Latest Articles of Meat Science


Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging 10.1016/j.meatsci.2018.04.001 2018-04-03 This study investigated the proteome basis for color stability variations in beef steaks packaged under two modified atmosphere packaging (MAP) methods: HiOx-MAP (80% O2/20% CO2) and CO-MAP (0.4% CO/30% CO2/69.6% N2) during 15 days of storage. The color stabi...
Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed 10.1016/j.meatsci.2018.03.026 2018-03-31 Variations in the quantity and thermal stability of collagen in intramuscular connective tissue (IMCT) play a role in variations in cooked meat tenderness. This review is focussed on sources of variability, especially in the perimysial IMCT, and challenges so...
Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting pork belly softness 10.1016/j.meatsci.2018.03.025 2018-03-30 Pork bellies (n = 198) were scanned with dual energy X-ray absorptiometry (DXA). Visible and near-infrared reflectance (Vis-NIR) spectra were collected from the lean (latissimus dorsi), subcutaneous fat and intermuscular fat layers. Belly-flop angle and subje...
Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres 10.1016/j.meatsci.2018.03.010 2018-03-29 The microbial community dynamics were investigated in this study to understand the spoilage of beef steaks packaged in both modified atmosphere packaging (MAP): 80%O2-MAP (80% O2/20% CO2) and CO-MAP (0.4% CO/30% CO2/69.6% N2). Steaks were stored at 2 °C for 2...
Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design 10.1016/j.meatsci.2018.03.024 2018-03-29 With the goal of optimising a protein-enriched restructured beef steak targeted at the nutritional and chemosensory requirements of older adults, technological performance of thirty formulations, containing plant-based ingredients, pea protein isolate (PPI), ...
Validating post-slaughter interventions to produce consistently high quality pork cuts from female and immunocastrated male pigs 10.1016/j.meatsci.2018.03.021 2018-03-28 Eating quality attributes of pork loin (M. longissimus thoracis et lumborum) and silverside (M. biceps femoris) from female and immunocastrated male carcases hung from either the Achilles tendon or aitchbone, aged for either 2 or 7 days post-slaughter and coo...
Heritability estimates of meat sensory characteristics are a function of the number of panellists and their inter-correlations 10.1016/j.meatsci.2018.03.023 2018-03-27 The objective of the present study was to quantify, using simulated data, the impact on estimated heritability of varying the number of panellists and their inter-correlations using meat sensory tenderness in cattle as an example. Estimated parameters from ac...
Proteolysis in pork loins during superchilling and regular chilling storage 10.1016/j.meatsci.2018.03.022 2018-03-27 This study aimed to address the proteolytic phenomena taking place in pork loins during prolonged storage at superchilling (SC) temperature. Loins were stored at either chilling (CH) conditions (2–4 °C) for 4 weeks or at SC temperature (around −1 °C) for 12 w...
Effect of sex and RYR1 gene mutation on the muscle proteomic profile and main physiological biomarkers in pigs at slaughter ☆ 10.1016/j.meatsci.2018.03.018 2018-03-27 Gender and RYR1 gene mutation might have an effect on the muscle metabolic characteristics and on the animal's stress at slaughter, which could influence the process of muscle-to-meat conversion. Forty-eight pigs were distributed in a design including two fac...
Comparative assessment of heat stress induced changes in carcass traits, plasma leptin profile and skeletal muscle myostatin and HSP70 gene expression patterns between indigenous Osmanabadi and Salem Black goat breeds 10.1016/j.meatsci.2018.03.015 2018-03-24 The primary objective of the study was to compare the impact of heat stress on meat production characteristics of Osmanabadi and Salem Black breed goats based on changes in carcass characteristics, meat quality attributes, plasma leptin concentration, skeleta...

Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging

10.1016/j.meatsci.2018.04.001

2018-04-03

This study investigated the proteome basis for color stability variations in beef steaks packaged under two modified atmosphere packaging (MAP) methods: HiOx-MAP (80% O2/20% CO2) and CO-MAP (0.4% CO/30% CO2/69.6% N2) during 15 days of storage. The color stabi...

Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed

10.1016/j.meatsci.2018.03.026

2018-03-31

Variations in the quantity and thermal stability of collagen in intramuscular connective tissue (IMCT) play a role in variations in cooked meat tenderness. This review is focussed on sources of variability, especially in the perimysial IMCT, and challenges so...

Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting pork belly softness

10.1016/j.meatsci.2018.03.025

2018-03-30

Pork bellies (n = 198) were scanned with dual energy X-ray absorptiometry (DXA). Visible and near-infrared reflectance (Vis-NIR) spectra were collected from the lean (latissimus dorsi), subcutaneous fat and intermuscular fat layers. Belly-flop angle and subje...

Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres

10.1016/j.meatsci.2018.03.010

2018-03-29

The microbial community dynamics were investigated in this study to understand the spoilage of beef steaks packaged in both modified atmosphere packaging (MAP): 80%O2-MAP (80% O2/20% CO2) and CO-MAP (0.4% CO/30% CO2/69.6% N2). Steaks were stored at 2 °C for 2...

Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design

10.1016/j.meatsci.2018.03.024

2018-03-29

With the goal of optimising a protein-enriched restructured beef steak targeted at the nutritional and chemosensory requirements of older adults, technological performance of thirty formulations, containing plant-based ingredients, pea protein isolate (PPI), ...

Validating post-slaughter interventions to produce consistently high quality pork cuts from female and immunocastrated male pigs

10.1016/j.meatsci.2018.03.021

2018-03-28

Eating quality attributes of pork loin (M. longissimus thoracis et lumborum) and silverside (M. biceps femoris) from female and immunocastrated male carcases hung from either the Achilles tendon or aitchbone, aged for either 2 or 7 days post-slaughter and coo...

Heritability estimates of meat sensory characteristics are a function of the number of panellists and their inter-correlations

10.1016/j.meatsci.2018.03.023

2018-03-27

The objective of the present study was to quantify, using simulated data, the impact on estimated heritability of varying the number of panellists and their inter-correlations using meat sensory tenderness in cattle as an example. Estimated parameters from ac...

Proteolysis in pork loins during superchilling and regular chilling storage

10.1016/j.meatsci.2018.03.022

2018-03-27

This study aimed to address the proteolytic phenomena taking place in pork loins during prolonged storage at superchilling (SC) temperature. Loins were stored at either chilling (CH) conditions (2–4 °C) for 4 weeks or at SC temperature (around −1 °C) for 12 w...

Effect of sex and RYR1 gene mutation on the muscle proteomic profile and main physiological biomarkers in pigs at slaughter ☆

10.1016/j.meatsci.2018.03.018

2018-03-27

Gender and RYR1 gene mutation might have an effect on the muscle metabolic characteristics and on the animal's stress at slaughter, which could influence the process of muscle-to-meat conversion. Forty-eight pigs were distributed in a design including two fac...

Comparative assessment of heat stress induced changes in carcass traits, plasma leptin profile and skeletal muscle myostatin and HSP70 gene expression patterns between indigenous Osmanabadi and Salem Black goat breeds

10.1016/j.meatsci.2018.03.015

2018-03-24

The primary objective of the study was to compare the impact of heat stress on meat production characteristics of Osmanabadi and Salem Black breed goats based on changes in carcass characteristics, meat quality attributes, plasma leptin concentration, skeleta...