Meat Industry Research Articles

Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation.

Texture deterioration of meat products upon high-temperature sterilization is a pressing issue in the meat industry. This study evaluated the effect of different thermal sterilization temperatures on the textural and juiciness of ready-to-eat (RTE) chicken breast. In this study, by dynamically monitoring the texture and juiciness of chicken meat products during the process of thermal sterilization, it has been observed that excessively high sterilization temperatures (above 100°C) significantly diminish the shear force, springiness and water-holding capacity of the products. Furthermore, from the perspective of myofibrillar protein degradation, molecular mechanisms have been elucidated, unveiling that the thermal sterilization treatment at 121°C/10 min triggers the degradation of myosin heavy chains and F-actin, disrupting the lattice arrangement of myofilaments, compromising the integrity of sarcomeres, and resulting in an increase of approximately 40.66% in the myofibrillar fragmentation index, thus diminishing the quality characteristics of the products. This study unravels the underlying mechanisms governing the dynamic changes in quality of chicken meat products during the process of thermal sterilization, thereby providing theoretical guidance for the development of high-quality chicken products.

Use of Continuous Stirred Tank Reactors for Anaerobic Co-Digestion of Dairy and Meat Industry By-Products for Biogas Production

The dairy and meat industries generate thousands of tons of organic waste and by-products each year, making them two of the least environmentally sustainable sectors. Typical waste includes not only processing by-products such as curds but also commercial products that are defective or unsaleable due to expiration or damaged packaging. This study aimed to evaluate the methanogenic potential of a mixture of 80% inedible curds and 20% expired sausages, as a substrate, using two continuously stirred tank reactors (CSTR). The reactors were fed daily with increasing doses of the 80–20% mixture and an organic loading rate ranging from 0.31 gVS/litre/day at the beginning of the trials to 7.20 gVS/litre/day toward the end. The produced biogas was continuously analysed from both quantitative and qualitative point of view. Also, the process was continuously monitored by withdrawing samples from each reactor during the whole process, to analyse their physical–chemical parameters, including pH, total solids (TS), total volatile solids (TVS), chemical oxygen demand (COD), ammonium nitrogen (NH4+-N), total Kjeldahl nitrogen (TKN) and total volatile fatty acids (VFA). The results of this study show a promising increase in biogas production with the increase in feed. In terms of biogas production, organic waste from the dairy and meat industry shows the potential to be exploited as a substrate to produce biomethane. Indeed, in this study, biomethane cumulative production reached 410.86 NLCH4∙gTVS−1 using an 8 L capacity reactor filled up to 6 L. This makes the tested by-products usable as a renewable energy source in the future, particularly within a circular economy approach, helping to mitigate the effects of global warming and addressing sustainable development goals.

Evaluating Moisture Content in Immersion Vacuum-Cooled Sausages with Citrus Peel Extracts Using Hyperspectral Imaging.

The moisture content of immersion vacuum-cooled sausages with modified casings containing citrus fruit extracts under different storage conditions was studied using hyperspectral imaging (HSI) associated with chemometrics. Different pre-processing combinations were applied to improve the robustness of the model. The partial least squares regression model, employing the full reflectance spectrum with pre-treatment of the standard normal variate, showed calibration coefficients of determination (Rc2) of 0.6160 and a root mean square error of calibration (RMSEC) of 2.8130%. For the first time, prediction maps developed via HSI visualized the distribution of moisture content in the immersion vacuum-cooled sausages with unique modified casings in response to fluctuating storage conditions. The prediction maps showed exact parts with high water content, which will help us to monitor and prevent mold growth. The combination of HSI with multivariate analysis not only quantifies changes in moisture content but also visually represents them in response to various casing treatments under different storage conditions, illustrating the significant potential for real-time inspection and early mold detection in sausages within the processed meat industry.

