This review considers the potential of artificial intelligence (AI) technologies in meat science and the meat processing industry, including its application in livestock and poultry farming, meat production, sensory evaluation, and personalized nutrition. The review presents approaches to classification of AI technologies used in the food industry and provides their characteristics, description of their constituent components, technical concepts and practical applications. AI is an important tool of support in the food industry and animal husbandry. The review thoroughly examines the application of AI in processing plants: 1) for quality control and sorting (computer vision); 2) for food safety improving (machine learning); 3) for optimizing the production lines (forecasting analytics), as well as in animal husbandry: 1) real-time health monitoring; 2) supervision over the animals’ living conditions; 3) feeding optimization. In addition, the review pays special attention to AI using for authentication, identification, classification, and forecasting of the meat products. The development of technologies and the expansion of AI application scenarios in the meat industry will keep expanding. However, despite the significant benefits of AI applications, the article highlights several issues, challenges and limitations that AI encounters, such as privacy and security issues, technical complexity, and integration with the traditional methods of food processing. Nevertheless, technology of artificial intelligence possesses great potential in livestock farming and meat processing for increasing productivity, ensuring product quality and safety, and streamlining management. AI’s potential will enable more efficient, safe, and sustainable development to provide consumers with high-quality food products

Meat tenderization techniques often involve time-consuming processes or chemical additives that may raise health concerns or alter the taste of meat. Exploring alternative natural methods, such as utilizing proteolytic enzymes derived from moringa, presents an opportunity to address these limitations. Studies on moringa have been limited, especially those focusing on goat meat tenderization, leaving a gap in understanding how moringa affects this process. The research aims to bridge this gap by systematically examining how protease enzymes from moringa leaves can tenderize goat meat. The research was performed on goat meat samples (100 g of meat per sample) treated with the moringa leaves extract (prepared from 20 g of moringa leaves with 60 ml of distilled water) at different storage times (2, 24, and 46 hours), as well as a control sample without any additive. The results showed that the moringa leaves extract did not significantly alter pH values and increased cooking loss for the 24-hour treatment (44.3 %) and 46-hour treatment (39.8 %) compared to the control (36.8 %). Color analysis showed increased lightness (L*) and redness (a*). The yellowness (b*) showed considerable difference between the control and the 24-hour samples compared with the 2-hour and 46-hour samples. The moringa leaves extract significantly reduced tenderness by lowering hardness, gumminess, resilience, and chewiness. This research advances environmentally friendly, renewable solutions in the food industry because the food industry produces significant quantities of meat by-products and waste during processing. This research will reduce waste by transforming tougher or less desirable meat cuts into more tender and valuable products.

The rumen microbiome is a complex dynamic community of microorganisms that participate in digestion and provide an utmost impact on the cattle efficiency. Despite significant advancements in microbiome research, understanding the formation and management of the rumen microbiome still remains a significant scientific challenge. This topic holds both economic and environmental importance. The purpose of this literature review is to analyze and arrange structurally the current knowledge about the composition and functions of the rumen microbiome for further application of this knowledge in livestock farming. The article emphasizes that diet is an important factor that defines the composition and variability of the microbiome. This work demonstrates that the main functions of the rumen are provided by mutually coordinated groups of bacteria, methanogenic archaea, bacteriophages, protozoa, and fungi. The review covers various microbial groups in the rumen and their functions, as well as the factors that influence changes in the microbial community. Traditional methods of studying the rumen microbiome, based on culture-based techniques, have been significantly improved by the introduction of modern sequencing technologies. The review also explores the history of microbiome research and the “Hungate 1000 collection” project. This work demonstrates how metagenomics, metatranscriptomics, and metaproteomics have not only discovered numerous previously unknown microorganisms, but also provided insights into their functional roles. The systematization of knowledge presented in this review provides a comprehensive understanding of the rumen microbiome as a dynamic object for innovation targeted at improving the productivity, sustainability, and environmental safety of modern livestock farming.

