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The term ‘packaging’ refers to the technological intervention aimed at the protection of food from a variety of factors, which provokes the product detriment. Packaging is considered as one of the most interesting technological aspects and a constantly evolving issue in food production. This paper aims at the evaluation of the properties of packaging currently used in the meat industry and analyses the advantages, the disadvantages and the microbiota involved. Packaging is a coordinated system, which prepares the products for transportation, distribution, storage, marketing and consumption. Even if several packaging alternatives are proposed, the common purpose is to guarantee high standards, yet maintaining the required characteristics as long as possible. Meat is a dynamic system with a limited shelf-life and the nutritional and sensory properties may change during storage due to microbial activity and physical or chemical changes. Microbial spoilage, for instance, determines an impact in meat, producing unattractive odours, flavours, discolouration, gas and slime.

Meat samples (Longissimus dorsi) were processed using an ultrasonic (US) probe system (20 kHz) and a US bath (33 kHz), in brine solutions of 15% NaCl or NaCl/KCl. Selected quality parameters, namely hardness (Warner&ndash, Bratzler shear force, WBSF), secondary lipid oxidation products (thiobarbituric acid reactive substances, TBARs) and total colour difference (TCD) were analysed at day 0 and day 60. Inoculated E. coli and L. innocua cells, total viable counts and lactic acid bacteria were also monitored for 60 days on meat stored at 4 and 10 &deg, C. US brining could achieve a 25% sodium reduction in a shorter processing time. No changes were observed for WBSF and TBARs values, noticeable colour differences (&Delta, &Epsilon, &gt, 5) were measured in US-treated samples at the end of storage. Whilst no differences were observed in the levels of inoculated and spoilage bacteria on the meat surface, a significant reduction in E. coli in the brine subjected to US treatment indicates the potential of US as a hurdle technology to prevent cross contamination during meat processing. These results suggest that US processing, in combination with KCl, could assist current sodium reduction strategies improving processing time. In addition, the potential effects for decontamination of brining tanks increasing the shelf-life of the brine and preventing processing losses are highlighted.

Authentication assurance of meat or meat products is critical in the meat industry. Various methods including DNA- or protein-based techniques are accurate for assessing meat authenticity, however, they are destructive, expensive, or laborious. This study explores the feasibility of chemometrics in tandem with hyperspectral imaging (HSI) for identifying raw and cooked mutton rolls substitution by pork and duck rolls. Raw or cooked samples (n = 180) of three meat species were prepared to collect hyperspectral images in range of 400–1000 nm. Spectra were extracted from representative regions of interest (ROIs), and spectral principal component analysis (PCA) revealed that PC1 and PC2 were effective for the identification. Different methods including standard normal variable (SNV), first and second derivatives, and normalization were individually employed for spectral preprocessing, and modeling methods of partial least squares-discriminant analysis (PLS-DA) and support vector machines (SVM) were also individually applied to develop classification models for both the raw and the cooked. Results showed that PLS-DA model developed by raw spectra presented the highest 100% correct classification rate (CCR) of success in all sets. After that, effective wavelengths selected by successive projections algorithm (SPA) built optimal simplified models which didn’t influence the modeling results compared with full spectra regardless of the meat roll states. Therefore, SPA-PLS-DA models were subsequently used to visualize the raw and cooked meat rolls classification. As a consequence, the general meat species of both raw and cooked meat rolls were readily discernible in pixel-wise manner by generating classification maps. The results showed that HSI combined with chemometrics can be used to identify the authentication of raw and cooked mutton rolls substituted by pork and duck rolls accurately. This promising methodology provides a reference which can be extended to the classification or grading of other meat rolls.

Meat production is an essential component in food security and the economy in Uganda. However, food safety concerns pose a challenge to public health in Uganda and impede access to regional and global markets. Here, food safety management (FSM) practices in the Ugandan beef supply chain were evaluated. A cross-sectional survey was conducted in major slaughterhouses (n = 3), butcher shops (n = 184), and supermarkets (n = 25) in Uganda’s capital, Kampala. The three slaughterhouses had low scores in core control and assurance activities of FSM. Packaging interventions were weak in all the slaughterhouses, while only one slaughterhouse had a functional cooling facility. Supermarkets implemented better hygienic and preventative practices in comparison to butcher shops. However, both sourced from slaughterhouses that had low-to-poor hygiene practices, which weakened the efforts implemented in the supermarkets. Furthermore, most butcher shops did not offer training to meat handlers on HACCP (Hazard Analysis and Critical Control Point)-based practices. The low food safety performance in the supply chain was primarily attributed to poor sanitation, hygiene, and handling practices. Therefore, HACCP-based training and robust preventive, intervention, and monitoring systems are needed in the Ugandan beef supply chain to benefit public health and increase competitiveness.

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.

Food businesses in the European Union are preparing for a carbon-neutral future by gradually transitioning to a circular way of operating. Building upon results from the EU REFRESH project, we consider the most valuable food processing by-streams in Europe and discuss potential food safety risks that must be considered while valorizing them for human consumption. These risks are weighed against the nutritional benefits offered by these products and their potential applications in food supply chains. Broadly, we examine whether it is possible for spent grains, cheese whey, fruit and vegetable scraps, meat processing waste, and oilseed cakes and meals to be safe, sustainable, and nutritionally valuable at the same time. The discussion highlights that valorizing by-products obtained from food processing operations is feasible on a large scale only if consumers deem it to be a safe and acceptable practice. Extracting valuable compounds from by-products and using them in the preparation of functional foods could be a way to gain consumer acceptance. Furthermore, we find that current EU food safety legislation does not sufficiently accommodate food processing by-products. A way to bridge this regulatory gap could be through the adoption of private food safety standards that have shown proclivity for sustainability-related issues in food supply chains. Finally, by proposing a decision tree, we show that it is indeed feasible for some food processing by-products to be valorized while ensuring sustainability, food safety, and nutritional relevance.

A fundamental part of the electric consumption of the main industries of the food sector comes from the refrigeration production, needed in all production phases. Therefore, every measure that aims to optimize the electric consumption and increase the efficiency of centralized industrial refrigeration systems will help the energetic waste of the company, improving reliability and maintenance. Acting on the regulation of capacity of power compressors used can be a good way to save energy. This article shows a case studied by the authors in an industrial company in the meat industry in Spain, where the refrigeration systems have a great importance in the productive process. It displays the methodology used, the description of the taken actions and the results obtained. These combined measures brought about an improvement, with an energetic saving value reaching 400 MWh per year, leading to an equivalent in CO2 emission reduction of 147.9 tons.

