Welcome to the Journal of Meat Science, a biannual publication proudly presented by ACS Publisher on behalf of the esteemed Indian Meat Science Association (IMSA). Based in Hyderabad, our journal is dedicated to advancing original Research and Development in all branches of Meat Science and Technology, providing a platform for sharing cutting-edge insights through research papers and exclusive review articles (by invitation only). In collaboration with IMSA and ACS Publisher, we strive to foster knowledge sharing and exploration in the field. Join us in shaping the future of Meat Science and be a part of this exciting journey. Indexing Details: Scopus, NAAS, Base, Google Scholar, Crossref, ICI, ASI.
Molecular Docking and Physicochemical Profiling of Selected Natural Phenolics for Supporting Color Stability in Goat Meat
Stability of meat color is an important quality trait that impacts consumer acceptance of fresh meat products. The oxidative transformation of myoglobin to metmyoglobin is the major cause of color deterioration throughout storage. Natural phenolic compounds have gained interest as potential antioxidants and can play a role in stabilizing the pigment proteins, consequently prolonging oxidative processes. This study used molecular docking and physicochemical profiling to evaluate the interaction of gallic acid, naringenin, and rosmarinic acid with metmyoglobin (PDB ID: 1YMB). In this study the computational model was used to simulate docking, assess binding affinity and interaction modes at the heme-associated pocket of protein has been done by AutoDock Vina. The observed order of binding energies followed the results as rosmarinic acid (–6.7 kcal/mol) > naringenin (–6.0 kcal/mol) > gallic acid (–4.6 kcal/mol), revealed to a greater interaction potential when comparing larger polyphenolic structures. Analysis of the interaction showed that rotamer rotations of ligands made hydrogen bonding and electrostatic contacts with important residues near to the binding pocket, including Asp109, His113, Ile112, Arg31 and Arg139. SwissADME analysis using for physicochemical properties of the compounds,, also indicated differences between each compound; gallic acid was found to have very polar, high solubility properties, which were confirmed by the naringenin molecule which demonstrated balanced lipophilicity without being too headache inducing and rosmarinic acid displayed having optimal hydrogen bonding capacity and molecular size. These results offer a molecular level basis for considering the application of natural phenolic compounds as a means to augment pigment stability within meat systems, though experimental confirmation is needed in order to assess practical applicability.
Meat color stability; Metmyoglobin; Molecular docking; Phenolic compounds; Natural antioxidants
Copyright (c) 2025 https://creativecommons.org/licenses/by/4.0
The effect of adding different levels of L-Arginine and the sex on the carcass traits of Japanese quail
This study, conducted at Kirkuk University’s poultry farm from April 1 to May 14, 2022, investigated the effects of L-arginine supplementation and sex on carcass traits in 120 one-day-old unsexed Japanese quail (Coturnix japonica). The birds were assigned to three dietary treatments of L-arginine (0%, 5%, and 10%) and reared in vertical battery cages with ad libitum access to water and feed. Carcass traits, including body weight, carcass weight, and the distribution of carcass parts, were measured at 45 days of age. Analysis was performed using SAS’s (Statistic Analyses System) GLM procedure and Duncan’s multiple range test for mean separation. The results showed no significant effect of L-arginine on body weight across all levels. However, a significant increase in carcass weight was observed with 5% and 10% L-arginine supplementation, indicating its beneficial impact on meat yield and muscle development. Sex-related differences were evident, with female quails showing higher carcass weights, highlighting the importance of sex-specific dietary needs. The interaction between L-arginine supplementation and sex exhibited variable impacts on specific carcass traits, suggesting differential responses between male and female quails. This study underscores the potential of L-arginine supplementation in enhancing carcass quality in Japanese quail, with implications for optimizing poultry nutrition based on sex-specific requirements.
L-arginine, Japanese quail, carcass traits, sexual dimorphism, poultry nutrition.
Impact of Transport Duration on Integrated Stress Biomarkers and Predictive Modelling of Dark, Firm, Dry (DFD) Meat Incidence in Awassi Lambs
Background: Transport stress adversely affects animal welfare and meat quality in livestock. However, no previous study has simultaneously integrated physiological, oxidative, inflammatory, and acute phase biomarkers with multivariate modelling to predict dark, firm, dry (DFD) meat risk in Awassi lambs under commercial transport conditions. Objective: This study aimed to evaluate the effects of transport duration on integrated stress biomarkers, establish predictive cut-off values using ROC analysis, and develop a practical Transport Stress Score (TSS) for DFD prediction. Methods: Ninety-six male Awassi lambs (8–10 months, 42 ± 3 kg) were allocated to four groups (n = 24): Control (C), Short Transport (ST, 1 h), Medium Transport (MT, 3 h), and Long Transport (LT, 6 h). Blood and muscle samples were analyzed for cortisol, glucose, lactate, creatine kinase (CK), neutrophil/lymphocyte (N/L) ratio, haptoglobin (Hp), serum amyloid A (SAA), interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α), malondialdehyde (MDA), total antioxidant capacity (TAC), superoxide dismutase (SOD), and glutathione peroxidase (GPx). Meat quality was assessed on longissimus dorsi muscle. ROC analysis, PCA, and logistic regression were performed. Results: Prolonged transport markedly elevated (P < 0.05) cortisol (15.82 → 48.65 ng/mL), MDA (1.85 → 4.92 nmol/mL), IL-6 (42.5 → 128.6 pg/mL), and SAA (8.45 → 38.72 μg/mL), while depleting antioxidant defenses. DFD incidence reached 54.2% in LT group. ROC analysis revealed SAA as the strongest predictor (AUC = 0.91) with optimal cut-off of 25.4 μg/ mL (sensitivity = 88.5%, specificity = 84.2%). The proposed Transport Stress Score achieved 89.6% accuracy for DFD prediction. Conclusion: This study provides the first integrated biomarker panel with validated cut-off values and a practical scoring system for DFD risk assessment in Awassi lambs. Transport should be limited to < 3 hours to maintain optimal meat quality.
