Meat Samples Research Articles

Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes.

Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method.

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.

Study Of The Effect Of Accumulated Cypermethrin Residues In Cattle Meat In Some Areas Of Karbala Province

The synthetic pesticide cypermethrin is used in livestock and agriculture in Iraq. Due to the excessive use of these pesticides, they accumulate in the first feed of animals, causing health problems. Accordingly, the following study was designed for demonstration determination of synthetic cypermethrin by HPLC (High Performance Liquid Chromatography) in cattle meat samples. One hundred samples were collected from various local markets and butcher shops from (Al- Hassainya, City Center, Al-Hur, Twairij, and Ain Al-Tamer) Kerbala-Iraq. Five grams were collected separately from each sample. Then, the samples (cattle meat) were crushed and homogenized, after which 25 ml of acetonitrile was added for extraction the pesticides residues from these sample then the reagents were added to extract then the extract were injected to HPLC instrument. The obtained results revealed that (Al-Hassainya, City Center, Al-Hur, Twairij, and Ain Al-Tamer) (0.1569; 5.408; 6.409; 5.509; 5.408ppm), in cattle meat, respectively. From the results in this study, Al-Hur cattle meat (6.409±0.1137) was contaminated more than all regains of Karbala distract. This study showed the dangers of the presence of synthetic cypermethrin in cattle meat, threatening consumer health.

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).

Identification of Salmonella enterica biovars Gallinarum and Pullorum and their antibiotic resistance pattern in integrated crop-livestock farms and poultry meats

Due to consumer demand, many conventional poultry farms are now growing poultry without antibiotics or synthetic chemicals. In addition to this, pasture/organic poultry farms have increased significantly in the USA, and they are also antibiotic- and chemical-free. According to recent reports, both antibiotic-free conventional and pasture poultry farmers are facing the re-emergence of bacterial diseases. Bacterial diseases cause higher mortality rates in birds and lead to non-profitable poultry farming. This study investigated the prevalence of Salmonella enterica subsp. enterica serovar Gallinarum biovars Gallinarum (S. Gallinarum), the causative agent of fowl typhoid, and Salmonella enterica subsp. enterica serovar Gallinarum biovars Pullorum (S. Pullorum), the causative agent of pullorum disease, within integrated crop-livestock/pasture farm environments and their processed products. Specifically, the study focused on both the pre-harvest period, which includes the conditions and practices on the farm before the crops and livestock are harvested, and the post-harvest period, which encompasses the handling, processing, and storage of the products after harvest. A total of 1286 samples were collected from six farms and adjacent 13 markets to determine the prevalence of S. Gallinarum and S. Pullorum by using both microbiological culture and molecular techniques, specifically PCR. Antimicrobial susceptibility testing was performed using the agar dilution method for the recommended antibiotics as described in the Clinical Laboratory Standards Institute (CLSI). S. Pullorum was detected in 11 samples (2.7%), while S. Gallinarum was found in six samples (1.5%) out of a total of 403 samples at the pre-harvest level. At the post-harvest level, only S. Gallinarum was identified in 14 meat samples out of 883(1.6%) recovered from samples collected from retail markets. Antibiogram showed S. Gallinarum and S. Pullorum to be highly resistant to cephradine, trimethoprim-sulfamethoxazole, amoxicillin, streptomycin, and ampicillin. This data demonstrates that both S. Pullorum and S. Gallinarum are commonly present in farm poultry environments as well as the products sold in the markets, which warrants implementation of regular surveillance and monitoring programmes, as well as potentially requiring future control strategies to reduce S. Pullorum and S. Gallinarum transmission.

Cold Storage Impacts on Technological and Sensorial Quality Traits of Meat from Broiler Chicken

Technological and sensorial quality of meat from broiler chicken stored at -200C were evaluated. Five treatments each consisting of 12 chicken meat samples; Treatment-1 (T1: fresh un-stored meat) and meat stored for 1 week (T2), 2 weeks (T3), 3 weeks (T4) and 4 weeks (T5). Thaw loss, cooking loss, water holding capacity, thermal shortening were technological qualities while colour, flavor, taste, texture and juiciness were sensorial traits assessed using 9-point hedonic scale.