This review systematizes current data on the dual role of LABs. On the one hand, they are the basis for biopreservation as a source of bacteriocins and organic acids and serve as probiotics in fermented products. On the other hand, psychrotrophic strains of Lactobacillus, Leuconostoc, Carnobacterium, and Weissella are adapted to refrigerated storage and modified atmosphere packaging conditions, making them key spoilage agents in meat products, causing acidification, gas production, and slime formation. A particular problem is their ability to form resistant biofilms on processing equipment, leading to cross-contamination. The paper substantiates the need to move from generalized approaches to precise, strain-specific control. An effective risk management strategy should integrate modern methods of molecular monitoring (metagenomics, MALDI-TOF MS) to trace contamination sources; the development of targeted sanitation procedures against biofilms; and the implementation of biological control methods using antagonist cultures. It is concluded that the future of sustainable LAB use lies in an integrated approach that maximizes their beneficial potential for biopreservation and food fortification while simultaneously employing advanced scientific methods to mitigate the associated spoilage risks.

The article highlights the development of a method for calculating hydraulic losses in interoperation transportation systems taking into account the dependence of minced meat density and rheological parameters on pressure. These dependencies were taken from the experimental data of the well-known monograph written by A. V. Gorbatov. Minced meat density, its flow index, and texture index decrease along the pipeline axis together with the pressure level decreasing. As a result, the specific pressure losses caused by friction decrease from the inlet to the outlet of the pipeline. The Cauchy problem was formulated to determine the excessive pressure at the pipeline inlet. This pressure is necessary to determine the required pumping pressure and accordingly select the pumping equipment. The solution of the differential equation was found numerically for different values of the determining parameters. The range of parameter variation was the same as in the above-mentioned monograph: moisture content of minced meat 1.86–2.70 kg/kg, excessive pressure up to 1 MPa, internal pipeline diameter 55–80 mm, temperature 3–23 °C, mass flow rate of minced meat — up to 4 kg/s. The percentage by which the pumping pressure calculated taking into consideration the dependence of the minced meat properties on pressure (the full calculation) was determined to be greater than the value calculated without considering this dependence (the simplified calculation). Under these conditions, the error of the simplified calculation compared to the full calculation can exceed 50 %. In all cases, as hydraulic losses increase, so does the required correction to the calculated pumping pressure. The dependence of the correction factor on the pumping pressure calculated using the simplified (traditional) method was plotted, ignoring the dependence of the density and rheological parameters of the minced meat on pressure. This dependence provides for an approximate estimation of the required increase in the pumping pressure found via the simplified method.

The increasing demand for healthier meat products has encouraged the development of innovative fat replacers in processed foods. This study evaluated the use of chicken feet meat, a collagen-rich poultry by-product, as a functional alternative to animal fat in chicken burger formulations. Two formulations were prepared: a control containing 20% animal fat and a reformulated sample in which fat was replaced with 20% chicken feet meat. Proximate composition, physicochemical characteristics, oxidative stability, microbial quality, and sensory attributes were assessed. Results demonstrated a significant reduction of fat (19.37% → 4.81%) and caloric value (249 → 131 kcal/100 g) in the reformulated burgers, accompanied by higher protein (15.18% → 18.05%), collagen (0.25% → 1.12%), and moisture contents (61.43% → 71.84%). Technologically, the reformulated product exhibited lower cooking loss, improved water-holding capacity, and a firmer texture. Microbiological analyses confirmed product safety during 90 days of frozen storage, with slightly lower bacterial counts and thiobarbituric acid (TBA) values indicating enhanced stability. Sensory evaluation demonstrated significantly higher scores for color, odor, taste, texture, and overall acceptability compared with the control. Furthermore, the reformulation offered a significant economic advantage by reducing raw material costs. These findings indicate that chicken feet meat is a cost-effective and sustainable fat replacer that enhances the nutritional profile, improves functional properties, and maintains consumer preference in chicken burgers. Beyond its health benefits, the valorization of chicken feet supports waste reduction and contributes to more sustainable poultry processing systems

