This study investigated the effects of different flaxseed flour (FSF) addition levels (0%, 2%, 4%, 6%, and 8%) on the quality of beef patties containing a diacylglycerol (DAG) based high internal phase Pickering emulsion (HIPPE). FSF supplementation significantly increased the pH and the b* value of the patties. Furthermore, it enhanced the water and oil holding capacity of the raw meat batter, which consequently reduced cooking loss and patty shrinkage, and decreased patty hardness. The formation of a cross-linked network between FSF and myofibrillar protein (MP) was observed in both raw and cooked patties, leading to enhanced retention of HIPPE and water. Corresponding sensory data showed that patties containing either too little or too much FSF received lower scores in sensory attributes. The optimal overall quality was achieved with 6% FSF addition. This study provides a potential strategy for the development of meat products with improved quality and healthier fat substitutes.
{"title":"Flaxseed flour supplementation enhances quality attributes of beef patties reformulated with diacylglycerol-based high internal phase Pickering emulsion","authors":"Ziyi Wang, Yafei Zhou, Yuxin Huang, Chao Zhang, Qian Liu, Qian Chen, Baohua Kong, Haotian Liu","doi":"10.1016/j.meatsci.2026.110042","DOIUrl":"10.1016/j.meatsci.2026.110042","url":null,"abstract":"<div><div>This study investigated the effects of different flaxseed flour (FSF) addition levels (0%, 2%, 4%, 6%, and 8%) on the quality of beef patties containing a diacylglycerol (DAG) based high internal phase Pickering emulsion (HIPPE). FSF supplementation significantly increased the pH and the <em>b</em>* value of the patties. Furthermore, it enhanced the water and oil holding capacity of the raw meat batter, which consequently reduced cooking loss and patty shrinkage, and decreased patty hardness. The formation of a cross-linked network between FSF and myofibrillar protein (MP) was observed in both raw and cooked patties, leading to enhanced retention of HIPPE and water. Corresponding sensory data showed that patties containing either too little or too much FSF received lower scores in sensory attributes. The optimal overall quality was achieved with 6% FSF addition. This study provides a potential strategy for the development of meat products with improved quality and healthier fat substitutes.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110042"},"PeriodicalIF":6.1,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024239","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 : 2026-01-14DOI: 10.1016/j.meatsci.2026.110040
Josephine F. Trott , Tara D. Falt , Mary M. Mosburg , Benjamin C. Moeller , Gina M. Solomon , Russell C. Hovey
Establishing the sex-of-origin for beef products is an important consideration for distinguishing between endogenous and exogenous hormone sources. A quantitative polymerase chain reaction (qPCR) assay was developed to determine the sex of store-bought beef products, which detected as little as 0.003% male in a female sample. Of the 213 store-bought beef steak and organ samples, 56% originated from males and 44% from females. Among ground beef samples (n = 108), 78.7% were mixed male/female, 16.7% were male, 3.7% were female contaminated with a low-level of male, and 0.9% were female. Liquid chromatography tandem-mass spectrometry was used to quantify 12 endogenous or synthetic hormones/hormone growth promotants (HGP) in 517 beef samples. Meat, organs and adipose from steers implanted with HGP served as positive controls for sex genotype and hormone-treatments. Among all samples tested, two HGP (trenbolone, n = 2; and melengestrol acetate, MGA, n = 78) were detected. Two endogenous hormones that potentially originated from HGP, namely progesterone (P4; n = 140) and testosterone (n = 23), were also detected. MGA and P4 were highest in female samples (P < 0.0001), testosterone was highest in male samples (P < 0.05), while testosterone levels correlated with epitestosterone in male samples (R2 = 0.33). Based on the sexing of samples, all P4 and testosterone detections were almost certainly from endogenous sources. MGA was detected in seven male samples, two organic samples and six samples marketed as “Hormone Free”, which was inconsistent with product usage guidelines or label claims. These results demonstrate the efficacy of qPCR for determining the sex of store-bought beef for identifying the origin of residual hormones.
