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The detection of biogenic amines released from degraded meats is an effective method for evaluating meat freshness. However, existing traditional methods like titration are deemed tedious, while the use of sophisticated analytical instruments is not amenable to field testing. Herein, a cyanostilbene-based fluorescent array was rapidly fabricated using macroarray synthesis on a cellulose paper surface to detect amines liberated from spoiled beef, fish, and chicken. The fluorescence changes of immobilized molecules from the interaction with gaseous amines were used to monitor changes in freshness levels. Thanks to the high-throughput nature of macroarray synthesis, a set of highly responsive molecules such as pyridinium and dicyanovinyl moieties were quickly revealed. Importantly, this method offers flexibility in sensing applications including (1) sensing by individual sensor molecules, where the fluorescence response correlated well with established titration methods, and (2) collective sensing whereby chemometric analysis was used to provide a cutoff of freshness with 73-100% accuracy depending on meat types. Overall, this study paves the way for a robust and cost-effective tool for monitoring meat freshness., (© 2023. The Author(s), under exclusive licence to Springer-Verlag GmbH Austria, part of Springer Nature.)

Salbutamol (SAL) can cause potential hazards to human health and its use as a growth promoter in meat-producing animals is illegal. This work reports a novel approach for competitive paper-based colorimetric immunoassay (PCI) using the Ag 3 PO 4 /Ag nanocomposite as label for sensitive and specific determination of SAL in flesh of swine and urine. The Ag 3 PO 4 /Ag nanocomposite was synthesized by a one-step chemical bath method, which could instantly oxidize a chromogenic substrate for the color development under acidic conditions without the participation of H 2 O 2 . This approach provides high affinity between the Ag 3 PO 4 /Ag nanocomposite and the substrate (with the Michaelis-Menten constant of 0.44 mM). In addition, the fabrication process of the PCI was simple and cost-effective. Particularly, the novel PCI also exhibits simplicity and cost-effectiveness of the fabrication process through a simple wax screen-printing, which requires inexpensive equipment and material including a screen, wax, a squeegee, and a hair dryer. Under optimal conditions, the competitive PCI exhibited a linearity range of 0.025 to 1.00 µg/L. The developed approach offers advantages over the conventional ELISA for the purpose of routine use because it requires a shorter incubation time (<1 hr), significantly small volumes of reagents and samples (<100 µL each), and an inexpensive consumer-grade digital camera coupled with a simple gray-scale transformation of the RGB (Red Green Blue) color image for the purpose of quantification of the detection. PRACTICAL APPLICATION: Salbutamol (SAL) can cause potential hazards to human health and the use of which as growth promoter in meat-producing animals is illegal. This work introduces a novel approach for competitive immunoassay on paper-based colorimetric immunoassay using the Ag 3 PO 4 /Ag nanocomposite as the label (instead of using natural enzyme) for low-cost, sensitive, and specific determination of SAL residues at low level in flesh of swine and urine samples. The proposed approach offers advantages over the conventional ELISA for the purpose of routine use., (© 2019 Institute of Food Technologists®.)

Surface-enhanced Raman spectroscopy (SERS) with subsequent chemometric evaluation was performed for the rapid and non-destructive differentiation of seven important meat-associated microorganisms, namely Brochothrix thermosphacta DSM 20171 T , Pseudomonas fluorescens DSM 4358, Salmonella enterica subsp. enterica sv. Enteritidis DSM 14221, Listeria monocytogenes DSM 19094, Micrococcus luteus DSM 20030 T , Escherichia coli HB101 and Bacillus thuringiensis sv. israelensis DSM 5724. A simple method for collecting spectra from commercial paper-based SERS substrates without any laborious pre-treatments was used. In order to prepare the spectroscopic data for classification at genera level with a subsequent chemometric evaluation consisting of principal component analysis and discriminant analysis, a data pre-processing method with spike correction and sum normalisation was performed. Because of the spike correction rather than exclusion, and therefore the use of a balanced data set, the multivariate analysis of the data is significantly resilient and meaningful. The analysis showed that the differentiation of meat-associated microorganisms and thereby the detection of important meat-related pathogenic bacteria was successful on genera level and a cross-validation as well as a classification of ungrouped data showed promising results, with 99.5% and 97.5%, respectively., (Copyright © 2020 The Author(s). Published by Elsevier B.V. All rights reserved.)

