Pub Date : 2025-12-02DOI: 10.1016/j.meatsci.2025.110007
Rui Hu , Min Zhang , Jiangshan Qiao , Arun S. Mujumdar , Chunyan Lei
Freezing is a common method of meat preservation, but the damage and quality deterioration caused by the freezing process have been puzzling researchers. For this reason, the pretreatment combined magnetic field freezing and high voltage electrostatic field thawing on product quality and myofibrillar protein properties using beef, and pork as raw materials were investigated. Results demonstrated that the combined treatment effectively reduced juice loss during freeze-thawing by 56.24 %, and 59.12 %, respectively. The a* value of the combined treatment was closer to that of the fresh samples and had a smaller ΔE value than that of the refrigerator freezing and air condition thawing. The moisture state of the samples was more stable and the moisture distribution was more uniform after the combined treatment, which reduced the damage to the tissues during freezing-thawing. The extraction and characterization of myofibrillar proteins showed that the combined treatment had a higher proportion of α-helix and β-sheet, which better maintained the structure and properties of the protein. The pilot test demonstrated that the synergistic freezing/thawing treatments can maximize the quality of typical raw meat. It is expected to provide new insights into meat freezing.
{"title":"A novel strategy for quick-freezing/thawing of typical raw meat based on magnetic field and high voltage electrostatic field","authors":"Rui Hu , Min Zhang , Jiangshan Qiao , Arun S. Mujumdar , Chunyan Lei","doi":"10.1016/j.meatsci.2025.110007","DOIUrl":"10.1016/j.meatsci.2025.110007","url":null,"abstract":"<div><div>Freezing is a common method of meat preservation, but the damage and quality deterioration caused by the freezing process have been puzzling researchers. For this reason, the pretreatment combined magnetic field freezing and high voltage electrostatic field thawing on product quality and myofibrillar protein properties using beef, and pork as raw materials were investigated. Results demonstrated that the combined treatment effectively reduced juice loss during freeze-thawing by 56.24 %, and 59.12 %, respectively. The <em>a*</em> value of the combined treatment was closer to that of the fresh samples and had a smaller <em>ΔE</em> value than that of the refrigerator freezing and air condition thawing. The moisture state of the samples was more stable and the moisture distribution was more uniform after the combined treatment, which reduced the damage to the tissues during freezing-thawing. The extraction and characterization of myofibrillar proteins showed that the combined treatment had a higher proportion of <em>α</em>-helix and <em>β</em>-sheet, which better maintained the structure and properties of the protein. The pilot test demonstrated that the synergistic freezing/thawing treatments can maximize the quality of typical raw meat. It is expected to provide new insights into meat freezing.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110007"},"PeriodicalIF":6.1,"publicationDate":"2025-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145665538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-02DOI: 10.1016/j.meatsci.2025.110009
Weiwei Duan , Zhenzhen Gu , Chenxi Liu , Wenrong Li , Sangang He , Bin Han , Lu Shi , Mingjun Liu
Understanding the mechanisms of embryonic and fetal myogenesis in farm animals is pivotal as muscle fiber characteristics are crucial for meat production. Herein, histocytology and transcriptome analyses of ovine skeletal muscle were performed at 11 time points spanning from early embryo to the stage before birth to identify the characteristics of ovine myoblast and myofiber formation at different developmental stages. Two waves of myogenesis corresponding to primary and secondary myofiber generation, myogenesis transition, and residence of satellite cells (SCs) were detected. Temporal histocytology analysis revealed the developmental hierarchies of myogenesis, including myogenic determination, primary and secondary myofiber formation, myofiber growth and maturation, and the onset of SC generation. Transcriptomic profiling delineated gene expression patterns during fetal muscle development, revealed the gene clusters involved in distinct developmental phases. The findings of this study collectively provide substantial evidence for and insights into the mechanism of programming myogenesis of ovine skeletal muscle.
{"title":"Dynamic profiling of myogenesis in developing ovine skeletal muscle","authors":"Weiwei Duan , Zhenzhen Gu , Chenxi Liu , Wenrong Li , Sangang He , Bin Han , Lu Shi , Mingjun Liu","doi":"10.1016/j.meatsci.2025.110009","DOIUrl":"10.1016/j.meatsci.2025.110009","url":null,"abstract":"<div><div>Understanding the mechanisms of embryonic and fetal myogenesis in farm animals is pivotal as muscle fiber characteristics are crucial for meat production. Herein, histocytology and transcriptome analyses of ovine skeletal muscle were performed at 11 time points spanning from early embryo to the stage before birth to identify the characteristics of ovine myoblast and myofiber formation at different developmental stages. Two waves of myogenesis corresponding to primary and secondary myofiber generation, myogenesis transition, and residence of satellite cells (SCs) were detected. Temporal histocytology analysis revealed the developmental hierarchies of myogenesis, including myogenic determination, primary and secondary myofiber formation, myofiber growth and maturation, and the onset of SC generation. Transcriptomic profiling delineated gene expression patterns during fetal muscle development, revealed the gene clusters involved in distinct developmental phases. The findings of this study collectively provide substantial evidence for and insights into the mechanism of programming myogenesis of ovine skeletal muscle.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110009"},"PeriodicalIF":6.1,"publicationDate":"2025-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145712823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-02DOI: 10.1016/j.meatsci.2025.110005
Brendan Egan
Optimal nutrition is fundamental for maximizing physical performance, facilitating recovery and adaptation, and maintaining overall health in athletes and active adults. This review considers the role of meat within the diet of these populations. Meat provides an important source of protein and essential amino acids, conjugated linoleic acid and ω-3 polyunsaturated fatty acids, as well as micronutrients including heme iron, potassium, phosphorous, selenium, zinc, and vitamins B2, B3, B5, B6, B12 and D. Contemporary patterns of meat consumption by athletes and active adults are not well-described, but are broadly consistent with most dietary guidelines that support nutrition adequacy and population health. These dietary patterns could change in the coming years under the influence of greater messaging about sustainability and planetary health, alongside historical messaging about risks to personal health associated with high levels of meat consumption. Avoidance of meat has the potential to increase the risk of nutrient deficiencies in athletes and active adults, unless offset by a well-formulated diet, which may still need to be complimented with appropriate dietary supplementation. Choosing lean cuts of meat, consuming portion sizes and weekly quantities consistent with dietary guidelines, and minimizing the consumption of processed meats, are each important considerations for athletes and active adults seeking to maximize the nutrition benefits of meat while minimizing the small potential for health risks associated with meat consumption. For these populations, meat can be a valuable component of a diet that is consistent with current best-practice sports nutrition guidelines, and supports recovery, adaptation, performance, and health.