Simple Summary United Nations estimates that by the year 2050, the population of nearly 10 billion people will have 70% higher food demands than the current food systems can provide for. This needs to be observed in the context of the on-going climate change and related negative effects of the traditional agriculture. Conventional livestock-based value chains contribute to the high greenhouse gas emissions. Meat cultivation via cellular agriculture holds great promise as a method for future food production. Theoretically, it is an ideal way of meat production, humane to the animals and sustainable for the environment, while keeping the same taste and nutritional values as traditional meat. However, in practice, there is still a number of challenges such as large-scale production, regulatory compliance and consumer acceptance. To address these challenges a multidisciplinary approach is necessary. In this optic, we present an overview of the sensor monitoring options for the most relevant parameters for cultured meat bioprocess. Various examples of the sensors to potentially apply in cultured meat production are provided, as well as the options for their integration into different types of bioreactors. Furthermore, we briefly present the current status of the cultured meat research and regulation, societal aspects and its commercialization. Abstract Meat cultivation via cellular agriculture holds great promise as a method for future food production. In theory, it is an ideal way of meat production, humane to the animals and sustainable for the environment, while keeping the same taste and nutritional values as traditional meat and having additional benefits such as controlled fat content and absence of antibiotics and hormones used in the traditional meat industry. However, in practice, there is still a number of challenges, such as those associated with the upscale of cultured meat (CM). CM food safety monitoring is a necessary factor when envisioning both the regulatory compliance and consumer acceptance. To achieve this, a multidisciplinary approach is necessary. This includes extensive development of the sensitive and specific analytical devices i.e., sensors to enable reliable food safety monitoring throughout the whole future food supply chain. In addition, advanced monitoring options can help in the further optimization of the meat cultivation which may reduce the currently still high costs of production. This review presents an overview of the sensor monitoring options for the most relevant parameters of importance for meat cultivation. Examples of the various types of sensors that can potentially be used in CM production are provided and the options for their integration into bioreactors, as well as suggestions on further improvements and more advanced integration approaches. In favor of the multidisciplinary approach, we also include an overview of the bioreactor types, scaffolding options as well as imaging techniques relevant for CM research. Furthermore, we briefly present the current status of the CM research and related regulation, societal aspects and challenges to its upscaling and commercialization.

Industrial wastewater and other trade wastes are often sources of pollution which can cause environmental damage. However, resource recovery approaches have the potential to lead to positive environmental outcomes, profits, and new sources of finite commodities. Information on these waste sources, and the valuable components which may be contained in such waste is increasingly being made available by public, academic and commercial stakeholders (including companies active in meat processing, dairy, brewing, textile and other sectors). Utilising academic and industry literature, this review evaluates several methods of resource recovery (e.g., bioreactors, membrane technologies, and traditional chemical processes) and their advantages and disadvantages in a trade waste setting. This review lays the groundwork for classification of waste and resource recovery technologies, in order to inform process choices, which may lead to wider commercial application of these technologies. Although each waste source and recovery process is unique, membrane bioreactors show promise for a wide range of resource recovery applications. Despite interest, uptake of resource recovery technologies remains low, or not widely championed. For this to change, knowledge needs to increase in several key areas including: availabilities and classification of trade wastes, technology choice processes, and industrial viability.

In recent years, meat authenticity awareness has increased and, in the fight to combat meat fraud, various analytical methods have been proposed and subsequently evaluated. Although these methods have shown the potential to detect low levels of adulteration with high reliability, they are destructive, time-consuming, labour-intensive, and expensive. Therefore, rendering them inappropriate for rapid analysis and early detection, particularly under the fast-paced production and processing environment of the meat industry. However, modern analytical methods could improve this process as the food industry moves towards methods that are non-destructive, non-invasive, simple, and on-line. This review investigates the feasibility of different non-destructive techniques used for processed meat authentication which could provide the meat industry with reliable and accurate real-time monitoring, in the near future.

Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications. Axencia Galega de Innovación | Ref. IN607A2019 / 01 Ministerio de Economía y Competitividad | Ref. FJCI-2016-29486 CYTED | Ref. 119RT0568

Minced meat substitution is one of the most common forms of food fraud in the meat industry. Recently, Hyperspectral Imaging (HSI) has been used for the classification and identification of minced meat types. However, conventional methods are based only on spectral information and ignore the spatial variability of the data. Moreover, these methods first tend to reduce the size of the data, which to some extent ignores the abstract level information and does not preserve the spatial information. Therefore, this work proposes a novel Isos-bestic wavelength reduction method for the different minced meat types, by retaining only Myoglobin pigments (Mb) in the meat spectra. A total of 60 HSI cubes are acquired using Fx 10 Hyperspectral sensor. For each HSI cube, a set of preprocessing schemes is applied to extract the Region of Interest (ROI) and spectral preprocessing, i.e., Golay filtering. Later, these preprocessed HSI cubes are fed into a 3D-Convolutional Neural Network (3D-CNN) model for nonlinear feature extraction and classification. The proposed pipeline outperformed several state-of-the-art methods, with an overall accuracy of 94.0%.

The beef aging process is essential for compliance with certain major requisites, such as sensory characteristics for cooking and meat processing. Meat quality analysis of Yunling cattle, a new hybrid beef cattle bred by Chinese researchers, during the aging process, represents a major research gap. To explore Yunling beef initially, indicators associated with meat quality during the aging process of Yunling, Simmental, and Wenshan cattle were measured. In addition, some important economic traits were detected in the three breeds, including growth performance and carcass characteristics. The results showed that the growth performance, carcass traits, pH, and water holding capacity of Yunling and Simmental cattle were basically the same and better, respectively, than those of Wenshan cattle. The proportions of individual fatty acids in Yunling beef were healthier than in the other two breeds. Aging time did not affect the fatty acid profiles of the beef (p &gt, 0.05). The contents of certain fatty acids in the three beef types displayed some differences in terms of days of aging (p &lt, 0.05). The tenderness and meat color were better in the Yunling beef as the aging time increased, indicating that Yunling beef aged for 7 days was more suitable for cooking, exhibiting better sensory characteristics. Thus, a 7-day short-term aging process is very effective in improving the quality of Yunling beef. Our study attempted to fill a gap in the Yunling beef quality analysis during aging, providing further evidence for Yunling beef improvement.

Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber fraction, and oil, among others), which could be reincorporated to the food chain with important technological properties, antioxidant activity included. Both sets of ingredients have been revealed a great technological potential for meat product development and innovation, taking into account that oxidation is one of the main reactions responsible for their deterioration and shelf life reduction. This review focuses on the antioxidant compounds of chia and quinoa coproducts and on the strategies used to add them to meat products highlighting their effect on the lipid oxidation control. Apart from the different ways in which quinoa and chia can be incorporated into meat products and their antioxidant properties, innovative approaches for increasing this antioxidant effect and counteracting any negative alterations they may cause will be discussed.

The consequences of climate change are becoming increasingly discernible everywhere, and initiatives have been taken worldwide to mitigate climate change. In agriculture, particularly meat production from the livestock sector is known to contribute to greenhouse gas emissions (GHG) that drive climate change. Thus, to mitigate climate impact, strategies that include a shift in consumption patterns, technological advancements and reduction in food wastes/losses have been discussed. In this review, strategies that focus on meat consumption patterns are evaluated from the technological feasibility, environmental impact and consumer acceptance viewpoints. While plant-based substitutes have efficient nutrient conversion and lower GHG emissions, consumer perception, cost, and other trade-offs exist. Although cultured meat precludes the need of any animals and large land areas, its environmental impact is not clear and is contingent upon production systems and the achievement of decarbonization. Reducing wastes and the re-use of meat processing by-products have the potential to lower the environmental impact. Valuable proteins, heat, electricity and biofuels extracted from wastes and by-products not only reduce the disposal of wastes but also offset some GHG emissions. Perception related challenges that exist for all substitution strategies require specific consumer target marketing strategies. Policy measures such as taxation of meat products and subsidies for alternatives are also met with challenges, thereby requiring reforms or new policies.

Meat consumption has shifted from a quantitative to a qualitative growth stage due to improved living standards and economic development. Recently, consumers have paid attention to quality and safety in their decision to purchase meat. However, foreign substances which are not normal food ingredients are unintentionally incorporated into meat. These should be eliminated as a hazard to quality or safety. It is important to find a fast, non-destructive, and accurate detection technique of foreign substance in the meat processing industry. Hyperspectral imaging technology has been regarded as a novel technology capable of providing large-scale imaging and continuous observation information on agricultural products and food. In this study, we considered the feasibility of the short-wave near infrared (SWIR) hyperspectral reflectance imaging technique to detect bone fragments embedded in chicken meat. De-boned chicken breast samples with thicknesses of 3, 6, and 9-mm and 5 bone fragments with lengths of about 20&ndash, 30-mm are used for this experiment. The reflectance spectra (in the wavelength range from 987 to 1701-nm) of the 5 bone fragments embedded under the chicken breast fillet are collected. Our results suggested that these hyperspectral imaging technique is able to detect bone fragments in chicken breast, particularly with the use of a subtraction image (corresponding to image at 1153.8-nm and 1480.2-nm). Thus, the SWIR hyperspectral reflectance imaging technique can be potentially used to detect foreign substance embedded in meat.

Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether these microorganisms have dominated the environment. The study aimed to assess the microbiological, physicochemical quality and safety of dry fermented pork loins and sausages with the addition of the probiotic starter culture LOCK900, produced under industrial conditions. Additionally, genetic identification by the PCR method and the presence of LOCK900 in the final products and after storage was done. It was demonstrated by the high number of LAB (&gt, 6.0 log cfu g &minus, 1) and confirmed the presence in 90% of the probiotic strain LOCK900 in the study of dry fermented meat products during all processing stages. Moreover, the safe and good quality loins and sausages can be stored in refrigerated, anaerobic conditions for 12 weeks, provided that optimized technological conditions are applied. In conclusion, the obtained results of the experiment showed that it is possible to create innovative functional dry fermented pork loins and sausages in a laboratory and then transfer the developed technology to full industrial conditions.

Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are (i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; (ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and (iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use.

Yak represents the main meat source for Tibetan people. This work aimed to investigate the metabolome of raw meat from Jiulong yaks, focusing on specimens farmed and harvested locally through traditional procedures. Untargeted nuclear magnetic resonance spectroscopy (1H-NMR) was selected as the analytical platform. Samples from longissimus thoracis, trapezius, triceps brachii and biceps femoris muscles, with different prevalences of red and white fibers, were selected. Among the fifty-three metabolites quantified in each of them, carnitine, carnosine, creatine and taurine are known for their bioactive properties. Twelve molecules were found to be differently concentrated in relation to muscle type. Longissimus thoracis, compared to biceps femoris, had higher concentrations of carnosine and formate and lower concentrations of mannose, inosine, threonine, IMP, alanine, valine, isoleucine, tyrosine, phenylalanine and leucine. A metabolic pathway analysis suggested that the main pathways differing among the muscles were connected to the turnover of amino acids. These results contribute to a deeper understanding of yak raw meat metabolism and muscle type differences, which can be used as an initial reference for the meat industry to set up muscle-specific investigations. The possibility of simultaneously quantifying several bioactive compounds suggests that these investigations could revolve around meat&rsquo, s nutritional value.

The aim of the study was to assess the effect of two different stunning methods on the level of blood stress indicators (cortisol, insulin, glucose) and rabbit meat quality. The experiment was conducted on crossbreds of Hycole, Hyla, and Jordan rabbit strains: from mating Hyplus PS19 females with Hycole males (genotype I, n = 20) and Jordan &times, Hycole females with Hyla males (genotype II, n = 20). Prior to slaughter, the animals were weighed and divided into two groups according to the stunning method: 10 rabbits from each genetic group were stunned with an electric stunner, and the remaining 10 were stunned mechanically using a club. Genotype II was characterised by higher body weight at slaughter (p &lt, 0.05), hot dressing percentage (p &lt, 0.05), cold dressing percentage (p &lt, 0.05), hot carcass weight (p &lt, 0.05), and cold carcass weight (p &lt, 0.05), compared to genotype I. The stunning method slightly influenced the meat lightness (p = 0.035). The meat of electrically stunned rabbits was characterised with higher drip loss (p &lt, 0.0001) and lower plasticity (p = 0.043). Among the analysed traits of meat, only the drip loss (p = 0.014) and the percentage of extractable fat were affected by genotype (p = 0.044). Neither the stunning method nor the genotype affected rabbit meat texture characteristics. The study was undertaken because of the increasing importance of rabbit meat production as a developing sector of the meat industry and the need to improve the welfare of rabbits by selecting the most acceptable slaughter methods for these animals. To conclude, the analysed rabbit meat was characterised with good quality. There were only slight differences between genotypes and the stunning groups.

