Various Types Of Meat Research Articles

Consumer views on the healthiness of meat from various animal species: A comprehensive survey including fish

The study aimed to assess respondents’ opinions on healthiness of various types of meat derived from different animal species across multiple countries. A total of 1116 questionnaires from Spain, Italy, Poland, Hungary and China were analysed. According to the perception of all respondents, the ranking on the healthiness of different types of meat is as follows: fish (39.9%), rabbit (20.8%), chicken (15.1%), beef (13.4%), pork (4.9%), lamb (4.3%) and horse meat (1.6%). In specific countries, variations in rankings were observed. In Italy, Poland and Hungary fish claimed the top position, while in Spain rabbit meat was ranked the highest. Conversely, in China, fish and beef were considered the healthiest options. Gender exhibited only a marginal effect. Fish was considered the healthiest for all ages. With the exception of China, where beef overtook the second place, rabbit meat was in the second position. Regarding household income, a difference emerged only in the case of fish; the 'Live well' and 'Live very well' groups considered it healthier than those with lower incomes. The findings suggest that respondents’ opinions on the healthiness of different meat types could be leveraged for the development of marketing strategies with the meat industry.

INOVASI PEMBUATAN PRODUK NUGGET ANALOG BERBAHAN DASAR TEMPE DAN JANTUNG PISANG KEPOK SEBAGAI ALTERNATIF SUMBER PROTEIN DAN SERAT

Abstract. Vegan is a lifestyle of someone who does not consume products derived from animal raw materials. Nuggets are food products made from various types of meat, including fish and chicken meat. The disadvantages of chicken nuggets are that they contain high fat and low fiber. Tempeh and banana blossoms were chosen because they have the advantages of high protein content and high fiber. The research design used in this study was a randomized group design consisting of 6 treatments and 3 replications. The added treatment was the proportion of tempeh and kapok banana blossom with the proportions (100%:0%, 90%:10%. 80%:20%, 70%:30%, 60%:40%, and 50%:50% ). The best treatment proportion was P1 with a ratio of 80% tempe: 10% banana flower with 49.11% water content, 0.89% ash content, 19.33% fat content, 4.29% fiber content, 22.50% carbohydrate content , and protein content 9.05%, organoleptic color 5.72 (bright), aroma 4.64% (fragrant), 4.04 (tasty), texture 4.20 (a bit soft) and preference (like). Keywords: nuggets, kepok banana heart, tempeh, protein, fiber

Identification and Analysis of Meat Species Using Laser Induced Breakdown Spectroscopy (LIBS): A Review

The high price of beef and its processed products has led to many cases of adulteration with pork, resulting in issues related to halal food assurance. Therefore, it is crucial to conduct identification and analysis of the types of meat used in order to maintain food halalness. One of the methods currently advancing in the identification and analysis of meat types is Laser-Induced Breakdown Spectroscopy (LIBS). The aim of this study is to determine the capability of Laser-Induced Breakdown Spectroscopy (LIBS) in identifying and analyzing various types of meat. The study results indicate that the Laser-Induced Breakdown Spectroscopy (LIBS) method is capable of identifying and analyzing meat types with simple sample preparation and accurate outcomes compared to other methods such as Real Time-PCR, Enzyme-Linked Immunosorbent Assay (ELISA), Electronic Nose System, Fourier-transform infrared spectroscopy (FTIR), and Raman spectroscopy. The Laser-Induced Breakdown Spectroscopy (LIBS) method can be combined with various chemometric methods such as PCA, PLS, and MSC. Laser-Induced Breakdown Spectroscopy (LIBS) can identify and analyze various types of meat with an accuracy of up to 100% in shrimp and clams mixed sample. In conclusion, the combination of LIBS and chemometric methods demonstrates promising results in identifying and analyzing meat types.

