Meat Research

Effect of natural and synthetic antioxidants on the quality of broiler meat in short term preservation

2026-06-16T03:21:35+00:00

This study evaluated the comparative efficacy of natural and synthetic antioxidants on the quality, oxidative stability, and microbial safety of fresh broiler chicken meat during refrigerated storage (4° C) for 9 days. Breast meat samples were allocated to four treatments: T0 (Control; no additive), T1 (1% holy basil leaf extract), T2 (1% mandarin orange peel extract), and T3 (0.01% butylated hydroxytoluene, BHT). Samples were analyzed at 0, 3, 6, and 9 days for sensory attributes, color coordinates (L*, a*, b*), proximate composition, physicochemical properties (pH, drip loss, cooking loss), lipid oxidation (TBARS), and microbial loads (total viable count). Antioxidant treatments significantly suppressed lipid oxidation and microbial proliferation compared to the control (P < 0.001). The synthetic group (T3) exhibited the highest stability in meat color, dry matter, and ether extracts retention (P < 0.001), while T1 demonstrated superior crude protein preservation. Physicochemical analysis revealed that T3 optimized water-holding capacity and minimized drip loss, whereas the highest pH and cooking loss values were recorded in T1 and T2 respectively. Throughout storage, T3 maintained the lowest TBARS values and TVC (P < 0.001). However, both holy basil (T1) and mandarin peel (T2) extracts significantly retarded deterioration compared to T0. While 0.01% BHT (T3) demonstrated the highest overall preservative efficacy, plant-derived extracts (T1 and T2) present viable, bioactive alternatives for clean-label shelf-life extension of refrigerated poultry.

Evaluation of triphala extract as a feed supplement for enhancing carcass and meat quality traits in japanese quail (coturnix coturnix japonica)

2026-06-16T03:31:40+00:00

This research was conducted to determine the effect of Triphala extract on the growth performance, carcass parameters and meat quality in Japanese quail (Coturnix coturnix japonica). In this study, 160 growing quail were divided into a control group (without Triphala extract) and treatment groups of four (4 replicates containing 10 quails in each). Commercial feed and the addition of varying concentrations of Triphala extract (TPHE) 0.1 g/kg, 0.2 g/kg, and 0.3 g/kg were used in the study. The feed intake was obtained higher in the TPHE supplemented groups as compare to no additives group (P < 0.05). The TPHE additive affected the live weight gain values during 0 to 6 week of the experiment. Live weight, hot carcass weight, cold carcass weight, carcass yield, and breast meat weight was positively influenced by the supplementation of TPHE as compare to no addition (P<0.05). Breast meat proximate composition data indicated that, DM, CP and ash content was influenced in case of TPHE group as compared to the control group (P < 0.05). Result of storage of breast meat at 4 °C indicated that, the pH and peroxide value was lower in the groups with TPHE as compared to without TPHE (P < 0.05). The performance, carcass characteristics, meat composition and quality parameters were obtained positive with supplementation of 0.2 g/kg and 0.3 g TPHE/kg in case of the Japanese quail. To sum up, Triphala extract could be used in Japanese quail diet to ensure better performance, carcass characteristics, meat composition and quality; and could be suggestive to other poultry species following further detail study.

Nutritional and sensorial evaluation of egg-meat loaves for quality and consumers acceptability as functional food

2026-06-16T03:43:19+00:00

This study was conducted to evaluate the nutritional, sensorial and acceptability characteristics of egg-meat loaves as functional food. 2kg of beef and 1.5kg of eggs were purchased and used for this study. The beef was minced and the eggs cracked, they were mixed out and apportioned into four treatments of T1 = 400g beef + 375g egg; T2 = 425g beef + 350g egg; T3 = 45g beef + 325g egg; T4 = 475g beef + 300g egg loaves and baked in pre-heated oven for 30mins at 1800C to 71ºC doneness and cooled, to 270C. Data were collected on available minerals and vitamins composition as well as on the sensorial attributes of the products and analysed using analysis of variance (ANOVA). Egg- meat loaves in T3 elicited highest (P<0.05) vitamins and minerals content followed by Egg- meat loaves in T2. Also vitamin A (95.67ug/100g) and Calcium (93.33 Ca+) were numerically higher in T3 than in other treatments in the same vein T3 furnished the highest (P<0.05) Sensorial traits followed by T2. Flavour (7.67%) and texture (8.30%) were significantly higher in T3 than in other treatments. It was concluded from the results obtained in this study that varying the proportions of beef and egg in Egg-meat loaf significantly impacted on the quality and acceptability of the product. However, T3 with 450g beef + 350g egg combination emerged the best in quality and mostly accepted, hence the Egg- meat combination in T3 was recommended for both meat products processors and the consumers alike in this study.

Pre and Post-Slaughter Factors Affecting Meat Quality: A Comprehensive Review

2026-06-15T05:13:33+00:00

Meat quality significantly impacts consumer acceptance, nutritional value, and commercial viability, and it is influenced by a complex interplay of factors occurring both before and after animal slaughter. The current review comprehensively discusses critical pre-slaughter and post-slaughter elements that shape the overall quality of meat products, outlining strategies to mitigate negative impacts and maximize product quality. Pre-slaughter factors such as animal handling and stress management profoundly influence meat attributes including tenderness, color, juiciness, and overall palatability. Improper handling can lead to increased stress responses in animals, resulting in physiological and biochemical changes detrimental to meat quality. The review emphasizes best practices in handling methods and facilities design aimed at minimizing animal stress, highlighting their roles in ensuring optimal meat characteristics. Nutritional influences prior to slaughter also play a pivotal role in determining meat quality. The review delves into how specific dietary components and feeding regimes can affect muscle composition, fat distribution, and metabolic profiles in animals, subsequently influencing tenderness, flavor, and shelf-life stability of the meat. Slaughter methods are another critical area explored in this review. The paper examines various slaughter techniques, comparing their effectiveness in preserving meat quality and ethical considerations. It further details how proper stunning and bleeding protocols can minimize animal suffering and reduce physiological stress responses, thereby enhancing meat quality. Post-slaughter factors, particularly storage conditions, strongly determine meat's shelf life, safety, andsensory properties. The review analyzes the impacts of temperature management, packaging techniques, aging processes, and preservation technologies. It underscores that careful control and optimization of these factors can prevent microbial spoilage, lipid oxidation, and protein degradation, thus preserving meat quality throughout distribution and consumption phases. The review synthesizes existing research to provide practical recommendations for producers and processors to effectively manage pre- and post-slaughter conditions. Adopting these best practices can significantly enhance meat quality, improve consumer satisfaction, and bolster industry profitability.