Scientific journal "Meat Technology"

Comparative analysis of biofilms in the meat and poultry processing industry: taxonomy and interactions

Wed, 22 Oct 2025 00:00:00 -0100

This study aimed to compare the prevalence, taxonomic structure, and interactions of microbial communities in biofilms formed on surfaces in a meat processing plant (MPP) and a poultry processing plant (PPP). Using transmission electron microscopy and high-throughput sequencing of the 16S rRNA V3-V4 region, biofilms were detected in 25% of MPP scrape samples (2/8) and in 85.7% of PPP scrape samples (6/7). Taxonomic analysis revealed the dominance of Proteobacteria, Bacteroidota, Actinobacteria, and Firmicutes in biofilms from both facilities, with marked heterogeneity in the MPP (Chao1 index: 336.8–697.8). Network association of microorganisms has identified a synergy between the genera Flavobacterium, Acinetobacter, and Psychrobacter, and an antagonism between the Marisediminicola and Pseudomonas/Acinetobacter, which highlights the complexity of inter-microbial interactions in industrial settings.

A non-destructive method for evaluating camel meat during freeze-thaw cycles using bio-impedance analysis

Saliha Lakehal, Brahim Lakehal — Wed, 22 Oct 2025 00:00:00 -0100

Camel meat has a high nutrient profile and is susceptible to deterioration when stored, primarily due to temperature fluctuation in the cold chain. In this study, we utilized electrical impedance to monitor the quality of camel meat following repeated freeze-thaw cycles (tow, four and six). Meat properties monitored were colour, pH, and electrical conductivity. Conductivity and pH of camel meat increased, and all colour indices (L*), (a*), and (b*) also . The results suggested a reduction in electrical impedance with each freeze-thaw cycle, indicating increased cell membrane permeability and ice crystal-associated structural damage. This study recognizes the potential of electrical impedance to define camel meat quality as a method of further interpreting quality faults associated with freeze-thaw treatment.

The effects of dry ageing period and subsequent culinary methods on the oral processing parameters of beef

Wed, 22 Oct 2025 00:00:00 -0100

This study investigates the impact of dry aging duration and subsequent cooking methods on the oral processing parameters of beef. Dry aging is a traditional technique that enhances beef by controlled environmental and enzymatic changes. Two dry aging periods (21 and 42 days) were combined with two cooking methods (grilling and sous vide). A sensory panel evaluated the beef samples, assessing parameters such as particle size, chewing rate, and eating rate. The breakdown of food structures during oral processing influences the sensory perception of texture, flavor, and taste, thereby determining a food's overall acceptability and palatability. Results showed that dry aging duration and cooking method significantly affected oral processing parameters. Shorter dry aging period (21 days) generally led to increased total number and share of smaller particle sizes. In these terms, sous vide cooking resulted in improved oral processing profiles compared to grilling. Longer period (42 days) of dry ageing was without an effect on beef oral processing irrespective of culinary method applied. These findings contribute to a better understanding of how dry aging and cooking methods influence the sensory experience of beef, potentially aiding in the development of products tailored to consumer preferences.

Assessment of Mercury contamination in liver and muscle tissue of mallards (Anas platyrhynchos) as bioindicators at three locations in Serbia

Wed, 22 Oct 2025 00:00:00 -0100

The aim of this study was to investigate the presence and distribution of mercury (Hg) in the liver and muscle tissue of Mallards (Anas platyrhynchos) collected from three locations in Serbia. A total of 55 samples were analyzed, including 23 from the Belegiš site, 12 from Pločica, and 20 from Vršački Ritovi. Mercury concentrations were determined using the ICP-MS method. Mercury levels in the liver ranged from 0.009 to 0.239 mg kg⁻¹, while concentrations in muscle tissue ranged from 0.005 to 0.069 mg kg⁻¹. The mean values for liver tissue were 0.097 mg/kg (Belegiš), 0.108 mg/kg (Pločica), and 0.025 mg kg⁻¹ (Vršački Ritovi), whereas for muscle tissue they were 0.030 mg kg⁻¹ (Belegiš and Pločica) and 0.008 mg kg⁻¹ (Vršački Ritovi). Statistical analysis included descriptive statistics, Pearson correlation test, analysis of variance (ANOVA) with Tukey post hoc test, Levene’s test for homogeneity of variances, Kruskal–Wallis test, and Mann–Whitney test. The findings provide insight into potential differences in mercury contamination levels between different ecosystems, as well as the relationship between different tissues in wild birds.

