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Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

Bone processing is an urgent task of rational use of meat industry waste. Disposal of cattle bones can be carried out by different methods. Various methods are used for processing bone raw materials, such as mechanical processing, chemical hydrolysis, ultrasonic processing, etc. Processed meat and bone raw materials in meat and bone paste are chemically exposed to ascorbic acid (0.05 M, 1 h, 25 ° C) and pepsin (pH 2.0, t=10...40 ° C, τ=1...8 h). This allows you to reduce the mass of bone particles in meat and bone paste by 70%. Meat and bone paste subjected to enzyme processing can be used in the technology of meat products.

The use of certain types of microorganisms or their metabolic products is the basis for the development of new technologies, which on the one hand can contribute to the standardization of the production process and achieve uniform quality, and on the other hand to obtain quality and safe products with extended shelf life. On the world market for food and beverages, today can be find a wide range of commercial, fermented products in which production and sustainability certain microorganisms are participate. The interest in the new methods of biological protection of food, as well as the scientific principles for achieving health of the products has increased significantly in recent years. The increase in the need for quality and health-safe food has led to an increased interest in the use of starter cultures in the food industry, and especially in the meat industry. With the use of the starter cultures, good quality of the products is achieved. At the same time a safe product is obtained, where the use of the synthetic additives and theirs side effects on consumer’s health is completely eliminated.

During the pandemic, Mount Pleasant, Texas became a hotspot for Covid-19 cases in the Hispanic community employed by a local meat packing plant and many other industries. An important consideration...

Aims To develop an oxygen sensor-based method for testing total aerobic viable counts (TVC) in raw meat samples and cattle carcass swabs, which is rapid, simple, affordable, provides good sensitivity and analytical performance and allows on-site use. Methods and Results The test uses the same sample preparation procedure as the established plate counting TVC method for meat samples and carcasses, ISO4833-1:2013. After this liquid samples are transferred into standard 25-ml vials with built-in phosphorescent O-2 sensors and incubated on a block heater with hourly readings of sensor signals with a handheld reader, to determine signal threshold time (TT, hours) for each sample. The method is demonstrated with the quantification of TVC in industrial cuts of raw beef meat (CFU per g) and carcass swabs (CFU per cm(2)). Calibration curves were generated, which give the following analytical equations for calculating the TVC load in unknown samples from measured TT values: TVC [Log(CFU per cm(2))] = 7.83-0.73*TT(h) and TVC [Log(CFU per g)] = 8.74-0.70*TT(h) for the carcass swabs and meat samples respectively. The new tests show good correlation with the ISO methods, with correlation coefficients 0.85 and 0.83 respectively. The testing requires no dilutions, covers the ranges 2-7 Log(CFU per g) for the meat samples and 1-7 Log(CFU per cm(2)) for carcass swabs, and has time to result 1-10 h with faster detection of more contaminated samples. Conclusions The sensor-based testing demonstrates simplicity, high speed, sample throughput and automation. It can provide a straightforward replacement for the conventional TVC tests, which are time consuming, laborious and have time to result of 48-72 h. Significance and Impact of the Study The method(s) can be adopted by the meat industry and research labs, and used to improve microbial quality and safety of meat products and processes.

The quality and protection of meat is now a critical concern of the food industry worldwide, as it is related to economic development and public health. The high demand for meat processing has led the meat industry to monitor the freshness and quality of the products as expected by the consumers. It is essential to reduce the spoilage of meat products caused by chemical compounds in a manner that is sustainable and healthy. Therefore, the development and implementation of analytical methods for determining the quality and protection of meat have increased over the years. The present review was carried out using inclusion benchmarks to classify the previous articles published between 2010 and 2020, specifically related to the analytical method for detecting freshness in various meat samples. In this study, the research addresses the microbial spoilage of meat products, the chemical compounds that lead to the spoilage of the meat, and the methods used to quantify the meat’s freshness. A large section covers current techniques to detect meat freshness, including electrochemical, electronic nose and gas sensors, as well as optical biosensors. The concluding section outlines the status of current challenges, identifies current issues, and discusses future views.

Background and Aim: Brucellosis is a disease occurring worldwide. Although it is mainly a cattle disease, it is extremely dangerous for humans. Milk and meat can be contaminated with Brucella. The present study aims to examine the biochemical and physicochemical indicators of the quality of milk and meat obtained from cows positively reacting to brucellosis in comparison with healthy animals. Materials and Methods: Two groups of cattle meat samples (four muscles from different parts of the carcass) were obtained during slaughter at a specialized meat processing plant, and milk samples were examined from healthy animals (10 cows) and from cows positively responding to brucellosis (10 cows). For the milk samples, federal standards (GOST 32915- 2014 and GOST 25179-2014) and an atomic absorption spectrometer "Kvant-Z ETA" were used. To evaluate the chemical composition of the meat, the "Clover" apparatus and a tissue grinder (SM-3) were used. Results: In the meat of cows that positively responded to brucellosis, compared with that of healthy animals, the amount of dry matter decreased by 1.2 times, amino ammonia nitrogen by 1.01 times, proteins by 1.2 times, fat by 1.28 times, volatile fatty acids by 1.09 times, tryptophan by 1.25 times, oxyproline by 1.14 times, and protein quality indicator by 1.21 times. Conclusion: Despite the severity of brucellosis in cattle, the biochemical and physicochemical indicators of the quality of milk and meat obtained from the healthy and contaminated animals vary, although insignificantly.

The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation.

The current state, prospects for using and priorities in studying multifunctional protein lactoferrin (LF) in the food industry are discussed. Over the last decades, the studies of iron-binding, antibacterial, antiviral and antiparasitic properties of this representative of transferrins have determined quite a wide sphere of its use. The data on the lactoferrin composition, structure and activity are presented. The authors describe the modern methods for lactoferrin extraction and production from dairy raw materials both in the domestic and foreign productions using chromatographic methods for extraction and membrane methods for production. The practical experience in its application for food production, in particular, for meat and fermented dairy products, child and sports nutrition is discussed. An effect of technological process parameters in food production on the LF activity is highlighted. The study analyses an influence of new processing technologies such as high pressure or pulsed electric field in combination with classic methods for thermal processing and drying on the structure and activity of lactoferrin in food. The reviewed studies show that the use of lactoferrin in the meat industry, especially, in finished meat products, has limitations. The data presented in the review suggest a need for searching ways of lactoferrin introduction into meat systems to obtain functional products. One of the top-priority method for LF incorporation into meat products is LF encapsulation as one of the production stages.

