Search Results (685)

This study evaluated the effects of sex and genetics on carcass traits and pork quality in 180 carcasses from castrated males and females of three commercial lines: A (Pietrain × Duroc × Large White × Landrace), B (Line A × Pietrain) and C (Line A × Hampshire). Males showed greater backfat (14.05 vs. 13.38%) and lower lean meat (58.65 vs. 59.08%) than females. Line C exhibited the highest marbling score (2.82) and hot and cold carcass weights (90.04 and 88.05 kg), while Line B achieved the highest ham yield (32.5%). Castrated males had higher marbling (2.74 vs. 2.48) but lower shear force (3.68 vs. 3.90 kgf) than females. Line C showed the highest marbling (2.82) and shear force (4.04 kgf). Males of Line C had longer sarcomeres than females of the same line and males from Line B. Males exhibited higher protein (24.73 vs. 23.91%) but lower mineral content (1.55 vs. 1.85%) than females. Line A had the highest mineral content (1.90%). Collagen content was highest in males from Lines A and B (insoluble: 0.35–0.38%; soluble: 0.09%; total: 0.44–0.47%), and lower in Line C (insoluble: 0.18%; soluble: 0.04%; total: 0.21%). These results indicate that sex and new genetic lines influence carcass composition and instrumental meat quality traits. Full article

Cultured meat represents an emerging frontier in cellular agriculture, garnering increasing interest due to its potential benefits regarding sustainability, animal welfare, and food safety. However, its development is hampered by challenges in flavor modulation and sensory quality, primarily due to the limited biosynthesis of fat-derived flavor compounds. Although adipose tissue engineering has been extensively studied, its industrial-scale production is hampered by serum dependency and low differentiation efficiency. Therefore, the establishment of serum-free, efficient strategies for regulating lipid synthesis is urgently needed. In this study, we developed a serum-free adipogenic induction system and investigated its underlying regulatory mechanisms. We demonstrated that Serum-Free Differentiation Medium 1 (SFM-1) initiated the differentiation program and induced intracellular lipid deposition in preadipocytes (~10% by Day 8). Serum-free differentiation medium 2 (SFM-2), which supplied oleic acid (OA) as a lipid substrate and signaling activator, markedly enhanced lipid droplet accumulation and differentiation efficiency. Ultimately, serum-free differentiation medium 3 (SFM-3), leveraging the synergistic action of oleic acid (OA) and transferrin (TRF), successfully activates the expression of SEPTIN4, which in turn regulates a core adipogenic network—including the master transcription factors PPARγ and CEBPα, as well as downstream functional genes. Mechanistically, the OA/TRF combination in SFM-3 upregulates SEPTIN4, unveiling a previously unrecognized regulatory axis that activates the PPARγ signaling pathway, thereby synchronizing the proliferation and differentiation of precursors and guiding them from initiation to functional maturity. Our study presents a chemically defined, scalable platform for the serum-free adipogenic differentiation of porcine adipocytes, offering a promising strategy for the controllable production of fat components in cultured meat and supporting its industrialization. Full article

The lipid composition of meat intended for hamburger patties can be modified through genetic selection in cattle. Cattle carrying the F94L allele have been reported to produce leaner meat with a higher proportion of unsaturated fatty acids than those without this allele. However, evidence concerning the nutritional quality and sensory acceptability of hamburgers produced with meat from these cattle remains limited. In this study, the nutritional quality and sensory properties of hamburger patties formulated with meat and subcutaneous fat from cattle carrying the F94L allele were compared with those of noncarrier animals. Patties were formulated with two fat levels (high fat, HF; low fat, LF) and analyzed under raw and cooked conditions. Compared with the Control formulations, the F94L/− formulations possessed a higher polyunsaturated fatty acid content, with absolute differences of +1.16 in the raw state and +2.04 after cooking compared with the Control formulations. In addition, the PUFA/SFA ratio was higher in the cooked samples (+0.04; p < 0.05). In the sensory analysis, the formulations were not rejected; however, Control HF obtained the highest acceptance score (6.49). These results suggest that the use of meat from F94L/− cattle allows the formulation of hamburger patties with a more favorable fatty acid profile, but with no improvement in sensory acceptance compared with the noncarrier control. Full article

