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Legislative frameworks about contamination are often limited to foods and underestimate the role of animal nutrition for safe production. This study aims to assess mineral oil hydrocarbon (MOH) contamination in feed and identify the technological factors that are contributing to this issue, particularly focused on mechanised harvesting and processing. Three dairy farms, classified by contamination risk (low, medium, and high), were selected, and fifteen feed samples were analysed using the coupled liquid chromatography–gas chromatography–flame ionisation detection (LC–GC–FID) method, with a microwave-assisted saponification (MAS) step to determine mineral oil saturated (MOSH) and aromatic (MOAH) hydrocarbon levels. Important contamination levels were observed depending on the technological development of each farm. MOSH levels ranged from 11.4 mg/kg to 81.40 mg/kg, while MOAH levels ranged from 0.5 mg/kg to 4.6 mg/kg. MOAH accounted for 4.74% of the total MOH content. The results showed a connection between feed production technologies and MOH contamination levels. Factors such as the mechanisation, the machinery used, and the storage conditions were potentially contributors to contamination, while chemical treatments had no direct impact but some potential risks. The contamination levels varied across farms, indicating certain contamination sources beyond technological factors. Advanced technological measures and proper equipment maintenance are suggested to mitigate MOH contamination risks in feed.

This study aimed to evaluate and sensorily describe membrane-emulsified poultry and pork meat products (frankfurter sausages) manufactured in the USV Iași Meat Processing Workshop, products to which celery powder was added. Six technology sheets were developed to obtain six batches of products (three chicken and three pork): C1 (66% chicken breast, 17% pork backfat, 1.8% celery powder) and P1 (66% pork, 17% pork backfat, 1.8% celery powder), C2 (56% chicken breast, 24% pork backfat, 3.5% celery powder) and P2 (56% pork, 24% pork backfat, 3.5% celery powder) and C3 (48% chicken breast, 31% pork backfat, 4.5% celery powder) and P3 (48% pork, 31% pork backfat, 4.5% celery powder). The samples were evaluated in terms of instrumental colour and sensory evaluation (acceptability test and CATA – check-all-that-apply). The results showed significant differences (p < 0.05) between the samples regarding the instrumental colour, chicken meat frankfurter sausages having significantly higher lightness values (L*) compared to pork frankfurter sausages, and in terms of the proportion of raw materials: the lightness increased significantly in direct proportion to the percentage of fat added. According to the CATA analysis, the evaluators associated a pink colour and meaty flavour with batch 1 products and attributes such as uniformity of colour, characteristic flavour, the right amount of seasoning and smooth texture were identified in all six batches of products. However, the batches with the highest scores on the hedonic scale, considered acceptable by the evaluators, were C1, P1 and C2.

The current paper checks the health of Aubrac cattle breed, exploited in the conditions of our country, thus achieving a highlighting of haematological parameters. It is an old cattle breed from France, originating from the Aubrac mountains (south of the Central massif), which has recently become an important object of major interest for beef cattle breeders in our country. Blood samples were collected from each animal studied, then they were analysed using the haematological analyser scil Vet ABC. This analyser is simple to operate and produces a complete threepart differential blood count in only 90 seconds, requires only 12 µl of whole blood. The results were highlighted by an individual blood count, including the following parameters: erythrocytes, thrombocytes, total leucocytes, haemoglobin and erythrocyte indices. In the case of one animal, were observed insignificant deviations from normal values, in terms of the number mean corpuscular volume. The other animals studied are in full health, this conclusion can be deduced from the fact that the observed values fall within the normal range of the literature.

The purpose of this paper is to highlight the difference in the average daily gain recorded in the bulls of the Aubrac breed, exploited in the conditions of our country. The database was made up of data recorded in two fattening bull farms of the Aubrac breed. The average daily gain of the animals recorded at the age of 12 months, as well as the average daily gain at the age of 18 months, were measured. A total of 30 animals (15 animals from farm 1, and 15 animals from farm 2) were studied. The results were statistically interpreted, which showed that there were no significant differences between the animals from the two studied farms, but there were statistically significant differences between the average daily increase recorded at 12 months compared to the average daily increase recorded at 18 months.

