Meat Science最新文献_第10页

Non-destructive spectroscopy-based technologies for meat and meat product discrimination - A review 基于无损光谱的肉类及肉制品鉴别技术综述

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

Meat Science

Pub Date : 2025-06-19 DOI: 10.1016/j.meatsci.2025.109893

Sara León-Ecay , Kizkitza Insausti , Ainara López-Maestresalas , Nuria Prieto

Consumers' confidence in products of animal origin is highly subjected to the quality guarantees offered by the manufacturing and retail industries. Traditionally, meat quality evaluation has been conducted through destructive, time-consuming and chemical-dependent protocols. Smart methodologies based on the non-destructiveness and/or non-contact with the samples, such as spectroscopy-based technologies, arise as an alternative promising tool. This comprehensive overview includes literature published in the last decade applying spectroscopy-based techniques in the Visible (Vis) and near-infrared (NIR) regions of the spectrum (Vis-NIR), either individually or combined with imaging (hyperspectral imaging, HSI), to classify meat and meat products based on ante- or postmortem factors. First, a brief introduction to the fundamentals of Vis-NIRS and HSI is included. Secondly, the main applications of Vis-NIRS and HSI technologies for meat qualitative purposes only are discussed. The Vis-NIRS and HSI have been successfully used in lab scale studies (> 90 % overall accuracy) to discriminate meat and meat products according to antemortem (feeding system, species, origin and breed) and postmortem (freshness, meat quality, label claims) factors. Recently, spectral data collected with handheld Vis-NIR equipment have become more frequent, although the use of portable HSI has not been widely explored. From the studies reviewed, the main concern regarding spectral data is to shorten modelling handling times, including strategies to both extract optimal wavelengths from NIR and compress spectral data from HSI. Despite the efforts made to overcome instrumentation and data processing challenges, a gap remains to be covered up to a real-time implementation in industrial line quality control.

消费者对动物源性产品的信心很大程度上取决于制造业和零售业提供的质量保证。传统上，肉质评估是通过破坏性的、耗时的和依赖化学物质的方法进行的。基于非破坏性和/或不与样品接触的智能方法，如基于光谱的技术，作为一种有前途的替代工具而出现。这篇全面的综述包括过去十年发表的文献，这些文献应用光谱技术在光谱（Vis-NIR）的可见光（Vis）和近红外（NIR）区域，单独或结合成像（高光谱成像，HSI），根据死前或死后因素对肉类和肉制品进行分类。首先，对Vis-NIRS和HSI的基本原理进行了简要介绍。其次，讨论了Vis-NIRS和HSI技术仅用于肉类定性目的的主要应用。Vis-NIRS和HSI已成功用于实验室规模的研究(>；根据死前（饲养系统、物种、来源和品种）和死后（新鲜度、肉质、标签声明）因素来区分肉类和肉制品。最近，使用手持可见光-近红外设备收集的光谱数据变得越来越频繁，尽管便携式HSI的使用尚未得到广泛探索。从所回顾的研究来看，对光谱数据的主要关注是缩短建模处理时间，包括从近红外提取最佳波长和从HSI压缩光谱数据的策略。尽管已经努力克服了仪器仪表和数据处理方面的挑战，但在工业生产线质量控制的实时实施方面仍然存在差距。

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引用次数: 0

The impact of stockperson training on time to loss of posture in a minimal-handling high-concentration carbon dioxide stunning system 在最小处理高浓度二氧化碳眩晕系统中，库存人员训练时间对姿势损失的影响

