Meat Science[JOURNAL]
Sun
200 papers
Enhanced reliability in subjective meat color data: A comparative study of Bayesian ordinal vs. frequentist metric methods.
Guo Y, Piaskowski J, Bass P
Meat Sci · 2026 Jun · PMID 42391817 · Publisher ↗
Ordinal scales are commonly used in subjective meat color evaluations. Although these data appear numeric, they represent ordered categories and analysis with metric models may lead to type I and II errors. This study us...
Ordinal scales are commonly used in subjective meat color evaluations. Although these data appear numeric, they represent ordered categories and analysis with metric models may lead to type I and II errors. This study used a set of trained panel beef subjective color data to demonstrate the application of ordinal models under the Bayesian framework and to compare them with the metric frequentist methodology. Rather than using null hypothesis significance testing and P values from ANOVA, the Bayesian framework allows direct evaluations of pairwise hypothesis through posterior probabilities. Results indicate that averaging observations across panelists resulted in information loss regardless of the statistical approach, thus suggesting evaluators should be modeled as a random effect. The metric ANOVA showed a retail day by location interaction for color uniformity (P = 0.008) and post hoc tests detected no location differences until day 3. Pairwise hypothesis testing using the Bayesian ordinal models was subsequently conducted to directly evaluate the location effect on day 3, and the results supported a location difference consistent with the metric post hoc comparison. Despite similar findings between the methodologies for color uniformity, ordinal models remain more appropriate because they respect the ordered categorical structure of ordinal data. The Bayesian framework provided probabilistic inferences from the posterior distribution, offering results that are more intuitive and informative for interpretation and decision-making.
Interconnected oxidative and nitrosative reactions in fermented sausages during storage: Modulation by red barberry extract.
Kavuşan HS, Serdaroğlu M
Meat Sci · 2026 Jun · PMID 42365821 · Publisher ↗
This study investigated the effects of red barberry extract (RBE) on lipid oxidation, protein oxidation, and nitrosative reactions in fermented sausages during refrigerated storage. RBE was obtained using ultrasound-assi...
This study investigated the effects of red barberry extract (RBE) on lipid oxidation, protein oxidation, and nitrosative reactions in fermented sausages during refrigerated storage. RBE was obtained using ultrasound-assisted extraction optimized by response surface methodology and characterized by high phenolic content and antioxidant activity. Fermented sausages were produced with four formulations: control (C) and treatments containing 200, 300, and 400 ppmRBE (S-BR2, S-BR3, S-BR4). Vacuum-packaged samples were stored at 4 °C for 4 months and analyzed monthly for peroxide value, TBARS, protein carbonyls, sulfhydryl groups, residual nitrite, 3-nitrotyrosine, volatile N-nitrosamines, color parameters, and sensory properties. Storage significantly increased lipid oxidation and protein oxidation markers, while sulfhydryl groups and residual nitrite decreased during storage (P < 0.05). RBE addition significantly reduced peroxide value, TBARS, and protein carbonyl formation and preserved sulfhydryl groups compared with the control. The highest extract level (400 ppm) showed the strongest protective effect and resulted in lower accumulation of volatile N-nitrosamines at the end of the storage. Sensory evaluation indicated improved oxidative stability without negative effects on overall acceptability. Principal component analysis and hierarchical clustering revealed clear grouping patterns among oxidative and nitrosative indicators and demonstrated that storage time was the main factor influencing overall variability, while RBE moderated the intensity of these changes. These findings indicate that RBE can effectively improve oxidative stability and reduce nitrosamine formation in fermented sausages during storage.
Stable isotope and multi-element analysis coupled with DD-SIMCA for verification of Slovenian pork origin and Krškopolje pig authenticity.
Babič K, Strojnik L, Potočnik D … +5 more , Hudobivnik MJ, Mazej D, Bontempo L, Kastelic A, Ogrinc N
Meat Sci · 2026 Jun · PMID 42364265 · Publisher ↗
Pig farming in Slovenia has a long tradition and is known for producing high-quality pork; however, almost two-thirds is imported, raising concerns about mislabelling. In addition to modern Slovenian breeds (MB), the Krš...
Pig farming in Slovenia has a long tradition and is known for producing high-quality pork; however, almost two-thirds is imported, raising concerns about mislabelling. In addition to modern Slovenian breeds (MB), the Krškopolje pig (KP), the only preserved autochthonous pig breed in Slovenia, is highly valued for its high-quality, marbled meat, which is sold at a premium price. This study presents the first Slovenian pork database on stable isotope (δH, δO, δC, δN, δS) and elemental composition, comprising 148 samples: 107 authentic Slovenian pork samples (MB and KP), 22 foreign samples, and 19 samples labelled as Slovenian collected from supermarkets. We investigated the geographical origin of modern-breed pork and the breed authenticity of Krškopolje pig pork using DD-SIMCA class modelling. The established DD-SIMCA models showed high sensitivity (97 % and 96 %) and specificity (100 % and 89 %), respectively. When applied to commercial pork products labelled as Slovenian, 79 % of the samples exhibited isotopic and elemental profiles that differed from the authentic Slovenian reference class established in this study. These findings demonstrate the potential of combined isotope-elemental profiling coupled with DD-SIMCA modelling as a complementary tool for pork origin authentication and traceability verification. However, classification results indicate consistency with the reference class rather than legal origin status and should therefore be interpreted accordingly.