The Aubrac is a French breed of domestic beef cattle, becoming a major interest for cattle breeders in our country. Being a large breed of cattle, cows weigh is between 650-800 kilograms and bulls between 1,000-1200 kg. Body conformation is one of the main criteria for assessing bovine animals from a zootechnical and economic point of view. The notion of body conformation in cattle means the overall external appearance of the examined bovine, with reference to the development of each body region separately. The method of body measurements consists in the direct measurement, on the animal, of the different body and mass dimensions. With the help of these measurements, we can appreciate the development and connection of different body regions or segments that make up the whole body and the general development of the animal

The present study evaluates the influence of gender and age-class on the carcass traits, meat chemical composition, and fatty acid profiles of randomly hunt-harvested wild boars from Romania’s Frasin District hunting area, which is an important part of the stock density management strategy. Only 76 wild boars were chosen to participate in the experimental design from a total of 94 wild boars hunted over seven winter seasons, based on two main criteria: right carcass part intact and animal health status (suitable for human consumption) as determined by the veterinary health notice issued by the Food Safety Authority, with all wild boars being evaluated before slaughtering. After sanitary inspection and within the first 24 h postmortem, meat samples were taken in duplicate from the right side of wild boar carcasses (m. Biceps femoris). The aim of this study was to compare the carcass characteristics, chemical composition, and fatty acid profile of wild boar Biceps femoris muscle obtained from the right side of carcasses, as well as the effects of gender, age-class, and their interaction on these traits, in a context where venison is frequently regarded as organic food by consumers due to the natural habitat in which wild animals live. The age of the animals had an effect on the postmortem undressed warm and cold carcass weights (p ≤ 0.05). Considering the proximal chemical composition, only the intramuscular fat (IMF) content was higher in adult meat samples compared to young animals. C18:1 n-9 was the most abundant fatty acid in wild boar meat, followed by C16:0, C18:2 n-6, and C18:0. For IMF content, gender, age class, and their interaction influenced mainly MUFA fatty acids, in particular C16:1 n-9, C20:1 n-9 and C22:1 n-9, and also PUFA fatty acids C18:3 n-6, C20:3 n-3, C20:4 n-6, C20:5 n-3, C22:4 n-6, and C22:5 n-6. The appropriate amounts of individual fatty acids in the muscles of the wild boars translate into a ratio of P/S acids that promotes health as a bio-alternative resource of meat.

Our study analyzed selected biometric characteristics from 117 wild boars (Sus scrofa ferus) harvested during 2008 – 2014 in the Frasin and Marginea Forest hunting ground districts of Suceava County. Hunted boars were measured individually for head-body length (cm), height at withers (cm), length of metatarsus (cm), ear length (cm), tail length (cm) and body weight (kg) in accordance with their age-class and gender. These characteristics give information on the growth and development of wild boars and on the quality of their habitat. It was found that the average carcass weight was: piglets – 28.4 kg, yearling – 78.1 kg, subadults – 102.9 kg. The results show a faster body growth in females during their first year, while males make up for the weight difference in their 2nd and 3rd year. Statistical differences shown that males differentiate significantly to females by weight, body length, height at withers and length of metatarsus (P < 0.05) starting with their second year of life. The results regarding growth dynamic go along with the changes in boar’s social life, when the males are forced to leave and form smaller groups.

This study aimed to measure the pH of meat from both male and female Aubrac cattle. The study focused on the M. Semitendinosus and M. Longissimus dorsi muscles, comparing the pH values of the meat recorded at 0-, 24-, and 48-hours postmortem. Regarding the acidity of M. Longissimus dorsi in males, significant differences were observed between the average pH values at 0-, 24-, and 48-hours post-slaughter, with a slight decrease in the average from 6.05 at 0 hours to 5.5 at 48 hours. Similarly, significant differences were observed in females between the average pH values of M. Longissimus dorsi at 0-, 24-, and 48-hours post-slaughter. Analysing the acidity of M. Semitendinosus, significant differences were observed in both sexes between the average pH values at 0-, 24-, and 48-hours post-slaughter; for example, in males, average values ranging from 5.99 to 5.50 were obtained. In conclusion, these results highlight that the sex of the cattle influenced the average pH value at 0 hours for both muscle categories, collected from Aubrac cattle.

