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At least 19 recordsLinked to original sources
PubMed2026

Bioactive peptides for meat quality and preservation: Integrating peptidomics and computational screening.

Bioactive peptides generated from meat proteins, fermented meat products, and slaughter by-products have attracted increasing attention as functional molecules for improving meat quality and preservation. In meat systems, peptides can be produced through endogenous postmortem proteolysis, microbial fermentation, gastrointestinal digestion, or controlled enzymatic hydrolysis of underutilized animal by-products. These peptides are closely associated with key meat science endpoints, including postmortem tenderization, oxidative stability, color retention, flavor development, microbial inhibition, and the valorization of processing by-products. However, although high-resolution peptidomics has greatly expanded the identification of meat-derived peptide sequences, their translation into practical meat applications remains limited by matrix interactions, processing stability, sensory constraints, safety concerns, and insufficient validation in real meat systems. This review synthesizes recent advances in meat-related peptidomics and computational screening, including sequence-based prediction, machine learning, molecular docking, molecular dynamics, stability assessment, and safety-oriented filtering. Particular attention is given to how these approaches can prioritize peptides with antioxidant, antimicrobial, flavor-modulating, and preservation-related functions under meat-specific technological constraints. By integrating peptide generation pathways, mass spectrometry-based identification, in silico prioritization, and meat quality endpoints, this review proposes a stage-gated framework for translating meat-derived bioactive peptides from discovery to application. Future research should strengthen matrix-specific validation, standardized peptidomic reporting, and safety assessment to support the use of bioactive peptides in meat quality improvement, clean-label preservation, and circular utilization of meat industry by-products.

Animals↗
PubMed2026

Associations between gut microbiota on carcass traits and meat quality in Neijiang pigs, Yorkshire pigs, and their hybrids.

This study was designed as an exploratory analysis to compare carcass performance, meat quality traits, and gut microbiota of Neijiang pigs (NN), Yorkshire pigs (YY), and Yorkshire &#xd7; Neijiang hybrid pigs (YN), with the goal of generating testable hypotheses regarding potential links between gut microbial composition and production phenotypes. Compared with NN pigs, YN hybrids exhibited improved carcass performance while inheriting the favorable meat quality characteristics of Neijiang pigs. The results of 16S rRNA sequencing analysis showed that the relative abundance of the microbiota was similar to that of NN pigs. LDA effect size (LEfSe) results showed that Streptococcus, Treponema, probable_genus_10 and Fibrobacter were the differentially enriched taxa in YN pigs (p < 0.05). Correlation analysis was performed on carcass, meat quality and intestinal microbiota screened out by LEfSe. The results showed that Akkermansia tended to positively associate with body length and oblique length in YN pigs; Dialister correlated positively with dressing rate and pH45min; Treponema showed positive trends with a*45min and a*24h (p < 0.05). Finally, the correlation network model preliminarily mapped associations among production traits, gut microbiota, and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways for exploratory screening. Nine core microbial taxa exhibited close correlations with phenotypic indicators, which implied that these microbes might modulate metabolic pathways to shape pig performance. Overall, hybrids inherited superior parental carcass and meat quality but harbored unique gut microbial communities relative to purebreds-these preliminary correlative observations generate new hypotheses that gut microbiota may contribute to heterosis-associated phenotypic advantages, which require further targeted validation.

Animals↗
PubMed2026

Elucidating the evolution of meat quality, water distribution, microstructure, and protein structure during sous-vide and micro-pressure cooking.

This study investigated the evolution of eating quality (colour, texture and volatile flavour compounds), water status, microstructure and protein structure of pork meat under different cooking methods. The methods analysed included traditional cooking (TC: 10, 20, 30 and 40&#xa0;min, 100&#xa0;&#xb0;C), sous-vide cooking (SV: 1, 2, 3 and 4&#xa0;h, 60&#xa0;&#xb0;C) and micro-pressure cooking (MC: 10, 20, 30 and 40&#xa0;min, 120&#xa0;&#xb0;C). Across the three cooking processes, as cooking time increased, cooking loss, lightness, yellowness, P23, &#x3b2;-sheet, random coil and surface hydrophobicity of the meat samples increased. By contrast, redness, P22, hydrogen proton density, esters content, &#x3b1;-helix, &#x3b2;-turn and sulfhydryl group content decreased. Moreover, the Warner-Bratzler shear force (WBSF), adhesiveness, hardness, springiness, gumminess, chewiness, alcohols, aldehydes, ketones and fluorescence intensity of the meat samples, initially increased and then decreased as cooking progressed. SV resulted in higher water-holding capacity (WHC), improved redness and increased alcohol and ester levels, whereas MC produced softer meat and greater water mobility. Furthermore, MC enhanced the degree of microstructural damage and protein structural unfolding in the meat. MC requires less time to achieve textures and flavours similar to those obtained using the TC and SV methods. Thus, MC is an efficient cooking method for the catering industry to obtain desired meat quality rapidly.

