Sustainable Meat Production Research Articles

Mutual trust between German meat sector stakeholders, animal welfare and environmentalist non-governmental organizations against the backdrop of multi-stakeholder policies for sustainable meat

Excessive meat production and consumption (especially in high-income countries) are linked to global sustainability hazards, such as climate change. Yet, sustainable meat production constitutes a wicked problem (i.e., a problem resistant to final resolution with diverging interests by relevant stakeholders) and political intervention accordingly has remained limited. To tackle wickedness, scholars recommend policy formats that embrace diversity and complexity among stakeholders, so-called MSESs. Trust is said to facilitate stakeholder cooperation and ranks among the key ingredients to and outcomes of effective MSESs. Yet, trust remains under-conceptualized in the research that foregrounds MSESs vis-a-vis sustainable meat production. Thus, to test for stakeholders’ willingness to cooperate in MSESs aimed at sustainable meat production, our research applied a seminal trust concept to probe mutual trust between core stakeholders of the meat supply chain. Focusing on Germany, we investigated the relationship between those stakeholders assumed to share rather fragile bonds (i.e., representatives of meat production and of non-governmental organizations that advocate environmental and animal welfare causes). Using semi-structured interviews we interviewed both parties about their relationship, their opinion about MSESs and their willingness to cooperate with each other in them. Interview results were triangulated with secondary data. Our findings indicate limited trust by each party with the meat sector possibly being less trusting. They also reveal characteristics that may diminish trust in the eyes of each party. Our work further indicates acceptance of MSESs by both parties and suggests core characteristics that are relevant to the success of MSESs.

The potential footprint of alternative meat adoption on corn and soybean producers

Alternative meat (AltMeat), which includes plant-based and cultured meats, has the potential to improve the global food supply chain on numerous environmental and societal dimensions. Some of these gains, derived from lower animal meat consumption, could disrupt the supply chain of crops that are used as animal feed. This study evaluates the potential impact of animal meat displacement on major corn and soybean-producing regions, globally or in developed regions. We combine trading patterns and regional cost structures with potential crop demand reductions caused by animal meat displacement, to occur by 2032 on top of an Organisation for Economic Co-operation and Development and the Food and Agriculture Organization of the United Nations (OECD-FAO) baseline projection without AltMeat. We find that potential animal meat displacement in the US and the European Union (EU) would have a minor effect on crop markets. Worldwide displacement, however, would lead to significantly lower corn and soybean prices relative to the baseline OECD-FAO projection without AltMeat. We explore quantitatively the heterogeneous impact of such developments in crop-producing regions. Our findings shed light on a trade-off associated with the significant benefits of more sustainable meat production.

Sustainable broiler chicken meat production: A three-layer model for emissions reduction and traceability

The world's major issues are climate change and global warming. The broiler chicken meat production industry plays a significant role in greenhouse gas emissions, which are responsible for global warming and climate change. The world urgently needs a new emission-free, eco-friendly, and sustainable meat production system. In this research, a three-layer broiler chicken meat production supply model is developed with greenhouse gas emissions reduction and an eco-friendly meat production system. The green technology investments and carbon tax policy are implemented to reduce greenhouse gas emissions from broiler chicken farmers and processors. The optimal cycle time, green investment, and number of shipments in the proposed model are computed in the Mathematica 9.0 software flatform by using the solution-finding algorithm. The concavity of the objective function is verified through two methods: mathematically, using the Hessian matrix concavity test, and graphically, by three-dimensional plotting of the objective function. The numerical examples, optimal solution table, results discussion, sensitivity analysis, and managerial implications are presented for the broiler chicken meat-producing industry. The emission cost of the processor and farmer are minimized by 5.29% and 15%, respectively, by the implementation of green technology investments. The AITP has increased by 1.01%. This study found that greenhouse gas emissions from the broiler chicken meat-producing industry can be significantly reduced by carbon tax implementation and utilizing renewable energy resources for energy requirements.

