Meat Science最新文献

英文中文

The shelf-life of vacuum-packed pork primals at different storage temperatures

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-03-17 DOI: 10.1016/j.meatsci.2025.109809

Laura Rood , Ian Hunt , Vaibhav Gole , John P. Bowman , Tom Ross , Shareen Wen Ting Yang , Joanne Pagnon , Chawalit Kocharunchitt

There is little published data on the current shelf-life of commercial vacuum packed (VP) pork at different storage temperatures. This can make it challenging for processors to assure premium quality products throughout different supply chains. The aim of this study was to systematically determine the quality shelf-life of VP pork produced by two commercial establishments at four different temperatures (from −0.5 °C to 10 °C). Different VP pork products (rind-on and rindless leg and shoulder) were analysed for changes in bacterial counts (total viable count and lactic acid bacteria), pH, and sensory properties (‘persistent’ colour and odour) throughout storage. Both rates of TVC increase and odour change were strongly temperature dependent, indicating the potential to predict as a function of temperature. However, shoulder exhibited faster rates of bacterial growth and quality loss compared to leg products, possibly due to the higher pH of shoulder (pH 5.67 vs 6.28). Additional studies are required to evaluate these observations. Furthermore, despite having similar growth rates, rind-on products had a faster rate of quality loss compared to rindless. This was likely due to rind-on products typically not having a lag phase before bacterial growth commenced. Therefore, growth and accumulation of spoilage metabolites would start sooner on rind-on products compared to rindless, where a lag phase was observed. The results of this study highlight the quality shelf-life of VP pork at different storage temperatures, and the feasibility to develop models for shelf-life prediction. Such models can be used as a decision support tool for better supply chain management.

{"title":"The shelf-life of vacuum-packed pork primals at different storage temperatures","authors":"Laura Rood , Ian Hunt , Vaibhav Gole , John P. Bowman , Tom Ross , Shareen Wen Ting Yang , Joanne Pagnon , Chawalit Kocharunchitt","doi":"10.1016/j.meatsci.2025.109809","DOIUrl":"10.1016/j.meatsci.2025.109809","url":null,"abstract":"<div><div>There is little published data on the current shelf-life of commercial vacuum packed (VP) pork at different storage temperatures. This can make it challenging for processors to assure premium quality products throughout different supply chains. The aim of this study was to systematically determine the quality shelf-life of VP pork produced by two commercial establishments at four different temperatures (from −0.5 °C to 10 °C). Different VP pork products (rind-on and rindless leg and shoulder) were analysed for changes in bacterial counts (total viable count and lactic acid bacteria), pH, and sensory properties (‘persistent’ colour and odour) throughout storage. Both rates of TVC increase and odour change were strongly temperature dependent, indicating the potential to predict as a function of temperature. However, shoulder exhibited faster rates of bacterial growth and quality loss compared to leg products, possibly due to the higher pH of shoulder (pH 5.67 <em>vs</em> 6.28). Additional studies are required to evaluate these observations. Furthermore, despite having similar growth rates, rind-on products had a faster rate of quality loss compared to rindless. This was likely due to rind-on products typically not having a lag phase before bacterial growth commenced. Therefore, growth and accumulation of spoilage metabolites would start sooner on rind-on products compared to rindless, where a lag phase was observed. The results of this study highlight the quality shelf-life of VP pork at different storage temperatures, and the feasibility to develop models for shelf-life prediction. Such models can be used as a decision support tool for better supply chain management.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109809"},"PeriodicalIF":7.1,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of pork

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-03-15 DOI: 10.1016/j.meatsci.2025.109808

