Food Control最新文献

Quality optimization and shelf-life prediction of braised beef using synergistic ε-polylysine-integrated sterilization technologies ε-聚赖氨酸协同杀菌技术对红烧牛肉品质优化及保质期预测

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-20 DOI: 10.1016/j.foodcont.2026.111996

Jingrong Cheng , Zhenhua Shi , Xueming Liu , Huaigu Yang , Xuping Wang , Yaosheng Lin , Mingjun Zhu , Daobang Tang

This study systematically evaluated the effects of combining ε-polylysine (ε-PL) with high-temperature sterilization (TH), high-pressure processing (HPP), and cold plasma (CP) on the overall quality of braised beef, aiming to optimize non-thermal sterilization processes for meat products. Analyses encompassed microbial safety, textural properties, volatile profiles and sensory attributes, alongside a shelf-life prediction model established using first-order kinetics and the Arrhenius equation. Although all treatments achieved complete microbial elimination, the ε-PL (0.2 g/kg) + CP treatment exhibited superior performance. It reduced hardness by 55.27 % (732.51 g) and chewiness by 59.69 % (322.08) (P < 0.05), preserved sensory quality (score: 80.80), and enhanced total volatile compounds by 106 % versus CK group (no sterilization, no additives). In contrast, ε-PL + TH caused texture hardening and significant flavor loss, while ε-PL + HPP showed moderate quality retention. In contrast, ε-PL + TH caused texture hardening and significant flavor loss, while ε-PL + HPP showed moderate quality retention. The shelf-life model predicted 35.27 days at 4 °C for CP+ε-PL-treated samples, validated experimentally (34 days, 3.74 % error). These findings confirm CP+ε-PL as the optimal process, providing theoretical and technical support for meat sterilization.

本研究系统评价了ε-聚赖氨酸（ε-PL）与高温灭菌（TH）、高压灭菌（HPP）和冷等离子体（CP）联合使用对红烧牛肉整体品质的影响，旨在优化肉制品的非热灭菌工艺。分析包括微生物安全性、质地特性、挥发性特征和感官属性，以及使用一阶动力学和阿伦尼乌斯方程建立的保质期预测模型。虽然所有处理都能完全消除微生物，但ε-PL (0.2 g/kg) + CP处理的效果更好。与未灭菌、未添加添加剂的CK组相比，其硬度降低55.27% (732.51 g)，嚼劲降低59.69% (322.08 g) (P < 0.05)，感官品质保持80.80分，总挥发性化合物增加106%。相比之下，ε-PL + TH导致质构硬化，风味损失显著，而ε-PL + HPP则表现出中等程度的品质保留。相比之下，ε-PL + TH导致质构硬化，风味损失显著，而ε-PL + HPP则表现出中等程度的品质保留。该模型预测CP+ε- pl处理的样品在4°C下的保质期为35.27天，经实验验证（34天，误差3.74%）。以上结果证实了CP+ε-PL为最佳灭菌工艺，为肉类灭菌提供了理论和技术支持。

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引用次数: 0

Portable, label-free, and unmodified aptasensors for monitoring small-molecule residues in food safety 用于监测食品安全中小分子残留的便携式、无标签和未经修饰的适体传感器

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-20 DOI: 10.1016/j.foodcont.2026.111990

Zhuoer Chen, Ying Yang, Yaning Liang, Xue Wang, Qingqing Yang, Tao Le

Food safety is a growing global health concern. Numerous aptasensors have emerged for rapid detection of harmful residues and adulteration in food. However, most rely on bulky instrumentation, severely limiting their practical application and confining them to the laboratory. The fluorescence dye-displacement-based method is a classic and well-established design for aptasensors, yet it still requires instrumentation. Recently, the emergence of colorimetric dyes such as Cy7 and MTC shows great promise in overcoming this instrumental dependency. Additionally, light-up aptamers are increasingly being applied in food safety detection. Both engineered allosteric light-up aptamers and those capable of directly binding targets and enhancing their luminescence contribute to simplifying sensing systems. Third, aptasensors based on the aggregation–dispersion of AuNPs have faced considerable challenges in recent years. Many target molecules can directly interact with AuNPs and induce aggregation, potentially leading to severe false-positive results. This review critically analyzes this phenomenon and advises future researchers to exercise caution when employing this approach. Finally, the review proposes multiple design guidelines for each type of aptasensor discussed, drawing on findings from the literature and our laboratory's prior experience, offering practical solutions to challenges faced by researchers in the field.

