The cold chain represents an important opportunity for the food industry to offer food safety and quality of perishable foodstuffs, mainly by maximizing shelf life through limiting bacterial growth. Especially meat products have a short shelf life due to their cold chain requirements. Refrigeration equipment must always be appropriately calibrated and monitored to provide the right temperature and ensure its correct performance. This study aimed to evaluate the cold chain at the retail link in supermarkets of the major commercial chains in Mexico during 2021 and 2022 by recording the surface temperature of pork, poultry, and beef cuts in open coolers. A general linear model was used for the statistical analysis in a completely randomized design. The study considered several factors, such as supermarket, season of the year, position inside the refrigerator, type of meat and environmental temperature. Cold chain breaks were detected in certain seasons of the year, in supermarkets, and even within the refrigerator; there were differences between positions where products were placed. The persistence of these variations in the cold chain represents a public health risk caused by the consumption of foods because a temperature increase can lead to a rise in the microbial load of meat products. Thus, meat cold chain requires integrated logistics management in order to maintain high quality of foods.

The research was carried out to study an effect of the antioxidant melanin in the broiler nutrition on the chemical composition, antioxidant and technological properties of meat, and the fatty acid composition of abdominal fat. The experiment was conducted in the conditions of the physiological courtyard of the L. K. Ernst Federal Research Center for Animal Husbandry in 2023. Broilers (n = 27, N = 54) of the domestic broiler cross “Smena-9” were divided into two groups (control and experimental). Broilers of the control group were fed the basic diet, birds of the experimental group received the basic diet with the addition of water-soluble melanin at a dose of 1.42 mg /kg of bird weight from the 7^th to 45^th day of age. At the age of 45 days, the birds were slaughtered and the meat chemical composition, fatty acid content, and quality characteristics were determined. The addition of melanin to the diet led to an increase in the meat antioxidants in the breast by 18.75% (p < 0.0001) and in the thigh by 5.6%, and also resulted in an increase in reduced glutathione by 20.25%, glutathione peroxidase by 10.43%, catalase 17.35% in the breast compared with the control. The use of melanin in broiler diets contributed to an increase in the content of erucic and 8,11,14-eicosatrienoic acids in abdominal fat compared with the control (at p = 0.02 and p = 0.07, respectively), as well as to an increase in the moisture content in muscles and the enrichment of meat with the antioxidant.

A review of regulatory documents on air control was carried out; approaches to air sampling at food industry enterprises and methods of air disinfection were considered. It has been established that air is one of the important aspects in ensuring the quality and safety of food products. Air is a transport medium for pathogenic and spoilage microorganisms. The concentration of microorganisms and the area of their distribution in the air of industrial premises are influenced by the technological features of the products being manufactured and the design of the enterprise. The transfer of microorganisms at food industry enterprises occurs due to bioaerosols that are formed during high-pressure washing. The use of air filters allows reducing the level of microorganisms in the indoor air. Microbial air monitoring should be carried out during the technological process at critical control points (CCP). To assess air, it is advisable to select those microorganisms that cause spoilage of manufactured products or affected their safety. Passive and active air sampling methods have certain limitations. There are various methods of air disinfection, the main ones being fogging, ozonation and UV irradiation. The choice of the method should be made based on the characteristics of a particular enterprise. In Russian regulatory documents, microbiological indicators when assessing air at food industry enterprises are limited to total microbial count, yeast and mold count, while in foreign practice, the choice of indicators is based on those microorganisms that caused spoilage of finished products released from a particular enterprise. It is necessary to develop modern integrated approaches to ensure air control at food industry enterprises and establish regulatory documents on microbiological indicators and their permissible levels.

Sate (satay) dishes have a wealth of ingredients and spices spread throughout Indonesia, which produces a diversity of types and flavors of satay. In sate dishes, the way pieces of meat are served on skewers was affected by Arabic culture, which influence is most visible in the development of Indonesian food culture. On average, sate is made using grilling, which is an ancient type of cooking technique survived into modern times. For centuries, wood and charcoal have been some of the oldest human-made fuels as important ingredients for cooking and heating in ancient times and even today. Apart from being an everyday food, sate is Indonesia’s gastronomic culinary cultural heritage with a wide diversity that needs to be preserved because it functions as a national identity and has excellent potential for developing culinary tourism.

