In the modern food production technologies, the tools and means of simple and rapid testing raw materials, intermediate products and the final ready-to-consume food products are in high demand. This monitoring allows determining the content of toxic and pathogenic contaminants and confirms the compliance of the objects being tested with the established regulatory requirements. Mobile tests tools and means (so called test systems) provide the opportunity of wide range monitoring without involving the specialized laboratories and highly qualified specialists. Thus, test systems for detection of toxic and pathogenic contaminants serve as the useful addition to confirming instrumental analytical methods. An actively developing approach for this field testing is the using of immunochromatographic test strips, in which strips all the necessary reagents are applied to the membrane components of the analytical system. Contact of the test strip with the sample being tested, initiates all further interactions and generates the recordable or visually assessable optical signal. The market of test systems based on immunochromatographic analysis is constantly growing, thus offering the permanently widening choice of solutions. However, in recent years there has been a real boom of new developments in immunochromatography field, thus offering various options for highly sensitive and information capacitive analytical systems. This study systematizes these developments and provides their comparative assessment in terms of prospects for their technological implementation and practical application in the coming years. The opportunities of designing the antibodies and alternative receptor molecules for controlling the affinity and the selectivity of recognition of the compounds being monitored are considered. The advantages and limitations of the new nanodispersed markers and non-optical methods for their registration in immunochromatography are discussed. The methods for quantitative assessment of the contaminants content via immunochromatography are characterized. The developed design options of the test systems for multiplex control — simultaneous detection of several compounds — are presented. Examples of integration of immunochromatographic tests with the systems of automatic registration, processing, transfer, storage and analysis of results of numerous tests are represented.

The purpose of this research was to evaluate Algerian consumers' perceptions of camel meat and identify the variables driving their intention to consume it. A survey of 142 participants selected at random through in-person interviews and a self-administered questionnaire in El Oued district located in the southeast of Algeria assisted in this study. The data revealed that 93.7% of the participants had consumed camel meat previously at least once; however, merely 6.3% of participants had never consumed this meat before. The majority of participants (83.1%) held a favorable perception of camel meat and expressed a willingness to consume it again (80.3%). Conversely, 59.2% of the participants said that eating camel meat was often linked with particular occasions, like religious and sociocultural activities. Taste (65.5%) was the primary factor influencing customers' choice of red meat varieties, while tenderness (58.5%) was the most strongly correlated attribute with camel meat perception. Analysis of the determinant variables showed that males were willing to eat camel meat at a higher rate than females (92.1% vs. 66.7%; χ2 = 14.440; p = 0.000). A substantial beneficial impact was also evident due to prior consumption and the favorable perception of this meat among consumers (χ2 = 29.043; p = 0.000 and χ2 = 52.857; p = 0.000). The willingness to indulge in camel meat consumption was also significantly impacted by ascertaining how frequently consumers consume this meat. Altogether, this investigation offers a clear understanding of how consumers perceive the quality of camel meat and the factors that influence its consumption.