Artificial preservatives have long been used by the meat industry to control chemical, microbial, and enzymatic degradation activities; and to enhance the shelf life, safety, and quality of meat pr...

The results of microbiological studies of air samples of refrigerating chambers of meat processing enterprises are presented. The quantitative composition of the air microbiota of the chambers of the refrigerating shop was studied. It has been established that the technological regimes for cooling meat in cooled chambers (t = +4 °C) and deep freezing chambers (t = -18 °C and -22 °C) have no bacteriostatic effect on the life activity of mold fungi. The developed disinfecting preparation (hydrogen peroxide (8.0 - 10%), acetic acid (10%), peracetic acid (5.0 - 7.0%), stabilizing additives, water) ensures the destruction of sanitary-indicative microorganisms in cold rooms meat processing plants when applied at a concentration of 0.05% - 60 minutes, 0.1% - 30 minutes, 0.15% - 10 minutes and does not have a toxic effect on meat raw materials that are stored in chambers of the refrigeration shop after disinfection.

Taking into account the appearance of "new pathogens", persistent and uncultivated microorganisms, increasing the resistance of modern strains of microorganisms to disinfectants, increasing their antibiotic resistance and ability to biofilm formation, there is a need to study the microbial community of refrigerating chambers at meat processing enterprises in modern conditions, which was the aim of this work. The study of sanitary condition of the refrigeration equipment of a meat processing plants of the Almaty region of Kazakhstan was carried out by classical methods of microbiology and metagenomic analysis. Methods of classical microbiology allowed to identify the following microflora of refrigerating chambers of meat processing enterprises: bacteria Bacillus subtilis, Bacillus mesentericus, Pseudomonas sp., Sarcina flava, yeast Rhodotorula sp., mycelial fungi Penicillium sp., Alternaria sp., Mucor sp., Aspergillus sp., Chrososporum sp., Tamnidium sp. Metagenomic analysis showed that the bacterial microflora of refrigerating chambers is mainly represented by three phyla: Firmicutes (95.33%-97.94%), Proteobacteria (1.39%-1.02%), Actinobacteria (1.11%-0.63%) and their ratio depends on the temperature of the refrigerators well as on the observance of hygiene standards by personnel. The research results can serve as the basis for recommendations for improving the sanitary condition and safety at meat processing plants.

Background Carcass evaluation is a key process to ascertain the value and the quality characteristics of the animal at slaughter. In addition to being the base for monetary transactions between livestock producers and meat processors, in some countries, this evaluation also helps to determine the market allocation of cuts. Recent advances in non-invasive techniques are being tested for their potential to improve classification and grading systems in the meat industry. Scope and approach In this review, global grading and classification practices for pig, sheep and beef carcasses are discussed along with the latest technological developments in objective carcass measurement. We discuss a number of studies predicting marketable attributes such as yield (lean and saleable meat yield), eating quality attributes (inter- and intra-muscular fat, meat and fat colour) and carcass dimensions (skeletal structure, ribeye area). Technologies based on x-ray, nuclear magnetic resonance, video image analysis, ultrasound, bioelectric impedance and spectroscopy are discussed, along with recent developments and their possible future adoption. Key findings and conclusions Dual-energy x-ray absorptiometry and magnetic induction technologies have been commercialised for the sheep and pig industries, respectively. X-ray technologies and updates in video image analysis could go beyond grading to improve yield and cut dimension predictions. Some technologies could improve process efficiencies through cut sorting and enabling robotic cutting, while also enabling improved value-based payment systems. However, there are challenges associated with their implementation in meat processing plants and further research and development is required in some areas.

Nitrate and nitrite salts are important food additives that improve quality, safety and shelf life of meat products. Although their use is regulated, the concern about the use of E-number additives have been pushing researchers and professionals of the meat industry for alternative strategies to ‘clean’ the label of meat products produced with nitrate and/or nitrite salts. Natural extracts from cruciferous vegetables is an interesting strategy to overcome this challenge due to their high nitrate content. This review aims to discuss the main sources of nitrates among cruciferous vegetables and also their technological as natural additives in the production of cured meat products.

Health concerns have motivated salt reduction on diverse foods. Salt in processed meat usually reach high levels, and its reduction is not an easy task, due to its preservative action and expected sensory characteristics in them. Meat industry is looking for alternative solutions for both salt reduction and replacement. The curing time needed to reach the required salt content in meat products can be reduced by the application of ultrasound. Ultrasound technology has been applied for brining, marinating, tumbling, and cooking, with promising results as a useful strategy to reduce the salt content in meat products, such as dry-cured ham, bacon and chicken breast. However, ultrasound parameters should be optimized for each meat product, because structure and composition are diverse among products and the US effects be different. The purpose of this review is to highlight and summarize recent studies on ultrasound application to obtain low salt meat products.

The analysis of the results of epizootic investigations carried out in the foci of foot and mouth disease and data from the study of the role of meat, meat products, meat processing waste and non-neutralized kitchen waste in the spread of the foot and mouth disease virus in a number of European countries (England, Belgium, Greece, Italy, Germany and Switzerland), the Soviet Union (Kyrgyz SSR, Latvian SSR, Magadan, Sakhalin, Leningrad and Kamchatka regions), Russian Federation (1995). Outbreaks of foot and mouth disease in Mongolia in February - March were caused by the transport of susceptible animals infected with foot and mouth disease virus and their slaughter products on the eve of the religious New Year holiday [1, 10]. Recently, the Russian Federation is free from foot and mouth disease. However, cases of the introduction of the FMD virus from neighboring countries unfavorable for this infection are recorded [8]. The greatest danger is posed by meat obtained from the slaughter of animals during the incubation period, as well as from vaccinated cattle infected with the FMD virus [2830]. The article presents the results of the indication of the FMD virus in samples from different organs and tissues infected with the FMD virus of animals. Information about the modes of disinfection of meat and meat products is presented.

International audience; Cultured meat involves producing meat from animal cells, not from slaughtered animals. This innovation has the potential to revolutionize the meat industry, with wide implications for the environment, health and animal welfare. The main purpose of this paper is to stimulate some economic research on cultured meat. In particular, this paper includes a prospective discussion on the demand and supply of cultured meat. It also discusses some early results on the environmental impacts of cultured meat, emphasizing the promises (e.g., regarding the reduction in land use) but also the uncertainties. It then argues that cultured meat is a moral improvement compared to conventional meat. Finally, it discusses some regulatory issues, and the need for more public support to the innovation.

