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There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the "spiritual quality" of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review. [ABSTRACT FROM AUTHOR]

This study determined consumers' attitudes towards physical and mental wellness related to red meat consumption and their willingness to pay (WTP) more for the meat. In 2019, two online surveys of red meat eaters were conducted in the USA (n = 1000) and Australia (n = 523) using commercial platforms. Results showed that over 90% of respondents indicated interest in purchasing red meat to improve their wellness status. Additionally, about 85% indicated their WTP more for red meat for its wellness benefits, with Americans indicating stronger willingness than Australian respondents. The potential of meat consumption to improve overall wellness among red meat eaters was a dominant factor influencing consumers' WTP more. Other factors that increased WTP included frequency of meat consumption, physical exercise, sleep quality, number of children in a household, partnership status, and economic position. Outcomes from this study highlight a unique opportunity for the meat industry to position meat on its qualities that include wellness improvement if backed up with robust scientific evidence., Competing Interests: Declaration of competing interest The authors declare no conflict of interest associated with this submission., (Copyright © 2023. Published by Elsevier Ltd.)

This study examined consumers' consumption, motivations, and concerns regarding meat and meat alternatives by means of an online survey of 1061 New Zealand consumers and review of literature. Outcomes of the survey indicate New Zealanders are overwhelmingly omnivorous (93%), regard taste as the most important factor in their meat purchasing decision followed by price and freshness and consider environmental impact and social responsibility of less importance. Those surveyed indicated willingness to pay 17-24% more for food safety and sustainability related meat attributes. About half of respondents lowered their meat consumption the previous year, mainly red and processed meats, due to lack of affordability and health concerns. Although those surveyed showed high awareness about meat alternatives, their consumption level of the products was very low and more prevalent for female, younger and more educated individuals. Overall, the outlook for meat consumption and meat industry in New Zealand is positive and is likely to remain so for the foreseeable future., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Hunted wild game meat (HGM) is growing in popularity and attracting a premium among consumers. This has led to the emergence of supply chains for industrially produced HGM in many countries. With the growing demand for Halal meat and the disposable income of its consumers around the globe, meat and game industries in countries rich in wild game and feral animals would be encouraged to consider supplying Halal hunted game meat (HHGM) to Halal consumers around the world. Meeting the Halal requirements for industrial HHGM is easy given the already existing supply chains for HGM in many producing countries. What is needed by the Game and Meat Industries in these countries to comply with the Halal requirements in terms of the hunted animal and the hunter, the hunt location, modes and methods, the handling and processing of hunted carcases and the hunted animal welfare and sustainability in the industrial production of HHGM, is the subject of this review., (Copyright © 2021. Published by Elsevier Ltd.)

This study evaluated a range of diffuse reflectance spectroscopic (Vis-NIR spectrophotometers) and imaging (Hyperspectral imaging cameras) instruments for predicting pH, IMF and shear force values of beef in a meat processing pilot plant. A total of 364 beef striploin samples were evaluated and prediction models were developed using PLSR. Models for pH and IMF (except Vis snapshot camera) showed good fit with high R cv 2 (0.29-0.92) and low SECV values. Good prediction accuracy with high R p 2 (0.44-0.90), RPD and low SEP values was also observed. While low values of R p 2 for shear force was observed, the expected curvilinear relationship between predicted values of shear force and predicted values of pH was observed suggesting that spectroscopic measurements were able detect biophysical factors associated to these two attributes. Overall, it can be concluded that diffuse reflectance spectroscopy combined with chemometrics has a great potential to be used as an on/in-line quality monitoring system for the meat processing industry., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Islam teaches zero-tolerance to all forms of animal abuse throughout the halal meat production supply chain and demands that when animals are slaughtered, they must be slaughtered in the mindful and attentive way espoused by the Prophet Muhammad. Why then are poor practices and animal welfare abuses still occurring during halal meat production, and how can they be reduced or eliminated? In this review we discuss how improvements might be achieved through: (1) training of staff regarding the religious and regulatory requirements of animal welfare from on-farm to slaughter; (2) empathy and compassion assessment of applicants prior to employment; (3) installation of CCTV cameras around lairage and slaughter sites; (4) regular employee follow-up training to minimise 'compassion fatigue'; (5) incorporating animal welfare requirements in halal certification; (6) using mosque-based sermons by Imams to increase awareness of animal welfare issues; and (7) making portable humane slaughter units available to small cottage operations and home/neighbourhood-kills through mosque-based organizations/structures., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

