This study used the Fenton reaction to simulate the oxidation process of porcine myofibrillar proteins (MPs), aiming to explore the regulatory effect of salidroside (SAL) on the structure and functional properties of MPs under oxidative conditions. Systematic characterization of MPs-SAL interactions through biochemical assays, physicochemical measurements, and multispectral structural analysis. The results demonstrated that SAL boosted the antioxidant prowess of MPs in a dose-dependent fashion. Oxidative stress caused a reduction in sulfhydryl levels and absolute Zeta potential values, while simultaneously increasing dimeric tyrosine formation. Compared to the control group, sulfhydryl and dimerized tyrosine levels decreased with increasing SAL concentration, while the absolute Zeta potential values exhibited a progressive augmentation. Furthermore, oxidation resulted in elevated surface hydrophobicity and reduced solubility, and SAL further promoted the exposure of hydrophobic residues, and SAL caused changes in both the secondary and tertiary structures of MPs. SDS-PAGE revealed no notable band variations in oxidized groups following SAL treatment. Scanning electron microscopy revealed that the pores of MPs became larger and the surface rough after oxidation, while the protein surface became less wrinkled and smoother after the addition of SAL. In summary, the interaction between MPs and SAL affects the structural and functional properties of proteins.

Freezing is a common method of meat preservation, but the damage and quality deterioration caused by the freezing process have been puzzling researchers. For this reason, the pretreatment combined magnetic field freezing and high voltage electrostatic field thawing on product quality and myofibrillar protein properties using beef, and pork as raw materials were investigated. Results demonstrated that the combined treatment effectively reduced juice loss during freeze-thawing by 56.24 %, and 59.12 %, respectively. The a* value of the combined treatment was closer to that of the fresh samples and had a smaller ΔE value than that of the refrigerator freezing and air condition thawing. The moisture state of the samples was more stable and the moisture distribution was more uniform after the combined treatment, which reduced the damage to the tissues during freezing-thawing. The extraction and characterization of myofibrillar proteins showed that the combined treatment had a higher proportion of α-helix and β-sheet, which better maintained the structure and properties of the protein. The pilot test demonstrated that the synergistic freezing/thawing treatments can maximize the quality of typical raw meat. It is expected to provide new insights into meat freezing.

Meat flavor is a critical determinant of consumer acceptance and is largely dictated by a complex array of Volatile Organic Compounds (VOCs) generated primarily during cooking. This review provides a comparative analysis of VOCs profiles across eight distinct meat species: beef, sheep, goat, pig, camel, donkey, horse and alpaca. It delves into the primary chemical pathways responsible for the formation of VOCs, including the Maillard reaction, lipid oxidation, Strecker degradation, and thiamine degradation, highlighting key precursors such as amino acids, reducing sugars, and lipids. Significant variations in the profiles of VOCs arise from intrinsic factors (species, breed, age, sex, and muscle type) and extrinsic factors (diets, feeding systems, post-mortem aging, processing techniques like curing, smoking, and fermentation, cooking methods, and storage conditions). The review critically evaluates the principal analytical methodologies employed for the detection and characterization of VOCs, including headspace sampling techniques (Static, Dynamic, SPME), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), electronic noses (E-noses), and direct-injection mass spectrometry methods like proton-transfer-reaction mass spectrometry (PTR-MS) and gas chromatography-ion mobility spectrometry (GC-IMS), discussing their respective advantages, limitations, and applications. Application of the analysis of VOCs in meat science, such as quality assessment (freshness, spoilage), process monitoring, and understanding flavor perception, are explored. The review synthesizes current knowledge, identifies significant knowledge gaps, particularly concerning less-studied species like camel, donkey, horse and alpaca, and suggests future research directions focusing on pathway interactions, rapid detection methods, and the integration of chemical and sensory data.

