Pub Date : 2025-10-01DOI: 10.1016/j.meatsci.2025.109964
Bojana Savić , Martin Škrlep , Maria Font-i-Furnols , Marjeta Čandek-Potokar
Two dry-cured hams were produced using a local breed Krškopolje pig, trimmed/shaped either as ‘Kraški pršut’ (KK) or ‘Istrski pršut’ (IK). Consumers (n = 118) were recruited to evaluate the hams in blind, expected, and informed tests. Overall liking was rated on a 5-point Likert scale, while sensory perceptions were assessed with Check-All-That-Apply method in blind and expected tests. In blind, expected, and informed test, KK received higher liking scores than IK. Specifically, for KK, liking was the highest in informed, the lowest in the blind, and intermediate in the expected test, suggesting that information about local breed positively influenced consumer perception. In contrast, IK showed similar liking scores in both, blind and informed tests, while the expected liking was notably higher, indicating a mismatch between expectations and actual experience. Check-All-That-Apply results, analyzed with correspondence analysis, showed that IK and KK hams were differentiated by consumers based on sensory descriptors. Furthermore, the analysis highlighted differences between expected and perceived sensory descriptors.
使用当地品种Krškopolje猪生产两种干腌火腿，修剪/形状为“Kraški pršut”（KK）或“Istrski pršut”（IK）。消费者（n = 118）被招募来评估火腿在盲，预期和知情的测试。总体喜欢度以5分李克特量表评定，而感官知觉在盲测和预期测试中采用check - all - thatapply方法进行评估。在盲测、预期测试和知情测试中，KK获得的喜欢分数高于IK。具体而言，对于KK，喜欢程度在知情测试中最高，在盲测试中最低，在预期测试中居中，表明当地品种的信息对消费者的感知有积极影响。相比之下，IK在盲测和知情测试中都显示出相似的喜欢分数，而预期的喜欢分数明显更高，这表明期望和实际经验之间存在不匹配。Check-All-That-Apply结果与对应分析显示，消费者根据感官描述符对IK和KK火腿进行了区分。此外，分析强调了预期和感知感官描述符之间的差异。
{"title":"How local pig breed and processing methods affect consumer preferences for dry-cured ham","authors":"Bojana Savić , Martin Škrlep , Maria Font-i-Furnols , Marjeta Čandek-Potokar","doi":"10.1016/j.meatsci.2025.109964","DOIUrl":"10.1016/j.meatsci.2025.109964","url":null,"abstract":"<div><div>Two dry-cured hams were produced using a local breed Krškopolje pig, trimmed/shaped either as ‘Kraški pršut’ (K<img>K) or ‘Istrski pršut’ (I<img>K). Consumers (<em>n</em> = 118) were recruited to evaluate the hams in blind, expected, and informed tests. Overall liking was rated on a 5-point Likert scale, while sensory perceptions were assessed with Check-All-That-Apply method in blind and expected tests. In blind, expected, and informed test, K<img>K received higher liking scores than I<img>K. Specifically, for K<img>K, liking was the highest in informed, the lowest in the blind, and intermediate in the expected test, suggesting that information about local breed positively influenced consumer perception. In contrast, I<img>K showed similar liking scores in both, blind and informed tests, while the expected liking was notably higher, indicating a mismatch between expectations and actual experience. Check-All-That-Apply results, analyzed with correspondence analysis, showed that I<img>K and K<img>K hams were differentiated by consumers based on sensory descriptors. Furthermore, the analysis highlighted differences between expected and perceived sensory descriptors.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109964"},"PeriodicalIF":6.1,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217723","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 effectiveness of near-infrared spectroscopy (NIRS) for categorising premium and non-premium Iberian ham presented as sliced products in vacuum-sealed packaging. The classification was based on the quality and sensory differences that appear in products derived from animals fed with natural resources (acorn and grass) in extensive systems (premium category), as opposed to those from animals fed with compound feeds (non-premium category). A total of 259 sliced and vacuum-packed samples of Iberian hams and portable near-infrared (NIR) devices (MicroNIR™ Pro 1700, Aurora, and SCiO™) were used for this purpose, exploring the best analysis mode (static versus dynamic). The results demonstrated that static mode is the most suitable option for the classification of vacuum-packed sliced Iberian ham according to commercial classification. This approach achieved the highest precision, with 100 % sensitivity, specificity, and non-error rate (NER) for both NIR sensors (MicroNIR™ Pro 1700 and Aurora) during external validation, while minimising sample handling. The SCiO™, a very low-cost and miniaturised device, produced more modest results, with 100 % sensitivity but 85.71 % specificity and 94.74 % NER, limiting its applicability for samples near the classification threshold. These results confirm the suitability of NIRS technology for rapid and non-destructive in situ classification of high-value foods, including pre-sliced Iberian ham.
