Pub Date : 2025-08-27DOI: 10.1016/j.meatsci.2025.109945
Ziqi Yue , Shanpeng Ke , Liyuan Shi , Rui Hu , Zhisheng Wang , Quanhui Peng , Huawei Zou , Jianxin Xiao , Yahui Jiang , Fali Wu , Yiping Tang
This experiment aimed to investigate the impact of the diet containing glutamine on muscle fiber types and meat quality of feed restriction yaks. Our findings show that the meat quality and slaughter performance in the feed restriction group decreased relative to the control group. However, diet containing glutamine improved slaughter performance by increasing carcass weight, dressing percentage, net meat weight, and net meat percentage. Moreover, it improved meat quality by increasing L* and reducing drip loss. In addition, dietary glutamine supplementation alleviated the increase in the fast-twitch fibers, abnormal glutamine metabolism, oxidative damage, and mitochondrial dysfunction. Mechanistically, the AMPK/Sirt1/PGC-1α/TAFM pathway might be implicated in glutamine alleviated the feed restriction-induced reduction in meat quality. In summary, our findings suggested that dietary glutamine supplementation of feed-restricted yaks can effectively improve the antioxidant capacity, slow-twitch fiber percentage, and the meat quality of the yak Longissimus thoracis muscle.
{"title":"Effects of a diet containing glutamine on the slaughter performance, meat quality, and skeletal muscle fiber types of feed-restricted yaks","authors":"Ziqi Yue , Shanpeng Ke , Liyuan Shi , Rui Hu , Zhisheng Wang , Quanhui Peng , Huawei Zou , Jianxin Xiao , Yahui Jiang , Fali Wu , Yiping Tang","doi":"10.1016/j.meatsci.2025.109945","DOIUrl":"10.1016/j.meatsci.2025.109945","url":null,"abstract":"<div><div>This experiment aimed to investigate the impact of the diet containing glutamine on muscle fiber types and meat quality of feed restriction yaks. Our findings show that the meat quality and slaughter performance in the feed restriction group decreased relative to the control group. However, diet containing glutamine improved slaughter performance by increasing carcass weight, dressing percentage, net meat weight, and net meat percentage. Moreover, it improved meat quality by increasing <em>L</em>* and reducing drip loss. In addition, dietary glutamine supplementation alleviated the increase in the fast-twitch fibers, abnormal glutamine metabolism, oxidative damage, and mitochondrial dysfunction. Mechanistically, the AMPK/Sirt1/PGC-1α/TAFM pathway might be implicated in glutamine alleviated the feed restriction-induced reduction in meat quality. In summary, our findings suggested that dietary glutamine supplementation of feed-restricted yaks can effectively improve the antioxidant capacity, slow-twitch fiber percentage, and the meat quality of the yak Longissimus thoracis muscle.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109945"},"PeriodicalIF":6.1,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144908418","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 : 2025-08-20DOI: 10.1016/j.meatsci.2025.109944
Zewei Ma , Shuai Liu , Ran Yi, Jinhao Liu, Canjun Zhu, Songbo Wang, Lina Wang, Gang Shu, Qingyan Jiang, Ruifan Wu
Cinnamic acid (CA) is a natural bioactive substance with antimicrobial, anti-inflammatory and antioxidant properties, which has potential value as a novel feed additive. This study investigated the effects of CA supplementation on growth performance, carcass characteristics, meat quality, energy metabolism and antioxidant capacity in muscle of Yuedong black pigs. A total of 100 3-month-old Yuedong black pigs with an initial body weight of 35 kg were selected and randomly assigned to two treatment groups: the control group and the 0.3 g/kg CA group, with 50 pigs in each group. Compared with control group (CON), dietary supplementation of CA increased average daily gain (ADG) (P < 0.05), while tended to decrease feed conversion ratio (FCR) (P = 0.056). Furthermore, dietary supplementation of CA improved the marbling score, and increased cross-sectional area of muscle fiber of the longissimus thoracis (LT) (P < 0.05). Importantly, CA supplementation promoted muscle hypertrophy by increasing myosin heavy chain (MyHC) expression and protein deposition. The myofiber types were unchanged between control and CA group. CA group showed reduced serum glucose, promoted mitochondrial synthesis and increased lactic acid and ATP content in muscle (P < 0.05). Additionally, CA increased the expression of antioxidant genes (glutathione peroxidase 1, Gpx1 and peroxiredoxin 1, Prdx1) in muscle, but no significant difference was observed in malondialdehyde (MDA) levels, total antioxidant capacity (T-AOC) and glutathione peroxidase (GPX) activity in serum. Overall, CA could improve growth rate, meat quality, and promote muscle development, energy metabolism and antioxidant capacity of Yuedong black pigs.
