Pub Date : 2025-11-28DOI: 10.1016/j.meatsci.2025.110004
D.L. Schrøder-Petersen, S. Støier, C. Hansen
This narrative review explores the benefits and societal importance of improving pig welfare in slaughterhouses. While investments in welfare-friendly practices are often viewed as costly, evidence suggests that these improvements yield benefits beyond direct financial returns (such as enhanced meat quality) including worker well-being and public trust. It has not been possible to put exact numbers on the direct economic benefits of good animal welfare as it is very dependent on the individual slaughterhouse and their business.
A central theme of this review is how to ensure welfare-friendly stunning methods, and how to improve animal handling and welfare outcomes in slaughterhouses by the use of animal-based indicators and real-time monitoring technologies.
This narrative review has shown that further research into the working environment, alternative stunning methods and AI-assisted monitoring of animal-based parameters will be essential for advancing welfare standards while maintaining industry competitiveness.
{"title":"The benefits and societal importance of pig welfare in slaughterhouses a narrative review","authors":"D.L. Schrøder-Petersen, S. Støier, C. Hansen","doi":"10.1016/j.meatsci.2025.110004","DOIUrl":"10.1016/j.meatsci.2025.110004","url":null,"abstract":"<div><div>This narrative review explores the benefits and societal importance of improving pig welfare in slaughterhouses. While investments in welfare-friendly practices are often viewed as costly, evidence suggests that these improvements yield benefits beyond direct financial returns (such as enhanced meat quality) including worker well-being and public trust. It has not been possible to put exact numbers on the direct economic benefits of good animal welfare as it is very dependent on the individual slaughterhouse and their business.</div><div>A central theme of this review is how to ensure welfare-friendly stunning methods, and how to improve animal handling and welfare outcomes in slaughterhouses by the use of animal-based indicators and real-time monitoring technologies.</div><div>This narrative review has shown that further research into the working environment, alternative stunning methods and AI-assisted monitoring of animal-based parameters will be essential for advancing welfare standards while maintaining industry competitiveness.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110004"},"PeriodicalIF":6.1,"publicationDate":"2025-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683516","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 : 2025-11-28DOI: 10.1016/j.meatsci.2025.110003
Daniel Rodrigues Dutra , Ana Veronica Lino Dias , Erick Alonso Villegas-Cayllahua , Mateus Roberto Pereira , Érika Nayara Freire Cavalcanti , Thamiris Daiane Domenici , Igor Correia Lima , Leticia de Mattos Machado , Isabella da Luz de Souza , Aline Giampietro-Ganeco , Rodrigo Fortunato de Oliveira , Heloisa de Almeida Fidelis , Hirasilva Borba
The increasing need to optimize the utilization of meat from culled sows in the pork industry has raised interest in understanding how animal age and physiological status affect product quality. Therefore, this study aimed to assess the impact of age and physiological status (culled sows vs. replacement gilts) on the physicochemical quality of pork and fresh-style sausages. Samples from 30 female pigs (15 gilts aged 5–6 months and 15 sows culled after seven parities, ∼3.5 years), all from the same genetic background (Large White × Landrace), were analyzed using a completely randomized design. The Longissimus thoracis et lumborum muscle was evaluated for marbling, pH, color, water-holding capacity, cooking loss, shear force, texture profile analysis (TPA), lipid oxidation (TBARs), chemical composition, collagen, cholesterol, sarcomere length, total heme pigments, and myofibrillar fragmentation index (MFI). Meat from sows exhibited significantly higher (p < 0.05) pH, redness (a*), heme pigments, marbling, cohesiveness, gumminess, chewiness, and MFI, along with lower lipid and cholesterol contents. Sausages from sow meat showed higher pH, a*, moisture, ash content, and firmer texture, while those from gilts presented higher lightness (L*), yellowness (b*), fat content, and TBARs, indicating greater lipid oxidation. Despite processing, sausages retained textural characteristics derived from the original meat. Although sow meat was tougher and darker, its favorable protein and fat profile supports its suitability for value-added meat products. These findings highlight the importance of considering age and physiological status when selecting raw materials for pork processing and product development.
