Pub Date : 2025-02-15DOI: 10.1016/j.meatsci.2025.109777
Priscila Rossato Fracari , Igor Tomasevic , Ana Guimarães Massia , Denise Adamoli Laroque , Manoela Meira Balzan , Bibiana Alves dos Santos , Alexandre José Cichoski , Roger Wagner , Bruno Augusto Matar Carciofi , Paulo Cezar Bastianello Campagnol
This study evaluated using pulsed light (PL) and jabuticaba peel extract (JPE) to control bacterial growth in sliced mortadella with reduced sodium nitrite content and assessed their impact on food quality. Three formulations were tested: 150 ppm nitrite (100 % of the allowed dosage, N100%), 75 ppm nitrite (N50%), and 75 ppm nitrite with 1 % JPE (N50% + JPE). The mortadella was cooked, sliced, treated with PL (5.28 J/cm2 fluence, 1046.9 W/cm2 irradiance), vacuum-packed, and stored at 4 °C for 30 days. N50% samples exhibited higher TBARS values (0.54 vs. 0.18 mg MDA/kg) and higher population counts of total mesophilic aerobic bacteria (TMAB, 8.38 vs. 7.1 Log CFU/g) and lactic acid bacteria (LAB) (8.21 vs. 6.17 Log CFU/g, respectively) than N100% after 30 days of storage. PL application reduced the TMAB and LAB by 1.4–1.55 Log CFU/g and 1.0–2.24 Log CFU/g for the N100% and N50% formulations (P < 0.05), respectively, but negatively affected pH and color, increasing lipid oxidation. JPE mitigated these defects, and combined JPE and PL presented an enhanced antimicrobial effect, with N50% + JPE + PL samples showing similar microbial counts to N100% over the storage. The combination of JPE and PL also significantly reduced nitrosamine levels, highlighting it as an effective strategy to improve the quality and safety of meat products.
{"title":"Pulsed light and jabuticaba peel extract for nitrite reduction and quality enhancement in sliced mortadella","authors":"Priscila Rossato Fracari , Igor Tomasevic , Ana Guimarães Massia , Denise Adamoli Laroque , Manoela Meira Balzan , Bibiana Alves dos Santos , Alexandre José Cichoski , Roger Wagner , Bruno Augusto Matar Carciofi , Paulo Cezar Bastianello Campagnol","doi":"10.1016/j.meatsci.2025.109777","DOIUrl":"10.1016/j.meatsci.2025.109777","url":null,"abstract":"<div><div>This study evaluated using pulsed light (PL) and jabuticaba peel extract (JPE) to control bacterial growth in sliced mortadella with reduced sodium nitrite content and assessed their impact on food quality. Three formulations were tested: 150 ppm nitrite (100 % of the allowed dosage, N<sub>100%</sub>), 75 ppm nitrite (N<sub>50%</sub>), and 75 ppm nitrite with 1 % JPE (N<sub>50%</sub> + JPE). The mortadella was cooked, sliced, treated with PL (5.28 J/cm<sup>2</sup> fluence, 1046.9 W/cm<sup>2</sup> irradiance), vacuum-packed, and stored at 4 °C for 30 days. N<sub>50%</sub> samples exhibited higher TBARS values (0.54 vs. 0.18 mg MDA/kg) and higher population counts of total mesophilic aerobic bacteria (TMAB, 8.38 vs. 7.1 Log CFU/g) and lactic acid bacteria (LAB) (8.21 vs. 6.17 Log CFU/g, respectively) than N<sub>100%</sub> after 30 days of storage. PL application reduced the TMAB and LAB by 1.4–1.55 Log CFU/g and 1.0–2.24 Log CFU/g for the N<sub>100%</sub> and N<sub>50%</sub> formulations (<em>P</em> < 0.05), respectively, but negatively affected pH and color, increasing lipid oxidation. JPE mitigated these defects, and combined JPE and PL presented an enhanced antimicrobial effect, with N<sub>50%</sub> + JPE + PL samples showing similar microbial counts to N<sub>100%</sub> over the storage. The combination of JPE and PL also significantly reduced nitrosamine levels, highlighting it as an effective strategy to improve the quality and safety of meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"224 ","pages":"Article 109777"},"PeriodicalIF":7.1,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143444413","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}
Pub Date : 2025-02-13DOI: 10.1016/j.meatsci.2025.109775
Leticia Pereira Correa , Mariana Basso Pinton , Bibiana Alves dos Santos , Marcelo Antonio Morgano , Márcio Vargas-Ramella , Alexandre José Cichoski , Roger Wagner , Paulo Cezar Bastianello Campagnol
