Meat Science最新文献_第3页

Fermentation potential of Staphylococcus saprophyticus protease in Harbin dry sausages: Protein hydrolysis, flavor profiling, and molecular docking 腐生葡萄球菌蛋白酶在哈尔滨干香肠中的发酵潜力：蛋白质水解、风味谱和分子对接。

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

Meat Science

Pub Date : 2025-12-26 DOI: 10.1016/j.meatsci.2025.110025

Yuhang Fan, Fangda Sun, Qian Chen, Qian Liu, Haotian Liu, Baohua Kong

This study integrated metabolomics, gas chromatography–mass spectrometry, and molecular docking to investigate the fermentation potential and flavor formation mechanisms of Staphylococcus saprophyticus protease in Harbin dry sausage. Gel electrophoresis demonstrated that the S. saprophyticus protease induced a significant reduction in the band intensities of myosin heavy chain, phosphorylase, and glyceraldehyde dehydrogenase, while increasing the band intensity of myosin light chain. Fourier transform infrared spectroscopy revealed that the intensities of amide A, B, I, and II bands were reduced following protease supplementation. Correspondingly, secondary structure analysis indicated increased α-helix and random coil contents, alongside decreased β-sheet and β-turn structures (P < 0.05). A total of 325 differential metabolites and 9 key volatile compounds were identified in the sausage samples. Specifically, S. saprophyticus protease facilitated increased proportions of taste peptides, amino acids and their derivatives, as well as acids, ketones, and esters, while lipid oxidation was moderately inhibited. Protein digestion and absorption, aminoacyl-tRNA biosynthesis, and biosynthesis of amino acids were the three most significantly enriched metabolic pathways. Molecular docking results showed that hydrogen bonding was the predominant interaction between S. saprophyticus protease and its target proteins (myosin heavy chain and phosphorylase). Moreover, the pH, water activity, shear force, and sensory scores of the sausages were significantly improved (P < 0.05). Both the hydrolytic activity and product quality exhibited a concentration-dependent enhancement with increasing protease levels. The optimal product quality was achieved at a S. saprophyticus protease addition level of 1.6 g/kg, which outperformed direct inoculation of S. saprophyticus.

本研究采用代谢组学、气相色谱-质谱联用、分子对接等方法，研究腐生葡萄球菌蛋白酶在哈尔滨干肠中的发酵潜力及风味形成机制。凝胶电泳结果表明，腐生葡萄球菌蛋白酶显著降低了肌球蛋白重链、磷酸化酶和甘油醛脱氢酶的条带强度，而增加了肌球蛋白轻链的条带强度。傅里叶变换红外光谱显示，添加蛋白酶后，酰胺A、B、I和II波段的强度降低。二级结构分析表明，α-螺旋和随机线圈含量增加，β-sheet和β-turn结构减少（P < 0.05）。共鉴定出325种差异代谢物和9种关键挥发性化合物。具体来说，腐生S. saprophyticus蛋白酶促进了味觉肽、氨基酸及其衍生物以及酸、酮和酯的比例增加，而脂质氧化受到适度抑制。蛋白质消化吸收、氨基酰基- trna生物合成和氨基酸生物合成是三个最显著富集的代谢途径。分子对接结果表明，腐生葡萄球菌蛋白酶与其靶蛋白（肌球蛋白重链和磷酸化酶）的相互作用以氢键为主。同时显著提高了香肠的pH值、水活度、剪切力和感官评分（P < 0.05）。随着蛋白酶水平的增加，水解活性和产品质量均呈浓度依赖性增强。当腐生葡萄蛋白酶添加量为1.6 g/kg时，产品质量最佳，优于直接接种腐生葡萄。

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引用次数: 0

Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausages 细菌群落、蛋白质水解和代谢组学揭示了葡萄球菌对哈尔滨干香肠风味的贡献。

