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16 pages, 1119 KiB  
Article
The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish
by Zhihao Yang, Chenlei Wang, Ye Jin, Wenjia Le, Liang Zhang, Lifei Wang, Bo Zhang, Yueying Guo, Min Zhang and Lin Su
Foods 2025, 14(15), 2748; https://doi.org/10.3390/foods14152748 - 6 Aug 2025
Abstract
Ready-to-eat meat products face quality challenges during storage and reheating. This study aimed to (i) characterize the physicochemical/microbiological changes in stewed mutton during storage (4 °C/−18 °C, 0–28 days) and (ii) evaluate reheating methods (boiling vs. microwaving) on day-7 samples. The nutritional analysis [...] Read more.
Ready-to-eat meat products face quality challenges during storage and reheating. This study aimed to (i) characterize the physicochemical/microbiological changes in stewed mutton during storage (4 °C/−18 °C, 0–28 days) and (ii) evaluate reheating methods (boiling vs. microwaving) on day-7 samples. The nutritional analysis confirmed moisture reduction (57.32 vs. 72.12 g/100 g)-concentrated protein/fat levels. Storage at −18 °C suppressed microbial growth (the total plate count (TPC), 3.73 vs. 4.80 log CFU/g at 28 days; p < 0.05) and lipid oxidation (thiobarbituric acid reactive substances (TBARS): 0.14 vs. 0.19 mg/kg) more effectively than storage at 4 °C. The total volatile basic nitrogen (TVB-N) kinetics projected a shelf life ≥90 days (4 °C) and ≥120 days (−18 °C). Microwave reheating after frozen storage (−18 °C) maximized the yield (86.21% vs. 75.90% boiling; p < 0.05) and preserved volatile profiles closest to those in the fresh samples (gas chromatography–mass spectrometry (GC-MS)/electronic nose). The combination of freezing storage and subsequent microwave reheating has been demonstrated to be an effective method for preserving the quality of a precooked lamb dish, thereby ensuring its nutritional value. Full article
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43 pages, 1138 KiB  
Review
Emerging Trends in Active Packaging for Food: A Six-Year Review
by Mariana A. Andrade, Cássia H. Barbosa, Regiane Ribeiro-Santos, Sidney Tomé, Ana Luísa Fernando, Ana Sanches Silva and Fernanda Vilarinho
Foods 2025, 14(15), 2713; https://doi.org/10.3390/foods14152713 - 1 Aug 2025
Viewed by 116
Abstract
The development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustainability challenges. This review compiles and analyzes recent advancements (2019–2024) in release-type active packaging, focusing on essential oils, natural extracts, [...] Read more.
The development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustainability challenges. This review compiles and analyzes recent advancements (2019–2024) in release-type active packaging, focusing on essential oils, natural extracts, and phenolic compounds as active agents. Primarily plant-derived, these compounds exhibit significant antioxidant and antimicrobial activities, extending shelf life and enhancing food quality. Technological strategies such as encapsulation and polymer blending have been increasingly adopted to overcome challenges related to volatility, solubility, and sensory impact. Integrating bio-based polymers, including chitosan, starch, and polylactic acid, further supports the development of environmentally friendly packaging systems. This review also highlights trends in compound-specific research, release mechanisms, and commercial applications, including a detailed analysis of patents and case studies across various food matrices. These developments have already been translated into practical applications, such as antimicrobial sachets for meat and essential oil-based pads for fresh produce. Moreover, by promoting the valorization of agro-industrial by-products and the use of biodegradable materials, emission-type active packaging contributes to the principles of the circular economy. This comprehensive overview underscores the potential of natural bioactive compounds in advancing sustainable and functional food packaging technologies. Full article
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28 pages, 1387 KiB  
Article
Metagenomic Analysis of Ready-to-Eat Foods on Retail Sale in the UK Identifies Diverse Genes Related to Antimicrobial Resistance
by Edward Haynes, Roy Macarthur, Marc Kennedy, Chris Conyers, Hollie Pufal, Sam McGreig and John Walshaw
Microorganisms 2025, 13(8), 1766; https://doi.org/10.3390/microorganisms13081766 - 29 Jul 2025
Viewed by 144
Abstract
Antimicrobial Resistance (AMR), i.e., the evolution of microbes to become resistant to chemicals used to control them, is a global public health concern that can make bacterial diseases untreatable. Inputs including antibiotics, metals, and biocides can create an environment in the agrifood chain [...] Read more.
