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Lentil protein hydrolysates (LPH) and lentil protein hydrolysates cross‐linked (LPHC) were grafted with gum Arabic (GA) through a wet Maillard reaction at 100°C for 2 h and called MLPH and MLPHC. The samples were assessed for absorption, degree of grafting (DG), surface hydrophobicity, antioxidant activity, molecular weight (MW) profile, chemical alteration, volatile compounds, functional and sensory properties. Results showed that Maillard grafting led to increase in absorption and DG (maximum value: MLPHC), and led to the reduction of the surface hydrophobicity and antioxidant activity (minimum value: MLPHC). MW profiles indicated that MLPH and MLPHC formed new bands at MW >250 kDa. Regarding the Fourier transform infrared spectroscopy (FTIR), Maillard conjugation led to the occurrence of peaks at 1759 and 1765 cm−1, while the intensities of amide I bands at 1637 and 1659 cm−1 and amide II bands at 1498 and 1495 cm−1 were decreased. Hydrolysis, cross‐linking, and especially Maillard grafting provided well‐balanced content of volatile components. Indeed, the proportions of alcohols, ketones, aldehydes, and acids were changed, thereby, the inherent grassy and planty tastes were diminished while new umami taste was developed. Maillard grafting led to significant improvement of functional properties, while MLPH and MLPHC indicated the highest emulsifying activity at pH 10.0 (73.76 and 70.12 m2/g, respectively) and stability (369.64 and 288.22 min), foaming capacity (88.57% and 142.86%) and stability (60.57% and 72%). Sensory analysis has demonstrated that umami taste was highly developed in MLPH and MLPHC, which can be well considered as meat proteins and flavor enhancers such as monosodium glutamate (MSG). [ABSTRACT FROM AUTHOR]

Calcium peptide chelates are developed as efficient supplements for preventing calcium deficiency. Spent hen meat (SHM) contains a high percentage of proteins but is generally wasted due to the disadvantages such as hard texture. We chose the underutilized SHM to produce peptides to bind calcium by proteolysis and aimed to investigate chelation between calcium and peptides in hydrolysate for a sustainable purpose. The optimized proteolysis conditions calculated from the result of response surface methodology for two‐step hydrolysis were 0.30% (wenzyme/wmeat) for papain with a hydrolysis time of 3.5 h and 0.18% (wenzyme/wmeat) for flavourzyme with a hydrolysis time of 2.8 h. The enzymatic hydrolysate (EH) showed a binding capacity of 63.8 ± 1.8 mg calcium/g protein. Ethanol separation for EH improved the capacity up to a higher value of 68.6 ± 0.6 mg calcium/g protein with a high association constant of 420 M−1 (25°C) indicating high stability. The separated fraction with a higher amount of Glu, Asp, Lys, and Arg had higher calcium‐binding capacity, which was related to the number of ─COOH and ─NH2 groups in peptide side chains according to the result from amino acid analysis and Fourier transform infrared spectroscopy. Two‐step enzymatic hydrolysis and ethanol separation were an efficient combination to produce peptide mixtures derived from SHM with high calcium‐binding capacity. The high percentage of hydrophilic amino acids in the separated fraction was concluded to increase calcium‐binding capacity. This work provides foundations for increasing spent hen utilization and developing calcium peptide chelates based on underutilized meat. [ABSTRACT FROM AUTHOR]

A disposable electrochemical sensor based on silver nanoparticle-embedded cellulose hydrogel composites was developed for sensitive detection of sulfamethoxazole residues in meat samples. Scanning electron microscopy confirmed the porous structure of the cellulose matrix anchored with 20–50 nm silver nanoparticles (AgNPs). Fourier transform infrared spectroscopy and X-ray diffraction verified that the metallic AgNPs coordinated with the amorphous cellulose chains. At an optimum 0.5% loading, the nanocomposite sensor showed a peak-to-peak separation of 150 mV, diffusion-controlled charge transfer kinetics, and an electron transfer coefficient of 0.6 using a ferro/ferricyanide redox probe. Square-wave voltammetry was applied for sensing sulfamethoxazole based on its two-electron oxidation peak at 0.72 V vs. Ag/AgCl in Britton–Robinson buffer of pH 7.0. A linear detection range of 0.1–100 μM sulfamethoxazole was obtained with a sensitivity of 0.752 μA/μM and limit of detection of 0.04 μM. Successful recovery between 86 and 92% and less than 6% RSD was achieved from spiked meat samples. The key benefits of the proposed disposable sensor include facile fabrication, an antifouling surface, and a reliable quantification ability, meeting regulatory limits. This research demonstrates the potential of novel cellulose–silver nanocomposite materials towards developing rapid, low-cost electroanalytical devices for decentralized on-site screening of veterinary drug residues to ensure food safety. [ABSTRACT FROM AUTHOR]

Summary: The fraudulent practice of beef adulteration is a growing concern, as it violates consumer rights. Electrical impedance spectroscopy (EIS) combined with machine learning has emerged as a widely used approach to identify low‐quality meat. Unlike traditional biochemical methods that require expensive instruments, complex sample preparation, and chemical reagents, EIS is a cost‐effective alternative. However, EIS data are susceptible to temperature fluctuations, requiring a waiting period under consistent temperature conditions for data stabilisation before measurements. This process becomes impractical when dealing with a large number of samples. To overcome this limitation, standardisation, normalisation, and smoothing methods were introduced in the meat quality detection based on EIS data. A recognition model for detecting carrageenan adulteration in beef was established. Under an inconsistent temperature condition, by applying the spectra pre‐processing methods to the prediction dataset, the model accuracy reached 84%, whereas the accuracy of the unprocessed prediction dataset dropped to 54%. This study demonstrates that acquiring EIS data under consistent temperature conditions is unnecessary if proper spectra pre‐processing methods are applied. By eliminating the waiting time for data stabilisation, this practical approach enhances the efficiency and accuracy of meat quality detection. [ABSTRACT FROM AUTHOR]

For the analysis of plant-based meat substitutes and the determination of Maillard reaction products such as acrylamide, 5-hydroxymethylfurfural and furaneol, a novel and effective procedure based on hydrophobic natural deep eutectic solvent and liquid chromatography coupled with tandem mass spectrometry was developed for the first time. The 49 compositions of the deep eutectic solvents were designed and screened to select the most suitable option. The terpenoids eugenol and thymol in a molar ratio of 2:1 were selected as precursors for solvent formation, allowing effective extraction of the target analytes. The developed procedure comprised two main steps: extraction — in which the analytes are isolated from the solid sample due to the salting-out effect and pre-concentrated in the deep eutectic solvent, and back-extraction — in which the analytes are re-extracted into the formic acid solution for subsequent mass spectrometric detection. As the density of the aqueous phases changed during the extraction and back-extraction steps, the phenomenon of inversion of the coalesced organic phase was observed, which simplified the withdrawing of the phases. The linear range was 1–50 ng/mL for acrylamide, 10–1000 ng/mL for 5-hydroxymethylfurfural and 200–1000 ng/mL for furaneol with coefficients of determination above 0.9952. The developed method was fully validated and found recoveries were in the range 83–120%, with CVs not exceeding 4.9%. The method was applied to real sample analysis of pea-based meat substitutes. [ABSTRACT FROM AUTHOR]

Reduced glutathione (GSH) is a natural redox force immediately consumed by cells to combat toxins. Today's world is shifting towards clean farming practices whence ring‐necked pheasants dependent on croplands are facing threats and sperm‐assisted reproductive techniques become indispensable in preserving this valuable species for game and meat purposes. This study aims at evaluating the cryosurvivability (motility, viability, plasma membrane and acrosomal integrity, DNA fragmentation) and antioxidant capacity (Free radical scavenging activity, LPO detection, Ferric reducing antioxidant power, mitochondrial status) of ring‐necked pheasant semen with GSH supplementation in the extender. Semen collected from ten males was pooled, divided and diluted with Beltsville poultry semen extender (1:5) containing 0.0, 0.2, 0.4, 0.6 and 0.8 mM GSH. Samples were cryopreserved, and sperm quality was evaluated post‐dilution, cooling, equilibration, and freeze–thaw. Free radical scavenging activity, total antioxidant potential, mitochondrial action and lipid peroxidation were assessed at post‐thawing. Sperm motility, plasma membrane and acrosomal integrity, viability and DNA integrity were recorded highest (p <.05) at 0.4 mM GSH compared to other concentrations and control at all the stages of cryopreservation. Similarly, sperm mitochondrial action, antioxidant potential and free radical scavenging capacity were recorded higher (p <.05) with 0.4 mM GSH at post‐thaw compared to other concentrations of GSH and control. Lipid peroxidation was recorded as highest (p <.05) in the control compared to GSH‐supplemented groups at post‐thaw. Hence, it is concluded that GSH at 0.4 mM preserves the quality and ROS scavenging capacity of cryopreserved ring‐necked pheasant sperm as an antioxidant. [ABSTRACT FROM AUTHOR]

