Structural phase transition-aligned preheating reprograms lipid-derived flavor formation in cooked meat: A case of lamb.

To evaluate the effects of replacing soybean meal (SBM) with rapeseed meal (RSM) or cottonseed meal (CSM) in finishing lamb diets on meat, untargeted metabolomics were used to explore underlying mechanisms of metabolites related to Volatile Organic Compounds (VOCs) between raw and cooked meat. Twenty-four lambs were fed isocaloric and isonitrogenous diets for 90 days and longissimus thoracic (LT) meat was sampled for quality evaluation. Results showed that growth performance and most traits of meat were unaffected, including feed intake, average daily growth, pH, cooking loss, shear force, most color values, and fatty acids. However, the yellowness (b*) in RSM and CSM meat, as well as Met and Tyr in CSM meat, were increased. Muscle metabolomics identified five different metabolite-associated flavor precursors that varied, including galactose, L-pyrdosine, and 13-octadecenoic acid. In total, 223 VOCs detected in cooked meat showed no major differences among diets. Key flavor compounds, including 1-octen-3-ol and lipid-derived aldehydes, were consistent across treatments. In conclusion, RSM and CSM are viable SBM alternatives, changes in raw meat metabolites do not alter the volatile compounds of cooked meat.

Impact of in utero exposure to high-dose monosodium glutamate on testicular structure and somatic features in Wistar rat progeny.

Impact of early feeding on growth and meat quality in fast- and slower-growing broiler strains.

Cooked meat products, particularly ham, are widely consumed, and reducing nitrite levels has become a priority due to health concerns and regulatory pressure. This study evaluated the microbiological safety, technological performance, physicochemical properties, and sensory attributes of whole cooked ham formulated with reduced nitrite (from 150 to 80ppm) during shelf life. Microbiological analyses were conducted every 15days, including total viable counts (TVC), lactic acid bacteria (LAB), Enterobacteriaceae, Staphylococcus aureus and Escherichia coli. TVC and LAB remained below the safety threshold (<104CFU/g), while all other parameters were below detection limits. Sulphite reducing Clostridium spores, Salmonella spp. and Listeria monocytogenes were absent from all samples. Challenge testing with L. monocytogenes and Clostridium sporogenes was performed to assess the product's ability to inhibit pathogen growth under simulated storage conditions (up 35 and 90days, respectively) and temperature abuse conditions (8°C). The reduced-nitrite ham formulation effectively inhibited the growth of C. sporogenes and delayed the growth of L. monocytogenes. Technological assessments included colour measurements, water retention capacity, and texture profile analysis (TPA), with no significant differences observed between the standard and nitrite reduced formulations (P>0.05). Physicochemical parameters such as pH (6.0-6.2), water activity (aw, 0.9669-0.9482), and residual nitrite content (4 to 1mg/kg) were evaluated at 0, 45 and 90days. These findings demonstrate that reducing nitrite levels to 80ppm can ensure the product safety and quality, as evidenced by stable physicochemical properties and the preservation of sensory characteristics such as appearance, odour, texture, and flavour.

Colorectal cancer (CRC) is a leading cause of cancer mortality worldwide. Epidemiological studies have linked the consumption of processed and cooked red meat, as well as tobacco smoking, to increased CRC risk. Processed meats cured with nitrite contain genotoxic N-nitroso compounds (NOCs), and the consumption of both processed and unprocessed red meats can lead to endogenous NOC formation. High-temperature cooking of processed and unprocessed red meats produces genotoxic heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs), many of which also arise in tobacco smoke. These chemicals form pro-mutagenic DNA adducts, some of which destabilize glycosidic bonds, leading to apurinic/apyrimidinic (AP) abasic sites that are potentially mutagenic and cytotoxic if unrepaired. These DNA lesions may contribute to CRC development; however, the chemicals responsible for the damage and the DNA adduct structures that lead to mutations in the colorectum remain uncertain. We applied nanoflow liquid chromatography-Orbitrap mass spectrometry to profile DNA adducts in nontumorous colorectal tissue of CRC patients. AP sites and the NOC-related DNA adduct O6-methyl-2'-deoxyguanosine (O6-MedG) were frequently detected. AP sites, but not O6-MedG, were significantly elevated in current smokers compared to former and never smokers. In contrast, the NOC related O6-carboxymethyl-2'-deoxyguanosine (O6-CMedG) adduct, and DNA adducts associated with high-temperature meat cooking, including several common HAAs and benzo[a]pyrene, were not detected in colorectal tissue of current, former, or never smokers, nor among meat-eaters. The frequent detection of AP sites and their co-occurrence with O6-MedG demonstrates that alkylating agents contribute to colorectal DNA damage and may play an important role in CRC risk.