{"title":"Effect of age on the physicochemical quality of pork and fresh-style sausages from gilts and culled sows","authors":"Daniel Rodrigues Dutra , Ana Veronica Lino Dias , Erick Alonso Villegas-Cayllahua , Mateus Roberto Pereira , Érika Nayara Freire Cavalcanti , Thamiris Daiane Domenici , Igor Correia Lima , Leticia de Mattos Machado , Isabella da Luz de Souza , Aline Giampietro-Ganeco , Rodrigo Fortunato de Oliveira , Heloisa de Almeida Fidelis , Hirasilva Borba","doi":"10.1016/j.meatsci.2025.110003","DOIUrl":"10.1016/j.meatsci.2025.110003","url":null,"abstract":"<div><div>The increasing need to optimize the utilization of meat from culled sows in the pork industry has raised interest in understanding how animal age and physiological status affect product quality. Therefore, this study aimed to assess the impact of age and physiological status (culled sows vs. replacement gilts) on the physicochemical quality of pork and fresh-style sausages. Samples from 30 female pigs (15 gilts aged 5–6 months and 15 sows culled after seven parities, ∼3.5 years), all from the same genetic background (Large White × Landrace), were analyzed using a completely randomized design. The <em>Longissimus thoracis et lumborum</em> muscle was evaluated for marbling, pH, color, water-holding capacity, cooking loss, shear force, texture profile analysis (TPA), lipid oxidation (TBARs), chemical composition, collagen, cholesterol, sarcomere length, total heme pigments, and myofibrillar fragmentation index (MFI). Meat from sows exhibited significantly higher (<em>p</em> < 0.05) pH, redness (<em>a</em>*), heme pigments, marbling, cohesiveness, gumminess, chewiness, and MFI, along with lower lipid and cholesterol contents. Sausages from sow meat showed higher pH, <em>a</em>*, moisture, ash content, and firmer texture, while those from gilts presented higher lightness (<em>L</em>*), yellowness (<em>b</em>*), fat content, and TBARs, indicating greater lipid oxidation. Despite processing, sausages retained textural characteristics derived from the original meat. Although sow meat was tougher and darker, its favorable protein and fat profile supports its suitability for value-added meat products. These findings highlight the importance of considering age and physiological status when selecting raw materials for pork processing and product development.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110003"},"PeriodicalIF":6.1,"publicationDate":"2025-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735471","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 : 2025-11-27DOI: 10.1016/j.meatsci.2025.110002
Sanja Jelić Milković , Ružica Lončarić , Ana Crnčan , Jelena Kristić , Maurizio Canavari
This study investigated consumer preferences for fresh pork from the Black Slavonian pig using two methods: a choice experiment (CE) and a consumer segmentation analysis. A total of 410 consumers participated in an online survey, providing insights into their consumption habits, knowledge of the pig breed, and socio-demographic characteristics. Based on the responses, three different consumer segments were identified: consumers who are ethically and socially conscious, consumers who are quality-oriented, and consumers who are quantity-price-oriented. The results of the segmentation analysis were included as an interaction term in the CE model to assess the influence of consumers' attitudes towards fresh pork and explain their preferences alongside other CE attributes. Ethically and socially conscious consumers showed a stronger preference for fresh Black Slavonian pig meat reared in extensive and semi-intensive production systems. They also preferred meat labelled ‘Continental Croatia + PDO’ (protected designation of origin) more than the other segments, as they saw this as a sign of quality, authenticity, and traditional production.