The objective of this study was to assess the changes in meat colour over time in Aubrac cattle of both genders. Specifically, the study concentrated on Longissimus Dorsi muscles, examining the colour values of the meat at 0, 24, and 48 hours after death. The development of the CIE Lab* colour space allows for the expression of colours in a three-dimensional system. The L*, a*, and b* values represent lightness, the red-green colour component, and the yellow-blue colour component, respectively. These values enable the evaluation and description of the colour of a meat sample. Taking into account the overall obtained results (example: the meat colour saturation recorded an average value of 14.28 ± 1.11 in males, and 17.72 ± 2.76 in females), we can appreciate that in the Aubrac cattle breed, there are significant differences between males and females, concerning all analysed parameters regarding colour (brightness, hue intensity, colour intensity of the meat, colour saturation, and Hue index) observed in the anatomical region under study.

This study proposes a comprehensive investigation into identifying the spoilage threshold of refrigerated meat, focusing on skinless boneless chicken breast, packaged in two distinct methods: polyethylene bags with clips (Cryovac system) and trays wrapped in stretch film (Skin type). The analyses were initiated starting from the 7th day of storage, following the manufacturer's recommendations, and included parameters such as pH, easily hydrolyzable nitrogen, hydrogen sulfide, and formic aldehyde. Every day, we rigorously followed a protocol to examine five product units for each packaging method. The results indicate that, for 7 days, the freshness of the meat was maintained under both packaging conditions; however, subsequently, it was compromised. Nevertheless, it is noted that the chicken breast packaged in polyethylene bags with clips exhibited significantly longer freshness retention compared to the chicken breast packaged in trays with stretch film. These findings make significant contributions to understanding the process of refrigerated meat spoilage and can guide the development of improved packaging and storage strategies in the food industry.

The purpose of this paper was to determine the quality of the edible offal (heart, liver, and kidney) of rabbits (Flemish Giant breed) during storage by refrigeration following the evolution of the pH, after slaughter, during maturation, to autolysis and alteration, from 27 individuals (15 males and 12 females). The rabbits had an average body weight of 11.5 kg being at the age of reproductive maturity (11-12 months). The pH evolution of the edible offal (heart, liver, and kidney) of rabbits (refrigerated at 4oC) was monitored during of 18 days after slaughter. The pH evolution had a fluctuant ascendant trend, quite similar for females and males, presenting insignificant differences by gender. At 24 h after slaughter, the mean values of pH of the main edible offal (from males and females) had the highest average values to the kidneys 6.48, followed by the heart 6.32 and by the liver 6.23. The alteration occurred much faster in kidneys and was starting with the 13th day of storage, the pH being close to 6.8-7.

The acidity evolution in muscle during the period after slaughter, to its maturation, it has direct links with the sensory quality characteristics of meat (tenderness, firmness, aroma) and influences the water holding capacity and suitability for storage. The purpose of this paper was to determined the pH evolution of rabbit meat (Flemish Giant breed) after slaughter, during maturation, to autolysis and alteration, from 27 individuals (15 males and 12 females). The rabbits had an average body weight of 11.5 kg being at the age of reproductive maturity (11-12 months). The pH evolution of meat (refrigerated at 20C) was monitored during of 18 days after slaughter. There have been sampled different muscle groups (Longissimus dorsi, Psoas major, Triceps brachi, Biceps femoris, Semimembranosus, Intercostalis, Cervicalis muscles). The pH value of the meat varies, depending primarily on the different metabolic type of muscle, the lowest pH level, at 24 h after slaughter, it has been found in Longissimus dorsi muscles (5.7) and the highest values in Intercostalis muscles (6.1). Starting with the 14th day of storage the meat was altered, the pH being close to 7 (for males and females, on the average 6.49 for Longissimus dorsi muscles, 6.57 for Psoas muscles, 6.56 for Semimembranosus muscles, 6.66 for Intercostalis muscles, 6.73 for Triceps brachi muscles, 6.75 for Biceps femoris muscles, and the highest value 6.81 for Cervicalis muscles). The pH evolution had an ascending trend, quite similar for females and males, presenting preponderant insignificant differences by gender.

