Meat Science[JOURNAL]
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200 papers
Performance, carcass traits and meat quality of lambs fed sugarcane silage (Saccharum officinarum) with or without Tithonia diversifolia.
Marques NM, Ferreira J, Vargas MI … +4 more , Dos Santos LM, Bueno MS, Haguiwara MMH, da Costa RLD
Meat Sci · 2026 Jun · PMID 41723907 · Publisher ↗
This study aimed to provide an exploratory and descriptive assessment of performance, carcass traits, and meat quality of lambs fed sugarcane silage (Saccharum officinarum) with or without the inclusion of Tithonia diver...
This study aimed to provide an exploratory and descriptive assessment of performance, carcass traits, and meat quality of lambs fed sugarcane silage (Saccharum officinarum) with or without the inclusion of Tithonia diversifolia. Twenty uncastrated crossbred male lambs (½ Santa Inês × ½ Dorper) were housed in a confinement system equipped with automated individual intake recording and assigned to one of two diets: exclusive sugarcane silage (SCA) or a mixture of sugarcane and T. diversifolia silage (SCA + TD), both combined with concentrate. Intake, growth performance, carcass characteristics, physicochemical properties of the Longissimus lumborum muscle, and indicators of oxidative stability were evaluated descriptively. Lambs fed the SCA + TD diet exhibited numerically higher dry matter intake and growth indicators, while carcass traits and commercial cut yields showed similar patterns between treatments. Meat quality attributes, including pH, color, cooking loss, and shear force, remained within normal ranges for lamb meat. Indicators of oxidative stability, such as thiobarbituric acid reactive substances (TBARS), peroxide index, and color stability during refrigerated storage, showed consistently low values across both diets. Principal component analysis revealed coherent multivariate relationships among intake, performance, carcass, and meat quality variables, with no clear separation between dietary treatments. Overall, the descriptive results indicate that the inclusion of Tithonia diversifolia in sugarcane-based silage did not compromise animal performance, carcass development, or meat quality and may contribute to maintaining oxidative stability of lamb meat. These findings support the potential use of T. diversifolia as a complementary forage resource in confined lamb production systems.
Synergistic inhibition of lipid and protein oxidation in refrigerated pork by a chitosan-based composite film incorporated with ZnO and lysine-modified walnut melanin.
Liang W, Li B, Zhou Q … +7 more , Yuan Y, Chen JN, Liu J, Song X, Li Z, Wang Y, Di J
Meat Sci · 2026 Jun · PMID 41722492 · Publisher ↗
This study aimed to develop a biodegradable active film to address the environmental and health challenges posed by petroleum-based plastics, as well as to meet the urgent demand for food preservation. Chitosan (CS)-base...
This study aimed to develop a biodegradable active film to address the environmental and health challenges posed by petroleum-based plastics, as well as to meet the urgent demand for food preservation. Chitosan (CS)-based films (CS/ZnO/L-WFM) loaded with Lysine-modified walnut flower melanin (L-WFM) and ZnO were prepared using the solvent casting method. The films were characterized by ATR-FTIR, TG-DSC, XRD, and SEM to determine their functional groups, thermal stability, crystal structure, and surface morphology. Furthermore, the physical, barrier, antioxidant, and antibacterial properties of the films were determined, and their application in preserving refrigerated pork was evaluated. The results indicated that ZnO and L-WFM were incorporated into the CS matrix primarily through hydrogen bonding. These interactions effectively resulted in a smoother and denser surface morphology while simultaneously significantly enhancing the thermal stability and crystallinity of the CS-based films. Among the formulations, CS/ZnO/L-WFM-2 (with 0.02% L-WFM) exhibited the optimal balance of mechanical strength, water resistance, UV barrier, antioxidant (DPPH radical scavenging of 77.36%, ABTS radical scavenging of 75.08%), and antibacterial properties, whereas further increasing L-WFM to 0.03% (CS/ZnO/L-WFM-3) did not yield significant additional improvements due to saturation in interfacial interactions and functional efficacy. Meanwhile, the optimized film also demonstrated excellent biodegradability and effectively delayed microbial growth, lipid and protein oxidation in refrigerated pork, extending its shelf life by 5 days. In conclusion, the CS/ZnO/L-WFM-2 multifunctional biodegradable packaging film prepared in this study has broad application prospects in meat preservation and environmental sustainability.
Influence of dietary linoleic acid inclusion on fatty acid composition in barrows and gilts and its relationship to fat accumulation.
Guevara-Freire D, Escudero RM, Calvo L … +5 more , Rodriguez AI, Reina R, Morales JI, Olivares Á, López-Bote C
Meat Sci · 2026 Jun · PMID 41722491 · Publisher ↗
This study evaluated the effect of dietary linoleic acid (C18:2) inclusion on fat deposition and fatty acid composition in barrows and gilts. A total of 960 Danbred pigs (half barrows, half gilts) were assigned to two di...
