Meat Science最新文献_第7页

The improving effect of Pleurotus ostreatus polysaccharide-EGCG active preservative films on the functional properties of myofibrillar proteins in refrigerated pork 平菇多糖- egcg活性保鲜膜对冷藏猪肉肌原纤维蛋白功能特性的改善作用。

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

Meat Science

Pub Date : 2025-10-10 DOI: 10.1016/j.meatsci.2025.109972

Xukai Niu , Wenhui Liang , Qianxi Han , Bo Liu , Wenxuan Wang , Wenjie Wang , Lijing He , Shaojun Yun , Feier Cheng , Cuiping Feng , Jinling Cao

This study aimed to investigate the effects of chitosan (CS) /collagen (Clg) films loaded with Pleurotus ostreatus polysaccharide-EGCG conjugates (POP-EGCG) and ε-Polylysine (ε-PL, PL) on the functional properties of myofibrillar proteins (MPs) in refrigerated pork. The microstructural changes in muscle tissue were examined using H&E staining and SEM, along with a comprehensive evaluation of the extent of MPs oxidation and degradation and conformational changes. The results showed that compared with the other films, the CS/Clg/POP-EGCG/PL film maintained the compactness of pork myofibrillar structure. The CS/Clg/POP-EGCG/PL film effectively inhibited the oxidation degradation of MPs after 12 days, which had the highest solubility (71.03 %), total sulfhydryl content (6.20 mol/10⁵ g·protein), free sulfhydryl content (3.44 mol/10⁵ g·protein) and Ca²⁺-ATPase activity (4.50 μmol Pi·mg⁻¹·protein·h⁻¹). It also showed the lowest surface hydrophobicity (9.28 μg/mg·protein), carbonyl content (7.80 nmol/mg·protein), MFI (79.73), and TCA-soluble peptide content (1.51 μmol tyrosine/g muscle). Furthermore, the CS/Clg/POP-EGCG/PL film partially prevented the unfolding of MPs secondary structures and the attenuation of fluorescence intensity, thereby effectively delaying the conformational changes of MPs. Therefore, the CS/Clg/POP-EGCG/PL film effectively maintains the functional properties of MPs during storage by preventing muscle fiber structure damage, delaying oxidative degradation, and maintaining protein conformation, thereby promoting its practical application in meat packaging.

本研究旨在研究壳聚糖(CS) /胶原蛋白（Clg）膜对冷藏猪肉肌原纤维蛋白（MPs）功能特性的影响。壳聚糖(CS) /胶原蛋白（Clg）膜分别负载平菇多糖- egcg偶联物（POP-EGCG）和ε-聚赖氨酸（ε-PL， PL）。使用H&E染色和扫描电镜检查肌肉组织的微观结构变化，并综合评估MPs氧化、降解和构象变化的程度。结果表明，与其他膜相比，CS/Clg/POP-EGCG/PL膜保持了猪肉肌原纤维结构的致密性。CS/Clg/POP-EGCG/PL膜在12 d后能有效抑制MPs的氧化降解，其溶解度（71.03%）、总巯基含量（6.20 mol/105 g·protein）、游离巯基含量（3.44 mol/105 g·protein）和Ca2+- atp酶活性（4.50 μmol Pi·mg-1·protein·h-1）最高。表面疏水性最低（9.28 μmol /mg·蛋白），羰基含量最低（7.80 nmol/mg·蛋白），MFI最低（79.73），tca可溶性肽含量最低（1.51 μmol酪氨酸/g肌）。此外，CS/Clg/POP-EGCG/PL膜部分阻止了MPs二级结构的展开和荧光强度的衰减，从而有效延缓了MPs的构象变化。因此，CS/Clg/POP-EGCG/PL薄膜通过防止肌肉纤维结构损伤、延缓氧化降解、维持蛋白质构象，有效地维持了MPs在储存过程中的功能特性，从而促进了其在肉类包装中的实际应用。

