Search

Discusses structural and chemical features of muscle tissue. Emphasizes chemical and physical changes which occur during processing and storage and how these changes affect the eating quality of meat and fish. (JN)

The use of anabolic agents in meat-producing animals is reviewed. The mode of action, potential hazards, and therapeutic uses are discussed. (BB)

First in a series of bulletins designed to provide information about the problem of carcinogens in the environment is on benzo(a)pyrine. Benzo(a)pyrine is a proven cancer-causing substance that has been known for over ten years to occur in broiled sausages, gas-broiled fish and beef steak, and charcoal-broiled meat. (Author/BB)

Precise protein supplementation strategies for muscle improvement are still lacking. The timing or type of protein supplementation has been debated as a window of opportunity to improve muscle mass, strength, and physical performance. We conducted a network meta-analysis of randomized controlled trials with protein supplements and resistance training. PubMed, Web of Science, Cochrane Library, and SPORTDiscus databases were searched until May 1, 2023. We included 116 eligible trials with 4,711 participants that reported on 11 timing and 14 types of protein supplementation. Compared with placebo, protein supplementation after exercise (mean difference [MD]: 0.54 kg [95% confidence intervals 0.10, 0.99] for fat-free mass, MD: 0.34 kg [95% confidence intervals 0.10, 0.58] for skeletal muscle mass) and at night (MD: 2.85 kg [0.49, 5.22] for handgrip strength, MD: 12.12 kg [3.26, 20.99] for leg press strength) was most effective in improving muscle mass and strength, respectively (moderate certainty). Milk proteins (milk, whey protein, yogurt, casein, and bovine colostrum), red meat, and mixed protein were effective for gains in both muscle mass and strength (moderate certainty). No timing or type of protein showed a significant enhancement in physical performance (timed up-to-go test, 6-min walk test, and gait speed). Pre/postexercise and Night are key recommended times of protein intake to increase muscle mass and strength, respectively. Milk proteins are the preferred types of protein supplements for improving muscle mass and strength. Future randomized controlled trials that directly compare the effects of protein timing or types are needed. This trial was registered at International Prospective Register of Systematic Reviews as CRD42022358766. [ABSTRACT FROM AUTHOR]

Curcumin is a lipophilic polyphenol with poor solubility and stability. This review summarizes the structural and physicochemical characteristics of curcumin and explores the various carrier materials to achieve nanocurcumin, with a view to elucidating their respective advantages and drawbacks. Furthermore, the review emphasizes the applications of curcumin in different food products, ranging from milk products and beverages to meat products and dressings. By highlighting these applications, this review offers invaluable insights into the potential for incorporating curcumin into a diverse range of food items, thereby capitalizing on its health-promoting properties. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of the combination of beet powder, starter culture, and sodium erythorbate as a curing agent on the chemical and microbiological characteristics of restructured cooked ham during cold storage. Five treatments were developed: the positive control group (COP) with the addition of nitrite and sodium erythorbate, negative control treatment (CON) with the addition of sodium erythorbate; ham added with beet powder (AP), ham added with beet powder and starter culture (APC), ham added with beet powder, starter culture, and sodium erythorbate (APCE). The ham's curing properties and oxidative stability were analyzed for 30 days under refrigeration. The APCE treatment showed better conversion of nitrate to nitrite at time 0 (46.6 mg/kg). The COP sample showed higher residual nitrite content at time 0 (73.1 mg/kg) and nitrosohemochrome pigment (35.67 ppm). Combining beet powder with the commercial starter culture and sodium erythorbate in the formulation of restructured cooked hams positively affected the control of lipid and protein oxidation, making it an alternative to commercial sodium nitrite. Practical Application: Beetroot and arugula powders are added to the restructured cooked ham to prepare a clean‐label meat product without sodium nitrite. The effects of starter culture and sodium erythorbate are also evaluated.. [ABSTRACT FROM AUTHOR]

Objective: Despite abundant information about negative consequences of consuming meat, consumption in many Western countries is many times higher than recommended. One possible explanation for this discrepancy is that people consciously decide to ignore such information—a phenomenon called deliberate ignorance. We investigated this potential barrier for information interventions aiming to reduce meat consumption. Methods: In three studies, a total of 1133 participants had the opportunity to see 18 information chunks on negative consequences of meat consumption or to ignore part of the information. Deliberate ignorance was measured as the number of ignored information chunks. We assessed potential predictors and outcomes of deliberate ignorance. Interventions to reduce deliberate ignorance (i.e., self-affirmation, contemplation, and self-efficacy) were experimentally tested. Results: The more information participants ignored, the less they changed their intention to reduce their meat consumption (r = −.124). This effect was partially explained by cognitive dissonance induced by the presented information. While neither self-affirmation nor contemplation exercises reduced deliberate ignorance, self-efficacy exercises did. Conclusion: Deliberate ignorance is a potential barrier for information interventions aiming to reduce meat consumption and needs to be considered in future interventions and research. Self-efficacy exercises are a promising approach to reduce deliberate ignorance and should be further explored. [ABSTRACT FROM AUTHOR]

The application of Raman spectroscopy in the meat processing industry as a quality assurance is dependent on its ability to differentiate tissues from the animal. Meat is commercialised as different cuts with variations in quality and financial value. Whilst it is possible to conduct some analysis on meat quality, there are high costs and time involved. The meat processing industry could benefit from rapid methods for characterising meat quality for large quantities. This study demonstrates the ability of combining Raman spectroscopy with chemometrics to discriminate tissues in a chicken carcass. All spectra from the different tissues were analysed by applying chemometrics. The principal component analysis (PCA) and discriminant function analysis (DFA) showed successful classification of different muscles and tissues. [ABSTRACT FROM AUTHOR]

