Meat Science最新文献_第3页

Effects of Thymus citriodorus and Salvia elegans extracts combined with S. equorum on a clean label fermented cured meat sausage 柠檬酸胸腺、鼠尾草提取物联合马粪草对清洁标签发酵腊肠的影响

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

Meat Science

Pub Date : 2025-11-08 DOI: 10.1016/j.meatsci.2025.109994

P. Bernardo , M.J. Fernandes , M.H. Fernandes , M.P. Teixeira , M.I. Rouxinol , M. Laranjo , M. Elias , L. Patarata , M.J. Fraqueza

New meat product formulations are needed to meet clean label demands and stricter regulations on N-nitrosamine precursors, namely nitrites. This study assessed the use of Salvia elegans (sage) and Thymus citriodorus (thyme) water extracts, combined or not with Staphylococcus equorum S2M7 starter, as alternatives to nitrate/nitrite in fermented cured sausages. Six formulations were tested: control with 150 mg NaNO₃/kg (C), control with 150 mg NaNO₃/kg and starter (CS), sage extract (S), sage extract with starter (SS), thyme extract (T), and thyme extract with starter (TS). Physicochemical, microbial and sensory analyses were performed. Sausages formulated with plant extracts had very low nitrate and nitrite content (< 5 mg/kg). Inoculation with S. equorum resulted in lower (P < 0.05) residual nitrate content (< 50 mg NaNO₃/kg) and enhanced redness, particularly in samples using thyme extract (a* = 12.4), achieving a red colour similar (P > 0.05) to those using nitrate (a* = 12.2). Sage and thyme extracts contributed to maintain oxidative stability, as observed by the similar (P > 0.05) TBARS values across formulations (0.46 mg MDA/kg). Biogenic amines content was low (< 29 mg/kg). All sausages were equally associated with “cured odour”, “typical odour”, and “typical taste” attributes. TS sausages showed a colour and hedonic appreciation comparable to control samples. No significant differences were observed in willingness to consume or purchase between formulations. These results suggest that the combined use of T. citriodorus extract and S. equorum S2M7 starter may be a promising strategy to replace nitrate in fermented cured sausages.

新的肉制品配方需要满足清洁标签的要求和对n -亚硝胺前体（即亚硝酸盐）更严格的规定。本研究评估了鼠尾草（鼠尾草）和百里香（百里香）水提取物的使用，以及是否与equorum葡萄球菌S2M7发物结合，作为发酵腊肠中硝酸盐/亚硝酸盐的替代品。研究了6个配方：150mg NaNO3/kg对照(C)、150mg NaNO3/kg加发酵剂对照（CS）、鼠尾草提取物(S)、鼠尾草提取物加发酵剂（SS）、百里香提取物(T)、百里香提取物加发酵剂（TS）。进行了理化、微生物和感官分析。用植物提取物配制的香肠具有非常低的硝酸盐和亚硝酸盐含量（<； 5毫克/公斤）。接种马粪草导致残留硝酸盐含量降低（P < 0.05）（< 50 mg NaNO3/kg），并增强了红色，特别是在使用百里香提取物（a* = 12.4）的样品中，实现了与使用硝酸盐（a* = 12.2）相似的红色（P > 0.05）。鼠尾草和百里香提取物有助于维持氧化稳定性，不同配方的TBARS值相似（P > 0.05）（0.46 mg MDA/kg）。生物胺含量低（29 mg/kg）。所有香肠都同样与“腌制气味”、“典型气味”和“典型味道”属性联系在一起。TS香肠的颜色和欣赏性与对照样品相当。不同配方之间的消费意愿和购买意愿没有显著差异。这些结果表明，柠檬酸酵母提取物和马曲霉S2M7发酵剂联合使用可能是替代发酵腊肠中硝酸盐的一种有前景的策略。

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引用次数: 0

Sustainability and “food mileage” of ground beef packaging in the beef industry from post-harvest to retail display 牛肉行业从收获后到零售展示的碎牛肉包装的可持续性和“食物里程”

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

Meat Science

Pub Date : 2025-11-04 DOI: 10.1016/j.meatsci.2025.109993

Shahnaz Mukta , Katie M. Updegraff , Mark R. Early , Greg W. Curtzwiler , Keith L. Vorst

