{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T00:13:22Z","timestamp":1789690402331,"version":"4.0.1"},"reference-count":119,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2025,5,13]],"date-time":"2025-05-13T00:00:00Z","timestamp":1747094400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003725","name":"National Research Foundation of Korea","doi-asserted-by":"publisher","award":["2020R1I1A206937911"],"award-info":[{"award-number":["2020R1I1A206937911"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003725","name":"National Research Foundation of Korea","doi-asserted-by":"publisher","award":["321028-5"],"award-info":[{"award-number":["321028-5"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003624","name":"Ministry of Agriculture, Food and Rural Affairs","doi-asserted-by":"publisher","award":["2020R1I1A206937911"],"award-info":[{"award-number":["2020R1I1A206937911"]}],"id":[{"id":"10.13039\/501100003624","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003624","name":"Ministry of Agriculture, Food and Rural Affairs","doi-asserted-by":"publisher","award":["321028-5"],"award-info":[{"award-number":["321028-5"]}],"id":[{"id":"10.13039\/501100003624","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The adverse effects of polyethylene packaging waste on environmental pollution have driven academia to explore biodegradable active packaging (AP) solutions. In the present study, hybrid electrospun nanofiber (HENF) AP was produced using 30% gelatin (GE) combined with 1%, 2%, and 3% green tea extract powder (GTEP), termed HGGTNF. HENF was applied to Hanwoo beef as an AP to assess physicochemical, textural, microbiological, and sensory qualities in comparison to traditional polyethylene packing (PEP). The findings illustrate that the HGGTNF group maintained a significantly (p &lt; 0.05) stable pH (5.71 \u00b1 0.02\u20135.78 \u00b1 0.01), lower drip loss (DL) (1.15% \u00b1 0.00 to 1.20 \u00b1 0.02%), and cooking loss (CL) (18.13 \u00b1 0.03% to 19.91 \u00b1 0.01%) compared to PEP (pH = 5.66 \u00b1 0.02, DL = 1.21 \u00b1 0.01%, CL = 20.26 \u00b1 0.03%). Moreover, HGGTNF improved oxidative stability, especially at elevated doses (2% and 3%). In HGGTNF groups, there was a decreasing (p &lt; 0.05) trend in thiobarbituric acid reactive substances (TBARS) (0.23 \u00b1 0.01 to 0.26 \u00b1 0.01 mg-MDA\/kg), compared to the PEP group (0.29 \u00b1 0.01 mg-MDA\/kg). Oxidative stability improved the fatty acid profile, preserved color intensity (Chroma), and inhibited discoloration (h\u00b0) in HGGTNF (2% &amp; 3%) compared to PEP. Furthermore, HGGTNF groups had stable meat tenderness and better chewiness than PEP. Stabilization of tenderness was due to diminished cathepsin activity (5822.80 \u00b1 20.16 and 6009.80 \u00b1 3.90 U\/mg protein in the HGGTNF 2% and 3% groups, respectively). The HGGTNF 3% sample exhibited a decrease in total coliform counts (TCC) (0.74 \u00b1 0.04 log CFU\/g), total viable counts (TVC) (1.38 \u00b1 0.05 log CFU\/g), and total yeast and mold count (TYMC) (1.59 \u00b1 0.06 log CFU\/g) compared to other groups, indicating efficient antimicrobial efficacy. An increasing (p &lt; 0.05) trend was observed in umami and richness taste traits for the HGGTNF 3% treated sample. The above findings underscore the potential applicability of HGGTNF as AP to enhance beef shelf life and meat quality attributes.<\/jats:p>","DOI":"10.3390\/foods14101734","type":"journal-article","created":{"date-parts":[[2025,5,13]],"date-time":"2025-05-13T11:31:49Z","timestamp":1747135909000},"page":"1734","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Meat Quality Traits Using Gelatin\u2013Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3153-3718","authenticated-orcid":false,"given":"A. M. M. Nurul","family":"Alam","sequence":"first","affiliation":[{"name":"Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Young-Hwa","family":"Hwang","sequence":"additional","affiliation":[{"name":"Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4724-3363","authenticated-orcid":false,"given":"Abdul","family":"Samad","sequence":"additional","affiliation":[{"name":"Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5483-2828","authenticated-orcid":false,"given":"Seon-Tea","family":"Joo","sequence":"additional","affiliation":[{"name":"Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea"},{"name":"Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1577","DOI":"10.1080\/87559129.2020.1821212","article-title":"Polymer based nanomaterials for strategic applications in animal food value chains","volume":"38","author":"Ramachandraiah","year":"2022","journal-title":"Food Rev. 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