食品安全是一个日益引起全球关注的健康问题。为了快速检测食品中的有害残留和掺假，出现了大量的感应传感器。然而，大多数依赖于笨重的仪器，严重限制了它们的实际应用，并将它们限制在实验室。基于荧光染料位移的方法是一种经典的和完善的适体传感器设计，但它仍然需要仪器。最近，Cy7和MTC等比色染料的出现显示了克服这种仪器依赖的巨大希望。此外，发光适体在食品安全检测中的应用也越来越广泛。工程变构发光适配体和能够直接结合靶标并增强其发光的适配体都有助于简化传感系统。第三，基于aunp聚集-分散的感应传感器近年来面临着相当大的挑战。许多靶分子可以直接与aunp相互作用并诱导聚集，可能导致严重的假阳性结果。这篇综述批判性地分析了这一现象，并建议未来的研究人员在采用这种方法时要谨慎。最后，根据文献和我们实验室之前的经验，本文为所讨论的每种类型的适体传感器提出了多种设计指南，为该领域研究人员面临的挑战提供了实用的解决方案。

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引用次数: 0

Unveiling potential toxic metal(loid)s in popular street-vended food from a mega city (Dhaka, Bangladesh): Insights into sources, pollution status, and probabilistic risk modeling 揭示大城市（孟加拉国达卡）流行街头食品中潜在的有毒金属（loid）：对来源、污染状况和概率风险模型的见解

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-02-03 DOI: 10.1016/j.foodcont.2026.112029

Fizanaz Kabir , Amit Hasan Anik , Farhan Ishrak Tahmid , Md Nur E. Alam , Mahbub Alam

This study provides the first comprehensive evaluation of PTM concentrations by employing a paired food–water framework with probabilistic health risk assessment, thereby addressing limitations of previous single-matrix and deterministic studies and placing particular emphasis on children. A total of 84 samples collected from 42 sites across the megacity of Dhaka, Bangladesh, were analyzed for 13 elements (Pb, Cd, Cr, As, Ni, Zn, Cu, Sb, Fe, Mn, Co, Al, and Hg) using Inductively Coupled Plasma–Optical Emission Spectrometry. Several metal(loid)s exceeded the permissible thresholds in both fuchka shells and tamarind water, the highest exceedances were observed for Pb (30.4–2228.86 μg/kg), Al (3145.25–26466.57 μg/kg), and Zn (3358.7–31048.80 μg/kg) in fuchka shells, and for Al (0.01–18762.66 μg/L), Fe (966.79–42499.78 μg/L), Mn (99.95–7096.55 μg/L), and Cd (1.17–33.7 μg/L) in tamarind water. Heavy Metal Index (HMI) exceeded safe levels in 23.8% of samples, Heavy Metal Pollution Index (HPI) in 59.5%, and >95% tamarind water was strongly polluted. Source apportionment through receptor models, Principal Component Analysis (PCA) and Positive Matrix Factorization (PMF) indicated dominant geogenic and road dust inputs (Fe, Al, Mn), Ni and Cr from mineral and utensil-related activities, and utensil-driven leaching of Cu, Zn, and Al in tamarind water, with additional Pb, Sb, and As contributions. Health risk analysis showed children were most vulnerable, and Monte Carlo Simulations (MCS) confirmed non-carcinogenic risks mainly from Mn and Pb. Incremental Lifetime Cancer Risk (ILCR) surpassed 1 × 10⁻⁴ for Pb, Cr, Ni, and Cd, underscoring urgent public health concerns.