Si Tan , Chongbing Zhou , Peilin Rao , Huilin Tan , Jiayi Wang

It is important to find an intelligent packaging which can monitor pork freshness immediately and extend its shelf life in food science. The aim of this study was developing a novel pH sensitive film with high antioxidant activity based on sodium carboxymethylcellulose (CMC), sodium alginate (SA), and cassava starch (CS) incorporating Lycium ruthenicum anthocyanins (LRA), and tea polyphenols (TP). The pH response, physical properties, color stability, antioxidant activity, and the ability to monitor the freshness of pork of the films were analyzed. The results indicated that LRA was sensitive in the solution of pH 1–14. After the addition of LRA and TP, the thickness of the films was increased, the mechanical properties were affected, and the water content, and WVP were decreased. LRA and TP significantly improved the light-resistance performance. Fourier transform infrared spectroscopy revealed that CMC, SA, and CS had good compatibility, and LRA and TP were successfully incorporated into the film. TP significantly increased the antioxidant activities of the film as determined by DPPH, and FRAP methods. In addition, the film showed remarkable color change in response to the increase of volatile basic nitrogen content in pork during spoilage. The films containing 0.2 % TP obviously inhibited lipid oxidation, and extended the shelf life of pork. Our findings suggested that CSC/LRA/TP films could be applied as antioxidant materials with freshness monitor effect for pork packaging. This research provides an alternative for the visual intelligent packaging of pork.

{"title":"Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of pork","authors":"Si Tan , Chongbing Zhou , Peilin Rao , Huilin Tan , Jiayi Wang","doi":"10.1016/j.meatsci.2025.109808","DOIUrl":"10.1016/j.meatsci.2025.109808","url":null,"abstract":"<div><div>It is important to find an intelligent packaging which can monitor pork freshness immediately and extend its shelf life in food science. The aim of this study was developing a novel pH sensitive film with high antioxidant activity based on sodium carboxymethylcellulose (CMC), sodium alginate (SA), and cassava starch (CS) incorporating <em>Lycium ruthenicum</em> anthocyanins (LRA), and tea polyphenols (TP). The pH response, physical properties, color stability, antioxidant activity, and the ability to monitor the freshness of pork of the films were analyzed. The results indicated that LRA was sensitive in the solution of pH 1–14. After the addition of LRA and TP, the thickness of the films was increased, the mechanical properties were affected, and the water content, and WVP were decreased. LRA and TP significantly improved the light-resistance performance. Fourier transform infrared spectroscopy revealed that CMC, SA, and CS had good compatibility, and LRA and TP were successfully incorporated into the film. TP significantly increased the antioxidant activities of the film as determined by DPPH, and FRAP methods. In addition, the film showed remarkable color change in response to the increase of volatile basic nitrogen content in pork during spoilage. The films containing 0.2 % TP obviously inhibited lipid oxidation, and extended the shelf life of pork. Our findings suggested that CSC/LRA/TP films could be applied as antioxidant materials with freshness monitor effect for pork packaging. This research provides an alternative for the visual intelligent packaging of pork.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109808"},"PeriodicalIF":7.1,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extending shelf life of chilled pork pretreated with high-voltage electrostatic field in modified atmosphere packaging by cinnamaldehyde nanoemulsion at non-contact mode

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-03-11 DOI: 10.1016/j.meatsci.2025.109802

Qi Yu , Min Zhang , Arun S. Mujumdar , Luming Rui

Previous studies have demonstrated the usefulness of cinnamaldehyde nanoemulsions (CNE) combined with high voltage electrostatic field (HVEF) for pork preservation. However, the immersion method severely affects the flavor of the pork while the original color of the pork cannot be controlled. In this experiment, a non-contact mode of oxygen-enriched modified atmosphere packaging (MAP) was proposed for pork preservation. The results showed that CNE would gradually destabilize and then spontaneously release cinnamaldehyde in the package. The pretreatment of HVEF could effectively reduce the initial bacterial count of pork. Due to the oxygen-enriched MAP, deoxyhemoglobin in pork was converted to oxymyoglobin, reducing the percentage of conversion to metmyoglobin, resulting in the pork being able to effectively maintain the original color of the pork during the refrigeration. The combined results showed that CNE + HVEF+MAP could effectively inhibit the rise of total viable count, total volatile basic nitrogen, and pH in pork, inhibit lipid oxidation of pork, and slow down the deterioration of the color of pork and maintain the original flavor of pork. Therefore, it seems that this all-inclusive approach is more appropriate for extending the chilled shelf life of pork.