确定牛肉产品的原产地性别是区分内源性和外源性激素来源的重要考虑因素。开发了一种定量聚合酶链反应（qPCR）方法来确定商店购买的牛肉产品的性别，该方法在女性样本中检测到男性的比例仅为0.003%。在213份从商店购买的牛排和器官样本中，56%来自男性，44%来自女性。108份碎牛肉中，78.7%为男女混合，16.7%为男性，3.7%为女性，男性低水平污染，0.9%为女性。采用液相色谱串联质谱法对517份牛肉样品中的12种内源性或合成激素/激素生长促进剂（HGP）进行定量分析。植入HGP的肉牛的肉、器官和脂肪作为性别基因型和激素治疗的阳性对照。在所有检测的样品中，检测到两种HGP （trenbolone, n = 2）和醋酸美出新孕酮（MGA, n = 78）。还检测到两种可能来源于HGP的内源性激素，即黄体酮（P4, n = 140）和睾酮（n = 23）。女性标本MGA和P4最高（P 2 = 0.33）。根据样本的性别，所有P4和睾酮检测几乎肯定来自内源性来源。在7个男性样品、2个有机样品和6个标榜“无激素”的样品中检测到MGA，这与产品使用指南或标签声明不一致。这些结果证明了qPCR在确定商店购买的牛肉性别以确定残留激素来源方面的有效性。
{"title":"Determining the sex of store-bought beef to distinguish between endogenous and exogenous hormone residues","authors":"Josephine F. Trott , Tara D. Falt , Mary M. Mosburg , Benjamin C. Moeller , Gina M. Solomon , Russell C. Hovey","doi":"10.1016/j.meatsci.2026.110040","DOIUrl":"10.1016/j.meatsci.2026.110040","url":null,"abstract":"<div><div>Establishing the sex-of-origin for beef products is an important consideration for distinguishing between endogenous and exogenous hormone sources. A quantitative polymerase chain reaction (qPCR) assay was developed to determine the sex of store-bought beef products, which detected as little as 0.003% male in a female sample. Of the 213 store-bought beef steak and organ samples, 56% originated from males and 44% from females. Among ground beef samples (<em>n</em> = 108), 78.7% were mixed male/female, 16.7% were male, 3.7% were female contaminated with a low-level of male, and 0.9% were female. Liquid chromatography tandem-mass spectrometry was used to quantify 12 endogenous or synthetic hormones/hormone growth promotants (HGP) in 517 beef samples. Meat, organs and adipose from steers implanted with HGP served as positive controls for sex genotype and hormone-treatments. Among all samples tested, two HGP (trenbolone, <em>n</em> = 2; and melengestrol acetate, MGA, <em>n</em> = 78) were detected. Two endogenous hormones that potentially originated from HGP, namely progesterone (P4; <em>n</em> = 140) and testosterone (<em>n</em> = 23), were also detected. MGA and P4 were highest in female samples (<em>P</em> < 0.0001), testosterone was highest in male samples (<em>P</em> < 0.05), while testosterone levels correlated with epitestosterone in male samples (R<sup>2</sup> = 0.33). Based on the sexing of samples, all P4 and testosterone detections were almost certainly from endogenous sources. MGA was detected in seven male samples, two organic samples and six samples marketed as “Hormone Free”, which was inconsistent with product usage guidelines or label claims. These results demonstrate the efficacy of qPCR for determining the sex of store-bought beef for identifying the origin of residual hormones.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110040"},"PeriodicalIF":6.1,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146002738","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 : 2026-01-12DOI: 10.1016/j.meatsci.2026.110039
Yabo Zhao , Tenglong Zhang , Yanyong Sun , Feng Tian , Xingfu Zhang , Bin Zhang , Jiuyu Li , Jingya Wang , Fengwu Wang , Hao Tian , Terigele Wang , Zhibi Bao , Shuyuan Xue
This study aimed to evaluate the application value of Thymus quinquecostatus Celak essential oil (TEO) by examining its effects on growth performance, meat quality and oxidative stability, and rumen bacterial composition in lambs. Thirty-six lambs were randomly allocated to four dietary treatments supplemented with 0 (control, CON), 200 (low-dose TEO, LEO), 400 (medium-dose TEO, MEO), or 600 mg/kg (high-dose TEO, HEO) of TEO in the basal diet. Results showed that lambs receiving TEO exhibited higher average daily gain and improved feed conversion efficiency (P < 0.05). TEO supplementation could delay the decline in postmortem longissimus thoracis (LT) muscle pH (P < 0.05). The MEO group exhibited smaller muscle fiber diameters, lower shear force values, and higher ether extract content and water-holding capacity compared with the CON group (P < 0.05). Lambs fed the TEO diet promotes the deposition of flavor amino acids and unsaturated fatty acids in LT muscle and reduces saturated fatty acid content (P < 0.05). Additionally, supplementation with TEO significantly increased LT muscle catalase activity and reduced malondialdehyde content (P < 0.05). Meanwhile, TEO significantly modified the rumen bacterial composition (P < 0.05). These results suggest that dietary TEO supplementation can improve lambs' performance and meat quality by enhancing muscle oxidative stability and optimizing the rumen bacterial profile, with the medium-dose TEO showing the most favorable effects in this study.