Economic aspects of goose and duck breeding development

The issues of goose and duck farming have not been raised at the economic level for a long time. Over the last decade, National Statistics Bureau Agency for Strategic Planning and Reforms of the Republic of Kazakhstan has not had information on the development of this type of poultry farming. Due to it the authors raised questions about the need for and prospects of the industry. The purpose of the article is to show the possible prospects for expanding the production of goose and duck breeding in our country as well as to identify the barriers that hinder their development. The results of the study can be applied in agricultural formations, peasant or farm enterprises. The abstract– logical method allows you to reveal the opportunities for Kazakhstan to develop poultry in the form of geese and ducks; the statistical method helped the authors to consider options for the development of the market for ducks and geese by using examples from other countries. In the world practice the meat of geese and ducks, which contains biologically valuable proteins and lipids. It has a higher energy value, as well as a high quality of production under relatively light conditions for care and cultivation. The authors give a comparative characteristic of the energy value of various types of meat, show options for using additional products of domestic waterfowl. Statistics on the prices of goose and duck meat, characteristics of their consumer properties, and recommendations for improving the development of the industry are given. The issues of food security of the population can be solved by expanding the market under consideration and through cooperation with stable agricultural and processing enterprises. Business development requires a small amount of government support in the form of concessional lending, temporary reduction or elimination of taxes.

Investigation of meat species adulteration in beef-based meat products via real-time PCR in Türkiye

The addition of poultry and other meats to products made from 100% beef is prohibited in Türkiye. In addition, in Türkiye, where the majority of the population is Muslim, the use of pork and single-hoofed meat is a matter of concern due to religious reasons. This study utilized a sensitive and specific real-time polymerase chain reaction (PCR) method to identify the different meat species in meat products marketed as 100% beef and sold in the eastern Türkiye provinces of Erzurum, Erzincan, Kars, Ağrı, and Bingöl. The real-time PCR method was used to investigate the presence of DNA specific to six animal species (chicken, turkey, pork, horse, donkey, and camel). The analysis revealed no traces of horse, donkey, camel, or pork meat in any of the 100 samples of Turkish fermented sausage (sucuk), salami, and sausage. Contrary to the product labels claiming 100% beef content, poultry DNA residues were identified in a salami sample from Erzincan, while turkey DNA residues were found in sucuk samples from both Ağrı and Kars. The study’s findings reveal that contrary to label information, various types of meat can be present in meat products sold by both trademarked and local butchers. Consequently, this paper emphasizes the need for routine checks on market-sold products to ensure they comply with legislation and avoid consumer deception. Furthermore, the Real-Time PCR method, with its rapid results and high sensitivity, is deemed beneficial for food safety, consumer rights, and the prevention of unfair competition.

Consumption of Meat and Processed Meats in the Russian Federation: A Retrospective Analysis and Current Realities

Background: Meat is an important source of energy, animal proteins and micronutrients in human nutrition. On the one hand, meat products and dishes are valuable sources of essential nutrients and an integral part of a healthy and nutritious diet; on the other hand, they are among the foods, the excessive consumption of which can pose risks of certain chronic non-communicable diseases (NCDs). The analysis of trends in the average consumption of meat and meat products and their contribution to the chemical composition and energy value of the diet of Russian people is important, inter alia, for substantiating appropriate prevention strategies for NCDs at the population level. Objective: To analyze current consumption of meat and processed meats, to establish recent trends in their dietary intake, and to assess contribution of meat products to the nutritional value of the diet of Russian people. Materials and methods: We have analyzed meat and processed meats consumption based on data collected by the Russian Federal Service for State Statistics (Rosstat) within annual selective surveys of household budgets conducted in 1985–2021 and a selective survey of the diets of the Russian population in 2018. Results: The article presents the results of analyzing consumption dynamics for various types of meat and processed meats in the Russian Federation from 1985 to 2021 and the role of meat products in nutrition as a source of dietary risk factors for NCDs. We have established that meat and poultry are regularly consumed by 84.7 % of Russian adults while sausages and smoked processed meats are regularly present in the diet of 41.7 % and 18.8 % of them, respectively. We have also estimated the average daily intake of 56.4 g for all types of sausages, 83.3 g for frankfurters and short thick wieners, 133.9 g for semi-finished and ready-to-eat meat products, 59.1 g for meat snacks, and 47.6 g for canned meat and canned meat with vegetables. This regularity, high frequency and volume of consumption indicate that meat products make a considerable contribution to the daily average intake of calories and such critical nutrients posing risks of NCDs as fat, saturated fatty acids, and salt (sodium). Conclusion: We have observed a significant increase in meat consumption in the Russian Federation in recent years and a change in consumption of various types of meat and processed meats. In order to reduce the exposure of the population to dietary risk factors, it is expedient not only to improve outreach programs in healthy nutrition but also to interact with manufacturers with the purpose of updating regulatory documents for processed meats, developing new low-sodium products, and stimulating voluntary implementation of front-of-pack nutrition labeling.

