Meat Products Research Articles

Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein

The effects of chickpea protein (CP) modified by heating and/or high-pressure homogenization (HPH) on the gelling properties of myofibrillar protein under reduced phosphate conditions (5 mM sodium triphosphate, STPP) were investigated. The results showed that heating and HPH dual-modified CP could decrease the cooking loss by 29.57 %, elevate the water holding capacity by 17.08 %, and increase the gel strength by 126.88 %, which conferred myofibrillar protein with gelation performance comparable with, or even surpassing, that of the high-phosphate (10 mM STPP) control. This gelation behavior improvement could be attributed to enhanced myosin tail–tail interactions, decreased myosin thermal stability, elevated trans–gauche–trans disulfide conformation, strengthened hydrophobic interactions and hydrogen bonding, the uncoiling of α-helical structures, the formation of well-networked myofibrillar protein gel, and the disulfide linkages between the myosin heavy chain, actin, and CP subunits. Therefore, the dual-modified CP could be a promising phosphate alternative to develop healthier meat products.

Insights on purchase intention of mutton shashlik - A survey of Chinese consumers based on fsQCA

Various factors influence the purchases of meat products by consumers, and their final purchasing behavior has a temporal and logical relationship with their willingness to buy. Such willingness is an effective indicator of purchasing behavior. In this study, sensory appeal, brand loyalty, price, consumer reviews, consumer preferences, and the personal characteristics of consumers (e.g., gender, age, and income) were selected as the antecedent variables. Data from 5,981 consumers were collected through an online questionnaire. The path configurations that caused consumers to have high and low purchase intentions for mutton shashliks were analyzed using fuzzy set qualitative comparative analysis (fsQCA). The major causes that lead consumers to the two choices of purchasing or not purchasing were identified. The findings show that there is a causal asymmetric relationship between customers' desire to purchase meat items and the factors influencing them. As a multifaceted outcome variable, consumer preference traits and cost are the primary determinants of the high purchase intention to buy mutton shashlik, with income and sensory appeal having a lesser effect. Furthermore, factors such as brand loyalty, consumer reviews, gender, and age worked in conjunction with the main factors that influenced or hindered consumers' purchase intentions.

Quantitative Analysis of Sterols and Oxysterols in Foods by Gas Chromatography Coupled with Mass Spectrometry

The study aimed to determine the content of sterol oxidation products (oxysterols) in selected processed food products with the use of GC-MS. It is known that an excessively high consumption of cholesterol in foods can lead to atherosclerosis and coronary heart disease and may also promote the appearance of gallstones. Cholesterol oxidation products have mutagenic, angiotoxic and cytotoxic properties and can lead to the development of atherosclerosis and promote the occurrence of some cancers. The cholesterol content in the tested products ranged from 8.72 to 2007.11 mg/100 g fat, and plant sterols were determined in 5 out of 12 tested products and their content ranged from 5.88 to 380.8 mg/100 g fat. The studies showed the presence of sterol oxidation products in each analyzed product. The total oxysterol content ranged from 0.16 to 3.95 μg/g fat in pastry products and from 0.06 to 9.72 μg/g fat in meat products. Due to the presence of sterol oxidation products in all analyzed products, their content in food products should be monitored. The presented analytical method is a proper tool for the determination of sterol oxidation products in different food matrices.

PCR-free and minute-scale electrochemical analysis of porcine DNA adulteration via molecularly amplified DNA sandwich assay

The increasing incidence of meat adulteration and mislabeling poses significant challenges in terms of food safety and consumer trust. This study proposes an electrochemical DNA biosensor for detecting porcine mitochondrial DNA in tainted meat products, offering a novel approach to address the above challenges. Unlike conventional nucleic acid amplification tests that rely on polymerase chain reactions (PCRs), the proposed biosensor employs a molecularly amplified DNA strategy with DNA tracers that bind to two regions of the target DNA, creating an elongated hybridization structure with multiple redox-tagging molecules. This design catalyzes detection signals autonomously, eliminating the need for PCR amplification. One-step DNA probe immobilization using poly-adenine (poly-A) oligonucleotides significantly improves hybridization efficiency and reduces the necessity for extensive sample purification, thereby simplifying the detection process. The proposed biosensor exhibits a linear detection range of 101–106 pM and a limit of detection (LOD) of 2.2 pM in controlled settings. Furthermore, the proposed biosensor distinguishes pork from beef in adulterated samples with a LOD of 1 % w/w. With its stability exceeding 9 weeks and a cost of less than 0.5 USD per test, the proposed biosensor offers a highly sensitive, economically viable solution with significant potential for widespread use in the meat industry and by end-users, effectively combating porcine adulteration.

