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Objective: This study was conducted to determine the effects of capsaicin (CAP) on productive performance, blood profile, intestinal morphology, carcass and meat quality of growingfinishing pigs. Methods: Two experimental diets were offered to 36 crossbred barrows: basal diet (0% CAP) and basal diet with CAP at 0.02%. Each experimental group consisted of 18 pigs, with six replications (three each). Results: Supplementation of CAP at 0.02% decreased average daily feed intake (p = 0.003) and feed cost/gain (p = 0.056), increased return on investment (p = 0.052) and increased gain:feed ratio (p = 0.037) during the growing period. There was no effect of CAP on the growth rate. The blood urea nitrogen and nitrogen (N) levels in faeces tended to decrease (p = 0.093 and p = 0.087), whereas the basophil level increased with CAP supplementation (p = 0.029). In addition, dietary CAP supplementation decreased crypt depth (p = 0.022) and tended to increase the villus height/crypt depth ratio in the segment of the jejunum (p = 0.084). Backfat (BF) thickness (p = 0.047) was reduced by supplementing CAP. Whereas the protein content increased with CAP supplementation (p = 0.021). Using CAP in the diet of growing pigs increased the pH at 6 h postmortem (p = 0.046) and tended to increase the springiness value (p = 0.078) of the meat. In terms of meat color, CAP supplementation increased the yellowness (p = 0.029). Conclusion: Supplemental CAP improves gut morphology and blood profiles, consequently promoting productive performance as well as carcass and meat quality. [ABSTRACT FROM AUTHOR]

This study aimed to compare the effects of incorporating fermented feed into daily diets on the slaughter performance, meat quality, and flavor compounds of 120 domestic chickens over a 140-day period. A total of five groups (n = 24), including the control group (CK) of the Guangxi Partridge chickens received a standard base diet. The other four groups were provided with pellets that had been added with 10% fermented banana peel (Pe-10), 20% fermented banana peel (Pe-20), 10% fermented banana pulp residue (Pu-10), and 20% fermented banana pulp residue (Pu-20). The flavor compounds in the meat samples of the chickens in these groups were determined using the gas chromatographic method. The results demonstrated that the chickens in the Pe-10, Pe-20, Pu-10, and Pu-20 groups exhibited pectoral muscle percentages, thigh muscle percentages, and total fatty acid content of chest meat that were higher than those observed in the CK group. The moisture content, meat color, carcass weight, total net weight, and abdominal fat percentage of the meat samples in these experimental groups exhibited no notable differences. The flavor compounds in the meat samples of the chickens fed with the two concentrations of fermented banana peel and banana residue were found to be significantly different from those in the control group, with p-values less than 0.05. As the quantity of fermented banana peel incorporated into the daily ration was increased from 10% to 20%, a notable alteration in the flavor compounds present in the chicken samples was observed. The chickens that were provided with fermented banana peels and pulps in their diets exhibited superior slaughter performance and meat quality, particularly in the case of the Pu-10 group, in comparison to the control chickens. [ABSTRACT FROM AUTHOR]

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

Although advances in long-read sequencing technology and genome assembly techniques have facilitated the study of genomes, little is known about the genomes of unique Chinese indigenous breeds, including the Huai pig. Huai pig is an ancient domestic pig breed and is well-documented for its redder meat color and high forage tolerance compared to European domestic pigs. In the present study, we sequenced and assembled the Huai pig genome using PacBio, Hi-C, and Illumina sequencing technologies. The final highly contiguous chromosome-level Huai pig genome spans 2.53 Gb with a scaffold N50 of 138.92 Mb. The Benchmarking Universal Single-Copy Orthologs (BUSCO) completeness score for the assembled genome was 95.33%. Remarkably, 23,389 protein-coding genes were annotated in the Huai-pig genome, along with 45.87% repetitive sequences. Overall, this study provided new foundational resources for future genetic research on Chinese domestic pigs. [ABSTRACT FROM AUTHOR]

This study investigated the effect of a 2% lactic acid and 2% ascorbic acid mixture, applied via a spray method, on the quality of wild red deer (Cervus elaphus) meat stored under vacuum packaging at 4 ± 1 °C for 21 days. A total of 48 semimembranosus muscle steaks were used, divided into two groups: 24 treated with the acid mixture and 24 non-treated controls. Key parameters, including the pH, instrumental color, bacterial counts, texture profile analysis, and protein degradation (sarcoplasmic and myofibrillar proteins) using sodium dodecyl-sulfate polyacrylamide gel electrophoresis, were assessed on different days. Treated samples exhibited significantly lower aerobic plate counts (p < 0.05) compared to controls. No significant differences in pH were found between the groups, except on day one (p < 0.05). Over time, texture analysis revealed a significant reduction in hardness, cohesiveness, and chewiness in both groups, with treated samples showing greater tenderness. Importantly, the lactic acid and ascorbic acid treatment did not adversely affect the color attributes of the meat. This method shows potential for improving the microbiological safety of venison without compromising its quality, making it a promising preservation technique for the meat industry. [ABSTRACT FROM AUTHOR]

Meat aging is an important process that affects the quality of meat and is traditionally used mainly for beef. However, in recent years, there has been an increasing demand for pork products subjected to dry aging. The aim of this study was to compare selected parameters (microbiological quality, instrumental analyses of texture and color of meat, weight loss) of pork neck and loin with bone and skin together subjected to dry aging for 14 days. The microbiological profile (total viable psychrotrophic count, Enterobacteriaceae, psychrotrophic lactic acid bacteria, Pseudomonas spp.) on the surface of the meat with the skin and the lateral cutting surfaces without skin was compared on the first day after slaughter and after 14 days of dry aging. The results of this study demonstrated that dry aging did not significantly deteriorate the microbiological profile. Statistically significant weight losses were observed after 14 days of aging. The dry aging of pork had no significant effect on lightness (L*), redness (a*), and shear force. Significant differences were observed for yellowness (b*) and meat hardness (p < 0.05). [ABSTRACT FROM AUTHOR]

Simple Summary: Demand for high-quality sheep meat with good nutritional properties and health value is increasing. We performed a meta-analysis to review how different feeding regimes affect sheep growth performance, carcass traits, and meat quality. Compared with stall-finished feeding, animals fed solely on pasture had lower carcass yield, intramuscular fat, and meat edible quality, but higher meat protein content. Pasture-fed sheep for which the diet was supplemented had comparable carcass attributes to stall-fed sheep, but improved color and meat quality. Meat quality is important in the meat-production chain. Conflicting reports of the effects of feeding systems on sheep growth performance and meat quality exist. By way of meta-analysis, we reviewed the literature on the growth and slaughter performance, and meat quality of lambs that grazed solely on pasture, those that grazed on pasture but received a dietary supplement, and those were exclusively fed indoors. The relevant literature comprised 28 papers, from which response variables of interest were obtained. Compared with stall-fed sheep, pasture-grazing led to significantly (p < 0.05) lower average daily gain, slaughter live weight, hot carcass weight, cold carcass weight, and similar dressing percentage, but pasture-grazed sheep fed a supplement had similar (p > 0.05) values for each of these attributes to stall-fed sheep. The quality of the longissimus muscle from lambs that grazed either exclusively on pasture or pasture with a supplement had significantly (p < 0.05) lower lightness and intramuscular fat content, and significantly (p < 0.05) higher yellowness, Warner–Bratzler shear force, and protein content than meat from stall-fed sheep. We conclude that sheep that have fed exclusively on pasture have lower carcass yield and meat edibility, but improved meat quality, and that pasture-fed sheep that received a supplement had comparable carcass attributes, but greater meat color and health quality than stall-fed sheep. [ABSTRACT FROM AUTHOR]

