Search Results (183)

This study evaluated the effects of a host-specific multi-lactic acid bacterial (MLAB) probiotic and sex on performance, carcass traits, meat quality, and gut microbiota in fattening pigs. Thirty-two crossbred pigs (10 ± 0.80 weeks; 23.43 ± 0.17 kg) were assigned to a 2 × 2 factorial design with diet (control or MLAB probiotics) and sex (barrow or female). The MLAB supplement consisted of seven lactic acid bacterial strains mixed in equal proportions (≈14.3% each)—Lactobacillus brevis, Lactobacillus reuteri, Weissella cibaria, Lactobacillus paraplantarum, Lactococcus lactis, Lactobacillus pentosus, and Pediococcus pentosaceus—administered at 1 × 10⁹ CFU/kg feed for 12 weeks. MLAB probiotic supplementation reduced bone proportion while increasing skin and fat content (p < 0.05), with a treatment × sex interaction for loin eye area (p < 0.05). Meat quality improved in the MLAB group, showing higher ultimate pH and lower cooking loss (p < 0.05), indicating improved water-holding capacity. Female pigs exhibited higher early postmortem pH and protein content (p < 0.05). Microbiome analysis revealed increased abundances of Oxalobacteraceae and Paludibacteraceae and reduced Clostridium sensu stricto 6 (p < 0.05). These results suggest that host-adapted probiotics may support gut microbial balance and improve certain pork quality traits. Full article

The use of olive by-products in livestock farming is a valuable resource, given their high levels of bioactive compounds with antioxidant and health-promoting properties. This preliminary study adopted an integrated approach to evaluate the influence of dietary Olea europaea L. polyphenols on animal welfare, physiological stress response, intestinal morphofunctional traits, and meat quality in Neroametà finishing pigs, a novel Casertana × Large White genetic line (Neroametà). Thirty pigs reared under extensive farming conditions were randomly allocated to two groups (n = 15): a control group fed a standard diet (C) and a treatment group (OL) supplemented with 300 mg/head/day of olive polyphenolic extract for 90 days. The study focused on the systemic correlation between host health and product quality. Meat composition, rheological properties, meat antioxidant activity, stress parameters, and fatty acid profiles of the longissimus lumborum and psoas major muscles were analyzed. Results showed that the OL diet significantly modulated the HPA axis, as evidenced by a marked reduction in plasma ACTH and cortisol levels, alongside improved antioxidant status. These physiological changes were positively associated with a trophic effect on the intestinal mucosa, characterized by increased villus height and a more favorable villus/crypt ratio. Regarding meat quality, the OL group exhibited superior oxidative stability, optimized pH decline, and an improved intramuscular fatty acid profile (increased MUFA and n-3 PUFA, reduced SFA). Despite the pilot scale of 30 animals, these findings provide a solid foundation for characterizing the Neroametà breed. In conclusion, Olea europaea L. polyphenols act as a multi-level modulator, enhancing physiological resilience and meat quality, offering a sustainable strategy for high-quality pork production in line with circular economy and One Health principles. Full article

The sustainability of livestock farming is becoming a key consideration in the European pork industry, particularly regarding the balance between intensive and extensive farming practices. This study focuses on the Iberian pig breed, assessing the pure breed and the Iberian × Duroc crossbreed and three production systems: intensive indoor fattening, outdoor intensive fattening, and free-range fattening, with an emphasis on their impact on both sustainability and pork quality. The quick-scan sustainability assessment tool developed within the H2020 project mEATquality was used to evaluate the environmental, social, and economic performance of each system. The results revealed that the free-range system performed best in environmental and economic sustainability, while the intensive indoor system showed higher economic stability. Significant differences in meat quality were observed based on the production system, including pH, fat and protein content, colour, texture, and fatty acid profiles. Notably, the free-range system produced pork with higher levels of MUFA and omega-3 fatty acids while intensive indoor showed a more favourable texture, while the intensive systems were associated with paler meat and higher SFA content. Indeed, the results highlighted a significant interaction between the production system × breed, indicating that the 100% Iberian is better adapted to the extensive systems. This study highlights the importance of integrating sustainability assessments with meat quality parameters to identify production methods that are both environmentally responsible and capable of meeting the consumer demand for high-quality pork. Full article

