meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438x-2025-10-1-84-90meat-436Research ArticleСтатьиQuality evaluation of fresh camel meat dipped in edible citric acidQuality evaluation of fresh camel meat dipped in edible citric acidhttps://orcid.org/0000-0002-7895-976XAbd ElgadirM.Abd ElgadirM.

Mohamed Abd Elgadir - Associate Professor, Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University.

Buraydah, 51452, Saudi Arabia. Tel.: +966–53–836–73–84

Mohamed Abd Elgadir - Associate Professor, Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University.

Buraydah, 51452, Saudi Arabia. Tel.: +966–53–836–73–84

m.saeed@qu.eud.sahttps://orcid.org/0000-0003-3237-7948MariodA. A.MariodA. A.

Abdalbasit A. Mariod - Professor, Department of Biology, College of Science, University of Jeddah. University Road.

Jeddah, Makkah, Saudi Arabia. Tel.: +966–54–352–40–74

Abdalbasit A. Mariod - Professor, Department of Biology, College of Science, University of Jeddah. University Road.

Jeddah, Makkah, Saudi Arabia. Tel.: +966–54–352–40–74

basitmariod58@gmail.comAlrumaihN.AlrumaihN.

Student, Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University.

Buraydah, 51452, Saudi Arabia. Tel.: +966–553–73–35–53

Student, Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University.

Buraydah, 51452, Saudi Arabia. Tel.: +966–553–73–35–53

nhlazz1@gmail.comhttps://orcid.org/0000-0002-3437-5201MohamedS. H. S.MohamedS. H. S.

Sahar H. S. Mohamed - Associate Professor, Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University.

Buraydah, 51452, Saudi Arabia. Tel.: +966–54–055–07–61

Sahar H. S. Mohamed - Associate Professor, Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University.

Buraydah, 51452, Saudi Arabia. Tel.: +966–54–055–07–61

H.S.Mohamed@qu.edu.sahttps://orcid.org/0000-0003-2070-5924AladhadhM. A.AladhadhM. A.

Mohammed A. Aladhadh - Assistant Professor, Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University.

Buraydah, 51452, Saudi Arabia. Tel.: +966–55–884–14–00

Mohammed A. Aladhadh - Assistant Professor, Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University.

Buraydah, 51452, Saudi Arabia. Tel.: +966–55–884–14–00

A.Aladhadh@qu.edu.saAlayouniR. R.AlayouniR. R.

Raed R. Alayouni - Assistant Professor, Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University.

Buraydah, 51452, Saudi Arabia. Tel.: +966–55–615–31–93

Raed R. Alayouni - Assistant Professor, Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University.

Buraydah, 51452, Saudi Arabia. Tel.: +966–55–615–31–93

R.ALAYOUNI@qu.edu.saCollege of Agriculture and Food, Qassim UniversityСаудовская АравияCollege of Agriculture and Food, Qassim UniversitySaudi ArabiaCollege of Science, University of JeddahСаудовская АравияCollege of Science, University of JeddahSaudi Arabia2025060420251018490Copyright © Abd Elgadir M., Mariod A.A., Alrumaih N., Mohamed S., Aladhadh M.A., Alayouni R.R., 20252025Abd Elgadir M., Mariod A.A., Alrumaih N., Mohamed S., Aladhadh M.A., Alayouni R.R.Abd Elgadir M., Mariod A.A., Alrumaih N., Mohamed S., Aladhadh M.A., Alayouni R.R.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/436