{"title":"NIRS technology for fast authentication of vacuum-packed sliced Iberian ham","authors":"Jesús Galán-Romero , Dolores Pérez-Marín , María-Teresa Sánchez","doi":"10.1016/j.meatsci.2025.109966","DOIUrl":"10.1016/j.meatsci.2025.109966","url":null,"abstract":"<div><div>This study evaluated the effectiveness of near-infrared spectroscopy (NIRS) for categorising premium and non-premium Iberian ham presented as sliced products in vacuum-sealed packaging. The classification was based on the quality and sensory differences that appear in products derived from animals fed with natural resources (acorn and grass) in extensive systems (premium category), as opposed to those from animals fed with compound feeds (non-premium category). A total of 259 sliced and vacuum-packed samples of Iberian hams and portable near-infrared (NIR) devices (MicroNIR™ Pro 1700, Aurora, and SCiO™) were used for this purpose, exploring the best analysis mode (static <em>versus</em> dynamic). The results demonstrated that static mode is the most suitable option for the classification of vacuum-packed sliced Iberian ham according to commercial classification. This approach achieved the highest precision, with 100 % sensitivity, specificity, and non-error rate (NER) for both NIR sensors (MicroNIR™ Pro 1700 and Aurora) during external validation, while minimising sample handling. The SCiO™, a very low-cost and miniaturised device, produced more modest results, with 100 % sensitivity but 85.71 % specificity and 94.74 % NER, limiting its applicability for samples near the classification threshold. These results confirm the suitability of NIRS technology for rapid and non-destructive <em>in situ</em> classification of high-value foods, including pre-sliced Iberian ham.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109966"},"PeriodicalIF":6.1,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217792","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 : 2025-09-30DOI: 10.1016/j.meatsci.2025.109965
Maria Font-i-Furnols, Pere Gou
{"title":"“Real Meat, Real Care” – 71st International Congress of Meat Science and Technology (ICoMST), August 2025, Girona, Catalonia, Spain","authors":"Maria Font-i-Furnols, Pere Gou","doi":"10.1016/j.meatsci.2025.109965","DOIUrl":"10.1016/j.meatsci.2025.109965","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109965"},"PeriodicalIF":6.1,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217724","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 : 2025-09-23DOI: 10.1016/j.meatsci.2025.109963
Chao Ma, Wangang Zhang, Lujuan Xing
Lactate, as a glycolytic metabolite, is well known to be strongly associated with the development of fresh meat quality, yet little progress has been made regarding its significance in postmortem biochemical regulation. Our research last year identified for the first time in livestock meat science that lactate-derived protein lysine lactylation could occur in postmortem muscle. Propulsively, the current work aimed to provide a further overview of protein lactylation during muscle to meat conversion based on immunohistofluorescence with modification-specific proteomics profiling. Results demonstrated that, compared with 1 h postmortem, protein lactylation levels at 24 h postmortem responsive to lactate accumulation were notably higher, while no significant change was noted for the level of E1A binding protein p300 (p300), identified as a lactyltransferase. Meanwhile, p300 and lactylated proteins were broadly localized in the nucleus, cell membrane, and cytoplasm of postmortem myocytes, especially presenting a remarkable enhancement of the cytoplasmic distribution at 24 h postmortem. More importantly, it was disclosed that energy metabolism and muscle contraction were the two most critical biochemical pathways mediated by lactylation modification during muscle to meat conversion. These emerging findings hold promise to contribute to a lactate-based postmortem biochemical theory for unraveling and controlling the development of meat quality, especially those quality-defective pork and poultry with typically high lactate levels.