This study investigated the technological feasibility of using a pre-structured bovine blood plasma–flaxseed composition as a functional partial substitute for beef in emulsion-type sausages. Five formulations containing 0–30% replacement were evaluated to determine effects on structural, nutritional, and microbiological properties. Incorporation of the structured composition modified the functional balance of the protein system: water-holding capacity remained stable (p > 0.05), while fat-holding and emulsifying capacities improved at higher inclusion levels (p < 0.05), indicating enhanced interfacial stabilization of the fat phase. Progressive softening of texture was observed, with significant reductions in hardness and chewiness at 30% replacement (p < 0.05). Cooking loss increased at elevated substitution levels but remained within acceptable technological limits. During refrigerated storage, microbial counts remained below safety thresholds. A 15–25% replacement level provided the most balanced performance, maintaining sensory acceptability while improving lipid stabilization. The results demonstrate that structured plasma-based systems can function as effective protein–emulsion modifiers in meat formulations, supporting sustainable valorization of slaughter by-products. Full article

Considering the increasing consumer demand for natural meat tenderization methods, this study explores the potential of Aspergillus oryzae (Koji) to enhance beef quality. The aim of this study was to evaluate the enzymatic effect of Aspergillus oryzae (A. oryzae) on the physicochemical and sensory characteristics, as well as the perception of satiety, in Angus beef. Two distinct anatomical cuts, the neck and the round, were subjected to enzymatic aging using four different Koji-based mixtures. Parameters such as water content, thermal preparation (grilling) loss, expressible moisture, and pH were determined, supplemented by sensory analysis and a satiety test. Compared to untreated or traditionally marinated samples (Teriyaki sauce), Koji-treated samples exhibited lower grilling loss and improved texture. Sensory analysis highlighted a more intense flavor profile and increased acceptability of the enzymatically treated products. The satiety test indicated a predominantly positive perception of postprandial fullness, with negative ratings being rare and exclusive to the control group. These results support the potential of A. oryzae as a natural alternative for optimizing the technological and sensory quality of red meat, contributing to a favorable consumer experience, including satiety perception. Full article

Meat quality serves as a pivotal determinant of consumer purchasing behavior and of the economic viability of the livestock industry; as such, research into its regulatory mechanisms is of critical significance for the development of modern agriculture. Traditional investigations into meat quality have predominantly centered on sensory and physicochemical assessments of ultimate phenotypic traits, thereby facing inherent limitations in systematically deciphering the intricate molecular regulatory networks underlying meat quality formation. By contrast, an integrated analysis of the transcriptome and metabolome effectively connects the cascade of “gene transcription—metabolic regulation—phenotypic determination,” which has emerged as a core methodological paradigm in contemporary research on the molecular mechanisms governing meat quality. This review systematically delineates the evolutionary trajectory and principal technological frameworks of meat quality evaluation systems, with a focused synthesis of recent advances achieved through combined transcriptomic and metabolomic analyses in the field of meat quality regulation. The scope of this review encompasses core transcriptional regulatory networks associated with meat quality attributes, pivotal metabolic pathways, signal transduction mechanisms, and protein degradation dynamics. Furthermore, the regulatory impacts exerted by genetic variation among breeds, nutritional modulation, rearing environments, and stress responses on meat quality characteristics are comprehensively elucidated. Integrative analysis reveals that combined transcriptome–metabolome approaches transcend the inherent limitations of single-omics investigations, systematically unraveling the hierarchical regulatory mechanisms governing fundamental meat quality traits, such as muscle fiber type differentiation, postmortem glycolytic progression, intramuscular fat deposition, and flavor compound accumulation. Such integrative strategies have facilitated the identification of functional genes and metabolic biomarkers with potential utility for the early prediction of meat quality outcomes. Concurrently, this review acknowledges persistent challenges confronting the field, including the absence of standardized protocols for multi-omics data integration, insufficient functional causal validation, and a discernible disconnect between research discoveries and practical industrial implementation. Building upon this comprehensive assessment, prospective directions for future multi-omics research in meat quality are proposed, accompanied by the formulation of an integrated end-to-end improvement framework spanning fundamental research, technological innovation, and industrial application. Collectively, this review provides a systematic theoretical foundation for the in-depth elucidation of mechanisms that determine meat quality and the precision-oriented regulation of quality-determining traits in livestock production practices, thereby offering substantial scientific guidance for quality improvement initiatives within the animal husbandry sector. Full article

