Meat Cuts Research Articles

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.

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.

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.

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.

Comparative review of muscle fiber characteristics between porcine skeletal muscles.

Meat derived from skeletal muscles of animals is a highly nutritious type of food, and different meat types differ in nutritional, sensory, and quality properties. This study was conducted to compare the results of previous studies on the muscle fiber characteristics of major porcine skeletal muscles to the end of providing basic data for understanding differences in physicochemical and nutritional properties between different porcine muscle types (or meat cuts). Specifically, the muscle fiber characteristics between 19 major porcine skeletal muscles were compared. The muscle fibers that constitute porcine skeletal muscle can be classified into several types based on their contractile and metabolic characteristics. In addition, the muscle fiber characteristics, including size, composition, and density, of each muscle type were investigated and a technology based on these muscle fiber characteristics for improving meat quality or preventing quality deterioration was briefly discussed. This comparative review revealed that differences in muscle fiber characteristics are primarily responsible for the differences in quality between pork cuts (muscle types) and also suggested that data on muscle fiber characteristics can be used to develop optimal meat storage and packaging technologies for each meat cut (or muscle type).

Existence of some synthetic hormonal residues in some chicken meat cuts

Existence of some synthetic hormonal residues in some chicken meat cuts

Characterization of diarrheagenic Escherichia coli from different cattle production systems in Brazil

Diarrheagenic E. coli (DEC) can cause severe diarrhea and is a public health concern worldwide. Cattle are an important reservoir for this group of pathogens, and once introduced into the abattoir environment, these microorganisms can contaminate consumer products. This study aimed to characterize the distribution of DEC [Shiga toxin-producing E. coli (STEC), enteroinvasive E. coli (EIEC), enteropathogenic E. coli (EPEC), enterotoxigenic E. coli (ETEC), and enteroaggregative E. coli (EAEC)] from extensive and intensive cattle production systems in Brazil. Samples (n = 919) were collected from animal feces (n = 200), carcasses (n = 600), meat cuts (n = 90), employee feces (n = 9), and slaughterhouse water (n = 20). Virulence genes were detected by PCR in 10% of animal samples (94/919), with STEC (n = 81) as the higher prevalence, followed by EIEC (n = 8), and lastly EPEC (n = 5). Animals raised in an extensive system had a higher prevalence of STEC (average 48%, sd = 2.04) when compared to animals raised in an intensive system (23%, sd = 1.95) (Chi-square test, P < 0.001). From these animals, most STEC isolates only harbored stx2 (58%), and 7% were STEC LEE-positive isolates that were further identified as O157:H7. This study provides further evidence that cattle are potential sources of DEC, especially STEC, and that potentially pathogenic E. coli isolates are widely distributed in feces and carcasses during the slaughter process.

The nutritional value of meat should be considered when comparing the carbon footprint of lambs produced on different finishing diets

IntroductionLamb production systems are under increasing pressure to reduce their environmental footprint, particularly emissions of greenhouse gases (GHGs) such as methane. However, the metrics used to express the carbon footprint of lamb seldom consider its nutritional density and contribution to balanced diets in humans. Lamb production systems vary considerably, from low-input pastoral systems to higher-input systems feeding concentrates for the latter ‘finishing’ period. To date, no studies have explored the effect of finishing diet on the carbon footprint of lamb meat on a nutritional basis.MethodsData from 444 carcasses were collected from four abattoirs across Wales, United Kingdom. Lambs were derived from 33 farms with one of four distinct finishing diets: forage crops (n = 5), grass (n = 11), concentrates (n = 7), and grass and concentrates (n = 15). Carcass data were analysed using mixed effects models. Significant differences were found in fatty acid composition of two large commercial cuts of meat from different finishing diets. To illustrate the effect of different measures of footprint, mass (kg dwt) and omega-3 polyunsaturated fatty acid content (g omega-3) were selected as functional units. GHG emission estimates were calculated using Agrecalc.ResultsThe concentrates diet had the lowest average mass-based product emissions [25.0 kg CO2e/kg deadweight (dwt)] while the grass systems had the highest (28.1 kg CO2e/kg dwt; p &amp;lt; 0.001). The semimembranosus muscle cut from the forage crops diet had the lowest average nutrition-based product emissions (19.2 kg CO2e/g omega-3); whereas the same muscle cut from lambs finished on the grass and concentrates diet had the highest nutrition-based product emissions (29.4 kg CO2e/g omega-3; p &amp;lt; 0.001).DiscussionWhile mass-based functional units can be useful for comparing efficiencies of different farming systems, they do not reflect how farming systems impact the nutritional differences of the final product. This study demonstrates the importance of considering nutrition when expressing and comparing the carbon footprints of nutrient-dense foods such as lamb. This approach could also help inform discussions around the optimal diets for lamb production systems from both a human nutrition and environmental sustainability perspective.

