Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meat.

This study investigated the use Raman spectroscopy to predict the in-pack total viable count (TVC) of microorganism on vacuum packaged and chilled lamb meat. A total of 159 lamb longissimus lumborum muscles (LL) were sourced from an investigation into the effects of chilled storage periods and packaging types. Each LL was measured while still in its packaging using a hand-held Raman spectroscopy device (785 Mira, Metrohm®, Melbourne, AUS) using a 785 ± 0.

Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality - A review.

Global food consumption is rising due to population growth and increased demand for animal protein, necessitating sustainable livestock production systems. This paper examines strategies to address inefficiencies in meat production, including high resource use and environmental impacts, by utilising low-value feedstuffs, agricultural by-products, and innovative supplements. A comprehensive literature review was conducted, synthesising recent research from databases such as Scopus and Web of Science, focusing on forage-based diets, grain supplements, marine-derived additives, agrifood by-products, and micronutrient interventions.

The estimation of consumer scores for lamb longissimus lumborum muscle juiciness using pressed juice percentage values.

This study investigated the effects of replication (r) on the pressed juice percentage (PJP) variation of lamb meat and the relationship between PJP and consumer sensory scores for juiciness, tenderness, flavour, and overall liking. Samples were collected from the right longissimus lumborum muscle of 50 lamb carcasses and analysed for PJP as well as eating quality scored by 64 untrained participants of consumer sensory panels. It was found that there was a 19.

Sustainable vacuum packaging material influences the fatty acid composition and oxidative stability of chilled lamb meat stored for up to 20 weeks.

The effects of storage period and packaging type on lamb meat fatty acids and oxidative stability biomarkers were investigated using 384 longissimus lumborum muscles (LL) and an 8 × 4 factorial experiment design. This included main effects of chilled storage periods (Week 0, 1, 2, 6, 10, 14, 18, and 20), packaging types (PACK 1, Eco-tite® Recycle Ready Shrink Bag; PACK 2, Cryovac® Barrier Shrink Bag; PACK 3, a foil pouch; and PACK 4, Biovac™ Recyclable Vacuum Pouch), and their interaction. It was found that lamb meat held under PACK 3 had generally higher concentrations of omega-3 and omega-6 fatty acids.

Fatty acid and oxidation biomarker concentrations in meat from lambs grazing perennial wheat in binary mixtures with different legumes (clover, serradella, or lucerne) or with a mineral supplement.

Fatty acid profile and oxidative stability biomarkers were compared for meat from lambs (n = 72) grazing perennial wheat plus subterranean clover, French serradella, lucerne, or with a mineral supplement. It followed a split-plot design, wherein 3 crossbred ewe lambs were allocated to each of 4 forage types, replicated across 6 blocks. Lambs were slaughtered after 96-d and samples from the longissimus lumborum muscle were analysed.

The effect of sustainable vacuum packaging selection on the quality, colour stability, and freshness of lamb meat stored chilled for up to 20 weeks.

Storage period and packaging type effects on lamb meat were investigated using 384 longissimus lumborum muscles (LL), randomly allocated to 8 storage periods (Week 0, 1, 2, 6, 10, 14, 18, and 20; -1.2 ± 1.1 °C) and 4 packaging types (PACK 1, Eco-tite® Recycle Ready Shrink Bag; PACK 2, Cryovac® Barrier Shrink Bag; PACK 3, a foil pouch; and PACK 4, Biovac™ Recyclable Vacuum Pouch).

The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at -12 or -18 °C.

This study investigated the effect of 2 years frozen storage at -12 or -18 °C on aged beef and aged or unaged lamb meat quality. The first study compared 5-week aged longissimus lumborum muscle (LL) frozen for 0 (unfrozen), 1 or 2 years at either frozen storage temperature (n = 24, 4 samples per frozen storage period/temperature combination). Shear force was higher for frozen beef than unfrozen beef (P = 0.

