Meat Sci. [JOURNAL]
Sun
200 papers
Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO) as a partial fat replacement in bologna-type sausages.
Rodríguez-Párraga J, Lucas-González R, Viuda-Martos M … +4 more , Muñoz-Bas C, Barba FJ, Pérez-Alvarez JA, Fernández-López J
Meat Sci · 2025 Oct · PMID 40554931 · Publisher ↗
Currently, insects are being introduced in Europe as an alternative, healthy, and sustainable food ingredient. The aim of this study is to evaluate the feasibility of using Tenebrio molitor larvae (as powder) as a pork f...
Currently, insects are being introduced in Europe as an alternative, healthy, and sustainable food ingredient. The aim of this study is to evaluate the feasibility of using Tenebrio molitor larvae (as powder) as a pork fat replacement in Bologna-type sausages. Sausages were made with 7.5 and 15 % pork fat replacement by T. molitor powder (TP). Two types of powder were used: whole powder (WTP) and defatted powder (DTP: applying CO supercritical fluid extraction). The effect of this replacement on the technological, nutritional, oxidative, and sensory properties of resulted sausages was evaluated. Emulsion stability increased with adding TP. The reformulations resulted in final products with less fat (reductions of 39-46 % in WTP-sausages and 57-67 % in DTP-sausages), more protein (increases of 14-33 % in WTP-sausages and 25-51 % in DTP-sausages) and higher levels of K, Mg, P, and Zn. In addition, the reformulation using WTP resulted in healthier lipid fraction (more proportion of polyunsaturated fraction) and the corresponding increase in lipid oxidation, although in any sausages the detection threshold for rancidity was exceeded. The worst score for "general acceptance" was obtained when WTP was used at the highest concentration (15 %) with odor, taste, and color as the attributes that most influence this valuation. Some unpleasant odors attributed to insect powders seem to be reduced during defatting by the supercritical CO process.
The impact of stockperson training on time to loss of posture in a minimal-handling high-concentration carbon dioxide stunning system.
Hewitt RJE, Plush KJ, Tilbrook AJ … +1 more , D'Souza DN
Meat Sci · 2025 Oct · PMID 40554930 · Publisher ↗
Carbon dioxide (CO) systems stun pigs with minimal handling and physical restraint, however, they do not induce instant insensibility and pigs' aversion to CO has the potential to cause distress, raising animal welfare c...
Carbon dioxide (CO) systems stun pigs with minimal handling and physical restraint, however, they do not induce instant insensibility and pigs' aversion to CO has the potential to cause distress, raising animal welfare concerns. The aim of this study was to understand the factors that may influence the response of pigs to high-concentration CO stunning in a minimal-handling commercial abattoir and the ability to influence stunning efficacy through increased stockperson awareness of optimal animal handling. Behaviour and physiological responses of pigs as they moved from the lairage and through the CO stunning system were recorded utilising existing methods, prior to and post a stockperson pig handling training intervention. This study established a baseline for induction of loss of posture that was lower than previously reported for commercial systems, occurring less than 8 s after exposure to CO, which would indicate loss of consciousness occurring by 23 s after first exposure. The pig handling training intervention was effective in reducing the incidence of high vocalisations and improved the flow of pigs through the raceway and stunner, reinforcing the role of the stockperson in reducing stress pre-slaughter, however, improvements in pigs' response to CO within modern stunning systems were not observed. The results from this study indicate that advances in design and operation of CO stunning systems have reduced the welfare risk to pigs compared to those reported previously, suggesting further advancements to stunning systems could be made.
Rapid determination of lamb meat freshness using the hyperspectral imaging combined with symmetric stacking ensemble algorithm.
Zhang J, Tian H, Gong M … +5 more , Zhang L, Zhao K, Yu Y, Zhao H, Zhang X
Meat Sci · 2025 Oct · PMID 40544562 · Publisher ↗
Freshness is a key indicator in determining the quality of lamb meat. This study explores the feasibility of a rapid detection method for assessing lamb meat freshness through hyperspectral imaging. The variations in tot...