Antimicrobial Resistance (AMR), i.e., the evolution of microbes to become resistant to chemicals used to control them, is a global public health concern that can make bacterial diseases untreatable. Inputs including antibiotics, metals, and biocides can create an environment in the agrifood chain that selects for AMR. Consumption of food represents a potential exposure route to AMR microbes and AMR genes (ARGs), which may be present in viable bacteria or on free DNA. Ready-to-eat (RTE) foods are of particular interest because they are eaten without further cooking, so AMR bacteria or ARGs that are present may be consumed intact. They also represent varied production systems (fresh produce, cooked meat, dairy, etc.). An evidence gap exists regarding the diversity and consumption of ARGs in RTE food, which this study begins to address. We sampled 1001 RTE products at retail sale in the UK, in proportion to their consumption by the UK population, using National Diet and Nutrition Survey data. Bacterial DNA content of sample extracts was assessed by 16S metabarcoding, and 256 samples were selected for metagenomic sequencing for identification of ARGs based on consumption and likely bacterial DNA content. A total of 477 unique ARGs were identified in the samples, including ARGs that may be involved in resistance to important antibiotics, such as colistin, fluoroquinolones, and carbapenems, although phenotypic AMR was not measured. Based on the incidence of ARGs in food types, ARGs are estimated to be present in a high proportion of average diets. ARGs were detected on almost all RTE food types tested (48 of 52), and some efflux pump genes are consumed in 97% of UK diets. Full article
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19 pages, 5087 KiB  
Review
Biosensors in Microbial Ecology: Revolutionizing Food Safety and Quality
by Gajanan A. Bodkhe, Vishal Kumar, Xingjie Li, Shichun Pei, Long Ma and Myunghee Kim
Microorganisms 2025, 13(7), 1706; https://doi.org/10.3390/microorganisms13071706 - 21 Jul 2025
Viewed by 552
Abstract
Microorganisms play a crucial role in food processes, safety, and quality through their dynamic interactions with other organisms. In recent years, biosensors have become essential tools for monitoring these processes in the dairy, meat, and fresh produce industries. This review highlights how microbial [...] Read more.
Microorganisms play a crucial role in food processes, safety, and quality through their dynamic interactions with other organisms. In recent years, biosensors have become essential tools for monitoring these processes in the dairy, meat, and fresh produce industries. This review highlights how microbial diversity, starter cultures, and interactions, such as competition and quorum sensing, shape food ecosystems. Diverse biosensor platforms, including electrochemical, optical, piezoelectric, thermal, field-effect transistor-based, and lateral flow assays, offer distinct advantages tailored to specific food matrices and microbial targets, enabling rapid and sensitive detection. Biosensors have been developed for detecting pathogens in real-time monitoring of fermentation and tracking spoilage. Control strategies, including bacteriocins, probiotics, and biofilm management, support food safety, while decontamination methods provide an additional layer of protection. The integration of new techniques, such as nanotechnology, CRISPR, and artificial intelligence, into Internet of Things systems is enhancing precision, particularly in addressing regional food safety challenges. However, their adoption is still hindered by complex food matrices, high costs, and the growing challenge of antimicrobial resistance. Looking ahead, intelligent systems and wearable sensors may help overcome these barriers. Although gaps in standardization and accessibility remain, biosensors are well-positioned to revolutionize food microbiology, linking ecological insights to practical solutions and paving the way for safer, high-quality food worldwide. Full article
(This article belongs to the Special Issue Feature Papers in Food Microbiology)
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22 pages, 826 KiB  
Review
Inactivation of Emerging Opportunistic Foodborne Pathogens Cronobacter spp. and Arcobacter spp. on Fresh Fruit and Vegetable Products: Effects of Emerging Chemical and Physical Methods in Model and Real Food Systems—A Review
by Junior Bernardo Molina-Hernandez, Beatrice Cellini, Fatemeh Shanbeh Zadeh, Lucia Vannini, Pietro Rocculi and Silvia Tappi
Foods 2025, 14(14), 2463; https://doi.org/10.3390/foods14142463 - 14 Jul 2025
Viewed by 703
Abstract
The consumption of fresh fruit and vegetables is essential for a healthy diet as they contain a diverse composition of vitamins, minerals, fibre, and bioactive compounds. However, cross-contamination during harvest and post-harvest poses a high risk of microbial contamination. Therefore, handling fruit and [...] Read more.