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

Meat Science

Pub Date : 2025-06-19 DOI: 10.1016/j.meatsci.2025.109894

Robert J.E. Hewitt , Kate J. Plush , Alan J. Tilbrook , Darryl N. D'Souza

Carbon dioxide (CO₂) systems stun pigs with minimal handling and physical restraint, however, they do not induce instant insensibility and pigs' aversion to CO₂ has the potential to cause distress, raising animal welfare concerns. The aim of this study was to understand the factors that may influence the response of pigs to high-concentration CO₂ stunning in a minimal-handling commercial abattoir and the ability to influence stunning efficacy through increased stockperson awareness of optimal animal handling. Behaviour and physiological responses of pigs as they moved from the lairage and through the CO₂ stunning system were recorded utilising existing methods, prior to and post a stockperson pig handling training intervention. This study established a baseline for induction of loss of posture that was lower than previously reported for commercial systems, occurring less than 8 s after exposure to CO₂, which would indicate loss of consciousness occurring by 23 s after first exposure. The pig handling training intervention was effective in reducing the incidence of high vocalisations and improved the flow of pigs through the raceway and stunner, reinforcing the role of the stockperson in reducing stress pre-slaughter, however, improvements in pigs' response to CO₂ within modern stunning systems were not observed. The results from this study indicate that advances in design and operation of CO₂ stunning systems have reduced the welfare risk to pigs compared to those reported previously, suggesting further advancements to stunning systems could be made.

二氧化碳（CO2）系统只需要极少的处理和身体约束就能使猪昏迷，然而，它们不会导致猪立即失去知觉，而且猪对二氧化碳的厌恶有可能造成痛苦，提高动物福利问题。本研究的目的是了解在最小处理的商业屠宰场中可能影响猪对高浓度二氧化碳昏迷反应的因素，以及通过提高牲畜管理人员对最佳动物处理的认识来影响昏迷效果的能力。利用现有方法记录猪从猪舍移动和通过二氧化碳昏迷系统时的行为和生理反应，在养猪员处理猪训练干预之前和之后。本研究建立了诱导姿势丧失的基线，该基线低于先前报道的商业系统，发生在暴露于二氧化碳后不到8秒，这将表明首次暴露后23秒发生意识丧失。猪处理训练干预有效地减少了高叫声的发生率，改善了猪通过跑道和眩晕器的流动，加强了饲养员在减少屠宰前压力方面的作用，然而，在现代眩晕系统中，没有观察到猪对二氧化碳反应的改善。本研究的结果表明，与之前报道的相比，二氧化碳昏迷系统的设计和操作的进步降低了猪的福利风险，这表明昏迷系统可以进一步发展。

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引用次数: 0

Rapid determination of lamb meat freshness using the hyperspectral imaging combined with symmetric stacking ensemble algorithm 利用高光谱成像结合对称叠加系综算法快速测定羊肉新鲜度

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

Meat Science

Pub Date : 2025-06-18 DOI: 10.1016/j.meatsci.2025.109892

Jue Zhang , Haiqing Tian , Maoguo Gong , Lina Zhang , Kai Zhao , Yang Yu , Hongyu Zhao , Xinzhuang Zhang

Freshness is a key indicator in determining the quality of lamb meat. This study explores the feasibility of a rapid detection method for assessing lamb meat freshness through hyperspectral imaging. The variations in total volatile basic nitrogen (TVB-N), total viable count (TVC), pH, and lightness (L*) of lamb samples were analyzed over 12 days. Variable combination population analysis (VCPA) was employed to enhance data reliability and reduce dimensionality, while a symmetric stacking ensemble learning (SSEL) network was developed to predict both the freshness indices and the storage duration of lamb meat. Consequently, the feature wavelengths for each freshness index were identified. In particular, the spectral peak in the 620–630 nm range emerged as a crucial biomarker wavelength for evaluating lamb meat freshness during storage. The results demonstrate that the SSEL network outperforms the optimal traditional model for each indicator. Specifically, the SVM-stacking model exhibits outstanding performance for TVB-N (R_p² = 0.93, RMSEP = 2.28), while the random forest (RF) stacking model excels in predicting TVC (R_p² = 0.91, RMSEP = 0.84), pH (R_p² = 0.89, RMSEP = 0.19) and L* (R_p² = 0.88, RMSEP = 1.83). In addition, the SVM-stacking model also surpassed traditional approaches in predicting the storage duration of lamb meat, with R_p² and RMSEP values of 0.93 and 2.28, respectively. The proposed methodology enables rapid freshness evaluation and captures temporal variability while offering insights into the molecular mechanisms behind spectral variations. This research lays a foundation for the accurate detection of meat product quality.