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

Over 21 days of cold storage, the quality and microbial composition of beef steaks in response to different high-CO2 packaging conditions achieved by flushing gas mixtures or embedding gas emitters into the packages were studied. The results revealed that the high levels of CO2, achieved by either the gas flushing or the CO2 emitter pads, effectively controlled the number of aerobic counts. The headspace CO2 increased quickly in response to using the CO2 emitter pads, and the meat samples presented different pH levels and surface color (a* and b*) values compared to the samples packaged with the gas flushing technique. Excessive accumulation of gas in the packages that contained CO2 emitters resulted in package swelling and higher levels of drip loss. The longest overall quality and attractive red color of the meat samples were observed when the packages were initially flushed with the headspace gas mixture containing high levels of oxygen. Overall, using CO2 emitters for meat packaging can be suggested when a topfilm with proper permeability to O2 and CO2 gases is used to regulate the internal CO2/O2 and gas/product ratios. [ABSTRACT FROM AUTHOR]

In this study, we investigated the effects of different nitrite sources (sodium nitrite or white kimchi powder) and pink-generating ligands (cysteine, histidine, or nicotinamide) on the development and stability of cured meat color in pork sausage model systems over 30 d of refrigerated storage. The samples were prepared in a 2 × 3 factorial design with two nitrite sources and three ligands, and their physicochemical properties were evaluated on days 0, 15, and 30. Although white kimchi powder induced cured color development similar to that of synthetic sodium nitrite, it resulted in higher cooking loss and lower residual nitrite content in cured pork sausages (p < 0.05). The addition of cysteine resulted in significantly higher CIE a* values, cured meat pigment, and curing efficiency than histidine and nicotinamide (p < 0.05), while yielding lower pH values, residual nitrite content, and total pigment content (p < 0.05). The storage duration significantly reduced the residual nitrite and total pigment contents of the products. These findings suggest that white kimchi powder can serve as a natural alternative to sodium nitrite in pork sausage models and that the incorporation of cysteine has a favorable impact on the development and enhancement of cured meat color. [ABSTRACT FROM AUTHOR]

The experiment aimed to explore the effects of different levels of chlorogenic acid on the growth performance, serum biochemical indices, and meat quality of finishing pigs. A total of 120 crossbred finishing pigs of the 'DurocxLandracexYorkshire' breed with similar body weights were selected and randomly divided into four groups, with three replicates per group, each replicate consisting of 10 pigs. The control group was fed a basic diet, and the experimental groups were fed diets supplemented with 500, 1 000, 2 000 mg/kg of chlorogenic acid, respectively. The pretrial period was seven days, and the formal experimental period was 56 days. The results showed that compared with the control group, the final weight and average daily weight gain in the 1 000 mg/kg group were significantly increased (P<0.05), and the feed-to-gain ratio was significantly decreased (P<0.05), the serum urea nitrogen content and glutamic-pyruvic transaminase activity in the 1 000 mg/kg group were significantly decreased (P<0.05), and the glucose content in all experimental groups was significantly decreased (P<0.05). Compared with the control group, the carcass weight and lean meat rate in all experimental groups were significantly increased (P<0.05), the slaughter rate in the 1 000 mg/kg group was significantly improved (P<0.05), and the backfat thickness was significantly decreased (P<0.05), the pH45 min value and pH24 h value of the longest muscle in the 1 000 mg/kg and 2 000 mg/kg groups were significantly increased (P<0.05), the shear force of the longest muscle in all experimental groups was significantly decreased (P<0.05), and the redness (a* value) of meat color was significantly increased (P<0.05). Compared with the control group, the drip loss of the longest muscle in the 1 000 mg/kg and 2 000 mg/kg groups was significantly decreased (P<0.05), and the content of inosine in the longest muscle of the 1 000 mg/kg group was significantly increased (P<0.05). The study suggests that chlorogenic acid can improve the growth performance of finishing pigs, improve body metabolism, enhance slaughter performance and meat quality, and the appropriate addition level of chlorogenic acid is 1 000 mg/kg. [ABSTRACT FROM AUTHOR]

Myoglobin produced by fermentation using engineered Komagataella phaffii is an important color additive in meat analogue products, but its allergenicity is poorly understood. Here, we initially searched the Allergen Online database and did not find any allergic or cross-reactive proteins in porcine myoglobin (PM). In vitro simulated digestion demonstrated that PM did not exhibit notable acid-base resistance or anti-digestion capabilities. However, sensitization was observed in BALB/c mice, including a significant increase in specific antibodies and biomarkers for allergic reactions, as well as alterations in gut microbiome and serum metabolome. Interestingly, the intensity of sensitization exhibited a negative correlation with the purity of PM. 60% and 88% purities showed weaker sensitization compared to the ovalbumin control group. These allergic reactions were likely due to the non-myoglobin protein portion, highlighting the importance of purification processes and the urgent need to assess the allergenicity of this portion. [ABSTRACT FROM AUTHOR]

The influence of storage atmosphere on the color development and myoglobin (Mb) redox state of beef was investigated. Beef samples were packaged in 6 different atmospheres including different degrees of vacuum, levels of oxygen, nitrogen, and a mixture with 20% CO2 and stored at 2°C for 14 days. Over this time, color and reflection of the packaged samples were measured. The used method allows quick, easy, and non‐invasive measurement of the packaged samples, without using time consuming chemical assays. The method could be implemented in beef production lines, with potential for automatization. The data was used to illustrate the L*a*b* values for insights regarding qualitative color changes. Quantitative color changes were analyzed by calculation of color difference ΔE2000. Additionally, the relative levels of the deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb) were calculated from reflection spectra. The most important findings are: there is a strong correlation (rsp = 0.80 to 0.99 with one exception at rsp = 0.69 (high vacuum), p ≤ 0.05) between a* values and relative OMb levels. Storage atmospheres containing high oxygen concentrations lead to an attractive meat color, but a decreased overall color and Mb stability (ΔE = 5.02 (synthetic air) and ΔE = 2.23 (high oxygen) after 14 days of storage). Vacuum packaged samples are most stable in regards of color and Mb stability (ΔE = 1.79 (high vacuum) and ΔE = 1.63 (low vacuum) after 14 days of storage), but lack in the vibrant red color desired for sale. The experiments showed that color measurement can be a fast, non‐invasive marker for meat quality. Practical Application: In this research article, six different storage atmospheres are compared regarding their influence on color stability and color quality of beef during storage in packaging. The results suggest which atmospheres to use in various sales‐related scenarios. The method described can easily be applied in the meat industry to quickly monitor changes during storage and wet‐aging without damaging the meat or opening the meat packages. [ABSTRACT FROM AUTHOR]

