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Three-dimensional printing (3D printing) is a rapidly developing market of digital technologies with a huge potential for food production, which gives an opportunity to create new food products with the improved nutritional value and sensory profile, and adapted for a particular consumer. The review presents historical aspects of the development of the additive technologies and their classification, examines advantages and drawbacks of the 3D food printing, discusses key aspects of safety of three-dimensional food printing and probable peculiarities of their labeling, analyzes potential possibilities of using the 3DP technology for meat processing and aspects influencing the possibility of printing and following processing of 3D printed meat products.

The modern economy of Russia has been reporting since 1991, when the collapse of the Soviet Union was happened. Since then, the country has taken a course to modernize the economy, as well as to integrate into the international economic space. Russia abandoned the planned system in favor of a market model of the economy, which is currently developing in the context of globalization, modernization and standardization. In recent years, due to the aggravation of the political situation in the world, Russia is in a situation of financial crisis and is experiencing enormous international pressure. In this regard, Russia is actively increasing its own production, primarily by developing the food industry. This industry is extremely important because it is connected with the production of raw materials and products aimed at meeting the food needs of the population.

The goal of this article consists in carrying out comparative characteristics of the Russian Food Security Doctrines adopted in 2010 and 2020; specification of their role, purpose, relevance, and flaws in the national security development strategy, as well as setting priorities, tasks and objectives of the new Food Security Doctrine and its meaning for the development of Russian meat packing industry. The author reveals a multifactor (multicriteria) method of assessment of the development of food production markets for ensuring food security. Using such tools as the balance method, logical, comparative and economic-statistical analysis, the author examines uncertainty factor in the meat packing industry in management decision-making with regards to its sustainable development, as well as functional dependencies of factors affecting fluctuation in stability and planning of the situations that define importance of the development of meat packing companies. It is concluded that the objectives of national security of the country, described in the new Food Security Doctrine, require a comprehensive solution of multifactor and multilevel tasks, including the establishment of centralized management of administrative and financial resources as an integrated and effective tool for the development of meat packing industry, as well as creation of nationally-oriented centralized food industry with a unified operation office and human resource reserve.

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 current study was carried out to investigate the biokinetic model of Botryococcus sp. in removing NH4+ and PO43- from meat processing wastewater. The removal efficiency of NH4+ ranged from 89.7...

Litter in the poultry house is a source of toxic gases (ammonia, hydrogen sulphide and carbon dioxide), dust, and is a favourable place for the life and reproduction of microorganisms and helminths. The number of these secretions in the poultry house depends on many factors: the sanitary status of the poultry house, the species, the age of the birds, the microclimate, the season, feeding conditions, and so on. The purpose of the research was to substantiate the rational construction and modes of operation of the device for the decontamination of microorganisms in the air of the poultry house on the basis of the use of sources of ultraviolet irradiation. The necessity of development and application techniques for cage batteries with a litter removal belt system which provide reduction of microbial contamination of air in poultry houses and the content of harmful gases in it have been substantiated. The device was developed and the effective mode of disinfection of the air of the poultry house in the collector air duct of the litter drying system based on the use of sources of ultraviolet irradiation was determined. The application of the bactericidal device made it possible to reduce microbial air contamination on the 1st day of accumulation of the litter during the cold season - by 2.6 times, in the transitional season - by 2.1 times; on 5th day, the accumulation of the litter decreased by 3.0 and 2.3 times, respectively. During the operation of the air irradiation system, the content of toxic gases in it decreased compared to the period when the air was not treated with the ultraviolet irradiation - ammonia by 19.7% and carbon dioxide by 5.9%. The absolute values of microbial air contamination in the poultry house and the toxic gas content in the transitional season were lower than in the cold season, due to the higher indoor air exchange and the increase of clean outside air in the proportion. The difference in microbial air contamination between the basic and the proposed variants in the cold and transitional seasons was statistically significant. Key words: Poultry house; Microclimate; Air; Bacterial contamination; Toxic gases; Ultraviolet irradiation References Bilgili, S. F. (2006). Sanitary/hygienic processing equipment design. World's Poultry Science Journal, 62(1), 115-122. doi: https://doi.org/10.1079/WPS200588 Broucek, J., & Bohuslav, C. (2015). Emission of harmful gases from poultry farms and possibilities of their reduction. Ekologia (Bratislava), 34(1), 89-100. doi: https://doi.org/10.1515/eko-2015-0010 Chidambaranathan, A. S., & Balasubramanium, M. (2017). 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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.

