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Copyright of Food Research & Development is the property of Food Research & Development 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.)

The aim of this study was to evaluate the use of horse and donkey meat in the production of kaddid—a traditional dish typically not made with these meats—from a physical and chemical perspective. The results showed that both meats exhibit similar water retention during cooking, contributing to comparable tenderness and juiciness, with no significant differences in pH values, indicating similar quality (p > 0.05). However, their amino acid profiles differ: horse meat contains lower levels of glutamate (p < 0.05), methionine (p < 0.01), isoleucine (p < 0.05), and leucine (p < 0.05), but higher levels of proline (p < 0.05), histidine (p < 0.01), and lysine (p < 0.001) compared to donkey meat. Both meats provide essential amino acids. Horse meat is richer in saturated and monounsaturated fatty acids (32.44% and 39.58%, respectively), while donkey meat has a higher content of polyunsaturated fatty acids (31.51%), with a more favorable PUFA/SFA ratio, suggesting better cardiovascular health benefits. In terms of dried meat, donkey kaddid has a higher protein (17.45 g/100 g) and lower fat content (2.1 g/100 g) compared to horse kaddid (16.7 g/100 g, and 3.5 g/100 g, respectively) (p < 0.05). These findings inform consumer choices and production practices, promoting the use of horse and donkey meat for kaddid production. [ABSTRACT FROM AUTHOR]

The aim of this work was to assess the microbiological safety and quality of horsemeat. A total of 19 fresh horsemeat samples were analysed. Mesophile counts were 4.89 ± 1.08 log CFU/g, and Enterobacteriaceae, Staphylococcus spp., and enterococci were only isolated from 36.84%, 21.05%, and 15.79% of the samples, respectively. Neither Staphylococcus aureus nor Escherichia coli were found in any sample. Listeria spp. and Listeria monocytogenes were detected in 31.58% and 21.05% of the samples, respectively. Campylobacter jejuni was not detected in any sample. The dominant bacteria were lactic acid bacteria. Seven different Staphylococcus spp. were identified, the most common being S. delphini, S. saprophyticus, and S. warneri. S. delphini showed resistance against mupirocin and cefoxitin. All the L. monocytogenes strains showed resistance against ampicillin, cefotaxime, and oxacillin. Multi-resistant Yersinia enterocolitica, Stenotrophomonas maltophilia, and Vagococcus. fluvialis strains were found, with resistance to 11, 7, and 8 antibiotics, respectively, causing significant concern. Therefore, specific actions should be taken to decrease the contamination of horsemeat. [ABSTRACT FROM AUTHOR]

Meat-grinder plates are critical for efficiently processing meat, significantly influencing the grinding process. This study aimed to develop a meat-grinder plate with variable diameter holes and assess its impact on ground meat quality and processing efficiency. Various meat types (beef, horse meat, mutton, chicken, and pork) were processed using both plate designs: a control plate with a constant hole diameter of 12 mm and a developed plate with featured holes increasing in diameter from periphery to center (8 mm–12 mm–16 mm). The results demonstrate that the developed plate significantly improves the WBC of minced meat, with notable increases in beef (58.3% vs. 57.7%), horse meat (61.8% vs. 56.2%), chicken (51.0% vs. 49.1%), and pork (46.1% vs. 43.6%), indicating a more homogeneous particle size distribution. Yield stress, a critical factor influencing the rheological properties of minced meat, also showed substantial improvements, particularly in poultry (18.9% increase) and pork (31.3% increase). The variable hole design produced a higher proportion of intermediate-sized particles, contributing to a more cohesive texture and potentially enhancing the binding properties of processed meat products. Theoretical calculations based on the Hagen–Poiseuille equation and empirical data confirmed that the new plate design increases the grinder's productivity by 50%, with average throughput rising from 150 kg/h to 225 kg/h. Additionally, the developed plate reduced power consumption by up to 7.3%, particularly in horse meat processing, highlighting its cost effectiveness for industrial applications. These findings suggest that the variable diameter hole plate design offers substantial improvements in ground meat quality and processing efficiency, with potential implications for industrial meat-processing operations. [ABSTRACT FROM AUTHOR]

Simple Summary: As global meat production is rapidly increasing, it is important to find sustainable sources of meat. Horsemeat is a viable alternative due to its lower environmental impact and high nutritional value. In this study, bioinformatics was used to determine genetic markers (SNPs) that could improve horsemeat production by focusing on orthologous genes related to meat yield in cattle and in QTLs for body weight and body size. Out of 268 markers, 27 SNPs in key genes such as LCORL, LASP1, IGF1R, and MSTN were prioritized. These findings can help small-scale farmers to breed horses with better meat yield. In addition, this information will be valuable for large-scale genetic studies to further evaluate these markers and improve breeding programs. This work lays the foundation for a better understanding of horse genetics and the advancement of horse breeding. In view of the predicted significant increase in global meat production, alternative sources such as horsemeat are becoming increasingly important due to their lower environmental impact and high nutritional value. This study aimed to identify SNP markers on the GeneSeek® Genomic Profiler™ Equine (Neogen, Lansing, MI, USA) that are important for horsemeat production traits. First, orthologous genes related to meat yield in cattle and common genes between horses and cattle within QTLs for body size and weight were identified. Markers for these genes were then evaluated based on predicted variant consequences, GERP scores, and positions within constrained elements and orthologous regulatory regions in pigs. A total of 268 markers in 57 genes related to meat production were analyzed. This resulted in 27 prioritized SNP markers in 22 genes, including notable markers in LCORL, LASP1, IGF1R, and MSTN. These results will benefit smallholder farmers by providing genetic insights for selective breeding that could improve meat yield. This study also supports future large-scale genetic analyses such as GWAS and Genomic Best Linear Unbiased Prediction (GBLUP). The results of this study may be helpful in improving the accuracy of genomic breeding values. However, limitations include reliance on bioinformatics without experimental validation. Future research can validate these markers and consider a wider range of traits to ensure accuracy in equine breeding. [ABSTRACT FROM AUTHOR]

