Pub Date : 2025-10-28DOI: 10.1016/j.meatsci.2025.109979
Xavier Espuña, Lesly Acosta, Josep Anton Sánchez-Espigares
This study proposes a novel approach to optimize the salting duration of dry-cured hams by integrating longitudinal data and non-invasive X-ray technology. A total of 392 green hams were monitored to quantify fat content, weight, and salt content at 5, 7, 10, 12, and 14 days of salting. A linear mixed model (LMM) was developed to predict salt uptake based on time, initial fat content, and weight loss at day 5. The model accurately predicted individualized salting durations to reach a target salt content of 3.20%, achieving an average salt content of 3.16%, standard deviation of 0.26%, and a marginal model predictive performance of . By contrast, the traditional method resulted in an average salt content of 3.77% with a standard deviation of 0.61%. Compared to the traditional salting rule of 1 day per kilogram, the LMM-based approach significantly reduced variability in final salt content while maintaining high accuracy. This predictive method supports the adoption of Industry 4.0 practices in ham production, enabling data-driven decisions to improve process standardization and product quality.
{"title":"Predicting salt uptake in dry-cured ham using longitudinal modeling and X-ray technology","authors":"Xavier Espuña, Lesly Acosta, Josep Anton Sánchez-Espigares","doi":"10.1016/j.meatsci.2025.109979","DOIUrl":"10.1016/j.meatsci.2025.109979","url":null,"abstract":"<div><div>This study proposes a novel approach to optimize the salting duration of dry-cured hams by integrating longitudinal data and non-invasive X-ray technology. A total of 392 green hams were monitored to quantify fat content, weight, and salt content at 5, 7, 10, 12, and 14 days of salting. A linear mixed model (LMM) was developed to predict salt uptake based on time, initial fat content, and weight loss at day 5. The model accurately predicted individualized salting durations to reach a target salt content of 3.20%, achieving an average salt content of 3.16%, standard deviation of 0.26%, and a marginal model predictive performance of <span><math><mrow><msubsup><mrow><mi>R</mi></mrow><mrow><mi>m</mi></mrow><mrow><mn>2</mn></mrow></msubsup><mo>=</mo><mn>0</mn><mo>.</mo><mn>911</mn></mrow></math></span>. By contrast, the traditional method resulted in an average salt content of 3.77% with a standard deviation of 0.61%. Compared to the traditional salting rule of 1 day per kilogram, the LMM-based approach significantly reduced variability in final salt content while maintaining high accuracy. This predictive method supports the adoption of Industry 4.0 practices in ham production, enabling data-driven decisions to improve process standardization and product quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109979"},"PeriodicalIF":6.1,"publicationDate":"2025-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145511395","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 : 2025-10-27DOI: 10.1016/j.meatsci.2025.109980
Noelia Hernández Correas , Andrea M. Liceaga , Adela Abellán , Clara Noguera , Silvia Montoro , Luis Tejada
Spanish dry-cured pork ham, a highly valued traditional product, is well-recognized for its intense flavor and beneficial health properties. In this study, dry-cured ham peptides were obtained after simulated gastrointestinal digestion and their antioxidant capacity was analyzed, both in vitro and in vivo. The in vitro antioxidant activity was evaluated by measuring the capacity of the peptide to neutralize free radicals using ABTS, DPPH, and a cellular assay with Caco-2 cells. In addition, in vivo tests were performed using the nematode Caenorhabditis elegans as the biological model. The results showed that the ham peptides exhibited higher antioxidant activity (P < 0.05) than the unhydrolyzed protein (control). In C. elegans assays, an increase in the life expectancy of peptide-fed specimens was observed under both chronic and acute oxidative stress conditions. Moreover, reactive oxygen species (ROS) levels in these nematodes were significantly lower (P < 0.05) than those in the control group when exposed to paraquat-induced oxidative stress. Additionally, PCR analyses suggested that this increased resistance to oxidative stress may be related to an increase in the expression of genes involved in the stress response, such as GST-4, GST-10, and SKN-1. Taken together, these findings support the potential of dry-cured ham peptides as functional ingredients or nutraceuticals useful to combat oxidative damage in the body.
