Pub Date : 2025-01-28DOI: 10.1016/j.meatsci.2025.109761
Feng Yin , Xueyuan Bai , Wei Tian , Ke Wang , Sen Wang , Guangxing Han , Xingshan Qi , Chaozhi Zhu , Gaiming Zhao
This study aimed to investigate the effects of vacuum tumbling curing (VTC), pulsating vacuum tumbling curing (PVTC), tumbling curing (TC), and static curing (SC) on the myofibrillar protein (MP) gel properties of beef as well as the underlying mechanisms contributing to the enhancement of edible quality in beef salted ham. The results revealed that VTC significantly improved the texture characteristics and sensory evaluation scores of beef salted ham, and the yield increased by 11.85 % compared with SC (P < 0.05). VTC increased the gel strength and water-holding capacity (WHC) of MP gels and improved their rheological behavior. The MP gel of the VTC group exhibited strong hydrophobic interactions and disulfide bonds, leading to self-assembly of the α-helix into β-sheet structures, thereby forming a stable and organized gel network. This enhancement in structural stability ultimately contributes to the improved texture characteristics of beef salted ham, thereby improving its edible quality. Compared with alternative curing techniques, VTC demonstrated its effectiveness in the development of high-end reconstituted beef products.
{"title":"Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties","authors":"Feng Yin , Xueyuan Bai , Wei Tian , Ke Wang , Sen Wang , Guangxing Han , Xingshan Qi , Chaozhi Zhu , Gaiming Zhao","doi":"10.1016/j.meatsci.2025.109761","DOIUrl":"10.1016/j.meatsci.2025.109761","url":null,"abstract":"<div><div>This study aimed to investigate the effects of vacuum tumbling curing (VTC), pulsating vacuum tumbling curing (PVTC), tumbling curing (TC), and static curing (SC) on the myofibrillar protein (MP) gel properties of beef as well as the underlying mechanisms contributing to the enhancement of edible quality in beef salted ham. The results revealed that VTC significantly improved the texture characteristics and sensory evaluation scores of beef salted ham, and the yield increased by 11.85 % compared with SC (<em>P</em> < 0.05). VTC increased the gel strength and water-holding capacity (WHC) of MP gels and improved their rheological behavior. The MP gel of the VTC group exhibited strong hydrophobic interactions and disulfide bonds, leading to self-assembly of the α-helix into β-sheet structures, thereby forming a stable and organized gel network. This enhancement in structural stability ultimately contributes to the improved texture characteristics of beef salted ham, thereby improving its edible quality. Compared with alternative curing techniques, VTC demonstrated its effectiveness in the development of high-end reconstituted beef products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109761"},"PeriodicalIF":7.1,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143073371","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 examined the quality of dry-cured hams produced from local pig breed and modern hybrids using two trimming methods. Hams (n = 24) of similar weight were harvested from local breed “Krškopolje pig” (KKP) and conventional hybrid pigs (CON). The left and right hams from KKP were trimmed according to “Kraški pršut” (K) and “Istrski pršut” (I), respectively, while the hams from CON were trimmed as “Kraški pršut”, yielding 8 hams per treatment (K-KKP, I-KKP, K-CON). After processing, the samples of dry-cured hams (part with biceps femoris, semimembranosus and semitendinosus muscles) were collected and analysed for chemical composition, texture, sensory analysis and volatile profile. Dry-cured hams of local breed (K-KKP) had lower dehydration loss (due to thicker fat cover), moisture content and aw, softer and more plastic texture, with sensory analysis showing more marbling, softer, pastier texture, more pronounced herbal aroma and sweetness than K-CON. Trimming type was associated with higher dehydration loss (due to removed skin), lower moisture content and aw, higher salt content and harder texture, with sensory analysis showing more marbling, more surface moisture and herbal odour, harder and pastier texture, and sweeter and less bitter taste in I-KKP than K-KKP. The analysis of volatile compounds clearly distinguished the types of dry-cured hams, with each exhibiting a unique volatile profile that enabled differentiation based on breed or trimming. Overall, the study highlights some advantages of dry-cured ham from local pig breeds and shows how trimming affects product's characteristics.
