Meat Science最新文献_第10页

Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review 利用牧草、补品和农业副产品进行可持续畜牧生产：提高生产力、增肌和肉质-综述

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

Meat Science

Pub Date : 2025-08-04 DOI: 10.1016/j.meatsci.2025.109921

Eric N. Ponnampalam , Gauri Jairath , Susana P. Alves , Ishaya U. Gadzama , Sarusha Santhiravel , Cletos Mapiye , Benjamin W.B. Holman

Global food consumption is rising due to population growth and increased demand for animal protein, necessitating sustainable livestock production systems. This paper examines strategies to address inefficiencies in meat production, including high resource use and environmental impacts, by utilising low-value feedstuffs, agricultural by-products, and innovative supplements. A comprehensive literature review was conducted, synthesising recent research from databases such as Scopus and Web of Science, focusing on forage-based diets, grain supplements, marine-derived additives, agrifood by-products, and micronutrient interventions. Findings reveal that forage-based diets enhance health-enhancing fatty acids in ruminant meat, while marine supplements like Asparagopsis seaweed may reduce methane emissions without compromising meat safety. Agricultural by-products, such as grape pomace and olive cake, improve oxidative stability and fatty acid profiles, aligning with circular economy principles. Mineral and vitamin supplementation, including selenium and vitamin E, boosts antioxidative capacity, extending meat shelf life and retail storage quality. However, outcomes depend on feed type, inclusion levels, and animal species, with antinutritional factors requiring careful management to avoid metabolic disorders. The review concludes that integrating diverse feed resources, such as forages, marine additives, and by-products, can enhance sustainability, reduce environmental footprints, and improve meat quality. Strategic implementation of these practices, tailored to regional feed availability and livestock needs, is critical for balancing economic viability, ecological resilience, and nutritional enhancement in future food systems.

由于人口增长和对动物蛋白需求的增加，全球粮食消费量正在上升，需要可持续的畜牧生产系统。本文探讨了通过利用低价值饲料、农业副产品和创新补充剂来解决肉类生产效率低下问题的策略，包括高资源利用和环境影响。我们进行了全面的文献综述，综合了Scopus和Web of Science等数据库中的最新研究，重点关注了基于饲料的饮食、谷物补充剂、海洋衍生添加剂、农业食品副产品和微量营养素干预措施。研究结果表明，以牧草为基础的饮食可以提高反刍动物肉类中有益健康的脂肪酸，而像天冬酰胺海藻这样的海洋补充剂可以在不影响肉类安全的情况下减少甲烷排放。农业副产品，如葡萄渣和橄榄饼，改善氧化稳定性和脂肪酸谱，符合循环经济原则。矿物质和维生素的补充，包括硒和维生素E，可以增强抗氧化能力，延长肉类的保质期和零售储存质量。然而，结果取决于饲料类型、添加水平和动物种类，需要仔细管理抗营养因子以避免代谢紊乱。该综述的结论是，整合多种饲料资源，如饲料、海洋添加剂和副产品，可以增强可持续性，减少环境足迹，并改善肉类品质。根据区域饲料供应和牲畜需求，战略性地实施这些做法，对于在未来粮食系统中平衡经济可行性、生态恢复力和营养增强至关重要。

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引用次数: 0

Does information matter? The effect of sustainability-related information on consumers' intentions to purchase beef 信息重要吗？可持续性相关信息对消费者购买牛肉意向的影响

