Meat Sci. [JOURNAL]
Sun
200 papers
Effects of mixing disbudded and horned young bulls during rearing on the post-mortem Longissimus thoracis muscle proteome.
Terlouw EMC, Ben Mbarek R, Hamill RM … +7 more , Reiche AM, Picard B, Kerry J, Silacci P, Mullen AM, Viala D, Gagaoua M
Meat Sci · 2025 Nov · PMID 40737703 · Publisher ↗
Eighty-one young Swiss cross-bred bulls, half of which were disbudded at 7 weeks of age, were reared in 6 rearing groups. Using a balanced design, these groups contained only horned, or only disbudded bulls (unmixed grou...
Eighty-one young Swiss cross-bred bulls, half of which were disbudded at 7 weeks of age, were reared in 6 rearing groups. Using a balanced design, these groups contained only horned, or only disbudded bulls (unmixed groups), or both (mixed groups), with only half of the bulls disbudded. They were slaughtered using two protocols, one with limited, the other with supplementary stress. Longissimus thoracis (LT) muscle samples were collected 48 h after slaughter and subjected to individual shotgun proteomic analysis. Results show that horn status and slaughter conditions influenced only 16 (6.2 %) and 8 (3.1 %) proteins, respectively, which is not more than expected by random error. By contrast, rearing conditions influenced 40 (15.5 %) of the identified proteins, which is significantly more than expected by random error. Eighteen of these differentially abundant proteins were involved in energy metabolism, and 9 in muscle structure and contraction. Overall, these proteins indicated greater glycolytic capacity and greater proportions of fast twitch fibres in the LT of bulls in mixed groups. These results are coherent with the lower physical activity and different physiological stress reactivity of these same mixed groups of bulls as reported in previous companion studies.
Relationship between skin lesion severity and physiometabolic blood profile, microbial counts and carcass and meat quality characteristics in slaughtered pigs.
Čobanović N, Grković N, Vićić I … +4 more , Radaković M, Spariosu K, Stanković SD, Karabasil N
Meat Sci · 2025 Nov · PMID 40730043 · Publisher ↗
This study evaluated the relationship between skin lesion severity and physiometabolic blood profile, microbial counts and carcass and meat quality characteristics in a total of 384 slaughter pigs from a single commercia...
This study evaluated the relationship between skin lesion severity and physiometabolic blood profile, microbial counts and carcass and meat quality characteristics in a total of 384 slaughter pigs from a single commercial farm. Skin lesion severity was visually assessed using a three-point scale. According to skin lesion severity, individual pigs were categorised into three groups: low skin lesion scores, moderate skin lesion scores and high skin lesion scores. Low skin lesion scores in pigs, compared with other lesion score groups, were associated with the lowest whole blood lactate and glucose levels, as well as the lowest plasma creatine kinase (CK), lactate dehydrogenase (LDH), aspartate amino transferase (AST), alanine amino transferase (ALT), ceruloplasmin and malondialdehyde levels, but also with the highest plasma albumin, paraoxonase-1 and glutathione concentrations and frequency of red, firm and non-exudative pork (P < 0.05). High skin lesion scores in pigs, compared with the other lesion score groups, were associated with the highest plasma cortisol, CK, LDH, AST and ceruloplasmin concentrations and the lowest plasma albumin levels (P < 0.05). Meat from pigs with high skin lesion scores, compared with the other lesion score groups, presented the highest initial and ultimate pH, total viable counts, a* value, subjective colour scores and the greatest percentage of dark, firm and dry pork, while showing the lowest drip loss and L* and b* values (P < 0.05). Moderate skin lesion scores in pigs, compared with the other lesion score groups, were associated with the highest blood lactate and glucose levels (P < 0.05). Meat from pigs with moderate skin lesion scores, compared with the other lesion score groups, showed the lowest initial and ultimate pH, a* value and subjective colour scores, but had the highest initial temperature, drip loss, thawing loss, L* and b* values and the greatest percentage of pale, soft and exudative pork (P < 0.05). In conclusion, both high and moderate skin lesion scores in pigs were associated with intense pre-slaughter stress and unfavourable pork quality characteristics.
The estimation of consumer scores for lamb longissimus lumborum muscle juiciness using pressed juice percentage values.