Outsourcing is a phenomenon that combines business strategies, structural characteristics of companies and working relationships. In Italy outsourcing is widespread, facilitated by a legislation that has removed limits and made the outsourced production and the management of the workforce easier. As a result, employment, working conditions and industrial relations in the value chain have been affected by this phenomenon in terms of high fragmentation and work protection. In this scenario the industries which have been more negatively impacted by the phenomenon are the ones under high pressure from large retailers and the demand for low cost goods, such as the logistics and the meat sector. The article aims at presenting the analysis of outsourcing phenomenon in Italy, by examining its causes, its mechanism and its consequences on workers and their trade unions. In this context, an inadequacy of the present regulatory approaches in addressing the phenomenon of outsourcing has been observed. Its content has been enriched with the analysis of a case study, called "Modena system," which unveils the weaknesses of outsourcing in a specific sector, the meat industry, and the concrete responses taken by the public actors and trade unions to deal with them.

Aqueous extract of ginger (Zingiber ofcinale) was investigated for its effect as a natural tenderizing agent in thigh meat obtained from spent hens of commercial layer stock. Te thigh portion obtained after slaughter and dressing of spent hens were treated with five treatment solutions viz. 0.2% papain as positive control (T1), naive control without any treatment (T2); 2% Ginger Extract (T3); 4% Ginger Extract (T4); and 6% Ginger Extract (T5). The samples were kept for 24 hours at 4oC and then divided into two groups. One group of samples was analyzed for various physico-chemical, tenderizing and sensory parameters to ascertain the effect of the Ginger Extract. The results revealed that with increasing Ginger Extract level, there was an increase in pH, moisture content and water holding capacity while as decrease in hydroxyproline content and collagen content, thereby decreasing the toughness and thus desirably improving the tenderness of spent hen meat. Ginger Extract also improved sensory parameters like appearance, favor, tenderness, juiciness and overall acceptability scores. The other group of samples was cooked for 35 minutes in 1.5% salt solution. Ginger Extract increased the product yield, pH and moisture content and decreased the shear force value in cooked samples. Ginger Extract also imparted better appearance, color and tenderness scores in cooked samples. Although all levels of Ginger Extract improved the quality of meat, however, the best results were found for 6% Ginger Extract. It was concluded that ginger is a potential natural tenderizer and can thus be explored for its role in the meat processing industry to improve the overall quality of otherwise less valued tougher spent hen meat.

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.

This study determined the association of cold-related symptoms with workplace temperature and thermal insulation of clothing among Thai chicken industry workers. Three hundred workers were interviewed regarding cold-related symptoms, which were regressed on worksite temperature and protective clothing. In total, 80% of workers reported respiratory symptoms; 23%, cardiac symptoms; 62%, circulation disturbances; 42%, thirst; 56%, drying of the mouth; and 82%, degradation of their performance. When adjusted for personal characteristics, respiratory symptoms were 1.1‒2.2 times more prevalent at −22‒10°C than at 10‒23°C. At −22‒10°C, cardiac symptoms increased by 45%, chest pain by 91%, peripheral circulation disturbances by 25%, and drying of the mouth by 57%. Wearing protective clothing with at least 1.1 clo units was associated with marked reductions in symptom prevalence. Therefore, temperatures lower than 10°C increased prevalence of cold-related symptoms, which are largely preventable by appropriate clothing use.

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.

The aim of this paper was to evaluate the use of computer vision system (CVS) to calculate CIE colour coordinates of beef and pork, as compared to a traditional Minolta colourimeter. Statistical analysis revealed significant differences of the colour parameters (L*a*b*, hue angle and chroma) using these two different techniques for colour detection. The CVS methodology produced colours highly similar to the visual assessment tests, but the Minolta colourimeter did not. The CVS-obtained colours were similar to the colours of both pork and beef samples visualized by trained panellists on the monitor, but colourimeter-obtained colours differed. The frequency of similarity for CVS-obtained colours and the actual meat colours as seen by the trained panellists was 100%. These results indicate that the CVS could be a superior alternative over the conventional Minolta colourimeter by offering improved representativeness and accuracy. In addition to providing objective colour measurement, it offers other possibilities that can be of benefit in further quality control or research within the meat industry.

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.

