Foods,
Journal Year:
2024,
Volume and Issue:
13(7), P. 1015 - 1015
Published: March 26, 2024
Cold
atmospheric
plasma
(CAP)
is
a
novel
non-thermal
technology
with
significant
potential
for
use
in
meat
processing
to
prolong
shelf
life.
The
objective
of
the
study
was
evaluate
efficiency
CAP
treatment
on
natural
microbiota
and
quality
traits
pork
stored
8
days
at
4
°C.
applied
by
employing
piezoelectric
direct
discharge
treat
samples
0,
3,
6,
9
min.
Reductions
approximately
0.8–1.7
log
CFU/g
were
observed
total
viable
counts
(TVC)
Pseudomonas
spp.
levels
treatments
longer
than
3
min,
immediately
after
treatment.
A
storage
revealed
that
CAP-treated
(>6
min)
had
significantly
lower
TVC,
spp.,
Enterobacteriaceae
throughout
storage.
Regarding
traits,
application
min
increased
water
retention
yellowness
decreased
redness
compared
untreated
pork.
However,
other
parameters
such
as
pH,
tenderness,
lightness
exhibited
no
statistically
differences
between
Lipid
oxidation
higher
only
9-min
Our
results
promising
can
extend
microbiological
life
during
refrigeration
Current Research in Food Science,
Journal Year:
2023,
Volume and Issue:
7, P. 100545 - 100545
Published: Jan. 1, 2023
This
study
compared
the
cellular
and
genetic
characteristics
of
bovine
skeletal
muscle
satellite
cells
(SMSCs)
from
Hanwoo
(a
Korean
native
cattle
breed),
including
calves
mature
cattle.
SMSCs
were
isolated
using
magnetic-activated
cell
sorting
(MACS)
tissue
samples
six
(three
three
cattle)
CD29
antibody.
Calves'
exhibited
significantly
faster
growth
rates
than
did
those
(P
<
0.01),
with
a
doubling
time
2.43
days.
Genetic
analysis
revealed
higher
MyoD
Pax7
expression
in
during
proliferation
0.001).
However,
FASN
PLAG1
levels
both
differentiation
These
findings
highlight
need
for
strategies
to
improve
produce
competitive
cultivated
meat
at
price.
LWT,
Journal Year:
2024,
Volume and Issue:
194, P. 115751 - 115751
Published: Jan. 27, 2024
This
study
has
addressed
the
escalating
concern
of
antibiotic
resistance
(AR)
linked
to
use
antibiotics
in
food-producing
animals,
particularly
low-
and
middle-income
countries
(LMICs).
The
focus
was
on
assessing
AR
profile
100
Escherichia
coli
isolates
from
antibiotic-free
(AF)
labelled
retail
chicken
meat
comparison
conventional
(CL)
being
sold
Delhi,
India.
Surprisingly,
results
revealed
a
substantial
prevalence
E.
AF
meat,
notably
against
tetracycline
(80
%),
ciprofloxacin
(67
imipenem
(49
among
others.
Moreover,
striking
92
%
meat-derived
demonstrated
multiple
drugs,
with
48
displaying
over
six
antimicrobial
classes.
also
identified
prevalent
mobile
genetic
elements-associated
genes
(ARGs),
suggesting
potential
for
horizontal
transfer
resistance.
Importantly,
research
highlighted
lack
significant
difference
between
CL
meat.
Additionally,
positive
correlations
different
phenotypes
ARGs
suggested
feasibility
predicting
physical
through
molecular
vice
versa.
In
conclusion,
indicates
that
at
current
state,
choosing
AF-labelled
retailing
north
Indian
market
may
not
effectively
reduce
exposure
antibiotic-resistant
bacteria.
LWT,
Journal Year:
2024,
Volume and Issue:
196, P. 115852 - 115852
Published: Feb. 13, 2024
The
use
of
nitrite
and
nitrate
in
meat
products
has
been
questioned
due
to
the
generation
N-nitroso
compounds
with
carcinogenic
effects.
Thus,
research
focused
on
their
replacement
several
alternatives.
This
study
is
evaluating
effects
a
commercial
olive
leaf
extract
(OLE),
marketed
as
dietary
supplement,
protein
lipid
oxidation,
N-nitrosamine
content
sensory
properties
industrial
sausages
at
end
ripening
period.
Five
different
formulations
were
prepared:
F1
(OLE:
1000
mg/kg;
NO2–NO3:
0
mg/kg),
F2
75-75
F3
F4
F5
500
35-35
mg/kg).
OLE
combination
reduced
dose
(F5)
significantly
oxidation
(p
<
0.05)
compared
formulation
synthetic
additives
alone
(F4).
No
differences
observed
terms
textural
samples
without
extract.
did
not
affect
microbiological
quality
enabled
significant
reduction
N-nitrosamines
content.
However,
addition
decreased
intensity
red
colour
determined
insurgence
slight
bitter
taste
sausages.
Food and Humanity,
Journal Year:
2024,
Volume and Issue:
3, P. 100349 - 100349
Published: July 6, 2024
Achieving
the
sustainability
of
protein
is
central
to
creating
a
sustainable
food
system.
Current
meat
consumption
patterns
require
paradigm
shift,
as
status
quo
unsustainable.
However,
at
present,
consumer
participation
in
this
shift
limited
necessitating
change
behaviour.
This
review
seeks
understand
willingness
consume
alternative
proteins
(cultured
meat,
edible
insects,
plant
and
fermentation-based
proteins)
factors
influencing
their
decisions,
considering
variations
across
categories
cultural
backgrounds.
Understanding
these
vital
for
designing
interventions
that
effectively
enhance
acceptance
levels.
Consumer
behaviour
complex,
influenced
by
spectrum
personal
societal
factors,
which
must
be
interpreted
within
specific
context
target
society
or
demographic
segment.
Foods,
Journal Year:
2024,
Volume and Issue:
13(7), P. 1015 - 1015
Published: March 26, 2024
Cold
atmospheric
plasma
(CAP)
is
a
novel
non-thermal
technology
with
significant
potential
for
use
in
meat
processing
to
prolong
shelf
life.
The
objective
of
the
study
was
evaluate
efficiency
CAP
treatment
on
natural
microbiota
and
quality
traits
pork
stored
8
days
at
4
°C.
applied
by
employing
piezoelectric
direct
discharge
treat
samples
0,
3,
6,
9
min.
Reductions
approximately
0.8–1.7
log
CFU/g
were
observed
total
viable
counts
(TVC)
Pseudomonas
spp.
levels
treatments
longer
than
3
min,
immediately
after
treatment.
A
storage
revealed
that
CAP-treated
(>6
min)
had
significantly
lower
TVC,
spp.,
Enterobacteriaceae
throughout
storage.
Regarding
traits,
application
min
increased
water
retention
yellowness
decreased
redness
compared
untreated
pork.
However,
other
parameters
such
as
pH,
tenderness,
lightness
exhibited
no
statistically
differences
between
Lipid
oxidation
higher
only
9-min
Our
results
promising
can
extend
microbiological
life
during
refrigeration
