This study explored the effects of grape seed proanthocyanidin (GSP) in synergy with sesbania gum (SG) on the antioxidant capacity, processability, moisture distribution, microstructure, and sensory properties of lamb sa...This study explored the effects of grape seed proanthocyanidin (GSP) in synergy with sesbania gum (SG) on the antioxidant capacity, processability, moisture distribution, microstructure, and sensory properties of lamb sausages, to evaluate their synergistic advantages in improving sausage quality and SG's potential as a fat substitute. Findings revealed that GSP enhanced radical scavenging abilities (P < 0.05), while reducing thiobarbituric acid reactive substances (TBARS) and carbonyl content (P < 0.05). However, 0.10 % GSP supplementation decreased the degree of network structure polymerization. Adding 5 % SG reduced the fat content and energy value (P < 0.05), and promoted transitions in protein secondary structures from α-helix to β-sheet. Dynamic rheological behavior, scanning electron microscopy, and confocal laser scanning microscopy results showed that SG incorporation increased the storage modulus (G') and formed a denser network structure. This structural modification further improved the texture properties (hardness, gumminess, and chewiness) and reduced the shrinkage rate (P < 0.05). Low-field nuclear magnetic resonance analysis demonstrated that SG facilitated the conversion of free water to immobilized water and reduced the cooking loss rate (P < 0.05). Sensory evaluation pointed out that incorporating 5 % SG as a fat substitute in lamb sausages increased the flavor, juiciness, texture, and acceptability scores. Overall, the synergistic application of 0.10 % GSP and 5 % SG exhibited multiple benefits, namely enhancing antioxidant capacity, reducing fat content, and simultaneously improving the processing properties. These findings indicate that SG serves as a promising fat substitute that enables increased loading capacity of polyphenols without deteriorating the sausage quality.
Oxidative deterioration and color loss are critical factors limiting the shelf-life and consumer acceptance of fresh beef burgers under modified atmosphere packaging (MAP). This study evaluated Lemna minor (duckweed) ext...Oxidative deterioration and color loss are critical factors limiting the shelf-life and consumer acceptance of fresh beef burgers under modified atmosphere packaging (MAP). This study evaluated Lemna minor (duckweed) extracts, applied in liquid form (LLE) and encapsulated with gum Arabic (AGL) or maltodextrin (ML), as natural antioxidants in beef burgers stored at 4 °C for 14 days. Extracts were tested at 0.1 %, 0.5 %, and 1 % (w/w), and their effects were assessed through physicochemical, microbiological, and untargeted metabolomics analyses. Encapsulation yields were high (∼80 %) for both carriers, with gum Arabic retaining higher antioxidant capacity. The liquid extract at 1 % and the encapsulated extracts at 0.1 % were the most effective treatments, preserving redness, reducing lipid oxidation below the sensory off-flavour threshold, and limiting oxygen consumption by day 7. Conversely, higher doses of encapsulated extracts (0.5-1 %) were less effective and in some cases induced pro-oxidant effects. Untargeted metabolomics revealed modulation of oxidative biomarkers, including glutathione, hemin, and tryptamine, supporting the antioxidant role of duckweed extracts in stabilising lipid and protein oxidation pathways. No antimicrobial effect was observed. These findings indicate that duckweed extracts can serve as sustainable, plant-based antioxidants for fresh beef burgers, with recommended application levels of 0.1 % (w/w) for encapsulated forms and 1 % (w/w) for liquid extracts. This represents the first demonstration of duckweed-based antioxidants in meat systems, offering a promising alternative to synthetic preservatives and supporting the transition toward clean-label strategies in the meat industry.