本研究首次对PTM浓度进行了全面评估，采用食物-水配对框架和概率健康风险评估，从而解决了以往单一基质和确定性研究的局限性，并特别强调了儿童。利用电感耦合等离子体发射光谱法，从孟加拉国特大城市达卡的42个地点采集了84个样品，分析了13种元素（Pb、Cd、Cr、As、Ni、Zn、Cu、Sb、Fe、Mn、Co、Al和Hg）。富赤卡壳和罗望子水中多种金属（类）均超标，其中Pb （30.4 ~ 2228.86 μg/kg）、Al （3145.25 ~ 26466.57 μg/kg）、Zn （3358.7 ~ 31048.80 μg/kg）超标最多，Al （0.01 ~ 18762.66 μg/L）、Fe （966.79 ~ 42499.78 μg/L）、Mn （99.95 ~ 7096.55 μg/L）、Cd （1.17 ~ 33.7 μg/L）超标最多。23.8%的样品重金属指数（HMI）超标，59.5%的样品重金属污染指数（HPI）超标，95%的罗望子水重度污染。通过受体模型、主成分分析（PCA）和正矩阵分解（PMF）对来源进行了分析，结果表明，罗罗子水中主要的土壤和道路粉尘输入（Fe、Al、Mn）、Ni和Cr来自矿物和器具相关活动，以及器具驱动的Cu、Zn和Al浸出，此外还有Pb、Sb和As的贡献。健康风险分析显示，儿童是最脆弱的，蒙特卡罗模拟（MCS）证实，非致癌风险主要来自Mn和Pb。铅、铬、镍和镉的终生癌症增量风险（ILCR）超过1 × 10−4，强调了迫切的公共卫生问题。

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引用次数: 0

In vivo authentication of acorn-fed purebred Iberian pigs in dehesa ecosystem using Near-Infrared Spectroscopy 近红外光谱技术在dehesa生态系统中对以橡子为饲料的纯种伊比利亚猪的体内鉴定

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-31 DOI: 10.1016/j.foodcont.2026.112002

Alberto Ortiz , Javier García-Gudiño , Lucía León , María Freire , David Tejerina

The feasibility of Near-infrared spectroscopy (NIR) for the in vivo authentication of feeding regimen in purebred Iberian pigs during the final fattening stage in the dehesa was evaluated. A total of 167 animals were monitored across three feeding strategies that differed in the level and timing of supplementary feed; Acorn-fed (n = 40), Supplemented Partial (n = 83) and Supplemented Complete groups (n = 44). Following the final fattening stage, NIR spectra were collected from each animal. The model developed by Partial Least Squares-Discriminant Analysis achieved accuracy values above 90% in external validation, with a Matthews Correlation Coefficient of 0.77, demonstrating a strong ability to distinguish between feeding regimes despite their high similarity and shared access to natural resources., These results confirm that NIRS provides a reliable, non-destructive, and rapid tool for the in vivo authentication of acorn-fed Iberian pigs, offering substantial potential for strengthening traceability, preventing fraudulent practices, and supporting official inspection and certification processes in the Iberian pig sector.

研究了近红外光谱（NIR）技术在育肥末阶段对纯种伊比利亚猪饲喂方案进行体内验证的可行性。总共对167只动物进行了监测，采用了三种补充饲料水平和时间不同的喂养策略；橡实饲喂组（n = 40）、部分补充组（n = 83）和完全补充组（n = 44）。在最后的育肥阶段，收集每只动物的近红外光谱。通过偏最小二乘判别分析开发的模型在外部验证中获得了90%以上的准确性值，马修斯相关系数为0.77，尽管它们高度相似且共享自然资源，但仍显示出很强的区分喂养方式的能力。这些结果证实，近红外光谱（NIRS）为用橡子喂养的伊比利亚猪提供了一种可靠、非破坏性和快速的体内认证工具，为加强可追溯性、防止欺诈行为和支持伊比利亚猪部门的官方检查和认证过程提供了巨大的潜力。

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引用次数: 0

HSI and ML for non-destructive pistachio quality assessment: Influence of location and irrigation on nutrient and fat composition 无损开心果品质评价的HSI和ML：位置和灌溉对营养和脂肪组成的影响

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-23 DOI: 10.1016/j.foodcont.2026.112011