This study aimed to determine the effect of electrical stimulation and ultimate pH (pHu) on shear force, myofibrillar protein degradation and small heat shock protein (sHSP) concentrations in M. longissimus lumborum (LL). The LL from both sides of carcasses (n=15) was excised with low voltage electrical stimulation (ES) applied to an LL muscle from one side, while the opposing LL muscle was not stimulated (NS). Muscles were categorised into low (pHu<5.8), intermediate (5.8≤pHu<6.2) and high pHu (pHu≥6.2) and aged for up to 28days post mortem at -1.5°C. High pHu meat tenderised faster which corresponded with the faster degradation of titin and desmin in this group compared with low and intermediate pHu meat. Electrical stimulation significantly affected the variable levels of αβ-crystallin and HSP20 with higher concentrations of these sHSP in ES muscles at later ageing timepoints compared with NS muscles., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

This study investigated the effect of ultimate pH (pHu) in beef on the degradation of large structural proteins during refrigerated storage using SDS-PAGE. M. longissimus dorsi from bull carcasses were selected and classified into three groups: low pHu (≤5.79), intermediate pHu (5.80-6.19) and high pHu (≥6.2) muscles. Samples were then stored at -1.5°C for 1, 2, 7, 14, 21 and 28days. Meat tenderness was measured at each aging time. Depending on meat pHu, different protein patterns and degradation rates of structural proteins were found. Rapid changes of large structural proteins took place within 48h post mortem. Besides titin and nebulin, degradation of filamin was clearly revealed. Two more large protein bands corresponding to myosin family members also exhibited fast decline with storage time. It suggested that the fast degradation of these proteins is a key factor in the improvement of meat tenderness., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

This study aimed to determine how small heat shock proteins (sHSPs) protect myofibrillar proteins from μ-calpain degradation during ageing. Immunoprecipitation experiments with M. longissimus dorsi (LD) from Angus heifers (n = 14) examined the interaction between αβ-crystallin, desmin, titin, HSP20, HSP27 and μ-calpain. Results showed that αβ-crystallin associated with desmin, titin, HSP20, HSP27 and μ-calpain. Exogenous αβ-crystallin reduced desmin and titin degradations in myofibrillar extracts and attenuated μ-calpain activity. In a second experiment, bull LD (n = 94) were aged at -1.5°C for up to 28 days post mortem. μ-Calpain autolysed faster in high ultimate pH (pH(u)) meat (pH(u)≥6.2) and this was concomitant with the more rapid degradation of titin and filamin in this pH(u) group. Desmin stability in intermediate pH(u) meat (pH(u) 5.8 to 6.19) may be due to the protection of myofibril-bound sHSPs combined with the competitive inhibition of μ-calpain by sHSPs., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

The eating quality of meat is a result of complex interactions between the biological traits and biochemical processes during the conversion of muscle to meat. It was hypothesised that muscles inevitably engage towards apoptotic cell death due to the termination of oxygen and nutrient supply to the muscle following exsanguination. Thus, factors that regulate the process of apoptotic cell death of muscle cells are believed to ultimately influence meat quality. Proteomic studies have associated the regulation of small heat shock proteins (sHSPs) with various meat quality attributes including tenderness, colour, juiciness and flavour. Due to the anti-apoptotic and chaperone functions of sHSPs, they are proposed to be involved with the eating quality of meat. In this review, we discuss the possible chaperone and anti-apoptotic role of sHSPs during the conversion of muscle to meat and consider the repercussions of this on the development of meat tenderness., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Bull Musculus longissimus dorsi (n=63) were categorised into high (pH≥6.2), intermediate (pH 5.8-6.19) and low (≤5.79) ultimate pH (pHu) and aged up to 28 days post mortem at -1°C. High pHu samples were acceptably tender at 1 day post mortem and significantly more tender than low pHu meat at all ageing timepoints (p<0.05). Rapid autolysis of μ-calpain in high pHu meat was linked with the more rapid degradation of titin, nebulin and filamin in this pHu group. Desmin degraded faster in low pHu meat and was concurrent with an increase of cathepsin B levels. The results from this study support the hypothesis that beef tenderisation is pHu compartmentalised with tenderness in high and low pHu meat characterised by variable rate of degradation of high and low molecular weight myofibrillar proteins during ageing, which are in turn regulated by μ-calpain and cathepsin B activities., (© 2013. Published by Elsevier Ltd on behalf of The American Meat Science Association. All rights reserved.)