{"title":"Bioactive peptides from Spanish dry-cured ham: In vitro and in vivo antioxidant effects using a Caenorhabditis elegans model","authors":"Noelia Hernández Correas , Andrea M. Liceaga , Adela Abellán , Clara Noguera , Silvia Montoro , Luis Tejada","doi":"10.1016/j.meatsci.2025.109980","DOIUrl":"10.1016/j.meatsci.2025.109980","url":null,"abstract":"<div><div>Spanish dry-cured pork ham, a highly valued traditional product, is well-recognized for its intense flavor and beneficial health properties. In this study, dry-cured ham peptides were obtained after simulated gastrointestinal digestion and their antioxidant capacity was analyzed, both <em>in vitro</em> and <em>in vivo</em>. The <em>in vitro</em> antioxidant activity was evaluated by measuring the capacity of the peptide to neutralize free radicals using ABTS, DPPH, and a cellular assay with Caco-2 cells. In addition, <em>in vivo</em> tests were performed using the nematode <em>Caenorhabditis elegans</em> as the biological model. The results showed that the ham peptides exhibited higher antioxidant activity (<em>P</em> < 0.05) than the unhydrolyzed protein (control). In <em>C. elegans</em> assays, an increase in the life expectancy of peptide-fed specimens was observed under both chronic and acute oxidative stress conditions. Moreover, reactive oxygen species (ROS) levels in these nematodes were significantly lower (<em>P</em> < 0.05) than those in the control group when exposed to paraquat-induced oxidative stress. Additionally, PCR analyses suggested that this increased resistance to oxidative stress may be related to an increase in the expression of genes involved in the stress response, such as <em>GST-4</em>, <em>GST-10,</em> and <em>SKN</em>-1. Taken together, these findings support the potential of dry-cured ham peptides as functional ingredients or nutraceuticals useful to combat oxidative damage in the body.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109980"},"PeriodicalIF":6.1,"publicationDate":"2025-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145374612","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}
Meat and meat products are essential components of individuals' daily diet for their high nutritional value. However, the quality and organoleptic attributes of meat can be significantly affected by microbial spoilage and lipid oxidation. There is a growing demand of employing novel bio-preservatives to enhance the overall acceptability of meat. Accumulating evidence has demonstrated that the antimicrobial efficacy of bio-preservatives depends on microbial fractions, metabolic products and by-products, which are collectively referred to as postbiotics. Recent studies have investigated the effects of postbiotics on the safety, quality and shelf life of meat, demonstrating their important role in meat preservation. Furthermore, the health beneficial effects of postbiotics, including anti-inflammatory, hypoglycemic, and hypolipidemic effects, can impart functional value to meat products, although their specific mechanisms of action remain to be further investigated. This review systematically discusses the preparation of postbiotics and their applications in meat matrices, with the aim of summarizing current strategies to enhance their efficacy in this field and proposing novel approaches for delivering functional benefits through postbiotic incorporation.