The consumption of beef continues to grow globally, highlighting the need for sustainable practices throughout the beef industry including packaging from harvest to retail. Traditional petroleum packaging materials have been identified as problematic, contributing to nuisance litter and landfill accumulation. Identifying more sustainable alternative materials for beef packaging is essential. This study investigated alternative film materials derived from recycled, biodegradable, bio-based, and blends thereof to assess sustainability, environmental impacts, performance, and cost for beef packaging. Material selection for this study was based on meta-analysis of previous data. Sustainability was evaluated through environmental indicators using life cycle assessment (LCA) techniques from cradle-to-gate in accordance with International Organization for Standardization (ISO) guidelines 14,040/44. Post consumer recycled-low density polyethylene (PCR-LDPE), polylactic acid (PLA) and its blends with polybutylene adipate terephthalate (PBAT) accounted for lower global warming potential and fossil fuel depletion compared to traditional materials based on LCA models. In addition to sustainability, material performance was evaluated via meat bloom and color retention in a point-of-purchase refrigerated display case. Results determined PLA-PBAT blends have improved performance with a longer period of color retention in retail display cases with PCR-LDPE having similar results to PVC. The study defined a framework and path forward for evaluation of sustainability in other beef products and packaging systems. Results of this study provide industry options to lower environmental impact and improve shelf-life while controlling the cost of sustainable alternatives.

全球牛肉消费量持续增长，凸显了整个牛肉行业从收获到零售的包装等可持续实践的必要性。传统的石油包装材料被认为是有问题的，造成了讨厌的垃圾和垃圾填埋场的堆积。确定更可持续的牛肉包装替代材料至关重要。本研究调查了可回收、可生物降解、生物基及其混合物的替代薄膜材料，以评估牛肉包装的可持续性、环境影响、性能和成本。本研究的材料选择基于对以往数据的荟萃分析。根据国际标准化组织（ISO）准则14,040/44，通过使用从摇篮到大门的生命周期评估（LCA）技术的环境指标来评估可持续性。与基于LCA模型的传统材料相比，消费后回收的低密度聚乙烯（PCR-LDPE）、聚乳酸（PLA）及其与聚己二酸丁二酯（PBAT）的共混物对全球变暖潜势和化石燃料消耗的影响更小。除了可持续性，材料的性能是通过肉类开花和颜色保持在购买点冷藏展示柜进行评估。结果确定PLA-PBAT共混物在零售展示柜中具有较长时间的保色性能，PCR-LDPE具有与PVC相似的结果。该研究为其他牛肉产品和包装系统的可持续性评估确定了框架和前进的道路。本研究的结果为工业提供了降低环境影响和延长保质期的选择，同时控制可持续替代品的成本。

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引用次数: 0

A novel approach to improve the quality of beef Longissimus lumborum frozen under electromagnetic-assisted freezing 一种提高电磁冷冻牛肉腰最长肌品质的新方法。

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

Meat Science

Pub Date : 2025-11-01 DOI: 10.1016/j.meatsci.2025.109992

Jordan T. Looper , Sara R. Hene , Sabrina D. Lee , Zebang Zhou , Bret N. Flanders , Travis G. O'Quinn , Morgan D. Zumbaugh , Michael D. Chao

The objective was to determine the effect of electromagnetic field (EM) assisted freezing on thawing yield, shelf-life, and tenderness of beef striploins. Both striploins were collected from 12 USDA Choice carcasses, halved (N = 48), weighed, and probed. Striploin halves were randomly assigned to 0, 2, 4, or 8 kV EM and frozen under designated treatments in a walk-in freezer (−20 °C) for 24 h. Following freezing, frozen cores were taken for ice crystal size analysis, and halves were thawed, weighed, fabricated into steaks, and subjected to 10-day display. Swabs and purge were collected for aerobic plate count. Representative steaks were analyzed for instrumental and descriptive color measurements, muscle fiber spacing, Warner-Bratzler Shear Force (WBSF), purge and cooking loss, proximate analysis, lipid oxidation, antioxidant capacity, proteolysis, pH, and free calcium concentration. The 4 and 8 kV samples took longer to reach the targeted temperature than those from lower voltage and control (P < 0.05), but only 8 kV samples had lower purge loss (P < 0.01). The 4 kV samples showed the least discoloration and highest a*, b*, and hydrophilic antioxidant capacity (P < 0.01). Proteolysis was lower in higher voltage treatments, and EM-treated samples showed higher free calcium concentration compared to control (P < 0.01). No differences were observed in other measurements mentioned above (P > 0.05). Although the improvements in reducing post-thaw purge loss at 8 kV and enhancing color stability at 4 kV are statistically significant but numerically small, the overall potential impact may be substantial when considered for commercial applications.