Red beetroot (Beta vulgaris L.) is known as the popular vegetable in Russian cuisine, as well as a plant food that protects human health. Beetroot is rich in chemical compounds with antioxidant, anticarcinogenic, anti-inflammatory and other health-beneficial properties. Using the DNA-comet method (alkaline version), the effect of dry red beetroot extract was assessed as part of a meat product on spontaneous and induced DNA damage and presence of “abnormal comet” indicators in cells of various parts of the gastrointestinal tract (GIT) and liver of male F₁ mice C.B.A. x C57 Bl /6. The obtained results showed that intraperitoneal administering of alkylating agent methyl methanesulfonate (MMS) to the mice at a dose of 40 mg/kg of the animal body weight statistically significantly increased the numerical value of DNA damage (% DNA in the tail) and the number of atypical DNA-comet in the liver, stomach, small and large intestines. Introduction of meat product with added red beetroot extract (20 g/kg of finished product) into the diet of the animals did not provide any significant effect on the scope of DNA damage caused by MMS in liver cells, but it led to a statistically significant decrease of this parameter by 58%, 59% and 48% in cells of the stomach, duodenum and rectum, respectively. The significant decrease of 29–54% in the release of atypical DNA-comet in the cells of all organs studied has been also confirmed, which proves decreasing in the cytotoxic effect of MMC in the gastrointestinal tract and liver. Thus, the antigenotoxic and cytoprotective effects of a meat product with addition of dry red beetroot extract have been recorded. This finding is able to have significant practical application, since the complications and issues in the gastrointestinal tract often occur and secondary tumors are induced in its parts during the chemotherapy of cancer located beyond the gastrointestinal tract. This result shows the potential ability of the developed meat product in protecting gastrointestinal tract cells from the genotoxic and cytotoxic effects of alkylating anticancer drugs

The thorough examination of animal carcasses and organs intended for human consumption is crucial for food safety. However, it is not always conducted adequately due to time constraints during the slaughter process. A cross-sectional study was undertaken to identify the key reasons for the rejection of edible offal in slaughtered animals at El-Qurein slaughterhouse in Sharkia province, Egypt, and to evaluate the associated economic losses during the period from August, 2020 till July, 2021. The study examined 1,218 organs (406 livers, 406 lungs, and 406 hearts) from various animals (cattle, buffaloes, camels, sheep and goats), among which 138 organs (78 livers, 38 lungs, and 22 hearts) were rejected, primarily due to lesions caused by Cysticercus ovis, fascioliasis, Cysticercus tenuicollis, pneumonia, and hydatid cysts. The financial loss at the slaughterhouse due to organs rejection over the twelve-month period totaled 1,113,905.24 Egyptian pounds (equivalent to 71,865 USD). The high frequency of meat rejection and resulting financial impact exceeded the region’s local revenue. This study highlights the persistent prevalence of parasitic diseases, resulting in significant detrimental economic repercussions in Sharkia province, Egypt. Furthermore, the present work underscores the necessity for the development of an effective control program addressing the causes of meat rejection in the region.

Camel meat was subjected to sous-vide and conventional oven cooking at different combinations of temperature (70, 80, 90, and 100 °C) and time (30, 60, 90, 120, 150, and 180 minutes). The influence on the mechanical properties (shear force, penetration force, and texture profile) were studied. In general, our results revealed significant differences (p ≤ 0.05) between the sous-vide and conventional oven cooking methods for most of the studied parameters. Increasing the sous-vide cooking temperature-time combination resulted in lower shear and penetration forces. Moreover, a clear decline in meat hardness, chewiness, and gumminess was observed. Sous-vide cooking depends on water for cooking, where the thermal conductivity coefficient is high and uniform. The textural changes during sous-vide cooking made the meat more homogenous and tender. Conversely, the conventional oven method depends on dry air heat where the thermal conductivity coefficient is low in comparison with sous-vide cooking. The elevation of the penetration force, hardness, chewiness, and gumminess along with the increasing temperature-time values combination was obvious for the conventional oven-cooked meat.

