Pub Date : 2025-11-21DOI: 10.1016/j.meatsci.2025.109997
Mohammad Miftakhus Sholikin , Sugiharto Sugiharto , Danung Nur Adli , Jedda Ayu Inggrida , Mochamad Dzaky Alifian , Tri Ujilestari
The thermal processing of beef and beef products results in the generation of toxic compounds known as polycyclic aromatic hydrocarbons. Among these, the four primary compounds, collectively known as Polycyclic Aromatic Hydrocarbons — 4 indicator compounds (PAH4), are benzo[a]pyrene (BAP), chrysene (CHR), benzo[a]anthracene (BAA), and benzo[b]fluoranthene (BBF). This study aimed to evaluate the effects of various factors, including product type, marination, cooking technique, fuel type, surface temperature, internal temperature, cooking duration, and cooking distance, on PAH4 levels in beef. A meta-analysis of 28 articles indicated that thermally processed beef had significantly higher PAH4 levels than did the control beef (g’ = 1.64; P < 0.001). Smoking caused greater PAH4 buildup than did grilling and barbecuing (g’ > 0.8; P < 0.001). Notably, the highest PAH4 levels were observed when coal and wood fuels were used (g’ > 0.8; P < 0.001). Furthermore, significantly greater PAH4 formation (g’ > 0.8; P < 0.001) was associated with surface temperatures of 201–350 °C, internal temperatures of 71–75 °C, and cooking durations longer than 30 min. Overall, thermal processing increases PAH4 levels in beef, with smoking and grilling posing the greatest risks, particularly when solid fuels such as coal and wood fuels are used at high temperatures.
牛肉和牛肉产品的热加工导致产生有毒化合物，即多环芳烃。其中，四种主要化合物，统称为多环芳烃- 4指示化合物（PAH4），分别是苯并[a]芘（BAP）、甲苯（CHR）、苯并[a]蒽（BAA）和苯并[b]荧光蒽（BBF）。本研究旨在评价产品类型、腌制方式、烹调技术、燃料类型、表面温度、内部温度、烹调时间和烹调距离等因素对牛肉中PAH4水平的影响。对28篇文章的荟萃分析表明，加工牛肉的PAH4水平明显高于对照牛肉（g ' = 1.64; P < 0.001）。吸烟导致的PAH4积累比烧烤和烧烤更大（g > 0.8; P < 0.001）。值得注意的是，当使用煤炭和木材燃料时，PAH4水平最高（g ' > 0.8; P < 0.001）。此外，当表面温度为201-350°C，内部温度为71-75°C，烹饪时间超过30分钟时，PAH4的形成显著增加（g ' > 0.8; P < 0.001）。总体而言，热处理会增加牛肉中的多环芳烃4含量，其中吸烟和烧烤的风险最大，特别是在高温下使用煤和木材燃料等固体燃料时。
{"title":"Assessing the variability of benzo[a]pyrene, chrysene, benzo[a]anthracene, and benzo[b]fluoranthene levels in beef and beef products: A meta-analysis","authors":"Mohammad Miftakhus Sholikin , Sugiharto Sugiharto , Danung Nur Adli , Jedda Ayu Inggrida , Mochamad Dzaky Alifian , Tri Ujilestari","doi":"10.1016/j.meatsci.2025.109997","DOIUrl":"10.1016/j.meatsci.2025.109997","url":null,"abstract":"<div><div>The thermal processing of beef and beef products results in the generation of toxic compounds known as polycyclic aromatic hydrocarbons. Among these, the four primary compounds, collectively known as Polycyclic Aromatic Hydrocarbons — 4 indicator compounds (PAH4), are benzo[<em>a</em>]pyrene (BAP), chrysene (CHR), benzo[<em>a</em>]anthracene (BAA), and benzo[<em>b</em>]fluoranthene (BBF). This study aimed to evaluate the effects of various factors, including product type, marination, cooking technique, fuel type, surface temperature, internal temperature, cooking duration, and cooking distance, on PAH4 levels in beef. A meta-analysis of 28 articles indicated that thermally processed beef had significantly higher PAH4 levels than did the control beef (g’ = 1.64; <em>P</em> < 0.001). Smoking caused greater PAH4 buildup than did grilling and barbecuing (g’ > 0.8; <em>P</em> < 0.001). Notably, the highest PAH4 levels were observed when coal and wood fuels were used (g’ > 0.8; <em>P</em> < 0.001). Furthermore, significantly greater PAH4 formation (g’ > 0.8; <em>P</em> < 0.001) was associated with surface temperatures of 201–350 °C, internal temperatures of 71–75 °C, and cooking durations longer than 30 min. Overall, thermal processing increases PAH4 levels in beef, with smoking and grilling posing the greatest risks, particularly when solid fuels such as coal and wood fuels are used at high temperatures.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109997"},"PeriodicalIF":6.1,"publicationDate":"2025-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-21DOI: 10.1016/j.meatsci.2025.109998
Cristina Díaz-Martínez , Araceli Bolívar , Fernando Pérez-Rodríguez
Antibiotic resistance (AR) poses a significant public health threat, particularly in the food chain where lactic acid bacteria (LAB) may act as reservoirs for resistance genes. This study aimed to evaluate the AR profiles of LAB isolated from Spanish fermented pork products, focusing on the effects of product type and ripening time on the AR patterns. A total of 150 samples of various fermented pork products were collected and analyzed for LAB isolates. Antibiotic susceptibility testing was conducted using the Kirby-Bauer method, revealing that most isolates exhibited resistance to multiple antibiotics, with enterococci showing higher resistance levels, particularly to cefotaxime, tetracycline, and erythromycin. Notably, factors such as product type and ripening duration influenced resistance profiles, with long-ripened products demonstrating higher resistance to tetracycline and erythromycin, while short-ripened products showed increased resistance to vancomycin and ciprofloxacin. The findings suggest that Spanish fermented pork products could serve as potential reservoirs of multidrug-resistant LAB, underscoring the importance of continued surveillance of AR dynamics in food products to better understand any potential implications for human health.
