Meat Science最新文献_第7页

Application of sodium alginate-pectin active intelligent film containing anthocyanins from Aronia melanocarpa and tea polyphenols in pork preservation and freshness monitoring 含黑桫椤花青素和茶多酚的海藻酸钠-果胶活性智能膜在猪肉保鲜保鲜中的应用

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-12 DOI: 10.1016/j.meatsci.2025.109931

Liu Yang , Sheng Chen , Zhipeng Jiang , Xue Ding , Wenwen Chen , Ning Ma , Shengyu Xu , Hongyuan Zhang

To investigate the preservation effects of active intelligent packaging film (S/P/A/T film) incorporated with anthocyanins (AMA) and tea polyphenols (TP) on meat, pork was selected as a representative sample, and preservation and monitoring experiments were conducted at 4 °C. The antimicrobial properties of the S/P/A/T active intelligent packaging were confirmed by observing the effects of the film solution on the growth curves and bacterial morphology of S. aureus and E. coli. The possible antibacterial mechanism was revealed by molecular docking technology. Finally, the prepared active intelligent packaging was applied to the preservation and freshness monitoring of chilled pork. The study investigated the changes in physicochemical indicators, sensory quality, microbial communities, metabolite characteristics, and the color response capability of the active intelligent packaging during the storage of packaged chilled pork. The S/P/A/T film packaging could inhibit the increase in pH, total volatile basic nitrogen (TVB-N), total viable count (TVC), b* value, and adhesiveness of chilled pork, while delaying the decline in hardness, springiness, a* value, L* value, and sensory quality. The film could extend the shelf life of pork by 3 d. The film also reduced the abundance of spoilage bacteria in the pork and delayed the production of off-flavor substances during pork spoilage. The active intelligent film exhibited a favorable color response during the freshness monitoring of pork. The aforementioned results indicate that the prepared active intelligent packaging has excellent preservative and antimicrobial effects on chilled pork and can monitor the freshness of pork in real-time. Therefore, the development of active intelligent packaging based on S/P/A/T provides promising prospects for meat preservation and freshness monitoring.

为研究含有花青素（AMA）和茶多酚（TP）的活性智能包装膜（S/P/A/T膜）对肉类的保鲜效果，以猪肉为代表样品，在4℃条件下进行保鲜和监测实验。通过观察膜液对金黄色葡萄球菌和大肠杆菌生长曲线和细菌形态的影响，验证S/P/A/T活性智能包装的抗菌性能。通过分子对接技术揭示了其可能的抗菌机制。最后，将所制备的主动智能包装应用于冰鲜猪肉的保鲜和新鲜度监测。研究了主动智能包装在包装冷鲜猪肉贮藏过程中理化指标、感官品质、微生物群落、代谢物特性及颜色响应能力的变化。S/P/A/T薄膜包装可以抑制冷鲜猪肉的pH、总挥发性碱性氮（TVB-N）、总活菌数（TVC）、b*值和黏附性的升高，延缓硬度、弹性、A *值、L*值和感官品质的下降。该膜可使猪肉的保质期延长3 d，并能降低猪肉中腐败菌的丰度，延缓猪肉变质过程中异味物质的产生。活性智能薄膜在猪肉新鲜度监测中表现出良好的颜色响应。上述结果表明，制备的活性智能包装对冷鲜猪肉具有良好的防腐和抗菌效果，可以实时监控猪肉的新鲜度。因此，基于S/P/A/T的主动智能包装的发展为肉类保鲜和新鲜度监测提供了广阔的前景。

{"title":"Application of sodium alginate-pectin active intelligent film containing anthocyanins from Aronia melanocarpa and tea polyphenols in pork preservation and freshness monitoring","authors":"Liu Yang , Sheng Chen , Zhipeng Jiang , Xue Ding , Wenwen Chen , Ning Ma , Shengyu Xu , Hongyuan Zhang","doi":"10.1016/j.meatsci.2025.109931","DOIUrl":"10.1016/j.meatsci.2025.109931","url":null,"abstract":"<div><div>To investigate the preservation effects of active intelligent packaging film (S/P/A/T film) incorporated with anthocyanins (AMA) and tea polyphenols (TP) on meat, pork was selected as a representative sample, and preservation and monitoring experiments were conducted at 4 °C. The antimicrobial properties of the S/P/A/T active intelligent packaging were confirmed by observing the effects of the film solution on the growth curves and bacterial morphology of <em>S. aureus</em> and <em>E. coli</em>. The possible antibacterial mechanism was revealed by molecular docking technology. Finally, the prepared active intelligent packaging was applied to the preservation and freshness monitoring of chilled pork. The study investigated the changes in physicochemical indicators, sensory quality, microbial communities, metabolite characteristics, and the color response capability of the active intelligent packaging during the storage of packaged chilled pork. The S/P/A/T film packaging could inhibit the increase in pH, total volatile basic nitrogen (TVB-N), total viable count (TVC), <em>b*</em> value, and adhesiveness of chilled pork, while delaying the decline in hardness, springiness, <em>a*</em> value, <em>L*</em> value, and sensory quality. The film could extend the shelf life of pork by 3 d. The film also reduced the abundance of spoilage bacteria in the pork and delayed the production of off-flavor substances during pork spoilage. The active intelligent film exhibited a favorable color response during the freshness monitoring of pork. The aforementioned results indicate that the prepared active intelligent packaging has excellent preservative and antimicrobial effects on chilled pork and can monitor the freshness of pork in real-time. Therefore, the development of active intelligent packaging based on S/P/A/T provides promising prospects for meat preservation and freshness monitoring.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109931"},"PeriodicalIF":6.1,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144878489","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}