Copyright (c) 2026 https://creativecommons.org/licenses/by/4.0
Sensory Acceptability of Low Salt Buffalo Calf Meat Rolls Enriched with Dried Plum Powder (DPP) and Dried Apple Pomace Powder (DAPP) during Refrigerated Storage
The study was planned with an objective to evaluate the sensory features during refrigerated storage of a functional product i.e, low salt buffalo calf meat rolls enriched with dietary fiber by incorporating dried plum powder (DPP) and dried apple pomace powder (DAPP). The scores for colour and appearance declined with advancement in storage period irrespective of the treatments and on 15th day of storage, the colour and appearance scores for all the treatments were between 6.0 to 7.0 indicating moderate to very good acceptability. Similarly flavour scores decreased significantly(P≤0.05) in all the treatments with the advancement of storage days however flavour scores of all the treatments were comparable with control at the end of 15 days and except the treatment T3, the scores for all other treatments were above 6.0. There was significant decline noticed in texture, juiciness and tenderness scores in all treatments with increase in storage days and at the end of storage of 15 days, all treatments except T3 had comparable tenderness scores. Over all acceptability(OAA) scores decreased significantly (P≤0.05) in all the treatments with advancement in storage period and except T3, no significant difference in OAA was noticed among different treatments and scores were well above 6.0.
Copyright (c) 2026 Pradeep Kumar Singh, Surender Kumar, Sanjay Yadav, Suman Bishnoi, Reetu Rani, Ashok Pathera https://creativecommons.org/licenses/by/4.0
Mithun (Bos Frontalis): A Forest-Based Food Animal Of The Eastern Hima layas
Mithun (Bos frontalis) is a domesticated bovine native to the Eastern Himalayas, traditionally managed under forest-based systems and primarily utilized for meat by indigenous communities. Despite its cultural and nutritional importance, Mithun remains underrepresented in formal meat production research and development programs. This review critically evaluates existing literature with emphasis on meat production potential, carcass characteristics, meat quality attributes and biological determinants influencing growth and meat yield. Evidence from studies encompassing nutrition, growth physiology, genetics, reproduction and health management indicates that Mithun exhibits favorable meat composition, efficient utilization of fibrous forest biomass and inherent adaptability to low-input production environments. Available data also suggest the presence of genetic traits associated with disease tolerance and environmental resilience, which may indirectly influence meat productivity. Advances in reproductive biotechnologies, genomic characterization and microbiome research offer new opportunities for genetic improvement and conservation of meat-related traits. However, habitat degradation, genetic erosion, limited performance recording and lack of organized slaughter and processing infrastructure constrain its integration into structured meat value chains. The review highlights the need for targeted research on growth performance, carcass evaluation and meat quality parameters, coupled with conservation-oriented breeding and value-chain development. Positioning Mithun as a niche forest-based meat animal may support sustainable meat production and livelihood enhancement in the Eastern Himalayan region.
Copyright (c) 2026 Harshit Kumar, Jagdish Choudhary, Kuluve Chotso, Moon Moon Mech, L Sunitibala Devi, Sapunii Stephen Hanah, Jayanta Kumar Chamuah, Girish Patil Shivanagowda https://creativecommons.org/licenses/by/4.0
Effect of Caponization on Meat Quality and Proximate Composition of Slow-Grow ing Indbro Brown Layer Cockerels
The intensive breeding of laying hens for egg production has led to excess production of cockerels, which are not economical for broiler production. This issue may be addressed by subjecting the cockerels to castration, fattening, and marketing them as specialty chicken meat targeting a niche market. Hence, in this study, meat quality characteristics of caponized dual-type poultry variety (Indbro) were compared with non-caponized and commercial broiler meat. Dressing percentage and breast yield were significantly (p<0.01) higher in broiler birds, whereas skin and back were significantly (p<0.05) higher in caponized birds. Protein, fat, ash content and water holding capacity of meat were (p<0.01) significantly higher in caponized birds. Cooking loss of breast and thigh meat was significantly (p<0.05) lower in caponized birds. Texture parameters did not vary significantly between the three groups. There was no significant difference between the three groups for sensory evaluation and major fatty acid composition, except for palmitoleic acid and γ-linolenic acid. Instrumental color score was significantly higher in caponized birds than in broilers. Further research into the effect of caponization on rearing economics and growth characteristics of different varieties of layers will encourage poultry layer breeders to make use of cockerels effectively for meat purposes.
Copyright (c) 2026 Srilatha T, Suresh K Devatkal, Karnati Kishore, Talapaneni Kotaiah, Ratna Supriya, Chandana Yadagiri https://creativecommons.org/licenses/by/4.0
Application of Infrared Spectroscopy with Multivariate Analysis and Soft Indepen dent Modelling of Class Analogies (Simca) for the Detection of Meat Species
Meat speciation is currently monitored using various chemical and biological methods that rely on proteins, DNA, and RNA. However, these approaches are slow, costly, and difficult for automation. Infrared spectroscopy presents itself as a convenient analytical tool for monitoring food quality. This study aimed to evaluate the potential of FTIR spectroscopy and multivariate analyses in identifying meat species. Dried powders were prepared from defatted goat meat, chicken and pork. Initially, powders from single meat species were subjected to spectral scanning in the range of 400-400 cm-1. Subsequently, mixtures of chicken and goat, pork and goat, and chicken and pork in a 50:50 ratio were prepared and analysed using FTIR spectroscopy. Chemometric analyses, employing multivariate analysis, were conducted for each sample. Spectral signatures of 16-18 samples for each type of mixed powder were acquired. Results of Principal component analysis showed clear clustering of samples with sum of PC1 and PC2 described 98% variance. Further, SIMCA correctly classified the chicken, goat and pig powder into their respective classes with an accuracy of 93.75%, 88.88% and 93.75% respectively. In conclusion, NIR spectral analysis proves to be a novel, rapid, and cost-effective technique for identifying meat species in various meat and meat products. Experiments were carried out in ICAR-CIPHET, Ludhiana.