Establishing optimal lairage time for slaughter horses: welfare and meat quality aspects.
Jovanović VB, Trailović R, Vićić I … +5 more , Kovačević S, Radaković M, Karlsson AH, Petričević M, Čobanović N
Meat Sci · 2026 Jun · PMID 42364264 · Publisher ↗
This study assessed the impact of lairage duration (0, 3, 7, and 24 h) and sex (mares vs. geldings) on haematological welfare indicators, carcass bruising, and carcass and meat quality traits in slaughtered horses. Data...
This study assessed the impact of lairage duration (0, 3, 7, and 24 h) and sex (mares vs. geldings) on haematological welfare indicators, carcass bruising, and carcass and meat quality traits in slaughtered horses. Data were obtained from eight deliveries of in total 133 horses from a single assembly point. Slaughter without lairage (0 h), especially in geldings, resulted in higher (P < 0.05) blood lactate and glucose levels and a higher (P < 0.05) incidence of linear bruises, mainly in the loin region, indicating handling-related stress during unloading and movement to stunning. In contrast, overnight lairage (∼24 h), especially of geldings, resulted in reduced glucose, lactate and reduced glutathione levels (P < 0.05), and elevated (P < 0.05) ceruloplasmin and advanced oxidation protein products concentrations. This was accompanied by a higher (P < 0.05) frequency of moderate and circular bruises, suggesting increased agonistic interactions between horses during prolonged lairage. Horses held for 3-7 h lairage, showed intermediate lactate and glucose values (P < 0.05), the highest reduced glutathione activity (P < 0.05), and the greatest proportion of non-bruised carcasses (P < 0.05). Lairage duration did not affect (P ˃ 0.05) carcass quality traits, except for live weight loss, which was highest after overnight lairage (∼24 h), particularly in geldings (P < 0.05). Meat from horses slaughtered without lairage (0 h), especially geldings, had lower both initial and ultimate pH (P < 0.05), higher initial temperature (P < 0.05), higher drip and cooking losses (P < 0.05), paler colour (P < 0.05), and the highest proportion of acid meat with ultimate pH < 5.4 (P < 0.05). However, overnight lairage (∼24 h), particularly in geldings, resulted in higher meat pH (P < 0.05), lower drip and cooking losses (P < 0.05), darker colour (P < 0.05) and the highest proportion of DFD-like meat with pH ≥ 6.0 (P < 0.05). Horses, irrespective of sex, subjected to 3-7 h lairage produced meat with normal pH (5.4-5.9), intermediate colour and water-holding capacity traits, and the lowest percentage of meat quality defects (P < 0.05). In conclusion, a moderate lairage period (3-7 h) optimises both horse welfare and horsemeat quality.
A highly accurate framework for estimating eye muscle area and backfat thickness of pigs in vivo using deep learning.
Li Y, Liu Y, Xu R … +8 more , Li C, Tong X, Pan L, Liang Z, Zhou Q, Chen Y, Liu X, Mo D
Meat Sci · 2026 Jun · PMID 42361610 · Publisher ↗
Eye muscle area (EMA) and backfat thickness (BFT) are key determinants of pig carcass value. While ultrasound imaging allows non-invasive estimation of these traits in live animals, measurement accuracy is often compromi...
Eye muscle area (EMA) and backfat thickness (BFT) are key determinants of pig carcass value. While ultrasound imaging allows non-invasive estimation of these traits in live animals, measurement accuracy is often compromised by image noise. Manual segmentation of muscle and fat boundaries is not only labor-intensive but also prone to inter-operator variability. To overcome these limitations, this study developed a deep learning-based framework for automated segmentation of pig ultrasound images to accurately estimate EMA and BFT. We constructed a large-scale dataset comprising 10,088 pig ultrasound images and evaluated six neural network architectures. Among them, ReAMS-UNet achieved the highest segmentation performance for the eye muscle region, with an Intersection over Union (IoU) of 0.9788 and a Dice coefficient of 0.9893. The model's EMA estimates showed highly consistent with manual analyses, yielding a mean absolute error (MAE) of 0.359 cm and a coefficient of determination (R) of 0.9964. For BFT estimation, an integrated approach combining precise image binarization with eye muscle segmentation resulted in an MAE of 0.562 mm and an R of 0.9910 compared to manual measurements. Furthermore, correlation analysis with actual carcass data revealed Pearson correlation coefficients exceeding 0.9 for both traits, demonstrating that the framework performs on par with experienced technicians. These results underscore the potential of the proposed method to enhance efficiency and objectivity in the pig industry.