A total of 24 crossbred Improved Jezersko-Solčava x Texel (JSRT) lambs were included to investigate the effect of lamb age at weaning on growth performance, carcass traits, and meat quality. Lambs were randomly divided i...A total of 24 crossbred Improved Jezersko-Solčava x Texel (JSRT) lambs were included to investigate the effect of lamb age at weaning on growth performance, carcass traits, and meat quality. Lambs were randomly divided into two groups according to weaning age (early at 50 days vs. late at 75 days). Both early-weaned (6 males, 6 females) and late-weaned (6 males, 6 females) groups were fed with the same hay and concentrates ad libitum until slaughter at an average weight of 36.5 kg. The results indicated that the carcasses of early-weaned male lambs had a lower fat content than the late-weaned male lambs, however, there were no differences in carcass fatness between early- and late-weaned females. These results confirm the differences in the temporal dynamics of fat deposition between the sexes. Early weaning shortened the period from birth to slaughter by 11 days. Early weaning resulted in higher live weight gain in JSRT lambs compared to late weaning, primarily due to differences in post-weaning growth. There was no influence of weaning age on meat colour parameters, ultimate pH and sensory traits, except tenderness. Early weaning of male lambs can be recommended as it results in carcasses with less fat, without negative effects on meat or sensory quality traits, and could be economically viable for breeders.
This study aimed to investigate the effects of chitosan (CS) /collagen (Clg) films loaded with Pleurotus ostreatus polysaccharide-EGCG conjugates (POP-EGCG) and ε-Polylysine (ε-PL, PL) on the functional properties of myo...This study aimed to investigate the effects of chitosan (CS) /collagen (Clg) films loaded with Pleurotus ostreatus polysaccharide-EGCG conjugates (POP-EGCG) and ε-Polylysine (ε-PL, PL) on the functional properties of myofibrillar proteins (MPs) in refrigerated pork. The microstructural changes in muscle tissue were examined using H&E staining and SEM, along with a comprehensive evaluation of the extent of MPs oxidation and degradation and conformational changes. The results showed that compared with the other films, the CS/Clg/POP-EGCG/PL film maintained the compactness of pork myofibrillar structure. The CS/Clg/POP-EGCG/PL film effectively inhibited the oxidation degradation of MPs after 12 days, which had the highest solubility (71.03 %), total sulfhydryl content (6.20 mol/10 g·protein), free sulfhydryl content (3.44 mol/10 g·protein) and Ca-ATPase activity (4.50 μmol Pi·mg·protein·h). It also showed the lowest surface hydrophobicity (9.28 μg/mg·protein), carbonyl content (7.80 nmol/mg·protein), MFI (79.73), and TCA-soluble peptide content (1.51 μmol tyrosine/g muscle). Furthermore, the CS/Clg/POP-EGCG/PL film partially prevented the unfolding of MPs secondary structures and the attenuation of fluorescence intensity, thereby effectively delaying the conformational changes of MPs. Therefore, the CS/Clg/POP-EGCG/PL film effectively maintains the functional properties of MPs during storage by preventing muscle fiber structure damage, delaying oxidative degradation, and maintaining protein conformation, thereby promoting its practical application in meat packaging.
This study evaluated the effectiveness of portable, low-cost techniques, specifically colorimetry and visible spectroscopy for discriminating dark, firm, and dry (DFD) beef carcasses during processing in a certified slau...This study evaluated the effectiveness of portable, low-cost techniques, specifically colorimetry and visible spectroscopy for discriminating dark, firm, and dry (DFD) beef carcasses during processing in a certified slaughterhouse. Portable, low-cost devices were used for real-time assessments. A total of 523 chilled carcasses were analyzed, of which 449 were classified as normal and 74 as DFD, based on pH measurements (≥5.8 for DFD). Colorimetric variables (L*, a*, b*, chroma, and hue) were consistently higher in normal carcasses compared to DFD. Supervised classification models were used to predict DFD status using the evaluated detection techniques. Given the class imbalance, the Synthetic Minority Over-sampling Technique (SMOTE) was applied, significantly improving the performance of machine learning models. Portable spectroscopy showed superior performance, especially when combined with preprocessing techniques such as multiplicative scatter correction and second-order derivatives, achieving 96.77 % sensitivity and 98.06 % specificity with the Random Forest model. Although colorimetry proved effective, spectroscopy yielded greater reliability for real-time DFD detection. These findings highlight the potential of these techniques as cost-effective alternatives to traditional methods, supporting their applicability in rapid and objective meat quality assessments under industrial conditions.