{"title":"Quality of Slovenian dry-cured ham from Krškopolje and hybrid pigs: Influence of skin trimming methods","authors":"Bojana Savić , Martin Škrlep , Nives Marušić Radovčić , Sandra Petričević , Marjeta Čandek-Potokar","doi":"10.1016/j.meatsci.2025.109762","DOIUrl":"10.1016/j.meatsci.2025.109762","url":null,"abstract":"<div><div>This study examined the quality of dry-cured hams produced from local pig breed and modern hybrids using two trimming methods. Hams (<em>n</em> = 24) of similar weight were harvested from local breed <em>“Krškopolje pig”</em> (KKP) and conventional hybrid pigs (CON). The left and right hams from KKP were trimmed according to “<em>Kraški pršut</em>” (K) and “<em>Istrski pršut</em>” (I), respectively, while the hams from CON were trimmed as “<em>Kraški pršut</em>”, yielding 8 hams per treatment (K-KKP, I-KKP, K-CON). After processing, the samples of dry-cured hams (part with biceps femoris, semimembranosus and semitendinosus muscles) were collected and analysed for chemical composition, texture, sensory analysis and volatile profile. Dry-cured hams of local breed (K-KKP) had lower dehydration loss (due to thicker fat cover), moisture content and a<sub>w</sub>, softer and more plastic texture, with sensory analysis showing more marbling, softer, pastier texture, more pronounced herbal aroma and sweetness than K-CON. Trimming type was associated with higher dehydration loss (due to removed skin), lower moisture content and a<sub>w</sub>, higher salt content and harder texture, with sensory analysis showing more marbling, more surface moisture and herbal odour, harder and pastier texture, and sweeter and less bitter taste in I-KKP than K-KKP. The analysis of volatile compounds clearly distinguished the types of dry-cured hams, with each exhibiting a unique volatile profile that enabled differentiation based on breed or trimming. Overall, the study highlights some advantages of dry-cured ham from local pig breeds and shows how trimming affects product's characteristics.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109762"},"PeriodicalIF":7.1,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143073374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-23DOI: 10.1016/j.meatsci.2025.109753
Jishan An , Xiangchao Zhao , Yang Song , Huitian He , Zuo Wang , Xinyi Lan , Yu Ge , Lei Liu , Anwei Cheng , Weijun Shen , Fachun Wan
{"title":"Corrigendum to “High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle” [Meat Science volume 220 (2025) 109693]","authors":"Jishan An , Xiangchao Zhao , Yang Song , Huitian He , Zuo Wang , Xinyi Lan , Yu Ge , Lei Liu , Anwei Cheng , Weijun Shen , Fachun Wan","doi":"10.1016/j.meatsci.2025.109753","DOIUrl":"10.1016/j.meatsci.2025.109753","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109753"},"PeriodicalIF":7.1,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143035722","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 : 2025-01-22DOI: 10.1016/j.meatsci.2025.109760
Zihan Zhao , Nan Sun , Cheng Li , Baohua Kong , Xiufang Xia , Fangda Sun , Qian Liu , Chuanai Cao
This study assessed the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat containing different concentrations (0.75 %, 1.00 %, 1.25 %, 1.50 % and 1.75 %, w/w) of psyllium husk powder (PHP). The addition of PHP effectively promoted the emulsion stability and textural properties of non-phosphates luncheon meat, as verified by the changes noted in cooking loss and microstructural observations. Meanwhile, PHP successfully retarded lipid oxidation of non-phosphate luncheon meat during storage in a dose-dependent manner (P < 0.05). Moreover, 1.50 % PHP-addition overcame the quality defects in non-phosphates luncheon meat and was statistically no significant difference or better than the phosphate-added luncheon meat. Thus, 1.50 % PHP-addition exhibited the optimal phosphates-replacing effect in luncheon meat. However, a higher concentration of PHP (1.75 % in present work) exhibited a negative effect on the sensory attributes of non-phosphates luncheon meat. Additionally, hydrogen bonds and disulphide bonds were the major molecular forces in PHP-containing non-phosphates luncheon meat. Our results indicate that the application of PHP could be considered a feasible and practical strategy for processing non-phosphates luncheon meat with superior textural properties and sensory attributes.
