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The aim of this work was to characterize the quality of meat from hares (Lepus europaeus Pallas), namely, the fatty acid content, health lipid indices, and instrumental, histological, and sensory profiles by gender and muscle type (Longissimus dorsi/LD vs. Semimembranosus/SM). The ΣPUFA/Σ SFA was higher for males, with an average value of 1.62/1. The Σn6/n3 ratio was elevated for males, with a mean value of 5.34/1. The mean meat essential fatty acids were 41.94%, the desirable fatty acids were 77%, and the polyunsaturation index was 6.09. Moreover, the atherogenic index was 0.72, the thrombogenic index was 0.71, the hypocholesterolemic/hypercholesterolemic (h/H) fatty acids ratio was 3.30, and the nutritive value index was 1.35. After the sensory analysis, the LD muscles showed higher scores in males for overall appreciation (4.20 vs. 3.95) but higher scores in females for SM muscles (4.14 vs. 4.00). Shear force was influenced by the ratio between muscle and connective tissue, and the proportion of collagen and protein was related to the number of muscle fibers. Muscle and connective tissues are inversely proportional, and their ratio is an indicator of the textural and mechanical properties of the analyzed samples. Hare meat is an appreciated resource for consumers in terms of its sensory, instrumental, and nutritional values, and it has a higher value than that obtained from livestock species or other wild animals (more valuable proteins, lower fat content, and better health lipid indices).

One of the most significant industries in the world is the meat sector, and development into new goods is ongoing due to high customer demand and fierce market competition. Products made from chicken are widely favored. This phenomenon can be attributed to the lack of cultural or religious restrictions on this meat. The study looks into how using two distinct types of iron-rich fillings impacts the sensory profile of classic chicken roulades. The purpose of the study is to determine how changes in sensory qualities (such as taste, texture, and flavor) affect product acceptance among customers. This approach uses methods like check-all-that-apply (CATA), principal component analysis (PCA), external preference mapping (PrefMap), and penalty analysis to explore the impact of adding chicken offals and spinach as fillings on the sensory profile of traditional chicken meat roulades. This approach seeks to expand the meat product category, create new goods that use both plant and animal components, invent new ways to use offals and spinach in the market, and ensure that consumers accept these new products. Based on the results of our investigation, the type of filling utilized in the roulades showed the most differences across all sensory tests. According to hedonic analysis and preference mapping (PrefMap), the majority of customers favored roulades with spinach fillings as opposed to those containing chicken offals, which only a small portion of customers liked. Variations in consumer preference for roulades filled with chicken offals were noted in the anatomical region, with slightly greater preference for roulades made from chicken breast. However, this (anatomical region used) did not significantly affect the outcomes of all sensory tests. The spinach stuffing was found to be quite popular with the customers, even outperforming traditional chicken roulades, making it the most significant influence. Based on consumer appreciation, this suggests that the spinach-filled chicken roulades may be a viable option for meat products in the future.

The holistic sensory experience creates a unified perception that influences consumer memory. Consumer interest in clean label products underlines an accelerated trend towards products without artificial additives. From a sensory point of view, food appeal is significantly influenced by how additives actively participate in the organoleptic properties of the final product. This research aims to shed light on the impact of artificial and natural additives in meat products on neurocognitive food perception, which is essential for understanding how they influence the consumer’s final decision and direct food trends. Different neural mechanisms involved in multimodal sensory integration confirm differences in perception of meat products containing artificial and natural additives. Analysis confirms that neurocognitive perception integrates organoleptic sensations to form a complete sensory experience. The encephalon simultaneously processes multimodally integrated stimuli from organoleptic properties, reaching the orbitofrontal cortex and other regions involved in the neuroprocessing of the final product. The reformulation and development of meat products need a detailed analysis of the impact of additives on sensory properties contributing to the shaping of consumption trends.