{"title":"Effects of dietary cinnamic acid supplementation on growth performance, meat quality, muscle development and antioxidant capacity of Yuedong black pigs","authors":"Zewei Ma , Shuai Liu , Ran Yi, Jinhao Liu, Canjun Zhu, Songbo Wang, Lina Wang, Gang Shu, Qingyan Jiang, Ruifan Wu","doi":"10.1016/j.meatsci.2025.109944","DOIUrl":"10.1016/j.meatsci.2025.109944","url":null,"abstract":"<div><div>Cinnamic acid (CA) is a natural bioactive substance with antimicrobial, anti-inflammatory and antioxidant properties, which has potential value as a novel feed additive. This study investigated the effects of CA supplementation on growth performance, carcass characteristics, meat quality, energy metabolism and antioxidant capacity in muscle of Yuedong black pigs. A total of 100 3-month-old Yuedong black pigs with an initial body weight of 35 kg were selected and randomly assigned to two treatment groups: the control group and the 0.3 g/kg CA group, with 50 pigs in each group. Compared with control group (CON), dietary supplementation of CA increased average daily gain (ADG) (<em>P</em> < 0.05), while tended to decrease feed conversion ratio (FCR) (<em>P</em> = 0.056). Furthermore, dietary supplementation of CA improved the marbling score, and increased cross-sectional area of muscle fiber of the <em>longissimus thoracis</em> (LT) (<em>P</em> < 0.05). Importantly, CA supplementation promoted muscle hypertrophy by increasing myosin heavy chain (<em>MyHC</em>) expression and protein deposition. The myofiber types were unchanged between control and CA group. CA group showed reduced serum glucose, promoted mitochondrial synthesis and increased lactic acid and ATP content in muscle (<em>P</em> < 0.05). Additionally, CA increased the expression of antioxidant genes (glutathione peroxidase 1, <em>Gpx1</em> and peroxiredoxin 1, <em>Prdx1</em>) in muscle, but no significant difference was observed in malondialdehyde (MDA) levels, total antioxidant capacity (T-AOC) and glutathione peroxidase (GPX) activity in serum. Overall, CA could improve growth rate, meat quality, and promote muscle development, energy metabolism and antioxidant capacity of Yuedong black pigs.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109944"},"PeriodicalIF":6.1,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144890728","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 : 2025-08-18DOI: 10.1016/j.meatsci.2025.109943
Benjamin W.B. Holman , David L. Hopkins , Stephanie M. Fowler
This study investigated the use Raman spectroscopy to predict the in-pack total viable count (TVC) of microorganism on vacuum packaged and chilled lamb meat. A total of 159 lamb longissimus lumborum muscles (LL) were sourced from an investigation into the effects of chilled storage periods and packaging types. Each LL was measured while still in its packaging using a hand-held Raman spectroscopy device (785 Mira, Metrohm®, Melbourne, AUS) using a 785 ± 0.5 nm laser, 8–10 cm−1 spectral resolution. After Raman measurements, the samples LL were removed from their packaging and analysed for TVC. It was found that Raman spectra only provided modest predictions (R2 = 0.29; RMSE = 1.34) of in-pack TVC. Raman spectra could, however, differentiate between lamb meat with high and low TVC (based on log 5 CFU/g) with relatively high accuracy (92.5 %) and sensitivity (88.0 %). These findings confirm the application of Raman spectroscopy to provide non-destructive information of the in-pack status of TVC for chilled lamb meat.
