Meat quality serves as a pivotal determinant of consumer purchasing behavior and of the economic viability of the livestock industry; as such, research into its regulatory mechanisms is of critical significance for the development of modern agriculture. Traditional investigations into meat quality have predominantly centered on sensory and physicochemical assessments of ultimate phenotypic traits, thereby facing inherent limitations in systematically deciphering the intricate molecular regulatory networks underlying meat quality formation. By contrast, an integrated analysis of the transcriptome and metabolome effectively connects the cascade of "gene transcription-metabolic regulation-phenotypic determination," which has emerged as a core methodological paradigm in contemporary research on the molecular mechanisms governing meat quality. This review systematically delineates the evolutionary trajectory and principal technological frameworks of meat quality evaluation systems, with a focused synthesis of recent advances achieved through combined transcriptomic and metabolomic analyses in the field of meat quality regulation. The scope of this review encompasses core transcriptional regulatory networks associated with meat quality attributes, pivotal metabolic pathways, signal transduction mechanisms, and protein degradation dynamics. Furthermore, the regulatory impacts exerted by genetic variation among breeds, nutritional modulation, rearing environments, and stress responses on meat quality characteristics are comprehensively elucidated. Integrative analysis reveals that combined transcriptome-metabolome approaches transcend the inherent limitations of single-omics investigations, systematically unraveling the hierarchical regulatory mechanisms governing fundamental meat quality traits, such as muscle fiber type differentiation, postmortem glycolytic progression, intramuscular fat deposition, and flavor compound accumulation. Such integrative strategies have facilitated the identification of functional genes and metabolic biomarkers with potential utility for the early prediction of meat quality outcomes. Concurrently, this review acknowledges persistent challenges confronting the field, including the absence of standardized protocols for multi-omics data integration, insufficient functional causal validation, and a discernible disconnect between research discoveries and practical industrial implementation. Building upon this comprehensive assessment, prospective directions for future multi-omics research in meat quality are proposed, accompanied by the formulation of an integrated end-to-end improvement framework spanning fundamental research, technological innovation, and industrial application. Collectively, this review provides a systematic theoretical foundation for the in-depth elucidation of mechanisms that determine meat quality and the precision-oriented regulation of quality-determining traits in livestock production practices, thereby offering substantial scientific guidance for quality improvement initiatives within the animal husbandry sector.
The consumption of meat and high-fat foods is constantly discussed, with attention to their health and environmental consequences, as well as the barriers to changing current behaviors. The study aimed to examine how pro-environmental behavior, perceived food insecurity, and financial constraints correlate with intentions to limit meat and fat consumption among older adults. A cross-sectional study was conducted in 2025 among 475 individuals aged 60 to 92 years. The questionnaire includes scales that enable the calculation of four scores: Meat Reduction, Low Fat, Perceived Food Insecurity, and Lack of Financial Support. Additionally, questions about involvement in pro-ecological behaviors and sociodemographic characteristics were included. Logistic regression analysis was used to examine associations between perceived food insecurity, lack of financial support, and pro-environmental behaviors (independent variables) and intentions to reduce meat (Model 1) and fat (Model 2) (dependent variables). Intentions to limit meat correlated positively with buying food produced in an environmentally friendly way (adjusted OR = 2.05; 95% CI: 1.56, 2.69), not wasting food (adjusted OR = 1.26; 95% CI: 1.05, 1.51), and buying local food (adjusted OR = 1.48; 95% CI: 1.21, 1.82). Intentions to limit fat correlated positively with buying food produced in an environmentally friendly way (adjusted OR = 1.66; 95% CI: 1.27, 2.18) and not wasting food (adjusted OR = 1.45; 95% CI: 1.20, 1.76). No relationships were found between the lack of financial support and intentions to limit meat (p = 0.069) and fat (p = 0.600). The perceived food insecurity decreased the likelihood of intentions to restrict fat (adjusted OR = 0.45; 95% CI: 0.24, 0.83), but not meat (p = 0.387). To better understand why experienced financial constraints did not influence the intention to reduce consumption of meat and high-fat products, further research is needed that focuses on motivation to change and the ability to change behavior among older people. Nevertheless, the results suggest that enhancing pro-environmental behaviors beyond those directly related to meat and fat consumption may facilitate reductions in meat and fat consumption through pro-environmental behavioral spillover.
