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This article from Australian Gourmet Traveller provides a recipe and method for making saucisson, a type of salami. The recipe includes specific measurements and instructions for preparing the meat, adding seasonings, and filling the casings. It also provides guidance on the fermentation and maturing process, including temperature and humidity requirements. The article emphasizes the importance of cleanliness and safety measures, such as using a calibrated pH meter and sodium nitrate curing salt to prevent botulism. The author suggests that variations in flavors and seasonings can be explored, but recommends keeping the flavors subtle. The article concludes with storage instructions for the finished saucissons. [Extracted from the article]

The article focuses on the challenges posed by expensive protein feeds in livestock systems, highlighting their role as a critical and limiting factor in diet formulation. It discusses the environmental impacts associated with feed production, including land use change, occupation, and the intensive use of energy and water resources.

This article from Hobby Farms discusses different methods of castrating cattle and the reasons why castration is important. The top reasons for castration are reducing aggression in male animals and improving meat quality. The recommended age for castration is around 3 to 4 months, and there are several methods to choose from, including banding and cutting. The article provides tips for the castration process and emphasizes the importance of proper technique and pain relief. Additionally, it mentions that castrated calves have a higher value in the market. [Extracted from the article]

Reducing the prevalence of methicillin-resistant (Met-R) staphylococci in livestock represents a major challenge, as these resistant strains have a significant negative impact on animal health as well as on the consumers of their products. Therefore, from a public health perspective, we focused on monitoring the prevalence of Met-R staphylococci in livestock animals, outgoing also from previous studies on the prevalence of Met-R staphylococci in companion and wild living animals. Out of 53 staphylococcal strains of various species, their resistance to methicillin/oxacillin/cefoxitin was confirmed in up to 90.5 % of tested strains, indicating a significant spread of methicillin resistance in the livestock/agriculture (via faces, manure, animal products). Therefore, it is necessary to focus on ways to reduce their prevalence. Promising approaches seem to involve the use of natural substances – bacteriocins or enterocins, which not only provide antimicrobial and immunostimulatory properties, but also positively impact weight gain and meat quality of livestock animals. [ABSTRACT FROM AUTHOR]

A study conducted by the University of Veterinary Sciences Brno in the Czech Republic examined the impact of temperature fluctuations during transport on the microbiological quality of chilled chicken meat. The research found that inadequate transport conditions led to increased bacterial counts in chicken meat, with samples in plain packaging showing higher levels compared to those in modified atmosphere packaging. The study did not detect the presence of Salmonella spp. in any of the samples, and the data collected will be used to develop software to assess the effects of transport conditions on sample quality. [Extracted from the article]

A new study conducted by researchers at Walter Sisulu University in Zimbabwe compared the physical attributes and nutritional composition of meat from different breeds of chickens. The study found that slow-growing hybrid breeds, such as Sasso C431 and TR51, produced meat with lower fat and higher protein compared to the faster-growing commercial broiler breed, Ross 308. These slow-growing breeds are gaining popularity in Zimbabwe as an alternative to commercial broilers due to their preferred sensory attributes. The study provides valuable information on the quality of meat from different chicken breeds and highlights the potential benefits of using slow-growing hybrids in poultry production. [Extracted from the article]

A recent study conducted by researchers at the University of New England compared the consumer response to beef brisket cooked using the low and slow barbeque method in Australia and the United States. The study found that Australian consumers scored the briskets lower for tenderness and juiciness compared to American consumers, but there was no difference in overall liking or meat quality score. The researchers suggest that these differences may be due to cultural background and Australia's relative unfamiliarity with the low and slow barbeque cooking method. This study provides valuable insights into consumer preferences and cultural influences on food acceptance. [Extracted from the article]

A recent study conducted by the University of La Frontera in Temuco, Chile, explored the impact of different pastoral livestock systems on meat quality. The study found that grassland-based systems can produce healthier meat products compared to systems that rely on concentrates. The research evaluated three beef production systems commonly used in southern Chile and found variations in carcass characteristics, meat quality attributes, and nutritional components. The study highlighted the nutritional superiority of beef from grasslands, characterized by lower intramuscular fat content and higher mineral values. The researchers emphasized the need for a holistic approach in future research to generate and assess healthy beef. [Extracted from the article]