Simple Summary: Horse meat consumption in Kazakhstan is a long-standing tradition, dating back to the steppe nomads' era. It has been a staple in the country's culinary heritage for centuries. The issue of the safety and nutritional value of horse meat remains a significant concern. Our research has revealed the presence of sarcocystosis in horse meat in northern Kazakhstan. Sarcocystosis affects the muscle tissue, thereby reducing the meat nutritional value. The conducted analyses results demonstrated the consequences that parasites have on the muscles of affected animals, which inevitably affect the meat quality. Molecular genetic analyses have identified two species of the aforementioned parasite. It is important to note that sarcocystosis is a dangerous disease for humans. In immunodeficient individuals, it can lead to the development of various pathological processes and, in some cases, to a lethal outcome. The findings of our investigation elucidated the prevalence of sarcocystosis in horses. The data obtained will facilitate the formulation of a plan for the implementation of preventive measures to combat sarcocystosis and the dissemination of information among veterinary professionals employed on farms. This will undoubtedly contribute to the enhancement of safety and quality control measures for meat derived from domestic animals, while simultaneously preventing human infection. Background: A total of 396 samples were taken from the hearts, oesophagi, and diaphragms of 132 horses slaughtered at slaughterhouses in 2023 for subsequent examination. Methods: The histological method revealed pathomorphological changes in the muscle tissue. The molecular method identified the pathogen species. Results: Histological examination revealed thick-walled cysts with internal septa and numerous bradyzoites, and mononuclear inflammatory cells with pericyst infiltrates. Microcyst samples were amplified by polymerase chain reaction. Molecular genetic analysis allowed for the identification of 18 sarcocysts. Phylogenetic analysis of Sarcocystis isolates revealed three separate clades of Sarcocystis bertrami and two separate clades of Sarcocystis fayeri. Comparison and phylogenetic analysis revealed a very close relationship between the identified Sarcocystis species and other equine Sarcocystis DNA sequences from China and Japan. Based on the results obtained, the epizootic situation and the parasitic level of sarcocystosis contamination of horses in the northern Kazakhstan were determined. Conclusion: This is the first histological and molecular study to identify Sarcocystis spp. isolated from microscopic forms of equine sarcocysts in the northern Kazakhstan. This research will contribute to the fight against the spread of sarcocystosis in the Republic of Kazakhstan and will allow us to develop proposals for improving the mechanisms of sarcocystosis control. [ABSTRACT FROM AUTHOR]

The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat. [ABSTRACT FROM AUTHOR]

This study investigates the impact of bromelain, a plant enzyme, on the physicochemical and sensory properties of horse meat, as well as the effects of different bacterial cultures (Lactococcus lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus acidophilus, and Bifidobacterium longum) on the inhibition of lipid oxidation and control of pH during chilled storage. Horse meat (longissimus dorsi) samples (n = 14) were treated with bromelain in two forms (powder and aqueous solution) and with three methods: immersion in enzyme solution, spreading enzyme powder on meat, and syringing enzyme solution into the meat. After fermentation, a part of the meat samples (n = 6) was treated with different bacteria compositions at a 5% weight ratio and stored at 0–2 °C for 6 days. Injecting 3–5% bromelain solutions was most effective at tenderizing the meat, reducing shear force by up to 56% after 8 h. This injection also maximized the water-holding capacity (78–81%) and minimized cooking losses (21–26%), compared to 38% for the control meat sample without treatment. Syringing with 3% bromelain yielded the highest sensory scores across the tenderness, flavor, and overall palatability parameters. The combination of L. acidophilus, Lc. lactis, and B. longum at a ratio of 1.5:1.5:2 was highly effective in reducing oxidative spoilage and optimizing pH levels, thereby ensuring extended meat storability. This study demonstrates that bromelain treatment is an effective method for improving the tenderness, WHC, and sensory properties of horse meat. The LAB combination showed efficient acid formation, crucial for enhancing meat preservation. [ABSTRACT FROM AUTHOR]

Meat preservation is necessary to prevent harmful changes caused by microbiological, chemical, and physical processes in order, among other things, to extend storage life. In this study, we investigated how the duration (4, 8, 12, and 24 h) and temperature (50 °C, 55 °C, 60 °C) of SV (sous-vide) treatment for horse meat influence the sensory properties and quality of m. longissimus thoracis specimens. The SV temperature and time of heat treatment demonstrated notable enhancements of most texture parameters. Increasing the duration of heat treatment from 4 h to 8, 12, and 24 h at all applied temperature values resulted in an improvement in the shear force, hardness, springiness, gumminess, and chewiness of horse meat (however, the differences were not statistically significant in every case). Increasing the duration of heat treatment from 4 to 24 h, but only at a temperature of 60 °C, improved the scent (intensity and desirability) and flavor desirability. Multiple regression analysis showed that many texture parameters could be effectively described by the cooking time and process temperature. The most accurate representation of the empirical data (R2 > 0.903) was attained for adhesiveness, springiness, gumminess, and chewiness, which exhibited the highest coefficients of determination. [ABSTRACT FROM AUTHOR]

This article discusses current trends and analysis of horse meat processing in Kazakhstan. The analysis of the dynamics of the number of horses in all categories was carried out. In the conditions of the modern market, economic efficiency depends on a number of factors, in particular, on the rational use of available resources that form the strategic competitiveness of the industry, as evidenced by the high results of foreign use of horse breeding resources. In this regard, internal and external factors of fattening and processing of meat affecting the development of the industry were identified. The study presents an independent comprehensive market analysis using various sources of official data, which reflects the current situation in the market of horse meat keeping, fattening and processing, assesses the potential for market development, calculates all the main key indicators and is a good tool for decision-making in strategic planning and investment. [ABSTRACT FROM AUTHOR]

This paper considers modern biotechnological methods aimed at improving the quality of horse meat. The principles of their action, influence on the structure, flavor and nutritional properties of meat are considered. To optimize the production cycle and improve the quality of salted meat products, especially from horsemeat with high hardness, it is recommended to use biotechnological and physical processing methods. One of the effective approaches is the use of steam meat, which has a high moisture-binding capacity and pronounced bacteriostatic properties, which slows down the growth of microbes. Methods such as electrical stimulation, syringing and mechanical treatment are used to accelerate salting and ripening processes. The results show that experimental samples of salted horsemeat contain more moisture and have better moisture-binding capacity, which improves the yield and juiciness of the product. At the same time, their strength characteristics are lower by 32% compared to control samples. Microbiological parameters correspond to the norms, although at the initial stage of mechanical processing a small growth of microorganisms is observed. Heat treatment and the use of paired raw materials contribute to the quality of the product, and the use of 13% salting and 6 hours of cyclic mechanical processing accelerates the salting process and improves the physical and chemical properties of meat. [ABSTRACT FROM AUTHOR]