This study evaluated the effect of dietary linoleic acid (C18:2) inclusion on fat deposition and fatty acid composition in barrows and gilts. A total of 960 Danbred pigs (half barrows, half gilts) were assigned to two dietary treatments differing in C18:2 concentration (1.1% vs. 1.6%) during a 63-day growing-finishing period. Growth performance, carcass characteristics, subcutaneous and intramuscular fat content, and fatty acid profiles were assessed. No significant effect of dietary C18:2 concentration or diet × sex interaction was observed on final body weight or carcass leanness. Barrows exhibited higher body weight and backfat thickness than gilts, alongside higher saturated fatty acid (SFA) content and lower polyunsaturated fatty acid content in subcutaneous fat, leading to a lower unsaturation index. Increasing dietary C18:2 elevated its concentration in subcutaneous fat while reducing C16:0 and C18:0 levels, mimicking the effect of sex. A significant negative association was found between subcutaneous SFA concentration and carcass leanness, particularly in barrows. No effects of diet or sex were observed on monounsaturated fatty acids. These findings highlight sex-specific differences in fat deposition and fatty acid composition and suggest that dietary C18:2 restriction may contribute to achieving targeted subcutaneous C18:2 thresholds for processed pork products without compromising carcass quality.
Evaluation of rapid evaporative ionization mass spectrometry (REIMS) relationships with biochemical markers of tenderness in beef Longissimus lumborum steaks.
Loomas KR, Woerner DR, Bohrer BM … +7 more , Brown TR, Bruce HL, Duarte MS, Roy BC, Wang Y, Pedgerachny K, Legako JF
Meat Sci · 2026 Jun · PMID 41702079 · Publisher ↗
The objective of this study was to evaluate rapid evaporative ionization mass spectrometry (REIMS) as a rapid method to measure biochemical markers of beef tenderness. Over a 3-year period, steak samples were collected f...
The objective of this study was to evaluate rapid evaporative ionization mass spectrometry (REIMS) as a rapid method to measure biochemical markers of beef tenderness. Over a 3-year period, steak samples were collected from beef carcasses (Canada AA, n = 1505; Canada AAA, n = 1363) and aged 14 d. Metabolomic profiling of beef samples was performed using REIMS (N = 2853). A subset of samples (n = 600) was selected to evaluate sarcomere length, myofibril fragmentation index (MFI), desmin degradation, troponin-T degradation, and collagen content. A stepwise regression model was constructed to examine the relationships between sarcomere length, MFI, intact and degraded desmin, intact and degraded troponin-T, total, soluble, and insoluble collagen, and spectra generated from REIMS. Selected REIMS bins accounted for 64.4% of the variation in predicted sarcomere length (R = 0.644, P < 0.001), 31.6% in predicted MFI (R = 0.316, P < 0.001), 58.3% in predicted intact desmin (R = 0.583, P < 0.001), 54.2% in predicted degraded desmin (R = 0.542, P < 0.001), 12.8% in predicted intact troponin-T (R = 0.128, P < 0.001), 8.4% in predicted degraded troponin-T (R = 0.084, P < 0.001), 23.7% in predicted total collagen (R = 0.237, P < 0.001), 25.2% in predicted soluble collagen (R = 0.252, P < 0.001), and 23.5% in predicted insoluble collagen (R = 0.235, P < 0.001). These results support the conclusion that REIMS metabolomic profiling is responsive to key biochemical features known to influence beef tenderness.
Effects of carbon dioxide injection and modified atmosphere packaging on surface pigments and shelf life of ground beef.
Ghris S, Han I, Acton JC … +3 more , Buyukyavuz A, Northcutt JK, Dawson P
Meat Sci · 2026 May · PMID 41687312 · Publisher ↗
A modified atmosphere meat grinder was developed to allow gas to be pumped into the grinding chamber during operation. Using this modified grinder, four treatments were employed to determine their effect on ground beef s...
A modified atmosphere meat grinder was developed to allow gas to be pumped into the grinding chamber during operation. Using this modified grinder, four treatments were employed to determine their effect on ground beef surface color, total aerobic bacterial populations and meat surface pigments during 9 days of refrigerated storage (2 days in the dark followed by 7 days in lighted display). The four treatments were: 1) ground in air, vacuum-packaged (AV), 2) ground in air, packaged in 100% CO (AC), 3) ground in 100% CO, vacuum-packaged (CV), and 4) ground in 100% CO, packaged in 100% CO (CC). CO packaging maintained redder color and inhibited bacterial growth longer than vacuum-packaging regardless of the grinding treatment; however, when meat was ground in CO, packages either did not collapse, or collapse of packages was reduced during storage, suggesting that CO₂ grinding altered CO₂ absorption and improved headspace stability. Vacuum-packaged meat had lower levels of oxymyoglobin after day 0, while CO₂-packaged meat maintained high levels of oxymyoglobin during storage resulting in a redder appearance throughout display.