Mortadellas were reformulated by replacing animal fat with hydrolyzed collagen (HC) at 50 % and 70 % levels, substituting 50 % NaCl with KCl, and adding 1 % arginine. The effects of these changes on physicochemical properties, sensory attributes, and shelf life over 60 days at 4 °C were evaluated. The results showed that substituting 50 % and 70 % of fat with HC reduced fat content by 42.6 % and 55.3 %, respectively, while increasing protein levels by 37 % and 55 %. Replacing 50 % of NaCl with KCl reduced sodium content by 33.2 % and increased potassium content by 234.7 %. The 50 % HC substitution was the most suitable, as it preserved sensory attributes and structural integrity, unlike the 70 % replacement, which negatively affected texture and taste. Although substituting NaCl with KCl introduced sensory defects like bitter and metallic tastes, adding arginine effectively masked these issues, resulting in sensory quality comparable to the control. Oxidative stability, evaluated through TBARS values and sensory assessments, was similarly maintained across all treatments throughout storage. Counts of aerobic mesophilic microorganisms and lactic acid bacteria evolved similarly in reformulated products and the control, ensuring microbiological stability. The pH levels remained consistent across treatments, and color stability, assessed by ΔE values, was preserved throughout storage. These results highlight the feasibility of reformulating mortadellas with HC, KCl, and arginine to produce healthier products without compromising sensory quality, physicochemical stability, or shelf life.
{"title":"Hydrolyzed collagen, KCl, and arginine: A successful strategy to reduce fat and sodium while maintaining the physicochemical, sensory, and shelf life quality of mortadella","authors":"Leticia Pereira Correa , Mariana Basso Pinton , Bibiana Alves dos Santos , Marcelo Antonio Morgano , Márcio Vargas-Ramella , Alexandre José Cichoski , Roger Wagner , Paulo Cezar Bastianello Campagnol","doi":"10.1016/j.meatsci.2025.109775","DOIUrl":"10.1016/j.meatsci.2025.109775","url":null,"abstract":"<div><div>Mortadellas were reformulated by replacing animal fat with hydrolyzed collagen (HC) at 50 % and 70 % levels, substituting 50 % NaCl with KCl, and adding 1 % arginine. The effects of these changes on physicochemical properties, sensory attributes, and shelf life over 60 days at 4 °C were evaluated. The results showed that substituting 50 % and 70 % of fat with HC reduced fat content by 42.6 % and 55.3 %, respectively, while increasing protein levels by 37 % and 55 %. Replacing 50 % of NaCl with KCl reduced sodium content by 33.2 % and increased potassium content by 234.7 %. The 50 % HC substitution was the most suitable, as it preserved sensory attributes and structural integrity, unlike the 70 % replacement, which negatively affected texture and taste. Although substituting NaCl with KCl introduced sensory defects like bitter and metallic tastes, adding arginine effectively masked these issues, resulting in sensory quality comparable to the control. Oxidative stability, evaluated through TBARS values and sensory assessments, was similarly maintained across all treatments throughout storage. Counts of aerobic mesophilic microorganisms and lactic acid bacteria evolved similarly in reformulated products and the control, ensuring microbiological stability. The pH levels remained consistent across treatments, and color stability, assessed by ΔE values, was preserved throughout storage. These results highlight the feasibility of reformulating mortadellas with HC, KCl, and arginine to produce healthier products without compromising sensory quality, physicochemical stability, or shelf life.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109775"},"PeriodicalIF":7.1,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419045","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}
Pub Date : 2025-02-13DOI: 10.1016/j.meatsci.2025.109774
Mauricio Miguel Estrada , Cris Luana de Castro Nunes , Germán Darío Ramírez-Zamudio , Luiz Henrique Pereira Silva , Mario Luiz Chizzotti
This study evaluated the performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations. Twenty Nellore cows (initial body weight of 477.4 ± 49.6 kg) were randomly assigned to the three treatments: six as the control group (D0), seven finishing-fed for 28 d (D28), and seven finishing-fed for 56 d (D56). Parameters including dry matter intake, shrunk body weight, empty body weight (EBW), hot carcass weight (HCW), carcass shrinkage, muscle metabolites, and meat quality parameters in different aging times (0AT, 7AT, and 14AT) were assessed. Cull cows subjected to D28 and D56 treatments had greater EBW (P < 0.001) than D0. However, greater HCW (P = 0.004) and back fat thickness (P = 0.005) were detected in only D56 treatment compared to D0 and D28 treatments. As a result, the carcass pH was lower in the D56 treatment (P = 0.002) compared to D0 and D28 treatments. The Longissimus lumborum muscle of cull cows finished for 28 and 56 d showed a higher concentration of sugars (glucose-6-phosphate and fructose-6-phosphate), glycerol, and amino acids (leucine, alanine, isoleucine, valine, and aspartate). In conclusion, as the finishing period and aging time increased, there was a corresponding improvement in fat content and meat tenderness, respectively.
