Search

This preregistration describes the protocol that will be used to draft a scoping review to map, summarize and characterize the key components of surveys, used to assess consumers’ home food safety knowledge, behaviors and awareness and identify knowledge gaps on the use of surveys, published in peer-reviewed papers and government documents. We will report all items in accordance with the Preferred Reporting Items for Systematic reviews and MetaAnalyses extension for Scoping Reviews (PRISMAScR) Checklist. We will follow the 2020 JBI Scoping Review Manual for conduction.

Turkey meat is the second most consumed poultry meat worldwide and represents an economic source of high-quality proteins for human consumption. Few studies have been condicted in order to characterize meat quality traits in turkeys and most of them considered only meat obtained from P. major muscle. For this purpose, ten females (101 d-old and 9.9 at slaughter) and ten males (142 d-old and 21.0 kg at slaughter) Big 6 tukeys were selected and ten muscles representing the main cut-up were dissected from each carcass: breast (Pectoralis major and Pectoralis minor), wing (triceps humeralis muscle), thigh (sartorius, semimembranosus, ileotibialis and biceps femoris muscles), drumstick (peroneus longus, flexor perforans et perforatus digiti III, gastrocnemius pars interna muscles). Each muscle was used to assess ultimate pH following the iodoacetate method and colour using a Minolta Chromameter CR-400 with illuminant sources C and reading were expressed using CIE values for lightness (L*), redness (a*) and yellowness (b*). Two-ways ANOVA was performed using a model including gender, muscle type and their interaction. As expected, both gender and type of muscle affected the most important parameters selected for meat quality assessment. As for gender, male turkeys exhibited lower ultimate pH and higher L* values in almost muscles considered in the present study. These differences can be likely exacerbated by the large difference in slaughter age (14 vs. 20 wks-old) adopted under commercial conditions. Otherwise, redness and yellowness were not modified according the gender of birds. Concerning the effect of type of muscle, as expected, significant differences were found in both pH and colour coordinates. Indeed, overall beast and wing muscles showed significantly lower values of ultimate pH, redness and yellowness when compared with thich and drumstick muscles which did not differ from each other. These differences can be ascribed to the different in vivo metabolism of the muscles considered (glycolytic vs. oxidative). Considering the current different use of turkey meats under commercial conditions, these results can be useful to define threshold values useful for establishing quality categories of the meat according gender and and muscle of origin.

The increasing growth, urbanization, and wealth of the global population have resulted in a growing necessity to improve the utilization of the existing protein sources as well as the development of sustainable food productions. Humans have evolved by consuming foods of both animal and vegetal origin; nonetheless, meat is an essential bedrock of the human diet due to the supply of high-quality proteins, the aminoacidic composition of which more closely matches human dietary requirements. However, animal slaughtering and meat processing generate huge amounts of edible and inedible residuals that possess great potential for their exploitation in both food and nonfood fields. Therefore the implementation of planning and management strategies as well as the improvement of a sustainable valorization of by-products have become key tasks for the meat industry, which has been made huge efforts to turn nearly all edible and inedible by-products into something marketable. Within this context, this chapter mainly aims at providing a useful overview of the definitions, the regulatory framework, and the volume of residuals generated by the meat industry and offering an insight into current and innovative strategies aimed at their valorization, with a special reference to the exploitation of the protein fraction obtainable from meat by-products.