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

Meat Science

Pub Date : 2025-07-30 DOI: 10.1016/j.meatsci.2025.109924

Carla Machado de Araujo Lopes , Juliana Cunha de Andrade , Rosires Deliza

The growing concern about the environmental impacts of livestock production has led to changes in consumers’ eating habits and the demand for technologies that promote a sustainable system. In Brazil, the concept brand “Low Carbon Brazilian Beef” (LCBB) was developed as a certification for beef from livestock systems that adopted specific practices to reduce enteric methane emissions. This study aimed to evaluate the impact of explanation on the meaning of LCBB on consumer intention to purchase of beef through rating conjoint analysis. An online questionnaire was applied in two experimental conditions: with explanation on the meaning of LCBB (n = 431) and no explanation on the meaning of LCBB (n = 423). Three label factors combined with different levels were considered: Price (low and high), LCBB seal (absent and present) and claim (sustainability claim, animal welfare claim, sensory claim and no claim). The results revealed that information about the meaning of LCBB increased consumers' purchase intention. In both experimental conditions, price was the most important factor, followed by claims and the LCBB seal. Different consumer segments were identified in the two experimental conditions with distinct purchase intention about the attributes present on the beef label. The findings suggest that explaining the meaning of a new sustainable technology is an important tool to raise awareness and guide consumers about sustainable livestock production; however, price is still an important factor influencing sustainable consumption.

对畜牧业生产对环境影响的日益关注导致消费者饮食习惯的改变和对促进可持续系统的技术的需求。在巴西，开发了“低碳巴西牛肉”（LCBB）概念品牌，作为采用特定做法减少肠道甲烷排放的牲畜系统牛肉的认证。本研究旨在通过评级联合分析，评估LCBB含义解释对消费者牛肉购买意愿的影响。在两种实验条件下采用在线问卷，分别是有LCBB含义解释（n = 431）和无LCBB含义解释（n = 423）。考虑了三个不同层次的标签因素：价格（低和高），LCBB印章（缺失和存在）和声明（可持续性声明，动物福利声明，感官声明和无声明）。结果表明，关于LCBB含义的信息增加了消费者的购买意愿。在这两个实验条件下，价格是最重要的因素，其次是索赔和LCBB印章。在两种实验条件下，发现不同的消费者群体对牛肉标签上的属性有不同的购买意愿。研究结果表明，解释一项新的可持续技术的意义是提高认识和指导消费者可持续畜牧生产的重要工具；然而，价格仍然是影响可持续消费的重要因素。

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引用次数: 0

Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork patties spi -壳聚糖稳定酸洗乳剂的冻融稳定性及其在冻肉饼中的应用

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

Meat Science

Pub Date : 2025-07-29 DOI: 10.1016/j.meatsci.2025.109926

Huiyun Zhang, Xinling Li, Weishi Shan, Jingkun Guo, Xuyang Hu, Huaibin Kang

This study investigated the freeze-thaw (F-T) stability of Pickering emulsions (PEs) prepared from soy protein isolate (SPI) and chitosan (CH), and their application in frozen pork patties. SPI-CH stabilized PEs were prepared at CH concentrations of 0, 0.5 %, 1 %, 1.5 %, and 2 %. The F-T stability of PEs was evaluated through measuring the creaming index, particle size distribution, ζ-potential, and observing the microstructure. Results showed that PEs exhibited optimal F-T stability when the CH concentration reached 1.5 %. After three F-T cycles, the creaming index was minimized, decreasing by 54.3 % compared to the control group. The droplet size distribution became single-peaked and minimized, effectively enhancing emulsion stability. Incorporating SPI-CH stabilized PEs into frozen pork patties significantly improved product quality. Patties containing 6 % PEs performed best, showing improved water-holding capacity with the lowest thawing loss (5.8 %). They also maintained better color stability and exhibited a more desirable texture due to restricted water migration. This research provides a strong foundation for developing food-grade Pickering particles and improving the quality of frozen meat products. Future studies should further explore the potential applications of these particles in a wider range of frozen foods.