Raquel Martínez-Peña , Salvador Castillo , Sergio Vélez , Sara Álvarez

Pistachio quality is a major determinant of market value, particularly in Mediterranean environments strongly influenced by irrigation and climate. This study evaluated effects of orchard location and irrigation on pistachio nutritional content and assessed VIS–NIR hyperspectral imaging coupled with machine-learning techniques as a non-destructive predictive approach. Field experiments were conducted in 2022 in two commercial orchards in Castilla y León, Spain, under control and high-irrigation treatments. A total of 2818 pistachio kernels were analysed using a portable VIS–NIR hyperspectral camera (400–1000 nm). Mean spectra were extracted for each nut, pre-processed using standard normal variate correction, and linked to reference measurements of minerals, proximate composition and fatty acids. Partial Least Squares regression, Support Vector Regression and Extra Trees Regressor models were calibrated and validated to predict quality parameters from spectral data. Location, irrigation and their interaction significantly affected most nutritional and lipid traits. Pistachios from Moraleja de las Panaderas showed higher nitrogen, phosphorus, protein, ash and oleic acid contents, whereas samples from La Seca exhibited relatively higher sodium and linoleic acid levels. Increased irrigation enhanced the accumulation of several minerals and saturated fatty acids. Among the evaluated algorithms, Partial Least Squares regression provided the most consistent performance, accurately predicting nitrogen (R² = 0.75), zinc (R² = 0.81), oleic acid (R² = 0.91), linoleic acid (R² = 0.87), ash (R² = 0.81), carbohydrates (R² = 0.87) and humidity (R² = 0.84). Overall, VIS–NIR HSI with machine learning enables non-destructive, data-driven optimisation of pistachio irrigation management.

开心果的质量是市场价值的主要决定因素，特别是在受灌溉和气候强烈影响的地中海环境中。本研究评估了果园位置和灌溉对开心果营养成分的影响，并评估了VIS-NIR高光谱成像与机器学习技术相结合的非破坏性预测方法。2022年，在西班牙Castilla y León的两个商业果园进行了田间试验，采用控制和高灌溉处理。利用便携式VIS-NIR高光谱相机（400-1000 nm）对2818颗开心果核进行了分析。提取每个坚果的平均光谱，使用标准正态变量校正进行预处理，并与矿物质、近似成分和脂肪酸的参考测量相关联。对偏最小二乘回归、支持向量回归和额外树回归模型进行了校准和验证，以预测光谱数据的质量参数。位置、灌溉及其相互作用显著影响了大部分营养和脂质性状。来自Panaderas的开心果中氮、磷、蛋白质、灰分和油酸含量较高，而来自La Seca的开心果中钠和亚油酸含量相对较高。增加灌溉增加了几种矿物质和饱和脂肪酸的积累。在评价的算法中，偏最小二乘回归的预测结果最为一致，能准确预测氮（R2 = 0.75）、锌（R2 = 0.81）、油酸（R2 = 0.91）、亚油酸（R2 = 0.87）、灰分（R2 = 0.81）、碳水化合物（R2 = 0.87）和湿度（R2 = 0.84）。总体而言，具有机器学习功能的VIS-NIR HSI可以实现非破坏性的、数据驱动的开心果灌溉管理优化。

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引用次数: 0

Nondestructive detection of deoxynivalenol in wheat kernels using VNIR-HSI supported by spatial heterogeneity analysis with SEM and SR-FTIR 利用VNIR-HSI无损检测小麦籽粒中的脱氧雪腐烯醇，并结合SEM和SR-FTIR进行空间异质性分析

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-23 DOI: 10.1016/j.foodcont.2026.112016

Lu Yao , Zhang Rongyao , Lu Yingzhe , Li Xuefeng , Hou Bingqian , Song Zhanhua , Yang Qinglu , Yan Yinfa

Fusarium head blight (FHB), together with its primary mycotoxin deoxynivalenol (DON), poses a significant threat to wheat yield and food security. In this study, visible near-infrared hyperspectral imaging (VNIR-HSI) combined with scanning electron microscopy (SEM) and synchrotron radiation Fourier transform infrared (SR-FTIR) microspectroscopy were integrated to investigate the spatial heterogeneity and enable nondestructive detection of DON in field-contaminated wheat kernels. Specifically, SR-FTIR combined with SEM was used to reveal the micro-phenotypic characteristics and nutrient distribution of wheat kernels. VNIR-HSI was employed to extract spectral fingerprint of DON and achieve its quantitative detection. Using measured DON levels and spectral features, simplified classification and regression models were developed, achieving DWT + SVM (A_C = 97.21 %, A_P = 94.44 %) for FHB grading and SG + GA-RF (R²_P = 0.9347, RMSE_P = 1.8460, RPD = 4.0249) for DON toxin regression. It provided new insights on how to clarify heterogeneity patterns and quantify DON levels in single wheat kernel.

