Meat Science最新文献

Biochemical properties of proteolytic extracts from different Zingiber officinale varieties and their catalytic role in myofibrillar degradation: Effect on beef tenderness 不同品种生姜蛋白水解提取物的生化特性及其对肌纤维降解的催化作用：对牛肉嫩度的影响。

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2026-05-01 Epub Date: 2026-02-02 DOI: 10.1016/j.meatsci.2026.110049

Katia Liburdi, Chiara Fabrizi, Chiara Onofri, Marco Esti

This study explores the proteolytic activity and meat-tenderizing potential of crude enzyme extracts obtained from the rhizomes of two Zingiber officinale varieties, Roscoe (ZR) and var. rubrum (Zr), tested at different concentrations. The proteolytic activity of all extracts was characterized by using azocasein as a model substrate. Among all tested conditions, the Z. officinale Roscoe sample at an extraction ratio of 0.2 g_FW/mL (ZR_0.2) exhibited the highest catalytic efficiency (V_max/K_M = 129.79), while Zr extracts exhibited lower turnover rates but higher substrate affinity (K_M was down to 0.007 mM). These kinetic results guided the selection of the optimal ginger extract and the most suitable enzyme-to-substrate ratio for meat tenderization. To better understand substrate specificity and hydrolytic efficiency on muscle tissue, the proteolytic kinetics of the selected extract (ZR_0.2) were further assessed using myofibrillar proteins isolated from the Biceps femoris muscle. ZR_0.2 demonstrated superior activity compared to commercial proteases (papain, bromelain), with enhanced degradation of structural proteins and a higher myofibrillar fragmentation index. Marination trials with beef cubes confirmed these results, showing significant improvements in technological parameters such as cooking yield (>90%) and water-holding capacity, while maintaining pH stability. Color analysis revealed greater redness (a* values) in treated samples, both raw and cooked, suggesting a possible antioxidant effect. Sensory evaluation confirmed increased tenderness, juiciness, and chewiness in ZR_0.2-treated meat. Overall, these findings support the use of Z. officinale extracts, specifically ZR_0.2, as selective and multifunctional agents for clean-label meat tenderization, with promising applications for improving the quality and value of beef cuts.

本研究探讨了从两个药用生姜品种Roscoe （ZR）和var. rubrum （ZR）根状茎中提取的粗酶提取物在不同浓度下的蛋白水解活性和肉嫩化潜力。以偶氮酪蛋白为模型底物，对各提取物的蛋白水解活性进行了表征。在所有测试条件中，0.2 gFW/mL （ZR0.2）萃取率下的黄刺槐样品的催化效率最高（Vmax/KM = 129.79），而Zr萃取物的转化率较低，但底物亲和力较高（KM降至0.007 mM）。这些动力学结果指导了最佳生姜提取物和肉嫩化酶底物比的选择。为了更好地了解底物特异性和肌肉组织的水解效率，我们使用从股二头肌分离的肌纤维蛋白进一步评估了所选提取物（ZR0.2）的蛋白水解动力学。与商业蛋白酶（木瓜蛋白酶、菠萝蛋白酶）相比，ZR0.2表现出更强的活性，具有增强的结构蛋白降解和更高的肌纤维断裂指数。用牛肉块进行的腌制试验证实了这些结果，表明在保持pH稳定的同时，在烹饪收率（bbb90 %）和持水量等技术参数上有了显着改善。颜色分析显示，在处理过的样品中，无论是生的还是熟的，都有更大的红色（a*值），这表明可能具有抗氧化作用。感官评价证实在zr0.2处理过的肉中增加了嫩度、多汁性和嚼劲。总的来说，这些发现支持了牛蒡提取物（特别是ZR0.2）作为清洁标签肉嫩化的选择性和多功能剂的使用，在提高牛肉块的质量和价值方面具有广阔的应用前景。

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引用次数: 0

Effects of carbon dioxide injection and modified atmosphere packaging on surface pigments and shelf life of ground beef 二氧化碳注入和气调包装对牛肉粉表面色素和保质期的影响