Simple Summary: The aim of this study was to evaluate the effects of β-adrenergic agonist feed additives, namely two commercially available types of zilpaterol hydrochloride (ZH) molecules denoted as ZH-A and ZH-B, on the beef quality of feedlot bulls over extended aging periods. The research stems from concerns that zilpaterol hydrochloride (ZH) may compromise beef quality during exportation by boat as an alternative to the exportation of live animals. Typical South African feedlot bulls were fed a finisher ration supplemented with either ZH-A or ZH-B (both at 105 g ZH/ton) or a negative control (CT) diet during the finishing period. ZH supplementation decreased meat tenderness of both ZH-A and ZH-B treatments compared to the CT when compared at 7, 14, 28, 56 and 120 days of post-mortem aging. ZH supplementation had no effect on meat quality characteristics during post-mortem aging when compared to the CT. The duration of the post-mortem aging period significantly influenced all meat quality characteristics that were investigated, showing improvements in meat tenderness, a decrease in meat colour and an increase in drip and cooking losses from day 56 to 120. This study researched the effects of two commercially available zilpaterol hydrochloride (ZH) β-adrenergic agonists, denoted as ZH-A and ZH-B, on the meat quality characteristics of typical South African feedlot bulls (taurine × indicus composites), over extended aging periods of up to 120 days. The effects of ZH were studied to address concerns about the possible adverse effects of ZH on beef quality following extended aging, which typically occurs during the exportation of beef by boat. The completely randomized control study consisted of 3 homogenous experimental groups, with 3 replicates per treatment and 50 bulls per replicate = 450 animals. Treatments were a negative control (CT) with no ZH supplementation added to the basal diet or a basal diet supplemented with either zilpaterol hydrochloride A (ZH-A) or zilpaterol hydrochloride B (ZH-B), both at 105 g ZH/ton, fed from the first day of the finishing period (D0) for 30 days. Subsamples were collected from 38 random carcasses from each treatment for proximate analysis and meat quality analysis using Longissimus dorsi samples. ZH supplementation decreased meat tenderness (Warner–Bratzler shear force values (WBSF)) of bulls fed ZH-A or ZH-B, compared to those fed the CT diet (p < 0.05; η2 = 0.24). The WBSF values of both ZH treatments were about 0.5–0.8 kg higher during the aging periods compared to the CT, but ZH did not affect post-mortem meat aging or meat quality characteristics differently compared to the CT. Post-mortem aging per se influenced all meat quality characteristics investigated (p < 0.001; η2 > 0.30), showing improvements in WBSF, a decrease in meat colour and an increase in drip and cooking losses. L*-values increased from 3 to 56 days of aging and then decreased to day 120 (p < 0.001; η2 = 032). Chroma values decreased from day 3 to day 120 (p < 0.001; η2 = 0.50). Hue° decreased from day 3 to day 7 and stabilized until day 120 (p < 0.001; η2 = 0.40). Moisture and cooking loss (CL) increased to 56 days and then decreased to 120 days. [ABSTRACT FROM AUTHOR]

Immunocastration can be an alternative to surgical castration in Bísaro pigs when there is a need to keep animals on the farm until at least 8 months old. As an autochthonous breed, some particularities must be addressed when doing immunocastration, for which 3 different protocols were tested and two control groups were made with surgically castrated males (SC) and boars (Bo). Two protocols were made in prepubertal pigs, with two (E2) and three inoculations (L3) in the first cycle, and another in adults (A2) with only two inoculations. Physicochemical parameters and boar taint compounds quantification and sensory analysis of the meat from the studied pigs were assessed. Immunocastration provided intermediate values between surgically castrated pigs and entire males, with low levels of boar taint compounds. The L3 group provided closer results to SC, which was also corroborated by the sensory analysis. Although the other two protocols had no significant differences with Bo, there was a positive tendency towards them. As is, the L3 protocol was promising as a good alternative to surgical castration, maintaining the characteristic attributes of the Bísaro pig meat. • Adaptation of the immunocastration protocols is imperative in autochthonous breeds. • Immunocastration with 5 inoculations gives their meat characteristics similar to surgically castrated pigs. • Two inoculations in adults lower boar taint compounds significantly. • Immunocastration provides ethically-produced pork, which consumers greatly appreciate. • Immunocastration can be an alternative to surgical castration in autochthonous pigs, such as the Bísaro pig. [ABSTRACT FROM AUTHOR]

A novel reagent named 4-(N-methyl-1,3-dioxo-benzoisoquinolin-6-yl-oxy)benzene sulfonyl chloride (MBIOBS-Cl) for the determination of estrogens in food samples by high-performance liquid chromatography (HPLC) with fluorescence detection has been developed. Estrogens could be easily labeled by MBIOBS-Cl in Na2CO3-NaHCO3 buffer solution at pH 10.0. The complete labeling reaction for estrogens could be accomplished within five minutes, the corresponding derivatives exhibited strong fluorescence with the maximum excitation and emission wavelengths at 249 nm and 443 nm, respectively. The derivatization conditions, such as the molar ratio of reagent to estrogens, derivatization time, pH, temperature, and buffers were optimized. Derivatives were sufficiently stable to be efficiently analyzed by HPLC with a reversed-phase Agilent ZORBAX 300SB-C18 column with a good baseline resolution. Excellent linear correlations were obtained for all estrogen derivatives with correlation coefficients greater than 0.9998. Ultrasonic-Assisted extraction was used to optimize the extraction of estrogens from meat samples with a recovery higher than 82%. The detection limits (LOD, S/N = 3) of the method ranged from 0.95 to 3.3 μg· kg−1. The established method, which is fast, simple, inexpensive, and environment friendly, can be successfully applied for the detection of four steroidal estrogens from meat samples with little matrix interference. [ABSTRACT FROM AUTHOR]

The presence of coccidiostats in meat products represents an important topic because of the animal administration of these substances, authorized as feed additives for targeted species, in order to prevent and inhibit coccidiosis. Coccidiostats include both ionophores and synthetic molecules characterized by different chemical–physical properties such as polarity. Meat is a matrix characterized by many interfering compound groups, such as proteins, phospholipids, and fats. High‐performance liquid chromatography (HPLC) coupled to mass spectrometry (MS) analysis allows the required selectivity and sensitivity for discriminating analytes and matrix interferences. For these reasons, an LC–MS/MS method for the analysis of coccidiostats in meat products was developed without SPE purification steps. The correct analyte quantification is allowed by matrix‐matched calibration. The method validation was performed by the replicated analysis of spiked meat samples at two different concentration levels (limit of quantification—LOQ—and a 10 times LOQ) in order to evaluate method recovery and repeatability, plus spiked samples at higher concentrations up to 10,000 μg/kg. Moreover, the metrological approach was used for the calculation of method uncertainty. The application of the developed method to real samples evidenced the presence of some non‐ionophores coccidiostats in the meat and liver of chicken and rabbit species. Although, the determined concentration was below the established MRLs, the monitoring of coccidiostats in the meat supply chain is confirmed as a good strategy in order to safeguard consumer health. [ABSTRACT FROM AUTHOR]

Summary: The current study was designed to supersede the meat protein with pulse‐based proteins and to determine the suitability of the processing method for commercialisation of plant protein meat analogues. The pulse protein concentrates (PPCs) were extracted from green gram, horse gram and cowpea using alkaline/isoelectric precipitation method. The PPCs were subjected for physicochemical, morphological, GC–MS and thermal analysis. The PPCs of green gram to horse gram to cowpea were used in the ratio of (20:20:20) T1, (30:15:15) T2 and (15:20:15) T3 to prepare deep‐fried meatballs. All the PPCs exhibited collapsed and wrinkled surface. The horse gram protein concentrates exhibited the highest denaturation temperature (Td °C) 89.50 ± 2.57 and enthalpy (ΔH (J g−1)) (287.73 ± 9.64) iterating better thermal stability compared to other samples. FTIR spectra indicated the presence of O–H stretching wide bands for mutton deep‐fried meatballs (3321.22 cm−1) and plant‐based deep‐fried meatballs (3288.28 cm−1), whereas PPCs in the region of (3275–3278 cm−1). Two C‐H bands and the main secondary structural components such as α‐helix, β‐sheet, β‐turn and random coil of PPCs were observed in the region of 1600–1700 cm−1. Amide N–H bending (1400–1500 cm−1) and the C–O stretching bands (1000–1300 cm−1) were observed for all the samples. The plant‐based deep‐fried meatball formulated at the ratio of 20:20:20 (T1) was closely related to the mutton deep‐fried meatballs in terms of organoleptic properties (colour, texture, juiciness and overall acceptability), colour properties (L* and b*) and textural properties such as hardness, adhesiveness and cohesiveness. These findings will open new research horizons in this area and pave the way for the commercialisation of meat substitutes, which will reduce the environmental impact and carbon footprint. [ABSTRACT FROM AUTHOR]