Holman BWB, McGrath SR, Allworth MB … +2 more , Lynch EEM, Collins D
Meat Sci · 2025 Nov · PMID 40730042 · Publisher ↗
This study investigated the effects of replication (r) on the pressed juice percentage (PJP) variation of lamb meat and the relationship between PJP and consumer sensory scores for juiciness, tenderness, flavour, and ove...
This study investigated the effects of replication (r) on the pressed juice percentage (PJP) variation of lamb meat and the relationship between PJP and consumer sensory scores for juiciness, tenderness, flavour, and overall liking. Samples were collected from the right longissimus lumborum muscle of 50 lamb carcasses and analysed for PJP as well as eating quality scored by 64 untrained participants of consumer sensory panels. It was found that there was a 19.4 % reduction in variance from 3 additional replicates (r = 4) and there seems to be little practical advantage to exceeding this number of replicates when measuring PJP for lamb meat - except in instances where higher levels of precision are required. The relationship between PJP and lamb meat eating quality was found to be statistically insignificant, although all coefficients were positive; juiciness (0.62 ± 0.37; P = 0.105), tenderness (0.35 ± 0.52; P = 0.498), flavour (0.44 ± 0.34; P = 0.204), and overall liking (0.37 ± 0.41; P = 0.367). These findings will help to inform research into PJP as an objective measure for lamb meat juiciness and other eating quality traits.
Effect of rumen-protected betaine and choline on carcass characteristics, amino acid and fatty acid composition of Ao-hu sheep.
Li L, Huang Y, Wang M … +1 more , Ma C
Meat Sci · 2025 Nov · PMID 40730041 · Publisher ↗
This study aimed to evaluate the effects of dietary supplementation with rumen-protected betaine (RPB) and rumen-protected choline (RPC) on carcass traits, amino acid composition, and fatty acid composition of Ao-hu shee...
This study aimed to evaluate the effects of dietary supplementation with rumen-protected betaine (RPB) and rumen-protected choline (RPC) on carcass traits, amino acid composition, and fatty acid composition of Ao-hu sheep. A total of 96 sheep were randomly assigned to four groups. The trial lasted for 105 days, comprising a 15-day adaptation phase followed by a 90-day experimental period. The experimental diets consisted of 2.5 g/d RPB, 0.25 %/kg RPC, and a combination of 2.5 g/d RPB with 0.25 %/kg RPC. Compared to the control group (the sheep fed on the basal diet without adding RPB and RPC), all experimental groups demonstrated a significant increase in crude fat (CF) and total amino acids (TAA) in the longissimus thoracis (LT) muscle. Notably, the RPB × RPC group exhibited significant interactions that affecting dressing percentage (DP) and crude protein content (CP) (P < 0.05). Additionally, saturated fatty acids (SFA) significantly decreased, while monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) increased in the LT muscle across all treatments (P < 0.05). The combination of RPB and RPC also had significant interactive effects on total amino acids, SFA, PUFA, and MUFA in the LT muscle. Therefore, supplementation with either RPB or RPC improved carcass traits, reduced shear force, enhanced the content of umami amino acids, essential amino acids, and total amino acids, and decreased the proportion of unsaturated fatty acids. As a result, both the tenderness and nutritional value of the meat were enhanced, leading to an overall improvement in meat quality. The combined supplementation of RPB and RPC yielded the most pronounced effects.
Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages.
Premi L, Jofré A, Rocchetti G … +3 more , Lucini L, Rebecchi A, Bou R
Meat Sci · 2025 Nov · PMID 40716287 · Publisher ↗
As an alternative to adding pure nitrite sources to dry-fermented sausages, we examined three different strategies involving the addition of two meat-associated coagulase-negative staphylococci (CNS) showing nitric-oxide...