One of the microorganisms that cause spoilage of meat during its storage is the bacteria Pseudomonas. To prevent contamination of the finished products with these bacteria, it is important to find the places at the enterprise where they aggregate. Within the framework of this study, the objects and premises of the production facilities at meat processing factories and poultry farms were explored to detect their contamination with bacteria of Pseudomonas spp. The potential reservoirs of those bacteria were defined at these plants. In addition, the species diversity of Pseudomonas was established at the production facilities environment at the enterprises. 27 production facilities environments (structures, equipment, package containers) were examined for the presence of bacteria with the method of washings. The samples were examined to detect Pseudomonas bacteria, with their subsequent identification with the method of time-of-flight mass spectrometry MALDI-Tof-MS. 487 strains of bacteria of the genus Pseudomonas were isolated, which strains are represented by 47 species. As a result of the study it was found that all 27 production facilities were contaminated with various species of Pseudomonas. From two to fourteen species of Pseudomonas bacteria were detected at all facilities. 12 facilities of the enterprise for slaughter and processing of broiler chickens were contaminated with Pseudomonas gessardii. Pseudomonas bacteria spp. (identification is traced down only to its genus) were found at 10 objects. Pseudomonas tolaasii and Pseudomonas brenneri were found at 9 and 8 objects, respectively. The surfaces of 6 objects demonstrated contamination with Pseudomonas chlororaphis ssp chlororaphis and Pseudomonas koreensis. Other Pseudomonas species were found at 1–5 sites. Pseudomonas fluorescens were detected at 8 pork processing plant sites, Pseudomonas gessardii were found at 5 sites. 4 sites were contaminated with Pseudomonas chlororaphis ssp. chlororaphis and Pseudomonas koreensis, 3 objects contained Pseudomonas tolaasii, Pseudomonas spp., Pseudomonas rhodesiae, Pseudomonas libanensis and Pseudomonas extremorientalis. The remaining species of Pseudomonas were found at one or two sites in the territory of the pork processing plant. It was found that all production environment sites, regardless of their distance from the raw materials and the finished products, were contaminated with Pseudomonas bacteria. At the same time, the sites that had no contact with the food products showed wider diversity of Pseudomonas species than in the places where the contact took place. Thus, all the explored objects of the production environment at the pork processing enterprises and the facilities for slaughter and processing of broiler chickens are the potential reservoirs of Pseudomonas bacteria.

This review explores the benefits of irradiation in improving the quality and safety of different meat types. The process involves exposing meat in a shielded room using one source of radiation that can be gamma radiation, electron beam or X-radiation for a specified period of time. Through the use of this technology, parasites, viruses, insects and bacteria can be effectively reduced, which in turn increases the lifespan and quality of meat products. According to products to be irradiated and the bacteria to be eradicated, the radiation dose could be high, low or medium. Irradiating meat at an appropriate dose does not affect its sensory qualities such as taste, texture and color. The impact of irradiation on nutritional and chemical aspects of different types of meat is complex, since free radicals can cause lipid oxidation and alter vitamins, fatty acids, and amino acids. Furthermore, irradiation can also affect physical properties of meat, such as texture and tenderness. This review also summarizes the available information on the impact of irradiation on the extension of meat shelf life.

Recently a lot of analytical methods have been developed, however, only a few of them have found application in the meat industry, since they do not provide sufficient understanding of the processes that occur in meat during its storage. The use of the GDV method for analyzing the food products quality has got a number of advantages, since it allows for quick and non-invasive getting of information on the food product condition, which capability may be quite promising for meat analysis. The study described in this paper is based on the GDV method application for analyzing the condition of the chilled pork at various stages of its storage and for detecting the peculiar changes in its quality.

The study analyzed samples of Sus scrofa m. longissimus dorsi stored at a temperature of 0 to 4 °C for five days. Using the software ImageJ to analyze the gas-discharge glow of meat, its main parameters were obtained, such as an area, average radius of glow and color characteristics. The most significant characteristics of the gas-discharge glow were determined, among which the glow area, shape factor, uncertainty and dispersion were focused on. It was shown that synchronously with the development of rigor mortis, there was a decrease in the area of the gas-discharge glow, and with its resolution and further storage of meat — a noticeable increase. The dispersion of the radius of meat glow by the end of the storage period increased by 2.03 times in comparison with the original value, and the gas discharge was unstable and featured a large number of streamer branches.

The influence of histostructural changes and fractional composition of proteins on the properties of the electromagnetic field during GDV of meat has been proven. It has been shown that the method of gas discharge visualization, along with histological studies, can be used to analyze meat during its storage and defining the depth of autolytic changes that take place in the meat.