This study investigates the impact of dipping in food-grade citric acid on the shelf-life extension of fresh camel meat stored at refrigeration temperature. Fresh camel meat slices were treated with citric acid at concentrations of 0.5%, 1.0%, and 1.5%. The samples were then drip-dried packed into the vinyl acetate packs (VAP) and stored in a refrigerator at 5°C for 15 days. The parameters studied included pH, water activity, Hunter color values, thiobarbituric acid reactive substances (TBARS) values, and total plate count (TPC). The pH of the treated samples decreased in comparison with the initial value of 5.30 (untreated sample) to a range within 4.20–4.47. The treated samples showed lower water activity values (0.95–0.99) than the control samples (0.97–0.987), especially the samples treated with 1.5% citric acid (0.95). The water activity (aw) values did not significantly differ among the treated samples. The control sample had an initial a* (a* — redness as per the colour chart) value of 16.4. Dipping the samples in citric acid significantly reduced the a* values to a range of 7.3 to 11.6. The red colour values in the control sample decreased during its storage to a range of 12.8 to 14.3. On the first day of treatment, the control sample exhibited a TBARS value of 0.26 mg/kg MA, which was significantly higher than that of the treated samples. The samples dipped in a 1.00% acid solution demonstrated the lowest TBARS values at 0.12 mg/kg MA. The TBARS values levels for the samples treated with 0.5%, 1.0%, and 1.00% citric acid were generally low, peaking at 0.23 to 0.29 mg of malondialdehyde/kg after 15 days. The control sample exhibited a total plate count (TPC) of 5.3 CFU/g, with no significant difference observed between the control sample and the sample treated with 0.5% citric acid. No microorganisms were detected on the first day in camel meat samples treated with citric acid at concentrations of 1.0% and 1.5%. At the end of the storage period, the TPC levels in acid-treated samples remained below 107 CFU/g on days 5th, 10th, and 15th. The shelf life of the treated camel meat was extended to 15 days.

This study investigates the impact of dipping in food-grade citric acid on the shelf-life extension of fresh camel meat stored at refrigeration temperature. Fresh camel meat slices were treated with citric acid at concentrations of 0.5%, 1.0%, and 1.5%. The samples were then drip-dried packed into the vinyl acetate packs (VAP) and stored in a refrigerator at 5°C for 15 days. The parameters studied included pH, water activity, Hunter color values, thiobarbituric acid reactive substances (TBARS) values, and total plate count (TPC). The pH of the treated samples decreased in comparison with the initial value of 5.30 (untreated sample) to a range within 4.20–4.47. The treated samples showed lower water activity values (0.95–0.99) than the control samples (0.97–0.987), especially the samples treated with 1.5% citric acid (0.95). The water activity (aw) values did not significantly differ among the treated samples. The control sample had an initial a* (a* — redness as per the colour chart) value of 16.4. Dipping the samples in citric acid significantly reduced the a* values to a range of 7.3 to 11.6. The red colour values in the control sample decreased during its storage to a range of 12.8 to 14.3. On the first day of treatment, the control sample exhibited a TBARS value of 0.26 mg/kg MA, which was significantly higher than that of the treated samples. The samples dipped in a 1.00% acid solution demonstrated the lowest TBARS values at 0.12 mg/kg MA. The TBARS values levels for the samples treated with 0.5%, 1.0%, and 1.00% citric acid were generally low, peaking at 0.23 to 0.29 mg of malondialdehyde/kg after 15 days. The control sample exhibited a total plate count (TPC) of 5.3 CFU/g, with no significant difference observed between the control sample and the sample treated with 0.5% citric acid. No microorganisms were detected on the first day in camel meat samples treated with citric acid at concentrations of 1.0% and 1.5%. At the end of the storage period, the TPC levels in acid-treated samples remained below 107 CFU/g on days 5th, 10th, and 15th. The shelf life of the treated camel meat was extended to 15 days.

