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ABSTRACT: With its more sustainable production mode and higher healthy food supplying, cultivated meat is gradually regarded as the promising alternative meat food in future by human beings. Most of the countries in the planet had participated in the cut-throat competition for sustainable protein searching, especially for the regions with low food self-sufficiency rate. In this paper, by reviewing the commercial market participation, product development stage, and technical research progress related to cultivated meat in detail, we demonstrated the industrialization progress of cultivated meat and explored the challenges of cultivated meat in the near future. 1) Seeded cell and serum free medium were the basic raw materials, which were directly related to the food safety regulation, production cost control and productivity improvement; 2) Bioreactor and regulation were the cornerstone of industrialization, which were closely related to the capacity expansion, product marketing; 3) Technological improvements in taste, texture, safety, scale, cost were the foundation of realizing product iterative upgrade and market acceptance.

Abstract Food fraud is a major concern worldwide, and the majority of cases include meat adulteration or fraud. Many incidences of food fraud have been identified for meat products both in China and abroad over the last decade. We created a meat food fraud risk database compiled from 1987 pieces of information recorded by official circular information and media reports in China from 2012 to 2021. The data covered livestock, poultry, by-products, and various processed meat products. We conducted a summary analysis of meat food fraud incidents by researching fraud types, regional distribution, adulterants and categories involved, categories and sub-categories of foods, risk links and locations, etc. The findings can be used not only to analyze meat food safety situations and study the burden of food fraud but also help to promote the efficiency of detection and rapid screening, along with improving prevention and regulation of adulteration in the meat supply chain markets.

In response to the limitations of existing methods in differentiating between vegetables and all types of weeds in farmlands, a new image segmentation method is proposed based on the improved YOLOv7-tiny. Building on the original YOLOv7-tiny framework, we replace the CIoU loss function with the WIoU loss function, substitute the Leaky ReLU loss function with the SiLU activation function, introduce the SimAM attention mechanism in the neck network, and integrate the PConv convolution module into the backbone network. The improved YOLOv7-tiny is used for vegetable target detection, while the ExG index, in combination with the OTSU method, is utilized to obtain a foreground image that includes both vegetables and weeds. By integrating the vegetable detection results with the foreground image, a vegetable distribution map is generated. Subsequently, by excluding the vegetable targets from the foreground image using the vegetable distribution map, a single weed target is obtained, thereby achieving accurate segmentation between vegetables and weeds. The experimental results show that the improved YOLOv7-tiny achieves an average precision of 96.5% for vegetable detection, with a frame rate of 89.3 fps, Params of 8.2 M, and FLOPs of 10.9 G, surpassing the original YOLOv7-tiny in both detection accuracy and speed. The image segmentation algorithm achieves a mIoU of 84.8% and an mPA of 97.8%. This method can effectively segment vegetables and a variety of weeds, reduce the complexity of segmentation with good feasibility, and provide a reference for the development of intelligent plant protection robots.

Yeasts play a critical role in the flavor formation of dry-cured ham. In this study, 41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties. Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham, followed by Candida zeylanoides which was mainly detected in salting phase. Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham. All isolates of yeast showed enzymatic activities against milk protein and tributyrin, while only 4 strains displayed proteolytic activity on meat protein. Yeast strains were grown in a meat model medium and volatile compounds were identified. The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains. D. hansenii S25 showed the highest production of volatile compounds, followed by the strain C. zeylanoides C4. D. hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol. Based on OAV and PLS analysis, D. hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham, which could be selected as potential starter cultures.

In this paper, a positioning algorithm based on the combination of K-means clustering and deep neural networks (DNNs) is first presented for multiple light emitting diodes (LEDs) integrated with visible light positioning (VLP) systems. We extracted the maximum value from the collected optical power of LEDs, utilizing the ratio of each optical power to this maximum optical power as the input training data. The experimental results demonstrate that the proposed algorithm outperformed the conventional DNN algorithm in terms of anti-jamming capability and positioning accuracy. In addition, the positioning accuracy of the proposed system reached a millimeter level, which is the highest experimental VLP accuracy, to the best of our knowledge.