{"title":"Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat","authors":"Zihan Zhao , Nan Sun , Cheng Li , Baohua Kong , Xiufang Xia , Fangda Sun , Qian Liu , Chuanai Cao","doi":"10.1016/j.meatsci.2025.109760","DOIUrl":"10.1016/j.meatsci.2025.109760","url":null,"abstract":"<div><div>This study assessed the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat containing different concentrations (0.75 %, 1.00 %, 1.25 %, 1.50 % and 1.75 %, <em>w</em>/w) of psyllium husk powder (PHP). The addition of PHP effectively promoted the emulsion stability and textural properties of non-phosphates luncheon meat, as verified by the changes noted in cooking loss and microstructural observations. Meanwhile, PHP successfully retarded lipid oxidation of non-phosphate luncheon meat during storage in a dose-dependent manner (<em>P</em> < 0.05). Moreover, 1.50 % PHP-addition overcame the quality defects in non-phosphates luncheon meat and was statistically no significant difference or better than the phosphate-added luncheon meat. Thus, 1.50 % PHP-addition exhibited the optimal phosphates-replacing effect in luncheon meat. However, a higher concentration of PHP (1.75 % in present work) exhibited a negative effect on the sensory attributes of non-phosphates luncheon meat. Additionally, hydrogen bonds and disulphide bonds were the major molecular forces in PHP-containing non-phosphates luncheon meat. Our results indicate that the application of PHP could be considered a feasible and practical strategy for processing non-phosphates luncheon meat with superior textural properties and sensory attributes.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109760"},"PeriodicalIF":7.1,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143035713","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}
In the Meat Standards Australia (MSA) and Guaranteed Global Grading (3G) grading schemes, beef marbling is scored visually in the chiller by accredited graders from 100 to 1190 marble score points in increments of 10. This study aimed to evaluate a hand-held camera (Q-FOM™ Beef) for determining MSA marbling scores of carcasses quartered between the 5th and 6th rib. The carcasses were scored by two accredited graders, including an expert grader (i.e. a more experienced grader). The R2 of correlation between scores of the two graders for 377 carcasses was 0.78 with a RMSE of 47.9. The R2 of correlation between the scores of the expert grader and the Q-FOM™ for 285 carcasses was 0.75 with a RMSE of 44.9. For the grader-to-grader comparison, 75.9 %, 97.1 % and 100 % of the values were within 50, 100 and 200 marbling points, respectively. For the comparison between Q-FOM™ predictions and the expert grader, 78.6 %, 96.8 % and 99.7 % of the values were within 50, 100 and 200 marbling points, respectively. Both between visual graders and the Q-FOM™ against expert grader showed acceptable accuracy performance and fulfilled the accreditation criteria defined by AUS-MEAT in Australia. Additionally, 124 Q-FOM™ images were assessed on-screen by the expert grader. The R2 of correlation between the in-chiller and on-screen MSA marbling scores was 0.78 with a RMSEP of 48.7. Thus, on-screen assessing met requirements for accreditation, and both in-chiller and on-screen visual assessments of MSA marbling score are acceptable inputs for developing a Q-FOM™ Beef marbling model.