Copyright (c) 2026 Suresh k Devatkal, Praneeta Jaiswal, Rahul Anurag, Kalyani Jatoth, Chandana Yadagiri https://creativecommons.org/licenses/by/4.0
Physico-chemical, Microbiological and Sensory Quality of Chicken and Beef Stored in Home Refrigerator
The purpose of this study was to ascertain how long raw chicken meat and beef meat kept at 4°C in a typical home refrigerator would last. Researchers from Chattogram Veterinary and Animal Sciences University performed an extensive examination over five days, assessing 10 meat samples (five chicken meat and five beef meat) obtained from local markets in Chattogram (Jhawtola, Bahaddar Hat, and Chawk Bazar). The quality assessment encompassed physico-chemical, microbiological, and sensory criteria, including pH, water holding capacity (WHC), extract release volume (ERV), protein degradation (tyrosine value), fat oxidation (TBARS), total viable microbial count (TVC), and aroma. Significant data indicated a gradual deterioration in quality for both types of meat. Sensory evaluation indicated a significant escalation in off odours, becoming especially evident by the fifth day. Physicochemical research revealed a steady decrease in pH for chicken, whereas beef pH exhibited greater variability. The water-holding capacity was minimal for both meats on the penultimate day. Moreover, elevated tyrosine and TBARS levels indicated continuous breakdown of proteins and lipids, respectively. Microbiologically, beef had a greater overall viable count compared to chicken. The study revealed that whereas beef demonstrated a more rapid decomposition rate, both meats underwent considerable quality degradation by the fifth day of refrigerated storage. These findings point out the importance of appropriate raw meat handling and timely storage techniques for preserving domestic food safety and quality.
indPOtrace: Digital Innovation for Smart Pig Farming and Safe Pork Supply Chains in India
The development of indPOtrace (Indian Pork Traceability platform) marks a significant advancement in digital infrastructure for India’s pork sector, offering a multifaceted software solution tailored to the operational, regulatory, and advisory needs of diverse stakeholders. The platform integrates distinct modules for end-to-end traceability, real time remote meat inspection, and interactive stakeholder engagement, encompassing pig producers, pork processors, traders, feed suppliers, and transporters. It enables systematic documentation of pig production and management data, including health records and farm-specific parameters, within a centralized database managed by ICAR-National Research Centre on Pig. A core innovation of indPOtrace is its remote meat inspection system trhough Meat Spec 1.0, which facilitates real-time veterinary assessment of slaughter pigs (ante-mortem) and carcasses (post-mortem) in operational abattoirs via virtual inspection protocols. The platform also houses the Opti-PigRation 1.0 module, an intelligent feed formulation tool designed to optimize the energy to-protein ratio in pig diets by farmers themselvs, particularly those incorporating unconventional feed resources. Based on Bureau of Indian Standards nutritional recommendations, the tool generates precision-guided feed suggestions for improved productivity and cost efficiency. Complementing its producer-centric features, the platform includes a consumer-facing portal enabling QR code-based traceability of pork products, fostering consumer confidence through transparent provenance data. indPOtrace thus represents a comprehensive, scalable, and intelligent system driving traceable, safe, and sustainable pork production in India.
Copyright (c) 2026 R Thomas, D Bharadwaj, A Kerketta, D Sharma, H Das, V K Gupta https://creativecommons.org/licenses/by/4.0
Effect of Age and Sex on the Physico-Chemical and Sensory Quality of Meat from Giriraja Birds
The present study was envisaged to assess the effect of age and sex on the physico-chemical and sensory quality of meat from Giriraja birds reared up to 12 weeks of age at weekly interval. A total of 100-day-old Giriraja chicks were reared in the institution poultry farm up to 12 weeks of age as per standard management practices. Birds were divided in to two groups viz., male (47 birds) and female (53 birds) after completion of 6 weeks of age. Six birds each from male and female groups were slaughtered every week from 8 to 12 weeks as per the standard procedures and meat samples were collected from breast and thighs for meat quality and sensory analysis. In male Giriraja birds highly significant (P<0.01) difference in the moisture content, significant (P<0.05) difference in pH, water holding capacity and fat content of meat were observed. Whereas, in female Giriraja birds significant difference (P<0.05) was noticed in the pH and fat content, no such significant (P>0.05) difference was found in the water holding capacity and protein content of meat at different weeks of age. Meat from Giriraja birds (male & female) of 8 weeks of age had higher moisture and less fat but no difference in protein content and the meat had comparatively higher level of acceptability. No significant (P>0.05) differences were noticed among the sensory attributes of meat from Giriraja (male& female) birds belonging to different weeks of age. However, meat from 9 weeks in male and 8 weeks in female had slightly higher acceptability scores for all sensory attributes when compared to that of other age groups. From this it was concluded that age of Giriraja bird has remarkable effect on the physico chemical and sensory quality of meat.