Detection of Indicator Genes in Methicillin-Resistant Staphylococcus Aureus (MRSA) Isolated from Meat Samples

Aims: The presence of Staphylococcus aureus, particularly methicillin-resistant S. aureus (MRSA), on retail meat products is becoming more and more of a concern. The aim of the present study is to examine the recovered strains of methicillin-resistant Staphylococcus aureus (MRSA) from different retail beef in Najaf/ Iraq. Methodology and results: The phenotypically by conventional identification. Genotypical examination was made also by polymerase chain reaction (PCR) to detect the genes some diagnostic genes for the enterotoxins sea, seb, sed. More than 200 strains of Staphylococcus aureus, from different butchers meat shops. MRSA strains were characterized by streaking on different selective media and biochemically identified as Staphylococcus aureus MRSA. The results showed that the appearance of sea genes in 51% of the isolates. Seb gene was in 18.90% of the isolates while 5.40 % of the isolates displayed sed gene. Also, Resistance towards six different antimicrobial agents was assessed and revealed that the tested strains of Staphylococcus aureus showed different level of resistance for Streptomycin 100%, Cotrimoxazole 100% , Cephalothin 45.90%and Tetracycline 32.3%. Conclusion, significance and impact of study: the majority of molecular isolate types have been connected to human infections globally, demonstrating that these S. aureus strains in Iraq have a potential for serious pathogenicity. The presence of the genes (sea, sed, and seb) in the MERSA isolates from meat in this study is alarming and raising public health concerns.

Последствия распространения коронавируса COVID-19 и новых штаммов для развития агропромышленного комплекса и потребительского рынка

The COVID-19 pandemic has become an example of the implementation of global biological threats, which are positioned as challenges to the economy, including the agricultural sector. The subject of the study was changes in food production and in the consumer market for agricultural products amid the consequences of the spread of the COVID-19 coronavirus and potentially dangerous new strains. Since the volume and structure of agricultural exports can serve as indicators of overcoming the challenge to the agro-industrial complex from the consequences of the COVID-19 pandemic, including in conjunction with the influence of the sanctions policies of Western countries, the object of the study was changes in the main indicators of exports of the agro-industrial complex of the Russian Federation at the federal and regional levels for first quarter of 2023 compared to the same period in 2022. Changes in the main indicators of exports of agricultural products were studied both at the federal and regional levels, using the example of agricultural enterprises in the Voronezh region, for the first quarter of 2023 compared to the same period in 2022. As a background for studying the subject field of indicators for overcoming the challenge to the agro-industrial sector from the consequences of the COVID-19 pandemic, changes in the field of food production and in the consumer market for agricultural products were identified and studied. An overview of the main exporting companies in the Voronezh region is presented for the following types of products: grains (wheat, corn, barley); meat and dairy products (pork and pork by-products, beef, butter); products of the oil and fat industry (sunflower oil, cakes, mustard oil). The priority trend for the Russian Federation is the development of deep processing of crop products, in particular grain crops. The basis is the trend of growing consumer demand for food products of plant origin, including those that imitate traditional meat and dairy products. A trend has been noted for the production and consumption of organic products, the implementation of which will contribute to the growth of the competitiveness of domestic agricultural products in the domestic and foreign markets. An important factor in increasing the competitiveness of domestic food in the global and domestic markets is the expansion of production of organic crop and livestock products based on a single unified database of agricultural land that meets the legally established requirements for this category of products.

