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The bresaola could represent an alternative commercial opportunity for autochthonous dairy cattle farms. Therefore, a study was carried out to investigate the fatty acid (FA) composition of bresaola made using Semimembranosus (SMm), Semitendinosus (STm), and Biceps brachii (BBm) muscles from grazing young bulls (GB), housed young bulls (HB) or grazing adult cows (AC) of Cinisara breed. Animal category, fat content, feeding system, and type of muscle influenced the FA composition of bresaola. Fatter products, made from AC and HB meat, or with STm and BBm muscles showed lower polyunsaturated/saturated FA ratio. The bresaola from young bulls fed pasture-based diet showed an increased polyunsaturated FA content, a reduction of n-6/n-3 ratio, and improved health indexes. However, the rumenic acid, isomer of conjugated linoleic acid, did not show differences related to the use of pasture. Bresaola made from lean meat cuts of grazing animals seems to show the best health-related FA profile. [ABSTRACT FROM AUTHOR]

Duck neck meat products are traditional, popular snack items in China for its attractive spicy taste, flavor and texture. These products are perishable and different types of chemical preservatives are used extensively. This study determined the levels of preservatives and microbial load in Chinese duck neck meat product by gas chromatography and agar plate methods, respectively. The results showed that Chinese duck neck meat product contains methyl-p-hydroxybenzoate (E-218) in the range 21.15 μg/g–14.5 mg/g, propionic acid (E-280) in the range 26.84–30.24 mg/g and benzoic acid (E-210) in the range not detected – 15.99 μg/g. Sorbic acid (E-200) was not detected. The total plate counts were 1.01–2.03 log cfu/g, andLactobacillicounts were 1.04–1.43 log cfu/g. Refrigerated raw duck neck contained all the tested microorganisms while yeast, mold andsalmonellawere not detected in all of the processed duck neck meat products. [ABSTRACT FROM PUBLISHER]

It is well known that beef produces volatile molecules. In this work, the detection of volatiles released by post-mortem bovine fast-twitch muscles (Musculus longissimus dorsi and Musculus cutaneus trunci) was done using GC/MS-SPME (gas chromatography/mass spectrum-solid-phase microextraction). The releases of volatile molecules were modeled against three factors (rigor-mortis, animal age and oxidative capacity) using a chemometrics approach (experimental design and partial least squares regression). The GC/MS-SPME technique produced more than 30 reproducible chromatographic peaks, but only 13 were associated significantly with two factors (rigor-mortis and animal age). The volatile profile was composed mainly of alcohols, aldehydes and alkanes. The factor "animal age" was the main variable related to the release of volatile molecules. The results strongly suggest that the release of volatile molecules change according to post-mortem metabolism and the animal age. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat. Forty ostriches were raised in two groups (OSe and IOSe, diets supplemented with an organic form and an inorganic form of selenium, respectively). The form of selenium had no influence on chemical composition of ostrich muscle. Although, there were no significant differences in total content of SFA, MUFA and PUFA, the content of LA and EPA was higher in the muscles of ostriches which were put on a diet supplemented with an organic form of selenium, what resulted in lower n-6/n-3 fatty acids ratio in OSe group (9.99) in comparison to IOSe group (11.70). The results of the study indicate that dietary organic selenium supplementation improves the quality of the ostrich meat as related to the health promoting properties (LA, EPA and selenium content) of meat. [ABSTRACT FROM PUBLISHER]

The current study was designed to assess the effect of strain on lipid content, fatty acid profile, and sensory attributes of duck meat derived from two duck strains, Alabio and Cihateup strain, and their crossbreeds (sex ratio 1:1). The groups evaluated were as follow: AA (Alabio ♂ × Alabio ♀), CC (Cihateup ♂ × Cihateup ♀) and the crossbreeding of AC (Alabio ♂ × Cihateup ♀) and CA (Cihateup ♂ × Alabio ♀). Analysis of the chemical composition and sensory properties of meat was assessed on thigh muscles. The crossbreeds were characterized by the lowest fatness (P < 0.05). The crossbreeds had greater (P < 0.05) percentage total saturated fatty acids, whereas CA crossbreed had the highest total saturated fatty acid level (P < 0.05). Based on the hedonic test, no differences (P > 0.05) existed among the treatments with regard to meat taste, while meat from AC was preferred (P < 0.05) by panelists over the other groups with respect to aroma and overall acceptability. The principal component analysis (PCA) revealed that AC meat had lower off-odor intensity, and on average panelists positively differentiated (P < 0.05) AC meat. Overall, our data suggest that AC duck meat resulted in more desirable quality attributes. [ABSTRACT FROM AUTHOR]

