Animal Meat Research Articles

On the issue of the effect of defrosting on the nutritional value of meat

The article presents the results of studying the effect of single and repeated defrosting on the nutritional value of meat. Meat of slaughtered animals and poultry is one of the indispensable sources of high-grade protein, the nutritional value of which depends on the content of proteins, fats and moisture in it. In accordance with the current Food Security Doctrine of the Russian Federation, special attention is currently being paid to the rational use of meat and other slaughter products. However, falsification of meat by thermal condition is often found in the retail network. Thawed meat loses its original taste and culinary properties due to profound changes occurring in the cells of muscle tissue. Such raw materials should be sent for industrial processing.The purpose of the research was to study the specific features of protein, fat and moisture content in poultry meat, slaughtered and commercial animals, as well as to assess the effect of single and repeated defrosting on the nutritional value of meat.The research was conducted at the educational and Research Center for the examination of food and animal feed of the St. Petersburg State University of Veterinary Medicine. The materials for the study were samples of meat from different species of animals and poultry.The research was conducted in stages. At the first stage, the nutritional value of the chilled meat was determined, at the next stage, the meat was once defrosted, and at the third stage, the meat was repeatedly defrosted. The determination of the nutritional value of meat samples was carried out using the infrared analyzer InfraLUM FT-12.As a result of the conducted research, it was established that the nutritional value of meat depended on the specific characteristics of the protein, fat and moisture content in poultry meat, slaughtered and commercial animals.The greatest loss of nutritional value occurred in re-defrosted meat compared to meat subjected to a single defrosting. The loss of protein, fat and moisture also depended on the type of meat.

Texture profile analysis and rheology of plant-based and animal meat

Texture profile analysis and rheology of plant-based and animal meat

Replacing animal meat with plant-based meat alternatives: the impact of protein quality on protein adequacy in the Dutch diet

Replacing animal meat with plant-based meat alternatives: the impact of protein quality on protein adequacy in the Dutch diet

CRISPR/Cas genome editing: Innovations and impacts on animal protein production

Abstract Food security has become an urgent global challenge as global population growth and climate change intensify. Livestock production systems must adapt to meet the growing demand for high-quality animal protein while minimizing environmental impacts. CRISPR/Cas genome editing has emerged as a transformative technology, enabling precise genetic modifications that enhance productivity, improve disease resistance, and promote animal welfare. In this context, this review aims to provide a comprehensive analysis of the current advancements in CRISPR/Cas genome editing tools for animal protein production, while addressing the challenges and future prospects of applying genome editing in livestock farming. Several studies have targeted genes associated with meat production, milk improvement, disease susceptibility, and animal welfare. The results have shown success in developing edited animals that increase meat production and milk quality and make animals more resilient to various infections, thereby reducing the economic losses associated with disease outbreaks. However, this advance still faces challenges, including technical, regulatory and ethical issues, and public acceptance. Even so, some of these edited animals are in the advanced stages of the regulatory approval process in some countries, including cattle with heat tolerance, pigs with resistance against PRRS-virus, and some fish that present an increase in meat production. In this context, this review consolidates current knowledge on CRISPR/Cas applications in animal protein production, highlights significant achievements, and addresses challenges related to the regulatory landscape, public perception, and ethical concerns. Furthermore, it emphasizes the importance of adaptable regulatory frameworks to ensure the responsible and sustainable advancement of genome editing in livestock.

Eating to live well-Or worse? The role of vegan and vegetarian diets in mental health.

Over the past two decades, there has been an increase in the prevalence of psychological conditions, such as depression, anxiety, disordered eating, and body image disturbances. In concert with this trend, there was a substantial rise in the advocacy and practice of restrictive dietary patterns, such as veganism and vegetarianism. These parallel developments suggest a relation between diet and mental health, but to date, research has failed to offer clear answers on whether these associations are causal, coincidental, or more complex than superficial analyses suggest. Given this context, the purpose of this commentary is to offer a consilient perspective on the role of vegan and vegetarian diets in mental health. We performed a broad qualitative synthesis of the current literature on diet and mental health from sociologic and psychologic perspectives. Several empirically supported hypotheses were presented with equivocal support. The current evidence suggests that if a nutritionally adequate diet is consumed, the avoidance/consumption of meat and other animal foods will have no significant effects on physical and mental health.

