Meat Processing Research Articles

Assessment of the prospects of using chelated forms of zinc to create new types of food products

The prospects of using some chelated forms of zinc to develop new enriched food products are substantiated in the work. The authors give a brief description of the synthesis of chelated double forms: Zn diglycinate, Zn pantothenate-glycinate, Zn thiaminate-glycinate, Zn citrate, Zn cysteinate-glycinate. Synthesis of chelates included the stages of treatment of Zn compounds with amino acids and vitamins with partial heating, as well as ultrasound treatment at a frequency of 25 kHz to create micro-nanoparticles and to accelerate formation of chelates. Authenticity of obtained compounds was determined using IR spectroscopy by comparison with reference databases. The ability of chelates not to form insoluble compounds when adding to food systems was examined on several food groups: bakery products, multi-fruit juice-containing beverages, fermented food products (kefir and whey-containing beverages), products of meat processing and sugary confectionary products. Preservation of the soluble forms of Zn was determined by the method of direct extractive titration with the use of metallochromic indicator dithizone with the following photocolorimetry in the visible spectrum (530–550 nm) in the medium of carbon tetrachloride or hexane. The ability to be extracted from a food system for chelated compounds of Zn increased in the following order: whey-based beverages < bread and products containing phytic acids < juice-containing beverage < yogurt, including yogurt with fruit filling < marmalade based on agar-agar and other sugary confectionery products with the similar consistency < products from meat raw materials. The data obtained indicate significant prospects of developing food products enriched with chelated compounds of Zn to satisfy the needs of some groups of the population in this microelement.

Enhancing biological nitrogen removal of slaughterhouse and meat processing wastewater in three-stage AO process by influent allocation: From lab-scale to full-scale investigation

Three-stage anoxic/aerobic (AO) process is promising for efficient nitrogen removal from high-strength wastewater. Herein, the effects of influent allocation modes (50/40/10 vs. 50/25/25) on nitrogen removal performance for treating slaughterhouse and meat processing wastewater (SMPW) were investigated from lab-scale to full-scale three-stage AO processes. Compared to 50/25/25 (94.1 %), the allocation mode of 50/40/10 achieved a higher nitrogen removal of 97.7 % and better adaptability to ammonia load. The second anoxic tank contributed the highest total nitrogen (TN) removal in the system with allocation mode of 50/40/10, while simultaneous nitrification–denitrification and aerobic denitrification in the thrid oxic tank effectively enhanced the TN removal efficiency. Microbial community analysis revealed that SMPW treatment systems tended to enrich lipolytic bacteria (Pseudomonas and Bacillus), cellulolytic bacteria (Christensenellaceae_R-7_group), proteolytic bacteria (Proteiniclasticum, Planococcus, and OLB8), and denitrifying glycogen accumulating bacteria (Candidatus_Competibacter). Meanwhile, the inherent nature of SMPW promoted an increase in the dissimilatory nitrate reduction to ammonium pathway, while the abundant and complex organic substances environment ensured efficient nitrogen removal. The influent allocation mode had no significant effect on nitrification process, but the 50/40/10 allocation mode obviously enriched the nitrous oxide reductase encoded by gene nosZ, which reduced carbon emission. The reliability of 50/40/10 was verified in a 35,000 m3/d full-scale SMPW treatment plant, with the effluent COD, TN, and ammonia nitrogen stabilized at 18 ± 5, 4.7 ± 1.8, and 0.9 ± 0.2 mg/L, respectively, after 48 days. This study provides a valuable reference for effective regulation of three-stage AO process in treating SMPW.

P-1308. Survey of U.S. Hunters: Behaviors that May Increase Exposure to Chronic Wasting Disease

