jing-Guo Xu, Zhuang-Li Kang, Han-Jun Ma
To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate significantly increased ( < 0.05) cooking yield, hardness
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Effect of magnetic field mediated CaCl2 on the edible quality of low-sodium minced pork gels Meat Sci. (IF 7.1) Pub Date : 2024-02-23 Honghong Gong, Yushi Deng, Jingjiao Jiang, Xiaopeng Hu, Yuanhua Zhou, Yunhua Zhang, Jingyang Liu, Weiqing Sun
Magnetic field combined with calcium chloride (CaCl,) treatment is a highly promising technique for reducing sodium chloride (NaCl) in meat. Therefore, this paper investigated the effect of reducing NaCl addition (0–10%) by CaCl in combination with a magnetic field (3.8 mT) on the edible quality of low-salt pork mince. It is desired to drive the application of magnetic field and CaCl in low-sodium
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Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef Meat Sci. (IF 7.1) Pub Date : 2024-02-23 Eloise Soares de Alvarenga, Maria Fernanda Isac, Alessandra Fernandes Rosa, Saulo Luz Silva, Renata Tieko Nassu, Andrea Carla da Silva Barretto
This study aimed to evaluate the influence of medium voltage electrical stimulation (ES) at three different intensities, 200 V (Treatment 200 V, T200), 300 V (Treatment 200 V, T300), and 400 V (Treatment 400 V, T400) on the initial pH decline in muscle and the quality parameters on - Nellore beef, both throughout the ageing process and during frozen storage. The colour, cooking loss, and shear force
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Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production Meat Sci. (IF 7.1) Pub Date : 2024-02-21 Marcio Augusto Ribeiro-Sanches, Maria Júlia Neves Martins, André Luiz Borges-Machado, Micael José de Almeida, Bruna Grassetti Fonseca, Tiago Carregari Polachini, Javier Telis-Romero
Pork belly brining is a time-consuming step of bacon production that needs to be studied and enhanced through suitable technologies. In this sense, this study aimed at evaluating the impact of ultrasound (US), mechanical agitation (AG), and static brine (SB) on the kinetics of water loss (), solids gain (), and salt content () of pork belly during brining under different temperatures. Mathematical
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Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer Meat Sci. (IF 7.1) Pub Date : 2024-02-20 Irene Peñaranda, Macarena Egea, M. Belén Linares, M. Belén López, M. Dolores Garrido
Sensory evaluation by consumers allows validation of a solution for the food industry to overcome boar taint and market entire male pork with high levels of boar taint considered “unfit for human consumption”. One possible technological strategy for improvement is the injection marination of entire male pork to help minimise the impact of boar taint and improve its marketability. The responses of 120
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Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon Meat Sci. (IF 7.1) Pub Date : 2024-02-20 Li Yang, Hongjun Li, Han Wu, Shuyun Liu, Zhifei He
The impacts of , and their synergistic on the quality and flavor of Chinese bacon were investigated by monitoring the physicochemical characteristics and characterizing metabolites with non-targeted metabolomics. Results showed that could increase the tenderness and decrease the oxidation of muscle, while stabilized the springiness and increased the proteolysis. The metabolites produced by the co-fermentation
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Quantification of hardware effects of an on-line Dual Energy X-ray Absorptiometry scanner when predicting lamb carcass composition Meat Sci. (IF 7.1) Pub Date : 2024-02-15 Stephen Louis Connaughton, Andrew Williams, Fiona Anderson, Khama R. Kelman, Jarno Peterse, Graham Edwin Gardner
An on-line Dual Energy X-ray Absorptiometry (DXA) scanner's tissue composition prediction precision and accuracy was tested across the entire height of the unit's detector, and the hardware was assessed for robustness by measuring X-ray photon intensity throughout production days. There was good precision when predicting the tissue composition of 5 different lamb fat and lean muscle mixtures across
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The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review Meat Sci. (IF 7.1) Pub Date : 2024-02-07 Simona Grasso, Mario Estévez, José M. Lorenzo, Mirian Pateiro, Eric N. Ponnampalam
Several plant-based materials are discarded by the food industry due to oversupply, lack of transport, and inappropriate storage. These materials contain valuable essential micronutrients such as minerals, vitamins and bioactive components (, polyphenol, tocopherols, ascorbic acid, carotenoids) with antioxidant, antimicrobial, and anti-inflammatory effects, among others. In the context of making our
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Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beef Meat Sci. (IF 7.1) Pub Date : 2024-02-07 Angélica Sousa Guimarães, Gabriela de Barros Silva Haddad, Jéssica Sousa Guimarães, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
This study aimed to evaluate the use of freezing/thawing as a way of accelerating the aging processes of beef from Nellore animals. Non-frozen (NF) or freezing/thawing (FT) strip loins were aged (for 14 and 28 days) using two systems: bone-in dry-aging (DA); boneless wet-aging (WA). FT-treated samples had greater weight losses ( < 0.05) during aging than NF-treated samples, especially using the DA
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Consumer preferences and willingness to pay for safe pork products in rural Kenya Meat Sci. (IF 7.1) Pub Date : 2024-02-02 Cianjo M. Gichuyia, Nadhem Mtimet, Eric M. Fèvre, Lian F. Thomas, Peter B. Gathura, Joshua O. Onono, Faical Akaichi
Designing interventions to support the safe development of rapidly growing livestock value chains in sub-Saharan Africa requires a clear understanding of consumer demands. This study aimed to determine purchase patterns, consumers' preferences, and willingness to pay for safe pork attributes; specifically, the presence of a veterinary inspection stamp and the cleanliness of the butchery.