edible organic acidsantimicrobialscamel meatshelf lifeedible organic acidsantimicrobialscamel meatshelf lifeThe research was financially supported by Hasanuddin University through State University Operational Assistance (BOPTN) with a Basic Research Scheme by a contract number 915/UN4.22/PT.01.03/2021The research was financially supported by Hasanuddin University through State University Operational Assistance (BOPTN) with a Basic Research Scheme by a contract number 915/UN4.22/PT.01.03/2021ReferencesAli, R. M. E., Ahmed, S. H., Al-Mahish, M. A. (2018). Camel production in Kingdom of Saudi Arabia: Economic and environmental impacts. Fundamental and Applied Agriculture, 3(3), 602–608. http://doi.org/10.5455/faa.302299Ali, R. M. E., Ahmed, S. H., Al-Mahish, M. A. (2018). Camel production in Kingdom of Saudi Arabia: Economic and environmental impacts. Fundamental and Applied Agriculture, 3(3), 602–608. http://doi.org/10.5455/faa.302299Suliman, G. M., Al-Owaimer, A. N., Hussein, E. O. S., Abuelfatah, K., Othman, M. B. (2019). Meat quality characteristics of the Arabian camel (Camelus dromedarius) at different ages and post-mortem ageing periods. Asian-Australasian Journal of Animal Sciences, 33(8), 1332–1338. https://doi.org/10.5713/ajas.19.0589Suliman, G. M., Al-Owaimer, A. N., Hussein, E. O. S., Abuelfatah, K., Othman, M. B. (2019). Meat quality characteristics of the Arabian camel (Camelus dromedarius) at different ages and post-mortem ageing periods. Asian-Australasian Journal of Animal Sciences, 33(8), 1332–1338. https://doi.org/10.5713/ajas.19.0589Ghazali, M. H., Bakhsh, M., Zainab, U., Faraz, A., Munir, M. U., Channo, A. et al. (2023). Camel meat production, consumption and nutritive value: Present status and future prospects. International Journal of Internet Science, 5, 123–136.Ghazali, M. H., Bakhsh, M., Zainab, U., Faraz, A., Munir, M. U., Channo, A. et al. (2023). Camel meat production, consumption and nutritive value: Present status and future prospects. International Journal of Internet Science, 5, 123–136.Kadim, I. T., Al-Amri, I. S., Alkindi, A. Y., Haq, Q. M. (2022). Nutritional values and health benefits of dromedary camel meat. Animal Frontiers, 12(4), 61–70. https://doi.org/10.1093/af/vfac051Kadim, I. T., Al-Amri, I. S., Alkindi, A. Y., Haq, Q. M. (2022). Nutritional values and health benefits of dromedary camel meat. Animal Frontiers, 12(4), 61–70. https://doi.org/10.1093/af/vfac051Suliman, G. M. (2023). Camel meat as a future promising protein source. Animal Frontiers, 13(6), 53–55. https://doi.org/10.1093/af/vfad065Suliman, G. M. (2023). Camel meat as a future promising protein source. Animal Frontiers, 13(6), 53–55. https://doi.org/10.1093/af/vfad065Djenane, D., Aider, M. (2024). The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives. F1000Research, 11, Article 1085. https://doi.org/10.12688/f1000research.125246.3Djenane, D., Aider, M. (2024). The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives. F1000Research, 11, Article 1085. https://doi.org/10.12688/f1000research.125246.3Hassen, K. A. (2020). Assessment of hygienic practice on camel meat handlers, and identification of main points of bacterial contamination in abattoir and butcheries of Nagelle Town, Southern Oromia, Ethiopia. International Journal on Integrated Education, 3(12), 316–332. https://doi.org/10.31149/ijie.v3i12.1029Hassen, K. A. (2020). Assessment of hygienic practice on camel meat handlers, and identification of main points of bacterial contamination in abattoir and butcheries of Nagelle Town, Southern Oromia, Ethiopia. International Journal on Integrated Education, 3(12), 316–332. https://doi.org/10.31149/ijie.v3i12.1029Yehia, H. M., Al-Masoud, A. H., Elkhadragy, M. F., Korany, S. M., Nada, H. M., Albaridi, N. A. et al. (2021). Improving the quality and safety of fresh camel meat contaminated with Campylobacter jejuni using citrox, chitosan, and vacuum