The aim of this study is to evaluate the influence of traditional and industrial smoking technologies on the physicochemical properties, color, texture, and mass loss of selected cured pork products. Four products (dry-cured pork neck, dry-cured pork loin, pancetta, and fermented sausages in natural and collagen casings) were produced using two smoking regimes (traditional and industrial). The samples were analyzed at two processing stages, after smoking and at the end of the production process. Physicochemical composition, pH, water activity (a_w), color parameters (CIE L*a*b*), texture profile parameters, and mass loss were determined using standard analytical methods. Statistical differences between treatments were evaluated using the analysis of variance (ANOVA) followed by Fisher’s least significant difference (LSD) test (p < 0.05). Traditional smoking resulted in greater dehydration, with moisture content reduced by approximately 8–15% and water activity lower by about 0.04–0.09 compared with industrial smoking. Traditionally smoked products also showed higher mass loss (up to 10–12%) and lower L* values, indicating darker color. Texture profile analysis indicated higher hardness values in several traditionally smoked products, particularly in sausages and pancetta. In contrast, industrial smoking resulted in higher moisture retention and more uniform physicochemical characteristics. The differences between smoking regimes were less pronounced in dry-cured pork neck. These results demonstrate that smoking technology significantly influences dehydration dynamics and several technological quality parameters of cured meat products, providing useful information for optimizing smoking regimes in traditional and industrial meat processing. Full article

The rapid chilling and aging stages following pork slaughter represent a critical window for determining final physicochemical quality and flavor development. To address the destructive nature of conventional meat quality assessment methods and the limitations of rigid spectral probes when applied to irregular biological surfaces, this study developed and validated a wireless monitoring system integrating a flexible visible/near-infrared (VIS/NIR) sensing array with ensemble learning algorithms. The proposed system enables non-destructive, continuous monitoring of pork quality during cold-chain storage. A DeepEnsemble regression model based on a stacking framework was constructed by integrating Partial Least Squares Regression (PLSR), Support Vector Regression (SVR), and Extreme Gradient Boosting (XGBoost) to predict pH, moisture content, and total amino acid concentration. During a 26 h dynamic aging experiment, the proposed model achieved coefficients of determination (R²) of 0.9019, 0.9687, and 0.9600 for pH, moisture content, and total amino acids, respectively, with prediction performance exceeding that of individual regression models. The wireless transmission module maintained stable data communication under low-temperature and high-humidity conditions (−20 °C and 0–4 °C), with packet loss rates below 0.1%. These results indicate that the proposed system can effectively capture the dynamic evolution of pork quality during aging and provides a practical non-destructive approach for intelligent pork quality evaluation, cold-chain monitoring, and digital management of meat supply chains. Full article

This study investigated fresh pork and pork subjected to repeated freeze–thaw cycles. The effects of freeze–thaw treatments on water status, WHC, and quality attributes of pork were systematically analyzed, and a nondestructive prediction method for WHC based on magnetic resonance imaging (MRI) was developed. The results showed that increasing freeze–thaw cycles significantly reduced moisture content and increased drip loss, indicating a continuous deterioration of overall WHC. Texture parameters and shear force values decreased markedly, suggesting that muscle structure was progressively damaged by ice crystal formation and recrystallization. T₂-weighted MRI pseudo-color scans clearly reflected changes in internal water distribution, with high-signal regions gradually decreasing as freeze–thaw cycles increased, which was consistent with the experimentally measured trends in moisture content and WHC. Based on MRI features, principal component regression (PCR) and partial least squares regression (PLSR) models were established to predict pork WHC. The PCR model extracted 16 principal components (cumulative contribution rate of 96.394%), with calibration set results of Rc² = 0.8825 and RMSEC = 1.7959, and validation set results of Rp² = 0.8856 and RMSEP = 2.0284. The optimal number of latent variables for the PLSR model was six, yielding calibration set results of Rc² = 0.9634 and RMSEC = 1.0026, and validation set results of Rp² = 0.9656 and RMSEP = 1.1119, with all residuals less than 1. Overall, the combination of MRI and chemometric methods, particularly the PLSR model, enables rapid, nondestructive, and accurate prediction of pork WHC, providing a useful tool for quality evaluation under repeated freeze–thaw conditions and for quality control in pork processing, storage, and cold-chain management. Full article