Impact of monensin, virginiamycin, trace minerals, and yeast combination on animal performance, carcass and meat characteristics of finishing feedlot bulls fed high grain diet.

This study was realized to evaluate the influence of monensin, virginiamycin,trace minerals and yeast combination on animal performance, feed efficiency, in situ digestibility, feeding behavior, and carcass and meat characteristics from bulls finished in feedlot fed high-grain diet. A total of 36 (European vs. Nellore) bulls at 24 ± 3.2months of age and with a body weight (BW) of 385.5 ± 3.84kg were used in a completely randomized design. The four experimental diets were: CONT - without additives; MONE - inclusion of 30mg of monensin/kg of DM; MOVI - inclusion of 30mg of monensin + 30mg of virginiamycin/kg of DM; MOMY - inclusion of 30mg of monensin/kg of DM + 0.3g/kg of BW of trace minerals and yeast. Final body weight was higher (P < 0.05) for the bulls fed MOVI (558.7kg) and MOMY (554.6kg) diets, intermediate for bulls fed MONE (529.3kg) diet, and lower for bulls fed CONT (514.6kg) diet. Likewise, the average daily gain was higher (P < 0.01) for bulls fed MOVI and MOMY (2.02kg/d), intermediate for bulls fed MONE (1.72kg/d), diet and lower for bulls fed CONT (1.57kg/d) diets. Dry matter intake and other nutrients were similar (P > 0.05) among treatments. However, feed conversion improved (P < 0.05) for bulls fed MOVI and MOMY diets. Animals fed MOVI and MOMY spent more time ruminating compared to animals fed CONT and MONE (P = 0.034) diets. The carcass weights, carcass dressing and backfat thickness were greater (P < 0.05) for the bulls fed MOVI and MOMY diets. In conclusion, the inclusion of monensin or a combination of monensin + virginiamycin or monensin + trace minerals and yeast resulted in higher animal performance and improved feed efficiency.

Effects of Free-Range Systems on Muscle Fiber Characteristics and Welfare Indicators in Geese

Recently, free-range poultry production has increased with notable benefits for animal welfare and meat quality traits. Geese, the third-most productive poultry species, have not been studied extensively. This study investigated the effects of different free-range systems on muscle fiber characteristics and welfare status (feather quality, walking ability, and behavioral changes) in Yangzhou geese. A total of 180 male geese, aged 28 days, were randomly assigned to either a long-distance pasture system (LDPS, approximately 200 m from the geese house) or a short-distance pasture system (SDPS, approximately 50 m from the geese house). The indoor system (IS) treatment was used as a control. And all geese were equipped with pedometers. Daily step counts revealed that the geese took an average of 5777 and 4520 steps in the LDPS and SDPS, respectively, whereas only 2736 steps in the IS. Although no significant differences were observed in the muscle fiber types among the three systems, free-range systems contributed to more developed muscle fibers than the IS. In addition, thicker muscle fibers in the extensor digitorum longus and gastrocnemius muscles were observed in the LDPS group than in the SDPS group. Additionally, feather cleanliness and damage were evaluated. LDPS resulted in significantly cleaner feathers on the chest, abdomen, and back than the IS. Furthermore, geese in the free-range systems had less feather damage than those in the IS. Notably, pasture systems allowed for natural behaviors, such as single-foot standing, feather pecking, and walking, regardless of grazing distance. Taken together, these results show that the muscle fibers of geese in the free-range system were more developed. Simultaneously, increasing the amount of exercise for geese will improve their welfare, which is beneficial to their health, growth, and development, and provides a technical reference for the free-range breeding system for geese.

Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork.