Reducing feeding costs without compromising rabbit health, productivity, and meat quality is essential to increase the competitiveness of rabbit meat. This study tested the hypothesis that supplementing rabbits' diet with oat hay and whole carrots, either singly or in combination, does not affect the composition and nutritional quality of the meat's lipid fraction. Eighty rabbits were divided into four groups: control (CC, fed concentrate feed exclusively), CT (whole carrot supplementation), OH (oat hay supplementation), and CO (whole carrot and oat hay). In the CC group, concentrate feed supplied 66.0 g/rabbit of total fat, decreasing by 22.8 % and 22.6 % with carrot or oat hay supplementation alone, and by 39.2 % when both were combined. Conversely, supplementation added 6.14, 18.96, and 25.1 g/rabbit of total fat in the CT, OH, and CO groups, respectively. The longissimus thoracis et lumborum (LTL) muscles used in this trial were sampled following complete processing of the rabbits, and their fatty acid profile remained mostly unchanged. Oat hay supplementation increased the proportion of odd-numbered and branched-chain fatty acids plus the C18 biohydrogenation intermediates (P = 0.024) and reduced the contents of total cholesterol by 26.5 % (P = 0.003) and total vitamin E by 56.3 % (P < 0.001). Additionally, CO supplementation improved the n-3 PUFA percentage and decreased the n-6/n-3 ratio in the LTL muscles. In conclusion, oat hay and carrot supplementation induced minor lipid profile changes but showed potential nutritional benefits, such as lower cholesterol and improved fatty acid balance. However, the supplementation strategies tested reduced total vitamin E contents in rabbit meat, potentially reducing oxidative stability.

This narrative review explores the benefits and societal importance of improving pig welfare in slaughterhouses. While investments in welfare-friendly practices are often viewed as costly, evidence suggests that these improvements yield benefits beyond direct financial returns (such as enhanced meat quality) including worker well-being and public trust. It has not been possible to put exact numbers on the direct economic benefits of good animal welfare as it is very dependent on the individual slaughterhouse and their business. A central theme of this review is how to ensure welfare-friendly stunning methods, and how to improve animal handling and welfare outcomes in slaughterhouses by the use of animal-based indicators and real-time monitoring technologies. This narrative review has shown that further research into the working environment, alternative stunning methods and AI-assisted monitoring of animal-based parameters will be essential for advancing welfare standards while maintaining industry competitiveness.

New meat product formulations are needed to meet clean label demands and stricter regulations on N-nitrosamine precursors, namely nitrites. This study assessed the use of Salvia elegans (sage) and Thymus citriodorus (thyme) water extracts, combined or not with Staphylococcus equorum S2M7 starter, as alternatives to nitrate/nitrite in fermented cured sausages. Six formulations were tested: control with 150 mg NaNO/kg (C), control with 150 mg NaNO/kg and starter (CS), sage extract (S), sage extract with starter (SS), thyme extract (T), and thyme extract with starter (TS). Physicochemical, microbial and sensory analyses were performed. Sausages formulated with plant extracts had very low nitrate and nitrite content (< 5 mg/kg). Inoculation with S. equorum resulted in lower (P < 0.05) residual nitrate content (< 50 mg NaNO/kg) and enhanced redness, particularly in samples using thyme extract (a* = 12.4), achieving a red colour similar (P > 0.05) to those using nitrate (a* = 12.2). Sage and thyme extracts contributed to maintain oxidative stability, as observed by the similar (P > 0.05) TBARS values across formulations (0.46 mg MDA/kg). Biogenic amines content was low (< 29 mg/kg). All sausages were equally associated with "cured odour", "typical odour", and "typical taste" attributes. TS sausages showed a colour and hedonic appreciation comparable to control samples. No significant differences were observed in willingness to consume or purchase between formulations. These results suggest that the combined use of T. citriodorus extract and S. equorum S2M7 starter may be a promising strategy to replace nitrate in fermented cured sausages.