Metabolomics has emerged as a transformative analytical platform for elucidating the biochemical mechanisms that underpin meat quality, nutritional value, and functional attributes. Rabbit meat is increasingly recognized as a viable alternative to conventional meats due to its lean composition, high-quality protein, and favorable lipid profile. Comparative evidence indicates that rabbit meat typically exhibits a polyunsaturated-to-saturated fatty acid (PUFA/SFA) ratio ranging from approximately 0.60 to >1.0, depending on breed and muscle type, values that consistently exceed those reported for beef and pork and are comparable to or higher than poultry, underscoring its nutritional advantage. Despite substantial advances, the practical deployment of metabolomics in rabbit meat research remains constrained by critical gaps, including the lack of standardized sample preparation and metabolite identification frameworks, incomplete metabolome coverage across analytical platforms, limited validation and transferability of candidate biomarkers, insufficient integration with genomics, transcriptomics, and proteomics, and the predominance of destructive, low-throughput methodologies that limit real-time industrial application. The unique contribution of this review lies in its systems-level integration of metabolomic drivers across the entire production continuum, from pre-harvest biological regulation (genotype, nutrition, and management) to post-mortem biochemical transformations and storage dynamics, coupled with a translation-oriented framework that bridges mechanistic discovery with emerging non-invasive technologies and industrial quality control strategies. By consolidating fragmented evidence into a coherent mechanistic and applied roadmap, this review provides strategic guidance for advancing reproducibility, predictive capability, and scalability of metabolomics in rabbit meat systems, thereby supporting the development of data-driven interventions to enhance meat quality, processing efficiency, and functional value.
The livestock sector is a major source of greenhouse gas emissions. With rising meat demand in Asia, balancing sustainability and nutrition is critical. This study assessed the environmental and nutritional impacts of partially replacing conventional meat with cultivated meat in the Korean diet using a hybrid life cycle assessment integrating greenhouse gas emissions and nutritional indicators. Substitution scenarios of 10-75% were modeled for beef, pork, and chicken, incorporating emission variability to evaluate trade-offs. Beef substitution achieved the largest emission reductions, up to 74.6%, while pork showed moderate benefits and chicken variable outcomes. Nutritionally, cultivated meat improved protein-to-fat ratios across scenarios, particularly in chicken substitution, with modeled protein increases up to 355% and fat reductions up to 325%. Overall, results indicate environmental performance depends on baseline meat type, while nutritional outcomes remain favorable. These findings provide preliminary evidence relevant to sustainable development discussions in future food systems.
Fresh meat is highly susceptible to microbial contamination and oxidative degradation, compromising both its safety and quality during storage. Novel food packaging technologies are needed to extend its shelf life. Nanotechnology has shown strong potential for the development of antibacterial and environmentally friendly food packaging. Nevertheless, potential nanoparticle toxicity presents significant concerns necessitating the investigation of edible biomaterials for safe, non-toxic fresh meat preservation. This paper reviews recent advances over the past 5 years in the field of safe and non-toxic nanoparticles derived from edible biomaterials. It summarizes preparation methods, characteristics, and applications for synthesizing edible nanoparticles and discusses the synergistic effects and advantages of combining these materials. It elucidates mechanisms - such as antimicrobial, antioxidant, and physical barriers - by which edible nanoparticles significantly prolong the shelf life of fresh meat products. The paper also summarizes two methodologies for integrating edible nanoparticles into fresh meat preservation, detailing their advantages and disadvantages. Edible nanoparticles derived from biomaterials have the potential to provide the food industry with safer and more environmentally friendly options for preserving fresh meat. © 2026 Society of Chemical Industry.