Freshness is a key indicator in determining the quality of lamb meat. This study explores the feasibility of a rapid detection method for assessing lamb meat freshness through hyperspectral imaging. The variations in total volatile basic nitrogen (TVB-N), total viable count (TVC), pH, and lightness (L*) of lamb samples were analyzed over 12 days. Variable combination population analysis (VCPA) was employed to enhance data reliability and reduce dimensionality, while a symmetric stacking ensemble learning (SSEL) network was developed to predict both the freshness indices and the storage duration of lamb meat. Consequently, the feature wavelengths for each freshness index were identified. In particular, the spectral peak in the 620-630 nm range emerged as a crucial biomarker wavelength for evaluating lamb meat freshness during storage. The results demonstrate that the SSEL network outperforms the optimal traditional model for each indicator. Specifically, the SVM-stacking model exhibits outstanding performance for TVB-N (R = 0.93, RMSEP = 2.28), while the random forest (RF) stacking model excels in predicting TVC (R = 0.91, RMSEP = 0.84), pH (R = 0.89, RMSEP = 0.19) and L* (R = 0.88, RMSEP = 1.83). In addition, the SVM-stacking model also surpassed traditional approaches in predicting the storage duration of lamb meat, with R and RMSEP values of 0.93 and 2.28, respectively. The proposed methodology enables rapid freshness evaluation and captures temporal variability while offering insights into the molecular mechanisms behind spectral variations. This research lays a foundation for the accurate detection of meat product quality.
Genetic parameters for quality attributes in individual pork primal cuts.
Mozduri Z, Plastow G, Dekkers J … +3 more , Houlahan K, Kemp R, Juárez M
Meat Sci · 2025 Oct · PMID 40543385 · Publisher ↗
Heritabilites, genetic and phenotypic correlations were estimated for carcass and primal cut quality traits in 1118 commercial crossbred pigs (498 females and 620 males). A total of 22 traits, including loin, shoulder, h...
Heritabilites, genetic and phenotypic correlations were estimated for carcass and primal cut quality traits in 1118 commercial crossbred pigs (498 females and 620 males). A total of 22 traits, including loin, shoulder, ham and belly traits, were evaluated. Heritability estimates (±SE) for carcass traits ranged from 0.46 ± 0.09 for butt fat % to 0.55 ± 0.08 for belly fat. Heritability estimates for primal cut quality traits ranged from 0.22 ± 0.07 for belly seam to 0.55 ± 0.07 for iodine value (IV) and saturated fat % (SFA). Generally, moderate to strong high genetic correlations were found among carcass traits (from 0.44 ± 0.11 between backfat depth and intramuscular fat to 0.96 ± 0.01 between butt fat and total fat). The genetic correlations estimated between primal quality traits were low to high (from -0.10 ± 0.35 between belly seam and belly subcutaneous thickness to -0.96 ± 0.01 for SFA and IV). The results from this study show potential for significant improvement of primal quality traits through conventional breeding methods and genomic selection, further enhancing breeding programs and product quality.
Effect of rumen-protected guanidinoacetic acid provision as a dietary supplement on the growth, slaughter performance, and meat quality in simmental bulls.
Zhang J, Xue C, Lang J … +2 more , Pei C, Liu Q
Meat Sci · 2025 Oct · PMID 40541106 · Publisher ↗
We investigated the influences of dietary rumen-protected guanidinoacetic acid (RPGAA) on the growth, slaughter performance, and meat quality characteristics of Simmental bulls. In this study, 56 bulls (615 ± 8.9 kg) wer...
We investigated the influences of dietary rumen-protected guanidinoacetic acid (RPGAA) on the growth, slaughter performance, and meat quality characteristics of Simmental bulls. In this study, 56 bulls (615 ± 8.9 kg) were randomly assigned to 74-day treatment in four group: control, low-RPGAA (0.3 g/kg dry matter [DM]-guanidinoacetic acid [GAA]), medium-RPGAA (0.6 g/kg DM-GAA), and high-RPGAA (0.9 g/kg DM-GAA), with 14 bulls per group. With RPGAA supplementation, the average daily gain increased quadratically (P < 0.05), whereas the feed-conversion ratio decreased linearly (P = 0.027). Additionally, blood total protein and albumin levels increased linearly (P < 0.05), while creatine (Cr), creatine kinase, and insulin-like growth factor 1 increased quadratically (P < 0.05). RPGAA supplementation linearly increased (P < 0.05) dressing percentage, lean percentage, and loin eye area, while linearly decreasing (P < 0.05) backfat thickness, fat percentage and subcutaneous fat percentage. The pH at 24-h postmortem and shear force of the Longissimus lumborum muscle were linearly increased (P < 0.05), whereas cooking and drip losses were linearly reduced (P < 0.05). RPGAA supplementation linearly increased (P = 0.017) protein content; quadratically elevated (P = 0.021) ether extract content, the percentage of phosphorylated Cr/Cr, and the adenosine diphosphate/adenosine triphosphate ratio, while linearly decreasing moisture content (P = 0.012). Medium-RPGAA supplementation significantly increased (P < 0.05) protein expression related to muscle proliferation, development, protein synthesis, and intramuscular fat synthesis, while significantly decreasing (P < 0.05) proteins expression correlated with subcutaneous fat deposition. In conclusion, dietary RPGAA supplementation enhanced the growth, slaughter performance, and meat nutritional quality of fattened Simmental bulls by altering protein expression related to muscle proliferation, development, protein synthesis, subcutaneous fat deposition, and intramuscular fat synthesis.