Microbial Quality of Traditional Meat Products Manufactured on a Small Scale by Polish Farms in the Lodz Region

The aim of present study was to assess the microbiological quality of eight traditional meat products (black pudding, white brown, baked pate, roasted pork, raw smoked ham, smoked steamed sausage, raw smoked bacon, raw smoked loin) manufactured by polish farmers in the Lodz region. A total of 37 samples were collected and analyzed twice: within 24 h after purchase from manufactures and after 7 days of storage. Mesophiles, lactic acid bacteria (LAB), Enterobacteriaceae, presence of Listeria monocytogenes and Salmonella spp. were determined. The counts of isolated microorganisms varied depending on the product type and manufacturer. Mesophiles and lactic acid bacteria constituted the main microflora in the tested meat products. Enterobacteriace value was below detection limit in the most samples. The highest mean bacteria counts (mesophiles, LAB and Enterobacteriace) during storage were estimated in black pudding, followed by smoked steamed sausage and white brown. In opposite, the lowest mean bacteria levels were in baked pate and roasted pork. The obtained results showed significant influence of storage time on the mean number of mesophiles and LAB in the meat samples. Negative results for Salmonella spp. and Listeria monocytogenes were observed during 7 days of storage, indicating the safety of the studied meat products.

Development of recipescooked sausage products enriched with chlorella

The meat industry is constantly undergoing transformations and moves in accordance with global trends and basic consumer requests.Accordingly, there is a problem of increasing the nutritional and biological value of common food products, in particular cooked sausages. Development of health facilitiesof meat products enriched with plant components is the main goal that arose during the performance of this work. Improvement of the recipe of cooked sausage products due to the use of available chlorella seaweedvaluablea source of antioxidants, dietary fiber, essential amino acids, vitamins, polyunsaturated fatty acids and minerals is a promising solution. The difference between the developed minced meat recipe and the control is the use of chlorella, the replacement of lard, which is traditionally used in similar recipes, with linseed and olive oils, and the complete replacement of sodium nitrite with ascorbic acid. Comparative studies were performed using three different formulations containing 1% chlorella hydrated with water and milk whey in a ratio of 1:5 for 20 minutes at a temperature of 40º C. During the work, organoleptic (appearance, color, texture, taste and smell) and physical and chemical research methods (moisture, fat, protein, salt content). It was shown that the experimental samples of minced meat contained protein in amounts of 13.51% for sample 3; 12.77% for sample 2 and 12.36% for sample 1. The moisture content of the experimental samples exceeds the control by 2.86% for sample 3, by 1.86% for sample 2, and by 0.69% for sample 1. According to the mass fraction of fat, all samples are within the normal range and amount to less than 30%, which correspondsthe national standard for this type of product. Modification of the recipe using chlorella, linseed and olive oil differs from the control sample, which is reflected in the results of the organoleptic evaluation. According to the results of comprehensive studies, experimental formulation sample 3 can be recommended for implementation.

The revealing of the Cyto-genotoxic properties (Allium and MTT) and the effect of chicken meat quality of characterized zein-eugenol nanofibers

Electrospun zein-based eugenol nanofibers (ZEnF) with diameters (148.19–631.52 nm) were fabricated. Thermal degradation was found as <15 % until 300 °C while the nanofiber diffraction pattern presented three main peaks among the 5o and 45o positions. ZEnF was not only evaluated as non-toxic to cells but also possessed anticancer characteristics revealing with the MCF-7 cell line at 800 μg/mL (reduction: 18.08 %) and 1600 μg/mL (reduction: 41.64 %). Allium tests revealed that ZEnF did not have any adverse impact on the health status (chromosomes-DNA) of exposed organisms. Following the nanofiber coating for chicken meat parts (thigh and breast), it was observed up to 1.25 log CFU/g limitation in total viable bacteria counts (p < 0.05). The sensory score (difference: 3.64 in 10 points scoring on the 6th day of the cold storage) and odor score of chicken meat samples were found to be as higher than control samples (p < 0.05).