{"title":"Application of Thymus quinquecostatus Celak essential oil in lamb diet: Effects on growth performance and meat quality","authors":"Yabo Zhao , Tenglong Zhang , Yanyong Sun , Feng Tian , Xingfu Zhang , Bin Zhang , Jiuyu Li , Jingya Wang , Fengwu Wang , Hao Tian , Terigele Wang , Zhibi Bao , Shuyuan Xue","doi":"10.1016/j.meatsci.2026.110039","DOIUrl":"10.1016/j.meatsci.2026.110039","url":null,"abstract":"<div><div>This study aimed to evaluate the application value of <em>Thymus quinquecostatus</em> Celak essential oil (TEO) by examining its effects on growth performance, meat quality and oxidative stability, and rumen bacterial composition in lambs. Thirty-six lambs were randomly allocated to four dietary treatments supplemented with 0 (control, CON), 200 (low-dose TEO, LEO), 400 (medium-dose TEO, MEO), or 600 mg/kg (high-dose TEO, HEO) of TEO in the basal diet. Results showed that lambs receiving TEO exhibited higher average daily gain and improved feed conversion efficiency (<em>P</em> < 0.05). TEO supplementation could delay the decline in postmortem <em>longissimus thoracis</em> (LT) muscle pH (<em>P</em> < 0.05). The MEO group exhibited smaller muscle fiber diameters, lower shear force values, and higher ether extract content and water-holding capacity compared with the CON group (<em>P</em> < 0.05). Lambs fed the TEO diet promotes the deposition of flavor amino acids and unsaturated fatty acids in LT muscle and reduces saturated fatty acid content (<em>P</em> < 0.05). Additionally, supplementation with TEO significantly increased LT muscle catalase activity and reduced malondialdehyde content (<em>P</em> < 0.05). Meanwhile, TEO significantly modified the rumen bacterial composition (<em>P</em> < 0.05). These results suggest that dietary TEO supplementation can improve lambs' performance and meat quality by enhancing muscle oxidative stability and optimizing the rumen bacterial profile, with the medium-dose TEO showing the most favorable effects in this study.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110039"},"PeriodicalIF":6.1,"publicationDate":"2026-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146008244","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 : 2026-01-09DOI: 10.1016/j.meatsci.2026.110038
Yousung Jung , Dongwook Kim , Dowon Jeong , Soomin Oh , Byung-Ki Park , Joko Sujiwo , Seok-Ki Yoon , Aera Jang
This study investigated the effects of shortened rearing periods on meat quality and sensory attributes, aiming to identify an appropriate age range to ensure consumer satisfaction. A total of 320 Hanwoo cattle (n = 80 per age group) were reared from 6 months of age and slaughtered at 24, 26, 28, or 30 months. They were fed mixed concentrate and roughage under a three-phase feeding program (crude protein 13–16%; total digestible nutrients 70–75%). Older groups (28–30 months) exhibited significantly higher crude fat (+22%) and myofibril fragmentation index (+14%) than the younger groups (24–26 months). The 30-month group demonstrated a comparable water-holding capacity to that of the 28-month group (P > 0.05), while demonstrating higher values (+6%) than the younger groups (P < 0.01). Age-related differences were observed in bioactive compounds. Carnosine and anserine were significantly higher in the 24-month group than the 30-month group (by 25.52 and 14.21 mg/100 g, respectively), whereas l-carnitine was significantly higher in the 30-month group than the other groups (58.94 vs. 50.41–53.10 mg/100 g). Older groups also exhibited significantly higher levels of inosine monophosphate, guanosine monophosphate, oleic acid, and volatile compounds (e.g., lactones) than the younger groups (P < 0.001). In the sensory evaluation, the tenderness and juiciness scores were significantly higher in the older groups than in the 24-month group (P < 0.001). Collectively, these findings suggest that slaughtering Hanwoo at 28–30 months, rather than at younger ages, may contribute to improved beef quality and flavor characteristics.
{"title":"Differences in physicochemical traits, bioactive and flavor compounds, and sensory attributes of Hanwoo beef loin according to slaughter age","authors":"Yousung Jung , Dongwook Kim , Dowon Jeong , Soomin Oh , Byung-Ki Park , Joko Sujiwo , Seok-Ki Yoon , Aera Jang","doi":"10.1016/j.meatsci.2026.110038","DOIUrl":"10.1016/j.meatsci.2026.110038","url":null,"abstract":"<div><div>This study investigated the effects of shortened rearing periods on meat quality and sensory attributes, aiming to identify an appropriate age range to ensure consumer satisfaction. A total of 320 Hanwoo cattle (<em>n</em> = 80 per age group) were reared from 6 months of age and slaughtered at 24, 26, 28, or 30 months. They were fed mixed concentrate and roughage under a three-phase feeding program (crude protein 13–16%; total digestible nutrients 70–75%). Older groups (28–30 months) exhibited significantly higher crude fat (+22%) and myofibril fragmentation index (+14%) than the younger groups (24–26 months). The 30-month group demonstrated a comparable water-holding capacity to that of the 28-month group (<em>P</em> > 0.05), while demonstrating higher values (+6%) than the younger groups (<em>P</em> < 0.01). Age-related differences were observed in bioactive compounds. Carnosine and anserine were significantly higher in the 24-month group than the 30-month group (by 25.52 and 14.21 mg/100 g, respectively), whereas <span>l</span>-carnitine was significantly higher in the 30-month group than the other groups (58.94 <em>vs.</em> 50.41–53.10 mg/100 g). Older groups also exhibited significantly higher levels of inosine monophosphate, guanosine monophosphate, oleic acid, and volatile compounds (<em>e.g.</em>, lactones) than the younger groups (<em>P</em> < 0.001). In the sensory evaluation, the tenderness and juiciness scores were significantly higher in the older groups than in the 24-month group (<em>P</em> < 0.001). Collectively, these findings suggest that slaughtering Hanwoo at 28–30 months, rather than at younger ages, may contribute to improved beef quality and flavor characteristics.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110038"},"PeriodicalIF":6.1,"publicationDate":"2026-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146017010","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 : 2026-01-05DOI: 10.1016/j.meatsci.2025.110026
Qian Xie , Mei Yang , Luya Feng , Jiashun Chen , Daixiu Yuan , Yulong Yin , Bie Tan
Probiotics are crucial resources for improving pork quality, but it is not fully established how probiotics can modulate the muscle fiber type conversion, thereby improving pork quality. This investigation evaluated the effect of Lactobacillus reuteri isolated from Ningxiang pigs on meat quality, amino acid composition, fatty acid profile and muscle fiber type transition in finishing pigs. Sixteen healthy castrated finishing pigs (Duroc × Landrace × Yorkshire, DLY, 63.36 ± 1.28 kg) were randomly allocated to two experimental groups with 8 pigs in each group: one group was provided with a control diet (NC), and the other was provided the identical diet supplemented with 0.4 % (w/w) L. reuteri XY227 (1 × 1011 CFU/kg, LR) for 50 days. Supplementation with L. reuteri XY227 led to a significant elevation in Longissimus thoracis (LT) muscle area and lean weight (P < 0.05). Furthermore, L. reuteri XY227 supplementation increased meat redness and reduced meat lightness and shear force (P < 0.05). Additionally, supplementation with L. reuteri XY227 markedly elevated the concentrations of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and unsaturated fatty acids(UFA)compared to the NC group (P < 0.05). Compared with the control group, dietary supplementation with L. reuteri XY227 significantly increased the levels of free isoleucine, leucine, and glycine in the LT muscle. Moreover, dietary administration of L. reuteri XY227 exhibited upregulated transcript levels of FABP4, SLC1A5, and SLC7A5 in LT. Supplementation with L. reuteri XY227 significantly upregulated the gene expression of MyHCI and MyHCIIa (P < 0.05). In conclusion, L. reuteri XY227 enhances meat quality by modulating muscle fatty acid profiles and altering muscle fiber types in finishing pigs.