This study evaluated the effects of a fibre- and fat-rich by-products-based diet and the intramuscular fat (IMF) content on volatile compounds in pork. Meat samples were collected from sixteen gilts included in a feeding trial. Half of the animals were fed a conventional diet based on wheat, maize, barley and soybean meal, whereas the other half were fed a by-products-based diet that contained corn germ meal, malt sprouts, crispbread meal and proticorn, but no cereals or soya. Within each dietary treatment, four meat samples were selected from pigs in the upper quartile of IMF content (average 2.40%±0.18%, n=8) and four from the lower quartile of IMF content (average 1.45%±0.10%, n=8). SPME-GC-MS was used to evaluate the volatile profile of pork. A total of 45 volatile compounds were identified in the cooked pork samples. Aldehydes were the predominant chemical class in terms of the number of identified volatile compounds. No diet × IMF interaction was observed for the abundance of volatile compounds. Dietary treatment and IMF content significantly influenced the abundance of one and two aldehydes, respectively. Hexanal was more abundant in the meat of animals fed the conventional diet compared to the diet based on by-products. Tridecanal and tetradecanal were less abundant in pork with higher IMF levels. As precursors of volatile compounds, fatty acids were also analysed in the raw meat samples by GC. The concentrations of most fatty acids were higher in pork with higher IMF content but were not affected by diet. In conclusion, the volatile compounds profile of pork was only marginally affected by IMF content and feeding a by-products-based diet in the present study.

The quality of Tibetan sheep meat from pastures was synergistically regulated by the rumen microbiota and related genes at different phenological stages.

Meat quality is a key indicator of meat performance in ruminants, and its mechanism and regulation are also key to ruminant research. Studies have shown that animal meat quality is related to the gut microbiota. In this study, RT-qPCR and 16S omics were employed to assess meat quality and intestinal microbiota. The objective was to investigate the influence of seasonal variations on the meat quality of Tibetan sheep ewes by examining the rumen microflora, meat quality attributes, and associated gene expression profiles over three distinct months: May, August, and December.The results indicate that muscle tenderness was significantly greater (p < 0.001) in the grass period than in the regrowth and dry grass periods and was highest in the longest dorsal muscle. The cooking rate of the foreleg muscle was significantly greater (p < 0.05) than that during the regrowth and dry grass periods, and the pH24h significantly differed (p < 0.05) across the different seasonal periods. The crude protein content of the longest back muscle and the foreleg muscle was significantly greater (p < 0.001) than that of the wither and grass stages during the regrowth period and slightly decreased during the grass stage. The crude fat and crude ash contents of the three groups differed significantly, and the fat content during the grass stage was significantly (p < 0.05) greater than that during the regrowth stage and the wither stage. Expression analysis of genes related to meat quality revealed that the expression of the ADSL gene was significantly greater (p < 0.05) in the anterior and posterior leg muscles during the grass period than during the regrowth and wilting periods, whereas the expression of the FABP3 gene was lower than that during these two periods. Correlation analysis revealed that Rikenellaceae_RC9_gut_group was significantly positively correlated (p < 0.05) with shear forceand cooked meat percentage and significantly negatively correlated (p < 0.05). Ruminococcus and Butyrivibrio were significantly positively correlated (p < 0.05) with CAST and highly significantly positively correlated (p < 0.05). In conclusion, meat quality during different seasons is regulated by the rumen microbiota and their associated genes.

Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle Meat.

The increasing demand for protein-rich, plant-based foods has driven the development of meat analogs that closely mimic the texture and mouthfeel of animal meat. While plant-based fibrils and electrospun silk fibroin fibers have been explored for texture enhancement and scaffolding in both meat analogs and cell-based meats, the use of wet-spun fibroin protein fibers as a food ingredient remains underexplored. This study investigates the potential of wet-spun recombinant fibroin fibers to enhance the textural properties of meat analogs. Short fibers, with varying tensile strengths and diameters, were incorporated into a commercial ground pork analog to create improved patty samples. The results showed that adding hydrophilic, 30 μm-diameter, 3-mm short protein fibers at 1% (w/w) significantly increased the springiness of the pork analog by 45%. Additionally, fiber sheets designed to mimic the endomysium structure of intramuscular connective tissue were integrated into the minced pork analog using a three-dimensional needle punching technique. This approach successfully recreated the interlacing endomysium structure found in whole-muscle pork, yielding a texture that closely matched the slice shear force, springiness, and cohesiveness of traditional pork. In conclusion, the incorporation of wet-spun protein fibers offers a promising strategy to enhance the textural qualities of meat analogs, making them more comparable to animal meat and potentially more appealing to consumers seeking high-quality plant-based alternatives.

