Meat Science[JOURNAL]
Sun
200 papers
Microbial dynamics and quality traits of dry- and wet-aged Bruna dels Pirineus beef.
Tomasello F, Martín B, Jofré A … +3 more , Bover-Cid S, Font-I-Furnols M, Panella-Riera N
Meat Sci · 2026 Jun · PMID 42247936 · Publisher ↗
Beef consumption in Europe has steadily declined due to shifting consumer preferences, health concerns, and growing awareness of environmental and ethical issues. In parallel, interest is increasing in native breeds that...
Beef consumption in Europe has steadily declined due to shifting consumer preferences, health concerns, and growing awareness of environmental and ethical issues. In parallel, interest is increasing in native breeds that support biodiversity, sustainable farming, and differentiated products. The Bruna dels Pirineus, an endangered breed native to the Catalan Pyrenees, is a valuable genetic and cultural resource, yet its potential for premium beef production remains underexplored. This study evaluated the effects of dry- and wet-aging for 4 and 8 weeks on the technological, sensory, and microbial characteristics of sirloins from 11 Bruna dels Pirineus cattle. Analyses included technological traits, sensory evaluation, microbial enumeration pathogen screening via PCR, and 16S rRNA gene sequencing. Aging significantly influenced color, tenderness, and texture, with very tender meat achieved after 4 weeks. Beef odor and flavor remained stable, while aged notes slightly increased over time. Microbial enumeration revealed higher viable counts in dry-aged meat, increased lactic acid bacteria (LAB) in wet-aged samples, and contrasting trends for Pseudomonas spp. and yeasts/molds. No foodborne pathogens were detected. Metataxonomic analysis revealed distinct communities, with wet-aged meat dominated by LAB (Lactobacillus, Leuconostoc, Carnobacterium) and dry-aged meat by Pseudomonas spp. and Brochothrix thermosphacta. These findings demonstrate that both aging methods enhance meat quality through controlled physicochemical and microbial transformations while maintaining safety. This work supports the valorization of Bruna dels Pirineus beef and highlights the need for further studies linking microbial dynamics to sensory and chemical traits.
Tailoring dry-ageing and cooking to enhance technological quality and volatile fingerprints in beef striploin.
Zhang R, Deb-Choudhury S, Jacob N … +5 more , Subbaraj AK, Hefer CA, Ellies-Oury MP, Astruc T, Realini CE
Meat Sci · 2026 Sep · PMID 42235338 · Publisher ↗
This study aimed to improve the efficiency and reduce the cost of dry-aged beef production by tailoring the combined effects of ageing and cooking treatments. Beef striploins from heifers and steers (n = 4 per sex) were...
This study aimed to improve the efficiency and reduce the cost of dry-aged beef production by tailoring the combined effects of ageing and cooking treatments. Beef striploins from heifers and steers (n = 4 per sex) were subjected to either in-bag dry-ageing for 28 days (BD) or stepwise ageing (SA: 14 days wet-ageing followed by 14 days BD). Samples were cooked using sous-vide (SVP, 49 °C for 1 h) or oven precooking (OP, 49 °C for 24 h) followed by pan-frying to a core temperature of 59 °C. Technological traits, including ageing and cooking losses, proximate composition, fatty acid profile, lipid oxidation, and shear force, were evaluated, alongside volatile fingerprinting using Direct Analysis in Real Time Mass Spectrometry (DART-MS). Unaged beef served as a control. Both BD and SA increased ageing loss, intramuscular fat content, and lipid oxidation while reducing shear force compared to controls (P < 0.05), with no differences (P > 0.05) between the ageing methods except for ageing loss. Aged samples generally showed lower cook losses but higher total losses (P < 0.01). OP reduced shear force in unaged beef to levels similar to well-aged samples (P < 0.01). Volatile fingerprinting revealed distinct interactions between sex, ageing, and cooking. Volatile features from SA differed from BD, particularly after SVP. OP-cooked control samples showed similar volatile fingerprint patterns to BD-treated beef aged for 28 days. The outcomes of this study suggest that combining SA with tailored cooking strategies may offer a practical approach to producing dry-aged-like beef more efficiently and affordably.
Vitamin E supplementation moderates salt-induced oxidation status in beef.
Asido E, Shalev J, Kanner J … +3 more , Gerrard DE, Roth Z, Tirosh O
Meat Sci · 2026 Sep · PMID 42229083 · Publisher ↗
This study investigated dietary vitamin E (VE) as a targeted in vivo fortification strategy to proactively protect calf muscle against post-slaughter, salt-induced deterioration. Supranutritional VE supplementation is we...