Addressing the structural sophistication of meat via plant-based tissue engineering

The escalating environmental impact of traditional livestock farming, particularly beef production, has spurred the search for sustainable meat alternatives. This study introduces a novel Plant-Based Tissue Engineering (PBTE) approach, to replicate the complex structure and sensory experience of whole-muscle cuts of meat using plant-based ingredients. Leveraging principles of tissue engineering and advanced food manufacturing technologies, PBTE deconstructs meat into its fundamental components: muscle, fat, and connective tissue, and reconstructs them using a combination of plant proteins, fats and polysaccharide materials. The muscle component is reassembled to mimic the anisotropic fibrous structure of beef, while the fat component is engineered through lipid encapsulation within a hydrocolloid matrix. Advanced manufacturing techniques, including additive manufacturing and robotics, are utilized for precise spatial configuration and assembly of these components. Our findings demonstrate that PBTE can effectively replicate the mechanical integrity, texture, and sensory attributes of traditional meat, presenting a promising alternative that could significantly reduce the environmental footprint of meat production. This approach aligns with the principles of Soft Matter in the manipulation of artificial structures and materials for mimicking naturally occurring designs, such as whole cut meat foods. It also holds substantial potential for revolutionizing the alternative protein industry by catering to a broader consumer base, including flexitarians and meat-eaters.

Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes.

The lipid and volatile profiles of goat primal cuts (shoulder, rib, loin, breast, and leg), as well as their potential impact on nutritional and flavor/taste attributes, were investigated. The breast cuts had the lowest protein but the highest fat content. Triacylglycerol was the predominant lipid in all cuts (82.22-88.01%), while the breast cuts had the lowest triacylglycerol and the highest diacylglycerol and free fatty acids. Also, the highest unsaturated fatty acid (UFA), both monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), was obtained in the breast cuts. These findings correlated well with the highest peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) value. The volatile profiles of the various grilled cuts indicated that the breast and leg cuts had similar volatiles, with higher amounts of alcohol, aldehyde, ketone, and ester than others, which could explain the flavor oxidation by lipid and off-flavors in spoiled meat. While the shoulder, rib, and loin cuts had higher amounts of nitrogen-containing compounds. The highest sulfur-containing and hydrocarbon compounds were also observed in the shoulder cuts, which are mainly formed during the Maillard reaction and responsible for the cooked meat flavor. This investigation revealed that each cut of goat meat has a varied composition, especially in lipids and volatile compounds. Thus, meat quality differs in terms of nutritional aspects and flavor/taste characteristics, enabling consumers to select nutritious or proper cuts for their cooking to achieve the most satisfaction from goat meat consumption.

Virtual reality-based meat cut planning for lamb carcasses

ABSTRACT Consumer-level Virtual Reality (VR) hardware/software has undergone rapid developments in recent years. Its potential use in the meat industry for meat cut planning has yet to be reported. In this communication, we introduce a VR system based on a VR goggle (Oculus Rift) and a hand motion sensor. A lamb carcass’s musculoskeletal model (or atlas) is imported into an immersive virtual environment, created by a 3D VR engine (Unity3D). Virtual resection is performed by using a virtual knife operating on the virtual atlas as per standard meat cut specifications of New Zealand. The procedure yields instant volume and weight information of each primary and retail meat cut. We suggest that the VR system can potentially be used in a high-volume slaughterhouse for meat-cut planning and marketing decisions.

A machine learning approach to uncover nicotinamide and other antioxidants as novel markers for chicken meat quality assessment

This study analyses various chicken cuts (breast, leg, and thigh) in terms of ten biocompounds: nicotinamide, anserine, carnosine, malondialdehyde, and biogenic amines (putrescine, cadaverine, histamine, tyramine, spermidine, and spermine). The analysis is conducted on refrigerated chicken meat cuts using three different packaging solutions: modified atmosphere packaging (MAP), vacuum skin packaging (SKIN), and permeable O2 plastic film (STRETCH). Our results show that nicotinamide was the most discriminant compound followed for cuts and time. Remarkably, its concentration decreases over time, unaffected by any of the packaging solutions. The collective contribution of all the examined biocompounds is highlighted through multivariate statistical analysis, utilizing partial least square discriminant analysis (PLS-DA) and the support vector machine (SVM) algorithm. Both machine learning models demonstrate high classification accuracy: for cut, storage time, and packaging, PLS-DA yields classification accuracy rates of 87%, 85%, and 70%, respectively. SVM achieves even higher accuracy rates of 97%, 99%, and 94% for cut, storage time, and packaging, respectively. These results underscore the importance of considering the combined influence of all the biocompounds investigated in this study for a finer classification of chicken meat cuts and packaging. Furthermore, our findings highlight the efficacy of SVM as a discriminant multivariate approach in food classification.