研究了以大豆分离蛋白（SPI）和壳聚糖（CH）为原料制备的皮克林乳剂（PEs）的冻融稳定性及其在冷冻猪肉肉饼中的应用。分别在CH浓度为0、0.5%、1%、1.5%和2%的条件下制备了SPI-CH稳定pe。通过测定乳化指数、粒径分布、ζ-电位和观察微观结构来评价PEs的F-T稳定性。结果表明，聚醚砜在CH浓度为1.5%时具有最佳的F-T稳定性。经过3个F-T循环后，与对照组相比，奶油指数下降了54.3%。液滴粒径分布单峰化，减小，有效提高乳状液的稳定性。将SPI-CH稳定的pe掺入冷冻猪肉肉饼中，显著提高了产品质量。含有6% pe的馅饼表现最好，以最低的融化损失（5.8%）表现出更好的保水能力。由于限制了水的迁移，它们还保持了更好的颜色稳定性和更理想的纹理。本研究为开发食品级酸洗颗粒，提高冷冻肉制品质量提供了坚实的基础。未来的研究应进一步探索这些颗粒在更广泛的冷冻食品中的潜在应用。

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引用次数: 0

Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties 蔬菜提取物对烤牛肉饼烘烤和体外消化过程中杂环芳香胺和晚期糖基化终产物形成的影响

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

Meat Science

Pub Date : 2025-07-29 DOI: 10.1016/j.meatsci.2025.109925

Qiang Li , Xiurong Zheng , Rongxin Wen , Jun Qi , Lele Shao , Yingying Hu , Lang Zhang

The research explored the effect of tomato, carrot, and lettuce extracts on the formation of heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) in beef patties during roasting and in vitro digestion. Carrot extract had strongest inhibitory effects on HAAs and AGEs formation, reducing total free HAAs (21.01 %), free AGEs (12.29 %), bound HAAs (28.20 %), and bound AGEs (9.65 %), relative to the control sample (P < 0.05). Carrot extract inhibited the formation of free AαC, Norharman, and CML, as well as bound 7,8-DiMeIQx, Glu-P-2, Harman, Norharman, and CEL (P < 0.05). Consumption of lettuce with roasted beef patties increased intestinal exposure to total HAAs, while tomato and carrot extracts had no significant effect on intestinal total HAAs exposure. However, three vegetable extracts increased intestinal exposure to total AGEs. Molecular docking revealed that β-carotene inhibited the formation of bound HAAs and AGEs by competing with creatine for TYR-1783, with MTCA for TYR-1783 and LYS-2025, and with THCA for LYS-2025, ALA-2029, and TYR-1783 on bovine myosin. These results offer insights into controlling hazardous compound formation in roasted meat products.

研究了番茄、胡萝卜和生菜提取物对牛肉饼烘烤和体外消化过程中杂环芳香胺（HAAs）和晚期糖基化终产物（AGEs）形成的影响。胡萝卜提取物对HAAs和AGEs形成的抑制作用最强，与对照样品相比，总游离HAAs（21.01%）、游离AGEs（12.29%）、结合HAAs（28.20%）和结合AGEs（9.65%）均降低(P <；0.05)。胡萝卜提取物抑制游离AαC、Norharman和CML的形成，以及结合的7,8- dimeiqx、Glu-P-2、Harman、Norharman和CEL (P <；0.05)。食用生菜和烤牛肉饼增加了肠道总HAAs暴露量，而番茄和胡萝卜提取物对肠道总HAAs暴露量无显著影响。然而，三种蔬菜提取物增加了肠道对总AGEs的暴露。分子对接发现，β-胡萝卜素通过与肌酸竞争酪氨酸-1783，与MTCA竞争酪氨酸-1783和赖氨酸-2025，与THCA竞争赖氨酸-2025、ALA-2029和赖氨酸-1783，抑制牛肌球蛋白结合的HAAs和AGEs的形成。这些结果为控制烤肉产品中有害化合物的形成提供了见解。

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引用次数: 0

Effects of mixing disbudded and horned young bulls during rearing on the post-mortem Longissimus thoracis muscle proteome 育成期分离和有角混合对死后胸最长肌蛋白质组的影响