This study investigated dietary vitamin E (VE) as a targeted in vivo fortification strategy to proactively protect calf muscle against post-slaughter, salt-induced deterioration. Supranutritional VE supplementation is well known to elevate tocopherol levels in plasma and muscle, thereby enhancing antioxidant capacity. Baseline assessments of commercial beef demonstrated that conventional salt treatments rapidly overwhelm this system, promoting extensive meat deterioration. To overcome this, two sequential experiments were conducted on male calves to optimize a pre-slaughter VE supplementation protocol aimed at enhancing oxidative stability in meat. Experiment 1 compared three α-tocopherol acetate concentrations to determine the most effective over 60 days: control (1.1 g/d; n = 6), medium-dose (2.2 g/d; n = 4), or high-dose (4.4 g/d; n = 6). High-dose feeding maximized muscle VE accumulation (P = 0.0146), minimized salt-induced lipid peroxidation (P = 0.0082), and preserved redness (a* values; P = 0.0207). To maximize practical and economic viability by determining the minimum effective duration, Experiment 2 evaluated a high-dose regimen (3.7 g/d) for 10, 25, or 40 days (n = 5 per time point) against a control (0.35 g/d; n = 5). Forty-day supplementation achieved superior salted muscle VE (P = 0.0037, Cohen's d = 5.05), neutralized lipid peroxidation (P = 0.0005, Cohen's d = 6.05), and provided biologically meaningful pigment preservation (Cohen's d = 0.78).We conclude that a standardized 40-day, high-dose VE feeding protocol effectively fortifies calf muscle tissue in vivo before harvest, providing a robust physiological defense against post-slaughter salt processing to ensure superior oxidative stability.
Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile.
Ayuso P, Peñalver R, Quizhpe J … +4 more , Zhang L, García-Pérez P, Lucini L, Nieto G
Meat Sci · 2026 Sep · PMID 42224820 · Publisher ↗
This study evaluated the functional reformulation of pork patties through total replacement of pork fat with a linseed oil-based emulsion gel and incorporation of Pleurotus ostreatus by-products, either untreated or subj...
This study evaluated the functional reformulation of pork patties through total replacement of pork fat with a linseed oil-based emulsion gel and incorporation of Pleurotus ostreatus by-products, either untreated or subjected to ultrasound-assisted extraction (UAE). Six formulations were developed, characterized in terms of proximate composition, mineral profile, antioxidant capacity, sensory attributes, shelf-life parameters, and untargeted metabolomic profiling (UHPLC-HRMS) during 7 days at 4 °C. Mushroom by-products incorporation improved the nutritional and functional profile of the patties, increasing dietary fiber, essential minerals (K, Mg, S, Cu), and total phenolic content, particularly after UAE treatment (P < 0.05). Fat replacement significantly enhanced antioxidant activity, as measured by FRAP, ABTS, and DPPH assays, and promoted a more homogeneous and compact microstructure. Untargeted metabolomics revealed that mushroom incorporation was the main driver of metabolic variability, whereas fat replacement mainly affected lipid-related metabolites. During storage, mushroom incorporation attenuated lipid oxidation and improved oxidative stability. This oxidative stabilization was consistent with lower TBARS values, improved color stability, and reduced microbial growth. Sensory evaluation indicated that fat replacement and mushroom incorporation remained aligned with the characteristic profile of control patties, while UAE-treated samples showed higher odor and flavor intensity associated with mushroom volatile compound. Overall, the integration of lipid replacement and ultrasound-treated mushroom by-products, provides a suitable strategy for designing next-generation functional meat products.
Effects of the hydration state of psyllium husk on the gel properties of pork meat batters under 50% phosphate reduction: Protein molecular interactions and lipid conformational alterations.
Wang Y, Chen H, Liu NN … +4 more , Li K, Chen B, Li JG, Bai YH
Meat Sci · 2026 Sep · PMID 42224819 · Publisher ↗
The effects of two hydration states (dry powder versus prehydrated gel) of psyllium husk on the gelation properties of pork meat batters with a 50% reduction in sodium tripolyphosphate content were investigated. The resu...
The effects of two hydration states (dry powder versus prehydrated gel) of psyllium husk on the gelation properties of pork meat batters with a 50% reduction in sodium tripolyphosphate content were investigated. The results revealed that both forms of psyllium husk significantly improved the water- and fat-binding abilities and textural characteristics of phosphate-reduced pork meat batters (P < 0.05). Moreover, the prehydrated gel outperformed the dry powder in most gel quality indicators, thereby enabling the reduced-phosphate formulations to attain gel properties comparable to those of the high-phosphate control. The prehydrated gel of psyllium husk augmented the adsorption of myofibrillar proteins onto fat surfaces, reinforced protein hydrogen and disulfide bonding, increased the degree of myosin denaturation, promoted the formation of trans-gauche-trans disulfide conformations, and induced interchain vibrational coupling and acyl chain disordering in lipids. These molecular alterations may have contributed to the formation of a protein gel matrix with enhanced structural coherence, featuring uniformly dispersed small fat particles. Therefore, psyllium husk (particularly its prehydrated gel) emerges as a promising "clean-label" ingredient for phosphate replacement in meat products.