Rift Valley fever (RVF) is a viral zoonosis endemic in Madagascar, threatening human and animal health as well as the economy. Trade-related livestock movements are a major factor in the spread of RVF virus. While previous RVF research in Madagascar has focused on farmers or general ecology, this study is the first to specifically target livestock traders, the primary drivers for long-distance viral spread, in the Alaotra Mangoro endemic hotspot. This study aimed to assess the level of knowledge, prevailing attitudes and current practices regarding RVF among people engaged in livestock trade in the Alaotra Mangoro region, as well as the factors associated with these KAPs. A descriptive and analytical cross-sectional survey was conducted among 406 livestock traders in five districts of the Alaotra Mangoro region, using a structured questionnaire. A multi-stage sampling approach was employed, utilising purposive selection of markets followed by snowball sampling to reach informal traders often missed by traditional surveys. Generalised linear mixed models were used to analyse factors associated with KAPs regarding RVF. Awareness of RVF was very low (only 18.5% respondents had heard of it), with significant regional disparities (0% in Anosibe An’Ala versus 51.6% in Moramanga). Veterinarians (15.5%), family (12.8%), radio (9.6%) and neighbours (9.6%) were the main sources of information. Understanding of symptoms and modes of transmission (particularly mosquito bites) was limited. Higher levels of education (OR = 181.6; 95% CI: 29.9–1123.7; p < 0.001) and older age (50–60 years) were associated with better knowledge. Proactive attitudes were scarce (21.4%), although more than half (53.4%) believed that RVF is a real disease. Perception of personal risk and the contribution of livestock trade to the spread of the disease was low. However, confidence in animal vaccination was relatively high (60.3%). Preventive practices were highly inadequate. The majority did not wear protective equipment when handling sick animals (94.6%) and rarely avoided touching aborted foetuses (12.6%). Less than half (48.3%) expressed a willingness to report sick or dead animals, and nearly half admitted to having sold or purchased sick livestock (49.5%). Cooking meat (95.1%) and using mosquito nets (74.1%) were the only well-established practices. More than half of respondents (57.9%) lived more than 5 km from veterinary services, and cost was the most frequently cited barrier to consultation. Participation in awareness campaigns was virtually non-existent (5.4%). Results revealed critical gaps in KAP that may contribute to the persistence of RVF. A “One Health” approach is imperative, integrating human, animal and environmental health.

The quality of meat is influenced by both genetic factors and environmental influences. The c.282C>G polymorphism of the CAST gene is a substitution of cytosine with guanine (C/G) deployed in intron five and exhibited an essential effect on meat tenderness, cook loss and meat colour. The effect of the CAST gene on meat quality parameters has been studied extensively in several cattle breeds. However, the results are inconsistent. To solve the unclearness because of variation, large sample sizes or meta-analyses were required. The aim of the study was to evaluate the genotypes and alleles of the c.282C>G polymorphism of the CAST gene in cattle and to investigate its relationship with some meat quality traits. For this purpose, the genotype and allele frequencies of 22 studies were determined and combined with meta-analysis. In addition, meta-analyses were applied for studies reporting tenderness, redness, yellowness, lightness and cook loss parameters. Heterogeneity was examined using the Cochran Q test, and publication bias was analysed using the Begg and Mazumdar test. As a result of the meta-analysis, the combined ratios of CC, GC and GG genotypes were estimated as 0.430 (Cochran Q=110.710; p<0.001), 0.440 (Cochran Q=59.950; p<0.001) and 0.130 (Cochran Q=67.620; p<0.001) with random effects model. The combined ratios of C and G alleles were 0.648 and 0.352 (Cochran Q=240.620; p<0.001). The highest combined ratios were obtained for GC genotype and C allele. According to the results, a consensus was reached that there is a significant relationship between meat quality and the CAST gene c.282C>G polymorphism. The current study may provide crucial information on improving meat quality in cattle breeding.