{"title":"Extending shelf life of chilled pork pretreated with high-voltage electrostatic field in modified atmosphere packaging by cinnamaldehyde nanoemulsion at non-contact mode","authors":"Qi Yu , Min Zhang , Arun S. Mujumdar , Luming Rui","doi":"10.1016/j.meatsci.2025.109802","DOIUrl":"10.1016/j.meatsci.2025.109802","url":null,"abstract":"<div><div>Previous studies have demonstrated the usefulness of cinnamaldehyde nanoemulsions (CNE) combined with high voltage electrostatic field (HVEF) for pork preservation. However, the immersion method severely affects the flavor of the pork while the original color of the pork cannot be controlled. In this experiment, a non-contact mode of oxygen-enriched modified atmosphere packaging (MAP) was proposed for pork preservation. The results showed that CNE would gradually destabilize and then spontaneously release cinnamaldehyde in the package. The pretreatment of HVEF could effectively reduce the initial bacterial count of pork. Due to the oxygen-enriched MAP, deoxyhemoglobin in pork was converted to oxymyoglobin, reducing the percentage of conversion to metmyoglobin, resulting in the pork being able to effectively maintain the original color of the pork during the refrigeration. The combined results showed that CNE + HVEF+MAP could effectively inhibit the rise of total viable count, total volatile basic nitrogen, and pH in pork, inhibit lipid oxidation of pork, and slow down the deterioration of the color of pork and maintain the original flavor of pork. Therefore, it seems that this all-inclusive approach is more appropriate for extending the chilled shelf life of pork.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109802"},"PeriodicalIF":7.1,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling 一种创新的熟猪肉真空冷却方法：浸入式真空冷却和真空冷却之间的不间断操作

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-03-09 DOI: 10.1016/j.meatsci.2025.109805

Caihu Liao , Jinjie Li , Jianhua Zhu , Xia Zhang , Fangyun Dong , Wenjing Li , Siyun Xie

To address the challenges associated with cooling large, cooked meat products, we developed a novel cooling method: uninterrupted operation between immersion vacuum cooling and vacuum cooling (UO-IVC&VC) while comparing its performance with traditional methods, including air blast (AB), vacuum cooling (VC), and immersion vacuum cooling (IVC). Our results showed that UO-IVC&VC effectively integrated IVC and VC under isobaric conditions. The time required to reduce the core temperature from 72 to 4 °C with UO-IVC&VC was 59.9 min, longer than VC (44.4 min) but shorter than IVC (90.2 min) and AB (356.8 min) (p < 0.05). UO-IVC&VC significantly shortened the cooling time in the later phase (20–4 °C) to 29.5 min, which was slightly faster than VC (31.5 min) (p > 0.05). The weight loss rate for UO-IVC&VC-treated sample was 3.81 %, lower than that of AB (4.32 %) (p > 0.05) and VC (9.23 %) (p < 0.05), but slightly higher than IVC (3.36 %) (p > 0.05). The color coordinates (a*, L*), relaxation time T₂₄, and texture (Warner-Bratzler shear force, Hardness, Gumminess and Chewiness) of UO-IVC&VC-treated sample were intermediate between VC and IVC, which improved color and quality. Additionally, UO-IVC&VC, IVC, and AB treatments resulted in uniform moisture distribution, while VC, IVC, and UO-IVC&VC exhibited slightly more disordered muscle fiber structures compared to AB. In conclusion, UO-IVC&VC demonstrates potential for effective application in the cooling of large, cooked meat products.

