Meat Science最新文献_第7页

Comparison of ultra-wide band microwave system and ultrasound in live cattle to predict beef carcase subcutaneous fatness 比较超宽带微波系统和超声波在活牛身上的应用，以预测牛肉胴体皮下脂肪含量

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-10-22 DOI: 10.1016/j.meatsci.2024.109694

J. Marimuthu , K.M.W. Loudon , L.J. Smith , G.E. Gardner

Ultrasound and ultrawide band microwave system (MiS) were directly compared in their ability to scan live cattle to predict carcase traits. Commercial beef cattle (n = 315) were scanned on farm 0–14 days prior to slaughter. Traits measured were subcutaneous fatness at the P8 site (over the gluteus muscle on the rump, at the intersection of a line through the pin bone parallel to the chine and perpendicular through the 3rd sacral crest) and subcutaneous fatness at the rib fat site (between 12th & 13th rib, ¾ of the length ventrally over the longissimus muscle). The precision of prediction of carcase traits was slightly better using MiS. MiS prediction of P8 fat depth had an average RMSEP of 2.48 mm and R2 of 0.65. The MiS could predict carcase rib fat with an average RMSEP of 2.28 mm and R2 of 0.56. The accuracy of prediction was very similar between the two technologies. When predicting P8, the average bias was smallest using MiS at 0.157 mm, but the average slope was smallest using ultrasound at 0.03 mm. When predicting rib fat, MiS had the smallest average bias at 0.204 mm, and smallest average slope deviation at 0.06 mm. The MiS predicted P8 and rib fat carcase traits with similar precision and accuracy as ultrasound.

直接比较了超声波和超宽带微波系统（MiS）扫描活牛以预测胴体特征的能力。屠宰前 0-14 天在农场对商品肉牛（n = 315）进行扫描。测量的性状是 P8 点皮下脂肪含量（臀部臀肌上方，平行于脊柱的针骨与垂直于第 3 骶骨嵴的连线交点处）和肋骨脂肪点皮下脂肪含量（第 12 和amp 之间；第 13 肋骨，腹侧长肌上方长度的 3/4）。使用 MiS 预测胴体性状的精度略高。MiS预测P8脂肪深度的平均RMSEP为2.48毫米，R2为0.65。MiS 预测胴体肋骨脂肪的平均 RMSEP 为 2.28 毫米，R2 为 0.56。两种技术的预测准确度非常接近。在预测 P8 时，MiS 的平均偏差最小，为 0.157 毫米，而超声波的平均斜率最小，为 0.03 毫米。在预测肋骨脂肪时，MiS 的平均偏差最小，为 0.204 毫米，平均斜率偏差最小，为 0.06 毫米。MiS 预测 P8 和肋脂胴体性状的精度和准确度与超声波相似。

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引用次数: 0

High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle 高亮氨酸生物利用率通过改变肉牛血清代谢改善牛肉品质

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-10-20 DOI: 10.1016/j.meatsci.2024.109693

Jishan An , Xiangchao Zhao , Yang Song , Huitian He , Zuo Wang , Xinyi Lan , Yu Ge , Lei Liu , Anwei Cheng , Weijun Shen , Fachun Wan