Risk assessment and origin of metals in chicken meat and its organs from a commercial poultry farm in Akwa Ibom state, Nigeria

Contamination of chicken with metals is on the increase, despite its known attendant health risks to human consumers. The study aimed to evaluate the concentration of some metals in various organs of chicken, their sources, and the health risks they pose to human consumers. Samples of liver, meat, gizzard, borehole water, soil, diets, and droppings were investigated for the presence of some metals (Cr, Co, Mn, Zn, Al, As, Cd, Ni, and Hg), and their sources using principal component analysis (PCA). In addition, health risk assessment was manually computed using estimated daily intake (EDI), target hazard quotient (THQ), hazard index (HI), and carcinogenic risk (CR) parameters. Cr, Mn, Co, and Zn accumulated more in the liver, while Cd and Ni were only observed in the gizzard. The starter diet recorded higher levels of all the metals compared to the grower and finisher diets except for As. All the metals were detected in the poultry surrounding soil and the drinking water of the birds except for Hg. Furthermore, PCA implicated the soil, water, and diets of the birds as the sources of these metals. The THQ, HI, and CR due to the dietary intake of the gizzard indicate a risk of cancer in children and adults. There is a need to ensure that the identified sources of these metals (soil, water, and diets) are routinely monitored to ensure compliance with safety guidelines.

The utilization of banana peels (Musa acuminata Cavendish subgroup) as an alternative ingredient for producing dried plant-based meat products

The utilization and value-added of agricultural by-products have been highlighted for the novel development of food and non-food products nowadays. This study aimed to produce the dried plant-based meat prototype using banana peels to substitute the textured vegetable protein (TVP) and characterize their properties. Banana peels (state 2 or 3 of maturity) were collected and washed to reduce contamination. The pesticide residues and the characteristics (chemical composition and antioxidant activity) of banana peel were analyzed before use. The meat sample (mixed with ingredients such as TVP, banana peel, sugar, salt, pepper, and other components) was prepared, shaped, and dried in the oven (at 80oC) until the moisture content was lower than 15% and divided for four treatments with different proportions of TVP and peels at the concentrations of 0, 25, 50, and 75 %w/w. The physical and physicochemical properties (color, pH, Aw, texture profile), chemical compositions, biological activity, microbiological test, and sensory evaluation (color, flavor, texture, appearance, and overall liking as well as acceptability) were determined. The results revealed a significantly reduced L * , a * , and b * value (p&lt;0.05) with an increase in banana peels added ratio. The different pH and Aw values were not observed in all treatments (p&gt;0.05). There was no significant difference (p&gt;0.05) was observed in protein content among group treatments compared to the control. The meat sample showed a slightly softer texture when compared to the control (p&lt;0.05). There were no pathogenic microorganisms observed in the meat samples. The overall liking (obtained from 30 panelists) was moderately desirable (5.50 points) from the consumer testing. Moreover, 50% (w/w) of substitution showed the highest score (43.3%), while the control was 33.3% on the acceptability test. According to the results, banana peels could be used as an alternative ingredient for substitute TPV in plant-based meat products. These findings could be helpful for the fundamental data to develop plant-based meat to meet consumer requirements.

Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis

Marinating is a technique applied to soften, flavor and extend the shelf life of meat before cooking. In this study, it was aimed to determine the changes in physico-chemical quality parameters of beef marinated with juice and powder forms of red beet, black carrot and purple onion vegetables, which are rich in antioxidants, and to determine the level of consumer appreciation. Meat samples were marinated for 24 h at +4 °C using 1:1 immersion technique for vegetable juices and 10% massage technique for powder forms. Experimental and mixed methods were used in the study. As a result of the marinating process applied in the study, the interactions of color, cooking loss, texture (TPA), pH, dry matter, total phenolic matter and antioxidant activity content of meat samples in different forms of different materials (juice-powder), physico-chemical analyzes in different applications (raw-cooked) were examined. In addition, sensory analysis was carried out with a group of 28 semi-trained panelists for cooked meat samples. SPSS (26.0) statistical package program was used to analyze the data obtained. As a result of the research, all of the materials used in the marination process (red beet, black carrot and purple onion) showed acidic properties. In terms of total phenolic matter content, it was measured that the powder forms of the vegetables contained more total phenolic matter compared to the juice forms. The antioxidant activity content of the powdered vegetables was found to be higher than the juice formed ones.