Improved quality profiles and decreased in vitro digestibility of frankfurters as influenced by synergistic effects of thermo-reversible/thermo-irreversible curdlan and transglutaminase.
Yuan D, Liu Y, Li C … +6 more , Kong B, Cao C, Zhang H, Zhang H, Liu Q, Feng Y
Meat Sci · 2026 Jun · PMID 42361609 · Publisher ↗
This study investigated the influence of transglutaminase (TG, 0.2%) in combination with varying levels (0.3%-0.6%) of thermo-reversible curdlan (TRC) or thermo-irreversible curdlan (TIRC) on gel network, quality profile...
This study investigated the influence of transglutaminase (TG, 0.2%) in combination with varying levels (0.3%-0.6%) of thermo-reversible curdlan (TRC) or thermo-irreversible curdlan (TIRC) on gel network, quality profiles and in vitro digestibility of frankfurters. Spectroscopic and microstructural analyses revealed that TIRC underwent unwinding relative to TRC. The combined use of TRC/TIRC with TG markedly decreased cooking loss and enhanced emulsion stability of frankfurters (P < 0.05). Moreover, the addition of 0.5% TRC or TIRC together with TG yielded superior texture properties and a denser gel network compared to using TG alone in frankfurters (P < 0.05). Furthermore, the incorporation of TRC and TIRC moderated the covalent crosslinking degree induced by TG and facilitated the transition of the meat protein structure from α-helix to β-sheet (P < 0.05). Hydrogen bonds and disulfide bonds were the primary interactions stabilizing the frankfurter structure in the presence of TRC/TIRC and TG. Peptidomics analysis revealed that TG induced covalent crosslinking of lysine residues in myosin, thereby inhibiting trypsin hydrolysis. In contrast, TRC and TIRC suppressed this crosslinking and modulated the digestibility of frankfurters. In conclusion, our results offer scientific support for the combined use of TRC/TIRC and TG in emulsified meat products.
Effects of slaughter weight and sex on intramuscular colour defects in pork ham.
Dorleku JB, Tayengwa T, Bohrer BM … +4 more , Duarte M, Rodas-González A, Cánovas A, Juárez M
Meat Sci · 2026 Jun · PMID 42361608 · Publisher ↗
This study investigated the effects of slaughter weight (SW; 125 vs. 150 kg) and sex (barrows vs. gilts) on ham chilling rate, ham composition, colour characteristics, and defect prevalence in fresh ham centre slices. A...
This study investigated the effects of slaughter weight (SW; 125 vs. 150 kg) and sex (barrows vs. gilts) on ham chilling rate, ham composition, colour characteristics, and defect prevalence in fresh ham centre slices. A total of 312 pigs (barrows, n = 155; gilts, n = 157) were used. Postmortem subjective and objective (Red, Green, Blue) colour measurements were conducted on individual ham muscles (biceps femoris, BF; semimembranosus, SM; semitendinosus, ST). Heavy gilts exhibited the slowest chilling rate (-2.37 °C/h), whereas light gilts had the fastest rate (-2.45 °C/h; P ≤ 0.030), with barrows showing intermediate values. Significant SW × Sex interactions were observed for ham fat (P = 0.02) and lean percentages (P = 0.03), but not for other traits (P > 0.05). Trends were noted for ST moisture (P = 0.05) and subjective colour score difference (ΔSC) in ST (P = 0.08). Increasing SW increased objective colour differences (ΔR, ΔG, ΔB) between pale and normal regions in BF and ST (P < 0.001), but not in the SM (P ≥ 0.61). Tendencies for increased ΔSC were observed in BF and SM (P ≤ 0.07), whereas no differences were detected in ST (P = 0.27). Slaughter weight was not associated with defect prevalence (P ≥ 0.08). In conclusion, increasing SW to 150 kg slows carcass chilling and alters ham composition but does not substantially increase the incidence of intramuscular colour defects. These findings suggest that increasing SW to 150 kg does not adversely affect ham colour uniformity under the conditions evaluated.
Nitrite reduction in mortadella using gamma irradiation and chitosan: effects on quality and Clostridium botulinum outgrowth.
Magalhães OJSM, Ribeiro IDS, Tanaka MS … +4 more , do Carmo LR, Piccoli RH, Ramos ALS, Ramos EM
Meat Sci · 2026 Jun · PMID 42335673 · Publisher ↗
Reducing nitrite levels in cured meat products remains a major challenge due to its key role in controlling Clostridium botulinum. This study evaluated the combined effects of chitosan (0 and 1.5%), sodium nitrite (0, 50...