Health-promoting foods are attracting growing interest as complements to pharmacological interventions, particularly when incorporated into bioactive-enriched functional foods. The date palm (Phoenix dactylifera L.) plays a key socio-economic role in arid and semi-arid regions, and is widely recognized for its high nutritional value, functional attributes, and therapeutic potential. Date fruits and their processing by-products, particularly the seeds, are a rich source of essential nutrients, dietary fiber, and diverse phytochemicals with documented antioxidant, anti-inflammatory, antidiabetic, and antimicrobial properties. This narrative review summarizes the latest evidence from experimental, preclinical, and emerging clinical studies on the nutritional composition, phytochemical profile, and biofunctional properties of dates and their derivatives, with particular emphasis on seeds as a significant processing by-product. Recent advances in their valorization for food applications, including bakery products, dairy products, beverages, meat products, confectionery, and active packaging, are critically discussed, as are their emerging uses in the pharmaceutical and related industries. Particular attention is given to their potential to improve the nutritional quality, functional performance, sensory attributes, and shelf life of food products. Overall, date fruits and their by-products are cost-effective, natural, and sustainable ingredients for developing value-added functional foods. Their efficient valorization offers promising strategies for reducing waste, implementing circular economy principles, and meeting the increasing consumer demand for healthier products. This review highlights the need for multidisciplinary research and innovation to advance sustainable by-product utilization, improve agro-industrial waste management, and expand the range of high-value applications for date fruits and seeds, thereby contributing to global food security, economic development, and improved public health. Full article

Phenyllactic acid (PLA), a natural antimicrobial metabolite produced by lactic acid bacteria (LAB), has emerged as a key compound for biopreservation in food systems. The aims of this review are to summarize the main findings on LAB-producing strains, the effects of primary PLA precursors, the impacts of culture conditions on PLA production, antimicrobial activity, mechanisms of action, quantification and analysis methods, food applications, regulatory status, and the challenges in PLA production and applications. In this review, the quorum sensing role in PLA production and multi-omics strain improvement was revised. Applications in dairy, bakery, fruits, vegetables, meat, and fish products as well as active packaging are analyzed, demonstrating their effectiveness in controlling microbial spoilage and pathogens while preserving sensory quality. Its broad-spectrum antifungal and antibacterial activities make it particularly attractive as a clean-label alternative to synthetic preservatives, contributing to both food safety and extended shelf life. Finally, current limitations and future research needs are outlined, particularly in optimizing PLA production and establishing its role as a sustainable and effective tool for food safety management. Full article

Controlled atmosphere (CA) is widely employed to preserve perishable foods, yet its potential effects on the quality of thermally processed bone broth remain poorly understood. This work systematically investigated the influences of ventilation time (0, 1, and 3 s), ventilation frequency (30, 60, 90, and 110 cycles), and cooking duration (25, 30, 38, and 45 min) on the overall quality of pork bone broth. A single-factor experimental design was adopted with three replications per treatment. Results showed that CA treatment effectively improved the sensory properties of pork bone broth, including color, aroma, and taste. Different CA processing parameters differentially affected the accumulation of diglycerides, proteins, peptides, amino acids and lipid oxidation-related flavor compounds, as well as antioxidant activities and emulsion stability. Specifically, prolonged ventilation promoted the accumulation of diglycerides and medium-sized peptides (1–7 kDa) but concurrently reduced solids, fat content, and ABTS radical scavenging activity, suggesting a trade-off between flavor precursor generation and oxidative stability. Furthermore, most quality indicators initially increased with rising ventilation frequency but subsequently declined at excessive levels, with optimal values attained at moderate frequencies. Notably, CA conditions that enhanced the formation of desirable flavor compounds also increased the accumulation of lipid oxidation byproducts, highlighting a critical balance required for achieving optimal product quality. Ultimately, it was found that a ventilation time of 1 s, a ventilation frequency of 60 cycles per minute, and a cooking duration of 30 min maximized the benefits of controlled atmosphere (CA) processing, thereby achieving optimal sensory properties, flavor profiles and nutritional composition in pork bone broth. This study provides fundamental data to support the development and quality regulation of thermally processed meat broths. Full article