{"title":"Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meat","authors":"Benjamin W.B. Holman , David L. Hopkins , Stephanie M. Fowler","doi":"10.1016/j.meatsci.2025.109943","DOIUrl":"10.1016/j.meatsci.2025.109943","url":null,"abstract":"<div><div>This study investigated the use Raman spectroscopy to predict the in-pack total viable count (TVC) of microorganism on vacuum packaged and chilled lamb meat. A total of 159 lamb <em>longissimus lumborum</em> muscles (LL) were sourced from an investigation into the effects of chilled storage periods and packaging types. Each LL was measured while still in its packaging using a hand-held Raman spectroscopy device (785 Mira, Metrohm®, Melbourne, AUS) using a 785 ± 0.5 nm laser, 8–10 cm<sup>−1</sup> spectral resolution. After Raman measurements, the samples LL were removed from their packaging and analysed for TVC. It was found that Raman spectra only provided modest predictions (<em>R</em><sup>2</sup> = 0.29; RMSE = 1.34) of in-pack TVC. Raman spectra could, however, differentiate between lamb meat with high and low TVC (based on log 5 CFU/g) with relatively high accuracy (92.5 %) and sensitivity (88.0 %). These findings confirm the application of Raman spectroscopy to provide non-destructive information of the in-pack status of TVC for chilled lamb meat.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109943"},"PeriodicalIF":6.1,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886298","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 : 2025-08-13DOI: 10.1016/j.meatsci.2025.109933
Jinhai Zhao , Xinpeng Yao , Hui Zhang , Baohua Kong , Fangda Sun , Qian Liu , Chuanai Cao
This study investigates the effect of porcine plasma protein-xanthan gum based oleogels (PXO) constructed by foam-templated approach as animal fat substitutes on the quality characteristics and flavor attributes of low-fat frankfurters. The results showed that the incorporation of PXO as the substitutes for animal fat significantly reduced the cooking loss and enhanced the emulsion stability, as well as the L* and a* values in low-fat frankfurters (P < 0.05). Moreover, 50 % fat substitutes ratio by PXO can obviously improve the textural attributes (such as hardness, resilience, springiness and chewiness) of frankfurters, which was verified by dynamic rheological behavior and microstructure. Hydrogen bonds and disulfide bonds were the principal molecular interactions in low-fat frankfurters. This revealed that 50 % fat substitutes ratio with PXO exhibited the optimal fat-replacing effect by overcoming the quality flaws in frankfurters. Additionally, incorporating PXO alters the aroma and taste of low-fat frankfurters, which may help counteract the reduction in volatile flavor compounds stemming from the removal of fat. Sensory analysis also pointed out that fat substitutes with PXO in frankfurters increased the uniformity and juiciness scores (P < 0.05). Overall, 50 % PXO can be successfully used as a fat substitute, providing valuable insights into the processing of low-fat emulsified meat products.
{"title":"Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters","authors":"Jinhai Zhao , Xinpeng Yao , Hui Zhang , Baohua Kong , Fangda Sun , Qian Liu , Chuanai Cao","doi":"10.1016/j.meatsci.2025.109933","DOIUrl":"10.1016/j.meatsci.2025.109933","url":null,"abstract":"<div><div>This study investigates the effect of porcine plasma protein-xanthan gum based oleogels (PXO) constructed by foam-templated approach as animal fat substitutes on the quality characteristics and flavor attributes of low-fat frankfurters. The results showed that the incorporation of PXO as the substitutes for animal fat significantly reduced the cooking loss and enhanced the emulsion stability, as well as the <em>L*</em> and <em>a*</em> values in low-fat frankfurters (<em>P</em> < 0.05). Moreover, 50 % fat substitutes ratio by PXO can obviously improve the textural attributes (such as hardness, resilience, springiness and chewiness) of frankfurters, which was verified by dynamic rheological behavior and microstructure. Hydrogen bonds and disulfide bonds were the principal molecular interactions in low-fat frankfurters. This revealed that 50 % fat substitutes ratio with PXO exhibited the optimal fat-replacing effect by overcoming the quality flaws in frankfurters. Additionally, incorporating PXO alters the aroma and taste of low-fat frankfurters, which may help counteract the reduction in volatile flavor compounds stemming from the removal of fat. Sensory analysis also pointed out that fat substitutes with PXO in frankfurters increased the uniformity and juiciness scores (<em>P</em> < 0.05). Overall, 50 % PXO can be successfully used as a fat substitute, providing valuable insights into the processing of low-fat emulsified meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109933"},"PeriodicalIF":6.1,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144852923","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 : 2025-08-12DOI: 10.1016/j.meatsci.2025.109932