Reducing nitrite levels in cured meat products remains a major challenge due to its key role in controlling Clostridium botulinum. This study evaluated the combined effects of chitosan (0 and 1.5%), sodium nitrite (0, 50, and 150 mg/kg), and gamma irradiation (0, 2, 4, and 6 kGy) on C. botulinum control (stored at 4 °C for 30 days) and technological quality of mortadella. Chitosan and irradiation effectively controlled C. botulinum regardless of nitrite level, with irradiation showing a dose-dependent effect. In the absence of chitosan, spores were inactivated at 6 kGy, and no viable cells were recovered at 4 kGy after storage. With 1.5% chitosan, 2 kGy was sufficient for spore inactivation, and no viable cells were detected after storage in non-irradiated samples containing nitrite. Treatments did not affect (P > 0.05) chemical composition of mortadella, but chitosan addition reduced (P < 0.05) lipid oxidation (0.68 vs. 0.53 mg malondialdehyde/kg), elasticity (0.869 vs. 0.834), and chewiness (44.57 vs. 40.92 N), while increased (P < 0.05) residual nitrite (13.78 vs. 8.77 mg/kg) and lightness (L*). Irradiation did not affect (P > 0.05) the oxidative or cured color stability of mortadella during the 30-days storage period. Overall, the combination of 1.5% chitosan, 50 mg/kg nitrite, and 2 kGy irradiation effectively controlled C. botulinum while maintaining the technological quality of mortadella, indicating a viable strategy to reduce nitrite levels in cured meat products.
Dry-fractionated Amylaceous pea flour for phosphate reduction in mortadella: Technological, oxidative and sensory impacts during refrigerated storage.
Hollweg G, de Oliveira Zuchetto JG, Schú AI … +7 more , Dos Santos BA, Jiménez MSE, Pedroso MAP, Cichoski AJ, Rodriguez JML, de Oliveira VR, Campagnol PCB
Meat Sci · 2026 Jun · PMID 42314423 · Publisher ↗
This study evaluated the technological, physicochemical, and sensory effects of partially or totally replacing alkaline phosphates with dry-fractionated amylaceous pea flour (APF) in mortadella. Seven formulations were p...
This study evaluated the technological, physicochemical, and sensory effects of partially or totally replacing alkaline phosphates with dry-fractionated amylaceous pea flour (APF) in mortadella. Seven formulations were produced, including full-phosphate and 50% and 100% reduced-phosphate controls, and treatments in which 50% and 100% of the phosphate was replaced with APF at 1.5% or 3% inclusion levels. Products were analyzed for proximate composition, water activity, emulsion stability, texture, color, pH, lipid oxidation, and sensory quality using consumer acceptance and CATA tests. Phosphate reduction impaired emulsion stability and cohesiveness, particularly under total phosphate removal. The incorporation of 1.5% APF enabled a 50% reduction in phosphate without compromising technological and sensory quality, although lipid oxidation increased. In contrast, 3% APF did not provide additional technological advantages and was associated with lower sensory quality, including texture-related deviations (e.g., rubbery and firm), as well as higher TBARS values during storage. APF also affected color, increasing lightness (L*) and yellowness (b*). Consumer segmentation showed that formulations containing 1.5% APF maintained liking scores comparable to the full-phosphate control for most consumers, whereas 3% APF reduced liking scores in specific consumer clusters, particularly at the end of storage. Overall, APF acted as a complementary ingredient that supported partial phosphate replacement, but it was insufficient to reproduce phosphate functionality under total replacement. Future clean-label reformulation strategies should combine APF with ingredients that reinforce matrix cohesiveness and improve oxidative stability.
Improving the quality of phosphate-free mutton meatballs using a synergistic combination of inulin and citrus fiber.
Ma J, Pan D, Ma K … +4 more , Zhang Y, Du H, Diao J, Chen H
Meat Sci · 2026 Jun · PMID 42308993 · Publisher ↗
This study aimed to investigate the synergistic effects of inulin (IN, 3.0%) and citrus fiber (CF, 0.5-2.0%) as phosphate alternatives on the quality of phosphate-free mutton meatballs. Dynamic rheological behavior analy...