Engineered streaky pork by 3D co-printing and co-differentiation of muscle and fat cells

Cultured meat has attracted widespread interest and research due to its sustainable meat production through innovative technologies. Recently, studies have been carried out on manufacturing muscle or fat tissue for application in cultured meat, but it remains a challenge to engineer and produce cultured meat integrating both muscle and fat tissues. Herein, it is aimed to simultaneously assemble porcine muscle stem cells (pMuSCs) and adipose-derived mesenchymal stem cells (pAMSCs) by 3D bioprinting and to develop a co-differentiation approach to manufacture cultured streaky pork (CSP) with well-defined muscle and fat compositions. Previously, we have fabricated a collagen-chitosan composite hydrogel that efficiently supported the 3D proliferation and differentiation of pMuSCs. In this work, we first determined a composite hydrogel consisting of fibrinogen and sodium alginate for the 3D culture of pAMSCs. Next, for the two bioinks encapsulating pMuSCs and pAMSCs, respectively, we obtained the optimal cell loading number and printing parameters (pressure and speed) of an extrusion bioprinter and developed a co-differentiation approach that induced both myogenic differentiation of pMuSCs and adipogenic differentiation of pAMSCs. Furthermore, we fabricated meat-like 3D constructs by co-printing two bioinks and then induced both myogenesis and adipogenesis with the co-differentiation approach, thereby producing CSP containing both muscle and fat tissues. The textural and nutritional assessment demonstrated that the CSP possessed the cooking properties and eating qualities of meat products. This work provides innovative strategies and technical references for the production of cultured meat with tissue composition and spatial structure closer to real meat.

Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling

The cooked ham market is expanding with nitrite-free and meatless alternatives gaining traction as leading trends. An understanding of the attributes that influence the sensory quality of cooked ham is crucial for developing healthier and environmentally sustainable products. The primary aim of this study was to investigate how the removal of nitrites and the use of meatless ingredients affect the sensory characteristics of cooked ham currently available in the Irish market. Sensory evaluation of selected cooked hams (n = 8), including alternatives without nitrites or based on mycoprotein (meatless), was conducted using Temporal Dominance of Sensations (TDS) for in mouth processing and Partial Napping (PN) with Ultra-Flash Profiling (UFP) for the appearance, by a trained sensory panel (n = 9). The nitrite-free cooked ham displayed a similar temporal sensory profile and appearance to the products of the same category, highlighting the opportunity for more nitrite-free products to enter the market. The meatless product was dominated by a “smoky” flavour, which was perceived as “artificial”. Meatless ham had a more distinct appearance than the meat-based products and was associated with attributes such as “fake”, “artificial colour” and “unappealing”. In general, results revealed distinct differences between whole-muscle and sectioned and formed cooked ham products in terms of texture, flavour, and appearance. PN and UFP grouped whole-muscle cooked hams together, which were associated with terms “natural-looking”, “better quality” and “healthier”, while sectioned and formed cooked hams were perceived as “cheap” and “artificial”. The results of this study contribute to a better understanding of the sensory attributes of cooked ham products emphasising the challenges related to novel formulations, and offers valuable insights for the development of healthier and more sustainable meat products within the food industry.

Efficacy of maize differing in particle size in low-density protein diets fed to broilers from day 1 to 21 of age

