Meat Sci. [JOURNAL]
Sun
200 papers
Assessing the accuracy of bioelectrical impedance analysis for fat-free mass estimation in growing pigs using dual-energy X-ray absorptiometry as a reference method.
Romeiro C, Andretta I, Paula YH … +3 more , Kippert CJ, Kipper M, Hauschild L
Meat Sci · 2026 Apr · PMID 41520612 · Publisher ↗
This study aimed to assess the accuracy of bioelectrical impedance analysis (BIA) in estimating fat-free mass in growing pigs using dual-energy X-ray absorptiometry (DXA) as the reference method. A longitudinal evaluatio...
This study aimed to assess the accuracy of bioelectrical impedance analysis (BIA) in estimating fat-free mass in growing pigs using dual-energy X-ray absorptiometry (DXA) as the reference method. A longitudinal evaluation was conducted on thirty-nine immunocastrated Landrace × Large White male pigs, with initial and final body weights of 23.1 ± 1.5 kg and 127.4 ± 10.5 kg, respectively, across four growth stages. Lean and fat-free mass were determined by DXA using the Lunar enCORE software (version 8.10.027), whereas BIA measured body resistance (Rs) and reactance (Xc), from which fat-free mass was predicted using established models. The agreement between methods was assessed using Pearson correlations, ANOVA, and mean square prediction error (MSPE) decomposition into errors of central tendency (ECT), regression (ER), and disturbance (ED). Furthermore, non-significant differences (P > 0.05) indicate that the models are in agreement and provide no evidence of predictive bias, supporting the reliability of the predictions. All BIA models exhibited a high correlation with the DXA-derived values (r > 0.93), although the predictive accuracy varied. The Swantek, Marchello, Tilton, and Crenshaw (1999) model demonstrated the best performance for lean and fat-free mass (P > 0.05), with MSPE values up to 45 % lower than those of the other available models, indicating superior predictive reliability for lean and fat-free mass estimation. For protein + water, the Swantek, Crenshaw, Marchello, and Lukaski (1992) model was the most accurate (P > 0.05), with MSPE values 69 % lower than those of Swantek et al. (1999) and over 96 % lower than those of Marchello, Berg, Swantek, and Tilton (1999), suggesting enhanced predictive reliability for protein + water estimation. To our knowledge, this is the first longitudinal study to evaluate multiple BIA models in pigs across a wide weight range. These findings demonstrate that BIA is a practical and non-invasive method for estimating body composition in swine, reinforcing the need for updated prediction equations.
Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage.
Gonza MMC, Rios-Mera JD, de Oliveira Sartori AG … +5 more , de Araújo CL, de Jesus SM, Huamán-Castilla NL, Saldaña E, Castillo CJC
Meat Sci · 2026 Apr · PMID 41518688 · Publisher ↗
Previous studies have demonstrated the effectiveness of whole Pleurotus ostreatus (P. ostreatus) mushrooms and mushroom-derived ingredients as natural antioxidants in meat products. However, the extraction of antioxidant...
Previous studies have demonstrated the effectiveness of whole Pleurotus ostreatus (P. ostreatus) mushrooms and mushroom-derived ingredients as natural antioxidants in meat products. However, the extraction of antioxidants from distinct anatomical parts of P. ostreatus, specifically the stipe and cap, and their comparative evaluation in meat systems have not been previously reported. In this study, extracts from the cap and stipe of P. ostreatus, produced using the Pressurized Liquid Extraction (PLE) method, were incorporated into a beef burger formulation as substitutes for the synthetic antioxidant sodium erythorbate. The extracts presented differences in total phenolic content and antioxidant capacity. In frozen burgers stored for up to 90 d, the stipe extract improved the stability of a*, b*, and chroma, as well as lipid oxidative stability, while the cap extract enhanced the stabilization of L* and myoglobin. Both extracts showed performance similar to or superior to that of sodium erythorbate during frozen storage. The extracts did not cause significant changes in the texture profile, cooking loss and diameter reduction, but they increased the free amino acid content in the burgers, which could explain the improvement in the dynamic sensory profile, due to the dominance of the sensory attributes "tasty" and "seasoned". The findings demonstrate the potential of P. ostreatus to replace sodium erythorbate in beef burgers; however, the distinct mechanisms of action of each extract and their effects on nutritional quality require further investigation.
Effect of Lactobacillus reuteri XY227 supplementation on meat quality, carcass characteristics and muscle fiber type in finishing pigs.
Xie Q, Yang M, Feng L … +4 more , Chen J, Yuan D, Yin Y, Tan B
Meat Sci · 2026 Apr · PMID 41512799 · Publisher ↗
Probiotics are crucial resources for improving pork quality, but it is not fully established how probiotics can modulate the muscle fiber type conversion, thereby improving pork quality. This investigation evaluated the...