This paper investigates lexical mass-to-count and count-to-mass operators in Slavic languages, primarily Russian and Ukrainian, by exploring the distribution and semantic contribution of the suffix -in/-yn. The focus is on two uses of the suffix: the singulative turns mass nouns like gorox 'pea' into count, denoting sets of natural units (e.g., gorošina 'a pea'), and the massifier applies to count nouns, such as kon' 'horse', and turns them into mass (e.g., konina 'horsemeat'). It is proposed that each use of -in/-yn contributes a partition operator which triggers a new division into units of the original material part. It is further argued that the singulative and the massifier should be unified, given their (i) phonological identity, (ii) shared grammatical properties, and (iii) common semantic core. Under the proposed analysis, there is a single suffix that functions as an underspecified lexical partition shifter. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the effect of temperature and time of sous-vide cooking method on the characteristics of Thoroughbred horse loin. Sliced portions (200 ± 50 g) were cooked by boiling (control) and sous-vide (65 and 70 °C for 12, 18, and 24 h). The samples were analyzed for proximate composition, pH, color, texture, microstructure, sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), microbiology, volatile organic compounds (VOCs), nucleotide content, and fatty acids composition. The color analysis showed decreased redness at elevated temperatures. Improved tenderness, demonstrated by reduced shear force values (36.36 N at 65 °C for 24 h and 35.70 N at 70 °C for 24 h). The micrographs indicated dense fiber arrangements at 70 °C. The SDS-PAGE revealed muscle protein degradation with extended sous-vide cooking. The VOC analysis identified specific compounds, potentially distinctive markers for sous-vide cooking of horse meat including 1-octen-3-ol, decanal, n-caproic acid vinyl ester, cyclotetrasiloxane, octamethyl, and 3,3-dimethyl-1,2-epoxybutane. This study highlights the cooking time's primary role in sous vide-cooked horse meat tenderness and proposes specific VOCs as potential markers. Further research should explore the exclusivity of these VOCs to sous-vide cooking. [ABSTRACT FROM AUTHOR]

It is known that the Turks have adopted many religions in history. Shamanism is also among the ancient beliefs of the Turks. Shamanism; Tengrism is also known by names such as the religion of the Sky God. This study examines the food and drink habits of Turks who believe in Shamanism during the mythological rituals they perform on the occasions of birth, marriage, and death. It also investigates how food and beverages were consumed during these occasions in Turkish mythology. The study emphasizes the reflections of the eating and drinking rituals in Turkish mythology to the present day. . In this context, a compilation article was made by using the literature review method, one of the qualitative research methods, by making use of secondary data sources. Various Turkic peoples and Turkic tribes were examined by scanning the relevant academic literature, and a conceptual framework was tried to be created. The research shows that Turks often use plant foods (barley, wheat, and oats) grown in their geographical area and horse meat in their rituals because it has an essential function in their lives. In addition, milk has an important place and is often consumed. [ABSTRACT FROM AUTHOR]

ABSTRACTThis work investigated the biological efficacy of germinated green buckwheat and its flour (GGBF) as an improver of the quality, storability, and safety of mixed horsemeat and chicken (thighs) patties. The addition of germinated green buckwheat and its flour (GGBF) into the patties improved (p ≤ .05) the protein and fat contents, cooking yield, moisture and fat retention, total phenolic content, and DPPH radical scavenging activity. The addition of GGBF resulted in a lower L* value, whereas the a* and b* values were slightly higher, with the storage time exhibiting a preserving effect of green buckwheat sprouts on the color of a product. Also, the sensory evaluation revealed increases (p

The aim of this work was to assess the microbiological safety and quality of horsemeat. A total of 19 fresh horsemeat samples were analysed. Mesophile counts were 4.89 ± 1.08 log CFU/g, and Enterobacteriaceae, Staphylococcus spp., and enterococci were only isolated from 36.84%, 21.05%, and 15.79% of the samples, respectively. Neither Staphylococcus aureus nor Escherichia coli were found in any sample. Listeria spp. and Listeria monocytogenes were detected in 31.58% and 21.05% of the samples, respectively. Campylobacter jejuni was not detected in any sample. The dominant bacteria were lactic acid bacteria. Seven different Staphylococcus spp. were identified, the most common being S. delphini, S. saprophyticus, and S. warneri. S. delphini showed resistance against mupirocin and cefoxitin. All the L. monocytogenes strains showed resistance against ampicillin, cefotaxime, and oxacillin. Multi-resistant Yersinia enterocolitica, Stenotrophomonas maltophilia, and Vagococcus. fluvialis strains were found, with resistance to 11, 7, and 8 antibiotics, respectively, causing significant concern. Therefore, specific actions should be taken to decrease the contamination of horsemeat.

The sous-vide technique is most commonly used for meat preparation, offering superior nutritional retention, a delicate texture, and enhanced juiciness in the resulting dishes. The purpose of this study was to analyze the effect of time and temperature in sous-vide heat treatment on selected physicochemical properties of horsemeat. Samples of m. longissimus thoracis were heated to 55, 60, 65 °C for 4, 8, 12, and 24 h, and the impact of these heat treatment parameters on chemical composition, physicochemical properties, amount of heme pigments, and color parameters of the tested raw material was determined. Horsemeat subjected to sous-vide heat treatment at 55 °C for 4 h was characterized by a high proportion of red color and oxymyoglobin. Sous-vide treatment carried out at low temperatures and for a short period of time reduces the amount of weight loss and the increase in the TBARS index, allowing the preservation of the red color of the raw material studied. Prolonging the duration or increasing the temperature of sous-vide processing results in a deterioration of the mentioned parameters and also leads to significant changes in the chemical composition of horsemeat, including a significant reduction in the water content and increase in the amount of fat in horsemeat. [ABSTRACT FROM AUTHOR]