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2026-05-01 Epub Date: 2026-02-09 DOI: 10.1016/j.meatsci.2026.110053

Sofiane Ghris, Inyee Han, James C. Acton, Ahmet Buyukyavuz, Julie K. Northcutt, Paul Dawson

A modified atmosphere meat grinder was developed to allow gas to be pumped into the grinding chamber during operation. Using this modified grinder, four treatments were employed to determine their effect on ground beef surface color, total aerobic bacterial populations and meat surface pigments during 9 days of refrigerated storage (2 days in the dark followed by 7 days in lighted display). The four treatments were: 1) ground in air, vacuum-packaged (AV), 2) ground in air, packaged in 100% CO₂ (AC), 3) ground in 100% CO₂, vacuum-packaged (CV), and 4) ground in 100% CO₂, packaged in 100% CO₂ (CC). CO₂ packaging maintained redder color and inhibited bacterial growth longer than vacuum-packaging regardless of the grinding treatment; however, when meat was ground in CO₂, packages either did not collapse, or collapse of packages was reduced during storage, suggesting that CO₂ grinding altered CO₂ absorption and improved headspace stability. Vacuum-packaged meat had lower levels of oxymyoglobin after day 0, while CO₂-packaged meat maintained high levels of oxymyoglobin during storage resulting in a redder appearance throughout display.

开发了一种改进的大气绞肉机，使气体在操作过程中被泵入研磨室。利用该改良研磨机，在冷藏9 d （2 d暗箱，7 d亮箱）中，采用4种处理对牛肉肉糜表面颜色、好氧细菌总数和肉糜表面色素的影响。4种处理分别为：1)空气接地真空包装（AV）， 2)空气接地100% CO2包装（AC）， 3) 100% CO2真空包装（CV）， 4) 100% CO2接地100% CO2包装（CC）。无论研磨处理如何，CO2包装都比真空包装保持更红的颜色，抑制细菌生长的时间更长；然而，当肉类在二氧化碳中研磨时，包装要么没有坍塌，要么在储存过程中减少了包装的坍塌，这表明CO2研磨改变了CO2吸收并改善了顶空稳定性。真空包装的肉类在第0天之后的氧肌红蛋白水平较低，而二氧化碳包装的肉类在储存期间保持高水平的氧肌红蛋白，从而在整个展示过程中呈现出更红的外观。

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引用次数: 0

Micronized salt and yeast extract as strategies for sodium reduction in beef burgers 微粉盐和酵母提取物在牛肉汉堡中的减钠策略。

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2026-05-01 Epub Date: 2026-02-08 DOI: 10.1016/j.meatsci.2026.110061

Letícia Prado Santana , Eduardo Berto de Souza , Natan de Jesus Pimentel-Filho , Erick Saldaña , Maria Aliciane Fontenele Domingues , Miriam Mabel Selani

This study evaluated the technological and sensory effects of micronized salt and yeast extract as sodium-reduction strategies in beef burgers. Five formulations were developed: a control (C) with 1.75% regular salt, and four formulations with 50% salt reduction: RR (0.875% regular salt), RM (0.875% micronized salt), RM1 (0.875% micronized salt +1% yeast extract), and RM2 (0.875% micronized salt +2% yeast extract). Salt reduction, the use of micronized salt, and yeast extract incorporation did not significantly affect color, pH, fat content, diameter reduction, fat retention, and some texture parameters such as springiness, cohesiveness, and chewiness of the burgers compared with the control. Reduced-salt burgers showed higher water activity and lower ash and sodium contents than the control, with sodium levels ranging from 650 mg/100 g (RM1) to 1073.24 mg/100 g (C). They also showed higher cooking loss and lower moisture retention, while yeast extract addition increased tenderness. Lipid oxidation did not differ among raw samples; however, in cooked burgers, RM1 and RM2 exhibited significantly higher TBARS values, which remained within acceptable sensory thresholds. In the sensory evaluation, burgers with 50% salt reduction, micronized salt, and 2% yeast extract were perceived as “just right in salt” and achieved overall liking scores comparable to those of the control. These results demonstrate that the combination of micronized salt and yeast extract is an effective strategy for reducing sodium content in beef burgers without compromising sensory acceptance, offering a viable approach for the development of healthier meat products.