{"title":"Effect of Lactobacillus reuteri XY227 supplementation on meat quality, carcass characteristics and muscle fiber type in finishing pigs","authors":"Qian Xie , Mei Yang , Luya Feng , Jiashun Chen , Daixiu Yuan , Yulong Yin , Bie Tan","doi":"10.1016/j.meatsci.2025.110026","DOIUrl":"10.1016/j.meatsci.2025.110026","url":null,"abstract":"<div><div>Probiotics are crucial resources for improving pork quality, but it is not fully established how probiotics can modulate the muscle fiber type conversion, thereby improving pork quality. This investigation evaluated the effect of <em>Lactobacillus reuteri</em> isolated from Ningxiang pigs on meat quality, amino acid composition, fatty acid profile and muscle fiber type transition in finishing pigs. Sixteen healthy castrated finishing pigs (Duroc × Landrace × Yorkshire, DLY, 63.36 ± 1.28 kg) were randomly allocated to two experimental groups with 8 pigs in each group: one group was provided with a control diet (NC), and the other was provided the identical diet supplemented with 0.4 % (<em>w</em>/w) <em>L. reuteri XY227</em> (1 × 10<sup>11</sup> CFU/kg, LR) for 50 days. Supplementation with <em>L. reuteri XY227</em> led to a significant elevation in Longissimus thoracis (LT) muscle area and lean weight (<em>P <</em> 0.05). Furthermore, <em>L. reuteri XY227</em> supplementation increased meat redness and reduced meat lightness and shear force (<em>P</em> < 0.05). Additionally, supplementation with <em>L. reuteri XY227</em> markedly elevated the concentrations of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and unsaturated fatty acids(<em>UFA</em>)compared to the NC group (<em>P</em> < 0.05). Compared with the control group, dietary supplementation with <em>L. reuteri XY227</em> significantly increased the levels of free isoleucine, leucine, and glycine in the LT muscle. Moreover, dietary administration of <em>L. reuteri XY227</em> exhibited upregulated transcript levels of <em>FABP4</em>, <em>SLC1A5</em>, and <em>SLC7A5</em> in LT. Supplementation with <em>L. reuteri XY227</em> significantly upregulated the gene expression of <em>MyHCI</em> and <em>MyHCIIa</em> (<em>P</em> < 0.05). In conclusion, <em>L. reuteri XY227</em> enhances meat quality by modulating muscle fatty acid profiles and altering muscle fiber types in finishing pigs.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110026"},"PeriodicalIF":6.1,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923525","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 : 2026-01-03DOI: 10.1016/j.meatsci.2025.110029
Milagros Maribel Coaguila Gonza , Juan D. Rios-Mera , Alan Giovanini de Oliveira Sartori , Chimenes Leal de Araújo , Sarah Mafeis de Jesus , Nils Leander Huamán-Castilla , Erick Saldaña , Carmen Josefina Contreras Castillo
Previous studies have demonstrated the effectiveness of whole Pleurotus ostreatus (P. ostreatus) mushrooms and mushroom-derived ingredients as natural antioxidants in meat products. However, the extraction of antioxidants from distinct anatomical parts of P. ostreatus, specifically the stipe and cap, and their comparative evaluation in meat systems have not been previously reported. In this study, extracts from the cap and stipe of P. ostreatus, produced using the Pressurized Liquid Extraction (PLE) method, were incorporated into a beef burger formulation as substitutes for the synthetic antioxidant sodium erythorbate. The extracts presented differences in total phenolic content and antioxidant capacity. In frozen burgers stored for up to 90 d, the stipe extract improved the stability of a*, b*, and chroma, as well as lipid oxidative stability, while the cap extract enhanced the stabilization of L* and myoglobin. Both extracts showed performance similar to or superior to that of sodium erythorbate during frozen storage. The extracts did not cause significant changes in the texture profile, cooking loss and diameter reduction, but they increased the free amino acid content in the burgers, which could explain the improvement in the dynamic sensory profile, due to the dominance of the sensory attributes “tasty” and “seasoned”. The findings demonstrate the potential of P. ostreatus to replace sodium erythorbate in beef burgers; however, the distinct mechanisms of action of each extract and their effects on nutritional quality require further investigation.