Sustainable vacuum packaging material influences the fatty acid composition and oxidative stability of chilled lamb meat stored for up to 20 weeks.
Holman BWB, Hopkins DL, Ponnampalam EN
Meat Sci · 2025 Oct · PMID 40532429 · Publisher ↗
The effects of storage period and packaging type on lamb meat fatty acids and oxidative stability biomarkers were investigated using 384 longissimus lumborum muscles (LL) and an 8 × 4 factorial experiment design. This in...
The effects of storage period and packaging type on lamb meat fatty acids and oxidative stability biomarkers were investigated using 384 longissimus lumborum muscles (LL) and an 8 × 4 factorial experiment design. This included main effects of chilled storage periods (Week 0, 1, 2, 6, 10, 14, 18, and 20), packaging types (PACK 1, Eco-tite® Recycle Ready Shrink Bag; PACK 2, Cryovac® Barrier Shrink Bag; PACK 3, a foil pouch; and PACK 4, Biovac™ Recyclable Vacuum Pouch), and their interaction. It was found that lamb meat held under PACK 3 had generally higher concentrations of omega-3 and omega-6 fatty acids. Monounsaturated fatty acids were affected, but to a lesser extent, by the selection of packaging type. The concentration of some individual fatty acids changed with long-term chilled storage, with most change occurring between Week 6 and 18. The fatty acid indices and EPA + DHA confirmed that lamb meat supported health outcomes, associated with fatty acid consumption, irrespective of storage period or packaging type. Alpha-tocopherol concentrations generally increased, and carbonyl content generally decreased with storage period, although TBARS and FRAP remained consistent across the entire 20 week storage period. Collectively, these findings support a longer shelf-life for chilled lamb meat, possibly beyond the 10-12 weeks previously recommended in the literature.
Elucidation of wet aged beef flavor and tenderness phenotypes via untargeted metabolomics.
Hernandez MS, Wheeler TL, Woerner DR … +1 more , Legako JF
Meat Sci · 2025 Oct · PMID 40532428 · Publisher ↗
The objective of this study was to characterize metabolomic changes in beef M. longissimus lumborum (LL) and exudate (EX) and to evaluate metabolomic shifts based on beef flavor and tenderness phenotype. Beef strip loins...
The objective of this study was to characterize metabolomic changes in beef M. longissimus lumborum (LL) and exudate (EX) and to evaluate metabolomic shifts based on beef flavor and tenderness phenotype. Beef strip loins were subjected to aging temperature (-2, 0, or 4 °C) and duration (14, 28, 42, and 56 d) regimens. Metabolites were extracted from snap frozen, homogenized LL samples and EX samples using 80 % methanol. Derivatization of metabolites was conducted via methoximation and silylation and analyzed by gas chromatography-mass spectrometry. Slice shear force, proteolytic activity (desmin and troponin-t), free amino acids, and descriptive sensory analysis were also conducted. Agglomerative hierarchical cluster analysis was used to produce tenderness and flavor phenotype groups. The LL metabolome was readily influenced by aging duration, eliciting changes in amino acids, peptides, carbohydrates, biogenic amines, and nucleotides/nucleosides (FDR P < 0.05). An aging temperature × aging duration interaction was observed for nicotinic acid, psicose+tagatose, and tryptamine in EX (FDR P < 0.05). Agglomerative hierarchical cluster analysis resulted in 3 and 4 phenotypic clusters for beef tenderness and flavor, respectively. Tenderness III was characterized by increased SSF and decreased proteolytic activity which coincided with an abundance of carbohydrates (FDR P < 0.05). Flavor IV possessed increased off-flavor intensity which corresponded to an increase of biogenic amines, taste-active amino acids, and organic acids (FDR P < 0.05). Overall, this study characterizes changes in the beef metabolome during aging. Highlights the molecular phenotype of tenderness and flavor, and the potential of exudate to monitor beef quality.
Effect of sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-products.