This study aimed to investigate the synergistic effects of inulin (IN, 3.0%) and citrus fiber (CF, 0.5-2.0%) as phosphate alternatives on the quality of phosphate-free mutton meatballs. Dynamic rheological behavior analysis revealed that incorporation of IN and CF combinations enhanced the storage modulus and apparent viscosity compared with the phosphate-free (C0) group. Low-field nuclear magnetic resonance analysis demonstrated that the combined use of IN and CF promoted the conversion of free water into immobilized water and reduced cooking and centrifugal losses. Notably, the addition of 3.0% IN and 1.0% CF (T3 group) produced product quality comparable to the phosphate-added control (CH) group. It also promoted the transition of protein secondary structures from α-helix to β-sheet, increased fluorescence intensity, and enhanced hydrogen bonding and electrostatic interactions. Moreover, scanning electron microscopy and porosity analysis revealed that the T3 treatment reduced porosity from 34.84% (C0 group) to 21.65% and resulted in a denser network structure. Consequently, these structural modifications further enhanced textural properties (hardness) of the meatballs. These observations into the synergistic roles of IN and CF provide enhanced insight into approaches toward the production of high-quality mutton meatballs.
Real-time ultrasound-based prediction of carcass traits in angus cattle: A three-year comparison.
Vaz PS, Araujo JP, Campagnol PCB … +3 more , Camiña M, Mata F, Vargas-Ramella M
Meat Sci · 2026 Jun · PMID 42287966 · Publisher ↗
Real-time ultrasound (RTU) provides non-invasive information for carcass composition in live cattle. On this basis, the present study aimed to quantify the associations of Year (2021-2023), Sex, Coat colour (Black Angus...
Real-time ultrasound (RTU) provides non-invasive information for carcass composition in live cattle. On this basis, the present study aimed to quantify the associations of Year (2021-2023), Sex, Coat colour (Black Angus vs. Red Angus), and Dam age class (<3, 3-5, 5-8, >8 years)-and their interactions-with RTU-dCT (rump fat depth, P8; 12th/13th rib backfat; eye muscle area, EMA; and intramuscular fat, IMF) in Angus cattle. RTU measurements were collected in 1097 Angus cattle from 15 farms in Portugal. Year was associated with all RTU traits (P < 0.05), with a dip in subcutaneous fat (P8, 12th/13th rib) and EMA in 2022 relative to 2021/2023, and the highest IMF in 2021. Females exhibited greater subcutaneous fat, while males showed larger EMA; IMF did not differ by sex. Red Angus had higher mean values than Black Angus for P8, 12th/13th rib, EMA, and IMF. Dam age > 8 years was associated with greater subcutaneous fat (P8 and 12th/13th rib), with no differences detected for EMA or IMF among dam-age classes. Significant (P < 0.05) interactions included Year x Sex (P8 and 12th/13th rib), Year x Coat colour (IMF), Year x Dam age class (P8, 12th/13th rib, and IMF), and Year x Sex x Coat colour (IMF); other higher-order interactions were non-significant. RTU-dCT phenotypes in Angus cattle reflect consistent sex, coat colour, and maternal-age profiles, with clear year-to-year modulation. These findings support the inclusion of sex, coat colour, and dam-age class as fixed effects in RTU-based genetic-evaluation models for Angus cattle, while quantitative prediction of carcass endpoints awaits validation against paired chiller measurements.
How the "high in sodium" warning and information about emerging technologies on burger labels influence consumer purchase decisions.
de Araújo CL, Saliba ASMC, Krauskopf MM … +6 more , de Jesus SM, Aroeira CN, Spers EE, Selani MM, Saldaña E, Contreras Castillo CJ
Meat Sci · 2026 Jun · PMID 42287965 · Publisher ↗
This study evaluated the influence of the front-of-pack "high in sodium" warning and information about various sodium-reduction technologies on purchase intention for beef burgers. A total of 412 regular burger consumers...
This study evaluated the influence of the front-of-pack "high in sodium" warning and information about various sodium-reduction technologies on purchase intention for beef burgers. A total of 412 regular burger consumers participated in an online survey. Conjoint analysis was conducted within a 2 × 4 factorial design, combining the front-of-pack "high in sodium" warning (present vs absent) with four technological sodium-reduction claims (no claim, sodium reduction, sodium reduction via ultrasound and finer salt, and sodium reduction via ultrasound and finer salt while preserving salty taste), resulting in eight burger labels. Cluster analysis identified three distinct consumer profiles that differed in sociodemographic characteristics and label perceptions. The presence of the "high in sodium" warning significantly reduced purchase intention (P < 0.001), while technological claims increased product appeal, especially when associated with the preservation of salty taste. Conjoint results indicated that technological innovations accounted for 61.1% of the variance in purchase intention, surpassing the negative effect of the warning (38.9%). These findings suggest that transparent communication of technological and sensory benefits can offset the impact of front-of-pack warnings and support the development of healthier meat products.
Transversal variation of intramuscular fat and morphological characteristics of bovine longissimus thoracis et lumborum muscle.