A recent study conducted by researchers at Bursa Uludag University examined the effects of beef marination on quality traits and consumer acceptability. The study involved marinating beef samples from different breeds of bulls with various marinades for different durations. The results showed that marination time and its interactions significantly influenced beef quality parameters. The olive oil-garlic marinade was found to be the most preferred by the taste panel. This research contributes to the scientific literature and has practical implications for the beef industry. [Extracted from the article]

A recent study conducted by researchers at the Federal University of Rio Grande do Sul in Brazil explored the impact of different levels of antioxidants and native legumes in the diet on the quality of lamb meat. The study found that lambs fed on a natural pasture in the Pampa Biome grasslands had higher muscle a-tocopherol deposition and lower lipid oxidation in the meat compared to stall-fed lambs. Additionally, lambs with a higher proportion of a specific legume in their diet had better sensory quality of the meat. The study suggests that finishing lambs on the Pampa Biome grasslands can improve the nutritional quality and fatty acid content of lamb meat, benefiting both product quality and human health. [Extracted from the article]

A study conducted by Seoul National University compared the meat quality and fiber characteristics of different cuts of beef from Hanwoo, Jeju black, and their crossbred cattle. The study found that Jeju black and the crossbred cattle had higher moisture and crude ash contents, and lower crude fat and protein contents compared to Hanwoo. Jeju black also had higher cooking loss and shear force values. The muscle fiber size of Jeju black and the crossbred cattle was larger than that of Hanwoo. The research concluded that the meat quality and muscle fiber characteristics of Jeju black and the crossbred cattle were distinct from those of Hanwoo. [Extracted from the article]

A study conducted by Shenyang Agricultural University in China investigated the effects of ginseng stem leaf extract on the production performance, meat quality, antioxidant status, immune function, and lipid metabolism of broilers. The study found that adding different doses of ginseng stem leaf extract to the feed improved the body weight, feed to gain ratio, average daily feed intake, average daily gain, and meat quality of the broilers. The extract also enhanced the antioxidant and immune abilities of the broilers, and reduced blood triglyceride and total cholesterol levels. Overall, the study concluded that ginseng stem leaf extract has a positive impact on the body weight, meat quality, antioxidant capacity, immunity, and blood lipids of broilers. [Extracted from the article]

A report from Osaka University in Japan explores the genetic and epigenetic factors that regulate intramuscular fat (IMF) deposition in rabbits, which is known to impact the quality of rabbit meat. The study investigates the interplay of genetic and epigenetic mechanisms in IMF regulation and identifies potential candidate genes and epigenetic markers associated with desirable IMF levels. The research aims to enhance the understanding of IMF regulation in rabbits and suggests areas for further investigation to improve the quality of rabbit meat. The findings could inform targeted breeding strategies, nutrition optimization, and interventions to meet consumer demands and increase market competitiveness. [Extracted from the article]

A study conducted by Yantai University in Shandong, China, explored the effects of freeze-thaw cycles on meat quality in pork loins. The research found that meat tenderness improved, but water-holding capacity and meat color attributes declined with freeze-thaw cycles. The study also identified 501 metabolites in pork exudates, with 21 metabolites significantly correlated with meat quality attributes. The researchers concluded that the metabolomic information from exudates could potentially be used to predict freeze-thaw cycles and meat quality. [Extracted from the article]

A study conducted by researchers at Hunan Agricultural University in Changsha, People's Republic of China, explored the use of pulsed electric fields (PEF) for thawing Zhijiang duck meat. The researchers found that the 2 kV/cm PEF-assisted thawing process resulted in the lowest shear force and optimal color of the meat. PEF-assisted thawing also improved the texture characteristics and water holding capacity of the meat, while maintaining its microstructure. However, the study emphasized the importance of selecting appropriate parameters for PEF treatment to avoid decreasing the quality of the meat. This research provides valuable insights for the practical application of PEF-assisted thawing in the market. [Extracted from the article]