A non-stressful vision-based method for weighing live lambs

Abstract Accurate measurement of livestock weight is a primary indicator in the meat industry to increase the economic gain. In lambs, the weight of a live animal is still usually estimated manually using traditional scales, resulting in a tedious process for the experienced assessor and stressful for the animal. In this paper, we propose a solution to this problem using computer vision techniques; thus, the proposed procedure estimates the weight of a lamb by analysing its zenithal image without interacting with the animal, which speeds up the process and reduces weighing costs. It is based on a data-driven decision support system that uses RGB-D machine vision techniques and regression models. Unlike existing methods, it does not require walk-over-weighing platforms or special and expensive infrastructures. The proposed method includes a decision support system that automatically rejects those images that are not appropriate to estimate the lamb weight. After determining the body contour of the lamb, we compute several features that feed different regression models. Best results were achieved with Extra Tree Regression ($R^{2}$=91.94%), outperforming the existing techniques. Using only an image, the proposed approach can identify with a minimum error the optimal weight of a lamb to be slaughtered, so as to maximise the economic profit.

Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models

Ensuring food safety is a significant challenge in the processed meat industry. Listeria monocytogenes represents a persistent threat due to its ability to grow in adverse conditions. Nowadays, there's a growing interest in natural preservatives to inhibit its proliferation in foods. Accordingly, the aim of the present study was to preliminarily evaluate the in vitro inhibitory activity of various natural antimicrobial agents against Listeria innocua, used as a surrogate for L. monocytogenes. Thyme essential oil (EO) emerged as the most effective candidate for further in vivo testing in pork minced meat with 40% fat and no additional fat, deliberately contaminated with L. innocua. The samples were stored for 20 days under two different temperature conditions, mimicking common procedures used to produce salami with short ripening periods and high fat content, such as the Italian Ciauscolo PGI salami, either through spontaneous fermentation or with the use of starter cultures. In vivo, the inhibitory effect of thyme EO was minimal or absent, regardless of fat content. Statistically significant decreases in L. innocua counts (<2%) were sporadic and observed solely in samples stored under temperature conditions mimicking the typical procedure for spontaneously fermented salami production. However, this effect was not sustained until the end of the experiment. While thyme EO demonstrated potential as an antilisterial agent in vitro, our findings highlight the complex interaction between antimicrobial agents and food matrices, revealing challenges in practical applications. This underscores the importance of further investigation elucidating the effectiveness of antimicrobial agents in real food systems.

Chi-square automatic interaction detection (CHAID) analysis of the use of safety goggles and face masks as personal protective equipment (PPE) to protect against occupational biohazards

BackgroundThis study represents the first Spanish investigation to rigorously evaluate compliance with the use of safety goggles and face masks as essential personal protective equipment (PPE) in companies with workplaces involving exposure to biological agents. ObjectivesThis study aimed to examine the degree of use of face masks and safety goggles as personal protective equipment (PPE), the factors that influence their use, and the profile of workers exposed to occupational biological agents in Spanish companies in the health sector, farming sector, meat industry, waste treatment plants, food industry, and veterinary centers. MethodsWe conducted a cross-sectional descriptive study involving 590 Spanish workers from 51 companies. We developed a 34-item questionnaire to assess workers’ perception of risk related to exposure to biological agents in their workplaces. Among the questions, three were designed to measure the degree of use of key protective equipment in sectors with biological agent exposure: protective gloves, safety goggles or face masks. We only analyzed safety goggles and face masks. We performed various statistical analyses, including Cronbach’s alpha, frequency of endorsement, content validity ratio using Lawshe’s method, varimax rotation, the Kaiser-Meyer-Olkin test, and Bartlett’s sphericity test, to assess the internal consistency and reliability of the questionnaire. Additionally, we employed a chi-square automatic interaction detection (CHAID) segmentation analysis, using workers’ responses regarding their attitudes toward safety goggles and face mask usage as PPE for protection against biological risks, with demographic variables as independent factors. ResultsIn the current study, CHAID analysis revealed that workers exposed to group 2 biological agents used more safety goggles and face shields compared with workers exposed to other groups of biological agents. Moreover, workers in laboratories and the food industry used face masks more than workers of other sectors. ConclusionThe CHAID analysis in the current study indicated that workers exposed to biological agents from both group 2 and group 3 demonstrated satisfactory levels of compliance and utilization of protective masks, surpassing their counterparts in terms of usage. Workers in the food and laboratory industries had subpar compliance with preventive measures, and employees from companies with internal health and safety departments exhibited significant adherence to workplace mask usage, safeguarding themselves against biological risks.

