Social pressure on increased protection and welfare of animals results mainly from the initiative of people living in the urbanized parts of the world. The respect for the right to freedom of religion, which is indisputably one of the fundamental lib...
Conventional meat production has become a force of environmental damage, but global meat consumption is predicted to continue increasing. Therefore, the technology of cultivated meat is undergoing rapid development. The current study explores what fa...
Meat-product alternatives have become more popular among consumers, mainly due to concern for animal welfare and demand for more eco-friendly production. This study focused on the comparison between the antioxidant capacities of selected types of mea...
Cultured meat is increasingly considered a potential complement to conventional meat, yet the determinants of its acceptance remain unclear. This study examined whether motivations underlying conventional meat purchasing are associated with attitudes...
Since the 1970s, animal welfare (AW) in Dutch broiler production has been criticized by non-governmental organizations (NGOs) and the general public. Despite the development of production concepts aimed at improving AW, the conventional concept, whic...
The growing demand for clean-label, high-quality, and sustainable meat products has increased interest in non-conventional processing technologies as alternatives to conventional processing methods. Therefore, this review aims to critically evaluate...
The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (be...
The global meat industry continues to face increasing demands for longer shelf life, improved quality, and enhanced food safety, driving innovation across both conventional and emerging processing technologies [...]
Cultivated meat emerges as a promising alternative to conventional meat, the production of which causes significant environmental pressure, including greenhouse gas emissions, water demand, and pasture expansion, alongside ethical concerns related to...
This study investigates the volatile compounds that contribute to the unique flavor and aroma profiles of cured meat products using alternative ingredients, specifically focusing on commercially available, conventional, and organically produced pre-c...
This study evaluated changes in physicochemical properties, oxidative stability, colour, and texture of commercially available plant-based meat alternatives (PBMAs) and their meat counterparts during consumer-relevant post-opening refrigerated storag...
It was hypothesized that differences in production system and muscle type may influence the formation of lipid oxidation products (LOP) as well as protein oxidation (protein carbonyl compounds, PCC) during the in vitro gastrointestinal digestion of c...
Consumers’ interest in the way meat is produced is increasing in Europe. The resulting free range and organic meat products retail at a higher price, but are difficult to differentiate from their counterparts. To ascertain authenticity and prevent f...
The pursuit of sustainable animal protein sources is critical in light of the environmental, social, and economic challenges associated with conventional livestock production. Although meat, including organic production, remains a valuable source of...
This study aimed to explore the extent of research on developing meat and fish analogs using alternative proteins. It examined the novel and conventional technologies employed to produce these analogs and identified the primary alternative proteins t...
Cultured meat has been presented as an environmentally friendlier option to conventional meat, but due to the limited data, the studies related to its performance are scarce and based on hypothetical production processes. This work provides a short l...
Sausages and hams are perceived as important components of culinary heritage for many regions all over the world. Consumers believe that traditional foods are characterized by unique sensory properties and high quality. However, the fats found in all...
Chicken meat production is a critical component of the global protein supply, significantly influenced by rearing advancements, including the use of antimicrobial agents. However, the pervasive use of antibiotics has raised concerns regarding the occ...
Meat quality seems to be influenced by the dietary regimes applied for animal feeding. Several research studies are aimed at improving meat quality, preserving it from oxidative processes, by the incorporation of antioxidant components in animal feed...
Antibiotic free farms are increasing in the poultry sector in order to address new EU regulations and consumer concerns. In this pilot study, we investigated whether the efforts of raising chickens without the use antibiotics make any difference in t...
The objective of this study was to investigate the impact of alternative lipid sources on nutrient metabolism, performance, carcass characteristics, and meat quality in European quails. Trial 1 determined the energy values and nutrient metabolizabili...
The aim of the study was to assess the fatty acid profile and nutraceutical properties of lipids contained in fallow deer (Dama dama) meat produced in organic and conventional farming systems. Longissimus lumborum (LL) and semimembranosus (SM) muscle...
The aim of the study was to compare the properties of lipids and the content of cadmium and lead in the meat of red deer (Cervus elaphus) kept in a forest feeding ground (FFG) and on organic and conventional farms in Poland. Longissimus lumborum (LL)...
This study investigated the influence of the production system (conventional vs. organic), the grass consumption level and the ageing period (7 and 14 days) on beef quality. Three groups of samples from Limousin × Avileña calves were analysed: F100,...
