Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2026 Vol. 40, No. 7 Published: 2026-07-31 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Proteomic Analysis of Mitochondrial Oxidative Stress in Sheep Muscle Fibers Mediated by Feeding Methods ZHANG Yifei, YUE Ling, YANG Xujin, WANG Hairong, GAO Aiwu DOI: 10.7506/rlyj1001-8123-20250714-231 To explore the molecular mechanism by which feeding methods regulate post-slaughter meat quality through mitochondrial oxidative stress, this study used proteomic analysis to compare the quality and mitochondrial status and function of muscle fibers in lamb meat from sheep under high-concentrate fattening and grazing feeding conditions. Ten hybrid lambs of Mongolian sheep and small-tailed Han sheep were selected and randomly divided into two groups (n = 5): PF (pure grazing on natural grassland without concentrated feed supplementation) and HC (fed on a basal diet composed of roughagfeed mixed with forage and concentrated supplement). After completion of the feeding trial, the lambs were slaughtered and the longissimus dorsi muscle was collected for analysis. It was found that there were differences in nutrient contents between the two groups of lamb meat. Compared with grazing, high-concentrate feeding resulted in lower redness value (a*) and poorer oxidative stability of lamb meat. In the HC group, the oxidative stress damage to mitochondria in muscle fibers was more severe, manifested by increased reactive oxygen species (ROS) content, enhanced mitochondrial lipid peroxidation, Ca2+ overload, and increased mitochondrial membrane permeability. Proteomic analysis revealed that compared with the PF group, 25 differentially expressed proteins (DEPs) were found in the mitochondrial oxidative phosphorylation pathway in the HC group, among which 19 were enriched in mitochondrial complex I (CI) (subunits such as NDUFV2 and NDUFA4 were significantly upregulated). The abnormal expression of mitochondrial CI may disrupt the electron transport chain, leading to electron leakage and promoting the generation of ROS. This in turn induces a positive feedback loop of “oxidative stress-mitochondrial apoptosis”, ultimately leading to protein oxidation and changes in meat quality. 2026 Vol. 40 (7): 1-9 [Abstract] ( 0 ) 全文  ( 0 ) 10 Quality Changes and Succession Pattern of Dominant Spoilage Bacteria in Braised Chicken Legs during Chilled Storage JIN Linshi, LIU Lina, JIANG Wenxiang, LI Min, DU Pengfei, CAO Jianfang, HU Peng, LIU Yaobo, WANG Weiting, ZHOU Meng DOI: 10.7506/rlyj1001-8123-20250814-258 This study aimed to explore the quality changes and the community structure of dominant spoilage bacteria in braised chicken legs during cold storage. Vacuum packaged braised chicken legs (vacuum group) and those packaged in ordinary polyethylene bags (control group) were stored at 4 ℃ and evaluated for total bacterial count (TBC), total volatile basic nitrogen (TVB-N) content, pH and thiobarbituric acid reactive substances (TBARS) value after 0, 2, 4, 6, 8, 10, and 12 d. Meanwhile, the diversity and changes of the microbial community were studied by high-throughput sequencing technology. The results showed that the TBC, TVB-N content and TBARS value of both groups increased gradually during the refrigeration process. The TBC of the control and vacuum groups approached the national standard limit on the 4th and 8th day, respectively, and the TVB-N content exceeded the standard limit of 15 mg/100 g on the 6th and 12th day, respectively. Therefore, the shelf life of the control group was 4 d, and that of vacuum group was 8 d. As the storage period extended, the microbial diversity decreased gradually. The dominant bacteria in the vacuum group were Psychrobacter, Anoxybacillus, and Acinetobacter at the early stage of cold storage, and those were Staphylococcus, Serratia, and Psychrobacter at the late stage. The dominant spoilage bacteria in the control group were Psychrophilus, Pseudomonas, and Anoxybacillus at the early stage of cold storage, and those were Psychrophilus, Pseudomonas, and Serratia at the late stage. The spoilage bacteria common to the two groups were Psychrobacter and Anoxybacillus. Targeted antibacterial research can be conducted on these bacteria in future work. 2026 Vol. 40 (7): 10-17 [Abstract] ( 0 ) 全文  ( 0 ) 18 Effect of Dietary Thymol Supplementation on the Antioxidant Capacity of Muscle Fibers in Lambs ZHANG Yifei, YUE Ling, YANG Xujin, WANG Hairong, GAO Aiwu DOI: 10.7506/rlyj1001-8123-20250718-234 To explore the regulatory effect of oxidative stress on meat quality post-slaughter, six hybrid male lambs of Mongolian sheep and Duper sheep were selected and randomly divided into two groups: one as HC (fed on a basal diet composed of roughage mixed