{"title":"Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations","authors":"Mauricio Miguel Estrada , Cris Luana de Castro Nunes , Germán Darío Ramírez-Zamudio , Luiz Henrique Pereira Silva , Mario Luiz Chizzotti","doi":"10.1016/j.meatsci.2025.109774","DOIUrl":"10.1016/j.meatsci.2025.109774","url":null,"abstract":"<div><div>This study evaluated the performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations. Twenty Nellore cows (initial body weight of 477.4 ± 49.6 kg) were randomly assigned to the three treatments: six as the control group (D0), seven finishing-fed for 28 d (D28), and seven finishing-fed for 56 d (D56). Parameters including dry matter intake, shrunk body weight, empty body weight (EBW), hot carcass weight (HCW), carcass shrinkage, muscle metabolites, and meat quality parameters in different aging times (0AT, 7AT, and 14AT) were assessed. Cull cows subjected to D28 and D56 treatments had greater EBW (<em>P</em> < 0.001) than D0. However, greater HCW (<em>P</em> = 0.004) and back fat thickness (<em>P</em> = 0.005) were detected in only D56 treatment compared to D0 and D28 treatments. As a result, the carcass pH was lower in the D56 treatment (<em>P</em> = 0.002) compared to D0 and D28 treatments. The <em>Longissimus lumborum</em> muscle of cull cows finished for 28 and 56 d showed a higher concentration of sugars (glucose-6-phosphate and fructose-6-phosphate), glycerol, and amino acids (leucine, alanine, isoleucine, valine, and aspartate). In conclusion, as the finishing period and aging time increased, there was a corresponding improvement in fat content and meat tenderness, respectively.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109774"},"PeriodicalIF":7.1,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419075","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}
This study aimed to evaluate the effects of the blend of babassu oil (BO) and sunflower oil (SO) in different proportions on performance, quality, and fatty acid (FA) composition in lamb meat. Feeding BO reduced (P= 0.019) dry matter intake, energy intake (P = 0.029), final body weight (P = 0.043), dressing percentage (P = 0.051), and subcutaneous fat thickness (s.c. fat; P = 0.020) but did not change meat quality traits. The SO blend addition performed a quadratic effect (P < 0.05) on the nutrient intake, without affect carcass characteristics. Dietary BO diet increased (P < 0.05) trans-monounsaturated fatty acids (trans-MUFA) in meat and s.c. fat. However, saturated FA (SFA) and polyunsaturated FA (PUFA) in meat did not change. No difference in trans-MUFA content was found (P = 0.810) when adding SO blend to the diet. The lipid supplementation did not affect (P > 0.05) the PUFA proportion in s.c. fat, but BO reduced (P < 0.05) branched-chain fatty acids, cis-monounsaturated fatty acids (cis-MUFA), and 18:0-oxo compared to the unsupplemented diets. Dietary SO blend inclusion did not extensively modify productive and neither meat quality traits, compared to BO solely addition. However, the addition of 18.6 g/kg of SO blend increased cis-MUFA content in meat and BCFA in s.c. fat, representing an alternative for the local Amazon producers which already utilize this source of lipid.