镰刀菌头疫病及其主要真菌毒素脱氧雪腐镰刀菌醇（DON）对小麦产量和粮食安全构成重大威胁。本研究采用可见近红外高光谱成像（VNIR-HSI）、扫描电镜（SEM）和同步辐射傅立叶变换红外（SR-FTIR）显微光谱技术，研究了田间污染小麦籽粒中DON的空间异质性，实现了DON的无损检测。其中，利用SR-FTIR与SEM相结合，揭示了小麦籽粒的微观表型特征和营养成分分布。采用VNIR-HSI提取DON的光谱指纹图谱，实现DON的定量检测。利用测定的DON水平和光谱特征，建立了简化的分类和回归模型，实现了FHB分级的DWT + SVM （AC = 97.21%, AP = 94.44%）和DON毒素回归的SG + GA-RF （R2P = 0.9347, RMSEP = 1.8460, RPD = 4.0249）。这为阐明小麦籽粒DON的异质性和定量分析提供了新的思路。

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引用次数: 0

A novel strategy for cooked sheep liver preservation: Integrating high-barrier polymer packaging with Cistanche deserticola aqueous extract treatment 一种新的熟羊肝保存策略：将高阻隔聚合物包装与肉苁蓉水浸液处理相结合

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-20 DOI: 10.1016/j.foodcont.2026.111997

Jiahui Du , Jiushi Guo , Ganqi Yang , Boyu Wang , Jie Cao , Tungalag Dong , Terigen Bao , Shan Qing , Ying Fu , Xueyan Yun

The global rise in mutton consumption has highlighted the need for efficient processing of sheep liver, a nutritious by-product prone to rapid quality degradation and off-odor development. This study investigated the combined effect of a high-barrier PA6-based packaging film and Cistanche deserticola aqueous extract (CAE) pretreatment on the storage quality of cooked sheep liver. Results demonstrated that the developed packaging significantly reduced oxygen permeability and UV transmittance, while the CAE exhibited notable antioxidant activity. The group treated with the high-barrier packaging combined with CAE showed the best overall performance, significantly better than those using commercial polypropylene packaging or water pretreatment, in maintaining sensory attributes, texture, color stability, and key nutritional components such as vitamin A throughout the 40-day storage period at 25 °C. Volatile compound analysis via GC-MS further confirmed reduced formation of lipid oxidation-derived volatiles and microbial metabolites in the same group. The synergistic combination of high-barrier packaging and natural antioxidant treatment offers an effective strategy for extending the shelf life of cooked sheep liver products.

全球羊肉消费量的增长凸显了对羊肝脏高效加工的需求，羊肝脏是一种营养丰富的副产品，容易迅速降解并产生异味。本研究考察了高阻隔pa6基包装薄膜和肉苁儿水提物（CAE）预处理对熟羊肝贮藏质量的影响。结果表明，该包装能显著降低其透氧性和紫外线透过率，而CAE具有显著的抗氧化活性。在25℃40天的贮藏期内，高阻隔包装复合CAE处理组在保持感官属性、质地、颜色稳定性和维生素A等关键营养成分方面表现出最佳的综合性能，显著优于商用聚丙烯包装或水预处理组。通过GC-MS分析挥发性化合物进一步证实，在同一组中，脂质氧化衍生的挥发物和微生物代谢物的形成减少。高阻隔包装和天然抗氧化处理的协同结合为延长熟羊肝产品的保质期提供了有效的策略。

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引用次数: 0

Geographical indication authentication of Hongmeiren citrus using machine learning-based feature fusion of mineral elements and quality components 基于机器学习的矿物元素与品质成分特征融合的红梅仁柑橘地理标志认证

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-23 DOI: 10.1016/j.foodcont.2026.112015

Tao Jiang , Jinfang Zhu , Aying Wen , Jianjun Ding , Yuhang Du , Shaofeng Yuan , Yahui Guo , Yuliang Cheng , Hang Yu , Weirong Yao

