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1. Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers

Author:
Jing Yan; Yingqun Nian; Bo Zou; Juqing Wu; Guanghong Zhou; Chunbao Li
Source:
Meat science 2022 v.184 pp. 108699
ISSN:
0309-1740
Subject:
acetylation; acetyltransferases; blood serum; creatine kinase; energy metabolism; glycogen; glycolysis; heat-shock protein 70; lactate dehydrogenase; lactic acid; longissimus muscle; miniature swine; pork quality; psoas muscles; semimembranosus muscle
Abstract:
... In this study, we investigated whether preslaughter chemical-induced acetylation affected postmortem energy metabolism and pork quality. Thirty pigs were randomly assigned to control, acetyltransferase inhibitor (ATi) or deacetyltransferase inhibitor treatments. Serum, trapezius, longissimus lumborum, psoas major, semimembranosus and semitendinosus muscles were taken for analyses. The results indi ...
DOI:
10.1016/j.meatsci.2021.108699

2. Adulteration discrimination and analysis of fresh and frozen-thawed minced adulterated mutton using hyperspectral images combined with recurrence plot and convolutional neural network

Author:
Yaoxin Zhang; Minchong Zheng; Rongguang Zhu; Rong Ma
Source:
Meat science 2022 v.192 pp. 108900
ISSN:
0309-1740
Subject:
data collection; freeze-thaw cycles; meat science; mutton; neural networks; pork; prediction
Abstract:
... This paper presented a method to detect adulterated mutton using recurrence plot transformed by spectrum combined with convolutional neural network (RP-CNN). For this, 100 adulterated samples of mutton mixed with different proportions (0.5–1–2-5-10% (w/w)) of pork and 20 pure mutton samples were prepared. The results of the classification model of adulterated mutton and the quantitative prediction ...
DOI:
10.1016/j.meatsci.2022.108900

3. Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4

Author:
Cameron Jose; Peter McGilchrist
Source:
Meat science 2022 v.183 pp. 108665
ISSN:
0309-1740
Subject:
beef; color; consumer acceptance; slaughter
Abstract:
... Meat colour is an important attribute for consumer acceptance but there is an interval between colour grading and retail display. This experiment investigates the effect of time post-slaughter (5, 14 and 40 days) on colour and bloom depth (after 1 and 24 h) for beef carcasses graded AUS-MEAT colour 4 (MC 4). Sixteen carcasses were selected at grading, 8 carcasses were graded MC 4 and 8 as complian ...
DOI:
10.1016/j.meatsci.2021.108665

4. Analysis of meat color, meat tenderness and fatty acid composition of meat in second filial hybrid offspring of MSTN mutant pigs

Author:
Kai Gao; Zhaobo Luo; Shengzhong Han; Zhouyan Li; Hak Myong Choe; Hyo Jin Paek; Biaohu Quan; Jindan Kang; Xijun Yin
Source:
Meat science 2022 v.193 pp. 108929
ISSN:
0309-1740
Subject:
body weight; collagen; color; fatty acid composition; feed conversion; fluorescent antibody technique; genes; hybrids; loins (meat cut); meat composition; meat tenderness; muscle fibers; mutants; pork; progeny; subcutaneous fat
Abstract:
... The objective of this study was to assess the meat quality in second filial hybrid offspring of MSTN⁻/⁻ cloning boars × Chinese Bama sows with initial mean body weight of 90.52 ± 0.68 kg. Compared with wild-type pigs, the feed utilization rate of MSTN⁻/⁻ pigs showed an increasing trend (adjusted P = 0.06), loin eye area of MSTN⁻/⁻ and MSTN⁺/⁻ pigs increased (adjusted P < 0.01) and thickness of sub ...
DOI:
10.1016/j.meatsci.2022.108929

5. Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage

Author:
Ali Samet Babaoğlu; Kubra Unal; Nazik Meziyet Dilek; Hatice Berna Poçan; Mustafa Karakaya
Source:
Meat science 2022 v.187 pp. 108765
ISSN:
0309-1740
Subject:
Aronia melanocarpa; antioxidants; beef; blackberries; blueberries; cold storage; coliform bacteria; currants; meat science; microbiological quality; oxidative stability; patties; pomace; pomace extracts
Abstract:
... This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red currant (B3) and blueberry (B4) pomace water extracts during refrigerated storage over 9 days. The berry pomace extract treatment significantly decreased the TBARS numbers of the samples (P < 0.05). The lowest total carbonyl cont ...
DOI:
10.1016/j.meatsci.2022.108765

6. Application of Vis-NIR and SWIR spectroscopy for the segregation of bison muscles based on their color stability

Author:
Md Mahmudul Hasan; Muhammad Mudassir Arif Chaudhry; Chyngyz Erkinbaev; Jitendra Paliwal; Surendranath P. Suman; Argenis Rodas-Gonzalez
Source:
Meat science 2022 v.188 pp. 108774
ISSN:
0309-1740
Subject:
bison; calibration; color; discoloration; discriminant analysis; meat science; muscles; prediction; principal component analysis; spectroscopy
Abstract:
... The study objective was to investigate the potential for using visible near-infrared (Vis-NIR) and short wave infrared (SWIR) spectroscopy to segregate bison portions based on muscle types and storage periods. In the Vis-NIR range, the principal component analysis showed clear segregation of the muscles based on storage at retail display d 4 whereas the discrimination based on muscle type was bett ...
DOI:
10.1016/j.meatsci.2022.108774

7. Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages

Author:
Monika Marcinkowska-Lesiak; Iwona Wojtasik-Kalinowska; Anna Onopiuk; Adrian Stelmasiak; Agnieszka Wierzbicka; Andrzej Poltorak
Source:
Meat science 2022 v.187 pp. 108751
ISSN:
0309-1740
Subject:
lentils; meat science; nonthermal processing; odors; peas; plant proteins; plate count; pork; shelf life; sodium nitrite
Abstract:
... This study was performed to determine the effect of plasma-activated solutions of protein preparations of selected plants, as an alternative nitrite source, on the quality characteristics of pork sausages. The used solutions contained 500 ppm nitrite. Sausages without nitrite (NC), with 75 ppm sodium nitrite (PC), and with solutions of soy (E₁), pea (E₂) and lentil (E₃) preparations (100 g/kg of m ...
DOI:
10.1016/j.meatsci.2022.108751

8. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation

Author:
Carla Giovana Luciano; Larissa Tessaro; Jeannine Bonilla; Júlio César de Carvalho Balieiro; Marco Antonio Trindade; Paulo José do Amaral Sobral
Source:
Meat science 2022 v.189 pp. 108821
ISSN:
0309-1740
Subject:
Eugenia uniflora; cold storage; color; gelatin; leaves; lipid peroxidation; meat science; nisin; pH; plate count; processed meat; refrigeration; vacuum packaging; water activity; water content
Abstract:
... Processed meat products have been increasingly consumed, a highlight being dried-cured coppa, commonly purchased sliced, making it more susceptible to bacterial deterioration and lipid oxidation. The aim of this work was to produce and apply bi-layers films based on gelatin (in both layers) with addition of nisin and/or Pitanga leaf hydroethanolic extract (PLHE) only in the food contact thinner la ...
DOI:
10.1016/j.meatsci.2022.108821

9. Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality

Author:
Rui Hu; Min Zhang; Arun S. Mujumdar
Source:
Meat science 2022 v.189 pp. 108811
ISSN:
0309-1740
Subject:
cohesion; color; frozen meat; hardness; meat quality; microwave treatment; pH; pork; texture
Abstract:
... The effect of thermal treatment using infrared and microwave fields on freezing of pork loin was investigated. Several infrared and microwave treatment protocols were designed and tested to determine the thawing losses is each case to identify the most suitable one which yielded the best quality. In addition, the state of moisture in the meat, cooking loss, texture, color, pH, Thiobarbituric acid- ...
DOI:
10.1016/j.meatsci.2022.108811

10. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review

Author:
Coral Barcenilla; Miroslav Ducic; Mercedes López; Miguel Prieto; Avelino Álvarez-Ordóñez
Source:
Meat science 2022 v.183 pp. 108661
ISSN:
0309-1740
Subject:
anti-infective agents; biopreservation; biopreservatives; food industry; food quality; food safety; lactic acid; meat; meat science; metabolites; shelf life; spoilage; synergism; systematic review
Abstract:
... The increasing concern of consumers about food quality and safety and their rejection of chemical additives has promoted the breakthrough of the biopreservation field and the development of studies on the use of beneficial bacteria and their metabolites as potential natural antimicrobials for shelf life extension and enhanced food safety. Control of foodborne pathogens in meat and meat products re ...
DOI:
10.1016/j.meatsci.2021.108661

11. Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors

Author:
Lei Li; Laura Perea-Sanz; José Javier López-Díez; Ana Salvador; Carmela Belloch; Mónica Flores
Source:
Meat science 2022 v.184 pp. 108698
ISSN:
0309-1740
Subject:
cured meats; furans; meat science; mushrooms; nitrogen; octenol; odors; olfactometry; ornithine; proline; sulfur; thiamin
Abstract:
... Dry cured loins containing nitrogen (proline and ornithine) and sulfur (thiamine) compounds as precursors of aroma compounds at two concentration levels were manufactured. The effect of precursor addition on the microbiology and chemical parameters of loins was studied together with the aroma study performed by olfactometry and Free Choice Profile sensory analyses. Addition of precursors did not a ...
DOI:
10.1016/j.meatsci.2021.108698

12. Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systems

Author:
Bridgette G. Logan; David L. Hopkins; Leigh M. Schmidtke; Stephanie M. Fowler
Source:
Meat science 2022 v.187 pp. 108753
ISSN:
0309-1740
Subject:
Raman spectroscopy; beef carcasses; beef production; chemometrics; discriminant analysis; fatty acid composition; fatty acids; grasses; least squares; models; rapid methods; subcutaneous fat
Abstract:
... A total of 960 beef carcases from northern and southern Australian production regions were assessed by examining the subcutaneous fat. Carcases from four different production systems within each region were assessed, by Raman spectroscopy and the fatty acid composition determined to develop models that best classified the various production systems. As a result, 12 Partial Least Square Discriminan ...
DOI:
10.1016/j.meatsci.2022.108753

13. Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams

Author:
Angélica Sousa Guimarães; Jéssica Sousa Guimarães; Lorena Mendes Rodrigues; Paulo Rogério Fontes; Alcinéia de Lemos Souza Ramos; Eduardo Mendes Ramos
Source:
Meat science 2022 v.192 pp. 108897
ISSN:
0309-1740
Subject:
color; consumer acceptance; flavor; meat science; odors; pH; proximate composition; pulp; radishes; sodium nitrite
Abstract:
... This study aimed to evaluate the technological and sensory properties of restructured cooked hams prepared with natural curing agents (0.5% radish powder, HRP; 3% radish juice, HRJ; and 0.5% radish pulp powder, HRPP) and with 40 and 150 mg/kg sodium nitrite (HN40 and HN150, respectively). No difference was observed for pH, proximate composition, or cooking loss. Higher residual nitrite contents we ...
DOI:
10.1016/j.meatsci.2022.108897