The study aimed to evaluate the impact of Zinc oxide nanoparticles (ZnO-NPs) on growth performance, carcass traits, meat color, antioxidant activity, and insuline-like growth factor-1 (IGF-1) gene expression in broiler chickens. This study used 200 Cobb500 broiler chicks aged two days. The observation was conducted for 5 weeks and used a completely randomized design with 4 treatments and 5 replications (10 chicks, each replicates). The treatment were: Control (basal diet); ZnO-NPs 50 (control + 50 mg Zn/kg); ZnO-NPs 75 (control + 75 mg Zn/kg); ZnO-NPs 100 (control + 100 mg Zn/kg). Performance, carcass traits, Zn content and antioxidant activity, meat color, and IGF-1 gene expression were observed. Supplementation of ZnO-NPs (d 1-14) significantly (P < 0.05) increased body weight and improved feed-to-gain ratio, whereas no effects (P > 0.05) were observed on average daily gain, average daily feed intake, or feed-to-gain ratio during days 15-35. Zinc oxide nanoparticles (ZnO-NPs) also significantly (P < 0.05) increased the hue (h*) value while reducing the lightness (L*) and redness (a*) of the breast. Supplementation enhanced Zn deposition and SOD enzyme activity, accompanied by a decrease in MDA concentration in the breast. However, ZnO-NPs did not affect (P > 0.05) carcass traits (percentage of breast, back, thigh, and drumstick meat), nor did the yellowness (b*) and chromaticity (c*) of breast meat and IGF-1 gene expression in the small intestine. Overall, the addition of ZnO-NPs at levels up to 100 mg Zn/kg in broiler chicken feed during the growth phase leads to optimal improvements in performance parameters. Mechanistically, ZnO-NPs function as redox modulators rather than direct antioxidants, eliciting dose-dependent pro-oxidant and antioxidant responses in broiler chickens. This modulatory effect contributes to enhanced antioxidant status, a tendency to support the IGF-1 gene expression profile, and a reduction in oxidative stress. Furthermore, breast meat derived from chickens supplemented with ZnO-NPs demonstrates potential as a functional food with added health benefits.
Although soybean meal (SBM) is generally used as the main protein source in livestock diets, canola meal (CM) appears as a sustainable alternative, since it lowers diet cost, especially when regionally produced, while still meeting animal nutritional needs. The objective of this study was therefore to assess the effects of dietary protein source (SBM vs. CM) on carcass traits and meat quality characteristics of feedlot-fattened dairy lambs. A total of 193 weaned lambs, approximately 3 months of age, from two indigenous Greek dairy breeds (75 Chios and 118 Serres), were used. Lambs were randomly assigned to one of two isocaloric and isonitrogenous dietary treatments: a control ration containing SBM as the primary protein source, and an alternative ration in which SBM was completely replaced by CM. After a fattening period of 13 weeks for Chios lambs and 15 weeks for Serres lambs, animals were slaughtered upon reaching a live weight of 35-40 kg, and hot and cold carcass weights were recorded. After 24 h of carcass storage at 4 °C, Longissimus lumborum muscle was sampled and used for the measurement of pH, colour attributes, cooking loss, shear force, and intramuscular fat content. Lipid oxidation was evaluated on days 1, 3, 6, and 9 of refrigerated storage at 4 °C. The substitution of SBM by CM as the main dietary protein source did not affect carcass traits in Serres lambs, whereas CM- treated Chios lambs showed an increased hot and cold carcass weight (p < 0.05). Meat quality characteristics were not affected by the dietary treatment in either Chios or Serres lambs, with the exception of meat oxidative stability that was deteriorated in CM compared to SBM Serres lambs (p < 0.001). In conclusion, the utilization of canola instead of soybean meal did not negatively influence carcass traits or meat quality characteristics in either Chios or Serres lambs, with the exception of lipid oxidation which was significantly higher in CM supplemented Serres lambs.
This study focuses on the selection of hybrid combinations of Hu sheep and meat quality analysis. A comparative analysis of meat quality and volatile flavor compounds was conducted using three hybrid groups-Australian White-Hu (AH), White Suffolk-Hu (SH), and Southdown-Hu (NH)-and a pure Hu sheep group (HH) as research subjects. The results show that in terms of basic nutritional quality, the moisture content in the NH group was significantly higher than that in the HH group (p < 0.05), and the crude protein content in the NH group was significantly higher than that in the HH group (p < 0.05). Regarding physicochemical properties, the NH group had significantly higher meat color scores, L*, a*, and b* values, than the other groups (p < 0.05), along with the best tenderness and cooking yield. An analysis of amino acids, fatty acids, and volatile flavor compounds in lambs from different hybrid combinations revealed significant differences in the contents of lys, thr, asp, and his (p < 0.01). Although no significant differences were found in the fatty acid composition scores among the AH, SH, NH, and HH groups, all groups met the FAO/WHO recommended values. The NH group not only had the highest MUFA and total fatty acid content but also the highest levels of trans-petroselinic acid and trans-vaccenic acid, the two most abundant trans fatty acids. A total of 43 volatile organic compounds were detected in the four groups, among which 10 were identified as differential compounds. This study provides a scientific basis for the hybrid utilization of Hu sheep and offers technical support for the transformation and upgrading of the regional meat sheep industry.