This study aimed to investigate the effect of dietary L-Leu supplementation on amino acid composition, serum metabolism, and meat quality characteristics in beef cattle. Twenty-four Angus cows of similar initial weight (575.5 ± 22.1 kg) were randomly assigned to two treatment groups with six replicate pens (two cattle per pen). The groups were fed a basal diet (CON) or a basal diet supplemented with 6.0 g/100 kg BW per day of L-Leu for 120 days pre-slaughter. Feeding L-Leu significantly increased average daily gain and decreased feed-to-weight-gain ratio (P < 0.05). L-Leu improved plasma free leucine bioavailability (P < 0.05), increased the concentrations of tyrosine and glutamine (P < 0.05), and decreased the concentrations of threonine and valine (P < 0.05). It also increased the content of total protein in plasma (P < 0.05). Supplementation with L-Leu tended to increase the marbling score (P = 0.06) and decrease subcutaneous fat thickness (P = 0.06), as well as the content of C10:0 (P < 0.05), C14:0 (P = 0.05), C20:0 (P < 0.05), and C18:2n-6 t (P = 0.07) in the longissimus thoracis muscle. However, L-Leu significantly increased the crude protein content in the longissimus thoracis muscle (P < 0.05). Correlation analysis revealed that L-Leu downregulated the relative abundance of metabolites associated with subcutaneous fat thickness and beef fatty acid synthesis (P < 0.01), and upregulated the relative abundance of metabolites associated with crude protein and ether extract in the longissimus thoracis muscle (P < 0.01). In conclusion, dietary L-Leu supplementation increases leucine bioavailability and improves meat quality in fattening beef cattle by altering host serum metabolism.

本研究旨在探讨日粮中补充 L-Leu 对肉牛氨基酸组成、血清代谢和肉质特征的影响。将 24 头初始体重（575.5 ± 22.1 千克）相近的安格斯牛随机分配到两个处理组，每组六个重复栏（每栏两头牛）。各组在屠宰前 120 天内分别饲喂基础日粮（CON）或每天每 100 千克体重添加 6.0 克 L-Leu 的基础日粮。饲喂 L-Leu 可显著提高平均日增重，降低饲料与增重比（P < 0.05）。L-Leu 提高了血浆游离亮氨酸的生物利用率（P < 0.05），增加了酪氨酸和谷氨酰胺的浓度（P < 0.05），降低了苏氨酸和缬氨酸的浓度（P < 0.05）。它还增加了血浆中总蛋白质的含量（P < 0.05）。补充 L-Leu 有增加大理石纹评分（P = 0.06）和减少皮下脂肪厚度（P = 0.06）的趋势，同时还能增加胸长肌中 C10:0 (P < 0.05)、C14:0 (P = 0.05)、C20:0 (P < 0.05) 和 C18:2n-6 t (P = 0.07)的含量。然而，L-Leu 能明显增加胸长肌中的粗蛋白含量（P < 0.05）。相关分析表明，L-Leu 下调了皮下脂肪厚度和牛肉脂肪酸合成相关代谢物的相对丰度（P <0.01），上调了胸长肌粗蛋白和乙醚提取物相关代谢物的相对丰度（P <0.01）。总之，日粮中补充 L-Leu 可通过改变宿主血清代谢来提高亮氨酸的生物利用率并改善育肥肉牛的肉质。

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引用次数: 0

A tactical carcass optimisation tool for assisting boning room managers to increase boning room profit 用于协助剔骨室经理提高剔骨室利润的胴体战术优化工具

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-10-19 DOI: 10.1016/j.meatsci.2024.109690

Guangsong Wang , Andre Costa , Dale Flanigan , Chris Smith , Farrah Preston , Sean M. Miller , Daniel Meehan , Wayne S. Pitchford

In collaboration with Australian lamb supply chains, an integer linear programming model was developed for use by processors to optimally allocate carcasses to different cutting plans for implementation in a boning room on a daily or lot basis. This tactical carcass optimisation tool (TCOT) addresses the daily challenge of developing operational plans to process carcasses into products whilst maximising profitability subject to constraints on carcass availability, variability of carcass weight and fatness, number of product orders, product size and retail prices. Predicted weights for all available products were derived from cut-weight prediction algorithms established from the combination of carcass weight and fatness ranges. Carcass fatness was expressed as lean meat yield percentage (LMY%) and measured using dual-energy X-ray absorptiometry (DXA) of hot carcasses immediately after slaughter. The TCOT utilises a group-based labour cost model which closely aligns with real-world supply chain practices. The function and application of the optimisation tool were tested in two contrasting case studies. The first case study demonstrated the ability of the optimiser to allocate carcasses to optimal cutting plans based on carcass weight and LMY%. The second case study examined the potential value of the tool for processors supplying lamb into the Australian domestic lamb market and subject to the constraints applied, demonstrated opportunities to increase profitability by at least 1 % compared to current best practice. This work provides a pathway whereby objective carcass measurement technology, combined with carcass sortation and optimisation algorithms, can be leveraged to improve profitability for lamb supply chains.