本研究评估了微粉盐和酵母提取物作为牛肉汉堡减钠策略的工艺和感官效果。配制了5种配方：常规盐含量为1.75%的对照(C)和减盐50%的4种配方：RR（常规盐含量为0.875%）、RM（微粉盐含量为0.875%）、RM1（微粉盐含量为0.875% +1%酵母膏）和RM2（微粉盐含量为0.875% +2%酵母膏）。与对照组相比，减盐、微粉盐的使用和酵母提取物的掺入对汉堡的颜色、pH、脂肪含量、减径、脂肪保留率和一些质地参数（如弹性、黏结性和咀嚼性）没有显著影响。与对照相比，减盐汉堡的水活度更高，灰分和钠含量更低，钠含量在650 mg/100 g （RM1）至1073.24 mg/100 g (C)之间。它们还表现出更高的蒸煮损失和更低的水分保留，而酵母提取物增加了嫩度。脂质氧化在不同的原始样品中没有差异；然而，在煮熟的汉堡中，RM1和RM2表现出明显更高的TBARS值，但仍在可接受的感官阈值范围内。在感官评估中，减少50%盐、微盐和2%酵母提取物的汉堡被认为“盐含量刚刚好”，总体喜欢度得分与对照组相当。这些结果表明，微粉盐和酵母提取物的组合是一种有效的策略，可以在不影响感官接受的情况下降低牛肉汉堡中的钠含量，为开发更健康的肉制品提供了可行的方法。

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引用次数: 0

Gut-muscle axis improves meat quality by regulating energy metabolism 肠肌轴通过调节能量代谢改善肉质

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2026-05-01 Epub Date: 2026-01-31 DOI: 10.1016/j.meatsci.2026.110050

Haoyu Liu , Lihang He , Ning Ma , Peng Tan , Qi Tang , Kun Cai , Zhaoyue Men , Yutong Lu , Dingyue Hu , Jinshan Zhao , Cunxi Nie , Shuyang Yu , Yunlu Kang , Xi Ma

Meat quality in pigs is of notable relevance for human health and the economic development of the livestock industry. In recent years, the establishment of the gut-muscle axis concept has underscored the key role of gut microbiota and their host interactions in regulating skeletal muscle physiology, offering a fresh perspective for elucidating the mechanisms underlying meat quality formation. This review collates the impact of the gut-muscle axis on skeletal muscle energy metabolism and its role in governing the molecular mechanisms that determine pork quality, with a focus on two key intrinsic characteristics of muscle: intramuscular fat (IMF) deposition and muscle fiber type composition. We systematically elaborate on how gut microbiota, their metabolites (short-chain fatty acids, SCFAs; branched-chain amino acids, BCAAs; bile acids, BAs), alongside intestinal barrier function and neuroendocrine pathways, mediate these regulatory effects. On this basis, the review also explores the sustained influence of the gut-muscle axis on post-mortem muscle biological processes, outlining potential pathways through which the axis contributes to improved pork eating quality and delayed muscle deterioration-achieved by mitigating excessive glycolysis, stabilizing pH, enhancing antioxidant capacity, and modulating the formation of flavor-deteriorating substances. Finally, we synthesize current challenges and future research avenues concerning the mechanisms by which this axis regulates metabolism and thereby influences meat quality and spoilage. Our goal is to provide theoretical foundations and practical strategies for producing high-quality and safe pork via nutritional interventions targeting the gut-muscle axis.