Objectives: There are few bioarcheological analyses of life experiences in colonial period Aotearoa New Zealand, despite this being a time of major adaptation and social change. In our study, early life histories are constructed from multi‐isotope and enamel peptide analysis of permanent first molars associated with Victorian era dental practices operating between AD 1881 and 1905 in Invercargill. Chemical analyses of the teeth provide insight into the childhood feeding practices, diet, and mobility of the people who had their teeth extracted. Materials and Methods: Four permanent left mandibular first molars were analyzed from a cache of teeth discovered at the Leviathan Gift Depot site during excavations in 2019. The methods used were: (1) enamel peptide analysis to assess chromosomal sex; (2) bulk (δ13Ccarbonate) and incremental (δ13Ccollagen and δ15N) isotope analysis of dentin to assess childhood diet; and (3) strontium (87Sr/86Sr) and oxygen (δ18O) isotope analysis of enamel to assess childhood residency. Two modern permanent first molars from known individuals were analyzed as controls. Results: The archaeological teeth were from three chromosomal males and one female. The protein and whole diets were predominately based on C3‐plants and domestic animal products (meat and milk). A breastfeeding signal was only identified in one historic male. All individuals likely had childhood residences in Aotearoa. Discussion: Unlike most bioarcheological studies that rely on the remains of the dead, the teeth analysed in this study were extracted from living people. We suggest that the dental patients were likely second or third generation colonists to Aotearoa, with fairly similar childhood diets. They were potentially lower‐class individuals either living in, or passing through, the growing colonial center of Invercargill. [ABSTRACT FROM AUTHOR]

In order to investigate the effect of different microbial feed additives on the meat quality of culled hens, a complete feed and four feeds mixed with different microorganisms were fed to culled hens to analyse their effects on muscle traits, nutritional composition and textural characteristics in each group. The results showed that the feed containing 2% Rhodotorula significantly increased the muscle redness and moisture content (P<0.01), while significantly reducing hardness (P<0.05); the feed containing 1% Bacillus subtilis significantly increased the muscle redness and crude fat content (P<0.01), and reduced hardness (P<0.05); the feed containing 5% Lactobacillus plantarum significantly increased the muscle redness and crude fat content (P<0.01) and reduced the crude protein content (P<0.05); the feed containing the three microbial complexes significantly increased the crude fat, essential amino acids, delicious amino acids and free amino acids content (P<0.01). In summary, microbial feed additives are able to modify the muscle redness of laying hens, with Rhodotorula exerting a greater influence on muscle moisture content as well as tenderness, and Bacillus subtilis and Lactobacillus plantarum contributing more to muscle nutrient content. [ABSTRACT FROM AUTHOR]

Carvacrol is well documented for its antibacterial and antioxidant effects. However, its high volatility has directed researchers toward nanoencapsulation technology according to bioeconomy and sustainability trends. This study examined and compared free carvacrol (FC), carvacrol microemulsion (MC), carvacrol microemulsion busted with chitosan (MMC), and carvacrol nanoemulsions (NC) as active coatings on extending minced pork meat shelf life at 4 ± 1 °C for 9 days, focusing on microbiological, physiochemical, and sensory characteristics. The research involved pre-characterizing droplet sizes, evaluating antioxidants, and determining antibacterial efficacy. The results demonstrated that NC with a 21 nm droplet size exhibited the highest antioxidant and antibacterial activity. All coatings succeeded in extending the preservation of fresh minced pork meat in comparison to the free carvacrol sample (FC). The NC coating showed the highest extension of minced pork meat preservation and maintained meat freshness for 9 days, with a lower TBARs of 0.736 mg MDA/Kg, and effectively reduced mesophilic, lactic acid, and psychotrophic bacterial counts more significantly by 1.2, 2, and 1.3 log, respectively, as compared to FC. Sensory assessments confirmed the acceptability of NC and MCC coatings. Overall, the carvacrol-based nanoemulsion can be considered a novel antioxidant and antimicrobial active coating due to its demonstrated higher efficacy in all the examined tests performed. [ABSTRACT FROM AUTHOR]

The aim of the work was to analyze the effect of storage in freezing conditions (-18 ° C) during 3 months of storage on the formation of malondialdehyde MDA, TVB-N (total volatile basic nitrogen), and colour. Rainbow trout up to 500 g (RT) aged 1-1.5 years (n=15) and trout (RT1) up to 3.5 kg aged 2-2.5 years (n=15) were included in the experiment. The stated weight of the fish is already after processing. After slaughtering the fish, samples were taken from each fish for analysis of meat colour in the CIE colour space with a KONICA MINOLTA 2600D (L*, a*, b*) on the 1st day after slaughter and after the 1st, 2nd, 3rd month of storage. The content of TVB-N and MDA was measured parallel. For both weight categories of trout, after three months of freezing, we observed significant (RT1-P=0.05; RTP= 0.05) increase in TVB-N compared to the first day of measurement. Malondialdehyde content after three months of freezing was significantly (P=0.05) higher than at the first measurement in both weight categories of rainbow trout. In the RT experimental group, trout meat after three months of freezing was significantly (P=0.05) lighter (L*) and less yellow (b*). The meat of the RT1 group after 3 months of freezing storage was significantly (P=0.05) darker, less red and less yellow. [ABSTRACT FROM AUTHOR]

Drying is an important process that increases the shelf life of agricultural products. It is a process whereby the activities of most decay causing microbes are either deactivated or reduced to safe levels. This work determined the drying kinetics of Periwinkle Meaty within the drying temperature range of 50°C through to 100°C using a laboratory convective oven. Drying data was fitted to five thin layer drying models such as artificial neural network (ANN), page, Henderson-pabis, Lewis and a newly developed model (NDM). The various related thin layer drying model constants and coefficients were obtained using non-linear regression statistical methods. The result shows that drying took place almost entirely within the falling rate period. The temperature dependent effective diffusivity was shown to be in values that ranged from 1.49 x 10-6 to 6.30 x 10-7 m² s-1 in the temperature range applied in this work. And the related activation energy was found to be 15.43 kJ mol-1. The fitting results also showed the ANN and NDM closely followed by the Henderson-Parbis' as suitable for predicting the thin layer drying kinetics of periwinkle meaty. [ABSTRACT FROM AUTHOR]

Background and Aim: Infectious bovine keratoconjunctivitis (IBK) is a prevalent ocular disease that affects livestock, leading to substantial economic losses due to reduced production and culling of infected animals. Moraxella spp. is common bacterial pathogens that can cause keratoconjunctivitis in livestock. Therefore, rapid and accurate diagnosis is crucial for effective treatment and disease control. This study aimed to develop a multiplex real-time polymerase chain reaction (mRTPCR) assay for the detection and differentiation of Moraxella bovoculi, Moraxella ovis, and Moraxella bovis. Materials and Methods: Three reference strains of Moraxella as positive controls and 36 lacrimal swab samples collected from cattle were used to evaluate the developed mRT-PCR assay DNA extraction that was performed using the RIBO-sorb DNA/RNA extraction kit. Primers and probes were designed using the SpeciesPrimer pipeline. The annealing temperature, primer and probe concentrations, and sensitivity and specificity of the assay were optimized. Results: An mRT-PCR assay was developed to detect pathogens associated with IBK in cattle on the basis of optimized parameters. The specificity and sensitivity of this assay were confirmed using samples containing individual pathogens (O – M. ovis, B – M. bovis, and BO – M. bovoculi), combinations of two pathogens (O-B, B-BO, and O-BO), and when the DNA of all three pathogens was present in a single reaction (O-B-BO). The analytical sensitivity of mRT-PCR for detecting M. ovis and M. bovoculi DNA was 21 copies or 50 fg per reaction, whereas that for M. bovis was 210 copies or 500 fg per reaction. In addition, this assay has been tested on samples isolated from the affected eyes of cattle in the Akmola region of the Republic of Kazakhstan. Conclusion: For the first time in the Republic of Kazakhstan, the proposed mRT-PCR assay for the simultaneous detection of three Moraxella spp. pathogens has been developed. This assay exhibits the required specificity and high sensitivity for m RT-PCR, facilitating the timely implementation of effective measures for disease control and the prevention of economic losses. These losses are linked to a reduction in livestock breeding value, a reduction in meat and milk production, a reduction in the reproductive performance of heifers, resulting in fewer offspring, as well as costs related to the treatment of affected animals. [ABSTRACT FROM AUTHOR]