The consumption of fresh fruit and vegetables is essential for a healthy diet as they contain a diverse composition of vitamins, minerals, fibre, and bioactive compounds. However, cross-contamination during harvest and post-harvest poses a high risk of microbial contamination. Therefore, handling fruit and vegetables during processing and contact with wet equipment and utensil surfaces is an ideal environment for microbial contamination and foodborne illness. Nevertheless, less attention has been paid to some emerging pathogens that are now increasingly recognised as transmissible to humans through contaminated fruit and vegetables, such as Arcobacter and Cronobacter species in various products, which are the main risk in fruit and vegetables. Cronobacter and Arcobacter spp. are recognised food-safety hazards because they pose a risk of foodborne disease, especially in vulnerable groups such as newborns and immunocompromised individuals. Cronobacter spp. have been linked to severe infant conditions—notably meningitis and sepsis—most often traced to contaminated powdered infant formula. Although Arcobacter spp. have been less extensively studied, they have also been associated with foodborne disease, chiefly from dairy products and meat. With this in mind, this review provides an overview of the main chemical and physical sanitisation methods in terms of their ability to reduce the contamination of fresh fruit and vegetable products caused by two emerging pathogens: Arcobacter and Cronobacter. Emerging chemical (organic acid compounds, extracts, and essential oils) and physical methods (combination of UV-C with electrolysed water, ultrasound, and cold atmospheric plasma) offer innovative and environmentally friendly alternatives to traditional approaches. These methods often utilise natural materials, less toxic solvents, and novel techniques, resulting in more sustainable processes compared with traditional methods that may use harsh chemicals and environmentally harmful processes. This review provides the fruit and vegetable industry with a general overview of possible decontamination alternatives to develop optimal and efficient processes that ensure food safety. Full article
(This article belongs to the Section Food Engineering and Technology)
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5 pages, 212 KiB  
Proceeding Paper
Listeria monocytogenes Isolated from Fresh Pork Meat Commercialised in La Plata, Buenos Aires, Argentina
by Raúl E. Iza, Hernán D. Nievas, Camila Aurnague, Victorio F. Nievas, Santiago Urtizberea, Silvana M. Arce, Francisco Bucchianeri Faccin, Fabiana A. Moredo and Magdalena Costa
Biol. Life Sci. Forum 2025, 46(1), 2; https://doi.org/10.3390/blsf2025046002 - 9 Jul 2025
Viewed by 273
Abstract
Listeria monocytogenes is one of the most significant foodborne pathogens capable of causing bacteremia. In the present study, a total of 138 pork meat samples were collected from 46 randomly selected butcher shops selling raw and ready-to-eat products in La Plata, Buenos Aires, [...] Read more.
