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Goats are an integral part of farming systems in rural communities of Tanzania and are second in importance after cattle in the provision of meat, milk, and income. It was estimated that there were 18 million goats in Tanzania in 2018 and the majority (about 98%) belonged to the Small East African (SEA) breed. The SEA goats are characterized by low productivity due to their inherently low genetic potential for meat and milk leading to low profitability. It is important to design sustainable programmes for increasing productivity of indigenous goats and the first step is to compile status with regard to productivity and to assess market-oriented characteristics for these animals. The aims of this study were: to evaluate carcass characteristics of meat from four strains of the SEA goats namely Gogo, Pare, Sonjo as well as Sukuma, and to assess the preference of consumers for goat meat and meat cuts. Forty eight goats (12 per strain) were involved in this study. The meat was dissected into lean, bone, subcutaneous fat as well as standard joints, and these parts were weighed or measured to obtain the lengths. Longissimus dorsi was sampled from the carcass to determine quality using proximate analysis. Also, a survey was conducted to determine the prices of meat cuts and preferences of consumers using a questionnaire. Averages were compared using the General Linear Model (GLM) procedure of the statistical analysis system. Survey data were coded and analyzed using Statistical Package for Social Sciences (SPSS). Test of significance was based on 5%. The composition of meat was 65.2 to 67% lean, 23.5 to 25.7% bone and 8.4 to 10.7% fat. Gogo strain had heaviest carcasses (10.3±0.45kg). Dressing Percentage (DP) ranged from 42.1 to 43.5% and was not significant among strains. Carcass Length (CL), Chest Depth (CD), length of Hind Legs (HLL) and leg circumference were significant among strains and CD was associated with the weight of the carcass. Fore and hind parts as well as ribs comprised 60% lean. Crude protein and ash were significant among strains whereas dry matter and fat were not significant. The hind leg was most preferred (52.5% respondents) because of more meat although was the most priced part (9798±385 Tanzanian shillings about 4.3US$). In conclusion, the SEA strains evaluated in this study contained more meat and less bone and fat; there are variations in characteristics and quality of meat among the strains, and consumers prefer the more meaty parts. [ABSTRACT FROM AUTHOR]

The objective of this study was to present the updated segmentation technique predicting the loin muscle weight of rabbits based on in vivo computed tomography measurements. The segmented muscle volumes are used to estimate the weight of the loin muscle and the predicted weights are compared to the real weights of meat cuts measured after the dissection of the animals. The R2 value of the proposed technique is 0.74 which is significantly better than the determination coefficients than that of the of the previously used method (R2 0.49). The proposed technique is suitable to be involved in the breeding selection program of rabbits (Pannon White) at Kaposvár University, Hungary. [ABSTRACT FROM AUTHOR]

• Carcass quality of 2.5 y Yaoshan white goats is higher than that of 2 y or 1.5 y. • Yaoshan white goat meat is a high-quality protein source. • MF of triceps brachii and gluteus is healthier than that of longissimus thoracis for consumer. • IMF deposition is related to the expression of PPARγ , LPL , SREBP-1c , and ACACA. We investigated the effect of slaughter age on carcass and meat quality, and compared the physicochemical traits and mRNA levels of lipid metabolism-related genes in triceps brachii (TB), longissimus thoracis (LT) and gluteus (GL) muscles of fifteen castrated Yaoshan white goats. We found that goats slaughtered at 2.5 y had higher final body, carcass, meat, and bone weights than at 1.5 y or 2 y. GL had higher crude protein concentration. Amino acids and fatty acids differed among the three muscles. The expression of PPARγ , LPL , SREBP-1c , and ACACA were the highest in LT, followed by GL and TB, which was consistent with the IMF content. Overall, carcass quality was higher in goats slaughtered at 2.5 y. From a consumer health perspective, IMF of TB and GL muscles displayed better quality attributes (lower MUFA/PUFA, higher PUFA, and higher PUFA/SFA ratio) than LT. IMF deposition was related to the expression of PPARγ , LPL , SREBP-1c , and ACACA. [ABSTRACT FROM AUTHOR]