The effect of 7‐day subfreezing storage on the physicochemical properties, nutritional composition, and microstructure of pork was investigated. After 7 days of chilling at 4°C, the meat exhibited color deterioration and the development of off‐flavors. In contrast, the −12°C treatment significantly reduced the deterioration in water‐holding capacity and color of samples (p < 0.05) and prevented changes in pH value. Similarly, the treatments at −12 and −18°C effectively preserved the meat's tenderness, thiobarbituric acid‐reactive substances, protein solubility, and textural properties, maintaining these qualities close to those of fresh meat (p > 0.05). The nutrient content of samples stored at −12°C was comparable to those stored at −18°C (p > 0.05). Furthermore, subfreezing at −12°C was found to protect muscle integrity, promoting the formation of an elastic gel network and a homogenous muscle fiber structure. Therefore, the study concludes that 7‐day subfreezing storage at −12°C can reduce protein denaturation and maintain thequality of pork, a result that is typically achieved under more extreme freezing conditions at −18°C. [ABSTRACT FROM AUTHOR]

Background: Shortening the fattening period can reduce production costs and inedible fat, but may simultaneously negatively affect productivity and profitability. We hypothesized that increasing the crude protein and total digestible nutrients (TDN) in the formula feed could address the issues associated with shortened fattening periods without adversely affecting rumen fermentation. This study investigated the effect of a simultaneous increase of crude protein and TDN contents compared to conventional formula feed on growth performance, blood metabolites, carcass characteristics and meat composition of late fattening Hanwoo steers. Methods: Thirty Hanwoo steers were randomly assigned to one of two dietary groups: control group (16.4% crude protein and 83.6% TDN based on dry matter) and treatment group (17.4% crude protein and 84.6% TDN based on dry matter). Result: The rumen parameters were similar between the control and treatment groups. Likewise, the effect of additional crude protein and TDN contents in the formula feed showed no significant impact on the growth performance or blood metabolites. The carcass weight and yield index were slightly higher in the treatment group compared to the control, yet these differences were not statistically significant. Furthermore, the dietary treatment did not affect marbling score, meat color, fat color, texture, maturity, pH, surface colors, drip loss, cooking loss, sensory characteristics, or fatty acid composition in the longissimus muscle. [ABSTRACT FROM AUTHOR]

Background: With the ban on the use of antibiotics in poultry nutrition, the opinion of nutritionists turned to their alternatives. Garlic and mushroom are the two important phytobiotic compounds in poultry nutrition. Objectives: This experiment was done to investigate the effect of garlic powder (GP) and mushroom powder (MP) on the growth performance, meat quality, serum lipid profile, and intestinal morphology of broilers. Methods: Five hundred and seventy‐six one‐day‐old male Ross 308 broiler chicks were assigned to eight treatments with six replications based on a completely randomized design in a factorial arrangement of 4*2 with four levels of GP (0.00, 0.50, 1.00, 1.50%) and two levels of MP (0.00, 1.00%). Results: No significant effects of GP and MP on the performance were observed. With increasing levels of GP in the diets, the lightness and redness of breast meat decreased and increased, respectively (p < 0.05). The effect of increasing the amount of GP on the reduction of total cholesterol level was similar in the absence or presence of MP. With increasing levels of GP in the diets, the villus height (VH) and VH to crypt depth ratio (VH: CD) increased. The use of MP in the diets significantly increased VH and VH: CD (p < 0.05). Conclusion: The addition of GP and MP to the broilers' diets did not have any negative effect on the performance. These pharmaceutic herbs improved intestinal morphology. In addition, increasing the level of GP amended the meat color and reduced the level of serum cholesterol. [ABSTRACT FROM AUTHOR]

Simple Summary: Comparisons of meat quality in pre- and post-rigor mortis phases have been the focus of studies in conventional species, but little is known about the quality of pre-rigor mortis rabbit meat, particularly during long-term storage. This study investigated how freezing rabbit meat before and after rigor mortis affects its quality over a 12-month period. Rigor mortis, characterized by post-mortem muscle stiffening, influences meat texture and quality. The results showed that fresh meat frozen before rigor mortis (pre-rigor) was softer, moister, and less acidic compared to that frozen after rigor mortis (post-rigor), which exhibited a higher level of redness. Over time, all of the meat samples showed reduced redness, increased yellowness, a higher acidity, and a loss of moisture and minerals. Despite these changes, freezing effectively improved meat tenderness and preserved its physical, chemical, and nutritional quality for up to 12 months. This aligns with recommendations from the United States Department of Agriculture, which states that rabbit carcasses can be frozen for up to 12 months without compromising quality. These findings provide valuable insights for the rabbit meat industry, suggesting that freezing, either in the pre-rigor or post-rigor phase, is an effective method to maintain meat quality and deliver high-quality products to consumers. The aim was to assess the impact of long-term storage on the quality of Botucatu rabbit meat frozen in pre- and post-rigor stages. The stability of the technological and nutritional parameters of Longissimus lumborum (LL) muscle was analyzed over 12 months. In the post-rigor phase, the dorsal LL surface showed a higher level (p < 0.05) of redness and saturation, while the ventral surface showed a higher level (p < 0.05) of yellowness compared to the pre-rigor LL muscle. During storage, the redness and saturation in the LL muscle decreased (p < 0.05), while the yellowness increased (p < 0.05) on both dorsal and ventral surfaces. In the first six months, the pre-rigor meat had a higher pH (p < 0.05) compared to the post-rigor meat. The fresh meat showed higher (p < 0.05) shear force values in the post-rigor stage. Over the 12-month study period, the lipid oxidation, myofibrillar fragmentation index, gross energy, and levels of protein, fat, and carbohydrates increased (p < 0.05), while the shear force, mineral content, and moisture decreased (p < 0.05). Thus, rigor mortis affects meat color in Botucatu rabbits. Fresh meat in the pre-rigor stage is softer, moister, and less acidic than post-rigor meat after 24 h of chilling. Long-term freezing enhances tenderness, regardless of the rigor phase at freezing, preserving its physical, chemical, and nutritional quality, with minor changes in color, lipid oxidation, and chemical composition. [ABSTRACT FROM AUTHOR]