Listeria monocytogenes is one of the most significant foodborne pathogens capable of causing bacteremia. In the present study, a total of 138 pork meat samples were collected from 46 randomly selected butcher shops selling raw and ready-to-eat products in La Plata, Buenos Aires, Argentina. Samples were processed according to internationally recognised standards, resulting in a positivity rate of 32.6%. This constitutes the first report of L. monocytogenes in fresh pork meat in the region and provides a strong foundation for control strategies of this microorganism in fresh pork meat retailers in Argentina. Full article
16 pages, 1430 KiB  
Article
Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry
by Víctor Remiro, María Isabel Cambero, María Dolores Romero-de-Ávila, David Castejón, José Segura and María Encarnación Fernández-Valle
Foods 2025, 14(13), 2329; https://doi.org/10.3390/foods14132329 - 30 Jun 2025
Viewed by 323
Abstract
Determining the technological quality of fresh meat pieces is essential in the meat industry to ensure the production of high-quality products. For this purpose, nuclear magnetic resonance (NMR) is a non-destructive and non-invasive technique that appears as an alternative to traditional methodologies. The [...] Read more.
Determining the technological quality of fresh meat pieces is essential in the meat industry to ensure the production of high-quality products. For this purpose, nuclear magnetic resonance (NMR) is a non-destructive and non-invasive technique that appears as an alternative to traditional methodologies. The objective of this work is to determine the potential of magnetic resonance imaging (MRI) and time-domain (TD-NMR) relaxometry for determining the physicochemical characterization of fresh hams with different industrial destinations (both fresh and cured products, such as dry-cured ham). For this study, the biceps femoris, semimembranosus, and semitendinosus muscles of 20 fresh hind legs from white pigs, classified into four categories according to their fat content, were analyzed. The semitendinosus muscle was selected as a model, and positive and negative correlations were obtained between different physicochemical parameters and the longitudinal (T1) and transverse (T2) relaxation times obtained by MRI and TD-NMR. Regression models using T1 and T2 were also developed to predict the muscle water-holding capacity (WHC) and drip loss, using high, medium, and low magnetic field NMR (R2 > 0.80). Therefore, MRI and TD-NMR could be considered as highly suitable and accurate non-destructive techniques for the WHC determination in the meat industry. Full article
(This article belongs to the Special Issue Quantitative NMR and MRI Methods Applied for Foodstuffs)
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20 pages, 1756 KiB  
Article
The Role of Visual Attention and Quality Cues in Consumer Purchase Decisions for Fresh and Cooked Beef: An Eye-Tracking Study
by Bruna Alves Malheiros, Eduardo Eugênio Spers, Carmen Josefina Contreras Castillo, Carolina Naves Aroeira and Lilian Maluf de Lima
Appl. Sci. 2025, 15(13), 7360; https://doi.org/10.3390/app15137360 - 30 Jun 2025
Viewed by 409
Abstract
This study analyzes Brazilian consumer behavior regarding quality and visual cues in fresh red meat and cooked beef. Using eye tracking to collect visual attention metrics and psychological scales to assess food behavior, the research examines how visual attention to beef attributes impacts [...] Read more.
This study analyzes Brazilian consumer behavior regarding quality and visual cues in fresh red meat and cooked beef. Using eye tracking to collect visual attention metrics and psychological scales to assess food behavior, the research examines how visual attention to beef attributes impacts product choice. A discrete choice method combined nine hypothetical products with varied attributes. Results showed that consumers display different visual behaviors toward cues, influencing their probability of choosing a product. For fresh beef, color was the most significant factor, especially bright red and brown hues. Color influenced both the time to first fixation and total fixation time, while breed also affected total fixation time. Dark-red color and unspecified breed information increased the purchase probability, while Nellore breed and brown color decreased it. Total fixation numbers were significantly impacted by color, breed, marbling, and price. In cooked beef, tenderness, price, and flavor were key visual cues. Tenderness and flavor influenced the time to first fixation, whereas price and flavor impacted the number of fixations. This research contributes to understanding visual cues and attention in food choices, suggesting strategies for enhancing beef labeling and communication to better inform Brazilian consumers. Full article
(This article belongs to the Special Issue Latest Research on Eye Tracking Applications)
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15 pages, 4388 KiB  
Article
Metabolomic Insights into Volatile Profiles and Flavor Enhancement of Spice-Smoked Chicken Wings
by Yajiao Zhao, Ye Guo, Danni Zhang, Quanlong Zhou, Xiaoxiao Feng and Yuan Liu
Foods 2025, 14(13), 2270; https://doi.org/10.3390/foods14132270 - 26 Jun 2025
Viewed by 402
Abstract
Traditional smoking techniques, while historically valued for preservation and flavor enhancement, face limitations in aromatic diversity and safety, prompting exploration of spice-derived alternatives to meet modern culinary demands. This study explores the volatile compound profiles and aroma modulation of chicken wings smoked with [...] Read more.