Microalgae have been recognized as natural, sustainable, and economically feasible resources of non-conventional feed ingredients able to promote benefits to animal growth and improvements in the meat quality. At the same time, microalgae biomass or their isolated compounds can be directly incorporated as techno-functional ingredients in a range of meat-processed products. This review provides the latest updates on the use of microalgae biomass as a source of nutrients in animal feed describing the main effects on the nutritional, technological, and sensory quality of the meat. Besides, relevant aspects of the direct incorporation of microalgae biomass or isolated compounds in meat-derived products are discussed, concerning changes in the nutritional composition, sensory characteristics, and technological properties. Finally, challenges and perspectives are presented.

To stop hunger, reducing food losses is a potential movement towards saving food. A large portion of these losses could be avoided and reduced through the improved food chain in many countries. Raising awareness on how and where food losses occur will help recovering foods such as meat by identifying solutions and convincing people to implement those solutions. This, in turn, will lead to private and public efforts to recover meat that might be otherwise wasted. After highlighting the importance of food saving benefits and relevant statistics, this paper explains the possible ways to reduce meat loss and waste in abattoirs and presents a framework for prevention according to the estimates of meat losses in Iran meat supply. The current article answers the questions of where do we have the meat loss in Iran and what approaches are most successful in reducing losses in the meat industry. The national average loss and waste in meat production are about 300,000 metric tonnes (about 15%). Many segments and players are involved with this huge amount of losses in the meat value chain, a large portion of these losses could be avoided and reduced by about 25% through using by-products with the mechanization of design and manufacturing. The production amount of mechanically deboned meat (MDM) is 105,091,000 kg, concluding the major waste (88.33%) of total poultry losses. Ensuring appropriate actions by exploiting the full potential of engaged Iranian associations and institutes is considered to reduce the losses.

Salmonella enterica is among the most important foodborne pathogens. In Ecuador, there is limited information about non-typhoidal S. enterica occurrence in raw meats, its serotype distribution, and antimicrobial resistance. In this study, we addressed this issue in 1095 retail fresh meats (chicken, pork, veal, lamb, beef, and turkey) in Quito by performing a traditional culture methodology and molecular detection. We found that S. enterica was present in 38.1% of the samples, and Salmonella Infantis was the most common serotype showing a high antibiotic resistance and a wide host range. Some host-adapted serotypes were found in uncommon sources of meat, suggesting cross-contamination and the need to implement good manufacturing practices in meat processing. High levels of multidrug resistance were found in all serotypes. There is an urgent need to identify Salmonella serotypes in food to compare with clinical data and to carry out epidemiological studies to control and prevent outbreaks and infections.

Texture and color are some of the most important qualitative features of meat and its products. They affect the acceptance among consumers, and they are very important parameters of the culinary and meat industry's usefulness of meat. However, cooked meat is usually not enough soft and juicy to satisfy consumers. Researches try to find methods to improve the texture of the meat products. One method is acidic marinating meat. But there are no reports on the use of fermented dairy products (FDP) for meat marinating. The acids contained in FDP can be improved tenderness, juiciness and color of meat products. Also, the use of lower heat treatment temperature for cooking meat positively affects its sensory properties and texture. The aim of the study was the impact of meat marinating in FDP (kefir, yoghurt and buttermilk) marinating time (3, 6, 9 and 12 days) and sous-vide (SV) cooking temperature (vacuum, 60 or 80 °C, 6 h), on texture and color parameters of pork steaks. Marinating the meat increased the tenderness (lowering the hardness and chewiness) of steaks. The best results were obtained by marinating steaks in buttermilk or yoghurt for 6 or 9 days and SV cooking at 60 °C for 6 h. There was no influence of the marinade type and SV cooking temperature on L* and b* color parameters. Redness increased with marinating time and cooking temperature. Kefir and buttermilk did not affect the a* value of SV cooked steaks; however, marinating in yoghurt reduced that value.

The rigidity of meat systems is due to many factors, including different ratio of fibrillar and globular proteins, as well as their structural features. The need to soften meat systems with a high content of various types of connective tissue, as well as the possibility of correcting the processes associated with abnormal autolysis during the maturation of meat raw materials and the formation of a dry rigid structure, are relevant today. The review presents the use of peptidases of plant, animal and bacterial origin, including their separate class — collagenases, which are used for tenderizing meat. Also, recombinant targeting proteases that have high potential are presented; so, there is a need to develop effective applications for their use.

BACKGROUND The meat industry is determined to find biodegradable packaging with properties similar to plastic. Furcellaran (FUR) and whey protein isolate (WPI) were used as a film matrix in which Borago officinalis extract (BOE) was incorporated as an antioxidant compound. The film's mechanical properties, water behavior, surface color, and antioxidant power were analyzed.Smoked hams were manufactured using two different types of film application: cured meat covered with film, smoked and cooked or hamsafter smoking, cooking and cooling. Smoked, vacuum packed ham was used as a control sample. The products were stored at 4 °C for 21 days and analyzed every 7 days. RESULTS The elongation at break (EAB) and tensile strength (TS) of FUR/WPI films without the extract were 6.30% and 20.59 MPa, respectively, and after incorporating BOE, the EAB and TS were 24.30% and 15.33 MPa, respectively. The films with BOE were darker and had greater antioxidant capacity. The water content and activity in the products with films decreased along with storage time while the control remained stable. The results of microbiological, oxidation product accumulation, and sensory analysis were comparable in all the products. CONCLUSIONS The smoking time can be reduced due to the dark color of the hams covered with BOE film. The barrier properties of those films should be increased. Other parameters were comparable to plastic packaging. The films therefore have the potential to be used instead of plastic packaging in the meat industry. © 2020 Society of Chemical Industry.