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

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

Feed was crucial for achieving optimal productivity in broiler chickens, which required ongoing monitoring of its quantity and quality. The present study aimed to evaluate the effects of nanoliquid extracts from Andrographis paniculata and Moringa oleifera used as photobiotic on the performance and carcass quality of broiler chickens. The research involved 128 broiler chickens, which were divided into four treatment groups, each with four replications of eight broiler chickens. The treatments included a control group (T0), a 0.25% nano liquid extract mixture of Andrographis paniculata and Moringa oleifera (T1), a 0.50% nanoliquid extract mixture (T2), and a 0.75% nanoliquid extract mixture (T3). The study utilized an in vivo method and analysed the data using a completely randomized design. The optimal level of nano liquid extract was determined based on chicken performance (feed consumption, body weight, feed conversion ratio (FCR), income-over-feed cost (IOFC)) and carcass quality (carcass percentage, cooking loss, meat color, water-holding capacity, and texture). The findings indicated that the addition of combined Andrographis paniculata and Moringa oleifera (1:1, w/w) nano-liquid extract in the chickens’ feed significantly influenced body weight, FCR, and IOFC. However, there was no significant effect on feed consumption. Furthermore, the use of Andrographis paniculata and Moringa oleifera combination had a significant impact on all carcass quality parameters beyond *b carcass color. It was concluded that the addition of 0.25% of combined Andrographis paniculata and Moringa oleifera nano liquid extract yielded the most favorable outcomes for the performance and carcass quality of broiler chickens. [ABSTRACT FROM AUTHOR]

Meat quality holds significant importance for both consumers and meat producers. Various factors influence meat quality, and among them, mitochondria play a crucial role. Recent studies have indicated that mitochondria can sustain their functions and viability for a certain duration in postmortem muscles. Consequently, mitochondria have an impact on oxygen consumption, energy metabolism, and apoptotic processes, which in turn affect myoglobin levels, oxidative stress, meat tenderness, fat oxidation, and protein oxidation. Ultimately, these factors influence the color, tenderness, and flavor of meat. However, there is a dearth of comprehensive summaries addressing the effects of mitochondria on postmortem muscle physiology and meat quality. Therefore, this review aims to describe the characteristics of muscle mitochondria and their potential influence on muscle. Additionally, a suitable method for isolating mitochondria is presented. Lastly, the review emphasizes the regulation of oxygen consumption, energy metabolism, and apoptosis by postmortem muscle mitochondria, and provides an overview of relevant research and recent advancements. The ultimate objective of this review is to elucidate the underlying mechanisms through which mitochondria impact meat quality. [ABSTRACT FROM AUTHOR]

BACKGROUND: Myoglobin (Mb) in duck meat is commonly over‐oxidized when heated at high temperatures, which may worsen the color of the meat. Enhancing the oxidative stability of Mb is essential for improving the color of duck meat. Capsaicin and dihydrocapsaicin (CA‐DI) in chili exhibit antioxidant properties. This study investigated the effects of CA‐DI on the structure and oxidative damage of Mb by fluorescence spectroscopy, differential scanning calorimetry analysis and particle size in duck meat during heat treatment. RESULTS: When the ratio of CA‐DI to Mb was 10:1 g kg−1 and heat‐treated for 36 min, oxymyoglobin significantly increased, and metmyoglobin significantly decreased compared with the control group (P < 0.05). In parallel, the carbonyl content of Mb in the CA‐DI group decreased by 43.40 ± 0.10%, the sulfhydryl content increased by 188 ± 0.21%, and the free radical scavenging activity of Mb was significantly enhanced (P < 0.05). Moreover, the addition of CA‐DI resulted in a significant decrease in the particle size of the Mb surface (P < 0.05). When the ratio of CA‐DI to Mb was 10:1 g kg−1, CA‐DI enhanced the thermal stability and significantly increased the thermal denaturation temperature of Mb. The molecular docking results indicated that hydrophobic interactions and hydrogen bonds were involved in the binding of CA‐DI to Mb. CONCLUSION: CA‐DI could combine with Mb and improve the oxidation stability of Mb in duck meat. This suggested that CA‐DI could be a potential natural antioxidant that improves the color of meat products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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

Salmon, rich in protein and omega-3 fatty acids, has a short shelf life of 1 to 3 days when stored at 2 to 8 °C. Freezing, used for long-term preservation, often results in ice crystal formation. Ice crystals can cause structural damage, leading to cell wall rupture, which can affect the texture and cause nutrient loss. Ultimately, this process reduces the overall quality of the salmon. Supercooling, which cools food below its freezing temperature without forming ice crystals, offers an alternative. This study investigated the effects of oscillating magnetic fields (OMFs) and pulsed electric fields (PEFs) on ice crystal formation during salmon supercooling. The results showed that using OMFs and PEFs in supercooling reduced the storage temperature of salmon, maintaining a similar thiobarbituric acid reactive substances (TBARS) value to that of frozen and refrigerated samples. There was no significant difference in meat color between the fresh and frozen samples, and drip loss weight was comparable between the fresh and supercooled samples. The microbiological counts were the lowest in the supercooled samples compared to the frozen and refrigerated ones. These findings suggest that supercooling storage with OMFs and PEFs can mitigate quality degradation in salmon typically associated with freezing. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effects of different levels of allicin on the growth performance, meat quality, and economic benefits of finishing pigs, and to determine the optimal supplemental level of allicin in finishing pigs. A total of 280 healthy finishing pigs with similar body weights were selected and randomly divided into four groups, with seven replicates per group and 10 of pigs per replicate. The control group of finishing pigs was fed a basic diet, while the experimental groups were fed a basic diet supplemented with 200, 400, and 800 mg/kg of allicin, respectively. The preliminary trial lasted for 1 week, followed by a formal experimental period of 60 days. The results showed that compared to the control group, the average daily weight gain of pigs fed with 400 and 800 mg/kg of allicin increased by 10.53% and 7.89%, respectively (P<0.05), and the feed-to-gain ratio decreased by 9.19% and 7.42% (P<0.05), respectively. Compared to the control group, feeding 400 and 800 mg/kg of allicin improved the carcass weight, lean meat rate, and slaughter rate of finishing pigs (P<0.05), and reduced the backfat thickness (P<0.05). Compared to the control group, feeding 400 and 800 mg/kg of allicin reduced the L* value of the meat color and the drip loss and shear force (P<0.05), and increased the pH24 h value of the back longest muscle after slaughter of finishing pigs (P<0.05). Compared to the control group, the weight gain income of the allicin groups increased by 4.12%, 10.34%, and 7.67%, profits increased by 8.80%, 27.40%, and 20.83%, respectively. The study indicates that an appropriate amount of allicin can improve the growth performance, slaughter performance, and meat quality of finishing pigs, increase breeding profits, and the optimal addition level of allicin is 400 mg/kg. [ABSTRACT FROM AUTHOR]