The aim of this study was to show the influence of the age of horses currently in use in Poland on the tissue composition of carcasses and the quality of horsemeat. To conduct a detailed dissection and analysis of horsemeat quality, 12 half carcasses of foals and young horses, 14 half carcasses of adult horses, and 14 half carcasses of older horses were selected. A highly significant difference was demonstrated between the linear measurements of the carcasses of foals and young horses compared with those of adult animals. A significantly higher dressing percentage was observed in foals compared with older horses (p ≤ 0.05). Compared with the carcasses from older horses, the foal carcasses provided a significantly higher amount of meat in class I (p ≤ 0.05). Meat obtained from foal carcasses, when compared with the raw material from other age groups of animals, was characterized by a higher number of points for individual qualitative characteristics in the sensory evaluation. The physicochemical properties of horsemeat were dependent on the age of the horses. Compared with the oldest horses, foal meat was characterized by the lowest ability to bind and retain water. The significantly highest content of protein and fat was found in the meat of adult horses compared with the meat of foals. The horsemeats consumed today, compared with those from the 1980s and 1990s, are characterized by a much lower degree of fat deposition in the carcasses, and a higher dressing percentage index and carcass meatiness. This may result in a greater popularization of horsemeat, both among processors of this raw material and the consumers themselves. This can be a very important advantage, pointing to new aspects of food quantity and quality, especially for gourmets of this type of product. [ABSTRACT FROM AUTHOR]

Horsemeat can be considered a good alternative for conventional meats due to its potential dietetic and health benefits linked with its specific nutritional composition. The aim of this review was to provide information on the carcass and meat quality of horses, as well as methods for their examination based on currently available scientific literature in order to expand knowledge in this field and determine the direction of future research. The most important horse carcass quality indicators are the carcass conformation and carcass fat cover, while the most important horsemeat quality traits are pH, colour, water-holding capacity and texture. However, more research is needed to establish a classification system for horse carcasses as well as threshold values for colour and water-holding capacity traits that might be used for horsemeat classification into quality classes. [ABSTRACT FROM AUTHOR]

Copyright of Stratum Plus Journal is the property of P.P. Stratum plus 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.)

Simple Summary: Using the Nanopore platform, we determined the whole genome sequence of an H3N8 equine influenza virus, identified from a 2005 outbreak in Apulia, Italy. The virus was closely related (>99% at the nucleotide level) in all the genome segments to viruses identified in Poland in 2005–2008 and was an inter-lineage multi-reassortant between Florida 2 and Eurasian viruses. Massive sequencing techniques have allowed us to develop straightforward approaches for the whole genome sequencing of viruses, including influenza viruses, generating information that is useful for improving the levels and dimensions of data analysis, even for archival samples. Using the Nanopore platform, we determined the whole genome sequence of an H3N8 equine influenza virus, identified from a 2005 outbreak in Apulia, Italy, whose origin had remained epidemiologically unexplained. The virus was tightly related (>99% at the nucleotide level) in all the genome segments to viruses identified in Poland in 2005–2008 and it was seemingly introduced locally with horse trading for the meat industry. In the phylogenetic analysis based on the eight genome segments, strain ITA/2005/horse/Bari was found to cluster with sub-lineage Florida 2 in the HA and M genes, whilst in the other genes it clustered with strains of the Eurasian lineage, revealing a multi-reassortant nature. [ABSTRACT FROM AUTHOR]

The study evaluated the effect of sex and slaughter weight on carcass traits and non-carcass components of 1,489 horses (739 geldings and 750 females, classified into eight groups according to their weight). Data were analyzed under a completely randomized design. Geldings had a higher (P < 0.05) hot carcass yield (HCY) and cold carcass yield (CCY) than females; however, fat yellowness values (b*) were greater (P < 0.05) in females. Slaughter weight (SW) affected the carcass characteristics. Hot carcass weight (HCW), cold carcass weight (CCW), HCY, and CCY increased (P < 0.05) in accordance with slaughter weight, while cool loss percentage (CL%) was lower (P < 0.05) in horses weighing more than 300 kg. In addition, the non-carcass components decreased (P < 0.05) as the weight of the horses increased. In conclusion, sex and body weight are factors to consider in the production of equine meat since they affect carcass characteristics and noncarcass components. [ABSTRACT FROM AUTHOR]

The article analyzes European Food Safety Authority's evolution focusing on risk communication. It discusses cases like "Spanish cucumbers" and "horse meat," EFSA's Risk Communication Handbook, Refit evaluation, and amendments to Regulation (EC) 2002/178. EFSA's recent reports and Strategy 2027 are also highlighted, aiming to deliver scientific advice, ensure preparedness, and maintain trust in the food safety system.

Nearly all of the American horses exported to Mexico and Canada are slaughtered for human consumption, and their meat is either exported around the world or consumed locally. Previous work showed that 18 Thoroughbred racehorses purchased by rescues that would have otherwise been sold for export for the sole purpose of slaughter to produce meat for human consumption were administered phenylbutazone. We report the number of American horses exported to Canada and Mexico from 2016 to 2021, the presence of contaminated horsemeat from Canadian slaughterhouses, and the human use and idiosyncratic effects of veterinary phenylbutazone and side effects of clenbuterol, 2 of the drugs that were found in contaminated Canadian horsemeat. The number of live American horses exported to Canada declined precipitously from 2016 to 2017, and a second decline occurred in 2020. All food-producing animals are under strict regulatory control to prevent animals administered banned drugs to enter the food chain. A major principle of this program is zero tolerance for banned drugs and testing for compliance. No regulatory process is in place to remove horses administered banned drugs such as phenylbutazone. The efficacy lasts for more than 24 hours as a result of the irreversible binding to cyclooxygenase, slow elimination, and long elimination half-life of its metabolite oxyphenbutazone. High or frequent doses of phenylbutazone result in disproportionately increased plasma concentrations, which result in the residual presence in tissues. It is this fact that underlies the ban of this drug in food-producing animals. No human clinical surveillance program is in place to monitor individuals on the possible short- and long-term consequences of banned drugs in contaminated horsemeat. If the United States is unable to put in place a regulatory program to remove horses administered banned drugs as exists for all food-producing animals, the exportation of American horses across both borders for the sole purpose of slaughter for human consumption must end. [ABSTRACT FROM AUTHOR]

Food safety stands at the forefront of social policies across nations. Secondary meat raw materials present a potential source for meat production. Our research objective was to analyze the nutritional value and functionaltechnological properties of horsemeat and protein additives of animal origin, particularly secondary meat raw materials such as chicken combs. We also sought to empirically determine their optimal quantities for developing chopped semi-finished horsemeat products, which are protein-enriched and have high consumer appeal. We aimed to establish efficient methods for utilizing collagen-rich materials like chicken combs. Additionally, we assessed the feasibility of using slaughter by-products and the potential of minced meat and pastry products as valuable raw material sources. Based on our findings, we deduce that chicken combs, a lower-value secondary raw material, possess notable physical, chemical, and safety properties. These traits underline its high biological worth and environmental benignity, qualifying it as a viable ingredient for protein enrichment and as an additive in minced meat and paste product manufacturing. [ABSTRACT FROM AUTHOR]