Imaging technique or computer vision (CV) technology has received huge attention as a rapid and non-destructive technique throughout the world for measuring quality attributes of agricultural products including meat and meat products. This study was conducted to test the ability of CV technology to predict the quality attributes of beef. Images were captured from longissimus dorsi muscle in beef at 24 h post-mortem. Traits evaluated were color value (L*, a*, b*), pH, drip loss, cooking loss, dry matter, moisture, crude protein, fat, ash, thiobarbituric acid reactive substance (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total viable count (TVC) and total yeast-mould count (TYMC). Images were analyzed using the Matlab software (R2015a). Different reference values were determined by physicochemical, proximate, biochemical and microbiological test. All determination were done in triplicate and the mean value was reported. Data analysis was carried out using the programme Statgraphics Centurion XVI. Calibration and validation model were fitted using the software Unscrambler X version 9.7. A higher correlation found in a* (r=0.65) and moisture (r=0.56) with ‘a*’ value obtained from image analysis and the highest calibration and prediction accuracy was found in lightness (r2c=0.73, r2p=0.69) in beef. Results of this work show that CV technology may be a useful tool for predicting meat quality traits in the laboratory and meat processing industries.

Background Meat quality is a prerequisite to the consumer's acceptability and industrial profitability. Post-translational modifications, changes in myofibrillar protein degradation and myoglobin oxidation have a great impact on meat quality during post-mortem aging of muscle. Applying proteomics to search for protein biomarkers to accurately assess meat quality is a new strategy to ensure high-quality meat. Scope and approach The current progress of using proteomics to identify potential protein biomarkers of meat quality traits during post-mortem aging of muscles has been reviewed in this paper. The advantages and disadvantages of different methods of protein separation, identification and quantitative analysis are summarized. Some potential protein biomarkers of meat quality traits belonging to different biological pathways involved in muscle contraction, metabolism, heat stress, oxidation, proteolysis and apoptosis are debated. Recently, biomarkers have been used to characterize meat tenderness, color and water-holding capacity to better understand the biological processes and pathways occurring in post-mortem muscles, and their detailed molecular mechanisms are discussed in this review. Key finding and conclusion Post-mortem aging of muscle is a complex process that involves physical and biochemical changes at the cellular level. Clarifying the changes and mechanisms of muscle-to-meat conversion is of great significance in identifying protein markers for assessing meat quality. Previous studies of the biomarkers linked to meat tenderness, color and water-holding capacity are summarized. We found that some great challenges still exist in characterizing and predicting the accuracy, stability and industrial application of meat quality biomarkers. Based on these studies, future research about biomarkers of meat quality traits are proposed to tackle these challenges and to assess the meat quality more accurately. Therefore, applying proteomics as an emerging technology can be helpful to ensure high-quality meat and provide economic benefits for the meat industry.

The addition or exchange of cheaper fish species instead of more expensive fish species is a known form of fraud in the food industry. This can take place accidentally due to the lack of expertise or act as a fraud. The interest in detecting animal species in meat products is based on religious demands (halal and kosher) as well as on product adulterations. Authentication of fish and meat products is critical in the food industry. Meat and fish adulteration, mainly for economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Economically motivated adulteration of food is estimated to create damage of around € 8 to 12 billion per year. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat and fish adulteration. Various analytical methods often based on protein or DNA measurements are utilized to identify fish and meat species. Although many strategies have been adopted to assure the authenticity of fish and meat and meat a fish products, such as the protected designation of origin, protected geographical indication, certificate of specific characteristics, and so on, the coverage is too small, and it is unrealistic to certify all meat products for protection from adulteration. Therefore, effective supervision is very important for ensuring the suitable development of the meat industry, and rapid, effective, accurate, and reliable detection technologies are fundamental technical support for this goal. Recently, several methods, including DNA analysis, protein analysis, and fat-based analysis, have been effectively employed for the identification of meat and fish species.

The article reveals some aspects of the influence of the duration of heat treatment and different types of functional mixtures on the functional and technological characteristics of broiler meat products at low temperature processing under the condition of target fermentation. Broiler meat has several advantages for use as a raw material in the production of Sous-Vide products. These advantages include high moisture content, high organoleptic characteristics, and relatively low cost of this raw material. However, there are a few disadvantages that complicate the processing of broiler chicken meat by Sous Vide technology. These include the high amount of moisture released during production and the low moisture-binding capacity of some batches of raw materials (often associated with excessive moisture or disruption of autolytic processes in broiler chickens). To achieve the desired consistency and high organoleptic characteristics, enzyme preparations are widely used in the meat processing industry. To eliminate these shortcomings, it is proposed to use functional mixtures, which are introduced into the raw meat by injection, as well as the use of targeted fermentation. During the experiment, 2 formulations of broiler chicken meat products were developed, which in turn were treated in two heat treatment regimens and treated with the enzyme transglutaminase. In the first batch of samples, an injection of 15% solution of a functional mixture based on citrates was used, while in the second batch - a similar level of injection of a mixture based on phosphates. Heat treatment was performed after pre-application in bags and vacuum at 62 ℃ for 120 and 140 min for different groups of samples. In all samples, the yield of the finished product, the relative weight of the separated moisture (broth) in the package, the values of pH, water holding and moisture-retaining capacities, as well as the total moisture content in the finished product were determined. According to the obtained results, the optimal is samples with the use of phosphates, and 120 minutes the duration treatment is 120 minutes.

In the meat industry, hydrocolloids and phosphates are used to improve the quality attributes of meat products. However, latest research results revealed that the usage of exopolysaccharide (EPS)-forming lactic acid bacteria (LAB), which are able to produce EPS in situ during processing could be an interesting alternative. The current review aims to give a better understanding of bacterial EPS production in food matrices with a special focus on meat products. This includes an introduction to microbial EPS production (homopolysaccharides as well as heteropolysaccharides) and an overview of parameters affecting EPS formation and yield depending on LAB used. This is followed by a summary of methods to detect and characterize EPS to facilitate a rational selection of starter cultures and fermentation conditions based on desired structure-function relationships in different food matrices. The mechanism of action of in situ generated EPS is then highlighted with an emphasis on different meat products. In the process, this review also highlights food additives currently used in meat production that could in the future be replaced by in situ EPS-forming LAB. ispartof: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY vol:19 issue:6 pages:2932-2954 ispartof: location:United States status: published

Meat is the main protein source of the human diet in many cultures. Because of the increasing population growth and welfare, the conventional meat industry cannot follow consumer demands worldwide. Besides, some of the environmental, sustainability-related, and ethical concerns associated with the traditional meat industry have directed scientists to develop new strategies to tackle these negative effects. Culturing meat from cell culture is an emerging bioprocess that will revolutionize the industrial animal agriculture. Many tissue engineering techniques can be utilized for this rising field, although its further development faces important cell culture challenges as well as scale-up limitations. The invention of innovative tools for large-scale in vitro meat production will concurrently advance the technology for biomedical and therapeutic applications. This review highlights vital factors and fundamental cell biology parameters for designing a bioprocess to produce an environmentally friendly meat product that will be accepted by consumers. New applications of current biomedical products and concepts will form the groundwork for future academic research and novel designs enabling large-scale production of cultured meat.

