Search Results (1,803)

Industrialized processing has increased the complexity of the food supply chain. Concerns about food-related risks have increased consumer interest in food traceability. Traceability systems are regarded as effective tools for mitigating information asymmetry and enhancing food quality and safety. However, the design of traditional food traceability systems overlooks the risk of information overload. Based on information overload theory, this study designs an artificial intelligence (AI) traceability assistant as an innovative tool to optimize traditional food traceability systems and examines its positive effects. This study focuses on prepared foods as the research objects, selecting three types of prepared foods (Kung Pao chicken, fish-flavored shredded pork, and pickled fish) and three food traceability tasks (preservatives, sweeteners, and drug residues) as experimental stimuli. Through three online scenario experiments, 747 valid responses were collected. This study explores the impact of AI traceability assistant design on positive consumer engagement behaviors and its underlying mechanism. The results reveal that the AI traceability assistant significantly promotes positive consumer engagement behaviors. This positive effect is mediated by perceived system ease of use. Furthermore, perceived product risk positively moderates the impact of the AI traceability assistant on perceived system ease of use. Perceived product risk strengthens the mediating effect of perceived system ease of use. This study contributes a novel theoretical perspective for research on food traceability systems and reveals the underlying mechanism through which the AI traceability assistant exerts its positive effect. In practice, it provides actionable guidance for food producers implementing digital traceability solutions. Full article

Changes in food consumption are closely related to food production, loss, and waste. Few studies focused on people’s adaptation to climate warming through changes in food consumption quantity. This study examined how climate warming in the current year and the preceding year affects the per capita consumption quantity of 14 food items, identifying both passive and active adaptations. The study employed a dynamic panel data regression model based on annual average daily temperatures from 1985 to 2022 in 30 provinces of China. We found that Chinese residents actively adapted to climate warming by increasing their consumption of pork, mutton, eggs, and beef while decreasing their intake of dairy products, aquatic products, vegetable oil, beans and tubers, and animal fats. They passively adapted to climate warming by increasing their consumption of dried and fresh fruits, aquatic products, vegetable oil, animal fats, poultry, and beans and tubers while decreasing their consumption of grains, pork, dairy products, and beef. Moreover, climate warming drove region and income specific dietary shifts through active and passive adaptations that raise pork eggs grains and oils while cutting beef poultry beans and tubers across South/North and rich/poor areas. These findings will help policymakers achieve the goal of sustainable food consumption by aligning climate, nutrition, and equity targets for resilient food-system transitions. Full article

The objective of this study was to evaluate the effects of different concentrations of beetroot powder in nitrite-reduced fresh sausages on consumers’ (n = 91) liking, purchase intention, and emotional responses. BP was incorporated into fresh sausage formulations at levels of 3.4 g/kg, 6.8 g/kg, and 10.2 g/kg, alongside a control group without BP. Overall liking was significantly higher for fresh sausages containing BP, regardless of concentration, with color and flavor liking also enhanced by BP addition. Consumer purchasing drivers were identified through the sentence completion method, revealing health benefits and naturalness as the main motivators for purchase. Participants classified as health-oriented showed a greater liking for the samples compared with other consumers, highlighting the impact of health-related factors on purchase intention and emotional responses. In general, health-oriented consumers presented a lower frequency of citations of positive emotions. On average, 63% of participants indicated a willingness to pay approximately 40% more per kilogram for sausages formulated with BP instead of conventional curing salts. In conclusion, BP proved to be an interesting alternative for low/reduced-nitrite/nitrate fresh sausages that appeal to health-conscious consumers. Full article