The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

Social impact assessment of products can be approached through different methodologies that need to be adapted to the particularities and features of the studied subject. Thus, the Social Life Cycle Assessment methodology can be used to assess different innovative practices of product manufacturing, under a circular economy approach, by identifying potential positive as well as negative impacts along products’ life cycle. This paper presents the results of the Social Life Cycle Impact Assessment of a reference product from the Spanish meat industry using existing and new innovative methods of social impact analysis. Worker discrimination, health and safety for workers, consumers and local community were identified as the social aspects with relevant significance into the business or for the influence on customer’s perception of the products studied. Therefore, results can represent a reference scenario for the future assessment of innovative solutions in the Spanish meet sector. Despite the scarce use of Social Life Cycle Impact Assessment, this case study is a good example of how this innovative kind of assessment can be helpful for companies to identify their weak and strong social performance areas and design strategies to improve in Social Responsibility Management.

Simple Summary Heat stress is a major environmental condition negatively impacting the wellbeing of various avian species. In chickens, heat exposure is associated with disruption of metabolic and immune system function, and an increased risk of mortality. This has a negative impact on the food economy, as chicken products make up roughly 34% of the world’s protein. Techniques to mitigate exposure to high temperatures have been discussed in depth, and most research suggests that the root cause of heat stress-induced physiological aberrations is alterations in the stress response and reduced food intake. Unfortunately, little is known about thermoregulation in birds. That thermoregulation, food intake, and the stress response are all mediated by the hypothalamus make it tempting to speculate that it is the central hub at which these systems interact and signals from diverse pathways are integrated. Thus, this review discusses the neural circuitry in birds associated with thermoregulation, food intake, and stress response at the level of the hypothalamus, with a focus on how these systems might interact in the presence of heat exposure. Abstract Heat stress is one of the major environmental conditions causing significant losses in the poultry industry and having negative impacts on the world’s food economy. Heat exposure causes several physiological impairments in birds, including oxidative stress, weight loss, immunosuppression, and dysregulated metabolism. Collectively, these lead not only to decreased production in the meat industry, but also decreases in the number of eggs laid by 20%, and overall loss due to mortality during housing and transit. Mitigation techniques have been discussed in depth, and include changes in air flow and dietary composition, improved building insulation, use of air cooling in livestock buildings (fogging systems, evaporation panels), and genetic alterations. Most commonly observed during heat exposure are reduced food intake and an increase in the stress response. However, very little has been explored regarding heat exposure, food intake and stress, and how the neural circuitry responsible for sensing temperatures mediate these responses. That thermoregulation, food intake, and the stress response are primarily mediated by the hypothalamus make it reasonable to assume that it is the central hub at which these systems interact and coordinately regulate downstream changes in metabolism. Thus, this review discusses the neural circuitry in birds associated with thermoregulation, food intake, and stress response at the level of the hypothalamus, with a focus on how these systems might interact in the presence of heat exposure.

Maryland’s growing chicken industry, including concentrated animal feeding operations (CAFOs) and meat processing plants, raises a number of concerns regarding public health and environmental justice. Using hot spot analysis, we analyzed the totality of Maryland’s CAFOs and meat processing plants and those restricted to the Eastern Shore to assess whether communities of color and/or low socioeconomic status communities disproportionately hosted these types of facilities at the census tract level. We used zero-inflated regression modeling to determine the strength of the associations between environmental justice variables and the location of CAFOs and meatpacking facilities at the State level and on the Eastern Shore. Hot spot analyses demonstrated that CAFO hot spots on the Eastern Shore were located in counties with some of the lowest wealth in the State, including the lowest ranking county—Somerset. Zero-inflated regression models demonstrated that increases in median household income across the state were associated with a 0.04-unit reduction in CAFOs. For every unit increase in the percentage of people of color (POC), there was a 0.02-unit increase in meat processing facilities across the state. The distribution of CAFOs and meat processing plants across Maryland may contribute to poor health outcomes in areas affected by such production, and contribute to health disparities and health inequity.

Simple Summary Goat farms and processing facilities worldwide are primarily small-scale, limited resource operations. Cost-effectiveness and practicality are critical factors to be considered before adopting any pre- and/or post-harvest strategies for pathogen reduction in goat meat. Preharvest management methods in goats that can reduce Escherichia coli in meat include minimizing animal stress, selecting diets and feed deprivation times that can reduce fecal shedding of bacteria, and adding tannin-rich feed supplements. In addition, use of appropriate postharvest nonthermal intervention technologies that can reduce microbial loads in carcasses and meat can extend the shelf-life and marketability of goat meat products. Reducing stress prior to slaughter and using nonthermal intervention methods can result in better meat quality and economic returns for producers. Abstract Goat meat is the main source of animal protein in developing countries, particularly in Asia and Africa. Goat meat consumption has also increased in the US in the recent years due to the growing ethnic population. The digestive tract of goat is a natural habitat for Escherichia coli organisms. While researchers have long focused on postharvest intervention strategies to control E. coli outbreaks, recent works have also included preharvest methodologies. In goats, these include minimizing animal stress, manipulating diet a few weeks prior to processing, feeding diets high in tannins, controlling feed deprivation times while preparing for processing, and spray washing goats prior to slaughter. Postharvest intervention methods studied in small ruminant meats have included spray washing using water, organic acids, ozonated water, and electrolyzed water, and the use of ultraviolet (UV) light, pulsed UV-light, sonication, low-voltage electricity, organic oils, and hurdle technologies. These intervention methods show a strong antimicrobial activity and are considered environmentally friendly. However, cost-effectiveness, ease of application, and possible negative effects on meat quality characteristics must be carefully considered before adopting any intervention strategy for a given meat processing operation. As discussed in this review paper, novel pre- and post-harvest intervention methods show significant potential for future applications in goat farms and processing plants.