Protein, fat, shear force, color, and chewiness were the primary factors to evaluate the characteristics of cooked marinated meat products. Overall contents of protein and fat of cooked marinated meat products in black pigs (144.0 g/100 g) were higher than that of white pigs (131.3 g/100 g). The tenderness of cooked marinated meat products of black pigs was higher than white pigs. Total content and number of flavour components of cooked marinated meat products from black pigs were higher than those of white pigs. The flavour contents were 11 163.33 and 3 478.79 μg/g of cooked marinated meat products in black and white pigs, respectively. 2-Pentyl-furan, nonanal, octanal, hexanal, eucalyptol, hexanoic acid, 1-octen-3-ol, 2-octen-1-ol were the most prevalent odor-active compounds of cooked marinated meat products. The cooked marinated meat products from black pigs were associated with aldehydes, ketones, alcohol, esters, acid, pyrrole, and hydroxylamine. The cooked marinated meat products from white pigs were mainly associated with alcohol, ester, acid, phenol, furfural and alkane. Theoretical basis and guidance from these findings support the use of modern meat science and technology for enhancing the quality of traditional Chinese meat products in large-scale production. This would facilitate the global trade of these products. Meanwhile, this study, for the first time, provided some profound insights into the industrial production and flavour control of traditional cooked marinated meat products.

Abstract The traditional breeding industry has been increasingly saturated and caused environmental pollution, disease transmission, excessive resource use, and methane emission; however, it still cannot meet the needs of the growing population. To explore other alternatives, researchers focused on cell agriculture and cell-based meat, especially large-scale cell culture. As a prerequisite for production, large-scale culture technology has become an important bottleneck restricting cell-based meat industrialization. In this study, the single-factor variable method was adopted to examine the influence of Cytodex1 microcarrier pretreatment, spinner flask reaction vessel, cell culture medium, serum and cell incubation, and other influencing factors on large-scale cell cultures to identify the optimization parameters suitable for 3D culture environment. Collagen and 3D culture were also prospectively explored to promote myogenesis and cultivate tissue-like muscle fibers that contract spontaneously. This research lays a theoretical foundation and an exploratory practice for large-scale cell cultures and provides a study reference for the microenvironment of myoblast culture in vitro, a feasible direction for the cell therapy of muscular dystrophy, and prerequisites for the industrialized manufacturing of cell-based meat. Graphical Abstract Graphical summary: Research on large-scale myoblast culture using spinner flasks and microcarriers. For cell culture, the microcarriers were pretreated with UV and collagen. Cell seeding condition, spinner flask speed, resting time, and spinner flask culture microenvironment were then optimized. Finally, two culture systems were prepared: a culture system based on large-scale cell expansion and a culture system for myogenesis promotion and differentiation

Cultured meat produced through in vitro cell culture technology is regarded as a technical revolution. In this study, three-dimensional (3D) bioprinting technology was used to mimic the growth environment in vivo and construct a 3D culture system in vitro. Hydrogel bioinks, namely, sodium alginate-gelatin and gelatin-methacrylate (GelMA)–silk fibroin, produced using two different curing processes were blended, and their rheological properties, mechanical properties, and biocompatibilities were compared. The 4% GelMA‒20% silk fibroin hydrogel (GS2) demonstrated good performance and was hybridized with porcine skeletal muscle satellite cells for 3D printing to construct network structures of size 15 mm × 15 mm and porosity 1 000 μm in 4-, 6-, and 8-layer structures. After 16 days of culture, 4- and 6-layer grid structures formed compact muscle fibers organized by multinucleated myotubes. These results suggested that 3D bioprinting and GelMA-silk fibroin hydrogels have great potential in fabricating porcine skeletal muscle tissue for use as cultured meat.

