Journal of Animal Science and Technology

  • 제66권4호
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  • Pages.645-662
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  • 2024
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  • 2672-0191(pISSN)
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  • 2055-0391(eISSN)
한국축산학회 (Korean Society of Animal Sciences and Technology)
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Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenario

  • AMM Nurul Alam (Division of Applied Life Science (BK 21 Four), Gyeongsang National University) ;
  • Eun-Yeong Lee (Division of Applied Life Science (BK 21 Four), Gyeongsang National University) ;
  • Md Jakir Hossain (Division of Applied Life Science (BK 21 Four), Gyeongsang National University) ;
  • Abdul Samad (Division of Applied Life Science (BK 21 Four), Gyeongsang National University) ;
  • So-Hee Kim (Division of Applied Life Science (BK 21 Four), Gyeongsang National University) ;
  • Young-Hwa Hwang (Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Seon-Tea Joo (Division of Applied Life Science (BK 21 Four), Gyeongsang National University)
  • 투고 : 2024.01.24
  • 심사 : 2024.04.20
  • 발행 : 2024.07.31
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초록

Climate change, driven by the natural process of global warming, is a worldwide issue of significant concern because of its adverse effects on livestock output. The increasing trend of environmental temperature surging has drastically affected meat production and meat product quality, hence result in economic losses for the worldwide livestock business. Due to the increasing greenhouse gas emissions, the situation would get prolonged, and heat exposure-related stress is expected to worsen. Heat exposure causes metabolic and physiological disruptions in livestock. Ruminants and monogastric animals are very sensitive to heat stress due to their rate of metabolism, development, and higher production levels. Before slaughter, intense hot weather triggers muscle glycogen breakdown, producing pale, mushy, and exudative meat with less water-holding capacity. Animals exposed to prolonged high temperatures experience a decrease in their muscle glycogen reserves, producing dry, dark, and complex meat with elevated final pH and increased water-holding capacity. Furthermore, heat stress also causes oxidative stresses, especially secondary metabolites from lipid oxidation, severely affects the functionality of proteins, oxidation of proteins, decreasing shelf life, and food safety by promoting exfoliation and bacterial growth. Addressing the heat-related issues to retain the sustainability of the meat sector is an essential task that deserves an inclusive and comprehensive approach. Considering the intensity of the heat stress effects, this review has been designed primarily to examine the consequences of hot environment temperatures and related stresses on the quality and safety of meat and secondarily focus on cutting edge technology to reduce or alleviate the situational impact.

키워드

과제정보

This research was supported by a National Research Foundation of Korea (NRF) grant funded by the Korean government (MSIT) (No. 2020R1I1A206937911), and the Korean Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through the Agri-Bioindustry Technology Development Program, funded by the Ministry of Agriculture, Food, and Rural Affairs (MAFRA) (Project No. 321028-5), Korea.

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