目的是确定电磁场（EM）辅助冷冻对解冻产量、保质期和牛肉嫩度的影响。从12只美国农业部精选的胴体中采集这两种三倍体，将它们切成两半（N = 48），称重并进行探查。将带状ploin的一半随机分配到0、2、4或8千伏的EM下，并在指定的冷冻室（-20°C）中冷冻24小时。冷冻后，取冷冻的岩心进行冰晶大小分析，将一半解冻、称重、制成牛排，并进行10天的展示。收集拭子和吹扫液进行好氧平板计数。对代表性牛排进行了仪器和描述性颜色测量、肌纤维间距、华纳-布拉茨勒剪切力（WBSF）、清洗和蒸煮损失、近似分析、脂质氧化、抗氧化能力、蛋白质水解、pH和游离钙浓度的分析。4和8 kV样品比低电压和对照样品达到目标温度所需的时间更长（P < 0.05）。虽然在减少8千伏的解冻后吹扫损失和提高4千伏的颜色稳定性方面的改进在统计上是显著的，但在数字上很小，当考虑到商业应用时，总体潜在影响可能是巨大的。

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引用次数: 0

Quality characteristics of frankfurters influenced by lard-based diacylglycerol containing catechin during storage at 4 °C. 含儿茶素的猪油基二酰基甘油对4°C法兰克福香肠品质特性的影响。

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

Meat Science

Pub Date : 2025-11-01 Epub Date: 2025-08-06 DOI: 10.1016/j.meatsci.2025.109928

Yuexin Li, Wenting Hui, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong, Hui Wang

Frankfurters formulated with either lard or diacylglycerol (DAG)-rich purified glycerolytic lard (PGL), with or without catechin, were vacuum-packed and stored at 4 °C for 28 days to evaluate their physicochemical and sensory properties. Results revealed that lard-based frankfurters exhibited significantly higher cooking loss (8.69 %) and released fat (0.63 %) compared to PGL-based frankfurters (5.13 % and 0.33 %) (P < 0.05). Over time, lard-based frankfurters experienced greater deterioration in color, texture, microstructure, and sensory quality, along with increased fat oxidation (0.18 to 1.54 mg/kg) and microbial growth (3.77 to 5.43 Log CFU/g) (P < 0.05). Notably, substituting lard with PGL significantly enhanced the L*-value, b*-value, texture, microstructure, and sensory quality during storage (P < 0.05). Furthermore, the inclusion of catechin in frankfurters further reduced cooking loss (8.69 to 6.74 % and 5.13 to 3.89 %) and released fat (0.63 to 0.54 % and 0.33 to 0.16 %) (P < 0.05) while improving color, texture, microstructure, and sensory quality (P < 0.05). Catechin also effectively inhibited fat oxidation (1.54 to 1.34 mg/kg and 1.86 to 1.51 mg/kg) and microbial growth (5.43 to 5.27 Log CFU/g and 5.37 to 5.09 Log CFU/g) in frankfurters during storage (P < 0.05). Overall, the incorporation of DAG and catechin improved the quality and shelf life of frankfurters during storage.

用猪油或富含二酰甘油（DAG）的纯化甘油水解猪油（PGL）配制的法兰克福香肠，含或不含儿茶素，真空包装并在4°C下储存28天，以评估其物理化学和感官特性。结果显示，与pgl基法兰克福香肠（5.13%和0.33%）相比，猪油基法兰克福香肠的蒸煮损失（8.69%）和释放脂肪（0.63%）显著更高(P

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引用次数: 0

Umami and koku peptides in traditional meat products. 传统肉制品中的鲜味和果肽。

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

Meat Science

Pub Date : 2025-11-01 Epub Date: 2025-08-04 DOI: 10.1016/j.meatsci.2025.109917

Leticia Mora, Fidel Toldrá

Traditional meat products are highly valued all over the world and their attractiveness depends on socio-economical, ethical and religious factors as well as on their organoleptic properties that confer unique textural, gustatory, and olfactory characteristics. Taste compounds are closely related to protein degradation processes as hydrophilic metabolites such as amino acids, peptides and nucleotides are main contributors to final taste in traditional meat products. In this review, the generation of main compounds related to taste in traditional meat products are described, specially umami and koku peptides generated from the protein fraction during the traditional processing of these products. The use of certain peptides to enhance product taste and benefit human health is also highlighted.