{"title":"Discovery of potential involvement of protein lactylation during the development of pork quality","authors":"Chao Ma, Wangang Zhang, Lujuan Xing","doi":"10.1016/j.meatsci.2025.109963","DOIUrl":"10.1016/j.meatsci.2025.109963","url":null,"abstract":"<div><div>Lactate, as a glycolytic metabolite, is well known to be strongly associated with the development of fresh meat quality, yet little progress has been made regarding its significance in <em>postmortem</em> biochemical regulation. Our research last year identified for the first time in livestock meat science that lactate-derived protein lysine lactylation could occur in <em>postmortem</em> muscle. Propulsively, the current work aimed to provide a further overview of protein lactylation during muscle to meat conversion based on immunohistofluorescence with modification-specific proteomics profiling. Results demonstrated that, compared with 1 h <em>postmortem</em>, protein lactylation levels at 24 h <em>postmortem</em> responsive to lactate accumulation were notably higher, while no significant change was noted for the level of E1A binding protein p300 (p300), identified as a lactyltransferase. Meanwhile, p300 and lactylated proteins were broadly localized in the nucleus, cell membrane, and cytoplasm of <em>postmortem</em> myocytes, especially presenting a remarkable enhancement of the cytoplasmic distribution at 24 h <em>postmortem</em>. More importantly, it was disclosed that energy metabolism and muscle contraction were the two most critical biochemical pathways mediated by lactylation modification during muscle to meat conversion. These emerging findings hold promise to contribute to a lactate-based <em>postmortem</em> biochemical theory for unraveling and controlling the development of meat quality, especially those quality-defective pork and poultry with typically high lactate levels.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109963"},"PeriodicalIF":6.1,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155592","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 : 2025-09-22DOI: 10.1016/j.meatsci.2025.109962
Yong Long , Xiaomin Wu , Xiang Chen , Pramote Paengkoum , Yong Han , Yang Yang , Xin Wang , Jiafu Zhao , Shengyong Lu , Haolin Chen , Wen Xiao , Chaozhi Su , Song Wang , Chao Yuan
This study examined the effect of allicin on the meat quality of Guizhou black male goats. Thirty-two male Guizhou black goats (18.28 ± 0.41 kg) were randomly divided into one of four groups in a completely randomized design (CRD): control (CON, without allicin), low allicin (L, 0.5 g/head/day), medium allicin (M, 0.75 g/head/day), and high allicin (H, 1 g/head/day), with 8 goats per group (n = 8). The findings indicate that allicin can improve meat quality traits, nutritional composition, antioxidant capacity in muscle, and muscle fiber properties. Moreover, allicin facilitated intramuscular fat (IMF) and inosine monophosphate (IMP) deposition by upregulating the mRNA expression of key IMF genes (fatty acid binding protein 4 [FABP4] and fatty acid synthase [FASN]) and IMP genes (adenylosuccinate lyase [ADSL] and 5-aminoimidazole-4-carboxamide ribonucleotide formyltransferase [ATIC]). Allicin also improved the nutritional value of goat meat and its health benefits by modifying the fatty acid composition, amino acid profile, and volatile flavor compounds. Allicin enhanced goat meat quality by improving its color, tenderness, antioxidant capacity, flavor, umami, and health benefits. The optimal meat quality results were observed at an allicin supplementation level of 0.75 g/head/day. This suggests that allicin at this level could be a promising feed additive for improving meat quality in ruminants. Future studies should validate these findings in large-scale trials and explore the mechanisms underlying allicin's effects on goat meat quality.