This study evaluated the effects of different environmental enrichment tools on broiler chickens from 1 to 21 days of age. A total of 120,000 one-day-old broiler chicks were randomly assigned to five treatments, each consisting of four replicates with 6000 birds per replicate. Replicates were housed in pens measuring approximately 362 m2. The treatments included: T1, green balls (approximately 40 balls per pen); T2, hanging toys (8-10 toys per pen); T3, hanging strings (8-10 string bundles per pen); T4, rotational use of green balls, hanging toys, and strings at equivalent densities; and T5, a control group without enrichment. Data were collected on growth performance, foot health, behavioral activity, serum biochemical parameters, and carcass and meat quality traits. Birds provided with hanging enrichment tools showed significantly improved growth performance (p ≤ 0.05) compared with the control group. Among enriched treatments, T2 yielded the highest body weight and weight gain, as well as the lowest feed conversion ratio. Enrichment treatments also resulted in significant improvements (p ≤ 0.05) in carcass characteristics and selected meat quality parameters, including lightness (L*) and pH stability. Behavioral observations indicated substantially higher activity levels in enriched groups relative to the control. Toe damage scores differed significantly among treatments (p = 0.004), with the lowest scores observed in T1 and the highest in T4; however, no significant differences were detected in footpad dermatitis or hock burn scores (p > 0.05). In conclusion, hanging environmental enrichment tools, particularly hanging toys, can effectively enhance growth performance, behavioral activity, and selected carcass and meat quality traits in broiler production systems, while their effects on footpad health appear limited under the conditions of this study.
Fresh meat is highly susceptible to spoilage by microbial growth; thus, a method for its rapid hygiene quality assessment is needed to ensure food safety and minimize economic losses. This study reports, for the first time, a correlation between the volatilome of refrigerated raw meat determined by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS) or by Solid Phase Microextraction (SPME)-GC-MS (Mass Spectrometry) and Total Viable Counts (TVCs) of different microorganisms (mesophiles, Enterobacteriaceae, coliforms and yeasts), through the use of Partial Least Squares Regression (PLSR), as an alternative to traditional in vitro tests. HS-GC-IMS showed superior performance over HS-GC-MS, yielding highly predictive non-targeted models (R2 > 0.80) with higher sensitivity for the early detection of spoilage markers, without sample pretreatment. 3-methyl-1-butanol was identified as the most relevant indicator of end of shelf-life. These findings demonstrate that the developed HS-GC-IMS culture-independent method is useful for quick real-time monitoring of meat freshness for hygiene quality control.
Global consumption of poultry meat, particularly chicken, continues to rise. However, there remains a limited understanding regarding alterations in muscle metabolites during animal breeding processes. Here, we demonstrate metabolic differences between selectively bred offspring roosters and their three parental lines. The offspring exhibited superior meat quality, as evidenced by significantly elevated absolute levels of inosine monophosphate (IMP) and decreased cooking loss. Complementary LC-MS and GC-MS analyses revealed dynamic changes in the chicken skeletal muscle metabolome, identifying amino acids and their derivatives as the primary discriminatory metabolites exhibiting elevated abundance in the offspring. Furthermore, gut microbiota was found to correlate with fluctuations in muscle metabolite levels, particularly phenylalanine and IMP. This study provides novel insights for quality control and traceability of animal-derived foods, advocating a whole-industry-chain perspective to scientifically enhance meat quality and flavor attributes.
Meat-borne Staphylococcus aureus (S. aureus) remains a leading global foodborne pathogen harbouring novel enterotoxin genes (NEGs) encoding superantigenic toxins with conditionally enhanced pathogenicity, representing a critical food safety hazard. This review characterizes NEG features, pathogenic mechanisms, multi-layered regulatory networks, and identifies key research challenges. We systematically searched PubMed, Embase and the Web of Science Core Collection to synthesize molecular and multi-omics evidence (ChIP-seq, RNA-seq, CRISPR-Cas9) characterizing NEG classification, pathogenic mechanisms, multi-level regulatory networks (transcriptional, post-translational, environmental), and geographical distribution patterns in meat-derived S. aureus. NEGs comprise superantigenic and tissue-targeting subgroups mediating pathogenicity via cytotoxicity, intestinal microenvironment disruption, and immune evasion. Regulation involves a complex network of Agr/σB/SarA/Rot-mediated transcriptional control, phosphorylation/lactylation modifications and environmental sensing, exhibiting marked geographical divergence. Current limitations include technical resolution constraints, insufficient physiological model fidelity and incomplete regulatory crosstalk elucidation. Future research should prioritize transcription factor interaction mechanisms, growth-toxin correlation prediction models and multi-omics-based network decipherment. This review provides a foundational framework for NEG research to inform food safety risk assessment and targeted contamination control strategies.
