Article
Food Science & Technology
Nageshvar Patel, Hugo Toledo-Alvarado, Giovanni Bittante
Summary: Research compared the performance of different NIR instruments for evaluating beef characteristics, and found that the prediction performances of the three instruments were similar, although Micro-NIRS performed better in some respects.
Article
Agriculture, Dairy & Animal Science
Jose Ignacio Amorena, Dolores Maria Eugenia Alvarez, Elvira Fernandez-Ahumada
Summary: Llama fibre production in the Puna region of Argentina has significant potential, but quality analysis systems are still inadequate. This study evaluated the feasibility of using near infrared reflectance spectroscopy to assess fibre diameter, showing promising results as a sustainable, fast and low-cost method for quality validation.
Article
Food Science & Technology
David Tejerina, Mamen Olivan, Susana Garcia-Torres, Daniel Franco, Veronica Sierra
Summary: This study assessed the potential of near-infrared reflectance spectroscopy (NIRS) to discriminate Normal and DFD beef and predict quality traits. The results showed that NIRS was successful in discriminating different breeds of beef samples and reliably predicting color parameters.
Article
Multidisciplinary Sciences
Cornel Anyisile Kibona, Zhang Yuejie, Lu Tian
Summary: This study investigates the factors influencing beef meat exports in Tanzania and finds that terms of trade, Tanzania GDP per capita, global beef meat consumption, trade openness, and beef meat outputs have significant positive effects on beef meat exports. The study also finds that Tanzanian beef meat exports are declining and measures need to be taken to improve quality and compete in the global market.
Article
Food Science & Technology
Xi Tang, Lin Rao, Lei Xie, Min Yan, Zuoquan Chen, Siyi Liu, Liqing Chen, Shijun Xiao, Nengshui Ding, Zhiyan Zhang, Lusheng Huang
Summary: Accurately and rapidly determining meat quality traits is essential in the food industry and pig breeding. This study assessed the predictive potential of 14 meat quality traits based on large-scale VIS/NIR hyperspectral images, demonstrating the great potential of hyperspectral imaging in predicting and visualizing various meat qualities.
Article
Food Science & Technology
W. Barragan, J. L. Aalhus, G. Penner, M. E. R. Dugan, M. Juarez, O. Lopez-Campos, P. Vahmani, J. Segura, J. Angulo, N. Prieto
Summary: This study evaluated the use of Vis-NIRS to authenticate barley-finished beef and found that it can effectively distinguish between beef from barley and corn-fed cattle. The dietary grain source did not significantly affect meat quality, but did impact fatty acid profiles. The combination of Vis-NIRS with PLS-DA and SVM showed promising results in classifying different types of beef samples.
Article
Agriculture, Dairy & Animal Science
Violeta Razmaite, Ruta Sveistiene, Alma Rackauskaite, Virginija Jatkauskiene
Summary: Horses have been significant in human history, serving various purposes including consumption. Horse meat consumption has different cultural meanings across countries, with meat quality influenced by gender. Overall, horse meat is considered to be beneficial for human health.
Article
Food Science & Technology
Moise Kombolo-Ngah, Arianna Goi, Matteo Santinello, Nicola Rampado, Stefka Atanassova, Jingjing Liu, Pascal Faure, Laure Thoumy, Alix Neveu, Donato Andueza, Massimo De Marchi, Jean-Francois Hocquette
Summary: Only a few studies have used Near-Infrared (NIR) spectroscopy to directly assess meat quality in the chiller. This study aimed to investigate the handheld NIR spectrometer's ability to predict marbling scores on intact meat muscles in the chiller. A total of 829 animals from slaughterhouses in France and Italy were included, and the prediction models showed moderate prediction of marbling scores, which can be useful in the European industry context to predict classes of MSA marbling.
Article
Food Science & Technology
Jase J. Ball, Ross P. Wyatt, Madison M. Coursen, Barry D. Lambert, Jason T. Sawyer
Summary: Consumer acceptance of alternative plant-focused ingredients is increasing in the meat industry, with oat protein being used to increase yield and fat retention. Despite its positive effects on cook yield, inclusion of oat protein in ground beef patties may have a negative impact on color and tenderness.
Review
Food Science & Technology
Sara Rajic, Stefan Simunovic, Vesna Djordjevic, Mladen Raseta, Igor Tomasevic, Ilija Djekic
Summary: This review aims to develop a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. The study identifies meat color, sensory characteristics, and fat content as the most important intrinsic quality cues of fresh beef and pork, as well as the importance of price, certification logos, and brand for beef quality evaluation. A single-score tool named the Meat quality index has been developed, following approaches used in the food sector.