The aim of this study was to assess the nutritional quality of rabbit meat (Flemish Giant breed) in terms of content of fatty acids. The biological material consisted of 42 rabbits (17 females and 15 males) from which were collected Longissimus dorsi, Semimembranosus and Triceps Brachii muscles immediately after slaughter. The samples were vacuum packaged, frozen at -80oC, and immediately after thawing have been minced and freeze-dried at -110oC (using lyophilizer CoolSafe Scanvac). The content in fatty acids was followed through NIRS methodology, using FOSS 6500 spectrophotometer, by gender. Was determined: the saturated fatty acids: C14:0 (Myristic acid), C15: 0 (Pentadecanoic acid), C16: 0 (Palmitic acid), C17: 0 (Heptadecanoic acid) and C18: 0 (Stearic acid); monounsaturated fatty acids: Palmitoleic acid (C16: 1n-7), Vaccenic acid, cis-isomer of oleic acid (C18: 1n-7) and oleic acid (C18: 1n-9) and the polyunsaturated fatty acids (ω3 and ω6): C18: 2n-6 (linoleic acid), C18: 3n-3 (Linolenic acid), C20: 2n-6 (Eicosadienoic acid), C20: 3n-6 (Eicosatrienoic acid), C20: 4n-6 (arachidonic acid), C20: 5n-3 (Eicosapentaenoic acid), C22: 4n-6 (Docosatetraenoic acid), C22: 5n-3 (Docosopentaenoic acid) and C22: 6n- 3 (docosahexaenoic acid). The results were statistically analyzed, including analysis of variance (ANOVA) and significant differences between genders were observed.

Due to the fact that meat colour represents an important aspect for sensorial evaluation of any food product,research in the field of poultry meat processing regarding efficient methods for hoarding/storage on long term ofindustrially slaughtered poultry carcasses approaches a continuous finding/optimization of certain solutions foravoiding negative consequences due to oxidation, which could include colour loss and/or its modification.The current study aimed to evaluate the effects of three storage regimes differing by temperature and time(L = -14°C, 30 days; L = -16°C, 60 days; L = -18°C, 90 days) on three anatomical cut regions (breast, upper thighand lower thigh), to characterize the colour of broiler chicken meat. Objective description of colour for frozen anddefrosted chicken meat was realised through the CIEL*a*b* Cartesian coordinate system.Overall, the preservation method determines a higher luminosity at samples gathered from L batch chickencarcasses for breast and upper thigh musculature, and L for lower thigh musculature in comparison with thecounterparts from the other experimental batches

Abstract. The availability of hares (Lepus europaeus Pallas), unlike that of domestic rabbits, is restricted by hunting seasons. Rabbit meat, according to research from Spain, is a rich source of K, P, Fe and Mg, but poor in Na, being recommended for people with hypertension. The largest quantity of macro minerals studied in rabbit meat was determined for K and P, and the most abundant micro minerals were Zn, Fe, Cu and Mn. In hare meat, ash content is not sufficiently studied. The current low level of knowledge motivated the present study. The aim of this study was to establish the ash content for major muscle groups and edible offal of hares. The biological material used was collected from 49 hares with an average weight of 5.6 kg, at the age of reproductive maturity (adults: 11-12 months). Different muscle groups (the muscles Cervicalis, Intercostalis, Longissimus Dorsi, Psoas major, Triceps Brachi, Biceps femoris, Semimembranosus) and the main edible offal (heart, liver, kidney) were sampled. The ash was determined by calcination (in Supertherm C311 oven calcination) at 5500C. The results obtained were interpreted statistically (arithmetic mean (X), standard deviation (s), variance (s2) and coefficient of variation (V%) and the statistical significance of differences was tested using the ANOVA Single Factor algorithm (p>0.05; p