Plant-based meat (PBM) products have rapidly grown in popularity due to increasing consumer demand for sustainable, ethical, and health-oriented food alternatives. However, these novel products may pose microbiological risks similar to traditional meats, including contamination by Salmonella spp. In this study, PBM samples (n = 63), including raw products (ground pork, mushroom, and burger) and cooked products (chicken tender, chicken breast, nugget, and beef), were collected from local retail markets in Bangkok, Thailand. The prevalence of Salmonella spp. was assessed by calculating the proportion of confirmed positive samples relative to the total number of PBM products tested. Additionally, the genomic characteristics and antibiotic susceptibility of Salmonella isolated from PBM were also investigated. From the result, Salmonella enterica was detected in 2.44% (1/41) of raw PBM samples, whereas no contamination was observed in cooked PBM products (0/22). Serovar identification revealed the isolate to be S. Anatum. Whole genome sequencing (WGS) analysis revealed the genome of S. Anatum SPBM3 consisted of 4,726,256 base pairs with 52.15% GC content, encoding 4717 coding sequences (CDS). Pangenomic analyses placed S. Anatum SPBM3 within a distinct sub-cluster closely related to pathogenic Salmonella strains previously reported, confirming its identity as part of the S. enterica lineage. The genome harbored 67 antimicrobial resistance genes, 5 prophage elements, and 305 key virulence determinants. Phenotypically, the isolate exhibited susceptibility to most tested antibiotics but showed intermediate resistance to streptomycin, ciprofloxacin, and colistin. Our findings highlight the potential microbial risks associated with PBM products and emphasize the importance of genomic surveillance to ensure food safety and public health protection as dietary preferences evolve toward non-traditional food matrices. Full article

Food 3D printing technology for meat products has garnered significant attention. However, natural meat often requires the modification of its relevant properties to meet the processing demands of 3D printing. This study utilized minced pork as the primary raw material and employed pea protein to enhance both the 3D printability and storage quality characteristics of the pork paste. The results indicated that the optimal printing performance was achieved with a pea protein addition level of 20% (pork-to-pea protein mass ratios of 5:1). Specifically, pea protein significantly improved the material properties critical for 3D printing, enhancing the gel strength rising from 93.31 to 241.52 g and stability of the printing material. The 3D-printed pork products were stored at 25, 35, and 45 °C for 44 days, with increasing storage temperature, the moisture content, water activity, pH, and freshness of the 3D-printed meat products significantly decreased (p < 0.05), after 30 days of storage at 45 °C, the acid value reached 4.13 mg/g. During storage, a total of 233 volatile flavor compounds were identified, which comprised 17 esters, 26 alcohols, 58 terpenes, 69 alkanes, 20 aldehydes, 29 heterocyclic compounds, and 14 other compounds (including acids, ketones, and ethers), among 19 key flavor compounds, nonanal, phenethylaldehyde, D-limonene, zingiberene, and α-curcumene contributed significantly to the flavor profile of the pork jerky. Elevated storage temperatures and time leading to a notable deterioration in the storage quality of the 3D-printed pork products. The shelf life of 3D-printed pork products, when stored without preservatives, is limited to 44 days at a recommended maximum temperature of 35 °C. Full article

This study investigated the complete replacement of pork backfat in frankfurters with inulin-based emulsion gels made from linseed, walnut or algal oil and structured in two ratios (1:2:0.5 and 1:2:1, oil–water–inulin). Proximate composition, water holding capacity, emulsion stability and colour were assessed after production, while texture profile analysis (TPA) was monitored during 45 days of vacuum storage. The reformulated sausages showed a significant reduction in fat content (from 21.91% to 3.81%, p < 0.001) and increased water and carbohydrate levels (p < 0.001). These shifts in composition resulted in a slightly lower pH, higher cooking and purge losses and lower emulsion stability (p < 0.001), particularly when treated with algal oil. Colour measurements revealed lighter (higher L*, p = 0.008) and more yellowish sausages (p < 0.001), with walnut oil at a 1:2:0.5 emulsion ratio showing the least deviation from the control (ΔE = 7.45). The TPA showed that oil type was the dominant factor. Walnut formulations, especially in the 1:2:1 ratio, had hardness and chewiness values closest to those of the control, while algal sausages were softer and less cohesive (p < 0.05). PCA and heatmap analyses confirmed clustering by oil type and storage time, underlining the technological suitability of the walnut gels. Overall, inulin–oil gels enable nutritional reformulation but pose a technological challenge, with walnut oil proving to be the most promising substitute and algal oil requiring additional stabilisation. Full article