Traditional smoking techniques, while historically valued for preservation and flavor enhancement, face limitations in aromatic diversity and safety, prompting exploration of spice-derived alternatives to meet modern culinary demands. This study explores the volatile compound profiles and aroma modulation of chicken wings smoked with four spices—cardamom, rosemary, mint, and rose—using a novel, household-friendly smoking protocol. The method combines air fryer pre-cooking (180 °C, 16 min) with electric griddle-based smoke infusion, followed by HS-SPME/GC-TOF/MS, relative odor activity value (ROAV) calculations, and metabolomic analysis. A total of 314 volatile compounds were identified across five samples. Among them, 45 compounds demonstrated odor activity values (ROAV) ≥ 1, contributing to green, woody, floral, and sweet aroma attributes. Eucalyptol displayed the highest ROAV (2543), underscoring its dominant sensory impact. Metabolomic profiling revealed a general upregulation of differential volatiles post-smoking: terpenes were enriched in wings smoked with cardamom, rosemary, and mint, while aldehydes and alcohols predominated in rose-smoked samples. An integrated screening based on ROAV and metabolomic data identified 24 key volatiles, including eucalyptol, β-myrcene, methanethiol, and α-pinene, which collectively defined the aroma signatures of spice-smoked wings. Spice-specific aroma enrichment and sensory properties were evident: rosemary intensified woody–spicy notes, mint enhanced herbal freshness, and rose amplified floral attributes. The proposed method demonstrated advantages in safety, ease of use, and flavor customization, aligning with clean-label trends and supporting innovation in home-based culinary practices. Moreover, it facilitates the tailored modulation of smoked meat flavor profiles, thereby enhancing product differentiation and broadening consumer acceptance. Full article
(This article belongs to the Special Issue Foodomics Fifteen Years On From. Where Are We Now, What’s Next)
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46 pages, 2741 KiB  
Review
Innovative Technologies Reshaping Meat Industrialization: Challenges and Opportunities in the Intelligent Era
by Qing Sun, Yanan Yuan, Baoguo Xu, Shipeng Gao, Xiaodong Zhai, Feiyue Xu and Jiyong Shi
Foods 2025, 14(13), 2230; https://doi.org/10.3390/foods14132230 - 24 Jun 2025
Viewed by 1030
Abstract
The Fourth Industrial Revolution and artificial intelligence (AI) technology are driving the transformation of the meat industry from mechanization and automation to intelligence and digitization. This paper provides a systematic review of key technological innovations in this field, including physical technologies (such as [...] Read more.