Abstract Background Chronic Wasting Disease (CWD) is caused by a prion leading to transmissible spongiform encephalopathy primarily in members of the Cervidae family such as deer, elk, and moose. At this time, there is insufficient data to suggest possible zoonosis. Although there have been no recorded cases of CWD in humans, studies have shown that squirrel monkeys (Saimiri sciureus) are susceptible to transmission of CWD in a laboratory setting. The goal of this survey was to collect and examine data about safe handling practices, awareness of CWD, testing use, and meat consumption among United States hunters. Methods The survey included questions regarding basic demographics, butchering, taxidermy, awareness of CWD, testing frequency/behaviors, and barriers to testing. Participants were recruited through state organizations as well as hunting/outdoors-associated social media pages. Hunters of deer, elk, or moose were invited to participate in the study if they had harvested one of those game species in the past five years. States were grouped in accordance with CDC-described regions to compare for statistical trends among the data. Results 125 individuals participated in the survey. The majority consumed meat from all (82%) or most (9.6%) of their game. Respondents commonly tested none (67%) or some (20%) of the meat they consumed. Though 33.1% tested their harvest for CWD, 58% of those who tested did not wait for CWD test results before consuming the meat. In addition to meat consumption, 66% used meat processing plants, 86% participated in field dressing, and 41% taxidermized their animals at home. Barriers to testing included the belief that CWD was not in their respective area (44%) or that they did not have access to testing equipment and/or other resources (39%). Conclusion The survey highlighted that hunters who frequently consume meat from members of the Cervidae family in states with CWD are not frequently testing due to poor accessibility and lack of data monitoring endemic spread. This may lead to increased exposure risk for those unaware of the illness or believe that CWD is not in their game populations. More data is needed to understand the full extent of exposure risk as transmission risk of CWD to humans is further researched. Disclosures All Authors: No reported disclosures

ВЕТЕРИНАРНО-САНИТАРНАЯ ОЦЕНКА МЯСА И СУБПРОДУКТОВ В УСЛОВИЯХ СОВРЕМЕННОГО МЯСОПЕРЕРАБАТЫВАЮЩЕГО ПРЕДПРИЯТИЯ

The aim of research is to conduct veterinary and sanitary control of meat, offal and to assess the safety of food raw materials in the conditions of a modern meat processing plant. Research was conducted from 2022 to 2023 at the State Autonomous Institution of the Northern Trans-Urals, at the meat-packing plant OOO Soglasie (Tyumen Region). 234,622 pig carcasses and 7,124 cattle carcasses were admitted to veterinary inspection, 1,680 samples of meat and offal taken from pigs and cattle were also examined. The following methods were used: visual inspection, reactions with copper sulfide (CuSO4), peroxidase tests, determination of the pH of the medium and a formol reaction. Studies have shown that out of 1807 (2022) and 1636 (2023) samples of meat and offal obtained from pig slaughter, poor quality meat and offal was determined (in 29.0 and 31.9 % of samples, respectively). In 2022, some pigs were slaughtered in a moribund state (20.2 %), with pathological processes of various etiologies – in 79.8% of cases, in 2023 – 14.9 % of cases – in a moribund state and 85.1 % – with various pathological processes. When analyzing and assessing the quality of meat and offal obtained from slaughtering cattle, in 2022 out of 181 samples and in 2023 out of 200 samples, poor quality meat and offal was found in 53.03 % and 53.5 % of cases, respectively. The lowest percentage of positive samples was for pork – 32.5 % (2022) and beef – 32.9 % (2023). When assessing the quality of meat and offal obtained from pig slaughter, the largest number of deviations was found in 2022 in June (3.3 %), July (3.5 %) and August (3.7 %) and in 2023 in April (3.8 %), June (4.0 %), July (4.2 %) and August (4.5 %), this factor indicates a violation of the microclimate parameters in the summer at the veterinary and sanitary inspection facility and thereby negatively affects the physiological state of animals.

Microbiome’s Place in Meat: Contributions of the Meat Processing Built Environment Microbiome to Pathogen Persistence

Meat processing facilities create a perfect niche environment for microbial growth and persistence, both freely and in biofilms. These organisms exist in complex communities, characterized by cooperation and competition, and we are trying to understand how these dynamics are impacted by the introduction of pathogens like Listeria monocytogenes. Here, we will introduce you to our current knowledge of the meat processing microbiome and our new work on the microbial interactions within it when pathogens are introduced. We will discuss how resilient these microbiomes are and environmental features that could be harnessed to alter them to improve food safety and quality in meats.