Probiotics are crucial resources for improving pork quality, but it is not fully established how probiotics can modulate the muscle fiber type conversion, thereby improving pork quality. This investigation evaluated the effect of Lactobacillus reuteri isolated from Ningxiang pigs on meat quality, amino acid composition, fatty acid profile and muscle fiber type transition in finishing pigs. Sixteen healthy castrated finishing pigs (Duroc × Landrace × Yorkshire, DLY, 63.36 ± 1.28 kg) were randomly allocated to two experimental groups with 8 pigs in each group: one group was provided with a control diet (NC), and the other was provided the identical diet supplemented with 0.4 % (w/w) L. reuteri XY227 (1 × 10 CFU/kg, LR) for 50 days. Supplementation with L. reuteri XY227 led to a significant elevation in Longissimus thoracis (LT) muscle area and lean weight (P < 0.05). Furthermore, L. reuteri XY227 supplementation increased meat redness and reduced meat lightness and shear force (P < 0.05). Additionally, supplementation with L. reuteri XY227 markedly elevated the concentrations of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and unsaturated fatty acids(UFA)compared to the NC group (P < 0.05). Compared with the control group, dietary supplementation with L. reuteri XY227 significantly increased the levels of free isoleucine, leucine, and glycine in the LT muscle. Moreover, dietary administration of L. reuteri XY227 exhibited upregulated transcript levels of FABP4, SLC1A5, and SLC7A5 in LT. Supplementation with L. reuteri XY227 significantly upregulated the gene expression of MyHCI and MyHCIIa (P < 0.05). In conclusion, L. reuteri XY227 enhances meat quality by modulating muscle fatty acid profiles and altering muscle fiber types in finishing pigs.
Association of sire breeding values for lean meat yield and eating quality attributes on the sensory perception of Australian lamb.
Moyes SM, Brown DJ, Pethick DW … +3 more , Gardner GE, McGilchrist P, Pannier L
Meat Sci · 2026 Apr · PMID 41512798 · Publisher ↗
Australian producers can enhance animal performance and profitability by selecting for lean meat yield and eating quality attributes using Australian Sheep Breeding Values (ASBVs). However, the impact of selecting for th...
Australian producers can enhance animal performance and profitability by selecting for lean meat yield and eating quality attributes using Australian Sheep Breeding Values (ASBVs). However, the impact of selecting for these traits on the consumer-perceived eating quality of a large range of lamb cuts has not been explored. From 824 lambs, eight cuts (knuckle, leg, loin, outside, rack, rump, shoulder, topside) were collected, along with the loin and topside from an additional 2288 animals (n = 3119 animals). Samples were assessed by untrained consumers (n = 18,720) for tenderness, juiciness, flavour liking and overall liking. Selection for increased lean meat yield had mainly a negative impact on the eating quality of several cuts within the Terminal sire type. Selection for improved eating quality through increased loin intramuscular fat content (IMF) improved the eating quality of the loin, rack, outside and leg cuts, primarily within the Terminal sire type. Improving eating quality through selection for reduced shear force at five days ageing (SF5) also improved consumer sensory perception of all cuts except the knuckle and outside. The improvement in eating quality through selection for increased IMF and reduced SF5 was not fully accounted for by the phenotypic traits of loin chemical IMF and Warner-Bratzler shear force, suggesting that these breeding values are impacting eating quality through additional mechanisms. Simultaneous selection for improved lean meat yield and eating quality demonstrated minimal effects on consumer sensory scores, implying the Australian sheepmeat industry can produce high-quality, lean products to consistently meet consumer expectations.
Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages.
Nacak B, Kavuşan HS, Öztürk-Kerimoğlu B … +2 more , Çağindi Ö, Serdaroğlu M
Meat Sci · 2026 Apr · PMID 41506024 · Publisher ↗
This study aimed to evaluate the potential of peanut-linseed oil-based water-in-oil-in-water (WOW) emulsions, with and without α-tocopherol, as fat replacers in frankfurter-type sausages. The research used a 3 × 2 factor...