Researchers at the University of Lisbon conducted a study to assess the influence of cumulative Chlorella vulgaris intake on broiler carcass traits, meat quality, and oxidative stability. The study found that a cumulative intake of 8.73 g/bird significantly enhances thigh yield, while levels ranging from 8.73 to 401 g/bird optimize carcass weight and overall meat quality. Including C. vulgaris in broiler diets improves the oxidative stability of broiler meat and enhances meat antioxidant capacity. However, higher levels of intake may lead to diminishing returns or potential negative effects due to digestibility issues. The researchers suggest further research to refine intake models, understand the bioavailability of C. vulgaris nutrients, and explore cost-effective methods to enhance its digestibility. [Extracted from the article]

A report from the Chinese Academy of Sciences discusses a study on the differences in meat quality among three breeds of sheep on the Qinghai-Tibetan plateau. The study used metabolomics and rumen microbiota analysis to investigate the metabolic mechanisms affecting meat quality. The results showed that the meat quality of Chaka sheep was superior to that of Black Tibetan and Oula sheep in terms of meat color, muscle fiber characteristics, and nutritional quality. The study is important for the development of sheep breeding strategies and the sheep meat industry in the region. [Extracted from the article]

A recent study conducted by researchers from Aristotle University explores the price links among different quality levels of beef meats in the UK wholesale market. The study utilizes a new approach called QVAR connectedness to analyze the data. The findings suggest that prices of beef meats are more closely connected during extreme shocks compared to small shocks, and higher quality meats tend to transmit price shocks to lower quality ones. The study also highlights that the strength and structure of the market network vary over time, particularly during periods of economic turmoil. For more information, readers can refer to the International Journal of Food and Agricultural Economics. [Extracted from the article]

A recent meta-analysis conducted by researchers from Auburn University examined the effects of age, deboning time, and different cooking conditions on woody breast myopathies in chicken. The study found that deboning time significantly affected certain shear force values, while different cooking conditions strongly impacted other shear force values. However, the effects of deboning time, bird age, and cooking conditions on sensory evaluation were minimal compared to woody breast fillets. The research concluded that optimizing processing conditions in the poultry industry could reduce woody breast occurrences and enhance meat quality. [Extracted from the article]

A recent study conducted at the University of Reggio Calabria investigated the effects of feeding dried bergamot pulp to rabbits on animal performance and meat quality. The study found that there were no significant effects on growth performance or carcass yield, but the concentrations of certain fatty acids in the muscle increased after integrating dried bergamot pulp into the diet. Additionally, the inclusion of dried bergamot pulp improved the oxidative stability in meat and did not negatively influence growth performance. This research suggests that feeding dried bergamot pulp to rabbits can improve meat quality. [Extracted from the article]

A recent study conducted by researchers at the University of Lisbon explores strategies to reduce the sodium chloride (salt) content in processed meat products. The aim of the research is to achieve healthier products in line with the objectives of health organizations and government authorities. The study specifically focuses on traditional meat products with protected designations, such as Portuguese Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI), and highlights the wide variation in salt content found in these products. The researchers suggest that parameterizing and monitoring salt levels, as well as examining the impact of healthy innovation strategies on product quality, are necessary steps to ensure the quality of these traditional meat products. [Extracted from the article]

A recent study conducted by the University of Bari Aldo Moro in Italy examined the effects of wet and dry aging on the quality of meat from culled ewes. The study found that dry aging resulted in increased water holding capacity and decreased cooking loss compared to wet aging. However, dry aging also led to higher oxidation product concentration and the presence of certain aldehydes and ketones. Overall, the study suggests that dry aging may improve the acceptability of culled ewes' meat, particularly in shorter aging times. [Extracted from the article]