ABSTRACT 1. This study evaluated the efficacy of maize differing in particle size in low-density protein diets on performance, the digestive tract and litter characteristics in broilers. Four dietary treatments; control commercial diet with a typical crude protein content 22.50% (CON); CON + 20% maize with particle size 350 µm (M350), crude protein 19.90%; CON + 20% maize with particle size 2600 µm (M2600), crude protein 19.90%; CON + 20% whole maize (WM), crude protein 19.90%, were fed ad libitum to broiler chicks up to 21 d of age. 2. No differences in body weight gain, feed intake and FCR were found between the WM and CON. WM increased body weight gain compared to M350 and M2600. M350, M2600 and WM increased (p = 0.004) gizzard relative weight compared with CON on day 14. Both WM and M2600 reduced (p = 0.001) gastric isthmus diameter on d 14 and 21 compared with CON and M350. 3. No differences were seen in mucosa for the Lamina propria and the extent of Tunica muscularis of gizzard on d 21 and ileum mucosal depth on d 14 between WM and CON diets. However, WM reduced villus-to-crypt ratio compared with CON on d 21. The M350 reduced (p < 0.05) gizzard digesta particle size compared with CON, M2600 and WM on d 14. 4. Both WM and M350 decreased (p < 0.05) nitrogen excretion compared to birds fed CON. Feeding WM increased nitrogen efficiency compared with M350 and M2600 diets, but was similar to birds fed CON. Feeding M350, M2600 or WM decreased (p < 0.05) litter moisture and footpad dermatitis (FPD) scores compared with results from birds fed CON. 5. Overall, diluting the protein level in broiler diets with whole maize appeared better than fine or coarse maize in terms of growth performance, digestive tract development, nitrogen excretion and litter parameters. This may lead to economic benefits by reducing grinding costs and dependence on rich protein resources contributing to sustainable meat production and food security.

Carbon emission oriented life cycle assessment and optimization strategy for meat supply chain

Reducing greenhouse gas (GHGs) emissions is imperative to achieve sustainable meat production and supply. Few previous studies have assessed the carbon emissions of the whole meat supply chain from the sheep fattening stage to the meat distribution stage. Therefore, this study established a boundary model of the carbon emission system of the mutton supply chain and adopted the life cycle assessment (LCA) method to comprehensively analyze the carbon emissions during breeding, transportation, processing, and distribution, and then assessed the overall carbon emissions, and optimized the route planning of the supply chain subsystems using improved genetic algorithms (GA) in order to reduce energy consumption and carbon emissions. The results show (1) The fattening sheep process generates a relatively large share of carbon emissions, but the unit emissions are stable. The carbon emissions from the transportation and marketing phases are lower than those from the fattening phase, but their carbon emissions are uncertain, which is the focus of optimization. (2) By optimizing the routes of the subsystems in the life cycle analysis model, carbon emissions due to changes in route planning can be reduced by 24.19%. Therefore, life cycle analysis can comprehensively assess the carbon emissions and total carbon emissions of each link in the mutton supply chain, and the optimization strategy plays an important role in energy consumption and carbon emissions.

Small networks of expressed genes in the whole blood and relationships to profiles in circulating metabolites provide insights in inter-individual variability of feed efficiency in growing pigs

BackgroundFeed efficiency is a research priority to support a sustainable meat production. It is recognized as a complex trait that integrates multiple biological pathways orchestrated in and by various tissues. This study aims to determine networks between biological entities to explain inter-individual variation of feed efficiency in growing pigs.ResultsThe feed conversion ratio (FCR), a measure of feed efficiency, and its two component traits, average daily gain and average daily feed intake, were obtained from 47 growing pigs from a divergent selection for residual feed intake and fed high-starch or high-fat high-fiber diets during 58 days. Datasets of transcriptomics (60 k porcine microarray) in the whole blood and metabolomics (1H-NMR analysis and target gas chromatography) in plasma were available for all pigs at the end of the trial. A weighted gene co-expression network was built from the transcriptomics dataset, resulting in 33 modules of co-expressed molecular probes. The eigengenes of eight of these modules were significantly (P le 0.05) or tended to be (0.05 < P le 0.10) correlated to FCR. Great homogeneity in the enriched biological pathways was observed in these modules, suggesting co-expressed and co-regulated constitutive genes. They were mainly enriched in genes participating to immune and defense-related processes, and to a lesser extent, to translation, cell development or learning. They were also generally associated with growth rate and percentage of lean mass. In the whole network, only one module composed of genes participating to the response to substances, was significantly associated with daily feed intake and body adiposity. The plasma profiles in circulating metabolites and in fatty acids were summarized by weighted linear combinations using a dimensionality reduction method. Close association was thus found between a module composed of co-expressed genes participating to T cell receptor signaling and cell development process in the whole blood and related to FCR, and the circulating concentrations of polyunsaturated fatty acids in plasma.ConclusionThese systemic approaches have highlighted networks of entities driving key biological processes involved in the phenotypic difference in feed efficiency between animals. Connecting transcriptomics and metabolic levels together had some additional benefits.