This study aimed to evaluate the potential of peanut-linseed oil-based water-in-oil-in-water (WOW) emulsions, with and without α-tocopherol, as fat replacers in frankfurter-type sausages. The research used a 3 × 2 factorial design with three levels of WOW emulsions (0 %, 50 %, 100 %) and two antioxidant concentrations (0 and 200 ppm α-tocopherol). Over 3 months of refrigerated storage, emulsions exhibited high stability, with mean droplet sizes of 4.05-4.87 μm and creaming stability exceeding 90 %. The incorporation of WOW emulsions significantly reduced total fat and cholesterol, while improving the PUFA/SFA ratio and increasing MUFA and PUFA levels. The addition of α-tocopherol enhanced oxidative stability by reducing peroxide, TBARS, and TOTOX values, which remained below sensory thresholds. Color measurements (L*, b*) increased with higher WOW levels, though a* values decreased slightly, with α-tocopherol mitigating the loss of redness. Texture parameters such as hardness and chewiness improved, especially at 50 % WOW. Sensory evaluation revealed that replacing 50 % of beef fat with WOW received the highest scores for color, texture, and overall acceptability. These results indicate that WOW emulsions combined with α-tocopherol can effectively replace animal fat, enhance lipid quality, and improve storage stability while maintaining desirable sensory attributes, offering a promising approach for healthier meat product development.
Influence of varying oxygen transmission rates in heat-shrinkable packaging on the quality of beef during 90 days of chilled storage.
Tian M, Jia J, Zhang D … +7 more , Sun X, Li J, Zhu C, Yang W, Li X, Yang Q, Hou C
Meat Sci · 2026 Apr · PMID 41499991 · Publisher ↗
To meet the requirement of long-distance transportation and extend shelf life of beef, we systematically investigated the effects of low (10-20 cm/(m·day)), medium (20-30 cm/(m·day)), and high (40-50 cm/(m·day)) oxygen t...
To meet the requirement of long-distance transportation and extend shelf life of beef, we systematically investigated the effects of low (10-20 cm/(m·day)), medium (20-30 cm/(m·day)), and high (40-50 cm/(m·day)) oxygen transmission rate (OTR) heat-shrinkable packaging on the quality and shelf life of chilled beef. Beef was packaged in heat-shrinkable packaging, with total viable count (TVC), microbial community dynamics, pH, color, water holding capacity, moisture distribution, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values monitored during 90 days of storage at 2 ± 0.5 °C. The results showed that TVB-N was reduced by 1.33 mg/100 g and 31.92 mg/100 g separately, and TVC was reduced by 1.00 lg CFU/g and 1.32 lg CFU/g separately in the low OTR group compared to the medium and high OTR groups, while pH remained statistically unchanged across all treatments. Microbial profiling during storage revealed that heat-shrinkable packaging suppressed spoilage-associated phyla (Pseudomonadota and Actinomycetota), while concurrently enriching anaerobic genera, such as Carnobacterium and Lactilactobacillus, under low OTR conditions. The shelf life of chilled beef was successfully extended to 75 days using heat-shrinkable packaging, which effectively inhibited the microbial spoilage and the pathways of oxidative deterioration. The low OTR group effectively constrained microbial proliferation, maintaining TVC below 7.00 lg CFU/g and TVB-N values just above the threshold (≤ 3.27 mg/100 g) on day 90, indicating that the freshness of chilled beef was preserved beyond conventional shelf-life expectations. Optimizing packaging OTR is crucial for the preservation and long-distance transport of chilled beef.
Fermentation potential of Staphylococcus saprophyticus protease in Harbin dry sausages: Protein hydrolysis, flavor profiling, and molecular docking.
Fan Y, Sun F, Chen Q … +3 more , Liu Q, Liu H, Kong B
Meat Sci · 2026 Mar · PMID 41468702 · Publisher ↗
This study integrated metabolomics, gas chromatography-mass spectrometry, and molecular docking to investigate the fermentation potential and flavor formation mechanisms of Staphylococcus saprophyticus protease in Harbin...
This study integrated metabolomics, gas chromatography-mass spectrometry, and molecular docking to investigate the fermentation potential and flavor formation mechanisms of Staphylococcus saprophyticus protease in Harbin dry sausage. Gel electrophoresis demonstrated that the S. saprophyticus protease induced a significant reduction in the band intensities of myosin heavy chain, phosphorylase, and glyceraldehyde dehydrogenase, while increasing the band intensity of myosin light chain. Fourier transform infrared spectroscopy revealed that the intensities of amide A, B, I, and II bands were reduced following protease supplementation. Correspondingly, secondary structure analysis indicated increased α-helix and random coil contents, alongside decreased β-sheet and β-turn structures (P < 0.05). A total of 325 differential metabolites and 9 key volatile compounds were identified in the sausage samples. Specifically, S. saprophyticus protease facilitated increased proportions of taste peptides, amino acids and their derivatives, as well as acids, ketones, and esters, while lipid oxidation was moderately inhibited. Protein digestion and absorption, aminoacyl-tRNA biosynthesis, and biosynthesis of amino acids were the three most significantly enriched metabolic pathways. Molecular docking results showed that hydrogen bonding was the predominant interaction between S. saprophyticus protease and its target proteins (myosin heavy chain and phosphorylase). Moreover, the pH, water activity, shear force, and sensory scores of the sausages were significantly improved (P < 0.05). Both the hydrolytic activity and product quality exhibited a concentration-dependent enhancement with increasing protease levels. The optimal product quality was achieved at a S. saprophyticus protease addition level of 1.6 g/kg, which outperformed direct inoculation of S. saprophyticus.
Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausages.
Fan Y, Li Z, Zhang Z … +3 more , Liu S, Kong B, Sun F
Meat Sci · 2026 Mar · PMID 41468701 · Publisher ↗
The flavor contribution of Staphylococcus vitulinus A5 and S. equorum S2 to Harbin dry sausage is examined in this study. The addition of Staphylococcus significantly increased microbial protease activity (P < 0.05). The...
The flavor contribution of Staphylococcus vitulinus A5 and S. equorum S2 to Harbin dry sausage is examined in this study. The addition of Staphylococcus significantly increased microbial protease activity (P < 0.05). The degradation of myosin heavy chain bands was observed in gel electrophoresis, which promoted the accumulation of peptides and free amino acids. In terms of volatile metabolites, the overall content of aldehydes and esters increased. Metabolomics results showed that amino acids, peptides and their analogues constituted the most important non-volatile metabolites. Kyoto Encyclopedia of Genes and Genomes analysis showed that the amino acid metabolic pathway was the main pathway for Staphylococcus to produce flavor substances. Inoculation of Staphylococcus promoted the production of pleasant flavor peptides and amino acids, while reduced the formation of bitter peptides. The combination of volatile and non-volatile metabolites helped to improve flavor characteristics and ultimately promoted the improvement of sensory evaluation scores.
Mechanism study on ultrasonication combined with soybean 11S globulin to improve the quality and flavor compounds of low-salt lamb meat gel.
Bai R, Nie H, Xi J … +6 more , Madina A, Li L, Han H, Jiang S, Wang G, Ding W
Meat Sci · 2026 Mar · PMID 41456414 · Publisher ↗
Considering the rising demand for nutritious, high-quality, low-salt minced meat products, in this study, we investigated the combined effects of soybean 11S globulin and ultrasonic treatment on the quality and flavor ch...
Considering the rising demand for nutritious, high-quality, low-salt minced meat products, in this study, we investigated the combined effects of soybean 11S globulin and ultrasonic treatment on the quality and flavor characteristics of low-salt minced lamb at varying salt concentrations. We found that the addition of 11S globulin alone enhanced the hardness, chewiness, and water-holding capacity of minced meat with 1 % salt concentration; however, these improvements were less pronounced when compared to samples with 2 % salt. Notably, the synergistic application of ultrasound and 11S globulin significantly increased the hardness (70.86), chewiness, water-holding capacity (86.67 %), and storage modulus (G') of low-salt lamb mince, while also markedly reducing the total juice loss. Ultrasound promoted the cross-linking and aggregation of 11S globulin and myofibrillar protein, with increased hydrophobic interactions and disulfide bonds, contributing to a denser gel network formation. Sensory evaluation indicated that low-salt minced meat treated with 30 min of ultrasound exposure received favorable consumer acceptance for sensory quality and flavor. GC-MS analysis and testing with an electronic tongue demonstrated increased contents of hexanal, 1-octen-3-ol, ethyl acetate, and 2-butanone, which are compounds associated with soybean and fruity notes, and reduced levels of nonenal (fishy smell), as well as bitter and salty tastes in the treated samples. Thus, the combination of 11S globulin and ultrasonic treatment can effectively improve both the quality attributes and flavor profile of low-salt minced lamb, offering a promising strategy for the development of healthier, low-salt meat products.
Assessment of dietary cereal resistant starch on growth performance and slaughter traits of finishing lamb: Insight into plasma diurnal metabolic profile and fatty acid metabolism-related gene expressions.
Tian K, Yu H, Dicky A … +4 more , Shao J, Yayota M, Huang W, Zhao Y
Meat Sci · 2026 Mar · PMID 41455402 · Publisher ↗
This study aimed to evaluate the effects of dietary substituting cereal native starch (NS) with resistant starch (RS) on growth performances, plasma diurnal metabolic profile, and the expression of fatty acid (FA) metabo...
