Meat Samples Research Articles

Simultaneous determination of some coccidiostat antibiotics in food by liquid chromatography tandem mass spectrometry (LC-MS/MS)

Coccidiostats (anticoccidial antibiotics) are veterinary drugs widely used for the prevention and treatment of coccidiosis, especially in poultry farming. The illegal use of anticoccidial antibiotics, in the wrong dosage and duration, can lead to antibiotic residues in animal products and harm the health of consumers. In this study, a highly sensitive and accurate liquid chromatography-tandem mass spectrometry method was developed for the simultaneous analysis of anticoccidial antibiotics (diclazuril, nicarbazin, robenidin and salinomycin) in food. Samples were extracted using the QuEChERS method with acetonitrile (ACN) as the extraction solvent and cleaned with C18 adsorbent. The cleaned extracts were analyzed on an LC-MS/MS system with a C18 reversed-phase chromatography column (2.1 x 150 mm, 3.5 µm) and corresponding pre-column. The mobile phase used was 0.1% HCOOH in water and methanol (MeOH), the flow rate was 0.5 mL/min. The method had good specificity, the linear range was established in the range of 10-100 ng/mL, the correlation coefficient R2 > 0.998. The method recovery was in the range of 81-109% and the relative standard deviation (RSD%) was in the range of 1.77-10.13% for milk and meat samples. The limit of quantification and limit of detection of the method for four coccidiostat antibiotics were 3.0 µg/kg and 10 µg/kg, respectively. The method was applied to analyze the content of these four antibiotics in 31 food samples (meat and meat products, milk and dairy products) randomly purchased in Hanoi. The results did not detect four coccidiostat antibiotics in all 31 samples, initially showing that the residual contamination of coccidiostat antibiotics is basically safely controlled.

Detection and quantification of pork and rat DNA in processed meats using multiplex quantitative Real‐Time PCR (m‐qPCR)

In addition to the issue of pork contamination, processed meats frequently contain traces of rat meat. Therefore, detection and quantification of the pork and rat DNA in cases of meat and processed meat adulteration are necessary. In the current study, two gene targets of the cytochrome b for pigs and the Mt‐atp6 of Rattus norvegicus for rats were used in the absolute multiplex quantitative real‐time PCR (m‐qPCR). The sample DNA was amplified with a standard as positive control in the various concentration of 1000 pg, 100 pg, 10 pg, 0.1 pg, 0.01 pg, and 0.001 pg. There were 25 processed meat samples and 5 fresh meat samples identified in this study. Among the total of 30 samples assessed, 6 samples were successfully detected and quantified their pork and rat DNA contamination. One sample was contaminated with pork DNA with a concentration of 2.451×10‐4 pg (“Meatball 3). Five samples were contaminated with rat DNA with a concentration of 3.603×10‐11 pg (“Sempol 3”), 2.196×10‐10pg (“Meatball 6”), 4.908×10‐11 pg (“Siomay 3”), 1.489×10‐10 pg (“Grinding 2”), and 3.564×10‐10 pg (“Grinding 4”). In this study, we have discovered that the contamination of pork and rat were detected in the samples. It suggested that this method is applicable for detecting the contaminant in processed meat samples

Physical attributes and nutritional composition of meat from dual purpose (Sasso C431 and TR51) broiler breeds in Ntabazinduna, Zimbabwe.

The growing animal welfare concerns regarding poultry production have led to the rearing of slow-growing meat type chickens also known as free-range chickens. In Zimbabwe these slow-growing chickens are gaining popularity as an alternative to the commercial broiler chickens owing to their preferred sensory attributes comparatively. Little is known regarding the quality of the meat versus that of the conventional broilers. We evaluated the physical characteristics and nutritional composition of meat from dual purpose slow-growing hybrids, Sasso C431 and TR51 in comparison with the commercial broiler breed Ross 308, under intensive feeding conditions. Birds were fed the standard commercial chicken feed produced by Hamara, a local chicken and chicken feed producing company. Birds were slaughtered on days 42, 56 and 70 of life where carcass and breast yield were measured. The pH, drip loss and cooking losses were determined for all carcasses. Proximate composition (dry matter, ash, protein, fat, carbohydrate) and mineral composition (iron, zinc and phosphorus) were determined for all the meat samples. The fast-growing broiler breed had a higher breast yield; than the slower-growing breeds, Sasso C431 and TR51 breeds (P<0.05). The highest cooking and drip loss were observed in the faster growing breed Ross 308 and the lowest ones for Sasso C431 and TR51 breeds (P<0.05). Shear texture values were higher in the Sasso C431 and TR51 than the Ross 308 breed (P<0.05). The Sasso C431 and TR51 breeds can produce more meat with a lower fat and a higher protein compared to the Ross breeds.