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引用次数: 0

Evaluation of portable, low-cost techniques for discriminating the DFD (dark, firm, dry) condition in beef 评估便携式，低成本的技术，以区分DFD（暗，硬，干）状况的牛肉。

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

Meat Science

Pub Date : 2025-10-09 DOI: 10.1016/j.meatsci.2025.109971

Leonardo Hernández-Hernández , Liliana Mahecha-Ledesma , Joaquín Angulo-Arizala , Wilson Barragán-Hernández

This study evaluated the effectiveness of portable, low-cost techniques, specifically colorimetry and visible spectroscopy for discriminating dark, firm, and dry (DFD) beef carcasses during processing in a certified slaughterhouse. Portable, low-cost devices were used for real-time assessments. A total of 523 chilled carcasses were analyzed, of which 449 were classified as normal and 74 as DFD, based on pH measurements (≥5.8 for DFD). Colorimetric variables (L*, a*, b*, chroma, and hue) were consistently higher in normal carcasses compared to DFD. Supervised classification models were used to predict DFD status using the evaluated detection techniques. Given the class imbalance, the Synthetic Minority Over-sampling Technique (SMOTE) was applied, significantly improving the performance of machine learning models. Portable spectroscopy showed superior performance, especially when combined with preprocessing techniques such as multiplicative scatter correction and second-order derivatives, achieving 96.77 % sensitivity and 98.06 % specificity with the Random Forest model. Although colorimetry proved effective, spectroscopy yielded greater reliability for real-time DFD detection. These findings highlight the potential of these techniques as cost-effective alternatives to traditional methods, supporting their applicability in rapid and objective meat quality assessments under industrial conditions.

本研究评估了便携式、低成本技术的有效性，特别是比色法和可见光谱法在认证屠宰场加工过程中区分深色、硬硬和干（DFD）牛肉尸体。便携式、低成本设备用于实时评估。共分析了523具冷藏尸体，根据pH值（DFD≥5.8），其中449具被分类为正常，74具被分类为DFD。比色变量（L*、a*、b*、色度和色相）在正常胴体中始终高于DFD。利用评估后的检测技术，使用监督分类模型预测DFD状态。在类不平衡的情况下，采用了合成少数派过采样技术（SMOTE），显著提高了机器学习模型的性能。便携式光谱技术表现出优异的性能，特别是结合乘法散射校正和二阶导数等预处理技术，对随机森林模型的灵敏度达到96.77%，特异性达到98.06%。虽然比色法被证明是有效的，但光谱学在实时DFD检测中产生了更高的可靠性。这些发现突出了这些技术作为传统方法的成本效益替代品的潜力，支持了它们在工业条件下快速客观评估肉类质量的适用性。

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引用次数: 0

Does early weaning of improved Jezersko-Solčava x Texel lambs affect growth performance, carcass traits and meat quality? 改良jezersko - solava x Texel羔羊的早期断奶是否影响生长性能、胴体性状和肉品质？

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

Meat Science

Pub Date : 2025-10-06 DOI: 10.1016/j.meatsci.2025.109969

A. Cividini , M. Bizjak , T. Flisar , M. Kuhar , M. Lušnic Polak

A total of 24 crossbred Improved Jezersko-Solčava x Texel (JSRT) lambs were included to investigate the effect of lamb age at weaning on growth performance, carcass traits, and meat quality. Lambs were randomly divided into two groups according to weaning age (early at 50 days vs. late at 75 days). Both early-weaned (6 males, 6 females) and late-weaned (6 males, 6 females) groups were fed with the same hay and concentrates ad libitum until slaughter at an average weight of 36.5 kg. The results indicated that the carcasses of early-weaned male lambs had a lower fat content than the late-weaned male lambs, however, there were no differences in carcass fatness between early- and late-weaned females. These results confirm the differences in the temporal dynamics of fat deposition between the sexes. Early weaning shortened the period from birth to slaughter by 11 days. Early weaning resulted in higher live weight gain in JSRT lambs compared to late weaning, primarily due to differences in post-weaning growth. There was no influence of weaning age on meat colour parameters, ultimate pH and sensory traits, except tenderness. Early weaning of male lambs can be recommended as it results in carcasses with less fat, without negative effects on meat or sensory quality traits, and could be economically viable for breeders.