Micronized salt and yeast extract as strategies for sodium reduction in beef burgers.
Santana LP, Souza EB, Pimentel-Filho NJ … +3 more , Saldaña E, Domingues MAF, Selani MM
Meat Sci · 2026 May · PMID 41671679 · Publisher ↗
This study evaluated the technological and sensory effects of micronized salt and yeast extract as sodium-reduction strategies in beef burgers. Five formulations were developed: a control (C) with 1.75% regular salt, and...
This study evaluated the technological and sensory effects of micronized salt and yeast extract as sodium-reduction strategies in beef burgers. Five formulations were developed: a control (C) with 1.75% regular salt, and four formulations with 50% salt reduction: RR (0.875% regular salt), RM (0.875% micronized salt), RM1 (0.875% micronized salt +1% yeast extract), and RM2 (0.875% micronized salt +2% yeast extract). Salt reduction, the use of micronized salt, and yeast extract incorporation did not significantly affect color, pH, fat content, diameter reduction, fat retention, and some texture parameters such as springiness, cohesiveness, and chewiness of the burgers compared with the control. Reduced-salt burgers showed higher water activity and lower ash and sodium contents than the control, with sodium levels ranging from 650 mg/100 g (RM1) to 1073.24 mg/100 g (C). They also showed higher cooking loss and lower moisture retention, while yeast extract addition increased tenderness. Lipid oxidation did not differ among raw samples; however, in cooked burgers, RM1 and RM2 exhibited significantly higher TBARS values, which remained within acceptable sensory thresholds. In the sensory evaluation, burgers with 50% salt reduction, micronized salt, and 2% yeast extract were perceived as "just right in salt" and achieved overall liking scores comparable to those of the control. These results demonstrate that the combination of micronized salt and yeast extract is an effective strategy for reducing sodium content in beef burgers without compromising sensory acceptance, offering a viable approach for the development of healthier meat products.
Biochemical properties of proteolytic extracts from different Zingiber officinale varieties and their catalytic role in myofibrillar degradation: Effect on beef tenderness.
Liburdi K, Fabrizi C, Onofri C … +1 more , Esti M
Meat Sci · 2026 May · PMID 41655340 · Publisher ↗
This study explores the proteolytic activity and meat-tenderizing potential of crude enzyme extracts obtained from the rhizomes of two Zingiber officinale varieties, Roscoe (ZR) and var. rubrum (Zr), tested at different...
This study explores the proteolytic activity and meat-tenderizing potential of crude enzyme extracts obtained from the rhizomes of two Zingiber officinale varieties, Roscoe (ZR) and var. rubrum (Zr), tested at different concentrations. The proteolytic activity of all extracts was characterized by using azocasein as a model substrate. Among all tested conditions, the Z. officinale Roscoe sample at an extraction ratio of 0.2 g/mL (ZR) exhibited the highest catalytic efficiency (V/K = 129.79), while Zr extracts exhibited lower turnover rates but higher substrate affinity (K was down to 0.007 mM). These kinetic results guided the selection of the optimal ginger extract and the most suitable enzyme-to-substrate ratio for meat tenderization. To better understand substrate specificity and hydrolytic efficiency on muscle tissue, the proteolytic kinetics of the selected extract (ZR) were further assessed using myofibrillar proteins isolated from the Biceps femoris muscle. ZR demonstrated superior activity compared to commercial proteases (papain, bromelain), with enhanced degradation of structural proteins and a higher myofibrillar fragmentation index. Marination trials with beef cubes confirmed these results, showing significant improvements in technological parameters such as cooking yield (>90%) and water-holding capacity, while maintaining pH stability. Color analysis revealed greater redness (a* values) in treated samples, both raw and cooked, suggesting a possible antioxidant effect. Sensory evaluation confirmed increased tenderness, juiciness, and chewiness in ZR-treated meat. Overall, these findings support the use of Z. officinale extracts, specifically ZR, as selective and multifunctional agents for clean-label meat tenderization, with promising applications for improving the quality and value of beef cuts.
Effect of lyophilized cell-free supernatant dose from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality parameters of cooked pork sausages.
Kęska P, Stadnik J, Karbowiak M … +1 more , Zielińska D
Meat Sci · 2026 May · PMID 41650617 · Publisher ↗
This study evaluated the impact of freeze-dried cell-free supernatants (CFS) from Lactiplantibacillus plantarum O24 and Lacticaseibacillus paracasei B1 on the physicochemical properties of cooked pork sausages stored at...