The Fourth Industrial Revolution and artificial intelligence (AI) technology are driving the transformation of the meat industry from mechanization and automation to intelligence and digitization. This paper provides a systematic review of key technological innovations in this field, including physical technologies (such as smart cutting precision improved to the millimeter level, pulse electric field sterilization efficiency exceeding 90%, ultrasonic-assisted marinating time reduced by 12 h, and ultra-high-pressure processing extending shelf life) and digital technologies (IoT real-time monitoring, blockchain-enhanced traceability transparency, and AI-optimized production decision-making). Additionally, it explores the potential of alternative meat production technologies (cell-cultured meat and 3D bioprinting) to disrupt traditional models. In application scenarios such as central kitchen efficiency improvements (e.g., food companies leveraging the “S2B2C” model to apply AI agents, supply chain management, and intelligent control systems, resulting in a 26.98% increase in overall profits), end-to-end temperature control in cold chain logistics (e.g., using multi-array sensors for real-time monitoring of meat spoilage), intelligent freshness recognition of products (based on deep learning or sensors), and personalized customization (e.g., 3D-printed customized nutritional meat products), these technologies have significantly improved production efficiency, product quality, and safety. However, large-scale application still faces key challenges, including high costs (such as the high investment in cell-cultured meat bioreactors), lack of standardization (such as the absence of unified standards for non-thermal technology parameters), and consumer acceptance (surveys indicate that approximately 41% of consumers are concerned about contracting illnesses from consuming cultured meat, and only 25% are willing to try it). These challenges constrain the economic viability and market promotion of the aforementioned technologies. Future efforts should focus on collaborative innovation to establish a truly intelligent and sustainable meat production system. Full article
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20 pages, 5668 KiB  
Article
A Hydrophobic Ratiometric Fluorescent Indicator Film Using Electrospinning for Visual Monitoring of Meat Freshness
by Xiaodong Zhai, Xingdan Ma, Yue Sun, Yuhong Xue, Wanwan Ban, Wenjun Song, Tingting Shen, Zhihua Li, Xiaowei Huang, Qing Sun, Kunlong Wu, Zhilong Chen, Wenwu Zou, Biao Liu, Liang Zhang and Jiaji Zhu
Foods 2025, 14(13), 2200; https://doi.org/10.3390/foods14132200 - 23 Jun 2025
Viewed by 482
Abstract
A ratiometric fluorescent film with high gas sensitivity and stability was developed using electrospinning technology for monitoring food spoilage. 5(6)-Carboxyfluorescein (5(6)-FAM) was used as the indicator, combined with the internal reference Rhodamine B (RHB), to establish a composite ratiometric fluorescent probe (FAM@RHB). The [...] Read more.
A ratiometric fluorescent film with high gas sensitivity and stability was developed using electrospinning technology for monitoring food spoilage. 5(6)-Carboxyfluorescein (5(6)-FAM) was used as the indicator, combined with the internal reference Rhodamine B (RHB), to establish a composite ratiometric fluorescent probe (FAM@RHB). The hydrophobic fluorescent films were fabricated by incorporating FAM@RHB probes into polyvinylidene fluoride (PVDF) at varying molar ratios through electrospinning. The FR-2 film with a 2:8 ratio of 5(6)-FAM to RHB exhibited the best performance, demonstrating excellent hydrophobicity with a water contact angle (WCA) of 113.45° and good color stability, with a ΔE value of 2.05 after 14 days of storage at 4 °C. Gas sensitivity tests indicated that FR-2 exhibited a limit of detection (LOD) of 0.54 μM for trimethylamine (TMA). In the application of monitoring the freshness of pork and beef at 4 °C, the fluorescence color of the FR-2 film significantly changed from orange–yellow to green, enabling the visual monitoring of meat freshness. Hence, this study provides a new approach for intelligent food packaging. Full article
(This article belongs to the Special Issue Novel Smart Packaging in Foods)
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19 pages, 352 KiB  
Article
Influence of Dietary Alpha-Tocopheryl Acetate (Vitamin E) and Animal Fat on the Chemical Composition, Fatty Acid Profile, Lipid Stability and Sensory Traits of Fresh and Stored Hamburgers from Rabbit Meat
by Bianca Palumbo, Maria Elena Cossu and Antonella Dalle Zotte
Animals 2025, 15(12), 1804; https://doi.org/10.3390/ani15121804 - 19 Jun 2025
Viewed by 401
Abstract
Improving the proportion of polyunsaturated fatty acids (PUFAs) in meat enhances its nutritional value; however, because PUFAs are prone to oxidation, incorporating antioxidants into animal diets may be an effective way to limit lipid degradation. This study investigated the effects of dietary fat [...] Read more.
