Raw rapeseed cake represents a viable alternative protein source for broiler diets, and its fermentation may reduce anti-nutritional factors while improving its feeding value. This 35-day study involved 300 one-day-old ROSS 308 chicks (three groups,...
Dietary fiber raw materials for meat rabbits are diverse, yet the effects of their hydration properties and fermentation on growth performance and intestinal health remain insufficiently understood. In this study, we first systematically analyzed 12...
Consumers appreciate fermented meat products due to their nutritional value and unique taste. Fermented fruit vinegar used traditionally to preserve food is characterized by a high content of nutrients and bioactive ingredients. Acid whey has antioxi...
The study was conducted to evaluate the effects of partial replacement of soybean meal (SBM) by 15% raw or fermented rapeseed cake (RRC or FRC) to broilers’ diets on growth performance, nutrient utilization, methane emission, and breast muscle...
Yersinia pseudotuberculosis is a foodborne pathogen with an animal reservoir, thus being able to spread via contaminated meat. The survival of Y. pseudotuberculosis during the ripening and storage of artificially contaminated spreadable fermented sau...
This study evaluates fermented raw-dried pork snacks enriched with plant-based functional ingredients—lion’s mane (Hericium erinaceus), rosemary essential oil (Rosmarinus officinalis), rosehip (Rosa canina), sea buckthorn (Hippophae rhamn...
This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA...
Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colou...
Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography–ion mobility spectrometry (GC&nd...
In recent years, new raw materials have been sought for use in processing. This category certainly includes invasive crayfish Faxonius limosus. One of the problems associated with their use is their short microbiological shelf life. Therefore, in the...
Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat’s initial natural microbiota on Salmonella, S. aureus, and L. monocytoge...
Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products fo...
The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the fi...
Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this ba...
Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates applic...
Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemi...
Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the c...
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (...
A survey was conducted to determine the content of cyclopropane fatty acids (CPFAs) and ω-cyclohexyl fatty acids (CHFAs) by using gas chromatography- mass spectrometry (GC-MS) and proton nuclear magnetic resonance (1H NMR) techniques in various...
This study evaluated Salmonella behavior during Sardinian fermented sausage (SFS) production through a challenge test on experimentally inoculated raw meat. The objectives were to (i) determine the survival and reduction kinetics of Salmonella during...
Critical health considerations for both raw and processed meats include addressing bacterial spoilage and ensuring safety. Nitrites and nitrates are widely used in the meat industry to enhance color and flavor and extend shelf life. However, health c...
Soybean meal is a class of by-products obtained from the processing of soybean products. Despite its high nutritional value, the presence of glycoside isoflavones limits human use of soybean meal. This study evaluated the effect of solid-state fermen...
This narrative review was aimed at identifying the opportunistic bacterial pathogens that can be transmitted by contaminated food and represent a current threat for patients particularly susceptible to infections because of underlying conditions or p...
Growing concern over synthetic nitrite in processed meat has increased interest in natural curing alternatives for clean-label meat products. This research aimed to evaluate the potential of fermented radish and beetroot powders as natural sources of...
Pulses have desirable nutritional properties and a wide range of applications in the food industry as meat-free, casein-free, gluten-free, and functional food products. Unfortunately, the legume raw material contains some anti-nutrients and allergeni...
Palm fruits are produced extensively in tropical and subtropical regions and consumed worldwide. However, over 20% of the total yield is discarded due to inferior quality, resulting in significant agricultural waste and economic loss. To mitigate thi...
Due to limited fossil resources and climate change, biotechnological processes converting renewable resources into industrial raw materials are increasingly important. Many of these processes require yeast extract for microorganism growth, a high-cos...
Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. H...
Protective cultures are an increasingly industrially relevant biopreservation tool for meat and meat products, responding to simultaneous demands for microbiological safety, extended shelf life, and reduced reliance on synthetic preservatives within...
The present study was carried out to gain consumer insights on the use of tempeh (a fermented soy bean product) to improve the healthiness of beef patties and to determine the acceptable level of tempeh (10%, 20%, or 30%) in the patty. The study cons...
During the manufacture of Italian salami, a traditional meat product, a sequence of hurdles like meat fermentation, air-drying, and long ripening processes are generally sufficient to inhibit the growth of most pathogens. Furthermore, Italian salami...
From the first spontaneous fermentations of early civilizations to the precision of modern biotechnology, natural starter cultures have remained at the heart of fermented food and beverage production. Composed of complex microbial communities of lact...
Iron is an essential mineral that supports biological functions like growth, oxygen transport, cellular function, and hormone synthesis. Insufficient dietary iron can lead to anemia and cause fatigue, cognitive impairment, and poor immune function. A...
Meat from culled cows is characterized by increased toughness and limited processing suitability, yet the combined effects of microbial cultures and mechanical processing have not been sufficiently studied. The aim of this study was to evaluate the e...
The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability...
With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, a...
The global functional food market continues to expand, and edible mushrooms are emerging as high-value ingredients due to their rich nutritional profile, particularly their high protein content, balanced amino acid composition, and dietary fiber. Thi...
The objective of this work was to determine the potential of chicken manure as a substrate for biogas production after pretreatment. The effects of removing excess nitrogen from chicken manure by water extraction in a temperature range from 20 °C...
The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a co...
Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored i...
This study evaluated contamination by polychlorinated dibenzodioxins and dibenzofurans (PCDDs/Fs) and polychlorinated biphenyls (PCBs) in 390 feeds and 1756 food samples collected in Latium and Tuscany (Italy, 2016–2025) using HRGC-HRMS. PCDDs/...
The use of plant extracts in the production of fermented meat products can help protect fats from oxidation, improve color stability, and extend their shelf life. The study evaluated the effect of natural extracts (acerola—A, rosemary—R,...
To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditi...
The effects of raw (GP) and fermented grape pomace (FGP) on the growth performance, some carcass parameters, antioxidant status, intestinal morphology, and selected bacterial species in broiler chicken were investigated in this study. Grape pomace wa...
The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB add...
The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pi...
The Takakura technique converts food waste into compost. This project explored the potential use of composting in offices and workplaces. The method involves using small boxes containing a fermentation substrate where food waste is added. Two Takakur...
One of the world’s most sustainable solutions is to replace fossil-based polymers with biopolymers. The production of xanthan gum can be optimized using various renewable and cost-effective raw materials, which is a key focus in industrial biot...
Cultivation of plant cells under controlled conditions is a highly effective and fast developing technology that recently was considered as a branch of cellular agriculture. Cellular agriculture is a multidisciplinary approach for sustainable and ren...
Rosa canina processing generates substantial residual biomass, including pomace, seed cake, and peel-associated fractions, underexploited despite high contents of vitamin C, fibre, phenolics, carotenoids, and seed lipids. This review critically synth...
of 2