Mario Estévez

Given salmon's high susceptibility to oxidation and the need for sustainable food processing, this study evaluated the technological potential of incorporating 0.5% coffee silverskin (CSS), using two specific materials evaluated in this study, namely, artisanal (ACS) and industrial (ICS) coffee silverskins, into restructured salmon stored under refrigeration (3°C) for 28 days (sensory analysis was limited to 14 days). ACS showed higher 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ABTS scavenging activity and chlorogenic acid content, whereas ICS exhibited greater ferric reducing antioxidant power (FRAP), consistent with Maillard reaction products. Regardless of antioxidant mechanism, CSS reduced lipid oxidation, lowering malondialdehyde (MDA) and volatile oxidation markers. However, 0.5% CSS did not prevent apparent protein carbonylation, with treated groups showing higher 2,4‐dinitrophenylhydrazine (DNPH)‐reactive carbonyl values during late storage. Although CSS darkened the product, trained‐panel liking was maintained, whereas rancidity and warmed‐over flavor (WOF) were reduced compared to the control, although sensory patterns varied throughout storage. These findings identify CSS as a potential natural antioxidant for enhancing oxidative stability and supporting the sustainable valorization of coffee industry by‐products, although further optimization may be needed to overcome sensory limitations and support its broader application. Practical Applications: Coffee silverskin (CSS), a coffee roasting by‐product, is a potential natural antioxidant for improving oxidative stability and delaying rancidity in ready‐to‐eat restructured fish. Its comparative performance across the two evaluated sources supports its potential use as a clean‐label antioxidant ingredient while promoting circular economy practices.

The global rise in convenience food consumption raises health concerns. This study examined the effects of ready-to-eat beef (RTE-B) versus freshly cooked beef (B) on protein digestibility, oxidative stress, gut microbiota, and colonic metabolome in Wistar rats (n=14) over 10 weeks. RTE-B reduced protein digestibility by 30% and increased oxidative stress markers, including colon advanced protein oxidation products (1582 vs. 369 nmol/mg; p<0.001). Gut microbiota composition shifted, with a sixfold increase in Akkermansia (19.9% vs. 3.1%) and decreases in Lactobacillus and Bifidobacterium. Metabolomics revealed elevated protein and lipid oxidation byproducts (e.g., 4-oxo-proline, DL-2,6-diaminopimelic acid) and reduced protective metabolites (e.g., spermidine, fumarate). These findings indicate that RTE-B promotes oxidative stress, impairs protein utilization, disrupts microbial balance, and alters colonic metabolic pathways, highlighting potential risks of oxidized proteins in processed meats for metabolic and intestinal health.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

The oxidation of meat and meat products can be delayed or mitigated through the use of natural antioxidants. Soursop leaf extracts have potential as a natural additive in meat products, offering a rich source of antioxidants. However, the impact and safety of incorporating soursop leaf extracts on the oxidative stability of meat products are not yet well understood. This study evaluated the antioxidant activity and acute oral toxicity of hydroalcoholic extracts from soursop leaves, as well as their effects on color and the oxidative stability of lipids and proteins in chilled Mexican Hairless pork patties. The results suggest that hydroalcoholic soursop leaf extracts may serve as a safe source of bioactive compounds with antioxidant properties, suitable for use as an additive in meat and meat products to reduce color loss and lipid oxidation, with a lesser effect on protein oxidation.

Food classification systems that focus on processing and formulation have gained traction in research and dietary policies. Yet, their utility and scientific foundations have been debated. To address criticisms and identify paths forward, the Institute for the Advancement of Food and Nutrition Sciences convened a tripartite Working Group and independent Writing Team. Drawing on expert collaboration, a targeted literature review, and stakeholder feedback, the Writing Team developed these principles to guide the development and application of such food classification systems for research that supports public health: 1) Documentation and definitions that allow for reproducibility, rigor, and transparency should be provided; 2) Properties for which there is evidence of a biological link with a health-related endpoint should be used to differentiate foods; 3) Associations without robust causal evidence should be considered preliminary; 4) The impact that processing steps have on the final composition and structure of the food in terms of a putative effect on a health-related endpoint should be considered; 5) The impact of formulation on the final composition and structure of the food in terms of a putative effect on a health-related endpoint should be considered; 6) Systems should evolve over time to reflect advancements in science and changes in the food supply, with previous versions of a system being distinguishable from updated versions; 7) Current scientific evaluations from scientific bodies with relevant expertise should be consulted for each iteration; 8) The context(s) in which a system was validated should be considered in its application; and 9) The probative value of a research question or proposed food classification system should be considered prior to engaging in analysis or development. As understanding of food processing, formulation, and health evolves, these principles can serve as a foundation for designing classification systems that support impactful research and, through this, public health policy.

Growing concerns about the alleged negative outcomes of the consumption of animal-based foods (ABF) lead a number of consumers to demand so-called plant-based meat analogues (PBMAs), which are designed to replicate the sensory and nutritional characteristics of genuine meat. This study aimed to characterize the physiological effects of long-term PBMA consumption by comparing their specific influence on both gut microbiota and fluids (i.e., plasma and urine) with those of conventional beef in a rodent model by using metagenomic and metabolomic tools. Twenty-one Wistar rats were divided into groups and consumed diets made with either wheat- and soy-based meat analogues or beef. The microbiota of PBMA-fed animals showed increased amounts of the harmful genus of gut bacteria, while their metabolomes reflected disturbances in the nitrogen-containing compound metabolism and the presence of potentially harmful metabolites. These results should raise concern and prompt further research into the long-term impact of consumption of PBMAs on health.

Wooden breast (WB) is a multifactorial muscular abnormality resulting from the interplay between genetic predispositions for rapid growth, physiological stress, and anatomical impairments. This myopathy has been a persistent challenge in the poultry industry since its initial identification a decade ago. WB negatively impacts meat quality, leading to increased toughness and reduced nutritional value. Building on foundational research utilizing multiomics technologies, hypoxia‐induced oxidative stress has been identified as a key early event driving the pathological processes of WB. This review provides a comprehensive overview and the state‐of‐the‐art evidence on the pivotal role of oxidative stress in WB myopathy. It begins by examining the generation of reactive intermediates that induce oxidative damage and the host's defense mechanisms aimed at mitigating these threats. The discussion then focuses on the consequences of oxidative damage for mitochondria, protein and lipid oxidation, connective tissue remodeling, and inflammation—pathological hallmarks of WB‐affected muscles. Additionally, the review highlights how oxidative stress influences satellite cell behavior, impairing the repair and regeneration of muscle tissues, a process implicated in WB. Finally, efforts to prevent or mitigate WB myopathy are summarized, with particular attention to potential intervention strategies targeting oxidative stress. These include innovative feed formulations and gut microbiota modulation, which show promise in alleviating the severity of the condition.