选用24只杂交改良jezersko - solava x Texel （JSRT）羔羊，研究断奶年龄对羔羊生长性能、胴体性状和肉品质的影响。根据断奶日龄将羔羊随机分为两组（50日龄早期和75日龄晚期）。早断奶组（公6母6）和晚断奶组（公6母6）随意饲喂相同的干草和精料，直至平均体重36.5 kg屠宰。结果表明，早期断奶公羊羔的胴体脂肪含量低于后期断奶公羊羔，而早期和后期断奶母羊羔的胴体脂肪含量无显著差异。这些结果证实了两性之间脂肪沉积时间动态的差异。提前断奶缩短了从出生到屠宰的11天时间。与后期断奶相比，早期断奶导致JSRT羔羊的活重增加更高，这主要是由于断奶后生长的差异。除嫩度外，断奶日龄对肉色参数、最终pH值和感官性状均无影响。可以推荐公羊羔早期断奶，因为它导致胴体脂肪较少，对肉或感官品质性状没有负面影响，并且对育种者来说在经济上是可行的。

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引用次数: 0

Starch/polyvinyl alcohol based smart packaging reinforced with recycled pitaya peel-derived anthocyanins for dual-function pork freshness monitoring and shelf-life extension 淀粉/聚乙烯醇为基础的智能包装加强与回收火龙果皮衍生花青素双重功能猪肉新鲜度监测和延长保质期

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

Meat Science

Pub Date : 2025-10-06 DOI: 10.1016/j.meatsci.2025.109968

Lili Ma , Wenyu Han , Yurou Jiang , Zhenquan Yang , Dan Xiong , Shuo Wang , Wenyuan Zhou , Xin-an Jiao , Lei Yuan

In this work, pH-sensitive smart packaging films were designed using starch-polyvinyl alcohol (PVA) as the matrix, incorporating anthocyanin and ε-polylysine hydrochloride (ε-PL) to achieve both freshness monitoring and preservation functionalities. All film formulations were prepared in triplicate, and subsequent characterizations of morphological structure, physicochemical properties, and functional bioactivities were conducted on three parallel samples per formulation. Modified films significantly (P < 0.05) enhanced performance relative to starch-PVA films, with hydrogen bonding interactions from anthocyanins and ε-PL boosting antioxidant and antimicrobial performance, along with improving tensile strength and barrier properties, and best performance was exhibited when anthocyanin-to-ε-PL ratio was at 1:2. For pork preservation tests, fresh pork samples were packaged with optimized films, with three independent packaging trials conducted. Prepared films prolonged pork shelf-life for at least two days by significantly (P < 0.05) delayed alterations in total viable counts (reduced by 0.93 and 0.40 Log CFU/g at 37 °C and 4 °C), pH values (reduced by 0.40), color of surface (L* and a* increased by 2.23 and 1.70, b* decreased by 2.29), thiobarbituric acid reactive substances (0.32 mg/kg), total volatile basic nitrogen (3.58 mg/100 g), texture profiles (hardness and springiness reduced by 96.95 N and 1.23 mm, gumminess increased by 50.4 N), weightlessness rate (reduced by 1.40 %), and cook loss of pork (reduced by 2.08 %). Films were effective in monitoring pork deterioration through observable chromatic changes from pink to yellow. The results demonstrate the potential of developed films as dual-functional smart packaging systems for simultaneous meat freshness monitoring and shelf-life extension.

