Meat Cuts Research Articles

Effect of three cooking methods on cooking loss and edible weight of rabbit meat

Introduction: Mediterranean diet features gastronomic heritage that includes rabbit dishes. Some food composition tables present scant information regarding the yield and edible parts of rabbit meat. Objectives: This study seeks to investigate how various cooking techniques impact the cooking loss and edible weight of different cuts of rabbit meat. Methodology: Six male rabbits were slaughtered and the carcasses were dissected: hind leg, ribs, belly, saddle loin, saddle hindquarter and front leg were analysed in duplicated (n=12). Cooking methods included boiling, oven-roasting, and frying until the internal temperature reached 75°C. Post-cooking, samples were cooled, deboned, and weighed to determine edible weight percentage and cooking loss. Results: Frying method was the quickest (from 4.8 to 13.6 minutes), while boiling method was the slowest (from 26.9 to 33.9 minutes). After cooking, the average edible weight was higher in saddle hindquarter (86.7; SD 12.4 g) and saddle loin (52.7; SD 10.1 g) and lower in hind leg (17.8; SD 2.8 g) and belly (13.5; SD 4.6 g). The boiling method presented lower cooking losses (28.2; SD 6.4%) and higher edible weight (51.7; SD 7.6%), and frying the higher cooking loss (36.0; SD 10.0%) and lower edible weight (47.0; SD 8.3%). Conclusions: Boiling demonstrated superior performance despite longer cooking times, while frying showed the least favourable outcomes. This study offers valuable insights for gastrotechnics and culinary management.

Chemical and bacteriological quality of newly Trade Ostrich’s Meat Cuts

In Egypt, ostrich meat as a production animal is relatively under-researched compared to other farmed animals, especially regarding its meat quality. Despite ostrich farming being prominent for feather production in the early 20th century, its meat is gaining popularity among Egyptian consumers. Ostriches provide multiple products, including feathers, leather, and low-fat red meat. However, there is a lack of comprehensive data on ostrich meat's chemical and microbial quality, which is essential for ensuring food safety and quality. This study aims to analyze the proximate chemical and bacteriological properties of ostrich meat cuts sold in Egyptian markets. Thirty frozen ostrich meat samples (inside leg, outside leg, wings, and trim) were randomly collected from an ostrich abattoir and analyzed for moisture, protein, fat, ash content, and microbial load. The results showed that ostrich’s meat had favorable nutritional characteristics, as high protein and low-fat content, with moisture levels ranging from 73.86% to 76.39%. The protein content in ostrich’s meat ranged from 17.22 % to 21%, while the fat content varied from 1.82% to 5.11%. Microbiological analysis revealed that the total bacterial counts ranging in ostrich’s meat from 4.1x103 to 3.2x104 CFU/g. Escherichia coli and Staphylococcus aureus were detected in some in ostrich’s meat samples under the potential food safety concerns. The findings suggested the need for stricter hygiene practices during processing and storage to maintain meat quality and ensure consumer safety. This research underscores the importance of improving the scientific knowledge surrounding ostrich’s meat in Egypt, particularly regarding its chemical and microbiological quality to enhance consumer confidence and promote its broader use.

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.

Determination of Hormonal Growth Promotants in Beef Using Liquid Chromatography-Tandem Mass Spectrometry.

Hormonal growth promotants (HGPs) are a class of pharmaceutical agents commonly administered to cattle in the United States to improve growth rates of the animal, alter behavior, or to improve the desired characteristics of retail cuts of meat. There is a concern that low residual concentrations of HGPs may remain in tissue after slaughter, and consumption of tissues containing these compounds may increase the risk of adverse health outcomes, including cancer. Sensitive and selective methods are necessary to assess exposure of HGPs by populations that consume meat products from animals that may have been administered HGPs. A liquid chromatography-tandem mass spectrometry method was developed and validated to detect the low-level presence of HGPs including estradiol, testosterone, estradiol benzoate, melengestrol, melengestrol acetate, progesterone, testosterone propionate, trenbolone, trenbolone acetate, and α-zearalanol in retail cuts of meat following a liquid-liquid extraction using a high pH solution with 30-50× less mass of meat required as compared to similar approaches. Good chromatographic performance and sensitivity was achieved utilizing ammonium fluoride as a mobile phase additive without the need for derivatization. Validation parameters including accuracy, precision, recovery, matrix effects, limits of detection, limits of quantitation, linear range, and stability were determined. The limits of detection ranged from 0.1 to 1.0 ng/g, depending on the compound, with adequate accuracy and precision without the need for extensive sample preparation approaches.

Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques.

This study aimed to evaluate the effect of fat level and meat cut type on burger meat through color, texture, image, and sensory analyses, and to explore the ability of the imaging technique as a complementary tool for consumer quality perception. For this purpose, burger meat samples were prepared by combining pork and beef meat (50/50%) with other nonmeat ingredients. The differences between samples were fat level: around 15 g fat/100 g (code HF) or 10.5 g fat/100 g (code LF); cut types: from cow carcasses (code C) or yearling (code Y). Instrumental color and texture measures analysis, an image analysis, and a sensory evaluation were carried out on samples (raw and cooked) at two times: day 0 and day 1 before expiry dates. The results showed that the samples made with meat from cows presented lower L* and higher a* and b* values than the samples made from yearling. However, the fat level did not affect this parameter. This same pattern was observed for the image measurements. Regarding texture, the samples with higher fat content (and lower moisture content) had higher hardness values. Generally, meat type had no effect on textural parameters. The samples that consumers gave the highest overall acceptance scores were those made of cow meat at both fat content levels. These samples also had the highest raw and cooked color scores. The fat level slightly affected hardness, with the same pattern observed for the instrumental measures of texture. The analyses showed a good correlation between instrumental techniques and sensory evaluation.

Evaluating the synergistic effects of sesame cake powder and soy protein isolate on rheological, textural, nutritional, and phenolic profiles of high-moisture extrusion processed meat analogs.

In this study, the high-moisture meat analogs (HmMAs) were developed by incorporating defatted sesame cake powder (DSP) in soy protein isolate (SyPI). The quality attributes of HmMA like visual appearance, specific mechanical energy (SME), mass flow rate (MFR), phenolic profile, textural and rheological properties were assessed after varying DSP concentrations (0%, 20%, 40%, and 60% w/w) and feed moisture (FM) levels (55% and 60%). The HmMA1 (derived solely from SyPI) exhibited higher hardness, chewiness, gumminess, cohesiveness, and springiness. The HmMA prepared from SyPI-DSP blends (HmMA2-8) demonstrated significant improvements in nutritional composition, and their visual characteristics indicated noticeable anisotropy. The interaction between SyPI and DSP influenced the quality of HmMA. Thehigher DSP concentration led to higher MFR and deeper curvatures of U-shaped structures, whereas lower SMS, textural and rheological properties. The DSP incorporation and 55% FM adjustments allowed mimicking meat cuts with thick fiber, influenced color, and proved advantageous in developing white meat analogs with higher free phenolics. The findings of the study suggest avenues for exploring DSP at a suitable level in SyPI for the development of better quality meat analogs.

PREVALENCE AND MOLECULAR CHARACTERIZATION OF ROTAVIRUS IN MEAT CUTS, AND MEAT HANDLERS IN SELECTED ABATTOIRS IN NAIROBI, KENYA