Metabolomics and transcriptomics profiling of the longissimus lumborum muscle reveals variations in the meat quality of rabbits at different ages.
Zhang J, Wang L, Yang Z … +7 more , Yang J, Wang H, Yang A, Wang S, Zhao B, Wu X, Chen Y
Meat Sci · 2026 Sep · PMID 42217265 · Publisher ↗
To elucidate variations in meat quality of rabbits at different developmental stages, we investigated phenotypic traits, metabolites, and gene expression profiles in the longissimus lumborum (LL) muscle at three ages (M1...
To elucidate variations in meat quality of rabbits at different developmental stages, we investigated phenotypic traits, metabolites, and gene expression profiles in the longissimus lumborum (LL) muscle at three ages (M1, M3, and M5). Carcass evaluation revealed the period from 1 to 3 months (M1-M3) constitutes the rapid growth phase, and both full-eviscerated and semi-eviscerated dressing percentages tended to stabilize after M3. Rabbits in group M1 showed significantly higher cooking loss, pH after 24 h (pH ), lightness (L*), and yellowness (b*) (P < 0.01) and significantly lower shear force (P < 0.05) compared with those in the M3 and M5 groups. LC-MS/MS profiling of rabbits in the M1, M3, and M5 groups identified dynamic fluctuations in critical metabolites, including amino acid derivatives (anserine, aspartic acid, L-Glutamic acid, small peptides), glycerophospholipids (LPE, LPA), and energy regulators (oxaloacetate, fumaric acid), collectively modulating related key attributes of meat quality including tenderness, flavor, and oxidative stability. Integrated analyses identified correlations involving key factors such as oxaloacetic acid, betaine and some peptides, which were correlated with genes including PCK2, MYO10, and ANKRD44, indicating synergistic effects on meat quality. These findings offer insights into the assessment and regulatory mechanisms of rabbit meat quality.
Development of a hands-free vision system for objective pork loin colour evaluation under commercial processing conditions.
Tufail M, Tawanda T, Yeo N … +2 more , Juárez M, Hamilton M
Meat Sci · 2026 Sep · PMID 42214244 · Publisher ↗
Accurate pork colour grading is essential for quality classification and market specification but is commonly based on subjective visual assessment, which is prone to operator variability and inconsistency. This study de...
Accurate pork colour grading is essential for quality classification and market specification but is commonly based on subjective visual assessment, which is prone to operator variability and inconsistency. This study developed and validated a context-aware, hands-free Pork Loin Vision System (PLVS) for automated pork loin colour evaluation under commercial processing conditions based on Canadian Pork Quality Standards (CPQS). The system integrates wearable image acquisition of the intact ventral surface of the pork loin with automated region-of-interest detection and colour analysis based on CIELAB (L*, a*, b*) coordinates and colour-difference modelling. Using ΔE-based calibration with in-image reference standards, the algorithm performs practical colour normalization to compensate for illumination and environmental variability. PLVS predictions were compared with trained grader classifications and Minolta CM-700d spectrophotometer measurements. Across colour classes (2-4), PLVS produced similar trends in mean CIELAB values with generally lower variability than subjective grading. Lightness (L*) decreased and redness (a*) increased with increasing colour class for all methods. Top-1 classification agreement with subjective grading was 74%, increasing to 98% when the top two predicted grades were considered, indicating that discrepancies were primarily limited to adjacent classes. Regression analyses showed stronger linear relationships between PLVS-derived colour values and class order compared with instrumental measurements. These findings demonstrate that region-based wearable computer vision can provide consistent and objective pork colour estimates and may serve as a practical decision-support tool for grading under commercial conditions.
Very fast chilling regulates Ca release by maintaining high ryanodine receptor 1 expression to promote meat tenderization at early postmortem.
Xiao Z, Bai Y, Xu Y … +5 more , Li X, Li S, Liu S, Zhang D, Hou C
Meat Sci · 2026 Sep · PMID 42155544 · Publisher ↗
This study aimed to better understand the relationship between Ca release and ryanodine receptor 1 (RyR1) expression in porcine muscle under very fast chilling (VFC). Longissimus thoracis et lumborum muscles from fatty L...
