Meat and Muscle Biology

Meat processing environments provide a stable setting for microbial communities, including both harmless and potentially harmful organisms. This review by Aeriel Belk, Auburn University, examines how the facility microbiome interacts with pathogens like Listeria monocytogenes, influencing their persistence and potential food safety risks. Understanding these microbial dynamics could lead to targeted strategies that harness environmental factors to improve sanitation and reduce contamination risks. Read more about how facility microbiomes impact meat safety and quality. Full Review: https://lnkd.in/gE6BHDNa Author: Aeriel Belk #MeatScience #FoodSafety #Microbiome #Listeria

In January 2024, the USDA Agricultural Marketing Service launched a pilot program allowing remote carcass grading using imaging technology. As highly marbled carcasses become more common, processors must leverage modern technology to assess and market beef based on quality. This study compared three camera technologies—VIAS VBG 2000 (E+V), Meat Image Japan (MIJ), and MasterBeef (MB)—for predicting intramuscular fat (%IMF) in F1 Wagyu carcasses. These findings could support the USDA pilot program and expand grading options for Wagyu-influenced beef. Further research is needed to refine camera accuracy and understand the connection between camera-based measurements and consumer acceptance. Read the study: https://lnkd.in/gPDh37Fg Authors: David Velazco Marroquin, Hanna Ostrovski, Chris Poppy, Brad Morgan, Robert Williams, Mahesh N Nair, Bob Delmore, Jennifer Martin, Keith Belk, John Scanga #MeatScience #MeatResearch #RemoteGrading #Camera #IntramuscularFat

A recent study by Texas Tech University on biomapping and enviromapping in a beef processing facility tracked microbial changes from harvest to fabrication, assessing the effectiveness of interventions and food safety programs. Findings showed a progressive reduction in microbial loads throughout processing, but also highlighted areas—like conveyor belts and cutting boards—where certain STEC serogroups persisted. Biomapping & enviromapping provide data-driven insights to optimize intervention strategies and enhance food safety in beef processing. Read the full Study: https://lnkd.in/g2fRFdWu Authors: Rodrigo Portillo, Mindy Brashears, Marcos Sanchez Plata, Ariana Roldan, Mark Miller #MeatResearch #MeatScience #Biomapping #Beef #FoodSafety

Woody breast, a myopathy in fast-growing broilers, alters meat texture and composition, leading to higher oxidation and off-flavors in processed products. Research led by Mississippi State University using gas chromatography and sensory analysis found that patties made from severe woody breast meat contained more aldehydes and alcohols, contributing to a tangy, metallic, and unclean taste. Additionally, these patties had greater cooking loss and weaker protein binding, affecting product integrity. Using woody breast meat in ground and processed chicken products can lead to undesirable flavors and textural inconsistencies. Understanding these impacts helps optimize formulations and quality control to maintain consumer satisfaction. #MeatScience #PoultryResearch #WoodyBreast Read the Study: https://lnkd.in/gFFe3VUW Authors: Thu Dinh, Hunter Hessler, Xue Zhang, Sawyer Wyatt Smith, Kezia Virellia To, Tessa Jarvis, Shangshang Wang, Wes Schilling??

Lambs raised artificially on milk replacer showed no differences in meat color, oxidative stability, or carcass traits compared to those raised conventionally with ewes—even when finished on different diets. These findings from University of Kentucky support milk replacer as a viable option for efficient lamb production, offering producers flexibility without compromising meat quality. Read the Study: https://lnkd.in/dMcF9-TV Authors: Koushik Mondal, Surendranath Suman, Ph.D., Katherine Purvis, Gregg Rentfrow, Donald Ely, Brittany Davis, Jennifer Weinert-Nelson, Ph.D., Yifei (Nicole) Wang, Ana Paula Salim #MeatResearch #MeatScience #LambQuality #PolypayRam #OxidativeStability

Texas A&M University researchers found cooking briskets to 85°C with a 3-hour hold improves yield without sacrificing tenderness—offering a practical solution for processors and foodservice professionals. Plus, the "flop test" (bending less than 45° off a table) proves to be a simple, effective way to assess texture. With temperature and hold time influencing up to 70% of yield variation, these findings provide a data-driven strategy for optimizing brisket quality. Read the study: https://lnkd.in/gHuEsjbX Authors: Chris Kerth, Kayley Wall, Adria Holter, Ph. D. #MeatScience #MeatResearch #Brisket #Yield

Muscle metabolism plays a crucial role in meat quality, yet traditional pH measurements don't capture the full picture. This study by US Department of Agriculture (USDA) Agricultural Research Service (ARS) used hierarchical clustering to categorize beef muscles based on metabolic traits, revealing that metabolism varies beyond what pH alone indicates. Findings suggest that differences in glycolytic and oxidative metabolism influence meat quality and are impacted by carcass chilling rates. Understanding these metabolic variations can help optimize meat processing strategies to improve consistency, color stability, and tenderness—key factors for both producers and consumers. Read the full study: https://lnkd.in/gNSBzBXQ Authors: Andy King, Steven Shackelford, Dan Nonneman, Tatum Katz, Tommy Wheeler #MeatScience #MeatResearch #Beef #Chilling #BeefQuality

New research shows that how a muscle uses oxygen influences both beef tenderness and color stability. Scientists at the US Department of Agriculture (USDA) Agricultural Research Service (ARS) Meat Animal Reseach Center found that higher oxygen consumption in muscle is linked to tougher beef and poorer color retention. These findings highlight the need to balance metabolic factors in beef production to optimize both appearance and eating quality. Better understanding these relationships can help producers and processors improve beef consistency for consumers. Read the Study: https://lnkd.in/d3buBMiX Authors: Jade Johnson, Andy King, Steven Shackelford, Peg Ekeren, Carol Lorenzen,Tommy Wheeler #MeatScience #MeatResearch #BeefTenderness #BeefColor

Explore the AMSA Publications & Resources Page on MeatScience.org, the?ultimate hub for meat science knowledge. From recorded webinars and research guideline manuals to white papers, the MeatsPad podcast, and our scientific journal, Meat and Muscle Biology, it’s all just one click away. This is your go-to destination for accessing the scientific information you need to stay informed and advance your expertise. Visit today and discover the power of "one-stop clicking" for all things meat science! ?? Check it out now: https://lnkd.in/geGhCRk6 #MeatScience #MeatResearch #TechnicalMaterials

"How to Publish in Meat & Muscle Biology" -- A must-watch webinar! Learn how to navigate submissions and avoid common mistakes. Get tips from the experts! In this recording Editor in Chief, Brad Kim, Associate Editor, Surendranath Suman, Ph.D. Suman, and Publishing Service Librarian, Harrison Inefuku explain the publishing process for Meat and Muscle Biology, the official journal of AMSA. Watch the webinar here ? https://lnkd.in/gXQwtvfS