• Food Science of Animal Resources
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• v.44 no.1
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• pp.39-50
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• 2024

The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat (CM) is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. CM is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animalderived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.7
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• pp.1017-1025
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• 2000

The traditional methods for determining the quality of milk, cheese and meat are tedious and expensive, with a significant wastage of chemicals which pollute the environment. To overcome these disadvantages, the potential of near infrared spectrophotometry (NIR) for monitoring the quality of milk and meat has been evaluated by a number of researchers. While most studies indicate that NIR can be used to predict chemical composition of milk and meat, and to monitor the cutting-point during cheese manufacturing, one study demonstrated the potential of NIR to predict sensory characteristics (e.g. hardness and tenderness) of beef. These calibrations were developed on a small number of samples, limiting their value for adoption by the industries. Now that the sophisticated computer software is available, more robust calibrations need to be developed to monitor both chemical and physical characteristics of meat and meat products simultaneously.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.12
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• pp.1842-1852
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• 2003

The bulk of the world's goat population is found in South-East Asia and Africa, where goats are the major source of meat production. Unfortunately, lack of an organized goat meat industry and marketing structure in developing countries is primarily responsible for their poor export earnings compared to those in developed countries such as Australia and New Zealand. Goat meat is leaner than meat from other domestic red meat species as well as being comparable in terms of its nutritional constituents. Furthermore, there are few, if any, religious or cultural taboos limiting the consumption of goat meat. Development of a carcass grading system and a suitable infrastructure in developing countries are some of the key requirements needed to establish a sustainable goat meat industry in the world. With an increase in demand by consumers for low-fat red meat alternatives, the future of the goat meat industry looks promising.

• Journal of the FoodService Safety
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• v.3 no.1
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• pp.19-27
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• 2022

The use of cultured meat, also known as in vitro meat, is claimed to be a way of meeting the growing demand for meat worldwide in a safe and disease-free manner, without sacrificing animal and lowering greenhouse gas emissions. However, its economic feasibility is limited by its cost, scale-up complexity, public neophobia and technophobia, and an imperfect knowledge of its impacts on human health. Cultured meat, which is obtained from stem cells using tissue engineering techniques, has been described as a potential alternative to the current meat production systems, which have extensive negative effects. To ensure that a food product is safe for human consumption, it is important to consider all aspects of its life cycle. In this context, the current review analyzes the major elements of the cultured meat life cycle, including the incorrect use of chemicals, such as pesticides or antibiotics, as well as improper processing and storage methods that determine the food safety of cultured meat. The purpose of this review is to determine food safety, health issues, and the potential risks associated with cultured meat production.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.290-302
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• 2015

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

• Journal of Animal Science and Technology
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• v.65 no.1
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• pp.1-15
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• 2023

Pork is known as one of the preferred part of meat worldwide. Especially, the belly, known as 'Samgyeopsal' in South Korea, has been preferred by consumers in South Korea. Pork belly contained various component muscles, intermuscular and subcutaneous fat. The high-fat belly cut (containing 50%-60% fat ratio) has a low preference in South Korea whereas, the standard belly cut (20%-40% fat ratio) of the consumer preference was different. In addition, the evaluation system focused on lean meat production, represented by loin eye area and back fat thickness. In this review, we discussed the pork belly structure, phenotypic correlation with lean meat production ability and meat quality, and genetic potential to confirm to possibility of application to pig breeding. Moreover, the confirmed possibilities considered that could be a base on the evaluation of standard for the pork belly as an economic trait.

• Animal Bioscience
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• v.36 no.9
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• pp.1305-1313
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• 2023

Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg annually, thus, extending shelf-life by reducing initial microbial load and autoxidation is essential. Adding various antioxidants would reduce oxidation of protein and fatty acids improving nutritional shelf-life through synergic interactions. Antioxidant synergetic effects also improves reduction in microbiota proliferation leading to the delayed development of off flavours and deterioration of meat colour. To reduce initial microbial load and autoxidation effects, the inclusion of polyphenols and antioxidants from varying sources by mixing various antioxidants would lead to improved synergic effects.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.10
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• pp.1483-1496
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• 2001

Small ruminants form an important economic and ecological niche in small farm systems and agriculture. Their current low level of contribution is dismal, and is not commensurate with the potential capacity for higher levels of production. The context for productivity enhancement and increased socio-economic contribution relates to large sizes of small ruminant populations; wide distribution across various agro-ecological zones and production systems; and diversity of breeds, where 66% of all goat and 57% of sheep breeds in Asia are found in China, India and Pakistan. The advantages and disadvantages of small ruminants over larger ruminants are enumerated with reference to adaptation and environment, small size, production systems and products and interactions with the environment. Discussion focuses especially on efficiency of meat production and niche markets for higher-priced goat meat, and inefficient marketing systems given an estimated 40-45% loss of income to farmers presently. Increasing the quantity of meat produced is related to live weight and the total number of animals at Slaughter, which in turn, depend on the total number of offsprings weaned and lifetime productivity. At the national level, priority attention is essential to build up numbers in concerted breeding programmes, selection for efficiency of reproduction and meat production, and improvements to make traditional markets and marketing systems to respond to the changing environmental and consumer preferences. Post-production systems are neglected and improvements are associated with collection, handling, marketing, slaughter facilities and consumer requirements. Potential opportunities to expand and benefit from integrating small ruminants into annual and perennial cropping systems remain largely unexplored. Important development imperatives include choice of species and better use of available breeds, appropriate production systems that match available feed resources, and linkages between production, products and by-products to markets. Affirmative action is necessary, backed by official policy support, institutional commitment and increased resource use, that can target poverty and directly benefit the poor, and shift subsistence production to a more market-oriented opportunity. These efforts together constitute the challenges for both the owners and producers of small ruminants in the immediate future, as also the will to accelerate increased productivity, improve their livelihoods and promote rural growth.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.329-341
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• 2017

Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.16-33
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• 2021

To stop hunger, reducing food losses is a potential movement towards saving food. A large portion of these losses could be avoided and reduced through the improved food chain in many countries. Raising awareness on how and where food losses occur will help recovering foods such as meat by identifying solutions and convincing people to implement those solutions. This, in turn, will lead to private and public efforts to recover meat that might be otherwise wasted. After highlighting the importance of food saving benefits and relevant statistics, this paper explains the possible ways to reduce meat loss and waste in abattoirs and presents a framework for prevention according to the estimates of meat losses in Iran meat supply. The current article answers the questions of where do we have the meat loss in Iran and what approaches are most successful in reducing losses in the meat industry. The national average loss and waste in meat production are about 300,000 metric tonnes (about 15%). Many segments and players are involved with this huge amount of losses in the meat value chain, a large portion of these losses could be avoided and reduced by about 25% through using by-products with the mechanization of design and manufacturing. The production amount of mechanically deboned meat (MDM) is 105,091,000 kg, concluding the major waste (88.33%) of total poultry losses. Ensuring appropriate actions by exploiting the full potential of engaged Iranian associations and institutes is considered to reduce the losses.