Recycling of slaughterhouse tankage as a source of feed products with high biological and nutritional properties

The paper examines modern approaches to the valorization of slaughterhouse tankage using biological and thermochemical processes to obtain alternative energy sources, as well as feed products with high biological and nutritional value to compensate for protein deficiency in livestock breeding. Particular attention is paid to the potential possibilities of using feed products from slaughterhouse tankage for ruminants, with low availability of their biological usefulness to proventriculus symbionts, as well as the possibilities of using endocrine raw materials for correction of metabolic processes in the body. It has been determined that the efficiency of meat processing plants should be determined by the completeness of processing of raw materials. Application of modern physical, chemical or biotechnological methods can contribute to the pro- cessing of waste by-products (food ingredients, biomaterials, pharmaceuticals, etc.), with obtaining added value, being an economically advantageous part of the production process. Creation of closed-cycle technologies of large-tonnage production processes for the processing of by-products of meat production (in particular, slaughterhouse tankage) can be a potential source of high-value feed products for the needs of animal husbandry, as well as contribute to reducing the negative impact on the environment. Recycling of slaughterhouse tankage should be considered as a permanent raw material source of feedstuff, while solving a number of environmental problems of utilization, which is of great scientific and practical importance.

ПОРАЖЕНИЯ ЖЕЛУДОЧНО-КИШЕЧНОГО ТРАКТА У КРУПНОГО РОГАТОГО СКОТА ГРИБАМИ CANDIDA ALBICANS

The purpose of the study is to analyze the localization of yeast-like fungi of the genus Candida in the oral cavity and gastrointestinal tract in cattle. The selection of the material was carried out at the Yelabuga Meat-Packing Plant JSC of the Republic of Tatarstan from May to July 2021. The carcasses of dairy cows aged 4–5 years with signs of a fungal disease of the gastrointestinal tract were subjected to the study. Visual examination and screening of the organs of the oral cavity, gastrointestinal tract were carried out by veterinarians in accordance with the "Rules for the veterinary examination of slaughter animals and the veterinary and sanitary examination of meat and meat products" (approved by the Main Veterinary Directorate of the USSR Ministry of Agriculture on December 27, 1983, with amendments and as amended on June 17, 1988). Laboratory studies of cattle carcasses for the presence of infectious agents were fulfilled in accordance with the "Procedure for sanitary and microbiological control in the production of meat and meat products" (approved by the Department of Food and Processing Industry of the Ministry of Agriculture and Food of Russia on December 15, 1995). Thus, the conducted studies allow us to conclude that the causative agents of mycoses Candida albicans are permanent inhabitants of the oral cavity, gastrointestinal tract (rennet, net, book, thick and small intestines) in cattle. Only early diagnosis, timely treatment and elimination of opportunistic microorganisms can save the number of dairy cows and prevent the threat of development and spread of candidal endometritis.

High-throughput analysis of microbiomes in a meat processing facility: are food processing facilities an establishment niche for persisting bacterial communities?

BackgroundMicrobial spoilage in meat impedes the development of sustainable food systems. However, our understanding of the origin of spoilage microbes is limited. Here, we describe a detailed longitudinal study that assesses the microbial dynamics in a meat processing facility using high-throughput culture-dependent and culture-independent approaches to reveal the diversity, dispersal, persistence, and biofilm formation of spoilage-associated microbes.ResultsCulture-dependent and culture-independent approaches revealed a large diversity of microbes within the meat facility, including 74 undescribed bacterial taxa and multiple spoilage-associated microbes. Ten out of 10 reconstituted microbial communities formed biofilms, and the biofilm biomass was generally higher at 4 °C than at 25 °C. Isolates obtained at different sampling times or from different sampling sites that differed in fewer than 10 genome-wide single-nucleotide polymorphisms were considered the same (persistent) strains. Strains of Carnobacterium maltaromaticum and Rahnella rivi persisted over a period of 6 months across sampling sites and time, stemming from floor drains in the cooler room. Meat isolates of Carnobacterium divergens, Rahnella inusitata, and Serratia proteamaculans originated from food contact and non-food contact environments of the packaging area.ConclusionsCulture-dependent isolation, complemented by culture-independent analyses, is essential to fully uncover the microbial diversity in food processing facilities. Microbial populations permanently resided within the meat processing facility, serving as a source of transmission of spoilage microbes. The ability of these microbes to coexist and form biofilms facilitates their persistence. Our data together with prior data on persistence of Listeria monocytogenes indicates that microbial persistence in food processing facilities is the rule rather than an exception.-75cynRBG-ecg4-DNt8vX5Video

Evolving Trends in Haryana's Food Processing Sector: Growth, Structure, and Linkages