Bermúdez-Gómez P, Muñoz-Tébar N, Martínez-Navarrete G … +5 more , Lucas-Gonzalez R, Pérez-Clavijo M, Fernández E, Fernández-López J, Viuda-Martos M
Meat Sci · 2025 Oct · PMID 40527205 · Publisher ↗
High sodium intake is a major global health concern, driving the search for alternatives in processed foods (Riis, Lassen, Bjoernsbo, Toft, & Trolle, 2022). Edible mushroom stems, which account for up to 20 % of mushroom...
High sodium intake is a major global health concern, driving the search for alternatives in processed foods (Riis, Lassen, Bjoernsbo, Toft, & Trolle, 2022). Edible mushroom stems, which account for up to 20 % of mushroom production, are rich in umami compounds. This study evaluated for the first time the use of Agaricus bisporus and Pleurotus ostreatus stem flours (ABSF and POSF) as partial replacements for sodium chloride, sodium tripolyphosphate, and starch in mortadella. Formulations containing 2.75 % and 4.25 % of ABSF (MAB, MAB) or POSF (MPO, MPO) were assessed for their chemical, physicochemical, microstructural, and sensory properties of mortadella. The results demonstrated that the reformulated products maintained or improved protein content and achieved a significant reduction in residual nitrite levels (P < 0.05), suggesting improved product safety. POSF incorporation preserved texture, color, and aroma, while ABSF led to darker coloration and lower emulsion stability in the mortadellas. ABSF and POSF addition revealed significantly lower overall acceptability (P < 0.05) in sensorial analysis. However, despite sodium reduction, all formulations achieved similar salinity perception, indicating the potential of mushroom by-products as natural flavor enhancers. Microstructural analysis confirmed successful integration of flours into the protein matrix. These findings support the industrial application of mushroom stem flours as cost-effective, sustainable ingredients to develop clean-label, reduced‑sodium meat products. Their use can contribute to circular economy strategies by valorizing mushroom by-products and meeting consumer demand for healthier, reformulated foods. Further research should address microbiological safety and optimization of formulation to improve sensory profiles for large-scale production.
Volumetric physical-field-thawing techniques and their combination for muscle foods: applications and innovations.
Li Y, Ma F, Zhang Y … +4 more , Cao Q, Li X, Zhang Q, Liu G
Meat Sci · 2025 Oct · PMID 40527204 · Publisher ↗
In response to growing demand for convenient frozen muscle foods, various novel volumetric thawing technologies, such as microwave, radio frequency, ohmic, and high-voltage electrostatic fields, have been developed to im...
In response to growing demand for convenient frozen muscle foods, various novel volumetric thawing technologies, such as microwave, radio frequency, ohmic, and high-voltage electrostatic fields, have been developed to improve thawing quality. This review introduces the fundamentals of microwave, radio frequency, ohmic, and high-voltage electrostatic fields thawing, along with their integrated uses. The focus is on factors that affect thawing efficiency and its impact on muscle food qualities, covering eating, processing, and safety qualities. Combining thawing techniques offers advantages in terms of speed and nutrition. Microwave combined with ultrasonic thawing mitigates uneven heating, radio frequency combined with magnetic nanoparticles ensures rapid and uniform thawing, and high-voltage electrostatic fields combined with still air thawing achieves efficiency. Pressure ohmic thawing technology, with its synergistic impact of high pressure, mitigates overheating issues. This review offers a detailed overview of these technologies, underscoring their limitations and potential in improving thawed muscle food quality.
Effect of super-fast freezing before rigor mortis on quality of bovine M. longissimus lumborum.
Li J, Wang H, Liang R … +5 more , Mao Y, Yang X, Luo X, Zhu L, Zhang Y
Meat Sci · 2025 Oct · PMID 40516219 · Publisher ↗
In order to explore the effects of super-fast freezing (SFF) on beef quality, conventional chilling (CC, 0 ± 2 °C) and very fast chilling (VFC, hot-boned beef loins chilled at -30 °C and then stored at 0 ± 2 °C to bring...
In order to explore the effects of super-fast freezing (SFF) on beef quality, conventional chilling (CC, 0 ± 2 °C) and very fast chilling (VFC, hot-boned beef loins chilled at -30 °C and then stored at 0 ± 2 °C to bring the temperature down to 0 °C within 5 h post-mortem) were used as controls to investigate the effects of three SFF treatments (-30 °C until the core temperature decreased to -3 °C (SFF-I), -7 °C (SFF-II) and -10 °C (SFF-III), and then stored at 0 ± 2 °C until 24 h post-mortem) on beef tenderness, meat color, water holding capacity, and other related indicators. The results showed that both SFF and VFC improved the tenderness of beef at the early stage of storage compared with CC, and of these SFF-II and SFF-III were the most effective. The SFF has the potential to reduce the cooking loss but increases the purge loss of beef. In addition, SFF has a negative effect on the meat color, but the a* value is still within the acceptable range of consumers. After being treated by SFF, the rate of beef glycolysis was delayed post-mortem. In addition, SFF treatment did not cause a large degree of shortening of sarcomere, but disrupted the muscle fiber structure, contributing to the improvement of muscle tenderness. The results indicate that pre-rigor beef muscles can be deeply frozen, which will not cause obvious shortening with proper freezing and thawing procedures.