Background Antioxidants and antimicrobials are increasingly becoming important additives in meat industry to extent shelf life and increase acceptability. Oxidative changes and microbiological activities have negative effects on the sensory, stability, nutritional and acceptability properties of the meat products. Mediterranean plant extracts and essential oils (EOs) have been studied as potential natural antimicrobials and antioxidant activity added to meat and meat products, as well as medicinal and functional properties. In recent years, plant derivatives are fairly becoming important in minimal processed products because of the high phenolic content, what allows to enhance the color stability and decrease off-flavors. Scope and approach This review provides recent information of phytochemical components, advanced extraction technologies and phenolic composition of Mediterranean plant extracts and EOs, as well as their antioxidant, antimicrobial, health promotion and sensory properties as natural preservatives in meat and meat products. Key findings and conclusions: A high concentration of phenolic and flavonoid content was observed in microwave assisted extraction (MAE), followed by ultrasound assisted extraction (UAE), conventional solvent extraction, and CO2 extraction. Phenolic acids and terpenoids were usually among the major components of common Mediterranean plant extracts and essential oils, respectively. Rosemary, garlic, lavender, leek, olive leaf, onion, oregano, pepper, peppermint, sage and Satureja montana are most important aromatic Mediterranean plant species used in meat industry and have exhibited similar or better antimicrobial and antioxidant properties than chemical preservatives. Flavonoids have beneficial effects on human and have been linked with the prevention of atherosclerosis, hypertension, dementia, diabetes and thrombosis.

Relevance and methods. During 2010–2015 in conditions of large pigbreeding complexes of Open Joint Stock Company “Smolmyaso ” — Smolensk Region, limited liability company “Stupinsky Meat Processing Plant” and agricultural production cooperative “Mashkino” — Moscow Region a research and production experiment was conducted to determine the intravital productivity and slaughter indicators of young pigs of Russian, Canadian and French breeding. Experimental youngsters from 2 month age to a live weight of 100 kg were contained under conditions of control growing. The conditions of keeping, feeding and slaughter of young pigs were identical. When pigs reached a live weight of 95-105 kg they were evaluated on their own productivity and slaughter indicators. Results. It was found that among young Russian, Canadian and French breeds, the three-breed crossbreeds obtained by crossing two-breed cross-breeding sows with boars of the Duroc breed were characterized by the highest early maturity and growth rate. The results of the control slaughter showed that the three-breed crossbreeds of young Canadian and French breeding were also characterized by the best slaughter parameters. It was established that young pigs of Canadian and French breeding are more precocious and have better slaughter rates than young stock of domestic breeding. Based on the obtained research results, it is recommended to use Canadian and French pigs more widely to obtain commercial young pigs with high fattening and meat qualities.

The meat industry produces a lot of waste, which contains large amounts of the organics and nutrients. Animal by-products have potential for biomaterial extraction. The use of bio-material, which can be obtained from plant sources, microorganisms, agricultural, and animal waste are nowadays favored because of their compatible, cost-effective, and low-risk for removal of pollutants, compared to chemical and physical methods. In this study, a biopolymer from meat by-product extracted by methanol-chloroform and characterized by FTIR, GC–MS, HPLC, and SDS-PAGE analyzes. The extracted biomaterial was useful in water desalination by calcium carbonate precipitation and heavy metals removal, which was confirmed by FTIR and ICP analyzes. The extracted biomaterial also has antibacterial properties against Pseudomonas aeruginosa and Escherichia coli without toxicity to human blood cells, which can make it useful in industries such as its application in fish ponds.

The effectiveness of plant extracts (0.05% rosemary and 0.08% oregano) to extend shelf life of bison strip loin steaks in terms of color stability and consumer acceptability was studied. Steaks treated with oregano presented lower oxygen consumption, higher metmyoglobin-reducing activity (MRA), decreased lipid oxidation, and provided a stable red color with less discoloration during the retail display period than the control and rosemary treated steaks (P 0.05). Results from consumer sensory evaluation indicated that treated steaks under study were not significantly different from the control (P 0.05) based on palatability attributes and acceptability. However, rosemary treated steaks were more desirable and palatable than their oregano counterparts (P 0.05). Overall, plant extracts, particularly oregano, can improve color stability of bison steaks due to its antioxidants properties and ability to increase MRA capacity in fresh bison meat without posing any negative impact on its sensory attributes. PRACTICAL APPLICATION: This study will provide valuable information to the bison meat industry on how to offer a more consistent and acceptable product (in terms of palatability and color) to consumers using plant-based natural antioxidants, without diminishing the palatability of their products. This technology can offer two more days of shelf life in retail overwrap packaging, consequently, opening the possibility for the bison industry to expand its market with a potential to reduce retail losses due to poor color stability and early browning (that is, stock out, markdowns, and waste due to expired display life).

Introduction. Extract of goji berries (Lycium Barbarum L.) and buckwheat flour (Fagopýrum esculéntum L.) possess antioxidant and antimicrobial properties. As a result, they can be used to improve traditional Kazakh horse-meat formulations to obtain functional cooked and smoked meat products. These natural biologically active substances can improve the oxidative stability of pigments, lipids, and proteins of finished products. The research objective was to assess the potential of goji extract and buckwheat flour as additives that can improve the oxidative stability and general quality of Kanagat, a national Kazakh cooked and smoked horse-meat product. Goji extract and buckwheat flour were used in two concentrations – 0.5% and 1.0%. Study objects and methods. The research featured sensory evaluation of taste, smell, color, determination of color parameters (L*, a*, b*), pH, free amine nitrogen, total carbonyl proteins, acid value, peroxide value and thiobarbituric acid reactive substances (TBARS), as well as a histological analysis. Results and discussion. When 1.0% of goji extract and 1.0% of buckwheat flour were added to the traditional formulation, it improved the oxidative stability and quality of the modified horse-meat product while preserving its sensory properties and colour parameters. A set of microstructural studies showed that the processing of meat products with 1.0% of goji extract and 1.0% of buckwheat flour had a destructive effect on most fibers. The affected fibers showed multiple decays of myofibrillar substance, which turned into a finegrained protein mass. The abovementioned concentration caused effective inhibition of hydrolytic changes, as well as oxidation of proteins and lipids. Conclusion. The new technology made it possible to produce a new national horse-meat product fortified with 1.0% of goji extract and 1.0% of buckwheat flour. The specified amount of biologically active additives improved the oxidative stability and quality of the product, while maintaining its sensory and color characteristics.