• The instrument validate allows obtaining associations among meat quality. • It enables establishing categories for carcass classification related meat juiciness. • It's possible by video image analysis obtain consistently describe meat quality. This study aimed to understand the relations among measures of carcass shape, of carcass tissue characterization, and of commercial cuts of hair sheep lambs in order to assess the ability of images obtained through video image analysis (VIA) to consistently describe meat quality. Information on 67 cold carcasses were submitted to the partial least squares path modeling (PLS-PM) method regarding the manifest variables (MV) that made up the latent variables (LV) of carcass shape (SHAPE), meat quality (QUALI_MEAT), carcass tissue composition (TISSUE_CARCASS), and commercial cut composition (TISSUE_ PRIMALCUTS). Three models that differed according to SHAPE characteristics were evaluated. Model VIA1, with MVs of total projection of carcass and regions, was considered the suitable validated model and was able to predict meat quality characteristics only for the aspects of cooking loss and shear force. It enables establishing categories for carcass classification that directly determine meat juiciness and tenderness from the latent variables considered from carcass shape and description of tissue carcass and primal cuts. [ABSTRACT FROM AUTHOR]

Monitoring of selected carcass parameters and analysing of qualitative parameters of veal calves has become an object of concern. The aim of this experiment was to evaluate slaughter parameters, proximate composition and physical technological parameters of Musculus longissimus thoracis (MLT) and Musculus semimembranosus (SM) from calves of two different utility types: Holstein (H) and Slovak Simmental breed (S). The calves were reared under the same housing conditions. All animals were fed with alfalfa hay, feed straw and feed mixture, with ad libitum access to free water. The fattening period started from weaning (about 60 days of age) to required final weight. Total length of the fattening period was about 150 days. No significant differences in the slaughter weight (P>0.05), carcass weight (P>0.05) and dressing percentage (P>0.05) were revealed. Higher content of rumen and intestinal fat was observed in the Holstein veal calves (P>0.05), whereas content of kidney fat was higher in the S calves (P<0.05). Higher differences were found in the proportions of technical bones (P<0.01) and proportion of meat from right- half carcass (P<0.05), but no significant differences in the proportion of marrow bones (P>0.05) and separable fat (P>0.05) were found. No significant differences were found in the most valuable meat cuts - tenderloin, sirloin, round meat (P>0.05). As regards the chemical analysis of the loin muscle, significant differences in moisture content were revealed (P<0.01). Holstein calves had higher content of intramuscular fat (P>0.05) in both the muscles. Energy value of MLT was greater in the Holstein; however results were not significant (P>0.05). Concentration of MDA in samples increased during 9 days of storage which is normal due to the ageing process of the meat. Higher degradation of lipids after 9 days of storage was found in samples from Holstein veal (P>0.05). Statistical significant variety of the pH1 (P<0.001) and pH24 (P<0.001) values as well as drip loss value (P<0.01) were found. Cooked samples of MLT were tenderer in Holstein calves (P<0.001) which are consistent with higher content of intramuscular fat. Samples of top round muscle were tougher (P<0.05).In colour spectrum of MLT after 7 days after slaughter was observed darker (CIE L*; P<0.01) and redder (CIE a*; P>0.05) meat in the S male calves which had also higher electrical conductivity - 2 value (P<0.001). [ABSTRACT FROM AUTHOR]

In this study, a method for assigning jobs in the special cutting of chicken parts was developed. In the developed method, a deterministic mathematical model is used to simulate the assignment of jobs in production lines for 1 week, with the maximum revenue from the weekly production employed as an objective function. Compared with human judgment for assigning jobs, the average weekly revenue increased by 27.9%, the average weekly throughput increased by 25.1%, and the average weekly backorders decreased by 13.4%. In addition, a fuzzy mathematical model was developed to assign jobs under uncertain demand and production time. In this model, the planner could select the membership level of two fuzzy parameters. The flexibility of demand and production time increased as the fuzzy parameters decreased. The mathematical model produced better results as the flexibility of the fuzzy parameters increased. The fuzzy mathematical model yielded better overall results compared to the deterministic model under realistic situations. Abbreviation: Deterministic mathematical model (DMM); Fuzzy mathematical model (FMM); Production planning (PP) [ABSTRACT FROM AUTHOR]