Feeding programs for immunocastrated male and female Duroc hybrid pigs in growing and finishing phases.
Lima MD, Ferreira SV, Lopes IMG … +5 more , Ramos LA, Silveira NCS, Santos LDT, Figueiredo TC, Fontes DO
Meat Sci · 2025 Oct · PMID 40516218 · Publisher ↗
The study aimed to evaluate the effects of different feeding programs (FP) on the performance, carcass yield, and meat quality of hybrid Duroc pigs during the growing and finishing phases. We used immunocastrated males (...
The study aimed to evaluate the effects of different feeding programs (FP) on the performance, carcass yield, and meat quality of hybrid Duroc pigs during the growing and finishing phases. We used immunocastrated males (IC) and females crossbred from hybrid sows (Landrace × Large White) with Duroc terminal boars. The animals were distributed into two sex groups and three feeding programs: ad libitum feeding (AL), feeding program 1 (FP1): -15 % compared to AL, and feeding program 2 (FP2): -25 % compared to AL. The feed conversion ratio (FCR) decreased as the feed restriction increased, and it was better in IC males than females. Feed restriction reduced daily weight gain (DWG), leading to increased slaughter age and days in the finishing phase. The feeding programs did not influence hot carcass weight (HCW) or cold carcass weight (CCW). However, an interaction between feeding program and sex group was observed for carcass yield (CY), with no effect in females, but lower CY in FP2 males compared to AL males. However, loin weight and yield were affected by feed restriction, which was higher (P < 0.05) in FP1. The sex group significantly influenced (P < 0.05) carcass yield, with females showing higher yield and heavier cuts, such as leg, belly, rack, and jowl (P < 0.05). Feeding management did not affect meat quality, although females exhibited higher marbling (P < 0.05). We concluded that the feed restrictions imposed by the FP improved FCR in IC males but reduced DWG. Additionally, females showed higher yields, heavier cuts, and greater marbling than males.
Worldwide camel meat and products: An extensive analysis of production, consumption patterns, market evolution, and supply chain effectiveness.
Boukrouh S, Ait El Alia O, Faye B
Meat Sci · 2025 Oct · PMID 40516217 · Publisher ↗
Camel meat is gaining global recognition as a sustainable and nutritious protein source, particularly in arid and semiarid regions, with a notable increase in camel producing meat and meat production. However, examining...
Camel meat is gaining global recognition as a sustainable and nutritious protein source, particularly in arid and semiarid regions, with a notable increase in camel producing meat and meat production. However, examining the global camel industry can provide valuable insights for developing a thriving and modernized camel meat sector, emphasizing key approaches to boost production, improve quality criteria, and expand market reach. This review aimed to provide a thorough evaluation of the camel meat value chain global evolution. The research included an examination of existing production and consumption patterns, as well as conducting a thorough analysis of camel meat market dynamics and value chain processes. Additionally, this study investigated the elements driving the expansion of the camel meat industry, including rising consumer interest in healthier meat and climate resilience in major producing countries. However, challenges such as supply chain inorganization, limited adequate infrastructure for production, slaughtering and processing, and consumer vision hinder broader market penetration. This review provides valuable information regarding the camel meat market, focusing specifically on the obstacles that hinder its expansion, optimizing camel meat production, and enhancing its marketability. By addressing this gap, this study aims to provide foundational knowledge to industry stakeholders, producers, researchers, and policymakers, thereby contributing to the advancement of the camel meat sector.
Fatty acid and oxidation biomarker concentrations in meat from lambs grazing perennial wheat in binary mixtures with different legumes (clover, serradella, or lucerne) or with a mineral supplement.
Holman BWB, Newell MT, Refshauge G … +3 more , Bailes KL, Hopkins DL, Hayes RC
Meat Sci · 2025 Oct · PMID 40499494 · Publisher ↗
Fatty acid profile and oxidative stability biomarkers were compared for meat from lambs (n = 72) grazing perennial wheat plus subterranean clover, French serradella, lucerne, or with a mineral supplement. It followed a s...