Objective: To assess and compare the (macro-)nutritional composition of red meat (RM) and poultry meat (PM) products with the emerging category of meat substitutes. Design: We use information on nutritional values per 100 g to estimate the differences in the nutritional composition between RM, PM, vegan meat substitute (VMS) and non-vegan meat substitute (NVMS) and derive six unique meat product clusters to enhance the comparability. Setting: Meat markets from five major European countries: France, Germany, UK, Italy and Spain. Participants/Data: Product innovation data for 19 941 products from Mintel's Global New Product Database from 2010 to 2020. Results: Most of the innovations in the sample are RM products (55 %), followed by poultry (30 %), VMS (11 %) and NVMS (5 %). RM products exhibit a significantly higher energy content in kcal/100 g as well as fat, saturated fat, protein and salt all in g/100 g than the meatless alternatives, while the latter contain significantly more carbohydrates and fibre than either poultry or RM. However, results differ to a certain degree when products are grouped into more homogeneous clusters like sausages, cold cuts and burgers. This indicates that general conclusions regarding the health effects of substituting meat with plant-based alternatives should only be drawn in relation to comparable products. Conclusions: Meat substitutes, both vegan and non-vegan, are rated as ultra-processed foods. However, compared with RM products, they and also poultry products both can provide a diet that contains fewer nutrients-to-limit, like salt and saturated fats. [ABSTRACT FROM AUTHOR]

As dark meat has a faster deterioration rate and its unintentional mixing occurs during processing, it is crucial to know the status and freshness indicators of dark meat to ensure fishery product quality. In this method, fluorescence fingerprints (FFs) was applied as a rapid and noninvasive quality authentication method to determine differences between white and dark meat in the evaluation of freshness indicators at frozen state. Spotted mackerel (Scomber australasicus) fish chunks with different postmortem conditions (0–40 h ice stored) were obtained and frozen. A new generation of fluorescence spectrophotometer (F‐7100) was used to acquire FFs of the frozen fish chunks (containing white and dark meat). Adenosine triphosphate metabolites and pH were determined in both white and dark meat using their relevant biochemical methods. Higher K‐values in dark meat might be attributed to a higher accumulation rate of inosine (HxR) in dark meat than in white meat. The pH decrease rate in white meat was higher than that in dark meat during postmortem ice storage periods of fish. Principal component analysis of FFs spectra demonstrated clear discrimination (PC1 + PC2 = 91.7%) between white and dark meat of frozen fish due to the influence of freshness parameters based on the fluorescence features of fish meat. Furthermore, partial least squares regression validation models revealed that freshness indicators of white meat could be predicted more accurately at the frozen state than those of dark meat. This method could be applied during the processing of fishery products, thereby facilitating quality control activities and making it a promising authentication tool for the fisheries industries. [ABSTRACT FROM AUTHOR]

Extrusion is the standard process for producing meat alternatives. However, it is unsuitable for small scales, involves expressive energy expenditures, generates tasteless products, and degrades protein matrices. A systematic search of articles and patents identified strategies for alternatively elaborating anisotropic meat substitutes: spinning techniques; freezing-thawing; transglutaminase polymerization; additive manufacturing (3D-printing, lamination); konjac gum or gluten structuration; polysaccharides-proteins agglutination; coagulation with simultaneous shearing; and microwave cooking with simultaneous shearing. Main protein sources involve soy, pulses, mushrooms, non-meat animal proteins, and zein. Freezing-thawing, additive manufacturing, and microwave processing stand out as the most competitive techniques regarding sensory, nutritional, and economic aspects. [ABSTRACT FROM AUTHOR]

The detection of the storage state of frozen meat, especially meat frozen–thawed several times, has always been important for food safety inspections. Hyperspectral imaging (HSI) is widely applied to detect the freshness and quality of meat or meat products. This study investigated the feasibility of the low-cost HSI system, combined with the chemometrics method, to classify beef cuts among fresh (F), frozen–stored (F–S), frozen–thawed three times (F–T–3) and frozen–thawed five times (F–T–5). A compact, low-cost HSI system was designed and calibrated for beef sample measurement. The classification model was developed for meat analysis with a method to distinguish fat and muscle, a CARS algorithm to extract the optimal wavelength subset and three classifiers to identify each beef cut among different freezing processes. The results demonstrated that classification models based on feature variables extracted from differentiated tissue spectra achieved better performances, with ACCs of 92.75% for PLS-DA, 97.83% for SVM and 95.03% for BP-ANN. A visualization map was proposed to provide detailed information about the changes in freshness of beef cuts after freeze–thawing. Furthermore, this study demonstrated the potential of implementing a reasonably priced HSI system in the food industry. [ABSTRACT FROM AUTHOR]

This study evaluated the potential of electronic nose (e-nose) and electrochemical fingerprinting for identifying and discriminating between four commercial braising seasoning packets (Huachang, Jideli, Chuanzhen, Gusong) applied to chicken meat samples. E-nose analysis of marinated chicken aromas showed divergent sensor resistance profiles reflecting variations in volatile compounds between seasoning formulations. Principal component analysis of e-nose data differentiated samples into two distinct groups, with Chuanzhen and Gusong clustered separately from Huachang and Jideli. Differential pulse voltammetry also discriminated samples based on phytochemical fingerprints. Chuanzhen and Gusong chicken exhibited higher oxidation peaks indicating greater transfer of phenolic antioxidants from spices. Gas chromatography-mass spectrometry quantified key aromatic compounds in seasoning packets, revealing higher levels of sulfur, nitrogen, and phenolic volatiles in Chuanzhen and Gusong. Multivariate models accurately predicted seasoning identities from analytical data. This demonstrates the utility of rapid global aroma and electrochemical profiling combined with targeted GC-MS analysis to characterize complex food formulations and detect differences based on spice compositions. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the applicability of an alternative analytical technique to the reference method for phosphorus detection in meat and meat products established by ISO 2294:1974, revised by ISO 23776:2021. When an analytical method is modified or a new one is developed and implemented, it should be validated before being accepted for routine determinations. Furthermore, it is necessary to demonstrate that the new or alternative method has good performance characteristics in comparison with the reference method. Therefore, a comparison of the performance of the alternative and the reference method should be made. In the present study, a statistical evaluation of the calibration model of the alternative method was made with data from interlaboratory studies made in five consecutive years using fifty analyses of meat and meat products. The statistical parameters evaluated over time for the calibration curve were the y-intercept and slope; correlation and linearity; analytical limits: detection and quantification; working range; and accuracy (precision and trueness). In the interlaboratory tests, the results obtained by the alternative analytical method were compared with those obtained by the reference method, and their performance in these tests was also evaluated. The results obtained by the alternative method indicated better accuracy than the reference method due to lower relative errors, more precision, and a good trueness evaluation through lower absolute values of the z-score. The study demonstrated that the phosphorus alternative method is applicable for the determination of total phosphorus in the matrix of meat and meat products. [ABSTRACT FROM AUTHOR]

Nudges are increasingly used to encourage sustainable and often meat-free diets. Interventions to reduce people's meat consumption are motivated by concerns about health, animal welfare, and the environment. However, dietary choices are of personal and cultural significance, and not everybody wants to be nudged towards a plant-based diet. Nudging has been criticised for being paternalistic, manipulative, and a violation of personal autonomy, amongst other points. It is important to ask whether it is ethical to nudge people towards plant-based diets or whether it is unethical not to do so. Using the FORGOOD ethics framework, this paper organises diverse ethical arguments both in favour and against nudging people towards plant-based diets into seven dimensions: fairness, openness, respect, goals, opinions, options, and delegation. We propose that policymakers, researchers, retailers, restaurant managers, and others who design food menus, set food defaults, decide about which labels to use, and design food choice architectures in other ways should use the presented arguments to reflect on whether nudging people towards plant-based diets is ethical. [ABSTRACT FROM AUTHOR]

The effects of low-sodium salt mixture substitution on the sensory quality, protein oxidation, and hydrolysis of air-dried chicken and its molecular mechanisms were investigated based on tandem mass tagging (TMT) quantitative proteomics. The composite salt formulated with 1.6% KCl, 0.8% MgCl2, and 5.6% NaCl was found to improve the freshness and texture quality scores. Low-sodium salt mixture substitution significantly decreased the carbonyl content (1.52 nmol/mg), surface hydrophobicity (102.58 μg), and dimeric tyrosine content (2.69 A.U.), and significantly increased the sulfhydryl content (74.46 nmol/mg) and tryptophan fluorescence intensity, suggesting that protein oxidation was inhibited. Furthermore, low-sodium salt mixture substitution significantly increased the protein hydrolysis index (0.067), and cathepsin B and L activities (102.13 U/g and 349.25 U/g), suggesting that protein hydrolysis was facilitated. The correlation results showed that changes in the degree of protein hydrolysis and protein oxidation were closely related to sensory quality. TMT quantitative proteomics indicated that the degradation of myosin and titin as well as changes in the activities of the enzymes, CNDP2, DPP7, ABHD12B, FADH2A, and AASS, were responsible for the changes in the taste quality. In addition, CNDP2, ALDH1A1, and NMNAT1 are key enzymes that reduce protein oxidation. Overall, KCl and MgCl2 composite salt substitution is an effective method for producing low-sodium air-dried chicken. [ABSTRACT FROM AUTHOR]