The aim of this study was to evaluate the changes of ultrasound-assisted thawing on lamb meat quality and differential metabolite profiles during refrigerated storage. Compared with flow water thawing (FW), pH, a*, C*, and sulfhydryl content of lamb were significantly increased, while L*, drip loss and cooking loss were significantly decreased after ultrasound-assisted thawing (UT). On day 1 (UT1 and FW1) and day 7 (UT7 and FW7) in the UT and FW groups, principal component analysis explained 42.22% and 39.25% of the total variance. In this study, 44 (UT1 and FW1) and 47 (UT7 and FW7) differentially expressed metabolites were identified, including amino acids, carbohydrates and their conjugates, nucleic acids, carbonyl compounds and others. The results of this study provide data to clarify the differences between UT and FW, and lay a foundation for the application of ultrasound-assisted thawing in the meat industry.

The effect of process and storage on the volatiles and odorant profile of Chinese dry sausage was evaluated, as well as its physicochemical parameters. Microbial esterification and wine (27.54%–43.35%), and lipid oxidation (11.30%–34.92%) played a key role in flavor profile during process and storage. A significant increase of each volatile was detected during process except gradual decrease of volatiles from spices, while a gradual decrease of each volatile was detected during storage except significant increase of volatiles from lipid oxidation and esterification. 15 and 6 odor-active compounds were respectively correlated (P

Yeasts are one of the predominant microbial groups in fermented meats. In this study, yeast communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the technological properties of 73 yeast isolates were evaluated. Through culture-dependent and high-throughput sequencing methods, the main yeast species identified included Pichia membranifaciens, Kazachstania bulderi, Millerozyma farinosa, Candida zeylanoides, Kazachstania exigua, Candida parapsilosis and Saccharomyces cerevisiae. Among these yeasts, P. membranifaciens, M. farinosa, K. exigua and K. bulderi were detected in fermented meats for the first time. A total of 73 yeast isolates was investigated for their lipolytic and proteolytic activities. All yeast species showed lipolytic activity, while proteolytic activity against meat protein was only detected in S. cerevisiae. Assay of aroma-producing potential was performed in a model simulating fermented sausage condition. Inoculation of yeast strains increased volatiles production, especially esters and alcohols. The highest ester production was observed in S. cerevisiae Y70 strain, followed by K. exigua Y12 and K. bulderi Y19. C. zeylanoides Y10 and S. cerevisiae Y70 were the highest producers of benzeneethanol and 3-methyl-1-butanol. S. cerevisiae Y70 with its highest production of branched alcohols and esters could be a promising candidate as aroma enhancer in the manufacture of fermented sausages.

The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially cardioprotective bioactive peptides from dry-cured pork coppa during processing. According to the results of anti-platelet-activating factor acetyl hydrolase activity and radical scavenging ability in vitro, the inhibitory effect of M1F2 in purified fractions on cardiovascular inflammation was higher than that of M2F2. The peptide of M1F2 was identified by nano-liquid chromatography–tandem mass spectrometry. A total of 30 peptides were identified. Based on bioinformatics methods, including in silico analysis and molecular docking, LTDKPFL, VEAPPAKVP, KVPVPAPK, IPVPKK, and PIKRSP were identified as the most promising potential platelet-activating factor acetyl hydrolase inhibitory peptides. Overall, bioactive peptides produced during dry-cured pork coppa processing demonstrate positive effects on human health.

Polyphenolic compounds can protect against myofibrillar protein (MP) oxidation in meat products. In this study, the inhibitory effect of feruloyl oligosaccharides (FOs) on MP oxidation was investigated, and the gel properties of MPs were further studied. The results showed that 50–100 μmol/g protein of FOs could effectively inhibit damage to amino acid side chains by reducing carbonyl contents by 60.5% and increasing sulfhydryl and free amine contents by 89.5% and 66%, which may protect the secondary and tertiary structures of MPs. Additionally, FOs at 50 μmol/g protein had better effects on the crosslinking of MPs, leading to effective improvements in the gel properties, which can be seen in the rheology properties, scanning electron microscope (SEM) photographs, and the distribution of water in the MP gel. On the contrary, 150–200 μmol/g protein of FOs showed peroxidative effects on oxidatively stressed MPs, which were detrimental to MPs and contributed to their denaturation in the electrophoresis analysis and irregular aggregation in the SEM analysis. The concentration-dependent effects of FOs depended on MP-FOs interactions, indicating that an appropriate concentration of FOs has the potential to protect MPs from oxidation and enhance the gelation ability of pork meat during processing.