Simple Summary: The redness of longissimus dorsi can be improved significantly by administrating growing–finishing pigs with glycerin, vitamin C, and niacinamide; however, it remains unclear if these supplements can have significant impacts on the compositions of gut microbiota and metabolites. The results indicated that dietary supplementation with glycerin, vitamin C, and niacinamide significantly promoted the growth of iron-acquiring microbiota in feces, reduced the expression of some virulence factor genes of fecal pathogens, and increased the fecal levels of ferric ion, L-proline and some secondary bile acids. The findings of this study provide new ideas for improving meat quality by modulating gut flora and metabolites with feed interventions. The addition of glycerin, vitamin C, and niacinamide to pig diets increased the redness of longissimus dorsi; however, it remains unclear how these supplements affect gut microbiota and metabolites. A total of 84 piglets (20.35 ± 2.14 kg) were randomly allotted to groups A (control), B (glycerin-supplemented), C (vitamin C and niacinamide-supplemented), and D (glycerin, vitamin C and niacinamide-supplemented) during a feeding experiment. Metagenomic and metabolomic technologies were used to analyze the fecal compositions of bile acids, metabolites, and microbiota. The results showed that compared to pigs in group A, pigs in group D had lower virulence factor expressions of lipopolysaccharide (p < 0.05), fatty acid resistance system (p < 0.05), and capsule (p < 0.01); higher fecal levels of ferric ion (p < 0.05), allolithocholic acid (p < 0.01), deoxycholic acid (p < 0.05), tauroursodeoxycholic acid dihydrate (p < 0.01), glycodeoxycholic acid (p < 0.05), L-proline (p < 0.01) and calcitriol (p < 0.01); and higher (p < 0.05) abundances of iron-acquiring microbiota (Methanobrevibacter, Clostridium, Clostridiaceae, Clostridium sp CAG_1000, Faecalibacterium sp CAG_74_58_120, Eubacteriales_Family_XIII_Incertae_Sedis, Alistipes sp CAG_435, Alistipes sp CAG_514 and Methanobrevibacter sp YE315). Supplementation with glycerin, vitamin C, and niacinamide to pigs significantly promoted the growth of iron-acquiring microbiota in feces, reduced the expression of some virulence factor genes of fecal pathogens, and increased the fecal levels of ferric ion, L-proline, and some secondary bile acids. The administration of glycerol, vitamin C, and niacinamide to pigs may serve as an effective measure for muscle redness improvement by altering the compositions of fecal microbiota and metabolites. [ABSTRACT FROM AUTHOR]

Intentions to purchase meat and repeat purchasing patterns will depend on the consumer's perception of intrinsic and extrinsic quality cues. In order to discover consumers' insights into the quality of pork and beef, the main objective of this study was to investigate meat color, marbling, and types of fresh meat defects. A total of 50 samples of meat were analyzed for three quality characteristics on different levels. This study applied a statistical calculation of a loss function invented by Taguchi. The results showed the values of variations in meat color and marbling that present the limits of consumers' tolerance. Based on the obtained results, it was determined that the tolerable level of color variations of beef is 3.61, while for pork, this limit is 2.00. The most preferred marbling percentages were 21% and 5.74% for beef and pork, respectively. On the other hand, the negative effect of defects was the strongest for "dark cutting" for beef and "blood spotting" for pork loins. [ABSTRACT FROM AUTHOR]

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

Antibiotic-resistant microorganisms may lead to treatment failure and economic losses in the poultry industry and threaten public health. One of the main factors involved in the increasing emergence of antimicrobial resistance is the non-judicious use of antimicrobial agents as growth promoters in poultry and animal production. The search for natural alternatives to growth promoters to antimicrobial agents is continuous and crucial. This investigation focused on the probiotic strains extracted from the gastrointestinal tracts of poultry reared in various habitation types. The selected strain with antioxidant properties was Bacillus toyonensis (BT) M44, used as a probiotic dietary supplement and antibiotic alternative, then investigated its effects on growth performance, blood biochemical parameters, immune response, gut microbiota, and meat quality of IR broilers. Bacillus toyonensis M44 exhibited potent antibacterial activity against MDR microorganisms, as evidenced by MICs ranging from 5% to 10%. A total of 160 IR chicks were allocated into four groups randomly, each consisting of (10 x 4) chicks. The control group was administered a basal diet; the remaining three groups were provided the control diets containing BT at concentrations of 0.4, 0.8, and 1.6 mg/kg. The results indicated that BT-supplemented groups showed increased body weights, weight gain, growth rate, and performance index and reduced feed conversion ratio during the two growth periods compared to control. The best results were obtained with BT 1.6 mg/kg for the antecedent growth metrics. Chicks receiving BT (0.4 mg/kg) had improved renal functions and lower uric acid and creatinine levels than the other groups. Moreover, ALT and AST levels P<0.05 decreased with BT doses compared to the control. BT 1.6 mg/kg produced the best liver function results; the histopathological studies confirmed that BT addition didn't affect the liver and intestine structure. Adding Bacillus toyonensis M44 to the diet formulation improved (P<0.05) lipid profile, immune response, thyroid functions, and gut microflora compared to the control group. Additionally, BT enhanced the chicken meat's juiciness and tenderness characteristics and improved its moisture and protein content; the meat color was also enhanced. Generally, supplementing IR chicken with BT could improve growth performance and blood biochemistry, modulate the gut microflora structure, and enhance the meat quality. [ABSTRACT FROM AUTHOR]

This study aims to determine the influence of adding lemon verbena leaf (LVL) extract on meat samples' physicochemical, microbiological, and sensory properties. The ethanolic extracts (LVL-1, LVL-2, LVL-3, and LVL-4) revealed higher (p ≤ 0.05) content of phenolics and flavonoids than the aqueous extract (LVL-5). Then, LVL-1 extract was selected for antioxidant activity (DPPH) analysis (75.73%). LVLs' ethanolic extracts at concentrations of 0.0%, 0.5%, and 1.0% were added to meat samples. Redness parameters and organoleptic properties were significantly affected. However, LVL-1.0% was more efficient in reducing microbial growth up to day 12 of the storage period; therefore, 0.5% LVL reduced discoloration and lipid oxidation without affecting organoleptic properties. Cooking yield and hardness were decreased effectively at a concentration of LVL-1.0%. LVL extract effectively delayed the lipid oxidation of meat samples. Redness parameters were affected, and this was also noted in sensory analysis. Adding 0.5% (LVL-0.5%) revealed high efficiency in retarding lipid oxidation and improving color stability in meat samples. In addition, no significant difference in sensory characteristics was identified between the experimental group and control treatments. Despite the beneficial effects on the fat peroxidation of meat patties, no level of LVL extract could delay microbiological degradation during storage at 4°C for 12 days. In this context, LVL extract is an alternate technique for producing meat and meat products with lower synthetic conservatives. Therefore, adding 0.5% LVL extract reduced discoloration and lipid oxidation without impacting sensory parameters, making it a viable option for processing meat samples. Finally, because no significant impacts (p ≥ 0.05) were found during the storage period when higher concentrations were utilized (LVL-1.0 %), the addition of LVLs (LVL-0.5%) is more recommended for application in meat and meat products. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of sex on final live weight, carcass characteristics meat quality traits and sensory properties of a specific cross breed pig line (Landrace 75% x Yorkshire 25% "Degesa"). Eight randomly selected barrows (CM) and eight gilts (F) were used in the present study. No differences (P=0.05) between sexes for carcass characteristics, shear-force value or sarcomere length were observed. However, back fat thickness, pH@45, pH@24, water-holding capacity, marbling score and intramuscular fat content were higher (P=0.05) in CM than in F. Meat from CM had lower (P=0.04) lightness than F but similar (P=0.34) redness and yellowness. Total saturated fatty acids (SFA) proportion as well as individual SFAs (C16:0 and C18:0) were greater in CM than in F, but n-6:n-3 ratio was lower in males than females. In general, meat from males were better scored than meat from females by the trained panel in flavor attributes but the result was opposed when textural properties were evaluated. In addition, greater overall color score as well as flavor attributes were positively associated with intramuscular fat content and rate of monounsaturated FA but negatively associated with rate polyunsaturated FA proportion. In conclusion, results suggest that pork quality from Degesa crossbred pigs showed marked sexrelated differences and therefore, it could be deferentially commercially by sex in the meat market. [ABSTRACT FROM AUTHOR]