As an alternative to adding pure nitrite sources to dry-fermented sausages, we examined three different strategies involving the addition of two meat-associated coagulase-negative staphylococci (CNS) showing nitric-oxide synthase (NOS) activity, a porcine liver extract rich in the pigment zinc protoporphyrin (ZnPP), and a polyphenol-rich ingredient (NATPRE T-10 CUR HT) alone or in combination with the other strategies. We studied the colour development of nine dry-fermented sausages originating from a meat batter control without nitrite (CTRL-), control with nitrite (CTRL+), inoculated with Staphylococcus equorum (L33), inoculated with Staphylococcus saprophyticus (L49), formulated with a ZnPP-rich extract (ZnPPEx), formulated with NATPRE alone (CTRL-/NATPRE) or in combination with the other strategies (L33/NATPRE, L49/NATPRE, ZnPPEx/NATPRE, respectively). The colour was affected by the treatment, ripening period, and their interaction (P < 0.001). After ripening, all treatments resulted in good colour when compared to the CTRL-. Nitrosyl-heme was always detected, but the CTRL+ treatment and those involving residual nitrite sources through the addition of NATPRE recorded higher values than the other samples, which produced similar results. Treatments involving the addition of the ZnPP-rich ingredient resulted in high ZnPP levels. The aqueous extracts showed the presence of soluble ZnPP forms in the ZnPPEx and ZnPPEx/NATPRE sausages, whereas the addition of nitrite and NATPRE resulted in a loss of myoglobin solubility. The mechanism of NOS-positive staphylococcal strains to maintain colour is unclear, but L49 was able to maintain reduced oxymyoglobin until the end of ripening. These findings reveal the potential of these strategies to promote colour in dry-fermented meats.
Hyperspectral imaging and predictive microbiology for the non-invasive evaluation of the growth probability of Staphylococcus aureus in sliced dry-cured ham.
Fulladosa E, Torres-Baix E, Muñoz I … +3 more , Olmos A, Gou P, Bover-Cid S
Meat Sci · 2025 Nov · PMID 40712532 · Publisher ↗
This work aimed to explore the potential of a non-invasive approach, consisting of the use of hyperspectral imaging (HSI) together with predictive microbiology, for dry-cured ham safety evaluation. The growth probability...
This work aimed to explore the potential of a non-invasive approach, consisting of the use of hyperspectral imaging (HSI) together with predictive microbiology, for dry-cured ham safety evaluation. The growth probability of Staphylococcus aureus in salt-reduced or not sliced dry-cured ham stored at room temperature and the effect of image preprocessing on this evaluation were analysed. To this end, predictive models for a were developed (RMSEP = 0.013) and later used to calculate a chemical images, a frequency polygons and predicted a at different percentiles, which were later used as predictive microbiology model inputs. This innovative approach showed no differences in product a between salting groups and in the associated growth probability of S. aureus. Due to the high variability of a between samples inside the same salting batch, the growth probability of S. aureus ranged from 19 to 46 % when using pH and a values at percentile 75th. Image preprocessing was able to remove image artifacts (specular highlights and fat streaks), and the different image preprocessing thresholds used did not influence the predicted a values at different percentiles.
Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteria.
Han M, Gu Q, Al-Dalali S … +3 more , Chen C, Xu B, Li P
Meat Sci · 2025 Nov · PMID 40701026 · Publisher ↗
This study aimed to investigate the change of volatile organic compounds (VOCs) in fresh beef sausages during refrigerated storage and assess the relationship between VOC levels and microbial population. Forty-one VOCs w...
This study aimed to investigate the change of volatile organic compounds (VOCs) in fresh beef sausages during refrigerated storage and assess the relationship between VOC levels and microbial population. Forty-one VOCs were detected using headspace solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results of the 16S rDNA amplicon sequencing indicated that the spoilage bacteria predominated were Brochothrix and Serratia. Acetoin, hexanal and 1-octen-3-ol were significantly positively related to Brochothrix (Mantel's r = 0.95, p = 0.017) and Serratia (Mantel's r = 0.81, p = 0.024) levels. As the key VOCs, these three compounds may serve as spoiling indicators for tray-packed fresh beef sausages. This study elucidates the production of VOCs by microbial roles in fresh beef sausages and offers insights for prolonging the shelf life.
Characterization of a novel phage PFX2 and its preliminary application in the biocontrol of Pseudomonas fluorescens biofilms on fresh beef.
Ming Z, Liu X, Ding Y … +3 more , Guan P, Wang X, Shao Y
Meat Sci · 2025 Nov · PMID 40684735 · Publisher ↗
Pseudomonas fluorescens is the primary spoilage microorganism in meat products, known for its robust biofilm-forming ability and causing significant food safety risks. This study aimed to investigate phage-based decontam...