The use of antimicrobials has increased the number of resistant bacteria to these drugs; however, the organic production has restricted the use of these compounds. The objectives of this work were to assess counts of tetracycline-resistant bacteria using conventional microbiology, to compare these results with those obtained fortet(A) andtet(B) genes by qPCR and to investigate both genes in conventional and organic meat. Counts of mesophilic aerobic bacteria were higher in organic beef, while chicken meat obtained higher counts forEnterobacteriaceae. Onlytet(B) was higher in conventional pork and chicken meat than in their organic counterparts. Thetet(A) gene was found in almost 100% of samples andtet(B) gene changed according to the type of meat. The presence oftetgenes suggests that they are widely distributed, especiallytet(A), in food of animal origin, even in organic meat samples obtained from animals in which the use of antimicrobials is restricted. [ABSTRACT FROM AUTHOR]

The aim of the current review was to shed light on the nutritional composition of meat from alternative species, including red deer, fallow deer, rabbit, horse, pigeon and ratites (mainly ostrich) by comparison with conventional meat, and their benefits for human health. One of the reasons for such interest was the occurrence, in Europe several years ago, of dioxin, Bovine Encephalopathy and foot-and-mouth disease problems in farm animals. Therefore, consumers began to look for alternative kinds of red meat from other non-traditional species. The nutritional composition of meat from alternative species by comparison with conventional meat is characterised by low levels of fat and cholesterol, relatively high concentrations ofn-3 and iron. Therefore, the meat from alternative species may supplement the local meat market with good quality products. [ABSTRACT FROM PUBLISHER]

A total of 91 lactic acid bacteria (LAB) were isolated from 50 beef samples, 25 packaged by traditional vacuum packaging and 25 packaged using advanced vacuum skin packaging. The isolated LAB were identified using 16S rRNA sequencing, whereas randomly amplified polymorphic DNA (RAPD-PCR) and cluster analysis were used for typing the LABs. Ten different species of LAB were identified and assigned to the following species: Enterococcus gilvus (22 isolates), Enterococcus faecium (9 isolates), Enterococcus casseliflavus (8 isolates), Enterococcus faecalis (4 isolates), Enterococcus malodoratus (3 isolates), Enterococcus devriessei (3 isolates), Lactobacillus sakei (15 isolates), Carnobacterium divergens (12 isolates), Carnobacterium maltaromaticum (5 isolates), and Leuconostoc mesenteroides (8 isolates). The RAPD profile bands observed were not significantly discriminatory, with exceptions of E. casseliflavus, E. faecalis, and E. faecium, which suggests that the type of packaging system used had no specific effect on the selection of most microbiota in the meat after packaging. Un total de 91 bacterias ácido-lácticas (LAB) fueron aisladas a partir de 50 muestras de carne de ternera, de las cuales 25 fueron envasadas al vacío de modo tradicional y 25 fueron envasadas mediante un sistema de vacío avanzado. Los aislamientos fueron identificados a través de la secuenciación del ADN ribosomal 16S, mientras que la caracterización de las LAB se realizó mediante la amplificación al azar del ADN polimórfico (RAPD-PCR) y su posterior análisis cluster. Fueron identificadas cepas pertenecientes a diez especies bacterianas diferentes, en concreto: Enterococcus gilvus (22 aislamientos), E. faecium (9 aislamientos), E. casseliflavus (8 aislamientos), E. faecalis (4 aislamientos), E. malodoratus (3 aislamientos), E. devriessei (3 aislamientos), Lactobacillus sakei (15 aislamientos), Carnobacterium divergens (12 aislamientos), C. maltaromaticum (5 aislamientos) y Leuconostoc mesenteroides (8 aislamientos). Los perfiles de bandas de ADN obtenidas no revelaron diferencias significativas, con las excepciones de E. casseliflavus, E. faecalis y E. faecium, sugiriendo que el tipo de envasado no tiene un efecto específico en la selección de la mayor parte de la microbiota presente en la carne envasada. [ABSTRACT FROM AUTHOR]