猪的肉质对人类健康和畜牧业的经济发展具有重要意义。近年来，肠肌轴概念的建立强调了肠道菌群及其宿主相互作用在调节骨骼肌生理中的关键作用，为阐明肉质形成机制提供了新的视角。本文综述了肠肌轴对骨骼肌能量代谢的影响及其在决定猪肉品质的分子机制中的作用，重点介绍了肌肉的两个关键内在特征：肌内脂肪（IMF）沉积和肌纤维类型组成。我们系统地阐述了肠道微生物群及其代谢产物（短链脂肪酸，SCFAs；支链氨基酸，BCAAs；胆汁酸，BAs）如何与肠道屏障功能和神经内分泌途径一起介导这些调节作用。在此基础上，本文还探讨了肠道-肌肉轴对死后肌肉生物过程的持续影响，概述了肠道-肌肉轴通过减轻过度糖酵解、稳定pH值、增强抗氧化能力和调节风味变质物质的形成来改善猪肉食用质量和延缓肌肉变质的潜在途径。最后，我们综合了当前的挑战和未来的研究途径，通过该轴调节代谢，从而影响肉的品质和腐败的机制。我们的目标是通过针对肠肌轴的营养干预为生产高质量和安全的猪肉提供理论基础和实践策略。

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引用次数: 0

Risk factors and prevalence of carcass lesions associated with pre-slaughter logistics and ultimate meat pH in finishing pigs under mountainous tropical conditions 山区热带条件下育肥猪宰前物流和最终肉pH值相关的胴体病变风险因素和流行程度

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2026-05-01 Epub Date: 2026-02-02 DOI: 10.1016/j.meatsci.2026.110051

Adriana P. Pastrana-Camacho , Genaro C. Miranda-de la Lama , Nancy F. Huanca-Marca , Laura X. Estévez-Moreno

Globally, the pre-slaughter logistics chain in the pork industry must meet commercial demands while operating through interconnected nodes, from the farm of origin to transport and abattoir operations. The present study evaluated 1841 carcasses of finishing pigs at abattoir level, assessing six anatomical regions for skin lesions, tail injuries and claw cracks, along with ultimate pH and detailed pre-slaughter logistics. Skin lesions were highly prevalent, exceeding 97% of carcasses, with severe damage in 8% and consistent patterns in the neck–shoulder, flank and loin regions. Multivariate models showed that lesion risk depended on the production system, road quality, journey dynamics and lairage duration. Tail lesions were rare (<10%), while claw cracks (∼20%) were associated with farm size, carcass weight and transport conditions. Meat quality was strongly influenced by logistics, with 7% of carcasses classified as PSE, 27% as DFD and 34% as borderline DFD. DFD was related to long and fast journeys on paved mountain routes, whereas PSE was linked to injuries in the head–ear region. Overall, carcass-based indicators provided an integrated retrospective assessment of welfare in tropical mountain systems, where transport demands and infrastructure variability influence both welfare and meat quality.

在全球范围内，猪肉行业的屠宰前物流链必须满足商业需求，同时通过相互关联的节点，从原产地农场到运输和屠宰场运营。本研究在屠宰场水平评估了1841具育肥猪尸体，评估了6个解剖区域的皮肤损伤、尾部损伤和爪裂，以及最终pH值和详细的屠宰前物流。皮肤损伤非常普遍，超过97%的尸体，8%的尸体有严重损伤，颈肩、侧腹和腰部区域有一致的模式。多变量模型表明，损伤风险与生产系统、道路质量、出行动态和养护时间有关。尾巴损伤很少见（10%），而爪裂（20%）与养殖场规模、胴体重量和运输条件有关。肉质受到物流的强烈影响，7%的胴体被归类为PSE， 27%为DFD， 34%为边缘DFD。DFD与在山路上长途快速旅行有关，而PSE与头耳区域的损伤有关。总体而言，基于胴体的指标提供了对热带山地系统福利的综合回顾性评估，其中运输需求和基础设施的可变性影响福利和肉类质量。

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引用次数: 0

Effect of lyophilized cell-free supernatant dose from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality parameters of cooked pork sausages 副干酪乳杆菌B1和植物乳杆菌O24冻干无细胞上清液对熟猪肉香肠品质参数的影响

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2026-05-01 Epub Date: 2026-02-03 DOI: 10.1016/j.meatsci.2026.110052

Paulina Kęska , Joanna Stadnik , Marcelina Karbowiak , Dorota Zielińska

This study evaluated the impact of freeze-dried cell-free supernatants (CFS) from Lactiplantibacillus plantarum O24 and Lacticaseibacillus paracasei B1 on the physicochemical properties of cooked pork sausages stored at 4 °C for 21 days. Parameters analyzed included water activity (a_w), pH, oxidation-reduction potential (ORP), TBARS, colour (L*, a*, b*, C*, h°), and texture.