packaging to extend shelf life. Animals, 11(4), Article 1152. https://doi.org/10.3390/ani11041152Yehia, H. M., Al-Masoud, A. H., Elkhadragy, M. F., Korany, S. M., Nada, H. M., Albaridi, N. A. et al. (2021). Improving the quality and safety of fresh camel meat contaminated with Campylobacter jejuni using citrox, chitosan, and vacuum packaging to extend shelf life. Animals, 11(4), Article 1152. https://doi.org/10.3390/ani11041152Djenane, D., Aboudaou, M., Djenane, F., García-Gonzalo, D., Pagán, R. (2020). Improvement of the shelf-life status of modified atmosphere packaged camel meat using nisin and Olea europaea subsp. laperrinei leaf extract. Foods, 9(9), Article 1336. https://doi.org/10.3390/foods9091336Djenane, D., Aboudaou, M., Djenane, F., García-Gonzalo, D., Pagán, R. (2020). Improvement of the shelf-life status of modified atmosphere packaged camel meat using nisin and Olea europaea subsp. laperrinei leaf extract. Foods, 9(9), Article 1336. https://doi.org/10.3390/foods9091336Maqsood, S., Abushelaibi, A., Manheem, K., Al Rashedi, A. Kadim, I.T. (2015). Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds. LWT. Food Science and Technology. 63(2), 953–959. https://doi.org/10.1016/j.lwt.2015.03.106Maqsood, S., Abushelaibi, A., Manheem, K., Al Rashedi, A. Kadim, I.T. (2015). Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds. LWT. Food Science and Technology. 63(2), 953–959. https://doi.org/10.1016/j.lwt.2015.03.106Asif, A., Ibrahim, F., Ansari, A. (2024). A systematic review: Effectiveness of herbs and spices as natural preservatives to enhance meat shelf-life: Herbs and spices as natural preservatives. Journal of Health and Rehabilitation Research, 4(3), 1–7. http://doi.org/10.61919/jhrr.v4i3.1419Asif, A., Ibrahim, F., Ansari, A. (2024). A systematic review: Effectiveness of herbs and spices as natural preservatives to enhance meat shelf-life: Herbs and spices as natural preservatives. Journal of Health and Rehabilitation Research, 4(3), 1–7. http://doi.org/10.61919/jhrr.v4i3.1419Mokh, S., Hawari, K. E., Rahim, H. A., Iskandarani, M. A., Jaber, F. (2020). Antimicrobial residues survey by LC–MS in food-producing animals in Lebanon. Food Additives and Contaminants Part B, 13(2), 121–129. https://doi.org/10.1080/19393210.2020.1739148Mokh, S., Hawari, K. E., Rahim, H. A., Iskandarani, M. A., Jaber, F. (2020). Antimicrobial residues survey by LC–MS in food-producing animals in Lebanon. Food Additives and Contaminants Part B, 13(2), 121–129. https://doi.org/10.1080/19393210.2020.1739148Karnwal, A., Malik, T. (2024). Exploring the untapped potential of naturally occurring antimicrobial compounds: Novel advancements in food preservation for enhanced safety and sustainability. Frontiers in Sustainable Food Systems, 8, Article 1307210. https://doi.org/10.3389/fsufs.2024.1307210Karnwal, A., Malik, T. (2024). Exploring the untapped potential of naturally occurring antimicrobial compounds: Novel advancements in food preservation for enhanced safety and sustainability. Frontiers in Sustainable Food Systems, 8, Article 1307210. https://doi.org/10.3389/fsufs.2024.1307210Pinto, L., Tapia-Rodríguez, M. R., Baruzzi, F., Ayala-Zavala, J. F. (2023). Plant antimicrobials for food quality and safety: Recent views and future challenges. Foods, 12(12), Article 2315. https://doi.org/10.3390/foods12122315Pinto, L., Tapia-Rodríguez, M. R., Baruzzi, F., Ayala-Zavala, J. F. (2023). Plant antimicrobials for food quality and safety: Recent views and future challenges. Foods, 12(12), Article 2315. https://doi.org/10.3390/foods12122315Teshome, E., Forsido, S. F., Rupasinghe, H. V., Olika Keyata, E. (2022). Potentials of natural preservatives to enhance food safety and shelf life: A review. The Scientific World Journal, 2022(1), Article 9901018. https://doi.org/10.1155/2022/9901018Teshome, E., Forsido, S. F., Rupasinghe, H. V., Olika Keyata, E. (2022). Potentials of natural