通过与澳大利亚羊肉供应链合作，开发了一个整数线性编程模型，供加工商用于将胴体优化分配到不同的切割计划中，以便每天或每批在剔骨间实施。这种胴体战术优化工具（TCOT）可解决日常难题，即在胴体可用性、胴体重量和脂肪变化、产品订单数量、产品尺寸和零售价格的限制下，制定将胴体加工成产品的运营计划，同时最大限度地提高盈利能力。所有可用产品的预测重量都是根据胴体重量和脂肪率范围组合建立的切割重量预测算法得出的。胴体脂肪率以瘦肉率（LMY%）表示，并在屠宰后立即使用双能 X 射线吸收仪（DXA）对热胴体进行测量。TCOT 采用基于群体的劳动力成本模型，该模型与现实世界的供应链实践密切相关。该优化工具的功能和应用在两个对比鲜明的案例研究中进行了测试。第一个案例研究展示了优化器根据胴体重量和 LMY% 将胴体分配到最佳切割计划的能力。第二项案例研究考察了该工具对向澳大利亚国内羊肉市场供应羊肉的加工商的潜在价值，并在适用的限制条件下，证明了与当前最佳实践相比，该工具有机会将利润率提高至少 1%。这项工作提供了一条途径，使客观的胴体测量技术与胴体分拣和优化算法相结合，可用于提高羊肉供应链的盈利能力。

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引用次数: 0

Assessment of pig welfare at slaughterhouse level: A systematic review of animal-based indicators suitable for inclusion in monitoring protocols 评估屠宰场的猪只福利：对适合纳入监测协议的动物指标进行系统审查

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-10-19 DOI: 10.1016/j.meatsci.2024.109689

Nancy F. Huanca-Marca , Laura X. Estévez-Moreno , Natyieli Losada Espinosa , Genaro C. Miranda-de la Lama

Pig welfare constitutes a strategic pillar of sustainability within the pork industry. Consequently, there is a need to identify, develop and/or validate indicators for assessing pig wellbeing under commercial conditions. A systematic review following PRISMA guidelines identified 95 pig welfare indicators (PWIs) categorized into physiological, behavioral, health and post-mortem, and product quality. The review evaluated their validity and feasibility (V&F) for use in abattoirs to measure welfare during transport and slaughter. Thirty V&F indicators were found: one physiological (body temperature), 12 behavioral (human-animal relationship, aggression, falling, vocalization, slipping, panting, lying down, sitting, turning back), 13 health and post-mortem (presence of entry points, hernias, body lesions, ear lesions, tail lesions, pericarditis, pneumonia, bursitis, lameness, dead animals, walking and non-walking animals), and four product quality (pH, bruises, body condition, carcass weight). This information might help to identify the factors that affect the risk level of particular pig welfare problems, thereby aiding in the application of risk-based strategies.

猪的福利是猪肉行业可持续发展的战略支柱。因此，有必要确定、开发和/或验证商业条件下的猪福利评估指标。按照 PRISMA 指南进行的系统性综述确定了 95 项猪福利指标（PWIs），分为生理、行为、健康和死后以及产品质量。审查评估了这些指标在屠宰场用于衡量运输和屠宰期间福利的有效性和可行性（V&F）。研究发现了 30 个 V&F 指标：1 个生理指标（体温）、12 个行为指标（人兽关系、攻击、跌倒、发声、滑倒、喘气、躺下、坐下、回头）、13 个健康和死后指标（是否有入口、疝气、身体病变、耳部病变、尾部病变、心包炎、肺炎、滑囊炎、跛足、死亡动物、行走和不行走动物）以及 4 个产品质量指标（pH 值、瘀伤、身体状况、胴体重量）。这些信息可能有助于确定影响特定猪只福利问题风险水平的因素，从而有助于应用基于风险的策略。