Improving the proportion of polyunsaturated fatty acids (PUFAs) in meat enhances its nutritional value; however, because PUFAs are prone to oxidation, incorporating antioxidants into animal diets may be an effective way to limit lipid degradation. This study investigated the effects of dietary fat content, vitamin E supplementation, and storage time on the oxidative stability, physico-chemical, sensory, and technological traits of rabbit hamburgers. Seventy-two rabbits (aged 40–78 days) were assigned to four groups: F0-E0 (0% pork fat, 0 mg/kg vitamin E), F0-E200 (0% fat, 200 mg/kg vitamin E), F2-E0 (2% fat, 0 mg/kg vitamin E), and F2-E200 (2% fat, 200 mg/kg vitamin E). After slaughter and carcass deboning, fat-free meat was processed into hamburgers. Three hamburgers per rabbit were analyzed immediately (T0) and three after 7 days of storage at 4 °C (T7). Vitamin E supplementation significantly reduced TBARS values (p < 0.001) and improved meat appearance and texture. Fat-enriched diets modified the fatty acid profile, increasing unsaturated and n-3 fatty acids, and enhanced meat flavor. Vitamin E supplementation improved the nutritional quality of the lipids by increasing PUFAs and n-3 FA levels. Storage time significantly affected quality traits, with T7 hamburgers showing higher TBARS values (p < 0.001) and a greater UFA percentage. Full article
(This article belongs to the Section Animal Nutrition)
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13 pages, 274 KiB  
Article
Microbiological Quality and Safety of Fresh Pork Meat with Special Reference to Methicillin-Resistant S. aureus and Other Staphylococci
by Alba Martinez-Laorden, Celia Arraiz-Fernandez, Gonzalo Ibañez-Torija and Elena Gonzalez-Fandos
Vet. Sci. 2025, 12(6), 568; https://doi.org/10.3390/vetsci12060568 - 10 Jun 2025
Viewed by 1091
Abstract
Nowadays, there is a great concern about the prevalence of multidrug-resistant bacteria in meat, especially Staphylococcus aureus resistant to methicillin (MRSA). The aim of this work was to evaluate the microbiological quality of fresh pork meat and the presence and resistance of S. [...] Read more.
Nowadays, there is a great concern about the prevalence of multidrug-resistant bacteria in meat, especially Staphylococcus aureus resistant to methicillin (MRSA). The aim of this work was to evaluate the microbiological quality of fresh pork meat and the presence and resistance of S. aureus and other Staphylococcus spp., Mammaliicoccus spp., and Macrococcus spp. to methicillin and other antibiotics. A total of 39 fresh pork meat samples were analyzed. MRSA was isolated from one sample, being resistant to eight antimicrobial families, including aminoglycosides, β-lactams, lincosamides, macrolides, sulfonamides, tetracycline, and others such as fusidic acid, and mupirocin. Also, other multidrug-resistant strains with resistance to 5 or 6 antimicrobial families were isolated including Staphylococcus succinus, Mammaliicoccus sciuri, and Macrococcus caseolyticus. Additional measures should be taken to control MRSA in pork meat. Full article
13 pages, 354 KiB  
Article
Effects of Feed Supplemented with Fermented Pine Needles (Pinus ponderosa) on Carcass Quality, Meat Quality, and Antioxidant Capacity of Growing–Finishing Pigs
by Wenfeng Ma, Zhuo Ma, Pei Mao, Xiaoli Zhang, Xiaohong Wu, Mengmeng Gao and Qiujue Wu
Foods 2025, 14(12), 2046; https://doi.org/10.3390/foods14122046 - 10 Jun 2025
Viewed by 585
Abstract
The purpose of this study was to investigate the effects of fermented pine needles on the carcass traits, meat quality, and antioxidant capacity of finishing pigs. In total, 80 Duroc × (Landrace × Large white) crossbred pigs of approximately 4 months of age, [...] Read more.