Bull M. longissimus dorsi (n=94) categorised into high (n=28), intermediate (n=14) and low (n=52) ultimate pH (pHu) were aged at -1.5°C for 28days. Shear force was higher and more variable (p<0.05) in intermediate pHu samples during ageing. Titin, filamin and desmin degradation was also less extensive in intermediate pHu samples compared to the other two pH categories. The extent of the decline of HSP20, HSP27 and αβ-crystallin concentrations during post mortem ageing was pHu related such that high pHu meat maintained the highest concentration of small heat shock proteins followed by intermediate and low pHu meat. μ-Calpain autolysis was slowest in intermediate pHu and cathepsin B activities remained consistently low during ageing in this group (p<0.05). Meat toughness in the intermediate pHu group may be attributed to the combination of a larger pool of sHSP with a sub-optimal cathepsin B activity and intermediary μ-calpain activities., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

This study tested the hypothesis that the initial freezing point temperature of meat is affected by pH. Sixty four bovine M. longissimus thoracis et lumborum were classified into two ultimate pH groups: low (<5.8) and high pH (>6.2) and their cooling and freezing point temperatures were determined. The initial freezing temperatures for beef ranged from -0.9 to -1.5°C (∆=0.6°C) with the higher and lower temperatures associated with high and low ultimate pH respectively. There was a significant correlation (r=+0.73, P<0.01) between beef pH and freezing point temperature in the present study. The outcome of this study has implications for the meat industry where evidence of freezing (ice formation) in a shipment as a result of high pH meat could result in a container load of valuable chilled product being downgraded to a lower value frozen product., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Bovine M. semimembranosus from different sexes of cattle were held at temperatures ranging from 0 to 35°C until rigor and aged for up to 9weeks. The waterholding capacity (WHC) of the beef increased with ageing as evidenced by the decline in drip loss measured gravimetrically, centrifugally and by pressure. Drip viscosity (P<0.01), meat protein extractability (P<0.05), spreadability (P<0.01) and compressibility also increased with ageing. Evidence of structural changes was seen in SDS-PAGE confirming the physical changes. Meat spreadability under pressure and WHC were higher in samples with inherently higher pH relative to lower pH. The outcome of this study supports a hypothesis that the increase in WHC with ageing is due to the breakdown in meat structure and the creation of "sponge effect", which disrupts the channels through which moisture is lost and physically entraps the free water in meat and reduce the amount that drips out., (Copyright © 2011 Elsevier Ltd. All rights reserved.)

The effects of rigor temperature and electrical stimulation on venison quality were assessed using venison longissimus dorsi muscle. In the first trial, effect of rigor temperature (0, 15, 25, 30, 35 and 42°C) and time post-mortem (at rigor, 3, 7 and 14 days) on drip and cooking losses, % expressible water (water holding capacity, WHC), sarcomere length, protein solubility, meat tenderness and colour were investigated. In the second trial, the effects of rigor temperature (15 and 35°C), electric stimulation (stimulated or not stimulated) and time (at rigor, 3 and 6 weeks post-mortem) on tenderness and colour were further investigated. Results of the first trial showed no clearly established trends of the effect of rigor temperature and time on the cooking and drip losses and protein solubility except venison muscles that went into rigor at 42°C tended to have higher drip loss and lower protein solubilities compared to muscles that went into rigor at the other temperatures. Venison water holding capacity (WHC) decreased with the increase in rigor temperature (P<0.001) and venison became more tender with time post-mortem. Venison colour improved with increasing rigor temperature. During display, samples that went into rigor at 15, 25 and 35°C had the lowest and those at 0 and 42°C had the highest rate of change of redness (a(∗)) value with time. In the second trial, tenderness was improved by stimulation (P=0.01). Redness (a(∗)) values were affected by rigor temperature (P<0.01) and post-mortem time (P<0.001) but not by electrical stimulation. It is concluded that venison tenderness can be improved via the manipulation of rigor temperature to obtain acceptable level of tenderness early post-mortem with less damaging effect on colour stability.

The accumulation of metmyoglobin (MetMb) at the surface of meat during storage contributes significantly to its discolouration. Under appropriate conditions it may be possible to utilise residual meat MetMb reducing activity to maintain fresh colour. Venison meat colour stability is poorer compared with other species. Hence, we evaluated the capacity of completely discoloured venison (n=12 animals) to reduce MetMb under anaerobic conditions in order to decipher more clearly the role MetMb reducing activity may play. The reducing capacity of venison (1 day, 3, and 6 weeks post-mortem), electrical stimulation, surface location (top and bottom) and rigor temperature (15 and 35°C) on MetMb were evaluated. Surface MetMb decreased (P<0.001) during storage while deoxymyoglobin increased (P<0.001) demonstrating MetMb reduction. Metmyoglobin reduction was greater (P<0.001) in venison which entered rigor at 15°C, the reduction at the bottom surface of the steaks was greater (P<0.001) compared with the top surface, and electrical stimulation had no affect (P>0.05). These data demonstrate that metmyoglobin reducing activity occurs anaerobically in completely discoloured venison following storage display. The practical application for this finding needs to be determined.

