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A total of 3366 pigs were transported to slaughter in summer (six replicates/trailer type; July-August in southwestern Ontario) using three trailers: a modified triple-deck pot-belly (MPB), an advanced flat-deck (AFD), and a standard pot-belly (SPB). Within trailers, ambient conditions, temperature (T °C), relative humidity (RH%), and temperature-humidity-index (THI), were monitored in three compartments (bottom front, BF, middle deck, MM, and top rear, TR). A total of 162 pigs were selected for the analysis of hematocrit, lactate, and creatine kinase (CK) levels in exsanguination blood and for the evaluation of pork quality as assessed in the longissimus (LM), semimembranosus (SM), and adductor (AD) muscles. The AFD and MPB trailers presented lower ( P

In total, 3654 market pigs were transported to slaughter in winter (six replicates/treatment; January–February in southwestern Ontario) using three trailers: a modified triple-deck pot-belly (MPB), an advanced flat-deck (AFD) trailer, and a standard pot-belly (SPB). Within trailers, ambient conditions, temperature (T °C), relative humidity (RH%), and temperature humidity index (THI) were monitored in three compartments (bottom front (BF), middle middle deck (MM), and top rear (TR)). In total, 162 pigs were selected for the analysis of hematocrit, lactate, and creatine kinase (CK) levels in exsanguination blood and for the evaluation of pork quality as assessed in the longissimus (LM), semimembranosus (SM), and adductor (AD) muscles. The SPB trailer overall was approximately 2.5 °C warmer ( P = 0.01) compared to the MPB and AFD trailers while stationary at the farm. No differences ( P > 0.10) in blood variables were found between trailers. The pHu value of the SM muscle was greater ( P = 0.05) for pigs transported in the SPB trailer than in the AFD and MPB trailers. Given the few substantial effects of trailer models on animal welfare and meat quality, these three trailer models can be used indifferently for short-distance transportation in winter conditions in Canada.

This study compared the accuracy of two methods for predicting carcass leanness (i.e., predicted lean yield) with fat-free lean yields obtained by manual carcass side cut-out and dissection of lean, fat, and bone components. The two prediction methods evaluated in this study estimated lean yield by measuring fat thickness and muscle depth at one location with an optical grading probe (Destron PG-100) or by scanning the entire carcass with advanced ultrasound technology (AutoFom III). Pork carcasses (166 barrows and 171 gilts; head-on hot carcass weights (HCWs) ranging from 89.4 to 138.0 kg) were selected based on their fit within desired HCW ranges, their fit within specific backfat thickness ranges, and sex (barrow or gilt). Data (n = 337 carcasses) were analyzed using a 3 × 2 factorial arrangement in a randomized complete block design including the fixed effects of the method for predicting lean yield, sex, and their interaction, and random effects of producer (i.e., farm) and slaughter date. Linear regression analysis was then used to examine the accuracy of the Destron PG-100 and AutoFom III data for measuring backfat thickness, muscle depth, and predicted lean yield when compared with fat-free lean yields obtained with manual carcass side cut-outs and dissections. Partial least squares regression analysis was used to predict the measured traits from image parameters generated by the AutoFom III software. There were method differences (P < 0.01) for determining muscle depth and lean yield with no method differences (P = 0.27) for measuring backfat thickness. Both optical probe and ultrasound technologies strongly predicted backfat thickness (R2 ≥ 0.81) and lean yield (R2 ≥ 0.66), but poorly predicted muscle depth (R2 ≤ 0.33). The AutoFom III improved accuracy [R2 = 0.77, root mean square error (RMSE) = 1.82] for the determination of predicted lean yield vs. the Destron PG-100 (R2 = 0.66, RMSE = 2.22). The AutoFom III was also used to predict bone-in/boneless primal weights, which is not possible with the Destron PG-100. The cross-validated prediction accuracy for the prediction of primal weights ranged from 0.71 to 0.84 for bone-in cuts and 0.59 to 0.82 for boneless cut lean yield. The AutoFom III was moderately (r ≤ 0.67) accurate for the determination of predicted lean yield in the picnic, belly, and ham primal cuts and highly (r ≥ 0.68) accurate for the determination of predicted lean yield in the whole shoulder, butt, and loin primal cuts.