引用次数: 0

Growth rate and finishing system alter beef color and early postmortem metabolism in Bos indicus crossbred cattle 生长速率和肥育制度改变了籼稻杂交牛的肉色和死后早期代谢

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-07 DOI: 10.1016/j.meatsci.2025.109930

Juan F. Morales Gómez , Patricia M. Ramos , Mariane Beline , Daniel S. Antonelo , Bruna Pavan , Rodrigo S. Goulart , Laila T. Kirkpatrick , David E. Gerrard , Saulo L. Silva

The aim of this study was to explore the effects of growth rate and finishing system (feedlot or pasture) on postmortem muscle metabolism and subsequent beef color development. Seventy-two Angus × Nellore crossbred steers were randomly assigned to one of four treatment combinations: 1) feedlot, high growth rate (FH); 2) feedlot, low growth rate (FL); 3) pasture, high growth rate (PH) and 4) pasture, low growth rate (PL). Animals were harvested either at a constant body weight (BW; 530 kg) or days on feed (DOF; 140 d). PL cattle had darker (P < 0.001) lean, slower (P = 0.006) pH declines and greater (P = 0.005) ultimate (24 h) pH values, as well as lower glycolytic potentials (P = 0.019) in the Longissimus muscle compared to FH cattle when harvested based on DOF. Muscle from PH had similar muscle energy metabolism when subjected to an in vitro glycolysis system, and beef color attributes compared to those of FL cattle. Growth rate influenced postmortem beef metabolism and color attributes more notably when harvested at a constant BW endpoint compared to those harvested on a constant DOF. Both feeding regime and growth rate affected meat quality characteristics. These results demonstrate that feeding strategies should be carefully considered when attempting to optimize beef quality development, especially fresh color.

本研究的目的是探讨生长速度和育肥制度（饲养场或牧场）对死后肌肉代谢和随后牛肉颜色发育的影响。选用72头安格斯×内洛尔杂交阉牛，随机分为4组处理：1)饲养场，高生长率（FH）；2)饲养场，生长率（FL）低；3)牧草，高生长速率（PH）和4)牧草，低生长速率（PL）。收获的动物要么是恒定体重（体重）；530公斤)或饲料日(DOF；140 d)。PL牛肤色较深(P <；0.001)瘦，pH下降较慢（P = 0.006），最终（24小时）pH值较大（P = 0.005），最长肌的糖酵解电位较低（P = 0.019）。与FL牛相比，PH牛的肌肉在体外糖酵解系统中具有相似的肌肉能量代谢和牛肉颜色属性。生长速度对死后牛肉代谢和颜色属性的影响，在恒定体重终点收获时比在恒定DOF收获时更为显著。饲喂方式和生长速度对肉质性状均有影响。这些结果表明，在试图优化牛肉品质发展时，应仔细考虑饲养策略，特别是鲜色。

{"title":"Growth rate and finishing system alter beef color and early postmortem metabolism in Bos indicus crossbred cattle","authors":"Juan F. Morales Gómez , Patricia M. Ramos , Mariane Beline , Daniel S. Antonelo , Bruna Pavan , Rodrigo S. Goulart , Laila T. Kirkpatrick , David E. Gerrard , Saulo L. Silva","doi":"10.1016/j.meatsci.2025.109930","DOIUrl":"10.1016/j.meatsci.2025.109930","url":null,"abstract":"<div><div>The aim of this study was to explore the effects of growth rate and finishing system (feedlot or pasture) on postmortem muscle metabolism and subsequent beef color development. Seventy-two Angus × Nellore crossbred steers were randomly assigned to one of four treatment combinations: 1) feedlot, high growth rate (FH); 2) feedlot, low growth rate (FL); 3) pasture, high growth rate (PH) and 4) pasture, low growth rate (PL). Animals were harvested either at a constant body weight (BW; 530 kg) or days on feed (DOF; 140 d). PL cattle had darker (<em>P</em> < 0.001) lean, slower (<em>P</em> = 0.006) pH declines and greater (<em>P</em> = 0.005) ultimate (24 h) pH values, as well as lower glycolytic potentials (<em>P</em> = 0.019) in the <em>Longissimus</em> muscle compared to FH cattle when harvested based on DOF. Muscle from PH had similar muscle energy metabolism when subjected to an <em>in vitro</em> glycolysis system, and beef color attributes compared to those of FL cattle. Growth rate influenced postmortem beef metabolism and color attributes more notably when harvested at a constant BW endpoint compared to those harvested on a constant DOF. Both feeding regime and growth rate affected meat quality characteristics. These results demonstrate that feeding strategies should be carefully considered when attempting to optimize beef quality development, especially fresh color.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109930"},"PeriodicalIF":6.1,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144852989","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}

引用次数: 0

The impact of lean meat yield on Australian lamb eating quality is partially driven by intramuscular fat 瘦肉产量对澳大利亚羔羊食用品质的影响部分是由肌内脂肪驱动的

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-06 DOI: 10.1016/j.meatsci.2025.109929