{"title":"Impact of dietary Babassu oil and sunflower oil blend on feed intake, carcass traits, and fatty acid composition in meat of lambs","authors":"M.O.M. Parente , F.N.S. Santos , H.N. Parente , R.J.B. Bessa , J.O.M. Costa , L.R. Bezerra , A.M. Zanine , D.J. Fereira , K.S. Rocha , G.C. Gois , S.P. Alves","doi":"10.1016/j.meatsci.2025.109776","DOIUrl":"10.1016/j.meatsci.2025.109776","url":null,"abstract":"<div><div>This study aimed to evaluate the effects of the blend of babassu oil (BO) and sunflower oil (SO) in different proportions on performance, quality, and fatty acid (FA) composition in lamb meat. Feeding BO reduced (<em>P</em> <em>=</em> 0.019) dry matter intake, energy intake (<em>P</em> = 0.029), final body weight (<em>P</em> = 0.043), dressing percentage (<em>P</em> = 0.051), and subcutaneous fat thickness (<em>s.c.</em> fat; <em>P</em> = 0.020) but did not change meat quality traits. The SO blend addition performed a quadratic effect (<em>P <</em> 0.05) on the nutrient intake, without affect carcass characteristics. Dietary BO diet increased (<em>P <</em> 0.05) <em>trans-</em>monounsaturated fatty acids (<em>trans</em>-MUFA) in meat and <em>s.c.</em> fat. However, saturated FA (SFA) and polyunsaturated FA (PUFA) in meat did not change. No difference in <em>trans</em>-MUFA content was found (<em>P</em> = 0.810) when adding SO blend to the diet. The lipid supplementation did not affect (<em>P ></em> 0.05) the PUFA proportion in <em>s.c.</em> fat, but BO reduced (<em>P <</em> 0.05) branched-chain fatty acids, <em>cis</em>-monounsaturated fatty acids (<em>cis</em>-MUFA), and 18:0-oxo compared to the unsupplemented diets. Dietary SO blend inclusion did not extensively modify productive and neither meat quality traits, compared to BO solely addition. However, the addition of 18.6 g/kg of SO blend increased <em>cis-</em>MUFA content in meat and BCFA in s.c. fat, representing an alternative for the local Amazon producers which already utilize this source of lipid.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109776"},"PeriodicalIF":7.1,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419074","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}
Pub Date : 2025-02-10DOI: 10.1016/j.meatsci.2025.109772
Morgan E. Gravely, Hanna M. Hennesy, Daniela A. Alambarrio, Olivia G. Ellis, Xiaoxing Xu, Alexander M. Stelzleni, John M. Gonzalez
The objective of this study was to determine the effects of nicotinamide riboside (NR) supplementation on the color and color stability of fresh pork chops from barrows subjected to extreme stress/fatigue. One hundred barrows were supplemented 0, 15, 30, or 45 mg•hd−1•kg body weight−1 NR in feed, or 45 mg•hd−1•kg body weight−1 NR in an oral drench (DRE) 11 d prior to a stress/fatigue-inducing event and immediate harvest. Loins were collected, aged 10 days in vacuum bags, and chops were fabricated and used for an 8-day simulated retail display color-stability study. There were no treatment by day of display or treatment main effects for all color-related measures. There were day of display main effects for all color measures which indicated chops discolored in a typical manner. pH values indicated the current study's muscles were in an accelerated state of pH decline due to the extreme preharvest stress/fatigue-inducing event; however, NR supplementation was unable to elicit positive effects on color-stability measures.