Rapid analysis of animal welfare is a crucial component of the assessment of the meat quality supply chain, ensuring management procedures confer optimum standards of welfare. Further, there is increasing interest in monitoring the welfare state of each individual animal. This study looked at transport and pre-slaughter management in terms of meat quality evaluated in two breeds (Biellese and Sambucana) across two different farming systems. Precision Livestock Farming (PLF) technologies were implemented, including accelerometer and rumination activity ear-tag sensors, as potential welfare indicators during transportation and pre-slaughter. Significant correlations were found between sensors' parameters, such as total activity and rumination and physical and chemical meat quality characteristics such as drip loss. Lambs with lower rumination and/or lower total activity were found to have lower drip loss indicating reduced meat quality. Sensors have the potential to help detect those animals particularly sensitive to stressors during transport and pre-slaughter handling and may allow real-time measurement of the impact of transport and handling in abattoirs, enabling better animal management via specific customised strategies. [ABSTRACT FROM AUTHOR]

A study conducted by Universitas Sumatera Utara in Medan, Indonesia, aimed to investigate the effects of pineapple hump extracts on the quality of rabbit meat. The study used different doses of pineapple hump extract in rabbit feed and observed the chemical and physical quality of the meat. The results showed that the addition of 0.4% pineapple hump extract significantly improved the water holding capacity of the meat, while the addition of 0.6% extract increased the protein content. Overall, the study concluded that pineapple hump extract can have a positive effect on the physical and chemical quality of rabbit meat. [Extracted from the article]

A study conducted at Bangladesh Agricultural University examined the use of green macroalgae as a natural feed additive for broiler chickens. The study found that dietary supplementation of green macroalgae improved the growth performance and meat quality of the broilers. The macroalgae also had positive effects on serum biochemical parameters and did not have any negative effects on liver and kidney functions. The researchers concluded that marine green macroalgae could be used as a potential feed additive to produce safe and high-quality poultry meat. [Extracted from the article]

A recent research report from Kemerovo State University in Russia explores the histological analysis and sensory assessment of beef cooked using sous vide technology. The study examined the effects of different sous vide modes on beef quality, focusing on the intercellular space, connective tissue, and muscle fibers. The results showed that higher temperature modes led to more pronounced shrinking and deformation of muscle fibers, while sous vide samples received high scores for juiciness and tenderness. The researchers concluded that further investigation is needed to understand the relationship between fibrous destruction and sensory attributes. [Extracted from the article]

A report from Seoul National University in South Korea discusses a study that assessed the effects of freeze-thawing on meat quality. The research highlights the need for freeze-thaw technology that takes into account the unique characteristics of individual muscles. Despite advancements in technology to reduce the negative effects of freeze-thawing on meat quality, it is important to consider factors such as composition, pH, and muscle fiber characteristics to further enhance the freeze-thaw processing technology. The research has been peer-reviewed and published in the journal Food Science of Animal Resources. [Extracted from the article]

A study conducted by Ferdowsi University of Mashhad in Iran examined the effects of finisher diet nutrient density and slaughter age on the energy and protein efficiency, productive and economic performance, and meat quality of broilers. The research found that increasing the nutrient density of the diet improved energy and protein efficiency, productive traits, and breast relative weight. However, prolonging the rearing period or feeding a diluted diet reduced energy and protein efficiency, as well as productive and economic performance. The study also found that broilers slaughtered at 46 days of age had higher meat quality compared to those slaughtered at 38 days old. [Extracted from the article]

A recent study conducted by researchers at Beni-Suef University explored the effects of thyme, ginger, and their nano-particles on the growth performance, carcass characteristics, meat quality, and gut health of broiler chickens. The study aimed to find alternatives to antibiotic growth promoters (AGP) in poultry diets. The results showed that thyme and ginger, along with their nano-products, improved body weight, weight gain, and feed conversion rate in the chickens. These additives also enhanced the color, water holding capacity, and flavor of the meat, while reducing the total intestinal bacterial count. The researchers concluded that thyme and ginger, with their nano-particles, could be promising agents for improving the growth performance, gut health, and meat quality of broiler chickens, serving as alternatives to AGP. [Extracted from the article]

A study conducted by researchers at Vinnytsia National Agrarian University explores the effect of chelating compounds on the meat qualities of beef. The study focuses on the importance of balanced micronutrient nutrition in animal diets and the role of chelated compounds in regulating metabolic processes. The research found that enriching rations with deficient microelements in combination with chelating compounds led to increased productivity and improved physical and chemical composition of beef. The study suggests that the use of chelating compounds can have a targeted effect on metabolism and correct deficiencies in microelements. [Extracted from the article]