Simple Summary: Increasing prolificity in swine reduces the opportunities of pigs to obtain enough amount of colostrum, which may lead to negative short- and long-term consequences. This is especially important for piglets with a low birth weight. Removing the heaviest piglets from the litter for a short period during suckling (split-suckling) may allow the smallest and less viable piglets to have access to the udder during the critical initial hours after farrowing. This experiment has shown that mortality is not altered by split-suckling. Moreover, estimation of colostrum intake suggests that the heaviest piglets subjected to split-suckling ingest a lower amount and show a lower weight gain during lactation than their litter mates. We have not observed differences in final weight, but split-suckling increases carcass leanness, especially in piglets of low birth weight. Differences in the fatty acid composition of intramuscular lipids because of split-suckling were also observed. Long-term response to split-suckling, particularly in low-birth-weight piglets, suggests an alteration in adiposity and metabolic regulation which may be related to higher colostrum intake. Forty-eight litters were used, with a total number of 645 piglets involved in the study. The split-suckling technique was applied to half of the litters at the end of farrowing by removing the heaviest piglets over three periods of 1 h. The piglets were individually weighed at 0, 1 d, and at weaning. Piglet losses were recorded daily. Traceability was maintained until the carcass splitting and meat analysis took place. Carcasses were eviscerated and weighed individually. Total mortality at weaning was affected by body weight, where the low-body-weight piglets showed a mortality rate almost four times higher than that of the normal-weight piglets. Mortality was highest in the first days of life, especially in the low-body-weight piglets. At weaning, split-suckling treatment caused a slight increase in mortality compared to the control group piglets (25% vs. 17.1%). Split-suckling had a positive effect on weight gain during the first 24 h of life (p = 0.014), and there was an interaction between treatment and parity (p = 0.007), with split-suckling being more effective in the primiparous sows compared to the multiparous sows. The piglets from litters receiving the split-suckling treatment had a lower average daily gain during the lactation period (p < 0.001) than the piglets from the control group. Weight gain during the first 24 h of life of the piglets subjected to split-suckling was higher than those of the control group. A lower IgG and α-tocopherol in plasma in the heavier piglets subjected to split-suckling treatment was observed in comparison to their respective control. The piglets from litters receiving the treatment showed a lower average daily gain during the lactation period (p < 0.001) than the piglets from the control group. No difference in slaughter weight was observed according to treatment. The pigs which received split-suckling treatment showed lower subcutaneous fat thickness (p < 0.0013) and higher lean meat yield (p < 0.0027), this effect being more marked in pigs from primiparous sows. Intramuscular fat concentration was higher in the Longissimus Dorsi muscle of the low-body-weight piglets. In the pigs that received split-suckling treatment, a higher concentration of C18:3n-3 (p = 0.036) and a tendency towards a higher concentration of C18:2n-6 (p = 0.107) and unsaturation index (p = 0.113) was observed in intramuscular fatty acids at slaughter, together with a lower concentration of C16:0 (p = 0.053) and SFA (p = 0.064). In conclusion, long-term response to split-suckling, particularly in low-birth-weight piglets, suggests an alteration in adiposity and metabolic regulation in these piglets that receive high levels of colostrum. [ABSTRACT FROM AUTHOR]

The impact of phytophenols on myofibrillar protein (MP) has attracted great interest, due to the advantageous effects of phytophenols on the quality of meat and meat products under differential oxidation scenarios. Under natural oxidation scenarios, phytophenols can not only preserve product from quality deterioration, but also strengthen textural and organoleptic properties by structural and functional modification of MP. Meanwhile, phytophenols as structural modifiers are deliberately applied in gelled muscle foods under artificial oxidant scenarios. To successfully realize the application of phytophenols in meat products, the impact of phytophenols on MP should be explored, and the application scenarios which were commonly neglected must be considered. Therefore, this review provided a scenario structured summary on the phenol-modified MP structure, functionality and the ultimate quality of muscle foods to underline this fact. Moreover, the innovation applications of MP−phytophenols interaction, such as structure formation of MP gelled foods, functional packaging material, protein valorization and functional MP colloids, were also introduced. This work can foster better understanding on MP−phytophenols interaction and its emerging applications. [ABSTRACT FROM AUTHOR]

The development of meat alternatives is a sustainable choice to meet eco-friendly and healthy demands. High-moisture extrusion (HME) technology has been applied to produce the textured plant proteins, which are recognized as meat analogues and have characteristics, nutrition, sensory attributes, and apparent fiber structure similar to animal meat. Although the production of HME meat analogues has a lot of advantages and broad prospects, the processing principle and quality control remain to be studied, and the current HME technology has not yet been popularized. In this paper, we review the HME technology, the formation mechanism of HME meat analogues, the effect of food ingredients on meat analogues processing, the systematic analysis method of meat analogues processing, and detection and evaluation methods of meat analogues. Our review would provide a comprehensive understanding and theoretical guidance for HME application in meat analogues processing. [ABSTRACT FROM AUTHOR]

Simple Summary: Goats with diverse economic phenotypic traits play an important role in animal husbandry. However, the genetic mechanisms underlying complex phenotypic traits are unclear in goats. Genomic studies of variations provided a lens to identify functional genes. The work aimed to search for candidate genes related to body measurements and body weight of Karachai goats based on genome-wide associations. Structural annotation of the identified genomic regions showed that they regulate the processes of transcription, cell proliferation, angiogenesis, body growth, fatty acid and lipid metabolism, nervous system development, and spermatogenesis. For further use in breeding, SNPs were selected that were significant for live weight at four and eight months. It was located in the vicinity of structural genes. An experimental PCR-RV test system was developed and tested for the genotyping of significant SNPs. Our study found a set of new DNA markers for genetic improvement in meat goats and provided novel insights into the genetic mechanisms of complex traits. Goats with diverse economic phenotypic traits play an important role in animal husbandry. However, the genetic mechanisms underlying complex phenotypic traits are unclear in goats. Genomic studies of variations provided a lens to identify functional genes. The work aimed to search for candidate genes related to body measurements and body weight of Karachai goats and develop an experimental PCR-RV test system for genotyping significant SNPs. Comparison of GWAS results for ages 4 and 8 months revealed 58 common SNPs for significant genotypes. 11 common SNPs were identified for body weight, 4 SNPs—for group of traits withers height, rump height, body length, 2 SNPs—for withers height and rump height, 1 SNP—for body length and chest depth. Structural annotation of genomic regions covering a window of ±0.20 Mb showed the presence of 288 genes; 52 of them had the described functions in accordance with gene ontology. The main molecular functions of proteins encoded by these genes are the regulation of transcription, cell proliferation, angiogenesis, body growth, fatty acid and lipid metabolism, nervous system development, and spermatogenesis. SNPs common to body weight and localized within a window of ±200 kb from the structural genes CRADD, HMGA2, MSRB3, FUT8, MAX, and RAB15 were selected to create a test system. The study of meat productivity after slaughter and chemical analysis of muscle tissue in Karachai goats at the age of 8 months of different genotypes according to the identified SNPs revealed that rs268269710 is the most promising for further research and use in breeding. The GG genotype is associated with a larger live weight of animals, a larger carcass yield, the content of the boneless part in it, and the ratio of protein and adipose tissue in meat preferred for dietary nutrition. These results will contribute to the genetic improvement of Karachai goats. [ABSTRACT FROM AUTHOR]

Meat adulteration is an important economic and social problem worldwide. Therefore, the accurate identification and quantification methods for species substitutions in meat products are needed. In this study, a precise quantitative method was performed to identify the minimum content of pork (Sus scrofa) meat in the mixture of pork: cattle (Sus scrofa :Bos taurus) using the droplet digital Polymerase Chain Reaction (ddPCR) method. Experiments were conducted by using a series of dilutions for heat-treated and raw meat mixtures. The detection limits in DNA fragments of this study were 0.65 copies/μL for heat-treated and 0.1 copies/μL for raw meat samples. Based on these results, the sensitivity explaining minimum pork meat in meat mixtures was 0.1% for heat-treated and 0.001% for raw samples. The results showed that the ddPCR method is effective for identifying and quantifying pork meat in meat products and has potential to be applied for other meat species also. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effects of processing on the quality, protein oxidation, and structural properties of yak meat. The cooking loss, Warner–Bratzler shear force, meat color, texture, thiobarbituric acid reactive substance, total carbonyl content (TCC), total sulfhydryl content (TSC), and structural properties of yak meat under frying, drying, and boiling were measured. The results showed that the cooking loss rate, shear force, L* value, hardness, elasticity, and chewiness of yak meat increased (p <.05) and the a* value decreased (p <.05) with increasing central temperature after processing. Fried yak meat at 80°C had the lowest cooking loss rate of 42.21% and the lowest shear force of 50.86 N, which had better textural characteristics, followed by boiling, while the maximum cooking loss rate, hardness, and shear force were 1.40 times, 1.26 times, and 1.2 times that of frying, respectively. The thiobarbituric acid reactive substance was obtained after decoction and peaked at 1.88 ± 0.04 mmol/mg at 60°C. The highest TCC and the lowest TSC were obtained for dried proteins at 80°C. In addition, as the central temperature increased, the helical structure in the protein secondary structure decreased, the disordered structure increased, the fluorescence intensity of myofibrillar proteins decreased, and protein degradation occurred. It was concluded that dried yak meat had the highest protein oxidation and the worst quality, while fried yak meat had the lowest protein oxidation and the best quality. [ABSTRACT FROM AUTHOR]