In Kenya, food screening exercises mostly applies to bacterial and parasitic agents, with enteric viral detection neglected. This study aimed to determine the prevalence and molecular characterization of rotavirus in beef/pork cuts and beef/pork handlers in 4 selected abattoirs in Nairobi. Rotavirus was preferred because of its high prevalence rates and its ability to cause pathophysiologic infective gastroenteritis in humans. It has diverse strains characterized as P and G genotypes based on the VP7 and VP4 proteins, respectively. This cross-section study involved the collection of a total of 467, (165) beef/pork cuts and (302) handlers fecal samples. Collected samples wereprepared before rotavirus identification. Prepared meat and stool suspensions were subjected to direct RNA extraction and EIA detection respectively. All the stool suspensionsand RNA extracted meat suspensions subjected to EIA and Two step RT-PCR were all non-reactive respectively. Therefore, there was no VP4 and VP7 genotyping for characterizationpurposes on confirmed primary PCR products. Eppicollect5 was also used to collect and store the descriptive data of study participants, and the analysis conducted using Power BI statistical software application. The studys findings, indicating no human rotaviral infections in meat cuts, enhance public health by reassuring consumers, guiding regulatory policies, emphasizing the need for ongoing surveillance, directing resources to pressing concerns, supporting safe food handling campaigns, establishing baseline data for future assessments, and encouraging best practices in both formal and informal markets.

ANALYSIS AND QUALITY ASSESSMENT OF BEEF, BEEF BREEDS OF CATTLE IN KAZAKHSTAN

The article considers the quality of beef carcasses from cattle of Kazakh white-headed and Kalmyk breeds, bred mainly in Kazakhstan, as well as the results of the study of chemical composition of meat cuts, yield and meat index of beef cuts on the bone and boneless, allocated in accordance with the international standard UNECE. The chemical composition of cuts was determined: moisture, fat, protein. Methods of moisture determination – according to “GOST 9793-2016 Meat and meat products. Methods of moisture determination”. Methods of determination of fat – according to “GOST 23042- 2015 Meat and meat products. Methods of determination of fat”. Mass fraction of protein was determined by the Kjeldahl method. The analysis of the obtained results allowed us to conclude that bulls of Kazakh white-headed and Kalmyk breed have high slaughter qualities and differed insignificantly. There were no significant differences between the breeds in the content of total protein and chemical composition of cut flesh.

144 Assessing economic implications of thermal stress of Bos indicus and Bos taurus species during finishing in northern Colorado

Abstract The objective of this study was to determine the economic implications of thermal stress on climate adaptive capacity, resiliency, and impact of Bos indicus and Bos taurus finishing steers using common finishing systems. The experimental design was a completely randomized design, with a 2 by 2 factorial arrangement of finishing system (‘natural’ or ‘conventional’) and species of cattle (Bos indicus or Bos taurus). Steers [n = 200; body weight (BW) ~450 kg] were housed in 20 feedlot pens (10 steers/pen) for the first 84 d, where cattle were blocked by initial BW. For the remainder of the 180 d (96 d) finishing period, cattle were moved to four Climate Smart Research Pens (50 steers/pen, 1 pen/ treatment, and species combination). Within each Climate Smart Research Pen, five SmartFeed systems were used to evaluate individual animal feed intake, one GreenFeed emission measurement system was used to evaluate individual animal gas emissions flux of enteric CH4, O2, H2, and CO2, and were equipped for nutrient mass balance of carbon, nitrogen, and phosphorus. Animal BW were collected every 28 d for analysis of average daily gain (ADG) and feed efficiency. Thermal stress behaviors were evaluated by one trained personnel on a subset of 7 steers/treatment via the measurement of respiration rate, open mouth breathing, rumen temperature, number of daily water intake events, lying and standing behavior, and pen surface temperature for the last 96 d of the finishing period. At harvest, carcass characteristics, liver scores, and heart scores were collected. Economic analyses were conducted post-hoc to determine the profitability of each species based on economic implications, tradeoffs, carcass quality and quantity, and time to finish. Selection of cattle for climate adaptive features may involve production tradeoffs (e.g., depressed rate of gain, greater yield risk, lower technical efficiency) and adjustment costs (e.g., re-optimizing feed for a new breed), which affect the adoption of less common breeds into the US cattle supply chain. Adding to the complexity of this evaluation, consumers preferences may not adapt quickly, affecting the prospect of Bos indicus cuts of meat in the market. We also, therefore, explore the supply- and demand-side effects of climate change adaptation through breed selection in the beef industry.

