Meat products and functional food

Functional food is a term for food products fortified with ingredients that possess benefi‑ cial physiological effects. Meat products are characterized by relatively high salt, fat and saturated fatty acid contents. Moreover, phosphates and nitrites are also marked as potential harmful components. Designing meat products as functional food has been associated with replacement (and/or reduction) of these components with other, especially natural, ingredi‑ ents that possess beneficial effects. The development of such products poses quite a chal‑ lenge since it requires the creation of a product with improved functional properties and the same sensory quality as conventional ones. Results of numerous studies into improving the nutritional properties of meat products indicate that the meat industry has responded to the changes of lifestyle and perception of food

Paradigm of coinfection with viral and bacterial agents causing bovine respiratory disease complex (BRDC) in Central Serbia

Viral and bacterial agents causing bovine respiratory disease complex (BRDC) were examined over a five-year period (2015-2019). Thirty-eight farms of beef and dairy cattle from Central Serbia which showed symptoms of BRDC were observed. A total of 118 nasal swab specimens collected from diseased bullocks (n=55), cows (n=18) and calves (n=45) were chosen for the isolation of bacteria and identification by aerobic cultivation. The most commonly isolated bacterial pathogen was Pasteurella multocida (72.88% positive samples). Disk-diffusion method (antibiogram) showed that Amoxiclav and Enrofloxacin were the most efficient antibiotics against Pasteurella multocida isolates (66.67% and 54.17%, respectively). From all examined samples, using the Real Time RT-PCR and PCR methods, we determined the genome sequences of bovine respiratory syncytial virus (BRSV-34.78% of tested samples (8/23), bovine viral diarrhea virus (BVDV, in 34.37% (11/32) and Mycoplasma spp. in 33.33% (8/24). The genome of BoHV-1 virus was not detected in any of the 19 samples tested by Real Time PCR method.Publishe

Etiopathogenesis and economic significance of bovine respiratory disease complex (BRDC)

BRDC is the most expensive disease of fattening cattle throughout the world. The reasons for this are high morbidity and mortality, weight loss, reduced food utilization, reduced quality of carcasses and extensive measures of prophylaxis and therapy. BRDC is caused by a substantial number of pathogens (viruses and bacteria), with predisposing risk factors from the ambient and host. Calves are at the highest risk of developing BRDC shortly after shipping. Lighter-weight calves appear to be at greater risk, although this has not been consistent. The complexity of BRDC makes it difficult to define the role of individual factors that predispose to or cause the disease. Stress factors may be 'necessary, but not sufficient', but they require additional effects to cause the disease. Increasing the production of meat and milk worldwide would be sustainable by improving the prevention and control of BRDC

EXAMINATION OF THE CERTAIN CHEMICAL CHARACTERISTICS OF DIFFERENT TYPES OF BOILED SAUSAGES PRODUCED IN SERBIA

The objectives of our study were to examine certain chemical quality parameters in samples of various subgroups of boiled sausages and compare obtained values with reference values (Rule book on the quality of minced meat, semi-finished meat and meat products, Official Gazette of RS, no. 31/2012). We used two reference chemical methods: determination of nitrogen and phosphorus content (SRPS ISO 937:1992, SRPS ISO 13730:1999). For determination of hydroxyproline we used M 050 “in house” modified method. We concluded that the total number of tested samples of Fine grounded boiled sausages (n=170), 47 (27.65%) does not match the requirements for the quality provided the above mentioned Rule book, of which 21 samples because lower total protein content (TP) and 33 samples because higher relative protein content of connective tissue (RPC). The most common chemical quality failure of examined Coarsely grounded boiled sausages (n=94) is a higher percent of RPC than allowed (18 - 25 %). We consider in samples of same subgroup lower content of TP in 8 samples (11.11 %). From a total of 8 samples tested Boiled sausages with meat peaces (Šunkarica), all tested samples revealed lower content of TP than allowed (100 %) and 2 samples (25 %) higher relative protein content of connective tissue (RPC). The most common deficiency that reduces the chemical quality of the boiled sausages is higher level of RPC, demonstrated in 53 (19.48 %) of the total (n=272) samples tested. Something minor drawback is the lower percent of TP determined in 37 samples (13.60 %). Total P2O5 content was compatibile with the values permitted by the Rule book in all of 272 examined samples, indicating a strict adherence to regulations when using phosphate as one of the technologically most important additives in the production of boiled sausages

Replacing added nitrite by Kitaibelia vitifolia extract in dry fermented Sremska sausage