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

Meat Science

Pub Date : 2025-12-26 DOI: 10.1016/j.meatsci.2025.110023

Yuhang Fan, Zhengyi Li, Ziyuan Zhang, Sitong Liu, Baohua Kong, Fangda Sun

The flavor contribution of Staphylococcus vitulinus A5 and S. equorum S2 to Harbin dry sausage is examined in this study. The addition of Staphylococcus significantly increased microbial protease activity (P < 0.05). The degradation of myosin heavy chain bands was observed in gel electrophoresis, which promoted the accumulation of peptides and free amino acids. In terms of volatile metabolites, the overall content of aldehydes and esters increased. Metabolomics results showed that amino acids, peptides and their analogues constituted the most important non-volatile metabolites. Kyoto Encyclopedia of Genes and Genomes analysis showed that the amino acid metabolic pathway was the main pathway for Staphylococcus to produce flavor substances. Inoculation of Staphylococcus promoted the production of pleasant flavor peptides and amino acids, while reduced the formation of bitter peptides. The combination of volatile and non-volatile metabolites helped to improve flavor characteristics and ultimately promoted the improvement of sensory evaluation scores.

研究了白葡萄球菌A5和牡葡萄球菌S2对哈尔滨干肠的风味贡献。葡萄球菌的添加显著提高了微生物蛋白酶活性(P

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引用次数: 0

Mechanism study on ultrasonication combined with soybean 11S globulin to improve the quality and flavor compounds of low-salt lamb meat gel 超声联合大豆11S球蛋白改善低盐羊肉凝胶品质及风味化合物的机理研究。

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

Meat Science

Pub Date : 2025-12-26 DOI: 10.1016/j.meatsci.2025.110024

Rong Bai, Hongqing Nie, Jing Xi, Aitmagambetova Madina, Lin Li, Huiyu Han, Shengqi Jiang, Gege Wang, Wu Ding

Considering the rising demand for nutritious, high-quality, low-salt minced meat products, in this study, we investigated the combined effects of soybean 11S globulin and ultrasonic treatment on the quality and flavor characteristics of low-salt minced lamb at varying salt concentrations. We found that the addition of 11S globulin alone enhanced the hardness, chewiness, and water-holding capacity of minced meat with 1 % salt concentration; however, these improvements were less pronounced when compared to samples with 2 % salt. Notably, the synergistic application of ultrasound and 11S globulin significantly increased the hardness (70.86), chewiness, water-holding capacity (86.67 %), and storage modulus (G') of low-salt lamb mince, while also markedly reducing the total juice loss. Ultrasound promoted the cross-linking and aggregation of 11S globulin and myofibrillar protein, with increased hydrophobic interactions and disulfide bonds, contributing to a denser gel network formation. Sensory evaluation indicated that low-salt minced meat treated with 30 min of ultrasound exposure received favorable consumer acceptance for sensory quality and flavor. GC–MS analysis and testing with an electronic tongue demonstrated increased contents of hexanal, 1-octen-3-ol, ethyl acetate, and 2-butanone, which are compounds associated with soybean and fruity notes, and reduced levels of nonenal (fishy smell), as well as bitter and salty tastes in the treated samples. Thus, the combination of 11S globulin and ultrasonic treatment can effectively improve both the quality attributes and flavor profile of low-salt minced lamb, offering a promising strategy for the development of healthier, low-salt meat products.