Colorimetric loop‐mediated isothermal amplification (LAMP) for identification of crocodile meat in raw meat and commercial processed meat products

SummaryDeliberate and accidental adulteration or substitution of crocodile meat with other meats is possibly seen in meat products, which could be challenging to identify. This research aims to develop a new loop‐mediated isothermal amplification for accurately identifying crocodile meat in raw meat and processed food samples. Conditions for LAMP were initially optimised. The LAMP was proven for its high specificity to only crocodile DNA. The LAMP revealed a detection limit of 1 pg/μL crocodile DNA and 0.01% (w/w) crocodile meat in meat admixtures. From forty‐seven commercial processed meat samples, the LAMP detected crocodile content in ten products with the declaration of crocodile on their labels. Without the requirement of DNA purification, the direct LAMP showed its ability to detect crocodile content in both fresh meat and processed meat samples. This LAMP could become a promising alternative to support the food industry, especially for on‐site services and limited‐resource laboratories.

Comparison of Production Performance, Slaughtering Performance and Meat Quality of Qinghai Plateau-Type Yaks of Different Months of Age

Background: Research and development in animal husbandry is receiving increasing attention as society continues to develop and as consumer awareness of the nutritional value of livestock products, information about their sources and the importance of production systems and environmental impacts increases. In this context, research on the production performance, slaughtering performance and meat quality of Qinghai plateau-type yak, as a rare and important livestock resource, has become essential and the market demand for high-quality yak meat products has increased significantly. Methods: 10 yaks of 3, 4 and 5 months of age were selected at the same feeding level and 3 yaks of different months of age were randomly selected for slaughtering to determine the routine performance and meat quality and to evaluate them. Result: The results showed that the pH of Qinghai Plateau-type yak meat differed significantly (P less than 0.05) among yaks of different ages. There was a significant difference in the ash content of the longest dorsal muscle of yaks with increasing months of age (P less than 0.05) and the water content of yak meat at 5 months of age decreased significantly (P less than 0.05). The difference in arm triceps muscle was more significant (P less than 0.05) in yaks of different months of age. There was no significant difference (P greater than 0.05) in drip loss rate and moisture content of other parts of different months of age.

Editorial: Research and developments in cultured meat production

Editorial: Research and developments in cultured meat production

Health risk assessment taking into account N-nitrosamines’ concentrations in food products

N-nitrosamines formed in meat products, especially during heat treatment, are potentially hazardous to human health. Smoked sausages are a product with a high content of N-nitrosamines, including those not regulated in Russia, which can cause health risks for population. The aim of this study was to perform health risk assessment considering ratios of N-nitrosamine concentrations in food products. The data on N-nitrosamines’ concentrations were analyzed using MS Excel and Statistica 10.0 programs. The relationship between these concentrations was evaluated using Spearman correlation coefficient. Parameterization of dependencies was carried out by regression analysis with evaluation of model significance by Fisher's criterion. Differences at the level of p ≤ 0.05 were considered statistically significant. Risk assessment was performed in accordance with the Guideline R.2.1.10.3968-23. Correlation analysis between N-nitrosamines in smoked sausages revealed a significant correlation between concentrations of NDMA and NEMA (rs = 0.77) and NDMA and NPyRA (rs = 0.81) at p < 0.05. The level of total carcinogenic risk (∑CR) derived from data based on calculated concentrations of NEMA and NPyRA was determined to be unacceptable for the adult population. It should be noted that the contribution to ∑CR value (11.0 %) is related to NEMA and NPyRA that are not regulated in Russia. Our study results support the findings of earlier EFSA publications indicating that not only NDMA and NDEA, but also other N-nitrosamines may form a health risk upon simultaneous exposure. Correlation and regression analyses allowed us to assess the concentrations of NEMA and NPyRA in sausages. Use of both these concentrations and actual NDMA and NDEA concentrations established unacceptable carcinogenic risk for certain consumer groups in case N-nitrosamines concentrations were above regulated level. The contribution of NEMA and NPyRA in ∑CR value was 11.0 %.