Probiotics and their fermentation products are increasingly been focused on due to their health-boosting effects. Exopolysaccharides (EPS) synthetized by lactic acid bacteria (LAB) are widely applied as texture modifiers in dairy, meat and bakery products owning to their improved properties. Moreover, LAB-derived EPS have been confirmed to possess diverse physiological bioactivities including antioxidant, anti-biofilm, antiviral, immune-regulatory or antitumor. However, the low production and high acquisition cost hinder their development. Even though LAB-derived EPS have been extensively studied for their production-improving, there are only few reports on the systematic elucidation and summary of the relationship among biosynthesis pathway, strain selection, production parameter, structure-function relationship. Therefore, a detailed summary on biosynthesis pathway, production parameter and structure-function relationship of LAB-derived EPS is provided in this review, the structural modifications together with the current and potential applications are also discussed in this paper. [ABSTRACT FROM AUTHOR]

The global goat meat sector is advancing and contributes to long-term food security, especially in meeting the protein demands of the growing human population in developing countries. Spanning all countries, Australia, is the largest exporter of goat meat, although it has negligible consumption. However, Australia does potentially have a secure future as an innovative, profitable, and resilient world leader in goat production, provided some challenges are addressed. These challenges facing the goat meat sector require suitable strategies and interventions for better profitability and acceptance of goat meat consumed in Australia and as an export product. Limited research on goat meat quality and the lack of an adequate grading system for goat meat quality are two of the major issues that need attention from the industry and researchers. Some of the most critical areas that need further research to enable growth of the goat meat industry are the influence of genetics and age of animals on meat quality, standardisation of the ageing period of various goat meat cuts, cooking innovations, consumer acceptance and sensory analysis of goat meat (both farmed and rangeland goats). This paper reviews the status of the goat meat sector and identifies the opportunities for the goat meat sector, particularly in Australia. In addition, we highlight several key issues requiring further research and interventions to enhance the growth of the goat meat industry. [ABSTRACT FROM AUTHOR]

Introduction: Checking the quality of meat products is very important. The purpose of this research is to investigate the presence of unauthorized tissues in this product to improve its quality and safety level and promote the health of society. Materials and Methods: In this cross-sectional descriptive study, sausages with meat percentages of 40, 55 and 70 were randomly purchased from three factories (10 pieces each) and divided into three pieces and then three slides from each piece with hematoxylin-eosin method was prepared (270 slides in total). Finally, 10 microscopic fields were examined from each slide. The data were analyzed by using SPSS software. At the level of less than 5%, the difference between the groups was considered significant and the results were shown as Mean ± SD. Furthermore, the frequency percentage of tissues in each of the sausages was calculated. Results: Cartilage tissue, bone, skin, kidney, salivary gland, blood vessel, abdominal viscera and plant tissues were observed in all meat products. However, central nervous system and spleen tissues were not seen in any of the samples. In sausage 40%, the highest frequency percentage of tissue was related to skin, in sausage 55%, skin and kidney, and in sausage 70%, kidney. In addition, the amount of illegal tissues was different in 40%, 55% and 70% sausages and this difference was significant in many tissues. Conclusion: By using histological methods, it is possible to detect illegal tissues in meat products and obligate factories to comply with the national standard. [ABSTRACT FROM AUTHOR]

The application of antibiotics in animals for therapeutic and growth promotion purposes and to meet the need to increase meat production has been reported to cause the development of antibiotic resistance and other health risks due to the consumption of poultry products. Therefore, the need for rapid and accurate analytical methods for the determination of drug residues has become necessary. The Quick, Easy, Cheap, Effective Rugged and Safe (QuEChERS) technique involves liquidliquid extraction by partitioning with acetonitrile, followed by clean-up with a mixture of magnesium sulphate and a primary secondary amine. The extract obtained was then analyzed using high-performance liquid chromatography (HPLC). The figures of merit of the analytical methodology were determined using optimized parameters and the calibration curve was linear over the tested concentration range. The linearity ranged from 5 to 500 μg/kg for all the drug residues, and the correlation coefficients (r2) were greater than 0.99. The limit of detection (LOD) ranged within 1.45 - 5.02 μg/kg while the limit of quantification (LOQ) ranged within 4.68 - 6.72 μg/kg. The inter-day and intra-day precisions for beef samples had respective ranges of 1.94 - 19.03 % and 2.78 - 9.04%, and the average recoveries were from 79.48 to 107.48 %. The selectivity was determined by a blank matrix containing external standards and a sample spiked with target analyte and the results indicate a good selectivity with no interferences. [ABSTRACT FROM AUTHOR]

Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg annually, thus, extending shelf-life by reducing initial microbial load and autoxidation is essential. Adding various antioxidants would reduce oxidation of protein and fatty acids improving nutritional shelf-life through synergic interactions. Antioxidant synergetic effects also improves reduction in microbiota proliferation leading to the delayed development of off flavours and deterioration of meat colour. To reduce initial microbial load and autoxidation effects, the inclusion of polyphenols and antioxidants from varying sources by mixing various antioxidants would lead to improved synergic effects. [ABSTRACT FROM AUTHOR]

Introduction: Intramuscular fat content (IFC) and meat color are vital indicators of pork quality. Methods: A significant positive correlation between IFC and redness of meat color (CIE a* value) indicates that these two traits are likely to be regulated by shared molecular pathways.To identify candidate genes, hub genes, and signaling pathways that regulate these two traits, we measured the IFC and CIE a* value in 147 hybrid pigs, and selected individuls with extreme phenotypes for transcriptome analysis. Results: The results revealed 485 and 394 overlapping differentially expressed genes (DEGs), using the DESeq2, limma, and edgeR packages, affecting the IFC and CIE a* value, respectively. Weighted gene co-expression network analysis (WGCNA) identified four modules significantly correlated with the IFC and CIE a* value. Moreover, we integrated functional enrichment analysis results based on DEGs, GSEA, and WGCNA conditions to identify candidate genes, and identified 47 and 53 candidate genes affecting the IFC and CIE a* value, respectively. The protein protein interaction (PPI) network analysis of candidate genes showed that 5 and 13 hub genes affect the IFC and CIE a* value, respectively. These genes mainly participate in various pathways related to lipid metabolism and redox reactions. Notably, four crucial hub genes (MYC, SOX9, CEBPB, and PPAGRC1A) were shared for these two traits. Discussion and conclusion: After functional annotation of these four hub genes, we hypothesized that the SOX9/CEBPB/PPARGC1A axis could co-regulate lipid metabolism and the myoglobin redox response. Further research on these hub genes, especially the SOX9/CEBPB/PPARGC1A axis, will help to understand the molecular mechanism of the co-regulation of the IFC and CIE a* value, which will provide a theoretical basis for improving pork quality. [ABSTRACT FROM AUTHOR]

Beef cuts were dried by tray drying (TD), microwave drying (MD), and TD+MD. Salting as pre-treatment was carried out with NaCl or NaCl+KCl salts to evaluate the effect of sodium reduction. The beef was divided into nine groups: three were subjected to TD, MD, and TD+MD; for the other six groups, dry salting was applied with 100% NaCl or 50% NaCl + 50% KCl, followed by MD, TD, or TD+MD. Processing times of TD, MD, and TD+MD were about 660, 250, and 300 min, and effective diffusivities (Deff) were 1.33 × 10-8, 3.88 × 10-8, and 3.57 × 10-8 m²/s, respectively. Compared with TD, the MD procedure resulted in significantly harder texture and lower rehydration ratio (p < 0.05). SEM images of dried beef indicated fractures and disruption after TD, while a compact structure was obtained with MD. Both salt types contributed a softer texture in rehydrated MD, but KCl did not change the hardness values of dried meat. MD could have great potential for drying meat by reducing drying time, and KCl could be applied as a substitute for NaCl without adversely affecting the structural quality. [ABSTRACT FROM AUTHOR]