S.M. Moyes , G.E. Gardner , D.W. Pethick , F. Anderson , S.L. Connaughton , P. McGilchrist , L. Pannier

The impact of increasing lean meat yield (LMY) on consumer eating acceptance and its association with intramuscular fat (IMF) of lamb products was evaluated. Consumer sensory scores (overall liking, tenderness, juiciness, flavour liking) of the loin and topside were obtained from 3119 lambs, in addition to the knuckle, leg, outside, rack, rump and shoulder from a subset of these animals (n = 824). LMY indicators included GR tissue depth (measured 110 mm from dorsal midline of 12th rib), whole carcass and section (fore, saddle, hind) computed tomography (CT) lean% and cut weight of the loin and topside (as a percentage of the total carcass weight). Loin IMF was measured on all animals, with topside, outside, rump and shoulder IMF obtained from a subset of animals. Linear mixed models demonstrated a reduction in eating quality with increasing LMY in all cuts (P < 0.05) except the knuckle and leg. The impact on eating quality varied depending on the method used to estimate LMY, with the strongest association observed when using CT lean% measures, particularly section CT lean% from which the cut was taken. The effect of LMY on consumer eating quality was fully driven by IMF within the loin and rump cuts (P > 0.05) but only partially in the rack, outside and shoulder (P < 0.05). Results confirm the importance for simultaneous selection of LMY and IMF as key drivers of sheepmeat eating quality and the importance for the inclusion of on-line predictions of LMY in eating quality grading systems.

评价了瘦肉产量（LMY）的提高对消费者食用接受度的影响及其与羊肉产品肌内脂肪（IMF）的关系。消费者感官评分（总体喜欢度、嫩度、多汁性、风味喜好）来自3119只羔羊，以及这些动物的一部分（n = 824）的指关节、腿、外部、肋骨、臀部和肩部。LMY指标包括GR组织深度（测量距离第12肋背中线110 mm）、胴体整体和剖面（前、鞍、后）计算机断层扫描（CT）、腰部和上部的瘦%和切重（占胴体总重量的百分比）。测量了所有动物的腰部IMF，并从一部分动物的上部、外侧、臀部和肩部获得了IMF。线性混合模型显示，除关节和腿部外，所有切口的LMY均随着LMY的增加而降低（P < 0.05）。对饮食质量的影响取决于用于估计LMY的方法，当使用CT瘦肉百分比测量时观察到最强的关联，特别是切片CT瘦肉百分比。LMY对消费者进食质量的影响完全由腰、臀部位内的IMF驱动（P > 0.05），而仅部分由腰、外侧和肩部的IMF驱动（P < 0.05）。结果证实了同时选择LMY和IMF作为羊肉食用质量的关键驱动因素的重要性，以及将LMY的在线预测纳入食用质量分级系统的重要性。

{"title":"The impact of lean meat yield on Australian lamb eating quality is partially driven by intramuscular fat","authors":"S.M. Moyes , G.E. Gardner , D.W. Pethick , F. Anderson , S.L. Connaughton , P. McGilchrist , L. Pannier","doi":"10.1016/j.meatsci.2025.109929","DOIUrl":"10.1016/j.meatsci.2025.109929","url":null,"abstract":"<div><div>The impact of increasing lean meat yield (LMY) on consumer eating acceptance and its association with intramuscular fat (IMF) of lamb products was evaluated. Consumer sensory scores (overall liking, tenderness, juiciness, flavour liking) of the loin and topside were obtained from 3119 lambs, in addition to the knuckle, leg, outside, rack, rump and shoulder from a subset of these animals (<em>n</em> = 824). LMY indicators included GR tissue depth (measured 110 mm from dorsal midline of 12th rib), whole carcass and section (fore, saddle, hind) computed tomography (CT) lean% and cut weight of the loin and topside (as a percentage of the total carcass weight). Loin IMF was measured on all animals, with topside, outside, rump and shoulder IMF obtained from a subset of animals. Linear mixed models demonstrated a reduction in eating quality with increasing LMY in all cuts (<em>P</em> < 0.05) except the knuckle and leg. The impact on eating quality varied depending on the method used to estimate LMY, with the strongest association observed when using CT lean% measures, particularly section CT lean% from which the cut was taken. The effect of LMY on consumer eating quality was fully driven by IMF within the loin and rump cuts (<em>P</em> > 0.05) but only partially in the rack, outside and shoulder (<em>P</em> < 0.05). Results confirm the importance for simultaneous selection of LMY and IMF as key drivers of sheepmeat eating quality and the importance for the inclusion of on-line predictions of LMY in eating quality grading systems.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109929"},"PeriodicalIF":6.1,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144866261","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}

引用次数: 0

Based on the specific spoilage organisms to improve the storage stability of bulk sausage 针对特定的腐败微生物，提高散装香肠的贮藏稳定性

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-05 DOI: 10.1016/j.meatsci.2025.109927

Xiaojing Tian , Yuxuan Liu , Bihong Gao , Xiuli Song , Ranran Li , Yunhao Ma , Yinglu Zhang , Wenhang Wang

Bulk sausages packaged by natural animal or artificial collagen casings are highly susceptible to microbial contamination. In this study, quality changes of sausages packaged by animal casings were monitored and bacterial community dynamics on casing surfaces were analyzed by combining conventional bacterial culture methods and 16S rDNA sequencing during 30-day storage at 4 °C. Followed by evaluating the spoilage ability of the identified dominant bacterial community, three specific spoilage organisms (SSOs) were identified: Brochothrix thermosphacta, Pseudomonas lundensis, and Weissella viridescens. For the three SSOs, three natural antibacterial agents, nisin, phenyllactic acid (PLA), and kojic acid (KA), were selected alone or in combination to improve the storage stability of sausage. In situ experiments demonstrated that a combination of nisin (15 mg/mL) and PLA (2 mg/mL) most effectively suppressed the bacterial growth on sausages. These results are expected to provide a theoretical reference for extending the shelf life of bulk sausage.