This study evaluated the impact of freeze-dried cell-free supernatants (CFS) from Lactiplantibacillus plantarum O24 and Lacticaseibacillus paracasei B1 on the physicochemical properties of cooked pork sausages stored at 4 °C for 21 days. Parameters analyzed included water activity (a), pH, oxidation-reduction potential (ORP), TBARS, colour (L*, a*, b*, C*, h°), and texture. CFS addition increased a values post-production, with effects varying by strain and concentration. During storage, a decreased, particularly with L. plantarum O24 CFS. CFS also caused a dose-dependent pH reduction, while control samples showed stable pH until day 14. ORP and TBARS values rose with CFS addition, suggesting enhanced oxidative activity, especially at higher doses. Colour analysis showed initial decreases in lightness (L*) and redness (a*) due to CFS, followed by partial stabilization. The extent of colour change depended on both strain and dose. Texture tests indicated that CFS reduced hardness in a dose-dependent manner, with the greatest softening in sausages treated with 2% L. plantarum O24 CFS. All treated samples also showed reduced springiness, gumminess, and chewiness. In conclusion, freeze-dried CFS notably altered sausage physicochemical characteristics in a strain- and dose-dependent way. High doses, particularly from L. plantarum O24, negatively affected texture and oxidative stability. However, lower or moderate doses, especially from L. paracasei B1, showed potential to enhance uniformity and preserve quality during chilled storage. These findings support the potencial of CFS as a clean-label additive, although further research is needed to optimize sensory quality and shelf-life.
Gut-muscle axis improves meat quality by regulating energy metabolism.
Liu H, He L, Ma N … +11 more , Tan P, Tang Q, Cai K, Men Z, Lu Y, Hu D, Zhao J, Nie C, Yu S, Kang Y, Ma X
Meat Sci · 2026 May · PMID 41650616 · Publisher ↗
Meat quality in pigs is of notable relevance for human health and the economic development of the livestock industry. In recent years, the establishment of the gut-muscle axis concept has underscored the key role of gut...
Meat quality in pigs is of notable relevance for human health and the economic development of the livestock industry. In recent years, the establishment of the gut-muscle axis concept has underscored the key role of gut microbiota and their host interactions in regulating skeletal muscle physiology, offering a fresh perspective for elucidating the mechanisms underlying meat quality formation. This review collates the impact of the gut-muscle axis on skeletal muscle energy metabolism and its role in governing the molecular mechanisms that determine pork quality, with a focus on two key intrinsic characteristics of muscle: intramuscular fat (IMF) deposition and muscle fiber type composition. We systematically elaborate on how gut microbiota, their metabolites (short-chain fatty acids, SCFAs; branched-chain amino acids, BCAAs; bile acids, BAs), alongside intestinal barrier function and neuroendocrine pathways, mediate these regulatory effects. On this basis, the review also explores the sustained influence of the gut-muscle axis on post-mortem muscle biological processes, outlining potential pathways through which the axis contributes to improved pork eating quality and delayed muscle deterioration-achieved by mitigating excessive glycolysis, stabilizing pH, enhancing antioxidant capacity, and modulating the formation of flavor-deteriorating substances. Finally, we synthesize current challenges and future research avenues concerning the mechanisms by which this axis regulates metabolism and thereby influences meat quality and spoilage. Our goal is to provide theoretical foundations and practical strategies for producing high-quality and safe pork via nutritional interventions targeting the gut-muscle axis.
Risk factors and prevalence of carcass lesions associated with pre-slaughter logistics and ultimate meat pH in finishing pigs under mountainous tropical conditions.
Pastrana-Camacho AP, Miranda-de la Lama GC, Huanca-Marca NF … +1 more , Estévez-Moreno LX
Meat Sci · 2026 May · PMID 41643369 · Publisher ↗
Globally, the pre-slaughter logistics chain in the pork industry must meet commercial demands while operating through interconnected nodes, from the farm of origin to transport and abattoir operations. The present study...
Globally, the pre-slaughter logistics chain in the pork industry must meet commercial demands while operating through interconnected nodes, from the farm of origin to transport and abattoir operations. The present study evaluated 1841 carcasses of finishing pigs at abattoir level, assessing six anatomical regions for skin lesions, tail injuries and claw cracks, along with ultimate pH and detailed pre-slaughter logistics. Skin lesions were highly prevalent, exceeding 97% of carcasses, with severe damage in 8% and consistent patterns in the neck-shoulder, flank and loin regions. Multivariate models showed that lesion risk depended on the production system, road quality, journey dynamics and lairage duration. Tail lesions were rare (<10%), while claw cracks (∼20%) were associated with farm size, carcass weight and transport conditions. Meat quality was strongly influenced by logistics, with 7% of carcasses classified as PSE, 27% as DFD and 34% as borderline DFD. DFD was related to long and fast journeys on paved mountain routes, whereas PSE was linked to injuries in the head-ear region. Overall, carcass-based indicators provided an integrated retrospective assessment of welfare in tropical mountain systems, where transport demands and infrastructure variability influence both welfare and meat quality.