Contamination rate and antibiotic resistance profile of Enterococcus spp. isolated from pork and chicken in Gia Lam district, Hanoi City

Enterococcus spp. has been known to be an opportunistic pathogen and a reservoir for antibiotic resistance genes. Food, especially pork and chicken meat, are considered vectors for transmitting Enterococcus spp. from animals to humans. In this study, 60 meat samples (30 pork samples and 30 chicken samples) were randomly collected from local markets in Gia Lam district, Hanoi city to isolate Enterococcus spp. The results show that the contamination rate of Enterococcus spp. in meat samples was 41.67% (25/60), specifically, 46.67% (14/30) for pork and 36.67% (11/30) for chicken meat. Among 25 Enterococcus spp. isolates, E. faecalis and E. faecium account for 48% and 28%, respectively. Overall, Enterococcus spp. strains isolated from pork had a higher resistance rate than those isolated from chicken meat. The isolates exhibited the highest resistance rate to tetracycline (68.42%), followed by erythromycin (52.63%) and streptomycin (47.37%). On the contrary, all of the isolates were susceptible to teicoplanin, vancomycin, tigecycline, and linezolid.

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.

Determination of some NSAIDs content in meat by liquid chromatography with tandem mass spectrometry (LC-MS/MS)

Nonsteroidal anti-inflammatory drugs (NSAIDs) are the most widely used group of drugs worldwide for pain relief, anti-inflammation, blood clot prevention, and fever reduction, but they can cause some side effects bad for health if used incorrectly. NSAIDs are on the list of drugs that must be monitored according to Council Directive 96/23/EC. The fact that NSAIDs are also used in animals for anti-inflammation, fever reduction, and pain relief raises concerns that animal products such as meat, eggs, and milk may be contaminated with NSAIDs, affecting human health if consumed like eating right. Therefore, developing a method to analyze NSAIDs in meat products is necessary, contributing to assessing the quality of meat products currently circulating on the market. In this study, 4 common substances in the NSAIDs group were studied and identified by liquid chromatography with tandem mass spectrometry (LC-MS/MS) using a Symmetry C18 chromatographic column with an ESI (+) positive electron spray ionization source and multiple reaction monitoring (MRM) mode. The validity of the method was confirmed according to the guidelines of the Association of Official Analytical Chemists (AOAC). The results showed that the method has good specificity, the linearity range from 5.0 to 100 µg/kg, the detection limit of 1.5 µg/kg, the quantification limit of 5.0 µg/kg; precision and accuracy with relative standard deviation (RSD) less than 11% and recoveries ranging from 81.1 to 111%, meeting AOAC requirements. The method was used to analyze the content of NSAIDs in 15 meat samples in Hanoi. The results showed that 7 samples showed tolfenamic acid exceeding the quantitative limit of the method.

Study on Pseudomonas spp. isolated from pork and chicken meat

Pseudomonas spp. are heterotrophic, Gram-negative, aerobic bacteria widely distributed in the environment, acting as food spoilage agents and opportunistic pathogens in humans. In this study, we applied the ISO 13720:2010 for enumeration of presumptive Pseudomonas spp. in meat and meat products to investigate the contamination of Pseudomonas spp. in pork and chicken meat samples collected from markets in various districts of Ho Chi Minh City. The results indicated that 78% of pork samples and 72% of chicken samples were contaminated with Pseudomonas spp., with average densities of 4.9×106 CFU/g and 6.8×106 CFU/g, respectively. Almost isolated Pseudomonas strains could grow at neutral and alkaline pH, with an optimal temperature range of 10°C to 44°C, and tolerate to NaCl 5%. These findings provide critical information on the distribution and growth characteristics of Pseudomonas spp. in meat, therefore, being a premise to propose the research on density thresholds to ensure food quality.