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引用次数: 0

Responsible meat production: 70th International Congress of Meat Science and Technology), August 2024, Foz do Iguaçu, Brazil 负责任的肉类生产：第 70 届国际肉类科学与技术大会），2024 年 8 月，巴西福斯杜伊瓜苏。

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-10-18 DOI: 10.1016/j.meatsci.2024.109684

Saulo Luz Silva , Marco Antonio Trindade

引用次数: 0

Pork quality and histological properties of longissimus muscle from boars and early and late immunocastrated pigs 公猪、早期和晚期免疫接种猪的猪肉质量和长肌组织学特性。

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-10-18 DOI: 10.1016/j.meatsci.2024.109688

Ivana Božičković , Radomir Savić , Núria Panella-Riera , Dragan Radojković , Albert Brun , Maria Font-i-Furnols

Immunocastration has been introduced in pig production to reduce boar taint. However, there is not much information on how different schedule of immunocastration affects meat quality, especially muscle histological properties. In this study, carcass and meat quality characteristics, histological properties of the longissimus dorsi muscle, sensory characteristics and fatty acid composition of meat and fat from entire males (EM), late immunocastrated (LIC, first dose 8 weeks before slaughter, second dose 4 weeks before slaughter) and early immunocastrated pigs (EIC, first dose 13 weeks before slaughter, second dose 8 weeks before slaughter) were compared. Fat thickness was greater in EIC than in LIC and EM. Meat quality parameters differed mainly between EIC and EM, as EIC had a higher pH 45, lower electrical conductivity, lighter and more yellowish loins and lower drip loss than EM. EM had a higher protein and moisture content and a lower fat content than EIC and LIC. No major effect on histological properties was observed, however, the percentage of fast-twitch oxidative fibres tended to be lower in both LIC and EIC animals compared to EM. Pork from EM had higher boar taint and lower pork odour and flavour scores and higher pig and boar taint flavour scores. The results of this study show that the immunocastration schedule influences some carcass, meat and fat quality traits and, because of that, it can be modified to obtain the desired final product.

在养猪生产中引入免疫接种是为了减少公猪疫病。然而，关于不同免疫注射时间对肉质（尤其是肌肉组织学特性）的影响的信息并不多。在这项研究中，比较了整头公猪（EM）、晚期免疫阉割猪（LIC，第一次免疫在屠宰前 8 周，第二次免疫在屠宰前 4 周）和早期免疫阉割猪（EIC，第一次免疫在屠宰前 13 周，第二次免疫在屠宰前 8 周）的胴体和肉质特征、背阔肌组织学特性、感官特征以及肉和脂肪的脂肪酸组成。EIC猪的脂肪厚度大于LIC和EM猪。EIC和EM的肉质参数主要不同，EIC的pH值比EM高，电导率比EM低，里脊肉颜色更浅、更黄，滴水损失比EM低。与 EIC 和 LIC 相比，EM 的蛋白质和水分含量更高，脂肪含量更低。对组织学特性没有观察到重大影响，但是，与生态猪肉相比，本地和外来猪肉中快速肌腱氧化纤维的百分比往往较低。来自 EM 的猪肉具有较高的野猪腥味，猪肉气味和风味评分较低，猪肉和野猪腥味评分较高。这项研究的结果表明，免疫接种时间会影响胴体、肉和脂肪的一些质量特性，因此可以对其进行修改，以获得所需的最终产品。