Owing to the geographical indication (GI) advantages of Hongmeiren (HMR) citrus, economically driven fraudulent practices have emerged. The objective of this study is to propose a machine learning-based feature fusion method of mineral elements and quality components for GI authentication in HMR citrus. The characteristic mineral elements and quality components were identified by variable importance in projection (VIP) and Boruta algorithm (BA) to construct feature fusion datasets. Machine learning models including k-nearest neighbours (KNN), extreme gradient boosting (XGB), partial least squares discriminant analysis (PLSDA), and multi-layer feedforward neural network (MFNN) were applied for GI authentication of HMR citrus. VIP and BA feature fusion datasets exhibited higher generalization performance of models than raw feature fusion dataset and individual datasets. Compared to VIP, BA enhanced feature selection and showed more effective model performance improvement with feature fusion datasets. The XGB with BA feature fusion dataset demonstrated the best generalization performance, achieving an overall accuracy of 87.7 %, as well as a recall and precision of 93.8 % for GI origin with an area under the curve (AUC) of receiver operating characteristic (ROC) of 0.997. The characteristic mineral elements (K, Mg, Mn, Fe) and characteristic quality components (soluble solids content (SSC), fructose (Fru), ascorbic acid (AA), total phenolics (TP)) can be regarded as the authenticity markers. A Shiny application of XGB with the BA feature fusion dataset was developed for online GI authentication. Overall, this study provides an effective strategy to avoid the origin fraud of fruits.

由于红梅人柑橘的地理标志优势，经济驱动的欺诈行为层出不穷。本研究的目的是提出一种基于机器学习的矿质元素和品质成分特征融合方法，用于HMR柑橘的GI认证。利用变重要度投影（VIP）和Boruta算法（BA）识别特征矿物元素和质量成分，构建特征融合数据集。采用k近邻（KNN）、极值梯度增强（XGB）、偏最小二乘判别分析（PLSDA）和多层前馈神经网络（MFNN）等机器学习模型对HMR柑橘进行GI认证。VIP和BA特征融合数据集比原始特征融合数据集和单个数据集具有更高的模型泛化性能。与VIP相比，BA增强了特征选择能力，在特征融合数据集上表现出更有效的模型性能提升。结合BA特征融合的XGB数据集泛化效果最好，总体准确率为87.7%，GI原点的召回率和精密度为93.8%，受试者工作特征（ROC）曲线下面积（AUC）为0.997。特征矿质元素（K、Mg、Mn、Fe）和特征品质成分（可溶性固形物含量（SSC）、果糖（Fru）、抗坏血酸（AA）、总酚类物质（TP））可作为真伪标志。开发了基于BA特征融合数据集的XGB在线地理标志认证应用。总的来说，本研究为避免水果原产地欺诈提供了有效的策略。

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引用次数: 0

Transformative effects of dry aging on beef quality, sensory attributes, and process control 干老化对牛肉品质、感官属性和过程控制的影响

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-20 DOI: 10.1016/j.foodcont.2026.111986

Salma Mohamad Yusop , Mohd Azri Azman , Premy Puspitawati Rahayu , Nurul Huda

Dry-aging is a controlled, unpackaged maturation process of beef that relies on low temperature, regulated humidity, and continuous airflow to concentrate flavor, enhance tenderness, and develop a distinctive sensory profile. This review consolidates current knowledge on the physical, biochemical, and microbiological mechanisms driving quality changes during dry-aging, and summarizes key processing parameters, safety considerations, and economic implications. Moisture evaporation and crust formation promote surface dehydration and weight loss, while endogenous proteases accelerate myofibrillar degradation, thereby reducing shear force and improving tenderness. Concurrent lipolysis increases free fatty acids, which, together with controlled oxidation, generate volatile compounds responsible for characteristic nutty and buttery flavor notes. Surface microbiota, predominantly composed of non-pathogenic yeasts and moulds, influence aroma development but require appropriate control to minimize pathogen risk. Microbial metabolic activity contributes to flavor formation through proteolysis and lipolysis; however, monitoring is necessary to limit biogenic amine accumulation and maintain meat quality and safety. Processing variables, including temperature, relative humidity, air velocity, and aging duration, determine proteolysis and oxidation kinetics, yield loss, and trimming requirements, ultimately affecting product quality and economic return. Evidence highlights the roles of marbling, carcass hygiene, and postmortem handling in shaping aging outcomes. Remaining gaps include standardized process reporting, multi-omics characterization of microbial communities, and predictive models linking processing factors to sensory and economic outputs. This review provides practical guidance for robust process control and identifies research priorities to support safe and cost-effective dry-aging practices in the beef industry.