{"title":"An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling","authors":"Caihu Liao , Jinjie Li , Jianhua Zhu , Xia Zhang , Fangyun Dong , Wenjing Li , Siyun Xie","doi":"10.1016/j.meatsci.2025.109805","DOIUrl":"10.1016/j.meatsci.2025.109805","url":null,"abstract":"<div><div>To address the challenges associated with cooling large, cooked meat products, we developed a novel cooling method: uninterrupted operation between immersion vacuum cooling and vacuum cooling (UO-IVC&VC) while comparing its performance with traditional methods, including air blast (AB), vacuum cooling (VC), and immersion vacuum cooling (IVC). Our results showed that UO-IVC&VC effectively integrated IVC and VC under isobaric conditions. The time required to reduce the core temperature from 72 to 4 °C with UO-IVC&VC was 59.9 min, longer than VC (44.4 min) but shorter than IVC (90.2 min) and AB (356.8 min) (<em>p</em> <em><</em> 0.05). UO-IVC&VC significantly shortened the cooling time in the later phase (20–4 °C) to 29.5 min, which was slightly faster than VC (31.5 min) (<em>p</em> <em>></em> 0.05). The weight loss rate for UO-IVC&VC-treated sample was 3.81 %, lower than that of AB (4.32 %) (<em>p</em> <em>></em> 0.05) and VC (9.23 %) (<em>p</em> <em><</em> 0.05), but slightly higher than IVC (3.36 %) (<em>p</em> <em>></em> 0.05). The color coordinates (<em>a</em>*, <em>L</em>*), relaxation time T<sub>24</sub>, and texture (Warner-Bratzler shear force, Hardness, Gumminess and Chewiness) of UO-IVC&VC-treated sample were intermediate between VC and IVC, which improved color and quality. Additionally, UO-IVC&VC, IVC, and AB treatments resulted in uniform moisture distribution, while VC, IVC, and UO-IVC&VC exhibited slightly more disordered muscle fiber structures compared to AB. In conclusion, UO-IVC&VC demonstrates potential for effective application in the cooling of large, cooked meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109805"},"PeriodicalIF":7.1,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation, characterization of algae polyphenol-polysaccharide composite films and application in chilled porcine longissimus lumborum packaging

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-03-08 DOI: 10.1016/j.meatsci.2025.109801

Juyang Zhao , Feiran Yang , Xuwei Fang , Ming Liu , Ying Sun , Liya Gu

The objective of this study was to assess the efficacy of pullulan (PUL) based films incorporated with algae polyphenol extracts (APE) in preserving the freshness of porcine longissimus lumborum (PLL) during refrigerated storage at 4 °C for 7 d. Among 3 types of polysaccharides (tested konjac gum, soluble soybean polysaccharide, and PUL), the PUL-APE composite film demonstrated superior film performance. The effects of APE concentrations at 1, 2, 3, 4, and 5 % (w/v) on the barrier, mechanical, physical, and optical properties of the developed films were evaluated while exploring intermolecular interactions between APE and polysaccharides. Results revealed that increasing APE concentration significantly enhanced the thickness, moisture content, and water solubility of PUL-APE composite films while decreasing brightness and opacity rate (P < 0.05). Compared to other groups, the composite film containing 3 % APE exhibited superior barrier and mechanical properties with a minimum water vapor permeability value of 2.35 ± 0.05 g/m² and maximum tensile strength value of 55.82 ± 0.42 MPa. Additionally, the packaging effect of PUL-APE composite film on chilled PLL samples was investigated. The film effectively delayed microbial growth and minimized oxidative rancidity, texture changes, and cooking loss during refrigerated storage of PLL samples. Therefore, these PUL-APE composite films hold great potential as edible materials for meat packaging applications.