The aim of this work was to characterize the quality of meat from hares (Lepus europaeus Pallas), namely, the fatty acid content, health lipid indices, and instrumental, histological, and sensory profiles by gender and muscle type (Longissimus dorsi/LD vs. Semimembranosus/SM). The ΣPUFA/Σ SFA was higher for males, with an average value of 1.62/1. The Σn6/n3 ratio was elevated for males, with a mean value of 5.34/1. The mean meat essential fatty acids were 41.94%, the desirable fatty acids were 77%, and the polyunsaturation index was 6.09. Moreover, the atherogenic index was 0.72, the thrombogenic index was 0.71, the hypocholesterolemic/hypercholesterolemic (h/H) fatty acids ratio was 3.30, and the nutritive value index was 1.35. After the sensory analysis, the LD muscles showed higher scores in males for overall appreciation (4.20 vs. 3.95) but higher scores in females for SM muscles (4.14 vs. 4.00). Shear force was influenced by the ratio between muscle and connective tissue, and the proportion of collagen and protein was related to the number of muscle fibers. Muscle and connective tissues are inversely proportional, and their ratio is an indicator of the textural and mechanical properties of the analyzed samples. Hare meat is an appreciated resource for consumers in terms of its sensory, instrumental, and nutritional values, and it has a higher value than that obtained from livestock species or other wild animals (more valuable proteins, lower fat content, and better health lipid indices).

One of the most significant industries in the world is the meat sector, and development into new goods is ongoing due to high customer demand and fierce market competition. Products made from chicken are widely favored. This phenomenon can be attributed to the lack of cultural or religious restrictions on this meat. The study looks into how using two distinct types of iron-rich fillings impacts the sensory profile of classic chicken roulades. The purpose of the study is to determine how changes in sensory qualities (such as taste, texture, and flavor) affect product acceptance among customers. This approach uses methods like check-all-that-apply (CATA), principal component analysis (PCA), external preference mapping (PrefMap), and penalty analysis to explore the impact of adding chicken offals and spinach as fillings on the sensory profile of traditional chicken meat roulades. This approach seeks to expand the meat product category, create new goods that use both plant and animal components, invent new ways to use offals and spinach in the market, and ensure that consumers accept these new products. Based on the results of our investigation, the type of filling utilized in the roulades showed the most differences across all sensory tests. According to hedonic analysis and preference mapping (PrefMap), the majority of customers favored roulades with spinach fillings as opposed to those containing chicken offals, which only a small portion of customers liked. Variations in consumer preference for roulades filled with chicken offals were noted in the anatomical region, with slightly greater preference for roulades made from chicken breast. However, this (anatomical region used) did not significantly affect the outcomes of all sensory tests. The spinach stuffing was found to be quite popular with the customers, even outperforming traditional chicken roulades, making it the most significant influence. Based on consumer appreciation, this suggests that the spinach-filled chicken roulades may be a viable option for meat products in the future.

The holistic sensory experience creates a unified perception that influences consumer memory. Consumer interest in clean label products underlines an accelerated trend towards products without artificial additives. From a sensory point of view, food appeal is significantly influenced by how additives actively participate in the organoleptic properties of the final product. This research aims to shed light on the impact of artificial and natural additives in meat products on neurocognitive food perception, which is essential for understanding how they influence the consumer’s final decision and direct food trends. Different neural mechanisms involved in multimodal sensory integration confirm differences in perception of meat products containing artificial and natural additives. Analysis confirms that neurocognitive perception integrates organoleptic sensations to form a complete sensory experience. The encephalon simultaneously processes multimodally integrated stimuli from organoleptic properties, reaching the orbitofrontal cortex and other regions involved in the neuroprocessing of the final product. The reformulation and development of meat products need a detailed analysis of the impact of additives on sensory properties contributing to the shaping of consumption trends.