Dosing in Three Levels of Apricot Seed Oil and Its Affects on Some Fresh and Frozen Sheep Meat Traits

Its impact on some characteristics of frozen meat from Iraqi sheep. The experiment was carried out at the Animal Production Field of the College of Agriculture, Tikrit University, from August 22, 2023, to December 2, 2023. Fifteen lambs were used, divided into three groups (five lambs per group) with similar average weights (24.40 kg). The treatments were randomly assigned, and a collective feeding system was employed using a single formula of concentrated feed at 3% of the live animal's weight. The results indicated a significant difference (P≤0.05) in the moisture content favoring the first treatment over the second and third treatments. Conversely, the third treatment showed a significant increase (P≤0.05) in fat percentage, ash content, and protein content compared to the first treatment. The administration of apricot oil at 0.0020% of the live animal's weight led to a reduction in lipid peroxidation and post-thaw loss after two months of freezing. The results also showed significant differences in the free fatty acid profiles (Palmitic, Stearic, Oleic, Linolenic, Linoleic, and Myristic) in the frozen meat samples, with the third group of animals showing significant superiority (P≤0.05) over the other groups after two months of freezing.

Effect of natural plant-derived agents on the survival of the pathogenic bacteria Salmonella spp., Listeria monocytogenes in marinated chicken liver meat

This experimental study followed the survival (after inoculation of the bacteria) on non-marinated and marinated chicken liver meat (CLM) samples, with or without added antimicrobials (carvacrol; CA, garlic: G), stored at 4 and 10 °C for 14 days. A pomegranate pomace-based marinade (PPM) alone, or in combination with CA or G was used to monitor the survival/growth of Salmonella spp. and Listeria monocytogenes counts on CLM. A declining trend was recorded for both Salmonella spp. (4.1-4.4 and 3.8-4.3 log CFU/g) and Listeria monocytogenes (3.6-4.6 and 3.3-4.5 log CFU/g) populations in both marinated (absence of antimicrobials) and marinated (with antimicrobials) CLM samples, respectively, at 4 and 10 °C, on day 14 (final storage day). At 10°C, marination and antimicrobial treatments resulted in lower Salmonella spp and Listeria monocytogenes counts on CLM, compared to 4 °C (3.4-3.9 and 1.5-3.7 logs) in both marinated (absence of antimicrobials) and marinated (with antimicrobials) CLM samples, respectively, at 4 and 10 °C, on final day-14. Marination and combinations reduced the total plate count (TPC) by 0.3-0.9 and 0.2-0.6 log CFU/g, as compared to the control (non-marinated) in CLM samples (absence of inoculated bacteria) on final day-14. Concluding, it can be stated that a microbiological shelf-life extension of 9 and 11 days, as compared to the control’s shelf-life, was achieved at 4 and 10 oC, respectively. The initial pH values of the control (non-marinated) and marinated CLM samples at 4 and 10 oC, were 6.62 and 3.12, respectively. During the storage period, pH values for the control CLM were found to be higher, as compared to the marinated samples, and irrespective of storage temperature.

The Potential of Thymus serpyllum Essential Oil as an Antibacterial Agent against Pseudomonas aeruginosa in the Preservation of Sous Vide Red Deer Meat.