This study involved 45 Holstein and 60 Holstein-Charolaise steers, tailored with specific diets according to breed and rearing systems. DNA genotyping was conducted for DGAT1, LEP, SCD1, SREBF1, and TG genes to investigate their impact on carcass conformation traits, beef quality traits, and sensory quality traits. The results showed associations between the genetic variants and the analyzed traits. Specifically, DGAT1 was found to affect drip loss, meat brightness, and color saturation. The TG gene was associated with marbling and meat color. LEP influenced trim fat and pH levels, while SCD1 was linked to metabolic energy live weight gains, and pH levels. SREBF1 was related to fatness. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine and compare the antilipid potential of seed (GSE) and skin extracts (SE) of Pinot Noir red grape. The preparation of extracts and the evaluation of their color were performed. The antilipid potential of GSE and SE was investigated in the minced pork meat samples. Four experimental samples were prepared: with grape seed and skin extracts, with synthetic antioxidant and without additives. The samples were stored at 4oC for 10 days. During this period product color and formed thiobarbituric acid-reactive substances were determined. It was found that the GSE at concentration 1000 µg g-1 limited the oxidative processes more effectively (55.32 %) than the SE (34.04 %) with the same concentration. These results were correlated very well with the TPC and the phenolic composition of the two extracts. The obtained results with GSE (500 and 1000 µg g-1) were like those obtained with the synthetic antioxidant (200 µg g-1). The effect of added GSE and SE onto the minced meat color change during its storage was determined. The results are optimistic because they indicate that grape seed extract can be used as a natural antioxidant in the meat products. [ABSTRACT FROM AUTHOR]

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

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

Chicken is renowned as the most affordable meat option, prized by consumers worldwide for its unique flavor, and universally recognized for its essential savory flavor. Current research endeavors are increasingly dedicated to exploring the flavor profile of chicken meat. However, there is a noticeable gap in comprehensive reviews dedicated specifically to the flavor quality of chicken meat, although existing reviews cover meat flavor profiles of various animal species. This review aims to fill this gap by synthesizing knowledge from published literature to describe the compounds, chemistry reaction, influencing factors, and sensory evaluation associated with chicken meat flavor. The flavor compounds in chicken meat mainly included water‐soluble low‐molecular‐weight substances and lipids, as well as volatile compounds such as aldehydes, ketones, alcohols, acids, esters, hydrocarbons, furans, nitrogen, and sulfur‐containing compounds. The significant synthesis pathways of flavor components were Maillard reaction, Strecker degradation, lipid oxidation, lipid‐Maillard interaction, and thiamine degradation. Preslaughter factors, including age, breed/strain, rearing management, muscle type, and sex of chicken, as well as postmortem conditions such as aging, cooking conditions, and low‐temperature storage, were closely linked to flavor development and accounted for the significant differences observed in flavor components. Moreover, the sensory methods used to evaluate the chicken meat flavor were elaborated. This review contributes to a more comprehensive understanding of the flavor profile of chicken meat. It can serve as a guide for enhancing chicken meat flavor quality and provide a foundation for developing customized chicken products. [ABSTRACT FROM AUTHOR]

Background: Pork quality is affected by the type of muscle fibers, which is closely related to meat color, tenderness and juiciness. Exosomes are tiny vesicles with a diameter of approximately 30–150 nm that are secreted by cells and taken up by recipient cells to mediate communication. Exosome-mediated muscle-fat tissue crosstalk is a newly discovered mechanism that may have an important effect on intramuscular fat deposition and with that on meat quality. Various of adipose tissue-derived exosomes have been discovered and identified, but the identification and function of muscle exosomes, especially porcine fast/slow myotube exosomes, remain unclear. Here, we first isolated and identified exosomes secreted from porcine extensor digitorum longus (EDL) and soleus (SOL), which represent fast and slow muscle, respectively, and further explored their effects on lipid accumulation in longissimus dorsi adipocytes. Results: Porcine SOL-derived exosomes (SOL-EXO) and EDL-derived exosomes (EDL-EXO) were first identified and their average particle sizes were approximately 84 nm with double-membrane disc- shapes as observed via transmission electron microscopy and scanning electron microscopy. Moreover, the intramuscular fat content of the SOL was greater than that of the EDL at 180 days of age, because SOL intramuscular adipocytes had a stronger lipid-accumulating capacity than those of the EDL. Raman spectral analysis revealed that SOL-EXO protein content was much greater than that of EDL-EXO. Proteomic sequencing identified 72 proteins that were significantly differentially expressed between SOL-EXO and EDL-EXO, 31 of which were downregulated and 41 of which were upregulated in SOL-EXO. Conclusions: Our findings suggest that muscle-fat tissue interactions occur partly via SOL-EXO promoting adipogenic activity of intramuscular adipocytes. [ABSTRACT FROM AUTHOR]