This study aimed to better understand the relationship between Ca release and ryanodine receptor 1 (RyR1) expression in porcine muscle under very fast chilling (VFC). Longissimus thoracis et lumborum muscles from fatty Laiwu black and lean Yorkshire pigs were selected as in situ models with low and high RyR1 expression, respectively. Each model was assigned to the control (4 °C/h) and VFC (13 °C/h) treatments. The pronounced sarcomere rupture at the Z lines and a reduction of shear force were observed in the VFC groups, particularly in the high expression model. Ca release from the sarcoplasmic reticulum was greater in the high expression model than in the low expression model after VFC, while both were higher than in the control groups. RyR1 level in the VFC-treated low expression model was higher than that of the controls at 1-12 h postmortem. In summary, VFC-mediated maintenance of high RyR1 expression enhances early postmortem Ca release, likely contributing to increased microstructural damage and meat tenderization.
Lactic-fermented tomato ingredient as a multifunctional strategy to improve microbial stability and sensory attributes in KCl-reduced‑sodium pork burgers.
Schú AI, Hollweg G, Dos Santos BA … +9 more , de Oliveira Zucheto JG, Lobo E Silva LE, Padilha M, Moreira MM, Storch P, Morgano MA, Wagner R, Cichoski AJ, Campagnol PCB
Meat Sci · 2026 Sep · PMID 42139964 · Publisher ↗
Sodium reduction in meat products poses significant technological, sensory, and microbiological challenges. This study evaluated the effectiveness of a lactic-fermented tomato ingredient (LFT) as a multifunctional strate...
Sodium reduction in meat products poses significant technological, sensory, and microbiological challenges. This study evaluated the effectiveness of a lactic-fermented tomato ingredient (LFT) as a multifunctional strategy to mitigate the drawbacks of sodium reduction in pork burgers formulated with partial NaCl replacement by KCl. Burgers were assessed for cooking properties, instrumental color and texture, sensory attributes, lipid oxidation, and microbial stability during refrigerated storage. Sodium reduction decreased hardness, gumminess, and cooking yield, whereas partial replacement with KCl partially restored textural properties but introduced bitterness-related sensory deviations. The incorporation of LFT enhanced perceived saltiness under reduced‑sodium conditions, attenuated the sensory association with bitterness in KCl-containing formulations, and improved redness perception immediately after processing. During storage, all formulations showed progressive lipid oxidation; however, LFT-containing burgers exhibited up to 10% reduction in TBARS values at peak oxidation stages and reduced sensory perception of oxidation-related defects. LFT consistently reduced and slowed mesophilic aerobic growth by approximately 1.5-2 log units throughout storage, regardless of the salt strategy, without affecting lactic acid bacteria populations. Overall, the combined use of KCl and LFT represents a viable strategy for producing reduced‑sodium meat products by simultaneously mitigating key technological, sensory, and microbiological limitations associated with sodium reduction.
Effects of defatted flaxseed meal combined with dietary fiber from seaweed on the technological and sensory quality attributes and oxidative stability of phosphate-free red sausages.
Liu Y, Wang Y, Wang C … +6 more , Feng Y, Huang X, Zhang H, Li M, Liu Q, Cao C
Meat Sci · 2026 Sep · PMID 42119307 · Publisher ↗
This study aimed to evaluate the effects of defatted flaxseed meal (DFM) combined with dietary fiber from seaweed (DFS) as an alternative to phosphates on the technological and sensory quality attributes and oxidative st...
This study aimed to evaluate the effects of defatted flaxseed meal (DFM) combined with dietary fiber from seaweed (DFS) as an alternative to phosphates on the technological and sensory quality attributes and oxidative stability of phosphate-free Harbin red sausages. The results indicated that the combination of DFM and DFS effectively mitigated the quality defects of phosphate-free sausages by reducing cooking loss and enhancing texture properties (hardness, resilience, springiness, fracturability, chewiness and adhesiveness), particularly with the combination of 0.5% DFM and 0.8% DFS (P < 0.05). Scanning electron microscopy results revealed that this appropriate concentration of DFM and DFS induced the formation of a denser and more uniform network microstructure. Hydrogen bonds and hydrophobic interactions were the dominant forces maintaining the stability of the phosphate-free sausages. Sensory evaluation further revealed that phosphate-free sausages supplemented with 0.5% DFM and 0.8% DFS approached the sensory acceptance of the control group, although several parameters remained distinct. Furthermore, the incorporation of DFS significantly inhibited lipid oxidation of the phosphate-free sausages added with DFM during storage (P < 0.05). This study demonstrates that the combination of DFM and DFS provides an effective strategy for enhancing the stability of phosphate-free formulations, offering a viable approach for developing clean-label meat products.