preservatives to enhance food safety and shelf life: A review. The Scientific World Journal, 2022(1), Article 9901018. https://doi.org/10.1155/2022/9901018Atika, B., Abdelkadder, A., Baaissa, B. (2014). Microbiological characterization of camel and sheep meat preserved by refrigeration and lactic acid. Emirates Journal of Food and Agriculture, 26(5), Article 465. https://doi.org/10.9755/ejfa.v26i5.17959Atika, B., Abdelkadder, A., Baaissa, B. (2014). Microbiological characterization of camel and sheep meat preserved by refrigeration and lactic acid. Emirates Journal of Food and Agriculture, 26(5), Article 465. https://doi.org/10.9755/ejfa.v26i5.17959Benyagoub, E., Bessadet, C. (2023). A survey on dried and salted camel meat (Kadid): A traditional meat by-product of southern Algeria. Nutrafoods, 2, 528–536 https://doi.org/10.17470/NF-023-0062Benyagoub, E., Bessadet, C. (2023). A survey on dried and salted camel meat (Kadid): A traditional meat by-product of southern Algeria. Nutrafoods, 2, 528–536 https://doi.org/10.17470/NF-023-0062Moghimi, N., Khanjari, A., Misaghi, A., Basti, A. A., Kamkar, A., Falah, F. et al. (2021). Extending the shelf life of fresh camel sausage by the integration of cuminum cyminum L. essential oil. Journal of Nutrition, Fasting and Health, 9(4), 334–341. https://doi.org/10.22038/jnfh.2021.61172.1360Moghimi, N., Khanjari, A., Misaghi, A., Basti, A. A., Kamkar, A., Falah, F. et al. (2021). Extending the shelf life of fresh camel sausage by the integration of cuminum cyminum L. essential oil. Journal of Nutrition, Fasting and Health, 9(4), 334–341. https://doi.org/10.22038/jnfh.2021.61172.1360Tang, H., Darwish, W. S., El‐Ghareeb, W. R., Al‐Humam, N. A., Chen, L., Zhong, R. M. et al. (2020). Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin. Food Science and Nutrition, 8(4), 2094–2101. https://doi.org/10.1002/fsn3.1503Tang, H., Darwish, W. S., El‐Ghareeb, W. R., Al‐Humam, N. A., Chen, L., Zhong, R. M. et al. (2020). Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin. Food Science and Nutrition, 8(4), 2094–2101. https://doi.org/10.1002/fsn3.1503Bhagath, Y., Manjula, K. (2019). Influence of composite edible coating systems on preservation of fresh meat cuts and products: A brief review on their trends and applications. International Food Research Journal, 26(2), 377–392.Bhagath, Y., Manjula, K. (2019). Influence of composite edible coating systems on preservation of fresh meat cuts and products: A brief review on their trends and applications. International Food Research Journal, 26(2), 377–392.Siragusa, G. R., Dickson, J. S. (1992). Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in a calcium alginate gel. Journal of Food Science, 57(2), 293–296. https://doi.org/10.1111/j.1365–2621.1992.tb05479.xSiragusa, G. R., Dickson, J. S. (1992). Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in a calcium alginate gel. Journal of Food Science, 57(2), 293–296. https://doi.org/10.1111/j.1365–2621.1992.tb05479.xKhare, A. K., Abraham, R. J., Rao, V. A., Babu, R. N. (2016). Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions. Veterinary World, 9(2), 166–175. https://doi.org/10.14202/vetworld.2016.166–175Khare, A. K., Abraham, R. J., Rao, V. A., Babu, R. N. (2016). Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions. Veterinary World, 9(2), 166–175. https://doi.org/10.14202/vetworld.2016.166–175Diez, A.M., Santos, E.M., Jaime, I. Rovira, J. (2008). Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage. Food Microbiology, 25(1), 154–161. https://doi.org/10.1016/j.fm.2007.06.004Diez, A.M., Santos, E.M., Jaime, I. Rovira, J. (2008). Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage. Food Microbiology, 25(1), 154–161. https://doi.org/10.1016/j.fm.2007.06.004Shewail, A. A., Shaltout, F. A., Gerges, T. M. (2018). Impact of some organic acids and their salts on microbial quality and shelf life of beef. Assiut Veterinary Medical Journal, 64(159), 164–177.Shewail, A. A., Shaltout, F. A., Gerges, T. M. (2018). Impact of some organic acids and their salts on microbial quality and shelf life of beef. Assiut Veterinary Medical Journal, 64(159), 164–177.Yu, H. H., Chin, Y.