Effect of Poor Post-Slaughter Handling on Physicochemical and Microbial Quality of Fresh Broiler in Bangladesh

The slaughtering method and post-handling play an important role in meat processing. Countries followed different slaughtering methods, post-handling, and preservation techniques for post-slaughtered meat. Stress-oriented slaughtering, unhygienic handling, processing, and improper preservation are triggering factors of rapid oxidation and microbial proliferation in meat during storage. Bangladesh is a Muslim-oriented country but many vendors do not follow the halal slaughtering, and handling of meat in an unhygienic way due to a lack of food safety knowledge. Thus, the study aims to assess the effect of poor post-slaughtering handling practices on the physiochemical properties which include moisture, ash, protein content, fat content, drip loss, cooking loss, water holding capacity, pH, fat oxidation, color, heme iron, mineral content, and microbial qualities of fresh samples by total plate count during 0 days, 15 days and 30 days frozen storage at -18ºC. The live broiler was purchased randomly and slaughtered instantly from different slaughter shops in Jashore City, Bangladesh. The laboratory analysis was performed following the standard method of meat sample analysis. The outcome of this study revealed that heme iron content, minerals like Ca, Fe, Zn, and lightness values decreased significantly (p &lt; 0.05) during 30 days of storage at -18 ºC. Post-handling had no significant effect (p &gt; 0.05) on protein and ash content at 0 and 15 days of storage but slowly decreased with increasing storage time. The continuous increase in pH, cooking loss, and TBARS value indicate rises in lipid oxidation noticed in all samples, especially during 16-30 days of frozen storage (p &lt; 0.05). The total viable count significantly raised (p &lt; 0.05) and reached the highest value of 7.27 log10 CFU/g and 7.44 log10 CFU/g respectively after 15 days and 30 days of frozen storage compared to fresh condition. Bacteriologically meat samples were of very poor quality during storage compared to fresh ones.

Contribution of veterinary sector to antimicrobial resistance in One Health compendium: an insight from available Indian evidence.

The application of antibiotics in the poultry and veterinary sectors is very common practice in India. Owing to the seriousness of antimicrobial resistance (AMR), the present study has illustrated the overall scenario of AMR in the poultry and veterinary sectors in India through an in-depth scoping review and key informant interview (KII). In the poultry sector, most of the studies reviewed have reported resistant bacteria isolated from chicken meat, eggs, cloacal swabs, and fecal samples, and only a few have reported the presence of resistant bacteria in and around the environment of poultry farms. The major resistant bacteria that have been reported are E. coli, Salmonella spp., S. aureus, Campylobacter jejuni, and K. pneumoniae. These bacterial isolates exhibited resistance to various antibiotics, such as azithromycin (21.43%), tetracycline (11.30-100%), chloramphenicol (4.76-100%), erythromycin (75-83.33%), ciprofloxacin (5.7-100%), gentamicin (17-100%), amikacin (4.76%), cotrimoxazole (42.2-60%), trimethoprim (89.4%), ceftriaxone (80%), and cefotaxime (14.29-70%). Like the poultry sector, different antibiotics are also used for treating clinical and subclinical bovine mastitis, which is one of the major problems plaguing the dairy sector. Several AMR bacterial strains, such as E. coli, Staphylococcus aureus, S. epidermidis, and Klebsiella pneumoniae, have been reported by many researchers and showed resistance against tetracycline (74%), oxytetracycline (47.37%), ciprofloxacin (51%), streptomycin (57.89%), cephalosporin (100%), and trimethoprim (70%). The KIIs have revealed several reasons behind these AMR scenarios, of which the growing need for the production of food animals and their products with inadequate infrastructure and a lack of proper knowledge on farm management among the farmers are the major ones. Though several government legislations and policies have been laid down, proper implementation of these policies, strict surveillance on antibiotic application in the poultry and veterinary sectors, awareness generation among farmers, and infrastructure development can help minimize the development and transmission of AMR bacteria within and from these sectors.