CFS addition increased a_w values post-production, with effects varying by strain and concentration. During storage, a_w decreased, particularly with L. plantarum O24 CFS. CFS also caused a dose-dependent pH reduction, while control samples showed stable pH until day 14. ORP and TBARS values rose with CFS addition, suggesting enhanced oxidative activity, especially at higher doses.

Colour analysis showed initial decreases in lightness (L*) and redness (a*) due to CFS, followed by partial stabilization. The extent of colour change depended on both strain and dose. Texture tests indicated that CFS reduced hardness in a dose-dependent manner, with the greatest softening in sausages treated with 2% L. plantarum O24 CFS. All treated samples also showed reduced springiness, gumminess, and chewiness.

In conclusion, freeze-dried CFS notably altered sausage physicochemical characteristics in a strain- and dose-dependent way. High doses, particularly from L. plantarum O24, negatively affected texture and oxidative stability. However, lower or moderate doses, especially from L. paracasei B1, showed potential to enhance uniformity and preserve quality during chilled storage. These findings support the potencial of CFS as a clean-label additive, although further research is needed to optimize sensory quality and shelf-life.

本研究研究了植物乳杆菌O24和副干酪乳杆菌B1冻干无细胞上清液（CFS）对熟猪肉香肠在4℃条件下保存21 d的理化特性的影响。分析的参数包括水活度（aw）、pH、氧化还原电位（ORP）、TBARS、颜色（L*、a*、b*、C*、h°）和质地。添加CFS增加了后期制作的aw值，其效果因应变和浓度而异。在贮藏过程中，aw呈下降趋势，其中以L. plantarum O24 CFS表现最为明显。CFS还引起了剂量依赖性的pH值降低，而对照样品的pH值直到第14天都保持稳定。ORP和TBARS值随着CFS的添加而升高，表明氧化活性增强，特别是在高剂量下。颜色分析显示，由于CFS，最初亮度（L*）和红度（a*）下降，随后部分稳定。颜色变化的程度取决于菌株和剂量。质地试验表明，CFS以剂量依赖性的方式降低了香肠的硬度，其中2% L. plantarum O24 CFS处理的香肠软化程度最大。所有处理过的样品也显示出弹性、粘性和咀嚼性的降低。综上所述，冻干CFS显著改变了香肠的理化特性，并呈菌株依赖性和剂量依赖性。高剂量，特别是植物乳杆菌O24，对质地和氧化稳定性产生负面影响。然而，低剂量或中等剂量，特别是副干酪乳杆菌B1，在冷藏过程中表现出增强均匀性和保持品质的潜力。这些发现支持CFS作为清洁标签添加剂的潜力，尽管需要进一步的研究来优化感官质量和保质期。

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引用次数: 0

Study on methods for measuring beef color and predicting storage time based on computer vision 基于计算机视觉的牛肉颜色测定及贮存时间预测方法研究

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2026-04-01 Epub Date: 2026-01-21 DOI: 10.1016/j.meatsci.2026.110044

Yixuan Chen , Jinghao Zhou , Fatih Oz , Zhiyong He , Zhaojun Wang , Qiuming Chen , Maomao Zeng , Jie Chen

In this study, a non-destructive and accurate method based on computer vision and machine learning was developed to measure beef surface color and to predict storage time and the relative proportion of oxymyoglobin. Images of the Longissimus thoracis (LT) muscle were acquired with a camera, and the red muscle region was segmented by integrating GrabCut and Otsu binarization techniques to extract RGB values, which were subsequently converted to CIE L*, a* and b* color space values. Colorimetric characteristics derived from computer vision were compared with those obtained from a traditional colorimeter, and the results revealed higher sensitivity to temporal changes and can provide a more representative reflection of the actual appearance of beef. A convolutional neural network (CNN) model trained by images derived from computer vision achieved R² values of 0.926 and 0.893 for storage time and oxymyoglobin content prediction, respectively, thereby providing an efficient and scientifically robust framework for assessing beef freshness.