The effects of antioxidants (rosemary, carnosine and taurine, together with ascorbic acid) and the influence of different lighting conditions (standard supermarket fluorescent, low-UV color-balanced lamp, and darkness) were studied in fresh beef patties packaged in modified atmosphere and displayed at 2°C for 20 days. Oxidation stability (TBARS), instrumental color, metmyoglobin formation, psychrotrophic flora, and sensory attributes (off-odour and discoloration) were measured at four-day intervals. Rosemary and, to a lesser extent, carnosine (both with ascorbic acid) were very effective in inhibiting both metmyoglobin formation and lipid oxidation, thus stabilizing red meat color and retarding off-odour development. These effects were most noticeable in patties subject to lighting during display, either with the standard fluorescent or with the low-UV color-balanced lamp. Treatment with rosemary and ascorbic acid in the absence of UV radiation gave rise to the lowest oxidation values. Conversely, the combination of taurine and ascorbic acid exerted a significant prooxidant effect. Los efectos de los antioxidantes (romero, carnosina y taurina, junto con acido ascorbico) y la influencia de diferentes condiciones de iluminacion (iluminacion estandar de supermercado, baja en UV color balanceado, y oscuridad) fueron estudiados en hamburguesas de res envasadas en atmosfera modificada y mantenidas a 2°C durante 20 dias. La estabilidad a la oxidacion (TBARS), el color instrumental, la formacion de metamioglobina, el crecimiento de la flora psicrotrofa y los atributos sensoriales (olor desagradable y decoloracion) fueron estudiados a intervalos de cuatro dias. El romero, y en menor grado la carnosina, ambos con acido ascorbico, fueron muy efectivos en la inhibicion tanto de la formacion de metamioglobina como de la oxidacion de lipidos, permitiendo la estabilizacion del color rojo de la carne y retrasando el desarrollo de olores desagradables. Estos efectos fueron mas evidentes en las hamburguesas que fueron mantenidas bajo condiciones de iluminacion, ya sea con la iluminacion estandar de supermercado o con la baja en UV color balanceado. El tratamiento con romero y acido ascorbico en ausencia de radiacion UV dio lugar a los valores mas bajos de oxidacion. Contrariamente, la combinacion de taurina con acido ascorbico ejercio un significativo efecto prooxidante. [ABSTRACT FROM AUTHOR]

The chemical and fatty acid composition and color of wild thrush (Turdus philomelos) and turtle dove (Streptopelia turtur) meat were investigated. No significant differences in the chemical composition were observed between the meat of thrush and that of turtle dove. However, significant differences (p < 0.05) in the fatty acid composition of the three fractions (glycerides, phospholipids, and free fatty acids) and in color parameters were observed. The main fatty acid in thrush meat was oleic acid (around 30%), and the high content of docosahexaenoic acid (C-22:6n-3) (more than 10% in the three fractions) was remarkable. There was a high content of polyunsaturated fatty acids (PUFA) (more than 50%) in the turtle dove meat; the main PUFA were linoleic (C-18:2n-6) and arachidonic (C-20:4n-6) acids. Se ha estudiado la composicion quimica, de acidos grasos y el color de la carne de zorzal (Turdus philomelos) y tortola (Streptopelia turtur). No se observaron diferencias significativas en la composicion quimica entre la carne de ambas especies; sin embargo, si se detectaron diferencias significativas (p < 0,05) en la composicion de acidos grasos de las tres fracciones lipidicas (gliceridos, fosfolipidos y acidos grasos libres) y en los parametros de color. El principal acido graso en la carne de zorzal fue el acido oleico (alrededor del 30%), siendo remarcable el alto contenido de acido docosahexaenoico (C-22:6n-3) (mayor del 10% en las tres fracciones). La carne de tortola presento un alto contenido de acidos grasos poliinsaturados (mayor del 50%), siendo los principales acidos grasos poliinsaturados el linoleico (C-18:2n-6) y el araquidonico (C-20:4n-6). [ABSTRACT FROM AUTHOR]