{"title":"Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats","authors":"Yong Long , Xiaomin Wu , Xiang Chen , Pramote Paengkoum , Yong Han , Yang Yang , Xin Wang , Jiafu Zhao , Shengyong Lu , Haolin Chen , Wen Xiao , Chaozhi Su , Song Wang , Chao Yuan","doi":"10.1016/j.meatsci.2025.109962","DOIUrl":"10.1016/j.meatsci.2025.109962","url":null,"abstract":"<div><div>This study examined the effect of allicin on the meat quality of Guizhou black male goats. Thirty-two male Guizhou black goats (18.28 ± 0.41 kg) were randomly divided into one of four groups in a completely randomized design (CRD): control (CON, without allicin), low allicin (L, 0.5 g/head/day), medium allicin (M, 0.75 g/head/day), and high allicin (H, 1 g/head/day), with 8 goats per group (<em>n</em> = 8). The findings indicate that allicin can improve meat quality traits, nutritional composition, antioxidant capacity in muscle, and muscle fiber properties. Moreover, allicin facilitated intramuscular fat (IMF) and inosine monophosphate (IMP) deposition by upregulating the mRNA expression of key IMF genes (fatty acid binding protein 4 [<em>FABP4</em>] and fatty acid synthase [<em>FASN</em>]) and IMP genes (adenylosuccinate lyase [<em>ADSL</em>] and 5-aminoimidazole-4-carboxamide ribonucleotide formyltransferase [<em>ATIC</em>]). Allicin also improved the nutritional value of goat meat and its health benefits by modifying the fatty acid composition, amino acid profile, and volatile flavor compounds. Allicin enhanced goat meat quality by improving its color, tenderness, antioxidant capacity, flavor, umami, and health benefits. The optimal meat quality results were observed at an allicin supplementation level of 0.75 g/head/day. This suggests that allicin at this level could be a promising feed additive for improving meat quality in ruminants. Future studies should validate these findings in large-scale trials and explore the mechanisms underlying allicin's effects on goat meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109962"},"PeriodicalIF":6.1,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145197577","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 : 2025-09-15DOI: 10.1016/j.meatsci.2025.109961
Bulent Ekiz, Pembe Dilara Kecici, Hulya Yalcintan
The aims of the study were to identify the Warner-Bratzler Shear Force (WBSF) threshold value that corresponds to the transition from perceived tenderness to toughness in lamb meat through sensory panel evaluations, and to compare the classification performances of the threshold values determined using linear regression and Receiver Operating Characteristic (ROC) analysis methods. The study data comprised WBSF analysis results of the longissimus thoracis et lumborum muscle from 405 Kivircik lambs, along with tenderness scores determined by a trained sensory panel. WBSF threshold values were determined separately for the “panellists' sensory tenderness evaluation dataset (raw dataset; n=3049)” and the “mean score dataset created by averaging the tenderness scores given by the panellists for each lamb (individual lamb dataset; n=405)”. Higher classification accuracy was achieved in the mean score dataset compared to the individual score dataset using both linear regression and ROC analysis methods. The WBSF threshold value for the mean score dataset was determined as 40.9 N by ROC analysis and 48.0 N by linear regression analysis. The accuracy of these threshold values was calculated to be 82.2 % and 85.4 %, respectively. The threshold value based on ROC analysis provided higher sensitivity and negative predictive value, whereas the threshold value based on regression analysis was advantageous in terms of specificity and positive predictive value.
{"title":"Determination of Warner-Bratzler shear force thresholds for classifying meat tenderness of Kivircik lambs: A study in Türkiye","authors":"Bulent Ekiz, Pembe Dilara Kecici, Hulya Yalcintan","doi":"10.1016/j.meatsci.2025.109961","DOIUrl":"10.1016/j.meatsci.2025.109961","url":null,"abstract":"<div><div>The aims of the study were to identify the Warner-Bratzler Shear Force (WBSF) threshold value that corresponds to the transition from perceived tenderness to toughness in lamb meat through sensory panel evaluations, and to compare the classification performances of the threshold values determined using linear regression and Receiver Operating Characteristic (ROC) analysis methods. The study data comprised WBSF analysis results of the <em>longissimus thoracis et lumborum</em> muscle from 405 Kivircik lambs, along with tenderness scores determined by a trained sensory panel. WBSF threshold values were determined separately for the “panellists' sensory tenderness evaluation dataset (raw dataset; n=3049)” and the “mean score dataset created by averaging the tenderness scores given by the panellists for each lamb (individual lamb dataset; n=405)”. Higher classification accuracy was achieved in the mean score dataset compared to the individual score dataset using both linear regression and ROC analysis methods. The WBSF threshold value for the mean score dataset was determined as 40.9 N by ROC analysis and 48.0 N by linear regression analysis. The accuracy of these threshold values was calculated to be 82.2 % and 85.4 %, respectively. The threshold value based on ROC analysis provided higher sensitivity and negative predictive value, whereas the threshold value based on regression analysis was advantageous in terms of specificity and positive predictive value.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109961"},"PeriodicalIF":6.1,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145079263","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 : 2025-09-15DOI: 10.1016/j.meatsci.2025.109960
Jørgen Kongsro, Theodor E.B. Skramstad, Ole Alvseike
The meat industry faces the challenge of meeting rising global demand while adhering to sustainability and ethical standards. This paper examines the critical role of innovative technologies in the fresh meat industry. The practical challenges of technology adoption, consistency, economic pressures, and regulatory compliance are explored. Emerging trends are discussed, along with actionable recommendations and potential case studies, to guide stakeholders in navigating evolving market demands.