In this study, we examined whether dietary ADY improves growth, digestibility of feed nutrients, meat quality, and rumen microbial ecology in lambs. This experiment enrolled 90 healthy, similarly weighted (29.0 ± 0.5 kg) four-month-old Duhan lambs, which were randomly and evenly distributed into two treatment groups: a control group fed the basal diet and an ADY group fed the basal diet supplemented with 0.3 g/d per lamb of active dry yeast. The supplementation amount was adjusted weekly according to feed intake to maintain a constant daily dose. The results showed that, compared with the control group, ADY significantly increased the lambs' average daily gain (ADG) and enhanced the apparent digestibility of neutral detergent fiber (NDF), crude protein (CP) (p < 0.05), and significantly reduced the feed conversion ratio (F/G) (p < 0.05). These improvements were accompanied by a shift in rumen fermentation toward propionate production, evidenced by higher NH3-N, Total volatile fatty acids (TVFAs) and propionate proportion and a lower acetate proportion and acetate-to-propionate ratio (p < 0.05). ADY also altered the rumen microbiota, increasing Proteobacteria and Succinivibrionaceae_UCG-001 while decreasing norank_o_Clostridia_UCG-014 (p < 0.05). In muscle, ADY significantly increased the proportions of C14:0 and C18:3n-3 (p < 0.05). In addition, the proportion of C13:0, C18:0 and C18:2n-6t were significantly reduced (p < 0.05). In conclusion, dietary supplementation with ADY enhanced rumen fermentation, improved rumen microbial composition, and promoted nutrient utilization in lambs, thereby improving growth performance and meat quality. In addition, certain rumen microbial taxa may be associated with the formation of specific muscle fatty acids.
Objective: Vascular function serves as an early indicator of cardiovascular (CV) risk. The intake of n-3 polyunsaturated fatty acids (PUFAs) has been reported to improve arterial properties and reduce CV risk, but evidence in healthy individuals remains limited. This study investigated the effects of consuming n-3 PUFAs-enriched chicken meat on vascular reactivity at both microvascular and macrovascular levels in healthy young adults. Materials and Methods: In this placebo-controlled, double-blind, randomized interventional trial (ClinicalTrials.gov: NCT05725486), 39 participants (aged 20-26 years) were assigned to either the Control group (n = 20; approximately 118 mg n-3 PUFAs/day) or the n-3 PUFA group (n = 19; approximately 1500 mg n-3 PUFAs/day) for three weeks. Microvascular reactivity was assessed via post-occlusive reactive hyperemia (PORH), acetylcholine-induced dilation (AChID), local thermal hyperemia (LTH), and sodium nitroprusside-induced (SNPID) responses. Macrovascular reactivity was measured by brachial artery flow-mediated dilation (FMD) and nitroglycerine-mediated dilation (NTG-MD). Body composition and blood pressure (BP) were recorded before and after the intervention. Results: Both microvascular (PORH, AChID, and LTH) and macrovascular (FMD) endothelium-dependent vasodilation increased in the n-3 PUFAs group following the dietary protocol compared to the Control group. Conversely, the three-week dietary intervention did not influence endothelium-independent dilation in either the microvasculature (SNPID) or macrovasculature (NTG-MD) within the groups compared to baseline, nor were any differences observed between the groups. No significant changes were noted in BP or body composition after either diet. Conclusions: In healthy young adults, consuming the n-3 PUFAs-enriched chicken meat for three weeks improved endothelium-dependent vasodilation in both micro- and macrocirculation, without affecting endothelium-independent responses. These findings suggest that dietary n-3 PUFA intake may provide vascular benefits even in healthy, disease-free individuals at rest.