Fatty acid profile and oxidative stability biomarkers were compared for meat from lambs (n = 72) grazing perennial wheat plus subterranean clover, French serradella, lucerne, or with a mineral supplement. It followed a split-plot design, wherein 3 crossbred ewe lambs were allocated to each of 4 forage types, replicated across 6 blocks. Lambs were slaughtered after 96-d and samples from the longissimus lumborum muscle were analysed. Lambs grazing perennial wheat plus serradella had lower TBARS values than found for those grazing perennial wheat plus subterranean clover. No forage type effect was observed on total phenolic compounds, protein carbonyl content, α-tocopherol content, ferric reducing antioxidant potential, or Trolox equivalent antioxidant capacity of the meat (P > 0.05). C16:1n-7 t levels were higher for lambs fed perennial wheat plus subterranean clover than was found for those fed perennial wheat plus serradella or plus a mineral supplement (P = 0.014). There was no other forage type effect on the fatty acid profile of the meat (P > 0.05). C20:5n-3 plus C22:6n-3 concentrations were > 50 mg per 135 g serve, meaning that all the lamb meat could be claimed to be 'a source of omega-3s' or 'high in omega-3 fatty acids' - depending on the statutory authority. There were no forage type effects on the atherogenic, peroxidability, and thrombogenic fatty acid indices (P > 0.05). These findings confirm that a 'healthy' profile of fatty acids and oxidative stability can be achieved in the meat of lambs grazing different binary mixes of perennial cereal and legume.
Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times.
Zhou Y, Luo H, Chen C … +2 more , Xu B, Li P
Meat Sci · 2025 Oct · PMID 40494128 · Publisher ↗
This study investigated the effect of NOS-YkuN-YumC, a fusion enzyme of nitric oxide synthase (NOS), on the colour of pork at different postmortem times (0, 5 d) at 10°C and 25°C. The results showed that in the presence...
This study investigated the effect of NOS-YkuN-YumC, a fusion enzyme of nitric oxide synthase (NOS), on the colour of pork at different postmortem times (0, 5 d) at 10°C and 25°C. The results showed that in the presence of NOS-YkuN-YumC, more nitrosomyoglobin (NO-Mb) was formed in the pork at day 0 postmortem compared to that at day 5 postmortem (P < 0.05). This also led to a higher a*-value (redness) in the pork at day 0 postmortem (P < 0.05). The reduced nicotinamide adenine dinucleotide phosphate (NADPH) content in the pork samples decreased with postmortem time (P < 0.05), and the pork at day 0 postmortem exhibited the highest pH value (P < 0.05). These may be responsible for the differences in the NO-Mb content and a*-value between pork samples at different postmortem times, as NADPH and a neutral pH are required for NOS-YkuN-YumC. Additionally, it was found that colour formation can be enhanced by the fusion enzyme at 10°C, albeit with a longer time requirement. This study provides a theoretical basis for the application of NOS-YkuN-YumC for colour formation in meat at different postmortem times.
Evaluating consumer willingness to pay for Chiloé lamb: The impact of geographical indication.
Rodríguez M, Lobos-Ortega I, Echeverría R … +4 more , Subiabre I, Sepúlveda C, Martínez C, Morales R
Meat Sci · 2025 Oct · PMID 40479876 · Publisher ↗
Chiloé lamb was the first and only geographical indication for meat products from Chile. This study investigated consumer preferences and willingness to pay a premium for this unique product in a comprehensive survey of...
Chiloé lamb was the first and only geographical indication for meat products from Chile. This study investigated consumer preferences and willingness to pay a premium for this unique product in a comprehensive survey of 630 respondents. A mixed-methods approach that combined quantitative surveys and qualitative interviews provided a detailed understanding of consumer behavior and perceptions. The results indicated that lamb consumption exhibits strong seasonality, which is closely associated with national holidays and vacations, particularly in urban centers such as Santiago and Concepción, where supermarkets are the main sources of lamb meat. Among the respondents, 56 % were willing to pay about 41 % more. That preference was particularly evident among young, independent workers who had higher-than-average incomes. For producers and retailers, however, a significant challenge remains in the form of limited consumer awareness because 78 % of respondents were unaware of the product. To address that challenge and effectively promote Chiloé lamb, robust marketing strategies including educational campaigns and targeted advertising, are imperative. Furthermore, enhancing consumer understanding of origin labeling might make it the primary factor in purchasing decisions, thereby increasing the value of these protected regional products.
How does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork?