The valorization of cull sheep and the incorporation of agro-industrial by-products into animal feeding represent effective approaches to enhancing the sustainability of small ruminant production systems. This study investigated the effects of dietary inclusion of 17% partially destoned olive cake (OC) in the concentrate fed to Valle del Belice ewes on carcass characteristics, as well as on meat and salami quality. A 14-week feeding trial was conducted on 124 animals allocated to a control (CTR) and an experimental (EXP) group, balanced for parity, days in milk, and daily milk yield. At the end of the trial, five animals per group were slaughtered and their meat was processed into three types of salami: 100% sheep meat (SM), 90% sheep meat with 10% beef heifer brisket (HB), and 90% sheep meat with 10% pork backfat (PB). Meat and salami were evaluated for chemical composition, fatty acid profile, polyphenol content, antioxidant capacity, lipid oxidation, microbiological status, textural properties, and sensory characteristics. Dietary OC supplementation resulted in increased carcass weight, separable fat, intramuscular fat content, and monounsaturated fatty acids—particularly oleic acid—along with higher polyphenol levels and antioxidant activity. Salami produced from OC-fed ewes exhibited reduced weight loss during ripening, lower lipid oxidation, an improved MUFA/SFA ratio, and satisfactory sensory attributes. Microbiological analyses indicated a dominance of lactic acid bacteria and coagulase-negative staphylococci, with no pathogenic microorganisms detected. Overall, the inclusion of olive cake in the diet enhanced meat and processed product quality, supporting the valorization of olive oil by-products within circular economy frameworks. Full article

To develop nutrient-rich whole-food gels for individuals with dysphagia, this study constructed a pork–whole soy milk composite gel (PSG) using a hybrid animal–plant protein approach. The effects of xanthan gum, konjac glucomannan, and guar gum at different concentrations (0.5%, 1.0%, and 1.5%) on the gel properties, protein conformation, and microstructure of different PSGs were systematically investigated. The results indicated that polysaccharides interfered with protein cross-linking and disrupted the gel network, leading to reduced gel hardness. Due to their abundant hydrophilic groups, the polysaccharides significantly enhanced the water-holding capacity (p < 0.05), achieving a synergistic outcome of structural softening and functional reinforcement. A comprehensive evaluation identified the PSG with 1.0% xanthan gum as the optimal formulation, which exhibited a 43.2% increase in water-holding capacity and a hardness only 23.5% of the control, complying with both International Dysphagia Diet Standardisation Initiative (IDDSI) Level 5 and Japanese Dysphagia Diet Level III standards. This study elucidates the mechanism by which polysaccharides modulate whole-food protein gels and provides a practical strategy for developing dysphagia-friendly foods that preserve nutritional quality and are suitable for industrial production. Full article

Traditional pork meat products produced through artisanal smoking and drying techniques are highly appreciated for their distinctive sensory characteristics; however, such practices may raise concerns regarding both chemical and microbiological safety. The present study aimed to assess the occurrence of selected polycyclic aromatic hydrocarbons (PAHs) and hygiene- and safety-related microorganisms in traditionally processed pork meat products collected from local markets and small-scale producers. A total of 140 samples were analyzed for four marker PAHs—benzo[a]pyrene (BaP), benz[a]anthracene (BaA), benzo[b]fluoranthene (BbF), and chrysene (Chr)—using gas chromatography–mass spectrometry (GC–MS). Microbiological contamination was evaluated through standard plate count techniques, and the presence of Listeria monocytogenes and Salmonella serovars was determined using selective isolation methods, followed by PCR confirmation of pathogenic strains. PAH concentrations varied widely: BaP (0.3–1.8 µg/kg), BaA (0.5–2.4 µg/kg), BbF (0.8–3.1 µg/kg) and Chr (0.4–2.0 µg/kg), with ΣPAH₄ (Sum of PAH4, referring to the total concentration of the four-priority polycyclic aromatic hydrocarbons) ranging from 2.5 to 8.3 µg/kg. Smoked sausages showed the highest contamination (BaP: 1.8 µg/kg; ΣPAH₄: 8.3 µg/kg), significantly exceeding levels in dry-cured ham (BaP: 1.2 µg/kg; ΣPAH₄: 6.1 µg/kg) and smoked bacon (BaP: 0.9 µg/kg; ΣPAH₄: 5.4 µg/kg) (Kruskal–Wallis, p < 0.0001). Although all samples complied with the EU ΣPAH₄ limit (12 µg/kg), 15% exceeded the BaP limit of 2.0 µg/kg, primarily among artisanal sausages. Microbiological analyses revealed total coliform counts between 1.5 × 10² and 6.2 × 10⁴ CFU/g, while Enterobacteriaceae ranged from 2.0 × 10² to 4.9 × 10⁴ CFU/g. Samples obtained from unregulated producers exhibited higher bacterial loads, indicating suboptimal hygiene during processing and storage. A moderate positive correlation was identified between total coliform and Enterobacteriaceae counts (r = 0.59, p < 0.05). Moreover, Salmonella serovars was detected in ten sausage samples, and Listeria monocytogenes was confirmed in three samples of traditional products. Overall, the findings suggest that although PAH contamination generally complied with EU safety limits, occasional exceedances of benzo[a]pyrene and elevated microbial indicators underscore the need for stricter control of smoking parameters, fuel sources, and hygienic handling. Implementation of standardized smoking protocols and good manufacturing practices (GMP) is recommended to enhance the safety and quality of traditional pork meat products Full article

