Search Results (5,667)

This review analyzes the economic, social, and environmental dimensions of water buffalo (Bubalus bubalis) production and its contribution to the Sustainable Development Goals (SDGs). A scoping review following PRISMA-ScR guidelines was conducted using the Web of Science (2020–2026), resulting in 225 included studies. Buffalo production is a multipurpose system that generates value through milk, meat, hides, manure, draft power, and animal-assisted services, with greater longevity than most livestock species. Economically, it supports income diversification, resource efficiency, and functions as a financial asset that can be sold to cover unexpected expenses. Socially, it enhances food security by providing nutrient-dense products, particularly milk with bioactive compounds associated with potential health benefits, and promotes women’s participation in livestock management and household economies. Environmentally, buffalo systems efficiently utilize low-quality forages, are adapted to marginal conditions, contribute to wetland conservation, and provide ecosystem services. These contributions align with several SDGs (1, 2, 5, 8, 12, 13, and 15). However, sector expansion is constrained by limitations in nutrition, management, veterinary services, and reproductive efficiency, as well as environmental challenges related to methane emissions and life cycle impacts. While global methane emissions from buffalo are lower due to their smaller population, emission intensity remains system-dependent and represents a critical challenge. In conclusion, water buffalo production represents a multifunctional and context-dependent system with significant potential to support sustainable development, although targeted innovations are required to improve productivity and address environmental challenges. Future research should integrate One Health and One Welfare approaches, develop long-term studies, and expand research under diverse experimental and field conditions to better characterize the potential health implications of buffalo-derived products. In addition, strengthening circular economy strategies, including region-specific diets to reduce emissions, remains a priority. Full article

Background/Objectives: Understanding nutrient intake and diet quality in older adults is essential for promoting healthy ageing and quality of life. The aim of the study was to assess dietary intake and nutritional status in two age groups of older adults in Croatia (65–74 years and ≥75 years). Methods: A total of 786 participants aged 65 and older were included in this cross-sectional study. Data from the National food consumption survey (OC/EFSA/DATA/2017/01), based on the EU Menu methodology, were used. Data collection included a general questionnaire, the International Physical Activity Questionnaire, two 24-h recalls or food diaries, and anthropometric measurements. The effects of body mass index and physical activity level on dietary intake were analysed using a general linear model. Results: 21.5% of older adults in Croatia had a normal weight, while 78.5% of were classified as overweight or obese. Significant differences were recorded in energy and macronutrient intake between the two age groups. Body mass index was significantly associated with energy (kcal/day), fat intake (g/day), and intake of the meat, poultry, fish and eggs food group in the 65–74 year age group. In the ≥75 year age group, physical activity level showed an effect on energy, carbohydrates, and milk and dairy product intake. Intake of nutrient-dense foods and fluids was below recommendations in both observed groups. Conclusions: The study results, based on a representative sample, provide the first overview of the nutritional status of older adults in Croatia. These findings offer a foundation for public health initiatives and further research on the nutritional status of the older population in Croatia. Full article

This study investigated the effects of curdlan (CUR) on the structural stability and thermal processing properties of Pleurotus eryngii mycelium–soy protein isolate–cassava starch gels used as bio-ink scaffolds for 4D-printed meat analogs. Bio-inks containing different CUR concentrations (0–5%, w/w) were prepared, and their rheological properties, 3D printability, microstructure, and water distribution were systematically evaluated. The fermented meat analogs were then subjected to steaming and baking to assess cooking loss, dimensional shrinkage, and textural properties. The results showed that CUR significantly increased the yield stress and structural recovery of the bio-inks while maintaining high height retention (>87%), thereby providing a favorable scaffold for mycelial growth and subsequent product formation. During thermal processing, CUR effectively mitigated structural collapse, which may be attributed to its heat-induced thermally irreversible gelation and the formation of an internal supporting network that resisted matrix contraction and dehydration. In particular, the addition of 5% CUR reduced cooking loss from 12.83% to 7.35% during steaming and from 42.52% to 38.59% during baking, while reducing shrinkage to 9.29% and 18.00%, respectively. In addition, hardness, springiness, and chewiness were significantly improved after cooking. Overall, CUR functioned not only as a rheological modifier for extrusion printing but also as a heat-activated internal supporting network during cooking, owing to its thermally irreversible gelation. Full article