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引用次数: 0

Analysis of relationship between pork belly preference and fat level by distributors in the Korean pork market: Utilizing belly cross-sectional assessment and belly fat percentage measured by VCS2000 分析韩国猪肉市场经销商对猪肚的偏好与脂肪水平之间的关系：利用腹部横断面评估和 VCS2000 测量的腹部脂肪百分比。

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-10-18 DOI: 10.1016/j.meatsci.2024.109683

Youngho Lim , Jaeyoung Kim , Gwantae Kim , Jongtae Seo , Jaesik Lee , Jungseok Choi

This study aimed to determine the relationship between the overall fat percentage of pork belly and the visual fat level of pork belly, and to determine whether these factors influence the distributor's preference. Fat percentages in LYD pigs' pork bellies were measured using VCS2000, and visual fat levels were assessed through cross-sectional photographs. Additionally, a survey was conducted across four distributor types (direct managed stores, supermarkets, National Agricultural Cooperative Federations (NACFs), and butcher shops) to understand distributor preferences in the pork market.

The results demonstrated a moderate correlation between pork belly fat percentage and appearance-based belly fat level. The regression equations between distributors' pork belly preferences and pork belly fat percentage showed that all regression equations exhibited coefficient of determination (R²) values below 0.2, indicating that pork belly fat percentage could not be explained by distributors' pork belly preferences. The regression equations between appearance-based belly fat level and distributors' pork belly preferences demonstrated that all regression equations exhibited an R² value of 0.75 or higher, indicating that appearance-based belly fat level can effectively explain distributors' pork belly preferences. Furthermore, it was observed that there were variations in distributors' preferences contingent on the appearance-based belly fat level.

Appearance-based belly fat level was found to be reliable indicators for predicting pork belly preferences. The findings of this study are expected to assist in the reduction of unnecessary distribution costs when planning the delivery of pork belly.

本研究旨在确定猪肚整体脂肪百分比与猪肚视觉脂肪水平之间的关系，并确定这些因素是否会影响经销商的偏好。使用 VCS2000 测量了涟源猪猪肚的脂肪百分比，并通过横截面照片评估了视觉脂肪水平。此外，还对四种类型的经销商（直营店、超市、全国农业合作联盟（NACF）和肉店）进行了调查，以了解猪肉市场上经销商的偏好。结果表明，猪肚脂肪百分比与基于外观的猪肚脂肪水平之间存在适度的相关性。分销商的猪肚偏好与猪肚脂肪百分比之间的回归方程显示，所有回归方程的决定系数（R2）值均低于 0.2，表明猪肚脂肪百分比无法用分销商的猪肚偏好来解释。基于外观的猪肚脂肪含量与分销商猪肚偏好之间的回归方程显示，所有回归方程的 R2 值均在 0.75 或以上，表明基于外观的猪肚脂肪含量能有效解释分销商的猪肚偏好。此外，研究还发现，分销商的偏好因外表腹部脂肪水平的不同而存在差异。研究发现，基于外观的腹部脂肪水平是预测猪肚偏好的可靠指标。预计本研究的结果将有助于在计划猪肚配送时减少不必要的配送成本。

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引用次数: 0

Consumers' attitudes, perceptions and willingness to try hazelnut skins-fed beef 消费者对榛子皮喂养牛肉的态度、看法和意愿。

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-10-15 DOI: 10.1016/j.meatsci.2024.109687

Jatziri Mota-Gutierrez , Valentina Maria Merlino , Stefano Massaglia , Andrea Giorgino , Simone Blanc , Claudio Forte