• The low availability and quality of products limit goat product consumption. • Sergipe goat farming systems have small structures lacking organisation. • Incentives are needed to quit informal trade and add value to products. • Public policies can help local goat farms to develop rural families. This study aimed to characterise the consumers and goat farming systems in the state of Sergipe, Brazil, and to propose strategies for structuring the goat production chain. Consumers (N = 222) and farmers (N = 19) were interviewed. In Aracaju, there is a potential market for goat products. However, the consumption occurred mostly on special occasions. The consumers also reported low offers of product that limit consumption. The Sergipe goat farming systems are characterised by small structures lacking organisation, which has hindered the development of goat farming. Incentives are necessary to enable farmers to quit the informal trade and add value to the products. For this, it is necessary for farmers to know the consumers and to produce what they want. For example, staggering the production to meet seasonal demands (Christmas and Saint John's parties), increasing the diversity of products (special meat cuts, different kinds of cheese, yogurt), and adding value and quality products. In summary, consumers reported difficulty in accessing local goat products, while goat farmers declared difficulty in placing the products on the market. Thus, rural development policies are needed to enable Sergipe farmers to put their goat products (meat or milk) on market. [ABSTRACT FROM AUTHOR]

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Currently, processed meats appear increasingly as a nonhealthy food because of their content of fat, salt, nitrite, and particularly in red meat, for the heme-iron concerning oxidant effect and radicals formation in human gut. Polygonum cuspidatum and rosemary extract has been tested to counteract these effects and experiments were carried out to add polyphenols into whole meat cuts with the aims to improve their healthiness. The addition of these extracts can reduce the oxidation-reduction potential of products, increasing the antioxidant power. Nevertheless, a low percentage of polyphenols were found in the products because of the process effects and an interaction with the ascorbate residue was observed. In addition, some drawbacks were a decrease in of yield and a worsening of some sensorial properties when large amount of extract was added. The balance between the improvement of the wholesomeness content and the acceptability of products is the challenge the current research have to overcome. [ABSTRACT FROM AUTHOR]

Objective: In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat. Methods: We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with respect to their nutritional value. The levels of bioactive compounds such as L-carnitine, creatine, creatinine, carnosine, and anserine were also measured. The ferric reducing antioxidant power (FRAP), 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, and oxygen radical absorption capacity (ORAC) were assessed to evaluate the antioxidant activity of BGL and BGR. Results: BGR showed higher collagen, Fe, Ca, P, and Na contents than did BGL (p<0.05). Notably, the Ca/P ratio was high in both BGR and BGL (1.82 and 1.54, respectively), thus satisfying the recommendation that the Ca/P ratio is between 1 and 2. BGL showed a significantly higher content of desirable fatty acids (stearic acid and total unsaturated fatty acids) than did BGR. In addition, the levels of creatine, carnosine, and anserine in BGL were higher than those in BGR (p<0.05). There was no significant difference in the antioxidant activity between BGL and BGR, as assessed by FRAP (both 15.92 μmol Trolox equivalent [TE]/g of dry matter [DM]), ABTS (12.51 and 12.90 μmol TE/g DM, respectively), and ORAC (101.25 and 99.06 μmol TE/g DM, respectively) assays. Conclusion: This was a primary study conducted to evaluate the differences in nutritional value and antioxidant activity between loin and rump cuts of black goat meat. Our results provide fundamental knowledge that can help understand the properties of black goat meat. [ABSTRACT FROM AUTHOR]

The pork processing industry resembles a case of disassembly scheduling because a planner needs to decide the pig size and quantity to be supplied to the slaughtering house, as well as the amount of meat and meat size needed to process an order. The meat processing resembles disassembly scheduling for multiple products with parts in commonality. We extend the general disassembly model further to cover product perishability of the meat while allowing demand to occur in other levels of product hierarchy rather than the leaf product (products that are no longer being disassembled). We also allow the model to obtain outsource products to be processed if it achieves a more economical solution. In this study, we developed a mathematical model to determine the quantity and size of pig supplies (root items) and meat cuts (parent/child items) to be processed for an order to minimize the total cost. Computation time and cost of generated test problems are obtained. The application of pork processing plan is demonstrated. [ABSTRACT FROM AUTHOR]

Highlights • HPLC-MS/MS analysis (MRM mode) was optimized for detection of meat protein markers. • Distribution of myoglobin peptides in pork depends on the type of meat cut. • Myoglobin can be used in authentication of the type of pork cut in meat products. • HPLC-MS/MS (MRM mode) can serve for authentication of raw and processed pork cuts. Abstract The abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and processed meat products. Peptides originating from myoglobin (Mb) and myosin (My) were analyzed using multiple reaction monitoring mass spectrometry (MRM–MS). Analytical protocol was optimized for good repeatability (CV < 10%) and high sensitivity. The MS signal intensity of Mb marker peptides in raw pork depended significantly on the cut type (e.g. ham vs knuckle). Importantly, a similar pattern in the abundance of the marker peptides was found for processed meat products made of different types of pork cuts, despite the food processing applied. This suggests the protocol can be used for authentication of raw pork cuts and processed products made of different cuts of pork. More uniform contents of Mb markers were found in raw beef cuts, and for My markers in raw chicken cuts. [ABSTRACT FROM AUTHOR]