Non-invasive detection of cold chain disruptions in modified-atmosphere packaged minced pork using a handheld fluorescence device.
Schlosser J, Mühling M, Lick S … +1 more , Schmidt H
Meat Sci · 2026 Apr · PMID 41633019 · Publisher ↗
This study demonstrates the suitability of a handheld fluorescence device for the detection of cold chain disruptions (CCDs) of modified-atmosphere packaged minced pork through the package or with unpacked samples. Fluor...
This study demonstrates the suitability of a handheld fluorescence device for the detection of cold chain disruptions (CCDs) of modified-atmosphere packaged minced pork through the package or with unpacked samples. Fluorescence spectra of minced pork stored at a constant temperature of 2 °C were highly correlated with the storage time after processing of the meat. Partial least squares regression (PLSR) models for spectra recorded through the package or for unpacked samples yielded cross-validated R = 0.90 or 0.95, respectively. Validation with independent samples investigated under controlled conditions resulted in R = 0.83 for measurements through the package and 0.88 for measurements of unpacked samples. Unlike the controls, minced pork, which underwent a CCD at 14 °C on storage day 2, was systematically predicted older than its actual storage time depending on the duration of the disruption: 1.1-1.7 d older after a 6-h disruption and with 2.5-3.5 d significantly older after a 12-h disruption. In contrast, CCD-dependent changes of total viable counts (TVC) only appeared on tendency after a 12-h CCD and PLSR predictions of TVC performed inadequately. The storage-time effect detected by fluorescence spectroscopy was apparent already one day after the disruption. The results indicate that fluorescence spectra monitor an ageing process of meat, which is accelerated by a temporarily elevated storage temperature. The comparison of predicted and actual storage time could be useful for a rapid, non-invasive detection of cold chain disruptions and for an assessment of time and temperature effects on the shelf life.
Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenase.
Xiao Q, Zhou Y, Luo H … +3 more , Chen C, Xu B, Li P
Meat Sci · 2026 Apr · PMID 41621396 · Publisher ↗
This study investigated the role of a multi-enzyme cascade system in developing the colour of meat products at 10 °C. The system consists of glucose dehydrogenase (GDH) and a fusion enzyme, NOS-YkuN-YumC, which was creat...
This study investigated the role of a multi-enzyme cascade system in developing the colour of meat products at 10 °C. The system consists of glucose dehydrogenase (GDH) and a fusion enzyme, NOS-YkuN-YumC, which was created through the genetic fusion of the NOS gene to those encoding the flavonoid-binding protein YkuN and the flavonoid reductase YumC. The results showed that recombinant GDH was successfully expressed and purified from Bacillus subtilis 168. The purified GDH exhibited a molecular weight of approximately 32 kDa and a specific activity of 11.40 U/mg, demonstrating high efficiency in nicotinamide adenine dinucleotide phosphate (NADPH) regeneration. Following a 24-h incubation period at 10 °C, the additional supplementation of GDH significantly increased (P < 0.05) the a*-value of the minced meat compared to the NOS-YkuN-YumC alone treatment, whereas no significant difference was observed relative to the nitrite-treated group (P > 0.05). UV-Vis spectroscopy provided further evidence that the incorporation of GDH effectively promoted the formation of nitrosylmyoglobin (NO-Mb). After cooking, the minced meat supplemented with the additional GDH maintained a higher a*-value compared to the sample treated with NOS-YkuN-YumC alone. These results indicated that the addition of GDH promoted NADPH production, which in turn enhanced the catalytic generation of NO by the NOS-YkuN-YumC, thus improving both NO-Mb formation and a*-value in raw meat. And the colour can be stabled in cooked meat. This proof-of-concept study successfully demonstrates the potential of this multi-enzyme cascade system for developing colour in nitrite-free meat products under low-temperature conditions.
Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods.
Cougo ACTS, de Souza G, Bonjour F … +6 more , Irigaray BA, Jachmanián I, Brito G, Campo MDM, Ibáñez F, Luzardo S
Meat Sci · 2026 Apr · PMID 41619709 · Publisher ↗
This study investigated the effects of ageing period (5 vs. 90 days) and meat status (raw vs. cooked) in a 2 × 2 factorial design on the concentration of bioactive compounds, intramuscular fat content and fatty acid comp...