{"title":"Carcass and meat quality and innovation in fresh meat industry","authors":"Jørgen Kongsro, Theodor E.B. Skramstad, Ole Alvseike","doi":"10.1016/j.meatsci.2025.109960","DOIUrl":"10.1016/j.meatsci.2025.109960","url":null,"abstract":"<div><div>The meat industry faces the challenge of meeting rising global demand while adhering to sustainability and ethical standards. This paper examines the critical role of innovative technologies in the fresh meat industry. The practical challenges of technology adoption, consistency, economic pressures, and regulatory compliance are explored. Emerging trends are discussed, along with actionable recommendations and potential case studies, to guide stakeholders in navigating evolving market demands.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109960"},"PeriodicalIF":6.1,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090907","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 : 2025-09-11DOI: 10.1016/j.meatsci.2025.109952
Memiş Özdemir , David L. Hopkins , Emel Oz , Fatih Oz
The Meat Science journal is a high-impact, internationally recognized scientific and prestigious journal that has served as a leading platform for publishing groundbreaking research in meat science for over four decades. Given its prominent role in shaping the field, investigating the journal's publication trends and scientific influence provides valuable insight into the evolution of meat science research. In this respect, we conducted a detailed bibliometric analysis of publications in the Meat Science journal from 1980 to 2025. The analysis aimed to map the journal's intellectual structure, research dynamics, and scholarly impact, establishing its position as a leading journal in the field of meat science with 8414 publications. A comprehensive dataset was extracted from the Web of Science Core Collection, including publication type, year, author affiliation, country, citation counts, and keyword information. Analytical procedures were conducted using VOSviewer (v1.6.19) and the Bibliometrix package with the Biblioshiny interface in R (v4.4.0). These procedures enabled robust visualization and mapping of co-authorship networks, the co-occurrence of keywords, author citation relationships, and bibliographic coupling. Citation-based metrics and trend analyses were further supported by the “Analyze Results” and “Citation Reports” functions in Web of Science. The analysis revealed publication trends over time, leading contributors and institutions, geographical patterns, and thematic shifts over four decades. The results showed that research articles, proceedings, and review articles were more dominant than other article types. The United States (1283 publications; 56,041 citations) and Spain (1264 publications; 65,089 citations) were the most influential contributors, while INRAE (France) emerged as the leading institution (268 publications; 17,916 citations). Thematic mapping revealed a transition from traditional focuses (e.g., meat quality, tenderness, lipid oxidation) toward emerging domains such as sustainability–encompassing animal welfare, environmental footprint reduction, meat preservation, innovative packaging materials, food safety, and waste minimization–alongside consumer perception and the development of functional meat products. This work highlights the evolving role of the journal in advancing meat science and offers strategic insights for researchers, institutions, and policymakers in the field.