Park J, Sun CW, Song S … +5 more , Cheng H, Im C, Shin TS, Kim HJ, Kim GD
Meat Sci · 2026 Jun · PMID 42275775 · Publisher ↗
This study investigated the transverse variation in intramuscular fat (IMF) distribution within the bovine longissimus thoracis et lumborum (LTL) muscle, focusing on morphological and structural differences. The LTL musc...
This study investigated the transverse variation in intramuscular fat (IMF) distribution within the bovine longissimus thoracis et lumborum (LTL) muscle, focusing on morphological and structural differences. The LTL muscles (n = 30) were sampled from the left side of the beef carcass between the 13th thoracic and 1st lumbar vertebrae (approximately 10 cm thick), targeting the central point of the bipennate structure. The medial (featherbone side) and lateral (rib side) regions, divided by the aponeurosis, were compared for muscle fiber and IMF particle characteristics. The area of loin-eye was significantly larger in the lateral region, whereas the pennation angle and IMF particle size were larger in the medial region (P < 0.05). IMF particle density or fatty acid composition were not significantly different (P > 0.05) However, type IIA and IIX fiber ratio, certain amino acids, pH, and shear force showed significant regional differences (P < 0.05). These results highlight morphological variation, particularly in fiber orientation and pennation angle differences at each region, which are accompanied by differences in IMF particle distribution. Understanding these intramuscular differences can improve the accuracy of beef quality assessments and provide insight into quality variation within a single cut or steak, thereby supporting both industrial practices and consumer awareness.
Why do clean-label meat product research outcomes rarely translate into industrial implementation?
Campagnol PCB
Meat Sci · 2026 Jun · PMID 42269441 · Publisher ↗
Clean-label reformulation has become a major focus of meat science research, driven by consumer demand for simpler and more transparent ingredient lists. However, industrial implementation of research-derived clean-label...
Clean-label reformulation has become a major focus of meat science research, driven by consumer demand for simpler and more transparent ingredient lists. However, industrial implementation of research-derived clean-label innovations in meat products remains limited. This structured narrative review examines this translational gap by treating clean label not as a technological goal but as a market-driven, regulatory-constrained framework that narrows formulation and processing options. Based on evidence from clean-label reviews, selected reformulation studies, microbiological validation studies, consumer research, regulatory discussions, and industrialization-oriented literature, this review develops a translational interpretation of why technical feasibility alone may be insufficient for industrial implementation. The analysis suggests that the gap reflects a mismatch between experimental feasibility and broader industrial decision criteria. Recurring barriers include incomplete functional equivalence between conventional additive systems and clean-label alternatives, ingredient variability, microbiological safety requirements, shelf-life limitations, sensory robustness, regulatory authorization, economic risk, scale-up constraints, and consumer communication. Several clean-label strategies have shown effectiveness under defined experimental conditions. However, their translational readiness is often insufficiently characterized in terms of robustness, operating windows, regulatory feasibility, cost-risk balance, and consumer-facing consistency. Improved translation will likely require research designs that generate evidence on when and under which tolerance limits reformulated meat products remain safe, stable, sensorially acceptable, legally compliant, scalable, and economically viable.
Effect of frozen storage period and temperature on the physicochemical and microbiological quality of veal.
Kowalczyk M, Domaradzki P, Stanek P … +8 more , Ziomek M, Daszkiewicz T, Skałecki P, Chmielowiec-Korzeniowska A, Kędzierska-Matysek M, Grenda T, Ryszkowska-Siwko M, Florek M
Meat Sci · 2026 Jun · PMID 42269440 · Publisher ↗
Freezing is one of the most commonly used techniques for long-term food storage, especially for perishable products. This study aimed to assess the effect of duration (3, 9 and 15 months) and temperature (-18, -45, and -...
Freezing is one of the most commonly used techniques for long-term food storage, especially for perishable products. This study aimed to assess the effect of duration (3, 9 and 15 months) and temperature (-18, -45, and - 80 °C) of frozen storage on the physicochemical properties and microbiological status of vacuum-packed biceps femoris muscle of calves. Meat quality parameters, including pH, water activity, shear force, colour, degree of lipid oxidation, content of α-tocopherol and microbial count were measured. Storage duration was the primary factor influencing both physicochemical characteristics and microbiological quality. The optimal frozen storage for veal was 9 months. At this stage, the tenderness improved significantly (shear force decreased from 64.3 N at 72 h post mortem to 39.6 N; P < 0.05). The proportion of oxymyoglobin increased (55.59% vs. 80.50%; P < 0.05), whereas deoxymyoglobin decreased (33.86% vs. 7.47%; P < 0.05). The content of α-tocopherol remained stable (2.47 vs. 2.40 μg/g; P > 0.05), lipid oxidation was low (below 0.200 mg MDA/kg meat), and microbial counts (total viable counts, Enterobacteriaceae, Pseudomonas spp. and lactic acid bacteria) remained below the guideline values reported in the literature for raw beef (P > 0.05). These changes observed after 9 months were accompanied (already as from 3 months) by a significant reduction in water-holding capacity (up to 5.7% vs. purge loss 1.1% at 72 h post mortem; P < 0.05), and an increase in metmyoglobin (to 16.97% vs. 11.25%; P < 0.05). After 15 months of veal storage, marked adverse changes in comparison with 9 months were observed, including increased thaw loss (to 6.0%) and expressible water (to 65.8%), reduced oxymyoglobin (to 72.47%), a significant (P < 0.05) decrease in α-tocopherol (to 2.12 μg/g), and a significant deterioration of microbiological quality. However, even at that stage, all quality parameters of veal remained within acceptable limits. The freezing temperatures applied in the study did not significantly affect any microbiological counts or most physicochemical properties.