This study investigated the effects of ageing period (5 vs. 90 days) and meat status (raw vs. cooked) in a 2 × 2 factorial design on the concentration of bioactive compounds, intramuscular fat content and fatty acid composition of the longissimus lumborum muscle in beef. Samples were collected from 20 Angus steers finished on pasture. Significant (P < 0.05) interactions between ageing period and meat status were found for l-carnitine, glutathione, and taurine. Taurine and glutathione concentrations were greater (P < 0.05) in raw beef aged for 90 days, while L- carnitine content was lower in cooked meat aged for 5 days than the other treatments. Concentrations of coenzyme Q10, glutathione, l-carnitine, and taurine were higher (P < 0.05), and carnosine and anserine content were lower (P < 0.05) in meat aged for 90 days compared to 5 days. All bioactive compounds presented greater (P < 0.05) concentrations in raw than cooked meat. Beef aged for 90 days presented a greater (P < 0.05) proportion of intramuscular fat (IMF), and concentrations of saturated fatty acids (SFA), monounsaturated (MUFA), n-6 polyunsaturated fatty acids (PUFA)/n-3 PUFA ratio, atherogenic and thrombogenic indices. Cooking increased (P < 0.05) the concentrations of all fatty acids, however the PUFA/SFA ratio was greater (P < 0.05) in raw meat. Our findings show that ageing and cooking affect the bioactive compounds concentrations and fatty acids present in beef, and both factors should be considered to really know what meat provides under the conditions in which it is consumed.
Study on methods for measuring beef color and predicting storage time based on computer vision.
Chen Y, Zhou J, Oz F … +5 more , He Z, Wang Z, Chen Q, Zeng M, Chen J
Meat Sci · 2026 Apr · PMID 41610776 · Publisher ↗
In this study, a non-destructive and accurate method based on computer vision and machine learning was developed to measure beef surface color and to predict storage time and the relative proportion of oxymyoglobin. Imag...
In this study, a non-destructive and accurate method based on computer vision and machine learning was developed to measure beef surface color and to predict storage time and the relative proportion of oxymyoglobin. Images of the Longissimus thoracis (LT) muscle were acquired with a camera, and the red muscle region was segmented by integrating GrabCut and Otsu binarization techniques to extract RGB values, which were subsequently converted to CIE L*, a* and b* color space values. Colorimetric characteristics derived from computer vision were compared with those obtained from a traditional colorimeter, and the results revealed higher sensitivity to temporal changes and can provide a more representative reflection of the actual appearance of beef. A convolutional neural network (CNN) model trained by images derived from computer vision achieved R values of 0.926 and 0.893 for storage time and oxymyoglobin content prediction, respectively, thereby providing an efficient and scientifically robust framework for assessing beef freshness.
Nitrite reduction and the use of aromatic herbs with Staphylococcus equorum as replacement strategies in bacon.
Bernardo P, Fernandes MJ, Fernandes MH … +5 more , Teixeira MP, Özkan B, Alfaia CM, Patarata L, Fraqueza MJ
Meat Sci · 2026 Apr · PMID 41610775 · Publisher ↗
This study evaluated the impact of reducing or replacing nitrite on the quality, safety, and sensory characteristics of bacon. Seven formulas were produced: control without nitrite (F1), 150 mg NaNO₂/kg (F2), 80 mg NaNO₂...
This study evaluated the impact of reducing or replacing nitrite on the quality, safety, and sensory characteristics of bacon. Seven formulas were produced: control without nitrite (F1), 150 mg NaNO₂/kg (F2), 80 mg NaNO₂/kg (F3), Thymus citriodorus extract (F4), T. citriodorus with Staphylococcus equorum S2M7 (F5), Salvia elegans extract (F6), and S. elegans with S. equorum (F7). Physicochemical, microbiological, and sensory analyses were performed throughout processing and on final products. Lowering ingoing nitrite from 150 to 80 mg/kg reduced (P < 0.05) residual nitrite (>50%) without affecting colour (L*, a*, b*), pH, water activity, salt content, lipid oxidation, or microbiota. The residual nitrite was not detected in bacons with plant extracts and its use delayed lipid oxidation (TBARS <0.38 mg MDA/kg) and resulted in low biogenic amine contents (<6 mg/kg), as nitrite-containing products. S. equorum S2M7 did not influence microbiota or biogenic amine formation. All samples were absent of Listeria monocytogenes and Salmonella spp. Sensory evaluation revealed that nitrite-containing bacons (F2, F3) were associated with "Typical cured colour" and were most preferred (P < 0.05), while nitrite-free formulations were paler and described as "Boiled" or "Brownish". Nevertheless, all cooked products achieved mean liking scores above the mid-point of a 9-point scale, and willingness to consume was unaffected. These findings demonstrate that reducing ingoing nitrite to 80 mg NaNO₂/kg complies with EU limits without compromising product safety or sensory quality. Furthermore, T. citriodorus and S. elegans extracts might replace nitrite, supporting the development of cleaner-label bacon with preserved oxidative stability.