Foodborne infections caused by microbes are a serious health risk. Regarding this, customer preferences for "ready-to-eat" or minimally processed (MP) deer meat are one of the main risk factors. Given the health dangers associated with food, essential oil (EO) is a practical substitute used to decrease pathogenic germs and extend the shelf-life of MP meals. Nonetheless, further data regarding EO use in MP meals are required. In order to evaluate new, safer alternatives to chemicals for disease control and food preservation, this research was carried out in the following areas to assess the antibacterial and antibiofilm characteristics of Thymus serpyllum (TSEO) essential oil, which is extracted from dried flowering stalks. Furthermore, this study applied an essential oil of wild thyme and inoculated the sous vide deer meat with Pseudomonas aeruginosa for seven days at 4 °C in an effort to prolong its shelf-life. Against P. aeruginosa, the essential oil exhibited potent antibacterial action. The findings of the minimal biofilm inhibition concentration (MBIC) crystal violet test demonstrated the substantial antibiofilm activity of the TSEO. The TSEO modified the protein profiles of bacteria on glass and plastic surfaces, according to data from MALDI-TOF MS analysis. Moreover, it was discovered that P. aeruginosa was positively affected by the antibacterial properties of TSEO. The anti-Pseudomonas activity of the TSEO was marginally higher in vacuum-packed sous vide red deer meat samples than in control samples. The most frequently isolated species from sous vide deer meat, if we do not consider the applied bacteria Pseudomonas aeruginosa, were P. fragi, P. lundensis, and P. taetrolens. These results highlight the antibacterial and antibiofilm qualities of TSEO, demonstrating its potential for food preservation and extending the shelf-life of deer meat.

Microfluidic Detection Platform for Determination of Ractopamine in Food.

A novel microfluidic ractopamine (RAC) detection platform consisting of a microfluidic RAC chip and a smart analysis device is proposed for the determination of RAC concentration in meat samples. This technology utilizes gold nanoparticles (AuNPs) modified with glutamic acid (GLU) and polyethyleneimine (PEI) to measure RAC concentration in food products. When RAC is present, AuNPs aggregate through hydrogen bonding, causing noticeable changes in their optical properties, which are detected using a self-built UV-visible micro-spectrophotometer. Within the range of 5 to 80 ppb, a linear relationship exists between the absorbance ratio (A693nm/A518nm) (Y) and RAC concentration (X), expressed as Y = 0.0054X + 0.4690, with a high coefficient of determination (R2 = 0.9943). This method exhibits a detection limit of 1.0 ppb and achieves results within 3 min. The practical utility of this microfluidic assay is exemplified through the evaluation of RAC concentrations in 50 commercially available meat samples. The variance between concentrations measured using this platform and those determined via liquid chromatography-tandem mass spectrometry (LC-MS/MS) is less than 8.33%. These results underscore the viability of the microfluidic detection platform as a rapid and cost-effective solution for ensuring food safety and regulatory compliance within the livestock industry.

Alterations of meat quality, lipid composition and flavor in breast meat of laying hens with fatty liver hemorrhagic syndrome

Fatty liver hemorrhagic syndrome (FLHS) has a high incidence rate in laying hens, and lots of FLHS-affected meat products enter the market every year. At the same time, the meat of laying hens is an important component of the human diet. However, the impact of FLHS on meat of laying hens is unknown, which could have a negative impact on consumers. To explore the effects of FLHS on chicken breast meat, a total of 36 twenty-five-wk-old Jingfen laying hens were used in the experiment. The hens were randomly divided into Control group and Model group, with 6 replicates per group and 3 hens per replicate. All chickens were raised in double-story step cages with individual pens. After a 3-wk acclimation period, the formal experiment began at 28 wk of age and lasted for 8 wk. Blood, liver, and breast meat samples were collected for the study of FLHS effects on breast meat. The impact of FLHS on meat quality was assessed by measuring indicators such as water-holding capacity and tenderness of the breast meat. Absolute quantitative lipidomics was employed to reveal the impact of FLHS on the lipid composition of chicken breast meat, and then validated by using RT-qPCR. Moreover, the volatilomics was utilized to detect changes in volatile organic compounds (VOCs) in chicken breast meat and to elucidate the resulting flavor changes. This research results showed that the meat quality of chicken breast meat decreased under FLHS, mainly manifested as reduced water holding capacity and decreased tenderness. The lipid content in the breast meat of FLHS-affected hens was significantly increased (P < 0.05). Among the affected lipids, 38 triglycerides exhibited notable elevation, possibly linked to heightened gene expression, such as lysophosphatidylcholine acyltransferase 3. The breast meat of laying hens with FLHS demonstrated an increased presence of VOCs, with 20 differential VOCs identified. Notably, 14 VOCs, particularly in 2-Undecenal, trans-Geranylacetone and ethyl nonanoate, exhibited substantial increases. These 3 VOCs had been identified as playing an important role in the formation of flavor in the breast meat of FLHS-affected laying hens. Correlation analysis suggested that the increase in these 3 VOCs might be related to the increase in lipid molecules such as phosphatidylethanolamine (38;3e) and acyl carnitine (10:3). In summary, FLHS reduced the breast meat quality of laying hens, altered its lipid profiles, and enhanced its flavor. These findings underscore the profound impact of FLHS on lipid and VOC profiles in chicken breast meat, offering valuable insights for chicken meat quality affected by FLHS.