新鲜度是决定羊肉品质的关键指标。本研究探讨了利用高光谱成像技术快速检测羊肉新鲜度的可行性。分析了12 d内羔羊总挥发性碱性氮（TVB-N）、总活菌数（TVC）、pH和亮度（L*）的变化。采用变量组合种群分析（VCPA）提高数据可靠性，降低数据维数；采用对称堆叠集成学习（SSEL）网络对羊肉新鲜度指标和存贮时间进行预测。因此，确定了每个新鲜度指数的特征波长。特别是，在620-630 nm范围内的光谱峰成为评估羊肉储存期间新鲜度的关键生物标记波长。结果表明，SSEL网络在各指标上都优于最优的传统模型。其中，SVM-stacking模型在TVC （Rp2 = 0.91, RMSEP = 0.84）、pH （Rp2 = 0.89, RMSEP = 0.19）和L* (Rp2 = 0.88, RMSEP = 1.83)预测方面表现突出。此外，svm叠加模型在预测羊肉贮藏期方面也优于传统方法，其Rp2和RMSEP值分别为0.93和2.28。所提出的方法能够快速评估新鲜度并捕获时间变化，同时提供对光谱变化背后的分子机制的见解。本研究为肉制品质量的准确检测奠定了基础。

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引用次数: 0

Effect of rumen-protected guanidinoacetic acid provision as a dietary supplement on the growth, slaughter performance, and meat quality in simmental bulls 饲粮添加过瘤胃胍基乙酸对西门特公牛生长、屠宰性能和肉品质的影响

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

Meat Science

Pub Date : 2025-06-15 DOI: 10.1016/j.meatsci.2025.109889

Jing Zhang, Changjian Xue, Jiaojiao Lang, Caixia Pei, Qiang Liu

We investigated the influences of dietary rumen-protected guanidinoacetic acid (RPGAA) on the growth, slaughter performance, and meat quality characteristics of Simmental bulls. In this study, 56 bulls (615 ± 8.9 kg) were randomly assigned to 74-day treatment in four group: control, low-RPGAA (0.3 g/kg dry matter [DM]-guanidinoacetic acid [GAA]), medium-RPGAA (0.6 g/kg DM-GAA), and high-RPGAA (0.9 g/kg DM-GAA), with 14 bulls per group. With RPGAA supplementation, the average daily gain increased quadratically (P < 0.05), whereas the feed-conversion ratio decreased linearly (P = 0.027). Additionally, blood total protein and albumin levels increased linearly (P < 0.05), while creatine (Cr), creatine kinase, and insulin-like growth factor 1 increased quadratically (P < 0.05). RPGAA supplementation linearly increased (P < 0.05) dressing percentage, lean percentage, and loin eye area, while linearly decreasing (P < 0.05) backfat thickness, fat percentage and subcutaneous fat percentage. The pH at 24-h postmortem and shear force of the Longissimus lumborum muscle were linearly increased (P < 0.05), whereas cooking and drip losses were linearly reduced (P < 0.05). RPGAA supplementation linearly increased (P = 0.017) protein content; quadratically elevated (P = 0.021) ether extract content, the percentage of phosphorylated Cr/Cr, and the adenosine diphosphate/adenosine triphosphate ratio, while linearly decreasing moisture content (P = 0.012). Medium-RPGAA supplementation significantly increased (P < 0.05) protein expression related to muscle proliferation, development, protein synthesis, and intramuscular fat synthesis, while significantly decreasing (P < 0.05) proteins expression correlated with subcutaneous fat deposition. In conclusion, dietary RPGAA supplementation enhanced the growth, slaughter performance, and meat nutritional quality of fattened Simmental bulls by altering protein expression related to muscle proliferation, development, protein synthesis, subcutaneous fat deposition, and intramuscular fat synthesis.