{"title":"Effects of nicotinamide riboside on stressed/fatigued barrow carcass characteristics and loin chop color stability","authors":"Morgan E. Gravely, Hanna M. Hennesy, Daniela A. Alambarrio, Olivia G. Ellis, Xiaoxing Xu, Alexander M. Stelzleni, John M. Gonzalez","doi":"10.1016/j.meatsci.2025.109772","DOIUrl":"10.1016/j.meatsci.2025.109772","url":null,"abstract":"<div><div>The objective of this study was to determine the effects of nicotinamide riboside (<strong>NR</strong>) supplementation on the color and color stability of fresh pork chops from barrows subjected to extreme stress/fatigue. One hundred barrows were supplemented 0, 15, 30, or 45 mg•hd<sup>−1</sup>•kg body weight<sup>−1</sup> NR in feed, or 45 mg•hd<sup>−1</sup>•kg body weight<sup>−1</sup> NR in an oral drench (<strong>DRE</strong>) 11 d prior to a stress/fatigue-inducing event and immediate harvest. Loins were collected, aged 10 days in vacuum bags, and chops were fabricated and used for an 8-day simulated retail display color-stability study. There were no treatment by day of display or treatment main effects for all color-related measures. There were day of display main effects for all color measures which indicated chops discolored in a typical manner. pH values indicated the current study's muscles were in an accelerated state of pH decline due to the extreme preharvest stress/fatigue-inducing event; however, NR supplementation was unable to elicit positive effects on color-stability measures.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109772"},"PeriodicalIF":7.1,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143402445","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}
Pub Date : 2025-02-08DOI: 10.1016/j.meatsci.2025.109773
G.M. Chelopo , U. Marume , A. Hugo
The effects of Vachellia erioloba leaf meal incorporation in maize stover based diets on growth, meat quality and fatty acid profiles of lambs was assessed. Thirty-two female lambs weighing approximately 21.86 ± 1 kg were allotted to four dietary treatments formulated with the inclusion of maize stove and V. erioloba in place of the lucerne in diets: Control (Lamb finishing ration, LFR), LFR + 20 % untreated maize stover (UMS), LFR + 20 % ammoniated maize stover (AMS) and LFR + 10 % ammoniated maize stover and 10 % Vachellia leaf meal (AMSVL). Lambs fed the Control and AMSVL diets had the highest (P < 0.05) average daily feed intake (ADFI), while those fed the AMS and AMSVL diets obtained lower FCR values. Loin weights were higher in lambs fed the AMSVL diet. Lambs fed the UMS diet had the highest (P = 0.05) value for meat redness (a*). Water holding capacity (WHC) was highest (P < 0.05) in lambs fed the AMSVL, while shear force values were highest in lambs fed the UMS diet. The UMS diet obtained the highest amounts of SFAs. Nevertheless, the lambs in the AMSVL treatment obtained the highest (P < 0.05) proportions of total UFAs. Diet had no effect on PUFAs, PUFA/SFA and omega6/omega 3 ratios. Supplementing treated maize stover with Vachellia erioboba leaf meal may optimize growth, meat quality and fatty acid profiles of meat in lambs.
{"title":"Vachellia erioloba leaf meal inclusion in ammoniated maize stover-based finisher diets improves growth, meat quality and fatty acid profiles of lambs","authors":"G.M. Chelopo , U. Marume , A. Hugo","doi":"10.1016/j.meatsci.2025.109773","DOIUrl":"10.1016/j.meatsci.2025.109773","url":null,"abstract":"<div><div>The effects of <em>Vachellia erioloba</em> leaf meal incorporation in maize stover based diets on growth, meat quality and fatty acid profiles of lambs was assessed. Thirty-two female lambs weighing approximately 21.86 ± 1 kg were allotted to four dietary treatments formulated with the inclusion of maize stove and <em>V. erioloba</em> in place of the lucerne in diets: Control (Lamb finishing ration, LFR), LFR + 20 % untreated maize stover (UMS), LFR + 20 % ammoniated maize stover (AMS) and LFR + 10 % ammoniated maize stover and 10 % <em>Vachellia</em> leaf meal (AMSVL). Lambs fed the Control and AMSVL diets had the highest (<em>P</em> < 0.05) average daily feed intake (ADFI), while those fed the AMS and AMSVL diets obtained lower FCR values. Loin weights were higher in lambs fed the AMSVL diet. Lambs fed the UMS diet had the highest (<em>P</em> = 0.05) value for meat redness (<em>a*</em>). Water holding capacity (WHC) was highest (<em>P</em> < 0.05) in lambs fed the AMSVL, while shear force values were highest in lambs fed the UMS diet. The UMS diet obtained the highest amounts of SFAs. Nevertheless, the lambs in the AMSVL treatment obtained the highest (<em>P</em> < 0.05) proportions of total UFAs. Diet had no effect on PUFAs, PUFA/SFA and omega6/omega 3 ratios. Supplementing treated maize stover with <em>Vachellia erioboba</em> leaf meal may optimize growth, meat quality and fatty acid profiles of meat in lambs.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109773"},"PeriodicalIF":7.1,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378383","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}