At present, a wide variety of analytical methods is available to measure antioxidant capacity. However, this great diversity is not reflected in the analysis of meat and meat products, as there are a limited number of studies on determining this parameter in this complex food matrix. Despite this, and due to the interest in antioxidants that prevent oxidation reactions, the identification of antioxidants in meat and meat products is of special importance to the meat industry. For this reason, this review compiled the main antioxidant capacity assays employed in meat and meat products, to date, describing their foundations, and showing both their advantages and limitations. This review also looked at the different applications of antioxidant properties in meat and meat products. In this sense, the suitability of using these methodologies has been demonstrated in different investigations related to these foods.

LCA analysis with 16 impact categories was used for the comparison of two developed combustion technologies: Scenario I—the combustion of meat bone meal produced from all types of meat waste; Scenario II—the combustion of meat bones from the production of meat products. The key hotspots determined were electricity and natural gas consumption, covering as much as 98.2% of the total influence on the environment in Scenario I and 99.3% in Scenario II. Without taking into account the environmental burdens avoided, the LCA analysis showed that Scenario I was assessed to have 71.2% less environmental impact. The avoided burdens approach changed the relationship between the two scenarios. The absolute value score for the overall environmental impact shows that Scenario II can be more environmentally beneficial than Scenario I; however, Scenario I allowed the elimination of all types of Polish meat waste, and Scenario II could only be carried out in meat production units for the elimination of meat bone waste and by-products from meat processing (i.e., 23% of the total meat waste produced in Poland).

Salmonella and Campylobacter ssp. are bacterial pathogens responsible for most foodborne infections in EU countries. Poultry serves as a reservoir for these pathogens, and its important role in the meat industry makes it essential to develop a rapid detection assay able to provide results in one day. Indeed, the rapid identification of foodborne pathogens is an important instrument for the monitoring and prevention of epidemic outbreaks. To date, Salmonella and Campylobacter screening is mainly conducted through molecular methods (PCR or real-time PCR) performed after 18–24 h long enrichments. In this study, we evaluated short enrichments (0, 2, 4, and 6 h) combined with a colorimetric loop-mediated isothermal AMPlification (LAMP) or real-time PCR to detect Salmonella and Campylobacter in poultry meat contaminated at different concentration levels (101, 103, and 105 CFU/g). Our results show that real-time PCR allows the detection of Salmonella and Campylobacter, even after shorter enrichment times than prescribed by ISO references, particularly, it detected Salmonella down to 101 CFU/g since T0 and Campylobacter from 103 CFU/g since T0. Detection with LAMP was comparable to real-time PCR without the requirement of a thermal cycler and with shorter execution times. These characteristics make colorimetric LAMP a valid alternative when one-day results are needed, improving the timely identification of positive meat batches, even in the absence of specialized instrumentation.

While exports from the meat industry in New Zealand constitute a valuable source of foreign exchange, the meat industry is also responsible for the generation of large masses of waste streams. These meat processing waste streams are largely biologically unstable and are capable of leading to unfavourable environmental outcomes if not properly managed. To enable the effective management of the meat processing waste streams, a value-recovery based strategy, for the complete valorisation of the meat processing waste biomass, is proposed. In the present study therefore, a biorefinery system that integrates the biomass conversion technologies of hydrolysis, esterification, anaerobic digestion and hydrothermal liquefaction has been modelled, simulated and optimized for enhanced environmental performance and economic performance. It was determined that an initial positive correlation between the mass feed rate of the waste to the biorefinery system and its environmental performance exists. However, beyond an optimal total mass feed rate of the waste stream there is a deterioration of the environmental performance of the biorefinery system. It was also determined that economies of scale ensure that any improvement in the economic performance of the biorefinery system with increasing total mass feed rate of the waste stream, is sustained. The present study established that the optimized meat waste biorefinery system facilitated a reduction in the unit production costs of the value-added products of biodiesel, biochar and biocrude compared the literature-obtained unit production costs of the respective aforementioned products when generated from stand-alone systems. The unit production cost of biogas was however shown to be comparable to the literature-obtained unit production cost of biogas. Finally, the present study showed that the optimized meat processing waste biorefinery could achieve enhanced economic performance while simultaneously maintaining favourable environmental sustainability.

The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.

The processing of meat industry waste into meat-and-bone meal (MBM) provides the opportunity to use it as fertiliser in the cultivation of agricultural crops. This study was conducted in the years 2014–2017 at the Experimental Station in Tomaszkowo, Poland to assess MBM effects on yield and quality of maize cultivated for grain. An example of the effective use of nutrients contained in MBM applied at doses of 2.0 and 3.0 t ha is the cultivation of maize in 2016, which was affected by favourable weather conditions. The effect of the accumulation of MBM doses and, consequently, the provision of a greater amount of nutrients ensure sufficient amounts to obtain yields, greater than those provided by mineral fertilisation only. The macronutrient concentration in the maize grains following the application of MBM was similar to the composition of the grains of maize fertilised with mineral N, P and K fertilisers. With the MBM, micronutrients are introduced in amounts that are able to satisfy plants with these components, yet this study failed to demonstrate any effect of increased MBM doses on the concentration of the analysed elements in the maize grains.

Pulsed electric field (PEF) is a non-thermal technology which is increasingly drawing the interest of the meat industry. This study aimed at evaluating the effect of PEF on the main technological properties of chicken meat, by investigating the role of the most relevant process parameters such as the number of pulses (150 vs. 300 and 450 vs. 600) and the electric field strength (0.60 vs. 1.20 kV/cm). Results indicated that PEF does not exert any effect on meat pH and just slightly affects lightness and yellowness. Low-intensity PEF treatments improved the water holding capacity of chicken meat by significantly (p &lt, 0.001) reducing drip loss up to 28.5% during 4 days of refrigerated storage, without damaging proteins&rsquo, integrity and functionality. Moreover, from the analysis of the process parameters, it has been possible to highlight that increasing the number of pulses is more effective in reducing meat drip loss rather than doubling the electric field strengths. From an industrial point of view, the results of this explorative study suggested the potential of PEF to reduce the undesired liquid inside the package, thus improving consumer acceptance.