IntroductionThe level of essential minerals in meat is an important factor in human nutrition and health. Meat from responsibly managed wildlife is an alternative raw material with considerable nutritional benefits. Meat from hunted animals has essential and non-essential elements for the human body. It is important to carefully monitor the levels of heavy metals accumulated in the tissues of hunted animals in polluted areas to ensure food safety and environmental contamination. High levels of heavy metals in food and the environment can pose a danger to human health.MethodsThe study aims to investigate the levels of essential mineral elements and heavy metals in the muscle tissue and organs of wild boar harvested through the herd density control plan over the last decade in north-eastern Romania.Results and discussionThe statistical analysis indicates that the age of the animals had a significant impact on Fe, Cu, and Zn levels in Longissimus lumborum. In the kidney a highly significant difference in Fe content by sex, with males showing higher values than females. The sex was shown to significantly influence the Mg levels. However, there are concerns about the accumulation of heavy metals such as Lead (Pb) and Cadmium (Cd), which may hurt the health of game meat consumers in the study area. Cd level it shows significant differences according to both age and sex, with higher concentrations in adults and males. Statistical analysis shows a negative correlation between Fe and Zn concentrations in muscle samples, while a positive correlation was found between Fe and Mn in kidney samples. There was also a positive association between Zn and Cu in muscle samples, but a negative association in kidney samples. Principal component analysis shows significant variation in essential element and heavy metals data between muscle and kidney samples. The loading plot shows a direct correlation between Pb and Cu and between Pb and Cd. However, an opposite correlation also is observed between Cu and Mg, Cd and Mg, and Pb and Mg. HQ (Hazard Quotient) for children compared to adults indicates a potentially higher risk associated with meat consumption among children because children are more vulnerable than adults. We report for the first time, to the best authors’ knowledge, various levels of essential minerals and exceeded maximum admitted level of heavy metals in the muscle tissues and kidneys of Sus scrofa ferus from Romania intended for human consumption, moreover, our findings highlight the need for strict monitoring and implementation of appropriate corrective measures, given the significant percentages of muscle and kidney samples exceeding the allowable limits for two of the most common toxic metals in the environment.

The aim of this study was to represent quality characterization, by gender and muscle type, of rabbit meat from the Flemish Giant (FG) breed, following the fatty acid profile, sanogenic indices, and instrumental (color and texture) and sensory analysis. The biological material comprised 40 rabbits (20 females and 20 males) whose Longissimus dorsi (LD) and Semimembranosus (SM) muscles were sampled. Compared to female samples, the meat from males was more qualitative in terms of higher ratios of polyunsaturated vs. saturated fatty acids and proportions (+42%) of Essential and Desirable Fatty Acids (+21.6% EFA; +6.7% DFA). Also, the Atherogenic Index (AI) and Thrombogenic Index (TI) were better in males (−37.1% AI; −34.3% TI), as were the ratio of hypocholesterolemic/Hypercholesterolemic fatty acids (+27.8%) and the Nutritive Value Index (NVI, +11.6%). The Polyunsaturation Index (PI) was higher for females (+57.5%), with the widest differences in hind leg muscles (SM muscles), while the omega-6/omega-3 fatty acid ratio was also better (+11.3%). Female meat was more tender due to lower shear force (−6.2%… 9.3%) in both muscles. Female meat was less pigmented than that of males, while the overall sensory attributes were better scored in male samples (+3.1%… +7.1%) (p < 0.01). The meat of males proved to be more sanogenic (richer in EFA and DFA, with a better h/H ratio and NVI, while AI and TI were lower). We would recommend slaughtering 3–4 weeks earlier in females vs. males to avoid excessive fat deposition and, consequently, the development of unfavorable sanogenic indices for consumer health.