This work investigated the biological efficacy of germinated green buckwheat and its flour (GGBF) as an improver of the quality, storability, and safety of mixed horsemeat and chicken (thighs) patties. The addition of germinated green buckwheat and its flour (GGBF) into the patties improved (p ≤.05) the protein and fat contents, cooking yield, moisture and fat retention, total phenolic content, and DPPH radical scavenging activity. The addition of GGBF resulted in a lower L* value, whereas the a* and b* values were slightly higher, with the storage time exhibiting a preserving effect of green buckwheat sprouts on the color of a product. Also, the sensory evaluation revealed increases (p <.05) in overall acceptability and juiciness scores. Generally, this study identified the antioxidant and textural improvement potentiality of germinated green buckwheat and its flour, which could pave the way for its use as an extender of the shelf life of the patties. [ABSTRACT FROM AUTHOR]

Simple Summary: Sarcocystis bertrami is a protozoan parasite that infects horses. Equine meat containing the parasite, when consumed raw or undercooked, is suspected to cause gastrointestinal disorders in humans. Brazil exports horse meat for the European and Asian markets; however, there is no report in the country about the occurrence of S. bertrami. Herein, we obtained tissues from 51 horses destined for human consumption, which were examined for S. bertrami using morphologic and molecular methods. The parasite was observed in 100% of the examined horses. To the best of our knowledge, this is the first confirmation of S. bertrami in Brazilian and South American horses. Further studies are necessary to evaluate the impact of this parasite on animal and human health. The protozoan Sarcocystis bertrami (syn. Sarcocystis fayeri) infects horses and has dogs as definitive hosts. Herein we aimed to detect S. bertrami in Brazilian horses destined for human consumption and to determine the frequency of infection in the examined animals. Muscle fragments from 51 horses were collected in a slaughterhouse in Bahia State during three different seasons of the year. Samples from six tissues from each animal were prepared for macroscopic and microscopic evaluation, using tissue grinding, squash and histology. Sarcocystis sp. was observed in 100% of the examined horses. Selected samples were processed for transmission electron microscopy (TEM). Species identification was confirmed using a PCR targeted to the mitochondrial cytochrome c oxidase subunit 1 gene (cox1). Histological examination revealed sarcocysts with variable sizes and shapes, and dispersed within the muscle fibers. When observed by TEM, the sarcocyst wall was wavy and covered by an electrodense layer. The villar protrusions were digitiform and bent. To our knowledge, this study is the first morphological and molecular confirmation of S. bertrami in horses in Brazil and South America. [ABSTRACT FROM AUTHOR]

Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of 5:4:1. The technological, nutritional, oxidative, and rheological (G′ and G″) properties were studied. Sausage water holding capacity (WHC) rose after being incorporated with pumpkin-based emulsion gel (PEG). There was a statistically significant (p < 0.01) improvement in sausage emulsion stability. Lipid oxidation in all samples, especially 5% and 15% addition of emulsion gel samples, was below the rancidity criterion, which is TBARS > 2.0–2.5 mg MDA/kg sample. This really is encouraging because unsaturated fatty acids, such as those found in horsemeat, are easily oxidized. Use of the emulsion gel did not noticeably alter the sausages' pH. Using emulsion gel considerably reduced the cooking loss (p < 0.05) of sausages and significantly improved texture (p < 0.05). Partial replacement of mixed horsemeat with emulsion gel improved the physicochemical characteristics of semi-smoked sausages. The elasticity modulus (G′) showed that PEG15 (15% of emulsion gel) was the most resilient gel. The least powerful gels (p < 0.05) were PEG20 and PEG25. According to this study, adding a pumpkin-based emulsion gel to the meat matrix could improve the quality of the emulsified meat system and provide important data for related research and companies as strategies to market a healthier and more nutritious product with the necessary quality characteristics. [ABSTRACT FROM AUTHOR]

Sarcocystis bertrami (synonym: Sarcocystis fayeri) is a coccidian parasite that infects horses and donkeys in several countries. Dogs are known as definitive hosts of the parasite, however, the patent period is not well defined, and S. bertrami shed by dogs has never been confirmed by molecular methods. Here we investigated the shedding of S. bertrami by experimentally infected dogs and examined the excreted parasites by morphological and molecular tools. Three dogs of small breeds (one Yorkshire terrier and two miniature Pinschers) were acquired with ages of 30 and 60 days and were exclusively fed commercial dog food. Two dogs consumed equine muscle tissues containing cysts of S. bertrami. The third dog served as negative control and was simultaneously fed commercial dog food. The two animals that received equine tissues shed sporocysts and/or oocysts in their feces after prepatent periods of 13 and 23 days. The patent periods were 47 and 14 days. Sporocysts showed average dimensions of 14.19 µm (± 0.53) x 10.06 µm (± 0.44). The control dog did not shed sporocysts or oocysts of the parasite. Interestingly, patent periods had never been reported, and for one dog, the patent period (47 days) was longer than that reported for other Sarcocystidae parasites. PCRs to the gene 18S and to the internal transcribed spacer 1 (ITS1) of the rDNA were successfully performed with DNA extracted from sporocysts. ITS1 sequences were also obtained from the equine tissue cysts used to infect the dogs. Nucleotide sequences of cloned fragments of 18S from sporocysts, and ITS1 from both stages (tissue cysts and sporocysts) matched with S. bertrami (18S : 97.50–99.88 %; ITS1: 88.76–95.21 %), although high molecular diversity was observed with data from these loci. PCR to cox1 using sporocysts' DNA failed to amplify any product. The possibility of the existence of an additional and undescribed Sarcocystis species in the excreted sporocysts, besides S. bertrami , cannot be excluded from this experiment. To our knowledge, this is the first molecular confirmation of S. bertrami in canine feces. Sporocyst dimensions and prepatent periods observed in this study were similar to those previously described for S. bertrami and S. fayeri. In conclusion, the molecular, morphological and biological data generated here fit in previous descriptions for both S. bertrami and S. fayeri. [Display omitted] • Two dogs were fed Brazilian horse meat containing Sarcocystis bertrami cysts. • The dogs shed sporocysts, which were confirmed to be S. bertrami by molecular tools. • The minimum prepatent period was 13 days and the maximum patent period was 47 days. • ITS1 sequences from sporocysts had identities of 88.53–94.49 % with S. bertrami from Chinese horses. • High molecular diversity was observed for 18S and ITS1 from S. bertrami sporocysts. [ABSTRACT FROM AUTHOR]