Artificial meat has several features such as it can be formulated to have higher nutritional value than the original meat, more homogeneous, long-lasting storage (in dry condition), can be made without animal fat or cholesterol, contains a high content of unsaturated fatty acids which is good for health, and cheaper. The purpose of this community service activity was to improve the skills of cadres and women about the use of artificial meat from soybeans as a source of vegetable protein. The community service activity was conducted in the Syahmad District Office in Lubuk Pakam Sub-district which consisted of pre-intervention, intervention, and post-intervention activities. In the intervention stage, counseling and training in making artificial meat were carried out. The intervention results showed that PKK cadres and women groups were capable and skilled in making artificial meat and understood the benefits of artificial meat from soybeans as a source of protein. The artificial meat from soybeans can be a source of vegetable protein for health and reduce degenerative diseases.

Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not fully understood but may be related to their chemical structure. They can cause morphological changes in microorganisms, damage bacterial cell walls and influence biofilm formation. Polyphenols also influence protein biosynthesis, change metabolic processes in bacteria cells and inhibit ATP and DNA synthesis (suppressing DNA gyrase). Due to the antioxidant and antibacterial activity of phenolic compounds, plant extracts offer an alternative to chemical preservatives used in the meat industry, especially nitrates (III). They can inhibit the growth of spoilage and pathogenic microflora, suppress oxidation of meat ingredients (lipids and proteins) and prevent discoloration. In this paper, we describe the factors that influence the content of polyphenols in plants and plant extracts. We present the antimicrobial activities of plant extracts and their mechanisms of action, and discuss the effects of plant extracts on the shelf-life of meat and meat products.

Synthetic growth stimulants are widely used to get high productivity of animals. These preparations can accumulate in the meat and their residual quantities will adversely affect the health of consumers. The purpose of the work was to monitor the content of zeranol, growth stimulant of ruminants in beef which goes to meat processing enterprises of the Western region of Ukraine and to determine the effect of heat treatment on its quantity. It was found out that 29.8% of beef samples taken at meat processing enterprises contained a stimulant for the growth of ruminant zeranol. It was found that during the storage of beef samples frozen at a temperature of -18 °C with different content of zeranol there is a decrease in its number. The most intense process of destruction of zeranol occurred during the first month of storage, during this period of time the amount of zeranol is reduced by an average of 20%, regardless of the initial content. Within two months of storage of frozen beef, the content of zeranol decreases by 28.2 ±0.17%, and at the end of the sixth month its quantity decreases to 33.2 ±0.58%. It was also found that the dynamics of zeranol reducing in beef samples with large quantities (22.5 μg.kg-1) and small (2.3 μg.kg-1) were the same. It was set up that during 30 min of meat cooking there was a decrease in the content of zeranol 24.7 ±0.23% and 32.0 ±0.35% for 60 min, compared to its content in fresh meat. At the same time, when stored in the frozen state and subsequent cooking, the reduction of zeranol content in meat was 39.3 ±0.3%. Therefore, it is proposed to revise and amendments into the regulatory documents of Ukraine regarding the control and supervision of the presence of hormone (zeranol) residues in meat and meat products in order to prevent their sale and consumption by humans.

The present study aimed to isolate Arcobacter spp. and Campylobacter spp. from beef meat samples including cattle carcasses, cube meat and minced meat, and to determine the antibacterial susceptibility and genetic diversity of the recovered isolates. One hundred beef carcass surface samples from slaughterhouses and 100 beef meat samples (50 samples of cube meat and 50 minced meat) taken from different retail units were analysed. Of the examined samples, 17 (8.5%) and 43 (21.5%) were positive for Arcobacter spp. and Campylobacter spp. respectively. Twenty Arcobacter and 53 Campylobacter isolates were obtained from positive samples. Both Arcobacter and Campylobacter were concurrently isolated from 7 (3.5%) of the 17 positive samples. Arcobacter butzleri (18 isolates) and Campylobacter jejuni (37 isolates) were the most commonly isolated species. The results of Enterobacterial Repetitive Intergenic Consensus Polymerase Chain Reaction revealed extensive genetic heterogeneity among both Arcobacter and Campylobacter isolates. Seventeen and 30 different genotypes were identified in 18 A. butzleri and 37 C. jejuni isolates, respectively. Each of A. cryaerophilus, C. fetus and C. hyointestinalis isolates had two genotypes. Three and seven genotypes were identified in five C. lari and in seven C. coli isolates, respectively. While 5% of 20 Arcobacter isolates were resistant to amoxicillin-clavulanic acid, 5% of the isolates were resistant to neomycin. Of the 53 Campylobacter isolates, 9.43%, 22.64%, 7.54% and 3.77% were resistant to enrofloxacin, neomycin, tetracycline and streptomycin, respectively. Contaminated beef carcasses, cube meat and minced meat with various species and subspecies of arcobacters and campylobacters may pose a risk factor for human infections. Our study reveals the necessity of improving the hygiene quality in slaughterhouses and other meat processing units as there are different sources of contamination.

Various processing methods have a great impact on the physiochemical and nutritional properties of meat that are of health concern. Hence, the postmortem processing of meat by different methods is likely to intensify the potential effects on protein oxidation. The influence of meat protein oxidation on the modulation of the systemic redox status and underlying mechanism is well known. However, the effects of processed meat proteins isolated from different sources on gut microbiota, oxidative stress biomarkers, and metabolomic markers associated with metabolic syndromes are of growing interest. The application of advanced methodological approaches based on OMICS, and mass spectrometric technologies has enabled to better understand the molecular basis of the effect of processed meat oxidation on human health and the aging process. Animal studies indicate the involvement of dietary proteins isolated from different sources on health disorders, which emphasizes the impact of processed meat protein on the richness of bacterial taxa such as (Mucispirillum, Oscillibacter), accompanied by increased expression of lipogenic genes. This review explores the most recent evidences on meat processing techniques, meat protein oxidation, underlying mechanisms, and their potential effects on nutritional value, gut microbiota composition and possible implications on human health.