As an alternative to bisphenol A (BPA), bisphenol S (BPS) has been used as an ink developer in thermal paper products including price labels on food packaging which have been suggested as the sources of BPS found at high levels in packaged fish samples. BPS in the printed price labels glued onto the outside of plastic film could migrate indirectly from the printed surface through the paper, adhesive and film into the food. In order to investigate if price labels could also be the sources of BPS detected in the meat samples in our previous studies, meat and other food samples packaged under different conditions were collected, and BPS in these samples together with the price labels on the corresponding packaging were extracted with solvent followed by solid phase extraction and stable isotope dilution LC-MS/MS analysis. BPS was detected at very high levels (161.7–222.4 µg/cm2) in all the five sticker type of price labels, indicating BPS being the dominant if not the sole ink developer. BPS was also detected in all the 26 continuous roll type of price labels but at very low levels (0.017–18 ng/cm2), indicating that the dominant ink developer is likely one of the other alternatives, rather than BPS. Despite BPS being detected in all price labels on packaging of fish, meat, and cheese samples, BPS was not detected or detected in only a few fish, meat, and cheese samples at levels considerably lower than the current EU specific migration limit (SML) of 50 ng/g food for BPS authorised under Regulation (EU) 10/2011. [ABSTRACT FROM AUTHOR]

Objective: This study was performed to evaluate the quality characteristics of reducednitrite boiled pork sausages (BPSs) with paprika oleoresin solution (POS) to compensate for the reduced sodium nitrite (NaNO2). Methods: POS was prepared by diluting paprika oleoresin with sunflower seed oil at a ratio of 1:20. BPSs were subjected to four different treatments: reference (REF), BPS added with 150 ppm NaNO2; control (CTL), BPS added with 37.5 ppm NaNO2; treatment 1 (TRT1), BPS added with 37.5 ppm NaNO2 and 0.1% POS; treatment 2 (TRT2), BPS added with 75 ppm NaNO2 and 0.1% POS). Results: The pH values of CTL were lower than those of other treatments. The a* values of TRT1 were higher than those of CTL, and those of REF were lower than those of TRT1 and TRT2. The b* values of TRT1 and TRT2 were higher than those of REF and CTL. The total plate counts of CTL were the highest among all treatments, and Enterobacteriaceae counts of CTL and TRT1 on the 14th day were higher than those of REF and TRT2. Conclusion: The combination of 75 ppm NaNO2 and 0.1% POS to BPS during storage had an antimicrobial effect similar to that of adding 150 ppm NaNO2. Thus, POS can be used to reduce the use of NaNO2 in meat products. [ABSTRACT FROM AUTHOR]

The expanding field of public acceptance consistently shows left-leaning ideology as a predictor of support for many climate policy instruments. However, little work has been done to investigate the indirect links between ideology and policy-specific beliefs like perceived fairness, effectiveness and infringement on personal freedom on policy acceptance. Of this work, none pertain specifically to taxes that target greenhouse gas emissions from food consumption, called climate-motivated food taxes (CMF tax). CMF taxes are useful for studying the factors underlying ideology because they intersect with changing personal behaviour, which especially triggers ideological concerns. Moreover, CMF taxes appear to be an effective way to curb emissions stemming from the production of animal products, primarily beef and dairy, which are responsible for nearly a third of global emissions. Lastly, this study provides insight into how the predictability of ideological effects on policy acceptance differs in countries also beyond those classically studied (such as the USA and countries in Europe) by utilizing survey data collected in 2023 from Brazil, Germany, India, South Africa, Sweden and the USA (N = 10,513). We find direct and indirect links between ideology and policy acceptability, where fairness and effectiveness beliefs about policies mediate more of the effect than beliefs about freedom. Key policy insights The traditional ideological left–right divide, affecting policy attitudes, is more relevant for countries in the Global North. Well-established policy acceptance indicators may not be the same or as relevant in the Global South, implying that there may be more public support for instruments like a CMF tax than previously understood. Climate change concern strongly affects policy support for a CMF tax, so spreading awareness of climate change and its impacts via education and policy communication might increase support. Perceived fairness strongly affects policy support for a CMF tax, so to avoid public opposition; policy-makers need to take into consideration distributional and procedural concerns when designing a CMF tax. [ABSTRACT FROM AUTHOR]

Context There are contradictory findings about the relationship between various animal protein sources and the risk of gestational diabetes mellitus (GDM). Objective The purpose of our study was to understand better the associations between total protein, animal protein, and animal protein sources and the risk of developing GDM. Data Sources A systematic literature search was conducted in PubMed, Scopus, and Web of Science encompassing the literature up until August 2022. A random-effects model was used to combine the data. For estimating the dose–response curves, a one-stage linear mixed-effects meta-analysis was conducted. Data Extraction Data related to the association between animal protein consumption and the risk of GDM in the general population was extracted from prospective cohort studies. Data Analysis It was determined that 17 prospective cohort studies with a total of 49 120 participants met the eligibility criteria. It was concluded with high certainty of evidence that there was a significant association between dietary animal protein intake and GDM risk (1.94, 95% CI 1.42 to 2.65, n = 6). Moreover, a higher intake of total protein, total meat, and red meat was positively and significantly associated with an increased risk of GDM. The pooled relative risks of GDM were 1.50 (95% CI: 1.16, 1.94; n = 3) for a 30 g/d increment in processed meat, 1.68 (95% CI: 1.25, 2.24; n = 2) and 1.94 (95% CI: 1.41, 2.67; n = 4) for a 100 g/d increment in total and red meat, and 1.21 (95% CI: 1.10, 1.33; n = 4) and 1.32 (95% CI: 1.15, 1.52; n = 3) for a 5% increment in total protein and animal protein, respectively. GDM had a positive linear association with total protein, animal protein, total meat consumption, and red meat consumption, based on non-linear dose–response analysis. Conclusion Overall, consuming more animal protein–rich foods can increase the risk of GDM. The results from the current study need to be validated by other, well-designed prospective studies. Systematic Review Registration PROSPERO registration no. CRD42022352303. [ABSTRACT FROM AUTHOR]