Using machine-learning approaches to investigate the volatile-compound fingerprint of fishy off-flavour from beef with enhanced healthful fatty acids

Machine learning classification approaches were used to discriminate a fishy off-flavour identified in beef with health-enhanced fatty acid profiles. The random forest approach outperformed (P < 0.001; receiver operating characteristic curve: 99.8 %, sensitivity: 99.9 % and specificity: 93.7 %) the logistic regression, partial least-squares discrimination analysis and the support vector machine (linear and radial) approaches, correctly classifying 100 % and 82 % of the fishy and non-fishy meat samples, respectively. The random forest algorithm identified 20 volatile compounds responsible for the discrimination of fishy from non-fishy meat samples. Among those, seven volatile compounds (pentadecane, octadecane, γ-dodecalactone, dodecanal, (E,E)-2,4-heptadienal, 2-heptanone, and ethylbenzene) were selected as significant contributors to the fishy off-flavour fingerprint, all being related to lipid oxidation. This fishy off-flavour fingerprint could facilitate the rapid monitoring of beef with enhanced healthy fatty acids to avoid consumer dissatisfaction due to fishy off-flavour.

Assessment of the presence of multidrug-resistant Escherichiacoli, Salmonella and Staphylococcus in chicken meat, eggs and faeces in Mymensingh division of Bangladesh

The emergence of bacteria that is resistant to several drugs of clinical importance poses a threat to successful treatment, a phenomenon known as multidrug resistance that affects diverse classes of antibiotics. The purpose of this study was to evaluate the prevalence of multidrug-resistant Escherichiacoli, Salmonella spp. and Staphylococcusaureus in chicken egg, meat and faeces from four districts of Bangladesh. A total of 120 chicken samples were collected from different poultry farms. Conventional culture and molecular detection methods were used for identification of bacterial isolates from the collected samples followed by antibiotic susceptibility test through the disc diffusion method, finally antibiotic resistant genes were detected by PCR. E. coli, Salmonella spp. and Staphylococcusaureus were detected in meat, egg and faecal samples. Antimicrobial susceptibility results revealed isolates from faeces were 100 % resistant to amoxicillin, while all S.aureus and Salmonella sp. from faeces were resistant to doxycycline, tetracycline and erythromycin. Salmonella spp. isolates from eggs indicated 100 % resistance to erythromycin, amoxycillin, while E.coli were 100 % resistant to erythromycin. E.coli and S.aureus from meat were 100 % resistant to amoxicillin and erythromycin. However, Salmonella spp. from eggs were 100 % susceptible to doxycycline, gentamicin, levofloxacin and tetracycline. The mecA and aac(3)-IV genes were only found in S.aureus and E.coli, respectively. The Sul1,tetB, and aadA1 were highest in Salmonella spp. and S.aureus, while the sul1,tetA and blaSHV were higher in E.coli. Isolates from all samples were multidrug resistant. These findings indicate a high risk of transmission of resistance genes from microbial contamination to food of animal origin. The study emphasizes the need for effective biosecurity measures, responsible antibiotic use, and strict regulations in poultry production to prevent the spread of antibiotic resistance.

Investigation of bisphenol S (BPS) in packaged fish, meat, cheese, and price labels on their corresponding packages

As an alternative to bisphenol A (BPA), bisphenol S (BPS) has been used as an ink developer in thermal paper products including price labels on food packaging which have been suggested as the sources of BPS found at high levels in packaged fish samples. BPS in the printed price labels glued onto the outside of plastic film could migrate indirectly from the printed surface through the paper, adhesive and film into the food. In order to investigate if price labels could also be the sources of BPS detected in the meat samples in our previous studies, meat and other food samples packaged under different conditions were collected, and BPS in these samples together with the price labels on the corresponding packaging were extracted with solvent followed by solid phase extraction and stable isotope dilution LC-MS/MS analysis. BPS was detected at very high levels (161.7–222.4 µg/cm2) in all the five sticker type of price labels, indicating BPS being the dominant if not the sole ink developer. BPS was also detected in all the 26 continuous roll type of price labels but at very low levels (0.017–18 ng/cm2), indicating that the dominant ink developer is likely one of the other alternatives, rather than BPS. Despite BPS being detected in all price labels on packaging of fish, meat, and cheese samples, BPS was not detected or detected in only a few fish, meat, and cheese samples at levels considerably lower than the current EU specific migration limit (SML) of 50 ng/g food for BPS authorised under Regulation (EU) 10/2011.