This study aimed to examine the rheological behavior, gel properties, and microstructure of composite gels prepared from pork myofibrillar protein (MP) and various diacylglycerol pre-emulsions. The results demonstrated t...This study aimed to examine the rheological behavior, gel properties, and microstructure of composite gels prepared from pork myofibrillar protein (MP) and various diacylglycerol pre-emulsions. The results demonstrated that ultrasonic treatment prior to homogenization of pre-emulsions containing sodium alginate (SA), soy protein isolate (SPI), or both (SPI-SA) significantly enhanced the gel performance when compared to homogenization alone. The MP composite gel containing the ultrasonic SPI-SA pre-emulsion (U-SPI-SA) showed the highest gel strength (21.84 g), water-holding capacity (87.10 %), whiteness (94.20), thermal stability, shorter relaxation times, and reduced cooking loss (22.29 %). This gel also displayed greater hardness, springiness, and gumminess, as supported by the rheological measurements under various test modes. Raman spectroscopy revealed that the MP composite gel with U-SPI-SA pre-emulsion contained more β-sheet and fewer α-helix structures, resulting in a tighter and more uniform network structure and increased moisture proton density. Furthermore, intermolecular force analysis identified hydrogen bonding and disulfide bonding as the dominant interactions in the MP composite gels with different pre-emulsions. These findings support the potential of U-SPI-SA diacylglycerol pre-emulsion to improve the qualities of meat products.
In this work, pH-sensitive smart packaging films were designed using starch-polyvinyl alcohol (PVA) as the matrix, incorporating anthocyanin and ε-polylysine hydrochloride (ε-PL) to achieve both freshness monitoring and...In this work, pH-sensitive smart packaging films were designed using starch-polyvinyl alcohol (PVA) as the matrix, incorporating anthocyanin and ε-polylysine hydrochloride (ε-PL) to achieve both freshness monitoring and preservation functionalities. All film formulations were prepared in triplicate, and subsequent characterizations of morphological structure, physicochemical properties, and functional bioactivities were conducted on three parallel samples per formulation. Modified films significantly (P < 0.05) enhanced performance relative to starch-PVA films, with hydrogen bonding interactions from anthocyanins and ε-PL boosting antioxidant and antimicrobial performance, along with improving tensile strength and barrier properties, and best performance was exhibited when anthocyanin-to-ε-PL ratio was at 1:2. For pork preservation tests, fresh pork samples were packaged with optimized films, with three independent packaging trials conducted. Prepared films prolonged pork shelf-life for at least two days by significantly (P < 0.05) delayed alterations in total viable counts (reduced by 0.93 and 0.40 Log CFU/g at 37 °C and 4 °C), pH values (reduced by 0.40), color of surface (L* and a* increased by 2.23 and 1.70, b* decreased by 2.29), thiobarbituric acid reactive substances (0.32 mg/kg), total volatile basic nitrogen (3.58 mg/100 g), texture profiles (hardness and springiness reduced by 96.95 N and 1.23 mm, gumminess increased by 50.4 N), weightlessness rate (reduced by 1.40 %), and cook loss of pork (reduced by 2.08 %). Films were effective in monitoring pork deterioration through observable chromatic changes from pink to yellow. The results demonstrate the potential of developed films as dual-functional smart packaging systems for simultaneous meat freshness monitoring and shelf-life extension.
Two dry-cured hams were produced using a local breed Krškopolje pig, trimmed/shaped either as 'Kraški pršut' (KK) or 'Istrski pršut' (IK). Consumers (n = 118) were recruited to evaluate the hams in blind, expected, and i...Two dry-cured hams were produced using a local breed Krškopolje pig, trimmed/shaped either as 'Kraški pršut' (KK) or 'Istrski pršut' (IK). Consumers (n = 118) were recruited to evaluate the hams in blind, expected, and informed tests. Overall liking was rated on a 5-point Likert scale, while sensory perceptions were assessed with Check-All-That-Apply method in blind and expected tests. In blind, expected, and informed test, KK received higher liking scores than IK. Specifically, for KK, liking was the highest in informed, the lowest in the blind, and intermediate in the expected test, suggesting that information about local breed positively influenced consumer perception. In contrast, IK showed similar liking scores in both, blind and informed tests, while the expected liking was notably higher, indicating a mismatch between expectations and actual experience. Check-All-That-Apply results, analyzed with correspondence analysis, showed that IK and KK hams were differentiated by consumers based on sensory descriptors. Furthermore, the analysis highlighted differences between expected and perceived sensory descriptors.