Nutritional composition and technological properties determining the quality of different cuts of organic and conventional Turkey meat

The aim of this study was to evaluate the nutritional composition and technological properties of meat from turkeys produced under organic conditions and compare them with those of turkeys produced under conventional conditions. Twenty carcasses of female B.U.T. Premium turkeys (Aviagen Turkeys) were obtained directly from the abattoir ten h after slaughter time of animals. Ten carcasses originated from female turkeys reared under conventional intensive husbandry conditions for meat-type turkeys (on average, 5611.8 ± 196.2 g of carcass weight) and the other ten carcasses corresponded to female turkeys raised under certified organic free-range conditions (PavosBio, Ávila, Spain) (on average, 5528.5 ± 354.4 g of carcass weight). Breast, thigh and wing meat samples were analyzed from each turkey: Chemical composition, fatty acid profile, free amino acids, mineral and vitamins content, color, and texture. Meat from female turkeys reared under organic conditions presented higher fat content in breast (1.90 vs. 1.01%, P = 0.032), thigh (3.79 vs. 2.68%, P = 0.022) and wing (12.0 vs. 8.91%, P = 0.012) than meat of female turkeys reared under intensive conventional conditions. The proportion of saturated fatty acids was higher in the meat of intensively reared female turkeys than in those reared under organic conditions (42.8 vs. 38.1%, P = 0.017 in breast; 38.8 vs. 33.6%, P = 0.0053 in thigh and 40.2 vs. 33.9%, P < 0.001 in wing). On the contrary, the proportion of monounsaturated fatty acids was higher in meat of organic turkeys (41.4 vs. 35.6%, P = 0.012 in breast; 42.3 vs. 35.6%, P < 0.001 in thigh and 46.9 vs. 39.3%, P = 0.011 in wing). Concentration of riboflavin and pyridoxine was higher by 21.1% (P = 0.010) and by 154% (P = 0.006), respectively, in meat from organically raised female turkeys than in that of female turkeys reared under intensive conditions. The organic turkey meat analyzed contained a higher proportion B2 and B6, lipids and monounsaturated fatty acids, and a lower content of omega-3 polyunsaturated fatty acids.

Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact

Pork belly is a meat cut valued for its rich flavour and texture, attributed to its high fat content, which also makes it susceptible to oxidation. Therefore, meat producers and processors must carefully select packaging options to maximise shelf life while meeting consumer preferences. This study aimed to develop customised packaging strategies for sliced pork belly with varying fat content to extend shelf life while minimizing environmental impact. The research compared three packaging solutions: modified atmosphere packaging (MAP1: 70:30% O2:CO2, MAP2: 30:40:30% O2:CO2:N2) and vacuum skin packaging (VSP) for pork bellies with low (LF: 16.07 ± 1.87%), medium (MF: 37.39 ± 4.41%), and high fat content (HF: 57.57 ± 2.36%). Samples packaged in VSP exhibited the longest shelf life (13–14 days) with lower purge and reduced fat and colour oxidation compared to MAP-packaged samples for all studied belly types. Nonetheless, the impact of MAP on shelf life depended on the belly type. HF bellies, with lower proportions of unsaturated fatty acids, showed less purge, and greater colour and fat stability, resulting in a longer shelf life compared to LF and MF bellies. LF and MF bellies in MAP2 showed the shortest shelf life (around 6 days), followed by LF and MF in MAP1 (around 7–8 days). Life Cycle Assessment indicated VSP generally as the most environmentally favourable option for LF and MF bellies, whereas for HF bellies, the choice among the three packaging solutions depended on the specific impact category under consideration.