Plant‐based meat is projected to address world‐wide meat shortage and supply–demand imbalances, potentially promoting the growth of sustainable diet choices. Soybean is a key ingredient to produce this alternative food, but the off‐flavours that naturally occur in soy can hinder its widespread acceptance among consumers. This review extensively elaborates on the primary compounds responsible for off‐flavours, their formation mechanisms, and removal techniques. Lipoxygenase oxidation–reduction, oleosins removal, adjustment extrusion conditions, and β‐cyclodextrin treatment were discussed. Fermentation mechanisms, solvent extraction, enzymes hydrolysis, flavouring, and controlling storage conditions were summarised. The most crucial, safe, and effective techniques were enzyme restriction, β‐cyclodextrin treatment in conjugation with phospholipase A2, and modification of the extrusion condition. The reviews provide a systematic summary of the development and prevention methods for the undesirable flavour of soy protein isolate and soy‐based meat products. [ABSTRACT FROM AUTHOR]

Summary: Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef meat (BM), jackfruit flesh (JF) and bamboo shoot (BS) as a meat substitute in beef meat emulsion. Emulsion with 100% BM (Control), (A) 50% JF + 50% BM, (B) 50% BS + 50% BM, (C) 50% BM + 25% JF + 25% BS, (D) 100% JF and (E) 100% BS were developed. Six formulations of meat emulsion samples were prepared and analysed in terms of physicochemical and microstructure properties. The substitution of JF and BS in meat emulsion resulted in more stable emulsion stability. The WHC and pH values showed no significant differences (P > 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (P < 0.05) the moisture content and the crude fibre content, however, it significantly reduced (P < 0.05) the crude protein content. No significant difference (P > 0.05) in ash and fat content for the formulated meat emulsions from the control. One hundred per cent BS showed higher lightness (L*), yellowness (b*) and lower redness (a*) values significantly (P < 0.05) compared to the control. One hundred per cent JF and 100% BS depicted significant differences (P < 0.05) for the textural properties and gel strength compared to the control. The scanning electron microscopy (SEM) provided evidence for the microstructure that the higher the percentages of plant‐based ingredients, the smaller the cavities. Overall, the incorporation of 50% BM + 25% JF + 25% BS could produce the best‐suited meat substitution product. [ABSTRACT FROM AUTHOR]

Summary: The impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken‐MCP, beef‐MBP, mutton‐MMP and buffalo‐MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroom (CMP) was observed as a control. Proximate composition, water holding capacity (WHC), cooking yield, shrinkage, pH, gel strength, colour, texture, microstructure and sensory acceptance of the patties were analysed. MBP had the highest WHC (88.51%) and gel strength (24.89 N) compared to other patties (P < 0.05). MBP exhibited a less compact and dense structure compared to other patties. Simultaneously, it is characterised as the least in hardness but the highest in chewiness and cohesiveness. The sensory evaluation highlights MBP as the most preferred, particularly for texture. In conclusion, black jelly mushrooms are suitable to be mixed with beef to produce alternative patties. [ABSTRACT FROM AUTHOR]

Summary: Positioned midway between traditional meat and plant‐based options, hybrid alternatives cater to a broader consumer category due to the intersection of flavours, textures and ethical considerations. This review aims to provide a current landscape and forthcoming challenges of hybrid options, exploring their formulation, processing, distinctive features, consumer acceptance and sustainability aspects. Even though there is no standard definition of the 'meathybrid concept', scientists and industrials explored different ingredients including purified proteins or whole vegetables/grains/seeds to formulate palatable hybrid products maintaining comparable sensory features to meat. Consumers' attraction to hybrid meat products is mostly related to taste, sustainability and nutritional aspects. Future challenges for hybrid options may include optimising production scalability, ensuring consistent quality and taste and effectively communicating the benefits of hybrid products to diverse consumer segments. Additionally, ongoing research and development efforts will be crucial in enhancing hybrid alternatives' sensory attributes, nutritional profiles and environmental sustainability. [ABSTRACT FROM AUTHOR]

Summary: Hybrid foods are made by blending animal‐based and plant‐based ingredients to make food products that are similar to the 100% animal‐based ones. Examples include hybrid meat products such as burgers or minced meat with vegetables or more recently hybrid dairy products such as cheddar cheese with oats. While hybrid meat products have been launched in several countries by both retailers and foodservice outlets, there are very few examples of hybrid meat products still available in the market, such as hybrid nuggets targeting children and hybrid minced meat products. This short viewpoint article covers some of the possible reasons this might be happening, presents examples of successful hybrid food products, discusses the importance of sustainability claims and the potential of hybrid meals. [ABSTRACT FROM AUTHOR]