{"title":"Influence of product type and ripening time on the antibiotic resistance profile of lactic acid bacteria isolated from Spanish fermented pork products","authors":"Cristina Díaz-Martínez , Araceli Bolívar , Fernando Pérez-Rodríguez","doi":"10.1016/j.meatsci.2025.109998","DOIUrl":"10.1016/j.meatsci.2025.109998","url":null,"abstract":"<div><div>Antibiotic resistance (AR) poses a significant public health threat, particularly in the food chain where lactic acid bacteria (LAB) may act as reservoirs for resistance genes. This study aimed to evaluate the AR profiles of LAB isolated from Spanish fermented pork products, focusing on the effects of product type and ripening time on the AR patterns. A total of 150 samples of various fermented pork products were collected and analyzed for LAB isolates. Antibiotic susceptibility testing was conducted using the Kirby-Bauer method, revealing that most isolates exhibited resistance to multiple antibiotics, with <em>enterococci</em> showing higher resistance levels, particularly to cefotaxime, tetracycline, and erythromycin. Notably, factors such as product type and ripening duration influenced resistance profiles, with long-ripened products demonstrating higher resistance to tetracycline and erythromycin, while short-ripened products showed increased resistance to vancomycin and ciprofloxacin. The findings suggest that Spanish fermented pork products could serve as potential reservoirs of multidrug-resistant LAB, underscoring the importance of continued surveillance of AR dynamics in food products to better understand any potential implications for human health.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109998"},"PeriodicalIF":6.1,"publicationDate":"2025-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-19DOI: 10.1016/j.meatsci.2025.109996
Mário A.G. Quaresma , Gonçalo Pereira , Maria Leonor Nunes , Helena Gonçalves , Rui J.B. Bessa , Cristina Roseiro , Susana P. Alves
Reducing feeding costs without compromising rabbit health, productivity, and meat quality is essential to increase the competitiveness of rabbit meat. This study tested the hypothesis that supplementing rabbits' diet with oat hay and whole carrots, either singly or in combination, does not affect the composition and nutritional quality of the meat's lipid fraction.
Eighty rabbits were divided into four groups: control (CC, fed concentrate feed exclusively), CT (whole carrot supplementation), OH (oat hay supplementation), and CO (whole carrot and oat hay). In the CC group, concentrate feed supplied 66.0 g/rabbit of total fat, decreasing by 22.8 % and 22.6 % with carrot or oat hay supplementation alone, and by 39.2 % when both were combined. Conversely, supplementation added 6.14, 18.96, and 25.1 g/rabbit of total fat in the CT, OH, and CO groups, respectively.
The longissimus thoracis et lumborum (LTL) muscles used in this trial were sampled following complete processing of the rabbits, and their fatty acid profile remained mostly unchanged. Oat hay supplementation increased the proportion of odd-numbered and branched-chain fatty acids plus the C18 biohydrogenation intermediates (P = 0.024) and reduced the contents of total cholesterol by 26.5 % (P = 0.003) and total vitamin E by 56.3 % (P < 0.001). Additionally, CO supplementation improved the n-3 PUFA percentage and decreased the n-6/n-3 ratio in the LTL muscles. In conclusion, oat hay and carrot supplementation induced minor lipid profile changes but showed potential nutritional benefits, such as lower cholesterol and improved fatty acid balance. However, the supplementation strategies tested reduced total vitamin E contents in rabbit meat, potentially reducing oxidative stability.