Consumers are raising concerns over the ethical and social acceptability of feeding regimes used in animal-based food productions. However, the use of agro-industrial by-products, such as hazelnut skins as a strategy to reduce the environmental impact of livestock production may be negatively perceived from the consumer's perspective. Here, we investigated the factors predicting consumers' intentions to try meat obtained from cattle fed hazelnut skins. Nine hundred Italian regular meat consumers were recruited via an online provider of market research panels. Three different framings were presented to consumers as meat products fed with food industry by-products vs possessing either feed quality or an environmental benefit. Consumers generally responded positively to the product when they were informed that it helps promote sustainable production, reduces food waste, or improves feed quality, with no significant difference between framings. Consumers who reported not to be very concerned about feeding methods and to have a low green self-identity tended to be more skeptical towards the use of alternative feeds. The level of neophobia significantly influenced the respondents' risk perceptions. Our findings suggest that product characteristics and risk and benefit perceptions will significantly influence the acceptance of hazelnut skins as feed ingredient. The factor “environmental benefits” was a key predictor of “willingness to try”, while concerns about the potential health effects were identified as a major barrier to accepting novel feed alternatives. This research confirms the great need to educate consumers in order to empower meat choices that are environmentally friendly at the production system level.

消费者对动物性食品生产中使用的饲养制度的道德和社会可接受性表示担忧。然而，从消费者的角度来看，使用农工副产品（如榛子皮）作为减少畜牧业生产对环境影响的一种策略可能会受到负面评价。在此，我们调查了消费者对榛子皮肉的意向预测因素。我们通过一家在线市场调研小组提供商招募了 900 名意大利普通肉类消费者。我们向消费者展示了三种不同的肉类产品，即用食品工业副产品喂养的肉类产品与具有饲料质量或环境效益的肉类产品。当消费者被告知该产品有助于促进可持续生产、减少食物浪费或提高饲料质量时，他们普遍对该产品做出了积极的回应，而不同框架之间并无显著差异。对饲养方法不十分关心、绿色自我认同感较低的消费者往往对替代饲料的使用持怀疑态度。恐新症的程度对受访者的风险认知有很大影响。我们的研究结果表明，产品特性以及风险和利益认知将极大地影响人们对榛子皮作为饲料原料的接受程度。环境效益 "是预测 "是否愿意尝试 "的关键因素，而对潜在健康影响的担忧则被认为是接受新型饲料替代品的主要障碍。这项研究证实，亟需对消费者进行教育，以便在生产系统层面为消费者提供环保的肉类选择。

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引用次数: 0

Slaughter of cattle without stunning: Questions related to pain, stress and endorphins 不经电击屠宰牛只：与疼痛、压力和内啡肽有关的问题

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-10-15 DOI: 10.1016/j.meatsci.2024.109686

E.M. Claudia Terlouw , Valérie Paulmier , Stéphane Andanson , Laurent Picgirard , Xavier Aleyrangues , Denis Durand

EEG studies have suggested that cattle perceive pain when bled without stunning. The present study on bleeding without stunning, compared cows that had received a local anaesthetic on the site of the bleeding cut (Lurocaine; Luro cows) one hour before bleeding with a 35 cm knife, with cows that had not (saline: Placebo cows). Various physiological indicators potentially related to pain or stress were evaluated. Increases in heart rate (P < 0.02) and cortisol levels (P < 0.001) during slaughter, compared to control levels are indicative of slaughter stress in both groups. GSH/GSSG ratio, plasma PGE2, TNFα, and NO levels and blood haematocrit levels at slaughter were not influenced by slaughter or treatment. At bleeding, excluding two out of the 15 cows with non-missing data, Placebo cows presented a longer delay between the loss of the corneal reflex and respiratory arrest. Post-mortem, Longissimus muscle of Placebo cows had a faster pH decline and remained warmer. Overall, results suggest greater stress levels in this group, probably due to pain. Plasma or brain β-endorphin contents in relevant brain structures did not increase following bleeding in either group, thus not supporting the hypothesis that stress or pain-induced release of endorphins reduces pain perceived following the cut. Furthermore, according to existing knowledge, plasma β-endorphins do not reduce pain perceived. Thus, both our study and previous research do not provide evidence that slaughter without stunning does not cause pain or other forms of stress in at least part of the animals.