Summary: The emergence of kokumi sensation as a flavour enhancer prompted the search for cost effective and the sustainable production of kokumi flavour substances (KS), including small γ‐glutamyl peptides (GGP) and aromatic free amino acids (FAA). We sought to investigate the potential of mechanically deboned meat (MDM) from beef, mutton, lamb and venison for KS production through enzymatic γ‐glutamylation. Liquid chromatography‐mass spectrometry (LC–MS) and in vitro calcium‐sensing receptor (CaSR) activity assays were utilised to identify GGPs and their kokumi intensity, respectively. The enzymatic method significantly increased GGP and FAA in all MDM samples with differences in individual peptides across the species. Notably, all four sources of MDM activated CaSR in a dose‐dependent manner, displaying varying potency and efficacy levels. Beef, lamb and mutton showed a similar range of higher potency, while venison exhibited lower potency but higher efficacy. The thermal stability of γ‐glutamylated beef samples, used as an exemplar, was confirmed at temperatures of 80 °C, 120 °C and 150 °C. Given these findings, MDM represents a promising substrate for KS production and warrants further investigation to assess its practical applicability for enhancing kokumi flavour in the food industry. [ABSTRACT FROM AUTHOR]

Summary: The quest for sustainable alternatives to traditional meat products has led to increased interest in plant‐based meat analogues. Microalgae, with their high protein content and eco‐friendly cultivation methods, present a promising option for the development of such analogues. However, integrating microalgae into meat analogues poses challenges related to achieving desired texture, flavour, and colour. This review explores the potential of modified starch (MS) as a solution to enhance the quality of microalgae‐based meat analogues produced via 3D printing. Key findings from the manuscript indicate that MSs can improve the viscosity, elasticity, and printability of microalgae‐based edible inks. Furthermore, they play a crucial role in reducing off‐flavours and off‐colours in the final product. By optimising the type and concentration of MSs used, microalgae‐based meat analogues can be tailored to meet consumer preferences while addressing environmental concerns. Overall, the utilisation of MSs represents a practical approach to overcoming manufacturing challenges associated with microalgal‐based meat analogues, paving the way for the development of sustainable and nutritious plant‐based meat products through innovative and ecologically friendly food technologies. [ABSTRACT FROM AUTHOR]

BACKGROUND: Glasswort represents a novel alternative to KCl for replacing sodium in meat products. To evaluate the effects of Na reduction on the quality changes of a traditional dry cured belly due to storage, fresh bellies were dry‐salted with 2% NaCl (BCON), with 2% of a mixture containing 50% NaCl and 50% KCl (BKCl) or with 1% of a mixture of 90% NaCl and 10% powdered glasswort (BGW), dry‐cured, sliced, vacuum packaged and stored under refrigeration for 60 days. RESULTS: The BKCl and BGW bellies were lower in sodium by one‐third to one‐half compared to BCON (with 1.6 g Na/100 g). Neither BKCl, nor BGW significantly differed from BCON in free fatty acids (FFA) before and after storage, whereas BGW showed almost twice as much 2‐methylbutanal content as BCON. All bellies showed microbiological stability during storage. Micrococcaceae was the most abundant microbial group with values of 105 to 106 colony‐forming units g−1. The BGW presented higher Micrococcaceae counts (approximately one log unit) but lower microbial biodiversity than BCON. CONCLUSION: The two alternative dry salting methods reduced the sodium content in bellies, at the same time as ensuring chemical and microbiological stability during refrigerated vacuum storage. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

It has long been in the interest of researchers and industries to develop tactics to improve the eating quality of meat and meat products. Juiciness as an important sensory attribute is often evaluated to dictate the potential means for quality improvement. Apart from its vital importance to both consumers and industry owners, the evaluation of meat juiciness is still a complicated phenomenon. In this review, a theory for the juiciness perception mechanism based on former literature is presented, along with a discussion on the reliability of its subjective and objective evaluation methods. According to the overviewed literature, factors that influence the juiciness of meat and meat products include species, breed type, animal age, muscle cut, preslaughter handling, ageing of meat, cooking method, salt incorporation, as well as preservation techniques. This review also summarizes the current knowledge related to the juiciness analysis of meat analogues. Future endeavours should focus on validating the theory of the juiciness perception mechanism as this would enable precise juiciness improvement in meat, meat products, and meat analogues. In addition, it is recommended to apply time-intensity sensory profiling for any juiciness evaluations for a better alignment between interventions and effects. [ABSTRACT FROM AUTHOR]

In the early months of Covid-19, meatpacking plants were designated "essential" infrastructure, sending laborers back to work, despite the high risk. Animal bodies were deemed essential to produce, but the human bodies producing them were not deemed essential to protect. Concurrently, the zoonotic nature of COVID-19 challenged dominant narratives of human exceptionalism, reminding us of our animality and shared vulnerabilities. As the pandemic surged, the question of whose lives matter arose in social and political discourse, alongside critiques of social institutions and economic systems. This paper explores the multispecies intersections and potential kinships that were unveiled by Covid-19. [ABSTRACT FROM AUTHOR]