Although anticoccidial drugs have been used to treat avian coccidiosis for nearly a century, resistance, bird harm, and food residues have caused health concerns. Thus, Nannochloropsis oculata was investigated as a possible coccidiosis treatment for broilers. A total of 150 1-day-old male Cobb broiler chicks were treated as follows: G1-Ng: fed a basal diet; G2-Ps: challenged with Eimeria spp. oocysts and fed basal diet; G3-Clo: challenged and fed basal diet with clopidol; G4-NOa: challenged and fed 0.1% N. oculata in diet, and G5-NOb: challenged and fed 0.2% N. oculata. Compared to G2-Ps, N. oculata in the diet significantly (P < 0.05) decreased dropping scores, lesion scores, and oocyst shedding. Without affecting breast meat colour metrics, N. oculata improved meat quality characters. At 28 days of age, birds received 0.2% N. oculata had significantly (P < 0.05) higher serum levels of MDA, T-SOD, HDL, and LDL cholesterol compared to G2-Ps. Serum AST, ALT, and urea levels were all decreased when N. oculata (0.2%) was used as opposed to G2-Ps. Histopathological alterations and the number of developmental and degenerative stages of Eimeria spp. in the intestinal epithelium were dramatically reduced by 0.2% N. oculata compared to G2-Ps. Molecular docking revealed a higher binding affinity of N. oculata for E. tenella aldolase, EtAMA1, and EtMIC3, which hindered glucose metabolism, host cell adhesion, and invasion of Eimeria. Finally, N. oculata (0.2%) can be used in broiler diets to mitigate the deleterious effects of coccidiosis. [ABSTRACT FROM AUTHOR]

A key element for the cost-effective development of cultured meat is a cell line culturable in serum-free conditions to reduce production costs. Heme supplementation in cultured meat mimics the original meat flavor and color. This study introduced a bacterial extract generated from Corynebacterium that was selected for high-heme expression by directed evolution. A normal porcine cell line, PK15, was used to apply the bacterial heme extract as a supplement. Consistent with prior research, we observed the cytotoxicity of PK15 to the heme extract at 10 mM or higher. However, after long-term exposure, PK15 adapted to tolerate up to 40 mM of heme. An RNA-seq analysis of these heme-adapted PK15 cells (PK15H) revealed a set of altered genes, mainly involved in cell proliferation, metabolism, and inflammation. We found that cytochrome P450, family 1, subfamily A, polypeptide 1 (CYP1A1), lactoperoxidase (LPO), and glutathione peroxidase 5 (GPX5) were upregulated in the PK15H heme dose dependently. When we reduced serum serially from 2% to serum free, we derived the PK15H subpopulation that was transiently maintained with 5–10 mM heme extract. Altogether, our study reports a porcine cell culturable in high-heme media that can be maintained in serum-free conditions and proposes a marker gene that plays a critical role in this adaptation process. [ABSTRACT FROM AUTHOR]

One of the most important processes that occur during the transformation of muscle to meat is the pH decline as a consequence of the post‐mortem metabolism of muscle tissue. Abnormal pH declines lead to pork defects such as pale, soft, and exudative meat. There is genetic variance for ultimate pH and the role of some genes on this phenotype is well established. After conducting a genome‐wide association study on ultimate pH using 526 purebred Duroc pigs, we identified associated regions on Sus scrofa chromosomes (SSC) 3, 8, and 15. Functional candidate genes in these regions included PRKAG3 and PHKG1. The SSC8 region, at 71.6 Mb, was novel and, although no candidate causative gene could be identified, it may have regulatory effects. Subsequent analysis on 828 pigs from the same population confirmed the impact of the three associated regions on pH and meat color. We detected no interaction between the three regions. Further investigations are necessary to unravel the functional significance of the novel genomic region at SSC8. These variants could be used as markers in marker‐assisted selection for improving meat quality. [ABSTRACT FROM AUTHOR]

Pig carpal glands play crucial roles in territorial recognition, reproductive behavior, and information exchange; however, their effects on production traits and underlying genetic mechanisms remain unclear. In this study, 1028 pigs from six populations were counted for the carpal gland diverticular numbers (CGDNs) on the left (CGDNL) and right (CGDNR) legs, and their carcass and meat quality traits were assessed. The CGDNs were significantly different among the populations, and Licha Black pigs had a lower CGDN than the Bama Xiang breed. It was also significantly different between sexes, with males having more diverticula than females (p ≤ 0.0391). Moreover, the number was asymmetric, with CGDNR being significantly higher than CGDNL. Notably, CGDNs was significantly correlated with each other in phenotype and genetics and with 24‐h pH, 24‐h meat color score, 24‐h marbling score, fat content, moisture content, sodium salt content, and saturated fatty acid content in phenotype. Furthermore, genome‐wide association analyses identified seven SNPs in association with CGDNs at a 5% genome‐wide significance level, all of which were located in a 1.78‐Mb (35.347–37.129 Mb) region on chromosome 1. CNC10010837 and CNC10010840 were the top SNPs: both had an additive effect of 0.789 ± 0.120 on CGDNR with p = 8.31E‐10. These findings provide important insights into the functions and underlying genetic mechanisms of swine carpal glands. [ABSTRACT FROM AUTHOR]

In order to study the effect of garlic powder on the quality of duck luncheon meat and obtain the best quality products. 0%, 2%, 4%, 6% or 8% garlic powder was added into the production of luncheon meat. The quality of duck luncheon meat were measured by electronic nose, texture instrument, color difference analyzer and LF-NMR. Meanwhile, fuzzy mathematics sensory evaluation was used to comprehensively analyze the quality of duck luncheon meat. The results showed that there was a significant difference in the odor between duck luncheon meat with and without garlic powder added. With the increase of garlic powder addition, the various texture indicators and the L* of duck luncheon meat showed a trend of first increasing and then decreasing, specially all indicators reached their peak when the amount of garlic powder added was 4%. At the same time, the a* of luncheon meat color decreased, while b* significantly increased overall (P<0.05). In addition, the content of non flowing water in luncheon meat showed a trend of first increasing and then decreasing, and reached the peak when the amount of garlic powder added was 6%. Garlic powder had a certain impact on the water distribution of luncheon meat. Based on fuzzy mathematics sensory evaluation results, the best addition of garlic powder was 4%. In conclusion, adding 4% garlic powder can improve the texture characteristics and flavor quality of duck luncheon meat, and improve the nutritional and economic value of luncheon meat. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effects of sex and hunting location on carcass characteristics and meat quality of wild-living mallard (Anas platyrhynchos) from Croatia. Twenty-eight mallards (14 ♂; 14 ♀) were hunted at two hunting locations (HL I = 8 ♂, 8 ♀; HL II = 6 ♂, 6 ♀) in the Croatian lowlands. The carcasses were eviscerated, dressed, and dissected, and the individual internal organs and carcass parts were weighed. The breast muscle (m. pectoralis major) was sampled and used to determine color, pH, drip loss, cooking loss, shear force, and proximate chemical and fatty acid composition. Sex and HL had a significant effect on the majority of carcass characteristics analyzed, but they had no effect on the physical meat parameters. The protein and ash content of mallard meat was significantly higher in HL II (23.16% vs. 22.67%; 1.45% vs. 1.36%, respectively) and the moisture content in females (72.40% vs. 71.59%). HL had a significant effect on SFA (II 33.96% vs. I 29.91%), PUFA n-3 (II 3.55% vs. I 2.69%), PUFA/SFA and n-6/n-3 ratios, and all lipid indices. Females had a significantly higher C22:6n-3 content, a higher PI index and a lower n-6/n-3 ratio. The data presented in this study contribute to a better understanding of game-bird meat quality originating from different regions. [ABSTRACT FROM AUTHOR]