The present piece of study tries to highlight the status and structure of the food manufacturing industry of the state Haryana. The status of the industry has been analyzed in terms of its structure, growth and contribution in the total manufacturing sector of Haryana. The study utilizes ASI data (2008-22) and NIC classification to evaluate sub-sector performance. The food manufacturing sector is dominated by the grain milling industry followed by manufacturing of other food products units including bakery products, confectionary, prepared foods and many more. Fruit and Vegetables processing units, prepared animal feed manufacturing units and meat processing units remains few, limiting their contribution in the sector. Moreover, the industry has shown a very inconsistent growth trend when compared to the manufacturing sector. Higher working capital intensity of the industry in comparison to raw material intensity indicates creation of more forward linkages by the sector in terms of technological advancements and have revealed comparatively lesser backward linkages.

Perceived effects of Brexit and the COVID-19 epidemic on the UK lamb value chain: a qualitative interview-based study

PurposeThe study aims to investigate how stakeholders in the UK farm-to-retail lamb value chain fared in the wake of Britain’s formal exit from the European Union, along with the worldwide COVID-19 epidemic.Design/methodology/approachEight interviews were conducted with members of three separate stakeholder groups within the UK lamb value chain (farmers, meat processors and retail buyers) to ascertain the benefits and challenges faced. Interviews were transcribed and thematically coded, revealing three key “themes”: economic consequences, supply chain impacts and policy changes.FindingsFarmers were positively affected by an increase in the lamb sale price, but meat processors and retail buyers were more negatively affected by changes to the export process (increased paperwork, bureaucracy challenges and border control checks) and labour shortages. All three groups complained of a perceived lack of support from Government, and of a sense of uncertainty in relation to the new UK Agricultural Policy and future international trade deals.Research limitations/implicationsThe study relates to a limited time-envelope (November 2021–March 2022), and interview sample (2–3 members of each group). Follow-up research will be required to ascertain whether these findings prevail across the UK lamb value chain, and to help inform Government with a view to protecting vulnerable stakeholders in the sector and securing British lamb for consumers.Originality/valueThe research provides novel insights into the UK lamb value chain at a time of market uncertainty.

Investigation the antioxidant mechanisms of Capsaicinoids on myofibrillar protein based on multispectral and molecular docking.

This study investigated the interactions between Capsaicinoids (CAPs) and beef myofibrillar proteins (MPs) in a peroxyl radical system and elucidated the antioxidant mechanisms of CAPs by multispectral and molecular docking. Results showed that low concentration CAPs prevented the oxidative changes of protein structure caused by the attack of AAPH radicals on MPs, while high concentration of CAPs changed the structure of the proteins to form more small molecule aggregates, and reduce the binding of actin-myosin, which was conducive to the tenderization of the meats. CAPs bound to the MPs through hydrophobic interaction, hydrogen bonding and electrostatic interaction, altering the secondary and tertiary structure of MPs, increasing the α-helix content of MPs, and improving the antioxidant structural stability of MPs. This study can provide a theoretical basis for the utilization of CAPs in prefabrication meat processing, and provide a theoretical support for protein antioxidant strategies in spicy dishes.

Exploring the potential reservoirs of Pseudomonas spp. bacteria at meat processing factories and poultry farms