-W., Paik, H.-D. (2021). Application of natural preservatives for meat and meat products against foodborne pathogens and spoilage bacteria: A review. Foods, 10(10), Article 2418. https://doi.org/10.3390/foods10102418Yu, H. H., Chin, Y.-W., Paik, H.-D. (2021). Application of natural preservatives for meat and meat products against foodborne pathogens and spoilage bacteria: A review. Foods, 10(10), Article 2418. https://doi.org/10.3390/foods10102418Ben Braïek, O., Smaoui, S. (2021). Chemistry, safety, and challenges of the use of organic acids and their derivative salts in meat preservation. Journal of Food Quality, 2021(1), Article 6653190. https://doi.org/10.1155/2021/6653190Ben Braïek, O., Smaoui, S. (2021). Chemistry, safety, and challenges of the use of organic acids and their derivative salts in meat preservation. Journal of Food Quality, 2021(1), Article 6653190. https://doi.org/10.1155/2021/6653190Elgadir, M. A., Mariod, A. A., Abdelwahab, S. I., Jamilah, B., Rahman, R. A., Che Man, Y. B. (2011). Physicochemical and microbial attributes of organic infused beef cuts (longissmus dorsi). Journal of Food Safety, 31(3), 326–333. http://dx.doi.org/10.1111/j.1745-4565.2011.00304.xElgadir, M. A., Mariod, A. A., Abdelwahab, S. I., Jamilah, B., Rahman, R. A., Che Man, Y. B. (2011). Physicochemical and microbial attributes of organic infused beef cuts (longissmus dorsi). Journal of Food Safety, 31(3), 326–333. http://dx.doi.org/10.1111/j.1745-4565.2011.00304.xInsausti, K., Beriain, M., Purroy, A., Alberti, P., Gorraiz, C., Alzueta, M. (2001). Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere. Meat Science, 57(3), 273–281. https://doi.org/10.1016/S0309-1740(00)00102-9Insausti, K., Beriain, M., Purroy, A., Alberti, P., Gorraiz, C., Alzueta, M. (2001). Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere. Meat Science, 57(3), 273–281. https://doi.org/10.1016/S0309-1740(00)00102-9Latoch, A., Czarniecka-Skubina, E., Moczkowska-Wyrwisz, M. (2023). Marinades based on natural ingredients as a way to improve the quality and shelf life of meat: A review. Foods, 12(19), Article 3638. https://doi.org/10.3390/foods12193638Latoch, A., Czarniecka-Skubina, E., Moczkowska-Wyrwisz, M. (2023). Marinades based on natural ingredients as a way to improve the quality and shelf life of meat: A review. Foods, 12(19), Article 3638. https://doi.org/10.3390/foods12193638Koutsoumanis, K., Allende, A., Alvarez‐Ordóñez, A., Bover‐Cid, S., Chemaly, M., De Cesare, et al. (2023). Microbiological safety of aged meat. EFSA Journal, 21(1). https://doi.org/10.2903/j.efsa.2023.7745Koutsoumanis, K., Allende, A., Alvarez‐Ordóñez, A., Bover‐Cid, S., Chemaly, M., De Cesare, et al. (2023). Microbiological safety of aged meat. EFSA Journal, 21(1). https://doi.org/10.2903/j.efsa.2023.7745Gu, Z., Liu, S., Duan, Z., Kang, R., Zhao, M., Xia, G. et al. (2021). Effect of citric acid on physicochemical properties and protein structure of low‐salt restructured tilapia (Oreochromis mossambicus) meat products. Journal of the Science of Food and Agriculture, 101(4), 1636–1645. https://doi.org/10.1002/jsfa.10784Gu, Z., Liu, S., Duan, Z., Kang, R., Zhao, M., Xia, G. et al. (2021). Effect of citric acid on physicochemical properties and protein structure of low‐salt restructured tilapia (Oreochromis mossambicus) meat products. Journal of the Science of Food and Agriculture, 101(4), 1636–1645. https://doi.org/10.1002/jsfa.10784Zuo, H., Wang, B., Zhang, J., Zhong, Z., Tang, Z. (2024). Research progress on bacteria-reducing pretreatment technology of meat. Foods, 13(15), Article 2361. https://doi.org/10.3390/foods13152361Zuo, H., Wang, B., Zhang, J., Zhong, Z., Tang, Z. (2024). Research