The British Nutrition Foundation convened a roundtable event in January 2024 entitled 'Meat and the Future of Sustainable Diets: Turning Challenges into Opportunities', bringing together multi-sector stakeholders to discuss the social, nutritional, public health and environmental aspects of meat consumption within a sustainable food system. Participants explored the challenge of the complexity of balancing nutrition and planetary goals, emphasising the need to navigate trade-offs between various dimensions of sustainability. Whilst recognising the global nature of the issue, the roundtable primarily focussed on a UK perspective. The discussion highlighted the urgency of transforming the food system to achieve net zero, whilst ensuring broader environmental benefits, nutritional adequacy and dietary and health equity across all life stages. Concerns about poor dietary patterns, particularly among vulnerable groups were raised, with participants stressing the need for policies that promote healthy, sustainable and equitable diets without worsening inequalities. These policies should also enhance livelihoods and community wellbeing, foster resilience and support local economies. On the supply side, participants called for better data within the agri-food system, particularly at the farm level. They advocated for a multidimensional, holistic approach that goes beyond greenhouse gas emissions to encompass wider environmental impacts and whole-farm benefits, such as enhancing soil health, promoting biodiversity, improving water management, supporting nutrient cycling and boosting farm-level resilience through diversified cropping systems. Roundtable participants acknowledged existing recommendations to reduce meat consumption for both environmental reasons, such as land use and greenhouse gas emissions, and health concerns, as evidence links red, particularly processed, meat consumption with increased colorectal cancer risk. Given the variation in meat consumption globally and even locally between individuals, the discussion explored the potential of targeted campaigns to reduce high meat intake, along with the role of public food procurement and the food industry in decreasing processed meat consumption. The consensus was that dietary changes must be framed within the context of a balanced diet and broader sustainability concerns. Despite some differing viewpoints on implementation, participants agreed that transitioning to healthier, more sustainable diets is a priority. Collaboration across the entire food chain, from farm to fork, with investment in innovation, robust data collection and research, alongside policy support, was emphasised as essential to achieving this goal., (© 2024 The Author(s). Nutrition Bulletin published by John Wiley & Sons Ltd on behalf of British Nutrition Foundation.)

Cultured meat, which involves growing meat in a laboratory rather than breeding animals, offers potential benefits in terms of sustainability, health, and animal welfare compared to conventional meat production. However, the cultured meat production process involves several stages, each with potential hazards requiring careful monitoring and control. Microbial contamination risks exist in the initial cell collection from source animals and the surrounding environment. During cell proliferation, hazards may include chemical residues from media components such as antibiotics and growth factors, as well as microbial issues from improper bioreactor sterilization. In the differentiation stage where cells become muscle tissue, potential hazards include residues from scaffolding materials, microcarriers, and media components. Final maturation and harvesting stages risk environmental contamination from nonsterile conditions, equipment, or worker handling if proper aseptic conditions are not maintained. This review examines the key microbiological and chemical hazards that must be monitored and controlled during the manufacturing process for cultured meats. It describes some conventional and emerging novel techniques that could be applied for the detection of microbial and chemical hazards in cultured meat. The review also outlines the current evolving regulatory landscape around cultured meat and explains how thorough detection and characterization of microbiological and chemical hazards through advanced analytical techniques can provide crucial data to help develop robust, evidence-based food safety regulations specifically tailored for the cultured meat industry. Implementing new digital food safety methods is recommended for further research on the sensitive and effective detection of microbiological and chemical hazards in cultured meat., (© 2024 Institute of Food Technologists®.)

Meat has been important to human survival and personal enjoyment for thousands of years, and as societies become more affluent, the amount and quality of meat consumed increases. Ancient Egyptians are known to have consumed ground meat, whereas the Greeks and Romans enjoyed various types of sausages. Ground meat has been consumed throughout the world under various names and for several centuries. However, in recent years, microbial meat safety has become a major concern, and it appears that meat safety challenges will persist in future years. This paper provides a brief historical account of selected developments in microbiology, meat science, and safety, and associated industrial and regulatory highlights, and a brief overview of current and future food safety issues, concerns, and challenges.