Consumers demand healthy and natural food products. Thus, naturally derived antioxidants are emerging as a promising alternative to the use of present ingredients. Apples and apple derivative products (e.g., apple juice, apple cider, apple sauce, and others) are widely consumed throughout the world for a variety of different reasons and supply a large quantity of polyphenolic compounds. The extraction of polyphenolic compounds from apples and their incorporation into processed foods as naturally sourced ingredients could be a preferred alternative to commonly used commercial antioxidants that are used in many foods. In addition, they could have a positive impact on the environment and on the economy due to the utilization of byproducts generated during processing of apples, like apple pomace. In terms of the extraction procedures for the antioxidant compounds found in apples, the most efficient processes are methods that use ultrasound as the extraction tool. With this technique, greater yields are achieved, and less extraction time is required when compared with other, more conventional, extraction methods. However, parameters such as the extraction solvent, temperature during extraction, and extraction time must be suitably optimized in order to obtain the best performance and the highest antioxidant capacity. From an application standpoint, the use of apple-derived polyphenol extracts as a naturally derived food additive has documented applications for bread, meat, fish, cookies, and juices and there is evidence of increased antioxidant capacity, reduced rate of lipid oxidation, and increased storage time without compromising on sensory properties.

Fifty-nine Angus-cross steers (492 ± SD 36 kg) were arranged in a randomized complete block design and assigned to the following dietary treatments for the final 106 days of the finishing phase: no supplementation (CON), 0.5% benzoic acid (ACD), 3 g/steer/d active dry Saccharomyces cerevisiae (YST), or both [0.5% benzoic acid and 3 g/steer/d S. cerevisiae (AY)]. Steers were slaughtered at a commercial facility where longissimus thoracis (IMPS #107 Beef Rib) samples were retrieved and evaluated for fatty acid composition, sensory attributes, and shelf-life during a simulated retail display period. Data (N = 57) were analyzed using dietary treatment as a fixed effect, blocking weight at the beginning of the study as a random effect, and steer as the experimental unit. Muscle pH and proximate composition (moisture and intramuscular lipid) for longissimus samples were not different (P ≥ 0.39) among dietary treatments. Most fatty acid profile values and calculations were not different among dietary treatments (P ≥ 0.10); however, the n-6:n-3 ratio differed (P = 0.01), with ACD samples having lower n-6:n-3 compared with CON and YST samples while AY samples were intermediate and not different from other dietary treatments. The trained sensory panel did not detect differences among dietary treatments (P ≥ 0.23) for juiciness, beef flavor intensity, or off-flavor intensity; however, they did score AY samples as chewier than ACD samples with CON and YST samples intermediate and not different from other dietary treatments. Yet, tenderness was not different when scored by trained panelists (P = 0.10) or measured instrumentally (P = 0.21). Total color change tended to differ (P = 0.09) during the 12-d simulated retail display period with AY samples experiencing less color change compared with YST samples, while CON and ACD samples were intermediate and not different from other dietary treatments. Lipid oxidation (as measured with TBARS) tended to differ (P = 0.08) following the 12-d simulated retail display period with ACD and AY samples experiencing lower levels of oxidation compared with CON, while YST samples were intermediate and not different from other dietary treatments. Overall, these results suggest there were no negative impacts on meat quality when finishing steers were supplemented with either benzoic acid or S. cerevisiae, and there may even be advantages for fatty acid composition and oxidative stability when steers were supplemented with benzoic acid.