The research was conducted in the vivarium of the Federal Research Centre of Biological Systems and Agrotechnologies in 2023 to study the effect of biologically active substances isolated from medicinal plants on the productivity and meat quality indicators. Week-old broiler chickens were divided into 4 groups (N = 180, n = 45). Broilers in the control group received the basic diet; animals from experimental groups I, II and III, along with the basic diet, were fed cinnamaldehyde in the amount of 15, 30 and 55 mg/kg of feed, respectively. At the age of 42 days, the animals were slaughtered and the chemical, amino acid and mineral composition of the muscles was determined. Broilers that, in addition to the basic diet, received cinnamaldehyde in the amount of 30 and 55 mg/kg of feed, exceeded the control group in pre-slaughter live weight by 4.50% and 7.27%, respectively. Similarly, the mass of muscle tissue and edible part of carcass in group III increased by 8.67% and 8.40% relative to the control group values, respectively. It was found that the mass fraction of protein in the breast was higher in young animals from group II than in the poultry from groups C, CA-I and CA-III by 1.57%, 2.16% and 1.35%, respectively. In terms of calcium content in the thighs, broilers from groups CA-II and CA-III exceeded the control group by 2 times. Young animals from the experimental groups CA-I and CA-III exceeded the poultry from group C in the accumulation of the essential amino acid arginine in the thighs by 0.4% and 0.2%, respectively. Thus, the use of cinnamaldehyde as a feed additive for agricultural poultry has a positive effect on the chemical composition of meat, the content of essential elements and amino acids.

The present study aims at evaluating the nutritional value and antioxidant potential of various meat types (beef, pork, chicken, catfish and snails) consumed in Owhelogbo, community in Isoko Local Government, Delta State, Nigeria. The different meat samples were analyzed for nutritional composition and antioxidant properties. The results obtained show that the protein content varied from 20.09 to 61.74%, while the fat content varied from 2.00 to 12.08%. The calcium content ranged from 10.30 to 143.73 mg/100 g, while the phosphorous content ranged from 100.85 to 300.11 mg/100g. The linoleic acid content was in a range from 10.91 to 29.54%, while the linolenic acid content ranged from 0.84 to 5.53%. The content of vitamin A and vitamin D varied from 4.61 to 110.69 µg/100g and 2.15 to 18.05 µg/100g, respectively. The DPPH free radical scavenging ability and FRAP inhibitory activities of the different meat types ranged from 50.84 to 65.64% and 0.88 to 1.59%, respectively. The levels of high density lipoprotein and low density lipoprotein were in a range from 13.34 to 21.90 mg/dL and 2.30 to 5.59 mg/dL, respectively. The level of low density lipoprotein was the lowest in snail meat (SN), which suggests that it may be useful in managing obesity and preventing disorders linked to lipids. Consequently, the results conclude that snail meat may be a more valuable and innovative source of animal protein than beef, pork, chicken, and catfish.

Grilled beef processed with high temperature has the potential to form toxic compounds that are mutagenic and carcinogenic. This can be prevented by using beef cuts with low-fat content and antioxidant-rich spices, such as torch ginger (Etlingera elatior) flower. This study is aimed to analyze the physicochemical characteristics and antioxidant activity of grilled beef using different beef cuts and application of torch ginger flower in seasoning. Tenderloin and brisket cuts were chosen to represent the low fat and high fat content of the meat. The beef was seasoned with torch ginger flower as one of ingredients for marinade and for dipping sauce, and cooked using grilling method. This study was designed using randomized block design (CRD) with 2 × 6 factorial pattern, consisting of two beef cuts and six seasoning methods with three blocks of the samples manufacturing periods. The differences in beef cuts used to cook grilled beef were related to pH value, water, protein, fat, and malondialdehyde (MDA) content. The use of tenderloin cuts featured lower MDA levels (p ≤ 0,05) than brisket cuts. Tenderloin cuts MDA content was 3,76 mg/kg while brisket cuts had MDA content of 1,67 mg/kg. The application of torch ginger flower in seasoning can increase water content and antioxidant activity while also reduce MDA levels in grilled beef. Soaking of beef in seasoning marinade without torch ginger flower and dipping sauce with the addition of torch ginger flower has resulted to the highest (p ≤ 0,05) antioxidant capacity (135,19 mg EVC g-1), which is more effective compared to other seasoning modes.