在本研究中，开发了一种基于计算机视觉和机器学习的无损和准确的方法来测量牛肉表面颜色，并预测储存时间和氧肌红蛋白的相对比例。利用相机获取胸最长肌（LT）图像，结合GrabCut和Otsu二值化技术对红色肌肉区域进行分割，提取RGB值，并将其转换为CIE L*、a*和b*颜色空间值。将计算机视觉获得的比色特征与传统比色仪获得的比色特征进行了比较，结果表明，计算机视觉对时间变化的灵敏度更高，可以更有代表性地反映牛肉的实际外观。基于计算机视觉图像训练的卷积神经网络（CNN）模型对牛肉储存时间和氧肌红蛋白含量预测的R2值分别为0.926和0.893，为牛肉新鲜度评估提供了一个高效、科学、鲁棒的框架。

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引用次数: 0

The proteome of goat meat exudate: Temporal proteomics as a new way to uncover the underlying mechanisms of meat tenderization 山羊肉渗出物的蛋白质组学：时间蛋白质组学是揭示肉质嫩化机制的新途径

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2026-04-01 Epub Date: 2026-01-22 DOI: 10.1016/j.meatsci.2026.110043

Mohammed Gagaoua , Marzia Albenzio , Antonella della Malva

This study applied shotgun proteomics to investigate the temporal changes in goat meat exudate and elucidate the biochemical mechanisms underlying postmortem aging. Exudates were collected from vacuum packaged goat Longissimus thoracis muscles at 24, 48 and 72 h postmortem. A total of 823 proteins were identified and quantified, of which 188 were differentially abundant: n = 60 between 24 h vs. 48 h, n = 56 between 48 h vs. 72 h and n = 168 between 24 h vs. 72 h. Comparative analyses revealed distinct temporal release patterns, with catalytic and ATP-metabolic proteins predominating early postmortem (17%), structural and contraction-related proteins peaking between 48 h and 72 h (39%), and binding, transport, and calcium homeostasis proteins (27%), as well as extracellular matrix (ECM) and matrisome components (14%), accumulating later. Chaperones including heat shock proteins and proteolytic and related enzymes were consistently released from 24 h to 72 h, but in lower percentages (5% and 4%, respectively). Overlap analysis identified 14 core proteins including FLNC, TNNI2, TNNC2, PDLIM7, TMOD4, MYOZ1, MYBPC1, MYOM2 (muscle contraction and structure), DYSF, EIF4G2, PPARGC1A (binding, transport and calcium homeostasis), DCN, OGN, and IGFALS (matrisome and ECM associated proteins), shared across all time points, which mapped to five significantly enriched pathways, primarily myofibril assembly and muscle system processes. These findings provide the first comprehensive proteomic profile of goat meat exudate, demonstrating its potential as a non-invasive source for monitoring postmortem biochemical changes and meat tenderization dynamics, ultimately offering insights to improve meat quality.