Facile synthesis of magnetic ionic covalent organic framework and dispersive magnetic solid phase extraction of aromatic amino acid oxidation products in thermally processed foods

Aromatic amino acid oxidation products (AAAOPs) are newly discovered risk substances of thermal processes. Due to its significant polarity and trace level in food matrices, there are no efficient pre-treatment methods available to enrich AAAOPs. Herein, we proposed a magnetic cationic covalent organic framework (Fe3O4@EB-iCOF) as an adsorbent for dispersive magnetic solid-phase extraction (DMSPE). Benefiting from the unique charged characteristics of Fe3O4@EB-iCOF, AAAOPs can be enriched through electrostatic interaction and π-π interactions. Under the optimal DMSPE conditions, the combined HPLC-MS/MS method demonstrated good linearity (R2 ≥ 0.990) and a low detection limit (0.11–7.5 μg·kg−1) for AAAOPs. In addition, the method was applied to real sample and obtained satisfactory recoveries (86.8 % ∼ 109.9 %). Especially, we applied this method to the detection of AAAOPs in meat samples and conducted a preliminarily study on its formation rules, which provides a reliable basis for assessing potential dietary risks.

MICROBIOLOGICAL QUALITY ASSESSMENT OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) MEAT TREATED WITH ROSEMARY AND THYME DRIED HERBS AND ESSENTIAL OILS

This study investigates the effects of thyme and rosemary dried herbs, as well as thyme and rosemary essential oils (1%, w/v), on the microbiological quality of vacuum-packed rainbow trout meat stored under refrigerated conditions (4 ± 1 °C) for 7 days. The microbiological quality of meat was monitored based on total viable counts, coliform bacteria, and lactic acid bacteria counts over a designated storage period (on the 0th, 1st, 3rd, 5th and 7th day of storage). As expected, the highest total viable counts were observed on the 7th day of storage in the untreated aerobically packed control group reaching 5.723 ± 0.021 CFU.g-1. The tested treatments showed potential in reducing the growth of bacteria in rainbow trout meat samples. Across all bacterial groups under investigation, rosemary essential oil appears to have the most advantageous effect in inhibiting bacterial growth compared to other tested treatments. Cultivated isolates were identified by MALDI-TOF mass spectrometry and assigned to 33 species belonging to 14 families. The most prevalent family was Enterobacteriaceae (18.99%), and the most abundant species found in samples was Hafnia alvei (8.86%). Our findings suggest the potential of using thyme and rosemary in both essential oil and dried forms as natural preservatives to enhance the microbiological quality and longevity of refrigerated rainbow trout meat.

Heavy metals accumulation in the meat, kidney and liver of cattle, broilers and goats sold in Quetta, northwestern city of Balochistan, Pakistan

ABSTRACT 1. It was assumed that the concentrations of arsenic (As), chromium (Cr), cobalt (Co), lead (Pb), manganese (Mn) and mercury (Hg) in the meat, kidney and liver of cattle, broilers and goats within Quetta city potentially exceeded the permissible limits for heavy metal content. Risk assessment of these heavy metals on human health were estimated based on daily intake (EDI), target hazard quotient (THQ) and hazard index (HI). 2. Samples of the meat, liver and kidney of cattle, broilers and goats were collected from butcher shops and slaughterhouses in 20 different areas of Quetta city. Overall, 180 samples were analysed, each for six heavy metals. After acid digestion of meat samples, heavy metals analysis was carried out via atomic absorption spectroscopy. 3. The results varied in levels depending upon the species and organ type. The average concentrations of As, Pb and Hg were within the established reference limits of the Australia New Zealand Food Authority (ANZFA 2015) and the European Commission (EC, 2006), although some samples exceeded these limits. Compared with the kidney and meat, the liver was the primary tissue for Cr, Pb and Hg bioaccumulation. Metals concentration were mostly within the normal range in samples from cattle and goats, while the Mn concentration was elevated in broilers. 4. The estimated daily intake (EDI) revealed that the intake of As, Co, Pb and Hg was mainly derived from goat and cattle products, whereas broiler samples were more contaminated with Cr and Mn. The EDIs of Cr and Hg in adults exceeded the oral reference dose, referring to potential adverse effects. The EDIs for Co and Mn were low, suggesting that additional intake sources were necessary. Except for As, none of the determined elements had a target hazard quotient (THQ) above 1.