The objective was to evaluate the effects of feeding two different commercially available blends of essential oils to finishing steers to replace conventional feed additives in feedlot diets. Angus-based crossbred steers [N = 43; starting body weight (BW) = 466 ± 31 kg] were used in a randomized complete block design. Steers were randomly assigned to four different dietary treatments for the 100 d finishing period in which steers were fed high-moisture corn/alfalfa silage/soybean meal diets. Dietary treatments included a negative control (no additives; CON), a positive control (33 mg·kg−1 monensin and 11 mg·kg−1 tylosin added to the diet; M/T), and two different proprietary blends of essential oils [EO-1: 1 g·steer−1·d−1 Victus Liv (DSM Nutritional Products) and EO-2: 4 g·steer−1·d−1 Fortissa Fit 45 (Provimi Canada ULC)]. Growth performance, carcass characteristics, meat quality, sensory attributes (excluding juiciness), most fatty acid parameters, and shelf-life (color and lipid oxidative stability) were generally unaffected by the inclusion of two different commercially available essential oil blends when compared with both a negative control (CON) and a positive control (M/T). This indicates that commercially available essential oil blends may show promise as a replacement to conventional feed additives like antibiotics without causing negative effects to meat quality, storage stability, and eating experience.

Changes in the physical states, induced with different sous vide cooking temperatures, significantly (P < 0.05) altered lipid bioaccessibility measured in the TNO-simulated gastrointestinal tract model-1 of AAA boneless beef striploin, containing the longissimus lumborum muscle. The denaturation of actin significantly correlates with the total cumulative free fatty acid (FFA) bioaccessibility, whereby the striploin cooked to 60 °C presents the maximum lipid bioaccessibility (15.8 ± 1.0%), rate constant (ka) for FFA hydrolysis (0.087 ± 0.003 min-1), and greatest actin denaturation enthalpy (-0.57 ± 0.06 ΔH). Thus, thermal treatments above 60 °C significantly decrease the kinetics of lipolysis (70 °C = 0.042 ± 0.002 min-1 and 80 °C = 0.047 ± 0.002 min-1) and the resultant total lipid bioaccessibility (70 °C = 8.6 ± 0.7 and 80 °C = 8.3 ± 0.5%). This research highlights the potential to manipulate the physical food structure to alter digestion kinetics, supporting the need to understand supramolecular structures in food and their nutritional outcomes.

This study examined the relationship of iodine value (IV) with carcass weight, fat depth, muscle depth, and predicted lean yield from 37 488 pork carcasses. Five IV categories were formed, which were defined as low (80.00). Correlation analysis indicated IV was weakly correlated (r ≤ 0.26; P

This experiment evaluated growth, glucose metabolism, carcass characteristics, and meat quality of market lambs that were offered ad libitum or restricted (85% of ad libitum) feed intake following two different maternal fatty acid (FA) supplementations while in-utero. Ewes received either a diet supplemented with polyunsaturated FA or saturated/monounsaturated FA during mid- to late-gestation. Following weaning, progeny wethers were fed either ad libitum or a restricted level of feed intake. Ewe FA supplementation did not affect (P ≥ 0.11) growth, meat quality, nor plasma glucose or insulin concentrations of the progeny. Carcass body fat and yield grade of the progeny were affected (P = 0.01) by maternal FA supplementation and restricted feed intake. In summary, maternal FA supplementation did not affect progeny growth, while feed restriction during finishing did not affect meat quality. The interaction between maternal FA supplementation and finishing strategy for body fat accretion indicates that metabolism and the supply of FA during gestation may warrant further investigation.

Objective This study examined the effects of feeding essential oils, benzoic acid, or both, as a replacement for monensin and tylosin, on finishing cattle growth performance, carcass characteristics, meat quality, and sensory properties. Materials and Methods Crossbred steers (n = 68; BW = 539 ± 36 kg) were fed 1 of 5 dietary treatments: (1) control (CON; no antibiotics fed); (2) monensin and tylosin (M/T; monensin supplemented at 33 mg/kg on a DM basis; tylosin supplemented at 11 mg/kg on a DM basis); (3) essential oils (EO; supplemented at 1.0 g/steer per day); (4) benzoic acid (BA; supplemented at 0.5% on a DM basis); and (5) combination (COMBO; essential oils supplemented at 1.0 g/steer per day and benzoic acid supplemented at 0.5% on a DM basis). Steers were fed their designated diets for the last 98 d of the finishing period using an Insentec feeding system (Insentec B.V., Marknesse, the Netherlands). Results and Discussion A tendency for improved G:F (P = 0.07) was observed; specifically, M/T steers tended to have greater feed efficiency compared with CON, EO, and COMBO steers. Dietary treatment affected (P ≤ 0.05) lipid content in the longissimus thoracis and the following trained sensory attributes: tenderness, chewiness, juiciness, and beef flavor. Specifically, longissimus thoracis steaks from CON steers had less lipid content, whereas longissimus thoracis steaks from CON and COMBO steers were tougher, chewier, and less juicy compared with other treatments. Implications and Applications Results from this study suggest that growth performance was similar for steers supplemented with essential oils, benzoic acid, or both versus CON steers, and beef quality from alternative treatments was not compromised.