This study evaluated the effectiveness of near-infrared spectroscopy (NIRS) for categorising premium and non-premium Iberian ham presented as sliced products in vacuum-sealed packaging. The classification was based on th...This study evaluated the effectiveness of near-infrared spectroscopy (NIRS) for categorising premium and non-premium Iberian ham presented as sliced products in vacuum-sealed packaging. The classification was based on the quality and sensory differences that appear in products derived from animals fed with natural resources (acorn and grass) in extensive systems (premium category), as opposed to those from animals fed with compound feeds (non-premium category). A total of 259 sliced and vacuum-packed samples of Iberian hams and portable near-infrared (NIR) devices (MicroNIR™ Pro 1700, Aurora, and SCiO™) were used for this purpose, exploring the best analysis mode (static versus dynamic). The results demonstrated that static mode is the most suitable option for the classification of vacuum-packed sliced Iberian ham according to commercial classification. This approach achieved the highest precision, with 100 % sensitivity, specificity, and non-error rate (NER) for both NIR sensors (MicroNIR™ Pro 1700 and Aurora) during external validation, while minimising sample handling. The SCiO™, a very low-cost and miniaturised device, produced more modest results, with 100 % sensitivity but 85.71 % specificity and 94.74 % NER, limiting its applicability for samples near the classification threshold. These results confirm the suitability of NIRS technology for rapid and non-destructive in situ classification of high-value foods, including pre-sliced Iberian ham.
This study examined the effect of allicin on the meat quality of Guizhou black male goats. Thirty-two male Guizhou black goats (18.28 ± 0.41 kg) were randomly divided into one of four groups in a completely randomized de...This study examined the effect of allicin on the meat quality of Guizhou black male goats. Thirty-two male Guizhou black goats (18.28 ± 0.41 kg) were randomly divided into one of four groups in a completely randomized design (CRD): control (CON, without allicin), low allicin (L, 0.5 g/head/day), medium allicin (M, 0.75 g/head/day), and high allicin (H, 1 g/head/day), with 8 goats per group (n = 8). The findings indicate that allicin can improve meat quality traits, nutritional composition, antioxidant capacity in muscle, and muscle fiber properties. Moreover, allicin facilitated intramuscular fat (IMF) and inosine monophosphate (IMP) deposition by upregulating the mRNA expression of key IMF genes (fatty acid binding protein 4 [FABP4] and fatty acid synthase [FASN]) and IMP genes (adenylosuccinate lyase [ADSL] and 5-aminoimidazole-4-carboxamide ribonucleotide formyltransferase [ATIC]). Allicin also improved the nutritional value of goat meat and its health benefits by modifying the fatty acid composition, amino acid profile, and volatile flavor compounds. Allicin enhanced goat meat quality by improving its color, tenderness, antioxidant capacity, flavor, umami, and health benefits. The optimal meat quality results were observed at an allicin supplementation level of 0.75 g/head/day. This suggests that allicin at this level could be a promising feed additive for improving meat quality in ruminants. Future studies should validate these findings in large-scale trials and explore the mechanisms underlying allicin's effects on goat meat quality.
Lactate, as a glycolytic metabolite, is well known to be strongly associated with the development of fresh meat quality, yet little progress has been made regarding its significance in postmortem biochemical regulation....Lactate, as a glycolytic metabolite, is well known to be strongly associated with the development of fresh meat quality, yet little progress has been made regarding its significance in postmortem biochemical regulation. Our research last year identified for the first time in livestock meat science that lactate-derived protein lysine lactylation could occur in postmortem muscle. Propulsively, the current work aimed to provide a further overview of protein lactylation during muscle to meat conversion based on immunohistofluorescence with modification-specific proteomics profiling. Results demonstrated that, compared with 1 h postmortem, protein lactylation levels at 24 h postmortem responsive to lactate accumulation were notably higher, while no significant change was noted for the level of E1A binding protein p300 (p300), identified as a lactyltransferase. Meanwhile, p300 and lactylated proteins were broadly localized in the nucleus, cell membrane, and cytoplasm of postmortem myocytes, especially presenting a remarkable enhancement of the cytoplasmic distribution at 24 h postmortem. More importantly, it was disclosed that energy metabolism and muscle contraction were the two most critical biochemical pathways mediated by lactylation modification during muscle to meat conversion. These emerging findings hold promise to contribute to a lactate-based postmortem biochemical theory for unraveling and controlling the development of meat quality, especially those quality-defective pork and poultry with typically high lactate levels.