progress on bacteria-reducing pretreatment technology of meat. Foods, 13(15), Article 2361. https://doi.org/10.3390/foods13152361Książek, E. (2023). Citric acid: Properties, microbial production, and applications in industries. Molecules, 29(1), Article 22. https://doi.org/10.3390/molecules29010022Książek, E. (2023). Citric acid: Properties, microbial production, and applications in industries. Molecules, 29(1), Article 22. https://doi.org/10.3390/molecules29010022Apelblat, A. (2014). Properties of citric acid and its solutions. Chapter in a book: Citric acid. Springer, Cham, 2014. https://doi.org/10.1007/978-3-319-11233-6_2Apelblat, A. (2014). Properties of citric acid and its solutions. Chapter in a book: Citric acid. Springer, Cham, 2014. https://doi.org/10.1007/978-3-319-11233-6_2Rebezov, M., Farhan Jahangir Chughtai, M., Mehmood, T., Khaliq, A., Tanweer, S., Semenova, A. et al. (2021). Novel techniques for microbiological safety in meat and fish industries. Applied Sciences, 12(1), Article 319. https://doi.org/10.3390/app12010319Rebezov, M., Farhan Jahangir Chughtai, M., Mehmood, T., Khaliq, A., Tanweer, S., Semenova, A. et al. (2021). Novel techniques for microbiological safety in meat and fish industries. Applied Sciences, 12(1), Article 319. https://doi.org/10.3390/app12010319Tapia, M.S., Alzamora, S.M., Chirife, J. (2020). Effects of water activity (aw) on microbial stability as a hurdle in food preservation. Chapter in a book: Water activity in foods: Fundamentals and applications. Blackwell Publishing and the Institute of Food Technologists, 2020. http://doi.org/10.1002/9780470376454.ch10Tapia, M.S., Alzamora, S.M., Chirife, J. (2020). Effects of water activity (aw) on microbial stability as a hurdle in food preservation. Chapter in a book: Water activity in foods: Fundamentals and applications. Blackwell Publishing and the Institute of Food Technologists, 2020. http://doi.org/10.1002/9780470376454.ch10Rahman, M. S. (2020). Food preservation: An overview. Chapter in a book: Handbook of food preservation. CRC Press, 2020. https://doi.org/10.1201/9780429091483Rahman, M. S. (2020). Food preservation: An overview. Chapter in a book: Handbook of food preservation. CRC Press, 2020. https://doi.org/10.1201/9780429091483Awad, E., Mnayer, D., Joubrane, K. (2020). The effect of citric acid on the physicochemical and microbiological parameters of processed burger meat. Journal of Food Processing and Technology 11, Article 822.Awad, E., Mnayer, D., Joubrane, K. (2020). The effect of citric acid on the physicochemical and microbiological parameters of processed burger meat. Journal of Food Processing and Technology 11, Article 822.Osazuwa, C., Olaniyi, O. O., Akinyele, B. J., Akinyosoye, F. A. (2024). Poultry meat preservation with citric acid obtained from the fermentation of wheat straw by Aspergillus niger. Revista Facultad Nacional de Agronomía Medellín, 77(2), 10729–10741. http://doi.org/10.15446/rfnam.v77n2.105711Osazuwa, C., Olaniyi, O. O., Akinyele, B. J., Akinyosoye, F. A. (2024). Poultry meat preservation with citric acid obtained from the fermentation of wheat straw by Aspergillus niger. Revista Facultad Nacional de Agronomía Medellín, 77(2), 10729–10741. http://doi.org/10.15446/rfnam.v77n2.105711Bernardez-Morales, G. M., Douglas, S. L., Nichols, B. W., Barrazueta-Cordero, R. J., Belk, A. D., Brandebourg, T. D. Et al. (2024). Vacuum packaging can protect ground beef color and oxidation during cold storage. Foods, 13(17), Article 2841. https://doi.org/10.3390/foods13172841Bernardez-Morales, G. M., Douglas, S. L., Nichols, B. W., Barrazueta-Cordero, R. J., Belk, A. D., Brandebourg, T. D. Et al. (2024). Vacuum packaging can protect ground beef color and oxidation during cold storage. Foods, 13(17), Article 2841. https://doi.org/10.3390/foods13172841Gray, J. (1987). Rancidity and warmed-over flavor. Chapter in a book: Advances in Meat