Histopathologic evaluation of wooden breast and white striping myopathy in different broiler genotypes using light microscopy and image analysis

Broiler myopathies cause significant economic losses in the poultry industry, adversely affecting meat quality and animal welfare. Cobb 500 and Ross 308 are widely cultivated commercial lines globally; however, Anadolu–T is a newly developed genotype with limited research on the histopathological evaluation of myopathic lesions. This study focuses on the histopathological evaluation of breast muscle myopathies in three different broiler lines (Cobb 500, Anadolu–T, and Ross 308). Additionally, histopathological lesions such as lipidosis, inflammatory cell infiltration, connective tissue formation, and degeneration were compared among genotypes using manual scoring with traditional light microscopy, as well as less commonly utilized digital image analysis software, including ImageJ and QuPath. Macroscopically, the Cobb genotype exhibited the highest WB scores (mean score: 2) (P&lt;0.05), while the Anadolu–T genotype had the highest WS scores (1.11) (P&gt;0.05). In the evaluation of histopathological lesions, the highest fibrosis scores were observed in the Cobb genotype (0.86), the highest mononuclear inflammatory cell infiltration scores in the Ross genotype (2.25), the highest lipidosis scores in the Anadolu–T genotype (3.22), and the highest degeneration scores in the Cobb genotype (3) (P&gt;0.05). In this study, the evaluation of myopathy scores revealed significant differences in myopathy susceptibility among different genotypes. The Anadolu–T genotype was found to be less susceptible to WB myopathy severity (P&lt;0.05) but more prone to WS myopathy severity (P&gt;0.05).

A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals.

Apoptosis serves as the initial phase in the conversion of muscle to meat, driving key biochemical and morphological changes in the postmortem muscle. To effectively improve and control meat quality across different animal species, it is important to gather more information on the mechanisms by which apoptotic potential, mediated through the interaction of apoptosis-related molecules, influences meat quality variations. The apoptotic potential, determined by the balance between apoptotic and anti-apoptotic molecules, such as Ca2+, cytochrome c, caspases, and heat shock proteins, varies among different species. A moderate to rapid apoptotic rate can improve textural properties in species with a higher proportion of type I fibers, such as cattle. In contrast, in species with a predominance of type IIB fibers, such as pork and poultry, rapid apoptosis can lead to undesirable quality traits. Therefore, understanding these species-specific apoptotic responses is critical for improving and maintaining meat quality across various species.

Evaluation of Some Nutritional Properties of Camel Meat Originating from Libya

The current study aims to focus on the nutritional value of camel meat. Camel meat has the same nutritional value as the main sources of red or white meat. The camel is a desert creature, its meat is just as nutritious as other red meat animals such as beef, lamb, and goat. This study indicated that the results of the approximate analysis of the components of camel meat are 18.30% protein, 2.24% fat, 1.28% ash, and 0.38% carbohydrates. The results also indicated that camel meat contains essential and non-essential amino acids. Provides requirements of children and adults. In addition, the results indicated that the fatty acid composition of camel fat includes palmitic, oleic, and linoleic acids It is a good source of the unsaturated fatty acid linoleic acid to meet nutritional needs. The percentage of unsaturated fatty acids in camel fat is 1.04%, according to available data. The results also indicated that the levels of calcium, sodium, potassium, as well as iron and copper were 6.12, 68.50, 270, 2.5, and 0.067 mg/100 gram.

Examining Ethiopia's live animal and meat value chain.