Forest to fork strategy: Examining consumer preferences for wild boar meat.
Shen X, Grilli G, Gatto P … +1 more , Pagliacci F
Meat Sci · 2026 Sep · PMID 42114480 · Publisher ↗
Wild boar population is expanding rapidly across Europe, bringing challenges to wildlife management, agriculture and disease control. Meanwhile, there is an increasing need for wild game meat as it can be a good source o...
Wild boar population is expanding rapidly across Europe, bringing challenges to wildlife management, agriculture and disease control. Meanwhile, there is an increasing need for wild game meat as it can be a good source of protein, vitamins and minerals. Some European countries, like Italy, still lack of legal and structured supply chains for hunted game meat. This study investigates the acceptability of developing a wild boar meat market in Italy by examining consumer preferences for key product attributes. Data were collected from 1719 Italian consumers through a discrete choice experiment. This study also investigates how wildlife value orientations (WVOs) and food values shape consumer choices. Results highlight that most respondents were reluctant to purchase wild boar meat. However, willingness to pay increased substantially for products with food-health certifications and Italian/regional origin. Three consumer segments were identified through latent class analysis, and their preference heterogeneities were driven by WVOs, ethical concerns, meat quality, sustainability, convenience and economic value. Findings suggest that developing a wild game meat supply chain could be a win-win strategy for consumers, producers, and policymakers as it offers an effective approach to managing wild boar populations, creating new market opportunities, and supporting rural development.
Development of a HS-GC-IMS predictive method for estimating meat spoilage via VOCs profiling.
Martín-Gómez A, Ruiz-Castilla FJ, Rodríguez-Estévez V … +1 more , Arce L
Meat Sci · 2026 Aug · PMID 42085771 · Publisher ↗
Fresh meat is highly susceptible to spoilage by microbial growth; thus, a method for its rapid hygiene quality assessment is needed to ensure food safety and minimize economic losses. This study reports, for the first ti...
Fresh meat is highly susceptible to spoilage by microbial growth; thus, a method for its rapid hygiene quality assessment is needed to ensure food safety and minimize economic losses. This study reports, for the first time, a correlation between the volatilome of refrigerated raw meat determined by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS) or by Solid Phase Microextraction (SPME)-GC-MS (Mass Spectrometry) and Total Viable Counts (TVCs) of different microorganisms (mesophiles, Enterobacteriaceae, coliforms and yeasts), through the use of Partial Least Squares Regression (PLSR), as an alternative to traditional in vitro tests. HS-GC-IMS showed superior performance over HS-GC-MS, yielding highly predictive non-targeted models (R > 0.80) with higher sensitivity for the early detection of spoilage markers, without sample pretreatment. 3-methyl-1-butanol was identified as the most relevant indicator of end of shelf-life. These findings demonstrate that the developed HS-GC-IMS culture-independent method is useful for quick real-time monitoring of meat freshness for hygiene quality control.
Meat oxidative stability in lambs given almond skin to partially replace maize.
Bertino A, Musati M, Luciano G … +6 more , Mangano F, Cannone MS, Priolo A, Biondi L, Mangione G, Natalello A
Meat Sci · 2026 Aug · PMID 42048920 · Publisher ↗
The effects of feeding lambs diets containing two levels of almond skin on meat oxidative stability were investigated. Male lambs (n = 30, 2 months old, body weight 12.7 ± 2.07 kg) Valle del Belice × Pinzirita were assig...
The effects of feeding lambs diets containing two levels of almond skin on meat oxidative stability were investigated. Male lambs (n = 30, 2 months old, body weight 12.7 ± 2.07 kg) Valle del Belice × Pinzirita were assigned to 3 dietary treatments and fed ad libitum for 56 days with: a concentrate-based diet (CON) or CON containing 140 (A14) or 280 (A28) g/kg of dried almond skin in replacement of maize. Vitamins and hydrophilic antioxidant capacity were assessed in fresh meat, while colour and lipid oxidation were evaluated over 7 days of refrigerated storage. Data from fresh meat were statistically analysed using one-way ANOVA, whereas shelf-life trial data were evaluated using a mixed-effects model. Almond skin inclusion affected the antioxidant capacity of meat, showing different results: Folin-Ciocalteu and ferric reducing antioxidant power (FRAP) assays showed a decreased reducing activity of the extract, while an improved radical scavenging activity was observed with the Trolox equivalent antioxidant capacity (TEAC) assay. Ferrous ion chelating activity (FICA) and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays showed no differences. A reduction of the total tocopherol content was observed in A28 treatment compared to the others. Neither the colour nor the lipid oxidation was influenced by the dietary treatment, except for the TBARS (Thiobarbituric Acid Reactive Substances) values in raw meat, which tended to increase in A28 treatment. The study evidenced that 140 g/kg dietary almond skin in lambs may be a successful strategy for replacing maize without detrimental effects on meat oxidative stability.
