Canned tuna is widely consumed worldwide due to its palatability, nutritional value, and convenience. However, it may pose a health risk to consumers if not properly processed or improperly handled and/or stored by consumers. This study evaluated the microbial safety and histamine content of canned tuna meat and the effect of the storage at different temperatures (4, 28, and 31 °C) for 7 days after opening on the microbial safety and histamine content. Data were analyzed by the SAS program. The aerobic bacteria counts in tuna samples after 48 hours of storage at 4 °C, 28 °C, and 31 °C were 3.2, 2.75, and 5.09 log CFU/g, respectively, with no significant difference observed between 4 °C and 28 °C (p > 0.01). Similarly, the anaerobic bacteria counts were 3.3, 2.98, and 5.08 log CFU/g at 4 °C, 28 °C, and 31 °C, respectively, also showing no significant difference between 4 °C and 28 °C (p > 0.01). Storage of canned meat at 4 °C showed more significant (p < 0.01) microbial inhibition than storage at 28 °C, and 31 °C. No pathogenic bacteria were observed in all samples during storage at different temperatures. For the histamine test, the highest recorded concentrations were 3.53, 9.58, and 28.24 mg/kg in tuna samples stored at 4 °C, 28 °C, and 31 °C, respectively. The storage temperature influenced (p < 0.01) histamine formation in tuna meat during storage. Recording histamine concentrations at zero time indicates that histamine was formed before opening the can, which may be due to failure to apply good hygiene practices in handling fish, as histamine does not degrade once formed. However, it did not exceed the maximum permissible limit. Also, the results of the microbial count and histamine content indicate that holding canned tuna meat after opening at 4 °C contributes to maintaining the safety of the tuna during storage.

Anthrax is a zoonotic disease caused by Bacillus anthracis and remains a significant threat in Indonesia. The disease has a substantial impact on public health, livestock productivity, and economic stability, particularly in areas with traditional farming practices and limited animal health surveillance systems. This study aims to analyze the epidemiology of anthrax in Indonesia using the One Health approach, which integrates human, animal, and environmental health aspects. Data were collected from official government documents, such as the Decree of the Minister of Agriculture of the Republic of Indonesia, as well as scientific literature obtained from reputable databases. The results indicated that approximately 76 % of Indonesia is categorized as suspect areas for anthrax, while 14 % are infected areas, with the highest prevalence in Java, Nusa Tenggara, and Sulawesi. The primary risk factors include the consumption of non-veterinary inspected animal meat, unhygienic handling of carcasses, and the persistence of B. anthracis spores in the environment. Recommended control strategies include periodic livestock vaccination, conducting active surveillance, increasing public awareness, and enhancing the diagnostic laboratory's capacity. The One Health approach has proven effective in reducing the risk of cross-species transmission and improving responses to outbreaks. This study advocates for strengthening the integrated surveillance system, increasing synergy between sectors, and further research on the impact of climate change on zoonotic disease dynamics. With an integrated and collaborative strategy, Indonesia has a significant opportunity to control anthrax sustainably and enhance the resilience of public and animal health.

The theme under consideration is of great interest for researchers and practical specialists engaged in the development of methods for identification of meat with different courses of autolysis. In this review, modern non-invasive methods for meat quality assessment are presented. The authors describe methods developed for identification of meat with nontraditional course of autolysis, including determination of electric properties of meat (electrical conductivity, electrical resistance, electrical impedance), optical methods (light scattering, reflection, absorption, Raman spectroscopy, fluorescence spectroscopy, visible/near/mid-infrared spectroscopy), investigation of physical parameters of meat (determination of meat color coordinates using spectrocolorimeters, nuclear magnetic resonance, ultrasound spectroscopy and others). The results of studies carried out by various researchers on the use of the proposed methods for meat sorting into quality groups and certainty of the obtained data are presented. It is shown that meat quality can be predicted using the obtained values of electrical parameters and optical spectra. Analysis of published materials shows that up to now there is no definite answer to the question about a choice of a method for identification of meat quality group. This problem requires further research and discussion.

The annual growth of meat production, accompanied by significant quality deterioration at all stages of the production chain, drives the development of fast and highly accurate control methods. The work is devoted to the adaptation of the spectrophotometric method for assessing pork quality based on the analysis of muscle tissue extracts. The purpose of the work is to generalize and systematize knowledge about spectrophotometric analysis and the application of this method for pork quality control during storage. The work provides a comparative spectrophotometric assessment of various methods for extracting protein and non-protein components of pork muscle tissue. Aqueous, buffer, NaCl and KCl extracts of muscle tissue were studied, their absorption spectra in the wavelength range of 315–1000 nm were analyzed. It was found that KCl and NaCl extraction ensured the maximum degree of myofibrillar and sarcoplasmic protein extraction, and also formed the most pronounced and stable spectral peaks. Particular attention was paid to the analysis of KCl extracts demonstrating the best resolution and clarity of spectral curves, which is important for a detailed study of changes in muscle tissue properties during storage. During meat storage, statistically significant changes in the intensity and geometry of key spectral peaks (λ_325–335, λ ₃₅₅, λ_410–415, λ₅₄₅, λ₅₈₀, λ_610–620, λ_635–650) were revealed, which were simultaneous with histostructural transformations of muscle tissue. A high correlation was established between the change in the area of minor peaks and the dynamics of muscle fiber diameter, which allows using spectral characteristics as objective indicators for the degree of changes in muscle tissue at the cellular and molecular levels during storage. The results obtained confirm the feasibility of using spectrophotometric analysis of KCl extracts for an objective assessment of meat quality and monitoring its changes at various stages of storage.