International audience; This article critically reviews the current state of knowledge on the quality of animal-source foods according to animal production and food processing conditions, including consumer expectations-behaviours and the effects of consumption of animal-source foods on human health. Quality has been defined through seven core attributes: safety, commercial, sensory, nutritional, technological, convenience, and image. Image covers ethical, cultural and environmental dimensions associated with the origin of the food and the way it is produced and processed. This framework enabled to highlight the priorities given to the different quality attributes. It also helped to identify potential antagonisms and synergies among quality attributes, between production and processing stages, and among stakeholders. Primacy is essentially given to commercial quality attributes, especially for standard commodity animal-source foods. This primacy has strongly influenced genetic selection and farming practices in all livestock commodity chains and enabled substantial quantitative gains, although at the expense of other quality traits. Focal issues are the destructuration of chicken muscle that compromises sensory, nutritional and image quality attributes, and the fate of males in the egg and dairy sectors, which have heavily specialised their animals. Quality can be gained but can also be lost throughout the farm-to-fork continuum. Our review highlights critical factors and periods throughout animal production and food processing routes, such as on-farm practices, notably animal feeding, preslaughter and slaughter phases, food processing techniques, and food formulation. It also reveals on-farm and processing factors that create antagonisms among quality attributes, such as the castration of male pigs, the substitution of marine-source feed by plant-based feed in fish, and the use of sodium nitrite in meat processing. These antagonisms require scientific data to identify trade-offs among quality attributes and/or solutions to help overcome these tensions. However, there are also food products that value synergies between quality attributes and between production and processing phases, particularly Geographical Indications, such as for cheese and dry-cured ham. Human epidemiological studies have found associations between consumption of animal-source foods and increased or decreased risk for chronic non-communicable diseases. These associations have informed public health recommendations. However, they have not yet considered animal production and food processing conditions. A concerted and collaborative effort is needed from scientists working in animal science, food process engineering, consumer science, human nutrition and epidemiology in order to address this research gap. Avenues for research and main options for policy action are discussed

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.

Хорошо известно, что свиноводство является одной из самых рентабельных отраслей животноводства и способна в короткие сроки увеличить производство мяса при низких затратах кормов на производство единицы продукции. Именно поэтому создаются и функционируют промышленные комплексы и мелкие товарные хозяйства по выращиванию свиней. Однако наличие тканевых гельминтозов в организме живых животных и свинине существенно влияет на эффективность откорма, качество мяса и биологическую безопасность продукции. Примерно от 2 до 5% туш свиней регистрируются, как пораженные тканевыми паразитами. В Российской Федерации содержится около 25 млн. свиней, потому можно предположить, что свыше 1 млн. свиней являются больными, т.е они неэффективно откармливаются и являются источником возбудителей, опасных для здоровья человека. Вместе с тем существуют методы прижизненной диагностики паразитозов свиней и их применение могло бы существенно повысить экономическую эффективность свиноводческой отрасли улучшить эпидемическую ситуацию по гельминтозам во всех регионах страны. Целью исследования являлось разработка тест-системы на основе ELISA и оценка ее эффективности на убойных животных в некоторых регионах Центрального Федерального Округа. Параметры тест системы отрабатывали на 96 луночных планшетах, в качестве антигена использовали полные экстракты водно-солевых растворов паразитов – E.granulosus, T.spiralis, C.cellulosae, Sarcocystis spp. Сыворотки крови доставлялись с мясокомбинатов на которых производился убой свиней и сопровождались протоколом ветеринарно-санитарной экспертизы. Из 550 проверенных сывороток крови 43 имели антитела т.е. дали положительный ответ в мультиантигенном тесте. По протоколу экспертизы были зарегистрированы 25 туш, пораженных тканевыми паразитами.

The article deals with the current state of development of meat cattle breeding, the dynamics of its main indicators, as well as factors, which restrain the development of the industry. It has been determined that livestock is an extremely important branch of agriculture, but the instability of the socio-economic situation, the low level of concentration of capital in the agrarian sector, the disparity in prices between agricultural products and industrial products and its consequences have been caused chronic disorders in this area. The results obtained showed that the reduction of the number of animals, the deterioration of its qualitative composition led to a decrease in the quality of products , its production volume, and as a consequent decrease of the consumption of valuable food. Therefore, in order to stabilize the situation it is necessary to introduce a mechanism of state support for the development of livestock , so that is possible to restore the industry's potential and provide the population with food, and provide the country with stable international positions. It is substantiated that the essential condition of effective management in the field of meat cattle breeding is the active use of the advantages of market relations. Productive and economic relations in the meat products subcomplex of the agro-industrial complex should be based on mutually agreed cooperation at the stages of raw material production, processing and consumption of the finished meat products, as well as the creation of integrated production units. It has been proved that one of the decisive factors in the progressive development of the meat industry is the forage base and the growth of the breeding core. It is noted that relations between producers of products of animal husbandry and processing enterprises should be based on objectively-justified pricing policy, which would exclude price disparity in the relations of participants in the meat products subcomplex of agro-industrial complex.