The seroprevalence and risk factors for Toxoplasma gondii infection were examined among high-risk groups in Gharyan, Libya—a semi-arid region with limited prior data. Given the severe health risks of toxoplasmosis in immunocompromised individuals and pregnant women, and the scaricity of studies from western Libya, this research aimed to address a key knowledge gap while comparing results with those from humid coastal cities. A cross-sectional study was conducted from October 2022 to March 2023, involving 45 blood donors, 40 hemodialysis patients, and 146 pregnant women. A validated questionnaire was administered, and an electrochemiluminescence immunoassay (ECLIA) was used to detect anti-Toxoplasma gondii IgG/IgM antibodies. Results revealed an overall higher seroprevalence among hemodialysis patients (40.0%), followed by pregnant women (24.7%), and then blood donors (15.6%). Active (IgM+) infections were rare. Significant risk factors among pregnant women included consumption of unwashed vegetables, undercooked meat, cat ownership, and rural residence (aOR=2.05, aOR=2.87, aOR=3.15, aOR=3.42, respectively). A lower seroprevalence was observed in Gharyan municipality compared to coastal Libyan cities, indicating the influence of the dry climate. The study recommends that the relevant public health sector focus on food safety, particularly the sterilization of vegetables and thorough cooking of meat. It also suggests targeted screening in the first trimester as a routine procedure for pregnant women, especially in the 25-30 age group, and comprehensive serological screening for hemodialysis patients and blood donors to mitigate transmission risks.

Antibiotic resistance genes (ARGs) pose a major public health concern due to the transmission of foodborne pathogens. This study used shallow whole-metagenome shotgun sequencing (sWMS) and qPCR to conduct ARG-based risk profiling of retail cabbage, lettuce, chicken legs, and deli meats collected from low- and high-socioeconomic status (LSES, HSES) neighborhoods in Memphis, USA. The sWMS using the SARG database showed that multidrug resistance was the dominant ARG class (1.119–1.720 copies/16S rRNA). Chicken legs from HSES stores exhibited the highest ARG abundance (3.646 copies/16S rRNA), followed by deli meats from HSES stores (2.916 copies/16S rRNA). ARG richness and evenness did not differ significantly among sample groups ( p > 0.05). Emerging ARG analysis identified deli meats as high-risk regardless of socioeconomic status, while cabbage and chicken legs from HSES stores showed added risk due to mobile ARGs linked to pathogenic bacteria. Co-association network analysis revealed strong associations between ARGs and bacterial genera including Pseudomonas , Enterobacter , Enterococcus , Serratia , Pantoea , and Weissella . A locally constructed ARG database built using PCR-validated primers improved prediction accuracy compared with SARG and was verified using qPCR. These findings underscore the value of integrating multiple molecular approaches to better characterize ARGs and guide targeted interventions aimed at reducing antibiotic resistance risks across the food supply chain. • Retail foods from different store types exhibited a high abundance of ARGs. • All samples contained potential pathogen-associated ARGs. • Deli meats showed the highest load of emerging ARGs irrespective of store types. • Cabbage and chicken legs carried highest load of ARGs from risk group I. • Network analysis showed ARGs positively correlated with potential pathogens.