考虑到人们对营养丰富、高品质、低盐肉糜产品的需求日益增长，本研究探讨了不同盐浓度下大豆11S球蛋白和超声波处理对低盐羊肉肉糜品质和风味特性的联合影响。结果表明，在盐浓度为1%的肉糜中，单独添加11S球蛋白可提高肉糜的硬度、嚼劲和保水能力；然而，与含2%盐的样品相比，这些改善不那么明显。值得注意的是，超声与11S球蛋白的协同应用显著提高了低盐羊肉馅的硬度（70.86）、耐嚼性、保水能力（86.67%）和储存模量（G′），同时也显著降低了总汁损失。超声促进11S球蛋白和肌原纤维蛋白的交联和聚集，疏水相互作用和二硫键增加，有助于形成更致密的凝胶网络。感官评价表明，经过30分钟超声处理的低盐肉糜在感官质量和风味方面得到了消费者的认可。用电子舌进行的GC-MS分析和测试表明，处理后的样品中己醛、1-辛烯-3-醇、乙酸乙酯和2-丁酮的含量增加，这些化合物与大豆和水果的味道有关，壬烯醛（鱼腥味）的含量降低，苦味和咸味也降低。因此，11S球蛋白与超声处理相结合可以有效改善低盐羊肉肉制品的品质属性和风味特征，为低盐肉制品的健康发展提供了一种有前景的策略。

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引用次数: 0

Assessment of dietary cereal resistant starch on growth performance and slaughter traits of finishing lamb: Insight into plasma diurnal metabolic profile and fatty acid metabolism-related gene expressions 饲粮中添加谷物抗性淀粉对育肥羊生长性能和屠宰性状的影响：血浆日代谢谱和脂肪酸代谢相关基因表达的研究

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

Meat Science

Pub Date : 2025-12-18 DOI: 10.1016/j.meatsci.2025.110021

Ke Tian , Hulong Yu , Aldian Dicky , Jiahao Shao , Masato Yayota , Wenming Huang , Yongju Zhao

This study aimed to evaluate the effects of dietary substituting cereal native starch (NS) with resistant starch (RS) on growth performances, plasma diurnal metabolic profile, and the expression of fatty acid (FA) metabolism-related genes in finishing lamb. Twenty-four male Hu lamb were assigned to either an NS group (diet containing corn NS as the sole cereal starch) or an RS group (identical formulation with NS but using retrograded corn starch as the sole cereal starch) for a 56-day finishing trial. The RS group exhibited higher body weight and average daily gain. Additionally, carcass weight, intramuscular fat, and myofibers were elevated, while shear force was reduced in RS group. The plasma concentrations of GLP-1, insulin, and cholesterol were increased in RS group. Furthermore, dietary RS significantly enriched bile acids and the primary bile acid biosynthesis pathway. Expression of FA metabolism-related genes in the liver and longissimus thoracis muscle increased toward TGR5 signaling, with FA synthesis, elongation, transport, and desaturation increased, while lipolysis decreased. Finally, dietary RS increased MUFA, n-3 FA, and total FA compositions in the LT muscle. In conclusion, dietary RS enhanced lamb growth performance and slaughter traits, likely by altering plasma biochemicals to activate TGR5 signaling pathway, thereby upregulating key genes involved in FA metabolism in the liver and LT muscle.

本试验旨在研究饲粮中抗性淀粉（RS）替代谷物天然淀粉（NS）对育肥羔羊生长性能、血浆日代谢谱及脂肪酸代谢相关基因表达的影响。选取24只湖羊公羊，分为NS组（以玉米NS为唯一谷物淀粉的饲粮）和RS组（配方与NS相同，但以逆行玉米淀粉为唯一谷物淀粉），进行56 d的育肥试验。RS组的体重和平均日增重较高。RS组胴体重、肌内脂肪和肌纤维增加，剪切力降低。RS组血浆GLP-1、胰岛素、胆固醇浓度升高。此外，饲粮中RS显著富集了胆汁酸和初级胆汁酸生物合成途径。肝脏和胸最长肌FA代谢相关基因向TGR5信号通路表达增加，FA合成、延伸、运输和去饱和增加，而脂肪分解减少。最后，饮食中的RS增加了左腰肌的MUFA、n-3 FA和总FA组成。综上所述，饲粮中添加RS可能通过改变血浆生化物质激活TGR5信号通路，从而上调肝脏和LT肌肉中参与FA代谢的关键基因，从而提高了羔羊的生长性能和屠宰性能。

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引用次数: 0

Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere 封装的刺梨皮副产品提取物：一种抗氧化剂和着色剂添加剂，用于保存在改性空气中包装的牛肉汉堡的质量