One of the microorganisms that cause spoilage of meat during its storage is the bacteria Pseudomonas. To prevent contamination of the finished products with these bacteria, it is important to find the places at the enterprise where they aggregate. Within the framework of this study, the objects and premises of the production facilities at meat processing factories and poultry farms were explored to detect their contamination with bacteria of Pseudomonas spp. The potential reservoirs of those bacteria were defined at these plants. In addition, the species diversity of Pseudomonas was established at the production facilities environment at the enterprises. 27 production facilities environments (structures, equipment, package containers) were examined for the presence of bacteria with the method of washings. The samples were examined to detect Pseudomonas bacteria, with their subsequent identification with the method of time-of-flight mass spectrometry MALDI-Tof-MS. 487 strains of bacteria of the genus Pseudomonas were isolated, which strains are represented by 47 species. As a result of the study it was found that all 27 production facilities were contaminated with various species of Pseudomonas. From two to fourteen species of Pseudomonas bacteria were detected at all facilities. 12 facilities of the enterprise for slaughter and processing of broiler chickens were contaminated with Pseudomonas gessardii. Pseudomonas bacteria spp. (identification is traced down only to its genus) were found at 10 objects. Pseudomonas tolaasii and Pseudomonas brenneri were found at 9 and 8 objects, respectively. The surfaces of 6 objects demonstrated contamination with Pseudomonas chlororaphis ssp chlororaphis and Pseudomonas koreensis. Other Pseudomonas species were found at 1–5 sites. Pseudomonas fluorescens were detected at 8 pork processing plant sites, Pseudomonas gessardii were found at 5 sites. 4 sites were contaminated with Pseudomonas chlororaphis ssp. chlororaphis and Pseudomonas koreensis, 3 objects contained Pseudomonas tolaasii, Pseudomonas spp., Pseudomonas rhodesiae, Pseudomonas libanensis and Pseudomonas extremorientalis. The remaining species of Pseudomonas were found at one or two sites in the territory of the pork processing plant. It was found that all production environment sites, regardless of their distance from the raw materials and the finished products, were contaminated with Pseudomonas bacteria. At the same time, the sites that had no contact with the food products showed wider diversity of Pseudomonas species than in the places where the contact took place. Thus, all the explored objects of the production environment at the pork processing enterprises and the facilities for slaughter and processing of broiler chickens are the potential reservoirs of Pseudomonas bacteria.

Facilitators and Barriers to COVID-19 Vaccine Uptake Among Meat Processing Workers in Nebraska: A Mixed-Methods Analysis Using the COM-B Model.

The meat processing industry was significantly impacted by the COVID-19 pandemic. Deemed essential, the meat processing workforce faced the risk of exposure to the SARS-CoV-2 virus. Along with other essential workforces, meat processing workers were prioritized in the national approach to receive COVID-19 vaccines by the Centers for Disease Control and Prevention Advisory Committee on Immunization Practices. This mixed methods study aimed to identify the facilitators and barriers to COVID-19 vaccine uptake by meat processing workers in Nebraska through interviews (n = 29), a survey (n = 857), and application of the COM-B model. We found that facilitators for vaccine uptake included having information about the vaccine available; providing vaccines at the workplace, in pharmacies, and throughout the community to increase accessibility; feeling that there was a social responsibility to get vaccinated; believing that the vaccine was protective; and the use of various incentives. Barriers for vaccine uptake included workers' personal health issues; not having the right information to make an informed decision; logistical and contextual issues that made it challenging to get vaccinated; the disconnect between faith and science; individual choice being highly valued; and uncertainty and misinformation causing fear of the vaccine. Understanding facilitators and barriers to vaccine uptake by meat processing workers is critical to informing public health interventions, evidence-informed guidelines and policies, and tailored messaging to increase vaccination coverage among an essential workforce that inherently assumes occupational risk during infectious disease events, such as the COVID-19 pandemic. Implications for public health practitioners are provided.

Decoupling and Collaboration: An Intelligent Gateway-Based Internet of Things System Architecture for Meat Processing

The complex multi-stage process of meat processing encompasses critical phases, including slaughtering, cooling, cutting, packaging, warehousing, and logistics. The quality and nutritional value of the final meat product are significantly influenced by each processing link. To address the major challenges in the meat processing industry, including device heterogeneity, model deficiencies, rapidly increasing demands for data analysis, and limitations of cloud computing, this study proposes an Internet of Things (IoT) architecture. This architecture is centered around an intelligently decoupled gateway design and edge-cloud collaborative intelligent meat inspection. Pork freshness detection is used as an example. In this paper, a high-precision and lightweight pork freshness detection model is developed by optimizing the MobileNetV3 model with Efficient Channel Attention (ECA). The experimental results indicate that the model’s accuracy on the test set is 99.8%, with a loss function value of 0.019. Building upon these results, this paper presents an experimental platform for real-time pork freshness detection, implemented by deploying the model on an intelligent gateway. The platform demonstrates stable performance with peak model memory usage under 600 MB, average CPU utilization below 20%, and gateway internal response times not exceeding 100 ms.

Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage

Synthetic agents are regularly used as preservatives in pork meat products such as sausages. However, these compounds can be harmful to human health, due to their carcinogenic potential. As a result, natural antioxidants derived from herbs and medicinal plants are continuously and thoroughly assessed to replace/minimize the application of synthetic agents during meat processing and storage. The current study was consequently implemented to highlight the effects of natural polyphenols and/or an herbal mix on the quality characteristics of pork sausages. Five batches of sausages were manufactured using the same recipe and raw materials; the control, without sodium nitrate and natural preservatives (CON), and four groups supplemented with sodium nitrate at 0.015% (SN), olive polyphenols at 0.2% (POL), an herbal mix containing rosemary, savory, camelia, thyme, lemon balm and turmeric at 0.2% (NM), or the concomitant addition of olive polyphenols (0.1%) and the herbal mix (0.1%) (POL + NM). Assessment of pH, color, cooking loss, tenderness and oxidative stability was implemented immediately after the manufacture of the sausages (day 0) and at 1, 2 and 3 months after refrigerated storage. It was illustrated that the oxidative stability of sausages was ameliorated as a consequence of POL or/and NM addition, since the values of malondialdehyde (MDA) were significantly decreased compared to the control (p < 0.001) at months 1, 2 and 3, and the values were similar to those observed in the SN group that served as a positive control. Values for the lightness (L), shear force and cooking loss were similar among the experimental treatments (p > 0.05). On the other hand, pH values were greater in the SN and NM groups than in the other groups (p < 0.05). Redness (a*) was significantly higher in the SN group and yellowness (b*) in the NM and POL + NM groups compared to the other groups (p < 0.001). It can be concluded that the examined polyphenols and/or herbal mix could be used as an alternative to nitrates for the amelioration of oxidative stability in pork sausages.

Microscopic Analysis of Temperature Effects on Surface Colonization and Biofilm Morphology of Salmonella enterica.

Salmonella enterica represents a diverse group of pathogens commonly associated with food contamination including red meat. Even though pre- and post-harvest cleaning and sanitization procedures are widely implemented at meat processing plants to mitigate the hazard, S. enterica cells may escape the process by colonizing, on contact, surfaces in the form of a biofilm that functions as an aggregated microbial community to facilitate mutual protection, antimicrobial resistance, proliferation and dissemination. Biofilm development is a complex process that can be affected by a variety of factors including environmental temperature. We developed methods using scanning electron microscopy and confocal microscopy with a novel image analysis software tool to investigate the temperature influence on S. enterica cell colonization and biofilm formation by directly visualizing and comparing the biofilm matrix's morphological differences under various temperatures. Cocktails of S. enterica strains belonging to serovars, commonly isolated from meat samples, were applied to develop biofilms on a stainless steel surface at 7, 15, or 37 °C. Results of the microscopy analysis showed that as temperature increased, better-defined biofilm structures with extracellular polymeric structures (EPS) could be identified. However, S. enterica colonization and aggregated bacterial biomass were clearly observed at the low temperature (7 °C) as well. These results demonstrate that the environmental temperature significantly contributes to S. enterica biofilm formation as the higher temperatures encourage bacterial active proliferation and biofilm maturation leading to the development of well-pronounced structures, while the lower temperature may promote cell attachment but, meanwhile, limit the EPS biosynthesis and biofilm maturation. Our study indicates that the mature S. enterica biofilms formed under favorable conditions may protect the pathogens with the well-developed 3-demensional (3D) structure against routine treatment. Furthermore, the low temperatures commonly maintained at meat plants are not able to effectively prevent S. enterica colonization and biofilm formation since at such temperatures there could still be colonized biomass that can contaminate the products. Therefore, the temperature effect on pathogen colonization and biofilm development should be taken into consideration while evaluating hygiene standards and sanitization procedures at the processing facilities.

Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials.

The safety and health of food have been persistent concerns, particularly about meat products. Low-temperature meat products refer to those that are processed at lower temperatures. Meat, rich in proteins and other nutrients, is highly susceptible to microbial contamination, leading to spoilage, particularly when processed at lower temperatures that increase storage and transportation requirements. In response to the limitations of conventional preservation methods, such as heat treatment and chemical bacteriostats, emerging preservation technologies are increasingly being adopted. These technologies aim to mitigate the negative effects of microorganisms on meat products. Non-thermal technologies and biotechnological approaches, which are low in energy consumption and energy efficiency, are becoming more prevalent. Non-thermal sterilization technology is widely applied in various food products. It maintains the original quality of food, enhances food safety, reduces energy consumption, and improves production efficiency. Biocides are extensively used in the antibacterial field owing to their high efficiency, low toxicity, and long-lasting properties. Both non-thermal sterilization technology and biocides can ensure food safety, extend the shelf life of food products, improve food quality, meet consumers' demand for natural and healthy food, enhance market competitiveness, and play a positive role in promoting the sustainable development of the food industry. This paper provides a comprehensive review of the specific applications of biocides and non-thermal sterilization methods in food, highlighting the control parameters and their effects on microbes during low-temperature meat processing, to supply pertinent researchers with theoretical references.