This study evaluated how varying proportions of licorice residue and sweet sorghum affect pellet quality, growth performance, intestinal morphology, and cecal microflora in 120 healthy 30-day-old Ira rabbits, which were randomly assigned to five groups (six replicates of four rabbits each). Five experimental diets were formulated, each containing 30% licorice residue and sweet sorghum (with licorice residue at 0%, 25%, 50%, 75%, or 100% w/w) and 70% other components. We found that licorice residue level significantly affected pellet hardness, powder content, and volumetric weight (p < 0.05). The L25 group had significantly higher final body weight (FBW) and average daily gain (ADG) than other groups (p < 0.05). In the duodenum, villus height (VH) was improved in L25 (p < 0.05). Ileal VH increased significantly in L0, L25 and L50 (p < 0.05). At the phylum level, Firmicutes were most enriched. At the genus level, Faecousia and SFMI01 abundance increased with higher licorice residue. LEfSe analysis confirmed that varying licorice residue levels influenced cecal microbial composition from phylum to genus. The addition of 25% licorice residue to the diet can improve the growth performance of meat rabbits and improved both intestinal tissue morphology and the cecal microbiota of meat rabbits.
Hyperaerotolerant and multidrug-resistant (HATMDR) Campylobacter spp. are emerging. Contaminations of C. jejuni and C. coli from chicken meat are contributors to campylobacteriosis. This study determined the cross-contamination and recontamination transfer rates of HATMDR C. jejuni and C. coli via cutting board, glove, and knife on chicken meat. Transfer rates in cross-contaminations were the highest on the cutting board in both C. jejuni (40.58 ± 21.07%) and C. coli (37.79 ± 26.49%). The recontamination transfer rates of C. jejuni and C. coli from contaminated glove to cooked chicken were the highest, with 4.57 ± 1.43% and 23.19 ± 14.89%, respectively. The transfer rates were then input into retail-to-fork scenario-specific quantitative microbial risk assessment (QMRA), utilizing two-dimensional Monte Carlo (2D-MC) simulations to estimate campylobacteriosis risks from chicken consumption in Malaysia. Five phenotypes of C. jejuni and C. coli with different aerotolerance and MDR status were incorporated in this QMRA. C. jejuni and C. coli were estimated with 566 (404 to 741, 95% C.I.) and 398 (281 to 536, 95% C.I.) cases per 100,000 population per year, respectively. Moreover, HATMDR C. jejuni and C. coli contributed the highest annual number of disability-adjusted life years per 100,000 (DALYs100,000) with 3.46 and 3.33, respectively. Sensitivity analysis revealed that the probability of illness (Pill) was the most sensitive factor in the uncertainty dimension in both C. jejuni and C. coli, with strong and moderate positive correlations of ρ = 0.74 and ρ = 0.69, respectively. In comparison, the probability of using contaminated cutting board (Pboard) was the most sensitive factor in variability dimensions in both C. jejuni and C. coli, with moderate positive correlation of ρ = 0.51, respectively. Overall uncertainty ratio analysis showed that dose-response relationship (Pinf1) has the highest overall uncertainty ratios of 50.88 in both C. jejuni and C. coli, indicating the biological variation of Pinf1 in human susceptibility is large. In the intervention scenario, the combination of three mitigation measures, including improvement in retail hygiene, retail washing, and preparation hygiene, demonstrated the greatest risk reduction, with reductions of 51.94% and 51.26% in C. jejuni and C. coli, respectively. This study highlights the burden of C. jejuni and C. coli, especially the HATMDR strains, and the importance of hygienic practices in curbing campylobacteriosis.
Soybean processing yields substantial by-products, including hulls, okara, meal, soy whey, and phospholipids, which are rich in protein, dietary fiber, and bioactive compounds but are often underutilized, resulting in resource waste and nutrient loss. Meanwhile, the plant-based meat industry is rapidly expanding. This review systematically summarizes the compositional characteristics, functional properties, and application potential of soybean by-products in plant-based meat. First, it highlights their contributions to nutritional quality, texture, and specific functionalities. Second, it reviews various modification strategies-including physical methods (extrusion, ultrasound, high pressure, microwave, cold plasma, steam explosion, and cavitation jet), chemical treatments, enzymatic modification, and microbial fermentation-and their effects on protein solubility, emulsification, fiber structure, water-holding capacity, texture, and sensory properties. Finally, it discusses technical challenges in practical applications and suggests future directions. Soybean by-products can reduce production costs while enhancing nutritional value, texture, and functionality. Biological modifications, such as enzymatic hydrolysis and fermentation, further improve antioxidant capacity and optimize nutritional profiles. However, the diversity and compositional variability of these by-products pose challenges for process uniformity, controllability, and industrial-scale application, emphasizing the need for efficient, scalable, and predictable functionalization strategies.