{"title":"Consumer segments and preferences for PDO-labelled fresh pork: A choice experiment on the black Slavonian pig in Croatia","authors":"Sanja Jelić Milković , Ružica Lončarić , Ana Crnčan , Jelena Kristić , Maurizio Canavari","doi":"10.1016/j.meatsci.2025.110002","DOIUrl":"10.1016/j.meatsci.2025.110002","url":null,"abstract":"<div><div>This study investigated consumer preferences for fresh pork from the Black Slavonian pig using two methods: a choice experiment (CE) and a consumer segmentation analysis. A total of 410 consumers participated in an online survey, providing insights into their consumption habits, knowledge of the pig breed, and socio-demographic characteristics. Based on the responses, three different consumer segments were identified: consumers who are ethically and socially conscious, consumers who are quality-oriented, and consumers who are quantity-price-oriented. The results of the segmentation analysis were included as an interaction term in the CE model to assess the influence of consumers' attitudes towards fresh pork and explain their preferences alongside other CE attributes. Ethically and socially conscious consumers showed a stronger preference for fresh Black Slavonian pig meat reared in extensive and semi-intensive production systems. They also preferred meat labelled ‘Continental Croatia + PDO’ (protected designation of origin) more than the other segments, as they saw this as a sign of quality, authenticity, and traditional production.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 110002"},"PeriodicalIF":6.1,"publicationDate":"2025-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145652883","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 : 2025-11-26DOI: 10.1016/j.meatsci.2025.109999
Gabriela Xavier Ojoli , Rick Anderson Freire Mangueira , Carlos Alberto Alves Junior , Marcello Lima Bertuci , Andrea Carla da Silva Barretto
Purple grumixama (Eugenia brasiliensis) is a native fruit of the Brazilian Atlantic Forest with an intense purple coloration, belonging to the Myrtaceae family. This study evaluated the antioxidant effects of purple grumixama extract (GE) on the lipid stability in fermented sausage. Five treatments were prepared in fermented sausage: CON (without antioxidant), ERY (500 mg.kg−1 of sodium erythorbate), and grumixama extract at three levels - GE500 (500 mg.kg−1), GE1000 (1000 mg.kg−1), and GE1500 (1500 mg.kg−1). This study aimed to evaluate the physicochemical, antimicrobial, textural, and sensory attributes of fermented sausage during its ripening time. At the lowest concentration, GE showed lower thiobarbituric acid reactive substances (TBARS) values on day 1 (GE500). On day 14, the TBARS values for the control (CON) were above 0.5 MDA kg−1, whereas all treatments with GE were close to 0.3 MDA kg−1. Although the instrumental texture parameters were higher for the fermented sausage with GE, especially at the higher concentrations, frequent consumers of fermented sausage did not notice any difference. Fermented sausages are generally characterized by a low pH, reduced water activity, a firm texture, a characteristic reddish color, and a complex flavor. Parameters such as approximate composition, instrumental color, pH, weight loss, and lactic acid bacteria count were not altered, maintaining typical characteristics of the fermented sausage. The addition of GE is a promising natural additive to replace synthetic antioxidants, as it improves oxidative stability without altering the traditional desirable parameters in fermented sausage.
{"title":"Grumixama extract as natural additive on fermented sausage to control lipid oxidation","authors":"Gabriela Xavier Ojoli , Rick Anderson Freire Mangueira , Carlos Alberto Alves Junior , Marcello Lima Bertuci , Andrea Carla da Silva Barretto","doi":"10.1016/j.meatsci.2025.109999","DOIUrl":"10.1016/j.meatsci.2025.109999","url":null,"abstract":"<div><div>Purple grumixama (<em>Eugenia brasiliensis</em>) is a native fruit of the Brazilian Atlantic Forest with an intense purple coloration, belonging to the Myrtaceae family. This study evaluated the antioxidant effects of purple grumixama extract (GE) on the lipid stability in fermented sausage. Five treatments were prepared in fermented sausage: CON (without antioxidant), ERY (500 mg.kg<sup>−1</sup> of sodium erythorbate), and grumixama extract at three levels - GE500 (500 mg.kg<sup>−1</sup>), GE1000 (1000 mg.kg<sup>−1</sup>), and GE1500 (1500 mg.kg<sup>−1</sup>). This study aimed to evaluate the physicochemical, antimicrobial, textural, and sensory attributes of fermented sausage during its ripening time. At the lowest concentration, GE showed lower thiobarbituric acid reactive substances (TBARS) values on day 1 (GE500). On day 14, the TBARS values for the control (CON) were above 0.5 MDA kg<sup>−1</sup>, whereas all treatments with GE were close to 0.3 MDA kg<sup>−1</sup>. Although the instrumental texture parameters were higher for the fermented sausage with GE, especially at the higher concentrations, frequent consumers of fermented sausage did not notice any difference. Fermented sausages are generally characterized by a low pH, reduced water activity, a firm texture, a characteristic reddish color, and a complex flavor. Parameters such as approximate composition, instrumental color, pH, weight loss, and lactic acid bacteria count were not altered, maintaining typical characteristics of the fermented sausage. The addition of GE is a promising natural additive to replace synthetic antioxidants, as it improves oxidative stability without altering the traditional desirable parameters in fermented sausage.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109999"},"PeriodicalIF":6.1,"publicationDate":"2025-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615085","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 : 2025-11-25DOI: 10.1016/j.meatsci.2025.110000