Article
Chemistry, Analytical
Guillermo Ripoll, Sebastiana Failla, Begona Panea, Jean-Francois Hocquette, Susana Dunner, Jose Luis Olleta, Mette Christensen, Per Ertbjerg, Ian Richardson, Michela Conto, Pere Alberti, Carlos Sanudo, John L. Williams
Summary: Research on fatty acids in beef using NIRS showed that it is a feasible and useful tool for assessing total fatty acid composition and phospholipid fraction. The study found that the variation in fatty acid concentration across animals provided good data for analysis, with models showing better performance for neutral lipids compared to phospholipids.
Article
Food Science & Technology
Fabienne Michel, Antti Knaapila, Christina Hartmann, Michael Siegrist
Summary: Consumers in three European countries generally viewed pea and algae burgers as less tasty but healthier and more environmentally friendly compared to beef burgers. Expectations of taste, health, and environmental friendliness of pea and algae burgers were negatively influenced by higher levels of meat commitment, more negative attitudes towards vegetarian and vegan lifestyles, and higher food neophobia. Despite negative taste expectations and attitudes towards meat-free diets, pea and algae emerged as promising protein sources due to their favorable health and environmental friendliness expectations.
FOOD QUALITY AND PREFERENCE
(2021)
Review
Food Science & Technology
Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, Peter J. Torley
Summary: Biopreservation is a natural method for controlling undesirable bacteria growth on fresh meat, offering potential to extend shelf-life. Microbial biopreservatives, such as bacteriocins and protective cultures, have been found to inhibit major meat spoilage bacteria without negative sensory impact. Further research and testing are needed to validate their potential for large-scale industrial applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Green & Sustainable Science & Technology
Sanaz Chamanara, Benjamin Goldstein, Joshua P. Newell
Summary: Environmental and social burdens from beef production are well understood, but supply chain complexities hinder precise identification of impacts and affected populations. A study in California mapped Costco's beef supply chain to highlight environmental burden of air pollution, emphasizing the need for more sustainable production and consumption practices. Results revealed significant PM2.5 emissions from feedlots in the San Joaquin Valley, impacting nearby communities with high rates of respiratory diseases.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Chemistry, Applied
Chima Robert, Sara J. Fraser-Miller, William T. Jessep, Wendy E. Bain, Talia M. Hicks, James F. Ward, Cameron R. Craigie, Mark Loeffen, Keith C. Gordon
Summary: Raman spectroscopy combined with chemometric techniques such as PLSDA and SVM proved to be an effective method for discriminating between beef, lamb, and venison meat samples, with high sensitivity and specificity levels achieved.
Article
Agriculture, Dairy & Animal Science
C. B. Gallo, S. M. Huertas
Article
Veterinary Sciences
Tamara Tadich, Francisco Leal, Carmen Gallo
JOURNAL OF EQUINE VETERINARY SCIENCE
(2015)
Article
Food Science & Technology
A. Apaoblaza, A. Galaz, P. Strobel, A. Ramirez-Reveco, N. Jerez-Timaure, C. Gallo
Article
Agriculture, Dairy & Animal Science
A. Apaoblaza, P. Strobel, A. Ramirez-Reveco, N. Jerez-Timaure, G. Monti, C. Gallo
Article
Agriculture, Dairy & Animal Science
A. C. Strappini, J. H. M. Metz, C. Gallo, K. Frankena, R. Vargas, I. de Freslon, B. Kemp
Article
Veterinary Sciences
F. Cayo, G. Valenzuela, E. Paredes, V. Ruiz, C. Gallo
ARCHIVOS DE MEDICINA VETERINARIA
(2013)
Article
Veterinary Sciences
I. De Freslon, A. Strappini, M. Soto-Gamboa, C. Gallo
ARCHIVOS DE MEDICINA VETERINARIA
(2014)
Article
Veterinary Sciences
L. W. Mamani-Linares, C. Gallo
ARCHIVOS DE MEDICINA VETERINARIA
(2014)
Article
Agriculture, Dairy & Animal Science
Marianne Werner, Christian Hepp, Cristian Soto, Paz Gallardo, Hedie Bustamante, Carmen Gallo
Article
Food Science & Technology
L. W. Mamani-Linares, C. B. Gallo
Article
Food Science & Technology
L. W. Mamani-Linares, C. B. Gallo
Article
Agriculture, Dairy & Animal Science
L. W. Mamani-Linares, C. Gallo
SMALL RUMINANT RESEARCH
(2013)
Article
Agriculture, Multidisciplinary
Ariel Apaoblaza, Carmen Gallo
CHILEAN JOURNAL OF AGRICULTURAL RESEARCH
(2014)
Article
Agriculture, Dairy & Animal Science
J. Calderon-Amor, A. Beaver, M. A. G. von Keyserlingk, C. Gallo
JOURNAL OF DAIRY SCIENCE
(2020)
Article
Veterinary Sciences
S. M. Huertas, C. Gallo, F. Galindo
REVUE SCIENTIFIQUE ET TECHNIQUE-OFFICE INTERNATIONAL DES EPIZOOTIES
(2014)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.