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

Meat Science

Pub Date : 2025-12-13 DOI: 10.1016/j.meatsci.2025.110020

Laura Moraga-Babiano , Raquel Lucas-González , Rubén Domínguez-Valencia , Celia Carrillo , José M. Lorenzo , Mirian Pateiro

The search for natural alternatives to synthetic additives in meat products has driven interest in the valorisation of agri-food co-products rich in bioactive compounds. This study evaluated the potential of encapsulated prickly pear peel extract (EPPPE) as a natural antioxidant in beef burgers during refrigerated storage. Four experimental batches were prepared: a negative control, a positive control with sodium ascorbate (SA) (500 ppm), and two treatments with EPPPE at 2500, and 5000 ppm. The extract, obtained via ultrasound-assisted extraction, showed a high content of betalains (60.46 mg/g dry weight) and total phenolic compounds (1209.61 mg GAE/100 g). The results showed that the effect of the extract varied with concentration: while E5000 effectively inhibited lipid oxidation, E2500 unexpectedly exhibited prooxidant activity. Moreover, E5000 maintained superior colour stability and preservative effect compared to the SA treatment. Sensory evaluation showed no significant differences between treatments. These findings position EPPPE as a promising alternative for the development of more natural and sustainable meat products.

寻找肉类产品中合成添加剂的天然替代品，推动了人们对富含生物活性化合物的农业食品副产品的价值增值的兴趣。本研究评估了封装的刺梨皮提取物（EPPPE）在冷藏牛肉汉堡中作为天然抗氧化剂的潜力。制备了4个实验批次：抗坏血酸钠（SA）（500 ppm）为阴性对照，抗坏血酸钠（SA）为阳性对照，EPPPE为2500和5000 ppm处理为阳性对照。超声辅助提取得到的提取物中β素（60.46 mg/g干重）和总酚类化合物（1209.61 mg GAE/100 g）含量较高。结果表明，不同浓度的提取物具有不同的抗脂质氧化作用：E5000能有效抑制脂质氧化，而E2500出人意料地表现出促氧化活性。此外，与SA处理相比，E5000保持了更好的颜色稳定性和防腐效果。感官评价结果显示两组间无显著差异。这些发现表明，EPPPE是开发更天然和可持续的肉类产品的一个有希望的替代方案。

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引用次数: 0

Lemon co-products as functional ingredients for mortadella reformulation: Impact on shelf life, nutritional quality and sensory properties 柠檬副产品作为摩泰台拉配方的功能性成分：对保质期、营养品质和感官特性的影响

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

Meat Science

Pub Date : 2025-12-10 DOI: 10.1016/j.meatsci.2025.110008

Daniela Magalhães , Clara Muñoz Bas , M. Viuda-Martos , J.A. Pérez-Álvarez , Paula Teixeira , Manuela Pintado

High consumption of processed meats is associated with higher intakes of refined sugars, sodium, and fats, and lower intakes of phytochemicals and dietary fibres, prompting a search for healthier processed foods. Lemon by-products, which account for up to 50 % of lemon production, are rich in bioactive compounds and represent a promising functional ingredient. This study examined the effects of incorporating lemon dietary fibre (LDF) and/or lemon phenolic compound-rich extract (LPC) recovered from lemon by-products into mortadella. Four formulations were developed: Control (CS), LDF (3 %), LPC (1 %), and LDF (3 %) + LPC (1 %). The nutritional, technological, microbiological, phenolic content, and sensory properties of the reformulated mortadellas were assessed through shelf-life analysis during 28 days, with sampling at days 0, 7, 14, 21, and 28. Inclusion of LDF significantly (p < 0.05) affected moisture, protein, and colour parameters over time. At day 0, the incorporation of LDF increased protein content (16.47 % vs 15.52 % in CS), reduced moisture (62.67 % vs 65.46 % in CS), and enhanced lightness (L* = 67.49 vs 63.62 in CS). Notably, LDF caused a significant reduction in residual nitrite levels (p < 0.05), decreasing from 70.50 mg/kg in the control to 36.93 mg/kg at day 0, and from 35.66 mg/kg in the control to 7.85 mg/kg at day 28, indicating its potential to enhance product safety. HPLC analysis confirmed the presence of eriocitrin and hesperidin in the mortadellas. Formulations containing LPC, which contains vitamin C, highlight their potential as natural antioxidants to reduce lipid oxidation. Moreover, formulations containing LPC, despite the absence of sodium ascorbate, demonstrated excellent microbiological stability (< 2.5 log cfu/g) over 28 days of storage. Sensory evaluation revealed strong acceptance by panellists, confirming their suitability for use in meat products. Overall, incorporating lemon co-products into mortadella provides a practical way to enhance shelf life, nutritional profile, and safety of processed meats.