IntroductionThe level of essential minerals in meat is an important factor in human nutrition and health. Meat from responsibly managed wildlife is an alternative raw material with considerable nutritional benefits. Meat from hunted animals has essential and non-essential elements for the human body. It is important to carefully monitor the levels of heavy metals accumulated in the tissues of hunted animals in polluted areas to ensure food safety and environmental contamination. High levels of heavy metals in food and the environment can pose a danger to human health.MethodsThe study aims to investigate the levels of essential mineral elements and heavy metals in the muscle tissue and organs of wild boar harvested through the herd density control plan over the last decade in north-eastern Romania.Results and discussionThe statistical analysis indicates that the age of the animals had a significant impact on Fe, Cu, and Zn levels in Longissimus lumborum. In the kidney a highly significant difference in Fe content by sex, with males showing higher values than females. The sex was shown to significantly influence the Mg levels. However, there are concerns about the accumulation of heavy metals such as Lead (Pb) and Cadmium (Cd), which may hurt the health of game meat consumers in the study area. Cd level it shows significant differences according to both age and sex, with higher concentrations in adults and males. Statistical analysis shows a negative correlation between Fe and Zn concentrations in muscle samples, while a positive correlation was found between Fe and Mn in kidney samples. There was also a positive association between Zn and Cu in muscle samples, but a negative association in kidney samples. Principal component analysis shows significant variation in essential element and heavy metals data between muscle and kidney samples. The loading plot shows a direct correlation between Pb and Cu and between Pb and Cd. However, an opposite correlation also is observed between Cu and Mg, Cd and Mg, and Pb and Mg. HQ (Hazard Quotient) for children compared to adults indicates a potentially higher risk associated with meat consumption among children because children are more vulnerable than adults. We report for the first time, to the best authors’ knowledge, various levels of essential minerals and exceeded maximum admitted level of heavy metals in the muscle tissues and kidneys of Sus scrofa ferus from Romania intended for human consumption, moreover, our findings highlight the need for strict monitoring and implementation of appropriate corrective measures, given the significant percentages of muscle and kidney samples exceeding the allowable limits for two of the most common toxic metals in the environment.

The aim of this study was to represent quality characterization, by gender and muscle type, of rabbit meat from the Flemish Giant (FG) breed, following the fatty acid profile, sanogenic indices, and instrumental (color and texture) and sensory analysis. The biological material comprised 40 rabbits (20 females and 20 males) whose Longissimus dorsi (LD) and Semimembranosus (SM) muscles were sampled. Compared to female samples, the meat from males was more qualitative in terms of higher ratios of polyunsaturated vs. saturated fatty acids and proportions (+42%) of Essential and Desirable Fatty Acids (+21.6% EFA; +6.7% DFA). Also, the Atherogenic Index (AI) and Thrombogenic Index (TI) were better in males (−37.1% AI; −34.3% TI), as were the ratio of hypocholesterolemic/Hypercholesterolemic fatty acids (+27.8%) and the Nutritive Value Index (NVI, +11.6%). The Polyunsaturation Index (PI) was higher for females (+57.5%), with the widest differences in hind leg muscles (SM muscles), while the omega-6/omega-3 fatty acid ratio was also better (+11.3%). Female meat was more tender due to lower shear force (−6.2%… 9.3%) in both muscles. Female meat was less pigmented than that of males, while the overall sensory attributes were better scored in male samples (+3.1%… +7.1%) (p < 0.01). The meat of males proved to be more sanogenic (richer in EFA and DFA, with a better h/H ratio and NVI, while AI and TI were lower). We would recommend slaughtering 3–4 weeks earlier in females vs. males to avoid excessive fat deposition and, consequently, the development of unfavorable sanogenic indices for consumer health.

Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.