Development of composite edible coating systems is a new technological approach towards coating of foods to conserve their quality and safety. Edible coatings are single or multiple miscible biopolymers which significantly improve the shelf life of fresh meat cuts or products by lowering water activity (aw), reducing lipid oxidation and met-myoglobin formation, improving product appearance in package by reducing water drips, and retention in native volatile flavours. Edible coatings can also carry functional ingredients such as antimicrobials, antioxidants, and several components/molecules which are embedded in polymer matrix expresses its barrier and surface protection properties. With these properties towards the preservation of meats, edible coating is a robust technological approach both in conventional and advanced food processing. The present article reviews the research contributions and innovations in the development of edible coating/films, and summarises the applications of different lipid, polysaccharide, protein, herbal, microbial and nanomaterials and their multi-component edible coating systems for preservation of meat cuts and products. [ABSTRACT FROM AUTHOR]

Abstract The primary aim of this study was to unravel key proteins for the differentiation of Tibetan (n = 15) and Duroc × (Landrace × Yorkshire) (n = 15) pork. A platform consisting of LC-MS/MS analysis and label-free quantitative proteomics was utilized. Changes in the proteome profiles were observed for different pork cuts. A total of 91 and 116 differentially expressed proteins (fold change >2 or < 0.5, p -value<.05) were identified in the five cuts (e.g., shoulder, rump, loin, shank and belly) of Tibetan (TP) and Duroc × (Landrace × Yorkshire) (DLY) pork, respectively. Meanwhile, a comparative proteomics analysis was performed between the TP and DLY pork. We identified 102 expression altered proteins, of which 52.9% (n = 54) and 47.1% (n = 48) were up- and downregulated, respectively, in DLY pork compared to TP. Functional analysis of these proteins revealed that the most significantly enriched gene ontology term for the biological process was the purine-containing compound metabolic process (p =.003), while that with respect to molecular function was threonine-type peptidase activity (p =.002) and that for the cellular component was the mitochondrial inner membrane (p =.001). The most significantly enriched KEGG pathway was involved in histidine metabolism (p =.01), followed by oxidative phosphorylation (p =.02). Proteins involved in oxidative phosphorylation were overabundant in TP. Using a chemometrics approach, we identified 68 significant proteins for the discrimination of TP and DLY pork. The most significantly upregulated proteins in TP and DLY pork were nicotinamide nucleotide transhydrogenase and heat shock protein 90-beta, respectively. This study demonstrates the feasibility of using differential proteomic analysis to discriminate between TP and DLY pork, and the current dataset can be expanded to a larger sample size for possible discriminant validation. Graphical abstract Unlabelled Image Highlights • A total of 1196 and 1200 proteins were quantified in TP and DLY pork, respectively. • Different proteomic patterns were observed among different pork cuts. • TP and DLY pork groups were effectively discriminated based on the proteome data. • A panel of 68 significant proteins was selected for TP and DLY pork classification. • Proteins involved in oxidative phosphorylation were overabundant in TP. [ABSTRACT FROM AUTHOR]

This investigation explores an approach for tactile sensing to guide a knife attached to a robot to cut red meat. During cutting, the discrimination of tissue types and the approach to tissue interfaces is an important factor in this variable, deforming medium. Using a force sensor attached to a standard knife controlled by a 6-axis robotic manipulator, cuts were performed to a depth of approximately 20 mm across striploin chops. Force patterns showed significant similarity in cross-correlation analysis, with an 80–97% correlation coefficient. The force sensor reading exhibited identifiable patterns that could be tracked to pinpoint critical stages of the cutting process, validating the potential of tactile sensing in meat processing. The insights gained will facilitate the development of automated perception and corrective actuation strategies for maintaining the knife on the desired cutting path relative to tissue interfaces, adapting to the deformable nature of the meat in real-time. [ABSTRACT FROM AUTHOR]