Yumin Niu , Chaoxia Fan , Jun Qi , Huan Liu , Jun-Hua Shao , Yuan Wang , Runmi Tao , Guoqing Ye , Hui Yang , Dengyong Liu
Cumin seeds can inhibit undesirable flavors of roasted meat, but the specific mechanism remains to be elucidated. This study examined the effects of adding 1 g/100 g of cumin seeds to mutton patties roasted at 220 °C for 10–20 min on flavor characteristics and lipid oxidation. Basic indicators (fat, protein, moisture content, and roasting loss), flavor compounds, TBARS values and fatty acid degradation products were measured to this end. The introduction of cumin seeds caused a notable drop in aldehydes, particularly pyridine, isovaleraldehyde, heptanal, and octanal, which are compounds often associated with unwanted fat flavors, while concomitantly increasing the levels of ester and heterocyclic flavor compounds. This enhanced the ester aroma and roasted flavor. The introduction of terpenal and terpenoid compounds imparted citrus and spice aromas to the mutton. In relation to lipid oxidation, cumin seeds inhibited oxidative degradation of the linoleic acid system within the first 10 min and then promoted it, while concurrently promoting oxidative degradation in the oleic acid system. Furthermore, they reduce the generation of oxidative flavor substances (e.g., hexanal and octanal). Overall, adding 1 g/100 g of cumin seeds could be a promising approach to improve lipid oxidation and enhance the flavor profiles of roasted mutton patties.
{"title":"Exploring the effect of cumin seeds (cuminum cyminum L.) on flavor and lipid oxidation of roasted mutton patties","authors":"Yumin Niu , Chaoxia Fan , Jun Qi , Huan Liu , Jun-Hua Shao , Yuan Wang , Runmi Tao , Guoqing Ye , Hui Yang , Dengyong Liu","doi":"10.1016/j.meatsci.2025.110000","DOIUrl":"10.1016/j.meatsci.2025.110000","url":null,"abstract":"<div><div>Cumin seeds can inhibit undesirable flavors of roasted meat, but the specific mechanism remains to be elucidated. This study examined the effects of adding 1 g/100 g of cumin seeds to mutton patties roasted at 220 °C for 10–20 min on flavor characteristics and lipid oxidation. Basic indicators (fat, protein, moisture content, and roasting loss), flavor compounds, TBARS values and fatty acid degradation products were measured to this end. The introduction of cumin seeds caused a notable drop in aldehydes, particularly pyridine, isovaleraldehyde, heptanal, and octanal, which are compounds often associated with unwanted fat flavors, while concomitantly increasing the levels of ester and heterocyclic flavor compounds. This enhanced the ester aroma and roasted flavor. The introduction of terpenal and terpenoid compounds imparted citrus and spice aromas to the mutton. In relation to lipid oxidation, cumin seeds inhibited oxidative degradation of the linoleic acid system within the first 10 min and then promoted it, while concurrently promoting oxidative degradation in the oleic acid system. Furthermore, they reduce the generation of oxidative flavor substances (e.g., hexanal and octanal). Overall, adding 1 g/100 g of cumin seeds could be a promising approach to improve lipid oxidation and enhance the flavor profiles of roasted mutton patties.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 110000"},"PeriodicalIF":6.1,"publicationDate":"2025-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615086","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 evaluated the impact of replacing pork meat with yellow mealworm and house cricket flour on the nutritional, technological, microbiological, sensory characteristics, and oxidation stability of frankfurters during 60 days of vacuum refrigerated storage. Four treatments were tested: a control without insect flour, 10% yellow mealworm flour, 7.5% mealworm and 2.5% house cricket flour, and 5% mealworm and 5% house cricket flour. Reformulated frankfurters showed increased protein, essential amino acids content and polyunsaturated/saturated fatty acids ratio compared to the control (P ≤ 0.001). Partial substitution with insect flours increased potassium, calcium, magnesium, phosphorus, iron, zinc, and manganese while lowering sodium content. Color was significantly affected, with reduced lightness (P ≤ 0.001) and redness (P = 0.001), and increased yellowness (P ≤ 0.001). The addition of insect flour significantly altered texture (P ≤ 0.001). Formulation did not affect total viable counts, psychrotrophic bacteria, Brochothrix thermosphacta, LAB, Enterobacteriaceae, or Pseudomonas spp., but led to higher levels of yeasts and molds (P ≤ 0.001) in flour-enriched frankfurters, while storage increased all microbial counts (P ≤ 0.001). Although insect addition promoted oxidation (P ≤ 0.001), TBARs values remained below the threshold of 2.0 mg MDA/kg. Sensory analysis showed cricket flour altered color (P ≤ 0.001), increased odor (P = 0.0002) and flavor intensity (P = 0.0014), reduced juiciness (P ≤ 0.001), and lowered overall acceptability (P ≤ 0.001), while 10% yellow mealworm had minimal sensory impact. Males showed greater purchase intentions for insect-enriched frankfurters (P = 0.001) than females.