Antibiotic resistance (AR) poses a significant public health threat, particularly in the food chain where lactic acid bacteria (LAB) may act as reservoirs for resistance genes. This study aimed to evaluate the AR profiles of LAB isolated from Spanish fermented pork products, focusing on the effects of product type and ripening time on the AR patterns. A total of 150 samples of various fermented pork products were collected and analyzed for LAB isolates. Antibiotic susceptibility testing was conducted using the Kirby-Bauer method, revealing that most isolates exhibited resistance to multiple antibiotics, with enterococci showing higher resistance levels, particularly to cefotaxime, tetracycline, and erythromycin. Notably, factors such as product type and ripening duration influenced resistance profiles, with long-ripened products demonstrating higher resistance to tetracycline and erythromycin, while short-ripened products showed increased resistance to vancomycin and ciprofloxacin. The findings suggest that Spanish fermented pork products could serve as potential reservoirs of multidrug-resistant LAB, underscoring the importance of continued surveillance of AR dynamics in food products to better understand any potential implications for human health.

This study evaluated the impact of replacing pork meat with yellow mealworm and house cricket flour on the nutritional, technological, microbiological, sensory characteristics, and oxidation stability of frankfurters during 60 days of vacuum refrigerated storage. Four treatments were tested: a control without insect flour, 10% yellow mealworm flour, 7.5% mealworm and 2.5% house cricket flour, and 5% mealworm and 5% house cricket flour. Reformulated frankfurters showed increased protein, essential amino acids content and polyunsaturated/saturated fatty acids ratio compared to the control (P ≤ 0.001). Partial substitution with insect flours increased potassium, calcium, magnesium, phosphorus, iron, zinc, and manganese while lowering sodium content. Color was significantly affected, with reduced lightness (P ≤ 0.001) and redness (P = 0.001), and increased yellowness (P ≤ 0.001). The addition of insect flour significantly altered texture (P ≤ 0.001). Formulation did not affect total viable counts, psychrotrophic bacteria, Brochothrix thermosphacta, LAB, Enterobacteriaceae, or Pseudomonas spp., but led to higher levels of yeasts and molds (P ≤ 0.001) in flour-enriched frankfurters, while storage increased all microbial counts (P ≤ 0.001). Although insect addition promoted oxidation (P ≤ 0.001), TBARs values remained below the threshold of 2.0 mg MDA/kg. Sensory analysis showed cricket flour altered color (P ≤ 0.001), increased odor (P = 0.0002) and flavor intensity (P = 0.0014), reduced juiciness (P ≤ 0.001), and lowered overall acceptability (P ≤ 0.001), while 10% yellow mealworm had minimal sensory impact. Males showed greater purchase intentions for insect-enriched frankfurters (P = 0.001) than females.

The thermal processing of beef and beef products results in the generation of toxic compounds known as polycyclic aromatic hydrocarbons. Among these, the four primary compounds, collectively known as Polycyclic Aromatic Hydrocarbons - 4 indicator compounds (PAH4), are benzo[a]pyrene (BAP), chrysene (CHR), benzo[a]anthracene (BAA), and benzo[b]fluoranthene (BBF). This study aimed to evaluate the effects of various factors, including product type, marination, cooking technique, fuel type, surface temperature, internal temperature, cooking duration, and cooking distance, on PAH4 levels in beef. A meta-analysis of 28 articles indicated that thermally processed beef had significantly higher PAH4 levels than did the control beef (g' = 1.64; P < 0.001). Smoking caused greater PAH4 buildup than did grilling and barbecuing (g' > 0.8; P < 0.001). Notably, the highest PAH4 levels were observed when coal and wood fuels were used (g' > 0.8; P < 0.001). Furthermore, significantly greater PAH4 formation (g' > 0.8; P < 0.001) was associated with surface temperatures of 201-350 °C, internal temperatures of 71-75 °C, and cooking durations longer than 30 min. Overall, thermal processing increases PAH4 levels in beef, with smoking and grilling posing the greatest risks, particularly when solid fuels such as coal and wood fuels are used at high temperatures.