The Meat Science journal is a high-impact, internationally recognized scientific and prestigious journal that has served as a leading platform for publishing groundbreaking research in meat science for over four decades....The Meat Science journal is a high-impact, internationally recognized scientific and prestigious journal that has served as a leading platform for publishing groundbreaking research in meat science for over four decades. Given its prominent role in shaping the field, investigating the journal's publication trends and scientific influence provides valuable insight into the evolution of meat science research. In this respect, we conducted a detailed bibliometric analysis of publications in the Meat Science journal from 1980 to 2025. The analysis aimed to map the journal's intellectual structure, research dynamics, and scholarly impact, establishing its position as a leading journal in the field of meat science with 8414 publications. A comprehensive dataset was extracted from the Web of Science Core Collection, including publication type, year, author affiliation, country, citation counts, and keyword information. Analytical procedures were conducted using VOSviewer (v1.6.19) and the Bibliometrix package with the Biblioshiny interface in R (v4.4.0). These procedures enabled robust visualization and mapping of co-authorship networks, the co-occurrence of keywords, author citation relationships, and bibliographic coupling. Citation-based metrics and trend analyses were further supported by the "Analyze Results" and "Citation Reports" functions in Web of Science. The analysis revealed publication trends over time, leading contributors and institutions, geographical patterns, and thematic shifts over four decades. The results showed that research articles, proceedings, and review articles were more dominant than other article types. The United States (1283 publications; 56,041 citations) and Spain (1264 publications; 65,089 citations) were the most influential contributors, while INRAE (France) emerged as the leading institution (268 publications; 17,916 citations). Thematic mapping revealed a transition from traditional focuses (e.g., meat quality, tenderness, lipid oxidation) toward emerging domains such as sustainability-encompassing animal welfare, environmental footprint reduction, meat preservation, innovative packaging materials, food safety, and waste minimization-alongside consumer perception and the development of functional meat products. This work highlights the evolving role of the journal in advancing meat science and offers strategic insights for researchers, institutions, and policymakers in the field.
The meat industry faces the challenge of meeting rising global demand while adhering to sustainability and ethical standards. This paper examines the critical role of innovative technologies in the fresh meat industry. T...The meat industry faces the challenge of meeting rising global demand while adhering to sustainability and ethical standards. This paper examines the critical role of innovative technologies in the fresh meat industry. The practical challenges of technology adoption, consistency, economic pressures, and regulatory compliance are explored. Emerging trends are discussed, along with actionable recommendations and potential case studies, to guide stakeholders in navigating evolving market demands.
Camel meat is increasingly being recognized as a sustainable and nutritious red meat source, particularly in arid and semi-arid areas where camels are thriving. However, its chemical composition and sensory attributes va...Camel meat is increasingly being recognized as a sustainable and nutritious red meat source, particularly in arid and semi-arid areas where camels are thriving. However, its chemical composition and sensory attributes vary significantly owing to genetic, management, and environmental factors. This study conducted a systematic review and a meta-analysis to quantify the nutritional and sensory properties of camel meat and identify the key factors influencing these characteristics. A systematic review of peer-reviewed studies was conducted using Springer, PubMed/MEDLINE, Scopus, and ScienceDirect databases. This review comprised 57 papers published in English from 12 countries, covering the period between January 1991 and August 2024, including 377 analyses focusing on camel species, breeds, and breeding systems. Statistical analyses were performed to determine the effect sizes, heterogeneity, and impact of the moderating factors. The findings from our meta-regression and subgroup analyses revealed that variations in camel meat profiles are influenced by multiple factors, including breeding system, camel species, breeds, and age, but not by sex. Subgroup analysis revealed that higher final body weight (FBW) was reported for meat from Camelus bactrianus camels raised under the extensive system. Camels slaughtered at ≤6 years of age were characterized by higher dry matter, ash, and fat contents, but lower sarcomere length, lightness, redness, and cobalt content. The Najdi, Baladi Saudi, and Pakistani breeds were characterized as tender meat breeds. This study emphasizes the need for improved breeding strategies, meat processing techniques, and market awareness to enhance the appeal of camel meat. These findings provide valuable insights for livestock producers, policymakers, and the food industry, supporting the promotion of camel meat as a viable substitute for traditional red meat in regions affected by climate change and food insecurity.