传统肉制品在世界各地都受到高度重视，它们的吸引力取决于社会经济、伦理和宗教因素，以及它们的感官特性，这些特性赋予了它们独特的质地、味觉和嗅觉特征。口感化合物与蛋白质降解过程密切相关，因为氨基酸、肽和核苷酸等亲水性代谢物是传统肉制品中最终口感的主要贡献者。本文综述了传统肉制品中与口感相关的主要化合物的产生，特别是在传统肉制品加工过程中由蛋白质部分产生的鲜味肽和果肽。还强调了某些肽的使用，以提高产品的味道和有益于人体健康。

引用次数: 0

A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meats 对牛肉、绵羊、山羊、猪、骆驼、驴、马和羊驼肉的挥发性有机化合物特征和检测方法进行比较分析

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

Meat Science

Pub Date : 2025-11-01 DOI: 10.1016/j.meatsci.2025.109982

Aristide Maggiolino , Lucrezia Forte , David L. Hopkins , Igor Tomasevic , Pasquale De Palo

Meat flavor is a critical determinant of consumer acceptance and is largely dictated by a complex array of Volatile Organic Compounds (VOCs) generated primarily during cooking. This review provides a comparative analysis of VOCs profiles across eight distinct meat species: beef, sheep, goat, pig, camel, donkey, horse and alpaca. It delves into the primary chemical pathways responsible for the formation of VOCs, including the Maillard reaction, lipid oxidation, Strecker degradation, and thiamine degradation, highlighting key precursors such as amino acids, reducing sugars, and lipids. Significant variations in the profiles of VOCs arise from intrinsic factors (species, breed, age, sex, and muscle type) and extrinsic factors (diets, feeding systems, post-mortem aging, processing techniques like curing, smoking, and fermentation, cooking methods, and storage conditions). The review critically evaluates the principal analytical methodologies employed for the detection and characterization of VOCs, including headspace sampling techniques (Static, Dynamic, SPME), gas chromatography–mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), electronic noses (E-noses), and direct-injection mass spectrometry methods like proton-transfer-reaction mass spectrometry (PTR-MS) and gas chromatography-ion mobility spectrometry (GC-IMS), discussing their respective advantages, limitations, and applications. Application of the analysis of VOCs in meat science, such as quality assessment (freshness, spoilage), process monitoring, and understanding flavor perception, are explored. The review synthesizes current knowledge, identifies significant knowledge gaps, particularly concerning less-studied species like camel, donkey, horse and alpaca, and suggests future research directions focusing on pathway interactions, rapid detection methods, and the integration of chemical and sensory data.

肉类风味是消费者接受程度的关键决定因素，主要由烹饪过程中产生的一系列复杂的挥发性有机化合物（VOCs）决定。本文对牛肉、绵羊、山羊、猪、骆驼、驴、马和羊驼8种不同肉类的挥发性有机化合物特征进行了比较分析。它深入研究了VOCs形成的主要化学途径，包括美拉德反应、脂质氧化、斯特雷克降解和硫胺素降解，重点介绍了氨基酸、还原糖和脂质等关键前体。挥发性有机化合物（VOCs）特征的显著变化源于内在因素（物种、品种、年龄、性别和肌肉类型）和外在因素（饮食、喂养系统、死后老化、加工技术，如腌制、吸烟和发酵、烹饪方法和储存条件）。该综述严格评估了用于检测和表征VOCs的主要分析方法，包括顶空取样技术（静态，动态，SPME），气相色谱-质谱（GC-MS），气相色谱-嗅觉（GC-O），电子鼻（e -鼻）和直接注射质谱方法，如质子转移-反应质谱（PTR-MS）和气相色谱-离子迁移谱（GC-IMS）。讨论它们各自的优点、局限性和应用。探讨了挥发性有机化合物分析在肉类科学中的应用，如质量评估（新鲜度、腐败程度）、过程监控和风味感知的理解。本文综合了现有的知识，发现了重大的知识空白，特别是关于骆驼、驴、马和羊驼等研究较少的物种，并提出了未来的研究方向，重点是途径相互作用、快速检测方法以及化学和感官数据的整合。