{"title":"Partial replacement of pork meat by yellow mealworm (Tenebrio molitor) and house cricket (Acheta domesticus) flour in frankfurters: Nutritional composition, technological traits, shelf life and sensory attributes","authors":"Violeta Žigić , Milica Glišić , Marija Bošković Cabrol , Nataša Glamočlija , Vladimir Tomović , Ilija Djekić , Mirjana Dimitrijević","doi":"10.1016/j.meatsci.2025.110001","DOIUrl":"10.1016/j.meatsci.2025.110001","url":null,"abstract":"<div><div>This study evaluated the impact of replacing pork meat with yellow mealworm and house cricket flour on the nutritional, technological, microbiological, sensory characteristics, and oxidation stability of frankfurters during 60 days of vacuum refrigerated storage. Four treatments were tested: a control without insect flour, 10% yellow mealworm flour, 7.5% mealworm and 2.5% house cricket flour, and 5% mealworm and 5% house cricket flour. Reformulated frankfurters showed increased protein, essential amino acids content and polyunsaturated/saturated fatty acids ratio compared to the control (<em>P</em> ≤ 0.001). Partial substitution with insect flours increased potassium, calcium, magnesium, phosphorus, iron, zinc, and manganese while lowering sodium content. Color was significantly affected, with reduced lightness (<em>P</em> ≤ 0.001) and redness (<em>P</em> = 0.001), and increased yellowness (<em>P</em> ≤ 0.001). The addition of insect flour significantly altered texture (<em>P</em> ≤ 0.001). Formulation did not affect total viable counts, psychrotrophic bacteria, <em>Brochothrix thermosphacta</em>, LAB, <em>Enterobacteriaceae</em>, or <em>Pseudomonas</em> spp., but led to higher levels of yeasts and molds (<em>P</em> ≤ 0.001) in flour-enriched frankfurters, while storage increased all microbial counts (<em>P</em> ≤ 0.001). Although insect addition promoted oxidation (<em>P</em> ≤ 0.001), TBARs values remained below the threshold of 2.0 mg MDA/kg. Sensory analysis showed cricket flour altered color (<em>P</em> ≤ 0.001), increased odor (<em>P</em> = 0.0002) and flavor intensity (<em>P</em> = 0.0014), reduced juiciness (<em>P</em> ≤ 0.001), and lowered overall acceptability (<em>P</em> ≤ 0.001), while 10% yellow mealworm had minimal sensory impact. Males showed greater purchase intentions for insect-enriched frankfurters (<em>P</em> = 0.001) than females.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 110001"},"PeriodicalIF":6.1,"publicationDate":"2025-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615219","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 : 2025-11-21DOI: 10.1016/j.meatsci.2025.109997
Mohammad Miftakhus Sholikin , Sugiharto Sugiharto , Danung Nur Adli , Jedda Ayu Inggrida , Mochamad Dzaky Alifian , Tri Ujilestari
The thermal processing of beef and beef products results in the generation of toxic compounds known as polycyclic aromatic hydrocarbons. Among these, the four primary compounds, collectively known as Polycyclic Aromatic Hydrocarbons — 4 indicator compounds (PAH4), are benzo[a]pyrene (BAP), chrysene (CHR), benzo[a]anthracene (BAA), and benzo[b]fluoranthene (BBF). This study aimed to evaluate the effects of various factors, including product type, marination, cooking technique, fuel type, surface temperature, internal temperature, cooking duration, and cooking distance, on PAH4 levels in beef. A meta-analysis of 28 articles indicated that thermally processed beef had significantly higher PAH4 levels than did the control beef (g’ = 1.64; P < 0.001). Smoking caused greater PAH4 buildup than did grilling and barbecuing (g’ > 0.8; P < 0.001). Notably, the highest PAH4 levels were observed when coal and wood fuels were used (g’ > 0.8; P < 0.001). Furthermore, significantly greater PAH4 formation (g’ > 0.8; P < 0.001) was associated with surface temperatures of 201–350 °C, internal temperatures of 71–75 °C, and cooking durations longer than 30 min. Overall, thermal processing increases PAH4 levels in beef, with smoking and grilling posing the greatest risks, particularly when solid fuels such as coal and wood fuels are used at high temperatures.