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

Meat Science

Pub Date : 2025-07-26 DOI: 10.1016/j.meatsci.2025.109922

E.M. Claudia Terlouw , Rabiaa Ben Mbarek , Ruth M. Hamill , Anna-Maria Reiche , Brigitte Picard , Joseph Kerry , Paolo Silacci , Anne Maria Mullen , Didier Viala , Mohammed Gagaoua

Eighty-one young Swiss cross-bred bulls, half of which were disbudded at 7 weeks of age, were reared in 6 rearing groups. Using a balanced design, these groups contained only horned, or only disbudded bulls (unmixed groups), or both (mixed groups), with only half of the bulls disbudded. They were slaughtered using two protocols, one with limited, the other with supplementary stress. Longissimus thoracis (LT) muscle samples were collected 48 h after slaughter and subjected to individual shotgun proteomic analysis. Results show that horn status and slaughter conditions influenced only 16 (6.2 %) and 8 (3.1 %) proteins, respectively, which is not more than expected by random error. By contrast, rearing conditions influenced 40 (15.5 %) of the identified proteins, which is significantly more than expected by random error. Eighteen of these differentially abundant proteins were involved in energy metabolism, and 9 in muscle structure and contraction. Overall, these proteins indicated greater glycolytic capacity and greater proportions of fast twitch fibres in the LT of bulls in mixed groups. These results are coherent with the lower physical activity and different physiological stress reactivity of these same mixed groups of bulls as reported in previous companion studies.

将81头瑞士杂交公牛分为6个饲养组饲养，其中一半在7周龄断奶。使用平衡设计，这些组只包含有角的公牛，或只有脱胎的公牛（未混合组），或两者都包含（混合组），只有一半的公牛脱胎。他们被用两种方法屠宰，一种是有限的，另一种是补充的。屠宰后48小时采集胸最长肌（LT）肌肉样本，进行单个鸟枪蛋白组学分析。结果表明，牛角状态和屠宰条件分别仅影响了16种（6.2%）和8种（3.1%）蛋白质，这并不超过随机误差的预期。相比之下，饲养条件影响了40个（15.5%）鉴定的蛋白质，这明显超过了随机误差的预期。这些差异丰富的蛋白质中有18种与能量代谢有关，9种与肌肉结构和收缩有关。总的来说，这些蛋白质表明混合组公牛的LT中有更大的糖酵解能力和更大比例的快肌纤维。这些结果与之前的相关研究报道的相同混合组公牛的低体力活动和不同的生理应激反应是一致的。

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引用次数: 0

Relationship between skin lesion severity and physiometabolic blood profile, microbial counts and carcass and meat quality characteristics in slaughtered pigs 屠宰猪皮肤损伤严重程度与生理代谢血谱、微生物数量及胴体和肉品质的关系

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

Meat Science

Pub Date : 2025-07-26 DOI: 10.1016/j.meatsci.2025.109923

Nikola Čobanović , Nevena Grković , Ivan Vićić , Milena Radaković , Kristina Spariosu , Sanja Dj Stanković , Nedjeljko Karabasil

This study evaluated the relationship between skin lesion severity and physiometabolic blood profile, microbial counts and carcass and meat quality characteristics in a total of 384 slaughter pigs from a single commercial farm. Skin lesion severity was visually assessed using a three-point scale. According to skin lesion severity, individual pigs were categorised into three groups: low skin lesion scores, moderate skin lesion scores and high skin lesion scores.