Commercial technologies for assessing meat quality may be useful for performing early in-line belly firmness classification. This study used 207 pork carcasses to measure predicted iodine value (IV) at the clear plate region of the carcass with an in-line near-infrared probe (NitFomTM), calculated IV of belly fat using wet chemistry methods, determined the belly bend angle (an objective method to measure belly firmness), and took dimensional belly measurements. A regression analysis revealed that NitFomTM predicted IV (R2 = 0.40) and belly fat calculated IV (R2 = 0.52) separately contributed to the partial variation of belly bend angle. By testing different NitFomTM IV classification thresholds, classifying soft bellies in the 15th percentile resulted in 5.31% false negatives, 5.31% false positives, and 89.38% correctly classified soft and firm bellies. Similar results were observed when the classification was based on belly fat IV calculated from chemically analyzed fatty acid composition. By reducing the level of stringency on the percentile of the classification threshold, an increase in false positives and decrease in false negatives was observed. This study suggests the IV predicted using the NitFomTM may be useful for early in-line presorting of carcasses based on expected belly firmness, which could optimize profitability by allocating carcasses to specific cutout specifications.

Fifty-nine Angus-cross finishing steers were used to evaluate benzoic acid, active dry yeast (Saccharomyces cerevisiae), or a combination of benzoic acid and active dry yeast when supplemented in a high-grain finishing diet on live animal performance, feeding behavior, and carcass characteristics. Steers were fed a high-grain diet for the final 106 d of finishing. Treatments were as follows: no additional supplementation (CON), 0.5% benzoic acid (ACD), 3 g per head per day active dry S. cerevisiae (YST), or both 0.5% benzoic acid and 3 g/head per day S. cerevisiae (AY). Steers were weighed every 14 d, and ultrasound was performed for rib and rump fat thickness at the beginning (day 1), middle (day 57), and end (day 99) of the experiment. Insert feeding stations were used to collect individual feeding behavior data and DMI daily throughout. Blood samples were collected on days 21 and 22 and days 99–101 to assess plane of nutrition and metabolism. Ruminal fluid samples were collected by oral gavage 4 wk prior to slaughter. Carcass characteristics were examined at a federally inspected slaughter facility. Data were analyzed using PROC GLIMMIX of SAS with initial body weight (BW) as a covariate. Benzoic acid supplementation increased (P = 0.002) overall dry matter intake (DMI) compared to YST and CON steers, which may be due to a faster eating rate (P ≤ 0.008). Animal performance parameters (BW, average daily gain, feed conversion, and ultrasound fat depth) were not different (P ≥ 0.11) among treatment groups. Aspartate aminotransferase concentration was greatest (P ≤ 0.01) for YST steers, which may have been reflected in numerically greater liver abscesses. Carcass traits did not differ (P ≥ 0.33) among treatment groups. Ruminal pH was greater (P = 0.006) for ACD steers than AY steers (pH of 6.16 vs. 5.66, respectively), which indicated that there may be an interactive effect between benzoic acid and active dry yeast. To summarize, steers fed a high-grain finishing diet supplemented with benzoic acid, active dry yeast, or both benzoic acid and active dry yeast had similar growth performance and carcass characteristics compared to those without supplementation. However, the addition of benzoic acid alone increased DMI, variation in DMI, eating rate, and ruminal pH. Future studies are warranted to further investigate the impacts of benzoic acid on the ruminal environment of feedlot cattle.

