Camel production plays a crucial role in supporting the livelihoods and food security of pastoral and agro-pastoral communities across Ethiopia, Kenya, Somalia, and Djibouti in the Horn of Africa. This review systematically synthesizes peer-reviewed studies and regional reports published between 2000 and 2026, identified through structured database searches and screened using defined inclusion criteria, to evaluate camel milk production systems, traditional utilization, physicochemical and nutritional quality, safety, and value chain dynamics across the region. Camel milk is widely consumed raw or fermented and serves as a key dietary resource. Traditional practices across the region involve spontaneous fermentation for product formation, the production of sour milk products and camel milk tea, and the incorporation of camel milk into various local dishes; however, systematic documentation of these practices remains limited. Compared with bovine and caprine milk, camel milk generally contains lower fat and lactose levels, higher vitamin C and mineral concentrations, and distinct protein characteristics, including lower κ-casein content and the absence of β-lactoglobulin, which influence digestibility and processing properties. Reported fat content ranges from approximately 2.5 to 4.5% and protein from 2.5 to 3.9%, while vitamin C levels substantially exceed those of bovine milk. These features confer nutritional advantages but also create technological challenges, such as weak coagulation and extended fermentation time. Despite increasing urban and cross-border demand, the sector remains constrained by feed shortages, limited veterinary services, inadequate processing facilities, informal marketing systems, and hygiene limitations that contribute to microbial contamination. Key gaps include a lack of harmonized quality standards, limited comparative data on milk composition and microbiological safety, weak cold-chain infrastructure, and poor value-chain coordination. Strengthened hygiene, standardized quality protocols, improved processing and cold-chain systems, and coordinated institutional support are essential to enhance commercialization, safety, and regional integration.

This study evaluated the effects of oregano essential oil alone and in combination with cinnamon and peppermint essential oils on intestinal microbiota, the sensory and textural properties of cooked egg's and fatty acid profile. Intestinal microbiota/fatty acid profile correlations and health index were evaluated. Lohmann LSL-LITE strain laying hens were randomly divided into four groups and fed for 28 days: a control group receiving a basal diet (C); a group supplemented with 250mg/kg oregano essential oil (O), a group receiving 125mg/kg oregano plus 125mg/kg cinnamon essential oils (O + C), and a group receiving 125mg/kg oregano plus 125mg/kg peppermint essential oils (O + P). Sensory evaluation showed that the distinctive flavors and aromas of oregano, cinnamon, and peppermint essential oils were not detected. Essential oil supplemented diet did not affect the eggs' hardness, adhesiveness, cohesiveness, and resilience properties. Shear force was found to be significantly different in group O. Assessment of nutritional indices showed that high Linoleic Acid/α-Linolenic Acid ratio has given O and O + P groups eggs potential functional properties. While the coliforms, Enterobacteriaceae, and Enterococcus spp. in the essential oil supplemented groups were reduced, and Lactobacillus spp. increased. Also, essential oil feed achieved a correlation between lactic acid bacteria and Linoleic Acid/α-Linolenic Acid, omega6/omega3 ratio. Furthermore, behenic, palmitoleic, and palmitic fatty acids positively correlated with intestinal Lactobacillus spp. As a result, laying hens feed essential oil supplementation results in potential functional eggs that offer better nutritional indices for the consumer health, which were obtained without affecting the egg's characteristics.

As pork consumption increases, consumer demand for high-quality meat has also increased. To improve pork quality, minimizing stress throughout the slaughter process is essential. Implementation of animal welfare measures can reduce stress, and the stunning stage, which renders animals unconscious, is crucial for ensuring animal welfare, slaughter efficiency, and final meat quality. Previous studies focused on the changes that occur in physiological and physicochemical characteristics following electrical and gas stunning. Using transcriptome analysis, this study aimed to elucidate the changes in gene expression and molecular-level biological responses to electrical and CO2 gas stunning methods. The two stunning methods (electrical stunning, 10 pigs; CO2-controlled atmosphere stunning, 10 pigs) were compared based on transcriptomic changes determined by whole-blood RNA-Seq.Differentially expressed genes were identified for each group (electrical stunning: 67 upregulated and 37 downregulated genes; CO2-controlled atmosphere stunning: 39 upregulated and 17 downregulated genes). Biological mechanisms associated with pig responses to stunning methods were identified through functional annotation. Under electrical stunning conditions, tissue damage responses such as extracellular matrix stability degradation and potential inflammatory reactions were observed. By contrast, under CO2-gas stunning conditions, defense and physiological regulatory mechanisms to buffer oxidative stress were induced, accompanied by immune balance and tissue protection mechanisms. Our study revealed distinct biological mechanisms underlying pig responses to different stunning methods, suggesting that these mechanisms could serve as a cornerstone for assessing slaughter stress, enhancing meat quality, and improving animal welfare.

Enteric methane emissions from dairy cattle contribute substantially to agricultural greenhouse gas output. Although feed-based mitigation strategies have shown promise in controlled research environments, their effects under commercial farm conditions remain insufficiently studied. This field-based study evaluated the associations between methane-mitigating concentrate (MM) feed and milk yield, milk composition, and udder health indicators in Holstein cows across three commercial farms in Jeju, South Korea. A total of 400 lactating cows were monitored over 47 months (January 2021–November 2024) as the farms transitioned from conventional concentrate feed to MM feed. Mixed models and stepwise regression analyses were used to assess the independent effects of MM feeding while accounting for farm, parity, and seasonal variation. MM feeding did not significantly affect overall milk yield or milk fat content. However, MM feeding was associated with lower milk protein, solid non-fat (SNF), and milk urea nitrogen (MUN) concentrations, along with a modest increase in somatic cell count (SCC). These associations varied among farms and parities, indicating that the effects of MM feed are influenced by management and physiological factors rather than a single dietary component. Stepwise regression retained MM feeding as a significant explanatory variable for SNF, MUN, and SCC, but not for milk yield or fat content. These findings indicate that MM feed can be implemented under commercial farm conditions without compromising milk yield, while influencing nitrogen-related milk traits and udder health indicators. Further studies incorporating direct methane measurements and mechanistic evaluation of rumen fermentation and nitrogen utilization are needed to determine the environmental implications of MM feeding.