{"title":"Perspectives on the role of postbiotics in meat and meat products: Current status and future trends","authors":"Du-xin Jin, Gui-peng Zou, Rui Liu, Man-gang Wu, Qing-feng Ge, Hai Yu","doi":"10.1016/j.meatsci.2025.109978","DOIUrl":"10.1016/j.meatsci.2025.109978","url":null,"abstract":"<div><div>Meat and meat products are essential components of individuals' daily diet for their high nutritional value. However, the quality and organoleptic attributes of meat can be significantly affected by microbial spoilage and lipid oxidation. There is a growing demand of employing novel bio-preservatives to enhance the overall acceptability of meat. Accumulating evidence has demonstrated that the antimicrobial efficacy of bio-preservatives depends on microbial fractions, metabolic products and by-products, which are collectively referred to as postbiotics. Recent studies have investigated the effects of postbiotics on the safety, quality and shelf life of meat, demonstrating their important role in meat preservation. Furthermore, the health beneficial effects of postbiotics, including anti-inflammatory, hypoglycemic, and hypolipidemic effects, can impart functional value to meat products, although their specific mechanisms of action remain to be further investigated. This review systematically discusses the preparation of postbiotics and their applications in meat matrices, with the aim of summarizing current strategies to enhance their efficacy in this field and proposing novel approaches for delivering functional benefits through postbiotic incorporation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109978"},"PeriodicalIF":6.1,"publicationDate":"2025-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145429865","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 : 2025-10-25DOI: 10.1016/j.meatsci.2025.109974
Yong Long , Xiaomin Wu , Xiang Chen , Pramote Paengkoum , Yong Han , Yang Yang , Xin Wang , Jiafu Zhao , Shengyong Lu , Haolin Chen , Wen Xiao , Chaozhi Su , Song Wang , Chao Yuan
{"title":"Erratum to ‘Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats’ [Meat Science, volume 231, January 2026, 109962]","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.2025.109974","DOIUrl":"10.1016/j.meatsci.2025.109974","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109974"},"PeriodicalIF":6.1,"publicationDate":"2025-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145372209","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 : 2025-10-25DOI: 10.1016/j.meatsci.2025.109976
Jiaying Duan, Qing Zhao, Chunbao Li, Yingqun Nian
This study used the Fenton reaction to simulate the oxidation process of porcine myofibrillar proteins (MPs), aiming to explore the regulatory effect of salidroside (SAL) on the structure and functional properties of MPs under oxidative conditions. Systematic characterization of MPs-SAL interactions through biochemical assays, physicochemical measurements, and multispectral structural analysis. The results demonstrated that SAL boosted the antioxidant prowess of MPs in a dose-dependent fashion. Oxidative stress caused a reduction in sulfhydryl levels and absolute Zeta potential values, while simultaneously increasing dimeric tyrosine formation. Compared to the control group, sulfhydryl and dimerized tyrosine levels decreased with increasing SAL concentration, while the absolute Zeta potential values exhibited a progressive augmentation. Furthermore, oxidation resulted in elevated surface hydrophobicity and reduced solubility, and SAL further promoted the exposure of hydrophobic residues, and SAL caused changes in both the secondary and tertiary structures of MPs. SDS-PAGE revealed no notable band variations in oxidized groups following SAL treatment. Scanning electron microscopy revealed that the pores of MPs became larger and the surface rough after oxidation, while the protein surface became less wrinkled and smoother after the addition of SAL. In summary, the interaction between MPs and SAL affects the structural and functional properties of proteins.