Low skin lesion scores in pigs, compared with other lesion score groups, were associated with the lowest whole blood lactate and glucose levels, as well as the lowest plasma creatine kinase (CK), lactate dehydrogenase (LDH), aspartate amino transferase (AST), alanine amino transferase (ALT), ceruloplasmin and malondialdehyde levels, but also with the highest plasma albumin, paraoxonase-1 and glutathione concentrations and frequency of red, firm and non-exudative pork (P < 0.05). High skin lesion scores in pigs, compared with the other lesion score groups, were associated with the highest plasma cortisol, CK, LDH, AST and ceruloplasmin concentrations and the lowest plasma albumin levels (P < 0.05). Meat from pigs with high skin lesion scores, compared with the other lesion score groups, presented the highest initial and ultimate pH, total viable counts, a* value, subjective colour scores and the greatest percentage of dark, firm and dry pork, while showing the lowest drip loss and L* and b* values (P < 0.05). Moderate skin lesion scores in pigs, compared with the other lesion score groups, were associated with the highest blood lactate and glucose levels (P < 0.05). Meat from pigs with moderate skin lesion scores, compared with the other lesion score groups, showed the lowest initial and ultimate pH, a* value and subjective colour scores, but had the highest initial temperature, drip loss, thawing loss, L* and b* values and the greatest percentage of pale, soft and exudative pork (P < 0.05).

In conclusion, both high and moderate skin lesion scores in pigs were associated with intense pre-slaughter stress and unfavourable pork quality characteristics.

本研究评估了来自单个商业猪场的384头屠宰猪的皮肤损伤严重程度与生理代谢血谱、微生物数量以及胴体和肉品质特征之间的关系。皮肤损伤严重程度采用三分制进行视觉评估。根据皮肤损伤严重程度，将个体猪分为皮肤损伤低评分、皮肤损伤中等评分和皮肤损伤高评分三组。与其他损伤评分组相比，低皮肤损伤评分组猪全血乳酸和葡萄糖水平最低，血浆肌酸激酶（CK）、乳酸脱氢酶（LDH）、天冬氨酸氨基转移酶（AST）、丙氨酸氨基转移酶（ALT）、铜蓝蛋白和丙二醛水平最低，血浆白蛋白、对氧磷酶-1和谷胱甘肽浓度最高，红、硬、无渗出猪肉出现频率也最高(P <；0.05)。与其他损伤评分组相比，高皮肤损伤评分组的血浆皮质醇、CK、LDH、AST和铜蓝蛋白浓度最高，血浆白蛋白水平最低(P <；0.05)。与其他病变评分组相比，高皮肤病变评分组的猪肉具有最高的初始和最终pH值、总活菌数、a*值、主观颜色评分以及最大的黑、硬和干猪肉百分比，同时具有最低的滴漏损失以及L*和b*值(P <；0.05)。与其他皮肤损伤评分组相比，中度皮肤损伤评分组的猪血乳酸和葡萄糖水平最高(P <；0.05)。与其他损伤评分组相比，中度皮肤损伤评分组猪肉的初始和最终pH值、a*值和主观颜色评分最低，但初始温度、滴漏损失、解冻损失、L*和b*值最高，苍白、柔软和渗出猪肉的比例最高(P <；0.05)。总之，猪的高和中等皮肤损伤评分都与强烈的屠宰前应激和不利的猪肉品质特征有关。

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引用次数: 0

Effect of rumen-protected betaine and choline on carcass characteristics, amino acid and fatty acid composition of Ao-hu sheep 保护瘤胃甜菜碱和胆碱对敖湖羊胴体性状及氨基酸和脂肪酸组成的影响