Pseudomonas fluorescens is the primary spoilage microorganism in meat products, known for its robust biofilm-forming ability and causing significant food safety risks. This study aimed to investigate phage-based decontamination of Pseudomonas fluorescens on beef. A novel lytic phage PFX2 was isolated and characterised, which exhibits high host specificity and maintains its lytic ability under harsh environmental conditions. In the bacteriostatic experiment, phage PFX2 could significantly inhibit P. fluorescens growth at both 4 °C and 25 °C in beef. Phage PFX2 inhibited biofilm formation by 81.53 % when co-cultured with bacteria for 18 h. Additionally, after 2 h of exposure to phage PFX2, mature biofilms were reduced by 97.52 % and 99.80 % on beef and glass surfaces, respectively. Furthermore, microscopic observation validated phage PFX2 base biofilm removal from beef and processing equipment surfaces. These findings indicate that PFX2, as a novel lytic phage, has the potential to control P. fluorescens, particularly its biofilm-associated contamination.
Meat phenomics: A novel concern linking meat across the whole chain.
Shan K, Zhou G, Li C
Meat Sci · 2025 Nov · PMID 40680710 · Publisher ↗
Genetic and environmental factors jointly determine the biological characteristics of muscle and connective tissue. These measurable physical, chemical, and biological traits are, in fact, also the determinants of meat e...
Genetic and environmental factors jointly determine the biological characteristics of muscle and connective tissue. These measurable physical, chemical, and biological traits are, in fact, also the determinants of meat eating quality and serve as important references for the study in meat animal production from quantity to quality. Therefore, the integration of high-throughput and multi-dimensional meat quality parameters with clear biological foundations will provide excellent targets for consuming-oriented molecular breeding and precision husbandry research. Here, we introduce a novel concept, meat phenomics, to define this set of quantitative indicators with a well-defined genetic basis. These indicators encompass both external attributes, such as meat color and tenderness, and internal biomolecular qualities and quantities, including myoglobin and fatty acids. By clarifying the relationships between meat phenotypes and genotypes, it is convincing that meat phenomics should be recognized as an independent discipline to provide scientific and standardized data. This will promote the synergistic development of food science and animal husbandry to produce higher-quality meat. Benefiting from the extensive genetic and sample repositories of livestock and poultry, the functions of more gene structures and variants are anticipated to be elucidated in the future. By interpreting the interrelationships among gene polymorphisms, expression regulation, and phenotypes, meat phenomics can also provide valuable materials for broader life science investigations.
Progress of smart biofilms in intelligent and sustainable meat preservation.
Zhang L, Xia X, Cen X … +5 more , Zhou J, Tan Z, Mao Y, Li W, Shi H
Meat Sci · 2025 Nov · PMID 40664099 · Publisher ↗
Smart biofilms offer an innovative solution for meat preservation by enabling responsive control over microbial growth and oxidation. This review systematically analyzes the development of biopolymer and synthetic polyme...
Smart biofilms offer an innovative solution for meat preservation by enabling responsive control over microbial growth and oxidation. This review systematically analyzes the development of biopolymer and synthetic polymer-based films with enhanced mechanical, barrier, and stimulus-responsive properties. These smart films enable targeted release of active agents, outperforming conventional methods in extending shelf life and preserving quality. Future efforts should prioritize the scalable, eco-friendly production and safety concerns (potential leaching of toxic materials into meat products) to support the intelligent transformation of meat preservation practices.
Genotype and dietary inclusion of omega-3 fatty acids and fiber influence metabolism of subcutaneous adipose tissue and systemic metabolic outcomes in growing pigs.
Gondret F, Sierżant K, Lebret B
Meat Sci · 2025 Nov · PMID 40664098 · Publisher ↗
Adipose tissue properties are considered as determinants of meat quality, but also play roles in animal robustness. From 33 kg to 116 kg on average, a total of 60 Duroc (D) or Pietrain (P) crossbred female pigs were indi...