Research. Vol. 3: Restructured Meat and Poultry products. Van Nostrand Reinhold, NY, 1987.Gray, J. (1987). Rancidity and warmed-over flavor. Chapter in a book: Advances in Meat Research. Vol. 3: Restructured Meat and Poultry products. Van Nostrand Reinhold, NY, 1987.Moeini, R., Zamindar, N., Najvani, F. A. (2024). The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat. Food Science and Technology International, 30(2), 137–148. https://doi.org/10.1177/10820132221136590Moeini, R., Zamindar, N., Najvani, F. A. (2024). The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat. Food Science and Technology International, 30(2), 137–148. https://doi.org/10.1177/10820132221136590Ponnampalam, E. N., Kiani, A., Santhiravel, S., Holman, B. W., Lauridsen, C., Dunshea, F. R. (2022). The importance of dietary antioxidants on oxidative stress, meat and milk production, and their preservative aspects in farm animals: Antioxidant action, animal health, and product quality — Invited review. Animals, 12(23), Article 3279. https://doi.org/10.3390/ani12233279Ponnampalam, E. N., Kiani, A., Santhiravel, S., Holman, B. W., Lauridsen, C., Dunshea, F. R. (2022). The importance of dietary antioxidants on oxidative stress, meat and milk production, and their preservative aspects in farm animals: Antioxidant action, animal health, and product quality — Invited review. Animals, 12(23), Article 3279. https://doi.org/10.3390/ani12233279Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., Lorenzo, J. M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10), Article 429. https://doi.org/10.3390/antiox8100429Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., Lorenzo, J. M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10), Article 429. https://doi.org/10.3390/antiox8100429Dragoev, S. G. (2024). Lipid peroxidation in muscle foods: Impact on quality, safety and human health. Foods, 13(5), Article 797. https://doi.org/10.3390/foods13050797Dragoev, S. G. (2024). Lipid peroxidation in muscle foods: Impact on quality, safety and human health. Foods, 13(5), Article 797. https://doi.org/10.3390/foods13050797Bayram, I., Decker, E. A. (2023). Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation. Trends in Food Science and Technology, 133, 219–230. http://doi.org/10.1016/j.tifs.2023.02.003Bayram, I., Decker, E. A. (2023). Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation. Trends in Food Science and Technology, 133, 219–230. http://doi.org/10.1016/j.tifs.2023.02.003Luong, N.-D. M., Coroller, L., Zagorec, M., Membré, J.-M., Guillou, S. (2020). Spoilage of chilled fresh meat products during storage: A quantitative analysis of literature data. Microorganisms, 8(8), Article 1198. https://doi.org/10.3390/microorganisms8081198Luong, N.-D. M., Coroller, L., Zagorec, M., Membré, J.-M., Guillou, S. (2020). Spoilage of chilled fresh meat products during storage: A quantitative analysis of literature data. Microorganisms, 8(8), Article 1198. https://doi.org/10.3390/microorganisms8081198Zhu, Y., Wang, W., Li, M., Zhang, J., Ji, L., Zhao, Z. et al. (2022). Microbial diversity of meat products under spoilage and its controlling approaches. Frontiers in Nutrition, 9, Article 1078201. https://doi.org/10.3389/fnut.2022.1078201Zhu, Y., Wang, W., Li, M., Zhang, J., Ji, L., Zhao, Z. et al. (2022). Microbial diversity of meat products under spoilage and its controlling approaches. Frontiers in Nutrition, 9, Article 1078201. https://doi.org/10.3389/fnut.2022.1078201Sørheim, O., Nissen, H., Nesbakken, T. (1999). The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide. Meat science, 52(2), 157–164. https://doi.org/10.1016/s0309-1740(98)00163-6Sørheim, O., Nissen, H., Nesbakken, T. (1999). The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide. Meat science, 52(2), 157–164. https://doi.org/10.1016/s0309-1740(98)00163-6

The authors declare that there are no conflicts of interest present.