The purpose of this study was to investigate the effects of fermented pine needles on the carcass traits, meat quality, and antioxidant capacity of finishing pigs. In total, 80 Duroc × (Landrace × Large white) crossbred pigs of approximately 4 months of age, with an initial body weight of 60.5 ± 2.5 kg, were randomly assigned to four experimental treatments, which were then denoted as the control treatment (basal diet), the fermented pine needle (FR) 1 treatment, the FR2 treatment, and the FR3 treatment (the pigs were fed the basal diet supplemented with 1.0, 2.0, and 3.0% fermented pine needles, respectively) for 55 d. The obtained results showed that, compared with the CON group, the fermented pine needle treatments increased the lean meat percentage, total antioxidative capacity, and superoxide dismutase activity in the serum and longissimus dorsi muscle. In addition, the treatments increased the mRNA expression levels of SOD1, catalase, and Nrf2 in the muscle and decreased the malondialdehyde activity in the serum and longissimus dorsi muscle and the Keap1 mRNA expression level. Compared with the CON and FR1 treatment, the FR2 and FR3 treatments increased springiness, serum GSH-Px activity, and longissimus dorsi muscle CAT activity, and decreased hardness, chewiness, gumminess, and cohesiveness. Moreover, compared with the CON treatment and other fermented pine needle treatments, the FR2 treatment not only significantly elevated the carcass weight, dressing percentage, pH24h, a* value (redness), and marbling scores of the finishing pigs, but also remarkably reduced the L* value (lightness), b* value (yellowness), and shear force in the meat quality. In conclusion, the experiment indicated that the addition of fermented pine needles to the diet has no negative impact on the carcass characteristics of finishing pigs and could improve the tenderness and freshness of the meat, as evidenced by the modified antioxidant enzyme activity and mRNA expression levels of antioxidant genes in the muscles of finishing pigs. Full article
(This article belongs to the Section Meat)
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16 pages, 1529 KiB  
Article
Effects of Grape Pomace Powder Alone and in Combination with Pomegranate Peel Extract and Lactic Acid to Prolong the Shelf Life of Chicken Nuggets
by Maria Luigia Di Corcia, Adriana Lordi, Federica Moccia, Amalia Conte and Matteo Alessandro Del Nobile
Foods 2025, 14(12), 2040; https://doi.org/10.3390/foods14122040 - 10 Jun 2025
Viewed by 535
Abstract
In this study different strategies have been adopted to promote the shelf-life prolongation of fresh chicken nuggets. Two different by-products, grape pomace powder (GPP) and pomegranate peel extract (PE), alone and in combination with lactic acid, were suggested as meat preservatives. The antioxidant [...] Read more.
In this study different strategies have been adopted to promote the shelf-life prolongation of fresh chicken nuggets. Two different by-products, grape pomace powder (GPP) and pomegranate peel extract (PE), alone and in combination with lactic acid, were suggested as meat preservatives. The antioxidant properties measured by different assays confirmed the presence of bioactive compounds in both by-products. To test their effects on meat samples, a control nugget without any compounds and a nugget with sole lactic acid were also used for comparison. During a refrigerated storage of about 2 weeks, microbiological stability and changes in sensory properties were monitored to assess the product shelf life. Results demonstrated that GPP promoted a good preservation of meat, and its combination with other compounds further increased the effectiveness. The control without any active agent remained acceptable for less than 1 day, the control with lactic acid for less than 2 days (p > 0.05). The other active samples lasted longer depending on the combinations of active compounds. When the sole GPP was used, about 3 days of shelf life were recorded (p < 0.05). While the combination of GPP with PE promoted only a slight increase of shelf life by 1 day (2.9 vs. 3.9 days), the combination of GPP with LA prolonged the shelf life to more than 6 days (2.9 vs. 6.58 days) (p < 0.05). The best results were found when both LA and PE were combined with GPP because the nuggets lasted about 10 days (p < 0.05). To better highlight the single and combined effects of the tested active agents, a proper index %, comprising the normalized percent difference between the shelf life of the sample with the most antimicrobials and that of the sample with the least antimicrobials, was calculated, thus comparing the various samples and demonstrating the potential synergic effects among them. Full article
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