Pork patties were prepared by replacing lean pork with Agaricus bisporus (AB) at 25%, 50%, 75%, and 100% levels to develop meat products with modified nutritional profiles. The nutritional, physicochemical, and sensory properties of the patties were investigated. The results indicated that as the replacement proportion of AB increased, the patties exhibited higher moisture (from 62.81% to 77.85%), dietary fiber (from 0% to 1.76%), and ash (from 3.27% to 3.73%) content. Concurrently, the fat content decreased from 4.49% to 2.17%, protein fell from 23.79% to 6.70%, and the energy value reduced from 135.57 to 49.67 kcal/100 g). The texture of patties was softened with higher replacement proportion of AB. Sensory evaluation revealed that patties with 25% and 50% replacement proportion of AB received overall acceptability scores of 8.10 and 7.65, respectively, which were not significantly different (p > 0.05) from the control (8.25). The results of this work suggest that AB has potential as a substitute for lean pork to modify nutritional profiles, with up to 50% substitution yielding a product with desirable sensory properties reduced fat and increased dietary fiber. Full article

In this study, we investigated the spatial and temporal dynamics of pork carcass prices across European Union Member States, focusing on the influence of wheat prices and population income levels between 2014 and 2023. Our analysis revealed that both input costs (reflected by wheat price fluctuations) and income-driven demand factors exert significant and spatially correlated effects on pork carcass prices. The results demonstrate the existence of spatial interdependencies among neighboring countries, indicating that price changes in one region may propagate through the broader European market. By integrating spatial econometric techniques within a panel data framework, this research provides empirical evidence of the interconnected nature of EU agricultural markets, advancing the existing literature by demonstrating how input markets and consumer income dynamics jointly shape price behavior within an integrated regional economy. Our findings contribute to a deeper understanding of price transmission mechanisms in the livestock sector and offer valuable insights for policymakers seeking to enhance market efficiency and resilience within the Common Agricultural Policy context. Full article

Meat juice leakage is a natural phenomenon, evident in culinary meat packaging, and is a key indicator of meat quality. This study aimed to evaluate the amount of meat juice leakage into the packaging during culinary pork, beef, and chicken storage in a refrigerated display case simulating retail conditions (2–4 °C, 12 days). The study included 1800 high-quality culinary meat samples, i.e., free of technological defects, packaged in vacuum (VAC) and modified atmosphere (MAP), with and without absorbent pads, obtained from meat processing plants. On the 12th day of storage, the leakage was determined in the meat portions using the gravimetric method, and pH and color (CIEL*a*b*) were measured using instrumental methods. It was found that the leakage level from culinary meat ranged from 2.10% for pork shoulder VAC to 10.70% for pork loin VAC, in slices, being influenced (p < 0.01) by each grouping factor: meat type, meat cut, and package type. Regardless of the packaging method, culinary chicken meat had a lower pH (p < 0.001) than pork and beef. The study also found significant negative correlations between pH and leakage in most culinary meat cuts, as shown by the results for ham VAC (r = −0.66), ham MAP (r = −0.59), and heel of round MAP (r = −0.50). Among meat color parameters, the most significant variability was observed for lightness (L*), whose mean value differed significantly depending on the type of meat (p < 0.001) and the meat cut (p < 0.001), and within the same culinary cut—except beef tenderloin and chicken breast fillet–also depending on the type of packaging (p < 0.05). Based on the results obtained in this study, covering a large number of culinary meat samples, it was suggested that recommended leakage levels, i.e., those that raise no concerns regarding meat quality, could range from 2% for shoulder and pork neck (both VAC) to just over 10% for tenderloin slices (packaged using the MAP and VAC methods). Our findings can be used by both meat producers and quality control authorities to monitor the quality of culinary meat, e.g., they may help determine maximum permissible leakage levels and design meat packaging methods to reduce leakage. Ultimately, these measures will enhance consumer confidence in meat production and quality. Additionally, the results systematize knowledge on meat leakage, providing valuable insights for scientists who support producers and retailers in their efforts to minimize this issue. Full article