{"title":"Preparation, characterization of algae polyphenol-polysaccharide composite films and application in chilled porcine longissimus lumborum packaging","authors":"Juyang Zhao , Feiran Yang , Xuwei Fang , Ming Liu , Ying Sun , Liya Gu","doi":"10.1016/j.meatsci.2025.109801","DOIUrl":"10.1016/j.meatsci.2025.109801","url":null,"abstract":"<div><div>The objective of this study was to assess the efficacy of pullulan (PUL) based films incorporated with algae polyphenol extracts (APE) in preserving the freshness of porcine <em>longissimus lumborum</em> (PLL) during refrigerated storage at 4 °C for 7 d. Among 3 types of polysaccharides (tested konjac gum, soluble soybean polysaccharide, and PUL), the PUL-APE composite film demonstrated superior film performance. The effects of APE concentrations at 1, 2, 3, 4, and 5 % (<em>w/v</em>) on the barrier, mechanical, physical, and optical properties of the developed films were evaluated while exploring intermolecular interactions between APE and polysaccharides. Results revealed that increasing APE concentration significantly enhanced the thickness, moisture content, and water solubility of PUL-APE composite films while decreasing brightness and opacity rate (<em>P</em> < 0.05). Compared to other groups, the composite film containing 3 % APE exhibited superior barrier and mechanical properties with a minimum water vapor permeability value of 2.35 ± 0.05 g/m<sup>2</sup> and maximum tensile strength value of 55.82 ± 0.42 MPa. Additionally, the packaging effect of PUL-APE composite film on chilled PLL samples was investigated. The film effectively delayed microbial growth and minimized oxidative rancidity, texture changes, and cooking loss during refrigerated storage of PLL samples. Therefore, these PUL-APE composite films hold great potential as edible materials for meat packaging applications.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109801"},"PeriodicalIF":7.1,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel 超声波结合微酸性电解水解冻可改善羊肉肌纤维蛋白凝胶的流变特性、质量和结构

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-03-08 DOI: 10.1016/j.meatsci.2025.109806

Jun Wang , Dewei Kong , Rongwei Han , Peng Li , Yongxin Yang , Baohua Kong

This study investigated the influence of ultrasound combined with slightly acidic electrolyzed water thawing (UST) on the rheological characteristics, quality and structure of mutton myofibrillar protein (MP) gel in comparison with other thawing methods (air thawing (AT), water immersion thawing (WT), microwave thawing (MT)). According to the result of rheological properties, the UST group had a higher storage modulus among thawing groups. UST treatment significantly improved the gel water holding capacity and whiteness (P < 0.05). In terms of texture, the MP gel of the UST group had better elasticity and strength than other thawing groups (P < 0.05). The UST treatment has no influence on the water distribution in the MP gel (P > 0.05). The UST treatment protected the secondary structure in the MP gel. Among all thawing groups, the UST group exhibited a smoother and more compact microstructure. In conclusion, the UST method effectively improved the MP rheological properties and gel quality, which could be applied as a promising method for deep processing of meat products.

{"title":"Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel","authors":"Jun Wang , Dewei Kong , Rongwei Han , Peng Li , Yongxin Yang , Baohua Kong","doi":"10.1016/j.meatsci.2025.109806","DOIUrl":"10.1016/j.meatsci.2025.109806","url":null,"abstract":"<div><div>This study investigated the influence of ultrasound combined with slightly acidic electrolyzed water thawing (UST) on the rheological characteristics, quality and structure of mutton myofibrillar protein (MP) gel in comparison with other thawing methods (air thawing (AT), water immersion thawing (WT), microwave thawing (MT)). According to the result of rheological properties, the UST group had a higher storage modulus among thawing groups. UST treatment significantly improved the gel water holding capacity and whiteness (<em>P</em> < 0.05). In terms of texture, the MP gel of the UST group had better elasticity and strength than other thawing groups (<em>P</em> < 0.05). The UST treatment has no influence on the water distribution in the MP gel (<em>P</em> > 0.05). The UST treatment protected the secondary structure in the MP gel. Among all thawing groups, the UST group exhibited a smoother and more compact microstructure. In conclusion, the UST method effectively improved the MP rheological properties and gel quality, which could be applied as a promising method for deep processing of meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109806"},"PeriodicalIF":7.1,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of tartrate on color stability and myoglobin affinity for oxygen in beef

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-03-07 DOI: 10.1016/j.meatsci.2025.109807