Microorganisms’ Growth Inhibition in Poultry Meat Using Bacillus spp.

Meat processing enterprises are currently seeking ways to improve the efficiency of their operations. This study aimed to assess the presence of harmful microorganisms in poultry meat treated with a probiotic complex of Bacillus spp. bacteria during storage. Of the 2,516 meat samples collected from broiler chickens across six poultry processing enterprises in the Dnipropetrovsk region over three years, 1,845 samples tested positive for pathogens. Listeria spp. were isolated in 52.7% of meat samples, S. aureus in 28.7%, P. aeruginosa – in 6.9%, E. coli in 4.2%, and Salmonella spp. in 7.5%. The next stage of the study was the infection of 10 samples of poultry meat with pathogens of test cultures (Escherichia coli UNCSM - 007, Pseudomonas aeruginosa UNCSM - 012, Staphylococcus aureus UNCSM - 017, Listeria ivanovii UNCSM - 042, Salmonella Enteritidis UNCSM - 081), followed by aerosol treatment with a probiotic complex of Bacillus spp. (1.5×108 in ml (0.5 Mac Farland) administered at a dose of 1 ml per sample with daily registration of colony growth. Following pathogen contamination and a single aerosol treatment with the probiotic complex of Bacillus spp., the growth of E. coli and S. aureus was already suppressed on the second day of meat storage. The probiotic complex of Bacillus spp. was able to displace Salmonella Enteritidis on the third day and P. aeruginosa on day 4, but the growth of L. ivanovii could be observed only on day 5. The probiotic complex of Bacillus spp. formed visible biofilms from the five strains of microorganisms and remained viable for five days, forming a dense biofilm with a high accumulation rate of 4.73 D620. A distinctly noticeable ability to form microbial biofilms within three days was observed in planktonic forms of L. ivanovii up to 2.88 D620, followed by P. aeruginosa at 2.28 D620. Low biofilm density was observed for Salmonella Enteritidis (1.77 D620) and S. aureus (1.76 D620). The probiotic complex of bacteria of the genus Bacillus spp. shows potential for use in meat processing plants to prevent the growth of harmful microbial biofilms on meat products stored under refrigeration.

Dual-color immunochromatographic test strip for simultaneous sensitive detection of malachite green and leucomalachite green residues in fish and shrimp meat samples

A sensitive dual immunochromatographic test strip (dual-ICTS) was developed to detect malachite green (MG) and its metabolite, leucomalachite green (LMG), using two types of gold nanoparticles: round-shaped (red) and star-shaped (blue). The detection limits were determined to be 0.221 μg L−1 for MG and 0.214 μg L−1 for LMG, respectively. The dual-ICTS provided a cut-off value of 1.8 μg L−1 for MG and LMG detection. The dual-ICTS successfully detected MG and LMG in food samples, with recovery rates ranging from 86 % to 116 %. The dual-ICTS was evaluated by correlation analysis between the proposed assay and the well-established enzyme-linked immunosorbent assay in the MG and LMG detection. This is the first report on the development of the ICTS that can detect both MG and LMG at the same time within only 5 min, making it a sensitive and rapid tool for on-site detection.