Oleogel technology has grown into a substantial research area over the past decade and development through a body of scientific patents and publications. Despite many exciting improvements in structural mechanisms and system development, promoting this technology from a laboratory study into an industrial production is not an easy task. Successful commercialization is predicated on the oleogel being able to adequately replace the various roles played by conventional plastic fats in complex food systems. To this end, certain inevitable limitations, such as poor plasticity, low structural stability, and intricate production procedures, need to be addressed first. This review gives the freedom‐spaces available for product developments and provides a deeper understanding for researchers in the oleogel technology combining both sides of patents and literatures. An insight analysis regarding research trends, hot topics, influences, and technology life cycle of current inventions has been conducted. Current structural strategies, formulations, and implementation scales are also discussed. Finally, future perspectives on the technology are highlighted. [ABSTRACT FROM AUTHOR]

This study investigated Portulaca oleracea (purslane) as a potential antioxidant supplement in cooked sausages, focusing on its effects on lipid oxidation, fatty acid composition, and antioxidant activity. The fatty acid profile of the sausages enriched with 1.2% purslane powder revealed a 1.3-fold increase in alpha-linolenic acid (ALA), an essential omega-3 fatty acid. Improved oxidative stability during refrigerated storage was observed, with peroxide values of 10.9 meq/kg in the sausages with purslane by day 10 compared with 12.5 meq/kg in the control sausages. The thiobarbituric acid (TBA) values, reflecting lipid peroxidation, were also significantly lower in the sausages with purslane. The antioxidant capacity of the sausages containing purslane was significantly enhanced, demonstrating a ferric-reducing antioxidant power (FRAP) of 13.5 mg GAE/g, whereas the control sausages showed undetectable FRAP levels. Additionally, the DPPH radical-scavenging activity in the sausages with purslane was 21.70% compared with 13.73% in the control. These findings suggest that purslane improves the nutritional profile of meat products by increasing beneficial fatty acids while providing substantial protection against oxidative spoilage. Purslane offers a promising natural alternative to synthetic antioxidants, enhancing the shelf life and quality of processed meats. [ABSTRACT FROM AUTHOR]

The consumption of organic food has increased in recent years. In organic rearing animals are exposed to outdoor conditions, which may increase their risk of infection from various pathogens. In the present study the occurrence of the most significant foodborne pathogenic bacteria in organic meat and ready-to-eat organic meat products was assessed. Out of 100 raw organic meat samples tested, 72 were contaminated with bacterial pathogens. The highest percentage of contaminated samples was observed in poultry meat (92.5%) followed by pork meat (66.7%). Furthermore, 50.0% of beef origin samples were positive for the bacteria tested. L. monocytogenes was found in 39.0% of samples, S. aureus was identified in 37.0%, Campylobacter in 20.0%, Salmonella in 8.0% and Shigatoxin-producing E. coli in 4.0% of raw meat samples. In 31.0% of samples a co-occurrence of two (83.9%) or three (16.1%) pathogens was observed. Among 100 samples of organic meat products tested, only L. monocytogenes was found in 5.0% of samples. The result of the present study indicated that organic food may be a source of harmful microorganisms that may pose foodborne infections to consumers. [ABSTRACT FROM AUTHOR]

During food quality control, NIR technology enables the rapid and non-destructive determination of the typical quality characteristics of food categories, their origin, and the detection of potential counterfeits. Over the past 20 years, the NIR results for a variety of food groups—including meat and meat products, milk and milk products, baked goods, pasta, honey, vegetables, fruits, and luxury items like coffee, tea, and chocolate—have been compiled. This review aims to give a broad overview of the NIRS processes that have been used thus far to assist researchers employing non-destructive techniques in comparing their findings with earlier data and determining new research directions. [ABSTRACT FROM AUTHOR]

Ivermectin is a widely used antiparasitic in livestock, but its use can result in residues in bovine products and excretions. The objective of the present study was to determine the presence of ivermectin residues in cattle meat, liver, milk, faeces, and urine and assess consumer risk from chronic exposure through contaminated bovine products using a deterministic approach. To determine the presence of ivermectin residues, 124 samples were analysed by liquid chromatography. Residues were found in 68% of faeces samples and small percentages (3%) in liver, milk, and urine, with no residues detected in meat. The mean ivermectin residue in the liver (16.46 µg/kg) remained below the maximum residue limit (MRL); however, in milk (12.46 µg/kg), the residues exceeded the permitted MRL. The results obtained from chronic dietary exposure show that the consumption of ivermectin residues was low, and the risk was assessed as being rare to very rare. Additionally, this study reveals concerning levels of ivermectin residues in milk that may far exceed established safety limits. This situation emphasises the urgent need for stricter regulations and monitoring in milk production, particularly from small farms, to protect vulnerable populations. However, from a one health perspective, the presence of residues in faeces poses potential environmental hazards, warranting further research. Moreover, the detection of residues in milk, despite the ban on ivermectin use in dairy cattle, underscores the importance of compliance with food safety regulations and the need for continued vigilance in this area. [ABSTRACT FROM AUTHOR]