14. Assessment of a newly designed double-barreled bullet-shooting stunner for adequate stunning of water buffaloes

Author:
Dominic Gascho; Roger Stephan; Clemens Bauer; Michelle Aimée Oesch; Henning Richter
Source:
Meat science 2022 v.193 pp. 108933
ISSN:
0309-1740
Subject:
animal welfare; brain; cattle; meat science; skull; slaughter
Abstract:
... To ensure animal welfare at slaughter, rapid stunning is required to render the animal deeply unconscious. In cattle, captive-bolt stunners are typically used for this purpose. However, with regard to their impact force and maximum length of approximately 120 mm, such captive-bolt stunners are not suitable for stunning water buffaloes due to anatomical characteristics of the skull. In water buffal ...
DOI:
10.1016/j.meatsci.2022.108933

15. Association of variants in FABP4, FASN, SCD, SREBP1 and TCAP genes with intramuscular fat, carcass traits and body size in Chinese Qinchuan cattle

Author:
Y.Y. Gao; G. Cheng; Z.X. Cheng; C. Bao; T. Yamada; G.F. Cao; S.Q. Bao; N.M. Schreurs; L.S. Zan; B. Tong
Source:
Meat science 2022 v.192 pp. 108882
ISSN:
0309-1740
Subject:
Wagyu; alleles; backfat; body size; cattle; fat thickness; genetic selection; genotype; intramuscular fat; longissimus muscle; meat quality; ultrasonics
Abstract:
... This study aimed to genotype the variants in FABP4, FASN, SCD, SREBP1 and TCAP genes, and to analyze their associations with intramuscular fat (IMF) content, carcass traits and body size in Chinese Qinchuan cattle (QC). The association studies showed that the FABP4 c.220A > G polymorphism was significantly associated with ultrasound longissimus muscle depth (ULMD) and IMF, the FASN g.16024A > G po ...
DOI:
10.1016/j.meatsci.2022.108882

16. Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage

Author:
Elisa Rafaela Bonadio Bellucci; João Marcos dos Santos; Larissa Tátero Carvalho; Taís Fernanda Borgonovi; José M. Lorenzo; Andrea Carla da Silva-Barretto
Source:
Meat science 2022 v.184 pp. 108667
ISSN:
0309-1740
Subject:
antioxidant activity; antioxidants; cold storage; color; fruits; isoascorbic acid; lipid peroxidation; meat science; pH; pork; proximate composition; refrigeration
Abstract:
... The current trends among consumers are pushing for the use of natural antioxidants options. Açaí fruit is rich on polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The objective was to investigate the effect of açaí extract on refrigerated pork patties quality. Five treatments were done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg ⁻ ...
DOI:
10.1016/j.meatsci.2021.108667

17. Biochemical and textural changes in beef from bulls and steers of different crossbreeds shortly after slaughter and during ageing

Author:
Julia Bogdanowicz; Monika Modzelewska-Kapituła; Ireneusz Białobrzewski; Wacław Mozolewski
Source:
Meat science 2022 v.183 pp. 108641
ISSN:
0309-1740
Subject:
beef; castration; glycogen; glycogenolysis; meat science; pH; progeny; semitendinosus muscle; slaughter; texture
Abstract:
... The aim of this study was to investigate the course of glycogenolysis, ATP breakdown and fragmentation of myofibrillar proteins in the semitendinosus muscle of a progeny of Limousin×Holstein-Friesian (LMₓ) and Charolaise×Holstein-Friesian (CHₓ) (bulls and steers) and to describe the changes in the above parameters over time and its relationship with beef texture. The hypothesis that beef from bull ...
DOI:
10.1016/j.meatsci.2021.108641

18. Body composition and composition of gain of growing beef bulls fed rations with varying energy concentrations

Author:
Aniela C. Honig; Vivienne Inhuber; Hubert Spiekers; Wilhelm Windisch; Kay-Uwe Götz; Manfred Schuster; Thomas Ettle
Source:
Meat science 2022 v.184 pp. 108685
ISSN:
0309-1740
Subject:
Simmental; beef; blood; body composition; body weight changes; chemical composition; digestible protein; digestive tract; energy; meat science; muscles; tissue distribution
Abstract:
... Data on chemical body composition of cattle serve as a basis for recommendations on energy and nutrient requirements. Relevant data of growing dual-purpose Fleckvieh (German Simmental) bulls are scarce and originate from old trials, covering low rates of gain and live weights. Hence, the aim of the study was to analyze the body tissue distribution, chemical composition, and composition of body wei ...
DOI:
10.1016/j.meatsci.2021.108685

19. Bone mineral concentration predicted by dual energy X-ray absorptiometry and its relationship with lamb eating quality

Author:
C.E. Payne; F. Anderson; L. Pannier; D.W. Pethick; G.E. Gardner
Source:
Meat science 2022 v.186 pp. 108725
ISSN:
0309-1740
Subject:
calcium; dual-energy X-ray absorptiometry; magnesium; meat science; mineral content; models; phosphorus; slaughterhouses; vertebrae
Abstract:
... Lumbar bone mineral concentration, as predicted by dual energy x-ray absorptiometry (DEXA), may reflect changes in lamb maturity and eating quality. New season (n = 60) and old season (n = 60) lambs were slaughtered and DEXA scanned at a commercial abattoir across 2 kill groups. The second lumbar vertebra was isolated from the spine for determination of calcium, phosphorus, and magnesium concentra ...
DOI:
10.1016/j.meatsci.2021.108725

20. Brazilians' attitudes to meat consumption and production: Present and future challenges to the sustainability of the meat industry

Author:
Maria José Hötzel; Bianca Vandresen
Source:
Meat science 2022 v.192 pp. 108893
ISSN:
0309-1740
Subject:
ethics; farmed animal species; issues and policy; livestock and meat industry; meat; meat consumption; meat production; meat science; society; stakeholders; Brazil
Abstract:
... Brazil is a main global producer, exporter, and consumer of farm animal products. Information about the knowledge and attitudes of Brazilian citizens and consumers towards the different dimensions of meat production sustainability can support policy discussions and guide the industry to adopt production systems compatible with societal expectations. Here we provide a historical, social, and econom ...
DOI:
10.1016/j.meatsci.2022.108893

21. Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging

Author:
Lin Wang; Jingjun Li; Shuang Teng; Wangang Zhang; Peter P. Purslow; Ruyu Zhang
Source:
Meat science 2022 v.185 pp. 108718
ISSN:
0309-1740
Subject:
beef; beef quality; cathepsin B; collagen; denaturation; microstructure; pH; semitendinosus muscle; solubility; temperature; ultrasonic treatment; ultrasonics
Abstract:
... The effects of ultrasound (0, 300 and 600 W for 20 min at the frequency of 20 kHz) followed by postmortem aging (0, 4 and 8 d aging time) on beef quality were evaluated. Ultrasound treatment, aging time and their interaction all significantly affected the pH and tenderness of beef (p < 0.05). Furthermore, ultrasound improved the cathepsin B + L activities and the solubility of collagen compared wi ...
DOI:
10.1016/j.meatsci.2021.108718

22. Changes in postmortem metabolites profile of atypical and typical DFD beef

Author:
Muawuz Ijaz; Dequan Zhang; Chengli Hou; Mubarik Mahmood; Zubair Hussain; Xiaochun Zheng; Xin Li
Source:
Meat science 2022 v.193 pp. 108922
ISSN:
0309-1740
Subject:
absorption; alpha-glycerophosphoric acid; beef; bile secretion; biosynthesis; carbon; digestion; galactose; glycogen; lactic acid; longissimus muscle; meat science; metabolites; metabolomics; phosphates; serine; threonine
Abstract:
... This study explored the changes in postmortem metabolites of atypical and typical DFD beef using UHPLC-Q-TOF/MS. The longissimus thoracis muscles were categorized into normal, atypical DFD and typical DFD groups. The L⁎, a⁎, b⁎, glycogen and lactic acid contents were lower (P < 0.05) in typical DFD than normal beef. A total of 240 compounds were significantly different among groups. Levels of glyc ...
DOI:
10.1016/j.meatsci.2022.108922

23. Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry

Author:
Rongxin Wen; Baohua Kong; Xiaoyu Yin; Huan Zhang; Qian Chen
Source:
Meat science 2022 v.183 pp. 108658
ISSN:
0309-1740
Subject:
Lactobacillus fermentum; Lactobacillus sakei; Pediococcus acidilactici; electronic nose; fermentation; flavor; lactic acid; lipids; meat jerky; meat science; principal component analysis; spectroscopy; starter cultures
Abstract:
... The flavour profiles of beef jerky separately inoculated with different autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) and a non-inoculated control were analysed using electronic nose (E-nose) and gas chromatography–ion mobility spectrometry (GC–IMS). GC–IMS results revealed a total of 42 volatile compounds ...
DOI:
10.1016/j.meatsci.2021.108658

24. Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model

Author:
Rui Liu; Chenyan Lu; Yongyong Wang; Yinhan Shen; Qingfeng Ge; Mangang Wu; Jun Xi; Hai Yu; Shenglong Wu; Wenbin Bao; Yanqin Shan
Source:
Meat science 2022 v.191 pp. 108852
ISSN:
0309-1740
Subject:
Lactobacillus fermentum; agar; culture media; enzyme activity; fermented meat; flavor; ham; lactic acid; meat science; metabolites; models; molecular weight; peptides; proteinases; sensors (equipment); starter cultures
Abstract:
... This study was to screen a strain with both branched-chain amino acid transaminase (BCAT) and protease activities for producing methyl-branched flavor compounds in a myofibrillar protein extract model. Lactic acid bacteria (LAB) was isolated from Jinhua ham and screened with BCAT activity by an electrochemical sensor and protease activity by the agar plate method. In the culture medium, strain L6 ...
DOI:
10.1016/j.meatsci.2022.108852

25. Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beef

Author:
Yovita Rahmasari; Gökçe Polat Yemiş
Source:
Meat science 2022 v.188 pp. 108799
ISSN:
0309-1740
Subject:
Bacillus cereus; Escherichia coli O157; Listeria monocytogenes; Salmonella Enteritidis; antibacterial properties; coconuts; cold storage; ginger; ground beef; lipid peroxidation; liquid smoke; meat science; starch; ultrasonic treatment
Abstract:
... The aim of the present study was to investigate the structural and physicochemical properties of ultrasound-treated ginger starch-based edible films incorporated with coconut shell liquid smoke (CSLS), and determine the inhibitory effect of the films against Escherichia coli O157:H7 in ground beef during the storage at 4 °C. Ultrasound-treated CSLS-ginger starch films presented a better mechanical ...
DOI:
10.1016/j.meatsci.2022.108799

26. Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient

Author:
Muhammet İrfan Aksu; Ebru Erdemir; Emre Turan; Fatih Öz
Source:
Meat science 2022 v.186 pp. 108737
ISSN:
0309-1740
Subject:
antioxidants; color; dyes; ingredients; lactic acid; lipid peroxidation; lipids; meat; meat science; oxidation; pH; raspberries; storage time
Abstract:
... In recent years, plant extracts are used as colorant and antioxidant in meat products. Therefore, the effects of cemen pastes produced using different concentrations (0%, 3%, 4% and 5%) of raspberry water extract (RWE) on pastırma were investigated. RWE was tested to improve the color quality of pastırma and decrease lipid and pigment oxidation during production and storage at 4 °C for 150 days. I ...
DOI:
10.1016/j.meatsci.2022.108737

27. Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat

Author:
Burcu Ozturk-Kerimoglu; Muge Urgu-Ozturk; Meltem Serdaroglu; Nurcan Koca
Source:
Meat science 2022 v.184 pp. 108672
ISSN:
0309-1740
Subject:
adhesion; animal fats and oils; beef; chewiness; emulsions; energy; hardness; meat science; oxidative stability; sausages; whey protein
Abstract:
... The current study was conducted to investigate the utilization of microparticulated whey protein (MWP) in different levels (5% or 10%) as partial fat replacers in emulsified beef sausage formulations. Inclusion of MWP resulted in sausages having decreased amounts of fat and energy while increased amounts of protein. Both emulsion stability and processing yield were the highest in samples containin ...
DOI:
10.1016/j.meatsci.2021.108672

28. Chevon production and quality of Kalahari Red goats fed increasing levels of hempseed cake substituted for soybean meal

Author:
Farouk Semwogerere; Obert C. Chikwanha; Chenaimoyo L.F. Katiyatiya; Munyaradzi C. Marufu; Cletos Mapiye
Source:
Meat science 2022 v.187 pp. 108749
ISSN:
0309-1740
Subject:
average daily gain; body weight; cakes; feed intake; goat meat; goats; growth performance; intramuscular fat; meat quality; protein sources; soybean meal
Abstract:
... A 42-d study was conducted to evaluate the effects of replacing soybean meal with increasing levels of hempseed cake (HSC) in goat finishing diets on growth performance, carcass and chevon quality attributes. Thirty-five, 3-month-old Kalahari Red wethers (25 ± 1.5 kg initial body weight) were randomly allocated to one of five dietary treatments with seven animals per treatment. Wethers were fed ma ...
DOI:
10.1016/j.meatsci.2022.108749

29. Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically – Packaged beef steaks during refrigerated storage

Author:
Van-Ba Hoa; Dong-Heon Song; Kuk-Hwan Seol; Sun-Moon Kang; Hyun-Wook Kim; Jin-Hyoung Kim; Soo-Hyun Cho
Source:
Meat science 2022 v.184 pp. 108696
ISSN:
0309-1740
Subject:
beef; chitosan; cold storage; discoloration; dodecanoic acid; lipid peroxidation; meat science; nitrogen; shelf life; spoilage
Abstract:
... The present research aimed at investigating the application potential of a newly developed chitosan/lauric acid edible coating in preservation of fresh beef under refrigerated storage and aerobic packaging conditions. The 2-cm thick steaks were coated with 2% chitosan (CHI), 1 mM lauric acid in 2% chitosan (CHI/1 mM LA) or 3 mM lauric acid in 2% chitosan (CHI/3 mM LA), and over-wrapped in permeabl ...
DOI:
10.1016/j.meatsci.2021.108696

30. Color attributes and myoglobin chemistry exhibit relationships with tenderness and calpain-1 abundance in postmortem Longissimus lumborum muscles from Holstein heifers

Author:
Jade V. Cooper; Surendranath P. Suman; Katelyn S. Burdick; Peter Sutovsky; Steven M. Lonergan; Carol L. Lorenzen
Source:
Meat science 2022 v.189 pp. 108824
ISSN:
0309-1740
Subject:
Holstein; beef; chemistry; color; longissimus muscle; myoglobin; shear stress
Abstract:
... The objective of this study was to determine the extent that myoglobin and beef color are associated with calpain-1 relative abundance relative and tenderness. Longissimus lumborum (LL) samples from the left side of Holstein beef carcasses (n = 31) were collected immediately post-evisceration for 0 h analyses. At 48 h postmortem six steaks were removed from the right side of each carcass for analy ...
DOI:
10.1016/j.meatsci.2022.108824

31. Combining computer vision score and conventional meat quality traits to estimate the intramuscular fat content using machine learning in pigs

Author:
Dong Chen; Pingxian Wu; Kai Wang; Shujie Wang; Xiang Ji; Qi Shen; Yang Yu; Xiaotian Qiu; Xu Xu; Yihui Liu; Guoqing Tang
Source:
Meat science 2022 v.185 pp. 108727
ISSN:
0309-1740
Subject:
backfat; color; computer vision; drip loss; intramuscular fat; marbling; meat; models; pH; pork quality; solid phase extraction
Abstract:
... Intramuscular fat content (IMF%) is an important factor that affects the quality of pork. The traditional testing method (Soxhlet extraction) is accurate; however, it has a long preprocessing time. In this study, a total of 1481 photographs of 200 pigs' loin muscles were used to obtain a computer vision score (IIMF %). Then, actual IMF%, meat color, marbling score, pH value, and drip loss of 200 p ...
DOI:
10.1016/j.meatsci.2021.108727

32. Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton

Author:
Melindee Hastie; Damir Dennis Torrico; Graham Hepworth; Robin Jacob; Minh Ha; Rod Polkinghorne; Robyn D. Warner
Source:
Meat science 2022 v.192 pp. 108890
ISSN:
0309-1740
Subject:
consumer acceptance; consumer preferences; flavor; juiciness; meat science; models; mutton; nationalities and ethnic groups
Abstract:
... Dry ageing of mutton may enhance mutton's consumer appeal; however, consumer acceptance of mutton is heterogeneous. To identify which consumers prefer dry aged mutton, dry (DA) and wet aged mutton (WA) loin and topside were rated by consumers (n = 540) for tenderness, juiciness, liking of flavour and overall liking on a 0–100 scale. Two predictive liking models were developed, utilising either con ...
DOI:
10.1016/j.meatsci.2022.108890

33. Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef

Author:
Damla Gumus; Mevlude Kizil
Source:
Meat science 2022 v.186 pp. 108746
ISSN:
0309-1740
Subject:
beef; blueberries; cooked foods; heterocyclic compounds; meat science; pan frying; propolis; temperature
Abstract:
... This study was aimed to examine the effects of natural antioxidant-based marinades on the formation of heterocyclic aromatic amines (HAAs) in cooked beef. Samples were marinated overnight with different concentrations (0, 0.25, 0.5 and 1%) of blueberry or propolis extracts, and pan fried at 150 and 200 °C for a total of 10 min. Individual and total HAAs were detected at different levels according ...
DOI:
10.1016/j.meatsci.2022.108746

34. Consumer attitudes towards farm animal welfare in Argentina, Chile, Colombia, Ecuador, Peru and Bolivia: A segmentation-based study

Author:
Laura X. Estévez-Moreno; Genaro C. Miranda-de la Lama; Giuliana G. Miguel-Pacheco
Source:
Meat science 2022 v.187 pp. 108747
ISSN:
0309-1740
Subject:
animal welfare; cluster analysis; ethics; factor analysis; farmed animal species; humans; meat science; nationalities and ethnic groups; surveys; Argentina; Bolivia; Chile; Colombia; Ecuador; Peru
Abstract:
... Consumer attitudes towards farm animal welfare (FAW) are not a one-dimensional phenomenon; they entail various attitudinal and social dimensions related to ethnicity, agri-food culture, ethics, purchasing power and beliefs. Therefore, the study aimed to identify segments of South American consumers of animal products according to their attitudes towards FAW. An online survey was carried out among ...
DOI:
10.1016/j.meatsci.2022.108747

35. Consumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviour

Author:
Karthikeyan Palanisamy Thangavelu; John J. Hyland; Maeve Henchion; Joseph P. Kerry; Carlos Álvarez
Source:
Meat science 2022 v.193 pp. 108947
ISSN:
0309-1740
Subject:
meat science; models; phosphates; processed meat; regression analysis; surveys; texture; Irish Republic
Abstract:
... Phosphates are essential for maintaining various quality attributes of processed meat products such as water-binding properties, texture and sensory properties and their removal would drastically change the products' technical and sensory qualities. Currently, meat industries are faced with the challenge of removing phosphates to address the consumers' demand to remove the negatively perceived syn ...
DOI:
10.1016/j.meatsci.2022.108947

36. Consumer preference, behaviour and perception about lamb meat in China

Author:
Shaobo Li; Xin Li; Qianli Ma; Zhenyu Wang; Fei Fang; Dequan Zhang
Source:
Meat science 2022 v.192 pp. 108878
ISSN:
0309-1740
Subject:
consumer preferences; food safety; lamb meat; meat consumption; meat quality; questionnaires; China
Abstract:
... A questionnaire including 31 questions was conducted in thirty-one provinces of China's thirty-four provinces. A total of 7212 questionnaires were received in the research and 3775 valid questionnaires were used in the final data analysis. Around 86.0% of the respondents from the selected valid questionnaires liked eating lamb meat. About 66.7% of the respondents from the selected valid questionna ...
DOI:
10.1016/j.meatsci.2022.108878

37. Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer

Author:
Miriam Mabel Selani; Paulo Henrique Bertucci Ramos; Iliani Patinho; Fabiana França; Samara dos Santos Harada-Padermo; Carmen J. Contreras-Castillo; Erick Saldaña
Source:
Meat science 2022 v.185 pp. 108720
ISSN:
0309-1740
Subject:
consumer attitudes; flavor enhancers; health claims; markets; meat science; monosodium glutamate; mushrooms; questionnaires; sodium
Abstract:
... This study investigated consumers' perception of labels of burgers with sodium reduction and/or addition of mushroom flavor enhancer. Six visual stimuli were created using a factorial design with sodium content (regular, sodium-reduced, and sodium-reduced plus health claim) and flavor enhancer (monosodium glutamate (MSG) and mushroom extract) as factors. Consumers answered an attitudinal questionn ...
DOI:
10.1016/j.meatsci.2021.108720

38. Consumers' view on pork: Consumption motives and production preferences in ten European Union and four non-European Union countries

Author:
Li Lin-Schilstra; Gé Backus; Harriette Snoek; Daniel Mörlein
Source:
Meat science 2022 v.187 pp. 108736
ISSN:
0309-1740
Subject:
European Union; animal welfare; meat science; pain; pork; prices; sensory properties; surveys; taste; Denmark; France; Italy; Poland
Abstract:
... To analyse consumers' attitudes and perceptions towards pork, online surveys were performed with 11,294 consumers from ten European Union (EU) and four non-EU countries. The survey indicates that, although animal welfare affects consumers' view on pork, it is not consumers' primary concern. For most countries, the ranking order of food motives was health and natural, sensory quality, price, and an ...
DOI:
10.1016/j.meatsci.2022.108736