This study aimed to evaluate the effects of dietary substituting cereal native starch (NS) with resistant starch (RS) on growth performances, plasma diurnal metabolic profile, and the expression of fatty acid (FA) metabolism-related genes in finishing lamb. Twenty-four male Hu lamb were assigned to either an NS group (diet containing corn NS as the sole cereal starch) or an RS group (identical formulation with NS but using retrograded corn starch as the sole cereal starch) for a 56-day finishing trial. The RS group exhibited higher body weight and average daily gain. Additionally, carcass weight, intramuscular fat, and myofibers were elevated, while shear force was reduced in RS group. The plasma concentrations of GLP-1, insulin, and cholesterol were increased in RS group. Furthermore, dietary RS significantly enriched bile acids and the primary bile acid biosynthesis pathway. Expression of FA metabolism-related genes in the liver and longissimus thoracis muscle increased toward TGR5 signaling, with FA synthesis, elongation, transport, and desaturation increased, while lipolysis decreased. Finally, dietary RS increased MUFA, n-3 FA, and total FA compositions in the LT muscle. In conclusion, dietary RS enhanced lamb growth performance and slaughter traits, likely by altering plasma biochemicals to activate TGR5 signaling pathway, thereby upregulating key genes involved in FA metabolism in the liver and LT muscle.
Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere.
Moraga-Babiano L, Lucas-González R, Domínguez-Valencia R … +3 more , Carrillo C, Lorenzo JM, Pateiro M
Meat Sci · 2026 Mar · PMID 41421005 · Publisher ↗
The search for natural alternatives to synthetic additives in meat products has driven interest in the valorisation of agri-food co-products rich in bioactive compounds. This study evaluated the potential of encapsulated...
The search for natural alternatives to synthetic additives in meat products has driven interest in the valorisation of agri-food co-products rich in bioactive compounds. This study evaluated the potential of encapsulated prickly pear peel extract (EPPPE) as a natural antioxidant in beef burgers during refrigerated storage. Four experimental batches were prepared: a negative control, a positive control with sodium ascorbate (SA) (500 ppm), and two treatments with EPPPE at 2500, and 5000 ppm. The extract, obtained via ultrasound-assisted extraction, showed a high content of betalains (60.46 mg/g dry weight) and total phenolic compounds (1209.61 mg GAE/100 g). The results showed that the effect of the extract varied with concentration: while E5000 effectively inhibited lipid oxidation, E2500 unexpectedly exhibited prooxidant activity. Moreover, E5000 maintained superior colour stability and preservative effect compared to the SA treatment. Sensory evaluation showed no significant differences between treatments. These findings position EPPPE as a promising alternative for the development of more natural and sustainable meat products.
Lemon co-products as functional ingredients for mortadella reformulation: Impact on shelf life, nutritional quality and sensory properties.
Magalhães D, Bas CM, Viuda-Martos M … +3 more , Pérez-Álvarez JA, Teixeira P, Pintado M
Meat Sci · 2026 Mar · PMID 41418518 · Publisher ↗
High consumption of processed meats is associated with higher intakes of refined sugars, sodium, and fats, and lower intakes of phytochemicals and dietary fibres, prompting a search for healthier processed foods. Lemon b...
High consumption of processed meats is associated with higher intakes of refined sugars, sodium, and fats, and lower intakes of phytochemicals and dietary fibres, prompting a search for healthier processed foods. Lemon by-products, which account for up to 50 % of lemon production, are rich in bioactive compounds and represent a promising functional ingredient. This study examined the effects of incorporating lemon dietary fibre (LDF) and/or lemon phenolic compound-rich extract (LPC) recovered from lemon by-products into mortadella. Four formulations were developed: Control (CS), LDF (3 %), LPC (1 %), and LDF (3 %) + LPC (1 %). The nutritional, technological, microbiological, phenolic content, and sensory properties of the reformulated mortadellas were assessed through shelf-life analysis during 28 days, with sampling at days 0, 7, 14, 21, and 28. Inclusion of LDF significantly (p < 0.05) affected moisture, protein, and colour parameters over time. At day 0, the incorporation of LDF increased protein content (16.47 % vs 15.52 % in CS), reduced moisture (62.67 % vs 65.46 % in CS), and enhanced lightness (L* = 67.49 vs 63.62 in CS). Notably, LDF caused a significant reduction in residual nitrite levels (p < 0.05), decreasing from 70.50 mg/kg in the control to 36.93 mg/kg at day 0, and from 35.66 mg/kg in the control to 7.85 mg/kg at day 28, indicating its potential to enhance product safety. HPLC analysis confirmed the presence of eriocitrin and hesperidin in the mortadellas. Formulations containing LPC, which contains vitamin C, highlight their potential as natural antioxidants to reduce lipid oxidation. Moreover, formulations containing LPC, despite the absence of sodium ascorbate, demonstrated excellent microbiological stability (< 2.5 log cfu/g) over 28 days of storage. Sensory evaluation revealed strong acceptance by panellists, confirming their suitability for use in meat products. Overall, incorporating lemon co-products into mortadella provides a practical way to enhance shelf life, nutritional profile, and safety of processed meats.