Effects of grazing on grassland or wood-pasture, slaughtering age and ageing time on meat production and quality in Podolian young bulls

Podolian cattle is an autochthonous breed well adapted to the harsh semi-arid environments of the Southern Italy regions; the extensive rearing system used for these indigenous animals is based on grazing on spontaneous pastures, such as grasslands or wood pastures These grazing systems respect animal welfare and enrich animal products with characteristics closely related to the feeding system and the farming environment. The aim of the present study was to characterize the nutritional value of a forage crop and a wood-pasture and to evaluate the effects of grazing by Podolian young bulls on the performances and meat quality in relation to the age at slaughter (14 or 18 months) and to the ageing time of meat (3, 9 or 14 days). The metabolizable energy and the gas production were greater in April and June for both pasture systems. Young bulls raised on the grassland showed greater slaughter weights (p < 0.05) as compared to those fed on the woodland system, at both the slaughtering ages. The Warner Bratzler Shear (WBS) force values for raw and cooked meat were not influenced by the pasture system but they significantly (p < 0.01) decreased in relation to the ageing time in all the groups. Ageing markedly (p < 0.05) increased the malondialdehyde (MDA) concentration from 3 to 14 days of storage, regardless of the pasture system and the slaughtering age. The n-6/n-3 polyunsaturated fatty acid ratio of meat was markedly lower in grassland animals, regardless of the age of slaughter. In conclusion, 18 months old grassland beef showed better performances and yield of meat cuts. Ageing for 9 days positively affected meat WBS without increasing MDA concentration.

Effect of genotype and outdoor enrichment on productive performance and meat quality of slow growing chickens

The optimization of animal welfare, meat quality, environmental impact, and economic sustainability in alternative poultry farming can be achieved by modulating several productive factors and improving the synergy between the chicken genotype and the outdoor environment. The objective of the study was to characterize 4 slow-growing chicken genotypes reared in free range conditions. Eight hundred chickens (SGs; 25 chickens/replicates/genotype/enrichment) belonging to the following genotypes, Red JA57 (RJ), Naked Neck (NN), Lohmann Dual meat-type (LD), and an Italian crossbreed (Robusta Maculata x Sasso, CB). were utilised and slaughtered at 81 d: The grazing areas were alternatively provided with enrichment constituted by strips of sorghum plants (ENR) or only grass (NO ENR). Productive performance (daily weight gain, daily feed intake, feed conversion ratio, live weight) were recorded weekly. Behaviour observations (walking and grass pecking), carcass and meat quality of breast and drumstick were also assessed in 15 chickens/replicate/genotypes/enrichment. Results demonstrated that both LD and CB showed the highest walking activity, but the different strains were differently capable of using the foraging resources (eating grass). The better productive performance was recorded in RJ followed by NN, CB and LD. In LD and CB, the different walking activities also affected the physico-chemical profiles (lower pHu, WHC, and lipids) of the breast and drumstick. The oxidative status was worse in CB than in the other groups (lower tocols, higher carbonyls), in both meat cuts. Fatty acid profile was also related to the genetic strain: a higher amount of n-3 polyunsaturated fatty acids was recorded both in the breast and drumstick of RJ and NN. The Healthy Fatty Index resulted excellent in all the chicken genotypes. In conclusion, the environment/animal interaction resulted as an important factor affecting the adaptability of genotypes to an extensive rearing system. All four genotypes, to different extents, showed good adaptability and production performance, with the exception of LD and CB, which were too light for the commercial supply chain requirements.

Pork Meat Composition and Health: A Review of the Evidence.

Meat has been part of the human diet for centuries and it is a recognizable source of high-biologic-value protein and several micronutrients; however, its consumption has been associated with an increased risk of non-communicable diseases (e.g., cardiovascular diseases, cancer). These concerns are mostly related to red meat. However, meat composition is quite variable within species and meat cuts. The present study explores the composition of pork meat, and the differences among different pork meat cuts and it reviews the evidence on the influence of its consumption on health outcomes. Pork meat contributes to 30% of all meat consumed worldwide and it offers a distinct nutrient profile; it is rich in high-quality protein, B-complex vitamins, and essential minerals such as zinc and iron, though it contains moderate levels of saturated fat compared to beef. Additionally, research on sustainability points out advantages from pork meat consumption considering that it is a non-ruminant animal and is included in one of the five more sustainable dietary patterns. In what concerns the data on the influence of pork meat consumption on health outcomes, a few clinical studies have shown no harmful effects on cardiovascular risk factors, specifically blood lipids. Several arguments can justify that pork meat can be an option in a healthy and sustainable diet.