Masahiro Waga, Shinsuke Watanabe, Koji Nakade

The effects of the affinity of myoglobin for oxygen on meat discoloration were investigated. First, we showed that 10 mmol/L tartrate significantly decreased the deoxygenation rate in vacuum-packed beef, although it did not reduce mitochondrial oxygen consumption activity. Second, the myoglobin affinity was evaluated with or without 1 mg/mL mitochondria and/or 10 mmol/L tartrate. The oxygen concentration that gives 50 % of the deoxygenation ratio was evaluated as myoglobin affinity. The affinity in the “with mitochondria” condition (0.370 ± 0.006 %) was significantly lower than that of “myoglobin” (0.312 ± 0.019 %), “with tartrate” (0.292 ± 0.009 %), and “with mitochondria and tartrate” (0.287 ± 0.022 %). Furthermore, the effect of 10 mmol/L tartrate on the myoglobin oxidation rate in beef was observed at 0.18–4.2 % oxygen. The addition of tartrate inhibited oxidation at lower concentrations but promoted oxidation at higher concentrations, with 1 % being the divergent concentration. Using tartrate, we demonstrated that myoglobin affinity is a determining factor for the oxygen concentrations that promote beef discoloration.

{"title":"Effects of tartrate on color stability and myoglobin affinity for oxygen in beef","authors":"Masahiro Waga, Shinsuke Watanabe, Koji Nakade","doi":"10.1016/j.meatsci.2025.109807","DOIUrl":"10.1016/j.meatsci.2025.109807","url":null,"abstract":"<div><div>The effects of the affinity of myoglobin for oxygen on meat discoloration were investigated. First, we showed that 10 mmol/L tartrate significantly decreased the deoxygenation rate in vacuum-packed beef, although it did not reduce mitochondrial oxygen consumption activity. Second, the myoglobin affinity was evaluated with or without 1 mg/mL mitochondria and/or 10 mmol/L tartrate. The oxygen concentration that gives 50 % of the deoxygenation ratio was evaluated as myoglobin affinity. The affinity in the “with mitochondria” condition (0.370 ± 0.006 %) was significantly lower than that of “myoglobin” (0.312 ± 0.019 %), “with tartrate” (0.292 ± 0.009 %), and “with mitochondria and tartrate” (0.287 ± 0.022 %). Furthermore, the effect of 10 mmol/L tartrate on the myoglobin oxidation rate in beef was observed at 0.18–4.2 % oxygen. The addition of tartrate inhibited oxidation at lower concentrations but promoted oxidation at higher concentrations, with 1 % being the divergent concentration. Using tartrate, we demonstrated that myoglobin affinity is a determining factor for the oxygen concentrations that promote beef discoloration.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109807"},"PeriodicalIF":7.1,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinus

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-03-06 DOI: 10.1016/j.meatsci.2025.109804

Jiaying Qin , Bingyu Li , Miaomiao Zhu , Conggui Chen , Baocai Xu , Huiting Luo , Peijun Li

In the present study, a Bacillus subtilis expression system was used to overexpress the gene of nitric oxide synthase (NOS), and the NOS was subsequently purified and added to fermented sausages to assess its colouration ability. The results indicated that NOS activity in the nos-recombinant strain was approximately 58-fold higher than that in the wild-type strain (P < 0.05). In a meat model system supplemented with metmyoglobin, the addition of NOS alone exhibited a significant effect on colour formation (P < 0.05), whereas inoculation with Mammaliicoccus vitulinus enhanced the red colour (P < 0.05). The results of the ultraviolet-visible (UV–vis) spectral analysis showed that more nitrosyl myoglobin (NO-Mb) was formed in the model system. In fermented sausages, the addition of NOS together with the inoculation of M. vitulinus led to a significant increase in the concentration of NO-Mb and the redness value (P < 0.05). The present study offers a potential solution for enhancing the colour formation in fermented sausages using an enzymatic method.