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

Meat Science

Pub Date : 2025-07-24 DOI: 10.1016/j.meatsci.2025.109920

Long Li , Youqian Huang , Mengyin Wang , Chunhui Ma

This study aimed to evaluate the effects of dietary supplementation with rumen-protected betaine (RPB) and rumen-protected choline (RPC) on carcass traits, amino acid composition, and fatty acid composition of Ao-hu sheep. A total of 96 sheep were randomly assigned to four groups. The trial lasted for 105 days, comprising a 15-day adaptation phase followed by a 90-day experimental period. The experimental diets consisted of 2.5 g/d RPB, 0.25 %/kg RPC, and a combination of 2.5 g/d RPB with 0.25 %/kg RPC. Compared to the control group (the sheep fed on the basal diet without adding RPB and RPC), all experimental groups demonstrated a significant increase in crude fat (CF) and total amino acids (TAA) in the longissimus thoracis (LT) muscle. Notably, the RPB × RPC group exhibited significant interactions that affecting dressing percentage (DP) and crude protein content (CP) (P < 0.05). Additionally, saturated fatty acids (SFA) significantly decreased, while monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) increased in the LT muscle across all treatments (P < 0.05). The combination of RPB and RPC also had significant interactive effects on total amino acids, SFA, PUFA, and MUFA in the LT muscle. Therefore, supplementation with either RPB or RPC improved carcass traits, reduced shear force, enhanced the content of umami amino acids, essential amino acids, and total amino acids, and decreased the proportion of unsaturated fatty acids. As a result, both the tenderness and nutritional value of the meat were enhanced, leading to an overall improvement in meat quality. The combined supplementation of RPB and RPC yielded the most pronounced effects.

本试验旨在研究饲粮中添加过瘤胃甜菜碱（RPB）和过瘤胃胆碱（RPC）对奥湖羊胴体性状、氨基酸组成和脂肪酸组成的影响。96只羊随机分为4组。试验期105 d，预试期15 d，正试期90 d。试验饲粮为2.5 g/d RPB + 0.25% /kg RPC，以及2.5 g/d RPB + 0.25% /kg RPC的组合。与对照组（基础饲粮不添加RPB和RPC）相比，各试验组胸最长肌粗脂肪（CF）和总氨基酸（TAA）含量均显著升高。值得注意的是，RPB与RPC组对屠宰率（DP）和粗蛋白质含量（CP）有显著的交互作用(P <；0.05)。此外，在所有处理中，LT肌肉中的饱和脂肪酸（SFA）显著减少，而单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）增加(P <；0.05)。RPB和RPC联合使用对LT肌肉中总氨基酸、SFA、PUFA和MUFA也有显著的交互作用。因此，添加RPB或RPC均可改善胴体性状，降低剪切力，提高鲜味氨基酸、必需氨基酸和总氨基酸含量，降低不饱和脂肪酸比例。因此，肉的嫩度和营养价值都得到了提高，从而使肉的质量得到了全面改善。RPB和RPC联合补充效果最显著。

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引用次数: 0

The estimation of consumer scores for lamb longissimus lumborum muscle juiciness using pressed juice percentage values 用压榨汁百分比值估计羔羊腰最长肌多汁性的消费者得分

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

Meat Science

Pub Date : 2025-07-24 DOI: 10.1016/j.meatsci.2025.109918

Benjamin W.B. Holman , Shawn R. McGrath , M. Bruce Allworth , Emma E.M. Lynch , Damian Collins

This study investigated the effects of replication (r) on the pressed juice percentage (PJP) variation of lamb meat and the relationship between PJP and consumer sensory scores for juiciness, tenderness, flavour, and overall liking. Samples were collected from the right longissimus lumborum muscle of 50 lamb carcasses and analysed for PJP as well as eating quality scored by 64 untrained participants of consumer sensory panels. It was found that there was a 19.4 % reduction in variance from 3 additional replicates (r = 4) and there seems to be little practical advantage to exceeding this number of replicates when measuring PJP for lamb meat – except in instances where higher levels of precision are required. The relationship between PJP and lamb meat eating quality was found to be statistically insignificant, although all coefficients were positive; juiciness (0.62 ± 0.37; P = 0.105), tenderness (0.35 ± 0.52; P = 0.498), flavour (0.44 ± 0.34; P = 0.204), and overall liking (0.37 ± 0.41; P = 0.367). These findings will help to inform research into PJP as an objective measure for lamb meat juiciness and other eating quality traits.