{"title":"Effects of salidroside on structural and functional properties of myofibrillar proteins in the Fenton system","authors":"Jiaying Duan, Qing Zhao, Chunbao Li, Yingqun Nian","doi":"10.1016/j.meatsci.2025.109976","DOIUrl":"10.1016/j.meatsci.2025.109976","url":null,"abstract":"<div><div>This study used the Fenton reaction to simulate the oxidation process of porcine myofibrillar proteins (MPs), aiming to explore the regulatory effect of salidroside (SAL) on the structure and functional properties of MPs under oxidative conditions. Systematic characterization of MPs-SAL interactions through biochemical assays, physicochemical measurements, and multispectral structural analysis. The results demonstrated that SAL boosted the antioxidant prowess of MPs in a dose-dependent fashion. Oxidative stress caused a reduction in sulfhydryl levels and absolute Zeta potential values, while simultaneously increasing dimeric tyrosine formation. Compared to the control group, sulfhydryl and dimerized tyrosine levels decreased with increasing SAL concentration, while the absolute Zeta potential values exhibited a progressive augmentation. Furthermore, oxidation resulted in elevated surface hydrophobicity and reduced solubility, and SAL further promoted the exposure of hydrophobic residues, and SAL caused changes in both the secondary and tertiary structures of MPs. SDS-PAGE revealed no notable band variations in oxidized groups following SAL treatment. Scanning electron microscopy revealed that the pores of MPs became larger and the surface rough after oxidation, while the protein surface became less wrinkled and smoother after the addition of SAL. In summary, the interaction between MPs and SAL affects the structural and functional properties of proteins.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109976"},"PeriodicalIF":6.1,"publicationDate":"2025-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145399306","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 : 2025-10-25DOI: 10.1016/j.meatsci.2025.109977
Renyu Zhang , Noby Jacob , Caroline Thum , Carolina E. Realini , Mustafa M. Farouk
This study determined the nutritional and technological effects of hybridising yearling beef mince with Chlorella biomass and nutritional yeast (C-Y blends with 0 %, 25 %, 50 %, 75 %, and 100 % Chlorella) at two meat substitution levels (20 % and 35 %) using patty and soft jerky model systems. Hybridisation reduced crude fat and increased ash and carbohydrate contents (P < 0.001), without affecting moisture and protein levels. Yeast-only hybrids lowered fatty acid (FA) contents (P < 0.05), whereas increasing Chlorella inclusion enhanced PUFA, particularly n-6, resulting in higher PUFA:SFA and n-6:n-3 ratios (P < 0.001). Rheological analysis revealed that hybrid batters displayed distinct gelation behaviours depending on C-Y ratios and substitution levels. Yeast contributed to stronger elastic networks, while partial Chlorella inclusion promoted viscous energy dissipation, suggesting synergistic effects at moderate levels. Hybridisation reduced cook losses across treatments, including both moisture and other losses (P < 0.001). Texture profile analysis showed that hybridisation reduced hardness and chewiness, with limited further changes beyond 50 % Chlorella inclusion (P < 0.001). In jerky models, hybridisation improved drying weight losses, reduced water content and aw at moderate Chlorella additions, while enhancing shear force and tensile strength at the low substitution level compared to meat-only control. Colour evaluation showed that yeast-only hybrids maintained colour closer to the control, while adding Chlorella darkened colour and produced an algal-green appearance. Overall, moderate Chlorella (≤ 50 %) combined with yeast at a low substitution level may be beneficial, providing improved nutritional profiles, better processing performance, and enhanced textural properties in the jerky format.
{"title":"Hybridisation of yearling beef mince with Chlorella biomass and nutritional yeast in patty and soft jerky model systems","authors":"Renyu Zhang , Noby Jacob , Caroline Thum , Carolina E. Realini , Mustafa M. Farouk","doi":"10.1016/j.meatsci.2025.109977","DOIUrl":"10.1016/j.meatsci.2025.109977","url":null,"abstract":"<div><div>This study determined the nutritional and technological effects of hybridising yearling beef mince with <em>Chlorella</em> biomass and nutritional yeast (C-Y blends with 0 %, 25 %, 50 %, 75 %, and 100 % <em>Chlorella</em>) at two meat substitution levels (20 % and 35 %) using patty and soft jerky model systems. Hybridisation reduced crude fat and increased ash and carbohydrate contents (<em>P</em> < 0.001), without affecting moisture and protein levels. Yeast-only hybrids lowered fatty acid (FA) contents (<em>P</em> < 0.05), whereas increasing <em>Chlorella</em> inclusion enhanced PUFA, particularly n-6, resulting in higher PUFA:SFA and n-6:n-3 ratios (<em>P</em> < 0.001). Rheological analysis revealed that hybrid batters displayed distinct gelation behaviours depending on C-Y ratios and substitution levels. Yeast contributed to stronger elastic networks, while partial <em>Chlorella</em> inclusion promoted viscous energy