Native vs broiler meat after gamma irradiation treatment: Color and surface image study

In recent decades, food irradiation has been at the center of many different meat preservation investigations. In future decades, Indonesia will increase its exports of poultry meat products in response to an increasing trend. To our knowledge, no study has investigated the differences between native and broiler chicken meat post gamma irradiation treatment. Therefore, this study aimed to compare the effect of gamma irradiation on color, pH and surface image of native and broiler chicken meat. The treatments observed in this study were two types of chicken meat (native vs broiler) which were gamma irradiated at doses of 0, 5 and 10 kGy. Three replicates were used in all parameters except in surface image study by SEM and mineral analysis. Lightness (L*) at day 0 and 14 was decreased due to irradiation (p<0.05), both in broiler and native chicken meat. After storage at day 14, native chicken meat after gamma irradiation had the highest redness (a*) value (p<0.05). However, no significant differences were found in yellowness (b*). Based on the various types of meat, the results reveal that there was no statistical difference in pH values between irradiation dosage. However, native chicken irradiated with 10 kGy had the highest pH value in 0 and 14 days of storage (p<0.05). Regardless of the kind of meat, gamma irradiation may affect the surface image of the sample. After irradiation treatment, it has been suggested that variations in muscle structure are responsible for differences in surface appearance. We concluded that, meat color, both in broiler and native chicken meat was affected by gamma irradiation treatment. However, no significant differences were found in pH values. Gamma irradiation may influence the surface image of the sample. Larger particles and aggregates were observed after treated with 5 and 10 kGy irradiation.

Quantitative Determination of 2-Oxo-Imidazole-Containing Dipeptides by High-Performance Liquid Chromatography/Tandem Mass Spectrometry.

2-Oxo-imidazole-containing dipeptides (2-oxo-IDPs), novel imidazole-containing dipeptide (IDP) derivatives, exhibit a much higher antioxidant capacity than that of IDPs. However, quantitative methods have only been developed for IDPs, and methods for the quantitative analysis of 2-oxo-IDPs are needed. In this study, we developed methods for the quantitative analysis of 2-oxo-IDPs by high-performance liquid chromatography with online electrospray ionization-tandem mass spectrometry (HPLC-ESI-MS/MS) coupled with a stable isotope dilution method. First, we prepared stable isotope-labeled IDP and 2-oxo-IDP standards for MS analyses. Next, using these standards, we established highly sensitive, selective, and absolute quantitative analysis methods for five IDPs and five 2-oxo-IDPs by HPLC-ESI-MS/MS, achieving a limit of detection in the fmol range. Finally, we applied the method to various types of meat, such as beef, pork, chicken, and whale meat, demonstrating the detection of both IDPs and 2-oxo-IDPs. Furthermore, we provide the first evidence for the endogenous production of 2-oxo-balenine in meats. The methods developed in this study enable the detection of trace levels of 2-oxo-IDPs in biological samples and could be helpful for understanding the biological relevance of 2-oxo-IDPs.

KNOWLEDGE OF THE FACTORS AFFECTING THE STORAGE LIFE OF RAW MEAT IS THE KEY TO THE RATIONAL USE OF PRODUCTION RESOURCES

This work is a review, which presents, generalises, and systematises the information collected by other leading experts from around the world on storage and especially on spoilage of various types of meat. The paper considers the main physical factors of spoilage of meat-based food products, sources of pollution at all stages of the meat production chain, from the arrival of raw materials up to packaging in various consumer containers and storage at different temperatures. The main representatives of foreign microflora (bacteria, moulds, yeasts, etc.) causing spoilage of raw meat have been briefly described, their taxonomic diversity has been analysed, and characteristic diagnostic signs of meat spoilage by microorganisms of certain groups have been found out. Besides, the paper considers and describes the internal and external factors determining the growth, development, and reproduction of microflora, especially those affecting the rate and intensity of raw meat spoilage, and substantiates their interrelationship and mutual influence. Certain regularities have been established in how these factors affect the vital activity of spoilage microflora, and it has been shown that changing their numerical values allows controlling microorganisms’ growth, development, and reproduction, thus extending the shelf life of a product. For example, one of the most common physicochemical indicators of meat, which affects its processing method or shelf life, is active acidity. It is a well-known fact that with its increase, the shelf life of meat products decreases. Such an indicator as water activity is an important physical parameter of meat quality and safety, as it is one of the decisive factors of the growth and development of microorganisms. In our opinion, this is one of the key parameters affecting the storage life and stability of meat products. So adjusting its numerical value in various ways will make it possible to improve the existing technologies of storing meat products, and may allow developing and implementing some new ones.