Copyright (c) 2026 D Kogilasan, P K Mandal, S Venugopal, U K Pal, S Kasthuri, G Gawdaman https://creativecommons.org/licenses/by/4.0
Effect of Age and Sex on the Growth and Carcass Characteristics of Giriraja Birds and Selection of Ideal Slaughter Age
An experiment was conducted with the aim to examine the effect of age and sex on growth and slaughter characteristics of Giriraja birds to find the ideal age of slaughter. A total of 100 day old Giriraja chicks were procured and divided into two groups viz., male (47 birds) and female (53 birds) after completion of 6 weeks of age. Growth and feed consumption was recorded till 12th week. Six birds each from male and female were slaughtered every week from 8 to 12 weeks as per the standard procedures and all the slaughter and carcass data were collected. In male and female Giriraja birds, the highest weekly body weight gain was recorded in 11th and 5th weeks, respectively, which were significantly (P<0.01) higher than other weeks. The cumulative FCR at 8 weeks of age was found to be economically better. In Giriraja birds, highly significant (P<0.01) differences were recorded in pre-slaughter weight (PSW) of the birds belonging to different weeks of age. There were no significant differences (P>0.05) in yield of blood, feather, head and shank, abdominal fat, giblets, and dressing percentage in male birds belonging to different weeks of age for both male. In case of female significant differences (P<0.05) were recorded in head and shank, giblets and dressing percentage at different weeks of age. In male birds age of slaughter had a significant (P<0.05) effect in the yield of back and neck percentage, whereas, in female age of slaughter had a significant (P<0.05) effect only in the yield of breast. The PSW and dressed weight of male birds were significantly (P<0.01) higher than female birds. From this study, it was concluded that age and sex of Giriraja bird has remarkable effect on the growth and carcass characteristics. Based on the growth, carcass characteristics, 8 weeks of age was found to be optimum for slaughter of Giriraja birds.
Chemical and Molecular Assessment of Heavy Metal Residues and Meat Species Mislabeling in Meat Products from Tikrit City, Iraq
Ensuring the safety and authenticity of meat products is a key public health priority, especially in areas with limited regulatory oversight. In Iraq, increasing demand for processed meats has raised concerns about contamination with toxic heavy metals and the mislabeling or adulteration of meat species. This study aimed to evaluate both the chemical safety and biological authenticity of commercially available meat products in Tikrit City markets by measuring heavy metals (Pb, Cd, and Al) levels and verifying species identity using molecular assays. A total of thirty meat samples, including commercial products and local minced beef, were analyzed. Heavy metal concentrations were determined after microwave digestion and inductively coupled plasma–mass spectrometry (ICP-MS). DNA was extracted from all samples and amplified with species specific mitochondrial primers (456 bp universal, 271 bp bovine, and 225 bp ovine), with agarose gel electrophoresis used to confirm the presence of bands. Data were statistically analyzed with ANOVA at a significance level of p<0.05. ICP-MS results showed widespread contamination with Pb and Cd, with many samples exceeding Codex Alimentarius and EFSA permissible limits. Pb levels ranged from 0.43 ± 0.03 mg/kg to 3.84 ± 0.74 mg/kg, while Cd levels ranged from 1.03 ± 0.05 mg/kg to 4.15 ± 0.14 mg/kg. Aluminum contamination varied from 1.1 ± 0.28 to 3.57 ± 0.82 mg/kg and was notably higher in processed products. PCR confirmed bovine DNA in most samples, while Bulgur Kibbeh contained sheep DNA, and Beef Kibbeh showed mixed bovine–ovine profiles. The combined chemical and molecular assessments reveal that meat products in Tikrit markets are often contaminated with hazardous levels of Pb and Cd. Additionally, PCR analysis uncovered occasional mislabeling and species substitution. These findings highlight urgent food safety issues in Iraqi markets and underscore the necessity for stricter regulatory oversight, improved hygienic practices, and routine use of molecular authentication tools to protect consumers and ensure accurate labeling.
Copyright (c) 2026 Karkaz M Thalij, Fatma A Salman, Mohammed A Jasm https://creativecommons.org/licenses/by/4.0
Applications of Hyperspectral Imaging in Meat Quality and Safety Evaluation
Meat products are highly susceptible to safety and quality issues due to their complex structure, diverse processing techniques, and intricate supply chains. Traditional analytical methods for assessing meat quality are often time consuming, labor-intensive, and destructive, making them unsuitable for real time quality control in modern food production environments. Hyperspectral Imaging (HSI), an emerging non-destructive and rapid analytical technology, integrates imaging and spectroscopy to detect both physical and chemical attributes of meat. This review provides a comprehensive overview of the current applications and research developments of HSI in meat quality and safety evaluation. It explores the potential of HSI in detecting microbiological contamination, assessing quality parameters, and enhancing traceability throughout the supply chain. Furthermore, it evaluates the advancements in HSI hardware and software, and their readiness for integration into industrial settings under the framework of Food Industry 4.0. The future prospects of HSI for predictive and real-time quality control, enabling large-scale, automated meat inspection systems, are also discussed. This review highlights HSI as a promising tool that can shift the meat industry from reactive to proactive quality assurance practices.