Improving meat quality using safe phytogenic feed additives is of practical interest in yellow-feathered broiler production. This study aimed to evaluate the effects of dietary Stevia rebaudiana Bertoni extract (SBE) supplementation on meat quality traits. A total of 510 one-day-old, female yellow-feathered broilers were randomly allocated to six dietary treatments (0, 50, 100, 200, 300, and 400 mg/kg SBE) for 63 days. Meat sensory attributes, routine physicochemical characteristics, amino acid and fatty acid composition, electronic-nose profiles, and total volatile basic nitrogen (TVB–N) during refrigerated storage were assessed. Overall, the results provide evidence that dietary SBE supplementation is associated with changes in multiple meat quality-related parameters, supporting further evaluation of SBE as a phytogenic feed additive in yellow-feathered broilers. Full article

Painho de Porco Preto is a traditional product of the Alentejo region, made with cuts of Alentejano autochthonous breed pigs. The objective of this study was to evaluate how different storage temperatures (4 °C and room temperature (20 ± 2 °C)) could influence the quality and safety of the sliced vacuum-packed Painho de Porco Preto, throughout 6 months of storage. Analyses included physicochemical parameters, microbiological, and sensory analysis. Throughout storage, the product showed low TBARS values (<3 MDA/kg) and stable tocopherol levels under both storage conditions, although the samples at room temperature performed slightly better. a_w and pH values were higher for samples stored at 4 °C, which influenced the results of some parameters. Color coordinate b* had an increase in values by the end of storage for the fat portion of the slices, but the rest of the parameters stayed stable. Nitrate/nitrite contents remained within expected ranges for dry-cured sausages. Microbiological analyses confirmed the absence of major pathogens during the study period, while variations in growth were observed depending on storage temperature. In sum, the results indicate that sliced vacuum-packaged Painho de Porco Preto can maintain acceptable quality and safety for 6 months at room temperature. These findings provide useful information for the meat industry by supporting the optimization of storage strategies and shelf-life management for sliced traditional dry-cured sausages. Full article

The sensory quality and flavor of lamb meat, critical to market competitiveness, are influenced by rumen microbial fermentation and dietary management strategies. Coated betaine (CBet), a rumen-protected methyl donor, exerts systemic nutritional regulation in ruminants. This study explored the effects of CBet supplementation on lamb meat quality using 18 Dorset ♂ × Hu sheep ♀ F1 crossbred lambs, randomly assigned to either a control group (basal diet) or a 0.20% CBet-supplemented diet for 60 days (n = 9 per group). The results demonstrated that CBet significantly increased ruminal concentrations of total volatile fatty acids (TVFAs), acetic acid, propionic acid, and butyric acid (p < 0.05). Additionally, CBet supplementation enhanced muscle redness (a*), crude fat, crude ash, heptadecanoic acid (C17:0), and tricosanoic acid (C23:0) (p < 0.05) while decreasing shear force and the concentration of cis-13,16-docosadienoic acid (C22:2) (p < 0.05). Furthermore, CBet elevated characteristic flavor compounds (e.g., nonanal) and their relative odor activity values (ROAVs), and decreased undesirable odors (e.g., dodecanal) (p < 0.05). As illustrated in the graphical abstract, these improvements were mediated through regulatory effects of CBet on rumen microbiota composition, muscle fatty acids, amino acids, and volatile flavor compounds. Specifically, CBet significantly increased the relative abundances of Firmicutes, Proteobacteria, Prevotella, and Bifidobacterium in the rumen (p < 0.05) and altered the Firmicutes/Bacteroidota ratio. In conclusion, dietary supplementation with 0.20% CBet effectively enhances lamb meat quality and flavor, effects closely associated with changes in the abundance of key ruminal microbial taxa. Full article