{"title":"Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage","authors":"Milagros Maribel Coaguila Gonza , Juan D. Rios-Mera , Alan Giovanini de Oliveira Sartori , Chimenes Leal de Araújo , Sarah Mafeis de Jesus , Nils Leander Huamán-Castilla , Erick Saldaña , Carmen Josefina Contreras Castillo","doi":"10.1016/j.meatsci.2025.110029","DOIUrl":"10.1016/j.meatsci.2025.110029","url":null,"abstract":"<div><div>Previous studies have demonstrated the effectiveness of whole <em>Pleurotus ostreatus (P. ostreatus</em>) mushrooms and mushroom-derived ingredients as natural antioxidants in meat products. However, the extraction of antioxidants from distinct anatomical parts of <em>P. ostreatus</em>, specifically the stipe and cap, and their comparative evaluation in meat systems have not been previously reported. In this study, extracts from the cap and stipe of <em>P. ostreatus</em>, produced using the Pressurized Liquid Extraction (PLE) method, were incorporated into a beef burger formulation as substitutes for the synthetic antioxidant sodium erythorbate. The extracts presented differences in total phenolic content and antioxidant capacity. In frozen burgers stored for up to 90 d, the stipe extract improved the stability of <em>a*</em>, <em>b*</em>, and chroma, as well as lipid oxidative stability, while the cap extract enhanced the stabilization of <em>L*</em> and myoglobin. Both extracts showed performance similar to or superior to that of sodium erythorbate during frozen storage. The extracts did not cause significant changes in the texture profile, cooking loss and diameter reduction, but they increased the free amino acid content in the burgers, which could explain the improvement in the dynamic sensory profile, due to the dominance of the sensory attributes “tasty” and “seasoned”. The findings demonstrate the potential of <em>P. ostreatus</em> to replace sodium erythorbate in beef burgers; however, the distinct mechanisms of action of each extract and their effects on nutritional quality require further investigation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110029"},"PeriodicalIF":6.1,"publicationDate":"2026-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923526","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 : 2026-01-02DOI: 10.1016/j.meatsci.2025.110030
Ming Tian , Jintao Jia , Dequan Zhang , Xiaotong Sun , Jiarui Li , Chaoqiao Zhu , Wei Yang , Xin Li , Qingfeng Yang , Chengli Hou
To meet the requirement of long-distance transportation and extend shelf life of beef, we systematically investigated the effects of low (10–20 cm3/(m2·day)), medium (20–30 cm3/(m2·day)), and high (40–50 cm3/(m2·day)) oxygen transmission rate (OTR) heat-shrinkable packaging on the quality and shelf life of chilled beef. Beef was packaged in heat-shrinkable packaging, with total viable count (TVC), microbial community dynamics, pH, color, water holding capacity, moisture distribution, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values monitored during 90 days of storage at 2 ± 0.5 °C. The results showed that TVB-N was reduced by 1.33 mg/100 g and 31.92 mg/100 g separately, and TVC was reduced by 1.00 lg CFU/g and 1.32 lg CFU/g separately in the low OTR group compared to the medium and high OTR groups, while pH remained statistically unchanged across all treatments. Microbial profiling during storage revealed that heat-shrinkable packaging suppressed spoilage-associated phyla (Pseudomonadota and Actinomycetota), while concurrently enriching anaerobic genera, such as Carnobacterium and Lactilactobacillus, under low OTR conditions. The shelf life of chilled beef was successfully extended to 75 days using heat-shrinkable packaging, which effectively inhibited the microbial spoilage and the pathways of oxidative deterioration. The low OTR group effectively constrained microbial proliferation, maintaining TVC below 7.00 lg CFU/g and TVB-N values just above the threshold (≤ 3.27 mg/100 g) on day 90, indicating that the freshness of chilled beef was preserved beyond conventional shelf-life expectations. Optimizing packaging OTR is crucial for the preservation and long-distance transport of chilled beef.