研究了饲粮中添加过瘤胃胍基乙酸（RPGAA）对西门塔尔公牛生长、屠宰性能和肉品质的影响。试验选用56头公牛（615±8.9 kg），随机分为对照组、低rpgaa组（0.3 g/kg干物质[DM]-胍基乙酸[GAA]）、中rpgaa组（0.6 g/kg DM-GAA）和高rpgaa组（0.9 g/kg DM-GAA），每组14头。添加RPGAA后，平均日增重呈二次增长(P <；0.05)，饲料系数呈线性下降（P = 0.027）。此外，血总蛋白和白蛋白水平线性升高(P <；0.05)，而肌酸（Cr）、肌酸激酶和胰岛素样生长因子1呈二次增长(P <；0.05)。RPGAA添加量线性增加(P <；0.05)，屠宰率、瘦肉率和腰眼面积呈线性下降(P <；0.05)背膘厚度、脂肪率和皮下脂肪率。死后24 h pH值和腰最长肌剪切力呈线性增加(P <；0.05)，蒸煮和滴漏损失线性降低(P <；0.05)。添加RPGAA可线性提高蛋白质含量（P = 0.017）；二次升高（P = 0.021）粗提物含量、磷酸化Cr/Cr比例和二磷酸腺苷/三磷酸腺苷比，线性降低（P = 0.012）水分含量。补充中- rpgaa显著增加(P <；与肌肉增殖、发育、蛋白质合成和肌内脂肪合成相关的蛋白表达显著降低(P <；0.05)蛋白表达与皮下脂肪沉积相关。由此可见，饲粮中添加RPGAA通过改变与肌肉增殖、发育、蛋白质合成、皮下脂肪沉积和肌内脂肪合成相关的蛋白质表达，提高了肥育西门塔尔公牛的生长、屠宰性能和肉类营养品质。

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引用次数: 0

Sustainable vacuum packaging material influences the fatty acid composition and oxidative stability of chilled lamb meat stored for up to 20 weeks 可持续真空包装材料对冷藏羊肉的脂肪酸组成和氧化稳定性的影响可达20周

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

Meat Science

Pub Date : 2025-06-15 DOI: 10.1016/j.meatsci.2025.109886

Benjamin W.B. Holman , David L. Hopkins , Eric N. Ponnampalam

The effects of storage period and packaging type on lamb meat fatty acids and oxidative stability biomarkers were investigated using 384 longissimus lumborum muscles (LL) and an 8

\times

4 factorial experiment design. This included main effects of chilled storage periods (Week 0, 1, 2, 6, 10, 14, 18, and 20), packaging types (PACK 1, Eco-tite® Recycle Ready Shrink Bag; PACK 2, Cryovac® Barrier Shrink Bag; PACK 3, a foil pouch; and PACK 4, Biovac™ Recyclable Vacuum Pouch), and their interaction. It was found that lamb meat held under PACK 3 had generally higher concentrations of omega-3 and omega-6 fatty acids. Monounsaturated fatty acids were affected, but to a lesser extent, by the selection of packaging type. The concentration of some individual fatty acids changed with long-term chilled storage, with most change occurring between Week 6 and 18. The fatty acid indices and EPA + DHA confirmed that lamb meat supported health outcomes, associated with fatty acid consumption, irrespective of storage period or packaging type. Alpha-tocopherol concentrations generally increased, and carbonyl content generally decreased with storage period, although TBARS and FRAP remained consistent across the entire 20 week storage period. Collectively, these findings support a longer shelf-life for chilled lamb meat, possibly beyond the 10–12 weeks previously recommended in the literature.