(1) Background: Metabolic dysfunction-associated liver disease (MASLD) has emerged as a leading cause of liver conditions globally. The increasing trend in meat consumption, particularly red meat, has prompted examination of its effects on cardiometabolic health. This study aimed to explore how varying levels of red meat intake relate to MASLD in a population from Southern Italy. (2) Methods: We analyzed data from a cross-sectional study involving 1192 participants (42.7% male), with complete data available from the second NUTRIHEP survey wave (2014-2016). Statistical analysis utilized adjusted dose-response modeling. (3) Results: Subjects with MASLD numbered 587 (49.2%), including 278 males (54.6%) and 309 females (45.2%). Red meat consumption between 75 and 90 g/day revealed an unfavorable influence on MASLD in males. Interestingly, sex seem to play a role in this association, both in harmful (OR > 1) and protective (OR < 1) ways, associated with specific foods such as liver (OR = 0.936, p = 0.087) and red meatballs (OR = 0.584, p = 0.023) in males and roast red meat (OR = 2.152, p = 0.097), red cutlet (OR = 0.540, p = 0.087), and red meat slices (OR = 0.952, p = 0.076) in females. (4) Conclusions: A suspicious dose-response relationship was observed solely in men, limited to intake levels between 75 and 90 g/day. Overall, red meat consumption did not exhibit a consistent dose-response trend with MASLD. Furthermore, preferences for specific types, cuts, and preparations of red meat were differentially associated with metabolic outcomes based on sex.

Some of the basic principles of polarized light microscopy are explained, followed by the problems involved in making automated measurements for meat samples with automated pH changes. Polarized light microscopy is then applied to meat samples on a tilting microscope stage to separate diffuse subsurface reflectance from the gloss of surface reflectance, to explain what is happening when a slice of meat is examined at the macro level in a conventional colourimeter. When meat is cooked, tough connective tissues may be gelatinized, thus increasing meat tenderness. This may be detected by a loss of birefringence using a polarizing microscope. The optical basis of starch granules in polarized light is explained as an interaction of the radial crystalline structure of starch interacting with the rectilinear orientation of a microscope polarizer and analyser.

Previous studies have reported the fatty acid composition of red king crab (Paralithodes camtschaticus) meat; however, no comparative analyses have simultaneously investigated raw (RM) and cooked meat (CM). This study addresses this gap by employing gas-liquid chromatography to analyze the fatty acid profiles of RM and CM from red king crabs from the coastal Barents Sea, Russia. Both products exhibited significant sex-specific differences, with females containing higher levels of fatty acids in their meat than males. Furthermore, males displayed greater dissimilarity between RM and CM compared to females. While nutritional indices were comparable between male and female RM and CM, the cooking process resulted in improved nutritional indices in CM relative to RM. Moreover, the red king crab meat exhibited superior nutritional indices compared to those reported for other, primarily southern, crab species, reflecting a higher polyunsaturated to saturated fatty acid ratio in both RM and CM. Comparisons with the existing literature revealed variability in red king crab meat fatty acid levels across geographical locations and years, suggesting that spatial variations in diet and temporal fluctuations in feeding habits may influence meat quality. Our findings confirm the high nutritional value of red king crab meat, a finding of relevance to both scientific and consumer audiences.

Simultaneous formation and prediction of bound and free heterocyclic amines in roasted beef patties using integrated generalized kinetics and fusion machine learning.

Purpose The aim of the article is to assess the relationship between Polish consumers’ ability to identify organic food fraud and their demographic characteristics (gender, age, education and professional status), and to determine the most common forms of fraud. Design/methodology/approach Data were collected through a nationwide survey (n = 600 adults) using a structured questionnaire. Relationships were tested using the Pearson χ² test and Cramer’s V coefficient. Findings The analysis showed that contact with organic food fraud was reported by 54% of men and 40% of women, and was most often noticed by individuals aged 65 years or older (70%) and retirees (69%). Statistically significant relationships were found mainly for age and professional status in recognising composition inconsistency (V = 0.27–0.32) and misleading label (V = 0.25–0.26). Counterfeiting most frequently concerned fruits (20%), cold cuts (19.8%) and vegetables (17.5%). Research limitations/implications The obtained results are limited to one country. They can serve as a comparative basis for addressing the problem of organic food counterfeiting in countries at a similar level of development, such as those in Central and Eastern Europe. The presented sample does not accurately reflect the entire population, as it does not encompass all socio-demographic characteristics; however, it can serve as a baseline for future research. Practical implications The results underline the need for educational campaigns for high-risk groups and stricter requirements for transparent labelling. Originality/value This study defines a consumer profile that is more aware and careful when purchasing organic food products that are more expensive and more often counterfeited. To the best of the author’s knowledge, this is the first study of organic consumers in Poland to identify food fraud.