Meat, as an important source of animal protein, plays a central role in the human diet, and its processing operations critically influence the product quality. As an emerging non-thermal physical technology, ultrasound has demonstrated considerable application potential and distinct advantages in meat processing. This review systematically summarizes recent advances in the application of ultrasound for meat tenderization, marination, sterilization, fermentation, freezing, thawing, drying, and the extraction of bioactive compounds from meat by-products, with particular emphasis on its ability to enhance processing efficiency and final product quality. The underlying mechanisms of ultrasound action in meat systems are discussed in depth. Current evidence indicates that ultrasonication not only intensifies processing operations but also positively modulates the physicochemical and functional properties of meat products, including improved tenderness, water-holding capacity, and color stability, promoted flavor development, reduced cooking loss, and extended shelf life. This review aims to provide a theoretical foundation for the scientific research, practical application, and future development of ultrasound technology in meat processing, highlighting its potential to partially replace conventional methods and contribute to more sustainable food processing practices. Full article

The growing demand for healthier and functional foods has driven the development of fish-based products enriched with natural ingredients that enhance nutritional quality and oxidative stability. This study evaluated the effect of incorporating bacupari peel flour (0, 0.75, 1.5, and 2.25%) into Nile tilapia burgers prepared from filet and mechanically separated meat. Proximate composition, antioxidant capacity (DPPH and ABTS), physicochemical and technological parameters, texture profile, microbiological safety, fatty acid profile during refrigerated storage, and sensory acceptance were determined. The flour exhibited a high fiber content (58.6%) and strong antioxidant activity (>94% inhibition for both DPPH and ABTS assays). Its inclusion significantly increased the fiber content of the burgers (from 3.23% to 6.43%), reduced pH and cooking loss, and enhanced the antioxidant capacity of the products. Changes in color and increased hardness were observed at higher inclusion levels. All treatments complied with microbiological standards and maintained acceptable sensory properties. Although an initial increase in fatty acids was observed with flour addition, a reduction occurred after 14 days of refrigerated storage. Bacupari flour demonstrated potential as a functional ingredient for nutritional enrichment and technological improvement of fish burgers. Full article

Data on arsenic (As) and other potentially toxic elements (PTEs) in Pakistani retail meats are limited, constraining evidence-based dietary risk assessment and management. This study aimed to determine the concentrations and profiles of As and seven other PTEs (Cr, Ni, Mn, Pb, Cd, Cu, Zn) in commonly consumed meats and to evaluate the associated non-carcinogenic health risks. Ninety-two paired liver and muscle samples from broiler chicken, goat (mutton), and beef cattle were collected from four cities across the Indus Plain and analyzed using inductively coupled plasma mass spectrometry (ICP-MS). Dietary exposure was evaluated using estimated daily intake (EDI), target hazard quotient (THQ), and hazardous index (HI) under typical and high-consumption scenarios. Overall, Zn and Cu exhibited the highest concentrations, followed by Mn and Cr, whereas As, Pb, Ni, and Cd occurred at comparatively lower but environmentally relevant levels. Beef liver exhibited the highest contamination levels, exceeding FAO/WHO permissible limits for Pb, Cu, and Cd in up to 40% of samples. In contrast, mutton and beef muscle contained the highest As and Zn concentrations, while chicken muscle showed elevated Cr levels. Multivariate statistical analysis revealed three dominant co-variation patterns, suggesting potential contamination pathways: (i) geogenic groundwater sources enriched with As, Cr, and Ni; (ii) atmospheric and industrial dust inputs linked with Pb, Cd, and Mn; (iii) mineral-enriched feed additives potentially contributing to elevated Zn and Cu, particularly in poultry. Under high-consumption scenarios, THQ values for As, Cr, Cu, and Zn exceeded the safety threshold (THQ > 1), highlighting beef products as the dominant source of chronic dietary risk. Overall, the findings highlight pronounced tissue- and species-specific accumulation trends, and emphasizes the urgent need for stricter feed and water quality control measures to minimize dietary exposure to PTEs. Full article