Pub Date : 2025-02-07DOI: 10.1016/j.meatsci.2025.109770
Ying Xu , Linzhe Wang , Ping Yang , Jingfan Wang , Hongru Zhang , Tianze Wang , Zhenfang Zhang , Wensong Wei , Chunhui Zhang
The effect of the heating intensity on the volatile profiles of stir-fried pork slices was explored from the angle of moisture diffusion, which alters the thermal reaction rate. Infrared thermography was used to visually monitor the surface temperature difference between the medium and meat slices to aid in interpreting moisture diffusion behavior. Lower water activity and specific heat capacity mediated by moisture diffusion enriched volatile traits. The difference in moisture diffusion between the low-level fire (LF) group and high-level fire (HF) groups occurred mainly after 1 min of stir-frying. At this stage, 3-methylbutanal, 4-methylthiazole, dihydro-2-methyl-3(2H)-furanone, methylpyrazine, etc. were examined in the HF group, indicating the occurrence of the Maillard reaction, Strecker degradation, and lipid-Maillard interactions, which was supported by the results of free amino acids (FAAs) and Fourier transform infrared spectroscopy (FTIR). Additionally, short-term stir-frying with HF (< 1 min) could obtain the volatile characteristics produced by long-term stir-frying with LF (> 1 min), which might be due to shell formation on the surface of the HF-treated samples in the early stage, accompanied by thermal reactions to produce volatile compounds. This work provides a scientific basis for traditional cooking thought that stir-frying with HF is more fragrant and offers support for the transformation of traditional dishes from kitchens to factories.
{"title":"Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time","authors":"Ying Xu , Linzhe Wang , Ping Yang , Jingfan Wang , Hongru Zhang , Tianze Wang , Zhenfang Zhang , Wensong Wei , Chunhui Zhang","doi":"10.1016/j.meatsci.2025.109770","DOIUrl":"10.1016/j.meatsci.2025.109770","url":null,"abstract":"<div><div>The effect of the heating intensity on the volatile profiles of stir-fried pork slices was explored from the angle of moisture diffusion, which alters the thermal reaction rate. Infrared thermography was used to visually monitor the surface temperature difference between the medium and meat slices to aid in interpreting moisture diffusion behavior. Lower water activity and specific heat capacity mediated by moisture diffusion enriched volatile traits. The difference in moisture diffusion between the low-level fire (LF) group and high-level fire (HF) groups occurred mainly after 1 min of stir-frying. At this stage, 3-methylbutanal, 4-methylthiazole, dihydro-2-methyl-3(2<em>H</em>)-furanone, methylpyrazine, etc. were examined in the HF group, indicating the occurrence of the Maillard reaction, Strecker degradation, and lipid-Maillard interactions, which was supported by the results of free amino acids (FAAs) and Fourier transform infrared spectroscopy (FTIR). Additionally, short-term stir-frying with HF (< 1 min) could obtain the volatile characteristics produced by long-term stir-frying with LF (> 1 min), which might be due to shell formation on the surface of the HF-treated samples in the early stage, accompanied by thermal reactions to produce volatile compounds. This work provides a scientific basis for traditional cooking thought that stir-frying with HF is more fragrant and offers support for the transformation of traditional dishes from kitchens to factories.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109770"},"PeriodicalIF":7.1,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350622","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}
Pub Date : 2025-02-07DOI: 10.1016/j.meatsci.2025.109771
Yali Zhou , Bingyu Li , Huiting Luo , Conggui Chen , Baocai Xu , Peijun Li
This study developed an innovative strategy for colouring meat products without nitrite addition, using nitric oxide synthase (NOS) fused with flavodoxin YkuN and flavodoxin reductase YumC derived from Bacillus subtilis. The results showed that the plasmids containing nos linked with ykuN and yumC genes by rigid linkers were constructed and chemically transformed into B. subtilis 168, and the enzyme fused with YkuN and YumC (NOS-YkuN-YumC) was successfully expressed and then purified. The activity of the fusion enzyme was approximately 12 times greater than that of NOS. In a model system, NOS-YkuN-YumC significantly increased the a*-value (redness) compared to those of the control and the sample treated with NOS (P < 0.05). UV–Vis spectral analysis indicated that metmyoglobin was converted to nitrosylmyoglobin (NO-Mb). In minced meat, the addition of NOS-YkuN-YumC significantly promoted the formation of NO-Mb and enhanced the a*-value (P < 0.05). The colour of the minced meat did not differ significantly between the NOS-YkuN-YumC group and the nitrite group (P > 0.05). This study provides a promising solution for enhancing colour formation in meat products without nitrite.