Silver nanoparticles modified with MoS2 and β-cyclodextrin as SERS substrate for rapid determination of cysteamine hydrochloride in meat products

An efficient Surface-enhanced Raman scattering (SERS) method for the detection of cysteamine hydrochloride (CSH) was developed by synthesizing a composite substrate comprising silver nanoparticles (AgNPs) functionalized with MoS2 and β-cyclodextrin (β-CD). The enhanced Raman signals of CSH by β-CD/MoS2/AgNPs substrate were the contribution of electromagnetic enhancement (EM) as well as chemical enhancement (CM), and the enhancement factor (EF) can reach up to 3.11 × 106 (peak at 633 cm−1). Various instrumental techniques were used to characterize the substrate, such as X-ray diffraction (XRD), thermogravimetric analysis (TGA), transmission electron microscopy (TEM), high-angle annular dark field scanning transmission electron microscopy (HAADF-STEM) and ultraviolet visible (UV–vis). The binding of β-CD/MoS2/AgNPs and CSH was confirmed by UV–vis and Fourier transform infrared (FT-IR). The optimal experimental conditions were determined by single factor experiments as well as response surface model. The influences of different metal ions and analogous drugs on the detection of CSH were investigated. Under optimum conditions, a good linear correlation (R = 0.9997) was established for CSH in the range of 10.00–1000.00 nmol/L, and the limit of detection (LOD) was as low as 0.78 nmol/L (S/N = 3). The contents of CSH in meat samples were detected. The recovery was 96.6–103.1 %, and the relative standard deviation (RSD) of the measurement was 0.7–3.9 % (n = 7).

The correlation between nutritional status and diet quality with acute respiratory infections in preschool children aged 5 to 7 years

<p><strong>Aim </strong>To investigate the relationship between nutritional status (NS) and diet quality (DQ) with the frequency of acute respiratory infections (ARIs) in children aged 5 to 7 years.<br /><strong>Methods </strong>Data were obtained through questionnaires. Anthropometric measurement, correlations between body mass index (BMI) and DQ with frequency of ARIs were analysed.<br /><strong>Results </strong>A total of 129 children with an average age of 72.2±4.2 months were examined. Mal-nourished children had a 3.4 times higher probability of ARIs (OR=3.449; p=0.025, 95% CI=0.109-29.049) and a 5.6 times higher probability of bronchopneumonia compared to those with normal weight (OR=5.643; p=0.049, 95% CI=0.874-36.434). There was a significant positive association between the consumption of meat and meat products with bronchitis (p=0.030; OR 9.921; 95% CI -1.252, +78.610) and a significant negative relationship between the consumption of cooked meals and ARIs in total (p=0.015; OR 0.046; 95% CI -0.004, +0.552). Unexpectedly, a significant positive association was found between the consumption of fresh fruits and vegetables and some respiratory infections, which needs to be verified with additional analyses.<br /><strong>Conclusion </strong>DQ and NS are associated with the frequency of ARIs in preschool children. Additional analyses are needed with a larger number of participants in order to form more precise conclusions.</p>

Effect of the addition of different forms of rosemary (Rosmarinus officinalis L.) on the quality of vacuum-packed minced pork

Abstract Introduction Apart from their antioxidant activity, plant-derived bioactive compounds can also positively affect the quality of meat and meat products by improving their sensory and microbiological properties and preventing discolouration. The aim of this study was to determine how the addition of different forms of rosemary improved the quality of pork. Material and Methods Minced pork samples were divided into a control sample without additives (C) and three experimental samples with certified additives (15 mg/kg of meat each), i.e. rosemary oleoresin (ROL), extract (REX) and essential oil (REO). Each was further divided into three subsamples; the first was evaluated before storage, and the second and third were evaluated after respective 7- and 14-day vacuum-packed storage at 2°C. The TBARS value was expressed as mg of malondialdehyde (MDA) per kg of meat. Colour was determined based on the values of the standard colour space values of L* (lightness), a* (redness) and b* (yellowness) as well as C* (chroma) and h° (hue angle). Sensory attributes of the samples were evaluated on a nine-point scale. The pour-plating procedure was used for the enumeration of Pseudomonas, mesophilic lactic acid bacteria, psychrotrophic bacteria and rods of the Enterobacteriaceae family. Within each bacterial group, the most common colonies were identified by matrix-assisted laser desorption and ionization (MALDI). Results Lipid oxidation was most effectively inhibited by REO. The addition of ROL and REO to pork lightened its colour. Meat with REO had stronger redness, whereas meat with ROL had stronger yellowness. The addition of REX affected the sensory properties of pork most beneficially. Neither Enterobacteriaceae nor Pseudomonas spp. were detected in REO pork, which also contained lower counts of lactic acid bacteria than group C pork. Conclusion The results of this study indicate that rosemary has antioxidant and antimicrobial properties, and may improve the colour and sensory attributes of pork. The effect exerted by rosemary on meat quality may vary depending on the physical form of the additive.