{"title":"Prediction of marbling score in ribeye quartered at the 5th- 6th rib of French beef using the Q-FOM™ beef assessment camera","authors":"Nathalia da Silva Rodrigues Mendes , Mette Christensen , Moïse Kombolo-Ngah , Pascal Faure , Laure Thoumy , Alix Neveu , Amanda Gobeti Barro , Jingjing Liu , Tatianne Ferreira de Oliveira , Marie-Pierre Ellies-Oury , Sghaier Chriki , Jean-François Hocquette","doi":"10.1016/j.meatsci.2025.109759","DOIUrl":"10.1016/j.meatsci.2025.109759","url":null,"abstract":"<div><div>In the Meat Standards Australia (MSA) and Guaranteed Global Grading (3G) grading schemes, beef marbling is scored visually in the chiller by accredited graders from 100 to 1190 marble score points in increments of 10. This study aimed to evaluate a hand-held camera (Q-FOM™ Beef) for determining MSA marbling scores of carcasses quartered between the 5th and 6th rib. The carcasses were scored by two accredited graders, including an expert grader (i.e. a more experienced grader). The R<sup>2</sup> of correlation between scores of the two graders for 377 carcasses was 0.78 with a RMSE of 47.9. The R<sup>2</sup> of correlation between the scores of the expert grader and the Q-FOM™ for 285 carcasses was 0.75 with a RMSE of 44.9. For the grader-to-grader comparison, 75.9 %, 97.1 % and 100 % of the values were within 50, 100 and 200 marbling points, respectively. For the comparison between Q-FOM™ predictions and the expert grader, 78.6 %, 96.8 % and 99.7 % of the values were within 50, 100 and 200 marbling points, respectively. Both between visual graders and the Q-FOM™ against expert grader showed acceptable accuracy performance and fulfilled the accreditation criteria defined by AUS-MEAT in Australia. Additionally, 124 Q-FOM™ images were assessed on-screen by the expert grader. The R<sup>2</sup> of correlation between the in-chiller and on-screen MSA marbling scores was 0.78 with a RMSEP of 48.7. Thus, on-screen assessing met requirements for accreditation, and both in-chiller and on-screen visual assessments of MSA marbling score are acceptable inputs for developing a Q-FOM™ Beef marbling model.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109759"},"PeriodicalIF":7.1,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143063044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-18DOI: 10.1016/j.meatsci.2025.109756
Xinxin Zhao , Bangcheng Lai , Yunling Jiang , Xiankun Sun , Zixin Luo , Qingfeng Ge , Jiaxin Chen , Hai Yu
The objective of this study was to evaluate the flavor profiles of water-boiled pork meatballs at different ultrasonic powers (0, 150, 300, 450, 600, and 750 W) using solid-phase microextraction gas chromatography–mass spectrometry (SPME-GC–MS) combined with electronic nose (E-nose). A total of 36 volatile compounds were determined by SPME-GC–MS, including alcohols, aromatic hydrocarbons, aldehydes, terpenes, alkanes, phenols, ketones, and other. With the appropriate ultrasound treatment, the type and relative content of volatile compounds were significantly increased (P < 0.05), and the ultrasound treatment at 450 W had the better effect on the flavor characteristics of pork meatballs. E-nose analysis also showed that the 450 W ultrasound treatment had the highest response values of W1S, W6S, and W2S sensors (sensitive to hydrocarbons, alcohols, aldehydes, and ketones) to volatile compounds of pork meatballs. The characteristic flavor compounds of pork meatballs, including m-cresol, limonene, nonanal, and linalool, were further confirmed by comparing the content, partial least squares discriminant analysis (PLS-DA), and odor activity value (OAV). Overall, appropriate ultrasound-assisted cooking (especially at 450 W) could be a promising approach to enhance the flavor profiles of pork meatballs.
{"title":"Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography–mass spectrometry combined with electronic nose","authors":"Xinxin Zhao , Bangcheng Lai , Yunling Jiang , Xiankun Sun , Zixin Luo , Qingfeng Ge , Jiaxin Chen , Hai Yu","doi":"10.1016/j.meatsci.2025.109756","DOIUrl":"10.1016/j.meatsci.2025.109756","url":null,"abstract":"<div><div>The objective of this study was to evaluate the flavor profiles of water-boiled pork meatballs at different ultrasonic powers (0, 150, 300, 450, 600, and 750 W) using solid-phase microextraction gas chromatography–mass spectrometry (SPME-GC–MS) combined with electronic nose (E-nose). A total of 36 volatile compounds were determined by SPME-GC–MS, including alcohols, aromatic hydrocarbons, aldehydes, terpenes, alkanes, phenols, ketones, and other. With the appropriate ultrasound treatment, the type and relative content of volatile