Pork meat quality profile from pigs originating from two different production streams with and without antibiotics administered at weaning.
Zoratti A, Faucitano L, Gosselin S … +8 more , Gilbert AA, Deschêne K, Clément JP, Plante PL, Gervais R, Pouliot E, Fournaise S, Saucier L
Meat Sci · 2026 Jun · PMID 42269439 · Publisher ↗
This study examined the effects of dietary antibiotic supplementation at weaning (chlortetracycline; ATB) on carcass weight, fresh meat quality, and meat and fat composition in pigs. Animals were sourced from two commerc...
This study examined the effects of dietary antibiotic supplementation at weaning (chlortetracycline; ATB) on carcass weight, fresh meat quality, and meat and fat composition in pigs. Animals were sourced from two commercial maternities with average (production stream-A; n = 1020) and lower (production stream-B; n = 1200) health status. At the end of the finishing phase, a sub-sample of 150 pigs from each of the antibiotic-treated and control groups was slaughtered from the two selected maternities with differing health status and herd management practices. Meat and fat quality from those animals were subsequently evaluated in the longissimus lumborum muscle. Compared to the control group, loins from production stream-A treated animals showed a lower ultimate pH (pHu; P = 0.04), greater drip loss (P < 0.001) and reduced marbling (P < 0.01), creating conditions conducive to a trend towards tougher meat (P = 0.09). Administering antibiotic-supplemented feed to production stream-B piglets resulted in loins that were paler in colour (higher Minolta L* value and lower Japanese Colour Standards score; P = 0.04 for both) and more tender (P < 0.01). Overall, the long-term effects of dietary antibiotic supplementation at weaning on pork meat obtained from the treated piglets were minimal, if not negligible, in terms of both biological and economical significance, regardless of the maternity of origin and herd management practices.
Role of coagulase-negative staphylococci in color development of fermented meat products based on nitric oxide synthase activity and nos gene expression.
Na R, Wang J, Lu J … +3 more , Li Z, Chen Q, Kong B
Meat Sci · 2026 Jun · PMID 42263368 · Publisher ↗
This study investigated whether nitroso-myoglobin (NO-Mb) can form in a nitrite-free simulated system via nitric oxide synthase (NOS) activity from three coagulase-negative staphylococci (CNS): Staphylococcus saprophytic...
This study investigated whether nitroso-myoglobin (NO-Mb) can form in a nitrite-free simulated system via nitric oxide synthase (NOS) activity from three coagulase-negative staphylococci (CNS): Staphylococcus saprophyticus HRB1, S. saprophyticus HRB2, and Mammaliicoccus vitulinus HRB1. Treatments inoculated with these CNS showed significantly higher redness (a*-value) and UV-Visible absorbance than the negative control (Pediococcus pentosaceus). All three strains exhibited measurable NOS activity (0.23, 0.19, and 0.21 U/mL, respectively), and inhibitor assays further implicated NOS activity in these strains. PCR analysis confirmed expression of the nos gene, and confocal laser scanning microscopy detected NO generation in each strain. Pentacoordinate NO-Mb formed in both broth and meat batter upon inoculation with any of the CNS strains, with S. saprophyticus HRB1 yielding the highest NO-Mb concentration. These findings suggest a viable route for producing nitrite-free fermented meats using health-conscious formulations.
Protein lactylation in postmortem porcine skeletal muscle: Deciphering muscle-specificity patterns, molecular modification traits, and biochemical regulatory networks.
Ma C, Zhang B, An Z … +3 more , Yang Q, Xing L, Zhang W
Meat Sci · 2026 Jun · PMID 42263367 · Publisher ↗
This work aimed to profile lactylation in pork by investigating its variances among muscle types, molecular modification traits, and biochemical regulatory networks. Through integrated immunoblotting, lactylome profiling...