The aims of the study were to identify the Warner-Bratzler Shear Force (WBSF) threshold value that corresponds to the transition from perceived tenderness to toughness in lamb meat through sensory panel evaluations, and...The aims of the study were to identify the Warner-Bratzler Shear Force (WBSF) threshold value that corresponds to the transition from perceived tenderness to toughness in lamb meat through sensory panel evaluations, and to compare the classification performances of the threshold values determined using linear regression and Receiver Operating Characteristic (ROC) analysis methods. The study data comprised WBSF analysis results of the longissimus thoracis et lumborum muscle from 405 Kivircik lambs, along with tenderness scores determined by a trained sensory panel. WBSF threshold values were determined separately for the "panellists' sensory tenderness evaluation dataset (raw dataset; n=3049)" and the "mean score dataset created by averaging the tenderness scores given by the panellists for each lamb (individual lamb dataset; n=405)". Higher classification accuracy was achieved in the mean score dataset compared to the individual score dataset using both linear regression and ROC analysis methods. The WBSF threshold value for the mean score dataset was determined as 40.9 N by ROC analysis and 48.0 N by linear regression analysis. The accuracy of these threshold values was calculated to be 82.2 % and 85.4 %, respectively. The threshold value based on ROC analysis provided higher sensitivity and negative predictive value, whereas the threshold value based on regression analysis was advantageous in terms of specificity and positive predictive value.
This study reports results from monitoring the time trend of beef meat tenderness in the Swiss market to address consumer satisfaction and quality optimization. The survey, conducted through four campaigns performed from...This study reports results from monitoring the time trend of beef meat tenderness in the Swiss market to address consumer satisfaction and quality optimization. The survey, conducted through four campaigns performed from 2009 to 2023, evaluated the instrumental and sensory characteristics of beef tenderness. Sirloin, tenderloin, rump, and rump cover samples were collected from various Swiss cities and analyzed for shear force values and sensory attributes. The results highlight the overall good quality of beef and a marked improvement in meat tenderness throughout the study period, with the percentage of tender samples increasing from 77.7 % (2009) to 90.7 % (2023). Multiple factors may have contributed to maintain this high quality, including a long aging time. These findings support the Swiss beef industry's efforts to maintain high-quality standards and enhance consumer trust.
The growing global population and economic development have increased the demand for meat with desired texture and flavor requirements. While intensive breeding and advancements in nutrition and management practices have...The growing global population and economic development have increased the demand for meat with desired texture and flavor requirements. While intensive breeding and advancements in nutrition and management practices have driven significant improvements in meat production, sustainable solutions are still needed to further enhance both meat yield and quality. The Myostatin (MSTN) gene, which acts as an inhibitor of muscle growth and differentiation, has been extensively studied. Suppressing MSTN activity has been shown to induce muscle hyperplasia and/or hypertrophy in various animal species, resulting in increased skeletal muscle mass. However, MSTN deficiency also decreases fat mass, which can negatively impact meat flavor and quality. In addition to genetic regulation, the gut microbiome plays a crucial role in muscle development and fat accumulation. Emerging evidence suggests a complex interplay between the gut microbiota and the host, which may influence meat production and quality. Interestingly, MSTN-modified animals may exhibit altered gut microbiota, indicating the potential to manipulate gut microbiota to increase meat quality. Thus, integrating these insights is crucial to satisfy the growing consumer demand for high-quality meat while ensuring sustainable production practices. This review aims to provide a comprehensive overview of the effect of MSTN on muscle mass and fat accumulation, as well as the opportunities and challenges associated with using gene editing in farm animals to enhance meat quantity. Moreover, it emphasizes the importance of the gut microbiota in modulating muscle growth and fat deposition, highlighting the potential for gut microbiota manipulation to improve meat quality.