The objective of this research was to investigate the effects of clove essential oil, the carboxymethyl chitosan-coated ε-polylysine (ε-PL) nanoemulsion (Nano-CEO-ε-PL-CMC) on the shelf-life, and the quality characteristics of donkey meat during refrigerated storage. The physicochemical, microbiota, and sensory properties of donkey meat were regularly monitored. The results indicated that Nano-CEO-ε-PL-CMC was stable with the smallest particle size. Furthermore, we found that Nano-CEO-ε-PL-CMC had a significant preservation effect on refrigerated donkey meat by maintaining the stability of pH value, inhibiting the proliferation of microorganisms (p < .05), and sharply reducing the oxidation of fat and protein (p < .05) during the storage period. Interestingly, the flesh color measurement and texture analysis revealed that the application of Nano-CEO-ε-PL-CMC could effectively reduce the color change, and delay the decline of springiness and cohesiveness of refrigerated donkey meat. Our findings suggested that Nano-CEO-ε-PL-CMC has great potential in the preservation of donkey meat during refrigerated storage. Novelty impact statement In the present study, a novel nano-dispersion system with good stability was successfully developed by incorporating the ε-PL into clove essential oil nanoemulsion. The nanoemulsion film containing clove essential oil and ε-PL (Nano-CEO-ε-PL-CMC) has a significant preservation effect on refrigerated donkey meat by inhibiting the proliferation of microorganisms and reducing the oxidation of fat and protein (p < .05).

Meat plays a significant role in human diets, providing a rich source of high-quality protein. With advancements in technology, research in the field of meat preservation has been undergoing dynamic evolution. To gain insights into the development of this discipline, the study conducted an analysis and knowledge structure mapping of 1672 papers related to meat preservation research within the Web of Science Core Collection (WOSCC) spanning from 2001 to 2023. And using software tools such as VOSviewer 1.6.18 and CiteSpace 5.8.R3c allowed for the convenient analysis of the literature by strictly following the software operation manuals. Moreover, the knowledge structure of research in the field of meat preservation was synthesized within the framework of “basic research—technological application—integration of technology with fundamental research,” aligning with the research content. Co-cited literature analysis indicated that meat preservation research could be further categorized into seven collections, as well as highlighting the prominent role of the antibacterial and antioxidant properties of plant essential oils in ongoing research. Subsequently, the future research direction and focus of the meat preservation field were predicted and prospected. The findings of this study could offer valuable assistance to researchers in swiftly comprehending the discipline’s development and identifying prominent research areas, thus providing valuable guidance for shaping research topics.

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.

In order to explore the quality variation and flavor formation of dry-cured donkey leg, the changes in physical–chemical composition, lipolytic, free amino acids content and volatile flavor compounds were investigated in this study. Six fresh, trimmed hind legs with average weight of 8.12 ± 0.8 kg were taken from male Dezhou donkeys slaughtered at the age of 24 months with the average live weight of 240 kg. The entire processing time was eight months long including six stages, specifically: cooling, salting, air-drying, fermenting and aging. Samples were collected at 0 d, 10 d, 20 d, 30 d, 65 d, 105 d and 165 d of processing. The results showed that the pH value remained stable in the range of 6.2~6.6. The moisture and water activity significantly decreased (p < 0.05) during processing. The chloride content, ash, total volatile basic nitrogen (TVB-N) and peroxide value (POV) significantly increased (p < 0.05), from 0.45% to 12.39%, from 3% to 17%, from 1.43 mg/kg to 8.98 mg/kg and from 1.39 g/100 g to 5.26 g/100 g, respectively. The thiobarbituric acid (TBARS) value reached its highest value of 0.39 mg MDA/kg at the end of the salting stage and then decreased to 0.34 mg MDA/kg. Eighteen free amino acids and fifteen free fatty acids were detected, and their contents were significantly increased during processing (p < 0.05). Volatile compounds were analyzed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Among 114 volatile compounds detected in dry-cured donkey leg, aldehydes, esters, alkane and alcohols were more abundant in the final products, with relative concentrations of 41.88%, 5.72%, 5.35% and 5.25%, respectively. Processing significantly affected the physical–chemical properties, which could contribute to the formation of flavor substances of dry-cured donkey leg.