dissipation, suggesting synergistic effects at moderate levels. Hybridisation reduced cook losses across treatments, including both moisture and other losses (<em>P</em> < 0.001). Texture profile analysis showed that hybridisation reduced hardness and chewiness, with limited further changes beyond 50 % <em>Chlorella</em> inclusion (<em>P</em> < 0.001). In jerky models, hybridisation improved drying weight losses, reduced water content and a<sub>w</sub> at moderate <em>Chlorella</em> additions, while enhancing shear force and tensile strength at the low substitution level compared to meat-only control. Colour evaluation showed that yeast-only hybrids maintained colour closer to the control, while adding <em>Chlorella</em> darkened colour and produced an algal-green appearance. Overall, moderate <em>Chlorella</em> (≤ 50 %) combined with yeast at a low substitution level may be beneficial, providing improved nutritional profiles, better processing performance, and enhanced textural properties in the jerky format.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109977"},"PeriodicalIF":6.1,"publicationDate":"2025-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145407740","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 : 2025-10-21DOI: 10.1016/j.meatsci.2025.109975
Gabriele Rocchetti , Annalisa Rebecchi , Michele Dallolio , Daniele Del Buono , Giorgio Freschi , Gokhan Zengin , Luigi Lucini
Oxidative deterioration and color loss are critical factors limiting the shelf-life and consumer acceptance of fresh beef burgers under modified atmosphere packaging (MAP). This study evaluated Lemna minor (duckweed) extracts, applied in liquid form (LLE) and encapsulated with gum Arabic (AGL) or maltodextrin (ML), as natural antioxidants in beef burgers stored at 4 °C for 14 days. Extracts were tested at 0.1 %, 0.5 %, and 1 % (w/w), and their effects were assessed through physicochemical, microbiological, and untargeted metabolomics analyses. Encapsulation yields were high (∼80 %) for both carriers, with gum Arabic retaining higher antioxidant capacity. The liquid extract at 1 % and the encapsulated extracts at 0.1 % were the most effective treatments, preserving redness, reducing lipid oxidation below the sensory off-flavour threshold, and limiting oxygen consumption by day 7. Conversely, higher doses of encapsulated extracts (0.5–1 %) were less effective and in some cases induced pro-oxidant effects. Untargeted metabolomics revealed modulation of oxidative biomarkers, including glutathione, hemin, and tryptamine, supporting the antioxidant role of duckweed extracts in stabilising lipid and protein oxidation pathways. No antimicrobial effect was observed. These findings indicate that duckweed extracts can serve as sustainable, plant-based antioxidants for fresh beef burgers, with recommended application levels of 0.1 % (w/w) for encapsulated forms and 1 % (w/w) for liquid extracts. This represents the first demonstration of duckweed-based antioxidants in meat systems, offering a promising alternative to synthetic preservatives and supporting the transition toward clean-label strategies in the meat industry.
{"title":"Liquid and encapsulated duckweed (Lemna minor L.) extracts differentially shape metabolomic fingerprints of packaged beef burgers during shelf-life","authors":"Gabriele Rocchetti , Annalisa Rebecchi , Michele Dallolio , Daniele Del Buono , Giorgio Freschi , Gokhan Zengin , Luigi Lucini","doi":"10.1016/j.meatsci.2025.109975","DOIUrl":"10.1016/j.meatsci.2025.109975","url":null,"abstract":"<div><div>Oxidative deterioration and color loss are critical factors limiting the shelf-life and consumer acceptance of fresh beef burgers under modified atmosphere packaging (MAP). This study evaluated <em>Lemna minor</em> (duckweed) extracts, applied in liquid form (LLE) and encapsulated with gum Arabic (AGL) or maltodextrin (ML), as natural antioxidants in beef burgers stored at 4 °C for 14 days. Extracts were tested at 0.1 %, 0.5 %, and 1 % (<em>w</em>/w), and their effects were assessed through physicochemical, microbiological, and untargeted metabolomics analyses. Encapsulation yields were high (∼80 %) for both carriers, with gum Arabic retaining higher antioxidant capacity. The liquid extract at 1 % and the encapsulated extracts at 0.1 % were the most effective treatments, preserving redness, reducing lipid oxidation below the sensory off-flavour threshold, and limiting oxygen consumption by day 7. Conversely, higher doses of encapsulated extracts (0.5–1 %) were less effective and in some cases induced pro-oxidant effects. Untargeted metabolomics revealed modulation of oxidative biomarkers, including glutathione, hemin, and tryptamine, supporting the antioxidant role of duckweed extracts in stabilising lipid and protein oxidation pathways. No antimicrobial effect was observed. These findings indicate that duckweed extracts can serve as sustainable, plant-based antioxidants for fresh beef burgers, with recommended application levels of 0.1 % (<em>w</em>/w) for encapsulated forms and 1 % (w/w) for liquid extracts. This represents the first demonstration of duckweed-based antioxidants in meat systems, offering a promising alternative to synthetic preservatives and supporting the transition toward clean-label strategies in the meat industry.