with forage and concentrated supplement) and the other as TG (fed on a basal diet supplemented with 0.3‰ thymol (based on the mass of the diet)). At the end of the feeding trial, the animals were slaughtered and longissimus dorsi samples were collected for analysis of antioxidant indices and RNA sequencing (RNA-Seq). It was found that dietary thymol was effectively deposited in lamb meat, inhibiting the oxidation of myofibrillar protein and fat, reducing reactive oxygen species levels, mitigating Ca2+ overload and mitochondrial lipid peroxidation, inhibiting the opening of mitochondrial permeability transition pores, enhancing the reduction level of cytochrome c, and reducing the activities of caspase-3 and caspase-9, the key enzymes in the mitochondrial apoptotic pathway. Through RNA-Seq analysis, seven candidate genes regulating the oxidative stress level of lamb muscle fibers were selected, namely IFI6, PDL4, PDGFB, IL6, MCL1, HMOX1, and FOXO1. Overall, the mechanism by which dietary thymol enhances the antioxidant capacity of lamb muscle fibers begins with the regulation of gene expression. 2026 Vol. 40 (7): 18-29 [Abstract] ( 0 ) 全文  ( 0 ) 30 Synergistic Effect of Postbiotics of Limonsilactobacillus fermentum and Sodium Nitrite on Color Preservation of Minced Meat YANG Haifeng, ZHANG Yingyang, WEI Haiwang, ZOU Ping, XU Shengyu, LU Xin, ZHANG Haoyu, ZOU Yuhong DOI: 10.7506/rlyj1001-8123-20250718-235 This study systematically investigated the synergistic effects of postbiotics from Limonsilactobacillus fermentum (PLF) and sodium nitrite on color preservation in minced meat. The experiment comprised six treatment groups. Three groups were treated with sodium nitrite at three different concentrations of 150, 75, and 37.5 mg/kg (150N, 75N, and 37.5N). The other three groups were treated with combinations of sodium nitrite and 2% PLF (150N + 2% PLF, 75N + 2% PLF, and 37.5N + 2% PLF). Meanwhile, a control group with no added was set up for comparison. Changes in the redness value (a*), myoglobin (Mb) and nitrosomyoglobin (NOMb) relative contents, and nitrite residue of minced meat were systematically analyzed during storage. Results indicated that better color preservation was observed in the combined treatment groups compared to the corresponding nitrite-only groups. Specifically, the a* of the 150N + 2% PLF group reached 13.14 ± 0.21, which was significantly higher than that of the 150N group. Mechanistic studies revealed that the addition of PLF effectively maintained the reduced state of Fe2+ in Mb, mitigated nitrite-induced oxidative damage, and significantly promoted NOMb formation: in the 150N + 2% PLF group, NOMb relative content rapidly increased from 12% to 36.1% within 9 h, with a generation rate 2.1 times that of the 150N group. Concurrently, PLF accelerated the degradation of nitrite; the nitrite residue in the 150N + 2% PLF group decreased by 32.6% after 63 h of storage, with a degradation rate of 0.37 μg/(h·g). Analyses using ultraviolet-visible (UV-Vis) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, and surface-enhanced Raman spectroscopy (SERS) indicated that PLF stabilized the secondary structure of Mb, enhanced electron delocalization within the porphyrin ring and hydrophobic interactions, and facilitated the formation of a hydrogen bond network and π-π* stacking structures by modulating the microenvironments of tryptophan and tyrosine residues, thereby inhibiting Fe2+ oxidation. SERS further confirmed that PLF promoted Fe–NO coordination, favoring NOMb formation. Fluorescence quenching experiments indicated that the interaction between PLF and Mb was primarily driven by hydrophobic forces (enthalpy change (ΔH) > 0, entropy change (ΔS) > 0). This study confirms that the synergistic use of PLF and nitrite can reduce the nitrite content by approximately 50% while maintaining the excellent color of minced meat, demonstrating that PLF have significant potential for partial replacement of nitrite. 2026 Vol. 40 (7): 30-38 [Abstract] ( 0 ) 全文  ( 0 ) 39 Colorimetric Values and Pattern Characteristics of Meat from Renowned Local Sheep and Goat Breeds in Inner Mongolia BAI Yang, HA Liya, AO Qi’er, SU Zhen, DONG Xin, GU Yu, GUO Jun DOI: 10.7506/rlyj1001-8123-20250609-177 High-value colorimetric reference data for premium sheep and goat meat in Inner Mongolia remain scarce, and color evaluation still largely relies on subjective textual descriptions and has not yet been digitalized or standardized. To obtain the color parameters of premium sheep and goat meat from eastern and western Inner Mongolia and to elucidate their color characteristics, a total of 1 073 samples of longissimus dorsi, biceps femoris, quadriceps femoris, and rib subcutaneous fat from 14 breeds of sheep and goats