Morzeddhu: A Unique Example of a Traditional and Sustainable Typical Dish from Catanzaro.

"Morzeddhu" in the local dialect of Catanzaro ("Morzello" in Italian) is an official typical dish of the capital of the Calabria region. It is a peasant dish, almost unknown at an international level, that labels, in an extraordinary way, the culinary identity of Catanzaro, a city founded around the X century. After America's discovery, its preparation was optimized and definitively fixed. Its recipe is strictly based on a cow's "fifth quarter" combined with spicy and typical Mediterranean vegetables. Remarkably, no pork meat is used, and when all traditional ingredients are included in the complex and quite long preparation of this special dish, it can deserve the title of "Illustrissimo". This review provides a scientific description of Illustrissimo, emphasizing its unique properties and connection to the circular economy, food security, and the Mediterranean diet. We also highlight its unique quality compared to other alternatives through an analysis of their nutritional facts and bioactive compounds. Nutritionally, offal and fifth quarter components are a rich source of high-quality protein, with lower levels of total fat and saturated fatty acids compared to other meat cuts. In essence, this dish offers a great example of a high-quality yet affordable meal, aligning perfectly with a Mediterranean diet.

Determination of collagen and pH measurement in beef: Modern laboratory techniques

Determining the pH value and collagen value in beef is very important in terms of healthy and quality nutrition. Collagen value is of great importance in meat-like products in order to offer healthy products to consumers. Today, various measurement techniques are used to measure pH value and collagen value. However, the success and reliability of each measurement varies. Therefore, more sensitive and reliable measurement methods need to be developed. Within the scope of this study, modern techniques used in the food industry to measure the pH value and collagen value of cut meat were examined. The reliability and acceptance level of each technique varies. This research aims to contribute to the development of more accurate methods for measuring collagen and pH values. In this way, it is aimed to increase the quality of beef products and offer healthier and more delicious products to consumers.

Dietary inclusion of defatted silkworm (Bombyx mori L.) pupa meal in broiler chickens: phase feeding effects on nutritional and sensory meat quality

The present experiment was conducted to test the effect of a 4% defatted silkworm (Bombyx mori) pupae meal (SWM) incorporation into chickens’ diets at different growth phases on meat quality characteristics and sensory traits. Ninety ROSS 308 day-old male broiler chickens were randomly assigned to three dietary groups, with five replicated pens/diet: the first group received a control (C) diet throughout the growing period of 42 days, the second group received a diet with 4% SWM (SWM1) during the starter phase (1–10 days) and the C diet up to slaughter, whereas the third group was fed the C diet during the starter phase and 4% SWM during the grower and finisher phases (SWM2). Diets were isonitrogenous and isoenergy, and birds had free access to feed and water throughout the experimental trial. At 42 days of age, 15 chickens/treatment were slaughtered at a commercial abattoir. Fatty acid (FA) and amino acid (AA) profiles and contents, as well as oxidative status, were determined in both breast and leg meat cuts. Also, a descriptive sensory analysis was performed on breast meat by trained panelists. Results highlighted that the SWM2 treatment increased the n-3 proportion and content in both breast or leg meat, thereby improving the omega-6/omega-3 (n-6/n-3) ratio in both cuts (P<0.001). However, the dietary treatment had no significant effect on the oxidative status of either breast or leg meat (P>0.05). The SWM had a limited impact on overall sensory traits of breast meat, but it did contribute to improved meat tenderness in SWM-fed chickens (P<0.01). Furthermore, SWM1 meat exhibited higher juiciness (P<0.05) and off flavor intensity (P<0.05) compared to the control meat. Overall, the present experiment indicated that defatted SWM holds promise as an alternative ingredient in chicken rations, ensuring satisfactory meat quality. Furthermore, administering SWM during the grower-finisher phase demonstrated beneficial effects on meat healthiness, ultimately enhancing n-3 fatty acids content and reducing the n-6/n-3 ratio.