Meat adulteration is a growing concern for consumers and researchers, necessitating the development of a simple and robust method for identifying animal sources in meat products. In this study, a double-tailed recombinase polymerase amplification (RPA) integrated with surface-enhanced Raman scattering (SERS) based two-color lateral flow nucleic acid hybridization strip (LFNAHS) was established for simultaneous detection of pork and horse meat. Magenta and cyan gold nanoparticles functionalized with specific probes and Raman dyestuff were used to color the LFNAHS based on RPA amplification products. The assay successfully detected colored test lines for horse and pork adulteration, with quantitative analysis achieved through Raman intensity measurements. The method showed a high specificity with no cross-reactivity and a detection limit of 0.01 % (wt%). Authenticity testing of 40 donkey products yielded results consistent with PCR-agarose gel electrophoresis. This assay can be extended to identify other meat sources by replacing the specific primer sets. This versatile method can be adapted for identifying other meat sources, making it a valuable tool for accurate, sensitive, and quantitative meat authentication in resource-limited settings. [Display omitted] • A new double tailed mRPA with a RPA-SERS-LFNAHS was developed for donkey authentication. • Magenta spherical and cyan urchin AuNPs were synthesized as multicolor labels in the RPA-SERS-LFNAHS. • The specific RPA primers are uniquely designed with tail sequence and a spacer C9. • The detectability of this mRPA-mNAH-LFS assay for horse meat and pork were 0.01 %. • This assay was successfully applied to the authentication of real donkey products. [ABSTRACT FROM AUTHOR]

The aim of this study was to show the influence of the age of horses currently in use in Poland on the tissue composition of carcasses and the quality of horsemeat. To conduct a detailed dissection and analysis of horsemeat quality, 12 half carcasses of foals and young horses, 14 half carcasses of adult horses, and 14 half carcasses of older horses were selected. A highly significant difference was demonstrated between the linear measurements of the carcasses of foals and young horses compared with those of adult animals. A significantly higher dressing percentage was observed in foals compared with older horses (p ≤ 0.05). Compared with the carcasses from older horses, the foal carcasses provided a significantly higher amount of meat in class I (p ≤ 0.05). Meat obtained from foal carcasses, when compared with the raw material from other age groups of animals, was characterized by a higher number of points for individual qualitative characteristics in the sensory evaluation. The physicochemical properties of horsemeat were dependent on the age of the horses. Compared with the oldest horses, foal meat was characterized by the lowest ability to bind and retain water. The significantly highest content of protein and fat was found in the meat of adult horses compared with the meat of foals. The horsemeats consumed today, compared with those from the 1980s and 1990s, are characterized by a much lower degree of fat deposition in the carcasses, and a higher dressing percentage index and carcass meatiness. This may result in a greater popularization of horsemeat, both among processors of this raw material and the consumers themselves. This can be a very important advantage, pointing to new aspects of food quantity and quality, especially for gourmets of this type of product.

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Mobile colistin resistance (mcr) genes (mcr-1 to mcr-10) threaten the efficacy of colistin (COL), a polymyxin antibiotic that is used as a last-line agent for the treatment of deadly infections caused by multidrug-resistant and extensively drug-resistant bacteria in humans and animals. COL has been used for more than 60 years for the prophylactic control and treatment of infections in livestock husbandry but not in horses. Polymyxin B is used for the prophylactic control and empirical treatment of infections in horses without conducting sensitivity tests. The lack of sensitivity testing exerts selection pressure for the acquisition of the mcr gene. By horizontal transfer, mcr-1, mcr-5, and mcr-9 have disseminated among horse populations globally and are harbored by Escherichia coli, Klebsiella, Enterobacter, Citrobacter, and Salmonella species. Conjugative plasmids, insertion sequences, and transposons are the backbone of mcr genes in the isolates, which co-express genes conferring multi- to extensive-drug resistance, including genes encoding extended-spectrum β-lactamase, ampicillinase C, fosfomycin, and fluoroquinolone resistance, and virulence genes. The transmission of mcr genes to/among bacterial strains of equine origin is non-clonal. Contact with horses, horse manure, feed/drinking water, farmers, farmers' clothing/farm equipment, the consumption of contaminated horse meat and its associated products, and the trading of horses, horse meat, and their associated products are routes for the transmission of mcr-gene-bearing bacteria in, to, and from the equine industry. [ABSTRACT FROM AUTHOR]

Smoked horsemeat sausage is a famous fermented traditional food in Xinjiang, China. However, the microbial diversity and its potential contributions to the flavor components of smoked horsemeat sausage are unclear. In this study, the microbial community and flavor components of smoked horsemeat sausage from six regions of Xinjiang were measured by using amplicon sequencing and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, respectively. Relations among microbial communities, flavor components and environmental factors were subsequently predicted based on redundancy analysis (RDA) and Monte Carlo permutation tests. Although smoked horsemeat sausage samples from different regions possessed distinct microbial communities, lactic acid bacteria (LAB) were identified as the dominant consortium in smoked horsemeat sausage. Lactobacillus, Vagococcus, Lactococcus, and Carnobacterium were detected at high abundance in different sausages. The moisture content, nitrite content, and pH of the sausage might be important factors influencing the dominant bacterial community, according to the RDA. Among the dominant consortia, the eight core bacterial genera showed considerable correlations with the formation of sixteen volatile compounds in smoked horsemeat sausage based on multivariate statistical analysis. For example, the levels of Leuconostoc and Lactobacillus were positively correlated with those of 1-hexadecanol, hexyl acetate, 2-methyl-phenol, 1-pentanol, d-limonene, and 2-heptanone, and the levels of Leuconostoc, Lactobacillus, and Weissella were negatively correlated with those of 1-octanol, acetic acid, octanal, heptanal, and 1-hexanol. This study will provide a theoretical basis for understanding the microbial metabolic modes of Xinjiang smoked horsemeat sausages. [ABSTRACT FROM AUTHOR]

