Meat Research

Machine learning overview and its application in the livestock industry

2025-03-22T13:56:11-05:00

Machine learning (ML) algorithms have transformed data analysis across various sectors, providing powerful tools to derive insights, make predictions, and automate complex processes. This review explores the fundamental classifications of ML algorithms, including supervised, unsupervised, semi-supervised, reinforcement, and deep learning methods, each offering unique capabilities for addressing diverse data-driven challenges. In the field of livestock farming, ML applications are proving to be particularly impactful, helping to enhance productivity, optimize resource use, and improve animal health and welfare. By leveraging data from sensors, imaging, and environmental inputs, ML models can detect diseases, monitor animal behaviors, forecast production yields, and manage feeding schedules more precisely than ever before. Despite significant advancements, challenges remain, including data quality issues, model interpretability, and ethical considerations surrounding animal welfare. This paper provides an overview of key ML algorithms and examines current applications and future prospects of ML in the livestock sector, aiming to highlight its potential for innovation and sustainable development in modern agriculture.

Effect of natural and synthetic antioxidant on the quality of broiler meat during refrigeration

2025-03-23T02:35:15-05:00

This study evaluated the effects of natural and synthetic antioxidants and antimicrobial agents on the quality and shelf life of fresh and refrigerated chicken meat. Fresh chicken meat samples were divided into four treatment groups: T0 (control, no antioxidant), T1 (1% lemon peel extract), T2 (1% orange peel extract), and T3 (0.01% Butylated Hydroxytoluene, BHT). Samples were stored at 4°C for 9 days, and quality parameters were assessed at intervals of 0, 3, 6, and 9 days. Sensory attributes (color: L*, a*, b* values), proximate composition (dry matter, crude protein, ether extract, and ash), physicochemical properties (pH, water-holding capacity, drip loss, and cooking loss), biochemical stability (thiobarbituric acid reactive substances, TBARS), and microbial quality (total viable count, coliform count, yeast, and mold count) were analyzed. Instrumental color analysis showed that T3 had the highest L* (47.44) and a* (4.95) values, with peak redness (6.35) on day 9. Significant differences (P < 0.01) were observed in color attributes across treatments and storage periods. Proximate composition analysis revealed significant differences (P < 0.01) among treatments. T3 exhibited the highest dry matter (DM) and ash content, while T1 had the highest crude protein (CP) content. Ether extract (EE) values were most favorable in T3. Physico-chemical properties indicated significant differences (P < 0.01) in pH, water-holding capacity (WHC), drip loss, and cooking loss. T1 had the most favorable pH (5.72–5.88), while WHC was highest in T3 (92.05%–93.22%). Biochemical analysis showed TBARS values significantly increased (P < 0.01) over time, indicating lipid oxidation. TBARS values ranged from 0.193 to 0.226 across treatments, with T3 exhibiting the lowest values, signifying better oxidative stability. Microbial analysis confirmed that T3 had the lowest total viable count (5.43 log CFU/g), coliform count (2.85 log CFU/g), and yeast-mold count (2.60 log CFU/g), demonstrating its superior antimicrobial effectiveness. Overall, 0.01% BHT (T3) was the most effective antioxidant and antimicrobial agent, preserving meat quality and extending shelf life under refrigerated conditions (4 ± 1°C).

Effect of organic acid and natural antioxidant on the quality and shelf life of raw chicken meat at refrigerated storage

2025-03-23T02:55:47-05:00

The present study was conducted to evaluate the shelf life and microbiological quality of raw chicken meat incorporated with organic acid and natural antioxidants at refrigerated storage (4±1ºC). The meat was stratified into four experimental groups: T0 (Control), T1 (1% Vinegar), T2 (1.5% Lemon Pulp), T3 (0.3% Tulsi leaf Extract). Assessments were systematically performed on days 0, 3 and 7 to determine a wide range of parameters including physicochemical characteristics oxidative stability, color value, Odor, microbial safety, and proximate composition. Throughout the storage period, organic acid and natural antioxidants-treated samples exhibited significantly reduced pH levels and higher water retention capacities (P<0.01) relative to the control. Throughout the storage period, comparatively lower viable count was detected in T1 treatment. Among them, 1% vinegar (T1) demonstrated superior oxidative stability, as evidenced by its significantly lower TBARS (P<0.01) values. The most preferable good odor was observed from T1 treatment and the lowest odor from T0 group. In different treatment groups color content significantly (P<0.05) decreased but in the control group color content decreased rapidly. From this comparative study it can be concluded that in case of sensory evaluation, 1% of vinegar is more appreciated and nutrient quality is more satisfactory.

Are there any differences on sensory and physicochemical attributes of pre- and post-rigor broiler meat?

2025-03-23T03:05:56-05:00

This study investigated the differences in sensory and physicochemical attributes between pre- and post-rigor broiler meat. Five live broilers were collected from the K.R. Market of BAU, Mymensingh, and meat samples were analyzed immediately after slaughter and deboning for pre-rigor conditions, while post-rigor samples were analyzed after 24-hour chilling at 4°C. A 2×2 factorial experiment in a completely randomized design (CRD) was employed for data analysis. Sensory parameters, including color, flavor, texture, tenderness, and overall acceptability, were assessed, along with physicochemical properties such as pH, cooking loss, drip loss, water-holding capacity, and instrumental color measurements (CIE L*, CIE a*, CIE b*, hue angle, and saturation index). The results revealed that sensory attributes of both breast and thigh meat improved significantly (p<0.05) after post-rigor aging, indicating better flavor, tenderness, and overall acceptability. Physicochemical analysis showed a significant decrease (p<0.05) in pH for both breast and thigh meat, while instrumental color analysis indicated that post-rigor breast meat had significantly higher CIE L* (lightness) and hue angle but lower CIE a* (redness). These findings highlight that post-rigor aging significantly enhances both sensory and physicochemical qualities, making it the more preferable and acceptable treatment. This study provides valuable insights for optimizing meat processing methods to improve consumer satisfaction and meat quality.