39. Consumption of rabbit meat in Brazil: Potential and limitations

Author:
Lara Cristiane de Cerqueira Magalhães; Raphael Bermal Costa; Gregório Miguel Ferreira de Camargo
Source:
Meat science 2022 v.191 pp. 108873
ISSN:
0309-1740
Subject:
adults; capital; educational status; income; industry; meat consumption; meat science; pets; rabbit meat; rabbits; surveys; Brazil
Abstract:
... Rabbit production is still small in Brazil and organization of its production chain is therefore necessary. The aim of this study was to investigate consumer perceptions of rabbit meat in the country. An online survey was conducted with 2614 participants. The responses were analyzed using the nonparametric Mann-Whitney U test. The survey revealed that the greatest acceptance of rabbit meat occurre ...
DOI:
10.1016/j.meatsci.2022.108873

40. Contributions of energy pathways to ATP production and pH variations in postmortem muscles

Author:
Chengcheng Wang; Sulaiman K. Matarneh; David Gerrard; Jinglu Tan
Source:
Meat science 2022 v.189 pp. 108828
ISSN:
0309-1740
Subject:
adenylate kinase; aerobiosis; beef; decline; electrical treatment; energy; glycolysis; hydrolysis; kinetics; longissimus muscle; meat science; oxygen; pH; phosphocreatine
Abstract:
... The roles of energy pathways in postmortem muscles are still debated. In this study, the contributions of different pathways to ATP production and pH variations were analyzed by using a kinetic model based on data from beef longissimus lumborum. Phosphocreatine represents over 92% of the initial ATP production but, after 24 h, glycolysis, phosphocreatine, myokinase reaction, and aerobic respiratio ...
DOI:
10.1016/j.meatsci.2022.108828
CHORUS:
10.1016/j.meatsci.2022.108828

41. Control of bacterial biofilms in red meat – A systematic review

Author:
S.M.E. Rahman; S.M.A. Islam; Qian Xi; Rongwei Han; Deog-Hwan Oh; Jun Wang
Source:
Meat science 2022 v.192 pp. 108870
ISSN:
0309-1740
Subject:
antibiotics; atmospheric pressure; bacteriophages; biofilm; cold; food pathogens; heat; livestock and meat industry; meat extracts; meat science; ozone; pathogen survival; red meat; sanitation; systematic review
Abstract:
... Biofilm formation is a serious threat in the meat industry, mainly since it aids food-borne pathogen survival. Biofilms are often difficult to eliminate, and it is essential to understand the best possible deployable measures to remove or inactivate biofilms. We systematically reviewed the published in vitro studies that investigated various methods for removing biofilms in red meat. Publicly avai ...
DOI:
10.1016/j.meatsci.2022.108870

42. Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times

Author:
Ishamri Ismail; Young-Hwa Hwang; Allah Bakhsh; Se-Jin Lee; Eun-Yeong Lee; Chan-Jin Kim; Seon-Tea Joo
Source:
Meat science 2022 v.188 pp. 108787
ISSN:
0309-1740
Subject:
color; cooked foods; degree of doneness; meat; meat quality; microbiological quality; muscles; nucleotides; palatability; sous vide; taste; temperature; umami
Abstract:
... The selection of appropriate temperatures and times for cooking various muscle meats are the key factors for manipulating eating quality such as tenderness, the degree of doneness, water retention, and taste. The mild cooking temperature in sous-vide tends to affect meat quality. The impact of prolonged cooking is deemed the prerequisite treatment for the microbiological safety of sous-vide meat. ...
DOI:
10.1016/j.meatsci.2022.108787

43. Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications

Author:
Bhaskar Mitra; Lars Kristensen; Rene Lametsch; Jorge Ruiz-Carrascal
Source:
Meat science 2022 v.192 pp. 108924
ISSN:
0309-1740
Subject:
Maillard reaction; digestion; intestines; meat science; models; pH; pepsin; pork; proteolysis; trypsin
Abstract:
... The effect of thermal processing on the in vitro digestibility of pork proteins was studied. Raw samples were considered the control group, while the thermal treatments included 58, 80, 98 and 160 °C for 72 min, 118 °C for 8 min and 58 °C for 17 h, resembling a range of different cooking procedures. Samples were subsequently subjected to pepsin digestion at pH 3.00 in the gastric phase followed by ...
DOI:
10.1016/j.meatsci.2022.108924

44. Denaturation manner of sarcoplasmic proteins in Pale, Soft and Exudative meat determines their positive impacts on myofibrillar water-holding capacity

Author:
Nan Yang; Xiaolong Liang; Jinxuan Cao; Qian Zhang; Yongzhao Tan; Beitao Xu; Yanling Yang; Yu Wang; Qingjin Yang; Hong Liu; Jiao Liu
Source:
Meat science 2022 v.185 pp. 108723
ISSN:
0309-1740
Subject:
denaturation; hydrophobicity; meat; pH; pale soft exudative meat; temperature; water holding capacity
Abstract:
... The aim of the study was to investigate the denaturation manner of sarcoplasmic proteins (SP) under PSE condition to explain their positive impacts on water-holding compacity. We found that the SP precipitation under PSE-like condition (pH 5.5, 40 °C) and heating conditions (pH 5.5, 7.0, 8.0, 55 °C) were similar, but the myofibrillar water-holding capacity was improved only under PSE-like conditio ...
DOI:
10.1016/j.meatsci.2021.108723

45. Describing backfat and Semimembranosus muscle fatty acid variability in heavy pigs: Analysis of non–genetic factors

Author:
Martina Zappaterra; Gennaro Catillo; Domenico Pietro Lo Fiego; Anna Maria Belmonte; Barbara Padalino; Roberta Davoli
Source:
Meat science 2022 v.183 pp. 108645
ISSN:
0309-1740
Subject:
Large White; adiposity; autumn; backfat; metabolism; muscles; polyunsaturated fatty acids; semimembranosus muscle; summer; winter
Abstract:
... This study aimed to describe the multivariate structure of Semimembranosus muscle and backfat fatty acid (FA) composition in 798 Italian Large White heavy pigs and to investigate the effects of environmental factors and carcass characteristics on FA variations. The total FA variability in muscle and backfat was characterized by a negative correlation between saturated and polyunsaturated FAs, whic ...
DOI:
10.1016/j.meatsci.2021.108645

46. Detection of adulteration in mutton using digital images in time domain combined with deep learning algorithm

Author:
Yaoxin Zhang; Minchong Zheng; Rongguang Zhu; Rong Ma
Source:
Meat science 2022 v.192 pp. 108850
ISSN:
0309-1740
Subject:
algorithms; meat science; model validation; mutton; neural networks; prediction; temperature
Abstract:
... A novel method based on digital images in time domain combined with convolutional neural network (CNN) is proposed for discrimination and analysis of the adulterated mutton. For this, 195 sample images during the constant temperature heating process (about 10 min) were combined with CNN for qualitative discrimination and quantitative prediction of adulterated mutton. Furthermore, the hypothesis th ...
DOI:
10.1016/j.meatsci.2022.108850

47. Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters

Author:
Keshia Broucke; Stephanie Van Weyenberg; Anna Twarogowska; Kathleen Van de Walle; Charlotte Boone; Geert Van Royen
Source:
Meat science 2022 v.188 pp. 108778
ISSN:
0309-1740
Subject:
animal welfare; consumer acceptance; cooked foods; meat quality
Abstract:
... Due to concerns about meat quality, health, sustainability and animal welfare, the typical Belgian meat products such as cooked ham are being threatened by a negative reputation. To address these concerns, an objective quality assessment tool was developed that could predict the consumer acceptability for a range of sensorial descriptors based on analytical parameters. A total of 28 commercial coo ...
DOI:
10.1016/j.meatsci.2022.108778

48. Dietary Plukenetia conophora seed alters muscle cholesterol, antioxidant enzymes, and fatty acids in growing rabbits

Author:
Kazeem D. Adeyemi; Taiwo O. Oladele; Olubunmi Atolani; Rasheed O. Sulaimon; Jamiu I. Zubair; Babatunde H. Ajao
Source:
Meat science 2022 v.189 pp. 108809
ISSN:
0309-1740
Subject:
Plukenetia; cholesterol; feed conversion; longissimus muscle; males; meat quality; oxidative stability; rabbit meat; New Zealand
Abstract:
... The influence of dietary inclusion of Plukenetia conophora seed (PCS) on growth, carcass, muscle antioxidant enzymes, fatty acids, meat quality, and sensory attributes of Longissimus thoracis et lumburum muscle in rabbits was examined. Seventy-two, 28 d old male New Zealand rabbits (750 ± 20 g) were randomly allotted to diets containing either no PCS (PCS-0), 2.5% PCS (PCS-2.5) or 5% PCS (PCS-5) f ...
DOI:
10.1016/j.meatsci.2022.108809

49. Dietary α-lipoic acid supplementation improves postmortem color stability of the lamb muscles through changing muscle fiber types and antioxidative status

Author:
Yulong Luo; Ning Ju; Jiang Chang; Ruixuan Ge; Yaya Zhao; Guijie Zhang
Source:
Meat science 2022 pp. 108945
ISSN:
0309-1740
Subject:
acid treatment; antioxidant activity; catalase; color; gene expression; genes; glycogen; glycolysis; lactate dehydrogenase; malondialdehyde; meat; meat science; muscle fibers; muscles; myoglobin; myosin heavy chains; oxidation
Abstract:
... This study investigated the effect of dietary α-lipoic acid (600 mg/kg) supplementation on the postmortem color stability of the biceps femoris from lambs. The results showed that dietary α-lipoic acid supplementation increased a* and decreased b* and metmyoglobin (MMb) percentage of the biceps femoris with the time of storage (P < 0.05). The content of malondialdehyde (MDA) reduced with the time ...
DOI:
10.1016/j.meatsci.2022.108945

50. Different and alike: Level and determinants of public acceptance of fattening pig, beef cattle and broiler farming in Germany

Author:
Lin Wang; Cong Li; Sam Al-Dalali; Yiyang Liu; Hui Zhou; Conggui Chen; Baocai Xu; Ying Wang
Source:
Meat science 2022 pp. 108946
ISSN:
0309-1740
Subject:
beef cattle; equations; meat science; politics; surveys; swine; Germany
Abstract:
... Germans are critical of their animal husbandry systems although being increasingly detached from practical husbandry experience and benefitting from its low prices and high availability. Based on literature on citizens' acceptance of agriculture and the social licence to operate framework this study derives and tests the relevance of various factors determining public acceptance of fattening pig, ...
DOI:
10.1016/j.meatsci.2022.108946

51. Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments

Author:
Élise Hocquette; Jingjing Liu; Marie-Pierre Ellies-Oury; Sghaier Chriki; Jean-François Hocquette
Source:
Meat science 2022 v.188 pp. 108776
ISSN:
0309-1740
Subject:
animal husbandry; ethics; livestock; meat; meat science; muscles; niche markets; prices; France
Abstract:
... This research aimed to study the perception of French consumers on “cultured meat”. The respondents (n = 5418) are characterised by an over-representation of young people, meat professional or scientists compared to the French population. Approximately 40–50% of them believed that animal husbandry faced ethical and environmental issues. Only 18–26% of them believed that “cultured meat” could solve ...
DOI:
10.1016/j.meatsci.2022.108776

