The aim of this study was to evaluate the effect of combinations of bioactive compounds of plant origin (cinnamaldehyde, quercetin and 7-hydroxycoumarin) on productivity, meat quality and mineral metabolism in broiler chickens. During a 35-day experiment, 180 broiler chickens of the Arbor Acres cross were divided into 4 groups (n = 45): control (basal diet — BD) and three experimental treatments (BD with additives): I (cinnamaldehyde 30 mg/kg feed + quercetin 2.5 mg/kg feed), II (cinnamaldehyde 30 mg/kg feed + 7-hydroxycoumarin 0.3 mg/kg feed), III (combination of all three substances). Zootechnical parameters, chemical, amino acid and elemental composition of meat and liver from the experimental animals were assessed. Statistical significance was determined using the Mann-Whitney U-test (p ≤ 0.05). The greatest synergistic effect was demonstrated by the combination in the experimental group III. Compared to the control, in this group, the absolute live weight gain significantly increased by 880.7 g (by 51.4 %; p ≤ 0.05), and the average daily gain increased by 18.23 g (by 34.5 %; p ≤ 0.05). Feed conversion improved by 9.4 % (from 2.02 to 1.83 kg feed/kg weight gain), and the productivity efficiency index (EPEF) more than doubled by 257.04 points (from 209.37 to 466.41; p ≤ 0.05). The muscle tissue weight of carcasses in experimental group III was 246.5 g higher than the control value (31.9 %; p ≤ 0.05). A significant increase in the fat mass fraction was observed in the breast muscles of all experimental groups, e. g. in group I by 0.9 % (p ≤ 0.001). And in group II, an increase in the protein fraction by 2.2 % (p ≤ 0.05) was observed. The additives had a modulating effect on the mineral composition of tissues, causing, in particular, a decrease in the concentration of iron (Fe) in the breast muscles of groups I and III by 7.21 mg/kg (22.3 %; p ≤ 0.001) and 5.70 mg/kg (17.6 %; p ≤ 0.001), as well as an increase in the content of zinc (Zn) in the thigh muscles of groups I and II by 7.61 mg/kg (16.3 %; p ≤ 0.05) and 9.01 mg/kg (19.3 %; p ≤ 0.01), respectively. Thus, the combined use of cinnamaldehyde, quercetin and 7-hydroxycoumarin demonstrated a statistically significant positive effect on growth, feed efficiency and meat productivity of broilers, and also changed the biochemical profile of muscle tissue, which confirms the potential of this composition as an alternative to antibiotic growth promoters

The welfare of dromedaries before and at slaughter influences their homeostasis and the organoleptic characteristics, quality, and commercial shelf life of their meat. Transportation, stocking density, travel time, waiting time at the slaughterhouse, water and food deprivation, and the slaughter procedure are the most important stressors for this species. In dromedaries, these events trigger behavioral, physiological, hematological, biochemical, hormonal, and muscular responses that could be assessed using reliable and specific biomarkers, namely, heart rate, respiratory rate, rectal temperature, hemolysis, neutrophil/lymphocyte ratio, enzymes, glycolytic potential, malondialdehyde, thiols, carbonyls, catecholamines, cortisol, and thyroid hormones. The dromedary, a large and difficult to handle animal, is faced with a lack of adopted transport vehicles, equipment, resources and training of breeders, drivers, and technicians on animal welfare, and with the slaughter procedure, which favors even more stressful situations. This literature review analyzes the impact of stress induced by the different stages of handling before slaughter on homeostasis and meat composition in dromedaries, using the results provided by recent work carried out on this theme. The dromedary is subjected to more stressful handling compared to ruminant species, which begins at the farm and then at the market, and continues with loading, transportation, distance traveled, stocking density during transportation, unloading, receiving, waiting time in slaughterhouses, deprivation of food and water, and the method of slaughter. These conditions do not meet international animal welfare standards resulting in significant alterations of homeostasis and meat quality of this species. Legislation on the welfare of dromedaries at all stages of the pre-slaughter process must be developed.