This review examines the efficiency of live animal and meat value chain from producers to consumers in Ethiopia. Ethiopia has a large livestock population, but the marketing system for live animals and meat remains underdeveloped. Several challenges hinder efficient transactions, including poor infrastructure, illegal cross-border trade, lack of market information, traditional production methods, and absence of grading systems. As a result, producers often receive low prices and have limited access to export markets. The key actors in the value chain, are input suppliers, farmers, traders, cooperatives, exporters, abattoirs, and consumers. However weak linkages and lack of coordination among these actors lead to inefficiencies. The trends in Ethiopia's livestock exports have fluctuated, with live animal exports exceeding meat product exports due to supply constraints and inability to meet quality standards for processed meat. The review highlights opportunities to strengthen the value chain through infrastructure upgrades, improved market information systems, promoting quality standards, and aligning production with export requirements. Coordinated efforts involving the government, private sector, and development partners are needed to address the challenges and unlock the potential of Ethiopia's meat animal value chain for the benefit of producers, traders, consumers, and the overall economy.

Hunting and Faunal Consumption Among Herders of Northwestern Patagonia: A Zooarchaeological Perspective

This article examines the dietary patterns of herders in central-western Argentina, known as puesteros (local herders). We investigate how changes in land use, urbanization, and hunting restrictions have affected traditional puestero herding practices and the contributions of wild and domesticated animals to their diets. The study focuses on two research questions: (1) Has the growth of urban economies and transportation infrastructure in central-western Argentina during the past several decades influenced puestero domesticate and wild animal meat consumption? (2) Does the consumption of large domesticates (e.g., beef from cattle) today decrease when the distance to cities increases and connectivity with markets decreases? We examine the differences in faunal assemblages between high-elevation summer puestos and low-elevation permanent puestos. We expected that puesteros in more remote areas would rely more on wild animals as a food source. However, the results showed that wild faunas were more common in permanent puestos compared to comparatively remote, summer puestos. This can be explained by the different activities carried out in each puesto and the animal biodiversity of each ecoregion. The study also highlights the impact of land use changes and conservation policies on puesteros. New employment opportunities, rural–urban migration, and changes in land ownership have influenced ranching and pastoralism practices as well. We emphasize the need to understand the puestero lifestyle in a broader framework that considers economic, social, and political processes and the importance of zooarchaeology in this study, which provides a valuable tool for documenting and preserving aspects of puestero culture.

Black soldier fly larvae: a one health approach to investigate gut, and organ health and meat quality response in slow-growing chickens

BackgroundThe inclusion of sustainable protein sources in poultry feed has become essential for improving animal welfare in livestock production. Black soldier fly larvae are a promising solution due to their high protein content and sustainable production. However, most research has focused on fast-growing poultry breeds, while the effects on native breeds, such as the Bianca di Saluzzo, are less explored. This study aimed to evaluate the impact of BSFL supplementation in the diet of slow-growing chickens, with a focus on growth, intestinal health and meat quality for final consumers.ResultsThe study demonstrated that Black soldier fly larvae supplementation, both in dehydrated and live form, improved growth performance, with an increase in final weights compared to the control group. No significant differences were found in feed conversion ratio, liver and spleen weight or histomorphometry between groups. Black soldier fly larvae supplementation did not negatively affect immune function or liver metabolism. Higher production propionic acid was detected in the black soldier fly larvae fed groups compared to the control, suggesting an effect on volatile fatty acid production. Gut microbiota analysis showed an increase in beneficial bacteria, such as Faecalibacterium, in the live larvae group. Furthermore, the meat fatty acid profile and atherogenicity and thrombogenicity indices did not undergo significant changes, implying a low potential risk to consumers’ cardiovascular health.ConclusionsBlack soldier fly larvae supplementation in the diet of Bianca di Saluzzo improved growth without compromising animal health or meat quality. Moreover, the increase in beneficial volatile fatty acids and the modulation of gut microbiota suggest a positive impact on gut health. Finally, the absence of negative effects on meat lipid profiles confirms nutritional safety for consumers, making black soldier fly larvae a valid alternative in poultry feed. These results offer new perspectives for the use of Black soldier fly larvae in the nutrition of local breeds, contributing to sustainability in line with the One Health approach.