A b s t r a c t: The meat industry has undergone substantial changes over the previous several decades due to development of new technologies in primary production (food animals on farm) – precision livestock farming, sensing systems; slaughter & dressing – automation and robotization; and meat processing – precision fermentation, 3-dimensional printed meat. The current, traditional meat inspection (ante-mortem and post-mortem), based on visual inspection, palpation and incision, had not been changed since the end of the nineteenth century. Although this traditional approach was effective at the time it was introduced for detection of classical zoonoses (brucellosis, tuberculosis, cysticercosis, anthrax infection), it was not fully efficient in terms of the current needs for consumer protection. Namely, public health hazards associated with meat are, nowadays, connected to zoonotic food (meat) borne pathogens (Salmonella, Campylobacter, Shiga toxin-producing E. coli, Listeria monocytogenes), faecally excreted by healthy animals, which are responsible for the majority of human illnesses attributed to meat consumption; traditional meat inspection cannot respond effectively to detect these food borne hazards, but can even increase cross-contamination due to palpation and/or incision procedures. Therefore, there is a need to develop a novel, modern meat inspection system which will be risk-and evidence-based – the meat safety assurance system or carcass safety assurance system. Such a modern system should be based on risk management and meat inspection protocols supported by analysis of Food Chain Information/Harmonised Epidemiological Indicators in the farm-to-chilled carcass continuum. Keywords: meat safety, assurance system, meat inspection, cultured meat.

Natural compounds due to their less toxicity for human health are desired for antimicrobial food packaging. Natural compounds derived from plants, animals and microorganisms such as oils, phenols, terpenes, aliphatic compounds, aldehydes, organic acids and glucosinolates. Polyphenol around food inhibits gas exchange, moisture, flavor and other soluble transfer, hence, increase shelf life. Less use of phenols in food is enhanced by using polyphenols in the food industry, that maintain superficial expression, lowering bacterial activity at upper surfaced of vegetables, fruits and raw muscle food. From hypothetical studies, it is estimated that synthetic or artificial antibacterial agents are more beneficial as compared to the natural. Microbe’s free food is an innovative demand of the food industry and it is need of the hour to use cheaper safer and healthy ways for the preservation of food. The meat industry is dependent on the antimicrobial packaging which is necessary for the safety of the meat. Efficient packaging and antimicrobial agents are the main aspects of the best quality and safety of meat and meat products. This review gives new insight into natural compounds used for antimicrobial food packaging and the application of antimicrobial food packaging.

Nutri-score is simplified front-of-pack nutrition labelling on packed food products, used in a broad international context to categorize food products into five colour/letter grades (best A to worst E) that reflect the foods’ nutritional quality. The labels serve as potential help for consumers to make healthier food choices and encourage food industries to improve the nutritional quality of the foods they produce. The aim of this study was to determine the nutritional scores and grades of meat products present on the Serbian retail market. Ultimately, this should point out to consumers the importance of proper nutrition and encourage the meat industry to adapt to new labelling requirements. During a two year period, 310 packaged locally-produced meat products were purchased at retail, graded according to the Nutri-score method and categorized into 13 ad hoc product groups. The results obtained showed that 82.5% of all examined meat products had nutritional scores that meant they were classified as unhealthy foods, while only 2.9% of meat products (these were fresh meat or minced meats) were classified as healthy foods. Of the total number of examined meat products, 41.5% were classified as grade E, 41% were classified as grade D, 13% received grade C, 1.6% received grade B, while only 2.9 % were classified as grade A. Sodium chloride was an especially burdensome parameter in 10 groups (77% of all products examined), while the presence of saturated fat was troublesome in 7 groups (54%) and high energy balance in 2 groups (15%). Serbian manufacturers are advised to implement new formulations and/or procedures in an effort to reduce these parameters in the meat products they produce. Nutritivni skor je pojednostavljeni sistem obeležavanja nutritivnog kvaliteta proizvoda od mesa, koji ih svrstava u pet kategorija sa odgovorajućom bojom i slovnom oznakom. Na ovaj način potrošači dobijaju dodatnu informaciju o nutritivnim svojstvima proizvoda od mesa koje kupuju, dok industrija dobija podsticaj da razvija kvalitetnije proizvode. Tokom dve godine ispitano je 310 uzoraka, od kojih je 82.5% klasifikovano kao ,,nezdravo” dok je samo 2.9% uzoraka koji su se odnosili na sveže i ustinjeno meso klasifikovani kao ,,zdravi”. Nutritivni skor proizvoda od mesa je pokazao da 41.5% proizvoda od mesa imaju ocenu E, 41% ocenu D, 13% ocenu C, 1.6% ocenu B, dok je svega 2.9% dobilo ocenu A. Posebno opterećujući nutritivni parametar za proizvode od mesa je visok procenat soli natrijuma (77%), zatim prisustvo zasićenih masti (54%) i visok energetski bilans (15%). Cilj ovog rada je da utvrđivanjem nutritivnog skora proizvoda od mesa potrošačima na domaćem tržištu ukaže na značaj adekvatnog izbora proizvoda od mesa sa aspekta nutritivnog kvaliteta, dok sa druge strane takve zahteve predoči industriji mesa.

Cultivating meat from stem cells rather than by raising animals is a promising solution to concerns about the negative externalities of meat production. For cultivated meat to fully mimic conventional meat's organoleptic and nutritional properties, innovations in scaffolding technology are required. Many scaffolding technologies are already developed for use in biomedical tissue engineering. However, cultivated meat production comes with a unique set of constraints related to the scale and cost of production as well as the necessary attributes of the final product, such as texture and food safety. This review discusses the properties of vertebrate skeletal muscle that will need to be replicated in a successful product and the current state of scaffolding innovation within the cultivated meat industry, highlighting promising scaffold materials and techniques that can be applied to cultivated meat development. Recommendations are provided for future research into scaffolds capable of supporting the growth of high‐quality meat while minimizing production costs. Although the development of appropriate scaffolds for cultivated meat is challenging, it is also tractable and provides novel opportunities to customize meat properties., Cultivating meat from cells is a promising solution to the environmental, ethical, health, and food‐security challenges associated with conventional meat production. Cultivated meat will require the development of scalable, low‐cost, and edible or biodegradable scaffolds to support cell growth. This review discusses the unique challenges of cultivated meat scaffolding and highlights promising materials and processing methods worthy of further investigation.