compounds were significantly increased (<em>P</em> < 0.05), and the ultrasound treatment at 450 W had the better effect on the flavor characteristics of pork meatballs. E-nose analysis also showed that the 450 W ultrasound treatment had the highest response values of W1S, W6S, and W2S sensors (sensitive to hydrocarbons, alcohols, aldehydes, and ketones) to volatile compounds of pork meatballs. The characteristic flavor compounds of pork meatballs, including m-cresol, limonene, nonanal, and linalool, were further confirmed by comparing the content, partial least squares discriminant analysis (PLS-DA), and odor activity value (OAV). Overall, appropriate ultrasound-assisted cooking (especially at 450 W) could be a promising approach to enhance the flavor profiles of pork meatballs.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109756"},"PeriodicalIF":7.1,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997918","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 : 2025-01-17DOI: 10.1016/j.meatsci.2025.109755
Danuta Jaworska , Julia Pawłowska , Eliza Kostyra , Anna Piotrowska , Magdalena Płecha , Grzegorz Ostrowski , Edyta Symoniuk , David L. Hopkins , Krzysztof Sawicki , Wiesław Przybylski
{"title":"Corrigendum to “Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis” [Meat Science, Volume 220, February 2025, 109691]","authors":"Danuta Jaworska , Julia Pawłowska , Eliza Kostyra , Anna Piotrowska , Magdalena Płecha , Grzegorz Ostrowski , Edyta Symoniuk , David L. Hopkins , Krzysztof Sawicki , Wiesław Przybylski","doi":"10.1016/j.meatsci.2025.109755","DOIUrl":"10.1016/j.meatsci.2025.109755","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109755"},"PeriodicalIF":7.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997923","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 : 2025-01-17DOI: 10.1016/j.meatsci.2025.109757
Yue Zhang , Fei Liu , Jiang Yu , Yimin Zhang , Wei Wang , Hao Wu , Jiaqiang Wu , Yanwei Mao
This study aimed to investigate the effects of dietary Bacillus subtilis (B. subtilis) supplementation in pigs on the meat color and oxidative stability of the meat under high‑oxygen packaging. The results showed B. subtilis increased redness (a*) (P < 0.05), accompanied by inhibiting the formation of metmyoglobin (MetMb) of pork, and maintained better meat color during storage. Compared to the control group, dietary B. subtilis supplementation increased the R630/580 value, metmyoglobin-reducing activity (MRA) and the oxygen consumption rate (OCR) of pork (P < 0.05), and the pork had better meat color stability. B. subtilis supplementation also upregulated the expression of Nrf2 and downstream antioxidant enzyme genes (SOD, CAT, and GSH-Px) in the Nrf2-Keap1 signaling pathway and downregulated the expression of the Keap1 (P < 0.05). The activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) and catalase (CAT) in longissimus thoracis et lumborum (LTL) muscle were increased by B. subtilis while the levels of lipid and protein oxidation were decreased (P < 0.05). All results confirmed that dietary B. subtilis supplementation could effectively maintain the meat color and delay the oxidation of chilled pork compared to the control.
{"title":"Effect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under high‑oxygen packaging","authors":"Yue Zhang , Fei Liu , Jiang Yu , Yimin Zhang , Wei Wang , Hao Wu , Jiaqiang Wu , Yanwei Mao","doi":"10.1016/j.meatsci.2025.109757","DOIUrl":"10.1016/j.meatsci.2025.109757","url":null,"abstract":"<div><div>This study aimed to investigate the effects of dietary <em>Bacillus subtilis</em> (<em>B. subtilis</em>) supplementation in pigs on the meat color and oxidative stability of the meat under high‑oxygen packaging. The results showed <em>B. subtilis</em> increased redness (<em>a*</em>) (<em>P</em> < 0.05), accompanied by inhibiting the formation of metmyoglobin (MetMb) of pork, and maintained better meat color during storage. Compared to the control group, dietary <em>B. subtilis</em> supplementation increased the R630/580 value, metmyoglobin-reducing activity (MRA) and the oxygen consumption rate (OCR) of pork (<em>P</em> < 0.05), and the pork had better meat color stability. <em>B. subtilis</em> supplementation also upregulated the expression of <em>Nrf2</em> and downstream antioxidant enzyme genes (<em>SOD</em>, <em>CAT</em>, and <em>GSH-Px</em>) in the Nrf2-Keap1 signaling pathway and downregulated the expression of the <em>Keap1</em> (<em>P</em> < 0.05). The activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) and catalase (CAT) in <em>longissimus thoracis et lumborum</em> (LTL) muscle were increased by <em>B. subtilis</em> while the levels of lipid and protein oxidation were decreased (<em>P</em> < 0.05). All results confirmed that dietary <em>B. subtilis</em> supplementation could effectively maintain the meat color and delay the oxidation of chilled pork compared to the control.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109757"},"PeriodicalIF":7.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997920","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 : 2025-01-17DOI: 10.1016/j.meatsci.2025.109758