本研究应用散弹枪蛋白质组学研究了羊肉分泌物的时间变化，并阐明了死后老化的生化机制。在山羊死后24、48和72 h从真空包装的山羊胸最长肌中收集渗出物。共鉴定定量到823个蛋白，其中188个蛋白差异丰富；对比分析揭示了不同的时间释放模式，催化和atp代谢蛋白在死后早期占主导地位（17%），结构和收缩相关蛋白在48小时和72小时之间达到峰值（39%），结合蛋白、转运蛋白和钙稳态蛋白（27%），以及细胞外基质（ECM）和基质成分（14%）在死后积累。从24 h到72 h，伴侣蛋白（包括热休克蛋白和蛋白水解及相关酶）持续释放，但比例较低（分别为5%和4%）。重叠分析确定了14个核心蛋白，包括FLNC、TNNI2、TNNC2、PDLIM7、TMOD4、MYOZ1、MYBPC1、MYOM2（肌肉收缩和结构）、DYSF、EIF4G2、PPARGC1A（结合、运输和钙平衡）、DCN、OGN和IGFALS（基质和ECM相关蛋白），这些蛋白在所有时间点上都是共享的，它们映射到5个显著富集的途径，主要是肌原纤维组装和肌肉系统过程。这些发现提供了第一个全面的山羊肉渗出物蛋白质组学图谱，证明了其作为监测死后生化变化和肉类嫩化动态的非侵入性来源的潜力，最终为改善肉类质量提供了见解。

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引用次数: 0

Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage 平菇盖和柄提取物在提高牛肉汉堡冷冻储存质量和稳定性方面的差异

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2026-04-01 Epub Date: 2026-01-03 DOI: 10.1016/j.meatsci.2025.110029

Milagros Maribel Coaguila Gonza , Juan D. Rios-Mera , Alan Giovanini de Oliveira Sartori , Chimenes Leal de Araújo , Sarah Mafeis de Jesus , Nils Leander Huamán-Castilla , Erick Saldaña , Carmen Josefina Contreras Castillo

Previous studies have demonstrated the effectiveness of whole Pleurotus ostreatus (P. ostreatus) mushrooms and mushroom-derived ingredients as natural antioxidants in meat products. However, the extraction of antioxidants from distinct anatomical parts of P. ostreatus, specifically the stipe and cap, and their comparative evaluation in meat systems have not been previously reported. In this study, extracts from the cap and stipe of P. ostreatus, produced using the Pressurized Liquid Extraction (PLE) method, were incorporated into a beef burger formulation as substitutes for the synthetic antioxidant sodium erythorbate. The extracts presented differences in total phenolic content and antioxidant capacity. In frozen burgers stored for up to 90 d, the stipe extract improved the stability of a*, b*, and chroma, as well as lipid oxidative stability, while the cap extract enhanced the stabilization of L* and myoglobin. Both extracts showed performance similar to or superior to that of sodium erythorbate during frozen storage. The extracts did not cause significant changes in the texture profile, cooking loss and diameter reduction, but they increased the free amino acid content in the burgers, which could explain the improvement in the dynamic sensory profile, due to the dominance of the sensory attributes “tasty” and “seasoned”. The findings demonstrate the potential of P. ostreatus to replace sodium erythorbate in beef burgers; however, the distinct mechanisms of action of each extract and their effects on nutritional quality require further investigation.

以前的研究已经证明了整个平菇（P. ostreatus）蘑菇和蘑菇衍生成分在肉制品中作为天然抗氧化剂的有效性。然而，从P. ostreatus的不同解剖部位，特别是柱头和帽提取抗氧化剂，以及它们在肉类系统中的比较评价尚未有报道。在本研究中，采用加压液体萃取（PLE）法提取的牛蹄叶冠和叶柄提取物，作为合成抗氧化剂赤全酸钠的替代品，加入到牛肉汉堡配方中。两种提取物的总酚含量和抗氧化能力存在差异。在冷冻汉堡中储存长达90天，柄提取物提高了a*， b*和色度的稳定性，以及脂质氧化稳定性，而帽提取物增强了L*和肌红蛋白的稳定性。两种提取物在冷冻贮藏过程中表现出与赤山酸钠相似或优于赤山酸钠的性能。提取物对汉堡的质地、蒸煮损失和直径减小没有显著影响，但增加了汉堡中游离氨基酸的含量，这可以解释动态感官特征的改善，因为“美味”和“调味”的感官属性占主导地位。研究结果表明，P. ostreatus有潜力取代牛肉汉堡中的赤藓酸钠；然而，每种提取物的独特作用机制及其对营养品质的影响需要进一步研究。