An understanding regarding impacts of growth-related myopathies, i.e., white striping (WS) and wooden breast (WB), on the quality of dietary protein from cooked chicken breast is still limited. This study aimed at comparing protein content and in vitro protein digestion and estimating the in vitro protein digestibility corrected amino acid score (PDCAAS) of cooked chicken meat exhibiting different abnormality levels (i.e., normal, WS, and WS + WB). The results show that the WS + WB samples exhibited lower protein content, greater cooking loss, and greater lipid oxidation than those of normal samples (p < 0.05). No differences in protein carbonyls or the myofibril fragmentation index were found (p ≥ 0.05). Cooked samples were hydrolyzed in vitro using digestive enzyme mixtures that subsequently mimicked the enzymatic reactions in oral, gastric, and intestinal routes. The WS + WB samples exhibited greater values of free NH2 and degree of hydrolysis than the others at all digestion phases (p < 0.05), suggesting a greater proteolytic susceptibility. The in vitro PDCAAS of the WS + WB samples was greater than that of the other samples for pre-school children, school children, and adults (p < 0.05). Overall, the findings suggest that the cooked chicken breast with the WS + WB condition might provide greater protein digestibility and availability than WS and normal chicken breasts. [ABSTRACT FROM AUTHOR]

Rabbit meat provides a good source of high-quality animal protein with low fat content, it is considered a functional food. This study aimed to determine the growth performance, carcass traits, and chemical quality of New Zealand White rabbit meat breeding treated with different growth promoters. Therefore, 40 apparently healthy New Zealand White male rabbits, 5 weeks of age, were allotted to 4 equal experimental groups. The first group was kept as a control group, the second group included rabbits fed ad libitum supplemented with a beta-glucan 2.0 g/kg diet, The third group comprised rabbits that were injected twice intramuscular of boldenone undecylenate (5 mg/kg body weight) with 3-weeks intervals, the fourth group included rabbits that injected intramuscular of 40 µg/kg body weight estradiol day by day for 30 days. The obtained results revealed that the treated groups with growth promoters had a significant increase (P<0.05) in growth performance (total body weight gain and daily weight gain) and dressing percentage. Administration of boldenone undecylenate resulted in a significant increase (P< 0.05) in protein content in their meat compared to the control group. Rabbits injected with estradiol show a nonsignificant effect (P> 0.05) on dressing % or protein content of meat. Rabbits feed on a beta-glucan-supplemented diet show the highest carcass dressing percentage. Further studies were challenging food investigators for the rabbit meat treated with hormonal growth promoters to study their residues and their impact on consumer health. [ABSTRACT FROM AUTHOR]

Despite the growing demand for more sustainable food production and consumption like plant-based products, there has not been much research on the sensory properties of plant-based sausages. This research aims to compare the sensory characteristics of plant-based sausages and meat sausages, as well as determine the drivers of likings for sausage products. 8 samples (6 meat products and 2 plant-based products) were evaluated by 103 consumers using the check-all-that-apply (CATA) method with 33 attributes. The consumers also rated their overall liking of each sample. The results showed a large difference in appearance and texture between plant-based sausages and meat sausages, with plant-based sausages more associated with "coarse surface", "tooth packing" and "crumbliness". The liking scores of plant-based sausage samples were significantly lower than that of meat sausage samples. The results of the penalty-lift analysis showed that "smooth surface", "firmness", "springiness" and "dense surface" were must-have attributes for sausages, while "coarse surface", "crumbliness", "fishy odor" and "bitterness" should not be presented in sausage products. The results of this study could potentially be applied to improve the formulation of plant-based sausages. [ABSTRACT FROM AUTHOR]

Low-cost fish species are often used to adulterate or substitute for Atlantic salmon products, posing a serious threat to market order and public health. Hence, reliable techniques are urgently needed to detect Atlantic salmon adulteration. In this study, a precise method for identifying and quantifying adulterated Atlantic salmon with rainbow trout based on droplet digital PCR (ddPCR) testing was developed. Species-specific primers and probes were designed targeting the single-copy nuclear gene myoglobin of two salmonids. A quantitative formula for calculating the mass fraction of adulterated Atlantic salmon with rainbow trout was established based on a one-step conversion strategy, in which the DNA copy number ratios were directly transformed to meat mass fractions by introducing a fixed constant (the transfer coefficient). The dynamic range of the established ddPCR method was from 1% to 90%, with a limit of detection (LOD) of 0.2% and a limit of quantification (LOQ) of 0.8% for rainbow trout in Atlantic salmon, respectively. The quantification method demonstrated an acceptable level of repeatability and reproducibility, as the values of the relative standard deviation (RSD) for the tested meat mixtures with the known fractions were all less than 5%. Thermal and freezing treatments, as well as adding food additives within the recommended dosage limits, had no significant effect on the quantification accuracy. The method was successfully applied to detect rainbow trout adulteration in commercial raw and processed Atlantic salmon products. In comparison to real-time quantitative PCR (qPCR) testing, the established ddPCR method exhibited a higher level of stability and accuracy. Overall, the ddPCR-based quantitative method exhibited high levels of accuracy, stability, sensitivity, and practicability, suitable for applications in the routine surveillance and quality assurance of salmon products. [ABSTRACT FROM AUTHOR]

Poultry meat contaminated with Campylobacter, a major bacterial cause of foodborne gastroenteritis worldwide, is considered the primary source of human campylobacteriosis. Thus, reduction or elimination of Campylobacter in poultry production will have a significant impact on food safety and public health. Despite the significant progress made over the last decades, many puzzles remain about the epidemiology of Campylobacter on poultry farms, hampering the development of an effective control strategy. This longitudinal study was conducted to determine the prevalence and genetic diversity of Campylobacter in a U.S. commercial broiler production farm system. Cecal contents (15 samples/flock) and boot swabs (3 samples/flock) were collected from approximately 6-wk-old birds from 406 conventional broiler flocks reared in 53 houses on 15 farms (located within a relatively close geographic proximity and managed by the same poultry integrator) for up to eight consecutive production cycles and cultured for Campylobacter. Pulsed-field gel electrophoresis was used to investigate the genetic diversity of the Campylobacter jejuni isolates recovered from the cecal contents. The prevalence of Campylobacter at the farm, house, and flock levels were found to be 93% (14/15), 79% (42/53), and 47% (192/406), respectively. Campylobacter prevalence varied remarkably among different farms and flocks, with some farms or houses testing consistently negative while others being positive all the time over the entire study period. Campylobacter isolation rate changed significantly by sample type (higher by cecal contents vs. boot swabs) and season/production cycle (higher in spring vs. other seasons). The majority (88%; 2364/2675) of the isolates were identified as C. jejuni, and almost all the rest (11%; 303/2675) were Campylobacter coli. Genotyping showed limited diversity within a flock and suggested persistence of some C. jejuni clones over multiple production cycles on the same farm. In conclusion, this study indicated that although Campylobacter prevalence was overall high, there were marked differences in the prevalence among the broiler flocks or farms tested. Future studies aimed at identification of potential risk factors associated with differential Campylobacter status are warranted in order to develop effective on-farm interventions. Estudio longitudinal sobre Campylobacter en parvadas comerciales de pollo de engorde criados convencionalmente en los Estados Unidos: prevalencia y diversidad genética. Los productos cárnicos de origen avícola contaminado con Campylobacter, que es una importante causa bacteriana de gastroenteritis transmitida por alimentos en todo el mundo, se consideran la principal fuente de campilobacteriosis humana. Por lo tanto, la reducción o eliminación de Campylobacter en la producción avícola tendrá un impacto significativo en la seguridad alimentaria y en la salud pública. A pesar de los importantes avances realizados en las últimas décadas, persisten muchos enigmas sobre la epidemiología de Campylobacter en las granjas avícolas, lo que obstaculiza el desarrollo de una estrategia de control eficaz. Este estudio longitudinal se realizó para determinar la prevalencia y la diversidad genética de Campylobacter en un sistema de granja de producción comercial de pollos de engorde en los Estados Unidos. Se recogieron contenidos cecales (15 muestras/parvada) y cubre botas de arrastre (tres muestras/parvada) de aves de aproximadamente seis semanas de edad de 406 parvadas de pollos de engorde convencionales criadas en 53 casetas de 15 granjas (ubicadas dentro de una proximidad geográfica relativamente cercana y manejadas por el mismo integrador avícola) durante ocho ciclos de producción consecutivos y con cultivo para Campylobacter. Se utilizó electroforesis en gel de campo con pulsasiones para investigar la diversidad genética de los aislados de Campylobacter jejuni recuperados del contenido cecal. Se encontró que la prevalencia de Campylobacter a nivel de granja, caseta y parvada era del 93% (14/15), 79% (42/53) y 47% (192/406), respectivamente. La prevalencia de Campylobacter varió notablemente entre diferentes granjas y rebaños, y algunas granjas o casetas dieron resultados consistentemente negativos mientras que otras dieron positivo todo el tiempo durante todo el período del estudio. La tasa de aislamiento de Campylobacter cambió significativamente según el tipo de muestra (mayor con muestras de contenido cecal en comparación con los cubre botas de arrastre) y la estación/ciclo de producción (mayor en primavera frente a otras estaciones). La mayoría (88%; 2364/2675) de los aislados se identificaron como C. jejuni, y casi todo el resto (11%; 303/2675) fueron Campylobacter coli. La genotipificación mostró una diversidad limitada dentro de una parvada y sugirió la persistencia de algunos clones de C. jejuni durante múltiples ciclos de producción en la misma granja. En conclusión, este estudio indicó que, aunque la prevalencia de Campylobacter fue alta en general, hubo marcadas diferencias en la prevalencia entre las parvadas o granjas de pollos de engorde analizadas. Se justifica la conducción de estudios futuros destinados a identificar posibles factores de riesgo asociados con el estado diferencial de Campylobacter para desarrollar intervenciones efectivas en las granjas. [ABSTRACT FROM AUTHOR]