This study aimed to validate a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method and optimize a sample preparation procedure for the analysis of four artificial sweeteners—acesulfame potassium, sodium saccharin, sucralose, and aspartame—in dairy matrices. The method demonstrated high specificity and excellent linearity (r2 ≥ 0.999). The LOD values ranged from 0.002 to 0.103 mg/L, and the LOQ values ranged from 0.007 to 0.312 mg/L. The method’s accuracy was 84.40%–103.97%, and the precision was within a relative standard deviation (RSD) of 6.67%. All these results met both the AOAC and ICH guidelines. Minimal matrix effects (within ± 10%) ensured reliable quantification, while optimal recovery was achieved by using 0.6 mL each of potassium ferrocyanide trihydrate and zinc sulfate heptahydrate for deproteinization. Inter-laboratory validation showed recovery rates of 90.89%–102.74% with ≤ 7.78% RSD, supporting the robustness of the method. The validated method was applied to 40 dairy product samples, including fermented milk, processed milk, thick fermented milk, and lactic acid bacteria beverages. The detected concentrations of acesulfame potassium and sucralose complied with the Korean Food Code limits, respectively. Sodium saccharin was not detected in any samples, consistent with its prohibition. Aspartame was detected only in fermented milk, with concentrations of 65.08–269.42 mg/kg. The validated method reliably assessed compliance with national standards for artificial sweeteners and demonstrated suitability for monitoring artificial sweeteners in dairy products.

This review provides an understanding of spoilage factors of meat, the spoilage bacteria, the spoilage mode of major spoilage bacteria, and alterations due to spoilage. pH and water activity of meat, packaging atmosphere, and storage temperature affect the growth and activity of spoilage bacteria. The spoilage bacteria cause the production of various compounds. Volatile compounds such as volatile basic nitrogen [ammonia (NH3) and amines (RNH2)], alcohols (ROH), aldehydes (RCHO), ketones (RCOR’), and sulfur (S) compounds are generated by decomposition from glycogen, proteins and lipids in meat with various enzymatic (decarboxylase, phosphoketolase, alcohol dehydrogenase, lipoxygenase, acetate kinase, etc.) reactions of Brochothrix thermosphacta, Carnobacterium, Enterobacteriaceae, lactic acid bacteria, Pseudomonas, etc. During the spoilage process, some metabolic activities of bacteria lead to organoleptic alterations in meat. Some bacteria form slime, produce odor-causing substances, or cause color changes during meat spoilage. The information reviewed in this paper may help readers better understand meat spoilage by bacteria; other causes responsible for spoilage are not covered in this paper.

Integration of advanced technologies from the Fourth Industrial Revolution is accelerating the growth of the food technology sector. Rising global meat consumption driven by population growth raises concerns about food security, environmental impact, and animal ethics, increasing interest in alternative protein sources. Among these, Protaetia brevitarsis seulensis larvae have drawn attention due to their high nutritional value and functional properties such as antioxidant, anti-inflammatory, and anticancer effects. Compared with conventional livestock, they offer enhanced sustainability, efficient resource use, and high-quality protein and micronutrient content. In the Republic of Korea, Protaetia brevitarsis seulensis larvae are approved as food ingredients and are increasingly applied to processed products. Incorporating these larvae into meat products, particularly chicken-based items like sausages and patties, has shown improvements in nutritional and functional quality. Unlike general reviews of edible insects, this study focuses specifically on their potential in poultry-based applications, offering a novel perspective. This targeted approach highlights their advantages as functional ingredients in health-oriented meat alternatives. Despite promising attributes, challenges such as consumer acceptance, regulatory clarity, and mass production remain. Future research should aim to optimize rearing and processing technologies and develop public education strategies to facilitate adoption. Overall, Protaetia brevitarsis seulensis larvae represent a promising alternative protein that could support sustainable food systems while reducing the environmental footprint of livestock production.

This study evaluated the performance of a partial least squares regression (PLSR) model in predicting the cooking loss of pork belly slices using hyperspectral images of the semispinalis capitis (SC) muscle from the pork shoulder butt. Pork shoulder butts and whole belly cuts were obtained from 70 half-right gilt carcasses at 24 h postmortem. Pork belly slices were obtained from the 6th and 11th thoracic vertebrae and the 4th lumbar vertebra. Reflectance hyperspectral images of the SC muscle were captured. Cooking loss was measured in SC muscle and pork belly slices. A significant correlation was observed between the cooking loss of pork belly slices and SC muscle. In the PLSR model for predicting the cooking loss of belly slices, standard normalized variate pre-processing and wavelength selection did not enhance the model accuracy. In contrast, first-derivative pre-processing showed the highest accuracy with R2v values ranging from 0.73 to 0.80. These results suggest that the cooking loss of pork belly slices can be nondestructively predicted using the hyperspectral image of SC muscle exposed on the half-carcass surface. Moreover, this study can provide a foundation for future research on nondestructive and real-time prediction of pork quality in production lines.