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.

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.

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.

Spoilage that often occurs in jerky is generally caused by the fat oxidation process, either during the manufacturing process, heating, or storage, and can lead to health hazards. This study was conducted to examine the potential of kluwak as a natural antioxidant that can reduce the oxidation process, by exploring its effects on antioxidant activity and physical properties, namely L*a*b* color values and cooking loss of jerky with the addition of kluwak. Kluwak, originating from community gardens in Soppeng Regency, Makassar, Indonesia, was used as an additional ingredient in making ground beef jerky. The part of meat used was the thigh, obtained from a slaughterhouse, and different levels of kluwak — namely 0 %, 2 %, 4 %, and 6 %—were added. The research results show that the addition of kluwak to jerky increases antioxidant activity, as indicated by higher values in the antioxidant activity test using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, which signifies increased antioxidant capacity. In addition, the use of kluwak also showed a significant effect on the color parameters a* and b*, indicating positive changes in the visual appearance of the product. However, no significant effect was found for the L* color parameter, which measures brightness, and no difference was observed in the cooking loss of the jerky. In conclusion, kluwak can function as an effective natural antioxidant in reducing fat oxidation in jerky, while providing positive changes in product color without affecting brightness or cooking loss.

This paper presents the study results of the microbiological composition in the industrial environment at four pork slaughter and processing plants (MPPs). The sample included plants with various production problems and different process features. The purpose of this study was to determine the priority bacterial groups typical for all studied plants, as well as to identify specific microorganisms associated with the individual characteristics of each plant. Representatives of Pseudomonas, Candida, and Escherichia genera dominated at all four plants, but each plant had its own unique characteristics. Thus, at MPP No. 1, where no preliminary decapitation was performed, a high level of industrial environment contamination with Escherichia genus microorganisms and pathogenic microorganisms, Salmonella spp. and Listeria monocytogenes, was observed. At MPP No. 2, which allows the acceptance of raw materials with defects, a significant counts of Staphylococcus genus microorganisms were detected. Pseudomonas, Carnobacterium, and Enterobacteriaceae genera were detected at MPPs No. 3 and No. 4, where systematic spoilage of finished products was revealed. Analysis results showed that individual technological stages and conditions at different plants create a unique environment that promotes the development of certain groups of microorganisms. The introduction of expanded microbiological monitoring, changes in technology, and the development of individual recommendations for each plant will reduce the risks of microbial contamination, improve product quality, and increase its safety for consumers.

This study aimed to investigate the effect of adding amaranth flour to meat patties on their chemical composition. Four different variations of meat patties were prepared, with amaranth flour added at concentrations of 5%, 10%, and 15% in place of beef. The control sample was prepared without any addition. The results of the study showed that the addition of amaranth flour led to a significant decrease in the moisture content of the meat patties, while the proportions of carbohydrates, fat, and ash increased. Specifically, the patties with the highest concentration of amaranth flour (15%) had the highest proportions of carbohydrates and fat with the lowest proportion of moisture. The control sample had the highest moisture content and the lowest proportion of carbohydrates, fat, and ash. The addition of amaranth flour increased the water-holding capacity of the meat patties, with the highest increase observed in the sample with 15% amaranth flour (82.21%). The overall score of sensory evaluation of the meat patties did not significantly decrease with the addition of up to 10% amaranth flour, according to the sensory evaluation. The study provides evidence that up to 10% amaranth flour can be used as a substitute for beef in meat patties, which can lead to an increase in the fat and carbohydrate content and mineral composition and improvement of the water-holding capacity of the final product.