The COVID-19 pandemic has created significant impacts for nearly all industrial and societal sectors in the world. As closures and social distancing mandates were implemented to help control the spread of the novel coronavirus designated as Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2), the food industry was immensely affected. This review explores the effects of the COVID-19 pandemic on the food supply chain from a multi-disciplinary viewpoint and provides perspectives on the consequences on food safety and food security, a risk assessment on human–animal interactions, and considers logistical/protocol adjustments required for the food industry. While foodborne transmission of the novel coronavirus SARS-CoV-2 is not a significant factor for food safety as direct transmission of the virus through food products is not evident, food security has been significantly affected by the COVID-19 pandemic. The pandemic threatens food accessibility, especially for vulnerable populations of people, through its effects on food cost and infrastructure, food distribution and public transit access, and social inequities. Currently, global interest for COVID-19 is focused on human health and rightfully so, but adverse effects on the food supply chain are already evident and will likely continue to occur for several years after the pandemic is over, let alone if other global health pandemics of this magnitude surface in upcoming years. Uncertainties over the novel coronavirus have interrupted global trade and supply chains. The pandemic has underlined the importance of a robust and resilient food system, which presents an unprecedented challenge for competent authorities in upcoming years.

The objective of this study was to evaluate the performance of different low-cost instruments to measure pork colour in comparison to Minolta spectrophotometers and industry subjective standards. Canadian pork colour standards and commercial meat (252 loin chops and 46 tenderloins) were measured using two Minolta (CM 700D) spectrophotometers, four Nix sensors (two Nix Pro II and two Nix QC), and four Spectro devices (two Spectro 1 and two Spectro 1 Pro). Using Bland-Altman plots, all hand-held devices revealed similar performance on colour coordinates, except for the Nix Pro II, which had more variability on a* value, and Spectro 1 Pro on b* value, when compared to Minolta measurements. Low RSD values (&lt, 5%) were obtained from repeated measurements on Canadian colour standards. The trend of colour coordinates on colour scores (0–6) were similar for all four commercial instruments, except for a* from Nix Pro and b* from Spectro 1. The correlation coefficients between subjective standards and colour coordinates from the Nix and Spectro devices were slightly higher than the Minolta spectrophotometers. Even though Nix and Spectro 1 series instruments generated different absolute colour coordinate values on meat samples, these pocket-size instruments presented great reliability to measure pork surface colour. However, operational limitations of the instruments, such as the internal calibration time between samples for the Spectro 1 series, should also be considered.

The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.

Fifty-nine Angus-cross finishing steers were used to evaluate benzoic acid, active dry yeast (Saccharomyces cerevisiae), or a combination of benzoic acid and active dry yeast when supplemented in a high-grain finishing diet on live animal performance, feeding behavior, and carcass characteristics. Steers were fed a high-grain diet for the final 106 d of finishing. Treatments were as follows: no additional supplementation (CON), 0.5% benzoic acid (ACD), 3 g per head per day active dry S. cerevisiae (YST), or both 0.5% benzoic acid and 3 g/head per day S. cerevisiae (AY). Steers were weighed every 14 d, and ultrasound was performed for rib and rump fat thickness at the beginning (day 1), middle (day 57), and end (day 99) of the experiment. Insert feeding stations were used to collect individual feeding behavior data and DMI daily throughout. Blood samples were collected on days 21 and 22 and days 99–101 to assess plane of nutrition and metabolism. Ruminal fluid samples were collected by oral gavage 4 wk prior to slaughter. Carcass characteristics were examined at a federally inspected slaughter facility. Data were analyzed using PROC GLIMMIX of SAS with initial body weight (BW) as a covariate. Benzoic acid supplementation increased (P = 0.002) overall dry matter intake (DMI) compared to YST and CON steers, which may be due to a faster eating rate (P ≤ 0.008). Animal performance parameters (BW, average daily gain, feed conversion, and ultrasound fat depth) were not different (P ≥ 0.11) among treatment groups. Aspartate aminotransferase concentration was greatest (P ≤ 0.01) for YST steers, which may have been reflected in numerically greater liver abscesses. Carcass traits did not differ (P ≥ 0.33) among treatment groups. Ruminal pH was greater (P = 0.006) for ACD steers than AY steers (pH of 6.16 vs. 5.66, respectively), which indicated that there may be an interactive effect between benzoic acid and active dry yeast. To summarize, steers fed a high-grain finishing diet supplemented with benzoic acid, active dry yeast, or both benzoic acid and active dry yeast had similar growth performance and carcass characteristics compared to those without supplementation. However, the addition of benzoic acid alone increased DMI, variation in DMI, eating rate, and ruminal pH. Future studies are warranted to further investigate the impacts of benzoic acid on the ruminal environment of feedlot cattle.