Discoveries, understanding, and innovations in meat science during the last century have led to revolutionary changes in meat and poultry production, processing, marketing, and consumption. American Society of Animal Science members have made key contributions in most, if not all, categories of advancement. The first US university meat science program was begun in Minnesota in 1905. Use of mechanical refrigeration in the meatpacking industry, improved transportation and packaging, and home refrigeration provided more flexibility, variety, and consistency in meat and meat products in the early 1900s. Cooperative meat research was begun by 27 universities in 1925, with a focus on the observational characterization of carcass traits and composition, meat quality attributes, and causes of the wide variation in these variables. Scientific study of genetic, nutritional, and environmental influences on the growth, physiology, and postmortem biochemistry of muscle often used muscle-comparative investigations. Rigor mortis, cold shortening and thaw rigor, postmortem muscle metabolism, postmortem tenderization and tenderness variation, and postmortem myoglobin and lipid oxidation were studied vigorously in the 1960s and beyond, defining the biochemical bases for associated outcomes in fresh and processed products. Value-added benefits resulted from implementation of electrical stimulation, boxed beef and modified-atmosphere packaging, restructuring technologies, collagen recovery, and muscle profiling work. Isolation, purification, and definition of the primary structure and biophysical properties of the myofribillar and cytoskeletal proteins in muscle aided the understanding of contraction and postmortem changes. The role of Ca-dependent proteases in meat tenderness and muscle growth is being clarified. The chemistry of meat curing, meat emulsion formation, fermentation, and other processing methods led to new technologies, new meat products, and new benchmarks in product shelf life and quality. Meat safety assurance and our ability to manage the microbiological causes of food-borne illness and spoilage are imminently important now and in the future.

Modern pork production uses a variety of tools to ensure the health, welfare and productivity of pigs. Therapeutic (treatment and prevention of disease) use and use for enhancing growth and feed efficiency (growth promotion) are the two options for use on the farm. Collecting meaningful and accurate antibiotic use data faces significant challenge because of the number and variety of production systems, the need for broad stakeholder analysis of the data and the lack of consistent and science-based definitions of antibiotic use categories. The National Animal Health Monitoring System (NAHMS) is one mechanism that estimates uses based on a statistical sample of the nation's swine herd. If, based on sound science, additional information on antibiotic use is considered necessary, stakeholders should discuss the best implementation strategies to achieve the desired result. Producers continue in their science-based commitment to ensure the safety of pork and to maintain consumer confidence.

Food animal veterinarians practice in a variety of settings with considerable differences between the settings. Due to variability, aggregate data from surveillance of antimicrobial use is not very useful to practitioners unless correlated information is provided, such as the relative disease status, ages of animals, and purpose of use. Of greater utility is use data as it relates to a specific farm or production system. Of greater importance to clinical practitioners is a meaningful surveillance system that tracks trends in antimicrobial resistance in common pathogens causing animal diseases.

There has been renewed concern in recent years about the use of antibiotics in food animal production and the potential risk it may pose to public health due to transfer of antibiotic resistance factors via the food supply. Although a legitimate concern, it bears reminding that this debate is not new. It has been ongoing for decades, yet there is still no documented case of human treatment failure due to antibiotic resistant bacteria acquired from USDA-inspected meat and poultry. This fact strongly suggests that the issue is not the imminent threat as has been portrayed by certain individuals or advocacy groups. The poultry industry as a whole has been using antibiotics responsibly for several decades, and there are strong beneficial arguments for their continued use. Responsible public policy demands a science-based approach be utilized in the decision making process before attempting to restrict or remove certain products due to overestimated risks. Part of this scientific review should include antibiotic use data, however this information has definite limitations and shortcomings which need to be understood before attempting to make any valid antibiotic resistance associations.

The objective of this review is to outline those parts of modelling approaches in pig production which are not highly developed: these are the partitioning of protein and lipid accretion in different anatomical body parts. The authors introduce present models with a critical evaluation and draw some conclusions for further developments. Based on present knowledge this paper demonstrates the process of protein and fat accretion in different body compartments in pigs and influencing factors. A further aim is to assist in the conceptual development of a new pig model, which is more detailed, precise and accurate than currently available models. Exsisting models are generally deficient with regard to the translation of lipid and protein gain into lean and fatty tissue. Only assumed values for this translation have been used so far and the concepts underlying these values are not well understood. Therefore, it may be appropriate to develop a compartimental model to predict protein and fat deposition in growing and fattening pigs. With this new approach the model can supply sufficiently the changing consumer demands regarding to the possibility of meat quality prediction.