Polymorphism of PPM1K Gene and The Association Related to Retail Indonesian Sheep Meat Cuts

Polymorphism of PPM1K Gene and The Association Related to Retail Indonesian Sheep Meat Cuts

Nutritional Quality and Safety Assessment of Pork Meat Cuts from Romania: Fatty Acids and Elemental Profile.

In this study, the fatty acids and elemental profiles of 53 pork cut samples were determined. To offer insights into their potential health implications, we computed 18 key nutritional indices. These indices included parameters such as saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), unsaturated fatty acids (UFAs), the MUFAs/SFAs ratio, PUFAs/SFAs ratio, atherogenic index (AI), thrombogenic index (TI), the hypocholesterolemic to hypercholesterolemic ratio (h/H), health-promoting index (HPI), hypocholesterolemic index (HI), unsaturation index (UI), saturation index (SI), peroxidizability index (PI), nutritional value index (NVI), hypocholesterolemic index of fatty acids (DFAs), hypercholesterolemic index of fatty acids (OFAs), and the DFAs/OFAs ratio. These indices were calculated based on their fatty acid composition to provide comprehensive nutritional information. A health risk assessment revealed the safety and minimum health risk for the population from consuming the investigated pork cuts using the Target Hazard Quotient (THQ), Hazard Index (HI), and target cancer risk (TR). The ANOVA test showed significant differences in the levels of K, Fe, Mn, Zn, MUFAs, and AI among the pork cut samples. It was noted that by employing the correlation between the fatty acids profile, nutritional indices, and elemental concentrations and an unsupervised statistical method, such as PCA, a perfect separation from the different pork cuts could not be obtained.

In vitro assay to determine inactivation of Toxoplasma gondii in meat samples

Consumption of raw and undercooked meat is considered as an important source of Toxoplasma gondii infections. However, most non-heated meat products contain salt and additives, which affect T. gondii viability. It was our aim to develop an in vitro method to substitute the mouse bioassay for determining the effect of salting on T. gondii viability. Two sheep were experimentally infected by oral inoculation with 6.5 × 104 oocysts. Grinded meat samples of 50 g were prepared from heart, diaphragm, and four meat cuts. Also, pooled meat samples were either kept untreated (positive control), frozen (negative control) or supplemented with 0.6 %, 0.9 %, 1.2 % or 2.7 % NaCl. All samples were digested in pepsin-HCl solution, and digests were inoculated in duplicate onto monolayers of RK13 (a rabbit kidney cell line). Cells were maintained for up to four weeks and parasite growth was monitored by assessing Cq-values using the T. gondii qPCR on cell culture supernatant in intervals of one week and ΔCq-values determined. Additionally, 500 μL of each digest from the individual meat cuts, heart and diaphragm were inoculated in duplicate in IFNγ KO mice. Both sheep developed an antibody response and tissue samples contained similar concentrations of T. gondii DNA. From all untreated meat samples positive ΔCq-values were obtained in the in vitro assay, indicating presence and multiplication of viable parasites. This was in line with the mouse bioassay, with the exception of a negative mouse bioassay on one heart sample. Samples supplemented with 0.6 %–1.2 % NaCl showed positive ΔCq-values over time. The frozen sample and the sample supplemented with 2.7 % NaCl remained qPCR positive but with high Cq-values, which indicated no growth. In conclusion, the in vitro method has successfully been used to detect viable T. gondii in tissues of experimentally infected sheep, and a clear difference in T. gondii viability was observed between the samples supplemented with 2.7 % NaCl and those with 1.2 % NaCl or less.