{"title":"The influence of diet supplementation with oat hay and whole carrot on the composition of rabbit meat lipid fraction","authors":"Mário A.G. Quaresma , Gonçalo Pereira , Maria Leonor Nunes , Helena Gonçalves , Rui J.B. Bessa , Cristina Roseiro , Susana P. Alves","doi":"10.1016/j.meatsci.2025.109996","DOIUrl":"10.1016/j.meatsci.2025.109996","url":null,"abstract":"<div><div>Reducing feeding costs without compromising rabbit health, productivity, and meat quality is essential to increase the competitiveness of rabbit meat. This study tested the hypothesis that supplementing rabbits' diet with oat hay and whole carrots, either singly or in combination, does not affect the composition and nutritional quality of the meat's lipid fraction.</div><div>Eighty rabbits were divided into four groups: control (CC, fed concentrate feed exclusively), CT (whole carrot supplementation), OH (oat hay supplementation), and CO (whole carrot and oat hay). In the CC group, concentrate feed supplied 66.0 g/rabbit of total fat, decreasing by 22.8 % and 22.6 % with carrot or oat hay supplementation alone, and by 39.2 % when both were combined. Conversely, supplementation added 6.14, 18.96, and 25.1 g/rabbit of total fat in the CT, OH, and CO groups, respectively.</div><div>The <em>longissimus thoracis et lumborum</em> (LTL) muscles used in this trial were sampled following complete processing of the rabbits, and their fatty acid profile remained mostly unchanged. Oat hay supplementation increased the proportion of odd-numbered and branched-chain fatty acids plus the C18 biohydrogenation intermediates (<em>P</em> = 0.024) and reduced the contents of total cholesterol by 26.5 % (<em>P</em> = 0.003) and total vitamin E by 56.3 % (<em>P</em> < 0.001). Additionally, CO supplementation improved the n-3 PUFA percentage and decreased the n-6/n-3 ratio in the LTL muscles. In conclusion, oat hay and carrot supplementation induced minor lipid profile changes but showed potential nutritional benefits, such as lower cholesterol and improved fatty acid balance. However, the supplementation strategies tested reduced total vitamin E contents in rabbit meat, potentially reducing oxidative stability.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109996"},"PeriodicalIF":6.1,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145569083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-12DOI: 10.1016/j.meatsci.2025.109995
Han Wang , Yuandong Lin , Jun-Hu Cheng
The recognition of steak doneness during cooking poses challenges for consumers. In this study, the framework of deep learning-driven non-destructive steak doneness assessment during cooking was constructed. In addition, physicochemical properties were integrated to ensure the reliability of the doneness processing method and database, thereby improving the accuracy and persuasiveness of the model. Based on this, reliable databases including 1803 images and physicochemical properties of 153 samples were created. These databases were obtained respectively from 601 and 51 different steaks. After comparing 8 models covering the linear model, machine learning models and deep learning models, DenseNet121, a type of convolutional neural network (CNN) model, was found to be the best model with a recognition accuracy of 95.30 ± 1.48 %. Subsequently, gradient weighted class activation mapping (Grad-CAM) and other visualization methods confirmed the feasibility and principles of the model. Finally, a mobile-optimized edge computing custom-built application was developed to demonstrate the real-time performance of the proposed model which achieved an accuracy of 91.93 %. These results demonstrated the reliability of CNN models in predicting steak doneness and provided a theoretical basis for smart cooking devices.
{"title":"Constructing a deep learning-assisted smartphone application for intelligent recognition of steak doneness during cooking","authors":"Han Wang , Yuandong Lin , Jun-Hu Cheng","doi":"10.1016/j.meatsci.2025.109995","DOIUrl":"10.1016/j.meatsci.2025.109995","url":null,"abstract":"<div><div>The recognition of steak doneness during cooking poses challenges for consumers. In this study, the framework of deep learning-driven non-destructive steak doneness assessment during cooking was constructed. In addition, physicochemical properties were integrated to ensure the reliability of the doneness processing method and database, thereby improving the accuracy and persuasiveness of the model. Based on this, reliable databases including 1803 images and physicochemical properties of 153 samples were created. These databases were obtained respectively from 601 and 51 different steaks. After comparing 8 models covering the linear model, machine learning models and deep learning models, DenseNet121, a type of convolutional neural network (CNN) model, was found to be the best model with a recognition accuracy of 95.30 ± 1.48 %. Subsequently, gradient weighted class activation mapping (Grad-CAM) and other visualization methods confirmed the feasibility and principles of the model. Finally, a mobile-optimized edge computing custom-built application was developed to demonstrate the real-time performance of the proposed model which achieved an accuracy of 91.93 %. These results demonstrated the reliability of CNN models in predicting steak doneness and provided a theoretical basis for smart cooking devices.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109995"},"PeriodicalIF":6.1,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145517779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-08DOI: 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.