采用8 × 4析因试验设计，利用384条腰最长肌（LL），研究了贮藏期和包装类型对羊肉脂肪酸和氧化稳定性生物标志物的影响。这包括冷藏期（第0周、第1周、第2周、第6周、第10周、第14周、第18周和第20周）、包装类型(PACK 1、Eco-tite®可回收收缩袋；pack2， Cryovac®屏障收缩袋；包装3，一个铝箔袋；和pack4， Biovac™可回收真空袋)，以及它们的相互作用。研究发现，在PACK 3下保存的羊肉通常含有较高浓度的omega-3和omega-6脂肪酸。单不饱和脂肪酸受包装类型的影响较小。个别脂肪酸的浓度随冷藏时间的延长而变化，变化最大的是在第6周至第18周。脂肪酸指数和EPA + DHA证实，无论储存期限或包装类型如何，羊肉都与脂肪酸摄入有关，有利于健康。随着贮藏期的延长，α -生育酚浓度普遍升高，羰基含量普遍降低，但在整个20周的贮藏期内，TBARS和FRAP保持一致。总的来说，这些发现支持冷藏羊肉的保质期更长，可能超过先前文献中建议的10-12周。

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引用次数: 0

Effect of sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-products 钠和淀粉还原对添加双孢蘑菇和平菇副产物的摩台菌营养、理化和感官特性的影响

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

Meat Science

Pub Date : 2025-06-13 DOI: 10.1016/j.meatsci.2025.109888

P. Bermúdez-Gómez , N. Muñoz-Tébar , G. Martínez-Navarrete , R. Lucas-Gonzalez , M. Pérez-Clavijo , E. Fernández , J. Fernández-López , M. Viuda-Martos

High sodium intake is a major global health concern, driving the search for alternatives in processed foods (Riis, Lassen, Bjoernsbo, Toft, & Trolle, 2022). Edible mushroom stems, which account for up to 20 % of mushroom production, are rich in umami compounds. This study evaluated for the first time the use of Agaricus bisporus and Pleurotus ostreatus stem flours (ABSF and POSF) as partial replacements for sodium chloride, sodium tripolyphosphate, and starch in mortadella. Formulations containing 2.75 % and 4.25 % of ABSF (MAB_2.75, MAB_4.25) or POSF (MPO_2.75, MPO_4.25) were assessed for their chemical, physicochemical, microstructural, and sensory properties of mortadella. The results demonstrated that the reformulated products maintained or improved protein content and achieved a significant reduction in residual nitrite levels (P < 0.05), suggesting improved product safety. POSF incorporation preserved texture, color, and aroma, while ABSF led to darker coloration and lower emulsion stability in the mortadellas. ABSF and POSF addition revealed significantly lower overall acceptability (P < 0.05) in sensorial analysis. However, despite sodium reduction, all formulations achieved similar salinity perception, indicating the potential of mushroom by-products as natural flavor enhancers. Microstructural analysis confirmed successful integration of flours into the protein matrix. These findings support the industrial application of mushroom stem flours as cost-effective, sustainable ingredients to develop clean-label, reduced‑sodium meat products. Their use can contribute to circular economy strategies by valorizing mushroom by-products and meeting consumer demand for healthier, reformulated foods. Further research should address microbiological safety and optimization of formulation to improve sensory profiles for large-scale production.