Effect of seasoning solutions on the quality of deer meat

Hiroko Seki — Wed, 22 Oct 2025 00:00:00 -0100

Deer meat differs from common livestock meat by its distinctive odour and toughness. Hexanal, the primary odour-causing substance, can be reduced through casein adsorption or metal ion chelation. To improve texture, increasing water retention and utilising proteolytic enzymes may be effective. However, while these approaches show promise in isolated studies, their comprehensive efficacy and optimal application in deer meat processing, particularly in a practical culinary context, remain largely unverified and underexplored. Therefore, I investigated the effects of marinating deer meat using lemon, honey, banana, and yoghurt, all of which have potential deodorising and tenderising properties. Deer meat was marinated for 12 h in each substance and then heated. After cooking, the pH, moisture content, firmness, odour, and taste components of the meat were measured. The results showed that pH increased in all samples after baking, water retention was highest in lemon- and honey-marinated meat, and firmness decreased in lemon-, yoghurt-, and banana-treated samples. Yoghurt was the most effective in reducing odour, while lemon and yoghurt increased inosinic acid and alanine levels. Overall, the findings indicate that lemons are the most effective food ingredient for improving deer meat quality.

Application of senduduk (Melastoma malabathricum) leaf powder as a natural antioxidant in beef sausages: role of particle size on product quality

Wed, 22 Oct 2025 00:00:00 -0100

This study evaluated the effects of Melastoma malabathricum (senduduk) leaf powder with different particle sizes (30, 40, and 50 mesh) on the quality of beef sausages. Sausages containing 0.75% senduduk powder were compared with a control and a BHT-treated group. Parameters analyzed included microbial load, lipid oxidation (TBA), pH, cooking loss, moisture, water holding capacity (WHC), emulsion stability, elasticity, tenderness, and sensory properties. BHT showed superior antimicrobial and antioxidant activity, significantly lowering TPC and TBA values. Although senduduk powder did not significantly affect microbial counts, the 50-mesh size improved oxidative stability, WHC, elasticity, and aroma. However, it did not impact tenderness, color, or meaty taste. Overall acceptability of senduduk sausages was lower than BHT and control, possibly due to unfamiliar herbal flavors. These results suggest that while senduduk leaf powder has potential as a natural antioxidant, low inclusion levels limit its effectiveness, and further optimization is required for performance comparable to synthetic antioxidants.

Тhe effect of using different bamboo on the characteristics of sui wu’u (fermented meat of Bajawa, Nusa Tenggara Timur)

Sulmiyati Sulmiyati, Gemini Ermiani Mercurina Malelak, Bastari Sabtu — Wed, 22 Oct 2025 00:00:00 -0100

This research aims to analyze the characteristics of Sui Wu'u using beef materials stored in different types of bamboo. The research design used four treatments with five replications: P1: Green Betung bamboo (Dendrocalamus asper), P2: P1: Brown Betung bamboo (Dendrocalamus asper), P3: Talang bamboo (Schizoztachyum brachcladum), P4: Gombong bamboo (Gigantocloa verticallata). The results of the research using different types of bamboo had an significantly effect (P<0.05) on the physical characteristics of beef sui wu'u in terms of yield, final pH, water holding capacity and hardness. The chemical characteristics of using different types of bamboo have an significantly effect (P<0.05) on the water and protein content of beef sui wu'u. The organoleptic characteristics have an significantly effect (P<0.05) on color, smell, texture and level of liking, but for the color dimension L *, a*, b*, Cab, hab, Y, X, Z, x, y, Wi, Ti, Tw have not significantly effects (P>0.05). The sui wu'u microbiological characteristics for all types of bamboo used are still within the standards. Conclusion The use of different types of bamboo influences the characteristics of beef sui wu'u in terms of physical, chemical, color dimensions, organoleptic and microbiology. The use of containers made from Brown Betung bamboo (Dendrocalamus asper) produces better beef sui wu'u. Still, the use of Talang bamboo, Gombong bamboo can also be used in the process of making sui wu'u but has different characteristics from using Brown Betung bamboo, especially sui wu'u using Talang bamboo.