Foodborne microbial diseases have a significant impact on public health, leading to millions of human illnesses each year worldwide. Pork is one of the most consumed meat in Europe but may also be a major source of pathogens introduced all along the farm-to-fork chain. Several quantitative microbial risk assessment (QMRA) have been developed to assess human health risks associated with pork consumption and to evaluate the efficiency of different risk reduction strategies. The present critical analysis aims to review pork QMRA. An exhaustive search was conducted following the preferred reporting items for systematic reviews and meta-analyses (PRISMA) methodology. It resulted in identification of a collection of 2489 papers including 42 on QMRA, after screening. Among them, a total of 29 studies focused on Salmonella spp. with clear concern on impacts at the slaughterhouse, modeling the spreading of contaminations and growth at critical stages along with potential reductions. Along with strict compliance with good hygiene practices, several potential risk mitigation pathways were highlighted for each slaughterhouse step. The slaughterhouse has a key role to play to ensure food safety of pork-based products but consideration of the whole farm-to-fork chain is necessary to enable better control of bacteria. This review provides an analysis of pork meat QMRA, to facilitate their reuse, and identify gaps to guide future research activities. ispartof: FOODS vol:9 issue:11 ispartof: location:Switzerland status: published

Antelope meat production is rapidly growing, not only due to their adaptation to marginal land usage, but also because of its favorable nutritional properties and free-range production. However, limited information is available on the meat quality and processing potential of game meat for commercial consumption. The objective of this study was to determine the ageing period to achieve maximum tenderness of longissimus thoracis et lumborum (LTL) muscles of impala. The LTL muscles of 11 male and 11 female impala were harvested, and divided into eight portions. Each portion was randomly allocated to 1, 2, 4, 6, 8, 10, 12, or 14 days of wet-ageing (4 &deg, C) in vacuum packaging. The meat pH, color, weep loss, cooking loss, and Warner&ndash, Bratzler shear force were measured throughout ageing. Initially the ageing profile differed depending on the sex of the animal from which the muscle was harvested, however, after 8 days of ageing, maximum tenderness was reached (13.5 &plusmn, 0.91 N) and no further sex differences were seen. Ageing improved the surface color of all meat until day 8, after which discoloration occurred. Therefore, it is recommended that impala LTL steaks should be wet-aged at 4 &deg, C for eight days to achieve maximum tenderness and minimize sex variability.

Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.

Although conventional microbial control techniques are currently employed and largely successful, their major drawbacks are related to their effects on quality of processed food. In recent years, there has been a growing demand for high-quality foods that are microbially safe and retain most of their natural freshness. Therefore, several modern and innovative methods of microbial control in food processing have been developed. High-hydrostatic-pressure (HHP) processing technology has been mainly used to enhance the food safety of ready-to-eat (RTE) products as a new pre-/post-packaging, non-thermal purification method in the meat industry. Listeria monocytogenes is a pertinent target for microbiological safety and shelf-life; due to its capacity to multiply in a broad range of food environments, is extremely complicated to prevent in fermented-sausage-producing plants. The frequent detection of L. monocytogenes in final products emphasizes the necessity for the producers of fermented sausages to correctly overcome the hurdles of the technological process and to prevent the presence of L. monocytogenes by applying novel control techniques. This review discusses a collection of recent studies describing pressure-induced elimination of L. monocytogenes in fermented sausages produced in the Mediterranean area.

The evolution of the world economy, the continuous growth of human needs and industrial and technological development have led to an increased demand for energy and consumption of fossil fuels. Since fossil resources are limited, there is an urgent need for the evolution of current economies to achieve sustainable development (SD), supported predominantly by waste management, renewable energy production, limiting non-renewable resource consumption, sustainable development, etc. In this research, the management of waste (chicken debris and debris from meat processing/slaughter) resulting from the chicken slaughtering activities using biogas installations (BI) is shown to be a viable alternative that places the economic entity at intercept if waste recycling and the production of electricity, heat and digestate. The purpose of this research was to quantify the economic impact generated using BI, which processes organic wastes resulted from the processing flow of the meat chicken slaughterhouse.

Simple Summary The present study aimed to investigate the influences of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels, including Baladi Saudi, Pakistani, and Somali. Baladi Saudi and Pakistani had better carcass characteristics than Somali. In addition, the longissimus lumborum muscle had better meat quality and the storage process can enhance quality features of meats that have relatively small amounts of connective tissue and that have not cold-shortened. Abstract The influence of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels (Baladi Saudi, Pakistani, and Somali) were investigated in this study. Crude fat and ash content were significantly higher in the Pakistani than in the Baladi Saudi and Somali breeds, except for higher moisture content observed in the Somali breed. The longissimus lumborum (LL) and semimembranosus (SM) muscles had a greater crude protein than the biceps femoris (BF) muscle. Storage period exhibited a significant reduction in pH values and improvement in color components of meat. The Somali breed produced higher cooking loss % and shear force, with a lower water holding capacity than the Baladi Saudi and Pakistani breeds. The LL muscle had better cooking loss %, water holding capacity, and shear force, whereas storage period (7 days) exhibited a significant reduction in the myofibrillar fragmentation index. Baladi Saudi and Pakistani breeds and LL muscle samples presented better meat sensory attributes, while storage period had no significant influence on the overall sensory characters of meat. In conclusion, there were significant differences between the chemical and structural characteristics of the LL, BF, and SM muscle samples among the three breeds of camel. Baladi Saudi and Pakistani had better meat quality traits than the Somali breed. In addition, LL muscles had better nutritional values and meat quality parameters than BF and SM muscles. Improvement in meat quality attributes were achieved with the storage process of 7 days. It is observed that, the Saudi Baladi camels have a merit of low fat content over both Somali and Pakistani camel breeds. It is also concluded that no significant effects were observed between the treatments as a result of storage when sensory attributes were considered. Moreover, breed, muscle and storage period were interacted significantly only with regard to lightness color space and shear force. This is useful knowledge for the meat industry for optimizing processing and storage procedures for various camel muscles.

