Biochemical and structural transformations that occur during meat ageing include proteolytic, electrolytic, oxidative other processes, explain the quality safety state of meat. In this sense, value dielectric properties can be useful to predict its metabolic status. The aim work was analyze spectra postmortem time in chicken meat, trying understand relate each dispersion phenomenon with biochem...

Introduction Chilling freshly harvested beef carcasses is necessary for food safety and quality purposes. Before mechanical refrigeration, meat either had to be consumed immediately after slaughter or be preserved through salting, curing, and/or smoking. With the advent of mechanical refrigeration and networks of refrigerated carriers, the production, processing, and distribution of carcasses a...

BACKGROUND In Asian countries, small-scale rural poultry meat production can face challenges due to food safety policies that limit economic growth and hinder improvement of sanitation and disease prevention. In this study, an integrative, participatory research approach was used to elucidate the sanitation and disease prevention practices in small-scale poultry slaughterhouses in rural norther...

Meat can be a pathogen vehicle, and its spoilage contributes to food insecurity. Besides the importance of adopting good hygienic practices avoid meat contamination, several decontaminating strategies have been studied. This review discusses mechanisms action organic acids peracetic acid, factors that affect their efficacy, compiles information about microbiological sensorial effects on meat. F...

A tissue digestion assay using a double separatory funnel procedure for the detection of Trichinella larvae in horse meat was validated for application in food safety programs and trade. The assay consisted of a pepsin-HCl digestion step to release larvae from muscle tissue and two sequential sedimentation steps in separatory funnels to recover and concentrate larvae for detection with a stereo...

Chilling is a critical step in poultry processing to attain high-quality meat and to meet the USDA-Food Safety and Inspection Service temperature standards. This study was conducted to determine the effects of commercially available chilling systems on quality and safety of broiler meat. A total of 300 carcasses in 2 replications were randomly selected from a commercial processor and subjected ...

The public health concerns over the long-term exposure to antibiotics have risen in different parts of the world. The purpose of this study was to investigate the antibiotic consumption pattern in livestock and poultry and to estimate the quantity of antibiotic active ingredient (mg) consumed per unit weight (Kg) of red meat, milk and egg production in Iran in 2010. A cross-sectional study was ...

Fasting pigs before slaughter has many advantages such as feed saving (2-3 kganimal), and increased food safety by reducing the risk of viscera rupture and pathogen contamination of carcasses during the evisceration process (Miller et al., 1997). Other potential advantages are an improvement in meat quality (Tarrant, 1989). Indeed, some studies have shown that fasting before slaughter improves ...

The increasing prevalence of Campylobacter spp. within broiler populations is a major problem for food safety and consumer protection worldwide. In vitro studies could already demonstrate that Campylobacter spp. are susceptible to lauric acid. The purpose of this study was to examine in vivo the influence of lauric acid as a feed additive on slaughter parameters, muscle fatty acid profile, meat...

Since the closure of the Lesotho abattoir in 2003, only imported meat can be legally sold. However, it was estimated in 2007 that 80% of the meat sold at butcheries comes from informal slaughter. The aim of this study was to investigate the situation. The number and location of informal butcheries in Lesotho (n = 143) were recorded and mapped using Geographical Information Systems. Observations...