为满足牛肉长途运输和延长保质期的要求，系统研究了低（10-20 cm3/(m2·d)）、中（20-30 cm3/(m2·d)）、高（40-50 cm3/(m2·d)）透氧率（OTR）热收缩包装对冷鲜牛肉品质和保质期的影响。采用热收缩包装，在2±0.5℃条件下保存90天，监测总活菌数（TVC）、微生物群落动态、pH值、颜色、持水性、水分分布、总挥发性碱氮（TVB-N）和硫代巴比妥酸活性物质（TBARS）值。结果显示，与中、高OTR组相比，低OTR组TVB-N分别降低了1.33 mg/100 g和31.92 mg/100 g， TVC分别降低了1.00 lg CFU/g和1.32 lg CFU/g，而pH在所有处理中均保持统计学不变。贮藏期间的微生物分析显示，在低OTR条件下，热收缩包装抑制了腐败相关的菌门（假单胞菌门和放线菌门），同时丰富了厌氧菌门（如Carnobacterium和lactobacillus）。采用热收缩包装技术，成功地将冷冻牛肉的保质期延长至75天，有效地抑制了牛肉的微生物腐败和氧化变质途径。低OTR组有效地抑制了微生物增殖，在第90天将TVC维持在7.00 lg CFU/g以下，TVB-N值略高于阈值（≤3.27 mg/100 g），表明冷藏牛肉的新鲜度超过了传统的保质期预期。优化包装的OTR对冷藏牛肉的保存和长途运输至关重要。
{"title":"Influence of varying oxygen transmission rates in heat-shrinkable packaging on the quality of beef during 90 days of chilled storage","authors":"Ming Tian , Jintao Jia , Dequan Zhang , Xiaotong Sun , Jiarui Li , Chaoqiao Zhu , Wei Yang , Xin Li , Qingfeng Yang , Chengli Hou","doi":"10.1016/j.meatsci.2025.110030","DOIUrl":"10.1016/j.meatsci.2025.110030","url":null,"abstract":"<div><div>To meet the requirement of long-distance transportation and extend shelf life of beef, we systematically investigated the effects of low (10–20 cm<sup>3</sup>/(m<sup>2</sup>·day)), medium (20–30 cm<sup>3</sup>/(m<sup>2</sup>·day)), and high (40–50 cm<sup>3</sup>/(m<sup>2</sup>·day)) oxygen transmission rate (OTR) heat-shrinkable packaging on the quality and shelf life of chilled beef. Beef was packaged in heat-shrinkable packaging, with total viable count (TVC), microbial community dynamics, pH, color, water holding capacity, moisture distribution, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values monitored during 90 days of storage at 2 ± 0.5 °C. The results showed that TVB-N was reduced by 1.33 mg/100 g and 31.92 mg/100 g separately, and TVC was reduced by 1.00 lg CFU/g and 1.32 lg CFU/g separately in the low OTR group compared to the medium and high OTR groups, while pH remained statistically unchanged across all treatments. Microbial profiling during storage revealed that heat-shrinkable packaging suppressed spoilage-associated phyla (<em>Pseudomonadota and Actinomycetota</em>), while concurrently enriching anaerobic genera, such as <em>Carnobacterium</em> and <em>Lactilactobacillus</em>, under low OTR conditions. The shelf life of chilled beef was successfully extended to 75 days using heat-shrinkable packaging, which effectively inhibited the microbial spoilage and the pathways of oxidative deterioration. The low OTR group effectively constrained microbial proliferation, maintaining TVC below 7.00 lg CFU/g and TVB-N values just above the threshold (≤ 3.27 mg/100 g) on day 90, indicating that the freshness of chilled beef was preserved beyond conventional shelf-life expectations. Optimizing packaging OTR is crucial for the preservation and long-distance transport of chilled beef.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110030"},"PeriodicalIF":6.1,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145904094","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 potential of peanut–linseed oil-based water-in-oil-in-water (WOW) emulsions, with and without α-tocopherol, as fat replacers in frankfurter-type sausages. The research used a 3 × 2 factorial design with three levels of WOW emulsions (0 %, 50 %, 100 %) and two antioxidant concentrations (0 and 200 ppm α-tocopherol). Over 3 months of refrigerated storage, emulsions exhibited high stability, with mean droplet sizes of 4.05–4.87 μm and creaming stability exceeding 90 %. The incorporation of WOW emulsions significantly reduced total fat and cholesterol, while improving the PUFA/SFA ratio and increasing MUFA and PUFA levels. The addition of α-tocopherol enhanced oxidative stability by reducing peroxide, TBARS, and TOTOX values, which remained below sensory thresholds. Color measurements (L*, b*) increased with higher WOW levels, though a* values decreased slightly, with α-tocopherol mitigating the loss of redness. Texture parameters such as hardness and chewiness improved, especially at 50 % WOW. Sensory evaluation revealed that replacing 50 % of beef fat with WOW received the highest scores for color, texture, and overall acceptability. These results indicate that WOW emulsions combined with α-tocopherol can effectively replace animal fat, enhance lipid quality, and improve storage stability while maintaining desirable sensory attributes, offering a promising approach for healthier meat product development.