A recent study published by the Department of Scientific Research focuses on innovative strategies to improve the quality and safety of meat products in the food industry. The study explores various approaches, technologies, and regulatory frameworks to mitigate risks and enhance consumer confidence. It discusses advancements in meat processing techniques, emerging technologies like nanotechnology and blockchain, quality control measures, and the importance of animal husbandry practices. The study emphasizes the need for regulatory compliance and government oversight to uphold food safety standards. By implementing these strategies, stakeholders can enhance the safety, integrity, and consumer perception of meat products in the marketplace. [Extracted from the article]

Sometimes you just want the most luxurious premium laptop that money can buy. These are the ones you just can't beat. [ABSTRACT FROM AUTHOR]

Kelsey's Original Roadhouse has expanded its retail line with the launch of Take-Home Ribs. These ribs are made with quality meat and real ingredients, flavored with the brand's signature sauces. They are available in Original BBQ and Apple Butter BBQ flavors and can be found at Sobeys and Foodland locations across Ontario. This new addition aims to bring the flavors of Kelsey's to more people and become a dinner-time staple. [Extracted from the article]

A study conducted by researchers at North-West University in South Africa investigated the effects of using marula seed cake (MSC) as an alternative protein source in the diets of indigenous chickens, replacing soybean meal (SBM). The study found that including MSC in the diet had negative effects on the chickens' appetite, growth, and meat yield, but did not significantly impact their physiology. The researchers concluded that feeding indigenous chickens with 15% dietary MSC is safe, but higher inclusion levels can be detrimental. This research provides valuable insights into the dietary effects on the physiology, meat, and bone quality of indigenous chickens. [Extracted from the article]

Researchers from Qingdao Agricultural University in China have conducted a study on the use of combined relaxation spectra within time-domain nuclear magnetic resonance (TD-NMR) measurements to predict meat quality. The study focused on broiler breast fillets with the wooden breast condition, which has a broader range of meat-quality variations. The researchers found that the combined relaxation spectra showed superior capabilities in predicting water-holding capacity and meat texture. They also developed a model to predict the severity of the wooden breast condition based on the spectra. The study provides innovative insights into spectroscopic techniques for evaluating meat quality and has implications for improving precision in meat applications. [Extracted from the article]

The article focuses on KwaZulu-Natal minister for Agriculture and Rural Development Super Zuma's initiative to foster economic growth in rural farming communities through agricultural resources and expertise, exemplified by providing Brahman bulls to farmers in Inzinga for genetic improvement.

Researchers at the University of Zagreb conducted a study to determine the effects of sex and hunting location on the carcass characteristics and meat quality of wild-living mallard ducks in Croatia. The study found that sex and hunting location had a significant effect on carcass characteristics, but not on physical meat parameters. Mallard meat from one hunting location had higher protein and ash content, while females had higher moisture content. The study contributes to a better understanding of game-bird meat quality in different regions. [Extracted from the article]

A recent study conducted by researchers at Liaocheng University in China explored the metabolic changes in donkey meat during the early postmortem period. Using liquid chromatography-mass spectrometry-based metabolomics, the researchers identified key metabolites and observed changes in pH values and shear force over time. They found that certain metabolites, such as adenine and n-acetylhistidine, were affected by aging time, indicating the impact of purine metabolism and citrate cycle on donkey meat quality. This study provides new insights into the early postmortem aging of donkey meat. [Extracted from the article]

Researchers from the Instituto Politecnico de Braganca in Portugal have conducted a study comparing the meat quality characteristics of male and female kids from the 'Serrana' and 'Preta de Montesinho' breeds. The study found that breed significantly affected meat quality, with the 'Serrana' breed being more tender and the 'Preta de Montesinho' breed having higher intramuscular fat content. The researchers used near-infrared reflectance (NIR) spectra to predict and discriminate among the quality characteristics of the meat. The study concluded that the NIR method was effective in quantifying various meat quality characteristics. [Extracted from the article]