in across and around Inner Mongolia were collected within 2 h post-slaughter. Color measurements of freshly cut surfaces were conducted, followed by descriptive statistics and cluster analysis. Results indicated significant differences in color patterns between species (sheep vs. goat), feeding regimes (pasture vs. indoor), cutting orientations (longitudinal vs. transverse), age groups (lamb vs. adult), and postmortem aging stages. Sheep muscles exhibited significantly lower lightness (L*), redness (a*), and yellowness values (b*) than goat muscles (P < 0.01), whereas sheep fat showed higher a* and b* (P < 0.01) than goat fat. Among the tested sheep breeds, Ordos fine-wool sheep had the highest muscle a* and b*, while Hulunbuir grassland short-tailed sheep showed the highest fat b*. Erlangshan white cashmere goats had significantly higher L*, a*, and b* than the other breeds (P < 0.05), followed by Albas cashmere goats, and the fat of Erlangshan white cashmere goats was the whitest. Pasture-raised sheep and goats generally showed higher muscle a* and b* and higher fat L* than indoor-fed counterparts. For both sheep and goats, a* was significantly lower in transverse than in longitudinal muscle cuts (P < 0.01), while no significant differences in colorimetric value were observed between longissimus dorsi and biceps femoris. Lamb exhibited significantly higher L*, a*, and b* than mutton (P < 0.01), and hot-boned muscles of grassland short-tailed sheep had significantly lower L*, a*, and b* than chilled muscles (P < 0.01). Orthogonal partial least squares discriminant analysis (OPLS-DA) demonstrated cluster separation between sheep and goats, between pasture and indoor feeding, and between lamb meat and mutton, with particularly significant differences observed between hot.boned and chilled meat. Fat provided clearer discrimination between sheep and goats and between pasture and indoor feeding compared with muscles, while muscles were more effective for discriminating between goats and sheep. This study provides an important scientific basis for the authentication and standardized quality evaluation of sheep and goat meat produced in Inner Mongolia. 2026 Vol. 40 (7): 39-46 [Abstract] ( 0 ) 全文  ( 0 )        Processing Technology 47 Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii) SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen DOI: 10.7506/rlyj1001-8123-20250714-230 We undertook this study in order to explore the effect of different sterilization methods, namely, electron beam irradiation (EBI; at 6 kGy for 12 h), 60Co γ irradiation (60Co; at 6 kGy for 12 h), and high-temperature treatment (BPS; at 121 ℃ for 15 min), on the flavor of ready-to-eat crayfish, with non-sterilized samples as the control (CK). The free amino acid composition was determined and the flavor characteristics and composition were analyzed by electronic nose, electronic tongue, sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the autoclaved crayfish had the highest content of free amino acids, while cold sterilization led to decreased levels of bitter amino acids and increased levels of umami amino acids. The electronic nose could clearly distinguish the flavor characteristics of crayfish subjected to different sterilization treatments, with the most significant difference observed between the autoclaved and control groups. Sensory evaluation indicated that the cold sterilized crayfish had better flavor quality than the high-temperature sterilized crayfish. A total of 69 volatile substances were detected by GC-MS, including 11 aldehydes, 13 alcohols, 25 hydrocarbons, 5 esters, 6 ketones and 9 other types of substances. After sterilization, the types of volatile substances in ready-to-eat crayfish increased. The GC-IMS results revealed that the types and contents of volatile substances in the two cold sterilization treatments were similar. Overall, the flavor of cold sterilized ready-to-eat crayfish is superior to that of high-temperature sterilized crayfish. 2026 Vol. 40 (7): 47-55 [Abstract] ( 0 ) 全文  ( 0 )        Package & Storage 56 Effects of Composite Preservative Combined with Different Packaging Methods on the Quality of Balls Made from Nanwan Lake Fish during Storage LI Jianfang, LIU Chang, CAO Meng, XU Danhe, ZHANG Yun, ZHOU Feng DOI: 10.7506/rlyj1001-8123-20250714-228 This study was undertaken to clarify the effect of different packaging methods combined with natural preservatives on the preservation of fish balls. The preservative formulation was optimized using one-factor-at-a-time method and response surface methodology combined with Box-Behnken design. The fish balls, produced from Nanwan lake fish, were packaged with different packaging materials (self-sealing bags, vacuum bags, vacuum