用天然动物或人造胶原蛋白包装的散装香肠极易受到微生物污染。本研究采用常规细菌培养法和16S rDNA测序法，对动物肠衣包装香肠在4℃条件下保存30 d后的品质变化进行监测，分析肠衣表面细菌群落动态。通过对鉴定出的优势菌群的腐败能力进行评价，鉴定出3种特定的腐败菌：热腐Brochothrix thermosphaacta、lundpseudomonas lundensis和Weissella viri下降菌。对于3种sso，分别选择nisin、苯乳酸（PLA）和曲酸（KA） 3种天然抗菌剂单独或联合使用，以提高香肠的贮藏稳定性。原位实验表明，nisin （15 mg/mL）和PLA （2 mg/mL）的组合最有效地抑制了香肠上的细菌生长。研究结果可为延长散装香肠的保质期提供理论参考。

{"title":"Based on the specific spoilage organisms to improve the storage stability of bulk sausage","authors":"Xiaojing Tian , Yuxuan Liu , Bihong Gao , Xiuli Song , Ranran Li , Yunhao Ma , Yinglu Zhang , Wenhang Wang","doi":"10.1016/j.meatsci.2025.109927","DOIUrl":"10.1016/j.meatsci.2025.109927","url":null,"abstract":"<div><div>Bulk sausages packaged by natural animal or artificial collagen casings are highly susceptible to microbial contamination. In this study, quality changes of sausages packaged by animal casings were monitored and bacterial community dynamics on casing surfaces were analyzed by combining conventional bacterial culture methods and 16S rDNA sequencing during 30-day storage at 4 °C. Followed by evaluating the spoilage ability of the identified dominant bacterial community, three specific spoilage organisms (SSOs) were identified: <em>Brochothrix thermosphacta</em>, <em>Pseudomonas lundensis</em>, and <em>Weissella viridescens</em>. For the three SSOs, three natural antibacterial agents, nisin, phenyllactic acid (PLA), and kojic acid (KA), were selected alone or in combination to improve the storage stability of sausage. In situ experiments demonstrated that a combination of nisin (15 mg/mL) and PLA (2 mg/mL) most effectively suppressed the bacterial growth on sausages. These results are expected to provide a theoretical reference for extending the shelf life of bulk sausage.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109927"},"PeriodicalIF":6.1,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144770881","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}

引用次数: 0

Red meat biochemical and flavor changes through postmortem aging 红肉在死后的陈化过程中会发生生化变化和风味变化。

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-04 DOI: 10.1016/j.meatsci.2025.109885

Jerrad F. Legako

Red meats consist of beef, pork, and lamb which commonly undergo postmortem aging prior to consumption. Palatability of red meats is greatly influenced by flavor. Furthermore, consumers frequently describe flavor to be the most important red meat palatability attribute. During the aging period biochemical mechanisms progress which may liberate or develop flavor contributing metabolites. Factors such as aging type (wet or dry), duration, and temperature are demonstrated to be of significant influence on development of flavor related metabolites. Likewise, microbial growth during aging may further influence flavor contributing metabolites and perceived flavor. Each of these factors may impact flavor differently among beef, pork, and lamb. This review takes aim at describing the biochemical mechanisms that generate flavor related metabolites during aging. Secondly, the effects of aging parameters will be described for beef, pork, and lamb.

红肉包括牛肉、猪肉和羊肉，通常在食用前经过死后老化。红肉的适口性很大程度上受风味的影响。此外，消费者经常将风味描述为红肉最重要的适口性属性。在衰老过程中，生物化学机制的进展可能释放或产生有助于风味的代谢物。陈酿类型（干湿）、持续时间和温度等因素被证明对风味相关代谢物的发展有重要影响。同样，陈酿过程中的微生物生长可能进一步影响风味，产生代谢物和感知风味。这些因素中的每一个都会对牛肉、猪肉和羊肉的风味产生不同的影响。本文综述了在衰老过程中产生风味相关代谢物的生化机制。其次，将描述老化参数对牛肉，猪肉和羊肉的影响。

引用次数: 0

Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review 利用牧草、补品和农业副产品进行可持续畜牧生产：提高生产力、增肌和肉质-综述

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-08-04 DOI: 10.1016/j.meatsci.2025.109921

Eric N. Ponnampalam , Gauri Jairath , Susana P. Alves , Ishaya U. Gadzama , Sarusha Santhiravel , Cletos Mapiye , Benjamin W.B. Holman