A number of consumers in developed countries are now reducing the amount of meat in their diets, so the development of novel alternatives for conventional meat products is becoming a challenge for the meat industry. The aim of this study was to analyse the possibility of developing hybrid meat sausages with cereal ingredients, based on a systematic review of the literature, as well as a development trial of a hybrid dry snack stick sausage with groats with an assessment of its physicochemical and sensory attributes. A systematic review of peer-reviewed studies about hybrid meat sausages with cereal ingredients, including bibliometric network analysis, was conducted. The development trial was conducted including physicochemical analyses and sensory assessment of the hybrid semi-dry sausages, produced as a ready-to-eat snack (cabanossi) with groats, obtained on an industrial scale. Among the studied hybrid meat products with cereal ingredients, there were patties, frankfurters, salami, and other sausages, while the cereal products added included various components obtained from rice, wheat, chia, and oats. The usefulness of the applied cereal components was emphasised in order to obtain a product of a potential better nutritional value and higher health-promoting properties, as well as being acceptable, or sometimes even better, and described as being products of a good quality. The development trial allowed us to obtain the hybrid semi-dry ready-to-eat cabanossi sausages with groats, which were compared with the hybrid semi-dry ready-to-eat cabanossi sausages with sunflower seeds. Both studied products were characterised by a composition in agreement with requirements, but of a reduced fat content (with hybrid semi-dry ready-to-eat cabanossi sausages with groats being even lower than for those with sunflower seeds; p < 0.0001). Their sensory properties were acceptable, even if the plant-based components were recognisable. The characteristics of the hybrid meat products with cereal ingredients both in the literature and development trial were acceptable, and what is even more important is that they are characterised by a potential to be presented as a product of a better nutritional value and higher health-promoting properties. [ABSTRACT FROM AUTHOR]

In developed countries, the growing elderly population has increased the demand for senior-friendly processed meat products. This study investigated the effects of four commercial microbial proteases (Alcalase, Flavourzyme, Neutrase, and Protamex) on the general physicochemical attributes of beef top round, chicken breast, and pork loin, which are lean muscle cuts suitable for developing senior-friendly meat products. Muscle samples were injected with microbial protease solutions (0.7% and 1.2% (w/w)), cooked, and used for analysis. The microbial protease injection significantly reduced the hardness of cooked muscles. Despite the evident degradation of the myosin heavy chain in Alcalase treatment, the lowest hardness values were observed in Protamex-treated samples, suggesting that myosin degradation alone does not fully account for tenderness improvement. Unfortunately, microbial protease treatments increased cooking loss in beef and chicken muscles (p < 0.05). The surface color characteristics, including redness and yellowness, remained unaffected by the enzymatic treatments, supporting the practical use of these proteases for meat tenderization without inducing color defects. While microbial proteases demonstrate potential for improving meat tenderness, future research should focus on mitigating cooking loss and ensuring desirable taste and flavor for the commercial production of senior-friendly processed meat products using the microbial proteases. [ABSTRACT FROM AUTHOR]

Foodborne illnesses pose a serious threat to public health, with increasing global incidence rates driven by factors such as rising meat consumption. Rapid detection of foodborne pathogens in meat is critical for preventing outbreaks. This study investigates the potential of gas chromatography-mass spectrometry (GC-MS) and Fourier-transform infrared spectroscopy (FTIR) for identifying biomarkers and spectral fingerprints indicative of foodborne pathogens in raw chicken meat. Raw broiler chicken meat samples were surface-sterilized and inoculated with foodborne pathogens. The samples were challenge inoculated with the specific pathogen and the physical quality parameters like pH, color, texture, drip loss, and water activity were assessed. GC-MS analysis identified 113 metabolites, including potential biomarkers like ureidopropionic acid, 5-sulfosalicylic acid, 11,14-eicosadienoic acid, methyl ester for E. coli O157:H7; 11-bromoundecanoic acid, neocurdione, glafenin, eicosanoic acid for Salmonella; azepan-1-yl-acetic acid, methyl ester, tramadol, cytarabine, dipipanone for Staphylococcus and cyclopentaneundecanoic acid, phosphonofluoridic acid, î-n-formyl-l-lysine for Pseudomonas. Pathway analysis revealed the involvement of fatty acid metabolism and amino acid degradation pathways. FTIR spectral data showed significant variances between control and spiked samples, particularly in the fatty acid spectral region. The identified metabolites and spectral patterns could serve as biomarkers for developing rapid pathogen detection methods, contributing to enhanced food safety protocols. [ABSTRACT FROM AUTHOR]

This study aimed to explore the mechanism by which phenethyl isothiocyanate (PEITC) inhibited the adhesion and biofilm formation of Staphylococcus aureus (S. aureus). PEITC exhibited antimicrobial efficacy against S. aureus, demonstrating a minimum inhibition concentration (MIC) of 1 mmol/L. PEITC exerted its antibacterial effect by disrupting cell membrane integrity, and it decreased total adenosine triphosphate (ATP) production after 1 and 4 h treatment. PEITC at 0.5 mmol/L increased the level of intracellular reactive oxygen species (ROS) by 26.39% compared to control. The mature biofilm of S. aureus was destroyed by 86.4% after treatment with PEITC for 24 h. Adhesion tests revealed that PEITC at 0.5 mmol/L reduced 44.51% of the S. aureus that adhered to NCM460 cells. Furthermore, at the genetic level, PEITC significantly downregulated the related genes by 31.26% to 97.04%, including agrB, agrD, isdA, ebh, luxS, fnbA, and icaR. Moreover, PEITC markedly inhibited S. aureus proliferation in beef preserved at temperatures of 25 and 4 °C, respectively. In summary, the present study suggests that PEITC effectively inhibits the adhesion and biofilm formation of S. aureus by affecting the relevant genes of S. aureus and holds promise for microbial management in meat products. [ABSTRACT FROM AUTHOR]