Cooking↗
PubMed1976

[Circulation load test and quality of meat in fattening pigs of known genetic origin].

102 fattened pigs with known genetic origin were tested on a conveyor-belt 1--4 days before slaughtering. 64 animals run in the first passage in each case 154 m in a 4 minutes (0.64 m/s), compared to it the 38 animals of the second passage run in each case 770 m in 20 minutes. Measurements of heart frequency and breathing and body temperature were taken before and at intervals until 30 minutes after movement. After slaughtering the values of pH, colour and drip loss of the M. longissimus dorsi were measured. It turned out a difference in the meat quality with a high part of PSE-meat in the first passage (36%), caused by season. The criterion "recovery time of heart action after load" was able to value the stress susceptibility in dependence on meat quality p.m. Animals with a longer recovery time exhibited a lower pH45 value, a lighter colour and a higher drip loss of meat. But only after a certain stress intensity (2. passage) the assertion was given.

Animals↗
PubMed1977

[Muscle meat quality in swine. 4: Response of fattening pigs to removal from pigsty and transport to slaughterhouse].

Blood was sampled through indwelling catheters from pigs taken to places for slaughter by various means of transport. Sampling took place at different measuring points between removal from pig pens and actual slaughter. The blood was tested for haemoglobin, haematocrit, glucose, and lactate. The following results were obtained: Removal and transport led to strong Hb and medium Hk rises. The levels, however, returned to normal after one-and-a-half to two hours rest. Stresses caused prior to and during anaestheria led to considerable rise of Hk and Hb as well as to maximum lactate deflection. The latter excitations superimposed all the preceding reactions of the organism. The increased of Hb, Hk, and lactate recorded from animals slaughtered as little as 20 minutes after arrival were higher than those established from animals that had been allowed some rest in between. Transport losses were reduced when the animals were moved in containers due to less motoric stress. However, no mitigation of pork quality setback can be expected as long as strong excitation continues to be caused in the animals before slaughter.

Abattoirs↗
PubMed2025

Impact of L-citrulline on meat production and quality: A study on its effects on meat attributes and nutritional composition.

BACKGROUND: Amino acids are fundamental in sustaining physiological homeostasis during stress conditions. l-citrulline (l-Cit), a non-essential amino acid (NEAA) and metabolic precursor of arginine, has been reported to exert beneficial effects on the health and performance of broiler chickens. OBJECTIVE: This study aimed to investigate the effects of dietary supplementation with varying inclusion levels of l-Cit on growth performance, meat quality, plasma biochemical indices, and thermoregulatory responses in broiler chickens. METHODS: A total of 120 one-day-old chickens of the Lohman meat (Indian River) strain were randomly allocated to four dietary treatments, and each treatment included 30 birds in 3 replicates each. A 7-day feeding trial was conducted, beginning at 21 days of age. The control group (T0) was fed only a basal diet, while l-Cit was administered through the drinking water at concentrations of 0.5 % (T1), 0.75 % (T2), and 1.0 % (T3) to the respective treatment groups, in addition to the basal diet. RESULTS: Dietary inclusion of l-Cit significantly affected broiler performance and physiology. The T2 group demonstrated the highest body weight gain and lowest feed conversion ratio (FCR) compared with T0, T1, and T3 (p < 0.05). Organ development was increased in T2, with significant increases in bursa, heart, and liver indices, alongside reduced abdominal fat (p < 0.05). Meat quality improved through reduced drip loss and elevated muscle pH, particularly in T2. Plasma biochemical analysis showed lower cholesterol, triglycerides, and LDL in all l-Cit groups, with optimal in T2 (p < 0.05), while HDL and uric acid remained unaffected. Moreover, rectal temperature decreased significantly across l-Cit groups (p < 0.05). CONCLUSION: Overall, this study suggests that a diet supplemented with 0.75 % l-Cit (T2), which could be a promising amino acid without affecting meat quality or consumer preferences, may improve growth performance, meat quality, the lipid profile (blood plasma), and thermoregulation in broilers.

