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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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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
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Consumer acceptance and quality of game meat “droëwors” sausages with different levels of added fat Meat Sci. (IF 7.1) Pub Date : 2024-01-03 Daniel Bureš, Tersia Needham, Luděk Bartoň, Nicole Lebedová, Radim Kotrba, Dalibor Řehák, Iva Kučerová, Pavel Klouček, Louwrens C. Hoffman
Droëwors (dried sausage) is a unique dried meat product from South Africa, which is not smoked, fermented, nor is nitrite used in its production. The objective of the study was to compare the quality parameters and consumer acceptance of common eland meat droëwors with different quantities of added beef fat. Three treatments containing either 10, 15, or 20% (by weight) added beef fat were compared
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Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam lines Meat Sci. (IF 7.1) Pub Date : 2024-01-03 A. Saikia, G. Mejicanos, J. Rothy, E. Rajendiran, C. Yang, M. Nyachoti, H. Lei, R. Bergsma, Y. Wu, S. Jin, A. Rodas-Gonzalez
This study evaluated carcass attributes, meat and belly qualities in finisher boars (n = 79) selected for feed efficiency (low, intermediate and high) based on estimated breeding value for feed conversion ratio within a Large White dam and sire genetic lines. The sire line had lower trimmed fat proportions and higher lean than the dam line (P < 0.01). Genetic lines expressed slight colour changes and
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Effects of CO2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O2 levels Meat Sci. (IF 7.1) Pub Date : 2023-12-29 Rongrong Liang, Wenyan Zhang, Yanwei Mao, Yimin Zhang, Ke Li, Xin Luo, Xiaoyin Yang
The storage quality characteristics of fresh pork patties were investigated under 80% O2 modified atmosphere packaging (MAP80:20 = 80% O2/20% CO2) and 40% O2 MAP with various CO2 levels (MAP40:20 = 40% O2/20% CO2/40% N2; MAP40:40 = 40% O2/40% CO2/20% N2; MAP40:60 = 40% O2/60% CO2). Packaged patties were stored for 16 days at 4 °C to monitor their physicochemical (pH, instrumental color, oxidative stability
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Machine learning models for prediction of Escherichia coli O157:H7 growth in raw ground beef at different storage temperatures Meat Sci. (IF 7.1) Pub Date : 2023-12-30 Serhat Al, Fatma Uysal Ciloglu, Aytac Akcay, Ahmet Koluman
Shiga toxin-producing Escherichia coli (STEC) can be life-threatening and lead to major outbreaks. The prevention of STEC-related infections can be provided by control measures at all stages of the food chain. The growth performance of E. coli O157:H7 at different temperatures in raw ground beef spiked with cocktail inoculum was investigated using machine learning (ML) models to address this problem
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Exploring the metabolomic landscape: Perilla frutescens as a promising enhancer of production, flavor, and nutrition in Tan lamb meat Meat Sci. (IF 7.1) Pub Date : 2023-12-24 Yue Yu, Boyan Zhang, Xianzhe Jiang, Yimeng Cui, Hailing Luo, Sokratis Stergiadis, Bing Wang
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Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution Meat Sci. (IF 7.1) Pub Date : 2023-12-25 Yin Fu, Yan Cao, Zhongyi Chang, Chunjing Zou, Deming Jiang, Hongliang Gao, Caifeng Jia
The antifreeze activity of Flammulina velutipes polysaccharide (FVP) autoclave-extracted with dilute alkaline and effects of FVP on moisture status, size of ice crystals, physical and chemical characteristics of beef patties during repeated freeze-thaw (F-T) cycles were investigated. Results showed that FVP exhibited ice recrystallization inhibition activity and was able to alter the onset freezing/melting
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Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile Meat Sci. (IF 7.1) Pub Date : 2023-12-15 Ana Carolina Mendes Dias Seibt, Priscila Nerhing, Mariana Basso Pinton, Suelen Priscila Santos, Yasmim Sena Vaz Leães, Fernanda De Candido De Oliveira, Silvino Sasso Robalo, Bianca Campos Casarin, Bibiana Alves Dos Santos, Juliano Smanioto Barin, Roger Wagner, Cristiano Ragagnin De Menezes, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski
The influence of different concentrations of NaCl (2.5% and 1.75%), basic electrolyzed water (BEW), and ultrasound (US, 25 kHz, 159 W) on the quality of fresh sausages was studied. During storage at 5 °C, TBARS, pH, Eh, aw, nitrous pigments, and bacterial evolution were evaluated at three specific time intervals: 1d, 15d, and 30d. At the same time, the volatile compounds and sensory profile were specifically
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Sensory quality of beef with different ultimate pH values – A Brazilian perspective Meat Sci. (IF 7.1) Pub Date : 2023-12-13 Guilherme Agostinis Ferreira, Amanda Gobeti Barro, Daniela Kaizer Terto, Eloá Bispo Bosso, Évelyn Rangel dos Santos, Natália Nami Ogawa, Ana Maria Bridi
This study evaluated Brazilian consumer perceptions of beef with different pH values at 48 h post-mortem (pHu) through sensory analysis. A total of 138 consumers evaluated raw and grilled steaks. The steaks were divided according to their pHu (normal pH < 5.8, atypical darkness, firmness, and dryness [DFD] > 5.8 pH < 6, and typical DFD pH ≥ 6). There was no difference in the visual evaluation of raw
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Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat Meat Sci. (IF 7.1) Pub Date : 2023-12-16 Ihtesham ul Haq, Bilal Asghar, Adeel Manzoor, Sher Ali, Kashif Nauman, Sohail Ahmad, David L. Hopkins, Jamal Nasir
This study describes the impact of sous vide cooking at different temperatures and time intervals on the eating quality, specifically tenderness of two muscles, bicep femoris (BF) and semitendinosus (ST) from spent buffalo (Bubalus bubalis). Spent buffalo refers to water buffalo that are no longer considered productive following a sixth lactation cycle. Steaks from each muscle were obtained and cooked
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Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens) Meat Sci. (IF 7.1) Pub Date : 2023-12-11 Xueyuan Bai, Feng Yin, Ang Ru, Ming Li, Wei Tian, Guiyan Zhang, Qingwen Chen, Rong Chai, Yanxia Liu, Wenming Cui, Hongmei Shi, Chaozhi Zhu, Gaiming Zhao
Myosin heavy chain (MHC) isoforms and meat quality characteristics of different muscles were investigated to explore their potential relationships in yaks. Results showed that semitendinosus (ST), longissimus thoracis (LT), and infraspinatus (IS) have a greater ratio of MHC IIb (47.84%), MHC IIa (73.27%), and MHC I (24.26%), respectively, than the other two muscles. Compared with LT or ST, IS exhibited
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A current review of U.S. beef flavor II: Managing beef flavor Meat Sci. (IF 7.1) Pub Date : 2023-12-05 Travis G. O'Quinn, Jerrad F. Legako, Dale R. Woerner, Chris R. Kerth, Mahesh N. Nair, J. Chance Brooks, Jessica M. Lancaster, Rhonda K. Miller
Beef flavor continues to be one of the largest drivers of beef demand and a differentiation point of beef from other competing proteins. Tenderness has long been identified as the most important palatability trait for consumer satisfaction. However, as technological advancements and industry practices evolve and improve in response to tenderness management, flavor has emerged as a key driver of consumer
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Resveratrol improves meat quality traits by activating the lncRNAs-KEAP1-NRF2 axis in pigs Meat Sci. (IF 7.1) Pub Date : 2023-12-03 Sanbao Zhang, Peng Pan, Hongyue Xie, Chongwan Wei, Qian Wang, Bao Yang, Yanjie Sun, Yin Li, Yunyan Luo, Ying Song, Qinyang Jiang, Yanna Huang
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Genome-wide scans identify biological and metabolic pathways regulating carcass and meat quality traits in beef cattle Meat Sci. (IF 7.1) Pub Date : 2023-12-01 Leonardo Machestropa Arikawa, Lucio Flavio Macedo Mota, Patrícia Iana Schmidt, Gabriela Bonfá Frezarim, Larissa Fernanda Simielli Fonseca, Ana Fabrícia Braga Magalhães, Delvan Alves Silva, Roberto Carvalheiro, Luis Artur Loyola Chardulo, Lucia Galvão de Albuquerque
Genome association studies (GWAS) provides knowledge about the genetic architecture of beef-related traits that allow linking the target phenotype to genomic information aiding breeding decision. Thus, the present study aims to uncover the genetic mechanism involved in carcass (REA: rib eye area, BF: backfat thickness, and HCW: hot carcass weight) and meat quality traits (SF: shear-force, MARB: marbling