大量食用加工肉类与精制糖、钠和脂肪的摄入量增加以及植物化学物质和膳食纤维的摄入量减少有关，促使人们寻找更健康的加工食品。柠檬副产品富含生物活性化合物，是一种很有前途的功能性成分，占柠檬产量的50%。本研究考察了将柠檬膳食纤维（LDF）和/或从柠檬副产物中提取的富含柠檬酚类化合物的提取物（LPC）加入摩泰台拉的效果。制备了对照（CS）、LDF（3%）、LPC（1%）和LDF (3%) + LPC(1%) 4种剂型。通过28天的保质期分析，在第0天、第7天、第14天、第21天和第28天取样，评估了重新配制的摩台拉菌的营养、工艺、微生物、酚含量和感官特性。随着时间的推移，LDF的加入显著影响了水分、蛋白质和颜色参数（p < 0.05）。在第0天，LDF的掺入增加了蛋白质含量（16.47% vs 15.52%），降低了水分（62.67% vs 65.46%），增强了亮度（L* = 67.49 vs 63.62）。值得注意的是，LDF显著降低了亚硝酸盐残留水平（p < 0.05），从对照组的70.50 mg/kg降至第0天的36.93 mg/kg，从对照组的35.66 mg/kg降至第28天的7.85 mg/kg，表明其具有提高产品安全性的潜力。高效液相色谱分析证实了香茅中含有苦皮苷和橙皮苷。含有LPC的配方，其中含有维生素C，突出其作为天然抗氧化剂的潜力，以减少脂质氧化。此外，含有LPC的配方，尽管不含抗坏血酸钠，在28天的储存中表现出优异的微生物稳定性（< 2.5 log cfu/g）。感官评估显示小组成员强烈接受，确认了它们在肉制品中的适用性。总的来说，将柠檬副产品纳入摩泰台拉提供了一种实用的方法来提高货架寿命，营养状况和加工肉类的安全性。

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引用次数: 0

Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion properties 接种木糖葡萄球菌和植物乳杆菌对袋装干熟牛肉理化特性及体外消化特性的影响

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

Meat Science

Pub Date : 2025-12-09 DOI: 10.1016/j.meatsci.2025.110019

Zili Yang , Conggui Chen , Baocai Xu , Huiting Luo , Peijun Li

This study aimed to investigate the effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on physicochemical characteristics and in vitro digestion properties (protein digestibility and degree of hydrolysis, antioxidant properties of digestion products) of in-bag dry-aged beef. Inoculation with the two species did not affect the weight loss and water holding capacity of the beef (P > 0.05). The inoculation of both species significantly reduced the thiobarbituric acid reactive substance values and surface hydrophobicity (P < 0.05), indicating effective inhibition of protein and lipid oxidation. The inoculation treatment failed to improve the in vitro protein digestibility but led to a significant increase in the degree of hydrolysis after gastrointestinal digestion (P < 0.05). In addition, the inoculation also enhanced the capacity of the digestion products to scavenge DPPH radicals (P < 0.05). The inoculation of L. plantarum increased sulfhydryl content in the meat and the peptide content after gastric digestion (P < 0.05). These findings suggested that L. plantarum displayed stronger antioxidant properties during aging. In vitro studies found that S. xylosus directly scavenged hydroxyl radicals, while L. plantarum inhibited their formation, which may account for the latter's superior antioxidant activities. This study provide key insights into the positive effects of inoculation treatment on in-bag dry-aged beef in terms of oxidative stability and nutritional value.