脑电图研究表明，牛在不经电击放血时会感觉到疼痛。本研究对未经电击放血的奶牛进行了比较，即在用 35 厘米长的刀放血前一小时，在放血切口部位接受局部麻醉的奶牛（卢卡因；Luro 奶牛）与未接受局部麻醉的奶牛（生理盐水：安慰剂奶牛）。对可能与疼痛或压力有关的各种生理指标进行了评估。与对照组相比，屠宰过程中心率（P <0.02）和皮质醇水平（P <0.001）的升高表明两组均存在屠宰应激。屠宰时的 GSH/GSSG 比率、血浆 PGE2、TNFα 和 NO 水平以及血细胞比容水平不受屠宰或处理的影响。在出血时，除去 15 头未丢失数据的奶牛中的两头，安慰剂奶牛从角膜反射消失到呼吸停止之间的延迟时间更长。死后，安慰剂奶牛的长腱肌（Longissimus muscle）pH值下降更快，且温度仍然较高。总体而言，结果表明该组奶牛的应激水平更高，可能是由于疼痛所致。两组奶牛出血后，血浆或大脑相关结构中的β-内啡肽含量均未增加，因此不支持应激或疼痛引起的内啡肽释放可减轻切割后疼痛感的假设。此外，根据现有的知识，血浆中的β-内啡肽并不会减轻疼痛感。因此，我们的研究和之前的研究都没有提供证据证明不经电击的屠宰至少不会对部分动物造成疼痛或其他形式的应激。

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引用次数: 0

Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers 沙丁鱼和草莓提取物对猪肉汉堡氧化稳定性的协同效应评估

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-10-10 DOI: 10.1016/j.meatsci.2024.109685

Rita D.C.S. Da Silva , Juliana A. Camponogara , Carla A.A. Farias , Andreara R. Dos Reis , Bibiana A. dos Santos , Mariana B. Pinton , Leticia P. Corrêa , Paulo C.B. Campagnol , Gabrielle A. Dantas , Roberto C.V. Santos , Cristiano A. Ballus , Milene T. Barcia

This study aimed to verify whether the combined application of jabuticaba and strawberry extracts at five different concentrations could enhance oxidative stability and microbiological quality of pork burgers over 12 days of storage at 4 °C. The anthocyanins in these extracts were quantified by HPLC-DAD and identified by LC-MS/MS. Pelargonidin-3-glucoside was highlighted as the predominant anthocyanin in jabuticaba extract, while cyanidin-3-glucoside was the main constituent in strawberry extract. The extracts did not exhibit antimicrobial activity but demonstrated significant antioxidant activity. The treatment with the 0.75:0.25 (jabuticaba:strawberry extract) level showed a pH evolution during storage similar to the control (without extract). Additionally, the combination of jabuticaba and strawberry extracts, particularly at the 75:25 levels, indicated lower TBARS values, characterized by the decreased presence of rancid aroma at the end of the storage period. This extract combination level also preserved the burgers' color, evidenced by the lower ΔE values during storage.

本研究旨在验证在 4 °C 下贮藏 12 天期间，联合使用五种不同浓度的刺五加和草莓提取物是否能提高猪肉汉堡的氧化稳定性和微生物质量。这些提取物中的花青素通过 HPLC-DAD 进行定量，并通过 LC-MS/MS 进行鉴定。结果表明，花青素-3-葡萄糖苷是jabuticaba萃取物中最主要的花青素，而花青素-3-葡萄糖苷是草莓萃取物中的主要成分。这些提取物没有表现出抗菌活性，但具有显著的抗氧化活性。使用 0.75:0.25（jabuticaba：草莓提取物）水平的处理在贮藏期间显示出与对照组（不含提取物）相似的 pH 值变化。此外，鸦片萃取物和草莓萃取物的组合，尤其是 75:25 的组合，显示出较低的 TBARS 值，其特点是在贮藏期结束时酸败香味的减少。这种提取物组合水平还能保持汉堡的色泽，储存期间较低的ΔE 值就是证明。

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