The inferior visual sensory attributes, particularly colour, of plant-based burgers, remain a barrier to enhancing consumer acceptance and uptake in the global market. This study aimed to comprehensively profile the colour transition dynamics at varying internal temperatures (uncooked, 35 °C, 55 °C, 75 °C, and 85 °C) of four distinct commercial plant-based (PB) and six animal-based (AB) burgers, and to identify key “colour gaps” for improvement. Raw beef burgers appeared red with higher positive a* values (redness), whereas v2food, vEEF, and Beyond burgers showed comparatively higher b* (yellowness) and c* (chroma) values both externally and internally. The sample Impossible PB burgers had the lowest colour differences (∆a*, ∆b*, ∆c*, and ∆E*), showing a beef-like colour transition in both raw and cooked states. Chicken and pork+beef burgers exhibited lower redness in the processed visual images attributed to higher L* values owing to lower myoglobin content. In AB burgers, a* was negatively correlated with L* and h°, while PB burgers positively correlated with b* and c*. The browning intensity observed in both AB and PB burgers is influenced by their internal structural characteristics, which respond dynamically to changes in internal temperature. Mapping the colour transition during the cooking of AB and PB burgers is a critical first step toward identifying gaps in PB product development. Enhancement of visual sensory attributes can be achieved through the modelling of suitable natural colour combinations to target specific dimensions in the colour space. Full article

Ultrasonic treatment significantly improves the emulsifying properties of chicken egg yolk. This advancement not only provides a novel approach for enhancing the physical stability of yolk-based cryodiluents, but also holds promising implications for optimizing the cryopreservation efficacy of boar semen. This study evaluated the effects of conventional egg yolk (CON) and ultrasonicated egg yolk (UT-CEY) on boar semen cryopreservation. Semen samples were cryopreserved using standard straw freezing methods, with post-thaw sperm quality parameters assessed. Results demonstrated that UT-CEY significantly reduced yolk particle size (p < 0.01), improved emulsion stability (p < 0.01), and decreased creaming index (p < 0.05). Additionally, UT-CEY enhanced total motility, progressive motility, straight-line velocity (VSL), and plasma membrane integrity (p < 0.01), along with acrosome integrity (p < 0.05) compared to CON. Furthermore, catalase (CAT) and superoxide dismutase (SOD) activities were elevated in UT-CEY (p < 0.01), while reactive oxygen species (ROS) fluorescence intensity showed no significant difference (p >0.05). Gene expression analysis revealed upregulated Bcl-2, CAT (p < 0.01), and SOD₂ (p < 0.05) in UT-CEY. In conclusion, ultrasonicated egg yolk diluent improves boar semen cryopreservation efficiency and post-thaw sperm quality. Full article

The mechanistic underlying the favorable meat quality of Tibetan pigs has not been fully elucidated. This study integrated flavor chemistry, histomorphology, and proteomics to explore the structural and molecular features of their meat. Longissimus dorsi samples from Tibetan and Duroc pigs (n = 6 each biological replicates) were quantitatively analyzed for amino acid profiling, histological assessment, and proteomic characteristic. Statistical approaches included weighted correlation network analysis, t-tests, and functional enrichment. Tibetan pork contained 34 mg/100g more total free amino acids, notably sweet-tasting Ala (+49.2%) and Thr (+32.2%). Muscle fiber density was >250% higher and diameter > 30% smaller, indicating finer texture. Proteomics revealed 149 upregulated proteins, including 57 mitochondrial differentially expressed proteins (DEPs)—11 of which belonged to electron transport chain complexes (e.g., NDUFAB1, COX2). The significant enrichment of oxidative phosphorylation pathways may be associated with mitochondrial efficient energy metabolism under hypoxic in Tibetan pigs, potentially linking to the breed’s unique meat characteristics. Ala levels showed strong correlations with metabolic and structural protein modules. The finer fibers and mitochondrial protein profile of Tibetan pigs contribute to higher amino acid content and meat quality. This structural–metabolic–flavor axis supports both hypoxia adaptation and high meat quality. Given the central role of mitochondrial electron transport chain (ETC) proteins in energy metabolism and Ala in flavor presentation, their synergistic action provides a molecular bridge between hypoxia adaptation and meat quality. Therefore, this study suggests that ETC and Ala may serve as key biomarkers for meat quality differences, offering new perspectives for meat quality research. Full article