本文以淀粉-聚乙烯醇（PVA）为基质，加入花青素和ε-聚赖氨酸盐酸盐（ε-PL），设计了ph敏感型智能包装薄膜，以实现新鲜度监测和保鲜功能。所有的膜制剂一式三份，并在每个制剂的三个平行样品上进行形态结构、物理化学性质和功能生物活性的后续表征。与淀粉- pva膜相比，改性膜的性能显著提高（P < 0.05），花青素与ε-PL之间的氢键作用增强了抗氧化和抗菌性能，同时提高了拉伸强度和屏障性能，当花青素与ε-PL的比例为1:2时，改性膜的性能最佳。在猪肉保鲜试验中，采用优化后的薄膜包装新鲜猪肉样品，并进行了3次独立包装试验。制备的薄膜通过显著（P < 0.05）延缓了总活菌数（在37°C和4°C时分别减少0.93和0.40 Log CFU/g）、pH值（减少0.40）、表面颜色（L*和a*分别增加2.23和1.70，b*减少2.29）、硫代巴比托酸活性物质（0.32 mg/kg）、总挥发性碱性氮（3.58 mg/100 g）、质地（硬度和弹性分别减少96.95 N和1.23 mm）的变化，延长了猪肉至少两天的保质期。猪肉的粘度提高了50.4 N)，失重率降低了1.40%，煮损降低了2.08%。薄膜通过可观察到的从粉红色到黄色的颜色变化，有效地监测猪肉变质。研究结果表明，开发的薄膜具有双重功能的智能包装系统的潜力，可以同时监测肉类新鲜度和延长保质期。

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引用次数: 0

How local pig breed and processing methods affect consumer preferences for dry-cured ham 本地猪的品种和加工方法如何影响消费者对干腌火腿的偏好

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

Meat Science

Pub Date : 2025-10-01 DOI: 10.1016/j.meatsci.2025.109964

Bojana Savić , Martin Škrlep , Maria Font-i-Furnols , Marjeta Čandek-Potokar

Two dry-cured hams were produced using a local breed Krškopolje pig, trimmed/shaped either as ‘Kraški pršut’ (KK) or ‘Istrski pršut’ (IK). Consumers (n = 118) were recruited to evaluate the hams in blind, expected, and informed tests. Overall liking was rated on a 5-point Likert scale, while sensory perceptions were assessed with Check-All-That-Apply method in blind and expected tests. In blind, expected, and informed test, KK received higher liking scores than IK. Specifically, for KK, liking was the highest in informed, the lowest in the blind, and intermediate in the expected test, suggesting that information about local breed positively influenced consumer perception. In contrast, IK showed similar liking scores in both, blind and informed tests, while the expected liking was notably higher, indicating a mismatch between expectations and actual experience. Check-All-That-Apply results, analyzed with correspondence analysis, showed that IK and KK hams were differentiated by consumers based on sensory descriptors. Furthermore, the analysis highlighted differences between expected and perceived sensory descriptors.

使用当地品种Krškopolje猪生产两种干腌火腿，修剪/形状为“Kraški pršut”（KK）或“Istrski pršut”（IK）。消费者（n = 118）被招募来评估火腿在盲，预期和知情的测试。总体喜欢度以5分李克特量表评定，而感官知觉在盲测和预期测试中采用check - all - thatapply方法进行评估。在盲测、预期测试和知情测试中，KK获得的喜欢分数高于IK。具体而言，对于KK，喜欢程度在知情测试中最高，在盲测试中最低，在预期测试中居中，表明当地品种的信息对消费者的感知有积极影响。相比之下，IK在盲测和知情测试中都显示出相似的喜欢分数，而预期的喜欢分数明显更高，这表明期望和实际经验之间存在不匹配。Check-All-That-Apply结果与对应分析显示，消费者根据感官描述符对IK和KK火腿进行了区分。此外，分析强调了预期和感知感官描述符之间的差异。

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引用次数: 0

NIRS technology for fast authentication of vacuum-packed sliced Iberian ham 真空包装伊比利亚火腿切片的近红外光谱快速鉴定技术

