<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-9028</journal-id>
<journal-title><![CDATA[Ecosistemas y recursos agropecuarios]]></journal-title>
<abbrev-journal-title><![CDATA[Ecosistemas y recur. agropecuarios]]></abbrev-journal-title>
<issn>2007-9028</issn>
<publisher>
<publisher-name><![CDATA[Universidad Juárez Autónoma de Tabasco, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-90282025000300004</article-id>
<article-id pub-id-type="doi">10.19136/era.a12n3.4020</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Mesquite propolis: An antioxidant and antibacterial preservative for pork meat]]></article-title>
<article-title xml:lang="es"><![CDATA[Propóleos de mezquite: Un conservador antioxidante y antibacteriano para carne de cerdo]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Sánchez]]></surname>
<given-names><![CDATA[Rey David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Escalante]]></surname>
<given-names><![CDATA[Armida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Martínez]]></surname>
<given-names><![CDATA[Brisa del Mar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sotelo-Mundo]]></surname>
<given-names><![CDATA[Rogerio Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torrescano-Urrutia]]></surname>
<given-names><![CDATA[Gastón Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C.  ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<volume>12</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-90282025000300004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-90282025000300004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-90282025000300004&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Honeybee-derived propolis is a promising source of bioactive compounds that enhance meat quality. This study evaluated the antioxidant and antibacterial effects of Mesquite propolis extracts (MPE) on pork meat homogenate. Raw propolis from two apiaries was characterized for pollen origin, physicochemical, and sensory properties. Extracts (MPE1 and MPE2) were evaluated for their polyphenol content, antioxidant properties, and antibacterial activity against foodborne pathogens. Pork meat homogenate was treated with MPE1 and MPE2 (500 mg kg&#8722;1), synthetic antioxidant BHT (500 ppm), or left untreated (control). The samples were then thermally processed (65 °C/0-120 min) and analyzed for quality parameters. MPE2 exhibited the highest (p &#8804; 0.05) total polyphenol content and antioxidant values, and both extracts demonstrated effectiveness against Gram-positive bacteria. Incorporation of MPE, especially MPE2, significantly reduced pH variation, color degradation, lipid oxidation, and microbial growth (p &#8804; 0.05). Mesquite propolis shows potential as a natural preservative in meat products.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El propóleo derivado de abejas es una fuente prometedora de compuestos bioactivos para mejorar la calidad de la carne. Este estudio evaluó los efectos antioxidantes y antibacterianos de los extractos de propóleo de mezquite (MPE) en homogeneizado de carne de cerdo. El propóleo crudo de dos apiarios se caracterizó por su origen del polen, propiedades fisicoquímicas y sensoriales. Los extractos (MPE1 y MPE2) se evaluaron por su contenido de polifenoles, propiedades antioxidantes y actividad antibacteriana contra patógenos transmitidos por alimentos. El homogeneizado de carne de cerdo se trató con MPE1 y MPE2 (500 mg kg&#8722;1), antioxidante sintético BHT (500 ppm), o se dejó sin tratar (control). A continuación, las muestras se procesaron térmicamente (65 °C/0-120 min) y se analizaron sus parámetros de calidad. MPE2 exhibió el contenido total de polifenoles y valores antioxidantes más altos (p &#8804; 0.05), y ambos extractos demostraron efectividad contra bacterias Gram-positivas. La incorporación de MPE, especialmente MPE2, redujo significativamente la variación del pH, la degradación del color, la oxidación lipídica y el crecimiento microbiano (p &#8804; 0.05). El propóleo de mezquite muestra potencial como conservante natural en productos cárnicos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Beekeeping]]></kwd>
<kwd lng="en"><![CDATA[pollen]]></kwd>
<kwd lng="en"><![CDATA[extract]]></kwd>
<kwd lng="en"><![CDATA[bioactivity]]></kwd>
<kwd lng="en"><![CDATA[meat]]></kwd>
<kwd lng="es"><![CDATA[Apicultura]]></kwd>
<kwd lng="es"><![CDATA[polen]]></kwd>
<kwd lng="es"><![CDATA[extracto]]></kwd>
<kwd lng="es"><![CDATA[bioactividad]]></kwd>
<kwd lng="es"><![CDATA[carne]]></kwd>
</kwd-group>
</article-meta>
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