Global food consumption is rising due to population growth and increased demand for animal protein, necessitating sustainable livestock production systems. This paper examines strategies to address inefficiencies in meat production, including high resource use and environmental impacts, by utilising low-value feedstuffs, agricultural by-products, and innovative supplements. A comprehensive literature review was conducted, synthesising recent research from databases such as Scopus and Web of Science, focusing on forage-based diets, grain supplements, marine-derived additives, agrifood by-products, and micronutrient interventions. Findings reveal that forage-based diets enhance health-enhancing fatty acids in ruminant meat, while marine supplements like Asparagopsis seaweed may reduce methane emissions without compromising meat safety. Agricultural by-products, such as grape pomace and olive cake, improve oxidative stability and fatty acid profiles, aligning with circular economy principles. Mineral and vitamin supplementation, including selenium and vitamin E, boosts antioxidative capacity, extending meat shelf life and retail storage quality. However, outcomes depend on feed type, inclusion levels, and animal species, with antinutritional factors requiring careful management to avoid metabolic disorders. The review concludes that integrating diverse feed resources, such as forages, marine additives, and by-products, can enhance sustainability, reduce environmental footprints, and improve meat quality. Strategic implementation of these practices, tailored to regional feed availability and livestock needs, is critical for balancing economic viability, ecological resilience, and nutritional enhancement in future food systems.

由于人口增长和对动物蛋白需求的增加，全球粮食消费量正在上升，需要可持续的畜牧生产系统。本文探讨了通过利用低价值饲料、农业副产品和创新补充剂来解决肉类生产效率低下问题的策略，包括高资源利用和环境影响。我们进行了全面的文献综述，综合了Scopus和Web of Science等数据库中的最新研究，重点关注了基于饲料的饮食、谷物补充剂、海洋衍生添加剂、农业食品副产品和微量营养素干预措施。研究结果表明，以牧草为基础的饮食可以提高反刍动物肉类中有益健康的脂肪酸，而像天冬酰胺海藻这样的海洋补充剂可以在不影响肉类安全的情况下减少甲烷排放。农业副产品，如葡萄渣和橄榄饼，改善氧化稳定性和脂肪酸谱，符合循环经济原则。矿物质和维生素的补充，包括硒和维生素E，可以增强抗氧化能力，延长肉类的保质期和零售储存质量。然而，结果取决于饲料类型、添加水平和动物种类，需要仔细管理抗营养因子以避免代谢紊乱。该综述的结论是，整合多种饲料资源，如饲料、海洋添加剂和副产品，可以增强可持续性，减少环境足迹，并改善肉类品质。根据区域饲料供应和牲畜需求，战略性地实施这些做法，对于在未来粮食系统中平衡经济可行性、生态恢复力和营养增强至关重要。

{"title":"Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review","authors":"Eric N. Ponnampalam , Gauri Jairath , Susana P. Alves , Ishaya U. Gadzama , Sarusha Santhiravel , Cletos Mapiye , Benjamin W.B. Holman","doi":"10.1016/j.meatsci.2025.109921","DOIUrl":"10.1016/j.meatsci.2025.109921","url":null,"abstract":"<div><div>Global food consumption is rising due to population growth and increased demand for animal protein, necessitating sustainable livestock production systems. This paper examines strategies to address inefficiencies in meat production, including high resource use and environmental impacts, by utilising low-value feedstuffs, agricultural by-products, and innovative supplements. A comprehensive literature review was conducted, synthesising recent research from databases such as Scopus and Web of Science, focusing on forage-based diets, grain supplements, marine-derived additives, agrifood by-products, and micronutrient interventions. Findings reveal that forage-based diets enhance health-enhancing fatty acids in ruminant meat, while marine supplements like <em>Asparagopsis</em> seaweed may reduce methane emissions without compromising meat safety. Agricultural by-products, such as grape pomace and olive cake, improve oxidative stability and fatty acid profiles, aligning with circular economy principles. Mineral and vitamin supplementation, including selenium and vitamin E, boosts antioxidative capacity, extending meat shelf life and retail storage quality. However, outcomes depend on feed type, inclusion levels, and animal species, with antinutritional factors requiring careful management to avoid metabolic disorders. The review concludes that integrating diverse feed resources, such as forages, marine additives, and by-products, can enhance sustainability, reduce environmental footprints, and improve meat quality. Strategic implementation of these practices, tailored to regional feed availability and livestock needs, is critical for balancing economic viability, ecological resilience, and nutritional enhancement in future food systems.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109921"},"PeriodicalIF":6.1,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144783145","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}

引用次数: 0

Does information matter? The effect of sustainability-related information on consumers' intentions to purchase beef 信息重要吗？可持续性相关信息对消费者购买牛肉意向的影响

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-07-30 DOI: 10.1016/j.meatsci.2025.109924

Carla Machado de Araujo Lopes , Juliana Cunha de Andrade , Rosires Deliza

The growing concern about the environmental impacts of livestock production has led to changes in consumers’ eating habits and the demand for technologies that promote a sustainable system. In Brazil, the concept brand “Low Carbon Brazilian Beef” (LCBB) was developed as a certification for beef from livestock systems that adopted specific practices to reduce enteric methane emissions. This study aimed to evaluate the impact of explanation on the meaning of LCBB on consumer intention to purchase of beef through rating conjoint analysis. An online questionnaire was applied in two experimental conditions: with explanation on the meaning of LCBB (n = 431) and no explanation on the meaning of LCBB (n = 423). Three label factors combined with different levels were considered: Price (low and high), LCBB seal (absent and present) and claim (sustainability claim, animal welfare claim, sensory claim and no claim). The results revealed that information about the meaning of LCBB increased consumers' purchase intention. In both experimental conditions, price was the most important factor, followed by claims and the LCBB seal. Different consumer segments were identified in the two experimental conditions with distinct purchase intention about the attributes present on the beef label. The findings suggest that explaining the meaning of a new sustainable technology is an important tool to raise awareness and guide consumers about sustainable livestock production; however, price is still an important factor influencing sustainable consumption.