This study evaluated the healthiness of meat products (n = 62) and their plant-based (PB) counterparts (n = 62) available in the UK market. Back-of-pack (BoP) and front-of-pack (FoP) nutrition label information, nutrition and health claims, and nutrient profiling model scores were compared. BoP labels revealed that meat products had higher protein, fat, and saturated fat content (p = 0.029), whilst PB alternatives were higher in dietary fibre and carbohydrates (p < 0.001). Red colour coding (FoP) for fat and saturated fat ('high') was more prominent in meat products (23 and 35%, respectively), and the red meat category had the most products with high fat and saturated fat content. Only 15% of meat products made nutrition claims compared to 40% of PB alternatives, and none included health claims. Most red meat PB alternatives made a nutrition claim, all related to the protein content (34%). The nutrient profiling model indicated that 74% of the PB alternatives were 'healthy' compared to 60% of the meat products. No association was found between the product type (meat/PB) and healthiness, except for the red meat products, which showed a significant negative association (p = 0.005), suggesting that these products corresponded to less healthy options. Therefore, PB alternatives can be considered as healthier substitutes for meat products. [ABSTRACT FROM AUTHOR]

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

Copyright of Veterinarska Stanica is the property of Croatian Veterinary Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Purpose: This brief report examined associations between animal consumption and intimate partner aggression in a sample of undergraduates. Two possible explanatory variables for these associations, depressive symptoms and speciesism, were also examined. Methods: Participants included 245 undergraduate students who provided electronic consent and completed a one-time anonymous survey. Results: Results indicated that animal consumption was associated with higher use of physical and psychological intimate partner aggression, even after accounting for other correlates. Animal consumption was also associated with higher speciesism, and speciesism was associated with higher use of physical and psychological intimate partner aggression. Conclusions: Results extend findings from prior studies documenting links between animal consumption and negative outcomes and further suggest that speciesism may play a role in understanding links between animal consumption and intimate partner aggression. [ABSTRACT FROM AUTHOR]

The extensive black market for meat in Occupied France shows the breadth of popular opposition to Vichy's system for food allocation and its links to collaboration. The black market gained support from farmers, butchers, consumers, and traffickers improvising to evade state regulation. This article explains the importance of the black market for meat in Vichy France as fostered by two logics for illicit traffic. The first was the obvious opportunity to profit from the shortages and state controls; the second, its influence more widespread, served the needs of family, friends, and communities. [ABSTRACT FROM AUTHOR]

Plant‐based meat analogs (PBMAs) are common ultra‐processed foods (UPFs) included in the vegan/vegetarian diets as presumed healthy alternatives to meat and meat products. However, such health claims need to be supported by scientific evidence. To gain further insight into this topic, two commercial UPFs typically sold as meat analogs, namely, seitan (S) and tofu (T), were included in a cereal‐based chow and provided to Wistar rats for 10 weeks. A group of animals had, simultaneously, an isocaloric and isoprotein experimental diet formulated with cooked beef (B). In all cases, experimental chows (∼4 kcal/g feed) had their basal protein concentration increased from 14% to 30% using proteins from S, T, or B. Upon slaughter, in vivo protein digestibility was assessed, and the entire gastrointestinal tract (digests and tissues) was analyzed for markers of oxidative stress and untargeted metabolomics. Metagenomics was also applied to assess the variation of microbiota composition as affected by dietary protein. Diets based on PBMAs showed lower protein digestibility than those containing meat and promoted an intense luminal glycoxidative stress and an inflammatory intestinal response. The fermentation of undigested oxidized proteins from T in the colon of Wistar rats likely led to formation of mutagenic metabolites such as p‐cresol. The presence of these compounds in the animal models raises concerns about the potential effects of full replacement of meat by certain PBMAs in the diet. Therefore, future research might target on translational human studies to shed light on these findings. [ABSTRACT FROM AUTHOR]

Background: A sharp increase in reported brucellosis incidence was observed in northwestern Tajikistan (from 1.0/100,000 people in January-May 2022 to 32.7/100,000 in January-May 2023). Most (82%) cases were from the same remote mountainous village (population = 10,712). The aim of this study was to identify risk factors for brucellosis infection and mitigate disease risk. Methods: Using a case-control design, we conducted face-to-face interviews and collected blood samples during May-June 2023. Fifty-seven cases and 114 controls were recruited. Cases were the first person in a household diagnosed with brucellosis during February-June 2023 with positive serum agglutination test and antibody titers ≥1/160 from blood samples. Two controls were selected for each case (neighbors from different households matched by age and sex). Controls testing positive were excluded and replaced. We conducted conditional multivariable logistic regression to calculate adjusted odds ratio (AOR) and 95% confidence intervals (CI). Results: Among the 87 brucellosis patients reported, 57 (66%) agreed to participate and didn't have secondary cases in the household. Of the 57 cases, 68% were 15-44 years old, and 44% were male. Cases peaked in May 2023. Common symptoms were joint pain (95%), fever (84%), weakness (72%), and night sweats (65%). Of selected controls, 13% tested positive and were excluded. All cases and 94% of controls owned livestock (mostly cattle, sheep, or goats); no animals had not been vaccinated in the past 5 years. Brucellosis was associated with consumption of both homemade kaymak (clotted cream) and home-raised meat compared with neither (AOR: 59 [95%CI: 4.3-798], p < 0.01), home-raised meat but not kaymak compared with neither (AOR: 54 [4.0-731], p < 0.01), and involvement in animal slaughter compared with no involvement (AOR: 36 [2.8-461], p<0.01). Conclusion: Contact with unvaccinated livestock or consumption of their products was a key contributor to this outbreak in a remote village of Tajikistan. With 13% of controls testing positive, true incidence was likely greater than reported. Following our investigation, a brucellosis awareness education campaign and animal vaccination campaigns were carried out in the region and only one case was reported in September 2023. [ABSTRACT FROM AUTHOR]