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引用次数: 0

Effect of Lactobacillus reuteri XY227 supplementation on meat quality, carcass characteristics and muscle fiber type in finishing pigs 饲粮中添加罗伊氏乳杆菌XY227对育肥猪肉质、胴体特性和肌纤维类型的影响

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2026-04-01 Epub Date: 2026-01-05 DOI: 10.1016/j.meatsci.2025.110026

Qian Xie , Mei Yang , Luya Feng , Jiashun Chen , Daixiu Yuan , Yulong Yin , Bie Tan

Probiotics are crucial resources for improving pork quality, but it is not fully established how probiotics can modulate the muscle fiber type conversion, thereby improving pork quality. This investigation evaluated the effect of Lactobacillus reuteri isolated from Ningxiang pigs on meat quality, amino acid composition, fatty acid profile and muscle fiber type transition in finishing pigs. Sixteen healthy castrated finishing pigs (Duroc × Landrace × Yorkshire, DLY, 63.36 ± 1.28 kg) were randomly allocated to two experimental groups with 8 pigs in each group: one group was provided with a control diet (NC), and the other was provided the identical diet supplemented with 0.4 % (w/w) L. reuteri XY227 (1 × 10¹¹ CFU/kg, LR) for 50 days. Supplementation with L. reuteri XY227 led to a significant elevation in Longissimus thoracis (LT) muscle area and lean weight (P < 0.05). Furthermore, L. reuteri XY227 supplementation increased meat redness and reduced meat lightness and shear force (P < 0.05). Additionally, supplementation with L. reuteri XY227 markedly elevated the concentrations of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and unsaturated fatty acids(UFA)compared to the NC group (P < 0.05). Compared with the control group, dietary supplementation with L. reuteri XY227 significantly increased the levels of free isoleucine, leucine, and glycine in the LT muscle. Moreover, dietary administration of L. reuteri XY227 exhibited upregulated transcript levels of FABP4, SLC1A5, and SLC7A5 in LT. Supplementation with L. reuteri XY227 significantly upregulated the gene expression of MyHCI and MyHCIIa (P < 0.05). In conclusion, L. reuteri XY227 enhances meat quality by modulating muscle fatty acid profiles and altering muscle fiber types in finishing pigs.

益生菌是改善猪肉品质的重要资源，但益生菌如何调节肌纤维类型转化，从而改善猪肉品质的研究尚不完全清楚。本试验研究了宁乡猪罗伊氏乳杆菌对育肥猪肉质、氨基酸组成、脂肪酸谱和肌纤维类型转换的影响。选取16头健康阉割育肥猪（杜×长×大，体重63.36±1.28 kg），随机分为2个试验组，每组8头猪，其中一组饲喂对照饲粮（NC），另一组饲喂在相同饲粮中添加0.4% （w/w）罗伊氏乳杆菌XY227 （1 × 1011 CFU/kg， LR）的饲粮，试验期50 d。添加罗伊氏乳杆菌XY227导致胸最长肌（LT）肌肉面积和瘦体重显著升高（P < 0.05）。此外，添加罗伊氏乳杆菌XY227增加了肉的红度，降低了肉的亮度和剪切力（P < 0.05）。此外，与NC组相比，添加罗伊氏乳杆菌XY227显著提高了饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和不饱和脂肪酸（UFA）的浓度（P < 0.05）。与对照组相比，饲粮中添加罗伊氏乳杆菌XY227显著提高了LT肌肉中游离异亮氨酸、亮氨酸和甘氨酸的水平。此外，饲粮中添加罗伊氏乳杆菌XY227可上调lt中FABP4、SLC1A5和SLC7A5的转录物水平。添加罗伊氏乳杆菌XY227可显著上调MyHCI和MyHCIIa的基因表达（P < 0.05）。综上所述，罗伊氏乳杆菌XY227通过调节肌肉脂肪酸分布和改变肌纤维类型来改善育肥猪的肉品质。

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引用次数: 0