牛肉和牛肉产品的热加工导致产生有毒化合物，即多环芳烃。其中，四种主要化合物，统称为多环芳烃- 4指示化合物（PAH4），分别是苯并[a]芘（BAP）、甲苯（CHR）、苯并[a]蒽（BAA）和苯并[b]荧光蒽（BBF）。本研究旨在评价产品类型、腌制方式、烹调技术、燃料类型、表面温度、内部温度、烹调时间和烹调距离等因素对牛肉中PAH4水平的影响。对28篇文章的荟萃分析表明，加工牛肉的PAH4水平明显高于对照牛肉（g ' = 1.64; P < 0.001）。吸烟导致的PAH4积累比烧烤和烧烤更大（g > 0.8; P < 0.001）。值得注意的是，当使用煤炭和木材燃料时，PAH4水平最高（g ' > 0.8; P < 0.001）。此外，当表面温度为201-350°C，内部温度为71-75°C，烹饪时间超过30分钟时，PAH4的形成显著增加（g ' > 0.8; P < 0.001）。总体而言，热处理会增加牛肉中的多环芳烃4含量，其中吸烟和烧烤的风险最大，特别是在高温下使用煤和木材燃料等固体燃料时。
{"title":"Assessing the variability of benzo[a]pyrene, chrysene, benzo[a]anthracene, and benzo[b]fluoranthene levels in beef and beef products: A meta-analysis","authors":"Mohammad Miftakhus Sholikin , Sugiharto Sugiharto , Danung Nur Adli , Jedda Ayu Inggrida , Mochamad Dzaky Alifian , Tri Ujilestari","doi":"10.1016/j.meatsci.2025.109997","DOIUrl":"10.1016/j.meatsci.2025.109997","url":null,"abstract":"<div><div>The thermal processing of beef and beef products results in the generation of toxic compounds known as polycyclic aromatic hydrocarbons. Among these, the four primary compounds, collectively known as Polycyclic Aromatic Hydrocarbons — 4 indicator compounds (PAH4), are benzo[<em>a</em>]pyrene (BAP), chrysene (CHR), benzo[<em>a</em>]anthracene (BAA), and benzo[<em>b</em>]fluoranthene (BBF). This study aimed to evaluate the effects of various factors, including product type, marination, cooking technique, fuel type, surface temperature, internal temperature, cooking duration, and cooking distance, on PAH4 levels in beef. A meta-analysis of 28 articles indicated that thermally processed beef had significantly higher PAH4 levels than did the control beef (g’ = 1.64; <em>P</em> < 0.001). Smoking caused greater PAH4 buildup than did grilling and barbecuing (g’ > 0.8; <em>P</em> < 0.001). Notably, the highest PAH4 levels were observed when coal and wood fuels were used (g’ > 0.8; <em>P</em> < 0.001). Furthermore, significantly greater PAH4 formation (g’ > 0.8; <em>P</em> < 0.001) was associated with surface temperatures of 201–350 °C, internal temperatures of 71–75 °C, and cooking durations longer than 30 min. Overall, thermal processing increases PAH4 levels in beef, with smoking and grilling posing the greatest risks, particularly when solid fuels such as coal and wood fuels are used at high temperatures.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109997"},"PeriodicalIF":6.1,"publicationDate":"2025-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615217","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 : 2025-11-21DOI: 10.1016/j.meatsci.2025.109998
Cristina Díaz-Martínez , Araceli Bolívar , Fernando Pérez-Rodríguez
Antibiotic resistance (AR) poses a significant public health threat, particularly in the food chain where lactic acid bacteria (LAB) may act as reservoirs for resistance genes. This study aimed to evaluate the AR profiles of LAB isolated from Spanish fermented pork products, focusing on the effects of product type and ripening time on the AR patterns. A total of 150 samples of various fermented pork products were collected and analyzed for LAB isolates. Antibiotic susceptibility testing was conducted using the Kirby-Bauer method, revealing that most isolates exhibited resistance to multiple antibiotics, with enterococci showing higher resistance levels, particularly to cefotaxime, tetracycline, and erythromycin. Notably, factors such as product type and ripening duration influenced resistance profiles, with long-ripened products demonstrating higher resistance to tetracycline and erythromycin, while short-ripened products showed increased resistance to vancomycin and ciprofloxacin. The findings suggest that Spanish fermented pork products could serve as potential reservoirs of multidrug-resistant LAB, underscoring the importance of continued surveillance of AR dynamics in food products to better understand any potential implications for human health.