A simple and convenient procedure based on reversed-phase paper and thin-layer chromatography is reported for the detection and estimation of N-nitrosamines in food products, particularly cured meat. The method can easily be applied in tropical regions when plenty of sunshine is available. It is particularly useful in food-testing laboratories where sophisticated analysical instruments such as the gas chromatograph, mass spectrometer, etc., are not available. By this procedure, it is possible to detect up to 10 mug and to estimated up to 75-mug (reversed phase) and 50-mug (thin layer) amounts of N-nitrosamines.

Background: Minimally processed ready-to-eat products are considered a high-risk food because of the possibility of contamination with pathogenic bacteria, including Listeria monocytogenes from the animal reservoir, and the minimal processing they undergo. In this study, a sakacin-A anti-Listeria active package was developed and tested on thin-cut veal meat slices (carpaccio)., Results: Enriched food-grade sakacin-A was obtained from a cell-free supernatant of a Lactobacillus sakei culture and applied (0.63 mg cm -2 ) onto the surface of polyethylene-coated paper sheets to obtain an active antimicrobial package. The coating retained antimicrobial features, indicating that the process did not affect sakacin-A functionality, as evidenced in tests carried out in vitro. Thin-cut veal meat slices inoculated with Listeria innocua (a surrogate of pathogenic L. monocytogenes) were laid on active paper sheets. After 48 h incubation at 4 °C, the Listeria population was found to be 1.5 log units lower with respect to controls (3.05 vs 4.46 log colony-forming units (CFU) g -1 )., Conclusion: This study demonstrates the possibility of using an antimicrobial coating containing sakacin-A to inhibit or decrease the Listeria population in ready-to-eat products, thus lowering the risk of food-related diseases. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry., (© 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)

The objective of the study was to investigate how substituting fish meal (FM) with mealworm larval (Tenebrio molitor L.) meal (TM) in the diet affects the growth performance, meat quality, nutrient digestibility, and carcass of broiler chicks. A total of one hundred chicks were divided into five groups, each containing twenty birds. The fish meal was replaced with mealworm meal at different levels of 25% (TM25), 50% (TM50), 75% (TM75), and 100% (TM100) in the diets. At the end of the study, replacing different levels the fish meal with mealworms linearly suppressed nutrient digestion, growth, carcass parameters, and water holding capacity and cooking loss. However, the best energy efficiency ratios were obtained in the TM100 group. Consequently, it was concluded that replacement of FM with mealworm up to 25% had no adverse effect on growth performance, carcass parameters, meat quality and nutrient utilization efficiency of broiler chickens., Competing Interests: Declarations Ethics approval All experimental procedures using birds were conducted following the European Guidelines for Care and Use of Animals for Research Purpose, and they were approved by the Local Ethics Committee for Animal Testing of the Aydın Adnan Menderes University (64583101/2021/027). Conflict of interest The authors declare no competing interests., (© 2024. The Author(s), under exclusive licence to Springer Nature B.V.)

This study aimed to evaluate fattening performance, carcass traits, meat quality, and leg bone traits in geese reared under an intensive production system, depending on genotypes. In the study, a total of 210 goslings (70 goslings for each genotype such as Linda, Toulouse, and Mast) were obtained from 168-week-old breeders. The geese were fed ad libitum with the same feeds during 12 weeks. Then, 5 males and 5 females from each goose genotype (30 birds in total) were slaughtered to determine the carcass, meat, and bone properties. The fattening performance, carcass properties, relative organ weights, and proximate analyses of breast and thigh meats did not differ among the genotype groups. The relative abdominal fat percentage weight was the highest in the Mast geese among the examined genotypes. Dry matter and crude protein values in meat were affected by genotype. The liver compositions, such as dry matter, crude fat, and crude protein, was significantly different from breast and thigh meat. It was found that the meat of Toulouse and Linda genotypes had lower SFA, n6/n3, and TI values, but higher MUFA, UFA, and crude protein values, making them superior to the meat of the Mast genotype. In the thigh meat, it was determined that lower SFA, AI, and TI values, and higher MUFA and UFA values, made it superior to the breast meat. In goose liver, DFA, NF and TI values were higher than the other tissues. Interactions were observed in the chemical composition and some fatty acids (P < 0.05). The femur and metatarsus bones of the Linda genotype were more durable than those of the Mast genotype due to their lower Robusticity indexes of femur and metatarsus bones. These results show that Linda and Toulouse geese are superior to the Mast genotype in terms of valuable fatty acids under intensive fattening. Additionally, the superior bone strength of Linda geese indicates that bone-related problems will be less common when this genotype is raised under intensive conditions., (© 2024. The Author(s), under exclusive licence to Springer Nature B.V.)