transparent/aluminum foil bags, and vacuum aluminum foil bags), stored at 4 ℃ and evaluated for sensory quality, elasticity, water loss rate, waterholding capacity, pH value, thiobarbituric acid reactive substances (TBARS) value, and total volatile basic nitrogen (TVB-N) content. The results showed that the optimized formulation (based on the mass of surimi) comprised 0.37% chitosan, 0.48% soluble soybean polysaccharide, and 0.03% nisin. The elasticity of the resulting fish balls was 7.681 mm; the deviation between the predicted and measured values was less than 5%. After 10 d of storage, the fish balls treated with the composite preservative and vacuum aluminum foil packaging had the following properties: elasticity 4.64 mm, water loss rate 9.43%, water-holding capacity 84.3%, pH 6.47, TBARS value 0.59 mg/kg, and TVB-N content 11.97 mg/100 g. Therefore, the combination of the composite preservative and vacuum aluminum foil packaging is more effective in preserving the quality of fish balls, greatly improving the quality of fish balls during storage. 2026 Vol. 40 (7): 56-64 [Abstract] ( 0 ) 全文  ( 0 ) 65 Effect of Different Modified Atmosphere Packaging on Color Protection and Preservation of Chilled Black Goat Meat LIU Shujin, SONG Xiangyue, ZOU Penglai, GUO Xiaojia, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, CHEN Lang, WU Wenjin, WANG Chao DOI: 10.7506/rlyj1001-8123-20250718-232 To address the issues of spoilage and discoloration during the transportation and storage of chilled black goat meat, this study explores the effect of modified atmosphere packaging (MAP) with different proportions of O2, CO2, and N2 on the color protection and preservation of chilled black goat meat. MAP and vacuum packaged meat samples were stored for up to 12 days. The variations in physicochemical indicators including total viable count (TVC), total volatile basic nitrogen (TVB-N) content, lipid oxidation (thiobarbituric acid reactive substances (TBARS) value), myoglobin relative content, and redness value were measured during the storage period. The results demonstrated that the optimal gas composition for MAP was 65% O2 + 30% CO2 + 5% N2, significantly inhibiting microbial growth, extending the shelf life to 6 days. Additionally, this MAP formulation maintained high oxymyoglobin (OxyMb) relative content and delayed lipid oxidation (TBARS value < 1.0 mg/kg), and after 12 days of storage, the drip loss rate was as low as 6.20%, with the redness value remaining relatively stable throughout the entire storage period. Based on the above results, the gas mixture of 65% O2 + 30% CO2 + 5% N2 was the most effective in inhibiting microbial growth, delaying lipid oxidation, and maintaining meat color, thereby significantly extending the shelf life of chilled black goat meat. 2026 Vol. 40 (7): 65-72 [Abstract] ( 0 ) 全文  ( 0 )        Reviews 73 Advances in Meat Adulteration Detection Based on CRISPR/Cas Technology GUO Runze, ZHANG Ying, YANG Ruiqin, SUN Qifan DOI: 10.7506/rlyj1001-8123-20250714-229 In recent years, meat adulteration has become a prominent issue threatening food safety and touching on religion, economy, and more, making it a pressing social problem. While various detection methods exist for meat adulteration, traditional techniques fall short in meeting the demand for rapid and accurate on-site detection. Thus, developing rapid and accurate methods for on-site detection of meat adulteration is of great significance. The clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR-associated proteins (Cas) system, composed of CRISPR and Cas, has the advantages of trans-cleavage activity and high specificity and has become an ultrasensitive nucleic acid detection tool. It shows significant potential in meat adulteration detection. This paper reviews the pros and cons of the existing methods for meat adulteration detection, and introduces the composition, classification, and mechanism of action of the CRISPR/Cas system, with a focus on the application of CRISPR/Cas-based technology in meat adulteration detection. It also discusses the advantages, challenges and future directions of this technology. 