Bioactive Lipid Compounds as Eco-Friendly Agents in the Diets of Broiler Chicks for Sustainable Production and Health Status.

Phytogenic compounds can improve feed efficiency, meat quality, and the health status of chickens under hot climatic conditions. The current study investigated the impact of the bioactive lipid compounds of oregano and peppermint and their combination on the sustainability of meat production and the health of broiler chicks in hot climatic conditions. Two hundred and fifty-six one-day-old broiler chicks were distributed into four treatment groups. The birds were fed a control diet, bioactive lipid compounds of oregano (BLCO, 150 mg/kg), bioactive lipid compounds of peppermint (BLCP, 150 mg/kg), or a combination of BLCO and BLCP at 150 mg/kg each for 35 days. Each treatment included 8 replicates, each with 8 birds. The results showed that adding BLCO and BLCP separately or in combination to broiler diets improved body weight, body weight gain, and feed conversion ratio. BLCO, BLCP, or their combination increased the percentages of the dressing and gizzard and lowered the percentage of abdominal fat as compared to the control. Supplementation of BLCO, BLCP, or their combination decreased serum cholesterol, triglycerides, aspartate aminotransferase, alanine transaminase, creatinine, and urea compared to control. BLCO, BLCP, or their combination reduced cook and drip loss in the meat of broilers. In conclusion, birds fed diets containing BLCO and BLCP, either independently or in combination, showed improvements in performance, blood biochemistry, and meat quality in hot climatic conditions.

Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties.

This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b∗ values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as 'yellow color' and 'unpleasant color', which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like 'soft texture', 'pleasant texture', and 'good spreadability', which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products.

Chitosan Coating Functionalized with Flaxseed Oil and Green Tea Extract as a Bio-Based Solution for Beef Preservation.

Ecological and safe packaging solutions arise as pivotal points in the development of an integrated system for sustainable meat production. The aim of this study was to assess the effect of a combined chitosan (Ch) + green tea extract (GTE) + essential oil (thyme oil, TO; flaxseed oil, FO; or oregano oil, OO) coating on the safety and quality of vacuum-packaged beef during storage at 4 °C. An optimized bio-based coating formulation was selected (2% Ch + 2% GTE + 0.1% FO) to be applied to three fresh beef cuts (shoulder, Sh; knuckle, Kn; Striploin, St) based on its pH (5.8 ± 0.1), contact angle (22.3 ± 0.4°) and rheological parameters (viscosity = 0.05 Pa.s at shear rate > 20 s-1). Shelf-life analysis showed that the Ch-GTE-FO coating delayed lipid oxidation and reduced total viable counts (TVC) and Enterobacteriaceae growth compared with uncoated beef samples over five days. In addition, Ch-GTE-FO coating decreased total color changes of beef samples (e.g., ∆E* = 9.84 and 3.94, for non-coated and coated Kn samples, respectively) for up to five days. The original textural parameters (hardness, adhesiveness and springiness) of beef cuts were maintained during storage when Ch-GTE-FO coating was applied. Based on the physicochemical and microbial characterization results, the combination of the Ch-GTE-FO coating developed was effective in preserving the quality of fresh beef cuts during refrigerated storage along with vacuum packaging.