This study evaluated the effects of a host-specific multi-lactic acid bacterial (MLAB) probiotic and sex on performance, carcass traits, meat quality, and gut microbiota in fattening pigs. Thirty-two crossbred pigs (10 ± 0.80 weeks; 23.43 ± 0.17 kg) were assigned to a 2 × 2 factorial design with diet (control or MLAB probiotics) and sex (barrow or female). The MLAB supplement consisted of seven lactic acid bacterial strains mixed in equal proportions (≈14.3% each)-Lactobacillus brevis, Lactobacillus reuteri, Weissella cibaria, Lactobacillus paraplantarum, Lactococcus lactis, Lactobacillus pentosus, and Pediococcus pentosaceus-administered at 1 × 109 CFU/kg feed for 12 weeks. MLAB probiotic supplementation reduced bone proportion while increasing skin and fat content (p < 0.05), with a treatment × sex interaction for loin eye area (p < 0.05). Meat quality improved in the MLAB group, showing higher ultimate pH and lower cooking loss (p < 0.05), indicating improved water-holding capacity. Female pigs exhibited higher early postmortem pH and protein content (p < 0.05). Microbiome analysis revealed increased abundances of Oxalobacteraceae and Paludibacteraceae and reduced Clostridium sensu stricto 6 (p < 0.05). These results suggest that host-adapted probiotics may support gut microbial balance and improve certain pork quality traits.
This study evaluated how a partial substitution of pea protein isolate (PPI) with brewer's spent grain (BSG) or barley rootlets (BRs) affects high-moisture meat analogues (HMMAs). PPI was substituted with 10% and 20% with BSG or BRs, respectively. Extrudates were produced on a co-rotating twin-screw extruder at maximum temperatures of 140 °C and 160 °C. Extrudates were assessed for colour, moisture, firmness and fibre morphology. Furthermore, the technofunctional and nutritional properties of the raw materials were determined. Extrudates with BSG produced the darkest colour, whereas PPI and BR formulations exhibited the lightest. A stronger reddish tint was observed at 160 °C, while the colour within the yellow-blue spectrum was largely temperature-independent. Firmness was generally higher at 160 °C, consistent with lower end-product moisture. Side stream addition lowered protein content and weakened fibre formation, with the effect most pronounced for BRs. Overall, formulation was the dominant factor influencing lightness, while temperature modestly increased redness and firmness. Preliminary sensory evaluation supported these trends. Extrudates produced at 140 °C were perceived as having a more fibrous structure. Higher substitution levels resulted in a weaker, more crumbly texture. With respect to the environmental assessment, a 20% replacement of PPI with BRs or BSG reduced overall environmental impacts by up to 19% and climate impacts by up to 16%. With regard to the novel food status, the EU Novel Food Status Catalogue classifies BSG as not novel, whereas BRs are not novel only when used in food supplements. Any other food uses, other than as, or in, food supplements, might considered to be novel and consequently might need to be authorised under the novel food regulation framework prior to market placement.
This study investigated the indigenous bacterial diversity of 'El Kaddid', a traditional Algerian dried-salted meat, using a culture-independent approach. In parallel, culture-dependent methods were applied specifically to isolate and identify the lactic acid bacteria (LAB) population. Microbial fingerprinting of ten 'El Kaddid' samples using 16S rRNA gene (V3-V4 region) sequencing and subsequent sequence analysis revealed complex bacterial communities dominated by species of Staphylococcus. LAB were isolated on selective agar plates from 32 'El Kaddid' samples, followed by basic phenotypic characterization and identification through 16S rRNA gene sequencing. Among the 179 LAB isolates recovered, a majority belonged to the genus Enterococcus, predominantly to Enterococcus faecium and Enterococcus hirae. Further differentiation of closely related species of Enterococcus, including members of the Enterococcus faecium clades A and B, was achieved using sequential PCR assays targeting gluP and sodA genes and the internal transcribed spacer (ITS) amplification patterns. Many isolates exhibited antimicrobial activity against the indicator strain Latilactobacillus sakei CECT 906T, with 11 isolates showing a strong inhibitory activity. Antibiotic susceptibility testing of 77 representative isolates revealed that all LAB isolates were susceptible to vancomycin, and chloramphenicol. However, they all showed resistance to ampicillin and penicillin, and most also to rifampicin. This study contributes to the microbial characterization of 'El Kaddid', and provides baseline information on its LAB community and safety-related traits.