Novel soy protein isolate films incorporated with phage CAM-21 show strong antimicrobial effects against E. coli O157:H7

Due to their specificity, bacteriophages are becoming more widely used as antibacterial agents in the food industry. However, their effectiveness in food is often compromised by food components that can lead to a loss of their biological activity. In this study, soy protein isolate (SPI)-based packaging films incorporated with Escherichia phage CAM-21 were developed using a solution casting method. CAM-21 was relatively stable at pH 3–11 and temperatures up to 55 °C after 1 h of incubation. It remained active on the surface of raw beef, ground beef, and baby spinach after 36 h at 4 °C. The distribution of CAM-21 in the films was uniform, and its incorporation did not affect the film microstructure. No significant impact on the color, water vapor permeability, opacity, and mechanical properties of the films was observed. The antimicrobial activity of CAM-21-incorporated films was significantly enhanced in beef products inoculated with E. coli O157:H7. CAM-21-containing films significantly decreased the number of bacteria on raw beef samples by up to 1.5 and 2.0 log CFU/g after 3 and 5 days of refrigerated storage, respectively. These findings suggest that SPI films containing Escherichia phage CAM-21 have potential as antimicrobial packaging materials for preserving meat products.

Croatian Action on Salt and Health (CRASH): On the Road to Success-Less Salt, More Health.

The World Health Organization recommends adjusting salt intake as a part of the nine global targets to reduce premature mortality from non-communicable chronic diseases as a priority and the most cost-effective intervention. In 2006, the main aim of the Croatian Action on Salt and Health was to decrease salt intake by 16% because of its critical intake and consequences on human health. We have organized educative activities to increase awareness on salt harmfulness, define food categories of prime interest, collaborate with industries and determine salt intake (24 h urine sodium excretion). It was determined that the proportion of salt in ready-to-eat baked bread should not exceed 1.4%. In the period 2014-2022, salt in semi-white bread was reduced by 14%, 22% in bakery and 25% in the largest meat industry. Awareness of the harmfulness of salt on health increased from 65.3% in 2008 to 96.9% in 2023 and salt intake was reduced by 15.9-1.8 g/day (22.8% men, 11.7% women). In the last 18 years, a significant decrease in salt intake was achieved in Croatia, awareness of its harmfulness increased, collaboration with the food industry was established and regulatory documents were launched. However, salt intake is still very high, underlying the need for continuation of efforts and even stronger activities.

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.

The marbling of carcases is determined more by the characteristics of the animals themselves than by farming practices

Improved marbling could be of great benefit to the beef industry, responding more effectively to consumer preferences and increasing the market value of the product. To identify the management elements that could determine the degree of marbling of carcases, 128 cows were collected on six different farms, each using different breeding and feeding practices. Multiple statistical tests were carried out to determine whether marbling was more influenced by animal characteristics than by management practices. As expected, within the same farm, the practices used to finish the cows were the same from one animal to the next. We confirm that there was indeed a general level of marbling per farm (highly marbled animals coming from farms ‘used’ to producing highly marbled animals), without being able to determine the weight of genetic choices or feeding and management practices in this determinism. However, we were able to establish that very high marbled carcases came from heavier slaughtered animals and were associated with (1) management that maximised finishing times and time spent on grass (during the animal’s life) and (2) finishing diets rich in maize (grain or silage) and containing flax. The practices and performances associated with low and medium marbling carcases were difficult to separate using the indicators available in this study but were opposite to those of high marbling carcases. This ‘overall level of marbling’ on the farm makes it possible to prioritise the practices that favour or do not favour the development of marbling on the carcase, and allows to formulate advice to breeders to increase the marbling of their carcases. However, there are still grey areas to be covered to effectively achieve a maximum success rate, which will require further work and a more detailed characterisation of the practices and genetic orientations of the animals.