本试验旨在研究接种木糖葡萄球菌和植物乳杆菌对袋装干熟牛肉理化特性和体外消化性能（蛋白质消化率、水解程度、消化产物抗氧化性能）的影响。接种这两种菌种对牛肉的减重和持水能力没有影响（P > 0.05）。两种菌种接种均显著降低了硫代巴比妥酸活性物质值和表面疏水性（P < 0.05），表明有效抑制了蛋白质和脂质氧化。接种处理未能提高体外蛋白质消化率，但可显著提高胃肠道消化后的水解程度（P < 0.05）。此外，接种还增强了消化产物对DPPH自由基的清除能力（P < 0.05）。接种植物乳杆菌提高了肉中巯基含量和胃消化后肽含量（P < 0.05）。这些结果表明，植物乳杆菌在衰老过程中具有较强的抗氧化性能。体外研究发现，木葡萄直接清除羟基自由基，而植物乳杆菌则抑制其形成，这可能是后者具有较强抗氧化活性的原因。本研究为接种处理对袋装干熟牛肉氧化稳定性和营养价值的积极影响提供了关键见解。

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引用次数: 0

Dry-aged meat quality in veal calves fed with milk whey 乳清饲喂小牛肉干熟肉质的研究。

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

Meat Science

Pub Date : 2025-12-08 DOI: 10.1016/j.meatsci.2025.110018

Lucrezia Forte , Giuseppe Natrella , Alessia Seccia , Pasquale De Palo , Igor Tomasevic , Davide De Angelis , David L. Hopkins , Edmondo Ceci , Aristide Maggiolino

This study evaluated whether liquid milk whey, appropriately supplemented with protein and fat, can replace conventional milk replacer in veal calf diets without compromising carcass traits or dry-aged meat quality. Thirty-two Holstein × Belgian Blue male calves were assigned to either a milk replacer (MR) or whey-based (MW) diet from early life to slaughter. Bone-in loins were dry-aged under controlled conditions up to 42 days, and the longissimus lumborum was assessed for physicochemical composition, water-holding capacity (WHC), cooking loss, instrumental color (CIE Lab*), oxidative status (TBARS, protein carbonyls, FRAP), texture (shear force, TPA), and fatty acid (FA) profile. Productive performance and carcass traits were not adversely affected by substituting whey for milk replacer. During aging, meat from MW fed calves exhibited a lower accumulation of protein oxidation products and maintained more stable redness, consistent with higher moisture retention (higher WHC and reduced cooking losses). In contrast, meat from MW fed calves showed a greater propensity to lipid peroxidation at later aging stages, in line with its FA profile being relatively richer in unsaturated families. Texture was not penalized by diet, and the early aging window was sufficient to reduce objectively measured toughness. Taken together, these responses indicate that whey inclusion can preserve key technological attributes of veal while shifting redox behavior toward lower protein oxidation, but higher lipid susceptibility. Overall, whey—when properly formulated with concentrates and fat—represents a viable alternative to milk replacer for veal production and fits circular-economy objectives.