Biofilm formation on equipment surfaces is a potential food safety hazard, providing increased resistance and persistence of pathogens and spoilage microorganisms in food production environments. The issue of preventing the biofilm formation is extremely important, since a wide range of disinfectants does not always provide the proper effect. The article discusses the antimicrobial effectiveness of disinfectants with various active ingredients (based on active chlorine, peracetic acid and quaternary ammonium compounds (QAC) with enzymatic substances) on binary biofilms. The objects of the study were the strains of pathogenic and opportunistic microorganisms isolated from abiotic surfaces of food production environments and food products. Different effects of disinfectants on biofilms formed by bacteria have been established. Disinfectant based on peracetic acid and chlorine had the greatest effect on binary biofilms of Brochothrix thermosphacta/Salmonella spp. and Staphylococcus equorum/Salmonella spp. The greatest antimicrobial effect on biofilm of Listeria monocytogenes 12/Pseudomonas azotoformans 6 was shown by a chlorine-based disinfectant. Disinfectants based on chlorine and QAC with enzymatic substances were most effective against the binary biofilm of L. monocytogenes 12/Salmonella spp. 14. However, none of the disinfectants had absolute antimicrobial effectiveness against the studied binary biofilms. Biofilm-forming microorganisms have shown resistance to the recommended concentrations of disinfectants. Therefore, currently, it is extremely important to revise approaches to hygiene at enterprises by finding working concentrations of new antimicrobial agents and new procedure that are effective for destroying biofilms.

The considered topic is of great interest for researchers and practitioners engaged in the development of technology and the production of meat food. In the review, the authors focus on theoretical aspects of the meat capacity to bind and hold water. The characteristic of the forms and strength of the water-to-meat bonds is given. The influence of the structural elements of muscle tissue on the meat capacity to bind and hold water is shown. The different opinions of the specialists are given in regard to the terms “water-binding” (WBC) and “water-holding” (WHC) capacity of meat, and the authors of this research expressed their own opinion. Basing on the analysis of publications, a characteristic is given to forms of water-to-meat bonds strength from the point of view of technological practice: there is tightly bound water, loosely bound available water ( immobilized ), and loosely bound excessive water ( free ). The article summarizes the material on the methods of determination of water-holding (water-binding) capacity of meat. It is shown that up to date there is no unequivocal answer about the choice of WHC determination method. To define WHC, it is recommended to subtract the WBC value obtained by one of the gravimetric methods from the value of the indicator obtained by one of the methods of external pressure. This problem requires further research, discussion of issues and methods for determination of water-holding capacity.

The pathogenicity of PCV 2 in the body of vaccinated piglets was studied based on the results of pathomorphological changes in the lungs and liver of animals. The work was carried out on commercial piglets vaccinated with the vaccine Ingelvak CircoFLEX (Germany) against circovirus. The work used clinical, zootechnical, enzyme immunoassay and pathomorphological research methods. It has been established that under the conditions of ongoing vaccination of piglets against PCV2, 30.3% of piglets still do not have virus-neutralizing antibodies. The main reason for the culling of animals are circovirus diseases that have respiratory clinical signs, as well as signs of multisystem wasting syndrome, determining the safety of the livestock at the level of 68.05%, the average live weight of 1 head at the moment of its transfer for fattening is 40.44±0.78 kg, and the average daily gain in live weight is 346.00±9.18 g. At autopsy, sick piglets reveal an increase in the lungs and liver, and the signs of inflammation in them, as a result of circulatory disorders, damage to the lymphoid tissue, the development of dystrophic and necrotic changes. The results of the research suggest that in order to increase the efficiency of the formation of post-vaccination immunity, specific medical preparations can be used to stimulate the immune response of the body, as well as to enhance the resistance of the lymphoid tissue of the lungs and liver in animals.

Effective isolation and purification of protein is a great challenge nowadays. The key aspect is protein stability and solubility, which primarily depend on protein structure and its amino acid sequence. Manipulations with pH and ionic strength are the first at tempts to increase protein stability and solubility. Different additives that are allowed or prohibited in the food industry are applied for overcoming protein aggregation. Sugars, polyhydric alcohols and amino acids are the most attractive among them. Trehalose, glycerol, arginine, glycine and proline demonstrated outstanding properties that make them perspective for application during iso lation and purification of proteins singly or in combination with each other or othercompounds. However, the algorithm of effective isolation and purification of protein could be significantly varied depending on its structure.