U.S. beef producer perspectives on “sustainable beef” and implications for sustainability transitions

Beef production systems are at the center of ongoing discussion and debate on food systems sustainability. There is a growing interest among beef producers, consumers, and other beef supply chain stakeholders in achieving greater sustainability within the industry, but the relationship of this interest to general sustainability issues such as climate change, biodiversity loss, food security, livelihood risks, and animal welfare concerns is unclear. Specifically, there is very little research documenting how beef producers define and view the concept of sustainability and how to achieve it. Producer perspectives are critical to identifying constraints to sustainability transitions or to help build agreement with other producers about the shared values such transitions may support. Through a secondary analysis of survey data of U.S. beef producers (n = 911) conducted in 2021 by the Trust in Food division of Farm Journal, a corporation that provides content, data, and business insights to the agricultural community (e.g., producers, processors/distributors, and retailers), we investigated what “sustainable beef” means to U.S. beef producers, highlighting the key components and constraints they perceive to achieving desirable sustainability outcomes. Leveraging the three-pillar model of sustainability as a framework for analysis, we identified key themes producers use to define “sustainable beef.” We found that producers collectively viewed sustainability as: (1) multidimensional and interconnected; (2) semi-closed and regenerative; (3) long-lasting; and (4) producer-centered, although an integrated perspective uniting these aspects was rare. We discuss how these perspectives may be the basis for sustainability efforts supported by producers and raise future research considerations toward a shared understanding of what sustainability is and what is needed for enduring sustainability solutions in the U.S. beef industry.

Rapid Non-Destructive Detection Technology in the Field of Meat Tenderness: A Review.

Traditionally, tenderness has been assessed through shear force testing, which is inherently destructive, the accuracy is easily affected, and it results in considerable sample wastage. Although this technology has some drawbacks, it is still the most effective detection method currently available. In light of these drawbacks, non-destructive testing techniques have emerged as a preferred alternative, promising greater accuracy, efficiency, and convenience without compromising the integrity of the samples. This paper delves into applying five advanced non-destructive testing technologies in the realm of meat tenderness assessment. These include near-infrared spectroscopy, hyperspectral imaging, Raman spectroscopy, airflow optical fusion detection, and nuclear magnetic resonance detection. Each technology is scrutinized for its respective strengths and limitations, providing a comprehensive overview of their current utility and potential for future development. Moreover, the integration of these techniques with the latest advancements in artificial intelligence (AI) technology is explored. The fusion of AI with non-destructive testing offers a promising avenue for the development of more sophisticated, rapid, and intelligent systems for meat tenderness evaluation. This integration is anticipated to significantly enhance the efficiency and accuracy of the quality assessment in the meat industry, ensuring a higher standard of safety and nutritional value for consumers. The paper concludes with a set of technical recommendations to guide the future direction of non-destructive, AI-enhanced meat tenderness detection.

Using Excel to Teach Agri-business and Financial Literacy Concepts to 4-H Youth

Teaching youth agribusiness subject matter and financial literacy through 4-H livestock projects is an important task. This article discusses using Excel as a record keeping tool to expand knowledge and comprehension of financial concepts and profitability in the beef industry. A description of the Excel record book contents and parent feedback is presented. Using the Excel record book expanded conversations about the beef industry and proved to be a favorable tool for increasing youth understanding of critical agribusiness concepts.