{"title":"Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages","authors":"Berker Nacak , Hülya Serpil Kavuşan , Burcu Öztürk-Kerimoğlu , Özlem Çağindi , Meltem Serdaroğlu","doi":"10.1016/j.meatsci.2025.110028","DOIUrl":"10.1016/j.meatsci.2025.110028","url":null,"abstract":"<div><div>This study aimed to evaluate the potential of peanut–linseed oil-based water-in-oil-in-water (WOW) emulsions, with and without α-tocopherol, as fat replacers in frankfurter-type sausages. The research used a 3 × 2 factorial design with three levels of WOW emulsions (0 %, 50 %, 100 %) and two antioxidant concentrations (0 and 200 ppm α-tocopherol). Over 3 months of refrigerated storage, emulsions exhibited high stability, with mean droplet sizes of 4.05–4.87 μm and creaming stability exceeding 90 %. The incorporation of WOW emulsions significantly reduced total fat and cholesterol, while improving the PUFA/SFA ratio and increasing MUFA and PUFA levels. The addition of α-tocopherol enhanced oxidative stability by reducing peroxide, TBARS, and TOTOX values, which remained below sensory thresholds. Color measurements (L*, b*) increased with higher WOW levels, though a* values decreased slightly, with α-tocopherol mitigating the loss of redness. Texture parameters such as hardness and chewiness improved, especially at 50 % WOW. Sensory evaluation revealed that replacing 50 % of beef fat with WOW received the highest scores for color, texture, and overall acceptability. These results indicate that WOW emulsions combined with α-tocopherol can effectively replace animal fat, enhance lipid quality, and improve storage stability while maintaining desirable sensory attributes, offering a promising approach for healthier meat product development.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110028"},"PeriodicalIF":6.1,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145904095","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 : 2025-12-30DOI: 10.1016/j.meatsci.2025.110027
S.M. Moyes , D.J. Brown , D.W. Pethick , G.E. Gardner , P. McGilchrist , L. Pannier
Australian producers can enhance animal performance and profitability by selecting for lean meat yield and eating quality attributes using Australian Sheep Breeding Values (ASBVs). However, the impact of selecting for these traits on the consumer-perceived eating quality of a large range of lamb cuts has not been explored. From 824 lambs, eight cuts (knuckle, leg, loin, outside, rack, rump, shoulder, topside) were collected, along with the loin and topside from an additional 2288 animals (n = 3119 animals). Samples were assessed by untrained consumers (n = 18,720) for tenderness, juiciness, flavour liking and overall liking. Selection for increased lean meat yield had mainly a negative impact on the eating quality of several cuts within the Terminal sire type. Selection for improved eating quality through increased loin intramuscular fat content (IMF) improved the eating quality of the loin, rack, outside and leg cuts, primarily within the Terminal sire type. Improving eating quality through selection for reduced shear force at five days ageing (SF5) also improved consumer sensory perception of all cuts except the knuckle and outside. The improvement in eating quality through selection for increased IMF and reduced SF5 was not fully accounted for by the phenotypic traits of loin chemical IMF and Warner-Bratzler shear force, suggesting that these breeding values are impacting eating quality through additional mechanisms. Simultaneous selection for improved lean meat yield and eating quality demonstrated minimal effects on consumer sensory scores, implying the Australian sheepmeat industry can produce high-quality, lean products to consistently meet consumer expectations.
{"title":"Association of sire breeding values for lean meat yield and eating quality attributes on the sensory perception of Australian lamb","authors":"S.M. Moyes , D.J. Brown , D.W. Pethick , G.E. Gardner , P. McGilchrist , L. Pannier","doi":"10.1016/j.meatsci.2025.110027","DOIUrl":"10.1016/j.meatsci.2025.110027","url":null,"abstract":"<div><div>Australian producers can enhance animal performance and profitability by selecting for lean meat yield and eating quality attributes using Australian Sheep Breeding Values (ASBVs). However, the impact of selecting for these traits on the consumer-perceived eating quality of a large range of lamb cuts has not been explored. From 824 lambs, eight cuts (knuckle, leg, loin, outside, rack, rump, shoulder, topside) were collected, along with the loin and topside from an additional 2288 animals (<em>n</em> = 3119 animals). Samples were assessed by untrained consumers (<em>n</em> = 18,720) for tenderness, juiciness, flavour liking and overall liking. Selection for increased lean meat yield had mainly a negative impact on the eating quality of several cuts within the Terminal sire type. Selection for improved eating quality through increased loin intramuscular fat content (IMF) improved the eating quality of the loin, rack, outside and leg cuts, primarily within the Terminal sire type. Improving eating quality through selection for reduced shear force at five days ageing (SF5) also improved consumer sensory perception of all cuts except the knuckle and outside. The improvement in eating quality through selection for increased IMF and reduced SF5 was not fully accounted for by the phenotypic traits of loin chemical IMF and Warner-Bratzler shear force, suggesting that these breeding values are impacting eating quality through additional mechanisms. Simultaneous selection for improved lean meat yield and eating quality demonstrated minimal effects on consumer sensory scores, implying the Australian sheepmeat industry can produce high-quality, lean products to consistently meet consumer expectations.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110027"},"PeriodicalIF":6.1,"publicationDate":"2025-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923524","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 : 2025-12-30DOI: 10.1016/j.meatsci.2025.110022
C. Romeiro , I. Andretta , Y.H. Paula , C.J. Kippert , M. Kipper , L. Hauschild
This study aimed to assess the accuracy of bioelectrical impedance analysis (BIA) in estimating fat-free mass in growing pigs using dual-energy X-ray absorptiometry (DXA) as the reference method. A longitudinal evaluation was conducted on thirty-nine immunocastrated Landrace × Large White male pigs, with initial and final body weights of 23.1 ± 1.5 kg and 127.4 ± 10.5 kg, respectively, across four growth stages. Lean and fat-free mass were determined by DXA using the Lunar enCORE software (version 8.10.027), whereas BIA measured body resistance (Rs) and reactance (Xc), from which fat-free mass was predicted using established models. The agreement between methods was assessed using Pearson correlations, ANOVA, and mean square prediction error (MSPE) decomposition into errors of central tendency (ECT), regression (ER), and disturbance (ED). Furthermore, non-significant differences (P > 0.05) indicate that the models are in agreement and provide no evidence of predictive bias, supporting the reliability of the predictions. All BIA models exhibited a high correlation with the DXA-derived values (r > 0.93), although the predictive accuracy varied. The Swantek, Marchello, Tilton, and Crenshaw (1999) model demonstrated the best performance for lean and fat-free mass (P > 0.05), with MSPE values up to 45 % lower than those of the other available models, indicating superior predictive reliability for lean and fat-free mass estimation. For protein + water, the Swantek, Crenshaw, Marchello, and Lukaski (1992) model was the most accurate (P > 0.05), with MSPE values 69 % lower than those of Swantek et al. (1999) and over 96 % lower than those of Marchello, Berg, Swantek, and Tilton (1999), suggesting enhanced predictive reliability for protein + water estimation. To our knowledge, this is the first longitudinal study to evaluate multiple BIA models in pigs across a wide weight range. These findings demonstrate that BIA is a practical and non-invasive method for estimating body composition in swine, reinforcing the need for updated prediction equations.