{"title":"Meat in the diet of athletes and active adults","authors":"Brendan Egan","doi":"10.1016/j.meatsci.2025.110005","DOIUrl":"10.1016/j.meatsci.2025.110005","url":null,"abstract":"<div><div>Optimal nutrition is fundamental for maximizing physical performance, facilitating recovery and adaptation, and maintaining overall health in athletes and active adults. This review considers the role of meat within the diet of these populations. Meat provides an important source of protein and essential amino acids, conjugated linoleic acid and ω-3 polyunsaturated fatty acids, as well as micronutrients including heme iron, potassium, phosphorous, selenium, zinc, and vitamins B2, B3, B5, B6, B12 and D. Contemporary patterns of meat consumption by athletes and active adults are not well-described, but are broadly consistent with most dietary guidelines that support nutrition adequacy and population health. These dietary patterns could change in the coming years under the influence of greater messaging about sustainability and planetary health, alongside historical messaging about risks to personal health associated with high levels of meat consumption. Avoidance of meat has the potential to increase the risk of nutrient deficiencies in athletes and active adults, unless offset by a well-formulated diet, which may still need to be complimented with appropriate dietary supplementation. Choosing lean cuts of meat, consuming portion sizes and weekly quantities consistent with dietary guidelines, and minimizing the consumption of processed meats, are each important considerations for athletes and active adults seeking to maximize the nutrition benefits of meat while minimizing the small potential for health risks associated with meat consumption. For these populations, meat can be a valuable component of a diet that is consistent with current best-practice sports nutrition guidelines, and supports recovery, adaptation, performance, and health.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110005"},"PeriodicalIF":6.1,"publicationDate":"2025-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145699501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-01DOI: 10.1016/j.meatsci.2025.110006
Elif Ekiz Terzioğlu , Emel Oz , Fatih Oz
This study aimed to evaluate the formation of heterocyclic aromatic amines (HAAs) in protein extracts, non-fractionated protein hydrolysates, and < 3 kDa fractionated protein hydrolysates produced from meat trimming waste under acidic (pH 2.5) and alkaline (pH 11) extraction conditions. The novelty of this work lies in demonstrating whether HAAs occur across all major stages of meat-derived protein hydrolysate production—namely extraction, enzymatic hydrolysis, and ultrafiltration—as their formation has not been previously investigated in any stage of the production process. In total, nine HAAs were monitored, of which IQx, IQ, and MeIQx were consistently detected in all samples, while MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC, and MeAαC were detected at variable levels. Extraction pH had a significant effect on total HAA content (P < 0.01), with the highest concentration observed in non-fractionated hydrolysates prepared following extraction at pH 2.5 (an average of 18.19 ng/g). Although individual HAA profiles varied between processing steps, the overall impact of processing on total HAA levels remained limited (P > 0.05). These findings demonstrate that extraction pH plays a decisive role in HAA formation during protein hydrolysate production and underscore the need to optimize extraction and hydrolysis parameters to ensure the safe valorization of meat trimming waste for food applications.
{"title":"Determination of heterocyclic aromatic amine content of protein extracts and protein hydrolysates obtained from meat trimming wastes under different process conditions","authors":"Elif Ekiz Terzioğlu , Emel Oz , Fatih Oz","doi":"10.1016/j.meatsci.2025.110006","DOIUrl":"10.1016/j.meatsci.2025.110006","url":null,"abstract":"<div><div>This study aimed to evaluate the formation of heterocyclic aromatic amines (HAAs) in protein extracts, non-fractionated protein hydrolysates, and < 3 kDa fractionated protein hydrolysates produced from meat trimming waste under acidic (pH 2.5) and alkaline (pH 11) extraction conditions. The novelty of this work lies in demonstrating whether HAAs occur across all major stages of meat-derived protein hydrolysate production—namely extraction, enzymatic hydrolysis, and ultrafiltration—as their formation has not been previously investigated in any stage of the production process. In total, nine HAAs were monitored, of which IQx, IQ, and MeIQx were consistently detected in all samples, while MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC, and MeAαC were detected at variable levels. Extraction pH had a significant effect on total HAA content (<em>P</em> < 0.01), with the highest concentration observed in non-fractionated hydrolysates prepared following extraction at pH 2.5 (an average of 18.19 ng/g). Although individual HAA profiles varied between processing steps, the overall impact of processing on total HAA levels remained limited (<em>P</em> > 0.05). These findings demonstrate that extraction pH plays a decisive role in HAA formation during protein hydrolysate production and underscore the need to optimize extraction and hydrolysis parameters to ensure the safe valorization of meat trimming waste for food applications.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110006"},"PeriodicalIF":6.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145699424","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.2025.110004
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}
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