Simple Summary: Identifying effective and economically feasible changes to apply at the farming level to improve animal welfare are of great importance. Horses reared for meat production are conventionally fed high amounts of concentrates rich in starch and simple sugars; however, horses are herbivores and adapted to eat a fibre-based diet. The aim of the present study was to assess the effects of two different feeding management systems on the behavioural activities and subsequent welfare of horses reared for meat purposes. Our findings provide new insights into the positive consequences of feeding horses reared for meat production on a fibre-based diet in terms of both welfare and farming economics. This change in feed management allows horses to express a more natural time budget, spending more time expressing feeding behaviour, which improves horse welfare and reduces energy expenditure in the form of excitable behaviours. Horses reared for meat production are generally fed a diet rich in starch with the aim of maximizing production performances. This study evaluated the effects of two feeding management systems on horse welfare by analysing the relative time spent engaged in different behavioural activities. Nineteen Bardigiano horses aged 14.3 ± 0.7 months were randomly assigned to one of two group pens: one group was fed high amounts of starch-rich concentrates (HCG; n = 10), the other was fed a fibre-based diet (HFG; n = 9). Behavioural activities performed by each horse were video-recorded over a 96-h period. A scan sampling process (n = 144 scans/horse/day; total n of scans sampled = 10,368) was used, and the scans were analysed according to a specific ethogram. The mean frequency (%/24 h) spent exhibiting each behavioural activity was calculated to obtain the time budget. After checking for normality (Shapiro–Wilk test), Student's t tests (normally distributed data) and Mann–Whitney tests (not normally distributed data) were used to compare the time budgets of the two groups of horses (HCG vs. HFG). Principal Component Analysis (PCA) was applied to identify the components explaining the variability in behavioural activities between the two groups. K-means cluster analysis subsequently confirmed the PCA results. The behavioural activities associated with feeding horses a fibre-based diet correlated with better horse welfare compared with feeding horses a starch-based diet. Feeding horses a fibre-based diet resulted advantageous from both the welfare and economic perspective; it allowed horses to spend more time expressing feeding behaviours and reduced energy expenditure in the form of excitable, or "fizzy", behaviours. [ABSTRACT FROM AUTHOR]

This study aimed to investigate, using an online survey, the patterns/frequency of meat consumption, and preferences from several meat types in Kabylia region in Algeria and within three provinces (Tizi-Ouzou, Bejaia, and Bouira). Thus, we specifically examined in this work the consumption of goat meat compared to lamb, beef, horse, camel, and chicken. The attempt is to understand the underlying factors of consumer perception and purchasing behaviour/decisions of goat meat through an exploratory survey on a homogenous gender consumer's population. The survey conducted on 665 respondents revealed that 95.6% of them are consumers of meat and meat products (n = 636) versus 4.4% (n = 29) that never consumed meat. The majority of the respondents never consumed both camel (54.3%, n = 339) and horse meats (42.5%, n = 270). Of those consuming camel meat, only 14 of them eat it always (1.6%), and the others sometimes (35%) or rarely (9.1%). Chicken is the only meat eaten by a significant number of the respondents (n = 534), and 84.0% of them consume it always, followed by beef (56.6%) and lamb (21.2%). Chicken was also found to be the most liked meat compared to other sources, while horse and camel meats were the less appreciated. Goat meat seemed to be intermediate compared to the other species, where it is never consumed by 27.7% of the respondents, and it is mainly consumed sometimes (44.8%, n = 285) or rarely (20%, n = 127) and, on average, appreciated. This study is the first to highlight in the Kabylia region the trend of meat consumption from several species, revealing that the significantly consumed meat is from chicken, followed by beef and lamb. Goat meat is weakly consumed, while camel and horse are never or rarely. Encouraging the consumption of goat meat as an alternative and valuable source of animal proteins can be seen as a sustainable approach. [ABSTRACT FROM AUTHOR]

Adulteration of meat products remains a significant issue worldwide. In this study, we developed a high-throughput, rapid, sensitive, and selective method for qualitative and quantitative detection of horse meat adulteration in meat products. This method, which is not only innovative but also highly practical, involves coupling a 96-well high-throughput DNA isolation process with recombinant enzyme polymerase amplification (RPA), magnetic separation (MS), and high-throughput fluorescence detection (FD). We designed a set of primers targeting the mitochondrial ATP6-8 gene of horses. The upper and lower primers were labeled with 6-FAM fluorescent moiety and biotin, respectively. Following RPA amplification, the amplicons were separated and purified using streptavidin-modified magnetic beads (MB@SA). Subsequently, the amplicons were qualified and quantified using a high-throughput fluorescence detection system. We optimized the conditions for primer addition, incubation time, and the ratio of amplicon to MB@SA. Our results showed that a fluorescence threshold of 834 indicated positive detection. The method exhibited high specificity, with no positive amplification observed in DNA from the other 11 types of meat. It demonstrated high sensitivity and was capable of detecting as little as 0.1% (wt%) of horse meat in adulterated samples. Combined with our developed 96-well high-throughput DNA extraction system, the RPA-MS-FD assay process could analyze 96 samples in 31.5 min, including 11.5 min for rapid DNA extraction, 15 min for RPA amplification, and 5 min for fluorescence detection. Finally, we successfully applied this assay to analyze 21 commercial meat products, proving its practicality and effectiveness. • A RPA-based method was developed for rapid and sensitive meat authentication. • This assay was coupled with a 96-high-throughput DNA isolation system. • This assay can be quantified by a high-throughput fluorescence detection system. • This assay can analyze 96 meat samples in 31.5 min. • This assay can detect as low as 0.1% horsemeat in adulterated meat samples. [ABSTRACT FROM AUTHOR]

