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African swine fever (ASF) is one of the most important viral diseases of pigs caused by the ASF virus (ASFV). The virus is highly stable over a wide range of temperatures and pH and can survive in meat and meat products for several months, leading to long-distance transmission of ASF. Whole blood, serum, and organs from infected pigs are used routinely as approved sample types in the laboratory diagnosis of ASF. However, these sample types may not always be available. Here, we investigated meat exudate as an alternative sample type for the detection of ASFV-specific nucleic acids and antibodies. Pigs were infected with various ASFV strains: the highly virulent ASFV Malawi LIL 18/2 strain, the moderately-virulent ASFV Estonia 2014 strain, or the low-virulent ASFV OURT/88/3 strain. The animals were euthanized on different days post-infection (dpi), and meat exudates were collected and tested for the presence of ASFV-specific nucleic acids and antibodies. Animals infected with the ASFV Malawi LIL 18/2 developed severe clinical signs and succumbed to the infection within seven dpi, while pigs infected with ASFV Estonia 2014 also developed clinical signs but survived longer, with a few animals seroconverting before succumbing to the ASFV infection or being euthanized as they reached humane endpoints. Pigs infected with ASFV OURT/88/3 developed transient fever and seroconverted without mortality. ASFV genomic material was detected in meat exudate from pigs infected with ASFV Malawi LIL 18/2 and ASFV Estonia 2014 at the onset of viremia but at a lower amount when compared to the corresponding whole blood samples. Low levels of ASFV genomic material were detected in the whole blood of ASFV OURT/88/3-infected pigs, and no ASFV genomic material was detected in the meat exudate of these animals. Anti-ASFV antibodies were detected in the serum and meat exudate derived from ASFV OURT/88/3-infected pigs and in some of the samples derived from the ASFV Estonia 2014-infected pigs. These results indicate that ASFV genomic material and anti-ASFV antibodies can be detected in meat exudate, indicating that this sample can be used as an alternative sample type for ASF surveillance when routine sample types are unavailable or are not easily accessible.

Bacterial retention and organic fouling on meat preparation surfaces can be influenced by several factors. Surfaces with linear topographies and defined chemistries were used to determine how the orientation of the surface features affected cleaning efficacy. Fine polished (irregular linear) stainless steel (FPSS), titanium coated fine polished (irregular linear) stainless steel (TiFP), and topographically regular, linear titanium coated surfaces (RG) were fouled with Escherichia coli mixed with a meat exudate (which was utilised as a conditioning film). Surfaces were cleaned along or perpendicular to the linear features for one, five, or ten wipes. The bacteria were most easily removed from the titanium coated and regular featured surfaces. The direction of cleaning (along or perpendicular to the surface features) did not influence the amount of bacteria retained, but meat extract was more easily removed from the surfaces when cleaned in the direction along the linear surface features. Following ten cleans, there was no significant difference in the amount of cells or meat exudate retained on the surfaces cleaned in either direction. This study demonstrated that for the E. coli cells, the TiFP and RG surfaces were easiest to clean. However, the direction of the clean was important for the removal of the meat exudate from the surfaces.

Previous studies have evaluated pork quality by omics methods. However, proteomics coupled with metabolomics to investigate pork freshness by using pork exudates has not been reported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at different temperatures (25, 10, 4, and −2 °C). Multivariate statistical analysis revealed similar changes in profiles in exudates collected from pork stored at −2 and 4 °C, and additional changes following storage at higher temperatures. We identified peptides from 7 proteins and 30 metabolites differing in abundance between fresh and spoiled pork. Significant correlations between pork quality and most of the peptides from these 7 proteins and 30 metabolites were found. The present study provides insight into changes in the peptide and metabolite profiles of exudates from pork during storage at different temperatures, and our analysis suggests that such changes can be used as markers of pork spoilage.

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

Pre-slaughter handling of pigs has been documented to affect the quality of meat though no studies have investigated this relationship in the Kenyan context. This study aimed to determine the prevalence of gross lesions and practices related to sub-optimal welfare in pigs presented for slaughter while analyzing the relationship between occurrence of these lesions and meat quality. A cross-sectional study was conducted at a medium scale, non-integrated pig abattoir supplying to the Nairobi market, with a capacity to slaughter approximately 40 pigs a day. Data on welfare-associated lesions and handling practices were obtained from 529 pig carcasses and traders respectively. 387 pork samples were collected, and their quality evaluated by measuring their pH, meat color and drip loss. These three parameters were used to classify pork into four recognized categories namely: Red, Firm, Non-exudative (RFN), Pale Soft Exudative (PSE), Dark Firm Dry (DFD) and Red Soft Exudative (RSE). Almost all pigs were inefficiently stunned as evidenced by the presence of consciousness post-stunning. The majority of pigs (82.97%) having one or more welfare-associated gross lesions. Other animal welfare malpractices observed were high loading density and inadequate rest periods between transport and slaughter. A quarter of the pork samples were of sub-optimal quality including: RSE (11.36%), PSE (2.58%) and DFD (2.58%). Multinomial logistic regression revealed that pork originating from pigs transported at a high loading density had increased odds of being classified as DFD (OR 13.41, 95% CI 2.59–69.46). The findings indicate the need to educate stakeholders in the pork value chains on improved pig handling before and during slaughter to enhance pig welfare pre-slaughter and pork quality post-slaughter. Animal welfare legislation enforcement and implementation was observed to be insufficient. There is a need to educate key stakeholders on its importance of being put into practice both from economic and welfare perspectives.