《肉类科学》杂志是一份高影响力、国际公认的科学和著名期刊，四十多年来一直是出版肉类科学开创性研究的领先平台。鉴于其在塑造该领域的突出作用，调查该杂志的出版趋势和科学影响为肉类科学研究的演变提供了宝贵的见解。在这方面，我们对1980年至2025年在《肉类科学》杂志上发表的出版物进行了详细的文献计量分析。该分析旨在绘制该杂志的知识结构、研究动态和学术影响，以8414份出版物确立其作为肉类科学领域领先期刊的地位。从Web of Science核心文集中提取了一个综合数据集，包括出版类型、年份、作者隶属关系、国家、被引次数和关键字信息。分析程序使用VOSviewer （v1.6.19）和Bibliometrix软件包（带有R （v4.4.0）的Biblioshiny接口）进行。这些程序实现了对共同作者网络、关键词共现、作者引用关系和书目耦合的强大可视化和映射。Web of Science的“分析结果”和“引文报告”功能进一步支持了基于引文的指标和趋势分析。该分析揭示了随着时间推移的出版趋势、主要贡献者和机构、地理模式以及40年来的主题变化。结果显示，研究文章、论文集和综述文章比其他类型的文章占主导地位。美国（1283份出版物；56,041次引用）和西班牙（1264份出版物；65,089次引用）是最有影响力的贡献者，而法国研究所（法国）成为领先的机构（268份出版物；17,916次引用）。专题地图揭示了从传统焦点（如肉类质量、嫩度、脂质氧化）到新兴领域的转变，如可持续性——包括动物福利、环境足迹减少、肉类保存、创新包装材料、食品安全和废物最小化——以及消费者认知和功能性肉制品的发展。这项工作突出了该杂志在推进肉类科学方面不断发展的作用，并为该领域的研究人员、机构和政策制定者提供了战略见解。
{"title":"A bibliometric analysis and evaluation of publications published in the meat science journal from 1980 to 2025","authors":"Memiş Özdemir , David L. Hopkins , Emel Oz , Fatih Oz","doi":"10.1016/j.meatsci.2025.109952","DOIUrl":"10.1016/j.meatsci.2025.109952","url":null,"abstract":"<div><div>The <em>Meat Science</em> journal is a high-impact, internationally recognized scientific and prestigious journal that has served as a leading platform for publishing groundbreaking research in meat science for over four decades. Given its prominent role in shaping the field, investigating the journal's publication trends and scientific influence provides valuable insight into the evolution of meat science research. In this respect, we conducted a detailed bibliometric analysis of publications in the <em>Meat Science</em> journal from 1980 to 2025. The analysis aimed to map the journal's intellectual structure, research dynamics, and scholarly impact, establishing its position as a leading journal in the field of meat science with 8414 publications. A comprehensive dataset was extracted from the Web of Science Core Collection, including publication type, year, author affiliation, country, citation counts, and keyword information. Analytical procedures were conducted using VOSviewer (v1.6.19) and the Bibliometrix package with the Biblioshiny interface in R (v4.4.0). These procedures enabled robust visualization and mapping of co-authorship networks, the co-occurrence of keywords, author citation relationships, and bibliographic coupling. Citation-based metrics and trend analyses were further supported by the “Analyze Results” and “Citation Reports” functions in Web of Science. The analysis revealed publication trends over time, leading contributors and institutions, geographical patterns, and thematic shifts over four decades. The results showed that research articles, proceedings, and review articles were more dominant than other article types. The United States (1283 publications; 56,041 citations) and Spain (1264 publications; 65,089 citations) were the most influential contributors, while INRAE (France) emerged as the leading institution (268 publications; 17,916 citations). Thematic mapping revealed a transition from traditional focuses (e.g., meat quality, tenderness, lipid oxidation) toward emerging domains such as sustainability–encompassing animal welfare, environmental footprint reduction, meat preservation, innovative packaging materials, food safety, and waste minimization–alongside consumer perception and the development of functional meat products. This work highlights the evolving role of the journal in advancing meat science and offers strategic insights for researchers, institutions, and policymakers in the field.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109952"},"PeriodicalIF":6.1,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155593","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 : 2025-09-08DOI: 10.1016/j.meatsci.2025.109953
Paolo Silacci , Blaise Perrey , Christophe Joye , Jonas Inderbitzin , Sylvain Lerch
This study reports results from monitoring the time trend of beef meat tenderness in the Swiss market to address consumer satisfaction and quality optimization. The survey, conducted through four campaigns performed from 2009 to 2023, evaluated the instrumental and sensory characteristics of beef tenderness. Sirloin, tenderloin, rump, and rump cover samples were collected from various Swiss cities and analyzed for shear force values and sensory attributes. The results highlight the overall good quality of beef and a marked improvement in meat tenderness throughout the study period, with the percentage of tender samples increasing from 77.7 % (2009) to 90.7 % (2023). Multiple factors may have contributed to maintain this high quality, including a long aging time. These findings support the Swiss beef industry's efforts to maintain high-quality standards and enhance consumer trust.