{"title":"Influence of product type and ripening time on the antibiotic resistance profile of lactic acid bacteria isolated from Spanish fermented pork products","authors":"Cristina Díaz-Martínez , Araceli Bolívar , Fernando Pérez-Rodríguez","doi":"10.1016/j.meatsci.2025.109998","DOIUrl":"10.1016/j.meatsci.2025.109998","url":null,"abstract":"<div><div>Antibiotic resistance (AR) poses a significant public health threat, particularly in the food chain where lactic acid bacteria (LAB) may act as reservoirs for resistance genes. This study aimed to evaluate the AR profiles of LAB isolated from Spanish fermented pork products, focusing on the effects of product type and ripening time on the AR patterns. A total of 150 samples of various fermented pork products were collected and analyzed for LAB isolates. Antibiotic susceptibility testing was conducted using the Kirby-Bauer method, revealing that most isolates exhibited resistance to multiple antibiotics, with <em>enterococci</em> showing higher resistance levels, particularly to cefotaxime, tetracycline, and erythromycin. Notably, factors such as product type and ripening duration influenced resistance profiles, with long-ripened products demonstrating higher resistance to tetracycline and erythromycin, while short-ripened products showed increased resistance to vancomycin and ciprofloxacin. The findings suggest that Spanish fermented pork products could serve as potential reservoirs of multidrug-resistant LAB, underscoring the importance of continued surveillance of AR dynamics in food products to better understand any potential implications for human health.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109998"},"PeriodicalIF":6.1,"publicationDate":"2025-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615216","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 : 2025-11-19DOI: 10.1016/j.meatsci.2025.109996
Mário A.G. Quaresma , Gonçalo Pereira , Maria Leonor Nunes , Helena Gonçalves , Rui J.B. Bessa , Cristina Roseiro , Susana P. Alves
Reducing feeding costs without compromising rabbit health, productivity, and meat quality is essential to increase the competitiveness of rabbit meat. This study tested the hypothesis that supplementing rabbits' diet with oat hay and whole carrots, either singly or in combination, does not affect the composition and nutritional quality of the meat's lipid fraction.
Eighty rabbits were divided into four groups: control (CC, fed concentrate feed exclusively), CT (whole carrot supplementation), OH (oat hay supplementation), and CO (whole carrot and oat hay). In the CC group, concentrate feed supplied 66.0 g/rabbit of total fat, decreasing by 22.8 % and 22.6 % with carrot or oat hay supplementation alone, and by 39.2 % when both were combined. Conversely, supplementation added 6.14, 18.96, and 25.1 g/rabbit of total fat in the CT, OH, and CO groups, respectively.
The longissimus thoracis et lumborum (LTL) muscles used in this trial were sampled following complete processing of the rabbits, and their fatty acid profile remained mostly unchanged. Oat hay supplementation increased the proportion of odd-numbered and branched-chain fatty acids plus the C18 biohydrogenation intermediates (P = 0.024) and reduced the contents of total cholesterol by 26.5 % (P = 0.003) and total vitamin E by 56.3 % (P < 0.001). Additionally, CO supplementation improved the n-3 PUFA percentage and decreased the n-6/n-3 ratio in the LTL muscles. In conclusion, oat hay and carrot supplementation induced minor lipid profile changes but showed potential nutritional benefits, such as lower cholesterol and improved fatty acid balance. However, the supplementation strategies tested reduced total vitamin E contents in rabbit meat, potentially reducing oxidative stability.