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引用次数: 0

Predicting salt uptake in dry-cured ham using longitudinal modeling and X-ray technology 利用纵向模型和x射线技术预测干腌火腿的盐吸收。

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

Meat Science

Pub Date : 2025-10-28 DOI: 10.1016/j.meatsci.2025.109979

Xavier Espuña, Lesly Acosta, Josep Anton Sánchez-Espigares

This study proposes a novel approach to optimize the salting duration of dry-cured hams by integrating longitudinal data and non-invasive X-ray technology. A total of 392 green hams were monitored to quantify fat content, weight, and salt content at 5, 7, 10, 12, and 14 days of salting. A linear mixed model (LMM) was developed to predict salt uptake based on time, initial fat content, and weight loss at day 5. The model accurately predicted individualized salting durations to reach a target salt content of 3.20%, achieving an average salt content of 3.16%, standard deviation of 0.26%, and a marginal model predictive performance of

R_{m}^{2} = 0.911

. By contrast, the traditional method resulted in an average salt content of 3.77% with a standard deviation of 0.61%. Compared to the traditional salting rule of 1 day per kilogram, the LMM-based approach significantly reduced variability in final salt content while maintaining high accuracy. This predictive method supports the adoption of Industry 4.0 practices in ham production, enabling data-driven decisions to improve process standardization and product quality.

本研究提出了一种结合纵向数据和无创x射线技术优化干腌火腿腌制时间的新方法。在腌制5、7、10、12和14天，对392只绿火腿进行了监测，以量化脂肪含量、重量和盐含量。建立了一个线性混合模型（LMM），根据时间、初始脂肪含量和第5天的体重减轻来预测盐摄入量。模型准确预测个性化盐化时间，达到目标含盐量3.20%，平均含盐量3.16%，标准差0.26%，边际模型预测性能Rm2=0.911。与传统方法相比，平均含盐量为3.77%，标准差为0.61%。与传统的每千克加盐1天的规则相比，基于lmm的方法显著降低了最终盐含量的可变性，同时保持了高精度。这种预测方法支持在火腿生产中采用工业4.0实践，使数据驱动的决策能够提高过程标准化和产品质量。

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引用次数: 0

Bioactive peptides from Spanish dry-cured ham: In vitro and in vivo antioxidant effects using a Caenorhabditis elegans model 西班牙干腌火腿的生物活性肽：利用秀丽隐杆线虫模型研究体外和体内抗氧化作用

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

Meat Science

Pub Date : 2025-10-27 DOI: 10.1016/j.meatsci.2025.109980

Noelia Hernández Correas , Andrea M. Liceaga , Adela Abellán , Clara Noguera , Silvia Montoro , Luis Tejada

Spanish dry-cured pork ham, a highly valued traditional product, is well-recognized for its intense flavor and beneficial health properties. In this study, dry-cured ham peptides were obtained after simulated gastrointestinal digestion and their antioxidant capacity was analyzed, both in vitro and in vivo. The in vitro antioxidant activity was evaluated by measuring the capacity of the peptide to neutralize free radicals using ABTS, DPPH, and a cellular assay with Caco-2 cells. In addition, in vivo tests were performed using the nematode Caenorhabditis elegans as the biological model. The results showed that the ham peptides exhibited higher antioxidant activity (P < 0.05) than the unhydrolyzed protein (control). In C. elegans assays, an increase in the life expectancy of peptide-fed specimens was observed under both chronic and acute oxidative stress conditions. Moreover, reactive oxygen species (ROS) levels in these nematodes were significantly lower (P < 0.05) than those in the control group when exposed to paraquat-induced oxidative stress. Additionally, PCR analyses suggested that this increased resistance to oxidative stress may be related to an increase in the expression of genes involved in the stress response, such as GST-4, GST-10, and SKN-1. Taken together, these findings support the potential of dry-cured ham peptides as functional ingredients or nutraceuticals useful to combat oxidative damage in the body.