对畜牧业生产对环境影响的日益关注导致消费者饮食习惯的改变和对促进可持续系统的技术的需求。在巴西，开发了“低碳巴西牛肉”（LCBB）概念品牌，作为采用特定做法减少肠道甲烷排放的牲畜系统牛肉的认证。本研究旨在通过评级联合分析，评估LCBB含义解释对消费者牛肉购买意愿的影响。在两种实验条件下采用在线问卷，分别是有LCBB含义解释（n = 431）和无LCBB含义解释（n = 423）。考虑了三个不同层次的标签因素：价格（低和高），LCBB印章（缺失和存在）和声明（可持续性声明，动物福利声明，感官声明和无声明）。结果表明，关于LCBB含义的信息增加了消费者的购买意愿。在这两个实验条件下，价格是最重要的因素，其次是索赔和LCBB印章。在两种实验条件下，发现不同的消费者群体对牛肉标签上的属性有不同的购买意愿。研究结果表明，解释一项新的可持续技术的意义是提高认识和指导消费者可持续畜牧生产的重要工具；然而，价格仍然是影响可持续消费的重要因素。

{"title":"Does information matter? The effect of sustainability-related information on consumers' intentions to purchase beef","authors":"Carla Machado de Araujo Lopes , Juliana Cunha de Andrade , Rosires Deliza","doi":"10.1016/j.meatsci.2025.109924","DOIUrl":"10.1016/j.meatsci.2025.109924","url":null,"abstract":"<div><div>The growing concern about the environmental impacts of livestock production has led to changes in consumers’ eating habits and the demand for technologies that promote a sustainable system. In Brazil, the concept brand “Low Carbon Brazilian Beef” (LCBB) was developed as a certification for beef from livestock systems that adopted specific practices to reduce enteric methane emissions. This study aimed to evaluate the impact of explanation on the meaning of LCBB on consumer intention to purchase of beef through rating conjoint analysis. An online questionnaire was applied in two experimental conditions: with explanation on the meaning of LCBB (<em>n</em> = 431) and no explanation on the meaning of LCBB (<em>n</em> = 423). Three label factors combined with different levels were considered: Price (low and high), LCBB seal (absent and present) and claim (sustainability claim, animal welfare claim, sensory claim and no claim). The results revealed that information about the meaning of LCBB increased consumers' purchase intention. In both experimental conditions, price was the most important factor, followed by claims and the LCBB seal. Different consumer segments were identified in the two experimental conditions with distinct purchase intention about the attributes present on the beef label. The findings suggest that explaining the meaning of a new sustainable technology is an important tool to raise awareness and guide consumers about sustainable livestock production; however, price is still an important factor influencing sustainable consumption.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109924"},"PeriodicalIF":6.1,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144756676","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}

引用次数: 0

Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork patties spi -壳聚糖稳定酸洗乳剂的冻融稳定性及其在冻肉饼中的应用

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-07-29 DOI: 10.1016/j.meatsci.2025.109926

Huiyun Zhang, Xinling Li, Weishi Shan, Jingkun Guo, Xuyang Hu, Huaibin Kang

This study investigated the freeze-thaw (F-T) stability of Pickering emulsions (PEs) prepared from soy protein isolate (SPI) and chitosan (CH), and their application in frozen pork patties. SPI-CH stabilized PEs were prepared at CH concentrations of 0, 0.5 %, 1 %, 1.5 %, and 2 %. The F-T stability of PEs was evaluated through measuring the creaming index, particle size distribution, ζ-potential, and observing the microstructure. Results showed that PEs exhibited optimal F-T stability when the CH concentration reached 1.5 %. After three F-T cycles, the creaming index was minimized, decreasing by 54.3 % compared to the control group. The droplet size distribution became single-peaked and minimized, effectively enhancing emulsion stability. Incorporating SPI-CH stabilized PEs into frozen pork patties significantly improved product quality. Patties containing 6 % PEs performed best, showing improved water-holding capacity with the lowest thawing loss (5.8 %). They also maintained better color stability and exhibited a more desirable texture due to restricted water migration. This research provides a strong foundation for developing food-grade Pickering particles and improving the quality of frozen meat products. Future studies should further explore the potential applications of these particles in a wider range of frozen foods.