Copyright (c) 2025 R K Rathod, A K Biswas, P K Mandal, Judy Lalthanmawii, Shubham Mandhale https://creativecommons.org/licenses/by/4.0
Effect of Guava Leaves Powder on the Oxidative and Microbial Stability of Chicken Meat Nuggets during Refrigerated (4±1°C) Storage
The present study was carried out to evaluate the efficacy of different levels (0.5 and 1 per cent) of guava leaf powder (GLP) (Psidium guajava L) with synthetic antioxidant ie) butylated hydroxy toluene (BHT) at 0.01 % was studied on physico-chemical, microbial and sensory quality characteristics of chicken meat nuggets under aerobic packaging conditions during refrigerated storage (4±1°C). The chicken nuggets added with 1 % GLP had significantly (P < 0.05) lower 2-thiobarbituric acid reactive substance (TBARS) values and free fatty acid (FFA) content compared to control nuggets and other samples during refrigerated storage (4±1°C). A significant (P<0.05) lower total plate count and total psychrophilic count were recorded in chicken nuggets added with GLP. Addition of 1 % GLP significantly (P<0.05) reduced the coliform count and yeast and mould counts than control and BHT added chicken nuggets. 1 per cent GLP added chicken meat nuggets rated significantly (P<0.05) superior scores of colour, flavor, tenderness, juiciness and overall acceptability than control, BHT and 0.5 % GLP added chicken meat nuggets. Based on the obtained results, it was concluded that 1 % GLP had excellent antioxidant and antimicrobial properties compared to control and BHT added chicken meat nuggets during refrigerated storage under aerobic conditions and application of GLP as natural antioxidant and anti microbial agent in chicken meat nuggets which extends shelf life up to 20 days in refrigerated storage without any quality deterioration.
Copyright (c) 2026 Manjula Kola, Bhaskar Reddy G V, Kalyani Bandi, Jhansi Donadi https://creativecommons.org/licenses/by/4.0
Nano-Coating of Chitosan Incorporated with Cinnamomum Zeylanicum Es sential Oil: Application on Chicken Sausages for Quality Enhancement and Shelf-Life Extension
The application of edible coatings containing nanoemulsions of essential oil is a growing area of research for quality enhancement of meat and meat products using natural preservation methods. The present work was done to evaluate the quality and shelf-life of chicken sausages coated with an edible coating of nanoemulsions of chitosan and cinnamon essential oil. A total of four types of edible coatings were prepared, viz. T1: 0.3 % chitosan only; T2: 0.3% chitosan and 0.3% cinnamon essential oil; T3: nanoemulsion of 0.3% chitosan; T4: nanoemulsion of 0.3% chitosan incorporated with 0.3% cinnamon essential oil. The edible coatings were characterized and chicken sausages were coated with the developed edible coatings while determining the quality and shelf-life at regular intervals during refrigeration storage.: UV-Vis spectrophotometry, particle size analysis, and HR-TEM analysis revealed the spherical-shaped nanoparticles in the 50-200 nm range. Edible coatings significantly (P<0.05) improved the microbiological and physicochemical quality parameters and oxidative changes in T4 than other treatments throughout the refrigeration storage (4±1°C). Hunter color values were significantly (P<0.05) improved in T4 compared to other treatments during storage. No sensory discrimination was observed upon applying nano-emulsions over chicken sausages throughout the storage period. The application of the nanoemulsions coating extended the shelf-life by 10-15 days in T4 than control during refrigeration storage.
Copyright (c) 2026 Neelagiri Shreya Rao, V H Shukla, R J Zende, V M Vaidya, S D Ingole https://creativecommons.org/licenses/by/4.0
Valorisation Of Poultry Byproducts for Complementary Pet Food Production: A Circular Economy Approach
The pet food market is rapidly expanding as pet owners increasingly seek high-quality diets for their dogs. The pet food industry utilizes approximately 23% of the rendered poultry proteins produced annually. Poultry byproduct meal (PBM) is derived from poultry slaughter waste, including heads, viscera, feathers, and other byproducts. The fat in PBM is rendered and repurposed. For the production of extruded dry pet food for adult dogs, a formulation was developed. This mixture is processed through a twin-screw extruder at 120°C, resulting in extruded dry pet food. The pet food was analysed for various parameters like water activity of 0.41 and in-vitro digestibility of 78.24%. The calcium, phosphorus, iron, Zinc, magnesium, and manganese levels were recorded at 0.95%, 0.59%, 610mg, 51mg, 0.0046mg, 20mg/kg, respectively. The proximate composition of the pet food indicated moisture content at 1.54%, protein at 23.8%, crude fat at 8.7%, crude fibre at 2.0%, and total ash at 0.98%. Colour parameters revealed a lightness (L*) of 28.66, redness (a*) of 8.20, and yellowness (b*) of 17.20 and the amino acid profile was analysed.
Copyright (c) 2026 J Venkateswarlu, Yogesh P Gadekar, Y R Ambedkar, E Nagamallika, T Prasada Rao https://creativecommons.org/licenses/by/4.0
Influence of Barn Yard Millet Flour on Quality Characteristics and Fatty Acid Profile of Chicken Meat Nuggets
An investigation was conducted to evaluate the effect of incorporating barnyard millet (Echinochloa esculentum) flour (0, 2, 4, and 6 %) on the quality attributes and omega-3 fatty acid profile of chicken meat nuggets. Nuggets containing 6 % barnyard millet flour exhibited improved physicochemical properties, including higher cooking yield, emulsion stability, and water-holding capacity. Increasing levels of barnyard millet flour resulted in higher moisture, crude fiber, and ash contents, accompanied by a reduction in protein content. Textural quality was enhanced, as indicated by lower shear force values and improved textural attributes compared with the control. Instrumental colour scores increased with barnyard millet flour incorporation. Omega-3 fatty acid content was higher in nuggets formulated with 6 % barnyard millet flour. Sensory evaluation also indicated superior acceptability for nuggets containing 6 % barnyard millet flour. Overall, incorporation of barnyard millet flour at 6 % improved the quality characteristics and enhanced the omega-3 fatty acid content of chicken meat nuggets.