The Prevalence and Distribution of Enteric Bacteria in Meat and Meat Products in Mosul City

Food-borne diseases are the most serious international health issue, causing economic losses and health. The enteric bacteria are the most difficult bacterial contamination of raw and processed beef products worldwide. It is also the most prevalent type of food poisoning.
 Aim: The current study sought to determine the presence and distribution of enteric bacteria associated with various types of meat (red and white) and their fresh and frozen products.
 Methods: 36 meat samples were collected from local markets in Nineveh Governorate. The contamination of various meat samples with enteric bacteria was assessed. The bacteria were subsequently isolated and identified using culture, microscopy, and biochemical techniques. Vitek-2 device was used to verify the diagnosis.
 Results: All of the meats tested were contaminated with enteric bacteria to varied degrees. Fresh chicken meat had the highest rate of enteric bacterial infection, with a logarithm of 1.12*108 CFU/g. The frozen beef samples had the least contamination, with a logarithm of 7.4*104 CFU/g. The results revealed that 57 isolates from the intestine family bacteria included 13 species: C. freundii, C. koseri, E. coli, Enterobacter spp., K. oxytoca, K. pneumoniae, P. mirabilis, P. vulgaris, P. stuartii, S. paratyphi A, S. typhi, Shigella spp., and Y. enterocolitica. E. coli was found in the most meat varieties analyzed, accounting for 19% of the total.
 Conclusions: Because it is evident that meat can be contaminated with a wide variety of hazardous bacteria, basic hygiene procedures help to decrease the amount of contaminated microbes.

СРАВНИТЕЛЬНАЯ ОЦЕНКА ПОТРЕБЛЕНИЯ МЯСА И МЯСОПРОДУКТОВ ВЗРОСЛЫМ КОРЕННЫМ И ПРИШЛЫМ НАСЕЛЕНИЕМ КРАЙНЕГО СЕВЕРА

Meat is the most important component of modern human nutrition, containing essential amino acids for building complete proteins, animal fats, B vitamins, in particular, vitamin B12 is found only in meat, as well as vitamins A, D, etc., and bioelements Fe, Ca, P, Cu, Mg, Se, etc. In 85 adult residents of the Yamalo-Nenets Autonomous Okrug (26-42 years old), of which 38 indigenous and 47 non-indigenous residents, the questionnaire method revealed the frequency of consumption of various types of meat and meat products. It was found that the indigenous population of the YNAO ate deer meat 7 times more often against the background of less consumption of beef (4 times), pork (7.3 times), poultry meat (2 times) and meat products (4 times less). 5 times) in comparison with the alien inhabitants of the Far North. Thus, in the diet of the natives of the Far North, deer meat, which is more valuable in terms of macro- and micronutrient composition, is 7 times more likely to be present in comparison with non-indigenous residents of the YaNAO.

The influence of the composition of raw materials on the quality of meat and vegetable semi-finished products for children

The basic information about the quality of meat-and-vegetable functional combined minced meat, developed on the basis of a wide range of semi-finished products: "Detsky" steak, "Totosha" schnitzel, "Shkolny" rump steak, croquettes with zucchini, "Solnechnogorsk" cutlets, sticks with vegetables, lazy cabbage rolls "School" , chicken cutlets, "School" meatballs, "Children" meatballs, in which combinations of various types of meat and poultry with bread, cereals, flour, eggs, dry milk, breadcrumbs, vegetables, parsley are selected. Such a mutual addition of the recipe with various components allows you to create a product that best meets the needs of the body in terms of nutritional value and calorie content. Particularly important is the introduction of various vegetables into minced meat recipes, which are a storehouse of vitamins and minor substances necessary for the child's body. The most valuable for the digestion of a growing organism is the introduction of cauliflower with onions, cabbage, which is necessary to stimulate the growth of healthy microflora. Therefore, the selected combinations for various types of raw materials for the design of new generation products that meet the physiological needs of a growing organism in a timely manner, and their development is relevant. The purpose of the study is the development of recipes and technologies for specialized products of increased nutritional value for school meals. Marketing research was used, physical and chemical, structural and mechanical, organoleptic, functional and technological, microbiological indicators were used. The possibility of using quick-frozen cauliflower onions containing lactulose for the production of meat products from cutlet mass, contributing to the full functioning of the intestine by improving the microflora, has been substantiated. Studied consumer preferences of students. The technologies of freezing and long-term storage without changes in quality and safety indicators have been proposed. Dependences of organoleptic, structural and mechanical, functional and technological indicators on the properties of raw materials and materials have been revealed. New values of physicochemical, radiological and microbiological indicators of functional products have been obtained after 30 days of storage. The nutritional and energy value has been determined. The regulatory and technological documentation has been completed and tested in the production conditions of school food factories. Developed rations for students in grades 1-4 with the inclusion of specialized meat dishes.