The consumption of beef continues to grow globally, highlighting the need for sustainable practices throughout the beef industry including packaging from harvest to retail. Traditional petroleum packaging materials have been identified as problematic, contributing to nuisance litter and landfill accumulation. Identifying more sustainable alternative materials for beef packaging is essential. This study investigated alternative film materials derived from recycled, biodegradable, bio-based, and blends thereof to assess sustainability, environmental impacts, performance, and cost for beef packaging. Material selection for this study was based on meta-analysis of previous data. Sustainability was evaluated through environmental indicators using life cycle assessment (LCA) techniques from cradle-to-gate in accordance with International Organization for Standardization (ISO) guidelines 14,040/44. Post consumer recycled-low density polyethylene (PCR-LDPE), polylactic acid (PLA) and its blends with polybutylene adipate terephthalate (PBAT) accounted for lower global warming potential and fossil fuel depletion compared to traditional materials based on LCA models. In addition to sustainability, material performance was evaluated via meat bloom and color retention in a point-of-purchase refrigerated display case. Results determined PLA-PBAT blends have improved performance with a longer period of color retention in retail display cases with PCR-LDPE having similar results to PVC. The study defined a framework and path forward for evaluation of sustainability in other beef products and packaging systems. Results of this study provide industry options to lower environmental impact and improve shelf-life while controlling the cost of sustainable alternatives.

The recognition of steak doneness during cooking poses challenges for consumers. In this study, the framework of deep learning-driven non-destructive steak doneness assessment during cooking was constructed. In addition, physicochemical properties were integrated to ensure the reliability of the doneness processing method and database, thereby improving the accuracy and persuasiveness of the model. Based on this, reliable databases including 1803 images and physicochemical properties of 153 samples were created. These databases were obtained respectively from 601 and 51 different steaks. After comparing 8 models covering the linear model, machine learning models and deep learning models, DenseNet121, a type of convolutional neural network (CNN) model, was found to be the best model with a recognition accuracy of 95.30 ± 1.48 %. Subsequently, gradient weighted class activation mapping (Grad-CAM) and other visualization methods confirmed the feasibility and principles of the model. Finally, a mobile-optimized edge computing custom-built application was developed to demonstrate the real-time performance of the proposed model which achieved an accuracy of 91.93 %. These results demonstrated the reliability of CNN models in predicting steak doneness and provided a theoretical basis for smart cooking devices.

Cumin seeds can inhibit undesirable flavors of roasted meat, but the specific mechanism remains to be elucidated. This study examined the effects of adding 1 g/100 g of cumin seeds to mutton patties roasted at 220 °C for 10-20 min on flavor characteristics and lipid oxidation. Basic indicators (fat, protein, moisture content, and roasting loss), flavor compounds, TBARS values and fatty acid degradation products were measured to this end. The introduction of cumin seeds caused a notable drop in aldehydes, particularly pyridine, isovaleraldehyde, heptanal, and octanal, which are compounds often associated with unwanted fat flavors, while concomitantly increasing the levels of ester and heterocyclic flavor compounds. This enhanced the ester aroma and roasted flavor. The introduction of terpenal and terpenoid compounds imparted citrus and spice aromas to the mutton. In relation to lipid oxidation, cumin seeds inhibited oxidative degradation of the linoleic acid system within the first 10 min and then promoted it, while concurrently promoting oxidative degradation in the oleic acid system. Furthermore, they reduce the generation of oxidative flavor substances (e.g., hexanal and octanal). Overall, adding 1 g/100 g of cumin seeds could be a promising approach to improve lipid oxidation and enhance the flavor profiles of roasted mutton patties.