Copyright (c) 2026 Manikanta Reddy M, Bhaskar Reddy G.V, Sudheer K, Varalakshmi M, U Renuka https://creativecommons.org/licenses/by/4.0
Physico-Chemical, Microbiological and Sensory Quality of Chicken and Beef Stored in Home Refrigerator
The purpose of this study was to ascertain how long raw chicken meat and beef meat kept at 4°C in a typical home refrigerator would last. Researchers from Chattogram Veterinary and Animal Sciences University performed an extensive examination over five days, assessing 10 meat samples (five chicken meat and five beef meat) obtained from local markets in Chattogram (Jhawtola, Bahaddar Hat, and Chawk Bazar). The quality assessment encompassed physico-chemical, microbiological, and sensory criteria, including pH, water holding capacity (WHC), extract release volume (ERV), protein degradation (tyrosine value), fat oxidation (TBARS), total viable microbial count (TVC), and aroma. Significant data indicated a gradual deterioration in quality for both types of meat. Sensory evaluation indicated a significant escalation in offodours, becoming especially evident by the fifth day. Physicochemical research revealed a steady decrease in pH for chicken, whereas beef pH exhibited greater variability. The water-holding capacity was minimal for both meats on the penultimate day. Moreover, elevated tyrosine and TBARS levels indicated continuous breakdown of proteins and lipids, respectively. Microbiologically, beef had a greater overall viable count compared to chicken. The study revealed that whereas beef demonstrated a more rapid decomposition rate, both meats underwent considerable quality degradation by the fifth day of refrigerated storage. These findings point out the importance of appropriate raw meat handling and timely storage techniques for preserving domestic food safety and quality.
Copyright (c) 2026 Md Adnan Md Adnan, Sunil Yadav, Saroj Kumar Yadav, Mahabub Alam https://creativecommons.org/licenses/by/4.0
Harnessing Omics Technologies for Meat Biomarker Discovery
Meat quality, safety, and postmortem aging processes have all been transformed by the use of omics technology in meat science. The function of metabolomics, proteomics, metagenomics, lipidomics, transcriptomics, and multiomics techniques in locating biomarkers linked to characteristics of meat quality, such as flavor, texture, shelf life, and tenderness, is examined in this study. While proteomics identifies important protein alterations during postmortem aging, metabolomics sheds light on small-molecule metabolites that impact meat quality. Characterizing the microbial communities that affect meat safety and deterioration is made easier with the help of metagenomics. While transcriptomics reveals changes in gene expression after slaughter, lipidomics clarifies lipid oxidation and flavor development. A comprehensive understanding of the molecular connections influencing meat quality is provided by multiomics integration. This review also discusses the omics of postmortem meat aging, focusing on metabolic pathways that affect softness and water-holding ability, including glycolysis, proteolysis, and apoptosis. Mass spectrometry and high-throughput sequencing developments have made it possible to precisely identify biomarkers, which has aided in the creation of predictive models for evaluating the quality of meat. There is also discussion of difficulties including economic constraints, standardization, and data integration. In the end, precision agriculture and customized processing methods using omics-driven technologies have enormous potential to maximize meat production, improve food safety, and raise consumer happiness
Copyright (c) 2025 Rajendran Thomas, Dolly Sharma, Devarshi Bharadwaj, Jai Narain Vishwakarma, Vivek Kumar Gupta https://creativecommons.org/licenses/by/4.0
Effect of Different Ingredients Loading Sequences During Mixing on the Physicochemical and Sensorial Properties of Buffalo Patties
Some burgers are just better; it is all in the techniques – the right ingredients loading sequence makes a better-emulsified batter. This present work aims to evaluate the influence of the sequences of ingredients loading during mixing on the physicochemical (shrinkage percentage, cooking yield, water holding capacity (WHC), moisture content, pH, colour, rheological properties, texture) and sensory properties of buffalo patties. Additionally, this work aims to determine the best loading sequence among six tested variations using similar ingredients: T1 (meat + salt → fat → other non-meat ingredients), T2 (meat + sodium tripolyphosphates → fat → other non-meat ingredients), T3 (meat + hydrated corn starch → fat → other non-meat ingredients), T4 (meat + salt → other non-meat ingredients → pre-emulsified fat), T5 (meat + fat → other non-meat ingredients) and T6 (all ingredients). Samples that follow the T4 sequence exhibit the highest cooking yield (75.42%), greatest WHC (53.74%), and minimal shrinkage percentage (7.51%). Interestingly, there was no significant difference in meat texture profile regardless of the sequence used. Although T4 did not receive the highest hedonic score for overall acceptability in sensory evaluations, the score obtained was statistically comparable to the highest-rated sample (T5). It is worth noting that the T4 sequence resulted in buffalo patties with reduced product loss and superior quality, making it a preferable choice for food manufacturers. As a result, it is recommended that food manufacturers employ the T4 loading sequence of ingredients when preparing buffalo patties.
Copyright (c) 2025 Mohd Razali Faridah, Nurul Izzah Khalid, Pavan Kumar, Awis Qurni Sazili, Mohammad Rashedi Ismail-Fitry https://creativecommons.org/licenses/by/4.0
Quality attributes of hurdle technology-based shelf-stable chicken pickle fried for different durations
The present study was carried out to evaluate the effect of frying for different durations on quality attributes of shelf stable chicken pickle. Chicken pickle was prepared as per pre- established method. An attempt was made to improve the quality characteristics of chicken pickle by precooking of marinated meat by frying in mustard oil for 10, 15 and 20 minutes separately. The pH, fat and ash content as well as redness (a*) values increased significantly (P<0.05) whereas titrable acidity, moisture content, lightness (L*) and shear force valuesdecreased significantly (P<0.05) with increase in frying time of marinated chickenmeat. However, there was no significant difference in yellowness (b*) values among the treatments. Among the sensory attributes, colour and appearance scores of marinated meat fried for 5 minutes were significantly (P<0.05) higher than marinated meat fried for 10 and 15 minutes; whereas flavour, texture, juiciness, sourness and overall acceptability scores were significantly (P<0.05) higher in marinated meat fried for 10 minutes than other treatments. Therefore, it can be concluded that the best quality chicken pickle could be prepared with pre-cooking of marinated chicken meat by frying for 10 minutes in terms of flavour, texture, juiciness, sourness and overall acceptability scores.