Application of Antioxidant‐ and Antimicrobial‐Rich Extracts From Hass Avocado Pulp in the Development of Chitosan/Gelatin‐Based Active Packaging Films for Raw Meat Preservation

ABSTRACTIn the present study, the ethanolic extracts derived from Hass avocado pulp were observed to exhibit exceptional bioactive qualities and demonstrate bactericidal efficacy against a wide range of microorganisms, encompassing both gram‐positive and gram‐negative bacteria, as well as fungi. Therefore, this work aimed to develop a biodegradable active film by incorporating the Hass avocado extracts into chitosan/gelatin‐based film (HGCF) for the preservation of beef and pork. The study reveals that the chitosan/gelatin‐based film (GCF) and HGCF exhibit significant water stability and absorption capabilities. HGCF offered the synergy of antimicrobial properties of Hass avocado extracts and high swelling in water of chitosan/gelatin blend to absorb liquid discharged from fresh meat for prolonged storage. HGCF demonstrated a significant effectiveness in controlling microbial density in comparison to uncoated samples and samples coated with plain gelatin/chitosan film. In detail, HGCF was able to partially eliminate Staphylococcus aureus and Escherichia coli during storage, resulting in the densities after 14 days that were similar to those of uncoated meat samples after 6 days. These results demonstrate the potential of HGCF as active packaging for food preservation and advance the sustainable production and preservation of meat products.

CONTROL OF LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS IN MEAT AND MEAT PRODUCTS BY CELL-FREE SUPERNATANT OF BREVIBACILLUS LATEROSPORUS BGSP7 AND BGSP9

The presence of pathogens in food has increased awareness of food safety, but it also causes large economic losses. Fresh meat and meat products contain a sufficient quantity of proteins, lipids, water, and a favorable pH that stimulates the growth of various microorganisms, including pathogens. The aim of this study was to investigate the efficacy of Brevibacillus laterosporus BGSP7 (CFS-BGSP7) and BGSP9 (CFS-BGSP9) cell-free supernatants in the control of Listeria monocytogenes and Staphylococcus aureus in raw meat and meat products. Raw meat and meat products were sliced and then aseptically treated by immersion for 2 minutes into solutions containing: i) CFS-BGSP7; ii) CFS-BGSP9; iii) no treatment. The samples were then artificially contaminated with: Group I – L. monocytogenes (~4 log cfu g-1); Group II – S. aureus LMM322 (~4 log cfu g-1). Each sample was individually aseptically vacuum-packed and stored at 4°C for 8 weeks. The number of surviving bacteria in the samples were analyzed immediately after contamination with L. monocytogenes and S. aureus and at regular time-intervals: after 1, 3, 5 and 8 weeks of storage at 4°C. Meat samples treated with CFS-BGSP7 and CFS-SP9 showed a significant decrease in the cell counts of L. monocytogenes and S. aureus. When meat samples treated with CFS-BGSP7 and CFS-BGSP9 are compared, the results show a more intense reduction rate of both L. monocytogenes and S. aureus in all samples treated with CFS-BGSP7.

Hierarchical graphene oxide/nano-pyramidal stainless-steel on nickel foam substrate: A flexible electrochemical sensor for arsenic compound detection

The organoarsenic compound roxarsone (ROX) is added to chicken feed to enhance nutritional value. Although organic arsenic is generally less harmful than inorganic arsenic, concerns have arisen about its potential to transform into inorganic forms when excreted in animal waste, raising environmental and human health concerns. The potential dangers of long-term ROX exposure require reliable methods for the detection of the target analyte. In the current study, fabricated nanoscale graphene oxide (GO)/stainless steel (SS) pyramidal structures on nickel foam (NF) is used as an electrode in the electrochemical detection of ROX. The proposed sensor was shown to outperform existing devices in terms of electrochemical activity, resulting in a wider linear range of detection for ROX (0.05–83.15 µM) and lower detection limit (LOD) (0.006 µM). Further, real sample analysis on water and meat samples confirmed the feasibility of the proposed GO/SS/NF sensor for the real-time detection of ROX in real-world applications. This research provides evidence to support the development of heterojunctions to improve ion transport channels and surface-active sites to promote ion mobility to enhance electrochemical responses.