Rapid Full-Cycle Technique to Control Adulteration of Meat Products: Integration of Accelerated Sample Preparation, Recombinase Polymerase Amplification, and Test-Strip Detection.

Verifying the authenticity of food products is essential due to the recent increase in counterfeit meat-containing food products. The existing methods of detection have a number of disadvantages. Therefore, simple, cheap, and sensitive methods for detecting various types of meat are required. In this study, we propose a rapid full-cycle technique to control the chicken or pig adulteration of meat products, including 3 min of crude DNA extraction, 20 min of recombinase polymerase amplification (RPA) at 39 °C, and 10 min of lateral flow assay (LFA) detection. The cytochrome B gene was used in the developed RPA-based test for chicken and pig identification. The selected primers provided specific RPA without DNA nuclease and an additional oligonucleotide probe. As a result, RPA–LFA, based on designed fluorescein- and biotin-labeled primers, detected up to 0.2 pg total DNA per μL, which provided up to 0.001% w/w identification of the target meat component in the composite meat. The RPA–LFA of the chicken and pig meat identification was successfully applied to processed meat products and to meat after heating. The results were confirmed by real-time PCR. Ultimately, the developed analysis is specific and enables the detection of pork and chicken impurities with high accuracy in raw and processed meat mixtures. The proposed rapid full-cycle technique could be adopted for the authentication of other meat products.

INVESTMENT AND THE MEAT HUB: CONSTRAINTS AND THE PRACTICE OF FOREIGN EXPERIENCE

Meat and meat products are the most important food products in most countries of the world. The demand for meat products in the world is growing in accordance with the increase in the level of development of countries and the solvency of the population, and the growth of the world's population is also having an impact. Trends in the global meat market are determined by its largest exporters, including both developed and developing countries (the United States, the European Union, Brazil, Argentina, and China). In recent years, the activity of Asian and South American countries as participants in the global meat market has been growing. The world meat market is segmented by types of meat, each market segment is characterized by certain trends and has features, the study of which allows you to predict the direction of market development, the formation of new niches, which is important for Kazakhstan as a large and promising participant in world trade. The volume and structure of meat production in Kazakhstan, the position of Kazakh-stan in the world meat market as an importer and exporter are evaluated, the factors that hinder the growth of Russian production and export of various types of meat are identified, priority areas for increasing the activity and efficiency of Kazakhstan's participation in the world meat trade are identified. The article analyzes the trends in the development of world production and the world meat market in the context of its main segments: beef, pork, poultry markets; highlights the features of the commodity and geographical structure of the meat market, focuses on the study of world production and world trade in meat, pricing factors for various types of meat, new directions of development of the world meat market.

A smart meat packaging to show ciprofloxacin residues based on immunochromatography

The aim of this study was to design a novel smart packaging based on immunochromatography to show ciprofloxacin residues in beef meat. Sensitivity, specificity, accuracy, and precision of this smart packaging were 97%, 100%, 100%, and 97%, respectively. The minimum diagnostic concentration and the minimum diagnostic time were 25 μg/kg and 1 min, respectively. Also, intra- and inter-assays showed all assays were all identical. This means that the smart packaging was a stable and reproducible tool for ciprofloxacin analysis. It is recommended that this type of smart packaging be designed, analyzed, and used to show the residues of common antibiotics in the livestock industry. It is hoped that by obtaining the necessary permits and relevant approvals, this type of packaging can be used for the export and import of various types of meat.