Adipose tissue properties are considered as determinants of meat quality, but also play roles in animal robustness. From 33 kg to 116 kg on average, a total of 60 Duroc (D) or Pietrain (P) crossbred female pigs were individually fed either a conventional (C) or an experimental (R) feeding strategy with a diet rich in omega 3 fatty acids and crude fibers (n = 15 pigs per group). The D pigs had a lower feed efficiency and a higher proportion of subcutaneous adipose tissue (SCAT) at slaughter than P pigs (P < 0.01). SCAT in D pigs had lower levels of polyunsaturated fatty acids (PUFA; P < 0.001) and higher levels of peroxidized lipids (P < 0.05) than SCAT in P pigs. In plasma, reactive oxygen metabolites to total antioxidant capacity was higher (P < 0.01) in D pigs than in P pigs. Compared to C, feeding the R diet resulted in a marked decrease in the n-6:n-3 PUFA ratio in SCAT, which was even more pronounced in D pigs than in P pigs (P < 0.05). The R feeding strategy increased beta-hydroxyacyl-coenzyme A dehydrogenase activity (P < 0.05) acting in fatty acid oxidation, and SCAT susceptibility to peroxidation. This also led to a reduction in plasma phospholipid concentrations and oxidative stress in the D pigs (P < 0.05). Thus, the nutritional value of fat products for humans and the systemic metabolic outcomes for pigs could be improved with an appropriate feeding strategy.
Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties.
Aremu TS, Bureš D, James TE … +5 more , Lebedová N, Urbanová K, Dalle Zotte A, Volek Z, Kokošková T
Meat Sci · 2025 Nov · PMID 40651247 · Publisher ↗
Fifty male 90-day-old Hyplus rabbits (PS19 × PS40) were slaughtered (carcass weight: 2126 ± 316.1 g) to determine the effect of post-mortem ageing methods (wet vs dry) and ageing period (7 or 14 days) on the physicochemi...
Fifty male 90-day-old Hyplus rabbits (PS19 × PS40) were slaughtered (carcass weight: 2126 ± 316.1 g) to determine the effect of post-mortem ageing methods (wet vs dry) and ageing period (7 or 14 days) on the physicochemical characteristics and sensory properties of the longissimus thoracis et lumborum (LTL) muscle. Of the 50 carcasses, 10 were used for physicochemical meat quality assessment on 24 h post-mortem (D1). The remaining carcasses were assigned to either wet ageing (deboned muscles in vacuum-packaging) or dry ageing (whole carcass), for 7 "D7" or 14 "D14" days (n = 10 per treatment combination). Physicochemical and sensory analyses were performed after each ageing period. Results revealed that wet-aged LTLs were lighter in colour (L*) than the dry-aged LTLs, regardless of the ageing period. The wet-aged samples also had the highest a* values (redness) on D14 than all other treatments. Cooking loss percentages were greater in wet- than dry-aged meat on D14, but did not differ on D1 and D7 of wet ageing. Shear force decreased from D1 to D7 of ageing, regardless of the method used, and then stabilised. The dry-aged meat on D14 exhibited the lowest moisture content and the highest ash content, whilst the greatest malondialdehyde concentration was reported on D7 for dry-aged meat corresponding with its higher scores for off-odour intensity by the sensory panel. Whilst no significant differences were noted for overall acceptance on D7, the positive flavour development during dry ageing after 14 days was favourably evaluated by the panellists.
Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging.
Forte L, Natrella G, Seccia A … +6 more , De Palo P, Tomasevic I, De Angelis D, Ceci E, Hopkins DL, Maggiolino A
Meat Sci · 2025 Oct · PMID 40628017 · Publisher ↗
This study evaluated the effects of including artichoke bracts silage in the diet of finishing beef steers on the quality of dry-aged meat. Steers were divided into three dietary treatments, where artichoke bracts silage...
This study evaluated the effects of including artichoke bracts silage in the diet of finishing beef steers on the quality of dry-aged meat. Steers were divided into three dietary treatments, where artichoke bracts silage partially replaced wheat straw. Following slaughter, bone-in shell loins were dry-aged for 42 days, samples were collected at different time points to assess physicochemical properties, oxidative stability, and fatty acid composition. A completely randomized design was used; data were analyzed using a two-way ANOVA to determine the effects of dietary treatment and aging time. The results showed that aging significantly influenced moisture loss, water-holding capacity, and shear force, with the most notable changes occurring within the first 14-21 days. No significant differences were found between dietary treatments in terms of loin yield, meat tenderness, or cooking loss. The inclusion of artichoke bracts silage delayed lipid oxidation, as indicated by lower thiobarbituric acid reactive substances values in treated groups compared to the control. Additionally, meat from steers fed artichoke bracts silage exhibited differences in colorimetric parameters which may be associated with lower oxidative processes. Fatty acid analysis revealed significantly higher concentrations of saturated, monounsaturated, and polyunsaturated fatty acids in treated groups, likely due to increased intramuscular fat content. These findings suggest that artichoke bracts silage can be a viable alternative feed ingredient, offering potential economic and environmental benefits while maintaining oxidative stability in dry-aged beef. Further research is needed to explore the sensory implications of these compositional changes and their effects on flavor development during dry aging.