Influence on quality indicators and shelf life of radiation treated poultry meat

Radiation treatment has emerged as a promising technology in food processing, especially for enhancing safety and extending shelf life of poultry meat. The purpose of the study was to ensure the safety and extend the shelf life of poultry exposed to gamma radiation. Radiation doses of 2 kGy, 4 kGy, 6 kGy, 8 kGy were used during irradiation, sensory evaluation and physico-chemical analyzes were carried out, comparative characteristics of irradiated and non-irradiated poultry meat samples were presented. The results showed that the shelf life of poultry meat irradiated at a temperature of 0+2℃ was extended up to 14 days. The article analyzes the effect of gamma rays on fat and moisture, it is shown that the moisture content of poultry meat decreases with an increase in the dose of radiation, at a dose of 8 kg it decreased by 12% in 14 days. It was shown that moisture content of poultry meat samples increased on day 5, after which destruction occurred. It was also shown that the fatty acid content of irradiated poultry meat samples at doses of 6 kGy and 8 kGy decreases with the extension of the storage period. Among all the tested radiation doses, 2kGy, 4kGy showed to be more effective compared to non-irradiated poultry meat with better performance in physico-chemical analysis, be it sensory evaluation. Understanding the effects of radiation on poultry is critical to ensuring consumer safety and maintaining product quality throughout the supply chain.

Microbial and Quality Attributes of Beef Steaks under High-CO2 Packaging: Emitter Pads versus Gas Flushing.

Over 21 days of cold storage, the quality and microbial composition of beef steaks in response to different high-CO2 packaging conditions achieved by flushing gas mixtures or embedding gas emitters into the packages were studied. The results revealed that the high levels of CO2, achieved by either the gas flushing or the CO2 emitter pads, effectively controlled the number of aerobic counts. The headspace CO2 increased quickly in response to using the CO2 emitter pads, and the meat samples presented different pH levels and surface color (a* and b*) values compared to the samples packaged with the gas flushing technique. Excessive accumulation of gas in the packages that contained CO2 emitters resulted in package swelling and higher levels of drip loss. The longest overall quality and attractive red color of the meat samples were observed when the packages were initially flushed with the headspace gas mixture containing high levels of oxygen. Overall, using CO2 emitters for meat packaging can be suggested when a topfilm with proper permeability to O2 and CO2 gases is used to regulate the internal CO2/O2 and gas/product ratios.

Investigation of antimicrobial and antioxidant properties of postbiotics produced by lactobacillus rhamnosus and limosilactobacillus reuteri and their potential application in surface decontamination of red meat

This study investigated the antimicrobial properties of postbiotics produced by lactobacillus rhamnosus and limosilactobacillus reuteri in surface decontamination of red meat against pathogenic bacteria (Escherichia coli and Staphylococcus aureus). The study evaluated postbiotic activity using agar well diffusion, minimum inhibitory concentration (MIC mg/mL), minimum bactericidal concentration (MBC mg/mL), antioxidant properties, total phenolic content (TPC), and organic acid content. Among 18 meat samples, the mixed postbiotic (L. rhamnosus and L. reuteri, 100 mL/mg) displayed the strongest effect against E. coli, achieving a 5.54 log CFU/g reduction after 48 h with a well diffusion diameter of 23 mm, MIC of 20, and MBC of 25. A similar trend was observed for S. aureus, with the mixed postbiotic showing a reduction of 6.9 log CFU/g after 48 h, MIC of 25, and MBC of 50. Interestingly, the mixed postbiotic also exhibited the highest TPC (250.8 mL/mg). L. reuteri postbiotic displayed the strongest antioxidant activity (52.3 mL/mg) and highest organic acid content (18.9 mL/mg). These results suggest the potential of Lactobacilli-derived postbiotics as natural antimicrobials for controlling surface pathogens on meat products. Additionally, the observed link between TPC and antimicrobial activity warrants further investigation into the potential role of antioxidants in enhancing biopreservation efficacy.