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

Meat Science

Pub Date : 2025-09-30 DOI: 10.1016/j.meatsci.2025.109966

Jesús Galán-Romero , Dolores Pérez-Marín , María-Teresa Sánchez

This study evaluated the effectiveness of near-infrared spectroscopy (NIRS) for categorising premium and non-premium Iberian ham presented as sliced products in vacuum-sealed packaging. The classification was based on the quality and sensory differences that appear in products derived from animals fed with natural resources (acorn and grass) in extensive systems (premium category), as opposed to those from animals fed with compound feeds (non-premium category). A total of 259 sliced and vacuum-packed samples of Iberian hams and portable near-infrared (NIR) devices (MicroNIR™ Pro 1700, Aurora, and SCiO™) were used for this purpose, exploring the best analysis mode (static versus dynamic). The results demonstrated that static mode is the most suitable option for the classification of vacuum-packed sliced Iberian ham according to commercial classification. This approach achieved the highest precision, with 100 % sensitivity, specificity, and non-error rate (NER) for both NIR sensors (MicroNIR™ Pro 1700 and Aurora) during external validation, while minimising sample handling. The SCiO™, a very low-cost and miniaturised device, produced more modest results, with 100 % sensitivity but 85.71 % specificity and 94.74 % NER, limiting its applicability for samples near the classification threshold. These results confirm the suitability of NIRS technology for rapid and non-destructive in situ classification of high-value foods, including pre-sliced Iberian ham.

本研究评估了近红外光谱（NIRS）对真空密封包装中切片产品的优质和非优质伊比利亚火腿进行分类的有效性。该分类是基于粗放型系统中以自然资源（橡子和草）喂养的动物（优质类）与以复合饲料喂养的动物（非优质类）的产品在质量和感官上的差异。为此，共使用了259个切片和真空包装的伊比利亚火腿样品和便携式近红外（NIR）设备（MicroNIR™Pro 1700， Aurora和SCiO™），探索最佳分析模式（静态与动态）。结果表明，根据商业分类，静态模式是最适合真空包装切片伊比利亚火腿分类的选择。该方法在外部验证期间实现了最高的精度，对近红外传感器（MicroNIR™Pro 1700和Aurora）具有100%的灵敏度，特异性和非错误率（NER），同时最大限度地减少了样品处理。SCiO™是一种非常低成本和小型化的设备，产生的结果更为温和，灵敏度为100%，特异性为85.71%，NER为94.74%，限制了其对接近分类阈值的样本的适用性。这些结果证实了近红外光谱技术对高价值食品（包括预切片伊比利亚火腿）的快速和非破坏性原位分类的适用性。

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引用次数: 0

“Real Meat, Real Care” – 71st International Congress of Meat Science and Technology (ICoMST), August 2025, Girona, Catalonia, Spain “真正的肉类，真正的护理”-第71届国际肉类科学技术大会（ICoMST）， 2025年8月，赫罗纳，加泰罗尼亚，西班牙

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

Meat Science

Pub Date : 2025-09-30 DOI: 10.1016/j.meatsci.2025.109965

Maria Font-i-Furnols, Pere Gou

引用次数: 0

Discovery of potential involvement of protein lactylation during the development of pork quality 发现在猪肉品质发展过程中蛋白质乳酸化的潜在参与

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

Meat Science

Pub Date : 2025-09-23 DOI: 10.1016/j.meatsci.2025.109963

Chao Ma, Wangang Zhang, Lujuan Xing

Lactate, as a glycolytic metabolite, is well known to be strongly associated with the development of fresh meat quality, yet little progress has been made regarding its significance in postmortem biochemical regulation. Our research last year identified for the first time in livestock meat science that lactate-derived protein lysine lactylation could occur in postmortem muscle. Propulsively, the current work aimed to provide a further overview of protein lactylation during muscle to meat conversion based on immunohistofluorescence with modification-specific proteomics profiling. Results demonstrated that, compared with 1 h postmortem, protein lactylation levels at 24 h postmortem responsive to lactate accumulation were notably higher, while no significant change was noted for the level of E1A binding protein p300 (p300), identified as a lactyltransferase. Meanwhile, p300 and lactylated proteins were broadly localized in the nucleus, cell membrane, and cytoplasm of postmortem myocytes, especially presenting a remarkable enhancement of the cytoplasmic distribution at 24 h postmortem. More importantly, it was disclosed that energy metabolism and muscle contraction were the two most critical biochemical pathways mediated by lactylation modification during muscle to meat conversion. These emerging findings hold promise to contribute to a lactate-based postmortem biochemical theory for unraveling and controlling the development of meat quality, especially those quality-defective pork and poultry with typically high lactate levels.