Toxoplasma gondii is a globally distributed protozoan capable of infecting humans as well as numerous warm-blooded hosts, such as poultry, and livestock. One of the primary ways it is transmitted to humans is through the consumption of raw or insufficiently cooked meat containing the parasite's tissue cysts. This study investigated the existence of T. gondii DNA in retail beef, chicken meat and offal sold in Kayseri, Türkiye. A total of 100 samples were collected from local butchers and delicatessens, comprising 25 samples each of chicken meat, chicken liver, cubed beef and beef liver. Genomic DNA was extracted from these samples and analyzed using TaqMan-based real-time PCR targeting the B1 gene, which is a highly conserved and sensitive marker for T. gondii. All samples tested negative, with no DNA amplification observed within the assay’s threshold (Ct ≤ 35). These results indicate a low level of, or absence of, T. gondii contamination in the meat products tested in this region during the sampling period. However, when interpreting the results, factors such as limited sample size, seasonal variation, regional animal husbandry practices, and low parasitic load must be considered. Additionally, the heterogeneous distribution of tissue cysts and the possible degradation of parasitic DNA may influence detection. Given the public health significance of toxoplasmosis, further studies involving larger sample sizes, diverse geographical locations and complementary diagnostic techniques are recommended. Continuous surveillance, the implementation of good agricultural and hygienic practices, and raising public awareness of proper meat handling, preparation, freezing and cooking are crucial to minimising the risk of T. gondii transmission through foodborne pathways.

This study investigated the effects of air frying duration on the texture, color, and flavor characteristics of Andrias davidianus meat slices. Meat slices were air fried at 180 °C for 0-20 min. Quality attributes and volatile compounds were analyzed using HS-GC-IMS and multivariate statistical analysis. With increasing frying durations, the shear force and a * values significantly increased (P < 0.05), whereas the yield and L * values decreased (P < 0.05), and the b * value peaked at 15 min. A total of 48 volatile compounds, including aldehydes, ketones, esters, acids, alcohols, terpenes, and sulfides. The aldehyde and ketone contents increased with frying durations, whereas the ester and sulfide contents decreased, and the acid contents increased and then decreased. Principal component analysis (PCA) effectively distinguished samples at different frying stages, and orthogonal partial least squares discriminant analysis (OPLS-DA) identified 22 key volatiles with variable importance in projection (VIP) > 1. Relative odor activity value (ROAV) analysis further revealed 15 odor-active compounds (ROAVs = 1), among which 1-octen-3-ol, hexanal, ethyl 2-methylpropanoate, methyl benzoate, and diallyl disulfide were key aromatic substances. Air frying at 180 °C for 10-15 min resulted in more desirable quality and flavor characteristics, providing guidance for the development of ready-to-eat giant salamander meat products.

Purpose In the present study, the particle size, fat level and tumbling time were optimized to develop chevon meat slices with enhanced quality attributes. Design/methodology/approach Meat particle size was optimized to have better meat feel and fat level optimization was done to compensate for the chopping as vacuum tumbling was done instead of chopping to improve binding without affecting the particle size. The product was compared for different quality parameters and the dynamics of different variables and responses were analyzed through principal component analysis (PCA) and correlation matrix. Findings The observations revealed that significantly (p = 0.05) higher emulsion stability, water holding capacity, cooking yield, lower dimensional changes, improved slice-ability and fold test were there in the product developed with 3 mm particle size, 10 % fat and 1 h tumbling time. The results of textural profile analysis indicated appreciable findings with smaller particle size and 10% fat level. Tumbling was found to be associated with most of the quality characteristics. However, the instrumental color denoted that lightness (L*) was at par, irrespective of variables and redness (a*) showed maximum observable changes with the processing variations. PCA highlighted the role of tumbling time over fat level and particle size to develop chevon slices of optimum quality and revealed the association of fat with higher TBA (thiobarbituric acid) values, dimensional changes (diameter and height) and fat level. Originality/value The authors believe that the presented data is original and would provide a detailed picture of optimized chevon meat slices.