This review aimed to describe the probiotic potential of Pediococcus pentosaceus in the meat industry supported by different studies. Several journals specialized in food science, where the survival of P. pentosaceus isolated from fresh meat, commercial starter cultures of meat, cooked and dried meat products has been determined, this microorganism being tolerant to acidic conditions similar to those of the gastrointestinal tract and small intestine (pH 3.0-5.0), show resistance up to 2% concentration of bile salts, a high capacity for autoaggregation, co-aggregation and exhibit inhibition of the growth of Gram positive and Gram negative intestinal pathogens .Therefore, it was found that P. pentosaceus is a promising probiotic bacterium and there is also little research on the growth of P. pentosaceus and its relation to the quality, organoleptic properties, the microenvironment and the shelf life of meat when used as starter cultures.

Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc. In order to meet consumer demands, starter cultures are continuously developed to produce high-quality, healthy, and tasty products, thus contributing to guaranteeing microbiological safety and to improving one or more sensory characteristics, technological, nutritional, or health properties of the fermented products. The aim of our research is to determine the technological properties of autochthonous lactic acid bacteria originated from commercial fresh sausages in order to select and use them as potential starter cultures in the meat industry. In our work, we determined the relevant characteristics (such as salt tolerance, proteolytic activity, antimicrobial activity, and antibiotic resistance) of bacteria isolated from 16 fresh sausages. Based on our results, the studied bacterial isolates originated from sausages could be potentially used as autochthonous meat starter cultures.

Microbial contamination is one of the most important factors that affects the safety and shelf life of meat and meat products. Effective decontamination is paramount to consumers for the safety. Cold plasma as an effective and rapid non-thermal decontamination treatment technology, the rapid microbial inactivation achieved in the food industry has aroused the researcher’s interest. This review mainly summarizes the published researches on the application of cold plasma in fresh animal and poultry meat and meat products. The bactericidal effect of cold plasma on microorganisms and the impact on product quality for animal, poultry, and eggs were discussed, respectively. Application of cold plasma during meat processing was also discussed in this review. Compared with traditional thermal technologies, cold plasma has unique advantages, such as non-thermal, design versatility, economical, and friendly to environment. Cold plasma technology is expected to be widely used in the meat industry in the near future, and further study is still needed to get its potential.

Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications. info:eu-repo/semantics/publishedVersion

Given the growing use of alternative sources of protein, studies on the commercial viability of amazonians wild species, based on the yield of their carcass, are still scarce in the literature. To evaluate yields of carcass and commercial cuts of caiman meat (Caiman crocodilus yacare), according to sex and weight categories, besides analyzing their revenue. Thirty animals in termination phase were selected, separated by sex and weighed. The cuts analyzed was of 59.7% in relation to total live weight, and of 70.7% in relation to the carcass. Regarding the yields of the cuts, the average weight difference in detriment to the sex of the animals was minimal, however, in the weight categories, animals classified as intermediate and heavy (5.9–9.1 kg) resulted in higher cut weights (p < 0.01) and consequently in revenue for most of the meat cuts (66.7%), especially for tail, back, and sirloin fillets. It can be concluded that the carcass yield of caiman is high, and that heavy animals resulted in higher yields of prime cuts, emphasizing the need to carry out studies that prioritize the cost/benefit ratio taking into account the age and weight of the animals.

The commercial production of halal and kosher meat and controversy surrounding the slaughter without stunning is rapidly growing across the globe. Huge global market for halal and kosher meat warrants conciliation of religious practices and animal welfare for the betterment of meat industry. In the present study, we investigated changes in muscle proteome of sheep (Ovis aries) subjected to either electrical stunning and slaughtering or slaughter without any stunning (halal). The 2DE gel analysis detected approximately 377 protein spots in which 243 (119 up regulated and 124 down regulated) protein spots were significantly (p ≤ 0.05) differentially expressed with a fold change ratio ≥1.5/≤1.5. The in-gel digestion and MALDI-TOF/TOF MS analysis of statistically significant protein spots revealed 35 differentially abundant proteins out of which 26 were up-regulated and 9 were down-regulated. The study demonstrated that slaughtering of sheep without stunning resulted in changes in the abundance of proteins involved in catalytic, structural, and stress related processes. This understanding of protein alterations in sheep slaughtered with and without stunning have the potential to act as possible signature for animal welfare index.

The present study analyzed the influence of horse age, substances used for marinating, and frozen storage on the quality of horse meat. It was conducted on the samples of the longest thoracic muscle, obtained from 12 carcasses of horses (aged 4–7 and 8–12 years). Among the analyzed samples, a higher fat content (p &lt, 0.05) was found in the meat obtained from the carcasses of older horses. The pH value of the meat samples was influenced by the treatment applied (p &lt, 0.05). Of the substances used for marinating, malic acid caused a decrease in the pH of the meat obtained from young horses (p &lt, 0.05). A similar effect was observed with the addition of phosphates to malic acid-marinated meat. On the other hand, the use of phosphates for marinating resulted in an increase in the pH of the meat obtained from older horses (p &lt, 0.05). The substances used for marinating the horse meat did not significantly affect the reduction in cutting force values. Furthermore, the values of shear force, hardness, stiffness, gumminess, and chewiness of the meat increased with horse age (p &lt, 0.05). An influence on the color parameters a* and b* of the meat was found for the interaction between age, storage period, and the type of treatment (p &lt, 0.05). The use of lactic acid and malic acid for marinating the meat of young horses caused a decrease in the proportion of red color (4.67 and 3.43) and an increase in the proportion of yellow color (3.81 and 1.71), especially after 3 months of freezer storage. All the substances used for marinating (except for phosphates) were associated with higher (p &lt, 0.05) thermal and forced drips of meat from the carcasses of both young and older horses during each storage period, in comparison to the control. The interaction between age and the type of treatment had an influence on the tenderness and juiciness of the horse meat (p &lt, 0.05). In sensory evaluation, it was noted that the interaction between age and the treatment procedure influenced the tenderness and juiciness of the meat samples (p &lt, 0.05). There is still a need for further research to increase knowledge regarding how to improve the quality of horse meat, and ultimately increase the demand from consumers and meat processing plants.