西班牙干腌猪肉火腿是一种价值极高的传统产品，以其浓郁的风味和有益健康的特性而闻名于世。本研究通过模拟胃肠道消化获得干腌火腿肽，并对其体外和体内抗氧化能力进行了分析。体外抗氧化活性通过ABTS， DPPH和Caco-2细胞实验测量肽的中和自由基的能力来评估。此外，还以秀丽隐杆线虫为生物模型进行了体内实验。结果表明，火腿肽的抗氧化活性高于未水解蛋白（对照）（P < 0.05）。在秀丽隐杆线虫实验中，在慢性和急性氧化应激条件下，观察到多肽喂养标本的预期寿命增加。此外，暴露于百草枯诱导的氧化应激下，这些线虫体内的活性氧（ROS）水平显著低于对照组（P < 0.05）。此外，PCR分析表明，这种抗氧化应激能力的增强可能与参与应激反应的基因表达的增加有关，如GST-4、GST-10和SKN-1。综上所述，这些发现支持了干腌火腿肽作为对抗体内氧化损伤的功能性成分或营养保健品的潜力。

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引用次数: 0

Perspectives on the role of postbiotics in meat and meat products: Current status and future trends 后生物制剂在肉类和肉制品中的作用：现状和未来趋势。

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

Meat Science

Pub Date : 2025-10-26 DOI: 10.1016/j.meatsci.2025.109978

Du-xin Jin, Gui-peng Zou, Rui Liu, Man-gang Wu, Qing-feng Ge, Hai Yu

Meat and meat products are essential components of individuals' daily diet for their high nutritional value. However, the quality and organoleptic attributes of meat can be significantly affected by microbial spoilage and lipid oxidation. There is a growing demand of employing novel bio-preservatives to enhance the overall acceptability of meat. Accumulating evidence has demonstrated that the antimicrobial efficacy of bio-preservatives depends on microbial fractions, metabolic products and by-products, which are collectively referred to as postbiotics. Recent studies have investigated the effects of postbiotics on the safety, quality and shelf life of meat, demonstrating their important role in meat preservation. Furthermore, the health beneficial effects of postbiotics, including anti-inflammatory, hypoglycemic, and hypolipidemic effects, can impart functional value to meat products, although their specific mechanisms of action remain to be further investigated. This review systematically discusses the preparation of postbiotics and their applications in meat matrices, with the aim of summarizing current strategies to enhance their efficacy in this field and proposing novel approaches for delivering functional benefits through postbiotic incorporation.

肉和肉制品因其高营养价值而成为个人日常饮食的重要组成部分。然而，肉类的品质和感官特性会受到微生物变质和脂质氧化的显著影响。人们越来越需要使用新型生物防腐剂来提高肉类的整体可接受性。越来越多的证据表明，生物防腐剂的抗菌功效取决于微生物组分、代谢产物和副产物，这些产物统称为后生物产物。最近的研究调查了后生物制剂对肉类安全性、质量和保质期的影响，证明了它们在肉类保鲜中的重要作用。此外，益生菌对健康的有益作用，包括抗炎、降血糖和降血脂的作用，可以赋予肉制品功能价值，尽管它们的具体作用机制仍有待进一步研究。本文系统地讨论了后生物制剂的制备及其在肉类基质中的应用，旨在总结当前增强其在该领域功效的策略，并提出通过后生物掺入实现功能益处的新方法。

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引用次数: 0

Erratum to ‘Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats’ [Meat Science, volume 231, January 2026, 109962] “饲粮中添加大蒜素对贵州黑山羊肉质、抗氧化酶、纤维特性和风味成分的影响”[肉类科学]，2026年1月，第231卷，109962页]。

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

Meat Science

Pub Date : 2025-10-25 DOI: 10.1016/j.meatsci.2025.109974

Yong Long , Xiaomin Wu , Xiang Chen , Pramote Paengkoum , Yong Han , Yang Yang , Xin Wang , Jiafu Zhao , Shengyong Lu , Haolin Chen , Wen Xiao , Chaozhi Su , Song Wang , Chao Yuan

引用次数: 0