This study evaluated the growth performance, carcass characteristics, and meat quality of male Alpine and Saanen goat kids raised under standardized fattening conditions to inform breed-specific strategies for meat production. The study included 36 single-born male kids (18 Alpine and 18 Saanen purebreds) of similar age and live weight. The animals were allocated by breed and randomly assigned to three replicates per breed, with six animals in each replicate. After a two-week adaptation period, the kids were fattened for 12 weeks on an 80:20 concentrate–roughage diet. At the end of the fattening period, all animals were slaughtered, and physical, sensory, and chemical analyses of the meat were performed on the Longissimus lumborum (LL) muscle. Final live weights did not differ significantly between Alpine and Saanen kids, nor did average daily gains. However, the feed conversion ratio favored the Saanen breed, indicating superior feed efficiency. Alpine kids had significantly higher internal fat content, while Saanen kids had a higher proportion of full intestines. Meat pH, color, and texture were similar between breeds. Fatty acid analysis showed that Alpine meat had higher palmitic and palmitoleic acid content, whereas Saanen meat contained more calcium and sodium. These results suggest that both breeds are suitable for high-quality meat production under controlled feeding conditions, but breed-specific differences in fat composition and mineral content may affect nutritional value and market positioning. These findings are valuable for optimizing selection and marketing strategies in goat meat production systems targeting diverse consumer demands. Full article

A thorough understanding of the microbial ecology of meat products, dominated by critical pathogens such as Salmonella spp., Campylobacter jejuni, Escherichia coli, and Listeria monocytogenes, and marked by risks of resistant biofilm formation and vulnerabilities specific to informal commercial sectors, underscores the need to transition from conventional inert barriers to active nanostructured packaging systems. This review critically analyses the current state of antimicrobial nanomaterials, dissecting their molecular mechanisms of action and dynamic interactions designed to preserve sensory and nutritional food quality. Beyond technical effectiveness, the paper highlights the inherent tension between technological innovation and toxicological uncertainties, addressing major challenges related to migration kinetics in complex lipid matrices and the uneven global regulatory landscape. Main limitations of frequently investigated materials, along with regulatory discrepancies among international authorities and safety variables, are discussed to contextualise the current barriers to industrial implementation. We conclude that although nanotechnology represents a transformative force for extending shelf life, safety validation through rigorous assessment of migration remains imperative to harmonise scientific progress with public health protection. This integrative perspective highlights the imperative of calibrating nanostructural architecture to the bioactive profile, providing strategic design directions essential for the sustainable translation of experimental innovation to industrial scale. Full article

This study comparatively assessed the quality of organically and commercially produced turkey meat roasted to internal temperatures of 72 ± 2 °C, 80 ± 2 °C, and 88 ± 2 °C. The evaluation encompassed physical characteristics (pH, WHC, and colour), nutritional value (protein, ash, dry matter, fat and fatty acid profile and caloric value), and sensory characteristics. Thermal processing caused significant differences in the properties of the meat depending on the production system. After thermal processing, organic meat had a more favourable lipid profile (higher MUFA, PUFA and n-3 PUFA content and lower SFA content) compared to conventional meat, which indicates its potential nutritional advantage. The most favourable technological and sensory parameters, in this system, were obtained at an internal temperature of 80 ± 2 °C, while an increase to 88 ± 2 °C resulted in a deterioration in tenderness and juiciness. In commercially farmed meat, the best tenderness was found at 72 ± 2 °C and the highest aroma and flavour ratings at 80 ± 2 °C. The use of a temperature of 88 ± 2 °C led to an increase in cutting force, greater loss and reduced sensory quality. The results indicate the validity of differentiating the heat treatment parameters depending on the origin of the raw material. Full article