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109975"},"PeriodicalIF":6.1,"publicationDate":"2025-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145353352","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 : 2025-10-15DOI: 10.1016/j.meatsci.2025.109973
Dongsong Yang , Lingping Zhang , Yulong Luo , Ruiming Luo , Yanru Hou
This study explored the effects of grape seed proanthocyanidin (GSP) in synergy with sesbania gum (SG) on the antioxidant capacity, processability, moisture distribution, microstructure, and sensory properties of lamb sausages, to evaluate their synergistic advantages in improving sausage quality and SG's potential as a fat substitute. Findings revealed that GSP enhanced radical scavenging abilities (P < 0.05), while reducing thiobarbituric acid reactive substances (TBARS) and carbonyl content (P < 0.05). However, 0.10 % GSP supplementation decreased the degree of network structure polymerization. Adding 5 % SG reduced the fat content and energy value (P < 0.05), and promoted transitions in protein secondary structures from α-helix to β-sheet. Dynamic rheological behavior, scanning electron microscopy, and confocal laser scanning microscopy results showed that SG incorporation increased the storage modulus (G') and formed a denser network structure. This structural modification further improved the texture properties (hardness, gumminess, and chewiness) and reduced the shrinkage rate (P < 0.05). Low-field nuclear magnetic resonance analysis demonstrated that SG facilitated the conversion of free water to immobilized water and reduced the cooking loss rate (P < 0.05). Sensory evaluation pointed out that incorporating 5 % SG as a fat substitute in lamb sausages increased the flavor, juiciness, texture, and acceptability scores. Overall, the synergistic application of 0.10 % GSP and 5 % SG exhibited multiple benefits, namely enhancing antioxidant capacity, reducing fat content, and simultaneously improving the processing properties. These findings indicate that SG serves as a promising fat substitute that enables increased loading capacity of polyphenols without deteriorating the sausage quality.
{"title":"Grape seed proanthocyanidin and sesbania gum: A novel strategy to enhance antioxidant capacity and reduce fat while maintaining the physicochemical, sensory, and processability of lamb sausage","authors":"Dongsong Yang , Lingping Zhang , Yulong Luo , Ruiming Luo , Yanru Hou","doi":"10.1016/j.meatsci.2025.109973","DOIUrl":"10.1016/j.meatsci.2025.109973","url":null,"abstract":"<div><div>This study explored the effects of grape seed proanthocyanidin (GSP) in synergy with sesbania gum (SG) on the antioxidant capacity, processability, moisture distribution, microstructure, and sensory properties of lamb sausages, to evaluate their synergistic advantages in improving sausage quality and SG's potential as a fat substitute. Findings revealed that GSP enhanced radical scavenging abilities (<em>P</em> < 0.05), while reducing thiobarbituric acid reactive substances (TBARS) and carbonyl content (<em>P</em> < 0.05). However, 0.10 % GSP supplementation decreased the degree of network structure polymerization. Adding 5 % SG reduced the fat content and energy value (<em>P</em> < 0.05), and promoted transitions in protein secondary structures from α-helix to β-sheet. Dynamic rheological behavior, scanning electron microscopy, and confocal laser scanning microscopy results showed that SG incorporation increased the storage modulus (G') and formed a denser network structure. This structural modification further improved the texture properties (hardness, gumminess, and chewiness) and reduced the shrinkage rate (<em>P</em> < 0.05). Low-field nuclear magnetic resonance analysis demonstrated that SG facilitated the conversion of free water to immobilized water and reduced the cooking loss rate (<em>P</em> < 0.05). Sensory evaluation pointed out that incorporating 5 % SG as a fat substitute