The aim of this work was to study the occurrence of Listeria monocytogenes in several types of ready-to-eat (RTE) meat products and in the environment of meat processing plants. A total of 129 samples of RTE meat products and 110 samples from work surfaces and equipment were analyzed. L. monocytogenes was detected in 6 out of 35 cooked products (17.14%), 21 out of 57 raw-cured products (36.84%), and 9 out of 37 dry-cured, salted products (24.32%). The number of sample units that exceeded the food safety limit of 100 cfu/g decreased from the manufacture date to half shelf life, and then it was further reduced at the end of shelf life. L. monocytogenes was detected in 25 out of 110 (22.72%) food contact surfaces. The number of positive and negative results from both food and environmental samples were cross-tabulated and the calculated Cohen’s kappa coefficient (¿) was 0.3233, indicating a fair agreement in terms of Listeria contamination. L. monocytogenes was recovered after cleaning and disinfection procedures in four plants, highlighting the importance of thorough cleaning and disinfection.

This study was conducted at two different restaurants of Raymond Mhlaba Municipality (Alice), Eastern Cape, South Africa, to determine consumers’ social representations of meat safety. A total number of 251 people were interviewed in focus group discussions, each comprising 4–6 interviewees were conducted. Each focus group consisted of university students and staff, and members of rural communities surrounding the town of Alice. A semi-structured questionnaire comprising both closed-ended and open-ended questions was used to collect data. Consumers were concerned about the hygiene at the place of purchase and the freshness of meat. Moreover, they revealed that they were always worried about the risk of food-borne diseases. Although food-borne diseases were not cited as a significant problem, related ideas such as “washing of hands before preparation of food to minimize food-borne diseases” were important to consumers. Consumers indicated that meat safety at the abattoirs should be thoroughly managed given that “hygiene during meat processing is important to prevent the occurrence of food-borne diseases”. Consumers in both retail outlets have shown to have a limited understanding of meat safety. Thus, consumers’ social representations, perceptions, and knowledge are complex and dynamic with respect to meat safety.

This review article addresses wastewater treatment methods in the red meat processing industry. The focus is on conventional chemicals currently in use for abattoir wastewater treatment and energy related aspects. In addition, this article discusses the use of cleaning and sanitizing agents at the meat processing facilities and their effect on decision making in regard to selecting the treatment methods. This study shows that cleaning chemicals are currently used at a concentration of 2% to 3% which will further be diluted with the bulk wastewater. For example, for an abattoir that produces 3500 m3/day wastewater and uses around 200 L (3%) acid and alkaline chemicals, the final concentration of these chemical will be around 0.00017%. For this reason, the effects of these chemicals on the treatment method and the environment are very limited. Chemical treatment is highly efficient in removing soluble and colloidal particles from the red meat processing industry wastewater. Actually, it is shown that, if chemical treatment has been applied, then biological treatment can only be included for the treatment of the solid waste by-product and/or for production of bioenergy. Chemical treatment is recommended in all cases and especially when the wastewater is required to be reused or released to water streams. This study also shows that energy consumption for chemical treatment units is insignificant while efficient compared to other physical or biological units. A combination of a main (ferric chloride) and an aid coagulant has shown to be efficient and cost-effective in treating abattoir wastewater. The cost of using this combination per cubic meter wastewater treated is 0.055 USD/m3 compared to 0.11 USD/m3 for alum and the amount of sludge produced is 77% less than that produced by alum. In addition, the residues of these chemicals in the wastewater and the sludge have a positive or no impact on biological processes. Energy consumption from a small wastewater treatment plant (WWTP) installed to recycle wastewater for a meet facility can be around $500,000.

World meat production must increase substantially to support current projections in population growth over the next 30 years. However, maximizing product quality remains a focus for many in the meat industry, as incremental increases in product quality often signal potential increases in segment profitability. Moreover, increases in meat quality also address concerns raised by an ever-growing affluent society demanding greater eating satisfaction. Production strategies and valued endpoints differ worldwide, though this makes the global marketing of meat challenging. Moreover, this variation in production schemes makes it difficult for the scientific community to understand precisely those mechanisms controlling beef quality. For example, some cattle are produced in low input, extensive, forage-based systems. In contrast, some producers raise cattle in more intensive operations where feeding programs are strategically designed to maximal growth rates and achieve significant fat deposition. Yet, others produce cattle that perform between these two extremes. Fresh meat quality, somewhat like the variation observed in production strategies, is perceived differently across the globe. Even so, meat quality is largely predicated on those characteristics visible at the retail counter, namely color and perceived texture and firmness. Once purchased, however, the eating experience is a function of flavor and tenderness. In this review, we attempt to identify a few areas where animal growth may impact postmortem energy metabolism and thereby alter meat quality. Understanding how animals grow and how this affects meat quality development is incumbent to all vested in the meat industry.

Small farmers represent a majority of the European Union (EU) farming sector and are considered the cornerstone of both the current and future sustainable EU agriculture. The dynamic complexity of livestock systems hinders the understanding of its behaviour, as well as recognizing the causes of problems and sources of resistance to applied policies and strategies. Livestock system behaviour needs to be understood in order to find leverage points and identify efficient solutions. The presented study depicts issues of small-scale beef cattle farmers in the market environment from a systemic perspective. The common complexity of managing a company increases with biological processes characterized by very long time periods, especially in the case of beef cattle farming. The scenarios analysed by the computer simulation model presented in the study evaluate the benefits of basic diversification into meat processing and a farm-to-table approach. The direct contact of the farmer with the final consumers represents increased demand and requirements on farmers&rsquo, entrepreneurship, nevertheless, such a strategy is a significant growth driver that allows faster maximisation of the farm&rsquo, s output, accelerates the return of the investments, strengthens the market position of the farmer, and increases the farm&rsquo, s sustainability.