Lisha Wang , Eline Kowalski , Sam Millet , Marijke Aluwé , Els Vossen , Stefaan De Smet
This study evaluated the effects of a fibre- and fat-rich by-products-based diet and the intramuscular fat (IMF) content on volatile compounds in pork. Meat samples were collected from sixteen gilts included in a feeding trial. Half of the animals were fed a conventional diet based on wheat, maize, barley and soybean meal, whereas the other half were fed a by-products-based diet that contained corn germ meal, malt sprouts, crispbread meal and proticorn, but no cereals or soya. Within each dietary treatment, four meat samples were selected from pigs in the upper quartile of IMF content (average 2.40 % ± 0.18 %, n = 8) and four from the lower quartile of IMF content (average 1.45 % ± 0.10 %, n = 8). SPME-GC–MS was used to evaluate the volatile profile of pork. A total of 45 volatile compounds were identified in the cooked pork samples. Aldehydes were the predominant chemical class in terms of the number of identified volatile compounds. No diet × IMF interaction was observed for the abundance of volatile compounds. Dietary treatment and IMF content significantly influenced the abundance of one and two aldehydes, respectively. Hexanal was more abundant in the meat of animals fed the conventional diet compared to the diet based on by-products. Tridecanal and tetradecanal were less abundant in pork with higher IMF levels. As precursors of volatile compounds, fatty acids were also analysed in the raw meat samples by GC. The concentrations of most fatty acids were higher in pork with higher IMF content but were not affected by diet. In conclusion, the volatile compounds profile of pork was only marginally affected by IMF content and feeding a by-products-based diet in the present study.
{"title":"Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork","authors":"Lisha Wang , Eline Kowalski , Sam Millet , Marijke Aluwé , Els Vossen , Stefaan De Smet","doi":"10.1016/j.meatsci.2025.109758","DOIUrl":"10.1016/j.meatsci.2025.109758","url":null,"abstract":"<div><div>This study evaluated the effects of a fibre- and fat-rich by-products-based diet and the intramuscular fat (IMF) content on volatile compounds in pork. Meat samples were collected from sixteen gilts included in a feeding trial. Half of the animals were fed a conventional diet based on wheat, maize, barley and soybean meal, whereas the other half were fed a by-products-based diet that contained corn germ meal, malt sprouts, crispbread meal and proticorn, but no cereals or soya. Within each dietary treatment, four meat samples were selected from pigs in the upper quartile of IMF content (average 2.40 % ± 0.18 %, <em>n</em> = 8) and four from the lower quartile of IMF content (average 1.45 % ± 0.10 %, n = 8). SPME-GC–MS was used to evaluate the volatile profile of pork. A total of 45 volatile compounds were identified in the cooked pork samples. Aldehydes were the predominant chemical class in terms of the number of identified volatile compounds. No diet × IMF interaction was observed for the abundance of volatile compounds. Dietary treatment and IMF content significantly influenced the abundance of one and two aldehydes, respectively. Hexanal was more abundant in the meat of animals fed the conventional diet compared to the diet based on by-products. Tridecanal and tetradecanal were less abundant in pork with higher IMF levels. As precursors of volatile compounds, fatty acids were also analysed in the raw meat samples by GC. The concentrations of most fatty acids were higher in pork with higher IMF content but were not affected by diet. In conclusion, the volatile compounds profile of pork was only marginally affected by IMF content and feeding a by-products-based diet in the present study.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"222 ","pages":"Article 109758"},"PeriodicalIF":7.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143035733","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 : 2025-01-13DOI: 10.1016/j.meatsci.2025.109740
Yunxiang Sun , Feng Du , Yiqun Huang , Junjian Miao , Keqiang Lai
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