Traditional Plant-based Meat Alternatives, Current, and Future Perspective: A Review

It is well known that the world population is increasing at an incredible pace; subsequently, worldwide food production without compromising the ecosystem is an enormous challenge for the global community. From the beginning of human civilization, meat plays a vital role in acquiring proteins and other nutrients. Despite the indispensable part of the meat in the human diet, it is also considered a critical factor in environmental alterations, greenhouse gas emissions, animal welfare, and land water usage. The excessive use of natural resources and extensive animal production causes greenhouse gas emissions, which triggered reduced meat consumption and the need for more novel meat alternatives. To overcome the extraordinary demand for red meat, the phenomena of meat alternatives or meat substitutes evolved. Subsequently, meat analogs express a higher trend with low cost, safe consumption, and meaty structure and texture. Meat substitutes are predominantly vegetable centered food products that comprise proteins from pulses, cereal, microorganisms, and other fillers and flavorings mediators. Moreover, Meat products with texturized vegetable protein, mushroom, wheat gluten, pulses are considered an excellent source of as a substitute for animal protein. Additionally, mycoprotein had an impressive profile, including higher protein, low fat, health-promoting agents, with good taste and texture. However, there remains a gap in research articles focusing on the regular consumption of meat substitutes. In the current review, an attempt has been made to summarize various types of meat substitutes, different protein sources, production preparation methods, nutritional, functional properties, including current and future perspectives of meat alternatives.

1436. Use of Whole Genome Sequencing to Characterize Antimicrobial-resistant Salmonella Berta Isolates from Clinical and Retail Meat Sources

BackgroundAntimicrobial resistance (AMR) in foodborne pathogens of animal origin, including non-typhoidal Salmonella (NTS) are a public health concern. Pennsylvania conducts integrated surveillance for AMR in NTS isolates from human and animal sources in collaboration with the National Antimicrobial Resistance Monitoring System (NARMS).MethodsDuring 2009-2014, Salmonella enterica isolates from various types of meat purchased from randomly selected retail outlets in southeastern Pennsylvania were analyzed by pulsed-field gel electrophoresis (PFGE). We compared PFGE patterns from meat with clinical isolates in the Pennsylvania surveillance database. All meat isolates and a subset of matched clinical isolates were tested for susceptibility to antimicrobial agents. Eleven isolates with indistinguishable PFGE patterns were analyzed by whole genome sequencing (WGS). Sequence data were uploaded to the FDA’s GalaxyTrakr platform for quality assessment, genome assembly, AMR gene detection, and phylogenetic inference via single-nucleotide polymorphism (SNP) analysis.ResultsPFGE patterns of 86 (48.6%) of 177 meat isolates had PFGE matches to 1,665 clinical isolates; 40 distinct PFGE patterns were represented among the shared patterns. Seventeen (43%) of the 40 shared PFGE patterns (with ≥1 isolate(s) from both sources) were considered multi-drug resistant (MDR). Among the 48 S. Berta pattern JAXX01.0001 isolates, 5 (10.9%) and 2 (100%) from human and meat sources respectively were MDR including resistance to amoxicillin and ceftriaxone. WGS analysis of one isolate from ground turkey meat (PNUSAS061602) was genetically related to clinical isolates including two within 9 and 11 SNPs [Figure]. Presence of genes that hydrolyze extended spectrum cephalosporins (ESC), [blaCMY, blaHERA, or blaTEM], was identified in eight (two meat and six clinical) isolates. One meat isolate was resistant to six antibiotics including ceftriaxone.Figure 2. Single nucleotide polymorphism (SNP) distance matrix showing relatedness in non-typhoidal Salmonella isolates from retail meat (n=2) and human (n=9) sources — Pennsylvania, 2010-2014. One S Berta from retail meat was separated from two clinical two clinical isolates by 9 and 11 SNPs. Second isolate from meat was separated from those associated with human infections by 14 (n=1), 17 (n=1) and ≥20 (n=7). ConclusionWGS analysis revealed clinically relevant ESCs genes in closely related S. Berta isolates from human and animal sources. Presence of these genes in NTS highlights the need for enhanced One-Health surveillance and judicious use of antibiotics in humans and food-animal production.Disclosures All Authors: No reported disclosures