Optimization of Shatavari Powder Incorporation in Poultry Meat Nuggets
The present study was designed to determine the optimal concentration of Shatavari powder for integration into poultry meat nuggets. Various levels of Shatavari powder, at 0.5%, 1%, and 1.5%, were incorporated into the formulation of poultry meat nuggets, comprising 75% chicken and 25% duck meat, along with 2% jackfruit powder. Based on the sensory attributes, 0.5 percent shatavari powder was selected as the optimum level . Shatavari powder had a significant effect on the flavor, juiciness, texture, saltiness, and overall acceptability of the developed nuggets. The increase in levels of shatavari powder had an adverse effect on the sensory attributes due to the inherent bitter taste of the powder. The addition of shatavari powder at 0.5% in the nugget formulations was effective in sustaining the desired sensory attributes besides the nutritional benefits. Hence, acceptable functional nuggets can be made with the addition of shatavari powder up to two percent over and above the nuggets formulation containing 2 % jackfruit powder without affecting the sensory attributes.
Effect of High-Pressure Processing on the Quality of Beef and Buffalo Meat
The present study evaluated the physicochemical and textural attributes of fresh beef and buffalo meats with applied high-pressure processing. Both types of meat were pressurised at 300 and 600 MPa at 20 for 2 min and compared to the untreated samples as the control. The pH values, water holding capacity (WHC), moisture content, cooking loss, yield, colour, Warner-Bratzler shear force (WBSF), and texture profile analysis were examined. The increase in pressure showed a significant (p<0.05) increase in pH and moisture content for both types of meat. The lightness (L*) values of beef and buffalo were increased with an increase in pressure applied. Meanwhile, the redness (a*) and yellowness (b*) values of both types of meat decreased when higher pressure was applied. The hardness and chewiness of treated beef samples increased compared to the control, while no significant differences were observed for buffalo. WBSF of cooked meat were reduced with an increase in the pressure applied for both meat types. In conclusion, the meat applied with 300 MPa pressure showed more effects on tenderisation with minimal changes in the physical appearance.
Enhancing Sensory Attributes and Shelf Stability of Restructured Beef Steaks for Meat Value Addition
Achieving optimal tenderness and marketability of meat derived from aged animals with suboptimal characteristics is pivotal for enhancing meat value in the industry. Meat restructuring is a potent approach to attain this goal, primarily by formulating restructured beef steaks. These steaks are developed through a blend of type II (round and chuck in 1:1 ratio) and type III quality cuts (brisket, plate, and flank in a 1:1:2 ratio), acknowledged for their toughness. This study focused on standardising chunk size and the proportion of type II and type III quality cuts in restructured beef production, with a primary focus on assessing the shelf stability of the standardised product stored at deep freezer conditions for 60 days. The evaluation covers a broad spectrum of physico-chemical characteristics, TBARS, tyrosine, colour values, microbiological parameters, and sensory attributes. Our key findings unveil significant improvements in sensory attributes, increased pH, consistent cooking yield, and subtle variations in colour values and microbial counts, with the Restructured Beef Steaks (SRBS) consistently surpassing the control. Proximate composition, texture analysis, and shear force values further distinguish SRBS from the control. This research reinforces the feasibility of producing shelf-stable restructured beef steaks with superior sensory attributes, with a focus on a combination of 50% type II and 50% type III quality cuts. Vacuum tumbling is highlighted for its role in enhancing texture, tenderness, and cohesiveness, ensuring extended deep freezer storage without compromising sensory qualities. Additionally, the integration of microbial transglutaminase and mincing contributes to enhancement of sensory attributes.
Copyright (c) 2026 Abrar Basha M H S, Sathu T, Vasudevan V N, Irshad A, Gleeja V L https://creativecommons.org/licenses/by/4.0
Healthier Choices: Oleogels as a Smart Fat Replacement Solution
Fats and oils, mainly made of triglycerides, are crucial in food for flavor, texture, and structure. While dietary fats were once broadly linked to health risks, current research focuses concern on trans and saturated fats, prompting global efforts to limit their intake. This has driven the development of healthier alternatives, such as oleogels—semi-solid gels made by structuring liquid oils using agents like waxes, ethyl cellulose, and phytosterols. Oleogels offer fat-like qualities with better nutritional value and oxidative stability, making them ideal for replacing harmful fats in foods, especially processed meats. Oleogels are created through mechanisms like crystalline networks, polymer systems, or molecular self-assembly and are produced using techniques such as direct dispersion, emulsion templating, or oil adsorption. Each method has specific advantages, including enhanced stability and reduced oxidation, though challenges remain in ensuring product consistency and consumer acceptance. The emulsion template method is particularly effective for structuring high-liquid-content oils. Oleogelation supports health, regulatory, and environmental goals by improving fatty acid profiles and reducing animal fat usage. This review highlights the promising role of oleogels in the food, pharmaceutical, and cosmetic industries, particularly as a sustainable and healthier fat substitute in processed meat products.