Jember Regency as one of the regencies with the largest beef cattle population in East Java, recorded a high number of FMD cases. In the beef cattle farming business, reproduction is a key factor in the success of beef cattle breeding, therefore this study aims to determine how much impact FMD has on abnormalities in the cattle reproductive system so that it can be known what reproductive disorders occur, the factors that most influence abortion during FMD and the potential economic losses for farmers and business actors engaged in this field in Jember Regency. This study is a quantitative descriptive study aimed at determining the incidence of post-FMD reproductive disorders, identifying the main factors influencing abortion, and estimating the economic losses resulting from abortion and reproductive disorders based on the increase in days open and calving intervals. The results of the study showed that reproductive disorders after FMD were found in 56 % of studied animals with the largest percentage being ovarian hypofunction at 27 %. The incidence of abortion during FMD outbreaks reached 12 % and the most influential factor in the incidence of abortion was FMD virus infection. The economic losses caused by abortions were estimated at IDR 210,840,000 (approximately USD14,000), while the losses due to reproductive disorders calculated on the basis of increased days open and calving intervals were estimated at IDR 1,015,200,000 (approximately USD67,700). Based on the results of this study, it is necessary to further study service per conception, conception rate and calving rate so that the value of the livestock’s reproductive efficiency is known more precisely.

To study the effect of a newly developed adaptogenic complex on the chemical composition of muscle and bone tissues, as well as on the quality and process characteristics of the broiler chickens breast and thigh muscles, an experiment was conducted on 3 groups of the broiler chickens in the physiological ward of the Federal Research Center for Animal Husbandry named after Academy Member L. K. Ernst (n = 40, N = 120) (1 control group and 2 experimental groups) under conditions of increased stocking density. The poultry from the experimental groups received the DHQEC complex with their diet (the 2^nd experimental group started receiving it from the 22^nd day of life, i.e., from the day of the onset of simulated overcrowded environmental conditions; the 3^rd experimental group started receiving it from the 7th day of their life). On the day 34^th (n = 10, N = 20) and 52^nd (n = 10, N = 20) of age, the samples of the breast and thigh muscles and the tibia bones were collected. The chemical composition, as well as several quality and process properties of the meat were determined. The administration of DHQEC for 34 days of the poultry life contributed to an increase in fat content in the breast muscle from 0.74 % in the control group up to 1.03 % and 1.17 % in the experimental groups, respectively; an increase in the pH of muscle tissue; an increase in the water-holding capacity (WHC) of the breast (p < 0.01) and thigh (p < 0.01) tissues; and elevated levels of reduced glutathione (at p < 0.05 and p < 0.01) and superoxide dismutase (at p < 0.01) compared to the control group values. In the liver of the poultry that received DHQEC, an increase in the level of water-soluble antioxidants was observed, whereas in the cardiac muscle, conversely, a decrease was noted. At the 52^nd day of age, the trend of differences between the groups persisted. A significant difference was found in phosphorus content (it was lower in the control group) (p < 0.05) and magnesium content (it was lower in the 3^rd experimental group) (p < 0.05), which may be associated with the impact of stress and its mitigation by the DHQEC complex. The most pronounced effect of the complex was observed when it was introduced into the diet from the 7^th day of the poultry life. The obtained data open broad prospects for the inclusion of the DHQEC complex into broiler chicken diets, particularly during periods of stress exposure from the first days of life.

This article summarizes the results of research published in scientific publications on application of innovative food thawing methods and their impact on quality of the food product. The thawing processes for food systems were scrutinized, which involve high hydrostatic pressure, ultrasound, electromagnetic waves of various frequencies, and electric fields. It has been established that gradient-free methods that use electromagnetic wave energy are the most effective. They reduce the duration of thawing processes, reduce the risk of microbial contamination, and help preserve the quality of food systems. The selection of the optimal thawing method should be based on a systemic approach and should consider multiple factors, including the type of food product, its geometric shape and dimensions, chemical composition, as well as the requirements to the final product quality and economic feasibility considerations.