Meat handlers play a crucial role in preventing meat contamination and the spread of meat-borne diseases by following proper hygiene practices. This study aims to assess the level of knowledge, attitudes, and practices (KAPs) of 89 workers in 11 operational poultry slaughterhouses, located in Bordj Bou Arreridj region (Algeria). A cross-sectional study was conducted between February, 2024 and May, 2024, using a structured questionnaire and face-to-face interviews to collect data. The results showed that all respondents (100 %) were male, and all of them lacked formal food safety training, and over one-third of them (35.9 %) had a high level of education. The mean scores for workers’ knowledge, attitudes, and practice were 9.90 ± 3.77, 16.21 ± 3.07, and 57 ± 8.7, respectively. The results indicated that most participants (78.7 %) displayed insufficient knowledge, particularly on foodborne pathogens (21.6 %) and foodborne diseases (26.1 %). Although 78.7 % of workers had positive attitudes, 71.9 % of them were using poor practices regarding personal hygiene and obligation of wearing appropriate protective clothes. The level of education significantly associated with the KAP levels (p = 0.000, p = 0.002, and p = 0.000, respectively). In addition, a significant positive correlation was observed between knowledge and attitudes (r_s = 0.563, p < 0.001), as well as between knowledge and practices (r_s = 0.389, p < 0.001). These findings indicate that regular practical training is imperative for improving the knowledge, attitudes, and practices (KAPs) of meat handlers regarding meat safety and for preventing meat-borne diseases in the study area

This research aims to assess the perception of horse meat as well as the influence of the factors related to socio-demographic and economic context on its consumption willingness. Data was collected using a self-managed questionnaire via in-person interviews with 102 consumers of horse meat. According to the results, horse meat ranked fifth among consumers’ top choices for red meat, behind sheep (85.3 %), beef (7.8 %), goat (2.9 %) and camel (2.9 %). A significant percentage of participants (65.7 %) expressed a favorable opinion towards horse meat and perceived it to be of good overall quality. The horse meat was primarily consumed for its perceived health and nutritional advantages (46.1 %). Horse meat was consumed occasionally only in particular scenarios, especially for some disease remedies like anemia. Except for the price, the analysis of influencing factors revealed that there were no significant effects (p>0.05) on the intake willingness of horse meat based on gender, age, level of education, residence area, or income. This study offers a thorough understanding of the consumer opinions regarding horse meat and may be employed in developing strategies for boosting the acceptance of this meat among the consumers.

In the modern conditions, there is a growing consumer interest in products from local (autochthonous) breeds of animals raised in extensive animal husbandry systems. Meat of such animals is often associated with high quality characteristics; however, its molecular foundations remain to be studied insufficiently. Comparative analysis of proteomic profiles of such breeds and their wild ancestor — wild boar — is of particular interest for understanding the fundamental consequences of domestication and selection as well as for revealing key marker proteins determining meat product properties. A comparative proteomic analysis of muscle tissue (M. longissimus dorsi) of wild boar and four pig breeds (Livny breed, Altai meat-type breed, Landrace, Mangalitsa) was carried out to reveal breed-specific molecular patterns associated with key meat quality characteristics. Proteomic profile was studied by two-dimensional electrophoresis (2-DE) and mass spectrometry (MALDI-TOF/TOF). Functional analysis of protein-protein interactions and gene ontology (GO) enrichment were carried out using the STRING database. Twenty one proteins forming a functionally linked network were identified. Significant breed related differences in the composition and modifications of proteins of the contractile apparatus (products of MYL1, MYL2, MYL3, MYL6B, TNNT3, TNNI2 genes), energy metabolism (products of ENO3, ALDOA, CKM, AK1, ATP5F1A genes) and stress response (products of CRYAB, HSPB6 genes) were revealed. The highest degree of proteome transformation was noticed in the Livny breed, which demonstrated a significant similarity with wild boar in terms of several parameters including appearance of atypical myosin light chain MYL6B and a decrease in the level of muscle enolase (products of ENO3 gene). For Mangalitsa, a unique modification of the pattern of expression of myosin light chains and a significant increase in the level of small chaperons were characteristic, which correlates with the conditions of its free-range keeping. Bioinformatics analysis in STRING corroborated statistically significant formation of functional clusters responsible for muscle contraction, metabolism and maintenance of proteostasis. The data obtained suggest that both gene pool (breed) and environmental factors (keeping conditions) exert a complex effect on the proteomic landscape. The revealed protein signatures and their network interactions not only deepen the understanding of the biological foundations of meat quality but also open new prospects for the development of molecular markers in breeding and meat industry aimed at production of products with target properties.