The enduring relationship between humans and domestic sheep has evolved over millennia, showcasing diverse uses such as meat, milk, wool, leather and fur, shaped by geographical, historical, cultural and social factors. The sheep breeds discussed include the Ivesi from Southeastern Anatolia, known for its varied animal products; the resilient Turcana breed of Romania; Kosovo's Bardoka, valued for its triple‐purpose characteristics; and Poland's Polish Mountain Sheep, uniquely utilized for milk production in cheese making. Sheep, with their enduring relationship with humans and significant economic importance, have attracted scientific interest in morphometric studies of their mandibles, yielding valuable data applicable across various fields including basic anatomy, veterinary clinical anatomy, zooarchaeology and veterinary forensic medicine. Traditional morphometric studies rely on statistical methods to compare length, depth and angular ratios between anatomical formations, often highlighting differences between specific points but not fully revealing shape variations between distinct groups. Geometric morphometric analysis has emerged as a preferred method in recent years, enabling shape analyses using coordinate data from various imaging techniques, facilitating a comprehensive examination of mandibular morphometrics among sheep breeds across different countries. This study involved four sheep breeds from different countries, namely İvesi from Turkey, Bardoka from Kosovo, Polish Mountain Sheep from Poland and Turcana from Romania, with a total of 70 mandibles sourced from various veterinary faculties. Mandibular photographs were meticulously captured, focusing on the right side of mandible pairs and placing landmarks and semi‐landmarks along the entire edge, enabling geometric morphometric analysis using tpsUtil, tpsDig2 and MorphoJ software. The analysis included principal component analysis, canonical variate analysis and discriminant function analysis for pairwise comparisons, facilitating a comprehensive examination of mandibular shape variations among the different sheep breeds. Using geometric morphometric methods, this study analysed mandibles from four distinct sheep breeds sourced from different countries, revealing notable variations in regions such as the ramus mandibula, angulus mandibula and incisive areas, attributed to genetic, geographical and dietary influences, highlighting the importance of continued research to better comprehend these shape differences. [ABSTRACT FROM AUTHOR]

Simple Summary: Zilpaterol hydrochloride (ZH) is an additive used to enhance the growth performance and dressing carcass in ruminants. However, its use can lead to a reduction in meat quality, resulting in tougher meat. Meat tenderness is a crucial quality trait that affects consumer acceptability, satisfaction, and repeat purchase. Studies have shown that supplementing ruminants with vitamin D3 (D3) before slaughter can improve meat tenderness. It is believed that supplementing cattle treated with ZH with D3 can mitigate the negative effects of ZH and improve meat quality. In this study, we aimed to evaluate the combined effect of ZH and D3 on growth performance, energy efficiency, carcass traits, and meat quality of feedlot lambs. ZH supplementation improved growth, energy efficiency, and carcass quality but resulted in tougher meat. In contrast, supplementing lambs with D3 negatively affected dry matter intake and weight gain. However, D3 improved meat pH and color attributes but had no effect on reducing toughness. In addition, lambs fed both additives (ZH and D3) as well reduced their dry matter intake and weight gain. The inclusion of vitamin D did not reduce the toughness of the meat related to the use of zilpaterol. This study evaluated the impact of supplementing ZH in combination with D3 on the growth performance, energy efficiency, carcass traits, and meat quality of feedlot lambs. Thirty-two Dorper × Katahdin cross lambs (37.3 ± 5.72 kg) were utilized in a 29 d experiment in a completely randomized block design with a 2 × 2 factorial structure consisting of two levels of ZH for 26 d (0 and 0.20 mg/kg PV−1) and two levels of D3 for 7 d (0 and 1.5 × 106 IU/d−1). ZH improved (p ≤ 0.05) the average daily gain (ADG) and feed efficiency by 9.9% and 17.8%, respectively, as well as hot carcass weight (HCW) and dressing carcass by 4.3% and 2.6%, respectively. (p ≤ 0.03). However, ZH increased (p < 0.01) muscle pH and Warner–Bratzler shear force (WBSF) (2.5 and 23.0%, respectively). D3 supplementation negatively affected (p ≤ 0.02) dry matter intake (DMI) (last 7 d) and ADG by 15.7% and 18.1%. On the other hand, D3 improved the pH of the longissimus thoracis muscle by 1.7% (p = 0.03) without affecting WBSF. When D3 was supplemented in combination with ZH, it was observed that meat quality was improved by reducing muscle pH compared to lambs treated only with ZH. However, D3 did not improve the meat tenderness negatively affected by ZH supplementation. [ABSTRACT FROM AUTHOR]

This study investigated the potential effects of transport distance, animal weight, and muscle position on meat quality in young bulls under commercial conditions across four slaughtering weeks during the summer months (May to September). Data on transport distance, lairage time, and ambient temperature during slaughtering days were collected from 80 young bulls from North German farms. Meat quality parameters, including pH, temperature, and meat color were also recorded at several post-mortem times from two different carcass locations (shoulder clod and silverside). Meat texture was evaluated both by sensory and instrumental analysis, and their values were compared to find possible correlations between them. All of the aforementioned main factors (transport distance, animal weight, and muscle position), as well as the interaction between animal weight and transport distance, significantly influenced (p < 0.01) meat quality traits. The results of the assessment of the meat texture from the cooked meat patties suggested that silverside cuts were consistently harder than shoulder clod cuts, despite having lower pH48 values. [ABSTRACT FROM AUTHOR]

Background: The use of chemical preservatives such as nitrite, etc., in food and especially meat products endanger the health of the consumer. Therefore, in recent years, many efforts have been made to reduce the use of chemical preservatives. In this research, the antioxidant and antimicrobial effects, as well as preserving the color and sensory properties of using corn tassel extract (CTE) Nano encapsulated in basil seed gum coating and sesame protein isolate (individually and in combination) in meat sausage containing 60% meat as a natural preservative during 3, 5, 7, 15 and 21 days of storage at 4 °C, it was investigated. The content of phenolic and flavonoid compounds in the free extract was1968/23 mg GA/DW100g and 1346/20 qe/g, and the antioxidant properties of the free extract were 85/05 radical scavenging activity and 288.11μmolFe+2/g that their values increased after Nano encapsulated. Evaluation tests of peroxide value, TBA, TVN, total microbial count and color indices L*, a* and b* were performed at intervals of 3, 5, 7, 15 and 21 days of storage. The results showed that CTE encapsulated in basil seed gum and sesame protein isolate were more efficient in delaying the rate of chemical and microbial reactions. In terms of color index, due to the prevalence of red color in meat products, the meat sausage sample containing corn tassel extract in a combined coating was the most favorable sample in terms of (a*) redness index. The results of the sensory evaluation also showed that the sausage sample containing Nano encapsulated corn tassel extract in a composite coating on the 15th day was declared the best acceptable sample. [ABSTRACT FROM AUTHOR]