Ultrasound, as a green processing technology, is garnering more and more attention. In order to further understand the application of ultrasound in the meat field, bibliometric analysis using CiteSpace and HistCite was performed on 3624 pieces of literature pertaining to “Ultrasound” or “Ultrasonic” and “Meat” retrieved from the Web of Science (WOS) Core Collection database from 2009 to 2023. Text mining was performed for the number of articles, authors, countries, institutions and journals, and data visualization and analysis through keyword clustering and burst term maps were conducted in order to summarize the evolution and trend of meat research. The results showed that ultrasonic has attracted growing interest among meat researchers, and the total number of published articles is on the rise, and the journals with large publication volume are mostly the top ones in the meat field, and the number of articles published by China is 1650, which ranks first in the world, accounting for 45.53% of the total number of articles. Additionally, the US, Spain, Iran and other countries have published a large number of research articles in this field. There has been close between authors and research institutions in different regions and between countries, and academic teams with China as the core have been formed. The research mainly focuses on the application of ultrasonic in research on the functional properties of food, the extraction of bioactive substances from food and the inactivation of microorganisms in food, and future trends include ultrasound-assisted extraction, myofibrillar proteins and bacteriostatic activity. The results of the study show that ultrasonic in meat research is still in its active development stage and has good research prospects.

In this study, gelatin-gellan gum (GN-GG) composite gels were prepared by heat treatment, where the addition levels of GN and GG were optimized based on water-holding capacity (WHC) and swelling degree (SD). Furthermore, GN-GG composite gels added with Flammulina velutipes cellulose nanofibril (CNF) were prepared to improve the performance of GN-GG composite gels. Also, we investigated the effect of CNF on the WHC, SD, texture, rheology and microstructure of the composite gel. The results showed that the composite gel with 5% GN and 0.4% GG had good WHC and SD. The addition of CNF increased the WHC and SD and improved the storage and loss moduli, hardness, chewiness and gumminess of the composite gel. By measuring the ζ-potential and infrared spectrum of the composite gels, it was found that addition of CNF increased the absolute value of the ζ-potential, strengthened the hydrogen bond in the gel system, and increased the degree of protein crosslinking. The microstructure showed that CNF promoted the formation of gel networks and made the structure more uniform and compact. These findings show that the addition of CNF can improve the properties of composite gels and make the gel system more stable, and the suitable addition level of CNF is 0.6%.

The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus (labeled L-S) on microbial community and flavor in fermented sausages during the ripening process. Culture-dependent (colony count) and culture-independent (high-throughput sequencing) methods were employed to evaluate bacterial communities. Volatile compounds were identified by gas chromatography–mass spectrometry, and the results were analyzed by principal component analysis (PCA). The identified bacteria with high relative abundance included Lactobacillus and Pediococcus, and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process. At the end of ripening, 2-nonenal, tetradecanal, ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages. Sensory evaluation showed a high score in the L-S fermented sausages. Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.

This study aimed to evaluate the effects of dietary egg yolk phosphatidylcholine (EPC) and soybean phosphatidylcholine (SPC) on obesity mice fed a high-fat diet (HFD). After 60 days of dietary intervention, the effects were evaluated by biochemical indices and serum lipidomic analysis. EPC and SPC markedly reduced serum total cholesterol, serum triacylglycerol (TAG) and low-density lipoprotein cholesterol, while increased high-density lipoprotein cholesterol. EPC was more effective in reducing malondialdehyde and superoxide dismutase in liver than SPC. Main lipids including glycerophospholipids, TAG, sphingolipids and fatty acyls were significantly modified by EPC. Compared with HFD, EPC increased 10 main differential lipids such as phosphatidyl ethanolamine (22:6_20:0). The expressions of related protein including sterol-regulatory element binding proteins sterol-regulatory element binding proteins (SREBP-1c) and peroxisome proliferator-activated receptor α (PPAR-α) were significantly down-regulated with EPC treatment. Therefore, EPC was more effective than SPC in improving obesity by regulating glycerophospholipid metabolism.