本研究旨在以双能x射线吸收仪（DXA）作为参考方法，评估生物电阻抗分析（BIA）估算生长猪无脂质量的准确性。采用免疫去势的长×大雄性猪39头，初始和最终体重分别为23.1±1.5 kg和127.4±10.5 kg，分4个生长阶段进行纵向评价。使用Lunar enCORE软件（版本8.10.027）通过DXA测定瘦质量和无脂质量，而BIA测量体阻力（Rs）和电抗（Xc），并根据所建立的模型预测无脂质量。采用Pearson相关性、方差分析和均方预测误差（MSPE）分解为集中趋势误差（ECT）、回归误差（ER）和干扰误差（ED）来评估方法之间的一致性。此外，非显著差异（P > 0.05）表明模型是一致的，没有提供预测偏差的证据，支持预测的可靠性。所有BIA模型都显示出与dxa衍生值的高度相关性（r > 0.93），尽管预测精度各不相同。Swantek, Marchello, Tilton, and Crenshaw（1999）模型对瘦肉质量和无脂肪质量的预测性能最好（P < 0.05），其MSPE值比其他可用模型低45%，表明对瘦肉质量和无脂肪质量的预测可靠性更高。对于蛋白质+水，Swantek, Crenshaw, Marchello, and Lukaski（1992）模型最准确（P < 0.05），其MSPE值比Swantek等人（1999）的MSPE值低69%，比Marchello， Berg, Swantek, and Tilton（1999）的MSPE值低96%以上，表明蛋白质+水估计的预测可靠性增强。据我们所知，这是第一次在大体重范围内评估猪的多种BIA模型的纵向研究。这些研究结果表明，BIA是一种实用且无创的猪体成分估算方法，因此需要更新预测方程。
{"title":"Assessing the accuracy of bioelectrical impedance analysis for fat-free mass estimation in growing pigs using dual-energy X-ray absorptiometry as a reference method","authors":"C. Romeiro , I. Andretta , Y.H. Paula , C.J. Kippert , M. Kipper , L. Hauschild","doi":"10.1016/j.meatsci.2025.110022","DOIUrl":"10.1016/j.meatsci.2025.110022","url":null,"abstract":"<div><div>This study aimed to assess the accuracy of bioelectrical impedance analysis (BIA) in estimating fat-free mass in growing pigs using dual-energy X-ray absorptiometry (DXA) as the reference method. A longitudinal evaluation was conducted on thirty-nine immunocastrated Landrace × Large White male pigs, with initial and final body weights of 23.1 ± 1.5 kg and 127.4 ± 10.5 kg, respectively, across four growth stages. Lean and fat-free mass were determined by DXA using the Lunar enCORE software (version 8.10.027), whereas BIA measured body resistance (Rs) and reactance (Xc), from which fat-free mass was predicted using established models. The agreement between methods was assessed using Pearson correlations, ANOVA, and mean square prediction error (MSPE) decomposition into errors of central tendency (ECT), regression (ER), and disturbance (ED). Furthermore, non-significant differences (<em>P</em> > 0.05) indicate that the models are in agreement and provide no evidence of predictive bias, supporting the reliability of the predictions. All BIA models exhibited a high correlation with the DXA-derived values (<em>r</em> > 0.93), although the predictive accuracy varied. The <span><span>Swantek, Marchello, Tilton, and Crenshaw (1999)</span></span> model demonstrated the best performance for lean and fat-free mass (<em>P ></em> 0.05), with MSPE values up to 45 % lower than those of the other available models, indicating superior predictive reliability for lean and fat-free mass estimation. For protein + water, the <span><span>Swantek, Crenshaw, Marchello, and Lukaski (1992)</span></span> model was the most accurate (<em>P</em> > 0.05), with MSPE values 69 % lower than those of <span><span>Swantek et al. (1999)</span></span> and over 96 % lower than those of <span><span>Marchello, Berg, Swantek, and Tilton (1999)</span></span>, suggesting enhanced predictive reliability for protein + water estimation. To our knowledge, this is the first longitudinal study to evaluate multiple BIA models in pigs across a wide weight range. These findings demonstrate that BIA is a practical and non-invasive method for estimating body composition in swine, reinforcing the need for updated prediction equations.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110022"},"PeriodicalIF":6.1,"publicationDate":"2025-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145951064","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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