Dry-aged meat quality in veal calves fed with milk whey.
Forte L, Natrella G, Seccia A … +6 more , De Palo P, Tomasevic I, De Angelis D, Hopkins DL, Ceci E, Maggiolino A
Meat Sci · 2026 Mar · PMID 41401668 · Publisher ↗
This study evaluated whether liquid milk whey, appropriately supplemented with protein and fat, can replace conventional milk replacer in veal calf diets without compromising carcass traits or dry-aged meat quality. Thir...
This study evaluated whether liquid milk whey, appropriately supplemented with protein and fat, can replace conventional milk replacer in veal calf diets without compromising carcass traits or dry-aged meat quality. Thirty-two Holstein × Belgian Blue male calves were assigned to either a milk replacer (MR) or whey-based (MW) diet from early life to slaughter. Bone-in loins were dry-aged under controlled conditions up to 42 days, and the longissimus lumborum was assessed for physicochemical composition, water-holding capacity (WHC), cooking loss, instrumental color (CIE Lab*), oxidative status (TBARS, protein carbonyls, FRAP), texture (shear force, TPA), and fatty acid (FA) profile. Productive performance and carcass traits were not adversely affected by substituting whey for milk replacer. During aging, meat from MW fed calves exhibited a lower accumulation of protein oxidation products and maintained more stable redness, consistent with higher moisture retention (higher WHC and reduced cooking losses). In contrast, meat from MW fed calves showed a greater propensity to lipid peroxidation at later aging stages, in line with its FA profile being relatively richer in unsaturated families. Texture was not penalized by diet, and the early aging window was sufficient to reduce objectively measured toughness. Taken together, these responses indicate that whey inclusion can preserve key technological attributes of veal while shifting redox behavior toward lower protein oxidation, but higher lipid susceptibility. Overall, whey-when properly formulated with concentrates and fat-represents a viable alternative to milk replacer for veal production and fits circular-economy objectives.
Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion properties.
Yang Z, Chen C, Xu B … +2 more , Luo H, Li P
Meat Sci · 2026 Mar · PMID 41389713 · Publisher ↗
This study aimed to investigate the effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on physicochemical characteristics and in vitro digestion properties (protein digestibility and degree of...
This study aimed to investigate the effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on physicochemical characteristics and in vitro digestion properties (protein digestibility and degree of hydrolysis, antioxidant properties of digestion products) of in-bag dry-aged beef. Inoculation with the two species did not affect the weight loss and water holding capacity of the beef (P > 0.05). The inoculation of both species significantly reduced the thiobarbituric acid reactive substance values and surface hydrophobicity (P < 0.05), indicating effective inhibition of protein and lipid oxidation. The inoculation treatment failed to improve the in vitro protein digestibility but led to a significant increase in the degree of hydrolysis after gastrointestinal digestion (P < 0.05). In addition, the inoculation also enhanced the capacity of the digestion products to scavenge DPPH radicals (P < 0.05). The inoculation of L. plantarum increased sulfhydryl content in the meat and the peptide content after gastric digestion (P < 0.05). These findings suggested that L. plantarum displayed stronger antioxidant properties during aging. In vitro studies found that S. xylosus directly scavenged hydroxyl radicals, while L. plantarum inhibited their formation, which may account for the latter's superior antioxidant activities. This study provide key insights into the positive effects of inoculation treatment on in-bag dry-aged beef in terms of oxidative stability and nutritional value.
Effect of age on the physicochemical quality of pork and fresh-style sausages from gilts and culled sows.
Dutra DR, Dias AVL, Villegas-Cayllahua EA … +10 more , Pereira MR, Cavalcanti ÉNF, Domenici TD, Lima IC, de Mattos Machado L, da Luz de Souza I, Giampietro-Ganeco A, de Oliveira RF, Fidelis HA, Borba H
Meat Sci · 2026 Mar · PMID 41385916 · Publisher ↗
The increasing need to optimize the utilization of meat from culled sows in the pork industry has raised interest in understanding how animal age and physiological status affect product quality. Therefore, this study aim...