The veterinarian’s role in reducing GHG emissions from beef and dairy production

The beef and dairy industries make significant contributions to sustainability objectives by providing our society with nutri­tious food, supporting farmers’ livelihoods, generating billions of dollars in economic activity, and contributing to healthy ecosystems. However, cattle production also generates negative environmental impacts, including greenhouse gas (GHG) emis­sions. Veterinarians have a unique opportunity to interface with beef and dairy farmers to assist with the implementation of products and practices that reduce GHG emissions, such that their clients can be more profitable and more sustainable. In general, the GHG intensity of beef and dairy production can be reduced by increasing output yields of beef and milk, while re­ducing inputs and maximizing efficiency. Some of the specific interventions include: early entry of feeder cattle to a feedlot, dry manure management, optimized inorganic nitrogen fertil­izer use, increased fat in the ration, use of anti-methane feed additives and ionophores, sourcing low-carbon corn, select­ing genetics for high feed efficiency, raising moderate/small mature beef cows and feed efficient dairy cows, improving pregnancy rate and reducing dystocia, conducting pregnancy checks, implementing artificial insemination, promoting herd health products and practices to reduce death loss, using growth-promoting implants, and utilizing SOP Lagoon®. As a trusted source of scientific information, veterinarians can be a conduit of information for producers and contribute to the ongoing effort to improve the resiliency of the beef and dairy industries.

Beef’s intersection with ESG Metrics

Environmental, social and governance (ESG) metrics are in­creasingly important to businesses for evaluating their perfor­mance in non-financial indicators to investors. Currently, the largest intersection of the beef industry with ESG metrics is re­lated to the area of greenhouse gas emissions (GHG) reporting and goals and targets. Many companies that sell beef products have made public commitments to reduce Scope 3 GHG emis­sions, which includes GHG emissions from all inputs, including emissions associated with the raising of cattle for beef. Cur­rently, there is a gap between company commitments and the U.S. beef supply’s ability to document and mitigate greenhouse gas emissions from cattle production. Research filling these gaps, including improving models used for reporting and find­ing practical and scalable solutions to mitigate enteric methane emissions is a key focus of Colorado State University’ AgNext. Animal health and veterinary medicine is a key part of main­taining and achieving ESG metrics outcome goals, as lower rates of morbidity and mortality can lower resource inputs and GHG emissions per pound of beef produced. Additionally, animal health and well-being are fundamental components of the social license to operate for beef supply chains, thus bovine veterinari­ans can play a key role in ESG metrics related to beef production.

The impact of commingling preconditioned calves on mortality, morbidity and performance in a feedlot

Bovine respiratory disease (BRD) is the most important disease in the North American beef industry, causing substantial eco­nomic losses due to morbidity and mortality, including treat­ments, reduced performance, and increased antimicrobial use. Preconditioning (PC) to mitigate BRD was proposed as early as 1967 and constitutes management practices that reduce stressors and optimize resilience through vaccination against bacterial and viral pathogens, optimized timing of dehorning, castration, best weaning strategy, and training calves to eat from a bunk and drink from a water source at least 45 d before transport to the feedlot. Despite proven profits for precondi­tioning of beef calves, PC hasn’t been established in the current beef industry. Besides the lack of premiums paid, there is also the question if commingling of PC and auction-derived (AD) calves in the feedlot can hamper PC calves’ expected growth and health advantages. Therefore, our objective was to evalu­ate the impact of optimally preconditioned calves on mortality, morbidity and average daily gain (ADG) during the first 40 days in the feedlot when PC calves where commingled with different proportions of AD calves (25, 50, 75%).

Beef on dairy cattle – industry benefits and opportunities

Growth of the beef on dairy crossbred cattle population has continually increased over the past few years in the U.S. beef industry. In general, this has been a positive shift replacing the traditional purebred dairy-fed steer model. The benefits of this crossbreeding should be balanced against issues that exist in this population. Understanding the positive and negative attri­butes of these cattle will help lead to long term success of those wishing to participate in this production strategy.