{"title":"The influence of diet supplementation with oat hay and whole carrot on the composition of rabbit meat lipid fraction","authors":"Mário A.G. Quaresma , Gonçalo Pereira , Maria Leonor Nunes , Helena Gonçalves , Rui J.B. Bessa , Cristina Roseiro , Susana P. Alves","doi":"10.1016/j.meatsci.2025.109996","DOIUrl":"10.1016/j.meatsci.2025.109996","url":null,"abstract":"<div><div>Reducing feeding costs without compromising rabbit health, productivity, and meat quality is essential to increase the competitiveness of rabbit meat. This study tested the hypothesis that supplementing rabbits' diet with oat hay and whole carrots, either singly or in combination, does not affect the composition and nutritional quality of the meat's lipid fraction.</div><div>Eighty rabbits were divided into four groups: control (CC, fed concentrate feed exclusively), CT (whole carrot supplementation), OH (oat hay supplementation), and CO (whole carrot and oat hay). In the CC group, concentrate feed supplied 66.0 g/rabbit of total fat, decreasing by 22.8 % and 22.6 % with carrot or oat hay supplementation alone, and by 39.2 % when both were combined. Conversely, supplementation added 6.14, 18.96, and 25.1 g/rabbit of total fat in the CT, OH, and CO groups, respectively.</div><div>The <em>longissimus thoracis et lumborum</em> (LTL) muscles used in this trial were sampled following complete processing of the rabbits, and their fatty acid profile remained mostly unchanged. Oat hay supplementation increased the proportion of odd-numbered and branched-chain fatty acids plus the C18 biohydrogenation intermediates (<em>P</em> = 0.024) and reduced the contents of total cholesterol by 26.5 % (<em>P</em> = 0.003) and total vitamin E by 56.3 % (<em>P</em> < 0.001). Additionally, CO supplementation improved the n-3 PUFA percentage and decreased the n-6/n-3 ratio in the LTL muscles. In conclusion, oat hay and carrot supplementation induced minor lipid profile changes but showed potential nutritional benefits, such as lower cholesterol and improved fatty acid balance. However, the supplementation strategies tested reduced total vitamin E contents in rabbit meat, potentially reducing oxidative stability.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109996"},"PeriodicalIF":6.1,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145569083","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 : 2025-11-12DOI: 10.1016/j.meatsci.2025.109995
Han Wang , Yuandong Lin , Jun-Hu Cheng
The recognition of steak doneness during cooking poses challenges for consumers. In this study, the framework of deep learning-driven non-destructive steak doneness assessment during cooking was constructed. In addition, physicochemical properties were integrated to ensure the reliability of the doneness processing method and database, thereby improving the accuracy and persuasiveness of the model. Based on this, reliable databases including 1803 images and physicochemical properties of 153 samples were created. These databases were obtained respectively from 601 and 51 different steaks. After comparing 8 models covering the linear model, machine learning models and deep learning models, DenseNet121, a type of convolutional neural network (CNN) model, was found to be the best model with a recognition accuracy of 95.30 ± 1.48 %. Subsequently, gradient weighted class activation mapping (Grad-CAM) and other visualization methods confirmed the feasibility and principles of the model. Finally, a mobile-optimized edge computing custom-built application was developed to demonstrate the real-time performance of the proposed model which achieved an accuracy of 91.93 %. These results demonstrated the reliability of CNN models in predicting steak doneness and provided a theoretical basis for smart cooking devices.
{"title":"Constructing a deep learning-assisted smartphone application for intelligent recognition of steak doneness during cooking","authors":"Han Wang , Yuandong Lin , Jun-Hu Cheng","doi":"10.1016/j.meatsci.2025.109995","DOIUrl":"10.1016/j.meatsci.2025.109995","url":null,"abstract":"<div><div>The recognition of steak doneness during cooking poses challenges for consumers. In this study, the framework of deep learning-driven non-destructive steak doneness assessment during cooking was constructed. In addition, physicochemical properties were integrated to ensure the reliability of the doneness processing method and database, thereby improving the accuracy and persuasiveness of the model. Based on this, reliable databases including 1803 images and physicochemical properties of 153 samples were created. These databases were obtained respectively from 601 and 51 different steaks. After comparing 8 models covering the linear model, machine learning models and deep learning models, DenseNet121, a type of convolutional neural network (CNN) model, was found to be the best model with a recognition accuracy of 95.30 ± 1.48 %. Subsequently, gradient weighted class activation mapping (Grad-CAM) and other visualization methods confirmed the feasibility and principles of the model. Finally, a mobile-optimized edge computing custom-built application was developed to demonstrate the real-time performance of the proposed model which achieved an accuracy of 91.93 %. These results demonstrated the reliability of CNN models in predicting steak doneness and provided a theoretical basis for smart cooking devices.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109995"},"PeriodicalIF":6.1,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145517779","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号