This study aimed to nutritionally and technologically characterize the meat produced by rabbit (Oryctolagus cuniculus, Flemish Giant breed, 50 farmed individuals) and hare (Lepus europaeus Pallas, 50 hunted individuals). Muscles were sampled from several carcass regions: dorsal torso—Longissimus dorsi (LD), thigh—Semimembranosus (SM), and upper arm—Triceps brachii (TB). To better depict the meat’s nutritional quality, the proximate composition and fatty acid profile were assessed, and then gross energy content and lipid sanogenic indices (Polyunsaturation—PI, atherogenic—AI, thrombogenic—TI, hypocholersyerolemic/hypercholesterolemic ratio—h/H, Nutritional Value Index—NVI) were calculated. pH values at 24 and 48 h post-slaughter, cooking loss (CL), and water-holding capacity (WHC) were the investigated technological quality traits. Gross energy was higher in rabbit TB samples, compared with hare, due to more accumulated lipids (p < 0.001). pH value was higher for TB muscles in both species; the WHC was higher for hare (p < 0.001), and CL was higher for rabbit (p < 0.001). The PI values were 6.72 in hare and 4.59 in rabbit, AI reached 0.78 in hare and 0.73 in rabbit, TI was calculated at 0.66 in hare and 0.39 in rabbit, and the h/H ratio reached 3.57 in hare and 1.97 in rabbit, while the NVI was 1.48 in hare and 1.34 in rabbit samples. Meat from both species is nutritionally valuable for human consumers, meeting nutritional values better than the meat of farmed or other wild species of fowl and mammals. Hare meat was found to be healthier than rabbit in terms of lower fat content, lighter energy, and better lipid health indices.

This study aimed to evaluate and sensorily describe membrane-emulsified poultry and pork meat products (frankfurter sausages) manufactured in the USV Iași Meat Processing Workshop, products to which celery powder was added. Six technology sheets were developed to obtain six batches of products (three chicken and three pork): C1 (66% chicken breast, 17% pork backfat, 1.8% celery powder) and P1 (66% pork, 17% pork backfat, 1.8% celery powder), C2 (56% chicken breast, 24% pork backfat, 3.5% celery powder) and P2 (56% pork, 24% pork backfat, 3.5% celery powder) and C3 (48% chicken breast, 31% pork backfat, 4.5% celery powder) and P3 (48% pork, 31% pork backfat, 4.5% celery powder). The samples were evaluated in terms of instrumental colour and sensory evaluation (acceptability test and CATA – check-all-that-apply). The results showed significant differences (p < 0.05) between the samples regarding the instrumental colour, chicken meat frankfurter sausages having significantly higher lightness values (L*) compared to pork frankfurter sausages, and in terms of the proportion of raw materials: the lightness increased significantly in direct proportion to the percentage of fat added. According to the CATA analysis, the evaluators associated a pink colour and meaty flavour with batch 1 products and attributes such as uniformity of colour, characteristic flavour, the right amount of seasoning and smooth texture were identified in all six batches of products. However, the batches with the highest scores on the hedonic scale, considered acceptable by the evaluators, were C1, P1 and C2.

Due to the fact that meat colour represents an important aspect for sensorial evaluation of any food product,research in the field of poultry meat processing regarding efficient methods for hoarding/storage on long term ofindustrially slaughtered poultry carcasses approaches a continuous finding/optimization of certain solutions foravoiding negative consequences due to oxidation, which could include colour loss and/or its modification.The current study aimed to evaluate the effects of three storage regimes differing by temperature and time(L = -14°C, 30 days; L = -16°C, 60 days; L = -18°C, 90 days) on three anatomical cut regions (breast, upper thighand lower thigh), to characterize the colour of broiler chicken meat. Objective description of colour for frozen anddefrosted chicken meat was realised through the CIEL*a*b* Cartesian coordinate system.Overall, the preservation method determines a higher luminosity at samples gathered from L batch chickencarcasses for breast and upper thigh musculature, and L for lower thigh musculature in comparison with thecounterparts from the other experimental batches