Multi-objective optimization for a green forward-reverse meat supply chain network design under uncertainty: Utilizing waste and by-products

The essential requirement for food stands as a pivotal human need, exerting significant ecological impact from production to consumption. Meat, a key dietary component, offers essential nutrients vital for human health. This paper presents a bi-objective two-stage stochastic optimization model for a green forward-reverse meat supply chain network design, addressing both economic and environmental concerns throughout the chain. In the forward flow, the supply chain manages various meat products consist of fresh, processed, and frozen meat products, ensuring their eco-efficient production and distribution. Meanwhile, in the reverse flow, waste and by-products generated during the production process are repurposed and reused. The study promotes environmental sustainability by repurposing waste, utilizing by-products, and minimizing carbon emissions. The proposed model is solved using popular exact ε-constraint method for smaller instances and Non-dominated Sorting Genetic Algorithm II (NSGA-II), Multi-Objective Particle Swarm Optimization (MOPSO), and Strength Pareto Evolutionary Algorithm 2 (SPEA2) meta-heuristic algorithms are employed for larger instances. SPEA2 outperforms both MOPSO and NASG-II, demonstrating less average gap that is 0.38% and 0.76%, respectively. Additionally, the findings reveals that an average 2.5% reduction in environmental impacts associated with an average 5% decrease in profit. The noteworthy outcomes of the research empower managers to navigate the implications of fluctuating demand effectively. Moreover, it is crucial to underscore the effects of conversion rates, particularly those associated with the manufacturing process. An excessively high conversion rate can negatively impact profitability and worsen environmental issues. Conversely, lowering the conversion rate can enhance profitability and mitigate environmental impacts.

Оценка риска здоровью с учетом содержания N-нитрозоаминов в пищевых продуктах

N-nitrosamines formed in meat products, especially during heat treatment, are potentially hazardous to human health. Smoked sausages are a product with a high content of N-nitrosamines, including those not regulated in Russia, which can cause health risks for population. The aim of this study was to perform health risk assessment considering ratios of N-nitrosamine concentrations in food products. The data on N-nitrosamines’ concentrations were analyzed using MS Excel and Statistica 10.0 programs. The relationship between these concentrations was evaluated using Spearman correlation coefficient. Parameterization of dependencies was carried out by regression analysis with evaluation of model significance by Fisher's criterion. Differences at the level of p ≤ 0.05 were considered statistically significant. Risk assessment was performed in accordance with the Guideline R.2.1.10.3968-23. Correlation analysis between N-nitrosamines in smoked sausages revealed a significant correlation between concentrations of NDMA and NEMA (rs = 0.77) and NDMA and NPyRA (rs = 0.81) at p < 0.05. The level of total carcinogenic risk (∑CR) derived from data based on calculated concentrations of NEMA and NPyRA was determined to be unacceptable for the adult population. It should be noted that the contribution to ∑CR value (11.0 %) is related to NEMA and NPyRA that are not regulated in Russia. Our study results support the findings of earlier EFSA publications indicating that not only NDMA and NDEA, but also other N-nitrosamines may form a health risk upon simultaneous exposure. Correlation and regression analyses allowed us to assess the concentrations of NEMA and NPyRA in sausages. Use of both these concentrations and actual NDMA and NDEA concentrations established unacceptable carcinogenic risk for certain consumer groups in case N-nitrosamines concentrations were above regulated level. The contribution of NEMA and NPyRA in ∑CR value was 11.0 %.

Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat

This study investigated the effects of salt (3 % and 6 %, m/m) and rice flour (10 % and 20 %, m/m) addition in sour meat, a traditional Chinese fermented meat. It was found that salt has greater effect than rice flour addition in spontaneous fermentation. Low-salt groups had lower pH and higher titratable total acid. In the low-salt groups, the dominant genera were Lactobacillus and Lactococcus, whereas Staphylococcus, Weissella, and Tetragenococcus were dominant in the high-salt groups. Higher total free amino acids and essential amino acids, organic acids, hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups. The RDA analysis revealed that Lactococcus was closely related to product quality, with the S3F10 (3 % salt and 10 % rice flour) group outperforming the others in the sensory evaluation. Therefore, 3 % salt and 10 % rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.