Aim. One of the important problems in the development of the food industry in Ukraine is the infl uence of globalization processes, accompanied by cyclical development of the economy. The cycles are manifested in periodic ups and downs of the business climate, taking into account the infl uence of various factors (climate change, risks in agricultural production, legislative changes, etc.), i.e. when the economy seeks to fi nd equilibrium. Therefore, the identifi cation of fl uctuations in economic activity and, accordingly, changes in market conditions that arise as a reaction to the action of well-defi ned, predictable factors of the market environment are relevant and necessary. The purpose of the article is to reveal the infl uence of globalization processes and economic cyclicality on the innovative development of the food industry in Ukraine, to identify the phases of business cycles, to determine the criteria for the effective functioning of individual food industry sectors during periods of crisis and depression in order to develop effective tools for leveling and smoothing their consequences at different levels of management. Methods. Based on the application of classical and modern methods for assessing economic cycles, we developed a methodological approach to justifying the phases of the business cycle and identifying the development specifi cities of individual sectors of the food industry of Ukraine (meat processing, milk processing, baking, sugar production) in these phases. In the authors’ algorithm, at the appropriate stages of the study, the following methods were applied: factor analysis  to calculate the indicator of the business climate; smoothing time series  to identify individual phases of the business cycle; average values of growth rates  to summarize the characteristics of the phases of the business cycle and identify the characteristics of the development of food industry sectors of Ukraine in these phases. The primary data for the calculations were the data of global and national statistics. Results. It has been established that the consequences of the impact of globalization on the development of the food industry of Ukraine since the beginning of the new millennium are: changes in the industrial structure; its formation under the infl uence of an external market, where raw materials and primary processing products are most in demand; accelerated growth in consumer prices for food products, which does not correlate with real incomes of the population; expanding the monopolization of food markets; the imbalance of supply and demand, which leads to differences in the development of economic phenomena, in particular  in the innovative development of the food industry, etc. The study showed that the development of individual sectors of the food industry is affected by the cyclical development of the national economy. The periods of the business cycle phases for the Ukrainian economy (from 2002 to mid-2019) and their impact on the activity of the food industry are determined. It was established that during this period the Ukrainian economy went through 4 business cycles with fi ve major downturns and peaks in economic activity. It was revealed that a sign of its development is the presence of separate business cycles in which there is no depression phase. Conclusions. The assessment of the intensity of the development of the food industry sectors during the phases of business cycles gives grounds for the justifi cation of their slower innovative development. The main reasons for this phenomenon in the food industry are as follows: imbalance in supply and demand for goods; low purchasing power of the population; investing signifi cant amounts of fi nances in increasing production volumes, and not in innovative development, ineffi cient pricing policy. The methodological approach proposed in the article, based on the identifi ed signs of the phases of the business cycle, makes it possible to justify the problem periods of the food industry in the short term, as current problems signifi cantly affect the implementation of long-term plans. This confi rms the feasibility of applying the proposed methodological approach in further research.

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.

The ability ofThe samples were taken from raw materials, semi-finished and final products, as well as food contact surfaces inthe production hall and deli meat packaging department. The number ofThe prevalence ofIn this study, the effectiveness of various disinfectants against planktonic bacteria and Listeria biofilm was observed. For the majority of disinfectants, the extension of time exposure increased bacteria elimination from the biofilm. The presence of blood resulted in reduction of the antilisterial action of most of the disinfectants applied at low concentrations.

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

BACKGROUND: Animal handling practices are one of the factors majorly affecting animal metabolism prior to slaughter. This phenomenon increases the occurrence of meat quality defects such as dark cutting-beef, causing high economical losses in the meat industry. Under this framework, the assessment of apoptosis onset in post mortem muscle was proposed as a novel approach to reveal biochemical characteristics in several Spanish bovine breeds (Asturiana de los Valles, Retinta and Rubia Gallega) managed under different production systems (intensive versus semi-extensive) and transport/lairage conditions (mixing versus not mixing with unfamiliar animals). To do so, the activities of initiator caspase 9 and executioner caspases 3/7 were determined in Longissimus thoracis et lumborum muscle at three early post mortem times (2, 8, and 24 h). RESULTS: Breed effect and transport/lairage conditions were the most relevant factors that influenced both caspase activities over post mortem time, showing Rubia Gallega breed a completely different behavior compared to Asturiana de los Valles and Retinta breeds. Moreover, it is postulated that apoptosis cascade is initiated via the activation of caspase 9 under hypoxic or metabolic stress followed by the activation of executioner caspases 3/7. CONCLUSIONS: Assessment of apoptosis on post mortem muscle can be a novel approach to study the influence of animal handling on muscle metabolism and post mortem cell death and its consequences on meat quality traits., Claudia Fuente-Garcia thanks the Department of Economic Development & Infrastructures of the Basque Government for the doctoral fellowship. This work was funded by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (RTA2014-00034-C04), Agencia Estatal de Investigación (RTI2018-096162-R-C22) and FEDER funds.