Peanut (PN) skins are a peanut processing by-product, yet they offer substantial nutritional value that can enhance animal diets. This study investigated the effects of incorporating 5% ground PN skin in the diet of broilers to assess whether PN skin supplementation would impact broiler meat quality metrics, potentially offering an alternative dietary supplement for broiler production. Ninety broilers were assigned to either a control diet or a PN skin-supplemented diet (5% w/w), with both diets matched for energy and protein content across 3 feeding phases. After 6 weeks, 15 birds per treatment group were evaluated for body weight, carcass traits, breast meat pH (measured at 15 min, 2 hr, 24 hr, and 2.5 mo postmortem), color, texture, thaw loss, cook loss, composition, and incidence of myopathies. Results showed that broilers receiving the PN skin diet had lower live body weight, carcass weight, and breast weight compared to controls (P &amp;lt; 0.05). No significant differences were observed in meat pH at 15 min and 24 hr, color at 24 hr and 2.5 mo, texture, composition, lipid oxidation (after 7 mo of storage), sarcomere length (after 7 mo), or myopathy scores (P &amp;gt; 0.05). However, pH was lower in the PN skin group at 2 hr and 2.5 mo postmortem (P &amp;lt; 0.05). Quantitative descriptive analysis indicated no effects of 5% PN skin on overall sensory attributes (P &amp;gt; 0.05), with reduced springiness and no evidence of rancidity, bitterness, or off-flavor development. Notably, the PN skin group exhibited reduced cook loss and thaw loss (P &amp;lt; 0.05), indicating greater water-holding capacity. In conclusion, 5% PN skin dietary inclusion slightly reduced growth performance but did not adversely affect key meat quality traits. These findings support the potential use of PN skins as a sustainable poultry feed additive.

Toxoplasmosis is asymptomatic in infected individuals; however, infections acquired during pregnancy pose a significant risk of the development of congenital parasitosis, leading to poor pregnancy outcomes and various degrees of chorioretinitis later in life. This study was therefore designed to determine the seroprevalence of Toxoplasma gondii and its associated factors among pregnant women admitted for delivery in selected hospitals in Dar es Salaam. A hospital‐based analytical cross‐sectional study was conducted among 191 pregnant women who were admitted for delivery in the selected hospitals in Dar es Salaam, Tanzania. A pretested, Kiswahili‐translated semistructured questionnaire was used to collect demographic characteristics of the respondents, as well as their risk profile and awareness on T. gondii. Collected blood samples were screened for T. gondii IgG and IgM using the FaStep TORCH IgG/IgM rapid test device as per the manufacturer′s instructions. Data analysis was done using STATA Version 14 (StataCorp, Texas, United States); figures were plotted using Microsoft Excel [2024] (Microsoft Corporation, Redmond, Washington, United States). Crude and adjusted OR were estimated by bivariable and multivariable logistic regression analysis with respective 95% CIs, respectively. A p value less than or equal to 0.05 was considered statistically significant. The seroprevalence of T. gondii among study participants was found to be 20.94%. Multivariable logistic regression for factors associated with T. gondii serostatus was modeled. After controlling for other factors, consumption of rodents for food (AOR = 10.52, 95% CI = 1.13–97.79, p = 0.039) and consumption of game meat (AOR = 3.84, 95% CI = 1.56–9.46, p = 0.003) were the best predictors of T. gondii seropositivity. Consumption of untreated water for drinking among study participants was found to be very high, although it was not associated with T. gondii seropositivity. This calls for the need for implementation of public health education with a particular emphasis on proper cooking of game meat and rodents before consumption and proper treatment of drinking water.