in lamb sausages increased the flavor, juiciness, texture, and acceptability scores. Overall, the synergistic application of 0.10 % GSP and 5 % SG exhibited multiple benefits, namely enhancing antioxidant capacity, reducing fat content, and simultaneously improving the processing properties. These findings indicate that SG serves as a promising fat substitute that enables increased loading capacity of polyphenols without deteriorating the sausage quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109973"},"PeriodicalIF":6.1,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145353333","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 : 2025-10-13DOI: 10.1016/j.meatsci.2025.109967
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
{"title":"Corrigendum to “Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats” [Volume 231, January 2026, 109962]","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.2025.109967","DOIUrl":"10.1016/j.meatsci.2025.109967","url":null,"abstract":"","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"232 ","pages":"Article 109967"},"PeriodicalIF":6.1,"publicationDate":"2025-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145290570","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 aimed to examine the rheological behavior, gel properties, and microstructure of composite gels prepared from pork myofibrillar protein (MP) and various diacylglycerol pre-emulsions. The results demonstrated that ultrasonic treatment prior to homogenization of pre-emulsions containing sodium alginate (SA), soy protein isolate (SPI), or both (SPI-SA) significantly enhanced the gel performance when compared to homogenization alone. The MP composite gel containing the ultrasonic SPI-SA pre-emulsion (U-SPI-SA) showed the highest gel strength (21.84 g), water-holding capacity (87.10 %), whiteness (94.20), thermal stability, shorter relaxation times, and reduced cooking loss (22.29 %). This gel also displayed greater hardness, springiness, and gumminess, as supported by the rheological measurements under various test modes. Raman spectroscopy revealed that the MP composite gel with U-SPI-SA pre-emulsion contained more β-sheet and fewer α-helix structures, resulting in a tighter and more uniform network structure and increased moisture proton density. Furthermore, intermolecular force analysis identified hydrogen bonding and disulfide bonding as the dominant interactions in the MP composite gels with different pre-emulsions. These findings support the potential of U-SPI-SA diacylglycerol pre-emulsion to improve the qualities of meat products.
{"title":"Effect of a soy protein isolate/sodium alginate-stabilized diacylglycerol pre-emulsion prepared by ultrasound-assisted homogenization on properties and structure of pork myofibrillar protein composite gel","authors":"Xiaoqin Diao, Gaojie Zhao, Ying Wang, Yuanhang Zhao, Nike Tian, Dengyong Liu, Haining Guan","doi":"10.1016/j.meatsci.2025.109970","DOIUrl":"10.1016/j.meatsci.2025.109970","url":null,"abstract":"<div><div>This study aimed to examine the rheological behavior, gel properties, and microstructure of composite gels prepared from pork myofibrillar protein (MP) and various diacylglycerol pre-emulsions. The results demonstrated that ultrasonic treatment prior to homogenization of pre-emulsions containing sodium alginate (SA), soy protein isolate (SPI), or both (SPI-SA) significantly enhanced the gel performance when compared to homogenization alone. The MP composite gel containing the ultrasonic SPI-SA pre-emulsion (U-SPI-SA) showed the highest gel strength (21.84 g), water-holding capacity (87.10 %), whiteness (94.20), thermal stability, shorter relaxation times, and reduced cooking loss (22.29 %). This gel also displayed greater hardness, springiness, and gumminess, as supported by the rheological measurements under various test modes. Raman spectroscopy revealed that the MP composite gel with U-SPI-SA pre-emulsion contained more β-sheet and fewer α-helix structures, resulting in a tighter and more uniform network structure and increased moisture proton density. Furthermore, intermolecular force analysis identified hydrogen bonding and disulfide bonding as the dominant interactions in the MP composite gels with different pre-emulsions. These findings support the potential of U-SPI-SA diacylglycerol pre-emulsion to improve the qualities of meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109970"},"PeriodicalIF":6.1,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145290560","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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