Consumer demand for safer and healthier food products has driven the meat industry to seek natural alternatives to synthetic preservatives. Essential oils (EOs), volatile compounds derived from plants, have emerged as promising natural preservatives due to their strong antimicrobial and antioxidant activities. This review provides a comprehensive analysis of the effectiveness of EOs in extending the shelf life of meat and meat-based products. It discusses the composition and major bioactive compounds such as terpenes, terpenoids, and phenylpropanoids, which play key roles in preservation. Moreover, critical factors influencing EO effectiveness, including concentration, interactions with food matrices, and application methods, such as direct incorporation, vapor  phase diffusion, and encapsulation technologies, are thoroughly examined. The mechanisms of EO action, including disruption of microbial cell membranes, generation of reactive oxygen species (ROS), enzyme inhibition, and DNA damage, are described in detail. The antioxidant activity of EOs is also discussed, including their ability to scavenge free radicals, chelate metals, and deactivate singlet oxygen. This review emphasizes the potential of EOs as natural preservatives that support food safety and quality in line with consumer preferences for clean-label products with minimal synthetic additives.

Heterocyclic aromatic amines, such as MeIQx and PhIP, are carcinogenic and mutagenic compounds formed in meat products during high-temperature cooking. Despite their proven harmful effects, they are not regulated in food products, as home-cooked products are at the highest risk of HAA formation. Therefore, research on effective ways to reduce their formation during home cooking is urgently needed. One promising approach is the use of vegetable oils, due to their high content of vitamin E, known for its antioxidant properties. However, the maintenance of these oils' inhibitory properties against HAA formation during repeated use is poorly understood. The aim of this study was to determine whether the inhibition of HAA formation by vegetable oils may be maintained during the sequential frying of multiple meat products. Three types of vegetable oils were used in the study: olive oil, high-oleic sunflower oil, and medium-oleic sunflower oil. Four pork patties were sequentially fried for each oil at a temperature of 160 °C until the center of the patty reached 72 °C. HAA content was determined using HPLC–MS/MS, and the fatty acid composition and vitamin E content of the oils were also examined. The data obtained showed no statistically significant accumulation of HAA from the first to the fourth patty fried in the same oil. This indicates that the antioxidant activity of the oils is maintained even after repeated use. However, significant differences were found between the different types of oils. The lowest content of both MeIQx (0.54 ng/g) and PhIP (1.75 ng/g) was recorded in patties fried in medium oleic sunflower oil, and the highest content was recorded in olive oil (0.89 ng/g and 2.37 ng/g, respectively). A clear negative correlation was established between the vitamin E content in the oils and the level of HAA formation. A negative correlation with the total proportion of unsaturated fatty acids was also noted. The results of the study demonstrate that vegetable oils, particularly medium-oleic sunflower oil with a high vitamin E content, effectively inhibit HAA formation during the heat treatment of meat products and maintain this ability during sequential frying of up to four products. This confirms the key role of antioxidants in inhibiting the Maillard reaction leading to HAA formation.