Van Baelen C, Montagne L, Gagaoua M … +4 more , Prunier A, De Smet S, Vossen E, Lebret B
Meat Sci · 2025 Oct · PMID 40479875 · Publisher ↗
This study aimed to evaluate two feeding strategies on pork quality in organic farming using 77 non-castrated male pigs (Piétrain × Large White) reared in two batches, each including two groups. Male littermates were all...
This study aimed to evaluate two feeding strategies on pork quality in organic farming using 77 non-castrated male pigs (Piétrain × Large White) reared in two batches, each including two groups. Male littermates were allocated to either a Control group (C, n = 37), fed following the organic specifications, or to a group receiving an organic test feed mainly based on French raw materials and containing more fibre and omega-3 fatty acids (Bio+, n = 40). Within batch, each group was reared in one pen from the same building on deep straw bedding with free outdoor access, with ad libitum feeding from around 33 kg until slaughter at around 128 kg of live weight. Loin meat samples were analysed by a trained sensory panel and by SPME-GC-MS to identify the main volatile compounds. Meat from Bio+ pigs showed a significantly more intense red colour (P < 0.01), but lower aromatic persistency (P < 0.05) and tended to be less tender (P = 0.08) than meat from C pigs. None of the samples were qualified as boar tainted. A total of 27 volatile compounds were quantified, with more compounds present in Bio+ pigs, probably due to the greater diversity of raw ingredients in the feeds. The multi-dimensional analyses enabled to observe relationships between volatile compounds and sensory traits but did not differentiate the two feeding strategies. Bio+ feeding strategy compared to C influenced some organoleptic characteristics (red colour of raw meat, aromatic persistency) without modifying the texture, odour and flavour of organic cooked pork.
Nutritional, environmental and social profiles of natural meat and food derived from cultured muscle cells: An overview.
Salzano A, D'Occhio MJ, Balestrieri A … +3 more , Bifulco G, Limone A, Campanile G
Meat Sci · 2025 Oct · PMID 40472653 · Publisher ↗
The increase in global population and changing socioeconomic profile in developing regions has placed growing pressure on global food systems. Livestock are integral to food production but are often perceived as having a...
The increase in global population and changing socioeconomic profile in developing regions has placed growing pressure on global food systems. Livestock are integral to food production but are often perceived as having a negative impact on the environment. This overlooks the positive effects of livestock including benefits for soil carbon, nutrient cycling, and ecosystem services which are relevant for smallholder farmers and large production systems. The major global initiative that incorporates livestock in agroecology, partly under the umbrella of One Health, is changing the perception of livestock in ethical and sustainable food systems. One Health has the core principles of healthy animals, healthy ecosystems, and healthy people. In terms of health, natural meat is a nutrient-dense, nutritious food that contains all nine essential amino acids, the six conditionally essential amino acids, plus key minerals and vitamins. Notwithstanding the changing role of livestock in landscapes, negative perceptions created the opportunity for the emergence of the cultured (laboratory-grown) muscle cell (CMC) industry. The latter makes claims of minimal impact on the environment and a significant reduction in livestock in food systems, which is promoted as animal welfare. The production and composition of CMC food is protected under intellectual property law and proprietary licenses. This makes it difficult to assess the potential environmental and health outcomes of consuming CMC food. In this article we take a fresh look at the nutritional, environmental and social profiles of natural meat and food products derived from CMC.
Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality.
Lin H, Yang Y, Xu Q … +9 more , Li Y, Hu X, Li X, Blecker C, Wu G, Yang C, Zhang Y, Chi M, Zhang C
Meat Sci · 2025 Sep · PMID 40449247 · Publisher ↗
Ice crystallization has been the main cause of the deterioration of frozen meat quality, because ice crystal expansion causes mechanical damage to the muscle tissue. Thus, in this study, an innovative non-crystal freezin...
Ice crystallization has been the main cause of the deterioration of frozen meat quality, because ice crystal expansion causes mechanical damage to the muscle tissue. Thus, in this study, an innovative non-crystal freezing (NCF) technology, which can achieve non-freezing at temperatures below the ice nucleation point (-4.5 °C for yak), was proposed, and corresponding equipment was designed to prolong the shelf life and increase the logistics distance of yak meat. The non-frozen stability and quality of yak meat with NCF were investigated and compared with those of traditional sub-frozen (-4.5 °C) and chilled (4 °C) yak meat. Results of thermal imaging and temperature curves indicate that ice nucleation and phase transition were observed in the -4.5 °C samples during 1-3 days, whereas the icing phenomenon was not found in the NCF samples during the entire 28-day storage period. The microstructure of the NCF samples was differed from that of the -4.5 °C samples, which avoided ice-induced freezing damage and maintained the original integrity. Compared with the -4.5 °C and 4 °C samples, the weight loss of the NCF samples was reduced by 5.33 %-6.94 % and 1.42 %-3.16 %, respectively. Microbial analysis and physicochemical results indicate that compared with 4 °C treatment, NCF extends the shelf life of yak meat by at least twice. NCF breaks down the line between chilling and freezing, combining advantages of low temperature and a non-freezing state, which makes the long-term storage and long-distance, cross-regional logistics of fresh yak meat possible.