Simple Summary While legislation can be implemented, amended or revoked according to the requirements of a given time period, this is very difficult or even impossible with religious laws due to their sanctity. Faithful Muslims believe in the sanctity of the main Islamic laws (Quran and Hadiths) because, according to them, they originated from heavenly and divine sources (God and his prophet Muhammad). The technological means of the meat industry are constantly evolving to meet the requirements of the present day and may sometimes be inconsistent with ancient religious norms. Recently, greater attention has been paid to the halal meat industry due to the increased size of the Muslim community in Europe; the opportunity of producing and exporting meat and meat products to the Islamic world; and the ease of delivery, trade and transport. The purpose of this study is to highlight some of the controversial aspects of modern technological means and the principles of the halal meat industry. The controversial aspects that this study deals with include the practices of modern slaughter (animal fasting prior to slaughter, the animal’s body position during slaughter, the location of the incision during bleeding, stunning and mechanical slaughtering). This review may contribute to raising awareness among producers and consumers and to finding means of technology compatible with halal criteria. Abstract The halal meat industry is today a reality in many regions of the world, including the European Union. The main religious laws in the area of halal meat production were legislated in ancient times and may be unchangeable due to their sanctity perceived by faithful Muslims, while the modern technology used in the meat industry is constantly evolving and being updated. The objective of this study is to highlight the points of controversy between the principles of halal and the technological means currently used in the meat industry. Modern slaughter practices, including animal fasting prior to slaughter, animal body position, the location of the incision during slaughter, stunning and mechanical slaughter, are reviewed. The purpose of preslaughter feed availability according to halal criteria could be to ensure greater welfare for animals, though feed withdrawal is necessary today. Although there is no clear unified opinion among the Islamic sects, reversible stunning of animals is generally accepted. A neck cut at a higher position than the conventional low cut in cattle may reduce the compromise in welfare (the onset of unconsciousness), minimise false aneurysm and be compatible with halal criteria. This study may contribute towards consideration being given to technology that is not in conflict with the religious legislation, while at the same time meeting the requirements of the modern meat industry.

Clostridium estertheticum is a psychrotolerant, gram-positive, motile, anaerobic, spore-forming, rod-shaped bacteria that causes blown pack spoilage (BPS). Spoilage occurs in vacuum-packed meat without temperature abuse. Having been reported in the last 30 years in several countries, BPS by Cl. estertheticum is a major issue around the world and presents a huge economic impact on the meat industry. Despite being an important spoilage microorganism, studies on Cl. estertheticum are challenged by numerous aspects. These include, lack or poor growth in laboratory media, long culturing periods, and unpredictable isolation on the media. These factors hamper the detection of Cl. estertheticum before occurrence of BPS, which further undermines efforts to prevent the occurrence of BPS. Nevertheless, considerable developments have taken place with regard to culture-independent methods. Although information on Cl. estertheticum is available, it is limited and remains highly fragmented. Therefore, this review collates the available information and discusses relevant aspects of Cl. estertheticum as a specific spoilage organism of BPS in vacuum-packed meat.

Simple Summary In two extensive field studies in Germany, the influence of husbandry on health and fitness of fattening turkeys was investigated in living animals of various ages as well as carcasses shortly after slaughter. Already in the early rearing phase, contact dermatitis of foot pads was observed as a relevant problem in turkey farming. Litter quality and condition as well as management must be coordinated at all rearing stages of turkeys to prevent the appearance of high litter moisture values in order to minimize the prevalence of foot pad dermatitis. Abstract In a long term research project in Germany the influence of husbandry on the health of fattening turkeys (Study 1) as well as the influence of practiced rearing conditions on the health of turkey poults (Study 2) was examined in 24 farms and at the meat processing plant. In all examined rearing farms, litter samples for the determination of litter moisture were taken. This paper summarizes the results obtained by our working group from 2007 until 2012. The results elucidate the universal problem of foot pad dermatitis (FPD). Nearly 100% of the observed turkeys showed a clinically apparent FPD at the meat processing plant. Furthermore, skin lesions of the breast, especially breast buttons were diagnosed, particularly at the slaughterhouse. FPD was detected in the first week of the rearing phase. Prevalence and degree showed a progressive development up to the age of 22–35 days, whereas 63.3% of the poults had foot pad alterations. As even mild alterations in the foot pad condition can be indicators for suboptimal design of the rearing environment, especially high litter moisture, it is important to focus on the early rearing phase.

Long before the Agriprocessors scandal, the question of whether secular law and social concerns should shape the halakhah surrounding kosher meat production has been a live issue in the United States. In the 1890s, a critical mass of Orthodox Jewish immigrants gave rise to a more commercialized kosher meat industry, which raised the question of how much rabbinic legislation concerning kashrut could stay untouched by civil or union regulation. Although there has been plenty written about the regulatory roles of unions and government regulation in the kosher meat industry from the Progressive Era to the New Deal, the purpose of this essay will be to examine the responses of Orthodox rabbinic leaders in America to these developments. It will also focus on the role of non-Jewish legislation in creating greater uniformity of kashrut standards, as well as, ironically a more insular focus on the letter of the law, sometimes at the expense of civil legal concerns. Finally, it will examine how separation of religion and state created the system of kosher certification that emerged during the early twentieth century.

This paper provides a comprehensive analysis of the performance of hyperspectral imaging for detecting adulteration in red-meat products. A dataset of line-scanning images of lamb, beef, or pork muscles was collected taking into account the state of the meat (fresh, frozen, thawed, and packing and unpacking the sample with a transparent bag). For simulating the adulteration problem, meat muscles were defined as either a class of lamb or a class of beef or pork. We investigated handcrafted spectral and spatial features by using the support vector machines (SVM) model and self-extraction spectral and spatial features by using a deep convolution neural networks (CNN) model. Results showed that the CNN model achieves the best performance with a 94.4% overall classification accuracy independent of the state of the products. The CNN model provides a high and balanced F-score for all classes at all stages. The resulting CNN model is considered as being simple and fairly invariant to the condition of the meat. This paper shows that hyperspectral imaging systems can be used as powerful tools for rapid, reliable, and non-destructive detection of adulteration in red-meat products. Also, this study confirms that deep-learning approaches such as CNN networks provide robust features for classifying the hyperspectral data of meat products; this opens the door for more research in the area of practical applications (i.e., in meat processing).

The assessment of moisture loss from meat during the aging period is a critical issue for the meat industry. In this article, a non-invasive microwave ring-resonator sensor is presented to evaluate the moisture content, or more precisely water holding capacity (WHC) of broiler meat over a four-week period. The developed sensor has shown significant changes in its resonance frequency and return loss due to reduction in WHC in the studied duration. The obtained results are also confirmed by physical measurements. Further, these results are evaluated using the Fricke model, which provides a good fit for electric circuit components in biological tissue. Significant changes were observed in membrane integrity, where the corresponding capacitance decreases 30% in the early aging (0D-7D) period. Similarly, the losses associated with intracellular and extracellular fluids exhibit changed up to 42% and 53%, respectively. Ultimately, empirical polynomial models are developed to predict the electrical component values for a better understanding of aging effects. The measured and calculated values are found to be in good agreement.