52. Effect of active gelatin-starch film containing Syzygium cumini and Origanum vulgare extract on the preservation of lamb burgers

Author:
Thaisa Cidarta Melo Barbosa; Cristiani Viegas Brandão Grisi; Sthelio Braga da Fonseca; Bruno Raniere Lins de Albuquerque Meireles; Angela Maria Tribuzy de Magalhães Cordeiro
Source:
Meat science 2022 v.191 pp. 108844
ISSN:
0309-1740
Subject:
Origanum vulgare; Syzygium cumini; antioxidants; fatty acid composition; lipid peroxidation; meat science; oregano; oxidative stability; permeability; tensile strength; water vapor
Abstract:
... The objective of the research was to control the oxidative stability of lamb burgers by applying gelatin-starch active film containing java plum (Syzygium cumini) and oregano (Origanum vulgare). The films were prepared from four formulations: without extract addition (FC), with the addition of java plum extract (FJ), with the addition of oregano extract (FO) and with the addition of java plum and ...
DOI:
10.1016/j.meatsci.2022.108844

53. Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage

Author:
Linlin Zhao; Min Zhang; Haixiang Wang; Sakamon Devahastin
Source:
Meat science 2022 v.185 pp. 108715
ISSN:
0309-1740
Subject:
cold storage; hydroquinone; lipids; meat science; oxidation; oxidative stability; total volatile basic nitrogen
Abstract:
... Carbon dots (CDs) were prepared and noted to exhibit potent scavenging activities against DPPH·, ·OH, and O₂·⁻ radicals. Addition of CDs to frying oil as a means to improve oxidative stability and minimize quality changes of fried meatballs during refrigerated storage was investigated in comparison with the use of tert-butylhydroquinone (TBHQ) and carnosic acid (CA). Compared with the control samp ...
DOI:
10.1016/j.meatsci.2021.108715

54. Effect of age on sensory perception of beef patties with varying firmness

Author:
Behannis Mena; Scott C. Hutchings; Minh Ha; Hollis Ashman (dec.); Phyllis J. Shand; Robyn D. Warner
Source:
Meat science 2022 v.192 pp. 108869
ISSN:
0309-1740
Subject:
beef; firmness; lubricants; meat science; patties; people; plums; saltiness; sensory evaluation; taste; texture
Abstract:
... Sensorial perceptions change as people age; hence the aim of this study was to test if there were differences between younger (n = 95; aged 20-56) compared to older (n = 97; aged 60-81) consumers in sensory assessment of beef patties with varying firmness (‘soft’, ‘medium’, ‘hard’) and the influence of adding plum sauce as a lubricant and flavouring. The firmness of patties influenced consumer sco ...
DOI:
10.1016/j.meatsci.2022.108869

55. Effect of ageing time on the volatile compounds from cooked horse meat

Author:
Lorea R. Beldarrain; Lara Morán; Miguel Ángel Sentandreu; Luis Javier R. Barron; Noelia Aldai
Source:
Meat science 2022 v.184 pp. 108692
ISSN:
0309-1740
Subject:
cooked foods; gas chromatography-mass spectrometry; horse meat; meat science; odor compounds; odors; solid phase microextraction
Abstract:
... Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bretón horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography–mass spectrometry. A total of 77 volatile compounds were found, from which aldehydes were the predominant family. Most of the identified compounds had their origin in the degradation of lipids, with a negligible contribution of Mail ...
DOI:
10.1016/j.meatsci.2021.108692

56. Effect of dietary buriti oil on the quality, fatty acid profile and sensorial attributes of lamb meat

Author:
S.V. de Sousa; L.V. Diogenes; R.L. Oliveira; M.N.S. Souza; P.H.S. Mazza; J.M. da Silva Júnior; E.S. Pereira; M.O.M. Parente; M.J. Araújo; J.P.F. de Oliveira; L.R. Bezerra
Source:
Meat science 2022 v.186 pp. 108734
ISSN:
0309-1740
Subject:
Dorper; collagen; crossbreds; diet; energy intake; fat intake; fatty acid composition; fatty acids; flavor; lamb meat; lipid content; males; meat quality; odors; oils; slaughter weight
Abstract:
... Forty crossbred (Santa Ines × Dorper) male lambs were used to investigate the effect of dietary buriti oil (BOIL) intake on meat quality, fatty acid (FA) composition and sensory attributes. A completely randomized design with five BOIL intake levels (0, 12, 24, 36 and 48 g/kg DM) was used. Increasing dietary BOIL intake linearly reduced the DMI, slaughter weight, cooking loss, shear force, yellown ...
DOI:
10.1016/j.meatsci.2022.108734

57. Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysis

Author:
A.P.A.A. Salim; R.G. Ferrari; M.L.G. Monteiro; S.B. Mano
Source:
Meat science 2022 v.192 pp. 108871
ISSN:
0309-1740
Subject:
Bos; Cenchrus americanus; Cynodon dactylon; alfalfa; beef; cattle; color; cowpeas; discoloration; grain-fed livestock; longissimus muscle; meat production; meat science; meta-analysis; systematic review
Abstract:
... Considering the relevance of meat discoloration for meat production chain and the conflicting results regarding the influence of feeding regimes on color of fresh beef and the lack of meta-analytic studies on this subject we investigated the effect of grain-fed and pasture-fed regimes on color of beef longissimus from Bos cattle through a systematic review with meta-analysis. A systematic search f ...
DOI:
10.1016/j.meatsci.2022.108871

58. Effect of different levels of organic zinc supplementation on pork quality

Author:
Antonio Natalello; Hajer Khelil-Arfa; Giuseppe Luciano; Mieke Zoon; Ruggero Menci; Manuel Scerra; Alexandra Blanchard; Fabrizio Mangano; Luisa Biondi; Alessandro Priolo
Source:
Meat science 2022 v.186 pp. 108731
ISSN:
0309-1740
Subject:
ad libitum feeding; average daily gain; body weight; carcass weight; catalase; cold; color; cooked foods; dietary mineral supplements; fatty acid composition; lipid peroxidation; oxidative stability; pork; pork quality; raw meat; superoxide dismutase; zinc
Abstract:
... This study investigated the effect of two supplementation levels of zinc glycinate (ZnGly) on performance, carcass characteristics, and meat quality of growing-finishing pigs. Thirty pigs (bodyweight: 61 ± 4.0 kg) were assigned to three treatments and fed ad libitum for 56 days a diet supplemented with 0 (control), 45 (Zn45), or 100 mg/kg (Zn100) of ZnGly. The highest ZnGly supplementation lowered ...
DOI:
10.1016/j.meatsci.2021.108731

59. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef

Author:
Yan Zhao; Xiao Kong; Xiaoyin Yang; Lixian Zhu; Rongrong Liang; Xin Luo; Liang Zhang; David L. Hopkins; Yanwei Mao; Yimin Zhang
Source:
Meat science 2022 v.188 pp. 108798
ISSN:
0309-1740
Subject:
adenosine triphosphate; beef; glycolysis; guanosine triphosphate; heat shock proteins; longissimus muscle; meat science; metabolites; metabolomics; oxidation; oxidative phosphorylation; pH; protein phosphorylation; proteolysis; shear stress; tenderizing
Abstract:
... The objective of this study was to identify the tenderness and energy metabolism attributes in normal ultimate pH (pHᵤ, 5.4–5.8, NpHᵤ), intermediate pHᵤ (5.8–6.2, IpHᵤ) and high pHᵤ (> 6.2, HpHᵤ) Longissimus lumborum from beef. During 21 days of aging, the IpHᵤ group exhibited a higher Warner-Bratzler shear force, lower activity of μ-calpain, and a higher content of heat shock protein 27 and great ...
DOI:
10.1016/j.meatsci.2022.108798

60. Effect of feeding pigs with bergamot by-product on fatty acid composition and oxidative stability of meat and salami

Author:
Manuel Scerra; Francesco Foti; Pasquale Caparra; Caterina Cilione; Rosa Rao; Alessandro Priolo; Antonio Natalello; Giuseppe Luciano; Luigi Chies
Source:
Meat science 2022 v.183 pp. 108662
ISSN:
0309-1740
Subject:
byproducts; color; cooked foods; dietary supplements; docosahexaenoic acid; docosapentaenoic acid; fatty acid composition; meat; meat science; nutritive value; omega-3 fatty acids; oxidative stability; pulp; salami
Abstract:
... This work investigated the effects of feeding ensiled bergamot pulp to pigs on meat and salami quality. Eighteen pigs were assigned to two experimental treatments and fed a cereal-based concentrate diet (control) or the same diet in which ensiled bergamot pulp replaced 15% dry matter of the diet fed (BP). The BP treatment increased α-linolenic acid (+250%; P < 0.05), docosapentaenoic acid (+62%; P ...
DOI:
10.1016/j.meatsci.2021.108662

61. Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat

Author:
Madison Willy Silva Cordeiro; Diego Michel Matochi Mouro; Ingrid Duarte dos Santos; Roger Wagner
Source:
Meat science 2022 v.185 pp. 108728
ISSN:
0309-1740
Subject:
Caiman crocodilus; Caiman yacare; commercialization; frozen storage; gamma radiation; irradiation; lipid peroxidation; meat; meat science; odors; texture; water holding capacity
Abstract:
... This study investigated the effect of gamma irradiation (0, 3 and 5 kGy) on the quality characteristics of yacare caiman (Caiman crocodilus yacare) meat under typical storage and commercialization conditions (−18 °C for 150 days). The overall quality characteristics (texture profile, TBARS values, water-holding capacity and cooking loss) of the irradiated samples were not significantly affected (P ...
DOI:
10.1016/j.meatsci.2021.108728

62. Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves

Author:
Agnieszka Kaliniak-Dziura; Piotr Domaradzki; Marek Kowalczyk; Mariusz Florek; Piotr Skałecki; Monika Kędzierska-Matysek; Piotr Stanek; Małgorzata Dmoch; Tomasz Grenda; Edyta Kowalczuk-Vasilev
Source:
Meat science 2022 v.192 pp. 108881
ISSN:
0309-1740
Subject:
cooked foods; heat; longissimus muscle; meat science; sensory evaluation; veal; vitamin E; water activity
Abstract:
... The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide. While t ...
DOI:
10.1016/j.meatsci.2022.108881

63. Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions

Author:
Mariana Basso Pinton; José Manuel Lorenzo; Ana Carolina Mendes Dias Seibt; Bibiana Alves dos Santos; Jordana Lima da Rosa; Leticia Pereira Correa; Alexandre José Cichoski; Paulo Cezar Bastianello Campagnol
Source:
Meat science 2022 v.193 pp. 108931
ISSN:
0309-1740
Subject:
bamboos; cohesion; emulsions; lipid peroxidation; meat; meat science; phosphates; sensory evaluation; texture; ultrasonics
Abstract:
... The combination of high-power ultrasound (HPU) and bamboo fiber (BF) was investigated as a strategy to produce phosphate-free meat emulsions. The samples were made with the addition of 0 and 0.25% of alkaline phosphate and 0, 2.5, and 5% BF. Immediately after filling, the samples were sonicated for 0 or 27 min at normal mode, 25 kHz, 60% amplitude, and 20 °C. The samples made with BF and without p ...
DOI:
10.1016/j.meatsci.2022.108931