The plant-based meat alternative (PBMA) market and consumer base on the island of Ireland (IOI) has grown rapidly in recent years. Therefore, this study compared the changes in PBMAs available on the IOI over time and the nutritional profiles of PBMA...
Antimicrobial resistance (AMR) is a global public health concern, and animal food production contributes to its spread. This study compared antimicrobial resistance gene (ARG) profiles in Salmonella spp., Escherichia coli, and Enterococcus spp. isola...
This study aimed to determine whether adding a blend based on zinc chloride and lignans from magnolia to the diet of broilers could replace conventional performance enhancers. For this study, 360 chickens were divided into four groups, with six repet...
Meat serves as a prime medium for the growth of foodborne pathogens due to its rich protein content and high water activity, contributing significantly to the global burden of foodborne illnesses. This review synthesizes current advances in meat-born...
The use of antibiotics for therapeutic and especially non-therapeutic purposes in livestock farms promotes the development of antibiotic resistance in previously susceptible bacteria through selective pressure. In this work, we examined E. coli isola...
The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alterna...
As a result of public health concerns regarding antimicrobial resistance in animal-based food products, conventional poultry companies have turned to ‘raised without antibiotics’ (ABF) and organic farming systems. In this work, we evaluat...
Aquilaria (A.) sinensis is a medicinal plant widely grown in tropical South China. Given the abundant pruning waste of its leaves, the use of A. sinensis leaves is valuable. In this study, goats were fed a diet containing 20% A. sinensis leaves. Comp...
This study aimed to evaluate the effect of the sous vide and electric oven cooking methods on the physical and sensory characteristics of camel meat. A combination of 4 cooking temperatures (70, 80, 90, and 100 °C) and 6 cooking times (30, 60, 90...
The spread of resistant bacteria from livestock to the food industry promoted an increase of alternative poultry production systems, such as organic and antibiotic-free ones, based on the lack of antimicrobial use, except in cases in which welfare is...
Consumers have started to become aware of the negative aspects of conventional meat, including concerns about environmental issues, animal welfare, and consumer health. Alternative meats (i.e., cultured meat and plant-based meat alternatives) have be...
Cultured meat presents a possible alternative to conventional meat products and may be used to address growing food demands attributable to global population growth. Thus, a comprehensive technological prospection of the scientific literature related...
Cultured meat has emerged as a promising alternative to conventional meat due to its potential to improve sustainability, animal welfare, and food supply stability. However, successful commercialization requires not only the efficient generation of m...
Background/Objectives: The escalating global demand for meat, as a sequela of population growth, has led to unsustainable livestock production, resulting in a host of environmental and food security concerns. Various strategies have been explored to...
The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666...
Little is known about the consumer preferences of next-generation plant-based and cell-based meat alternatives, two food technologies that offer a demand-side solution to the environmental, nutritional, and other societal concerns associated with ani...
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based &ldquo...
The consumer’s interest in his/her health and the quality of his/her food has increased as well as in environmental issues such as animal welfare. Consumers believe that organic and similar (traditional) production systems are more advantageous...
The extant body of evidence pertaining to the acceptance of cultured meat in Sub-Saharan Africa remains limited. The present study examined the determinants of intention to adopt cultured meat among a sample of young, urban, meat-eating adults in Cha...
The packaging of fresh meat has been studied for decades, leading to improved packaging types and conditions such as modified atmosphere packaging (MAP). While commonly used meat packaging uses fossil fuel-based materials, the use of biodegradable pa...
Vegetarian and vegan diets are increasingly being adopted in Spain, a trend mainly driven by ethical concerns for animal welfare and the environment. This has resulted in a growing market for plant-based substitutes of meat products. However, availab...
This study evaluated the carcass characteristics and nutritional composition of duck meat from farmed (organic and conventional) and wild sources. Duck carcasses were analyzed to determine carcass traits (weight and yield of individual carcass portio...
Discrimination and species identification of meat has always been of paramount importance in the European meat market. This is often achieved using different conventional analytical methods but advanced sensor-based methods, such as the electronic to...
Cultured meat is produced through cellular agriculture and tissue engineering and has emerged as a promising alternative to conventional animal-based meat production. Cultured meat, produced through cellular agriculture and tissue engineering, offers...
The consumption of meat substitutes has significantly grown over the last decade. To understand the extent to which plant-based meat alternatives can already substitute conventional meat in terms of price and nutritional value, detailed knowledge of...
The growing consumer interest in organic foods, as well as, in many cases, the inconclusiveness of the research comparing organic and conventional foods, indicates a need to study this issue further. The aim of the study was to compare the effects of...
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