A simple, fast, and low-cost method of extraction using magnetic nanoparticles was developed for sample preparation in the determination of ciprofloxacin and ofloxacin in meat tissues with the use of capillary electrophoresis. This study is the first utilization of silica-coated magnetic nanoparticles with attached C18 chains to extract fluoroquinolones from meat tissues. This method is therefore characterized by a very simple sample preparation procedure, but on the other hand, by satisfactory precision and accuracy. Magnetic nanoparticles with an appropriately modified surface were placed in an Eppendorf tube, then conditioned with methanol, next rinsed with water and, finally, a homogenized tissue sample was added. At the neutral pH of the sample solution, these compounds do not have a charge and are able to adsorb on the modified particles. After extraction, the nanoparticles were dried and, then, desorption of analytes was conducted with the use of a mixture of 0.1 mol/L HCl and acetonitrile (1:1). This approach made it possible to purify the sample matrix and to obtain satisfactory LOQ levels for the method using the CE technique with UV-Vis detection. In this method, the LOD and LOQ values for both analytes were 0.04 nmol/g tissue and 0.15 nmol/g tissue, respectively. The calibration curves were linear in the entire concentration range, and the accuracy and the recovery of the method were at the satisfactory levels. The square value of the linear correlation coefficients (R2) for Cpx and Ofx were 0.9995 and 0.9992, respectively. The precision value of the method was within the range of 3–11% and accuracy was in the range of 93–110%. [ABSTRACT FROM AUTHOR]

A simple, effective, and highly sensitive analytical approach was created and applied in this study for the accurate measurement of three β2-agonist residues (clenbuterol, salbutamol, and ractopamine) in meat samples. In the course of the experiment, new adsorbent molecular sieves (ZMS)@nitrogen-doped carbon quantum dots (N-CQDs) composite materials were synthesized with the aid of hydrothermal synthesis. The composite adsorbent materials were prepared and characterized through scanning electron microscopy, transmission electron microscope, X-ray photoelectron spectroscopy, fluorescence, and zeta potential. Four determinants affecting the extraction and elution's efficiency, such as the amount of adsorbent, the extraction time, desorption time, and the amount of extraction salt, were substantially optimized. The analytes were quantified by gas chromatography–mass spectrometry. Final results of the methodological validation reflected that the ZMS@N-CQDs composite materials were able to adsorb three β2-agonist residues well and had good reproducibility. In the meantime, all analytes indicated good linearity with coefficient of determination R2 ≥ 0.9908. The limit of detection was 0.7–2.0 ng·g−1, the limit of quantification varied from 2.4 to 5.0 ng·g−1, the precision was lower than 11.9%, and the spiked recoveries were in the range of 79.5–97.8%. To sum up, the proposed approach was quite effective, reliable, and convenient for the simultaneous analysis of multiple β2-agonist residues. Consequently, this kind of approach was successfully applied for the analysis of such compounds in meat samples. [ABSTRACT FROM AUTHOR]

The present study was set the purpose of investigating the effects of chicken liver as a chicken meat replacer on some quality characteristics of model system chicken meat emulsions. For this purpose, one control (100% chicken meat) and three different chicken liver treatments were formulated as follows: L25 (75% chicken meat+25% chicken liver), L50 (50% chicken meat+50% chicken liver), and L75 (25% chicken meat+75% chicken liver). Chicken liver replacement ratios significantly affected moisture and protein contents and pH (p<0.05). The lowest emulsion stability and water holding capacity was observed in L75 (p<0.05). L75 also had the highest cooking loss among the emulsions (p<0.05). Chicken liver replacement ratio increments resulted in lower L* and b* values and higher a* values (p<0.05). Textural properties of emulsions were significantly affected by the presence of chicken liver in formulations, and softer emulsions were achieved with increasing chicken liver addition (p<0.05). The present study showed that chicken liver could be a good chicken meat replacer at up to 50%; however, this ratio could be increased by the addition of binders/fillers in meat products. [ABSTRACT FROM AUTHOR]

Protein oxidation is a complex process involving the oxidative damage of proteins by reactive oxygen species and other oxidizing agents. It can lead to structural and functional alterations in proteins, impacting their biological activity. The primary cause of protein oxidation in meat products is the presence of endogenous enzymes, such as myoglobin and hemoglobin, which contain iron and catalyze oxidation reactions. Additionally, the presence of heme pigments, unsaturated fatty acids, and transition metal ions in meat can further promote protein oxidation. Protein oxidation in meat products can lead to several undesirable changes. One of the most noticeable effects is the development of off-flavors and off-odors, commonly described as rancidity. Natural antioxidants are compounds found in various plant-based sources, such as fruits, vegetables, herbs, and spices. These antioxidants possess the ability to scavenge free radicals and inhibit oxidative reactions, including the oxidation of proteins in meat. By exploring the effects of natural antioxidants on protein oxidation in meat products, it is possible to gain insights into their potential as functional additives for enhancing product stability and maintaining desired sensory characteristics. This paper aims to delve into the impact of natural antioxidants on protein oxidation in meat products and shed light on their role in preserving product quality and extending shelf life. [ABSTRACT FROM AUTHOR]

Proteomics tools in the field of equine meat research have been very recently applied to explore the changes in the post-mortem muscle proteome and to discover biomarkers to monitor the variations in its different meat quality traits. The current advances achieved by proteomics in equine meat research are reviewed. Different proteomics techniques (sodium dodecyl sulphate-polyacrylamide gel electrophoresis; two-dimensional polyacrylamide gel electrophoresis; fluorescent two-dimensional difference gel electrophoresis; targeted proteomics; tandem-mass tag labeled proteomics; data-independent analysis proteomics) have been applied in the study of the equine muscle/meat. The studies revealed the biochemical pathways involved in the development of several donkey and horse (foal) meat quality variation. The current knowledge would be useful to develop high-quality products. [ABSTRACT FROM AUTHOR]

The aim of our study was to evaluate the technological (pH, water holding capacity, cooking loss, oxidation-reduction potential, water activity, color parameters, and microbiological purity) and nutritional suitability of the meat of selected lamb breeds by analyzing the indicators (fatty acid profile, fat nutritional indices, lipid oxidation, basic meat composition) that determine the quality of lipids present in the meat. A comparative analysis of meat from native Polish breeds Uhruska, Świniarka, and Wrzosówka showed that these breeds are characterized by high-quality meat. The chemical composition of meat did not significantly differ between the studied breeds. However, the fatty acid composition and atherogenicity and thrombogenicity indices of meat differed significantly between the breeds with the meat of Wrzosówka lambs having a distinct advantage and the most significant potential to protect against cardiovascular problems. Furthermore, the meat of Wrzosówka breed had color parameters that are most desired by consumers. The results presented here are of practical importance as combining meat from different breeds of lambs can allow achieving high product quality. The meat of Wrzosówka breed can be successfully used for producing such products and can serve as flagship meat for export to other European and global markets. [ABSTRACT FROM AUTHOR]

The present research aimed to evaluate the effects of roasting and microwave thermal processes along with pH change on the amount of residues of three commonly used antibiotics, enrofloxacin, oxytetracycline and sulfadiazine in chicken meat. For this purpose, first the three antibiotics were added to the chicken meat samples in amounts 4 times the remaining limit. Meat samples containing residues of each antibiotic were subjected to roasting (at 200 °C for 30 minutes) and microwave (at 100 °C for 3 minutes) treatments at pH 5.8 and 4.8. Then, the residual amount of each of the antibiotics was investigated by high -performance liquid chromatography (HPLC) along with colorimetry and evaluation of cooking loss. The results showed that both treatments were able to significantly reduce the amount of antibiotic residues, but both processes were more effective at pH 4.8 than 5.8 (P<0.05). The highest amount of reduction of antibiotic residue at pH 4.8 in both microwave and roasting treatments was observed in oxytetracycline residue with 76.2 and 72.4% respectively. Roasting and microwave treatments decreased L* index, but a* index decreased in roasting and increased in microwave, and b* index increased in microwave, but there was no significant change in roasting. Also, the amount of cooking loss in roasting in the range of 58 to 71% was more than that of microwave in the range of 48 to 62% (P<0.05). Finally, microwave treatment can be introduced along with reducing the pH of chicken meat to 4.8 as the best treatment to reduce antibiotic residues. [ABSTRACT FROM AUTHOR]