The effect of a proteolytic starter culture isolated from Nanx Wudl, on microbiological, biochemical and organoleptic attributes of dry fermented sausages was investigated during processing. Based on preliminary screening, the combination of Staphylococcus xylosus SX16 and Lactobacillus plantarum CMRC6, showing excellent proteolytic activity in vitro, was selected as the multi-strain starter (starter LS). For comparison, the single-strain starter culture of L. plantarum CMRC6 (starter LB) and non-inoculated control were also tested. During fermentation, lactic acid bacteria and staphylococci dominated the microbiota and suppressed the Enterobacteriaceae growth in LS-inoculated sausages. The addition of LS starter accelerated acidification and proteolysis during ripening, improving the contents of total free amino acids and several essential free amino acids (Phe, Ile and Leu). Volatile compounds analysis revealed that LS-fermented sausage showed the highest abundance of 3-methyl-1-butanol, probably due to the inoculated S. xylosus. The inoculation of LS starter improved the sensory properties of sausages, especially the flavor attribute. Therefore, S. xylosus SX16 and L. plantarum CMRC6 are promising candidates for inclusion as multi-strain starters in the manufacture of gourmet fermented dry sausage.

The effect of sodium chloride (NaCl) curing salt content on protein oxidation, lipid oxidation and lipolysis of Chinese dry sausage was investigated. Two groups Chinese dry sausages with 2% and 4% (m/m) salt content were studied. The degree of protein oxidation increased during the processes in two groups sausages, while the content of phospholipids decreased, neutral lipids and free fatty acids increased. The degree of protein oxidation, lipid oxidation and lipolysis in 4% NaCl content group was higher than those in 2% NaCl content group, while 4% NaCl content group has higher lipase activity. In conclusion, 4% NaCl may facilitate the protein oxidation, lipid hydrolysis and oxidation in Chinese dry sausage, and the protein oxidation had strong correlation with lipid oxidation and lipolysis. The results could provide a basis for improving the technology of industrial production.

This work investigated the effects of different additions of water-soluble citrus fiber (SCF) and water-insoluble citrus fiber (ICF) on the gel properties of the mutton myofibrillar protein (MP). The key parameters of water-holding capacity (WHC), rheological properties, and microstructure were evaluated. The addition of 2.5–10% of SCF and ICF significantly improved (p < 0.05) the WHC and gel strength of mutton MP gel. The rheological results showed that the viscoelasticity of MP with 5% SCF was the best, and the T2 relaxation time of the gel was significantly shortened. SEM results showed SCF reduced the number of pores in the MP gel, forming a more compact network structure. ICF stabilized the MP gel network structure as a filler after water absorption and expansion. However, the gel lost moisture under the action of strong external force (freeze-drying), which left large pores. These data confirmed that SCF and ICF could effectively improve the gel properties of meat products.