{"title":"Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinus","authors":"Jiaying Qin , Bingyu Li , Miaomiao Zhu , Conggui Chen , Baocai Xu , Huiting Luo , Peijun Li","doi":"10.1016/j.meatsci.2025.109804","DOIUrl":"10.1016/j.meatsci.2025.109804","url":null,"abstract":"<div><div>In the present study, a <em>Bacillus subtilis</em> expression system was used to overexpress the gene of nitric oxide synthase (NOS), and the NOS was subsequently purified and added to fermented sausages to assess its colouration ability. The results indicated that NOS activity in the <em>nos</em>-recombinant strain was approximately 58-fold higher than that in the wild-type strain (<em>P</em> < 0.05). In a meat model system supplemented with metmyoglobin, the addition of NOS alone exhibited a significant effect on colour formation (<em>P</em> < 0.05), whereas inoculation with <em>Mammaliicoccus vitulinus</em> enhanced the red colour (<em>P</em> < 0.05). The results of the ultraviolet-visible (UV–vis) spectral analysis showed that more nitrosyl myoglobin (NO-Mb) was formed in the model system. In fermented sausages, the addition of NOS together with the inoculation of <em>M. vitulinus</em> led to a significant increase in the concentration of NO-Mb and the redness value (<em>P</em> < 0.05). The present study offers a potential solution for enhancing the colour formation in fermented sausages using an enzymatic method.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109804"},"PeriodicalIF":7.1,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contamination

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-03-05 DOI: 10.1016/j.meatsci.2025.109803

Chengcheng Feng , Kaiyang Sun , Yimin Zhang , Rongrong Liang , Yanwei Mao , David L. Hopkins , Lixian Zhu , Xin Luo , Xiaoyin Yang

This study investigated the influence of various oxygen (O₂) levels on the storage quality of chilled beef steaks with different initial microbial loads (low initial microbial loads, LIML; high initial microbial loads, HIML). The steaks were stored under three modified atmosphere packaging (MAP) systems (MAP70 = 70 % O₂/30 % CO₂; MAP50 = 50 % O₂/30 % CO₂/20 % N₂; MAP30 = 30 % O₂/30 % CO₂/40 % N₂) for 20 days. Oxygen levels had no impact on bacterial counts and microbial diversity during storage, in which Serratia and Brochothrix became predominant bacteria. No differences in a*, b*, chroma, and sensorial traits were observed for LIML steaks under the three MAP systems, but MAP30 steaks showed the lowest (P < 0.05) lipid and protein oxidation. Compared to MAP70, MAP50 instead of MAP30 was sufficient to maintain a similar meat color and a better oxidative stability for HIML steaks. Overall, microbial proliferation was a significant determinant for the color stability of MAP beef, and therefore the O₂ optimization in high‑oxygen MAP should take initial microbial loads into account.

{"title":"Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contamination","authors":"Chengcheng Feng , Kaiyang Sun , Yimin Zhang , Rongrong Liang , Yanwei Mao , David L. Hopkins , Lixian Zhu , Xin Luo , Xiaoyin Yang","doi":"10.1016/j.meatsci.2025.109803","DOIUrl":"10.1016/j.meatsci.2025.109803","url":null,"abstract":"<div><div>This study investigated the influence of various oxygen (O<sub>2</sub>) levels on the storage quality of chilled beef steaks with different initial microbial loads (low initial microbial loads, LIML; high initial microbial loads, HIML). The steaks were stored under three modified atmosphere packaging (MAP) systems (MAP70 = 70 % O<sub>2</sub>/30 % CO<sub>2</sub>; MAP50 = 50 % O<sub>2</sub>/30 % CO<sub>2</sub>/20 % N<sub>2</sub>; MAP30 = 30 % O<sub>2</sub>/30 % CO<sub>2</sub>/40 % N<sub>2</sub>) for 20 days. Oxygen levels had no impact on bacterial counts and microbial diversity during storage, in which <em>Serratia</em> and <em>Brochothrix</em> became predominant bacteria. No differences in <em>a</em>*, <em>b</em>*, chroma, and sensorial traits were observed for LIML steaks under the three MAP systems, but MAP30 steaks showed the lowest (<em>P</em> < 0.05) lipid and protein oxidation. Compared to MAP70, MAP50 instead of MAP30 was sufficient to maintain a similar meat color and a better oxidative stability for HIML steaks. Overall, microbial proliferation was a significant determinant for the color stability of MAP beef, and therefore the O<sub>2</sub> optimization in high‑oxygen MAP should take initial microbial loads into account.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109803"},"PeriodicalIF":7.1,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sliding-window enhanced olfactory visual images combined with deep learning to predict TVB-N content in chilled mutton