本研究探讨了复制(r)对羊肉的压汁率（PJP）变化的影响，以及PJP与消费者对多汁性、嫩度、风味和总体喜欢度的感官评分之间的关系。从50只羔羊尸体的右侧腰最长肌中采集样本，并对64名未经训练的消费者感官小组参与者进行PJP分析和饮食质量评分。结果发现，3个额外的重复（r = 4）减少了19.4%的方差，并且在测量羊肉的PJP时，超过这个重复数似乎没有什么实际优势-除非在需要更高精度的情况下。PJP与羊肉食用品质之间的相关系数均为正，但无统计学意义；多汁性(0.62±0.37；P = 0.105)，压痛(0.35±0.52；P = 0.498)，风味(0.44±0.34；P = 0.204)，总体好感度(0.37±0.41；p = 0.367)。这些发现将有助于将PJP作为羊肉多汁性和其他食用品质特征的客观衡量标准的研究。

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引用次数: 0

Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages 精选葡萄球菌和含znpp的肝脏提取物是不含亚硝酸盐的替代品，可以增强干发酵香肠的红色

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

Meat Science

Pub Date : 2025-07-23 DOI: 10.1016/j.meatsci.2025.109919

Lara Premi , Anna Jofré , Gabriele Rocchetti , Luigi Lucini , Annalisa Rebecchi , Ricard Bou

As an alternative to adding pure nitrite sources to dry-fermented sausages, we examined three different strategies involving the addition of two meat-associated coagulase-negative staphylococci (CNS) showing nitric-oxide synthase (NOS) activity, a porcine liver extract rich in the pigment zinc protoporphyrin (ZnPP), and a polyphenol-rich ingredient (NATPRE T-10 CUR HT) alone or in combination with the other strategies. We studied the colour development of nine dry-fermented sausages originating from a meat batter control without nitrite (CTRL-), control with nitrite (CTRL+), inoculated with Staphylococcus equorum (L33), inoculated with Staphylococcus saprophyticus (L49), formulated with a ZnPP-rich extract (ZnPPEx), formulated with NATPRE alone (CTRL-/NATPRE) or in combination with the other strategies (L33/NATPRE, L49/NATPRE, ZnPPEx/NATPRE, respectively). The colour was affected by the treatment, ripening period, and their interaction (P < 0.001). After ripening, all treatments resulted in good colour when compared to the CTRL-. Nitrosyl-heme was always detected, but the CTRL+ treatment and those involving residual nitrite sources through the addition of NATPRE recorded higher values than the other samples, which produced similar results. Treatments involving the addition of the ZnPP-rich ingredient resulted in high ZnPP levels. The aqueous extracts showed the presence of soluble ZnPP forms in the ZnPPEx and ZnPPEx/NATPRE sausages, whereas the addition of nitrite and NATPRE resulted in a loss of myoglobin solubility. The mechanism of NOS-positive staphylococcal strains to maintain colour is unclear, but L49 was able to maintain reduced oxymyoglobin until the end of ripening. These findings reveal the potential of these strategies to promote colour in dry-fermented meats.

作为在干发酵香肠中添加纯亚硝酸盐来源的替代方案，我们研究了三种不同的策略，包括添加两种具有一氧化氮合成酶（NOS）活性的肉类相关凝固酶阴性葡萄球菌（CNS）、富含色素锌原卟啉（ZnPP）的猪肝提取物和一种富含多酚的成分（NATPRE T-10 CUR HT）单独或与其他策略联合使用。我们研究了9种肉糊干发酵香肠的颜色发育情况，分别为不含亚硝酸盐对照（CTRL-）、亚硝酸盐对照（CTRL+）、接种equorum葡萄球菌（L33）、接种腐生葡萄球菌（L49）、添加富含znpp的提取物（ZnPPEx）、单独添加NATPRE （CTRL-/NATPRE）或与其他策略（分别为L33/NATPRE、L49/NATPRE、ZnPPEx/NATPRE）。颜色受处理、成熟期及其相互作用的影响(P <；0.001)。成熟后，与CTRL-相比，所有处理都产生了良好的颜色。亚硝基血红素一直被检测到，但CTRL+处理和通过添加NATPRE残留亚硝酸盐源的处理比其他样品记录的值更高，结果相似。添加富含ZnPP成分的处理导致较高的ZnPP水平。ZnPPEx和ZnPPEx/NATPRE香肠的水提物中存在可溶性的ZnPP形式，而添加亚硝酸盐和NATPRE导致肌红蛋白溶解度下降。nos阳性葡萄球菌菌株维持颜色的机制尚不清楚，但L49能够维持减少的氧肌红蛋白直到成熟结束。这些发现揭示了这些策略促进干发酵肉颜色的潜力。