Аналіз цінової ситуації на ринку м’яса великої рогатої худоби

The purpose of the article is to investigate the current price situation in the cattle meat market, taking into account the peculiarities of the beef price chain “production – processing –trade – consumer”. Research methods. The following methods have been used in the research process: abstract and logical, system analysis – for generalize theoretical positions, formulating conclusions; comparative analysis – for compare indicators and identify trends in their change over time; statistical – for assessing the cattle meat market; tabular – for visual representation of the research results; monographic – for detailing the price situation in the beef market; graphic – for identify and illustrate the trends of the research economic phenomena. Research results. An analysis of the price situation in the cattle meat market with details of individual species priced in dif-ferent areas of the country. Trends and regularities of dynamics of prices for cattle and products of processing in wholesale and retail trade are estimated. There is a clear tendency of annual increase in prices for cattle meat market in Ukraine during 2017-2020. It was found that the increase in purchase prices for young cattle causes an increase in wholesale and retail prices for various types of meat. It is justified that the price is important to all cattle meat market participants. The level of prices affects the efficiency of both individual producers and the development of the economy of any country. Prices clearly reflect the processes of production, exchange, distribution and consumption. Scientific novelty. It is specified that under the conditions of low purchasing power of most of the population of Ukraine, the actual retail prices for beef and veal within the trade network are quite high and do not contribute to the growth of demand for this type of meat. Practical significance. The research results can be useful for all participants in the food chain “production – processing – distribution – consumption” of the cattle market. Tabl.: 1. Figs.: 1. Refs.: 23.

Assessment of the Prevalence and Drug Susceptibility of Listeria monocytogenes Strains Isolated from Various Types of Meat.

Listeria monocytogenes are the etiological factor of listeriosis, and their main source for humans is food. The aim of the current study was to assess the contamination of various types of meat and the drug susceptibility of isolated L. monocytogenes. Between 2016–2018, 6000 swabs were taken (2000 annually) from the surface of pork, beef, and poultry. The analysis of intermediate and finished product samples was carried out in accordance with ISO 11290-1 (International Organization for Standardization). The genetic similarity assessment of the isolates obtained was based on the Pulsed Field Gel Electrophoresis (PFGE) method, and drug-sensitivity assessment using the disc-diffusion method. We found 2.1% of collected samples were L. monocytogenes positive. The level of meat contamination varied depending on its matrix. Most L. monocytogenes were isolated from poultry. It was shown that 39 (32.5%) strains were sensitive to all tested antibiotics and eight (6.7%) were resistant to all five tested antimicrobials. Most strains tested were resistant to cotrimoxazole (55; 45.8%) and meropenem (52; 43.3%), followed by erythromycin (48; 40.0%), penicillin (31; 25.8%), and ampicillin (21; 17.5%). High prevalence of this pathogen may be a serious problem, especially when linked with antibiotic resistance and high percentage of serotypes responsible for listeriosis outbreaks.

The prevalence of Clostridium perfringens in retail meat of Mardan, Pakistan

The most prevailing bacteria in distribution is Clostridium perfringens C. perfringens which is ranked 1st among fatal diseases in small ruminants. This rapidly growing food borne pathogen is present in water, food, soil, air, and humans and animals intestinal tract. In the present study, a cross-sectional study was performed to sort out the prevalence of C. perfringens types estimation in various retail meats and areas of Mardan district, Pakistan. 600 fresh meat samples equally from cows, sheep and goats were collected from retail shops. C. perfringens was diagnosed in various types of meat however highest prevalence was found in goats 174/200 87% followed by sheep 103/200 51.5% while the least prevalence was in cow meat 89/200 44.5% . All obtained isolates were further genotyped through multiplex PCR indicating 93/174 53.45% C. perfringens type A, 16/174 9.19% type B, 3/174 1.72% type C and 62/174 35.63% type D in goat isolates. 53/103 51.46% C. perfringens type A, 11/103 10.68% type B, 3/103 2.91% type C and 36/103 34.95% type D in sheep isolates. 73/89 82.02% C. perfringens type A, 9/89 10.11% type D and 7/89 7.86% type E in cow isolates. Out of 89 cow meat isolates 4 4.49% carried cpe gene, 16 17.98% contained cpb2 gene and 1 1.12% carried both cpe and cpb2 genes. In 103 sheep meat isolates, 2 1.94% carried cpe gene, 8 7.77% carried cpb2 gene and 3 2.91% carried both cpe and cpb2 genes. In 174 goat?s meat isolates, 3 1.72% carried cpe gene, 18 10.34% carried cpb2 gene while 1.72% carried both cpe and cpb2 genes. While analyzing prevalence in months and area wise, no significance was observed through chi-square test. It indicates that this pathogen is prevalent in various meat sources in Mardan and could be a threat to public health.