Risk Factors Linked to the Beef Processing and Marketing Chain in Major Cities Representative of Côte d'Ivoire's Main Regions

Inappropriate sales and processing practices in the market-to-fork beef chain were studied in major cities representative of the main regions of Côte d'Ivoire. The study was initiated to identify the risk factors associated with the processing and consumption of beef sold on Côte d'Ivoire markets. Surveys were carried out among 900 consumers, 195 butchers (fresh beef) and 195 sellers of braised beef, commonly known as Choukouya. The results showed that a total of 94.1% of respondents, including 45.1% of men and 54.9% of women, consumed beef, compared with 5.9% who did not. The average age of consumers was 31 ± 15 years (min > 15 years; max = 60 years). Potential risk factors for infection were the use of inadequate packaging, which was 89.6% for fresh beef and 49.3% (Choukouya), and weekly consumption frequency, which was 51.3% for fresh beef and 22.5% (Choukouya). The average ambient temperature was 32 ± 0.5°C. The average time taken by consumers from meat purchase to the household was two hours. 25.7% of Choukouya consumers and 12.9% of household-cooked beef consumers reported gastroenteritis symptoms (diarrhea, vomiting, fever) following consumption of these two culinary forms. The unhealthy environment was identified as a source of contamination at all the sites studied. Poor hygiene practices during the sale and processing of meat led to the possibility of infections such as gastroenteritis.

Source-tracing of industrial and municipal wastewater effluent in river water via fluorescence fingerprinting.

Fluorescence fingerprinting is a technique to uniquely characterize water samples based on their distinct composition of dissolved organic matter (DOM) measured via 3D fluorescence spectroscopy. It is an effective tool for monitoring the chemical composition of various water systems. This study examines a river affected by several municipal and industrial wastewater treatment plant (WWTP) effluents and aims to source-tracing them via fluorescence fingerprints based on parallel factor analysis (PARAFAC) components. Additional principal component analysis (PCA) clusters the WWTP effluents according to similarity. The results yield seven PARAFAC components characterizing the WWTP effluents. Considering the ratios among the components, these distinct fluorescence fingerprints are attributable to the studied industrial sectors: leather industry, meat processing, electronics industry, and municipal wastewater treatment. Furthermore, the fluorescence signal of the receiving river is examined by PCA and assessment of flow-weighted fluorescence intensities for source-tracing the fingerprints of the WWTP effluents. An analysis of the contribution of each WWTP effluent shows that during low flow, the fluorescence signal in the river is dominated by WWTP emissions. In contrast, during high flow events, the impact of WWTP emissions is masked by diffuse emissions. The techniques presented in this study have the potential to define generalizable fluorescence fingerprints for WWTP effluents of various industrial sectors and source-trace them in the receiving river. This approach represents a step closer to implementing complex fluorescence monitoring tools in rivers, tracing the impact of municipal and industrial WWTP effluents on riverine OM.

Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations.

This study examined the effects of electrical stimulation on dry-cured tenderloin at different processing stages (0, 4, and 11days), with a primary focus on lipid oxidation and the composition of volatile compounds. The study's results revealed that electrical stimulation enhanced lipase activity and accelerated lipid oxidation. Compared to the control group, the electrically stimulated samples exhibited higher total amino acid and fatty acid contents. Furthermore, the electrically stimulated group demonstrated superior taste (as assessed by an electronic tongue) and aroma profiles (as assessed by an electronic nose). Among the 49 compounds identified by GC-MS, the electrically stimulated dry-cured tenderloin displayed a greater diversity of volatile compounds. Notably, certain compounds, including ethyl lactate, ethyl myristate, 2,3-octanedione, and cyclohexanone, were exclusively detected in the electrically stimulated samples. These findings offer novel insights into the interplay between lipid oxidation and flavor development during meat processing via electrical stimulation.