乳酸作为一种糖酵解代谢物，与鲜肉品质的发展密切相关，但其在死后生化调节中的意义却鲜有进展。我们去年的研究首次在家畜肉类科学中发现，乳酸衍生的蛋白质赖氨酸乳酸化可能发生在死后肌肉中。下一步，目前的工作旨在提供基于免疫组织荧光修饰特异性蛋白质组学分析的肌肉到肉转化过程中蛋白质乳酸化的进一步概述。结果表明，与死后1小时相比，死后24小时对乳酸积累有反应的蛋白质乳酸化水平明显更高，而E1A结合蛋白p300 （p300）的水平没有显著变化，p300被认为是一种乳酸转移酶。同时，p300和乳酸化蛋白广泛分布于死后肌细胞的细胞核、细胞膜和细胞质中，尤其在死后24 h细胞质分布明显增强。更重要的是，揭示了能量代谢和肌肉收缩是肌肉转化过程中由乳酸化修饰介导的两个最关键的生化途径。这些新发现有望为揭示和控制肉类质量发展的基于乳酸的死后生化理论做出贡献，特别是那些具有典型高乳酸水平的质量缺陷猪肉和家禽。

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引用次数: 0

Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats 饲粮中添加大蒜素对贵州黑山羊肉质、抗氧化酶、纤维特性和风味成分的影响

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

Meat Science

Pub Date : 2025-09-22 DOI: 10.1016/j.meatsci.2025.109962

Yong Long , Xiaomin Wu , Xiang Chen , Pramote Paengkoum , Yong Han , Yang Yang , Xin Wang , Jiafu Zhao , Shengyong Lu , Haolin Chen , Wen Xiao , Chaozhi Su , Song Wang , Chao Yuan

This study examined the effect of allicin on the meat quality of Guizhou black male goats. Thirty-two male Guizhou black goats (18.28 ± 0.41 kg) were randomly divided into one of four groups in a completely randomized design (CRD): control (CON, without allicin), low allicin (L, 0.5 g/head/day), medium allicin (M, 0.75 g/head/day), and high allicin (H, 1 g/head/day), with 8 goats per group (n = 8). The findings indicate that allicin can improve meat quality traits, nutritional composition, antioxidant capacity in muscle, and muscle fiber properties. Moreover, allicin facilitated intramuscular fat (IMF) and inosine monophosphate (IMP) deposition by upregulating the mRNA expression of key IMF genes (fatty acid binding protein 4 [FABP4] and fatty acid synthase [FASN]) and IMP genes (adenylosuccinate lyase [ADSL] and 5-aminoimidazole-4-carboxamide ribonucleotide formyltransferase [ATIC]). Allicin also improved the nutritional value of goat meat and its health benefits by modifying the fatty acid composition, amino acid profile, and volatile flavor compounds. Allicin enhanced goat meat quality by improving its color, tenderness, antioxidant capacity, flavor, umami, and health benefits. The optimal meat quality results were observed at an allicin supplementation level of 0.75 g/head/day. This suggests that allicin at this level could be a promising feed additive for improving meat quality in ruminants. Future studies should validate these findings in large-scale trials and explore the mechanisms underlying allicin's effects on goat meat quality.