Endobiotic Infusoria in the Rumen and Their Impact on Meat and Milk Productivity of Cattle in Yakutia

Endobiotic Infusoria in the Rumen and Their Impact on Meat and Milk Productivity of Cattle in Yakutia

Lignite reduces odour from broiler farms without reducing production performance

An unavoidable consequence of chicken meat production is the generation of substantial quantities of spent litter. This poses several environmental and social challenges, as broiler farms become hotspots for odour emissions. The main source of odour from broiler litter is the microbial decomposition of organic material. Thus, lignite's previously shown capacity to reduce microbial activity in broiler litter was expected to reduce odour emissions from broiler housing. The effect of lignite on odour emission rate (OER) (ou/s) was investigated using dynamic olfactometry over two consecutive summer broiler grow-out cycles in Victoria, Australia, with lignite applied at 3.5 kg/m2. The air quality dispersion model, AERMOD, was used to investigate how lignite's effect on OER influenced the predicted odour dispersion distances and concentrations in the context of various Australian regulatory requirements. Additionally, the effect of lignite on bird production performance was also determined. This study showed that lignite reduced the OER from commercial broiler housing by an average of 56% over both grow-outs. This effect was observed for the duration of the trial. The observed reduction in OER reduced the required separation distances by 44–53% according to the state odour criteria for Victoria, New South Wales, Queensland and South Australia. There were no observed differences in feed conversion ratio, bird live weight or mortality throughout either grow-out. This study demonstrated the capacity of lignite to reduce odour emissions from commercial broiler housing without reducing bird production performance.

Mitigation of polycyclic aromatic hydrocarbons (PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation

The cold plasma (CP) technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon (PAH) in this investigation. Two different CP treatments methods were implemented in the production of beef patties, to investigate their inhibition and degradation capacity on PAHs. With 5 different cooking oils and fats addition, the inhibition mechanism of in-package cold plasma (ICP) pretreatment was explored from the aspect of raw patties fatty acids composition variation. The results of principal component analysis showed that the first two principal components accounted for more than 80 % of the total variation in the original data, indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs. ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids, which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased. Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls, utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality. In conclusion, CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways, the toxicity of PAHs contaminated products was alleviated after CP treatment.

Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs.

Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs. The aim of this study is to determine how substituting beef and broiler meat with tuna meat affects the chemical and sensory characteristics of meatballs. In this study, 1000 g of meatballs were prepared from 60 % of beef or broiler chicken. Each meat was replaced with tuna meat at mass fractions of 0, 20 and 40 %. The meat was finely ground and mixed with mass fractions (in %) of: tapioca flour 20, garlic 1.2, salt 2, ground pepper 0.5, egg white 0.3 and ice cubes 16. The tested variables included the chemical quality (moisture, protein, fat, ash, cholesterol and fatty acids) and sensory quality (colour, aroma, elasticity, texture and taste) of the meatballs. The data obtained were statistically analysed using a completely randomised factorial design analysis of variance. The results show that increasing the mass fraction of tuna as a substitute for beef and broiler meat significantly increased (p<0.01) the moisture, protein and PUFA mass fractions and colour, but decreased (p<0.01) the cholesterol and fat mass fraction of the meatballs. A significant interaction (p<0.01) was observed between the tuna mass fraction and the type of meat, which affected the mass fractions of moisture, protein, cholesterol and fat as well as colour of the meatballs. In particular, increasing the tuna mass fraction to 40 % significantly increased (p<0.01) the moisture mass fraction of the beef meatballs, as well as the protein mass fraction and colour of the beef and chicken meatballs. However, the moisture mass fraction of chicken meatballs and the fat and cholesterol mass fraction of beef and chicken meatballs decreased significantly (p<0.01). In conclusion, replacing 40 % of beef and chicken meatballs with tuna can improve protein content and colour, and reduce fat and cholesterol content. These results suggest that tuna can be used as a substitute for beef and chicken to produce higher quality meatballs that are rich in protein but low in cholesterol and fat. This approach can also be applied to other processed meat products such as sausages and nuggets to improve their nutritional quality.