Meat and Muscle Biology

This review article explains how cultured meat, developed through cellular agriculture and tissue engineering, offers a potential alternative to traditional meat production by replicating its taste, texture, and nutritional value. This innovative approach aims to address global challenges like food security and environmental sustainability. However, consumer acceptance, driven by perceptions of naturalness and trust, remains critical to its success. As production methods improve, balancing technology with public expectations will be essential for cultured meat to become a sustainable part of future food systems. Read the Review: https://lnkd.in/gQaTweSw Authors: Minsu_Kim, Hyun Young Jung, marie-pierre ellies-oury, Sghaier Chriki, Jean-François HOCQUETTE, 조철훈Cheorun Jo, #CellBasedFood, #CulturedMeat, #ProductionTechnology, #ConsumerAcceptance  

Super pleased to share that the AMSA journal, MMB, has reached this important next step!

We are excited to announce that Meat & Muscle Biology (MMB), AMSA’s fully open access journal, has achieved a major milestone with its inclusion in the Web of Science™ Core Collection’s Emerging Sources Citation Index (ESCI)! 🎉 This selection elevates the journal’s visibility and paves the way toward earning an official Impact Factor by 2025. Read the latest research now: https://lnkd.in/gQsvni8b

Researchers at West Texas A&M University found that freezing beef steaks twice—first with commercial blast freezing in vacuum packaging, followed by consumer freezing after retail overwrap—had minimal impact on tenderness and flavor, with only slight reductions in juiciness. The industry can use these findings to educate consumers on the important benefits of using freezing practices to increase shelf-life of beef steaks, thereby increasing sustainability (reduced waste) of beef without jeopardizing eating quality. Authors: Megan Eckhardt, Ty Lawrence, Travis Tennant, Loni Woolley Lucherk Full study:  https://lnkd.in/d_5xe2E4 #MeatResearch #MeatScience #Freezing #BeefTenderness #Juiciness

Scientists at Utah State University explored how freezing impacts beef quality, focusing on proteolysis and tenderness, since freezing is widely used to extend shelf life and reduce spoilage. Researchers found that freezing not only increases water loss and reduces color intensity but also enhances tenderness by accelerating protease activity through the disruption of cellular organelles. This new insight highlights how freezing activates enzymes like calpain-1 or caspase-3 improving tenderness during aging while emphasizing the need to optimize freezing methods for better quality retention. Read the details: https://lnkd.in/ggef9nis Authors: Chandler Stafford, Ph.D, Mackenzie Taylor, DavidDang, Mohammed Al Ruzzi, Kara Thornton, Sulaiman Matarneh K. #MeatResearch #MeatScience #Freezing #Tenderness #Proteolysis

The 2021 FSIS Appendix B guidelines restrict cooling of meat and poultry products to limit the growth of Clostridium perfringens no more than 1-log. This University of Wisconsin-Madison study examined how pH and salt levels affect the growth of three sporeforming pathogens during extended cooling in an uncured poultry product. Results confirmed cooling conditions that inhibit C. perfringens will likewise inhibit C. botulinum and B. cereus for the duration of the cooling, and phase 1 cooling can be extended up to 2.5 h depending on salt/pH combinations. Read the Study: https://lnkd.in/g7Ep4Dkz Authors: Kathy Glass, Max Golden, Jeff Sindelar, Brandon Wanless #MeatResearch #MeatScience #Cooling #Poultry #AppendixB

Researchers at Colorado State University investigated how the growth of common spoilage bacteria affects the color stability of beef longissimus lumborum (LL) and psoas major (PM) muscles. They found that PM muscles, which are more prone to rapid discoloration, had faster bacterial growth compared to the more color-stable LL. These differences in bacterial growth kinetics likely explain the varying color stability between the muscles. This research points to the need for further investigation into the role of microbial growth in beef discoloration to reduce spoilage and improve shelf life which reduces waste. Read the details: https://lnkd.in/eZ_7HzbZ Authors: Colton Smith, Ifigenia Geornaras, Mahesh N Nair #MeatResearch #MeatScience #MeatColor #Beef #Shelf-life #Microbes

University of Idaho examined an alternative fabrication method to improve meat quality in the top round of heavyweight beef carcasses by accelerating chilling in the deeper portions. Results showed the method increased chilling rates and improved tenderness and flavor, particularly in the deeper meat portions, though retail time and location had a greater impact on color traits. This research matters because it highlights a potential solution to meat quality issues arising from larger beef carcasses, potentially reducing food waste and improving product consistency and consumer satisfaction. Read the details: https://lnkd.in/gbnxyUST Authors: Yufei Guo, Brooklyn Epperson, Mikayla Heimbuch, Sierra Jepsen, Claire Shaw, Meagan Wottoon, Jessie Van Buren, James Nasados, Julia Piaskowski, Phil Bass, Michael Colle  #MeatResearch #MeatScience #Beef #Chilling #BeefQuality #CarcassSize

Research at Stellenbosch University and University of the Western Cape found that feeding Angus steers sorghum-based finisher diets could lead to beef with less desirable tenderness due to changes in key structural proteins, glycolytic enzymes, and heat shock proteins. Despite these findings, the study suggests that sorghum diets could be adjusted in cattle nutritional programs to produce beef with more desirable tenderness. Further research is needed to assess whether these proteomic changes in beef color and tenderness would positively impact consumer purchase and repurchase decisions. Read the details: https://lnkd.in/gfwrs_n9 Authors: Yonela Zifikile Njisane, Farouk Semwogerere (PhD), Gadija Mohamed, Bongani Ndimba, Cletos Mapiye #MeatResearch #MeatScience #Proteomics #Beef #Tenderness

Iowa State University researchers explored the use of nitrite-embedded film (NEF) in nitrite-free bologna, finding that NEF improved cured color and pigment concentration, even without added reductants like cherry powder. Though lipid oxidation was higher in nitrite-free options, NEF helped maintain other key quality traits, making it a promising option for nitrite-free cured meats. Read more: https://lnkd.in/gHRPE6WU Authors: Michael Cropp, PhD, Rodrigo Tarté, Jim Dickson, Angela Walla, Terry Houser, Ken Prusa, Joe Sebranek #MeatResearch #BolgonaSausage #NitriteEmbeddedFilm #MeatColor