高钠摄入量是一个主要的全球健康问题，促使人们在加工食品中寻找替代品(Riis, Lassen, Bjoernsbo, Toft, &；Trolle, 2022)。食用菌茎占蘑菇产量的20%，富含鲜味化合物。本研究首次评价了双孢蘑菇和平菇茎粉（ABSF和POSF）在mortadella中部分替代氯化钠、三聚磷酸钠和淀粉的效果。分别对含有2.75%和4.25% ABSF （MAB2.75、MAB4.25）和POSF （MPO2.75、MPO4.25）的制剂进行化学、理化、显微结构和摩台菌感官特性的评价。结果表明，重新配制的产品保持或提高了蛋白质含量，并显著降低了亚硝酸盐残留水平(P <；0.05)，说明产品安全性提高。POSF的加入保留了肉酱的质地、颜色和香气，而ABSF则导致肉酱颜色变深，乳化稳定性降低。ABSF和POSF的添加显示出较低的总体可接受性(P <；0.05)。然而，尽管钠减少了，所有配方都达到了相似的盐度感知，表明蘑菇副产品作为天然风味增强剂的潜力。微观结构分析证实了面粉与蛋白质基质的成功结合。这些发现支持了蘑菇茎粉作为具有成本效益、可持续的原料的工业应用，以开发清洁标签、低钠肉制品。它们的使用可以通过使蘑菇副产品增值和满足消费者对更健康、重新配制的食品的需求来促进循环经济战略。进一步的研究应解决微生物安全性和配方优化，以改善大规模生产的感官特征。

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引用次数: 0

Genetic parameters for quality attributes in individual pork primal cuts 单个猪肉原切块质量属性的遗传参数

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

Meat Science

Pub Date : 2025-06-13 DOI: 10.1016/j.meatsci.2025.109887

Z. Mozduri , G. Plastow , J. Dekkers , K. Houlahan , R. Kemp , M. Juárez

Heritabilites, genetic and phenotypic correlations were estimated for carcass and primal cut quality traits in 1118 commercial crossbred pigs (498 females and 620 males). A total of 22 traits, including loin, shoulder, ham and belly traits, were evaluated. Heritability estimates (±SE) for carcass traits ranged from 0.46 ± 0.09 for butt fat % to 0.55 ± 0.08 for belly fat. Heritability estimates for primal cut quality traits ranged from 0.22 ± 0.07 for belly seam to 0.55 ± 0.07 for iodine value (IV) and saturated fat % (SFA). Generally, moderate to strong high genetic correlations were found among carcass traits (from 0.44 ± 0.11 between backfat depth and intramuscular fat to 0.96 ± 0.01 between butt fat and total fat). The genetic correlations estimated between primal quality traits were low to high (from −0.10 ± 0.35 between belly seam and belly subcutaneous thickness to −0.96 ± 0.01 for SFA and IV). The results from this study show potential for significant improvement of primal quality traits through conventional breeding methods and genomic selection, further enhancing breeding programs and product quality.

对1118头商品杂交猪（母猪498头，公猪620头）的胴体和原切品质性状的遗传率、遗传相关性和表型相关性进行了分析。共评价了22个性状，包括腰、肩、腿和腹部性状。胴体性状的遗传力估计（±SE）范围为臀部脂肪%（0.46±0.09）至腹部脂肪%（0.55±0.08）。原始切肉品质性状的遗传力估计范围为0.22±0.07（腹缝）至0.55±0.07（碘值（IV）和饱和脂肪% (SFA)）。总体而言，胴体性状之间存在中等至强的遗传相关性（背膘深度与肌内脂肪之间的遗传相关性为0.44±0.11，臀膘与总脂肪之间的遗传相关性为0.96±0.01）。原始品质性状之间的遗传相关性从低到高（腹部缝和腹部皮下厚度的遗传相关性为- 0.10±0.35，SFA和IV的遗传相关性为- 0.96±0.01）。本研究结果表明，通过传统育种方法和基因组选择，可以显著改善原始品质性状，进一步提高育种计划和产品质量。

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引用次数: 0

Elucidation of wet aged beef flavor and tenderness phenotypes via untargeted metabolomics 通过非靶向代谢组学阐明湿老化牛肉风味和嫩度表型

