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The present study aims to evaluate the effect of Romanov breed lamb gender on carcass traits and meat quality parameters, as well as on the formation of biogenic amines (BAs) and malondialdehyde during meat storage. Obtained results revealed that lamb gender had a significant influence on sternum/breastbone, ribs, right shoulder, and bones of the back leg. Significantly higher lightness (by 3%) was found for male meat; however, higher redness of female meat was observed (by 7.7%). In all cases, a lower pH was obtained for female meat. Significantly higher cooking loss (by 38%) was found for male meat. However, gender was not a significant factor in lamb meat proximate composition, or for BAs and cholesterol content. The gender of animals had a significant influence on 10-heptadecenoic (C17:1), linoleic (C18:2n - 6), total polyunsaturated FA, and total trans isomers content in meat. A significantly higher concentration of malondialdehyde was found in female lamb meat (by 43.4% and 56.8% in fresh and after 3 months of storage at -18°C, respectively) compared to males. Finally, the obtained results supplement the scarce database about the characteristics of Romanov breed meat of different gender and this is beneficial for lamb breeders and meat industry in order to obtain a better quality production., Competing Interests: The authors declare that they do not have any conflict of interest., (© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

The aim of this work is to evaluate the effect of taxifolin on the physicochemical and microbiological properties of cold-smoked pork sausages produced using different commercial starter cultures with Leuconostoc carnosum and with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus . Ultra performance liquid chromatography analysis demonstrated that after 181 days of storage total taxifolin content was the highest in samples with taxifolin and L. carnosum (60%), compared to the first day of storage. The sausages with taxifolin and the mixture of P. pentosaceus and S. xylosus (56%) followed next. Taxifolin improved the hygienic quality of sausages without significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines, including histamine and putrescine, was more effectively reduced in sausages inoculated with the taxifolin and P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and lipid oxidation were effectively slowed down. Samples with taxifolin and L. carnosum showed the highest free radical scavenging activity on the first day of the study ((77.4±1.3) %) (p<0.05 in all samples). Mixtures containing taxifolin and starter cultures bound free radicals better than taxifolin alone. The colour parameters ( L*, a* and b *) of preparations and final products were significantly influenced by taxifolin and starter cultures and storage time (p<0.05 in all samples)., Competing Interests: CONFLICT OF INTEREST: The authors declare no conflict of interest.