Animals↗
PubMed1975

[Use of neuroleptic agents in modern pig-farming (author's transl)].

in pig-farming, the use of neuroleptic agents in conditions causing stress has increased. In the meaty type pig, this stress gives rise to specific symptoms such as acidosis, hyperthermia and muscle rigidity. This will result in death before or an abnormal meat quality (PSE-meat) after slaughter. The symptoms may also be produced in these pigs by having them inhale halothane (Fluothane), the symptoms being rapidly reversible. The inhibitory effect of various neuroleptic agents of the group of butyrophenone and phenothiazine derivatives on the appearance and course of the above symptoms is discussed. The extent to which the quality of the meat and mortality during transport is affected following administration of these agents to slaughter pigs as well as the degree to which hypersensitivity reactions to halothane are reduced in young pigs serve as models. Finally, public health and ethical aspects relating to the use of neuroleptic agents in farm animals are examined more closely.

Abattoirs↗
PubMed2026

A Review on Heat Stress in Broiler Chickens: Mechanisms, Effects and Mitigation Strategies.

BACKGROUND: Heat stress (HS) is a major environmental challenge for broilers, particularly under rising global temperatures and high humidity. Broiler chickens are highly susceptible because of their rapid growth rate, high metabolic heat production, limited thermoregulatory capacity and genetic selection for fast growth. OBJECTIVE: This review aims to synthesise current evidence, evaluate the effectiveness of existing mitigation strategies, identify key knowledge gaps and provide future research directions to improve broiler resilience, welfare and productivity under increasingly HS conditions. METHODS: This review synthesised evidence published between 2010 and 2025 on the physiological, metabolic, intestinal, immunological and productive consequences of HS and evaluated mitigation strategies. RESULTS: The reviewed studies demonstrate that HS reduces feed intake by approximately 10%-30%, suppresses body weight gain and feed efficiency and increases mortality, with severity depending on temperature, humidity and broiler genotype. HS disrupts carbohydrate, protein and lipid metabolism; induces acid-base imbalance and oxidative stress; compromises intestinal barrier integrity; alters gut microbiota; suppresses immune function; and reduces meat quality. Nutritional interventions, including dietary electrolyte balance, antioxidants, vitamins, selenium, zinc, phytogenic compounds, probiotics, betaine and optimised feeding strategies, environmental management and genetic approaches, including naked-neck and frizzle genes, can partially alleviate these adverse effects. However, inconsistencies among studies persist because of differences in broiler strains, environmental conditions, dietary formulations and experimental protocols. CONCLUSION: HS substantially compromises broiler health, welfare, productivity and meat quality. Nutritional, environmental and genetic approaches can partially mitigate its adverse effects; however, further research is needed to improve broiler resilience under increasingly HS conditions.

Animals↗
PubMed2026

Mining of important genetic loci and evaluation of genetic effects for growth traits in Baicheng You Chicken.