{"title":"Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC","authors":"Yali Zhou , Bingyu Li , Huiting Luo , Conggui Chen , Baocai Xu , Peijun Li","doi":"10.1016/j.meatsci.2025.109771","DOIUrl":"10.1016/j.meatsci.2025.109771","url":null,"abstract":"<div><div>This study developed an innovative strategy for colouring meat products without nitrite addition, using nitric oxide synthase (NOS) fused with flavodoxin YkuN and flavodoxin reductase YumC derived from <em>Bacillus subtilis</em>. The results showed that the plasmids containing <em>nos</em> linked with <em>ykuN</em> and <em>yumC</em> genes by rigid linkers were constructed and chemically transformed into <em>B. subtilis</em> 168, and the enzyme fused with YkuN and YumC (NOS-YkuN-YumC) was successfully expressed and then purified. The activity of the fusion enzyme was approximately 12 times greater than that of NOS. In a model system, NOS-YkuN-YumC significantly increased the <em>a*</em>-value (redness) compared to those of the control and the sample treated with NOS (<em>P</em> < 0.05). UV–Vis spectral analysis indicated that metmyoglobin was converted to nitrosylmyoglobin (NO-Mb). In minced meat, the addition of NOS-YkuN-YumC significantly promoted the formation of NO-Mb and enhanced the <em>a</em>*-value (<em>P</em> < 0.05). The colour of the minced meat did not differ significantly between the NOS-YkuN-YumC group and the nitrite group (<em>P</em> > 0.05). This study provides a promising solution for enhancing colour formation in meat products without nitrite.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109771"},"PeriodicalIF":7.1,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419046","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}
Pub Date : 2025-02-04DOI: 10.1016/j.meatsci.2025.109769
Yogesh P. Gadekar , Gauri Jairath , Arvind Soni , R.S. Bhatt , Yashavanth B.S. , Eric N. Ponnampalam
Pumpkin (Cucurbita maxima) is a nutritious vegetable, with seeds rich in vitamins, phytochemicals, and antioxidants, but they are often discarded. This study aims to utilize pumpkin seeds as a preservative to enhance shelf life and colour stability in processed meats like mincemeat. Crude pumpkin seed extract (CPSE) was prepared by drying, methanolic extraction, and rotatory evaporation of the seeds. CPSE, analyzed for phytochemicals via RT-HPLC and antioxidant capacity, was added to meat at varying levels of 0 % (CON), 0 % with 200 ppm BHA (PCON), 2 % (2CPSE), 4 % (4CPSE), and 6 % (6CPSE) and evaluated for preservative indicators during 9 days of refrigerated storage. RP-HPLC analysis showed the extract had higher phenolic acid content (3.99 ± 0.02 mg/100 mg dry seed powder), predominantly p-hydroxybenzoic acid, with lower flavonoid content (0.05 ± 0.00 mg/100 mg). During storage, mincemeat treated with CPSE showed lower TBARS values, higher ferric-reducing power, and better colour and odour scores compared to CON and PCON groups over 9 days. Regression analyses depicted the preservative effects of sinapic acid, gallic acid, p-coumaric acid compounds found in CPSE on TBARS, colour and odour. Further, ABTS was found to strongly influence TBARS, colour and odour attributes during the 9-day refrigerated storage. In conclusion, the study demonstrated that pumpkin seeds can serve as effective food preservatives. Specifically, 2 % CPSE reduced lipid oxidation and improved mincemeat's sensory qualities, matching the efficacy of 200 ppm BHA, with even greater preservative effects at 4 % and 6 % CPSE levels.
