TL;DR: As oxidation and reduction may occur the concentrations of nitrite plus nitrate in a product has to be controlled and measured especially if the residual amounts are regulated.

TL;DR: The use of metabolomics as a potential tool for the evaluation of meat spoilage can be of great importance, and the microbial association of meat should be monitored in parallel with the estimation of changes occurring in the production and/or assimilation of certain compounds.

TL;DR: Packaging technology innovations and ingenuity will continue to provide MAP that is consumer oriented, product enhancing, environmentally responsive, and cost effective, but continued research and development by the scientific and industry sectors will be needed.

TL;DR: Antimicrobial packagings include systems such as adding a sachet into the package, dispersingBioactive agents in the packaging, coating bioactive agents on the surface of the packaging material, or utilizing antimicrobial macromolecules with film forming properties or edible matrices for the preservation of meat and meat products.

TL;DR: This paper examines the impacts of pre-slaughter stressors on ruminant carcass and meat quality and considers remedial strategies for remediating and preventing pre-Slaughter stress.

TL;DR: Meat safety issues and related challenges include the need to control traditional as well as "new," "emerging," or "evolving" pathogenic microorganisms, which may be of increased virulence and low infectious doses, or of resistance to antibiotics or food related stresses.

TL;DR: Quick thermal technologies such as microwave and radiofrequency tunnels or steam pasteurization bring new possibilities to the pasteurizing of meat products especially in ready to eat meals and their application after final packaging will prevent further cross-contamination during post-processing handling.

TL;DR: Research in the area of the pale, soft and exudative (PSE) pork and poultry meat is reviewed with an emphasis on genetic, biochemical and metabolic factors contributing to the problem.

TL;DR: The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions and to focus on the global importance of fat in the carcass to the producer, processor and consumer.

TL;DR: The results suggest consumers' difficulty in discriminating category 1 (WBs>62.59N) from category 2(WBs: 52.78-62.78N) and WBs values >52.68N and <42.87N allow classification of tough and tender beef in a sufficiently reliable way.

TL;DR: The PJ or RP at a level of 10mg equivalent phenolics/100g meat would be sufficient to protect chicken patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.

TL;DR: Correlation analysis indicated that both the unfolding of α-helices and the formation of β-sheets favored the gelation of porcine myosin.

TL;DR: The implications of incorporating natural antioxidants into fresh beef, focusing on the benefits of feeding cattle good quality pasture, are reviewed, with Argentina having a natural advantage in producing meat with a high antioxidant value.

TL;DR: This paper overviews the biophysical methods developed to gain access to meat structure information and how taking these calculations and modelling the main relevant biophysical properties involved can help to improve the understanding of meat properties and thus of eating quality.

TL;DR: Oat fibre can be used successfully as a fat substitute in low-fat beef patties and was found to be of lower degree of likeness in the taste but juicer than control, while appearance, tenderness and colour were not affected by the addition of oat's soluble fibre.

TL;DR: Findings reveal that Islamic institutions and especially the Islamic butcher receive in general most confidence for monitoring and controlling the halal status of meat, and for communicating about halal meat.

TL;DR: Investigation of the effects of oxygen concentration on the quality of MAP beef steaks found sensory panellists expressed a preference for steaks stored in packs containing 50% oxygen, despite detecting oxidised flavours under these conditions.

TL;DR: The effects of breed and diet on the fatty acid composition of beef M. longissimus was examined and the increase in levels of n-3 series fatty acids with silage-feeding resulted in beneficially low n-6:n-3 ratios in muscle in all age groups.

TL;DR: The transformation of the quasi-crystalline structure of collagen into a random-like structure induces a shortening of connective tissues and gives them a rubber-like behaviour, which explains a large amount of the tenderness variation, produced by muscle type, animal age, type, and sex in different species.

TL;DR: Products formulated with the brown seaweeds (Sea Spaghetti and Wakame) exhibited similar behaviour, different from that of products made with the red seaweed Nori, and colour changes in meat systems were affected by the type of seaweed.

TL;DR: Spanish dry-fermented sausages with three concentrations of orange fiber decreased residual nitrite levels and favours micrococcus growth, which have a positive impact on sausage safety and quality.

TL;DR: The variability of meat pH(24) explained with studied factors and their interactions was only 4.9%, a value too low to allow making technical decisions to improve meat pH (24) in the Spanish market considering the variables studied.

TL;DR: Lactobacillus curvatus CRL705 used as a protective culture in fresh beef is effective in inhibiting Listeria innocua and Brochothrix thermosphacta as well as the indigenous contaminant LAB, retaining its inhibitory effect at low temperatures and having a negligible effect on meat pH.

TL;DR: Future research efforts need to focus on exploiting the potential of the camel as a source of meat through multidisplinary research into efficient production systems, and improved meat technology and marketing.

TL;DR: The two most frequently reported zoonotic diseases in humans in the EU in 2005 were Campylobacter and Salmonella infections with incidences of 51.6 and 38.2 cases per 100,000 population, respectively.

TL;DR: Both spectrophotometric techniques were useful although the loss of tryptophan fluorescence is more reliable since it is a specific measurement which is not affected by the presence of other fluorescent protein oxidation products.

TL;DR: The results indicate that conclusions from studies concerning sensory quality of beef will depend on whether the meat has been kept chilled or frozen before testing.

TL;DR: Meat quality from Nguni compares favourably with that from established breeds, when raised on natural pasture, as well as other meat quality traits, among all breeds.

TL;DR: Changes in glycolytic metabolites, nucleotide degradation products, free amino acids and other amino compounds were monitored in beef muscle, in order to evaluate how post-mortem conditioning may affect flavour formation in beef.