本试验研究了大蒜素对贵州黑公山羊肉质的影响。选用32只雄性贵州黑山羊（18.28±0.41 kg），采用完全随机设计（CRD），随机分为对照组（CON，不含大蒜素）、低大蒜素组（L， 0.5 g/头/d）、中大蒜素组（M， 0.75 g/头/d）和高大蒜素组（H， 1 g/头/d），每组8只（n = 8）。结果表明，大蒜素可以改善肉质性状、肌肉营养成分、抗氧化能力和肌肉纤维特性。此外，大蒜素通过上调关键IMF基因（脂肪酸结合蛋白4 [FABP4]和脂肪酸合成酶[FASN]）和IMP基因（腺苷琥珀酸解酶[ADSL]和5-氨基咪唑-4-羧酰胺核糖核苷酸酰基转移酶[ATIC]） mRNA表达，促进肌内脂肪（IMF）和肌内磷酸肌苷（IMP）沉积。大蒜素还通过改变山羊肉的脂肪酸组成、氨基酸分布和挥发性风味化合物，提高了山羊肉的营养价值和健康益处。大蒜素通过改善其颜色、嫩度、抗氧化能力、风味、鲜味和健康益处来提高山羊肉的品质。当大蒜素添加水平为0.75 g/头/d时，肉质最佳。由此可见，大蒜素在提高反刍动物肉品质方面具有广阔的应用前景。未来的研究应在大规模试验中验证这些发现，并探索大蒜素对山羊肉品质影响的潜在机制。

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引用次数: 0

Determination of Warner-Bratzler shear force thresholds for classifying meat tenderness of Kivircik lambs: A study in Türkiye 基维克羔羊肉嫩度分类的Warner-Bratzler剪切力阈值的测定：一项在<s:1>基耶耶的研究。

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

Meat Science

Pub Date : 2025-09-15 DOI: 10.1016/j.meatsci.2025.109961

Bulent Ekiz, Pembe Dilara Kecici, Hulya Yalcintan

The aims of the study were to identify the Warner-Bratzler Shear Force (WBSF) threshold value that corresponds to the transition from perceived tenderness to toughness in lamb meat through sensory panel evaluations, and to compare the classification performances of the threshold values determined using linear regression and Receiver Operating Characteristic (ROC) analysis methods. The study data comprised WBSF analysis results of the longissimus thoracis et lumborum muscle from 405 Kivircik lambs, along with tenderness scores determined by a trained sensory panel. WBSF threshold values were determined separately for the “panellists' sensory tenderness evaluation dataset (raw dataset; n=3049)” and the “mean score dataset created by averaging the tenderness scores given by the panellists for each lamb (individual lamb dataset; n=405)”. Higher classification accuracy was achieved in the mean score dataset compared to the individual score dataset using both linear regression and ROC analysis methods. The WBSF threshold value for the mean score dataset was determined as 40.9 N by ROC analysis and 48.0 N by linear regression analysis. The accuracy of these threshold values was calculated to be 82.2 % and 85.4 %, respectively. The threshold value based on ROC analysis provided higher sensitivity and negative predictive value, whereas the threshold value based on regression analysis was advantageous in terms of specificity and positive predictive value.

本研究的目的是通过感官面板评估确定羊肉从感知嫩度到韧度转变对应的Warner-Bratzler剪切力（WBSF）阈值，并比较采用线性回归和接受者工作特征（ROC）分析方法确定的阈值的分类性能。研究数据包括405只Kivircik羔羊胸腰最长肌的WBSF分析结果，以及由训练过的感觉小组确定的压痛评分。WBSF阈值分别为“小组成员的感官压痛评估数据集（原始数据集；n=3049）”和“通过平均小组成员对每只羔羊给出的压痛评分创建的平均评分数据集（单个羔羊数据集；n=405）”确定。与使用线性回归和ROC分析方法的个体得分数据集相比，平均得分数据集实现了更高的分类精度。平均评分数据集的WBSF阈值经ROC分析为40.9 N，线性回归分析为48.0 N。这些阈值的准确率分别为82.2%和85.4%。基于ROC分析的阈值具有更高的敏感性和阴性预测值，而基于回归分析的阈值在特异性和阳性预测值方面具有优势。

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引用次数: 0