Redox modulation by rosemary phenolics and ultrasound affects nitrite reactivity, pigment formation, and oxidative stability in cooked pork batters.
da Silva M, Casarin BC, de Oliveira Zucheto JG … +6 more , Ballus CA, De Menezes CR, Campagnol PCB, Mello RO, Wagner R, Cichoski AJ
Meat Sci · 2026 Aug · PMID 42034381 · Publisher ↗
This study investigated how rosemary extract and ultrasound modulate curing-related redox reactions in cooked pork batters formulated with and without sodium nitrite, using sodium erythorbate as a conventional curing acc...
This study investigated how rosemary extract and ultrasound modulate curing-related redox reactions in cooked pork batters formulated with and without sodium nitrite, using sodium erythorbate as a conventional curing accelerator. Five formulations were evaluated: (i) sodium nitrite (250 ppm) + sodium erythorbate (250 ppm), (ii) sodium nitrite, (iii) sodium erythorbate, (iv) sodium nitrite + rosemary extract (250 ppm), and (v) rosemary extract. Each formulation was treated with or without ultrasound (25 kHz, 650 W, 20 min), resulting in ten treatments. Changes in pH, oxidation-reduction potential (ORP), residual nitrite, nitrosylmyoglobin content, protein and lipid oxidation, and instrumental color were evaluated immediately after processing and after 7 days of storage at 5 °C. The rosemary extract was characterized by a predominance of the lipophilic diterpene carnosic acid, along with lower concentrations of hydrophilic phenolics such as protocatechuic and caffeic acids. The presence of these compounds contributed to lower ORP values (P < 0.05) in rosemary-containing treatments, indicating a more reducing environment in the meat matrix. Sodium erythorbate, particularly in combination with ultrasound, resulted in higher nitrosylmyoglobin levels, whereas rosemary extract reduced lipid and protein oxidation and color changes during refrigerated storage (P < 0.05). Ultrasound enhanced pigment formation and, in specific formulations, reduced residual nitrite levels (P < 0.05). These results suggest that curing reactions are influenced by redox conditions, which may affect nitrite conversion within the meat matrix.
Integrative transcriptomics and metabolomics analyses reveal changes in meat quality and muscle lipid metabolism in sheep supplemented with rumen-protected glucose.
Liang Y, Shi J, Cheng X … +7 more , Feng M, Jiao D, Du X, Ji K, Hu S, Dong Q, Yang G
Meat Sci · 2026 Aug · PMID 42025075 · Publisher ↗
The effects of dietary rumen-protected glucose (RPG) supplementation on Dumengsa sheep growth performance, meat quality, and transcriptomic and metabolomic profiling are reported. Twelve sheep were randomly assigned to a...
The effects of dietary rumen-protected glucose (RPG) supplementation on Dumengsa sheep growth performance, meat quality, and transcriptomic and metabolomic profiling are reported. Twelve sheep were randomly assigned to a control (basal diet, n = 6) or RPG (basal diet +1.0% RPG, n = 6) group for 100 d. RPG increased serum malondialdehyde (P = 0.015) and cholesterol (P = 0.046) concentrations, enhanced intramuscular fat content (P = 0.016), and tended to produce lower meat lightness (P = 0.072), redness (P = 0.053), and hue angle (P = 0.072) values. In total, 319 differentially expressed genes and 30 differentially abundant metabolites were identified. Transcriptomic analysis revealed RPG to alter the expression of genes related to oxidative phosphorylation, β-oxidation, and fat deposition. Metabolomic analysis revealed that RPG supplementation primarily increases the abundance of short-chain fatty acids. Integrated analysis using a Data Integration Analysis for Biomarker discovery using Latent Components (DIABLO) model revealed a strong and significant correlation (r = 0.93) between omics profiles. We report dietary supplementation with 1% RPG to modulate muscle lipid metabolism and potentially stimulate intramuscular fat deposition, but also to possibly induce a state of potential oxidative stress.
Integrated transcriptomics and metabolomics reveal the molecular mechanisms of intramuscular fat deposition in Yanbian yellow cattle.
Sun B, Wang H, Yu J … +5 more , Xin X, Park S, Choi SH, Yan C, Li X
Meat Sci · 2026 Aug · PMID 42025074 · Publisher ↗
Intramuscular fat (IMF) is a key determinant of beef sensory quality. In this study, 60 24-month-old Yanbian yellow cattle (n = 30 per group), reared under standardized environmental and dietary conditions, were categori...