Sheep commodities holds significant potential for the development of the livestock sector in Tegal Regency, especially for lamb satay, which is a local culinary icon. However, the red meat industry faces food safety issues that affect consumer acceptance and satisfaction. This study aims to evaluate the quality of lamb satay from various producers in Tegal Regency and its correlation with consumer satisfaction. Samples of satay and sheep meat were collected from three selected producers. Laboratory analysis included microbiological analysis, nutritional content analysis, and physicochemical properties analysis, each with three replicates. Consumer satisfaction was measured using a questionnaire given to 32 consumers, consisting of 15, 8, and 9 respondents for producers A, B, and C, respectively. The results showed no statistically significant differences (p > 0.05) in microbiological quality, including TPC, E. coli, and S. aureus. Nutritional and physicochemical parameters such as protein, fat, ash, water, carbohydrates, pH, and water activity also showed no differences between producers, indicating consistent quality. A total of 18 fatty acids were identified in lamb satay. A positive relationship (p < 0.01) was found between consumer satisfaction and protein, moisture, ash, pH, and water activity levels, while fat and carbohydrates showed a negative correlation (p > 0.01). In addition, all sensory attributes had a significant effect (p < 0.01) on consumer satisfaction. In conclusion, lamb satay in Tegal Regency has consistent quality among producers. Higher levels of moisture, ash, pH, water activity, and sensory attributes increase consumer satisfaction, while higher fat and carbohydrate content decrease it.

The aim of the study is to compare the effectiveness of microbiological and PCR methods for detecting Salmonella in the air at various technological sites in four poultry processing plants and in one poultry farming enterprise. The objects of the study were air samples collected on two nutrient agars: non-selective PCA agar and selective XLD agar. Microbiological and PCR methods were used. Air samples collected on PCA agar were cultured in the BPW (enrichment stage). The culture liquid obtained in this way was used in the isolation of Salmonella by the microbiological and PCR methods. The identification of colonies typical of Salmonella isolated by the microbiological method was carried out by mass spectroscopy. The conducted study demonstrated the indisputable advantages of the PCR method (after enriching air samples in BPW) over the classic microbiological method without enrichment for monitoring Salmonella in the air of poultry processing plants. The PCR method has a higher sensitivity and detection speed, allowing the pathogen to be detected even at low concentrations in a sample. This is especially important for monitoring areas with a potentially low microbial load, such as the final washing of broiler chicken carcasses. The microbiological method without the enrichment stage showed low detection of Salmonella in the study of 66.6 % of air samples (false negative results were obtained) of poultry processing plants and 80 % of air samples taken at the poultry farming enterprise. Increasing its sensitivity to a level comparable to the PCR method is possible only with the introduction of an additional enrichment step in a liquid non-selective nutrient medium, for example, in buffered peptone water. Thus, for prompt and reliable control of Salmonella contamination in the air, it is advisable to use the PCR method as the most rapid and sensitive tool, ensuring high reliability of results even with minimal bacterial contamination, and the microbiological method with sample enrichment as a relatively slow but reliable “golden” standard method.

Protein hydrolysates and bioactive peptides are promising components with antioxidant properties. This study aimed to evaluate the antioxidant activity of protein hydrolysates obtained from microbial fermentation of broiler chicken gizzards using a concentration of bifidobacteria and propionic acid bacteria incorporated into whey. The total antioxidant capacity was determined by the FRAP method, the antiradical activity was determined using the DPPH assay with the detection of the IC₅₀ index to assess the antioxidant potential. The results showed that the FRAP antioxidant activity of the experimental hydrolysate sample obtained by fermentation using bifidobacteria was 30 % lower than that of other samples. However, this sample exhibited the greatest free radical scavenging effect, with an IC₅₀ of 1.363 mg/g. The content of free amino acids and peptides was also determined by UHPLC combined with mass spectrometry. The properties of peptides were identified by the in silico method using the BioPep and PeptideRanker databases. The research results showed an increase in the content of free amino acids in hydrolysates during microbial fermentation. The content of a bioactive peptide with antioxidant properties — VW, as well as several peptides with potentially high antioxidant properties, was revealed. The results obtained show the prospects for obtaining protein hydrolysates from poultry by-products by their microbial fermentation, as well as the need for further deeper studies of peptides with potential antioxidant properties.