The proteome of goat meat exudate: Temporal proteomics as a new way to uncover the underlying mechanisms of meat tenderization.
Gagaoua M, Albenzio M, Della Malva A
Meat Sci · 2026 Apr · PMID 41605078 · Publisher ↗
This study applied shotgun proteomics to investigate the temporal changes in goat meat exudate and elucidate the biochemical mechanisms underlying postmortem aging. Exudates were collected from vacuum packaged goat Longi...
This study applied shotgun proteomics to investigate the temporal changes in goat meat exudate and elucidate the biochemical mechanisms underlying postmortem aging. Exudates were collected from vacuum packaged goat Longissimus thoracis muscles at 24, 48 and 72 h postmortem. A total of 823 proteins were identified and quantified, of which 188 were differentially abundant: n = 60 between 24 h vs. 48 h, n = 56 between 48 h vs. 72 h and n = 168 between 24 h vs. 72 h. Comparative analyses revealed distinct temporal release patterns, with catalytic and ATP-metabolic proteins predominating early postmortem (17%), structural and contraction-related proteins peaking between 48 h and 72 h (39%), and binding, transport, and calcium homeostasis proteins (27%), as well as extracellular matrix (ECM) and matrisome components (14%), accumulating later. Chaperones including heat shock proteins and proteolytic and related enzymes were consistently released from 24 h to 72 h, but in lower percentages (5% and 4%, respectively). Overlap analysis identified 14 core proteins including FLNC, TNNI2, TNNC2, PDLIM7, TMOD4, MYOZ1, MYBPC1, MYOM2 (muscle contraction and structure), DYSF, EIF4G2, PPARGC1A (binding, transport and calcium homeostasis), DCN, OGN, and IGFALS (matrisome and ECM associated proteins), shared across all time points, which mapped to five significantly enriched pathways, primarily myofibril assembly and muscle system processes. These findings provide the first comprehensive proteomic profile of goat meat exudate, demonstrating its potential as a non-invasive source for monitoring postmortem biochemical changes and meat tenderization dynamics, ultimately offering insights to improve meat quality.
Flaxseed flour supplementation enhances quality attributes of beef patties reformulated with diacylglycerol-based high internal phase Pickering emulsion.
Wang Z, Zhou Y, Huang Y … +5 more , Zhang C, Liu Q, Chen Q, Kong B, Liu H
Meat Sci · 2026 Apr · PMID 41579499 · Publisher ↗
This study investigated the effects of different flaxseed flour (FSF) addition levels (0%, 2%, 4%, 6%, and 8%) on the quality of beef patties containing a diacylglycerol (DAG) based high internal phase Pickering emulsion...
This study investigated the effects of different flaxseed flour (FSF) addition levels (0%, 2%, 4%, 6%, and 8%) on the quality of beef patties containing a diacylglycerol (DAG) based high internal phase Pickering emulsion (HIPPE). FSF supplementation significantly increased the pH and the b* value of the patties. Furthermore, it enhanced the water and oil holding capacity of the raw meat batter, which consequently reduced cooking loss and patty shrinkage, and decreased patty hardness. The formation of a cross-linked network between FSF and myofibrillar protein (MP) was observed in both raw and cooked patties, leading to enhanced retention of HIPPE and water. Corresponding sensory data showed that patties containing either too little or too much FSF received lower scores in sensory attributes. The optimal overall quality was achieved with 6% FSF addition. This study provides a potential strategy for the development of meat products with improved quality and healthier fat substitutes.
Differences in physicochemical traits, bioactive and flavor compounds, and sensory attributes of Hanwoo beef loin according to slaughter age.
Jung Y, Kim D, Jeong D … +5 more , Oh S, Park BK, Sujiwo J, Yoon SK, Jang A
Meat Sci · 2026 Apr · PMID 41564706 · Publisher ↗
This study investigated the effects of shortened rearing periods on meat quality and sensory attributes, aiming to identify an appropriate age range to ensure consumer satisfaction. A total of 320 Hanwoo cattle (n = 80 p...