N-acetylcysteine promotes the proliferation of porcine adipose-derived stem cells during in vitro long-term expansion for cultured meat production

Cultured meat is an efficient, safe and sustainable meat production technology. Adipose-derived stem cell (ADSC) is a promising cell type for cultured meat. In vitro, obtaining numerous of ADSCs is a pivotal step for cultured meat. In this research, we demonstrated that the proliferation and adipogenic differentiation of ADSCs significantly decreased during serial passage. Then, senescence β-galactosidase (SA-β-gal) staining showed that the positive rate of P9 ADSCs was 7.74-fold than P3 ADSCs. Subsequently, RNA sequencing (RNA-seq) was performed for P3 and P9 ADSCs and found that PI3K-AKT pathway was up-regulated, but cell cycle and DNA repair pathway were down-regulated in P9 ADSCs. Then, N-Acetylcysteine (NAC) was added during long-term expansion and showed that NAC enhanced the ADSCs proliferation and maintained adipogenic differentiation. Finally, RNA-seq was performed for P9 ADSCs cultured with or without NAC and showed that NAC restored the cell cycle and DNA repair pathway in P9 ADSCs. These results highlighted that NAC was an excellent supplement for large-scale expansion of porcine ADSCs for cultured meat.

PAKISTAN MEAT INDUSTRY: PROSPECTS AND CHALLENGES FOR THE FUTURE MEAT SUPPLY CHAIN POTENTIAL

Meat is one of the major commodities with which food science is concerned. Meat is defined as flesh of animals used as food. The bulk of meat consumed in Pakistan is derived from goat, sheep, cattle, buffalo, camel, fish and poultry. The meat of poultry and fish is considered separately from the rest of meat. The meat of cattle, buffalo, sheep, goat and camel is an example of red meat.Meat (mainly beef) plays a more dominant role in Pakistani food, compared to other South Asian cuisines. It is reported that an average Pakistani consumes three times more meat than an average Indian. Per capita availability of meat in Pakistan is 19kg. Pakistan suffers in international markets as meat slaughtered in traditional abattoirs fails to meet international standards. Despite an increase in milk and meat production, the prices have moved upward abnormally. Exports of livestock, includingcows, buffaloes, sheep, and goats, are made to the Gulf States, Iran, and Afghanistan where there is a great demand for high-quality meat due to a lack of supply. The country, though rich in livestock, rarely got a chance to export meat or meat products to earn foreign exchange. It was offered an opportunity when various Middle East states stopped importing meat from European countries due to the incidence of the mad cow disease. The recent increase in meat prices is attributed to the export oflive animals or meat to the Middle East and Afghanistan. There was a time when animals used to be imported or smuggled from Afghanistan into Pakistan but after 9/11 the situation suddenly took a 'U' turn. The major constraints include non-availability of indigenous meat breeds, lack of proper animal husbandry practices, absence of modern abattoirs, meat processing plants and low priority by policy makers in the past as well. In meat marketing, the abattoirs are the production points and butcher’sshops are the only vending points to the consumers. The abattoirs are seriously lacking basic sanitation facilities (like light, adequate water supply, space for slaughtering and animal keeping, meat refrigeration, and disposal of offal) all over the country. A large portion of the by-products such as blood, glands, intestines, and bones are either wasted or poorly processed. The hygienic conditions of the slaughterhouses and meat shops are very poor. The flayers and butchers are also not professionallytrained. The fixing of prices of beef and mutton by local governments are serious obstacles in buying good quality animals for slaughtering. To meet the demand-supply gap of meat in Pakistan, the rate of growth must be at least 5 to 7% per annum. If Pakistan wants to continue meat and live animal export, besides meeting domestic demand, modern meat processing plants and livestock farms should be set up all over the country. Suggested program in this regard are: livestock production and development for meat production, development of feedlot fattening to maximize bio-economic and sustainable meatproduction and its value addition through meat processing and quality control.