Purpose The aim of this paper is to explore the implementation of an integrated lean and ISO 14001 approach in meat industry for environmental performance and examine a proposed conceptual framework by capturing insights from lean and ISO 14001 experts in New Zealand (NZ). Design/methodology/approach Semi-structured interviews have been conducted with a group of consultants (lean and ISO 14001) to evaluate the suitability of an integrated lean and ISO 14001 approach in the meat industry for environmental performance. A conceptual framework from literature has guided this study leading to its further development based on the empirical evidence collected. Findings Findings have illustrated a synergistic positive impact of lean and ISO 14001 implementation as an integrated approach for sustaining environmental performance in the meat industry. A joint implementation program provides more clarity in aligning ISO 14001 operational procedures with lean tools and techniques for an enhanced environmental performance outcome. Practical implications The application of an integrated lean and ISO 14001 framework is proposed in this paper, which can help industry practitioners and academia in developing a joint implementation strategy and conducting future research. Originality/value To the best of the author’s knowledge, this study is the first to assess the effective implementation of lean and ISO 14001 as an integrated approach in the NZ meat industry.

In this study, we investigated the incidence of Listeria monocytogenes in the receiving meat, the meat products, the personnel and the environment of a vertically integrated company in Northern Greece owing a processing plant and three trading facilities. A total of 303 samples were examined from the receiving raw meat, raw meat preparations, ready-to-eat meat products, processing surfaces and the environment of these facilities as well as the food handlers' hands and nasal cavities. MALDI-TOF MS was used for Listeria identification; from the 22 (7·26%) positive to Listeria spp. isolates, 12 (3·96%) identified as L. monocytogenes, eight (2·64%) as Listeria innocua and two (0·66%) as Listeria welshimeri. Molecular serotyping of L. monocytogenes isolates by multiplex PCR revealed 11 strains belonging to serogroup IIa (1/2a and 3a) and one to IIc (1/2c and 3c). The assay for the detection of the virulence-associated genes revealed eight isolates carrying all the examined genes (inlA, inlB, inlC, plcA, prfA, actA, hlyA and iap) and four carrying all except the actA gene. Eleven (91·7%) of the isolates showed a strong ability to form biofilm. All isolates were multidrug resistant. The MALDI-TOF Main Spectrum Profile (MSPs), revealed three clusters: one with five isolates (four from environmental samples and one from a food handler), one with five isolates (all from environmental samples) and one with two isolates (both from raw meat products). MALDI-TOF MS seems to be a reliable tool for the identification of niches and contamination routes in processing plants, contributing also to the evaluation and improvement of the applied preventive measures to control L. monocytogenes.

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.

Meat processing plants have been at the center of the SARS-CoV-2 pandemic. There are several factors that contribute to the persistence of SARS-CoV-2 in meat processing plants and one of the factors is the formation of a multi-species biofilm with virus. Biofilm can act as a reservoir in protecting, harboring, and dispersing SARS-CoV-2 from biofilm to the meat processing facility environment. We used Murine Hepatitis Virus (MHV) as a surrogate for SARS-CoV-2 virus and meat processing facility drain samples to develop mixed-species biofilms on commonly found materials in processing facilities (Stainless-Steel (SS), PVC and tiles). The results showed that MHV was able to integrate into the environmental biofilm and survived for a period of 5 days at 7°C. There was no significate difference between the viral-environmental biofilm biovolumes developed on different materials SS, PVC, and tiles. There was a 2-fold increase in the virus-environmental biofilm biovolume when compared to environmental biofilm by itself. These results indicate a complex virus-environmental biofilm interaction which is providing enhanced protection for the survival of viral particles with the environmental biofilm community.

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.

Figure 2 is a scientific illustration titled “Examples of how antibiotic resistance spreads.” The figure uses cartoon illustrations in a flow chart to demonstrate how antibiotic resistance spreads ...

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.