本研究评估了液体乳清在适当补充蛋白质和脂肪的情况下，是否可以在不影响胴体性状和干熟肉品质的情况下取代小牛肉日粮中的传统乳清替代品。选取32头荷斯坦×比利时蓝雄性犊牛，从出生初期至屠宰，分别饲喂代乳（MR）和乳清（MW）饲粮。在受控条件下，对带骨腰进行长达42天的干式陈化，并对腰最长肌的理化成分、持水能力（WHC）、蒸煮损失、仪器颜色（CIE Lab*）、氧化状态（TBARS、蛋白质羰基、FRAP）、质地（剪切力、TPA）和脂肪酸（FA）谱进行评估。乳清代乳对生产性能和胴体性状无不利影响。在老化过程中，MW饲养小牛的肉表现出较低的蛋白质氧化产物积累，并保持更稳定的红色，这与较高的水分保持性（更高的WHC和更少的蒸煮损失）相一致。相比之下，MW喂养的犊牛肉在衰老后期表现出更大的脂质过氧化倾向，这与不饱和家族中相对丰富的FA谱相一致。织构不受日粮的影响，早期时效窗口足以降低客观测量的韧性。综上所述，这些反应表明，乳清包合物可以保留小牛肉的关键技术属性，同时将氧化还原行为转向低蛋白质氧化，但高脂质易感性。总的来说，乳清-当与浓缩物和脂肪适当配制时-代表了小牛肉生产中牛奶替代品的可行替代方案，并符合循环经济目标。

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引用次数: 0

Genetic parameters estimation of fatty acid and related traits in the longissimus Thoracis of Hu sheep 湖羊胸最长肌脂肪酸及相关性状的遗传参数估计。

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

Meat Science

Pub Date : 2025-12-07 DOI: 10.1016/j.meatsci.2025.110010

Yuanyuan Kong , Xueying Zhang , Tajmal Hussain Solangi , Zhongyu Wang , Chongyang Liu , Wenqiao Li , Xing Liu , Joram Mwashigadi Mwacharo , Fadi Li , Xiangpeng Yue

The influence of fatty acids (FAs) on meat quality and health is widely recognized. However, estimates of genetic parameters for FAs in sheep muscle remain scarce. Here, data from 1230 Hu sheep with integrated pedigree information were used to estimate heritability, genetic correlations, and selection response for FA traits in Longissimus thoracis (LT). A total of 44 individual FAs and 33 FA classes were identified. Among the FAs, 12 (C18:2n6t to C18:3n6), 25 (C18:0iso to C16:0), and 7 (C14:0 to C6:0) had low (0.04–0.15), moderate (0.16–0.29), and high (0.35–0.70) heritability, respectively. Indices of FA metabolism also showed high heritability (0.28–0.44). Estimates of heritability for saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids decreased with increase in FA unsaturation. Positive genetic and Spearman correlations were observed among most FAs, particularly among C10 ∼ C18 FAs. The unsaturation index (UI), health-promoting index (HPI), and hypocholesterolemic/hypercholesterolemic ratio (h/H) had strong and negative genetic correlation with SFA, MUFA, unsaturated fatty acids (UFA), and intramuscular fat (IMF). Selecting for improved HPI, UI, and h/H, resulted in a favorable response in several traits including UFA/SFA, PUFA/SFA, MUFA/SFA, thrombogenic index (TI), atherogenic index (AI), SFA, C12:0, C16:0, and C18:0. These findings can be used to formulate breeding strategies to improve the FA profiles of LT in Hu sheep.

脂肪酸（FAs）对肉类品质和健康的影响已被广泛认识。然而，绵羊肌肉中FAs的遗传参数估计仍然很少。本研究利用1230只湖羊的综合家系信息，估计了胸最长肌FA性状的遗传力、遗传相关性和选择响应。共鉴定出44个单独的FA和33个FA类别。其中，12个（c18:2n6 ~ C18:3n6）、25个（C18:0iso ~ C16:0）和7个（C14:0 ~ C6:0）的遗传力分别为低（0.04 ~ 0.15）、中（0.16 ~ 0.29）和高（0.35 ~ 0.70）。FA代谢指标也表现出较高的遗传力（0.28 ~ 0.44）。饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）的遗传力估计值随着不饱和脂肪酸的增加而降低。在大多数FAs中观察到正的遗传和Spearman相关性，特别是在C10 ~ C18 FAs中。不饱和指数（UI）、健康促进指数（HPI）、低胆固醇血症/高胆固醇血症比（h/ h）与SFA、MUFA、不饱和脂肪酸（UFA）、肌内脂肪（IMF）具有较强的负相关遗传关系。选择改善的HPI、UI和h/ h，在包括UFA/SFA、PUFA/SFA、MUFA/SFA、血栓形成指数（TI）、动脉粥样硬化指数（AI）、SFA、C12:0、C16:0和C18:0在内的几个特征上产生了良好的反应。本研究结果可用于制定改善湖羊LT FA谱的育种策略。