Meat adulteration is a challenge faced by the global food industry. However, existing protein-based methods or DNA-based polymerase chain reactions are time-consuming and require specialist devices. Therefore, a rapid and on-site assay is urgently needed for identifying meat species. In this study, we developed a duplex recombinase polymerase amplification-lateral flow strip (dRPA-LFS) assay coupled with a rapid DNA extraction method (utilizing the UiO-66 coated stick as the DNA isolation device, and the isolation can be completed in 1 minute, including lysis, washing, and desorption in three steps) for the identification of pork and chicken ingredients. Targeted genes, the pork (Porcine) mitochondrial ND2 gene and chicken (Gallus gallus) cytochrome B gene, were designed with primers and probes. The whole dRPA-LFS detection procedure can be finished within 18.5 minutes (including 1 minute of rapid DNA extraction, 15 minutes of dRPA amplification, and 2.5 minutes of LFS semi-quantitative detection by the naked eye), and the result can also be quantified by ImageJ software within 15 minutes. No positive amplification was observed in beef, lamb, duck, rabbit, goose, ostrich, and horse meat DNA. This assay is sensitive and can detect as low as 0.1 % (wt %) of pork and chicken in simulated adulterated meat mixtures. This assay was successfully applied to the authentication identification of 30 commercial beef and lamb products. • A dRPA-LFS combined with 1-min DNA extraction for meat authentication. • This assay can simultaneously detect pork and chicken within 18.5 min. • This assay also can be quantified by ImageJ software. • The sensitivity of this assay were lower than 0.1 %. • This assay is highly specific and applicable for commercial meat products. [ABSTRACT FROM AUTHOR]

Anisakis is a parasite that is found in many marine products and can cause anisakiasis when present in fish consumed raw. The most common way to prevent anisakiasis is to freeze the fish, but this causes a noticeable decrease in the quality of the fish when eaten as sashimi. Although no practical method of killing anisakis other than freezing has been found, we have now succeeded in inactivating anisakis inside the fish meat by repeatedly and instantaneously applying electric current to the fish meat using pulsed power technology. The fish meat was placed in buffer saltwater, and pulsed power was applied multiple times. The immobilization rate was highest when the buffer saltwater was 5 mS/cm. The immobility ratio increased as the number of shots increased. Sensory evaluation of the fish meat after the pulse treatment confirmed that it retained its quality as sashimi. Breaking tests and color measurements were also conducted. We believe that this pulsed power treatment is a useful alternative to freezing as a method for killing anisakis. [ABSTRACT FROM AUTHOR]

Horses reared for meat production are fed high amounts of cereal grains in comparison with horses raised for other purposes. Such feeding practice may lead to risk of poor welfare consequences. The aim of this study was to investigate the effects of two feeding practices on selected metabolic parameters and production aspects. Nineteen Bardigiano horses, 14.3 ± 0.7 months of age, were randomly assigned to two groups—one fed with high amounts of cereal grains (HCG; n = 9; 43% hay plus 57% cereal grain‐based pelleted feed) vs. one fed with high amounts of fibre (HFG; n = 10; 70% hay plus 30% pelleted fibrous feed)—for 129 days. At slaught on abattoir, biological and tissue samples were collected to evaluate the microbiological contamination of mesenteric lymph nodes and liver; selected meat quality traits (chemical composition and fatty acid profile of the Longissimus thoracis et lumborum muscle); and the oxidative status of the horse. A linear mixed model was used: dietary treatment and sex were fixed effects and their interaction analysed on production and metabolic parameters as dependent variables. Results showed an increased intestinal permeability in the horses fed HCG compared to HFG, according to the significant increased total mesophilic aerobic bacteria counts in mesenteric lymph nodes (p = 0.04) and liver samples (p = 0.05). Horses in HCG showed increased muscle pH (p = 0.02), lighter muscle colour (L) (p = 0.01), increased intramuscular fat concentrations (p = 0.03), increased muscle glutathione peroxidase and superoxide dismutase activities (p = 0.01 and p = 0.03, respectively). Moreover, horses in HCG had lower muscle water holding capacity at interaction with sex (p = 0.03, lower in female), lower muscle protein content (p = 0.01), lower concentration of muscle PUFAs (p = 0.05) and lower plasma catalase activities (p = 0.05). Our results showed that feeding a high cereal grains diet can have global effects on horse physiology, and thus represents a threat for their welfare. [ABSTRACT FROM AUTHOR]

Streptococcus equi subsp. zooepidemicus (SEZ) is a highly contagious infectious organism that causes disease in horses. SEZ is seldom isolated from humans; however, zoonotic infections are occasionally reported in individuals exposed to horses and other livestock. Herein, we report three human cases of SEZ in individuals, one with direct horse contact and two among individuals who had eaten raw horse meat. The phylogenetic tree showed that the genotypes of SEZ isolates from two of the cases on Jeju Island, South Korea, were similar to those of isolates from the United Kingdom and the United States of America. [ABSTRACT FROM AUTHOR]

The article presents the results of a study of the structural and mechanical properties, the dependence of the objective function and humidity of lamb and horse meat on the duration of the mechanical treatment. Changes in water activity and humidity of raw meat, depending on the duration of the mechanical treatment. It has been established that the use of multicomponent brine helps to increase water binding capacity (WBC) and improves the structural and mechanical properties of lamb and horse meat products. Studies have shown that increasing the WBC of meat occurs within 5 days of exposure, and the use of mechanical treatment helps to increase WBC in the first 24 hours.

This article examines longevity in the sparsely populated northern region. It notes a shift in gender and territorial indicators caused by active migration of the elderly from rural to urban areas. It also studies the average life expectancy of people who have reached retirement age and analyzes the increased probability of living to advanced age. This, in turn, reveals that gender differences are retained. The article additionally justifies the conclusion that a factor in the longevity of the residents of Yakutsk is the consumption of traditional meat products from the meat of young horses (colt meat). It also emphasizes that the unique life-extending ingredients of the meat of Yakutian horses comes from naturally frozen feed (cryo-feed) high in essential fatty acids. Finally, it presents the economic premise for using green cryo-feed to increase the nutritional value of the meat of Yakutian horses. [ABSTRACT FROM AUTHOR]

This study aimed to determine the effect of technological parameters of the production of horse meat minces with the addition of protein-oil emulsion from chicken combs on the functional, technological and physicochemical indicators. Chicken combs were pre-treated with bacterial concentrate to improve their properties. Experimental approach: The ultimate shear stress and technological indicators -- water holding capacity and oil holding capacity -- were determined to set the optimal time for cutting raw materials. Physicochemical analyses of the meat minces were conducted. Results and conclusions: The research results have shown that the cutting time significantly affects the meat minces' rheological, functional and technological indicators. The optimum mixing time for meat minces is 6 min. Adding a protein-oil emulsion from biotechnologically processed chicken combs, cottonseed oil, and water into the minced horse meat does not significantly affect the nutritional value. Adding 15 - 20% protein-oil emulsion (POE) is recommended to get minced meat with optimal rheological parameters. Novelty and scientific contribution: The research results allow the rational use of poultry by-products. [ABSTRACT FROM AUTHOR]