The increasing need to optimize the utilization of meat from culled sows in the pork industry has raised interest in understanding how animal age and physiological status affect product quality. Therefore, this study aimed to assess the impact of age and physiological status (culled sows vs. replacement gilts) on the physicochemical quality of pork and fresh-style sausages. Samples from 30 female pigs (15 gilts aged 5-6 months and 15 sows culled after seven parities, ∼3.5 years), all from the same genetic background (Large White × Landrace), were analyzed using a completely randomized design. The Longissimus thoracis et lumborum muscle was evaluated for marbling, pH, color, water-holding capacity, cooking loss, shear force, texture profile analysis (TPA), lipid oxidation (TBARs), chemical composition, collagen, cholesterol, sarcomere length, total heme pigments, and myofibrillar fragmentation index (MFI). Meat from sows exhibited significantly higher (p < 0.05) pH, redness (a*), heme pigments, marbling, cohesiveness, gumminess, chewiness, and MFI, along with lower lipid and cholesterol contents. Sausages from sow meat showed higher pH, a*, moisture, ash content, and firmer texture, while those from gilts presented higher lightness (L*), yellowness (b*), fat content, and TBARs, indicating greater lipid oxidation. Despite processing, sausages retained textural characteristics derived from the original meat. Although sow meat was tougher and darker, its favorable protein and fat profile supports its suitability for value-added meat products. These findings highlight the importance of considering age and physiological status when selecting raw materials for pork processing and product development.
Influence of ultrasonic parameters on osmotic dehydration of pork loin: Effects on structure, composition, and mass transfer.
Meléndez-Pérez R, Coria-Hernández J
Meat Sci · 2026 Mar · PMID 41380651 · Publisher ↗
The intensification of food processing using ultrasound (HIUS) has gained relevance at the industrial level due to its ability to improve process efficiency without compromising product quality. This study investigated t...
The intensification of food processing using ultrasound (HIUS) has gained relevance at the industrial level due to its ability to improve process efficiency without compromising product quality. This study investigated the influence of certain HIUS parameters on the osmotic dehydration (OD) of pork loin, evaluating its impact on mass transfer, physicochemical properties, structure, and thermal behavior. Conventional OD (immersion) and with HIUS assistance were performed, varying the amplitude and duty cycle (UA1: 50 % - 0.5; UA2: 50 % - 0.8; UA3: 90 % - 0.5; and UA4: 90 % - 0.8). The results revealed that the UA3 conditions significantly improved water loss, solute incorporation, and the diffusion coefficients of water (0.33 ± 0.06 × 10 m/s) and solids (2.36 ± 0.01 × 10 m/s), thus optimizing process efficiency. At the compositional level, UA3 achieved greater dehydration (73.4 ± 1.0 %) without compromising protein content or water holding capacity. A substantial reduction in a was observed, going from 0.98 ± 0.03 to 0.91 ± 0.00, a key factor for OD. Scanning electron microscopy revealed a more porous microstructure with defined channels, which is associated with improved mass transfer. Thermal analysis confirmed the decrease in free water and the increase in incorporated solutes, reflected in lower enthalpies and melting temperatures. Regarding certain quality aspects, color remained stable in most treatments, and the reduction in shear force in UA2 and UA4 suggests an improvement in product tenderness. Taken together, these findings position HIUS as a promising technology for enhancing meat preservation, enabling faster and more efficient processes.
Genetic parameters estimation of fatty acid and related traits in the longissimus Thoracis of Hu sheep.
Kong Y, Zhang X, Solangi TH … +7 more , Wang Z, Liu C, Li W, Liu X, Mwacharo JM, Li F, Yue X
Meat Sci · 2026 Mar · PMID 41371054 · Publisher ↗
The influence of fatty acids (FAs) on meat quality and health is widely recognized. However, estimates of genetic parameters for FAs in sheep muscle remain scarce. Here, data from 1230 Hu sheep with integrated pedigree i...
The influence of fatty acids (FAs) on meat quality and health is widely recognized. However, estimates of genetic parameters for FAs in sheep muscle remain scarce. Here, data from 1230 Hu sheep with integrated pedigree information were used to estimate heritability, genetic correlations, and selection response for FA traits in Longissimus thoracis (LT). A total of 44 individual FAs and 33 FA classes were identified. Among the FAs, 12 (C18:2n6t to C18:3n6), 25 (C18:0iso to C16:0), and 7 (C14:0 to C6:0) had low (0.04-0.15), moderate (0.16-0.29), and high (0.35-0.70) heritability, respectively. Indices of FA metabolism also showed high heritability (0.28-0.44). Estimates of heritability for saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids decreased with increase in FA unsaturation. Positive genetic and Spearman correlations were observed among most FAs, particularly among C10 ∼ C18 FAs. The unsaturation index (UI), health-promoting index (HPI), and hypocholesterolemic/hypercholesterolemic ratio (h/H) had strong and negative genetic correlation with SFA, MUFA, unsaturated fatty acids (UFA), and intramuscular fat (IMF). Selecting for improved HPI, UI, and h/H, resulted in a favorable response in several traits including UFA/SFA, PUFA/SFA, MUFA/SFA, thrombogenic index (TI), atherogenic index (AI), SFA, C12:0, C16:0, and C18:0. These findings can be used to formulate breeding strategies to improve the FA profiles of LT in Hu sheep.