The growing demand for sustainable food packaging has driven the development of active packaging systems using biopolymers like poly(lactic acid) (PLA) and natural antimicrobials. This study focuses on creating novel nanohybrids by loading carvacrol (CV) and trans-cinnamaldehyde (tCN) onto ZnO nanorods for incorporation into PLA/triethyl citrate (TEC) films. The CV@ZnO and tCN@ZnO nanohybrids were synthesized and characterized using XRD, FTIR, desorption kinetics, and by assessing their antioxidant and antibacterial properties. These nanohybrids were then integrated into PLA/TEC films via extrusion. The resulting active films were evaluated for their physicochemical, mechanical, barrier, antioxidant, and antibacterial properties. The tCN@ZnO nanohybrid exhibited a stronger interaction with the ZnO surface and a slower release rate compared to CV@ZnO. While this strong interaction limited its direct antioxidant activity, it proved highly beneficial for the final film’s performance. Films containing 10% tCN@ZnO demonstrated the strongest antibacterial efficacy in vitro against Listeria monocytogenes and Escherichia coli and functioned as potent mechanical reinforcement fillers. Crucially, in a practical application, the PLA/TEC/10tCN@ZnO film significantly extended the shelf-life of fresh minced pork during 6 days of refrigerated storage. It effectively suppressed microbial growth (TVC), delayed lipid oxidation (lower TBARS values), and preserved the meat’s colour and nutritional quality (higher heme iron content) compared to control packaging. The developed tCN@ZnO nanohybrid is confirmed to be a highly effective active agent for creating PLA/TEC-based packaging that can enhance the preservation of perishable foods. Full article

The excessive intake of saturated and trans fats is associated with several chronic disorders. Reformulating foods to reduce total and saturated fats has therefore become a global health priority. However, the structural and sensory roles of saturated fats often hinder direct reduction. Oil structuring technologies, such as gelled emulsions, have emerged as effective strategies to replace solid fats with liquid vegetable oils, improving nutritional quality. This study evaluated the effects of partially replacing pork backfat (33% and 66%) with oil-in-water gelled emulsions prepared using pumpkin seed oil and orange peel flour (PS-GE) in English breakfast sausages. Reformulated samples exhibited higher moisture contents, whereas fat and protein levels were reduced compared with the control. Increasing the proportion of PS-GE substitution led to a progressive rise in total unsaturated fatty acids accompanied by a decrease in total saturated fatty acids. Lipid oxidation was not affected by the reformulation in raw sausages. Sensory evaluation confirmed comparable acceptability among all samples, indicating that fat replacement did not negatively influence product quality. Overall, the use of orange peel flour and pumpkin seed oil as a gelled emulsion presents a promising strategy for producing healthier English breakfast sausages with enhanced nutritional profiles and maintained technological and sensory properties. Full article

Pork is a major source of animal protein worldwide, and its quality is influenced by pre- and post-slaughter procedures. Advances in molecular biology, particularly gene expression studies, support genetic improvement programs by enabling precise strategies to enhance meat quality and economic sustainability. This study evaluated meat quality traits and candidate gene expression in muscle and subcutaneous adipose tissue from different genetic lineages and sexes. A total of 120 pigs from three lineages—Line D (½ Duroc × ½ DB90), Line P (½ Pietrain × ½ DB90), and Line H (½ [Duroc and Pietrain] × ½ DB90); including immunocastrated males (IM) and females, were randomly selected. Meat quality was assessed using physicochemical parameters, and gene expression analysis was performed in 36 pigs using RT-qPCR with B2M, TBP, and RPL4 as references, and COL1A1, PRKAR2A, CAST, ADIPOQ, and PPARGC1A as targets. Lineage influenced drip loss and intramuscular fat, while lineage–sex interaction affected tenderness and color (L* and b*), and sex influenced b*. In muscle, sex affected COL1A1 and PRKAR2A, and lineage influenced COL1A1 and CAST. In adipose tissue, only CAST was lineage-dependent. Full article