干式陈酿是一种受控的、未包装的牛肉成熟过程，它依赖于低温、调节湿度和持续的气流来浓缩风味，增强嫩度，并形成独特的感官轮廓。这篇综述整合了目前关于干老化过程中驱动质量变化的物理、生化和微生物机制的知识，并总结了关键的加工参数、安全考虑和经济意义。水分蒸发和结皮形成促进表面脱水和失重，内源性蛋白酶加速肌纤维降解，从而降低剪切力，改善嫩度。同时进行的脂肪分解增加了游离脂肪酸，游离脂肪酸与可控的氧化作用一起，产生挥发性化合物，形成特有的坚果和黄油风味。表面微生物群主要由非致病性酵母菌和霉菌组成，它们影响香气的形成，但需要适当的控制以减少病原体的风险。微生物代谢活动通过蛋白质水解和脂肪水解促进风味的形成；然而，监测是必要的，以限制生物胺的积累，保持肉类的质量和安全。加工变量，包括温度、相对湿度、风速和老化时间，决定了蛋白质水解和氧化动力学、产量损失和修剪要求，最终影响产品质量和经济回报。证据突出了大理石纹、胴体卫生和死后处理在形成衰老结果中的作用。剩下的差距包括标准化的过程报告，微生物群落的多组学特征，以及将加工因素与感官和经济产出联系起来的预测模型。这篇综述为稳健的过程控制提供了实用指导，并确定了研究重点，以支持牛肉行业安全、经济高效的干老化实践。

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引用次数: 0

The relationship between cinnamon's diverse commercial names and food safety risks 肉桂不同商业名称与食品安全风险的关系

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-20 DOI: 10.1016/j.foodcont.2026.111991

Zhoujian He , Meng Ye , Jie Huan , Huaxue Wu , Xiaomei Luo , Liqiong Jiang , Xiao Gong , Li Zheng

As a globally utilized spice, cinnamon finds extensive applications across food, pharmaceutical, and cosmetic industries. The term “Cinnamon” collectively refers to dried inner bark products from multiple Cinnamomum species, with diverse commercial nomenclature arising from varied plant parts and processing methods. However, the potential food safety risks associated with this nomenclature complexity remain understudied. This review systematically examines the botanical origins of commercial cinnamon products and analyzes their associated food safety hazards. Ceylon cinnamon (Cinnamomum verum) represents the premium commercial variety, while cassia cinnamon familycomprising six Cinnamomum species dominates global market share. Chemical variability among products may induce allergic reactions. Lead (Pb) emerges as the predominant heavy metal contaminant, with bark-derived products showing highest contamination levels of heavy metals. Economically motivated adulteration constitutes the primary source of food fraud. We propose a comprehensive safety framework involving standardized labeling protocols, enhanced authentication technologies, and improved traceability systems to mitigate cinnamon-related food safety concerns.

作为一种全球使用的香料，肉桂在食品、制药和化妆品行业有广泛的应用。“肉桂”一词是指多种肉桂品种的干燥内皮产品，因植物部位和加工方法的不同而具有不同的商业命名。然而，与这种命名复杂性相关的潜在食品安全风险仍未得到充分研究。本综述系统地考察了商业肉桂产品的植物来源，并分析了其相关的食品安全危害。锡兰肉桂（Cinnamomum verum）代表了优质的商业品种，而由6个肉桂品种组成的肉桂家族占据了全球市场份额。产品之间的化学差异可能引起过敏反应。铅（Pb）成为主要的重金属污染物，树皮衍生产品显示出最高的重金属污染水平。经济动机的掺假是食品欺诈的主要来源。我们提出了一个全面的安全框架，包括标准化的标签协议、增强的认证技术和改进的可追溯系统，以减轻肉桂相关的食品安全问题。

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引用次数: 0