The use of dual-energy X-ray absorptiometry for predicting total and intramuscular fat in pork loin chops.
Frank IO, Ramos JML, Nunes CLC … +6 more , Boas PGV, Vilela RSR, Schultz EB, Hannas MI, Chizzotti ML, Veloso CM
Meat Sci · 2025 Sep · PMID 40441059 · Publisher ↗
This study evaluated the efficacy of dual-energy X-ray absorptiometry (DXA) in determining total fat and intramuscular fat (IMF) in pork chops, using chemical analysis as the gold-standard reference, in samples with and...
This study evaluated the efficacy of dual-energy X-ray absorptiometry (DXA) in determining total fat and intramuscular fat (IMF) in pork chops, using chemical analysis as the gold-standard reference, in samples with and without subcutaneous fat (SF). Across all samples, DXA fat percentage showed a strong correlation with chemically determined fat content (r = 0.91). However, when samples with and without SF were analyzed separately, the correlations weakened, with a moderate correlation observed for total fat in chops with SF (r = 0.69) and a weak correlation between DXA fat percentage and IMF in samples without SF (r = 0.23). The regression model for predicting total fat content from DXA fat percentage exhibited the highest predictive performance when applied to pooled data (R = 0.83, RMSECV = 3.22 %, slope = 0.97, bias = 7.55 %). In contrast, the model for IMF prediction demonstrated poor predictive capability (R = 0.05, RMSECV = 0.89 %, slope = 0.14, bias = 7.61 %). These findings suggest that while DXA is effective for estimating total fat content in pork chops, its ability to accurately predict IMF is limited. Further calibration and model refinement are necessary to enhance DXA's reliability for IMF quantification in pork chops.
Impact of varying visual severities of dark-cutting beef on the biochemical color characteristics, retail color, and metabolome of longissimus lumborum steaks.
Harr KM, Scott M, More S … +3 more , Mafi GG, Pfeiffer MM, Ramanathan R
Meat Sci · 2025 Sep · PMID 40413910 · Publisher ↗
The objective was to evaluate the impact of varying visual severities of unaged dark-cutting beef on the retail color attributes and metabolite profile of beef longissimus lumborum steaks. Beef carcasses (n = 8/treatment...
The objective was to evaluate the impact of varying visual severities of unaged dark-cutting beef on the retail color attributes and metabolite profile of beef longissimus lumborum steaks. Beef carcasses (n = 8/treatment) were selected at the time of grading from a commercial facility based on the visual degree of dark-cutting severity. Treatments included a bright cherry-red colored normal-pH control, shady, moderate, and moderately severe dark-cutting beef. Retail color, pH, bloom color, oxygen consumption, metmyoglobin reducing activity, lipid oxidation, and untargeted metabolomics analysis using gas chromatography mass-spectrometry were determined. pH and lightness (L* values) were normal-pH (5.51, 37.56), shady (5.90, 36.96), moderate (6.33, 35.38), and moderately severe (6.40, 32.65), respectively. Normal-pH beef had a lower (P < 0.05) metmyoglobin reducing activity than moderate and moderately severe dark-cutting beef. There were no differences (P > 0.05) in oxygen consumption between different shades of dark-cutters, but normal-pH had lower oxygen consumption (P < 0.05) than moderately severe. Metabolite profiling indicated downregulation of glucose, fructose-6-phosphate, and glucose-6-phosphate, while there was an upregulation of amino acid and lipid-based metabolites such as isoleucine, threonine, and glyceryl monopalmitate in all three dark-cutting severities compared with normal-pH beef. The abundance of succinic acid was lower in all shades of dark-cutting beef than in normal-pH beef. In the pairwise comparisons to normal-pH beef, there were 12, 21, and 43 metabolites significantly different for shady, moderate, and moderately severe, respectively. As dark-cutting severity increases, metabolites linked to energy metabolism change, including a decrease in glycolytic metabolites.
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