The last century has witnessed many innovations in agriculture and food technologies that have ensured the production of sufficient quantities of good hygienic food. Animal scientists have contributed substantially to efficient breeding and feeding practices by adapting animals for faster growth and improving feed efficiency and utilization. Breeding goals and feeding recommendations have been proposed with a primary focus on profitability to promote significant changes in the macronutrient content, i.e., animal body protein and fat reduction. However, improving the nutritional quality of meat was not included in the profit assessment. Increasing the lean meat fraction is consistent with the goal of public dietary guidelines for human nutrition proposed in 1980, emphasizing the importance of reducing the consumption of animal fat, particularly saturated fat. The application of breeding and feeding tools to modify and improve the fatty acid composition has been partly implemented in pigs and broiler chickens to supplement the dietary recommendations for humans. The health benefits of lean "red meat" have been questioned in recent years, with dietary guidelines and upper limits being introduced for human intake. Animal breeding indirectly reduces the total and heme iron (the redness generator) content in meat, due to covariation with priority breeding goals. Two micronutrients play important roles in the human diet and are derived largely from meat (selenium) and milk (iodine) if the amount provided and absorbed is sufficient and predictable. The iodine content can be highly dependent on the use of novel (more sustainable) feeds. The micronutrients discussed in this study (Fe, Se, I, and vitamin D) highlight opportunities for the utilization of breeding and feeding knowledge to adjust their levels to procure meat with a high nutrient density. The gaps in micronutrient levels in humans must be addressed by navigating within approved animal feeding levels. Animal scientists must recognize the nutritional impact of breeding and feeding and advertise them. In addition, human nutritionists must acknowledge the existing and potential changes in animal production to meet the dietary guidelines. Sustainable food production within the "One Health" concept can only be achieved through cooperation. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Intensive global food production causes soil, water and air pollution, which has a negative impact on our health and future ability to produce sufficient nutritious food. Plant-based diets have the potential to reduce the environmental damage associated with the global food chain. Aims: The project sought to understand drivers of food waste and to improve food sustainability in a busy, tertiary referral hospital in England. Methods: Ward-level food waste was quantified. Qualitative data were collected using informal interviews with staff and additional data utilised the patient feedback survey. Ward-level food packaging waste and patient food choices were quantified using data on patient menu choices. The carbon footprint of patient food choices was calculated. Findings: Beef was the most popular menu choice, and was the main contributing factor to the high environmental impact of the hospital food chain. Increasing the visibility of vegetarian options on the menu led to a four-fold rise in these meals being chosen, which reduced the carbon footprint of the patient meal service. Recycling food packaging was also started, but there are challenges to widespread implementation. Conclusion: The project was successful, but it remains a starting point from which to increase food sustainability across the NHS and care sector catering provision [ABSTRACT FROM AUTHOR]

A large amount of NaCl is usually used to provide a unique flavor and extend the shelf life of meat products. However, excessive sodium intake may cause diseases such as cardiovascular diseases. Spent hen meat hydrolysate (SHH) as an efficient NaCl substitute was developed with inefficient research related to SHH application in food systems. Therefore, the effects of NaCl replacement with SHH, KCl, and Ca‐ascorbate on the quality of low‐sodium Cantonese sausage were investigated. Four groups of salt formulation, I (100% NaCl), II (NaCl/KCl/Ca‐ascorbate = 60%/30%/10%), III (NaCl/KCl/Ca‐ascorbate/SHH = 50%/30%/10%/10%), and IV (NaCl/KCl/Ca‐ascorbate/SHH = 30%/30%/10%/30%), were used to produce Cantonese sausages. The moisture and nitrite content decreased, the microbiological growth was inhibited, and the protein content increased after adding SHH for Cantonese sausages with NaCl substitution degrees of 50% and 70%. The saltiness, overall flavor, color, and texture of low‐sodium Cantonese sausages with SHH were maintained or improved compared to the Cantonese sausage without sodium replacement. The proportion of peptides with molecular weight <1 kDa in Cantonese sausages increased after adding SHH, which may improve the overall flavor by interacting with peptides or other compounds. SHH combined with KCl and Ca‐ascorbate is an efficient NaCl substitute, which can maintain and even improve Cantonese sausage quality and reduce sodium content up to 70%. These findings offer a promising reference for SHH application in the food industry and promote the development of salt taste–enhancing hydrolysate in food science. [ABSTRACT FROM AUTHOR]

NaCl is the main curing agent in dry-cured meat products, and a large amount of NaCl addition leads to high salt content of final products. Salt content and composition are important factors affecting the activity of endogenous proteases, which in turn could affect proteolysis as well as the quality of dry-cured meat products. With the increasing emphasis on the relationship between diet and health, reducing sodium content without sacrificing quality and safety of products is a great challenge for dry-cured meat industry. In this review, the change of endogenous proteases activity during processing, the potential relationship between sodium reduction strategy, endogenous proteases activity, and quality were summarized and discussed. The results showed that sodium replacement strategy and mediated-curing had a complementary advantage in influencing endogenous proteases activity. In addition, mediated-curing had the potential to salvage the negative effects of sodium substitution by affecting endogenous proteases. Based on the results, a sodium reduction strategy that sodium replacement in conjunction with mediated-curing based on endogenous proteases was proposed for the future perspective. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)