The objective was to determine the effect of electromagnetic field (EM) assisted freezing on thawing yield, shelf-life, and tenderness of beef striploins. Both striploins were collected from 12 USDA Choice carcasses, halved (N = 48), weighed, and probed. Striploin halves were randomly assigned to 0, 2, 4, or 8 kV EM and frozen under designated treatments in a walk-in freezer (-20 °C) for 24 h. Following freezing, frozen cores were taken for ice crystal size analysis, and halves were thawed, weighed, fabricated into steaks, and subjected to 10-day display. Swabs and purge were collected for aerobic plate count. Representative steaks were analyzed for instrumental and descriptive color measurements, muscle fiber spacing, Warner-Bratzler Shear Force (WBSF), purge and cooking loss, proximate analysis, lipid oxidation, antioxidant capacity, proteolysis, pH, and free calcium concentration. The 4 and 8 kV samples took longer to reach the targeted temperature than those from lower voltage and control (P < 0.05), but only 8 kV samples had lower purge loss (P < 0.01). The 4 kV samples showed the least discoloration and highest a*, b*, and hydrophilic antioxidant capacity (P < 0.01). Proteolysis was lower in higher voltage treatments, and EM-treated samples showed higher free calcium concentration compared to control (P < 0.01). No differences were observed in other measurements mentioned above (P > 0.05). Although the improvements in reducing post-thaw purge loss at 8 kV and enhancing color stability at 4 kV are statistically significant but numerically small, the overall potential impact may be substantial when considered for commercial applications.

This study investigated consumer preferences for fresh pork from the Black Slavonian pig using two methods: a choice experiment (CE) and a consumer segmentation analysis. A total of 410 consumers participated in an online survey, providing insights into their consumption habits, knowledge of the pig breed, and socio-demographic characteristics. Based on the responses, three different consumer segments were identified: consumers who are ethically and socially conscious, consumers who are quality-oriented, and consumers who are quantity-price-oriented. The results of the segmentation analysis were included as an interaction term in the CE model to assess the influence of consumers' attitudes towards fresh pork and explain their preferences alongside other CE attributes. Ethically and socially conscious consumers showed a stronger preference for fresh Black Slavonian pig meat reared in extensive and semi-intensive production systems. They also preferred meat labelled 'Continental Croatia + PDO' (protected designation of origin) more than the other segments, as they saw this as a sign of quality, authenticity, and traditional production.

Purple grumixama (Eugenia brasiliensis) is a native fruit of the Brazilian Atlantic Forest with an intense purple coloration, belonging to the Myrtaceae family. This study evaluated the antioxidant effects of purple grumixama extract (GE) on the lipid stability in fermented sausage. Five treatments were prepared in fermented sausage: CON (without antioxidant), ERY (500 mg.kg of sodium erythorbate), and grumixama extract at three levels - GE500 (500 mg.kg), GE1000 (1000 mg.kg), and GE1500 (1500 mg.kg). This study aimed to evaluate the physicochemical, antimicrobial, textural, and sensory attributes of fermented sausage during its ripening time. At the lowest concentration, GE showed lower thiobarbituric acid reactive substances (TBARS) values on day 1 (GE500). On day 14, the TBARS values for the control (CON) were above 0.5 MDA kg, whereas all treatments with GE were close to 0.3 MDA kg. Although the instrumental texture parameters were higher for the fermented sausage with GE, especially at the higher concentrations, frequent consumers of fermented sausage did not notice any difference. Fermented sausages are generally characterized by a low pH, reduced water activity, a firm texture, a characteristic reddish color, and a complex flavor. Parameters such as approximate composition, instrumental color, pH, weight loss, and lactic acid bacteria count were not altered, maintaining typical characteristics of the fermented sausage. The addition of GE is a promising natural additive to replace synthetic antioxidants, as it improves oxidative stability without altering the traditional desirable parameters in fermented sausage.