N-carbamylglutamate (NCG) is a structural analog of N-acetylglutamate and has multifunctional roles in animal production. However, few studies have been conducted to evaluate the effects of NCG on protein digestive function and muscle growth in broiler chickens. This study investigated whether NCG could improve muscle growth via protein digestive ability and amino acid metabolism in broiler chickens. A total of 144 one-day-old male broiler chickens were randomly allocated to four treatments with six replicates of 6 broiler chickens each. The treatments were a basal diet and a basal diet with NCG supplementation at three graded levels (150 g/t, 300 g/t, and 450 g/t of NCG). The results showed that NCG supplementation significantly improved the average daily weight gain (ADG) and decreased the feed conversion ratio (FCR) compared to the control group (p < 0.05) and increased the weight of leg muscle and breast muscle. Furthermore, NCG supplementation significantly increased protein digestibility, the activities of amylase, trypsin and lipase, and villus height in the ileum (p < 0.05), which demonstrated that digestibility and absorption were improved by NCG in broiler chickens. Analysis of plasma amino acids, hormone levels and the gene expression of breast muscle revealed that NCG increased the concentration of GABA, glutamate, glutamine, leucine, threonine, valine, branched-chain amino acids and essential amino acids and the levels of testosterone and IGF-1 in plasma (p < 0.05). Additionally, NCG increased the expression of mTOR and P70S6K in breast muscle tissue. Therefore, NCG supplementation could be an important nutritional strategy to improve product performance, muscle growth and development, and meat yield. The 300 g/t supplementation level was found to be the practical optimum dose, as it produced effects comparable to the highest dose (450 g/t) on most parameters while offering better cost-effectiveness. This study provides new insights into the application of NCG for meat production improvement in broiler chickens. Full article

Animal growth involves changes in size with age and is associated with environmental factors. The aim was to conduct a study of a representative group of the Santandereana Creole goat breed to evaluate morphometric allometry according to sex. A sample of 23 males and 76 females, ranged 8–72 and 8–84 months of age respectively, was studied. Morphometric allometry was evaluated using 30 linear characters. A Mann–Whitney test assessed right- and left-side differences in horns (length and perimeter) and ears (length and width). A one-way PERMANOVA, using Gower distances, assessed sex differences. Principal component analysis (PCA) using a var-covar matrix identified the most discriminating traits. A one-way ANCOVA, using loadings at PC1, was performed to compare allometric trends between sexes. Differences between sexes were observed in linear traits (p = 0.0101) and indices (p = 0.0364). No differences were observed between the right and left sides in horns and ears. Differences were observed in size, with body weight, body length, thoracic perimeter, and horn length (right/left) being the most discriminating values reflecting sexual dimorphism of size. The indexes corroborated the larger size of males, especially in relation to skull width, rump length, chest depth, and body weight. Detected differences may reflect variations in the development of skeletal maturity. The indexes confirm that the Santandereana Creole goat is an animal with a tendency for meat production, with larger males and brachycephalic features due to the shape of the head. Discriminatory measures can be considered as parameters of interest for preserving the breed and establishing genetic improvement programs. Full article

Pre-made dishes have drawn growing attention because of their convenience and rapid market expansion. Their food safety risks, however, are shaped not only by products themselves, but also by the gap between public perception, reported incidents, and inspection records. This study develops a three-stage analytical approach by combining Weibo public opinion data, news media reports, and food inspection records from Gansu Province. First, ERNIE and BERTopic are used to identify public sentiment and discussion topics. The results show that negative sentiment slightly exceeds positive sentiment, with school meals, additives, and food safety as the main concerns. Second, 11,110 pre-made dish-related food safety reports from Food Partner Network are clustered and assessed for incident severity. The results point to drug residues in aquatic products, microbial contamination in egg products, authenticity disputes over meat ingredients, and quality issues in frozen composite foods. Third, based on the 2024 official definition, 12,121 inspection records are screened, and 2783 definition-constrained pre-made dish-associated products are retained. Six imbalanced classification models are then constructed. The Weight + RF model performs relatively well for starch and starch products, with a Precision of 0.7857, an AUC-ROC of 0.7778, and an MCC of 0.4429. The study provides a reference for risk identification and inspection resource optimization under limited pre-made dish inspection data. Full article