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Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham Meat Sci. (IF 7.1) Pub Date : 2024-02-01 Caroline Maria de Andrade Cavalari, Pedro Henrique Imazaki, Barbara Pirard, Sarah Lebrun, Raphael Vanleyssem, Céline Gemmi, Céline Antoine, Sébastien Crevecoeur, Georges Daube, Antoine Clinquart, Renata Ernlund Freitas de Macedo
This study assessed the bioprotective effect of (CM) against (PF) and (BT) in ground beef and sliced cooked ham stored in high- and low-oxygen-modified atmospheres (66/4/30% O/N/CO and 70/30% N/CO respectively). Both meat products were inoculated with CM, PF, and BT individually or in combination and stored for 7 days (3 days at 4 °C + 4 days at 8 °C) for ground beef and 28 days (10 days at 4 °C +
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Effects of exercise on muscle fiber conversion, muscle development and meat quality of Sunit sheep Meat Sci. (IF 7.1) Pub Date : 2024-01-28 Lin Su, Congying Zhao, Bing Sun, Lu Dou, Chenlei Wang, Zhihao Yang, Tianle Li, Ye Jin
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A current review of U.S. beef flavor I: Measuring beef flavor Meat Sci. (IF 7.1) Pub Date : 2024-01-23 Chris R. Kerth, Jerrad F. Legako, Dale R. Woerner, J. Chance Brooks, Jessica M. Lancaster, Travis G. O'Quinn, Mahesh Nair, Rhonda K. Miller
Historically, consumer acceptance of beef was determined by tenderness. Developments in genetics and management over the last couple of decades have improved tenderness to the point that it is secondary to other factors in beef's taste. Flavor, however, is an extraordinarily complex taste attribute dependent on biological sensors in the mouth, sinus cavity, and jaws. The culinary industry has recently
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Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display Meat Sci. (IF 7.1) Pub Date : 2024-01-23 Morgan L. Denzer, Daqing Piao, Morgan Pfeiffer, Gretchen Mafi, Ranjith Ramanathan
Meat discoloration starts at the interface between the bright red oxymyoglobin layer and the interior deoxymyoglobin layer. Currently, limited tools are available to characterize myoglobin forms formed within the sub-surface of meat. The objective was to demonstrate a needle-probe based single-fiber reflectance (SfR) spectroscopy approach for characterizing sub-surface myoglobin forms of beef psoas
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Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China Meat Sci. (IF 7.1) Pub Date : 2024-01-23 Huiping Wang, Yumeng Sui, Jiaqi Liu, Haotian Liu, Ligang Qin, Baohua Kong, Qian Chen
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Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigs Meat Sci. (IF 7.1) Pub Date : 2024-01-20 Yiqiang Li, Yadi Feng, Xiaoling Chen, Jun He, Yuheng Luo, Bing Yu, Daiwen Chen, Zhiqing Huang
Plant extracts are commonly used as feed additives to improve pork quality. However, due to their high cost, shortening the duration of supplement use can help reduce production costs. In this study, we aimed to investigate the effects of grape seed proanthocyanidin extract (GSPE) on meat quality and muscle fiber characteristics of finishing pigs during the late stage of fattening, which was 30 days
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Leucine improves the growth performance, carcass traits, and lipid nutritional quality of pork in Shaziling pigs Meat Sci. (IF 7.1) Pub Date : 2024-01-17 Shu Zhang, Yuqin Huang, Changbing Zheng, Liyi Wang, Yanbing Zhou, Wentao Chen, Yehui Duan, Tizhong Shan
Leucine is involved in promoting fatty acid oxidation and lipolysis, mediating lipid metabolism and energy homeostasis, thus it has been widely used in livestock production. However, the effects of leucine on fat deposition and nutrition in Shaziling pigs remain unclear. A total of 72 Shaziling pigs (150 days old, weight 35.00 ± 1.00 kg) were randomly divided into 2 groups and fed with basal diet (control
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Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions Meat Sci. (IF 7.1) Pub Date : 2024-01-17 Yuexin Li, Yubo Zhao, Fangda Sun, Qian Chen, Qian Liu, Hui Wang, Baohua Kong
The effects of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol (MP-DAG) emulsions were investigated. Lard samples, namely, lard, unpurified glycerolytic lard (UGL), and purified glycerolytic lard (PGL), were used as oil phases. The emulsifying effects of UGL- and PGL-based emulsions were superior to those of lard-based emulsions (P < 0.05). The emulsifying
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Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality Meat Sci. (IF 7.1) Pub Date : 2024-01-11 Ruotong Guo, Jian Xiong, Pei Li, Chunlei Ma, Xiaoyun Zhao, Wudan Cai, Yaqiu Kong, Qilin Huang
This paper investigated the effect of yeast protein (YP)-fat replacement on the nutritional composition, spatial structure, gel performance, and sensory quality of emulsified sausages. YP is enriched with essential amino acids (36.49 g/100 g), which improved the nutritional quality of sausages whereas reducing its fat content. Moreover, YP could absorb water and fat, thus the YP-added sausages exhibiting