64. Effect of high–hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties

Author:
Rasmi Janardhanan; Paloma Virseda; Nelson Huerta-Leidenz; Maria Jose Beriain
Source:
Meat science 2022 v.188 pp. 108772
ISSN:
0309-1740
Subject:
color; hardness; high pressure treatment; meat science; sous vide; texture; veal
Abstract:
... The effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on physicochemical traits of veal patties elaborated with top sirloin caps (Biceps femoris) derived from local Pyrenean bullocks, were investigated. The patties were subjected to 13 treatment combinations of three HPP pressures (350, 475, or 600 MPa) for 5, 10, o ...
DOI:
10.1016/j.meatsci.2022.108772

65. Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers

Author:
W. Barragán-Hernández; P.L.A. Leighton; O. López-Campos; J. Segura; J.L. Aalhus; N. Prieto
Source:
Meat science 2022 v.188 pp. 108800
ISSN:
0309-1740
Subject:
beef; cows; juiciness; longissimus muscle; meat science; odors; palatability; saltiness; steers; volatile compounds
Abstract:
... This study evaluated the effects of in-the-bag dry-ageing on eating quality and volatile compounds of longissimus lumborum from cows and steers. Compared to wet-ageing, in-the-bag dry-ageing increased purge loss (P < 0.0001), cooking time (P < 0.0001), salty taste (P < 0.05) and sour-dairy flavour (P < 0.01), whereas decreased cooking loss (P < 0.0001), amount of perceptible connective tissue (P < ...
DOI:
10.1016/j.meatsci.2022.108800

66. Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging

Author:
Rui Liu; Lun Yang; Tianyi Yang; Man Qin; Keyue Li; WenBin Bao; ManGang Wu; Hai Yu; ShengLong Wu; QingFeng Ge
Source:
Meat science 2022 v.190 pp. 108806
ISSN:
0309-1740
Subject:
cell structures; chops; dose response; hardness; longissimus muscle; microstructure; nitric oxide; pH; plate count; pork; pork quality; raw meat; slaughter; vacuum packaging
Abstract:
... In this paper, the potential effect of nitric oxide (NO) on improving the fresh meat quality of pork was primarily investigated by treatment of longissimus thoracis (LT) with 0, 20, 40, 60, 80 μL/L NO gas within 6 h post-slaughter. After the NO treatments were completed, the pork chops were vacuum-packaged and stored at 4 °C for 1, 4, and 7 d. Compared with the control group, NO treatment enhanced ...
DOI:
10.1016/j.meatsci.2022.108806

67. Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing

Author:
Jing Lu; Ying Wang; Bo Chen; Yong Xie; Wen Nie; Hui Zhou; Baocai Xu
Source:
Meat science 2022 v.192 pp. 108907
ISSN:
0309-1740
Subject:
cryoprotectants; frozen meat; gelatin; hydrolysates; ice; longissimus muscle; meat quality; microscopy; pork; protein structure; sorbitol; sucrose
Abstract:
... This research aimed to investigate the effects of pigskin gelatin hydrolysate (PGH) on the quality changes of longissimus lumborum (LL) muscles during freezing. The samples were firstly assigned into six groups, including control, sucrose and sorbitol group (SUSO) as positive control, 0%, 1%, 2% and 4% PGH group. The thawing loss of frozen meat, microscopic observation of ice crystal formed during ...
DOI:
10.1016/j.meatsci.2022.108907

68. Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon

Author:
Siyang Deng; Shuo Shi; Xiufang Xia
Source:
Meat science 2022 v.191 pp. 108872
ISSN:
0309-1740
Subject:
aniline; antioxidants; apples; ascorbic acid; bacon; cinnamon; lipid peroxidation; meat science; nitrites; nitrosamines; oxidation; pH; polyphenols; protective effect; tea; thiobarbituric acid-reactive substances
Abstract:
... Tea polyphenol (TP), apple polyphenol (AP), and cinnamon polyphenol (CP) are all enriched with antioxidant components, present enormous potential as natural antioxidants in meat products. The objective of this study was to evaluate the physicochemical properties, residual nitrites, and formation of N-nitrosamine (NA) in dry-fried bacons with three aforementioned plant polyphenols and ascorbic acid ...
DOI:
10.1016/j.meatsci.2022.108872

69. Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

Author:
N. Sirini; R. Lucas-González; J. Fernández-López; M. Viuda-Martos; J.A. Pérez-Álvarez; L.S. Frizzo; M.L. Signorini; M.V. Zbrun; M.R. Rosmini
Source:
Meat science 2022 v.184 pp. 108691
ISSN:
0309-1740
Subject:
Castanea sativa; cured meats; flour; lipid peroxidation; meat science; probiotics; rancidity; sausages; storage time; viability
Abstract:
... The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were s ...
DOI:
10.1016/j.meatsci.2021.108691

70. Effect of tannic acid-grafted chitosan coating on the quality of fresh pork slices during cold storage

Author:
Huiyun Zhang; Xinling Li; Huaibin Kang; Xinyan Peng
Source:
Meat science 2022 v.188 pp. 108779
ISSN:
0309-1740
Subject:
Pseudomonas; antioxidants; chitosan; cold storage; color; free radicals; lactic acid; lipids; meat science; oxidation; pH; pork; raw meat; shelf life; tannins
Abstract:
... Tannic acid (TA)-chitosan (CH) conjugate (TA-g-CH) was prepared using a free radical grafting procedure to increase the antimicrobial and antioxidant performance of CH. The effect of TA-g-CH coating on the quality of fresh pork during 15 days of refrigerated storage was investigated. The pork samples were analyzed regularly for microbiological (total viable counts (TVC), Pseudomonas spp. and lacti ...
DOI:
10.1016/j.meatsci.2022.108779

71. Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage

Author:
Xue Chen; Pengcheng Dong; Ke Li; Lixian Zhu; Xiaoyin Yang; Yanwei Mao; Lebao Niu; David L. Hopkins; Xin Luo; Rongrong Liang; Yimin Zhang
Source:
Meat science 2022 v.192 pp. 108910
ISSN:
0309-1740
Subject:
Carnobacterium; Lactobacillus; bacterial communities; beef; color; lipid peroxidation; meat science; microbiological quality; shelf life; storage time; supercooling; temperature
Abstract:
... This study investigated the effect of superchilling (−30 °C until the core temperature achieved −3 °C, and − 1 °C until 24 h, SC) on shelf-life and bacterial community dynamics of beef loins, with a typical very fast chilling (−30 °C until the core temperature achieved 0 °C, and − 1 °C until 24 h, VFC) and conventional chilling (0– 4 °C for 24 h, CC) as controls. The super-chilled storage (−1 °C) ...
DOI:
10.1016/j.meatsci.2022.108910

72. Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage

Author:
Hui Wang; Jianhang Xu; Qian Liu; Xiufang Xia; Fangda Sun; Baohua Kong
Source:
Meat science 2022 v.189 pp. 108827
ISSN:
0309-1740
Subject:
Staphylococcus carnosus; flavor; lipid metabolism; meat; meat science; peptides; proteinases; proteolysis; raw meat; sausages; tenderizing
Abstract:
... The effect of the addition of different levels of S. carnosus protease (0, 0.15, 0.30, 0.45 and 0.60 g/kg raw meat) on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage was investigated. The results showed that the S. carnosus protease addition to Harbin dry sausage effectively promoted the degradation of meat proteins into peptides and free amino acids, thus r ...
DOI:
10.1016/j.meatsci.2022.108827

73. Effect of vitamin A injection at birth on intramuscular fat development and meat quality in beef cattle

Author:
Felipe C. Maciel; Otávio R. Machado Neto; Marcio S. Duarte; Min Du; Josiane Fonseca Lage; Priscilla D. Teixeira; Cyntia L. Martins; Edmilson H.R. Domingues; Luiz A. Fogaça; Marcio M. Ladeira
Source:
Meat science 2022 v.184 pp. 108676
ISSN:
0309-1740
Subject:
Nellore; beef cattle; genes; intramuscular fat; longissimus muscle; marbling; vitamin A; Montana
Abstract:
... This study aimed to evaluate intramuscular fat and expression of genes in the muscle of Montana × Nellore treated with vitamin A at birth. We hypothesized that an injection of vitamin A after birth would increase marbling by increasing the expression of angiogenic, adipogenic, and lipogenic genes. Animals treated with vitamin A had greater marbling in the longissimus muscle (P = 0.05). The vitamin ...
DOI:
10.1016/j.meatsci.2021.108676

74. Effects of MS bacteriophages, ultraviolet light, and organic acid applications on beef trim contaminated with STEC O157:H7 and the “Big Six” serotypes after a simulated High Event Period Scenario

Author:
E.L. Shebs; F.M. Giotto; A.S. de Mello
Source:
Meat science 2022 v.188 pp. 108783
ISSN:
0309-1740
Subject:
Escherichia coli O157; anti-infective agents; bacteriophages; beef; chlorites; food quality; serotypes; trade; ultraviolet radiation; vacuum packaging
Abstract:
... A high event period (HEP) occurs when beef processing facilities experience an elevated rate of STEC positive trim samples. In order to avoid contaminated vacuum-packaged beef entering into commerce, primals and subprimals associated to positive trim must be treated with antimicrobials, repackaged, and retested for STEC to ensure product wholesomeness. In this study, we evaluated the efficacy of B ...
DOI:
10.1016/j.meatsci.2022.108783

75. Effects of feeding ractopamine hydrochloride with or without supplemental betaine on live performance, carcass and meat quality traits, and gene expression of finishing pigs

Author:
Marcos Henrique Soares; Dante Teixeira Valente Júnior; Gustavo de Amorim Rodrigues; Ronaldo Lopes Cunha Júnior; Gabriel Cipriano Rocha; Benjamim M. Bohrer; Manuel Juárez; Marcio de Souza Duarte; Alysson Saraiva
Source:
Meat science 2022 v.191 pp. 108851
ISSN:
0309-1740
Subject:
adipose tissue; average daily gain; backfat; betaine; carcass yield; diet; gene expression; intramuscular fat; lipolysis; muscles; pork; pork quality; ractopamine; skeletal muscle
Abstract:
... The objective of this study was to evaluate the effects of ractopamine and betaine, supplemented alone or in combination, on live performance, carcass and meat quality traits, and gene expression (in both skeletal muscle and subcutaneous adipose tissue) of finishing pigs. Seventy-two pigs averaging 89.0 ± 3.44 kg were assigned to a control diet (CTRL-without ractopamine and betaine); CTRL+20 mg/kg ...
DOI:
10.1016/j.meatsci.2022.108851

76. Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs

Author:
C. Vieira; C. Guerra-Rivas; B. Martínez; B. Rubio; T. Manso
Source:
Meat science 2022 v.184 pp. 108666
ISSN:
0309-1740
Subject:
body weight; diet; ewes; grape pomace; lipid peroxidation; longissimus muscle; meat; meat science; shelf life; slaughter; spoilage; storage time; vitamin E
Abstract:
... Forty-eight Churra ewes and their suckling lambs were assigned to four dietary treatments: control (CTRL), VIT-E (500 mg kg-1 TMR vitamin E), GP-5 (5% grape pomace) and GP-10 (10% grape pomace). After slaughter (11.5 kg live weight), longissimus muscle of lambs was sliced, packaged under modified atmosphere (80,20%/O 2:CO 2) and stored in retail conditions. At each sampling point (0, 3, 7, 10, 14  ...
DOI:
10.1016/j.meatsci.2021.108666

77. Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage

Author:
Jun Yang; Wenjing Wei; Benjamin W.B. Holman; Hao Shi; Xibin Zhang; Pengcheng Dong; Xin Luo; Huaili Qin; Yanwei Mao; Yimin Zhang
Source:
Meat science 2022 v.193 pp. 108932
ISSN:
0309-1740
Subject:
Acinetobacter; Brochothrix thermosphacta; Carnobacterium divergens; Leuconostoc; Serratia; beef; cold storage; irradiation; lipids; meat science; oxidation; shelf life; steaks; vacuum packaging
Abstract:
... This study evaluated the effects of different doses (0, 4, 8, 12, 16 kGy) of low-energy electron beam (LEEB; 0.2 MeV) on the quality changes of vacuum-packaged beef steaks during chilled storage for 21 days. LEEB irradiation at a low dose (4 and 8 kGy) significantly elevated the L* values of steaks, and did not deteriorate the a* values, the oxidation of lipid and protein (P > 0.05) compared to no ...
DOI:
10.1016/j.meatsci.2022.108932

78. Effects of maternal high-energy diet and spirulina supplementation in pregnant and lactating sows on performance, quality of carcass and meat, and its fatty acid profile in male and female offspring

Author:
R. Lugarà; L. Realini; M. Kreuzer; K. Giller
Source:
Meat science 2022 v.187 pp. 108769
ISSN:
0309-1740
Subject:
Spirulina; carcass quality; energy intake; fatty acid composition; growth performance; high energy diet; males; meat; meat quality; progeny; slaughter
Abstract:
... The concept of developmental programming suggests that maternal excessive energy intake during intrauterine development could permanently affect the offspring's performance. Spirulina might alleviate adverse programming effects, but currently has only been shown to affect productivity and product quality of livestock when fed directly. Therefore, we investigated effects of supplementing 20 g spiru ...
DOI:
10.1016/j.meatsci.2022.108769

79. Effects of metabolizable energy intake on post weaning lamb growth performance, carcass tissue composition and internal fat depend on animal characteristics: A meta-analysis

Author:
R. Ben Ettoumia; J. Vernet; I. Ortigues-Marty; K. Kraiem; L. Majdoub-Mathlouthi
Source:
Meat science 2022 v.185 pp. 108719
ISSN:
0309-1740
Subject:
adipose tissue; adults; animals; average daily gain; early development; energy density; energy intake; growth performance; high carbohydrate diet; maturity stage; meat science; meta-analysis; metabolizable energy; muscles; tail
Abstract:
... This study aimed to establish the quantitative relationship between metabolisable energy intake (MEI) and growth performance, carcass tissue composition and internal fat, taking into consideration animal precocity, maturity and tail nature. Data from 67 publications were used in the meta-analysis. Diets were characterized and three classes were identified (low medium and high energy density diets) ...
DOI:
10.1016/j.meatsci.2021.108719

80. Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation

Author:
Shengjie Li; Xiuxia Guo; Yuqing Shen; Jinfeng Pan; Xiuping Dong
Source:
Meat science 2022 v.189 pp. 108826
ISSN:
0309-1740
Subject:
amino acids; cold storage; color; oxidation; oxygen; pork; pork quality; thiols
Abstract:
... This study aimed to investigate the effects of oxygen concentrations in modified atmosphere packaging (MAP) on pork color and protein oxidation under refrigerated storage. Pork steaks were vacuum packaged or MAP packed with different levels of oxygen (40%, 60% and 80%), and stored for 14 days at 4 °C. After storage, the instrumental color, purge loss, cooking loss and shear fore were measured, and ...
DOI:
10.1016/j.meatsci.2022.108826

81. Effects of partial substitution of grain by agroindustrial byproducts and sunflower seed supplementation in beef haylage-based finisher diets on growth, in vitro methane production and carcass and meat quality

Author:
José Santos-Silva; Alexandra Francisco; Ana Paula Portugal; Kátia Paulos; Maria Teresa Dentinho; João M. Almeida; Leandro Regedor; Letícia Fialho; Liliana Cachucho; Eliana Jerónimo; Susana P. Alves; Rui J.B. Bessa
Source:
Meat science 2022 v.188 pp. 108782
ISSN:
0309-1740
Subject:
Helianthus annuus; beef; color; cooked foods; diet; dry matter intake; fatty acid composition; feed conversion; haylage; lipid peroxidation; meat quality; methane; methane production; sunflower seed
Abstract:
... Thirty-two bulls were assigned to four total mixed biodiverse haylage-based diets to evaluate the effects of partial substitution of grains by agroindustrial byproducts, sunflower seeds (SS) supplementation and haylage level on growth, in vitro methane production and carcass and meat quality. Dietary treatments included a grain-based diet with 30% grain and haylage:concentrate ratio (H:C) of 60:40 ...
DOI:
10.1016/j.meatsci.2022.108782

82. Effects of substituting hatchery wastes for cotton seed meal in fattening male lamb diets on feed intake, live animal performance, carcass composition and physicochemical characteristics of Longissimus thoracis

Author:
N. Rezayipoor; O. Dayani; A. Ayatollahi Mehrgardi; R. Tahmasbi; A. Khezri
Source:
Meat science 2022 v.187 pp. 108768
ISSN:
0309-1740
Subject:
average daily gain; carcass weight; cold; cottonseed meal; dry matter intake; hatcheries; lean meat; longissimus muscle; males
Abstract:
... This study examined the effect of hatchery wastes (HW) on feed intake, performance, and carcass components in fattening lambs. Thirty male lambs were fed HW for 90 days in a completely randomized design. The experimental diets were: 1) control (C) (without HW), 2) diet containing 3% HW (3%HW) and 3) diet containing 6% HW (6%HW). HW was substituted for cotton seed meal. Dry matter intake increased ...
DOI:
10.1016/j.meatsci.2022.108768

83. Effects on performance, carcass and meat quality of replacing maize silage and concentrate by grass silage and corn-cob mix in the diet of growing bulls

Author:
M. Keller; M. Kreuzer; B. Reidy; A. Scheurer; B. Guggenbühl; M. Luder; J. Frank; K. Giller
Source:
Meat science 2022 v.188 pp. 108795
ISSN:
0309-1740
Subject:
animal performance; beef production; corn cobs; corn silage; diet; energy; grass silage; growth performance; intramuscular fat; meat; meat quality
Abstract:
... Grass silage is barely used in intensive beef production, but it is unclear if its lower energy supply compared to maize-silage feeding really impairs growth performance. Diets with 100, 300, 500 or 750 g grass silage/kg dry matter replacing maize silage and concentrate were tested with or without dried corn-cob mix (CCM). Performance, carcass and meat quality were studied in 30 Limousin-sired bul ...
DOI:
10.1016/j.meatsci.2022.108795

84. Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation

Author:
Ahmed Snoussi; Moncef Chouaibi; Hayet Ben Haj Koubaier; Nabiha Bouzouita
Source:
Meat science 2022 v.188 pp. 108785
ISSN:
0309-1740
Subject:
chitosan; encapsulation; essential oils; gum arabic; meat; meat science; nanoemulsions; pH; shear strength; storage time; thyme
Abstract:
... This study aims to optimize the preparation of thyme essential oil nanoemulsion using a ternary mixture design based on the following three components: chitosan, gum Arabic and median-chain triacyglycerols (MCT). The results showed that the formulation which contained 40% chitosan, 40% gum Arabicand 20% of MCT led to a stable nanoemulsion within 30 days of storage at 4 °C. Indeed, the observed mea ...
DOI:
10.1016/j.meatsci.2022.108785

85. Enterocin Ent7420 and sage application as feed additives for broiler rabbits to improve meat carcass parameters and amino acid profile

Author:
M. Pogány Simonová; Ľ. Chrastinová; A. Lauková
Source:
Meat science 2022 v.183 pp. 108656
ISSN:
0309-1740
Subject:
Hyla; amino acid composition; amino acids; carcass quality; males; meat carcasses; meat quality; protein content; rabbit meat; sage
Abstract:
... The effect of enterocin (Ent)7420 and sage on rabbit meat carcass quality and amino acid (AA) conetnt was evaluated. Ninty-six Hyla male rabbits (35 days aged) were divided into experimental: E (Ent7420), S (sage), E + S (Ent7420 + sage) and control (C) groups. The additives were administrated in drinking water during 21 days. Time and time and treatment interaction effect were noted on carcass tr ...
DOI:
10.1016/j.meatsci.2021.108656

86. Enthalpy–entropy compensation in the denaturation of proteins of bovine masseter and cutaneous trunci

Author:
Jonghoon Kang; Karla A. Solis Rueda
Source:
Meat science 2022 v.184 pp. 108688
ISSN:
0309-1740
Subject:
cattle; denaturation; enthalpy; entropy; meat; meat science; temperature
Abstract:
... Thermal properties of muscles are of great interest in meat science. A recent article (Vaskoska et al., 2021) examines the thermal denaturation of proteins in bovine muscles, masseter and cutaneous trunci, by measuring the enthalpy and melting temperature of the denaturation. In the present article, we report the numerical values of entropy in the denaturation of proteins. Furthermore, we describe ...
DOI:
10.1016/j.meatsci.2021.108688

87. Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks

Author:
Ranjith Ramanathan; Richard A. Mancini; Murali R. Konda; Keith Bailey; Sunil More; Gretchen G. Mafi
Source:
Meat science 2022 v.184 pp. 108684
ISSN:
0309-1740
Subject:
absorbance; absorption; beef; lactic acid; muscles; pH; reflectance; refractive index
Abstract:
... Previous studies have noted lower L* (lightness) values for both dark-cutting beef and normal-pH beef enhanced with lactate. In the current study, absorption-coefficient, scattering-coefficient, CIE L*a*b* values, refractive index of sarcoplasm, and inter-muscle bundle space were evaluated for dark-cutting beef, normal-pH beef enhanced with lactate, normal-pH beef enhanced with water, and normal-p ...
DOI:
10.1016/j.meatsci.2021.108684

88. Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage

Author:
Xueqin Gao; Luyang Xia; Yaqi Fan; Changchun Jin; Guoyuan Xiong; Xiuzhen Hao; Li Fu; Weishuai Lian
Source:
Meat science 2022 v.192 pp. 108877
ISSN:
0309-1740
Subject:
antioxidant activity; ascorbic acid; color; free radicals; meat science; nitrosamines; oxidation; sausages; tea; theaflavins; ultraviolet-visible spectroscopy
Abstract:
... This study evaluated the effects of theaflavins (TFs), tea polyphenols (TP) and vitamin C (VC) on the nitrite residue amount, color, antioxidant capacity and N-nitrosamines inhibition in cured sausage. The addition of TFs, TP and VC combined with NaNO₂ respectively could significantly increase the a* value, nitroso pigment content and DPPH free radical scavenging rate, and effectively reduced the ...
DOI:
10.1016/j.meatsci.2022.108877

89. Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes

Author:
Elaine M. LaRoche; Wan Jun Wu; Patricia Garcia; Baohui Song; Colin K.Y. Chun; Cassandra K. Jones; Alison R. Crane; Travis G. O'Quinn; Michael D. Chao
Source:
Meat science 2022 v.184 pp. 108675
ISSN:
0309-1740
Subject:
carcass yield; collagen; goat meat; goats; lipids; meat quality; pH; palatability; regression analysis
Abstract:
... The objective of this study was to evaluate the properties of skin-on and skin-off goat processing and carcasses for processing efficiency, fabrication time, biochemical factors, and sensory attributes for stewed goat meat. Thirty-one goats were harvested in 2 separate experiments, either skin-on (n = 16) or off (n = 15). The carcasses were fabricated into four primals and each primal was cut into ...
DOI:
10.1016/j.meatsci.2021.108675

90. Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham

Author:
Jun-ichi Wakamatsu
Source:
Meat science 2022 v.192 pp. 108905
ISSN:
0309-1740
Subject:
color; cured meats; dried meat; ham; heme; iron; meat science; protoporphyrin; zinc
Abstract:
... A large amount of zinc protoporphyrin IX (ZnPP) is found in nitrite/nitrate-free dry-cured meat products, such as Parma ham, and is known to contribute to the favorable bright red color of the latter. ZnPP is a metalloporphyrin, in which zinc is coordinated, instead of iron, in the porphyrin ring. ZnPP proved to be more stable than heme, and its formation should be favored in dried meat products t ...
DOI:
10.1016/j.meatsci.2022.108905

91. Examination of students' willingness to change behaviour regarding meat consumption

Author:
Marija Arnaudova; Thomas A. Brunner; Franziska Götze
Source:
Meat science 2022 v.184 pp. 108695
ISSN:
0309-1740
Subject:
behavior change; issues and policy; meat; meat consumption; meat science; models; stakeholders; surveys; Switzerland
Abstract:
... The aim of this study was to assess the behaviour of Swiss students regarding meat consumption by analysing their current consumption habits, attitudes and knowledge, acceptance of meat alternatives and willingness to reduce meat intake. Data were collected through an online survey conducted in universities and universities of applied sciences among German- and French-speaking students in Switzerl ...
DOI:
10.1016/j.meatsci.2021.108695

92. Exploring the dynamics of women consumer preference, attitude and behaviour towards meat and meat products consumption in India

Author:
Kiran Mohan; Naveena B. Maheswarappa; Rituparna Banerjee
Source:
Meat science 2022 v.193 pp. 108926
ISSN:
0309-1740
Subject:
animal welfare; beef; chickens; consumer preferences; flavor; food safety; issues and policy; juiciness; meat production; meat tenderness; raw meat; slaughter; urbanization; India
Abstract:
... Urbanisation and changing food habits in India have resulted in a shift in consumption from cereals to protein-based foods. Women play a major role in India in all activities related to food at household and therefore, the current paper reports the findings of the qualitative work conducted to understand women consumers' preference and perception towards meat and its attributes as a function of th ...
DOI:
10.1016/j.meatsci.2022.108926

93. Extensive evaluation of prediction performance for 15 pork quality traits using large scale VIS/NIRS data

Author:
Xi Tang; Lei Xie; Siyi Liu; Zuoquan Chen; Lin Rao; Liqing Chen; Longyun Li; Shijun Xiao; Zhiyan Zhang; Lusheng Huang
Source:
Meat science 2022 v.192 pp. 108902
ISSN:
0309-1740
Subject:
longissimus muscle; models; near-infrared spectroscopy; pork quality; prediction; wavelengths
Abstract:
... Visible and near-infrared spectroscopy (VIS/NIRS) has been extensively used in the livestock and food industries to quantify meat quality. Here, we collected VIS/NIRS data of 1206 pigs longissimus muscle, measured the corresponding 15 meat quality traits, and used seven models to predict these meat quality traits. The prediction performances of 7 models varied among predicted traits, with the Rcᵥ² ...
DOI:
10.1016/j.meatsci.2022.108902

94. Feeding silkworm (Bombyx mori L.) oil to growing rabbits improves the fatty acid composition of meat, liver and perirenal fat

Author:
A. Dalle Zotte; Y. Singh; Zs. Gerencsér; Zs. Matics; Zs. Szendrő; S. Cappellozza; M. Cullere
Source:
Meat science 2022 v.193 pp. 108944
ISSN:
0309-1740
Subject:
Bombyx mori; fatty acid composition; liver; meat; meat composition; meat science; omega-3 fatty acids; rabbits; silkworms; slaughter; sunflower oil
Abstract:
... Silkworm oil was used in a rabbit diet to evaluate its benefit on the fatty acid (FA) profile of different carcass portions. Two experimental diets were prepared: a control diet (commercial diet with 13 g/kg sunflower oil) and a silkworm oil diet (SWO) (commercial diet with 13 g/kg silkworm oil). Rabbits received the experimental diets the last three weeks before slaughter, which occurred at 10 we ...
DOI:
10.1016/j.meatsci.2022.108944

95. Feeding strategies impact animal growth and beef color and tenderness

Author:
Juan F. Morales Gómez; Daniel S. Antonelo; Mariane Beline; Bruna Pavan; Danilo B. Bambil; Paulo Fantinato-Neto; Arlindo Saran-Netto; Paulo Roberto Leme; Rodrigo S. Goulart; David E. Gerrard; Saulo L. Silva
Source:
Meat science 2022 v.183 pp. 108599
ISSN:
0309-1740
Subject:
Angus; Nellore; animal growth; backfat; beef; body weight; color; feedlots; longissimus muscle; meat quality; pastures
Abstract:
... The impact of growth rate (GR) and finishing regime (FR) on growth and meat quality traits of Angus x Nellore crossbred steers, harvested at a constant body weight (530 ± 20 kg) or time on feed (140 days), was evaluated. Treatments were: 1) feedlot, high GR; 2) feedlot, low GR; 3) pasture, high GR and 4) pasture, low GR. Live body composition, carcass and meat quality traits were evaluated. High G ...
DOI:
10.1016/j.meatsci.2021.108599

96. First insights about the underlying mechanisms of Martina Franca donkey meat tenderization during aging: A proteomic approach

Author:
Antonella della Malva; Mohammed Gagaoua; Antonella Santillo; Pasquale De Palo; Agostino Sevi; Marzia Albenzio
Source:
Meat science 2022 v.193 pp. 108925
ISSN:
0309-1740
Subject:
asses; chewiness; desmin; hardness; immunoblotting; meat; meat science; muscle contraction; proteolysis; proteomics; tenderizing; texture; troponin T; two-dimensional gel electrophoresis
Abstract:
... This study aimed to evaluate the effect of different aging times (1, 6 and 14 days) on the tenderization rate and protein changes in ten Martina Franca donkey striploins using a proteomic approach. During aging, a progressive decrease in share force, hardness, gumminess, and chewiness together with an increase in myofibril fragmentation index were observed. Proteolysis monitored by immunoblotting ...
DOI:
10.1016/j.meatsci.2022.108925

97. Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles

Author:
Emin Yılmaz; Buse Toksöz
Source:
Meat science 2022 v.192 pp. 108875
ISSN:
0309-1740
Subject:
beeswax; chewiness; color; flavor; hardness; juiciness; linseed; meat science; odors; oleogels; pH; texture
Abstract:
... The aims of the present study were to partially replace tallowfat with oleogels in sucuk formulations, and compare the samples. Flaxseed oil-sunflower wax (SWO) and beeswax oleogels (BWO) were included at 17.17% in the same recipe against control with tallowfat. Sucuk-BWO had higher fat and lower moisture contents. There were color and pH differences, and weight (16.56%) and cooking loss (16.03%) ...
DOI:
10.1016/j.meatsci.2022.108875

98. Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat

Author:
Yang Wang; Xiaojing Tian; Xinzhu Liu; Jinfeng Xing; Chen Guo; Yuehong Du; Huan Zhang; Wenhang Wang
Source:
Meat science 2022 v.184 pp. 108690
ISSN:
0309-1740
Subject:
collagen; denaturation; longissimus muscle; meat; meat science; peptides; temperature; water content; yaks
Abstract:
... This study aimed to evaluate the effects of different cooking time (2, 4, and 6 h) and temperature (50, 60, 70, 80, and 90 °C) on physical, textual, and structural properties of longissimus lumborum muscle of yak, and to explore the thermal denaturation process of intramuscular collagen by using a new tool (collagen hybridizing peptide staining, CHP staining). The results showed that tenderness wa ...
DOI:
10.1016/j.meatsci.2021.108690

99. Genetic correlation between biopsied and post-mortem muscle fibre characteristics and meat quality traits in swine

Author:
Seung-Hoon Lee; Sangwook Kim; Jun-Mo Kim
Source:
Meat science 2022 v.186 pp. 108735
ISSN:
0309-1740
Subject:
biopsy; color; drip loss; genetic correlation; heritability; lean meat; marbling; meat; meat production; muscle fibers; swine
Abstract:
... Muscle fibre characteristics (MFCs) are related to lean meat production and meat quality. We newly estimated the heritability and genetic correlation of MFCs and meat quality in biopsied and post-mortem meat samples of 595 Jeju black pigs (JBPs). The cross-sectional area (CSA) (Type I: 0.76 and Type IIA: 0.89), % MF area (MFA) (Type I: 0.82), and % MF number (MFN) between the biopsied and post-mor ...
DOI:
10.1016/j.meatsci.2022.108735

100. Genetic parameters and analysis of factors affecting variations between backfat and Semimembranosus muscle fatty acid composition in heavy pigs

Author:
Martina Zappaterra; Gennaro Catillo; Domenico Pietro Lo Fiego; Giovanna Minelli; Barbara Padalino; Roberta Davoli
Source:
Meat science 2022 v.188 pp. 108775
ISSN:
0309-1740
Subject:
backfat; fatty acid composition; heritability; muscles; phenotype; semimembranosus muscle; subcutaneous fat
Abstract:
... This study was conceived to evaluate the variations between backfat (BF) and Semimembranosus (SM) muscle fatty acid (FA) composition in 789 heavy pigs and to estimate the genetic and phenotypic correlations and the heritability values of these variations. Most FAs showed a common genetic basis controlling their proportion in SM muscle and BF, while the n-6/n-3 ratio, α-linolenic and erucic acids d ...
DOI:
10.1016/j.meatsci.2022.108775