Tackling African Swine Fever and Highly Pathogenic Animal Diseases for Sustainable Meat Production and Food Security

Tackling African Swine Fever and Highly Pathogenic Animal Diseases for Sustainable Meat Production and Food Security

Use of Multivariate Adaptive Regression Splines Algorithm to Predict Body Weight from Body Measurements of Anatolian buffaloes in Türkiye.

Anatolian buffalo is an important breed reared for meat and milk in various regions of Türkiye. The present study was performed to estimate body weight (BW) from several body measurements, such as tail length (TL), shoulder height (SH), withers height (WH), body length (BL), chest circumference (CC), shank diameter (SD) and birth weight (BiW). The data set was taken from Muş Province of Türkiye. In this respect, 171 Anatolian buffaloes were used. To estimate the BW, different proportions of the training and test sets were used with the MARS algorithm. The optimal MARS was determined at a proportion of 70-30%. The MARS model displays the heaviest BW that can be produced by Anatolian buffalo according to tail length, body length, chest circumference and shoulder height. In conclusion, it could be suggested that the MARS algorithm may allow animal breeders to obtain an elite population and to determine the body measurements affecting BW as indirect selection criteria for describing the breed description of Anatolian buffalo and aiding sustainable meat production and rural development in Türkiye.

Gut microbiota and meat quality.

Sustainable meat production is important to providing safe and quality protein sources for humans worldwide. Intensive artificial selection and high energy input into the diet of many commercial animals for the last decade has significantly increased the daily gain of body weight and shortened the raising period, but unexpectedly decreased the meat quality. The gastrointestinal tract of animals harbors a diverse and complex microbial community that plays a vital role in the digestion and absorption of nutrients, immune system development, pathogen exclusion, and meat quality. Fatty acid composition and oxidative stress in adipose and muscle tissue influences meat quality in livestock and poultry. Recent studies showed that nutraceuticals are receiving increased attention, which could alter the intestinal microbiota and regulate the fat deposition and immunity of hosts to improve their meat quality. Understanding the microbiota composition, the functions of key bacteria, and the host-microbiota interaction is crucial for the development of knowledge-based strategies to improve both animal meat quality and host health. This paper reviews the microorganisms that affect the meat quality of livestock and poultry. A greater understanding of microbial changes that accompany beneficial dietary changes will lead to novel strategies to improve livestock and poultry meat product quality.

Opportunities to monitor animal welfare using the five freedoms with precision livestock management on rangelands

Advances in technology have led to precision livestock management, a developing research field. Precision livestock management has potential to improve sustainable meat production through continuous, real-time tracking which can help livestock managers remotely monitor and enhance animal welfare in extensive rangeland systems. The combination of global positioning systems (GPS) and accessible data transmission gives livestock managers the ability to locate animals in arduous weather, track animal patterns throughout the grazing season, and improve handling practices. Accelerometers fitted to ear tags or collars have the potential to identify behavioral changes through variation in the intensity of movement that can occur during grazing, the onset of disease, parturition or responses to other environmental and management stressors. The ability to remotely detect disease, parturition, or effects of stress, combined with appropriate algorithms and data analysis, can be used to notify livestock managers and expedite response times to bolster animal welfare and productivity. The “Five Freedoms” were developed to help guide the evaluation and impact of management practices on animal welfare. These freedoms and welfare concerns differ between intensive (i.e., feed lot) and extensive (i.e., rangeland) systems. The provisions of the Five Freedoms can be used as a conceptual framework to demonstrate how precision livestock management can be used to improve the welfare of livestock grazing on extensive rangeland systems.