Intramuscular fat (IMF) is a key determinant of beef sensory quality. In this study, 60 24-month-old Yanbian yellow cattle (n = 30 per group), reared under standardized environmental and dietary conditions, were categorized into high-IMF (HM) and low-IMF (LM) groups. HM beef exhibited significantly higher IMF (P < 0.05), increased monounsaturated fatty acids, and reduced saturated fatty acids compared to LM. Integrated transcriptomics and non-targeted metabolomics (n = 8 per group) revealed that IMF deposition is associated with a dual-layered regulatory framework: an upstream signaling layer (comprising PPAR, PI3K-Akt, and mTOR pathways) and a downstream metabolic execution layer (lysine degradation and cholesterol metabolism). Weighted Gene Co-expression Network Analysis (WGCNA) identified Acadm and Elovl6 as candidate hub genes within these networks. Furthermore, 9-hydroxyoctadecanoic acid (9-HODE) was identified as a differentially abundant metabolite; 100-ns molecular dynamics simulations suggested its high-affinity binding to the Thyrotropin-releasing hormone receptor (TRHR) receptor as a potential mechanism for lipid accumulation. These findings provide important biological insights and a mechanistic basis for understanding the molecular regulation of marbling in Yanbian yellow cattle.
A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage.
Chen R, Toldrá F, Xiang J … +3 more , Yan H, Sun W, Liu XC
Meat Sci · 2026 Aug · PMID 42019153 · Publisher ↗
Excessive NaCl intake is harmful to human health, although it is quite common in many foods such as sausages. Recently, spent hen meat hydrolysates (SHH) have been reported to have a salt-taste-enhancing activity; theref...
Excessive NaCl intake is harmful to human health, although it is quite common in many foods such as sausages. Recently, spent hen meat hydrolysates (SHH) have been reported to have a salt-taste-enhancing activity; therefore, they could be added as food ingredients to reduce NaCl content. In this work, SHH hydrolysed by papain (P-SHH) and flavourzyme (F-SHH), and their ultrafiltrated fractions (P-UF and F-UF) have been assayed as partial substitutes of salt in Cantonese sausages to get a 30% reduction in salt content. Compared to the direct NaCl reduction, the addition of substitutes, especially F-SHH and F-UF, improved the sensory quality of the sausages, including saltiness, redness, hardness, chewiness, cured-meat flavour, and winey, which were found at levels comparable to those of the control. Direct reduction of NaCl significantly promoted protein oxidation in sausages. However, the degree of protein oxidation in sausages containing hydrolysates or UF was comparable to that of the control, due to the antioxidant activity of the peptides present in the hydrolysates. Moreover, the substitute application, especially P-SHH and P-UF, increased protein digestibility and essential amino acid/total amino acid ratio compared to the group with direct NaCl reduction, likely due to reduced protein oxidation degree and improved proteolytic accessibility. Considering potential industry applications, the F-SHH is more suitable as a NaCl substitute for enhancing sensory quality, while the P-SHH is better for improving digestibility and nutritional value in sodium-reduced Cantonese sausages.
Nano-eggshell calcium enhances low-salt pork myosin emulsion gels via sustained Ca release and particle filling.
Zheng C, Zhai X, Guo Z … +6 more , Liu J, Zhao J, Mao Y, Zhu L, Zhang Y, Zuo H
Meat Sci · 2026 Aug · PMID 42013667 · Publisher ↗
To alleviate the loose network and low water-holding capacity (WHC) of low-salt myosin emulsion gels, myosin was utilized as the matrix to formulate emulsions, which were subsequently gelled via heat induction. Nano eggs...
To alleviate the loose network and low water-holding capacity (WHC) of low-salt myosin emulsion gels, myosin was utilized as the matrix to formulate emulsions, which were subsequently gelled via heat induction. Nano eggshell calcium (NEC, 0-1.25%) was then incorporated, and the synergistic effects of Ca sustained release and nanoscale particle-mediated pore-filling on emulsion stability and gel network formation were evaluated. As NEC increased, the emulsifying activity index (EAI) was raised from 6.77 to 14.76 m/g, and the emulsion stability index (ESI) was raised from 85.96% to 96.19% (P < 0.05). Mean particle size was increased (P < 0.05). At 1% NEC, protein solubility was reduced to 51.9% (P < 0.05), surface hydrophobicity was increased (P < 0.05), and zeta potential reached -15.4 mV; the droplet distribution was the most compact and uniform. In gels, the highest whiteness, hardness, and WHC were obtained at 1% NEC, and cooking loss was reduced to 8.29% (P < 0.05). Low-field nuclear magnetic resonance (LF-NMR) showed conversion of free water to immobilized and bound water. Fourier transform infrared (FT-IR) and intrinsic fluorescence indicated improved secondary and tertiary structures, and Differential scanning calorimetry (DSC) showed the highest thermal stability. Rheology and scanning electron microscopy (SEM) confirmed enhanced viscoelasticity and the densest, most uniform network at 1% NEC. The gel framework was reinforced by particle adsorption and pore filling, while protein aggregation was enhanced by charge shielding and ionic bridging from released Ca, jointly improving gel structural stability.
