Meat and Animal Product Quality

A spatial topology atlas of type I myofibers in porcine skeletal muscle reveals local slow-oxidative niches associated with meat quality traits

Impact of Adipogenic Differentiation on the Nutrition and Sensory Profile of Cultivated Pork Fat Tissue

This study examines how adipogenic differentiation affects the flavor and nutritional profile of cultivated pork fat, finding increased aromatic compounds without full differentiation.

Censoring-aware Gaussian process modeling identifies time informative functional dynamics associated with spoilage status of modified atmosphere packaged broiler meat

This paper develops a censoring-aware Gaussian process framework to model metatranscriptomic data from broiler meat spoilage, linking functional dynamics to spoilage phases and predicting spoilage rates.

Longitudinal RNA Seq analyses reveal the prominent role of Vagococcus in broiler meat spoilage microbiome

This study uses longitudinal RNA-seq and metabolomics to identify Vagococcus proximus as a key active spoiler in broiler meat spoilage microbiomes.

Rapid High-Throughput Analysis of Bovine Skeletal Muscle Fiber Morphology via Automated Fluorescent Microscopy and MuscleBos software

Modulation of Nutritional Composition and Aroma Volatiles in Cultivated Pork Fat by Culture Media Supplementation

This paper shows that adding thiamine-HCl, L-methionine, and myoglobin to cell culture media changes the aroma of cultivated pork fat by increasing specific volatile compounds.

Establishment of chicken muscle and adipogenic cell cultures for cultivated meat production

This study establishes chicken muscle and adipogenic cell cultures for cultivated meat by optimizing differentiation conditions and tissue structure formation.

Cultivated Beef Meat Has the Potential to Maintain Original Characteristics of Beef Meat with Customizable Features

This study compares the characteristics of cultivated beef meat made from different beef types with their original meat, showing similarities and unique properties in fatty acid composition.

Analysis of aroma compounds in Barbecued Mutton (Kebab) during different storage periods and exploration of customer preferences

This study analyzes aroma compound changes in Kebab during storage and explores consumer preferences using GC-IMS and molecular docking.

Texture profile analysis and rheology of plant-based and animal meat

Plant-based products span stiffness 56.65 kPa (firm tofu) to 418.9 kPa (Tofurky roast), bracketing three processed animal meats; stiffness plus shear storage and loss moduli were the most consistent readouts.

Mimicking mechanics: A comparison of meat and meat analogs

This study compares the mechanical properties of meat and meat analogs using standardized tests, finding that modern analogs can mimic meat mechanics with proper tuning.

Chemical and Sensory Analyses of Cultivated Pork Fat Tissue as a Flavor Enhancer for Meat Alternatives

This study compares the sensory and volatile profiles of cultured porcine fat and conventional fat, finding similar aroma characteristics and liking scores.

Single-nucleus transcriptomics reveal the cytological mechanism of conjugated linoleic acids in regulating intramuscular fat deposition

This study uses snRNA-seq in pigs to reveal CLAs promote fat infiltration by altering myofiber types and adipocyte differentiation through JNK pathway inhibition.

Insights into the molecular basis of wooden breast based on comparative analysis of fast- and slow-growth broilers

This study identifies a polygenic, heritable basis for wooden breast in broilers through transcriptomic analysis and pathway enrichment, revealing complex molecular mechanisms beyond myopathy.

Muscle transcriptome analysis reveals molecular pathways and biomarkers involved in extreme ultimate pH and meat defect occurrence in chicken

The paper identifies genes and pathways associated with extreme pHu in chicken breast meat and finds 20 predictive genes for meat quality defects.