This study investigated the effects of shortened rearing periods on meat quality and sensory attributes, aiming to identify an appropriate age range to ensure consumer satisfaction. A total of 320 Hanwoo cattle (n = 80 per age group) were reared from 6 months of age and slaughtered at 24, 26, 28, or 30 months. They were fed mixed concentrate and roughage under a three-phase feeding program (crude protein 13-16%; total digestible nutrients 70-75%). Older groups (28-30 months) exhibited significantly higher crude fat (+22%) and myofibril fragmentation index (+14%) than the younger groups (24-26 months). The 30-month group demonstrated a comparable water-holding capacity to that of the 28-month group (P > 0.05), while demonstrating higher values (+6%) than the younger groups (P < 0.01). Age-related differences were observed in bioactive compounds. Carnosine and anserine were significantly higher in the 24-month group than the 30-month group (by 25.52 and 14.21 mg/100 g, respectively), whereas l-carnitine was significantly higher in the 30-month group than the other groups (58.94 vs. 50.41-53.10 mg/100 g). Older groups also exhibited significantly higher levels of inosine monophosphate, guanosine monophosphate, oleic acid, and volatile compounds (e.g., lactones) than the younger groups (P < 0.001). In the sensory evaluation, the tenderness and juiciness scores were significantly higher in the older groups than in the 24-month group (P < 0.001). Collectively, these findings suggest that slaughtering Hanwoo at 28-30 months, rather than at younger ages, may contribute to improved beef quality and flavor characteristics.
Application of Thymus quinquecostatus Celak essential oil in lamb diet: Effects on growth performance and meat quality.
Zhao Y, Zhang T, Sun Y … +10 more , Tian F, Zhang X, Zhang B, Li J, Wang J, Wang F, Tian H, Wang T, Bao Z, Xue S
Meat Sci · 2026 Apr · PMID 41558216 · Publisher ↗
This study aimed to evaluate the application value of Thymus quinquecostatus Celak essential oil (TEO) by examining its effects on growth performance, meat quality and oxidative stability, and rumen bacterial composition...
This study aimed to evaluate the application value of Thymus quinquecostatus Celak essential oil (TEO) by examining its effects on growth performance, meat quality and oxidative stability, and rumen bacterial composition in lambs. Thirty-six lambs were randomly allocated to four dietary treatments supplemented with 0 (control, CON), 200 (low-dose TEO, LEO), 400 (medium-dose TEO, MEO), or 600 mg/kg (high-dose TEO, HEO) of TEO in the basal diet. Results showed that lambs receiving TEO exhibited higher average daily gain and improved feed conversion efficiency (P < 0.05). TEO supplementation could delay the decline in postmortem longissimus thoracis (LT) muscle pH (P < 0.05). The MEO group exhibited smaller muscle fiber diameters, lower shear force values, and higher ether extract content and water-holding capacity compared with the CON group (P < 0.05). Lambs fed the TEO diet promotes the deposition of flavor amino acids and unsaturated fatty acids in LT muscle and reduces saturated fatty acid content (P < 0.05). Additionally, supplementation with TEO significantly increased LT muscle catalase activity and reduced malondialdehyde content (P < 0.05). Meanwhile, TEO significantly modified the rumen bacterial composition (P < 0.05). These results suggest that dietary TEO supplementation can improve lambs' performance and meat quality by enhancing muscle oxidative stability and optimizing the rumen bacterial profile, with the medium-dose TEO showing the most favorable effects in this study.
Determining the sex of store-bought beef to distinguish between endogenous and exogenous hormone residues.
Trott JF, Falt TD, Mosburg MM … +3 more , Moeller BC, Solomon GM, Hovey RC
Meat Sci · 2026 Apr · PMID 41554228 · Publisher ↗
Establishing the sex-of-origin for beef products is an important consideration for distinguishing between endogenous and exogenous hormone sources. A quantitative polymerase chain reaction (qPCR) assay was developed to d...
Establishing the sex-of-origin for beef products is an important consideration for distinguishing between endogenous and exogenous hormone sources. A quantitative polymerase chain reaction (qPCR) assay was developed to determine the sex of store-bought beef products, which detected as little as 0.003% male in a female sample. Of the 213 store-bought beef steak and organ samples, 56% originated from males and 44% from females. Among ground beef samples (n = 108), 78.7% were mixed male/female, 16.7% were male, 3.7% were female contaminated with a low-level of male, and 0.9% were female. Liquid chromatography tandem-mass spectrometry was used to quantify 12 endogenous or synthetic hormones/hormone growth promotants (HGP) in 517 beef samples. Meat, organs and adipose from steers implanted with HGP served as positive controls for sex genotype and hormone-treatments. Among all samples tested, two HGP (trenbolone, n = 2; and melengestrol acetate, MGA, n = 78) were detected. Two endogenous hormones that potentially originated from HGP, namely progesterone (P4; n = 140) and testosterone (n = 23), were also detected. MGA and P4 were highest in female samples (P < 0.0001), testosterone was highest in male samples (P < 0.05), while testosterone levels correlated with epitestosterone in male samples (R = 0.33). Based on the sexing of samples, all P4 and testosterone detections were almost certainly from endogenous sources. MGA was detected in seven male samples, two organic samples and six samples marketed as "Hormone Free", which was inconsistent with product usage guidelines or label claims. These results demonstrate the efficacy of qPCR for determining the sex of store-bought beef for identifying the origin of residual hormones.
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