{"title":"Effects of Thymus citriodorus and Salvia elegans extracts combined with S. equorum on a clean label fermented cured meat sausage","authors":"P. Bernardo , M.J. Fernandes , M.H. Fernandes , M.P. Teixeira , M.I. Rouxinol , M. Laranjo , M. Elias , L. Patarata , M.J. Fraqueza","doi":"10.1016/j.meatsci.2025.109994","DOIUrl":"10.1016/j.meatsci.2025.109994","url":null,"abstract":"<div><div>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 <em>Salvia elegans</em> (sage) and <em>Thymus citriodorus</em> (thyme) water extracts, combined or not with <em>Staphylococcus equorum</em> S2M7 starter, as alternatives to nitrate/nitrite in fermented cured sausages. Six formulations were tested: control with 150 mg NaNO<sub>3</sub>/kg (C), control with 150 mg NaNO<sub>3</sub>/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 <em>S. equorum</em> resulted in lower (<em>P</em> < 0.05) residual nitrate content (< 50 mg NaNO<sub>3</sub>/kg) and enhanced redness, particularly in samples using thyme extract (<em>a</em>* = 12.4), achieving a red colour similar (<em>P</em> > 0.05) to those using nitrate (<em>a</em>* = 12.2). Sage and thyme extracts contributed to maintain oxidative stability, as observed by the similar (<em>P</em> > 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 <em>T. citriodorus</em> extract and <em>S. equorum</em> S2M7 starter may be a promising strategy to replace nitrate in fermented cured sausages.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109994"},"PeriodicalIF":6.1,"publicationDate":"2025-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615087","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 : 2025-11-04DOI: 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.
{"title":"Sustainability and “food mileage” of ground beef packaging in the beef industry from post-harvest to retail display","authors":"Shahnaz Mukta , Katie M. Updegraff , Mark R. Early , Greg W. Curtzwiler , Keith L. Vorst","doi":"10.1016/j.meatsci.2025.109993","DOIUrl":"10.1016/j.meatsci.2025.109993","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109993"},"PeriodicalIF":6.1,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145517778","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 : 2025-11-01DOI: 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.
{"title":"A novel approach to improve the quality of beef Longissimus lumborum frozen under electromagnetic-assisted freezing","authors":"Jordan T. Looper , Sara R. Hene , Sabrina D. Lee , Zebang Zhou , Bret N. Flanders , Travis G. O'Quinn , Morgan D. Zumbaugh , Michael D. Chao","doi":"10.1016/j.meatsci.2025.109992","DOIUrl":"10.1016/j.meatsci.2025.109992","url":null,"abstract":"<div><div>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 (<em>N</em> = 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 (<em>P</em> < 0.05), but only 8 kV samples had lower purge loss (<em>P</em> < 0.01). The 4 kV samples showed the least discoloration and highest <em>a*</em>, <em>b*</em>, and hydrophilic antioxidant capacity (<em>P</em> < 0.01). Proteolysis was lower in higher voltage treatments, and EM-treated samples showed higher free calcium concentration compared to control (<em>P</em> < 0.01). No differences were observed in other measurements mentioned above (<em>P</em> > 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.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109992"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145450503","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}
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.
{"title":"Quality characteristics of frankfurters influenced by lard-based diacylglycerol containing catechin during storage at 4 °C.","authors":"Yuexin Li, Wenting Hui, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong, Hui Wang","doi":"10.1016/j.meatsci.2025.109928","DOIUrl":"10.1016/j.meatsci.2025.109928","url":null,"abstract":"<p><p>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.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"109928"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144803170","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 : 2025-11-01Epub Date: 2025-08-04DOI: 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.
{"title":"Umami and koku peptides in traditional meat products.","authors":"Leticia Mora, Fidel Toldrá","doi":"10.1016/j.meatsci.2025.109917","DOIUrl":"10.1016/j.meatsci.2025.109917","url":null,"abstract":"<p><p>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.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"109917"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144815472","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 : 2025-11-01DOI: 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.
{"title":"A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meats","authors":"Aristide Maggiolino , Lucrezia Forte , David L. Hopkins , Igor Tomasevic , Pasquale De Palo","doi":"10.1016/j.meatsci.2025.109982","DOIUrl":"10.1016/j.meatsci.2025.109982","url":null,"abstract":"<div><div>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 (<em>E</em>-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.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109982"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145517780","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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