研究了以大豆分离蛋白（SPI）和壳聚糖（CH）为原料制备的皮克林乳剂（PEs）的冻融稳定性及其在冷冻猪肉肉饼中的应用。分别在CH浓度为0、0.5%、1%、1.5%和2%的条件下制备了SPI-CH稳定pe。通过测定乳化指数、粒径分布、ζ-电位和观察微观结构来评价PEs的F-T稳定性。结果表明，聚醚砜在CH浓度为1.5%时具有最佳的F-T稳定性。经过3个F-T循环后，与对照组相比，奶油指数下降了54.3%。液滴粒径分布单峰化，减小，有效提高乳状液的稳定性。将SPI-CH稳定的pe掺入冷冻猪肉肉饼中，显著提高了产品质量。含有6% pe的馅饼表现最好，以最低的融化损失（5.8%）表现出更好的保水能力。由于限制了水的迁移，它们还保持了更好的颜色稳定性和更理想的纹理。本研究为开发食品级酸洗颗粒，提高冷冻肉制品质量提供了坚实的基础。未来的研究应进一步探索这些颗粒在更广泛的冷冻食品中的潜在应用。

{"title":"Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork patties","authors":"Huiyun Zhang, Xinling Li, Weishi Shan, Jingkun Guo, Xuyang Hu, Huaibin Kang","doi":"10.1016/j.meatsci.2025.109926","DOIUrl":"10.1016/j.meatsci.2025.109926","url":null,"abstract":"<div><div>This study investigated the freeze-thaw (F-T) stability of Pickering emulsions (PEs) prepared from soy protein isolate (SPI) and chitosan (CH), and their application in frozen pork patties. SPI-CH stabilized PEs were prepared at CH concentrations of 0, 0.5 %, 1 %, 1.5 %, and 2 %. The F-T stability of PEs was evaluated through measuring the creaming index, particle size distribution, ζ-potential, and observing the microstructure. Results showed that PEs exhibited optimal F-T stability when the CH concentration reached 1.5 %. After three F-T cycles, the creaming index was minimized, decreasing by 54.3 % compared to the control group. The droplet size distribution became single-peaked and minimized, effectively enhancing emulsion stability. Incorporating SPI-CH stabilized PEs into frozen pork patties significantly improved product quality. Patties containing 6 % PEs performed best, showing improved water-holding capacity with the lowest thawing loss (5.8 %). They also maintained better color stability and exhibited a more desirable texture due to restricted water migration. This research provides a strong foundation for developing food-grade Pickering particles and improving the quality of frozen meat products. Future studies should further explore the potential applications of these particles in a wider range of frozen foods.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109926"},"PeriodicalIF":6.1,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144750318","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}

引用次数: 0

Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties 蔬菜提取物对烤牛肉饼烘烤和体外消化过程中杂环芳香胺和晚期糖基化终产物形成的影响

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-07-29 DOI: 10.1016/j.meatsci.2025.109925

Qiang Li , Xiurong Zheng , Rongxin Wen , Jun Qi , Lele Shao , Yingying Hu , Lang Zhang

The research explored the effect of tomato, carrot, and lettuce extracts on the formation of heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) in beef patties during roasting and in vitro digestion. Carrot extract had strongest inhibitory effects on HAAs and AGEs formation, reducing total free HAAs (21.01 %), free AGEs (12.29 %), bound HAAs (28.20 %), and bound AGEs (9.65 %), relative to the control sample (P < 0.05). Carrot extract inhibited the formation of free AαC, Norharman, and CML, as well as bound 7,8-DiMeIQx, Glu-P-2, Harman, Norharman, and CEL (P < 0.05). Consumption of lettuce with roasted beef patties increased intestinal exposure to total HAAs, while tomato and carrot extracts had no significant effect on intestinal total HAAs exposure. However, three vegetable extracts increased intestinal exposure to total AGEs. Molecular docking revealed that β-carotene inhibited the formation of bound HAAs and AGEs by competing with creatine for TYR-1783, with MTCA for TYR-1783 and LYS-2025, and with THCA for LYS-2025, ALA-2029, and TYR-1783 on bovine myosin. These results offer insights into controlling hazardous compound formation in roasted meat products.

研究了番茄、胡萝卜和生菜提取物对牛肉饼烘烤和体外消化过程中杂环芳香胺（HAAs）和晚期糖基化终产物（AGEs）形成的影响。胡萝卜提取物对HAAs和AGEs形成的抑制作用最强，与对照样品相比，总游离HAAs（21.01%）、游离AGEs（12.29%）、结合HAAs（28.20%）和结合AGEs（9.65%）均降低(P <；0.05)。胡萝卜提取物抑制游离AαC、Norharman和CML的形成，以及结合的7,8- dimeiqx、Glu-P-2、Harman、Norharman和CEL (P <；0.05)。食用生菜和烤牛肉饼增加了肠道总HAAs暴露量，而番茄和胡萝卜提取物对肠道总HAAs暴露量无显著影响。然而，三种蔬菜提取物增加了肠道对总AGEs的暴露。分子对接发现，β-胡萝卜素通过与肌酸竞争酪氨酸-1783，与MTCA竞争酪氨酸-1783和赖氨酸-2025，与THCA竞争赖氨酸-2025、ALA-2029和赖氨酸-1783，抑制牛肌球蛋白结合的HAAs和AGEs的形成。这些结果为控制烤肉产品中有害化合物的形成提供了见解。