The volatile organic compounds (VOCs) are the main flavor constituents of different pig breeds, which have positive effects on the quality evaluation of pork. This study aimed to clarify the effects of lipid oxidation on characteristic VOCs in different breeds of pigs. The fatty acid composition and antioxidant characteristics of the Ningxiang (NX) pig, Rongchang (RC) pig, Duroc × Wujin (DW) pig, and Duroc × Landrace × Yorkshire (DLY) pig were determined. The VOCs from these four pig breeds were analyzed by gas chromatography–ion migration spectrometry (GC-IMS) and solid-phase micro-extraction–gas chromatography–olfactory mass spectrometry (SPME-GC-O-MS). A total of 49 volatile compounds were identified by GC-IMS, whereas GC-O-MS detected 97 volatile components, including aldehydes, alcohols, ketones, acids, and esters. Among these, aldehydes and alcohols were the predominant categories. The results showed that RC breed pork had the highest fatty acid content, whereas NX breed pork exhibited the highest antioxidant activity. Among the VOCs from these four pig breeds, tridecanal showed a strong positive correlation with antioxidant capacity (T-AOC) and vitamin E, which was mainly reflected in NX. Furthermore, the key VOCs across the different pig breeds were mainly related to unsaturated fatty acids, such as C20:3n6, C18:1n9c, and C18:2n6c. In conclusion, the antioxidant characteristics of NX pigs are closely associated with their unique volatile flavor profile, while the characteristic flavor compounds across different pig breeds are primarily influenced by the composition and oxidation of unsaturated fatty acids. Full article

Edible insects represent an emerging and sustainable alternative in human nutrition, characterized by their high protein and fiber content, along with a lipid profile rich in unsaturated fatty acids. This study evaluated the technological feasibility and impact of incorporating Acheta domesticus powder (10% and 20% as a substitution of pork meat) into patties, assessing their proximate composition, physicochemical properties, texture profile (TPA), cooking characteristics, and sensory acceptance. Cricket powder (ADP) increased protein and fiber in the meat product, improved texture and reduced cooking losses. Reformulation with 20% substitution led to significant changes in composition, physicochemical properties, and texture and decreased sensory acceptance, while 10% substitution achieved higher sensory ratings with improved nutritional benefits. In conclusion, optimizing the color of these products is essential to enhance consumer acceptance and promote the development of novel formulations based on insect-derived alternative proteins. Full article

(1) Background: This study compared subjective and objective texture classifications of hospital-provided pureed meat dishes and evaluated the impact of adding a food-shaping agent on the consistency of the food. (2) Methods: In total, 18 common pureed meat dishes (pork, chicken, and fish) from a medical center were tested. Subjective classification was conducted according to the International Dysphagia Diet Standardisation Initiative (IDDSI) level 4 criteria, and an objective texture analysis was performed using a Texture Profile Analysis (TPA), with hardness values interpreted via the Universal Design Foods (UDF) framework. (3) Results: Only six of the 18 dishes (33%) met all IDDSI level 4 tests in their original form, despite visually resembling purees. After the addition of 1% of a food-shaping agent, all samples passed IDDSI criteria, indicating enhanced textural consistency and a reduced risk of swallowing complications. TPA data confirmed that all samples, both with and without the food-shaping agent, met UDF stage 4 hardness standards (<5 × 10³ N/m²), ensuring appropriate structural integrity for safe swallowing. The addition of food-shaping agents significantly increased the hardness and adhesiveness (p < 0.001), while the cohesiveness remained unchanged. (4) Conclusions: These findings highlight discrepancies between visual/subjective assessments and objective measurements and support the use of combined IDDSI- and TPA-based verification to improve dietary safety and reproducibility in dysphagia care. Full article