The Cruel Optimism of Anthropocene Technologies: Suspicion and Fascination of Technology in Okja, What Happened to Monday, and Geostorm

The Cruel Optimism of Anthropocene Technologies: Suspicion and Fascination of Technology in <i>Okja</i>, <i>What Happened to Monday</i>, and <i>Geostorm</i>

Effect of graded levels of Sorghum bicolor on proximate composition, lipid oxidation, microbial load and sensory properties of rabbit meat floss

Consumers are increasingly seeking healthier and more sustainable meat products. Rabbit meat is generally considered a healthier alternative to red meat because of its low fat and cholesterol content. However, people accustomed to consuming red meat may find it less visually appealing because of its pale appearance. Plants rich in beneficial phytochemicals like Sorghum bicolor (Sorghum) have been used to impart desirable colouration and sensory properties to processed foods. In this study, Rabbit Meat Floss (RMF) was prepared with graded levels of powdered sorghum stalks thus: Treatment 1/Control (RMF +0% Sorghum), Treatment 2 (RMF+ 1% Sorghum), Treatment 3 (RMF+2% Sorghum) and Treatment 4 (RMF+3% Sorghum). The RMF were analysed for Yield (%), Microbial load (logCFU/g), Lipid oxidation (mgMDA/kg), Proximate composition (%), and Sensory properties at intervals of 0, 10, and 20 days. The RMF analysed on days 10 and 20 were packed in Ziploc bags and kept at room temperature. The experimental design was completely randomised, and all analyses were done in triplicates. All treatments with Sorghum inclusion had higher yields than the Control, with Treatment 3 (RMF+2% Sorghum) having the highest yield (107.98). All RMF with sorghum had higher crude protein than the control. Treatment 2 (RMF+1% sorghum) had the highest crude protein at days 0 (50.67) and 20 (47.85). Ash content was also higher in RMF with sorghum, and Treatment 4(RMF+3% Sorghum) had the highest values at days 0 (9.00) and 20 (8.49). At day 0, Treatment 3 (RMF+2% Sorghum) was rated highest in tenderness (7.00) while Treatment 2 (RMF+1% Sorghum) was rated highest in juiciness, and Treatment 4 (RMF+3%Sorghum) rated highest in colour (8.10). On day 20, all RMFs with sorghum had higher colour scores, with Treatment 4 (RMF+3%Sorghum) having the highest score (8.10). There were no significant differences in microbial load during the study. The inclusion of Sorghum bicolor in rabbit meat floss significantly improved its crude protein and ash content. It also improved visual appeal, while overall acceptability was not severely comprised up to twenty days of storage.

Harvest of quality-controlled bovine myogenic cells and biomimetic bovine muscle tissue engineering for sustainable meat production

Alternative technology for meat production holds the potential to alleviate ethical, environmental, and public health concerns associated with conventional meat production. Cultured meat produced using cell culture technology promises to become a viable alternative to animal-raised meat for the future of the food industry. In this study, biomimetic bovine muscle tissue was artificially fabricated from myogenic cells extracted from bovine meat. Our primary culture method relies on three key factors; a sequential digesting process, enzymatic treatment with pronase, and coating with laminin fragment on culture dishes. This method allows the efficient collection of large numbers of primary cells from bovine cheek meat, purifies the myogenic cells from the cell mixture, and then continuously grows the myogenic cells in vitro. In addition, using our “quality control” methods, we were able to determine the “cell quality”, including the proliferative and differentiation capability in each step of the primary culture. Furthermore, to mimic native bovine meat, the quality-controlled bovine myogenic cells were cultured on a micropatterned thermoresponsive substrate stimulating a native-like aligned structure of cells, which were then transferred onto a fibrin-based gel. This gel-based culture environment promoted structural and functional maturation of the myogenic cells, resulting in the production of bovine muscle tissues with sarcomere structures, native-like membrane structures, and contractile ability. We believe that these biomimetic features of “tissue-engineered meat” are important for the production of future cultured meat, which will need native-like nutrients, texture and taste. Therefore, our meat production approach will provide a new platform to produce more native biomimetic tissue-engineered meat in the near future.