Lipid and protein oxidation is a main problem related to the preservation of dried aquatic products. Rosemary oleoresin is widely used as an antioxidant, but its application is limited due to its instability and easy degradation. Nanoliposome encapsulation is a promising and rapidly emerging technology in which antioxidants are incorporated into the liposomes to provide the food high quality, safety and long shelf life. The objectives of this study were to prepare nanoliposome coatings of rosemary oleoresin to enhance the antioxidant stability, and to evaluate their potential application in inhibiting protein and lipid oxidation in dried oysters during storage. The nanoliposomes encapsulating rosemary oleoresin were applied with a thin-film evaporation method, and the optimal amount of encapsulated rosemary oleoresin was chosen based on changes in the dynamic light scattering, Zeta potential, and encapsulation efficiency of the nanoliposomes. The Fourier transform-infrared spectroscopy of rosemary oleoresin nanoliposomes showed no new characteristic peaks formed after rosemary oleoresin encapsulation, and the particle size of rosemary oleoresin nanoliposomes was 100–200 nm in transmission electron microscopy. The differential scanning calorimetry indicated that the nanoliposomes coated with rosemary oleoresin had better thermal stability. Rosemary oleoresin nanoliposomes presented good antioxidant stability, and still maintained 48% DPPH radical-scavenging activity and 45% ABTS radical-scavenging activity after 28 d of storage, which was 3.7 times and 2.8 times higher than that of empty nanoliposomes, respectively. Compared with the control, the dried oysters coated with rosemary oleoresin nanoliposomes showed significantly lower values of carbonyl, sulfhydryl content, thiobarbituric acid reactive substances, Peroxide value, and 4-Hydroxynonenal contents during 28 d of storage. The results provide a theoretical basis for developing an efficient and long-term antioxidant approach.

Xuanwei ham is especially rich in a large amount of peptides and free amino acids under the action of protein degradation. Some of these peptides can potentially exert bioactivities of interest for human health. Traditionally, Xuanwei ham should undergo Chinese household cooking treatments before eating. However, it has not been known how its bioactivity changes after cooking and gastrointestinal digestion. Herein, Xuanwei ham is analysed before and after cooking, as well as gastrointestinal digestion being simulated so as to evaluate and compare its effect on antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities. The antioxidant activity is analysed using five different methods, and results demonstrate that cooking has some negative effects on antioxidative capacity when determined using different antioxidant methods except for a significant increment in 1,1'-diphenyl-2-picrylhydrazyl radical-scavenging activity, while ACE inhibitory activity increases significantly after cooking compared with control samples. After gastrointestinal digestion of samples, there is a significant increment of the antioxidant and ACE inhibitory activities in comparison with control and cooked samples. Particularly, after gastrointestinal digestion, free thiols content and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical-cation-scavenging activity of Xuanwei ham, respectively, increase about twice and fourfold, while ACE inhibitory activity increases about twice compared to cooked samples, reaching the value of 83.73%. Therefore, through cooking the antioxidant activity and ACE inhibitory activity of Xuanwei ham are not completely lost and a part of them is still maintained, while gastrointestinal digestion produces a significant enhancement in both bioactivities, highlighting a greater potential for a beneficial physiological effect on human health after eating it.

With the development of IoT technology, machine learning, and other artificial intelligence technologies, there have been many related technologies applied to the sports industry. Soccer, as the world's number one sport, has a wide range of popularity, a high degree of attention, and a high degree of commercialization. In the traditional soccer training action recognition methods, there is insufficient collection and in-depth profiling of real data, and what is not available is soccer movement action capture and recognition based on kinematic knowledge To address the above shortcomings, this study designs a Support Vector Machine SVM-based intelligent IoT-type soccer training movement recognition and evaluation framework, and constructs a machine learning algorithmic model to recognize, evaluate and analyze soccer training movements. Common feature extraction methods are suitable for recognizing most monotonous movements, but soccer movements are highly variable and athletes' ankle movements are flexible and changeable. The actual acquired soccer data streams are noisy and the data patterns are not obvious, and the performance of the model to recognize the data will be degraded. To extract the effective feature values in the complex data stream and improve the correct degree of pattern recognition, the classification pattern of attitude angle type solving + SVM classification algorithm is constructed. The experimental results show that the designed algorithmic pattern based on the posture angular pattern solving + SVM classification algorithm pattern for soccer training movement recognition can reach 90% accuracy in recognizing different movements, which is extremely suitable for the recognition of soccer training movements. [ABSTRACT FROM AUTHOR]