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Flaxseed gum based biocomposite film modified with betel leaf extract: A novel packaging material for oxidative stability of meat patties Meat Sci. (IF 7.1) Pub Date : 2023-12-02 Arshied Manzoor, Saghir Ahmad
The study investigated the antioxidant effect on lipid and protein oxidation, microbial count and other physicochemical attributes of meat patties packaged in flaxseed gum (FSG) based films added with betel leaf extract (BLE) during refrigerated storage (4 ± 1 °C) of 30 days. FSG films were developed after incorporating 0, 2.5, 5, 7.5 and 10% of BLE (BLE0, BLE1, BLE2, BLE3 and BLE4) respectively. The
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Prediction of carcass traits in fattening Chios and Serres lambs using real-time ultrasonography and live body weight measurements pre-slaughter Meat Sci. (IF 7.1) Pub Date : 2023-11-26 Marianna Lagonikou, Eirini Tsimpouri, Dimitrios E. Gelasakis, Evgenia Denezi, Athanasios I. Gelasakis
The objective of this study was to assess the capability of predicting carcass traits and meat cuts weights, in fattening lambs of indigenous Greek dairy sheep breeds, using ultrasound measurements and live body weight measurements pre-slaughter. A total of 187 lambs of Chios and Serres breeds were involved in the study. Body condition score, live body weight (LBW), and ultrasound measurements of Longissimus
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S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham Meat Sci. (IF 7.1) Pub Date : 2023-11-30 Bruna Fernandes Andrade, Angélica Souza Guimarães, Lorrany Ramos do Carmo, Marcelo Stefanini Tanaka, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
This study evaluated the use of the S-nitrosothiols, S-nitroso-N-acetylcysteine (NAC-SNO) and S-nitroso-N-acetylcysteine ethyl ester (NACET-SNO), at different concentrations (25–300 mg nitrite equivalent – NEq/kg) as sodium nitrite substitutes in restructured cooked hams. The pH value and instrumental cured color were not affected by the type or amount of curing agent used. Products with 25 and 50 mg/kg
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Trade and consumption of buffalo meat in Brazil Meat Sci. (IF 7.1) Pub Date : 2023-11-28 Ricardo Zambarda Vaz, Haylleen Aparecida Oliveira Menezes de Sá, Dayana Bernardi Sarzi Sartori, Pablo Tavares Costa, Ana Carolina Fluck, Alexsandro Bahr Kröning, Otoniel Geter Lauz Ferreira, Olmar Antônio Denardin Costa, João Restle
Due to the lack of information concerning the buffalo production chain, the aim of this survey was to identify consumer behaviour, acceptance and trends in relation to buffalo meat. The survey research method was used, for which an online questionnaire was prepared using Google Forms, and distributed via digital platforms to Brazilian consumers. Using the exploratory technique of multivariate statistics
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Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception Meat Sci. (IF 7.1) Pub Date : 2023-11-26 Zuobing Xiao, Longxue Liu, Yunwei Niu, Jing Zhang, Daoying Wang, Cunshan Zhou
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Rapid and non-destructive detection of ponceau 4R red colored pork Meat Sci. (IF 7.1) Pub Date : 2023-11-29 John-Lewis Zinia Zaukuu, Etornam Celestine Tsyawo
The characteristic colour of pork desired by consumers is a widespread phenomenon on the Ghanaian market that has led to some suspected adulteration practices. Currently available methods for monitoring pork quality are time consuming but above all, destructive (destroys the integrity of meat). This study aimed to develop rapid models that can be used to detect, classify and predict the presence of
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Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles Meat Sci. (IF 7.1) Pub Date : 2023-11-23 Michelle N. LeMaster, Minh Ha, Frank R. Dunshea, Surinder Chauhan, Darryl D'Souza, Robyn D. Warner
Variations in pork quality impact consumer acceptance, and fibre type differences between muscles contribute to this variation. The aim was to investigate the influence of variations in muscle fibre types and protein denaturation peaks across four pork muscles and the influence of ageing and cooking temperature on longissimus quality traits. The longissimus, masseter, cutaneous trunci, and psoas major