Longissimus dorsi muscles from six normal- and six high-ultimate pH bulls were selected for fine mincing and subsequent pH adjustment with acid and alkaline pyrophosphate. Four pH treatments were prepared: initially high remains high (mean of pH 6.37), high becomes normal (5.62); initially normal remains normal (5.65), and normal becomes high (6.21). The addition level of phosphate as P(2)O(5) was the same in all replicates. Before pH adjustment, colour and water holding capacity (WHC) values were strongly affected by higher (initial) pH in expected ways: darker, lower chroma, higher capacity. After pH adjustment, these values were affected only by the final pH, not the initial pH (the pH history). Total protein solubility was likewise affected by final pH but not initial pH. In contrast, the combination high initial pH-high final pH improved sarcoplasmic protein solubility by 20% over the combination normal initial pH-high final pH. Sarcoplasmic protein solubility is an indicator of strain required to fracture cooked batters made from the minced meats; in the event, the rank order of the four treatments for strain-to-fracture matched that of sarcoplasmic protein solubility. Statistically, sarcoplasmic protein solubility and strain-to-fracture were both affected by initial pH (P<0.01) and final pH (P<0.001). However, stress required to fracture cooked batters was entirely controlled by initial pH (P<0.01). In other words, the stress-to-fracture advantage of initially high pH meat was not matched by upward pH adjustment of initially normal pH meat. Emulsion stability, which is better with higher pH meat, was affected by initial and final pH (both P<0.01). Cook yield, like WHC of pH-adjusted raw meat, was more due to final pH than initial pH, similarly cooked batter colour, whereas final pH had a significant effect on quality attributes (generally better when higher). An initially high pH history conferred an enduring advantage on three important batter attributes, stress-to-fracture, strain-to-fracture, and emulsion stability. Therefore, prior exposure of beef to normal pH conditions (pH 5.4-5.7) renders it less useful as a manufacturing grade product.

The functional properties of whole, diced or minced high and normal pH beef were determined after 0, 1, 2, 3 and 7 month's storage. There was no interaction between pH, degree of comminution and storage time for most of the attributes measured. Regardless of storage time or comminution method, high pH meat had significantly (P<0.001) higher sarcoplasmic protein solubility, water holding capacity, cooked batter torsion stress and strain, yield and emulsion stability than normal pH meat. Normal pH meat had significantly (P<0.01) higher myofibrillar protein solubility and hue angle than high pH meat. Water holding capacity significantly (P<0.01) decreased and hue angle increased with the increase in the degree of comminution. Protein solubility in raw meat and the cooked batter stress, strain, yield and emulsion stability of both high and normal pH meat deteriorated with time. However, this deterioration was faster in the normal pH meat compared to high pH meat except for total and myofibrillar protein solubility. Within the parameters of the present study, it is concluded that frozen high pH meat possesses superior functional attributes compared to normal pH meat regardless of the degree of comminution or storage time.

The effects of freezing rates and subsequent storage temperatures on the functional properties of meat were assessed. In the first trial, 24 Semitendinosus muscles were allocated to four freezing treatments to determine the effect of freezing rate alone (no frozen storage) on the functional properties of thawed muscle proteins. In the second trial, the effect of freezing rate, storage temperature and time were determined: 24 semimembranosus muscles were assigned to 30 treatment combinations using an incomplete factorial design with two freezing rates × three storage temperatures × five storage times. All samples individually sealed in water impermeable bags were thawed in water at 10 °C and then analysed. The rate of freezing alone in both trials and for both muscles had no effect on protein solubility; sulphydryl content; surface hydrophobicity; emulsion activity index or meat colour. Slowly frozen semimembranosus had more drip than fast frozen muscles. Semimembranosus muscle sarcoplasmic protein solubility increased and myofibrillar protein solubility decreased with storage temperature below -18 °C. Storage temperature did not affect the other attributes measured. Functional properties were mainly affected by storage time and the interaction between storage time and freezing rate. It is concluded that the current practice of blast freezing and storage at -18 to 20 °C is sufficient to maintain the quality of manufacturing beef.

The effect of animal diet (pasture versus grain) and fat content (1, 15 and 25%) on the functional properties and quality of beef stored for 8 months at -20 °C was determined. After storage, pasture-finished beef had significantly (P<0.001) less malondialdehyde than grain-finished. Grain-finished beef had a more vivid red colour than pasture-finished (P<0.01). The remaining functional properties determined in this study were not affected by diet. Protein solubility, emulsion activity index, and cooked batter torsion strain decreased and hue angle increased with increasing fat content. The solubility of total and sarcoplasmic proteins and cooked batter torsion stress and strain decreased (P<0.001) and hue angle increased (P<0.001) with storage time regardless of diet and fat content. It is concluded that there is not much difference in the functional properties of beef finished on pasture or grain. However, pasture-finished beef is more stable to lipid oxidation than the grain-finished, and hence may be more amenable to further processing.