Framing the meat consumption transition: A statistical learning approach to explore the factors shaping young adults' food choices in Germany and Italy.
Peri M, Trentinaglia MT, Adler M … +2 more , Zanaboni AM, Baldi L
Meat Sci · 2025 Oct · PMID 40618451 · Publisher ↗
This study examines the factors driving changes in meat consumption among young adults in Germany and Italy-two high-income countries that, despite their distinct culinary traditions, have seen a convergence in meat cons...
This study examines the factors driving changes in meat consumption among young adults in Germany and Italy-two high-income countries that, despite their distinct culinary traditions, have seen a convergence in meat consumption levels in recent years. The research addresses two aims: to examine the role of environmental attitudes in shaping dietary choices and to explore the impact of socio-demographic factors on meat-consumption patterns. The analysis employs the General Ecological Behavior (GEB) scale, a robust tool that provides a comprehensive assessment of pro-environmental attitudes as latent traits influencing behavior. It is complemented by the Random Forest, a machine learning algorithm that helps exploring complex, non-linear relationships among predictors. Data were collected from 580 respondents aged 18-30 through an online survey. The results reveal that environmental attitude is the strongest predictor of dietary habits, followed by household composition. German respondents, with higher environmental attitudes, were more likely to adopt vegetarian or vegan diets, whereas Italian respondents, influenced also by family dynamics, tended towards meat-based or flexitarian diets. These findings highlight the importance of gaining a deeper understanding of the underlying motivations behind the transition to a flexitarian diet, which could serve as a model for the future of meat consumption in Europe.
Stunning pigs with inert gases at low residual oxygen does not compromise meat quality.
Gelhausen J, Friehs T, Paul NF … +6 more , Krebs T, Mörlein J, Knöll J, Wilk I, Tetens J, Mörlein D
Meat Sci · 2025 Oct · PMID 40609483 · Publisher ↗
In the project for "Testing Inert Gases in order to Establish Replacements for high concentration carbon dioxide (CO) stunning for pigs at the time of slaughter" (TIGER), we were investigating the effect of different ine...
In the project for "Testing Inert Gases in order to Establish Replacements for high concentration carbon dioxide (CO) stunning for pigs at the time of slaughter" (TIGER), we were investigating the effect of different inert gas atmospheres on meat quality. In two subsequent experiments a total of 1138 pigs were either stunned with argon or nitrogen (N) as well as mixtures of those with 10-30 % CO or two high concentration CO atmospheres. With a newly developed and patented gas supply technology, we were able to create stunning atmospheres with a residual oxygen concentration < 1 %. In both experiments various meat quality traits (pH, temperature, and electrical conductivity) were assessed in M. longissimus thoracis et lumborum (LTL) and M. semimembranosus (SM) 45 min and > 24 h post mortem, respectively. Drip loss, cooking loss, razor shear force and color (CIE L*a*b) were examined for the LTL (experiment 1) and for the SM (experiment 2). Additionally, sensory analyses were carried out in the second experiment. Statistically significant differences between meat quality traits were found in both experiments. For instance, a reduction of pH in LTL was observed when animals were stunned with high concentrations of N, yet without causing the formation of pale, soft & exudative meat. Overall, the significant differences observed are considered of minor importance for consumers and meat processors. Therefore, we conclude from these experiments that the alternative gas mixtures investigated herein are not inferior to conventional CO stunning concerning meat quality of LTL and SM.
Productive performance and meat nutritional and sensory characteristics of rabbits fed alfalfa-based diet.
Dal Bosco A, Castellini C, Mancini S … +4 more , Angelucci E, Di Federico F, Bosa L, Mattioli S
Meat Sci · 2025 Oct · PMID 40580695 · Publisher ↗
Current rabbit production faces sustainability challenges due to its dependence on conventional feed ingredients (i.e., corn, wheat, soy), which are responsible for price volatility, feed and food competition and environ...