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引用次数: 0

Effects of space allowance, roughage supplement, and enrichment provision on growth, carcass weight and meat quality in conventional indoor pig husbandry 空间裕度、粗饲料补充和富集对常规室内养猪生长、胴体重和肉质的影响

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

Meat Science

Pub Date : 2025-07-22 DOI: 10.1016/j.meatsci.2025.109916

Mathilde Coutant , Marlene Schou Grønbeck , Marchen Hviid , Lene J. Pedersen , Mona L.V. Larsen

Extensification of indoor pig husbandry is increasingly under focus, but effects on meat quality remain to be determined. This study investigated the effects of extensification factors on growth, carcass weight and meat quality of fattening pigs. Three factors were studied on pigs from 30 kg up to slaughter at approximately 120 kg: increase space allowance to 1.4 (S9, n pigs = 108, n samples = 42) or 2.1 (S6, n pigs = 72, n samples = 42) m2 per pig, provision of various enrichments (E, n pigs = 114, n samples = 44), and daily provision of roughage (R, n pigs = 115, n samples = 45). Treatments were compared to a control group with 0.7 m2 per pig and no extra enrichment nor roughage (C, n pigs = 115, n samples = 48). The study was performed over two batches, in spring and in autumn. The treatments had overall no effect on meat quality as measured by temperature and pH, colour, driploss, cooking loss or texture. However, the meat from S9 pigs had a significantly lighter colour than the meat from C, R or E and in addition, pigs from S6 had a higher growth rate (ADG) and carcass weight than C and R. Overall, the treatments had little to no effect on meat quality but increasing space allowance by a factor three notably improved pig growth. In contrast, the experimental batch significantly influenced several parameters of meat quality as well as growth and carcass weight, highlighting that un-controlled factors varying between batches, including seasonal effects, had a greater impact on meat quality than the treatments alone.

室内养猪业的推广日益受到关注，但对肉质的影响仍有待确定。本试验研究了不同扩展因子对育肥猪生长、胴体重和肉品质的影响。从30公斤到屠宰约120公斤的猪，研究了三个因素：将空间允许增加到每头猪1.4 （S9， n头= 108，n样本= 42）或2.1 (S6， n头= 72，n样本= 42)m2，提供各种丰富物质（E， n头= 114，n样本= 44），以及每日提供粗饲料（R， n头= 115，n样本= 45）。对照组每头猪饲喂0.7 m2，不添加饲料和添加饲料（C， n头猪= 115头，n份样品= 48头）。研究分两批进行，分别在春季和秋季进行。从温度和pH值、颜色、滴落、蒸煮损失或质地等方面衡量，这些处理对肉质总体上没有影响。S9猪的肉色明显较C、R和E猪浅，S6猪的生长率和胴体重均高于C和R猪。总体而言，各处理对肉质影响不大，甚至没有影响，但增加1 / 3的空间裕度显著改善了猪的生长。相比之下，试验批次显著影响了肉品质、生长和胴体重等几个参数，突出表明批次之间不同的不可控因素（包括季节效应）对肉品质的影响大于单独处理。

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引用次数: 0