Researchers from the College of Biological Science and Engineering have conducted a study on the sensory evaluation and volatile organic compounds (VOCs) in Lueyang black chicken breast meat during the steaming process. The study found that the meat steamed for 15-30 minutes was more acceptable in taste, flavor, and chewiness. A total of 46 VOCs were identified, including aldehydes, ketones, alcohols, furans, esters, and ethers. The researchers established a prediction model and identified 18 characteristic VOCs that could effectively distinguish the steaming time of the meat. These findings could be useful for the research, development, and quality control of ready-to-eat steamed products using Lueyang black chicken breast meat in the future. [Extracted from the article]

A report from the University of Queensland in Brisbane, Australia, highlights the growing popularity of cultured meat as a solution to food insecurity. While research on cultured meat production techniques is being conducted extensively, there is a lack of in-depth research on the quality characteristics of cultured meat, including sensory and storage properties. The study aims to investigate these research topics to improve the quality and safety of cultured meat products and enhance consumer preference. The research has been peer-reviewed and published in the journal Food Science of Animal Resources. [Extracted from the article]

A study conducted by the University of Tabriz in Iran investigated the effects of feeding pomegranate pulp to Ghezel lambs. The researchers found that supplementing the lambs' diets with pomegranate pulp resulted in increased liveweight and average daily gains, as well as improved meat quality. The meat from lambs fed the supplemented diet had higher concentrations of beneficial fatty acids and phenolic compounds. These findings suggest that using pomegranate pulp as a feed for Ghezel lambs can enhance animal performance and meat quality, providing value to an otherwise waste product. [Extracted from the article]

The quality of pork is influenced by various factors, including genetic characteristics, animal husbandry, and the treatment of the carcass. Nutrition can also affect meat quality. Amino acids such as arginine, methionine, histidine, and branched-chain amino acids can improve the quality of pork by promoting muscle growth, increasing the antioxidant capacity of the meat, and improving physiochemical parameters. A balanced balance of branched-chain amino acids is important for improving performance and meat quality, although there are only a few studies that deal with the contribution of amino acids to meat quality. [Extracted from the article]

Given the multi-dimensionality of animal welfare, any monitoring system for slaughter animals should comprise an integrative vision that facilitates animal welfare and food safety assessment. Thus, the aim of this study was to investigate risk factors as possible causes for liver condemnations, hoof disorders, bruise prevalence, and the quality of beef carcases under commercial operating conditions in Mexico. Data were recorded for 143 journeys encompassing 1,040 commercial cattle, originating from feedlots, free-range, and dairy production systems. Details on journey distance, vehicle type, cattle type, and animals' origin were gathered from abattoir reports. We found that carcase bruising (41%) and hoof disorders (43.9%) had the highest prevalence, regardless of the production system. Variables such as cattle type and production system influenced liver condemnations; old bulls extensively raised were more prone to present parasitosis such as Fasciola hepatica. Transportation conditions (journey distance, vehicle type) and cattle type might have influenced the development of hoof disorders in the evaluated animals. Multivariable logistic regression showed that animals' origin was a potential risk factor for severe bruising and high muscle pH, with cull dairy cows getting the most serious damage. In general, cattle transport conditions were factors that showed interactions with three of the evaluated indicators (severe hoof injuries, carcase bruising, meat pH24h). Our study shows the need to implement integrative surveillance to identify risk factors according to the production system from which the animals originate. With this information it is possible to develop strategies to mitigate specific cattle welfare problems. [ABSTRACT FROM AUTHOR]

A recent study conducted by Qinghai University in Xining, China, explored the impact of different types of forage on the meat quality and muscle metabolism of Tibetan sheep. The researchers used a multi-omics analysis to examine the meat quality and metabolites of the sheep. The results showed that saline forage had superior characteristics compared to non-saline forage, including higher secondary metabolite content and improved meat quality. The study provides valuable insights into the effects of different types of forage on Tibetan sheep meat quality and could inform the development of the salt-alkali livestock industry. [Extracted from the article]