The Baicheng You Chicken is a precious indigenous breed in Xinjiang, China, prized for its strong disease and stress resistance and superior meat quality. However, the lack of scientific breeding and conservation has led to poor production performance, particularly in growth traits. In this study, we collected phenotypic and whole-genome resequencing data from 1,535 18-week-old Baicheng You Chickens (180 males and 1,355 females). After stringent quality control (SNP call rate > 95%, minor allele frequency > 1%), we constructed the breed's first comprehensive SNP-based genome-wide variation map, which comprised 2,020,743 high-quality SNPs across the genome. The filtered SNPs had high mapping quality (99.73% mapped to the bGalGal1.mat.broiler.GRCg7b reference genome, Q30 = 93.26%) and a reasonable Ti/Tv ratio (2.596), guaranteeing the reliability of subsequent analyses. We estimated genetic effects (SNP-based heritability and phenotypic variance explained (PVE) by individual loci) via the restricted maximum likelihood (REML) method, and performed a genome-wide association study (GWAS) using a mixed linear model (MLM) - with sex as a fixed effect and principal components to correct for population stratification - to identify significant loci and their effect sizes (Beta). All eight growth traits showed moderate to high heritability: body weight (BW) had the highest heritability (0.86&#xb1;0.11), while chest width (CW, 0.41&#xb1;0.08) and body slanting length (BSL, 0.43&#xb1;0.09) were the lowest; keel length (KL), chest girth (CG), pelvic width (PW), chest depth (CD) and shank length (SL) had heritabilities of 0.50&#xb1;0.09, 0.46&#xb1;0.09, 0.54&#xb1;0.09, 0.67&#xb1;0.10 and 0.74&#xb1;0.10, respectively. GWAS identified 145 significant SNPs, with a maximum Beta value of 0.39 and PVE ranging from 1.25% to 6.25%. We annotated 22 candidate genes, with TAPT1, IGF2BP1, ADGRB3, LDB2, NCAPG and LCORL as key candidates. These quantifiable genetic markers and effect estimates provide direct targets for marker-assisted selection (MAS) and valuable resources for future genomic selection (GS) programs, offering a practical approach to improve the breed's slow growth while preserving its unique meat quality.

Baicheng You Chicken↗
PubMed1976

Effect of delayed evisceration on the microbial quality of meat.

The postomortem invasion of muscle and other tissues by bacteria from the intestinal tract was studied with the use of radioactive tracers. The injection of 14C-labeled bacteria or spores into the intestines of guinea pig carcasses within 24 h of death resulted in the rapid spread of 14C throughout carcasses. When live bacteria were injected along with the labeled cells, it was not possible to isolate viable organisms from the body tissues if the living animal had been exposed to the bacteria. It appears that animals are immune to their normal intestinal flora and that this immunity persists after death; thus passage of these bacteria into the lymphatic system does not necessarily result in the presence of live bacteria in carcass tissues. It therefore seems that a delay of up to 24 h before evisceration would not lead to deep tissue contamination of the carcass by organisms usually present in the intestines. Further evidence for this hypothesis was obtained by showing that muscle and lymph nodes from uneviscerated lamb carcasses hung for 24 h at 20 C remained sterile.

Animals↗
PubMed1979

Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures.

The flora of vacuum-packaged dark, firm, dry meat included thred organisms not usually found on vacuum-packaged meat, Yersinia enterocolitica, Enterobacter liquefaciens, and Alteromonas putrefaciens. Y. enterocolitica did not affect the meat quality. Production of spoilage odors by E. liquefaciens could be prevented by addition of glucose or citrate to the meat. Greening of meat could be prevented by addition of glucose or citrate to the meat. Greening of meat by A. putrefaciens was not prevented by addition of glucose, as the organism degraded cysteine with the release of H2S even when glucose was present. To prevent greening, growth of A. putrefaciens must be inhibited by reducing the meat pH to less than 6.0.

Anaerobiosis↗
PubMed2026

FOS Regulates Myogenic and Adipogenic Differentiation via Extracellular Matrix Signaling.

In the livestock industry, intramuscular fat deposition is a key factor influencing meat tenderness and flavor. Although FOS (Fos proto-oncogene, AP-1 transcription factor subunit) has been implicated in the regulation of cell proliferation and differentiation, its differential roles in myogenic and adipogenic regulation remain unclear. In this study, we revealed that FOS markedly enhanced myogenic differentiation while inhibiting adipogenic differentiation in muscle stem cells, indicating that it exerts distinct effects on muscle development and intramuscular fat deposition. Mechanistically, FOS modulated extracellular matrix signaling by regulating FAK and PXN phosphorylation, acting as a molecular regulator between the muscle and fat lineages. Furthermore, exon SNPs in FOS were associated with slaughter weight and backfat thickness, and the mutant genotypes weakened its antiadipogenic effect. Collectively, these findings suggest that FOS is an important regulator of myogenic and adipogenic differentiation and is a potential candidate gene for the genetic improvement of meat quality traits.

Animals↗