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 portions) and meat quality parameters, including chemical composition and fatty acid profile. Results showed that farmed ducks (conventional and organic) had significantly higher live weight, carcass weight, and dressing percentage compared with wild ducks (p < 0.05). Conventional and organic groups exhibited comparable carcass yields; however, organic ducks demonstrated greater deposition of skin and subcutaneous fat, which may be partly attributed to their longer production period (~7 months) compared with conventional ducks (~45 days). Wild ducks had markedly lower carcass yield but a higher proportion of muscle protein in breast and thigh meat. Fatty acid analysis revealed that conventionally farmed ducks had significantly higher levels of polyunsaturated fatty acids (PUFA), particularly PUFA n-3, compared with organic and wild ducks (p < 0.05), which could be attributed to dietary basis (rapeseed-rich compound feed). Organic and wild ducks had higher levels of monounsaturated fatty acids than conventionally famed ducks. The study demonstrates that the rearing system significantly influences duck carcass traits and meat quality. Farmed ducks showed higher carcass yields, whereas wild ducks provided leaner meat with a higher protein content. These findings enhance understanding of the nutritional and technological properties of duck meat from different production systems. Full article

Ensuring global food security is one of the greatest challenges facing humanity and meat production is a critical source for protein; however, there are many critical issues facing the industry. This study focused on consumer perceptions of four key issues facing the meat industry: (1) the public perception of the animal industry, (2) environmental sustainability, (3) animal health and well-being, and (4) ensuring human health and well-being (e.g., food safety, nutrition). Analyzing the data from an importance and urgency perspective, the results indicated most respondents tended to perceive ensuring human health and well-being as most important and urgent relative to the other items. However, after calculating the criticality index (a measure of within-person concordance), environmental sustainability had the highest observed mean criticality score, followed by public perception. Lastly, a cluster analysis was undertaken. Four distinct clusters emerged: (1) Health-Focused/Environment-Skeptic, (2) High Engagement, (3) Low Engagement, and (4) Important But Not Urgent. Overall, results indicate a range of consumer perspectives regarding critical issues facing the meat industry; however, human health and well-being was consistently identified as the most important and urgent issue from a consumer perspective which can help inform more targeted communication strategies and effective policy development. Full article

This paper presents a comprehensive review on near-infrared (NIR) spectroscopy applied in food analysis, systematically elaborating its core principles, widespread industrial applications, advanced chemometric strategies, and cutting-edge technological progress. NIR spectroscopy (760–2500 nm), characterized by rapid, non-destructive detection and minimal sample preparation, has been widely implemented in quality evaluation and safety monitoring of grains, meat, fruits and vegetables, dairy, fermented products, tea, coffee, and other processed foods, realizing quantitative analysis of nutrients, freshness assessment, texture prediction, adulteration identification, origin tracing, and rapid preliminary screening of toxin/pesticide residues. A series of chemometric methods, including spectral preprocessing (SNV, MSC, S-G smoothing), feature extraction, and variable selection (CARS, PSO-CMW, ICPA), as well as linear/nonlinear modeling algorithms (PLS, SVM, BP-ANN, fuzzy clustering) significantly boost the accuracy and robustness of spectral analysis. Meanwhile, portable NIR devices and online monitoring systems promote on-site and real-time detection in food supply chains. Despite existing challenges such as calibration transfer, matrix interference, and model generalization, innovations like multimodal data fusion, deep learning integration, and intelligent algorithm optimization offer effective solutions. This review not only summarizes the latest research advances of NIR technology in the food field but also emphasizes its significant advantages as a rapid, non-destructive complementary tool to traditional destructive detection methods, providing theoretical support and technical reference for accelerating the industrial translation and standardized application of NIR spectroscopy, and ultimately safeguarding global food quality and safety. Full article