{"title":"Swiss beef meat tenderness improvement in the period 2009–2023","authors":"Paolo Silacci , Blaise Perrey , Christophe Joye , Jonas Inderbitzin , Sylvain Lerch","doi":"10.1016/j.meatsci.2025.109953","DOIUrl":"10.1016/j.meatsci.2025.109953","url":null,"abstract":"<div><div>This study reports results from monitoring the time trend of beef meat tenderness in the Swiss market to address consumer satisfaction and quality optimization. The survey, conducted through four campaigns performed from 2009 to 2023, evaluated the instrumental and sensory characteristics of beef tenderness. Sirloin, tenderloin, rump, and rump cover samples were collected from various Swiss cities and analyzed for shear force values and sensory attributes. The results highlight the overall good quality of beef and a marked improvement in meat tenderness throughout the study period, with the percentage of tender samples increasing from 77.7 % (2009) to 90.7 % (2023). Multiple factors may have contributed to maintain this high quality, including a long aging time. These findings support the Swiss beef industry's efforts to maintain high-quality standards and enhance consumer trust.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109953"},"PeriodicalIF":6.1,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145027656","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}
The aim of the study was to assess the effect of lyophilized cell-free supernatant (CFS) obtained from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 cultures on the characteristics of cooked pork sausages stored by 21 days at 4 °C. The following parameters were assessed: antioxidant activity (ABTS, Reducing Power, Fe-chelating activity), texture parameters (hardness, springiness, gumminess, chewiness) and color changes (L*,a*,b*), as well as the fatty acid profile and TBARS content as an indicator of lipid oxidation. Microbiological status was also assessed. The results showed that the use of lyophilized CFS had a significant effect on the pH, oxidation status and texture properties of sausages. Products with the addition of CFS from L. paracasei B1 were characterized by lower hardness, gumminess and chewiness compared to variants with L. plantarum O24. Neither the strain type nor the method of CFS treatment caused changes in the color of cooked pork sausages. During storage time, an increase in the TBARS index was also observed on the 7th day of storage, which indicates an intensification of lipid oxidation processes, especially in products with CFS obtained from L. paracasei B1. All sausages retained the appropriate microbiological quality. Considering the effect of sonication as an additional procedure at the stage of obtaining CFS, the sausage samples to which it was applied (B1_S and O24_S) showed higher antioxidant activity, but at the same time were more susceptible to lipid oxidation processes.
{"title":"The effect of sonicated cell-free supernatant from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality determinants of cooked pork sausages","authors":"Paulina Kęska , Joanna Stadnik , Marcelina Karbowiak , Dorota Zielińska","doi":"10.1016/j.meatsci.2025.109951","DOIUrl":"10.1016/j.meatsci.2025.109951","url":null,"abstract":"<div><div>The aim of the study was to assess the effect of lyophilized cell-free supernatant (CFS) obtained from <em>Lacticaseibacillus paracasei</em> B1 and <em>Lactiplantibacillus plantarum</em> O24 cultures on the characteristics of cooked pork sausages stored by 21 days at 4 °C. The following parameters were assessed: antioxidant activity (ABTS, Reducing Power, Fe-chelating activity), texture parameters (hardness, springiness, gumminess, chewiness) and color changes (<em>L*,a*,b*</em>), as well as the fatty acid profile and TBARS content as an indicator of lipid oxidation. Microbiological status was also assessed. The results showed that the use of lyophilized CFS had a significant effect on the pH, oxidation status and texture properties of sausages. Products with the addition of CFS from L. <em>paracasei</em> B1 were characterized by lower hardness, gumminess and chewiness compared to variants with <em>L. plantarum</em> O24. Neither the strain type nor the method of CFS treatment caused changes in the color of cooked pork sausages. During storage time, an increase in the TBARS index was also observed on the 7th day of storage, which indicates an intensification of lipid oxidation processes, especially in products with CFS obtained from L. <em>paracasei</em> B1. All sausages retained the appropriate microbiological quality. Considering the effect of sonication as an additional procedure at the stage of obtaining CFS, the sausage samples to which it was applied (B1_S and O24_S) showed higher antioxidant activity, but at the same time were more susceptible to lipid oxidation processes.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109951"},"PeriodicalIF":6.1,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145004197","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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