The study examined thermal stability and digestibility of a biopolymer delivery system for the liposomal form of minor nutrients (omega-3 polyunsaturated fatty acids, vitamin D3, essential oil of clove buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery system, i. e. in the supramolecular complex with sodium caseinate (SC), was more than 74%. The difference between the number of bound liposomes before and after freeze-drying is statistically insignificant. The study of the fatty acid composition in samples of enriched meat product containing a supramolecular complex (EPSC) and enriched meat product containing components of the supramolecular complex (EPC) showed that the total omega-3 fatty acids content in EPC was 0.079 ± 0.002 g/100 g, while in EPSC it was 0.207 ± 0.002 g/100 g. The data obtained made it possible to state that EPSC sample was a source of omega-3 fatty acids. Product fortification with the supramolecular complex made it possible to meet the daily requirement of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by 70%, and vitamin D3 by 470%. A study of the in vitro digestion of EPC and EPSC enriched meat products, it was revealed that in both samples, release of fat in the gastric phase was almost identical, in contrast to the intestinal phase, where the released fat in EPSC was found to be 2 times higher than in EPC. This indicates that the use of physiologically functional ingredients in encapsulated form to fortify meat products is more effective and does not violate the general principles of lipid digestion. At the same time, the mass fraction of released fatty acids in the intestinal phase was higher by 74.4% and 48.5%, respectively, when using physiologically functional ingredients in the form of a supramolecular complex in comparison with a product containing these ingredients in their native form. Use of high temperature treatment did not affect the bioavailability of EPA and DHA, as well as the organoleptic parameters or oxidative stability of EPSC.

Plastic fragments from packaging material not only pollute the environment but also contaminate food material, causing detrimental health effects. The ultimate solution to this “white” pollution is biodegradable food packaging material. These films can be produced using proteins, polysaccharide and lipid-based materials and can enhance the shelf life of perishable commodities like meat and meat products by incorporating the natural antioxidant and microbial compound in packaging matrix, like essential oils. Essential oils of the aromatic plants due to their diverse phenolic profile possess strong antimicrobial and antioxidant potential, they open new doors of research to develop less hazardous food preservatives and drugs. These films and coatings improve nutritional and sensory attributes of packaged food. These films not only improve food quality but also overcome the burden of environmental pollution.

During beef processing, contamination by microorganisms from diverse sources poses a significant risk to its quality and safety. This contamination can lead to reduced shelf life, compromised meat quality, and increased health hazards. In recent years, electrolyzed water (EW) has emerged as a promising solution for sanitizing and cleaning beef. The purpose of this study was to evaluate the physicochemical and sensory qualities of beef that had been treated with EW. In this experiment, there were three replications with a factorial Randomized Complete Block Design (RCBD). Factor-A: consisted of six (06) treatments concentrations: T₀ = Control sample (fresh water); T₁ = 10 ppm electrolyzed water; T₂ = 20 ppm electrolyzed water; T₃ = 30 ppm electrolyzed water; T₄ = 40 ppm electrolyzed water; T₅ = 50 ppm electrolyzed water; Factor-B: consisted of three (03) durations: TM₁ = 5 minutes; TM₂ = 10 minutes; TM₃ = 15 minutes. The findings showed that the moisture content (%), crude protein (%), ether extract (%) and ash content (%) of beef samples ranged from 72.31 ± 0.29 to 73.93 ± 0.30, 19.95 ± 0.16 to 21.91 ± 0.19, 4.28 ± 0.09 to 5.06 ± 0.09, 1.29 ± 0.09 to 1.76 ± 0.07 respectively. Beef's proximate composition (moisture, crude protein, ether extract, dry matter, and ash) and physical analyses (cooking yield, cooking loss, and pH) were not significantly affected by the EW treatments (p > 0.05). However, drip loss and beef color showed substantial significant effects (p < 0.05). Findings suggest that EW treatments with concentration up to 50 ppm can effectively decontaminate beef while maintaining its nutritional and sensory properties.