Effect of dietary resveratrol on slow oxidative muscle fiber expression and energy metabolism in beef muscle via AMPK/SIRT1/PGC-1α signaling pathway.
Li J, Liang R, Mao Y … +4 more , Yang X, Luo X, Zhu L, Zhang Y
Meat Sci · 2026 Aug · PMID 42008882 · Publisher ↗
This study aimed to investigate whether dietary resveratrol in vivo promotes the transition of beef muscle fiber types from type IIx to I by regulating the adenosine monophosphate activated protein kinase (AMPK)/sirtuin1...
This study aimed to investigate whether dietary resveratrol in vivo promotes the transition of beef muscle fiber types from type IIx to I by regulating the adenosine monophosphate activated protein kinase (AMPK)/sirtuin1 (SIRT1)/peroxisome proliferator-activated receptor-γ coactivator-1α (PGC-1α) signaling pathway and influences post-mortem energy metabolism processes. Twelve cattle were randomly divided into two groups in this study: the control group (CON, basal diet) and resveratrol supplementation group (RES, basal diet containing resveratrol (5 g/animal/day)). After 120 days of feeding, the cattle were slaughtered for analysis. Through analysis of key gene and protein expression levels, this study confirmed that resveratrol significantly activated the AMPK/SIRT1/PGC-1α pathway, promoted the expression of PGC-1α downstream mitochondrial biogenesis-related factors (myocyte enhancer factor 2C, nuclear respiratory factor 1, nuclear respiratory factor 2 and mitochondrial transcription factor A), thereby inducing a phenotypic transition from type IIx to I fibers. This promotive effect of resveratrol exhibits muscle-dependent specificity for certain genes and proteins, where the expression of AMPK/SIRT1/PGC-1α was higher in the psoas major (PM) compared to the longissimus lumborum (LL) and semitendinosus (ST). Dietary resveratrol improved the activity of the TCA cycle and creatine kinase enzyme, while reducing glycolytic enzymes activity except phosphofructokinase. It significantly reduced glycogen and lactate content in the LL at 45 min post-mortem, as well as glycogen levels in the PM and ST. After resveratrol treatment, glycolytic potential was significantly decreased in LL and PM, but no significant difference was observed in ST. These results indicated that resveratrol differentially regulated energy metabolism in different muscles.
Comparative effects of dietary resveratrol and pterostilbene on meat quality, muscle antioxidant capacity, and muscle fiber composition in finishing pigs.
Huang T, Chen X, Chen D … +5 more , Yu B, Zheng P, Yan H, Luo Y, Huang Z
Meat Sci · 2026 Aug · PMID 42008881 · Publisher ↗
Resveratrol is known to improve pork quality, and pterostilbene, a more bioavailable analog, may exert superior effects. This study aimed to compare the effects of dietary resveratrol and pterostilbene on pork quality an...
Resveratrol is known to improve pork quality, and pterostilbene, a more bioavailable analog, may exert superior effects. This study aimed to compare the effects of dietary resveratrol and pterostilbene on pork quality and investigate their regulatory mechanisms. Fifty-four barrows (approximately 57 kg body weight), with three pigs per pen, were assigned to three groups: a control group fed a basal diet, and two treatment groups receiving the basal diet supplemented with 200 mg/kg resveratrol or pterostilbene. It was shown that neither resveratrol nor pterostilbene affected growth performance or carcass traits (P > 0.05). Furthermore, pterostilbene increased the redness of pork (P < 0.05), whereas resveratrol did not exhibit this effect (P > 0.05). Mechanistically, pterostilbene promoted myoglobin expression and modulated its redox status (P < 0.05), whereas resveratrol showed no such effects (P > 0.05). Furthermore, both resveratrol and pterostilbene enhanced muscle antioxidant capacity via Nrf2/Keap1 activation and promoted a fast-to-slow muscle fiber transition (P < 0.05), with pterostilbene exhibiting stronger effects (P < 0.05). The study highlights that, using the same supplementation, pterostilbene as a more effective feed additive than resveratrol for improving pork redness and expands the mechanistic understanding of stilbene-mediated regulation of meat color.
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