This study determined the nutritional and technological effects of hybridising yearling beef mince with Chlorella biomass and nutritional yeast (C-Y blends with 0 %, 25 %, 50 %, 75 %, and 100 % Chlorella) at two meat substitution levels (20 % and 35 %) using patty and soft jerky model systems. Hybridisation reduced crude fat and increased ash and carbohydrate contents (P < 0.001), without affecting moisture and protein levels. Yeast-only hybrids lowered fatty acid (FA) contents (P < 0.05), whereas increasing Chlorella inclusion enhanced PUFA, particularly n-6, resulting in higher PUFA:SFA and n-6:n-3 ratios (P < 0.001). Rheological analysis revealed that hybrid batters displayed distinct gelation behaviours depending on C-Y ratios and substitution levels. Yeast contributed to stronger elastic networks, while partial Chlorella inclusion promoted viscous energy dissipation, suggesting synergistic effects at moderate levels. Hybridisation reduced cook losses across treatments, including both moisture and other losses (P < 0.001). Texture profile analysis showed that hybridisation reduced hardness and chewiness, with limited further changes beyond 50 % Chlorella inclusion (P < 0.001). In jerky models, hybridisation improved drying weight losses, reduced water content and a at moderate Chlorella additions, while enhancing shear force and tensile strength at the low substitution level compared to meat-only control. Colour evaluation showed that yeast-only hybrids maintained colour closer to the control, while adding Chlorella darkened colour and produced an algal-green appearance. Overall, moderate Chlorella (≤ 50 %) combined with yeast at a low substitution level may be beneficial, providing improved nutritional profiles, better processing performance, and enhanced textural properties in the jerky format.

Spanish dry-cured pork ham, a highly valued traditional product, is well-recognized for its intense flavor and beneficial health properties. In this study, dry-cured ham peptides were obtained after simulated gastrointestinal digestion and their antioxidant capacity was analyzed, both in vitro and in vivo. The in vitro antioxidant activity was evaluated by measuring the capacity of the peptide to neutralize free radicals using ABTS, DPPH, and a cellular assay with Caco-2 cells. In addition, in vivo tests were performed using the nematode Caenorhabditis elegans as the biological model. The results showed that the ham peptides exhibited higher antioxidant activity (P < 0.05) than the unhydrolyzed protein (control). In C. elegans assays, an increase in the life expectancy of peptide-fed specimens was observed under both chronic and acute oxidative stress conditions. Moreover, reactive oxygen species (ROS) levels in these nematodes were significantly lower (P < 0.05) than those in the control group when exposed to paraquat-induced oxidative stress. Additionally, PCR analyses suggested that this increased resistance to oxidative stress may be related to an increase in the expression of genes involved in the stress response, such as GST-4, GST-10, and SKN-1. Taken together, these findings support the potential of dry-cured ham peptides as functional ingredients or nutraceuticals useful to combat oxidative damage in the body.

Meat and meat products are essential components of individuals' daily diet for their high nutritional value. However, the quality and organoleptic attributes of meat can be significantly affected by microbial spoilage and lipid oxidation. There is a growing demand of employing novel bio-preservatives to enhance the overall acceptability of meat. Accumulating evidence has demonstrated that the antimicrobial efficacy of bio-preservatives depends on microbial fractions, metabolic products and by-products, which are collectively referred to as postbiotics. Recent studies have investigated the effects of postbiotics on the safety, quality and shelf life of meat, demonstrating their important role in meat preservation. Furthermore, the health beneficial effects of postbiotics, including anti-inflammatory, hypoglycemic, and hypolipidemic effects, can impart functional value to meat products, although their specific mechanisms of action remain to be further investigated. This review systematically discusses the preparation of postbiotics and their applications in meat matrices, with the aim of summarizing current strategies to enhance their efficacy in this field and proposing novel approaches for delivering functional benefits through postbiotic incorporation.

This study proposes a novel approach to optimize the salting duration of dry-cured hams by integrating longitudinal data and non-invasive X-ray technology. A total of 392 green hams were monitored to quantify fat content, weight, and salt content at 5, 7, 10, 12, and 14 days of salting. A linear mixed model (LMM) was developed to predict salt uptake based on time, initial fat content, and weight loss at day 5. The model accurately predicted individualized salting durations to reach a target salt content of 3.20%, achieving an average salt content of 3.16%, standard deviation of 0.26%, and a marginal model predictive performance of R=0.911. By contrast, the traditional method resulted in an average salt content of 3.77% with a standard deviation of 0.61%. Compared to the traditional salting rule of 1 day per kilogram, the LMM-based approach significantly reduced variability in final salt content while maintaining high accuracy. This predictive method supports the adoption of Industry 4.0 practices in ham production, enabling data-driven decisions to improve process standardization and product quality.