Toward a better understanding of upper respiratory tract bacterial colonization in neonatal beef calves

Bovine respiratory disease (BRD) is one of the most costly dis­ease complexes to the beef industry. Bacterial pathogens asso­ciated with BRD include Mannheimia haemolytica (MH), Histoph­ilus somni (HS), Mycoplasma bovis (MB) and Pasteurella multocida (PM). However, the source and timing of when these bacterial pathogens colonize in the upper respiratory tract of neonates is poorly understood. The objective of this study was to evaluate the bacteria and viruses present in the upper respiratory tract of neonatal beef calves immediately following parturition and for the first 24 hours of life.

Magnetic iron oxide nanoparticle enhanced microwave pretreatment for anaerobic digestion of meat industry sludge

Our study investigates the effects of iron oxide (Fe3O4) nanoparticles combined microwave pretreatment on the anaerobic digestibility and soluble chemical oxygen demand (SCOD) of meat industry sludge. One of our main objectives was to see whether the different microwave-based pretreatment procedures can enhance biogas production by improving the biological availability of organic compounds. Results demonstrated that combining microwave irradiation with magnetic iron oxide nanoparticles considerably increased SCOD (enhancement ratio was above 1.5), the rate of specific biogas production, and the total cumulative specific biogas volume (more than a threefold increment), while having no negative effect on the biomethane content. Furthermore, the assessment of the sludge samples’ dielectric properties (dielectric constant and loss factor measured at the frequency of 500 MHz) showed a strong correlation with SCOD changes (r = 0.9942, R2 = 0.99), offering a novel method to evaluate pretreatment efficiency.

Exploring Consumer Preferences and Challenges in Hybrid Meat Products: A Conjoint Analysis of Hotdogs.

Plant-based meat has been the primary strategy to reducing meat consumption. While this category has demonstrated success, with the market value estimated to reach USD 20 billion by 2023, the subsequent reduction in meat consumption has not been proportionate. An alternative approach is hybrid products, which are thought to produce products that more closely resemble meat products. However, whether consumers will be willing to purchase hybrid products remains uncertain. Therefore, the present study uses a conjoint analysis approach to assess the product features driving the selection of a hybrid hotdog. This approach uncovers factors driving consumers' purchase intentions for hybrid meat products when offered as a choice against 100% plant-based and 100% beef products. In an online survey, participants (n = 454; 45.6% female) were asked to select the product they would be most willing to purchase, varying in four characteristics: protein source, price, fat content, and price. Following this task, participants answered questions related to meat attachment, food neophobia, health, ecological, social, and moral motives regarding food consumption. The results revealed that protein source was the most important factor driving product selection, followed by price, fat, and packaging claims (35%, 24%, 21%, and 20% relative importance, respectively). In this study, hybrid hotdogs were the least preferred to beef and plant-based (-16, -2.5, and 18 part-worth utility, respectively). These product-specific attributes (protein, fat, and price) had distinct relationships with the choices of hybrid, plant-based, and hybrid hotdogs, with these factors together explaining slightly more variability in the selection of hybrid (9%) compared to plant-based (7%) and beef hotdogs (4%). For hybrid hotdogs, protein had the greatest influence (B = -1.2) followed by fat (B = -0.8) and price (B = -0.5). Interestingly, person-related parameters (health, meat attachment, ethics, and food neophobia) had no relationship with the selection of hybrid hotdogs, contrary to plant-based (7%) and beef hotdogs (5%). This influence of the different parameters on the selection of hybrid meat is thought to be due to the lack of consumer knowledge and familiarity with hybrid products. The current understanding of plant-based products may not correspond to hybrid products. Engaging with consumers during the development of these products is critical to ensure consumer acceptance and thus support the transition to a more sustainable diet.