This study aimed to examine the correlation of carcass weight, fat depth, muscle depth, and predicted lean yield in commercial pigs. Data were collected on 850,819 pork carcasses from the same pork processing facility between October 2017 and September 2018. Hot carcass weight was reported following slaughter as a head-on weight; while fat and muscle depth were measured with a Destron PG-100 probe and used for the calculation of predicted lean yield based on the Canadian Lean Yield (CLY) equation [CLY (%) = 68.1863 − (0.7833 × fat depth) + (0.0689 × muscle depth) + (0.0080 × fat depth2) − (0.0002 × muscle depth2) + (0.0006 × fat depth × muscle depth)]. Descriptive statistics, regression equations including coefficients of determination, and Pearson product moment correlation coefficients (when assumptions for linearity were met) and Spearman’s rank-order correlation coefficients (when assumptions for linearity were not met) were calculated for attributes using SigmaPlot, version 11 (Systat Software, Inc., San Jose, CA). Weak positive correlation was observed between hot carcass weight and fat depth (r = 0.289; P < 0.0001), and between hot carcass weight and muscle depth (r = 0.176; P < 0.0001). Weak negative correlations were observed between hot carcass weight and predicted lean yield (r = −0.235; P < 0.0001), and between fat depth and muscle depth (r = −0.148; P < 0.0001). Upon investigation of relationships between fat depth and predicted lean yield, and between muscle depth and predicted lean yield using scatter plots, it was determined that these relationships were not linear and therefore the assumptions of Pearson product moment correlation were not met. Thus, these relationships were expressed as nonlinear functions and Spearman’s rank-order correlation coefficients were used. A strong negative correlation was observed between fat depth and predicted lean yield (r = −0.960; P < 0.0001), and a moderate positive correlation was observed between muscle depth and predicted lean yield (r = 0.406; P < 0.0001). Results from this dataset revealed that hot carcass weight was generally weakly correlated (r < |0.35|) with fat depth, muscle depth, and predicted lean yield. Therefore, it was concluded that there were no consistent weight thresholds where pigs were fatter or heavier muscled.

The purpose of this study was to characterize the relationship between chicken breast quality and sensory attributes with chicken thigh quality and sensory attributes. Whole chicken carcasses were ...

The study aimed to offer clarification on pig sort loss and associated marketing strategies using a simulated pig marketing model that contemplates both the carcass weight and the predicted leannes...

This research focused on establishing the effects of a hot water shrink tunnel and chill tank following vacuum packaging on pork quality and bacteria growth. These preliminary results showed advantages in water-holding capacity (as assessed with purge loss), yet minimal effects on bacterial growth of pork products when using a hot water shrink tunnel and chill tank following vacuum packaging.

Recently, there has been an expansion of milk alternative beverages originating from plant-based sources including soy, oat, hemp, coconut, rice, and nuts, referred to as milk. This review is focused on comparing nutrient composition of milk and plant-based milk alternatives, as well as discussing considerations relevant to consumption of plant-based milk alternatives. Milk (skim, 1%, 2%, and whole bovine milk) and seventeen plant-based milk alternatives were compared for macro-nutrient composition and calcium to determine if plant-based milk alternatives could replicate the dietary role of bovine milk. Plant-based milk alternatives often present inferior nutritional substitutes of bovine milk. The protein content of the plant-based milk alternatives reviewed ranged from 5 to 100% (48% when averaged) of the protein content of whole bovine milk. Other considerations beyond protein content also warrant investigation as level of vitamins and minerals (and their absorption) tend to be less consistent with plant-based milk alternatives.

Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin content. Demand for red meat continues to increase worldwide, particularly in developing countries where food nutrient density is a concern. Dietary and genetic manipulation of livestock can influence the nutritional value of meat products, providing opportunities to enhance the nutritional value of meat. Studies have demonstrated that changes in livestock nutrition and breeding strategies can alter the nutritional value of red meat. Traditional breeding strategies, such as genetic selection, have influenced multiple carcass and meat quality attributes relevant to the nutritional value of meat including muscle and fat deposition. However, limited studies have combined both genetic and nutritional approaches. Future studies aiming to manipulate the composition of fresh meat should aim to balance potential impacts on product quality and consumer perception. Furthermore, the rapidly emerging fields of phenomics, nutrigenomics, and integrative approaches, such as livestock precision farming and systems biology, may help better understand the opportunities to improve the nutritional value of meat under both experimental and commercial conditions.

Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications. Axencia Galega de Innovación | Ref. IN607A2019 / 01 Ministerio de Economía y Competitividad | Ref. FJCI-2016-29486 CYTED | Ref. 119RT0568

Ninety-six male goslings were allocated and assigned to treatment using a completely randomized design. Dietary treatments included a basal diet consisting of corn, wheat, and soybean meal with either no additional selenium (CON), 0.3 mg/kg of inorganic selenium (I-Se, sodium selenite), or 0.3 mg/kg of organic selenium (O-Se, selenium-enriched yeast). After a 56-day feeding period, geese were slaughtered on a common ending day and two geese per pen (n = 24) were used for the analyses conducted in this study. Meat (equal portions of the breast and thigh meat) and liver were collected and evaluated for proximate composition, fatty acid profile, pH, phenolic content, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) over a 9-day storage period at 4 &deg, C. The meat and liver samples from geese supplemented I-Se or O-Se had greater (p &lt, 0.01) lipid content compared with geese not supplemented with additional selenium. At the conclusion of the 9-day storage period, meat and liver samples from geese supplemented I-Se or O-Se had lower (p &lt, 0.05) pH values, greater (p &lt, 0.05) phenolic content, lower (p &lt, 0.05) TBARS values, and lower (p &lt, 0.05) TVB-N compared with geese not supplemented with additional selenium (CON).

Fatty acid profile of beef subcutaneous fat was evaluated in two separate studies where blends of essential oils and/or benzoic acid were fed to finishing steers. Study 1 had sixty-eight finishing steers that were fed 1 of 5 finishing diets: no additional supplement, monensin/tylosin, essential oil blend #1 (Victus Liv, DSM Nutritional Products), benzoic acid (VevoVitall, DSM Nutritional Products), or a combination of essential oil blend #1 and benzoic acid. Study 2 had seventy-six finishing steers that were fed 1 of 7 finishing diets: no additional supplement, monensin/tylosin, essential oil blend #1, essential oil blend #2 (Fortissa Fit 45, Provimi Canada), benzoic acid, a combination of essential oil blend #1 and benzoic acid, or a combination of essential oil blend #2 and benzoic acid. All feed additives were supplemented according to manufacturer instructions, which were 33 mg/kg of monensin, 11 mg/kg of tylosin, 1 g/steer/day of essential oil blend #1, 4 g/steer/day of essential oil blend #2, and 0.5% inclusion level (on a DM basis) of benzoic acid. Fatty acid profile was determined on a 4 cm × 1 cm × 1 cm sample of subcutaneous fat from the 12th rib location of each steer. Fatty acid methyl esters were used to identify and quantify individual fatty acids using gas chromatography. Data were analyzed separately for the two studies, using a RCBD with fixed effect of treatment, and random effects of block (allocation weight of the steers) and the interaction of treatment and block. Total saturated fatty acids (SFA), total monounsaturated fatty acids (MUFA), total polyunsaturated fatty acids (PUFA), MUFA:SFA, PUFA:SFA, and n6:n3 were not different (P > 0.09) between treatments for either study. Overall, it was concluded that supplementation of essential oils and/or benzoic acid did not affect fatty acid profile of beef subcutaneous fat.

Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner. Axencia Galega de Innovación | Ref. IN607A2019/01 Ministerio de Economía y Competitividad | Ref. FJCI-2016-29486 CYTED | Ref. 119RT0568