Samples of filter paper were found which contain sufficient nitrite to cause significant error in determining the nitrite content of cured meat products by the official AOAC method. Six of 28 boxes of filter paper examined were contaminated with nitrite. All 6 contaminated boxes were the same brand and grade. These samples of filter paper could contribute from 4.6 to 18.4 ppm nitrite to the amount of nitrite analyzed for in meat.

There is much interest in cultured (cultivated) meat as a potential solution to concerns over the ecological and environmental footprint of food production, especially from animal-derived food products. The aim of this critical review is to undertake a structured analysis of existing literature to (i) identify the range of materials that could be used within the cultured meat process; (ii) explore the potential biological and chemical food safety issues that arise; (iii) identify the known and also novel aspects of the food safety hazard portfolio that will inform hazard analysis and risk assessment approaches, and (iv) position a responsible innovation framework that can be utilized to mitigate food safety concerns with specific emphasis on cultured meat. Although a number of potential food safety hazards are identified that need to be considered within a food safety plan, further research is required to validate and verify that these food safety hazards have been suitably controlled and, where possible, eliminated. The responsible innovation framework developed herein, which extends beyond hazard analysis and traditional risk assessment approaches, can be applied in multiple contexts, including this use case of cultured meat production., (© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

This study was conducted to investigate the effect of dried cafeteria leftover food (DCLF) incorporation in growing APRI rabbit diets on nutrient digestibility, live body weight, body weight gain, carcass traits, meat quality, blood parameters, and economic efficiency. Thirty-six APRI rabbits (6 weeks of age), after weaning, were randomly divided into three groups (12 rabbits/group, 613 ± 5 g). During the experiment, rabbits aged 6-14 weeks participated in the experiment. An approximate isocaloric and isonitrogenous composition was achieved in three pelleted experimental diets. For the rabbit groups D1 (as the control), D2, and D3, DCLF was added at doses of 0%, 17.5%, and 35%, respectively. Digestibility trails were carried out at the end of the feeding experiment to evaluate the nutritional and feeding values of the experimental diets. To examine the characteristics of the carcasses, the quality of the meat, the histopathological analysis, and the blood plasma parameters, three rabbits were slaughtered from each group. The results showed that the feeding values (TDN and DE), which had the greatest values, as well as the digesting coefficients for dry matter, organic matter, crude fiber, and ether extract between the D1 and D3 groups were significantly different (p < 0.05). On the contrary, the curde protein, nitrogen-free extract, and digestible crude protein of the examined diets showed no signifcant differences compared with the control diet. The level of DCLF incorporation in diets significantly (p < 0.05) increased the live body weight at 14 weeks; with D3 recording the highest values (2130.9 g) when compared to the D1 and D2 groups. A similar pattern was observed for both daily increase and total body gain (6-14 weeks). Feed conversion recorded insignificant differences among the experimental diets respecting the period 6-14 weeks of age. DCLF levels had a significant effect on dressing and giblet percentages. The chemical composition and color parameters of rabbit meat were similar (p > 0.05), except for fat%, which had the highest value in the D3 group (p < 0.05) compared to the D1 and D2 groups. Economic efficiency was improved by using DLCF up to 35% in terms of gross margin and feed cost/kg gain. In conclusion, using DCLF in the feeding system of rabbits could enhance productive performance, carcass traits, meat quality, and physiological function, as well as improve economic efficiency., (© 2024 Wiley‐VCH GmbH. Published by John Wiley & Sons Ltd.)