[Display omitted] • Sensory analysis of Nellore beef comparing intermediate and normal pHu. • Intermediate pHu beef scored higher for juiciness according to trained panellists. • Consumers could not differentiate between intermediate and normal pHu beef. • Higher deoxymyoglobin on day 3 than on day 28 in intermediate pHu beef. • Beef colour is influenced by pHu and ageing: L* , b* , chroma, and oxymyoglobin. The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu < 5.6) beef. A comprehensive approach was taken, involving twenty trained assessors who applied the Optimised Descriptive Profile (ODP) method to evaluate grilled striploin steak samples. In parallel, consumer preferences were measured through a hedonic test and a Check-all-that-apply (CATA) task, involving 135 participants. The ODP results revealed that the intermediate pHu samples were juicier (P < 0.05) compared to the normal pHu group. The CATA analysis highlighted differences in both intermediate and normal pHu beef, especially in juiciness, a crucial factor for consumer satisfaction. Notably, variations in deoxymyoglobin content linked to ageing were observed, with higher levels at the 3rd day compared to the 28th day, especially in the intermediate pHu samples (P < 0.05). Moreover, colour-related aspects such as L* , b* , chroma (C*), and oxymyoglobin were significantly influenced (P < 0.05) by both the pHu category and ageing time. Regarding consumer acceptance, the study found no significant difference in perception between the intermediate and normal pHu groups (P > 0.05). These findings revealed the complex interactions between pHu levels, sensory characteristics, and consumer preferences in beef quality, offering valuable insights for both the industry and research community. [ABSTRACT FROM AUTHOR]

The objective of this research was to carry out a survey in the retail market of Presidente Prudente (SP), seeking to know the offer of sheep meat products, considering the type of establishment, meat cut, type of packaging, brand presence, Price / kg. We analyzed items of the sheep meat market available to consumers in the city of Presidente Prudente-SP, and for this purpose, information was obtained from 69 retail establishments, using non-probabilistic sampling for convenience. There was presence of sheep meat in only 10% of the sampled establishments. Informal products were found in 90% of the butchers surveyed, while formal products were located in meat boutiques, hypermarkets and supermarkets. The most common cuts were: rib, shank and palette, with a frequency of 24.24%, 27.27% and 24.24%, respectively. Locals selling products with no provenance practice more affordable prices than establishments of origin, and sheep meat is made in a timid manner. It was observed that the cuts of first shank and paddle, followed by the rib were found in greater percentage. It is important to mention that the supply of sheep meat through informal slaughter was present in 90% of the butchers visited. In relation to the dissemination and promotion of sheep meat, the sites visited do not present marketing strategies, and new research should be carried out with more comprehensive markets in order to know better the regional marketKey words: market compound, meat cuts, sheep, retail

This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g-1, respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio.

Summary: This study used multiple regression to model the effect of pulsed electric field (electric field strengths 0.7, 1.0 or 1.5 kV cm−1) and sous vide (60 °C for either 12, 18 or 24 h) processing on the quality parameters (tenderness, cooking loss, colour, lipid stability) of beef brisket. Pulsed electric fields (PEF) at 0.7 kV cm−1 and 1.5 kV cm−1 followed by sous vide processing for 12–20.2 and 20.8–23.7 h, respectively gave the lowest values for hardness (<20.2 N), shear force (100.5 N mm−1 s−1) and cooking loss (<17.4%). PEF treatment prior to sous vide processing had no significant effect on lipid oxidation, colour stability, cooking loss or in vitro protein digestibility of sous vide‐processed brisket. Increasing the electric field strength and/or prolonging the sous vide time significantly increased collagen solubilisation in the sous vide brisket. This study demonstrated that a PEF pre‐treatment can reduce sous vide processing time while enhancing the tenderness of tough meat cuts. PEF at 0.7 kV/cm and 1.5 kV/cm followed by sous vide processing for 12–20.2 h and 20.8–23.7 h, respectively achieved maximum tenderness and minimum cooking loss. [ABSTRACT FROM AUTHOR]