This work aimed to profile lactylation in pork by investigating its variances among muscle types, molecular modification traits, and biochemical regulatory networks. Through integrated immunoblotting, lactylome profiling, and bioinformatics analysis, we demonstrated that protein lactylation increased over postmortem time, with longissimus thoracis muscle exhibiting higher levels than semimembranosus and psoas major muscles. Importantly, this difference was primarily dominated by lactate concentration rather than lactyltransferase p300 levels. The lactylated proteins showed broad molecular weight and isoelectric point ranges, along with modified sites being mainly concentrated in functional random coil regions of proteins and characterized by unique flanking motifs containing arginine (-6) and glycine (+7). Additionally, lactylated proteins were widely localized in cytoplasm and mitochondria, and postmortem energy metabolism comprising phosphagen system, glycolysis, and oxidative phosphorylation was the most notable regulatory network for lactylation. Other pathways were sequentially involved in myofiber contraction, oxidative stress, apoptosis, and calcium homeostasis. Our study provided the first comprehensive characterization of lactylation in pork skeletal muscle, advancing the biological significance of postmortem muscle lactate.
Cured color development and mechanism in fermented pork sausages using arginine-rich salmon milt hydrolysates: A novel strategy for reducing chemical nitrite addition.
Wang Y, Xiong YL, Dong Y … +1 more , Jiang J
Meat Sci · 2026 May · PMID 42259084 · Publisher ↗
Microbe-mediated color formation has been proposed to reduce reliance on chemical nitrite in fermented meats, yet, the efficacy and processing robustness remain insufficiently explored. This study evaluated arginine-rich...
Microbe-mediated color formation has been proposed to reduce reliance on chemical nitrite in fermented meats, yet, the efficacy and processing robustness remain insufficiently explored. This study evaluated arginine-rich salmon milt hydrolysates (SMHs), produced using different proteases (neutrase, papain, and trypsin), for their potential in replicating the curing effects of traditional chemical nitrite (cNit) in fermented pork sausages. Microbial nitrite (mNit) accumulation, color development, nitrosylmyoglobin stability, and fermentation performance were tested. In a de Man, Rogosa and Sharpe (MRS) model inoculated with Lactobacillus fermentum AS1.1880, the inclusion of SMHs led to significant increases (P < 0.05) in mNit production (2.3-2.6 μM) compared with the control (1.8 μM). This enhancement was largely suppressed by the nitric oxide synthase (NOS) inhibitor L-NAME, suggesting the involvement of an arginine-dependent NOS-like mechanism. Upon fermentation, SMHs improved visual appearance and redness in both raw and cooked fermented sausages, with Neu-H showing the strongest effect. SMHs did not affect lactic acid bacteria (LAB) predominance, and Neu-H and Try-H maintained Enterobacteriaceae within acceptable levels. Neu-H produced nitrosyl pigment levels close to cNit (50.7 vs. 57.5 mg/kg), reduced metmyoglobin accumulation (28.1%, P < 0.05), and markedly lowered residual nitrite content (0.26 mg/kg, P < 0.05). Overall, arginine-rich SMHs, particularly with Neu, promote nitric oxide-associated cured color while preserving fermentation stability and hygiene, indicating a potential strategy to reducing chemical nitrite use in fermented pork sausages.
Heat and mass transfer analysis of pork burgers during electric oven cooking and related physicochemical and quality properties.
Emilia LM, Fabián OQ, Fernanda VM … +1 more , Inés PM
Meat Sci · 2026 Jun · PMID 42250541 · Publisher ↗
In this paper, a simplified heat and mass transfer model for a pork burger cooked in an electric oven is presented. The aim was to relate model predictions to physicochemical and quality properties, providing a basis for...
In this paper, a simplified heat and mass transfer model for a pork burger cooked in an electric oven is presented. The aim was to relate model predictions to physicochemical and quality properties, providing a basis for optimizing electric oven cooking processes. The burgers were cooked for several times, and the numerical simulations showed good precision with experimental data, supporting the applicability of the proposed model. The heat transfer analysis identified three characteristic stages of temperature evolution at the burger center: initial slow heating, exponential increase, and a final constant temperature phase. For mass transfer, the drying curve confirmed that the process occurs exclusively in the falling rate period, with internal water diffusion being the predominant mechanism, suggesting that the meat protein-lipid emulsion may hinder moisture transport. The analysis of physicochemical and quality properties-including mass loss, pH, moisture, extractable lipids, surface color, and shear force-revealed complex interactions in the burger matrix. A positive and significant (P < 0.05) Pearson's correlation was found between cooking time and pH decrease, higher lipid extractability, redness loss, and yellowness increase. However, tenderness did not show a correlation with the cooking process during the studied periods. Overall, the proposed approach highlights thermal control as a strategic tool for studying physicochemical changes during cooking. These results provide insights into process design and thermal treatments, which could also improve product quality and consumer acceptability, and also maximizing yield.
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