{"title":"Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties","authors":"Qiang Li , Xiurong Zheng , Rongxin Wen , Jun Qi , Lele Shao , Yingying Hu , Lang Zhang","doi":"10.1016/j.meatsci.2025.109925","DOIUrl":"10.1016/j.meatsci.2025.109925","url":null,"abstract":"<div><div>The research explored the effect of tomato, carrot, and lettuce extracts on the formation of heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) in beef patties during roasting and <em>in vitro</em> digestion. Carrot extract had strongest inhibitory effects on HAAs and AGEs formation, reducing total free HAAs (21.01 %), free AGEs (12.29 %), bound HAAs (28.20 %), and bound AGEs (9.65 %), relative to the control sample (<em>P</em> < 0.05). Carrot extract inhibited the formation of free AαC, Norharman, and CML, as well as bound 7,8-DiMeIQx, Glu-P-2, Harman, Norharman, and CEL (<em>P</em> < 0.05). Consumption of lettuce with roasted beef patties increased intestinal exposure to total HAAs, while tomato and carrot extracts had no significant effect on intestinal total HAAs exposure. However, three vegetable extracts increased intestinal exposure to total AGEs. Molecular docking revealed that β-carotene inhibited the formation of bound HAAs and AGEs by competing with creatine for TYR-1783, with MTCA for TYR-1783 and LYS-2025, and with THCA for LYS-2025, ALA-2029, and TYR-1783 on bovine myosin. These results offer insights into controlling hazardous compound formation in roasted meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109925"},"PeriodicalIF":6.1,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144738303","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}

引用次数: 0

Effects of mixing disbudded and horned young bulls during rearing on the post-mortem Longissimus thoracis muscle proteome 育成期分离和有角混合对死后胸最长肌蛋白质组的影响

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2025-07-26 DOI: 10.1016/j.meatsci.2025.109922

E.M. Claudia Terlouw , Rabiaa Ben Mbarek , Ruth M. Hamill , Anna-Maria Reiche , Brigitte Picard , Joseph Kerry , Paolo Silacci , Anne Maria Mullen , Didier Viala , Mohammed Gagaoua

Eighty-one young Swiss cross-bred bulls, half of which were disbudded at 7 weeks of age, were reared in 6 rearing groups. Using a balanced design, these groups contained only horned, or only disbudded bulls (unmixed groups), or both (mixed groups), with only half of the bulls disbudded. They were slaughtered using two protocols, one with limited, the other with supplementary stress. Longissimus thoracis (LT) muscle samples were collected 48 h after slaughter and subjected to individual shotgun proteomic analysis. Results show that horn status and slaughter conditions influenced only 16 (6.2 %) and 8 (3.1 %) proteins, respectively, which is not more than expected by random error. By contrast, rearing conditions influenced 40 (15.5 %) of the identified proteins, which is significantly more than expected by random error. Eighteen of these differentially abundant proteins were involved in energy metabolism, and 9 in muscle structure and contraction. Overall, these proteins indicated greater glycolytic capacity and greater proportions of fast twitch fibres in the LT of bulls in mixed groups. These results are coherent with the lower physical activity and different physiological stress reactivity of these same mixed groups of bulls as reported in previous companion studies.

将81头瑞士杂交公牛分为6个饲养组饲养，其中一半在7周龄断奶。使用平衡设计，这些组只包含有角的公牛，或只有脱胎的公牛（未混合组），或两者都包含（混合组），只有一半的公牛脱胎。他们被用两种方法屠宰，一种是有限的，另一种是补充的。屠宰后48小时采集胸最长肌（LT）肌肉样本，进行单个鸟枪蛋白组学分析。结果表明，牛角状态和屠宰条件分别仅影响了16种（6.2%）和8种（3.1%）蛋白质，这并不超过随机误差的预期。相比之下，饲养条件影响了40个（15.5%）鉴定的蛋白质，这明显超过了随机误差的预期。这些差异丰富的蛋白质中有18种与能量代谢有关，9种与肌肉结构和收缩有关。总的来说，这些蛋白质表明混合组公牛的LT中有更大的糖酵解能力和更大比例的快肌纤维。这些结果与之前的相关研究报道的相同混合组公牛的低体力活动和不同的生理应激反应是一致的。

{"title":"Effects of mixing disbudded and horned young bulls during rearing on the post-mortem Longissimus thoracis muscle proteome","authors":"E.M. Claudia Terlouw , Rabiaa Ben Mbarek , Ruth M. Hamill , Anna-Maria Reiche , Brigitte Picard , Joseph Kerry , Paolo Silacci , Anne Maria Mullen , Didier Viala , Mohammed Gagaoua","doi":"10.1016/j.meatsci.2025.109922","DOIUrl":"10.1016/j.meatsci.2025.109922","url":null,"abstract":"<div><div>Eighty-one young Swiss cross-bred bulls, half of which were disbudded at 7 weeks of age, were reared in 6 rearing groups. Using a balanced design, these groups contained only horned, or only disbudded bulls (unmixed groups), or both (mixed groups), with only half of the bulls disbudded. They were slaughtered using two protocols, one with limited, the other with supplementary stress. <em>Longissimus thoracis</em> (LT) muscle samples were collected 48 h after slaughter and subjected to individual shotgun proteomic analysis. Results show that horn status and slaughter conditions influenced only 16 (6.2 %) and 8 (3.1 %) proteins, respectively, which is not more than expected by random error. By contrast, rearing conditions influenced 40 (15.5 %) of the identified proteins, which is significantly more than expected by random error. Eighteen of these differentially abundant proteins were involved in energy metabolism, and 9 in muscle structure and contraction. Overall, these proteins indicated greater glycolytic capacity and greater proportions of fast twitch fibres in the LT of bulls in mixed groups. These results are coherent with the lower physical activity and different physiological stress reactivity of these same mixed groups of bulls as reported in previous companion studies.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109922"},"PeriodicalIF":6.1,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144723398","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}

引用次数: 0