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

Meat Science

Pub Date : 2025-06-11 DOI: 10.1016/j.meatsci.2025.109884

M. Sebastian Hernandez , Tommy L. Wheeler , Dale R. Woerner , Jerrad F. Legako

The objective of this study was to characterize metabolomic changes in beef M. longissimus lumborum (LL) and exudate (EX) and to evaluate metabolomic shifts based on beef flavor and tenderness phenotype. Beef strip loins were subjected to aging temperature (−2, 0, or 4 °C) and duration (14, 28, 42, and 56 d) regimens. Metabolites were extracted from snap frozen, homogenized LL samples and EX samples using 80 % methanol. Derivatization of metabolites was conducted via methoximation and silylation and analyzed by gas chromatography–mass spectrometry. Slice shear force, proteolytic activity (desmin and troponin-t), free amino acids, and descriptive sensory analysis were also conducted. Agglomerative hierarchical cluster analysis was used to produce tenderness and flavor phenotype groups. The LL metabolome was readily influenced by aging duration, eliciting changes in amino acids, peptides, carbohydrates, biogenic amines, and nucleotides/nucleosides (FDR P < 0.05). An aging temperature × aging duration interaction was observed for nicotinic acid, psicose+tagatose, and tryptamine in EX (FDR P < 0.05). Agglomerative hierarchical cluster analysis resulted in 3 and 4 phenotypic clusters for beef tenderness and flavor, respectively. Tenderness III was characterized by increased SSF and decreased proteolytic activity which coincided with an abundance of carbohydrates (FDR P < 0.05). Flavor IV possessed increased off-flavor intensity which corresponded to an increase of biogenic amines, taste-active amino acids, and organic acids (FDR P < 0.05). Overall, this study characterizes changes in the beef metabolome during aging. Highlights the molecular phenotype of tenderness and flavor, and the potential of exudate to monitor beef quality.

本研究的目的是表征牛肉腰最长肌（LL）和分泌物（EX）的代谢组学变化，并评估基于牛肉风味和嫩度表型的代谢组学变化。牛里脊肉接受了老化温度（- 2、0或4°C）和持续时间（14、28、42和56 d）方案。用80%的甲醇从速冻、均质的LL和EX样品中提取代谢物。代谢物的衍生化通过甲氧基化和硅基化进行，并通过气相色谱-质谱分析。切片剪切力，蛋白水解活性（聚乳酸蛋白和肌钙蛋白-t），游离氨基酸和描述性感官分析也进行了。聚类分析用于产生嫩度和风味表型组。LL代谢组容易受到衰老时间的影响，引起氨基酸、多肽、碳水化合物、生物胺和核苷酸/核苷的变化(FDR P <；0.05)。观察了EX （FDR P <）中烟酸、甘油三酯+塔格糖和色胺的老化温度与老化时间的相互作用。0.05)。聚类分析结果显示，牛肉嫩度和风味分别有3个和4个表型聚类。柔嫩III期的特征是SSF增加，蛋白水解活性降低，这与碳水化合物的丰度一致(FDR P <；0.05)。风味IV具有增加的异味强度，这与生物胺，风味活性氨基酸和有机酸的增加相对应(FDR P <；0.05)。总的来说，这项研究表征了衰老过程中牛肉代谢组的变化。突出嫩度和风味的分子表型，以及渗出物监测牛肉质量的潜力。

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引用次数: 0

Volumetric physical-field-thawing techniques and their combination for muscle foods: applications and innovations 体积物理场解冻技术及其在肌肉食品中的组合：应用与创新

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

Meat Science

Pub Date : 2025-06-11 DOI: 10.1016/j.meatsci.2025.109883

Yang Li, Fang Ma, Yuanlv Zhang, Qingqing Cao, Xiaoxue Li, Qian Zhang, Guishan Liu

In response to growing demand for convenient frozen muscle foods, various novel volumetric thawing technologies, such as microwave, radio frequency, ohmic, and high-voltage electrostatic fields, have been developed to improve thawing quality. This review introduces the fundamentals of microwave, radio frequency, ohmic, and high-voltage electrostatic fields thawing, along with their integrated uses. The focus is on factors that affect thawing efficiency and its impact on muscle food qualities, covering eating, processing, and safety qualities. Combining thawing techniques offers advantages in terms of speed and nutrition. Microwave combined with ultrasonic thawing mitigates uneven heating, radio frequency combined with magnetic nanoparticles ensures rapid and uniform thawing, and high-voltage electrostatic fields combined with still air thawing achieves efficiency. Pressure ohmic thawing technology, with its synergistic impact of high pressure, mitigates overheating issues. This review offers a detailed overview of these technologies, underscoring their limitations and potential in improving thawed muscle food quality.