Dynamic profiling of myogenesis in developing ovine skeletal muscle.
Duan W, Gu Z, Liu C … +5 more , Li W, He S, Han B, Shi L, Liu M
Meat Sci · 2026 Mar · PMID 41365084 · Publisher ↗
Understanding the mechanisms of embryonic and fetal myogenesis in farm animals is pivotal as muscle fiber characteristics are crucial for meat production. Herein, histocytology and transcriptome analyses of ovine skeleta...
Understanding the mechanisms of embryonic and fetal myogenesis in farm animals is pivotal as muscle fiber characteristics are crucial for meat production. Herein, histocytology and transcriptome analyses of ovine skeletal muscle were performed at 11 time points spanning from early embryo to the stage before birth to identify the characteristics of ovine myoblast and myofiber formation at different developmental stages. Two waves of myogenesis corresponding to primary and secondary myofiber generation, myogenesis transition, and residence of satellite cells (SCs) were detected. Temporal histocytology analysis revealed the developmental hierarchies of myogenesis, including myogenic determination, primary and secondary myofiber formation, myofiber growth and maturation, and the onset of SC generation. Transcriptomic profiling delineated gene expression patterns during fetal muscle development, revealed the gene clusters involved in distinct developmental phases. The findings of this study collectively provide substantial evidence for and insights into the mechanism of programming myogenesis of ovine skeletal muscle.
Meat in the diet of athletes and active adults.
Egan B
Meat Sci · 2026 Mar · PMID 41353800 · Publisher ↗
Optimal nutrition is fundamental for maximizing physical performance, facilitating recovery and adaptation, and maintaining overall health in athletes and active adults. This review considers the role of meat within the...
Optimal nutrition is fundamental for maximizing physical performance, facilitating recovery and adaptation, and maintaining overall health in athletes and active adults. This review considers the role of meat within the diet of these populations. Meat provides an important source of protein and essential amino acids, conjugated linoleic acid and ω-3 polyunsaturated fatty acids, as well as micronutrients including heme iron, potassium, phosphorous, selenium, zinc, and vitamins B2, B3, B5, B6, B12 and D. Contemporary patterns of meat consumption by athletes and active adults are not well-described, but are broadly consistent with most dietary guidelines that support nutrition adequacy and population health. These dietary patterns could change in the coming years under the influence of greater messaging about sustainability and planetary health, alongside historical messaging about risks to personal health associated with high levels of meat consumption. Avoidance of meat has the potential to increase the risk of nutrient deficiencies in athletes and active adults, unless offset by a well-formulated diet, which may still need to be complimented with appropriate dietary supplementation. Choosing lean cuts of meat, consuming portion sizes and weekly quantities consistent with dietary guidelines, and minimizing the consumption of processed meats, are each important considerations for athletes and active adults seeking to maximize the nutrition benefits of meat while minimizing the small potential for health risks associated with meat consumption. For these populations, meat can be a valuable component of a diet that is consistent with current best-practice sports nutrition guidelines, and supports recovery, adaptation, performance, and health.
Determination of heterocyclic aromatic amine content of protein extracts and protein hydrolysates obtained from meat trimming wastes under different process conditions.
Ekiz Terzioğlu E, Oz E, Oz F
Meat Sci · 2026 Mar · PMID 41353799 · Publisher ↗
This study aimed to evaluate the formation of heterocyclic aromatic amines (HAAs) in protein extracts, non-fractionated protein hydrolysates, and < 3 kDa fractionated protein hydrolysates produced from meat trimming wast...
This study aimed to evaluate the formation of heterocyclic aromatic amines (HAAs) in protein extracts, non-fractionated protein hydrolysates, and < 3 kDa fractionated protein hydrolysates produced from meat trimming waste under acidic (pH 2.5) and alkaline (pH 11) extraction conditions. The novelty of this work lies in demonstrating whether HAAs occur across all major stages of meat-derived protein hydrolysate production-namely extraction, enzymatic hydrolysis, and ultrafiltration-as their formation has not been previously investigated in any stage of the production process. In total, nine HAAs were monitored, of which IQx, IQ, and MeIQx were consistently detected in all samples, while MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC, and MeAαC were detected at variable levels. Extraction pH had a significant effect on total HAA content (P < 0.01), with the highest concentration observed in non-fractionated hydrolysates prepared following extraction at pH 2.5 (an average of 18.19 ng/g). Although individual HAA profiles varied between processing steps, the overall impact of processing on total HAA levels remained limited (P > 0.05). These findings demonstrate that extraction pH plays a decisive role in HAA formation during protein hydrolysate production and underscore the need to optimize extraction and hydrolysis parameters to ensure the safe valorization of meat trimming waste for food applications.
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