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-02-28 DOI: 10.1016/j.meatsci.2025.109791

Shichang Wang , Yixin Zhang , Rongguang Zhu , Fukang Xing , Jiufu Yan , Lingfeng Meng , Xuedong Yao

A novel data enhancement method for olfactory visual images was proposed in this study, combined with deep learning to achieve the accurate prediction of total volatile basic nitrogen (TVB-N) content in chilled mutton. Specifically, the sliding-window was defined and used to separately extract different regions of interest from each sensing region by encoding and decoding the sliding position information, so the olfactory visual image was enhanced. This enhancement method considered the position shift and uneven colour presentation of sensitive points during the preparation and reaction of olfactory visualization sensor array. Based on the enhanced images, three advanced deep learning models (InceptionNetV3, ResNet50 and MobileNetV3) were established, and compared with three traditional machine learning models of partial least squares regression (PLSR), support vector regression (SVR) and random forest (RF) based on manually extracted colour space features. By comparison, deep learning models of InceptionNetV3, ResNet50 and MobileNetV3 had better predictive performance, and the optimal prediction results were obtained by the MobileNetV3 model. The determination coefficient (R²), root-mean-square error (RMSE) and relative prediction deviation (RPD) of the best prediction model for test set were 0.97, 2.42 mg/100 g and 5.82, respectively. The results demonstrated that the combination of olfactory visualization sensor array and the lightweight MobileNetV3 can stably and effectively predict the TVB-N content in chilled mutton, and has great potential for on-site evaluation of mutton freshness.

{"title":"Sliding-window enhanced olfactory visual images combined with deep learning to predict TVB-N content in chilled mutton","authors":"Shichang Wang , Yixin Zhang , Rongguang Zhu , Fukang Xing , Jiufu Yan , Lingfeng Meng , Xuedong Yao","doi":"10.1016/j.meatsci.2025.109791","DOIUrl":"10.1016/j.meatsci.2025.109791","url":null,"abstract":"<div><div>A novel data enhancement method for olfactory visual images was proposed in this study, combined with deep learning to achieve the accurate prediction of total volatile basic nitrogen (TVB-N) content in chilled mutton. Specifically, the sliding-window was defined and used to separately extract different regions of interest from each sensing region by encoding and decoding the sliding position information, so the olfactory visual image was enhanced. This enhancement method considered the position shift and uneven colour presentation of sensitive points during the preparation and reaction of olfactory visualization sensor array. Based on the enhanced images, three advanced deep learning models (InceptionNetV3, ResNet50 and MobileNetV3) were established, and compared with three traditional machine learning models of partial least squares regression (PLSR), support vector regression (SVR) and random forest (RF) based on manually extracted colour space features. By comparison, deep learning models of InceptionNetV3, ResNet50 and MobileNetV3 had better predictive performance, and the optimal prediction results were obtained by the MobileNetV3 model. The determination coefficient (<em>R</em><sup><em>2</em></sup>), root-mean-square error (<em>RMSE</em>) and relative prediction deviation (<em>RPD</em>) of the best prediction model for test set were 0.97, 2.42 mg/100 g and 5.82, respectively. The results demonstrated that the combination of olfactory visualization sensor array and the lightweight MobileNetV3 can stably and effectively predict the TVB-N content in chilled mutton, and has great potential for on-site evaluation of mutton freshness.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109791"},"PeriodicalIF":7.1,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551016","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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