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引用次数: 0

Influence of ultrasonic parameters on osmotic dehydration of pork loin: Effects on structure, composition, and mass transfer 超声波参数对猪里脊渗透脱水的影响：对结构、成分和传质的影响

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

Meat Science

Pub Date : 2025-12-07 DOI: 10.1016/j.meatsci.2025.110011

Rosalía Meléndez-Pérez, Jonathan Coria-Hernández

The intensification of food processing using ultrasound (HIUS) has gained relevance at the industrial level due to its ability to improve process efficiency without compromising product quality. This study investigated the influence of certain HIUS parameters on the osmotic dehydration (OD) of pork loin, evaluating its impact on mass transfer, physicochemical properties, structure, and thermal behavior. Conventional OD (immersion) and with HIUS assistance were performed, varying the amplitude and duty cycle (UA1: 50 % – 0.5; UA2: 50 % – 0.8; UA3: 90 % – 0.5; and UA4: 90 % – 0.8). The results revealed that the UA3 conditions significantly improved water loss, solute incorporation, and the diffusion coefficients of water (0.33 ± 0.06 × 10⁻¹⁰ m²/s) and solids (2.36 ± 0.01 × 10⁻¹⁰ m²/s), thus optimizing process efficiency. At the compositional level, UA3 achieved greater dehydration (73.4 ± 1.0 %) without compromising protein content or water holding capacity. A substantial reduction in a_w was observed, going from 0.98 ± 0.03 to 0.91 ± 0.00, a key factor for OD. Scanning electron microscopy revealed a more porous microstructure with defined channels, which is associated with improved mass transfer. Thermal analysis confirmed the decrease in free water and the increase in incorporated solutes, reflected in lower enthalpies and melting temperatures. Regarding certain quality aspects, color remained stable in most treatments, and the reduction in shear force in UA2 and UA4 suggests an improvement in product tenderness. Taken together, these findings position HIUS as a promising technology for enhancing meat preservation, enabling faster and more efficient processes.

利用超声波（HIUS）加强食品加工已经在工业水平上获得了相关性，因为它能够在不影响产品质量的情况下提高加工效率。本研究研究了某些HIUS参数对猪里脊肉渗透脱水（OD）的影响，评估了其对传质、理化性质、结构和热行为的影响。常规OD（浸泡）和HIUS辅助下进行，改变振幅和占空比（UA1: 50% - 0.5; UA2: 50% - 0.8; UA3: 90% - 0.5; UA4: 90% - 0.8）。结果表明，UA3条件显著改善了水（0.33±0.06 × 10−10 m2/s）和固体（2.36±0.01 × 10−10 m2/s）的扩散系数、溶质掺入量和失水率，优化了工艺效率。在成分水平上，UA3在不影响蛋白质含量或持水量的情况下实现了更大的脱水（73.4±1.0%）。观察到aw的显著降低，从0.98±0.03降至0.91±0.00，这是OD的关键因素。扫描电子显微镜显示了具有明确通道的多孔结构，这与改善的传质有关。热分析证实了自由水的减少和溶质的增加，反映在较低的焓和熔化温度上。在某些质量方面，大多数处理的颜色保持稳定，UA2和UA4剪切力的减少表明产品柔嫩度的提高。综上所述，这些发现表明HIUS是一种很有前途的肉类保鲜技术，可以实现更快、更有效的加工过程。

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