This study aimed to evaluate the effect of rosemary and oregano extracts on the chemical composition, physicochemical parameters, and sensory characteristics of pork pâtés under cold storage for 1, 7, and 14 days. Five different experimental variants were developed: “k”—control sample (no extract added), “rr”—with 50% rosemary extract added, “rs”—with 100% rosemary extract added, “oo”—with 50% oregano extract added, and “os”—with 100% oregano extract added. The study showed that rosemary and oregano extracts did not cause significant changes in the basic chemical composition and pH. However, they significantly affected the oxidative stability, color characteristics, texture, and sensory acceptance of the pâtés. TBARS (lipid oxidation rate) values systematically increased during storage, with the lowest lipid oxidation rate observed in samples with rosemary extract. The extracts also limited the increase in oxidation-reduction potential compared to the control sample. Changes in texture parameters were also observed, but the additives significantly reduced their unfavorable character, particularly in terms of hardness and chewiness. Sensory evaluation results confirmed the positive impact of the extracts, particularly in terms of odor and taste, which were rated significantly higher than in the control sample. The conducted studies indicate that rosemary and oregano extracts may be a natural source of compounds with antioxidant properties and stabilize the quality of pork pâtés. Their use may provide an effective and consumer-acceptable alternative to synthetic preservatives, supporting the development of meat products aligned with the “clean label” trend. Full article

To address spoilage and quality deterioration, this study evaluated the synergistic effects of the electrostatic field (EF) combined with packaging (polyethylene, PP; vacuum, VP; modified atmosphere, MAP) on the preservation of Yorkshire pork (hind leg) during controlled freezing-point storage (−2.0 ± 0.5 °C) for 32 days. The results showed that EF treatment significantly enhanced the water-holding capacity of PP-packaged pork, reducing storage loss by approximately 37.89% by day 32 (p < 0.05), and inhibited microbial growth, maintaining total viable counts below 6.00 log₁₀ (CFU/g) (p < 0.05). EF also reduced the relative abundance of spoilage organisms such as Pseudomonas. A synergistic effect between EF and VP/MAP was observed in the optimization of the microbial community structure. Spearman correlation analysis revealed that Pseudomonas abundance was positively correlated with TVB-N and storage loss, linking it mechanistically to quality deterioration. Furthermore, VP and MAP alone were superior in delaying lipid oxidation (TBARS < 0.5 mg MDA/kg) and maintaining color stability. This study provides key process parameters and a theoretical basis for applying EF-coupled packaging in the industrial cold chain. Full article

Glycolytic potential (GP) is an important index for evaluating meat quality in the pig industry, since high muscle glycogen content generally leads to rapid postmortem glycolysis, which contributes to low meat quality. The natural differences in meat quality between Chinese local pigs (good meat quality) and Western pigs (standard meat quality) make them the ideal models for glycolysis research. Here, we investigated the mechanisms of glycolysis through comparing transcriptome and metabolome data of biceps femoris (BF) muscle between Jinhua (JH) and Landrace × Yorkshire (LY) pigs at different ages. In this research, JH pigs exhibited lower intramuscular glycogen content than LY pigs throughout the growth period (p < 0.05). Increased phosphorylated glycogen synthase (p-GS) expression indicated reduced glycogenesis capacity in JH pigs. Pathway enrichment revealed that the differentially expressed genes (DEGs) were highly enriched in glycolysis, glycogenesis, and TCA cycle pathways, but these metabolic pathways were suppressed in JH pigs. Metabolomic analysis identified increased lipids and amino acids, but carbohydrate metabolites were decreased in JH pigs. Through integrating transcriptome and metabolome data, VASH1 was identified as a biomarker of muscle glycolysis. Mechanistically, VASH1 knockdown promoted glucose metabolism through enhancing glycolysis and glycogenesis via the AMPK signaling pathway. Our findings provided novel insights into the genetic basis of meat quality and identify VASH1 as a potential target for genetic selection to improve muscle glycolytic level and pork quality. Full article