This work explores the physicochemical, nutritional, and stability aspects of a meat product enriched with fish oil encapsulated in polyelectrolyte beads. Particularly, a non-conventional exudate gum obtained from Prosopis alba tree (G) was assessed as wall component of alginate-chitosan beads. Patty-type products based on beef ( gluteus medius ) and pork back fat (P) were nutritionally improved by adding free fish oil (P+FO), fish oil encapsulated in alginate-chitosan (P+ACh), or alginate-gum-chitosan (P+AChG) beads. In enriched raw products, the EPA+DHA content was increased 13 folds, and the n3/n6 ratio was 45–55% higher than control. During cooking, the encapsulates increased the oil retention (91 to 94%) respect to samples added with free oil (84%), and modulated the chromatic (∆E = 1.5–1.9) and textural properties (hardness was increased 10–50%; elasticity was reduced 40%) of the cooked meat products. In presence of G, polyunsaturated fatty acids retention was higher (99%) than in P+ACh (95%) or in P+FO (94%). Additionally, P+AChG showed the lowest oxidative damage (TBA value was 50% lower than P+FO) at the end of freeze storage (90 days at − 18 °C) and subsequent heat treatment (15 min at 200 °C). Present results showed that Prosopis alba exudate gum emerges as a novel and useful excipient for the development of polyelectrolyte encapsulation systems able to protect functional lipids in meat-based products.

Background Trichinosis is a worldwide food-borne zoonotic parasitic disease, which is mainly obtained by ingesting undercooked meat containing infected larvae. The purpose of our article is to introduce and discuss two rare cases of pleural effusion caused by Trichinella spiralis . Case presentation Here we described two male patients who presented to the respiratory department of our hospital with a massive unilateral pleural effusion, their serum eosinophils were in the normal range, laboratory serological tests revealed that Trichinella spiralis IgG antibody was positive. After the oral administration of antiparasitic drugs, the pleural effusion of two patients was completely absorbed. Conclusion Both patients were diagnosed with Trichinosis complicated with pleural effusion , which is very rare in the clinic and easy to be misdiagnosed because of normal eosinophils.

Background Cutaneous anthrax in humans is associated with exposure to infected animals or animal products and has a case fatality rate of up to 20% if untreated. During May to June 2015, an outbreak of cutaneous anthrax was reported in Koraput district of Odisha, India, an area endemic for anthrax. We investigated the outbreak to identify risk factors and recommend control measures. Method We defined a cutaneous anthrax case as skin lesions (e.g. , papule, vesicle or eschar) in a person residing in Koraput district with illness onset between February 1 and July 15, 2015. We established active surveillance through a house to house survey to ascertain additional cases and conducted a 1:2 unmatched case control study to identify modifiable risk factors. In case control study, we included cases with illness onset between May 1 and July 15, 2015. We defined controls as neighbours of case without skin lesions since last 3 months. Ulcer exudates and rolled over swabs from wounds were processed in Gram stain in the Koraput district headquarter hospital laboratory. Result We identified 81 cases (89% male; median age 38 years [range 5–75 years]) including 3 deaths (case fatality rate = 4%). Among 37 cases and 74 controls, illness was significantly associated with eating meat of ill cattle (OR: 14.5, 95% CI: 1.4–85.7) and with close handling of carcasses of ill animals such as burying, skinning, or chopping (OR: 342, 95% CI: 40.5–1901.8). Among 20 wound specimens collected, seven showed spore-forming, gram positive bacilli, with bamboo stick appearance suggestive of Bacillus anthracis . Conclusion Our investigation revealed significant associations between eating and handling of ill animals and presence of anthrax-like organisms in lesions. We immediately initiated livestock vaccination in the area, educated the community on safe handling practices and recommended continued regular anthrax animal vaccinations to prevent future outbreaks.

This paper aims to provide an updated review and current understanding of the impact of extreme temperatures—focusing on heat stress (HS)—on the quality of pork and poultry meat, particularly amidst an unprecedented global rise in environmental temperatures. Acute or chronic HS can lead to the development of pale, soft, and exudative (PSE) meat during short transportation or of dark, firm, and dry (DFD) meat associated with long transportation and seasonal changes in pork and poultry meat. While HS is more likely to result in PSE meat, cold stress (CS) is more commonly linked to the development of DFD meat. Methods aimed at mitigating the effects of HS include showering (water sprinkling/misting) during transport, as well as control and adequate ventilation rates in the truck, which not only improve animal welfare but also reduce mortality and the incidence of PSE meat. To mitigate CS, bedding on trailers and closing the tracks’ curtains (insulation) are viable strategies. Ongoing efforts to minimize meat quality deterioration due to HS or CS must prioritize the welfare of the livestock and focus on the scaleup of laboratory testing to commercial applications.

Two dimensional Difference Gel Electrophoresis (2-D DIGE) and mass spectrometry were applied to investigate the changes in metabolic proteins that occur over a seven day (day 1, 3 and 7) post mortem ageing period in porcine centrifugal exudate from divergent meat quality phenotypes. The objectives of the research were to enhance our understanding of the phenotype (water holding capacity) and search for biomarkers of this economically significant pork quality attribute. Major changes in protein abundance across nine phenotype-by-time conditions were observed. Proteomic patterns were dominated by post mortem ageing timepoint. Using a machine learning algorithm (l1-regularized logistic regression), a model was derived with the ability to discriminate between high drip and low drip phenotypes using a subset of 25 proteins with an accuracy of 63%. Models discriminating between divergent phenotypes with accuracy of 72% and 73% were also derived comparing respectively, high drip plus intermediate phenotype (considered as one phenotype) versus low drip and comparing low drip plus intermediate phenotype (considered as one phenotype) versus high drip. In all comparisons, the general classes of discriminatory proteins identified include metabolic enzymes, stress response, transport and structural proteins. In this research we have enhanced our understanding of the protein related processes underpinning this phenotype and provided strong data to work toward development of protein biomarkers for water holding capacity.