Copyright (c) 2025 B Sonia, E Naga Mallika, U K Pal, V Giridhara Rao, A Udaya Kiran, B V S Bhavya Charitha, G Chaitanya https://creativecommons.org/licenses/by/4.0
PORK FAT FATTY ACID PROFILING WITH RAMAN SPECTROSCOPY AND PRINCIPAL COMPONENT ANALYSIS
Pork quality is largely influenced by the fat composition. Getting reliable data is critical for any successful analysis. Using multidimensional statistical analysis methods opens up the possibility to visualize Raman spectroscopy results of fatty acid (FA) profiles and identify animals by breed. Back fat of the Altai breed (sample 1), Duroc (sample 2) and Livenskaya (sample 3) was analyzed. At least 36 spectra were taken from each sample by the Renishaw inVia Reflex confocal Raman spectrometer and analyzed using the principal component method. The Cattell’s scree test was applied to determine the number of components “significant main components” to retain, namely – PC1, PC2 and PC3 (85%). It is shown samples 1 and 3 FA form clusters in all graphs of the "significant" main components. Sample 2 forms an area on the PC1 / PC2 graph and locates in the I, III and IV quadrants. Sample 1 - in the II quadrant, and Sample 3 - in the IV quadrant. For PC1 the most prominent variable is 1650 cm-1, responsible for the C = C molecular bond, for the saturated FA and conjugated linoleic acid. Spectrum 1650 cm-1 is important in the intraspecific classification of pork. For PC2 – main contribution of 868 cm-1 was marked, and 1368 cm-1 for PC3. Each spectrum characterized group of the pork backfat FA. PCA makes it possible to: (1) to evaluate pork fat lipid profile by groups - saturated, mono-, polyunsaturated, with a long carbon chain, etc.; (2) obtain reliable differences between breeds; (3) identify individual FA, via Raman spectra patterns.
Copyright (c) 2025 Marina A Nikitina https://creativecommons.org/licenses/by/4.0
Copyright (c) 2025 Singh Shubha, Goswami Meena, Pathak Vikas, Arun KumarVerma, Rajkumar V, Vivekanand https://creativecommons.org/licenses/by/4.0
Physico-Chemical and Sensory Evaluation of Chicken Nuggets with Cooked Unripe Plantain
Chicken nuggets were prepared with 5%, 10%, and 15% steam cooked unripe plantain without peel, and their qualities were evaluated. Linear and significantly (P < 0.01) increased values were observed for emulsion stability, cooking yield, moisture retention, fat retention, moisture, and total ash contents. Conversely significantly (P<0.01) reverse trends were observed for emulsion pH, product pH, protein and fat contents. Fiber content values were significantly increased from0.46±0.03 to 5.71±0.08%. Sensory evaluation done using nine point hedonic scale indicated that 10% cooked unripe plantain without peel resulted in higher scores for appearance, colour, flavor, juiciness, tenderness, texture and overmall palatability among the three treatments. Thus, it can be concluded that, 10% cooked unripe plantain without peel can be successfully used preparation of fiber enriched functional chicken nuggets of acceptable quality.
Copyright (c) 2024 https://creativecommons.org/licenses/by/4.0
Creation and assessment of lysozyme–alginate complexes for antimicrobial packaging of chicken patties
Edible films are made from biopolymers like alginate, pectin, starch, cellulose etc. Among these alginate is regarded as healthful and is taken without limitation. Lysozyme has a broad range of pH and temperature stability, making it a good preservation agent. This study aimed on development of alginate based edible films with lysozyme and to evaluate their efficacy on the quality of chicken meat patties. Alginate films with lysozyme of different concentrations were developed i.e., T1 (alginate with 1.62 ×106 specific units of lysozyme), T2(alginate with 3.24 ×106 specific units of lysozyme) and T3 (alginate with 8.1 ×106 specific units of lysozyme). One best film was selected based on parameters like thickness, grammature, water vapour permeability, anti-oxidant activity, tensile strength and antimicrobial activity along with control. The product was evaluated for parameters like pH, percent cooking loss, 2-TBARS, microbial analysis and sensory evaluation, Results showed that the thickness, grammature, water vapour permeability, anti-oxidant activity, tensile strength and antimicrobial activity of T3film were significantly (P≤0.05) higher and lower water sorption compared to T1, T2 and control films. The pH, 2-TBARS, Percent cooking loss and microbial count values were lower in the chicken patties that were wrapped in T3film.
Copyright (c) 2025 M Prasanna, E Naga Mallika, K Sudhir https://creativecommons.org/licenses/by/4.0
Debaryomyces Hansenii: Harnessing its Signification in Kumaun Himalaya’s Traditional Meat Products
The article delves into the prevalence of yeast Debaryomyces hansenii, as identified by using phenotypic identification following the method of Kreger van Rij and Kurtzman and Fell alongside biochemical assays is notably higher in traditionally prepared meat products as compared with other yeast genera from the different pockets of Kumaun Himalayan region. This surveillance is harmonious with the observation from studies carried out on meat products by other researchers across the globe. Despite the traditional preparation methods of meat products adopted by ethnic people of the Himalayas, the occurrence of this yeast plays a significant role in enhancing the shelf life and highlights potential avenues for improving food security in resource-constrained environments. Notably, documenting the indigenous knowledge of traditional meat processing techniques among ethnic groups residing in remote areas of the India-Nepal border is arduous. Understanding the microbial ecology of these items is crucial because it provides insight into the natural processes that support their preservation. The existence of D. hansenii, a yeast that has been detected by biochemistry and phenotypic analysis, is rigorously examined in this paper.
Copyright (c) 2026 Arun Kumar Rai, Arun Chettri https://creativecommons.org/licenses/by/4.0