This study aimed to measure the pH of meat from both male and female Aubrac cattle. The study focused on the M. Semitendinosus and M. Longissimus dorsi muscles, comparing the pH values of the meat recorded at 0-, 24-, and 48-hours postmortem. Regarding the acidity of M. Longissimus dorsi in males, significant differences were observed between the average pH values at 0-, 24-, and 48-hours post-slaughter, with a slight decrease in the average from 6.05 at 0 hours to 5.5 at 48 hours. Similarly, significant differences were observed in females between the average pH values of M. Longissimus dorsi at 0-, 24-, and 48-hours post-slaughter. Analysing the acidity of M. Semitendinosus, significant differences were observed in both sexes between the average pH values at 0-, 24-, and 48-hours post-slaughter; for example, in males, average values ranging from 5.99 to 5.50 were obtained. In conclusion, these results highlight that the sex of the cattle influenced the average pH value at 0 hours for both muscle categories, collected from Aubrac cattle.

The by-products of the extraction of sea buckthorn (Hippophae rhamnoides L.) concentrated juice may represent a functional food ingredient for white chocolate production, as a rich source of bioactive compounds. The effects of six treatments derived from the factorial combination of two types of by-products (with oil or without oil) and three different concentrations (5%, 10%, and 15%), were assessed on rheological, quality, colour, antioxidant, and mineral properties of chocolate. The 15% addition of full powder led to the highest values of max firmness, total shear energy, shear energy, cohesiveness, gummosity, dry matter, and ABTS, compared to the untreated control, but the two highest concentrations of the oil-deprived powder resulted in the protein content increasing. The full powder addition always raised fat levels. Both the ‘L’ and ‘a’ colour component as well as total carotenoids, β-carotene, lycopene, and vitamin C increased with the rise of H. rhamnoides powder addition, compared to the untreated control. The opposite trend was shown by the ‘b’ colour component and pH, whereas polyphenols and antioxidant activity attained higher values with the oil-deprived powder. The content of potassium decreased upon the 15% addition of the Hippophae rhamnoides by-product powder, compared to the untreated control, whereas calcium and magnesium increased. The 15% H. rhamnoides full powder elicited the augmentation of phosphorus content in chocolate, compared to the untreated control, contrary to the effect of the oil-deprived powder on P and Zn. The employment of SBB by-products highlights the great potential for manufacturing innovative functional foods with high nutritional value, such as chocolate.

The objective of this study was to assess the changes in meat colour over time in Aubrac cattle of both genders. Specifically, the study concentrated on Longissimus Dorsi muscles, examining the colour values of the meat at 0, 24, and 48 hours after death. The development of the CIE Lab* colour space allows for the expression of colours in a three-dimensional system. The L*, a*, and b* values represent lightness, the red-green colour component, and the yellow-blue colour component, respectively. These values enable the evaluation and description of the colour of a meat sample. Taking into account the overall obtained results (example: the meat colour saturation recorded an average value of 14.28 ± 1.11 in males, and 17.72 ± 2.76 in females), we can appreciate that in the Aubrac cattle breed, there are significant differences between males and females, concerning all analysed parameters regarding colour (brightness, hue intensity, colour intensity of the meat, colour saturation, and Hue index) observed in the anatomical region under study.

Our study analyzed selected biometric characteristics from 117 wild boars (Sus scrofa ferus) harvested during 2008 – 2014 in the Frasin and Marginea Forest hunting ground districts of Suceava County. Hunted boars were measured individually for head-body length (cm), height at withers (cm), length of metatarsus (cm), ear length (cm), tail length (cm) and body weight (kg) in accordance with their age-class and gender. These characteristics give information on the growth and development of wild boars and on the quality of their habitat. It was found that the average carcass weight was: piglets – 28.4 kg, yearling – 78.1 kg, subadults – 102.9 kg. The results show a faster body growth in females during their first year, while males make up for the weight difference in their 2nd and 3rd year. Statistical differences shown that males differentiate significantly to females by weight, body length, height at withers and length of metatarsus (P < 0.05) starting with their second year of life. The results regarding growth dynamic go along with the changes in boar’s social life, when the males are forced to leave and form smaller groups.