The rapid growth of broiler production efficiencies has been driven by selective breeding and optimized nutrition. However, these advancements have also introduced muscle myopathies such as wooden breast (WB), white striping (WS), and spaghetti meat (SM), which impair meat quality and cause major economic losses for the broiler industry. This review summarizes myopathy etiology, structural and physiological changes, detection methods, and mitigation strategies. It discusses factors such as accelerated muscle growth, poor circulation, oxidative stress, and metabolic imbalance, along with impacts on meat quality and industry economics. Current detection approaches range from visual and tactile assessments to advanced technologies like near-infrared spectroscopy and computer vision. Nutritional interventions have been evaluated as strategies to reduce the incidence of myopathies. The review emphasizes the need for further research to clarify underlying mechanisms and develop effective prevention and detection solutions. Full article

Phytoestrogens are plant-derived phenolic compounds that structurally resemble endogenous estrogens and can exert both estrogenic and anti-estrogenic effects in animals. In ruminant nutrition, the main classes of phytoestrogens (isoflavones, lignans, stilbenes, coumestans and selected flavonoids) are supplied predominantly by legume forages and soybean-based feeds, in which concentrations can reach several mg/g of dry matter. After ingestion, these compounds are extensively metabolized by the rumen microbiota to derivatives with altered biological potency, such as equol and p-ethyl-phenol, which influence endocrine, immune and metabolic pathways. Experimental and field studies in cattle, sheep and goats indicate that dietary phytoestrogens may improve nitrogen utilization, immune competence, growth performance, antioxidant status and milk yield. However, they can also impair fertility, modify hormone profiles and compromise embryo survival in a compound-, dose-, and species-dependent manner. In this review, we summarize current knowledge on the botanical and nutritional sources, ruminal metabolism and transfer of phytoestrogens in ruminants, and critically examine their effects on blood metabolites, immune responses, growth and carcass traits and lactational performance and reproductive function. A structured literature search based on PRISMA principles was used to identify and appraise experimental and observational studies in both grazing and intensive production systems up to 2025. Remaining knowledge gaps and practical implications for the safe use of phytoestrogen-rich feeds in livestock production are highlighted. Full article

This study investigated the effects of red grape pomace powder (GPP) on spontaneously fermented salamis produced from the meat of retired cows and young bulls of the Cinisara dairy breed. The use of GPP and meat from these animal categories was motivated by the valorization of low-commercial-value agri-food resources and the enhancement of sustainable local production chains. Plate count analyses showed typical fermentation dynamics, with lactic acid bacteria (LAB), coagulase-negative staphylococci, and yeasts reaching approximately 7 log CFU/g, and confirmed the absence of major foodborne pathogens. Illumina sequencing further characterized the bacterial community, identifying Latilactobacillus as the dominant genus at the end of ripening, with relative abundance (RA) of up to 65% in GPP-enriched trials. Physicochemical analyses showed progressive changes during ripening, including weight loss, pH decrease, color development, and increased proteolysis. GPP supplementation contributed to the stabilization of a*, chroma, and hue values, while reducing lightness during ripening. Oxidative stability measurements showed that GPP derived polyphenols effectively limited oxidative reactions, especially secondary lipid oxidation. GPP also modulated the volatile profile by increasing ester formation and introducing plant-derived compounds. Sensory evaluation revealed higher color intensity and aroma in enriched salamis, along with higher bitterness and lower structural homogeneity, especially in those produced from retired cows. Consumer surveys conducted in two retail settings indicated strong interest in this innovation, with over 80% of respondents willing to pay a 10–20% price premium. Overall, GPP emerges as a promising functional ingredient for enhancing, diversifying, and valorizing fermented salamis produced from dairy cattle meat, supporting both product innovation and sustainability-oriented strategies. Full article