{"title":"Utilisation of pumpkin seed (Cucurbita maxima) as a meat matrix preservative: Influence on colour and lipid stabilities","authors":"Yogesh P. Gadekar , Gauri Jairath , Arvind Soni , R.S. Bhatt , Yashavanth B.S. , Eric N. Ponnampalam","doi":"10.1016/j.meatsci.2025.109769","DOIUrl":"10.1016/j.meatsci.2025.109769","url":null,"abstract":"<div><div>Pumpkin <em>(Cucurbita maxima)</em> is a nutritious vegetable, with seeds rich in vitamins, phytochemicals, and antioxidants, but they are often discarded. This study aims to utilize pumpkin seeds as a preservative to enhance shelf life and colour stability in processed meats like mincemeat. Crude pumpkin seed extract (CPSE) was prepared by drying, methanolic extraction, and rotatory evaporation of the seeds. CPSE, analyzed for phytochemicals via RT-HPLC and antioxidant capacity, was added to meat at varying levels of 0 % (CON), 0 % with 200 ppm BHA (PCON), 2 % (2CPSE), 4 % (4CPSE), and 6 % (6CPSE) and evaluated for preservative indicators during 9 days of refrigerated storage. RP-HPLC analysis showed the extract had higher phenolic acid content (3.99 ± 0.02 mg/100 mg dry seed powder), predominantly p-hydroxybenzoic acid, with lower flavonoid content (0.05 ± 0.00 mg/100 mg). During storage, mincemeat treated with CPSE showed lower TBARS values, higher ferric-reducing power, and better colour and odour scores compared to CON and PCON groups over 9 days. Regression analyses depicted the preservative effects of sinapic acid, gallic acid, p-coumaric acid compounds found in CPSE on TBARS, colour and odour. Further, ABTS was found to strongly influence TBARS, colour and odour attributes during the 9-day refrigerated storage. In conclusion, the study demonstrated that pumpkin seeds can serve as effective food preservatives. Specifically, 2 % CPSE reduced lipid oxidation and improved mincemeat's sensory qualities, matching the efficacy of 200 ppm BHA, with even greater preservative effects at 4 % and 6 % CPSE levels.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"223 ","pages":"Article 109769"},"PeriodicalIF":7.1,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143193525","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}
Pub Date : 2025-01-28DOI: 10.1016/j.meatsci.2025.109761
Feng Yin , Xueyuan Bai , Wei Tian , Ke Wang , Sen Wang , Guangxing Han , Xingshan Qi , Chaozhi Zhu , Gaiming Zhao
This study aimed to investigate the effects of vacuum tumbling curing (VTC), pulsating vacuum tumbling curing (PVTC), tumbling curing (TC), and static curing (SC) on the myofibrillar protein (MP) gel properties of beef as well as the underlying mechanisms contributing to the enhancement of edible quality in beef salted ham. The results revealed that VTC significantly improved the texture characteristics and sensory evaluation scores of beef salted ham, and the yield increased by 11.85 % compared with SC (P < 0.05). VTC increased the gel strength and water-holding capacity (WHC) of MP gels and improved their rheological behavior. The MP gel of the VTC group exhibited strong hydrophobic interactions and disulfide bonds, leading to self-assembly of the α-helix into β-sheet structures, thereby forming a stable and organized gel network. This enhancement in structural stability ultimately contributes to the improved texture characteristics of beef salted ham, thereby improving its edible quality. Compared with alternative curing techniques, VTC demonstrated its effectiveness in the development of high-end reconstituted beef products.
{"title":"Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties","authors":"Feng Yin , Xueyuan Bai , Wei Tian , Ke Wang , Sen Wang , Guangxing Han , Xingshan Qi , Chaozhi Zhu , Gaiming Zhao","doi":"10.1016/j.meatsci.2025.109761","DOIUrl":"10.1016/j.meatsci.2025.109761","url":null,"abstract":"<div><div>This study aimed to investigate the effects of vacuum tumbling curing (VTC), pulsating vacuum tumbling curing (PVTC), tumbling curing (TC), and static curing (SC) on the myofibrillar protein (MP) gel properties of beef as well as the underlying mechanisms contributing to the enhancement of edible quality in beef salted ham. The results revealed that VTC significantly improved the texture characteristics and sensory evaluation scores of beef salted ham, and the yield increased by 11.85 % compared with SC (<em>P</em> < 0.05). VTC increased the gel strength and water-holding capacity (WHC) of MP gels and improved their rheological behavior. The MP gel of the VTC group exhibited strong hydrophobic interactions and disulfide bonds, leading to self-assembly of the α-helix into β-sheet structures, thereby forming a stable and organized gel network. This enhancement in structural stability ultimately contributes to the improved texture characteristics of beef salted ham, thereby improving its edible quality. Compared with alternative curing techniques, VTC demonstrated its effectiveness in the development of high-end reconstituted beef products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109761"},"PeriodicalIF":7.1,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143073371","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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