Dan Li , Yuyu Du , Liya Su , Yaqiu Lin , Jiong Zheng , Fidel Toldrá , Chenglin Zhu , Muying Du , Yuan Liu , Juan Chen
Six strains of coagulase-negative staphylococci, isolated from fermented meat products and identified as Staphylococcus hominis 9, Staphylococcus saprophyticus 18, Staphylococcus saprophyticus 27, Staphylococcus xylosus 37, Staphylococcus saprophyticus 120, and Staphylococcus cohnii 129, were evaluated for their lipid hydrolase and antioxidant enzyme activities. The effects of the selected strains on lipid hydrolysis and oxidation in fermented sausages were subsequently investigated. In meat simulation medium, Staphylococcus cohnii 129 exhibited the highest lipase and superoxide dismutase activities among all tested strains. Therefore, S. cohnii 129 was selected as the optimal strain to ferment sausage either alone (S129) or in combination with Lactiplantibacillus plantarum 77 (S129 + L77), with a blank group as the control. Lipase activities and the concentrations of lipid hydrolysis products, including monoglyceride, free glycerol, and free fatty acids, were higher in both S129 and S129 + L77 than in the control. Additionally, the suppression of lipoxygenase activity, TBARS, hexanal, and saturated aldehyde production was more pronounced in S129 and S129 + L77 compared to the control. Moreover, the highest scores for overall flavor and acceptability, and the lowest score for rancid notes, were reported for S129. The results indicate that S. cohnii 129 has significant potential for improving sausage quality and preventing the formation of off-flavors.
{"title":"Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages","authors":"Dan Li , Yuyu Du , Liya Su , Yaqiu Lin , Jiong Zheng , Fidel Toldrá , Chenglin Zhu , Muying Du , Yuan Liu , Juan Chen","doi":"10.1016/j.meatsci.2025.109932","DOIUrl":"10.1016/j.meatsci.2025.109932","url":null,"abstract":"<div><div>Six strains of coagulase-negative staphylococci, isolated from fermented meat products and identified as <em>Staphylococcus hominis</em> 9, <em>Staphylococcus saprophyticus</em> 18, <em>Staphylococcus saprophyticus</em> 27, <em>Staphylococcus xylosus</em> 37, <em>Staphylococcus saprophyticus</em> 120, and <em>Staphylococcus cohnii</em> 129, were evaluated for their lipid hydrolase and antioxidant enzyme activities. The effects of the selected strains on lipid hydrolysis and oxidation in fermented sausages were subsequently investigated. In meat simulation medium, <em>Staphylococcus cohnii</em> 129 exhibited the highest lipase and superoxide dismutase activities among all tested strains. Therefore, <em>S. cohnii</em> 129 was selected as the optimal strain to ferment sausage either alone (S129) or in combination with <em>Lactiplantibacillus plantarum</em> 77 (S129 + L77), with a blank group as the control. Lipase activities and the concentrations of lipid hydrolysis products, including monoglyceride, free glycerol, and free fatty acids, were higher in both S129 and S129 + L77 than in the control. Additionally, the suppression of lipoxygenase activity, TBARS, hexanal, and saturated aldehyde production was more pronounced in S129 and S129 + L77 compared to the control. Moreover, the highest scores for overall flavor and acceptability, and the lowest score for rancid notes, were reported for S129. The results indicate that <em>S. cohnii</em> 129 has significant potential for improving sausage quality and preventing the formation of off-flavors.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109932"},"PeriodicalIF":6.1,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144866260","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 : 2025-08-12DOI: 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.
{"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}
Pub Date : 2025-08-07DOI: 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.
{"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}
Pub Date : 2025-08-06DOI: 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.
{"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}
Pub Date : 2025-08-05DOI: 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.
{"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}
Pub Date : 2025-08-04DOI: 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.
{"title":"Red meat biochemical and flavor changes through postmortem aging","authors":"Jerrad F. Legako","doi":"10.1016/j.meatsci.2025.109885","DOIUrl":"10.1016/j.meatsci.2025.109885","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109885"},"PeriodicalIF":6.1,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144783144","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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