Perforated imprinting on high moisture meat analogue confers long range mechanical anisotropy resembling meat cuts

Meat cuts, when cooked and masticated, separate into fibrous structures because of the long-range mechanical anisotropy (LMA) exhibited by muscle fascicles, which is not fully recapitulated in alternative proteins produced using molecular alignment technology like high moisture extrusion. We have developed a scalable perforated micro-imprinting technology to greatly enhance LMA in high moisture meat analogue (HMMA). By imprinting 1 mm thick HMMA sheets with perforated patterns (optimized by AI), we observed up to 5 × more anisotropic separation of fibrous structures in a one-dimensional pulling LMA analysis, to match the fibrousness of the cooked chicken breast, duck breast, pork loin and beef loin. We stacked and bound imprinted sheets with transglutaminase (TG) to produce imprinted whole-cuts. Controlling fiber separation in the imprinted cuts achieved hardness ranging from 6578 g to 18467 g (2 cm × 2 cm × 1 cm, 50% strain), which matched meats from different species. Imprinted cuts improved meat-like fiber separation over HMMA when masticated, measured by Euclidean distances (0.057 and 0.106 respectively) to animal meat cuts on image features. In sensory evaluation, imprinted cuts improved consumer acceptance by 33.3% and meat-like fibrousness by 20%, by significantly enhancing the HMMA appearance, texture, and mouthfeel.

Antimicrobial Resistance in the Context of Animal Production and Meat Products in Poland-A Critical Review and Future Perspective.

The prevalence of antimicrobial-resistant bacteria in meat and meat products is a significant public health challenge, largely driven by the excessive and inappropriate use of antimicrobials in animal husbandry. In Poland, a key meat producer in Europe, antibiotic-resistant pathogens such as Campylobacter spp., Staphylococcus spp., Enterococcus spp., Listeria monocytogenes, and Enterobacterales have been detected in meat, posing serious risks to consumers. This review examines the use of antimicrobial agents in meat production and the resulting antimicrobial resistance (AMR) in microorganisms isolated from meat products in Poland. The mechanisms of AMR, genetic factors, and prevalence in Poland are presented. It highlights key factors contributing to AMR, such as antibiotic misuse in livestock farming, and discusses the legal regulations governing veterinary drug residues in food. This review emphasizes the importance of monitoring and enforcement to safeguard public health and calls for further research on AMR in the meat industry. Antimicrobial resistance in meat and meat products in Poland is a huge challenge, requiring stricter antibiotic controls in animal husbandry and improved surveillance systems. Additionally, the impact of husbandry practices on the environment and food requires further research. Future efforts should focus on nationwide monitoring, alternative strategies to reduce antibiotic use, and stronger enforcement to combat antimicrobial resistance and protect public health.

Unveiling Consumer Perspectives of Plant-Based Meats: Insights from a Comprehensive Review of the Literature

This article offers a comprehensive analysis of consumers’ perspectives towards plant-based meats, utilizing insights derived from a systematic literature review (SLR). The primary objective is to identify the specific areas of focus in studies pertaining to plant-based meats that address consumer preferences, as well as the prevailing methodologies employed in those studies. To accomplish this objective, the authors conducted a rigorous systematic literature review (SLR) adhering to established guidelines and employing quality assessment parameters for a set of eighteen selected studies. The findings of this SLR bring 18 primary works that deal with acceptance, barriers, environmental concern, and brand preference, among other aspects related to the consumer. Regarding the research methods most used in studies, some research uses the qualitative method, but predominantly the quantitative method is found. By synthesizing the findings of rigorous and high-quality peer-reviewed articles, this study offers insights that have the potential to advance the field. The derived insights not only contribute to the formulation of strategies aimed at enhancing consumer acceptance of plant-based meats but also hold promise in addressing the critical issue of reducing animal meat consumption and mitigating the associated negative environmental impacts.

Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products

The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA), Hungarian sausage (KA), minced meat (MA), salami (SaA), and burger (BA), were compared with their corresponding meat products (SuM, StM, KM, MM, SaM, and BM, respectively). The study measured colour indicators, texture parameters, sensory attributes, and microstructural properties. The redness values (a*) of the external surfaces of SuM and KM, as well as the hardness of MM, were similar to those of their alternative products, with no statistically significant differences (p &gt; 0.05). Sensory evaluation revealed similar ratings for two attributes: product similarity and overall appearance. However, significant differences were found in the descriptors for animal character and meat taste.