为了满足人们对方便冷冻肌肉食品日益增长的需求，人们开发了各种新型的体积解冻技术，如微波、射频、欧姆和高压静电场等，以提高解冻质量。本文介绍了微波、射频、欧姆和高压静电场解冻的基本原理及其综合应用。重点是影响解冻效率的因素及其对肌肉食品质量的影响，包括食用、加工和安全质量。结合解冻技术在速度和营养方面具有优势。微波结合超声波解冻缓解了加热不均匀，射频结合磁性纳米颗粒确保了快速均匀的解冻，高压静电场结合静止空气解冻实现了效率。压力欧姆解冻技术，凭借其高压的协同作用，减轻了过热问题。这篇综述提供了这些技术的详细概述，强调了它们的局限性和潜力，以提高解冻肌肉食品的质量。

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引用次数: 0

Worldwide camel meat and products: An extensive analysis of production, consumption patterns, market evolution, and supply chain effectiveness 全球骆驼肉和产品：生产、消费模式、市场演变和供应链有效性的广泛分析

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

Meat Science

Pub Date : 2025-06-10 DOI: 10.1016/j.meatsci.2025.109882

Soumaya Boukrouh , Omar Ait El Alia , Bernard Faye

Camel meat is gaining global recognition as a sustainable and nutritious protein source, particularly in arid and semiarid regions, with a notable increase in camel producing meat and meat production. However, examining the global camel industry can provide valuable insights for developing a thriving and modernized camel meat sector, emphasizing key approaches to boost production, improve quality criteria, and expand market reach. This review aimed to provide a thorough evaluation of the camel meat value chain global evolution. The research included an examination of existing production and consumption patterns, as well as conducting a thorough analysis of camel meat market dynamics and value chain processes. Additionally, this study investigated the elements driving the expansion of the camel meat industry, including rising consumer interest in healthier meat and climate resilience in major producing countries. However, challenges such as supply chain inorganization, limited adequate infrastructure for production, slaughtering and processing, and consumer vision hinder broader market penetration. This review provides valuable information regarding the camel meat market, focusing specifically on the obstacles that hinder its expansion, optimizing camel meat production, and enhancing its marketability. By addressing this gap, this study aims to provide foundational knowledge to industry stakeholders, producers, researchers, and policymakers, thereby contributing to the advancement of the camel meat sector.

骆驼肉作为一种可持续和营养丰富的蛋白质来源正在获得全球认可，特别是在干旱和半干旱地区，骆驼肉产量和肉类产量显著增加。然而，研究全球骆驼产业可以为发展繁荣和现代化的骆驼肉行业提供有价值的见解，强调提高产量、提高质量标准和扩大市场范围的关键方法。本综述旨在对骆驼肉价值链的全球演变进行全面评估。该研究包括对现有生产和消费模式的检查，以及对骆驼肉市场动态和价值链流程进行彻底分析。此外，本研究还调查了推动骆驼肉产业扩张的因素，包括主要生产国消费者对更健康肉类的兴趣和气候适应能力的提高。然而，诸如供应链无组织、有限的生产、屠宰和加工基础设施以及消费者视野等挑战阻碍了更广泛的市场渗透。这篇综述提供了有关骆驼肉市场的宝贵信息，特别侧重于阻碍其扩张、优化骆驼肉生产和提高其适销性的障碍。通过弥补这一差距，本研究旨在为行业利益相关者、生产者、研究人员和政策制定者提供基础知识，从而促进骆驼肉行业的发展。

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引用次数: 0