Highlights • Early assessment of carcass traits and meat cuts are important to support management decisions in production systems. • Linear regression and machine learning methods were used to predict carcass traits and commercial meat cuts in lambs. • Moderate to high prediction accuracies were observed across methods. • Results indicate that the support vector machine algorithm is a potential alternative to the linear regression model. Abstract The aim of this study is to investigate the performance of multiple linear regression and machine learning methods to predict carcass traits and commercial meat cuts in lambs using non-invasive in vivo measurements. Bayesian networks were also investigated as an alternative method for feature selection. Phenotypes from 74 nondescript breed lambs were measured. A leave-one-out cross-validation strategy was performed and predictive ability statistics (R2, RMSE) were assessed. Moderate to high prediction accuracies were observed, with R2 values across models ranging, from 0.36 to 0.88 for carcass traits and 0.65 to 0.84 for meat cuts predictions. Results suggest that support vector machine algorithm is a potential alternative to the traditional multiple linear regression model. Further, the results of this study suggest that both stepwise and Bayesian network procedures could be useful as pre-selection tools of the input variables in non-parametric approaches and the best method for feature selection may be trait and model dependent. [ABSTRACT FROM AUTHOR]

The EUROP classification system includes only a small number of indicators to characterise beef carcases, none of which directly describes meat quality. Therefore, beef producers show limited interest in improving meat quality parameters. The aim of this study was to evaluate whether conformation and fat cover, as assessed in the EUROP classification system, can be reliable descriptors of the qualitative characteristics of beef carcases and meat quality. A total of 198 carcases of young bulls were analysed. Meat samples were collected from the longissimus thoracis (LT) muscle. It was found that the muscle content of three-rib cuts was higher in better-conformed carcases. Conformation class was inversely related to intramuscular fat (IMF) content, the fat content of three-rib cuts and meat juiciness. Meat quality was better characterised by fat class than conformation class. The fat cover had a positive influence on shear force values, the water-holding capacity and tenderness of meat. The water-holding capacity of meat and shear force values can be used in addition to EUROP scores to more accurately characterise beef carcases. Better conformed carcases have lower intramuscular fat content, lower fat content of three-rib cuts, higher shear force values and lower juiciness scores; Fat cover is a more reliable indicator of meat quality than carcase conformation; Water-holding capacity and shear force can be used in addition to EUROP scores. [ABSTRACT FROM AUTHOR]

Meat and meat products differ in their physical and chemical properties depending on the characteristic of meat cuts, the additional material and the method of manufacture. The present investigation was planned to evaluate the physical and chemical quality for some types of local meat products, such as beef burger and luncheon, collected from local markets in Zagazig city, Sharkia Governorate, Egypt. Microbiological and physicochemical proprieties of nine meat products (3 samples of beef burger of Americana, Halwani and Fragello, 3 samples of beef luncheon of Americana, Halwani and Fragello and 3 samples of chicken luncheon of Americana, Halwani and Fragello) were carried out. The obtained results declared that samples of beef burger produced by Fragello contained the lowest parameter of total protein (14.7%), while samples of beef burger produced by Americana showed the highest values (16.90%). Beef and chicken luncheon produced by Fragello contained the highest values of total protein (16.0% and 15.05%) respectively. Also, samples of beef burger and beef, chicken luncheon produced by Fragello contained the highest values of total fat. Regarding the microbiological evaluation, results showed that the lowest content of total bacteria count was observed in different meat products such as luncheon Halwani, coliform group and staphylococci were not detected in all products. Also, beef burger, beef and chicken luncheon samples of Halawani had high values of yellowness (b), and redness (a). However, the microbiological evaluation indicated that Halwani products were the best. [ABSTRACT FROM AUTHOR]

The adulteration of meat products can affect the confidence of consumers and the market, leading to negative impacts on the economy. Accordingly, product authenticity has become an important issue in modern society. Therefore, our study aimed to optimize the extraction of DNA from meat and use multiplex polymerase chain reaction (mPCR) to determine the incidence of fraud by substitution of bovine meat cuts with water buffalo meat in the states of Pará and Amapá, Northern Brazil. The mPCR protocol used primers that amplify sequences of 346 base pairs of bovine DNA and 220 base pairs of buffalo DNA. To assess the sensitivity of the technique, a standardized PCR assay was performed using the template DNA extracted and diluted from 10−0 to 10−10 in PCR-grade water. Next, 161 samples of meat cuts marketed as bovine (rump) origin were collected in the states of Pará and Amapá, Northern Brazil. The mPCR assays demonstrated good specificity of the primers used. The sensitivity test amplified bovine and buffalo DNA fragments down to the 10−2 dilution. The results demonstrated fraud by substitution of beef by water buffalo meat in 21.7% of samples, demonstrating that this act does occur intentionally for economic gains. [ABSTRACT FROM AUTHOR]