Current rabbit production faces sustainability challenges due to its dependence on conventional feed ingredients (i.e., corn, wheat, soy), which are responsible for price volatility, feed and food competition and environmental impacts. In this context, the interest in forage use (i.e., alfalfa), has increased. The aim of this trial was to evaluate the effect of an alfalfa-based diet on performance, Longissimus thoracis and Lumborum muscles (LTL) fatty acid profiles, oxidative status, nutritional and sensory characteristics (hind legs) of rabbit meat. Four hundred eighty Martini hybrid rabbits, 35 days old, of both sexes, were divided into two groups and fed commercial pelleted feed (Control group) or alfalfa-based feed (Alfalfa group), both for the postweaning (40.4 % alfalfa hay, 35.0 % dehydrated alfalfa) and fattening periods (35.2 % alfalfa hay, 30.0 % dehydrated alfalfa). All rabbits were slaughtered at 80 days, and 20 carcasses per group were collected. The Alfalfa group showed lower productive performance than the Control group did; however, the mortality rate was almost cut in half. No physical changes were detected in rabbit meat due to the dietary treatment, but the meat from the Alfalfa group was leaner and the lipid content was lower than those of Control group. Furthermore, the meat from the Alfalfa group of rabbits showed significantly higher PUFA n-3 and lower PUFA n-6 contents, maintaining a good oxidative status. Finally, the sensory analysis confirmed the absence of differences in the perception of the two types of meat by the consumer.
Silver nanoparticle/neem oil loaded locust bean gum films: An eco-friendly preservation material and application potential for heat-treated sucuks.
Soyocak H, Bıyık Ş, Akyüz G … +2 more , Andaç M, Turhan S
Meat Sci · 2025 Oct · PMID 40578208 · Publisher ↗
Packaging meat products with natural polymers containing antioxidants and antimicrobial agents is a potent method for improving storage quality. In this study, eco-friendly preservation materials for the heat-treated suc...
Packaging meat products with natural polymers containing antioxidants and antimicrobial agents is a potent method for improving storage quality. In this study, eco-friendly preservation materials for the heat-treated sucuks (HTSs) were developed by incorporating silver nanoparticles (AgNPs) and neem oil (NO) into the locust bean gum (LBG) matrix. The physicochemical, barrier, mechanical properties, antioxidant, and antimicrobial activities of biodegradable polymer films and their impacts on the storage quality of HTSs were evaluated. All films exhibited varying levels of antioxidant activity, depending on the AgNP and NO ratios. Also, the antimicrobial activity of films varied based on the film compositions and the tested microorganisms. The two films demonstrating the best properties among the prepared films were applied to HTS slices as coating solutions. The obtained results demonstrate that the AgNP/NO-loaded LBG coatings have contributed to preserving the storage quality of sucuk slices by suppressing microbial growth and slowing down lipid oxidation.
Evaluation of salami packed under different packaging materials.
Bonacina CE, Leni G, Giombelli A … +6 more , Principato L, Galli R, Negrini C, Bassani A, Dallolio G, Spigno G
Meat Sci · 2025 Oct · PMID 40578207 · Publisher ↗
The global demand for meat products has risen significantly over the past decades, leading to concerns over spoilage and safety due to the perishable nature of meat. This study evaluates the effectiveness of alternative,...
The global demand for meat products has risen significantly over the past decades, leading to concerns over spoilage and safety due to the perishable nature of meat. This study evaluates the effectiveness of alternative, more sustainable plastic packaging materials on the quality evolution of whole and pre-sliced salami packed in modified atmosphere. In particular, whole salami was packaged using BOPA/EVOH-PE as the control material, and BOPP-ALOx/PP as the alternative solution. For pre-sliced salami, the conventional packaging consisted of Bio-PET/R-PET/PET tray with upper BOPET film, while the more sustainable alternative was represented by Bio-PET/R-PET/Bio-PET tray with upper PET-ALOx film. The impact of packaging on color stability, microbial growth, lipid oxidation, and chemical attributes was examined during a 90-day storage period at 4 °C. Results indicated that the alternative single-material packaging used for whole salamis, characterized by higher water vapor and oxygen barrier properties, led to condensation issues during storage. The combination of limited moisture and gas exchange contributed to a higher final water activity (a) and inhibited surface mold development, resulting in an external color shift toward darker shades. Conversely, for pre-sliced salamis, minimal differences in qualitative attributes were observed between the products stored in the two different packaging systems. The significantly lower CO levels and slight decrease in a in the salamis packaged in Bio-PET/R-PET/Bio-PET trays were attributed to its higher gas and water vapor permeability compared to the conventional system. These findings underscore the potential of alternative and more sustainable packaging materials to enhance meat product preservation.
Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis.
Stegmayer MÁ, Sirini NE, Soto LP … +5 more , Zimmermann JA, Zbrun MV, Lencina FA, Signorini ML, Frizzo LS
Meat Sci · 2025 Oct · PMID 40570614 · Publisher ↗
Sodium chloride (NaCl) is a key ingredient in the production of dry-fermented sausages. However, as a response to the need of healthier foods, several studies have evaluated the effects of reducing or replacing NaCl in s...
Sodium chloride (NaCl) is a key ingredient in the production of dry-fermented sausages. However, as a response to the need of healthier foods, several studies have evaluated the effects of reducing or replacing NaCl in sausages. The present systematic review and meta-analysis aimed to evaluate and quantify the influence of NaCl reduction and/or replacement on microbiological and physicochemical parameters of dry-fermented sausages. A systematic review was carried out in databases according to selection criteria and search strategies established a priori. The literature search yielded 549 citations and 43 scientific articles with 99 experiments, which were included in the meta-analysis. A random-effects model was used to estimate the pooled weighted mean difference with a 95 % confidence interval. Pool estimation showed that NaCl reduction and/or replacement in dry-fermented sausages increased moisture, water activity, redness (a* value), lactic acid bacteria count, and tyramine content (P = 0.002, P < 0.001, P = 0.002, P < 0.001, P = 0.001, P = 0.001 and P = 0.001, respectively), but decreased lightness (L* value), the Staphylococci count and the textural parameter resilience (P = 0.012, P = 0.014 and P < 0.001, respectively). Subgroup analysis indicated that the factors with the greatest influence on the microbiological and physicochemical parameters of dry-fermented sausages were: NaCl reduction or replacement, the type of salt used in the replacement, and the NaCl percentage in the control and treatment groups. While NaCl reduction alone causes several changes in the parameters evaluated, replacement with alternative salts helps mitigate these effects. The safety of sausages with NaCl reduction and/or replacement was not compromised, as Enterobacteriaceae did not grow, compared to conventional sausages.
Non-destructive spectroscopy-based technologies for meat and meat product discrimination - A review.
León-Ecay S, Insausti K, López-Maestresalas A … +1 more , Prieto N
Meat Sci · 2025 Oct · PMID 40570613 · Publisher ↗
Consumers' confidence in products of animal origin is highly subjected to the quality guarantees offered by the manufacturing and retail industries. Traditionally, meat quality evaluation has been conducted through destr...
Consumers' confidence in products of animal origin is highly subjected to the quality guarantees offered by the manufacturing and retail industries. Traditionally, meat quality evaluation has been conducted through destructive, time-consuming and chemical-dependent protocols. Smart methodologies based on the non-destructiveness and/or non-contact with the samples, such as spectroscopy-based technologies, arise as an alternative promising tool. This comprehensive overview includes literature published in the last decade applying spectroscopy-based techniques in the Visible (Vis) and near-infrared (NIR) regions of the spectrum (Vis-NIR), either individually or combined with imaging (hyperspectral imaging, HSI), to classify meat and meat products based on ante- or postmortem factors. First, a brief introduction to the fundamentals of Vis-NIRS and HSI is included. Secondly, the main applications of Vis-NIRS and HSI technologies for meat qualitative purposes only are discussed. The Vis-NIRS and HSI have been successfully used in lab scale studies (> 90 % overall accuracy) to discriminate meat and meat products according to antemortem (feeding system, species, origin and breed) and postmortem (freshness, meat quality, label claims) factors. Recently, spectral data collected with handheld Vis-NIR equipment have become more frequent, although the use of portable HSI has not been widely explored. From the studies reviewed, the main concern regarding spectral data is to shorten modelling handling times, including strategies to both extract optimal wavelengths from NIR and compress spectral data from HSI. Despite the efforts made to overcome instrumentation and data processing challenges, a gap remains to be covered up to a real-time implementation in industrial line quality control.
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