Meat is a valuable source of energy since it contains protein and fat. It is also a source of key vitamins and minerals, such as vitamin B12, iron and zinc. However, high meat consumption can have adverse health and environmental effects. The objective of this paper is to discuss the global trends in consumption of meat and meat substitutes and understand their impacts on human health and the environment. It is accepted that the growing emphasis on sustainability underscores the importance of switching to alternatives, as the traditional meat production system faces substantial environmental and resource limits. Reducing meat consumption is vital in decreasing health and environmental impacts caused by meat production and consumption. Nevertheless, veganism may not be the best solution for all people because nutritious plant-based foods are not readily available particularly in low-income nations. Furthermore, livestock farming provides a significant source of earnings for many low-income households. Further research is required to encourage technical and behavioral improvements, while balancing the environment. Considering the above information, this study provides valuable insights into the consumption trend for meat and meat alternatives, encompassing their strengths, weaknesses, opportunities, and threats.

In the chilling step of chicken processing, air systems are used for cooling or draining. Sanitation also usually occurs during this step. However, an air sanitation system using SAEW has not yet been developed. This research describes evaluation of the air sanitation system using SAEW by comparing mist (SAEW-Mist) and forced-air (SAEW-Gas) against controls in terms of raw chicken quality during storage and the potential formation of trihalomethane. The air sanitation system using SAEW with both treatments reduced total microorganisms and Enterobacteriaceae, although they were not significantly different from the control (P ≥ 0.05). However, SAEW treatments effectively slowed microbial growth over time, with SAEW-Mist showing better stability. NaOCl treatment caused higher microbial growth rates, greater porosity, and significant reductions in water holding capacity (WHC), likely due to protein denaturation. SAEW-Mist preserved WHC better and showed lower total volatile basic nitrogen (TVB-N) and lipid oxidation than SAEW-Gas and NaOCl. TVB-N and TBARS values in SAEW-Mist remained below the threshold for spoilage. Chloroform, a trihalomethane compound, was detected in NaOCl and SAEW-Gas samples but not in SAEW-Mist or control. SAEW-Mist also caused fewer physical and chemical changes during storage, produced no liquid waste, and did not generate trihalomethane. The mist-based system offers advantages such as reduced water usage, prevention of cross-contamination, and improved hygiene conditions. Therefore, SAEW-Mist can be proposed as part of an integrated and environmentally friendly sanitation approach in poultry processing facilities.

This study evaluated the effects of replacing water with bitter orange and pear orange juices on the properties of beef sausages. Three formulations were prepared: control with water (F1) and two experimental formulations with bitter orange juice (F2) and pear orange juice (F3). Moisture, protein, lipid, ash, carbohydrate content, pH, water activity, shear force, and instrumental color were analyzed. Formulations complied with legislation for moisture (< 70 %), protein (> 12 %), and lipid (< 30 %) content. Moisture content ranged from 55.96 % (F3) to 60.32 % (F1), with the reduction in F2 and F3 attributed to the soluble solids in the juices. Protein content remained stable across formulations (22.24–23.39 %), reflecting the consistent meat proportion. Lipid content varied significantly, with F1 (15.25 %) showing the lowest value and F3 (19.29 %) the highest due to altered lipid retention influenced by acid-matrix interactions. F2 exhibited the highest acidity (0.40 g 100 mL^–¹) and the lowest pH (4.68), leading to the lowest shear force (56.68 N). Due to particularities in the preparation, meat and fat portions were analyzed for colorimetry. Lighter sausages with lower redness (a*) values in F2 (5.20) and F3 (4.48) compared to F1 (8.50), and higher yellowness (b*) in F2 (7.26) were observed for the meat portion. The total color difference (ΔE*) values indicated noticeable differences, particularly for F2 and F3 in the meat portion and F3 in the fat portion. These findings demonstrated that orange juices can modify the properties of beef sausages, enhancing their functional attributes, offering opportunities for the development of new food products.

The purpose of this work is to conduct comprehensive studies aimed at studying the effect of modulated stress of cage density in the poultry houses on the body of domestic cross-breed of the broilers “Smena-9”, in particular -on the chemical composition, some qualitative characteristics and antioxidant status of their muscle tissue. An experiment was conducted in the conditions of the physiological yard of the Federal Research Center for Animal Husbandry named after Academy Member L. K. Ernst in 2023 on 2 groups of the broilers (n = 40, N = 80) (control group and experimental group) of the domestic cross-breed of the broilers “Smena-9”. The control group was kept under the conditions of the cage density recommended for this cross-breed (Stress-). The poultry cage density in the experimental group (Stress +) was increased by 10 % from the 21st day of the poultry's life in order to create stress conditions. To study the effect of modulated stress on the composition and quality of meat, we conducted poultry slaughterings at the age of 24 (n = 10, N = 20), 34 (n = 10, N = 20) and 52 (n = 10, N = 20) days. Stress led to significant changes in the pH of the breast flesh: 45 minutes after slaughter, the index was 5.55 versus 5.59 units (p = 0.004), and 24 hours later — 5.44 versus 5.60 units. (p = 0.08). The values of the WHC of the experimental group were also lower than those in the control group on the 34^th and 52^nd days. The stress factor under study was not critical for the development of acute oxidative stress; the greatest changes were observed in age dynamics. There is a decrease in the pH of the breast flesh depending on the age aspect (p < 0.05) in both groups. On day 52, there was a significant (p < 0.01) decrease in TAC content in the breast of poultry of both groups, in the heart muscle in the control group (p = 0.06) and the experimental group (p < 0.001), there was an increase in the activity of SOD and catalase. The data obtained will allow the development of ways to regulate the quality of poultry products.