2026 Vol. 40 (7): 73-80 [Abstract] ( 0 ) 全文  ( 0 ) 81 Research Progress on Volatile Flavor Compounds in Meat Products CHEN Meihua, ZHANG Yuhong, ZHONG Zhengchang, HU Yun, CIREN Wangmu, CAO Hanwen, LI Zhaomin, WANG Shanshan DOI: 10.7506/rlyj1001-8123-20250623-206 Flavor is a critical indicator for evaluating the quality of meat products, and its formation mechanism involves the synergistic effect of complex volatile compounds. This paper systematically reviews the methods used in research on the flavor of meat products, covering the extraction, enrichment, detection and identification of volatile substances, with a focus on detection techniques for flavor substances including electronic nose, gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry, and gas chromatography-olfactometry. Additionally, it delves into the characteristic flavor compounds of red meat (beef, pork and lamb) and white meat (poultry and aquatic products), and reveals the impact of various flavor compounds on the flavor characteristics of meat products. Moreover, this review examines the regulatory mechanism of processing methods (roasting and fermentation) on the composition of flavor compounds, providing a theoretical basis for the targeted flavor regulation and quality improvement of meat products. Future research should integrate multi-omics and intelligent analysis technologies to promote the construction and industrial application of flavor databases. 2026 Vol. 40 (7): 81-93 [Abstract] ( 0 ) 全文  ( 0 ) 94 Research Advances on Nutritional and Functional Characteristics of Quinoa and Its Applications in Meat Products XUE Haohao, JIANG Yiqi, WAN Youting, SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, HAO Jiangang, ZHANG Yimin, LIANG Rongrong DOI: 10.7506/rlyj1001-8123-20250718-233 Meat and meat products serve as important sources of dietary protein. However, some traditional products are high in fat and other unhealthy components, which may pose health risks. With growing consumer awareness of health, there has been a surging demand for meat products with greater functionality and better quality. Quinoa, known as the “nutritional gold” and “super grain”, is rich in protein with a balanced amino acid profile and contains various bioactive compounds. It has been associated with health benefits such as blood glucose regulation, improved digestion, and antioxidant effects. In recent years, the application of quinoa as a functional plant-based ingredient in meat products has gained widespread attention. Incorporating quinoa not only enhances the nutritional value of meat products but also serves as a fat substitute to reduce the fat content, while simultaneously enhancing sensory qualities including texture, water-holding capacity, and flavor. This review summarizes recent research on the nutritional and functional properties of quinoa and its current applications in the meat industry, aiming to provide new insights for the utilization of plant-derived ingredients such as quinoa in meat product development. 2026 Vol. 40 (7): 94-102 [Abstract] ( 0 ) 全文  ( 0 ) 103 Heterogeneity Analysis of Consumer Profiles for Prepared Meat Dishes Based on Risk Perception and Self-Efficacy NIU Conghui, ZHOU Lin, SUN Yiwen, WANG Xiaohong DOI: 10.7506/rlyj1001-8123-20250814-252 With the acceleration of the pace of modern life and the diversification of consumer demand, prepared meat dishes have increasingly become an important part of residents’ dietary structure, particularly among younger generations, due to their convenience and variety. Based on nationwide questionnaire data, this study employs multiple correspondence analysis and K-means clustering to identify three typical consumer groups from the perspectives of socio-demographic characteristics, risk perception, self-efficacy, and purchasing behavior: the “young household group” of Generation Z (born 1995–2009), the “middle-aged family group” of Generation Y (born 1980–1994), and the “urban professional group” of Generation X (born 1965–1979). The characteristics and consumption preferences of each group are further refined and analyzed. The findings reveal significant heterogeneity among generational groups in terms of risk perception, self-efficacy, and decisionmaking behavior, indicating a highly segmented and group-oriented market structure for prepared meat dishes. In terms of risk perception, Generation Z is highly sensitive to food safety and external evaluations, Generation Y has a lower perception of financial and time-related risks, while Generation X demonstrates the lowest overall risk perception, reflecting more rational and stable consumption behavior. Generation Z shows relatively low levels of self-efficacy due to limited experience and resources, making their consumption behavior more susceptible to external influences. In contrast, Generations Y and X exhibit higher self-efficacy and stronger decision-making autonomy, making their food choices more mature and stable. Based on these insights, this study proposes a stratified and targeted marketing strategy for prepared meat dishes, offering both theoretical support and practical implications for the development of segmented markets and the advancement of consumer behavior research in the prepared food industry. 2026 Vol. 40 (7): 103-111 [Abstract] ( 0 ) 全文  ( 0 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.