The regulatory mechanisms for beef tenderization by the calcium-independent phospholipase A activity of Peroxiredoxin 6.

This study investigated the effect of the inhibition of the activity of Ca-independent Phospholipase A (iPLA) of Peroxiredoxin 6 (Prdx6) on beef tenderization in the early post-mortem period. Longissimus lumborum (LL) were incubated with or without the inhibitor of iPLA activity of Prdx6 (MJ33) for 1, 6, 12, 24, or 36 h, followed by incubation with or without the HO. iPLA activity, troponin T and desmin, Ca concentration, calpain-1, caspases, apoptosis rate, and cell morphology were examined.

Changes to Pork Bacterial Counts and Composition After Dielectric Barrier Discharge Plasma Treatment and Storage in Modified-Atmosphere Packaging.

The aim of this study was to compare the succession of natural microbiota in pork held under refrigerated storage for up to 10 days after dielectric barrier discharge (DBD) plasma treatment. Two methods were used to assess the impact of DBD on microorganisms. Firstly, traditional selective media (SM) were employed to detect the bactericidal effects of DBD on spp.

Chinese consumer perception and purchasing behavior of beef - Mainly in North and East China.

Beef is an important food for Chinese people and understanding the intrinsic and extrinsic factors that impact on their satisfaction and purchasing behavior is necessary for industry growth. This was confirmed using an online survey that included 26 questions and 3617 valid responses, mainly from people located in North and East China. It was found that 47.

Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats.

Medium voltage electrical stimulation and wet ageing periods effects on the carcasses and meat quality of Australian rangeland goats were investigated. 64 rangeland goats were slaughtered as 2 equal consignments, wherein half were exposed to post-dressing electrical stimulation (300 V, 500 ms pulse width, 45 s) and half were not (control). Carcass and pH decline parameters and glycogen concentration were recorded.

The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement.

This study compared carcasses as well as the quality and mineral concentration of meat from lambs extensively grazing perennial wheat with clover (PW + C), serradella (PW + S), lucerne (PW + L), or a mineral salt supplement (PW + Min). A split-plot design was used, wherein 3 crossbred ewe lambs (n = 72 in total) (sub-plots) grazed each of 4 forage types (plots), that were replicated across 6 locations (blocks). The feeding study concluded after 96 d, when all the lambs were slaughtered.

Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage.

This study aimed to develop an appropriate modified atmosphere packaging (MAP) system for displayed beef steaks following long-term superchilled (-1 °C) storage. After superchilled storage for 0, 2, 8, or 16 weeks, beef loins were fabricated into steaks and displayed with 20%, 50%, or 80% O-MAP under chilled conditions. At each storage point, after display for 0, 3, 7, or 10 days, instrumental color, myoglobin redox forms percentage, lipid oxidation, total viable count (TVC), and total volatile basic nitrogen (TVB-N) were evaluated.

Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality.

Agrifood by-products contain nutrients and bioactive compounds that can be used in the diets of livestock - thereby value-adding to an otherwise waste product of environmental and economic significance. This study investigated the effect of dietary pomegranate pulp in the total mixed ration of Ghezel lambs, evaluating its effect on growth performance, blood parameters, carcass traits, as well as meat quality and shelf life. 3-month-old Ghezel lambs (individually housed, = 8) were randomly assigned to be either non-supplemented (control) or supplemented with 100 g/kg DM of sun-dried pomegranate pulp for 28 days, post-adjustment.

The quality and nutritional value of beef from Angus steers fed different levels of humate (K Humate S100R).

This study compared the effect of four levels of K Humate S100R (potassium humate) supplementation on the quality, shelf-life, and nutritional properties of beef. Angus steers ( = 40) were individually housed and fed either 0, 35, 70, or 140 g K Humate S100R/animal/day for 100 days, following a 30 day adjustment period. The steers were slaughtered at the completion of the feeding study.

Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview.

The meat and milk products from domesticated ruminants are important foods within a balanced diet, offering a rich source of energy, protein, fats, minerals, and vitamins. The sensorial properties of meat and milk are mainly linked to their fat content and fatty acid composition, which are influenced by the feeding background or nutrient composition of diets. While several studies have investigated the nutritional effects on the fat content and fatty acid profile of ruminant meat and milk, as well as their relationship with sensorial properties, a comprehensive overview of these effects is lacking.

Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination.

This study compared the shelf-life of beef and pork longissimus lumborum muscles (loins) that had the same initial bacterial loads and were held under the same chilled storage conditions. To identify the underlying pathways, comparisons were conducted from the perspective of the spoilage indicators; protease/lipase activity, and the volatile organic compounds (VOC) generated over 28 d of chilled storage. The initial total viable microbial count (TVC) on Day 0 for both type of meat was 4.

Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations.

The current study examined the growth rates, carcase characteristics, meat quality, and consumer sensory evaluation of the longissimus lumborum muscle (striploin) from steers that were supplemented with either canola meal or grain-based pellets. Forty Angus and Hereford × Angus steers received one of these two supplements with ad libitum lucerne hay for 60 d prior to slaughter. Average daily weight gain was not affected by dietary treatment; however, hot standard carcase weight was significantly lower for steers offered canola meal compared with steers on the grain-based pellets.

Quantitative Differences in Rumen Epithelium Proteins in Lambs Fed Wheat, Perennial Wheat, or Perennial Wheat plus Lucerne.

The value of crops such as perennial wheat (PW) for grain and grazing compared to conventional wheat (W), or the addition of lucerne to PW (PWL) is still being determined. This research sought to determine if these diets were associated with changes in the membranebound proteins that transport nutrients in the rumen epithelium (RE). Crossbred ewes (Poll Dorset × Merino) were fed W, PW, or PWL (50:50) fresh-cut forage for 4 weeks.

Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum.

This study compared the fatty acid and mineral concentrations of lamb meat that was prepared to different levels of cooking doneness. Ten m. longissimus lumborum were each sectioned into 4 slices that were randomly assigned to be uncooked or grilled to an internal end-point temperature of 60 °C (rare), 71 °C (medium), or 77 °C (well done).

High-pressure processing and modified atmosphere packaging combinations for the improvement of dark, firm, and dry beef quality and shelf-life.

This study investigated the effects of high-pressure processing (HPP) and modified atmosphere packaging (MAP) on 'dark, firm, and dry' (DFD) beef. To optimize the HPP, beef steaks (n = 180) were first processed at different pressures (0.1, 200, 300, 400, 500 MPa).

The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage.

This study investigated whether beef m. longissimus lumborum (LL) can be merchandised under retail conditions, following long-term superchilled storage (-1 °C). At 24 h post-mortem, the LL from left side of beef carcasses (n = 5) were fabricated into vacuum packaged beef thick-cuts, and then stored for 0, 2, 4, 8, 12, 16, or 20 weeks under superchilled conditions (-1 °C).

Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions.

This study aimed to explore the effects of different levels (0, 8, and 12 kGy) of low-energy electron beam (LEEB; 0.2 MeV) on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions for 30 days. LEEB irradiation promoted lipid and protein oxidation, regardless of the levels used.

Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review.

Chilled beef is inevitably contaminated with microorganisms, starting from the very beginning of the slaughter line. A lot of studies have aimed to improve meat safety and extend the shelf life of chilled beef, of which some have focused on improving the decontamination effects using traditional decontamination interventions, and others have investigated newer technologies and methods, that offer greater energy efficiency, lower environmental impacts, and better assurances for the decontamination of beef carcasses and cuts. To inform industry, there is an urgent need to review these interventions, analyze the merits and demerits of each technology, and provide insight into 'best practice' to preserve microbial safety and beef quality.