The effect of replacement of nitrite by the ethanol extract of Kitaibelia vitifolia on the microbiological safety and oxidative stability of dry fermented Sremska sausages (SS) was investigated. Spices and nitrite salt were added to the control group - batch (B I). Modified nitrite-free formulations of SS were produced with the addition of two different amounts of plant extracts (360 mL per 20 kg of fillings in B II and 600 mL per 20 kg of fillings in B III). The larger addition of the herb extract revealed strong antimicrobial activity, when Minimum Inhibitory Concentrations were determined for 8 microbial strains by microdilution method. The results revealed the highest susceptibility of Escherichia coli and Proteus mirabilis. DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity showed the strongest antioxidant activity in non-vacuumed and vacuumed SS samples obtained from B III, enriched with the larger amount of the herb extract.Publishe

Healthier Meat Products Are Fashionable—Consumers Love Fashion

Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean-labeled, additive-free meat products. After a gradual alignment with strategic national/international recommendations and legal/sub-legal frameworks, the added value of such meat products opens wide the door to new segments/entire markets

Prosudba metaboličkog statusa mliječnih krava simentalske pasmine tijekom kasne gravidnosti i na početku laktacije.

The objective of this experiment was to evaluate the metabolic status of late pregnant and early lactation dairy cows based on changes in characteristic blood metabolites. Blood samples were collected from 15 late pregnant cows and 15 early lactation cows to measure beta-hydroxybutyrate (BHB), non-esterified fatty acids (NEFA), triglycerides (TG), glucose, total protein (TP), albumin, total bilirubin, urea and the activity of aspartate transaminase (AST) and gamma-glutamyl transferase (GGT). Cows in early lactation had significantly higher (P0.4 mmol/L) was detected in 6 (40%) of early lactation cows but in none of the late pregnant cows, while subclinical ketosis (BHB>1.2 mmol/L) was detected in 14 (94.4%) of the early lactation cows and 4 (26.6%) of the late pregnant cows. AST activities above 100 U/L were detected in 2 early lactation cows and in none of the late pregnant cows. TG levels below 0.12 mmol/L and glucose below 2.5 mmol/L were found in 7 (44%) and 10 (66.6%) of the early lactation cows, respectively, and in none of the late pregnant cows. Early lactation cows were found to have lower blood serum levels of TG (P0.05) activities and higher concentrations of total bilirubin (P>0.05) TP (P>0.05) and AST activities (P0,4 mmol/L) utvrđene su u 40% krava na početku laktacije, ali u nijedne visoko gravidne krave, dok je supklinička ketoza utvrđena (BHM>1,2 mmol/L) kod 14 (94,4%) krava na početku laktacije te kod 4 (26,6%) visoko gravidnih krava. Aktivnost AST u krvnom serumu iznad 100 U/L utvrđena je u dvije (13,3%) krave na početku laktacije, a nije utvrđena u krava u kasnoj gravidnosti. Vrijednosti TG u krvi bile su ispod 0,12 mmol/L u sedam (44%), a glukoze ispod 2,5 mmol/L u 10 (66,6%) krava na početku laktacije dok nisu dokazane u krava u visokoj gravidnosti. Uspoređujući funkciju jetre, u krvnom serumu krava na početku laktacije utvrđene su niže vrijednosti TG (P0,05), odnosno veće vrijednosti ukupnog bilirubina (P>0,05), TP (P>0,05) i aktivnosti AST (P<0,05) u odnosu na vrijednosti ovih pokazatelja krvi kod krava u visokom stupnju gravidnosti. Vrijednosti glukoze, BHB, NEFA, TG i aktivnosti AST u krvnom serumu upućuju na zaključak da su krave na početku laktacije opterećene metaboličkim poremećajima koji su povezani s ketozom i određenim stupnjem oštećenja hepatocita, vjerojatno, kao posljedica masne infiltracije. Navedeni pokazatelji krvi mogu biti od velikog značenja u procjeni metaboličkog statusa mliječnih krava u peripartalnom razdoblju

Blood Glucose, Insulin and Inorganic Phosphorus in Healthy and Ketotic Dairy Cows after Intravenous Infusion of Glucose Solution

The aim of the present study was to determine the degree of blood glucose utilization by peripheral tissue on the basis of changes in blood concentrations of glucose, insulin and inorganic phosphorus in healthy (n = 10) and ketotic cows (n = 10) after intravenous infusion of glucose solution. Blood samples were taken in both groups of examined cows at the following time intervals: just before (time 0) and 30, 60, 120, 180 and 240 min after intravenous infusion of a total of 500 ml of 50% of glucose solution. Glucose and insulin blood serum values in both groups of cows increased significantly within 30 and 60 min of the experiment (p p p < 0.05) in the blood value of inorganic phosphorus in ketotic cows compared to the healthy ones. This is linked with the active entry of glucose into the glucolytic pathway of peripheral tissues. It can thus be concluded that there is a higher degree of blood glucose utilization by peripheral tissues in ketotic cows

Occurrence of oxidative stress in sheep during different pregnancy periods

The objective of this paper was to evaluate oxidative stress during different pregnancy stages in Lohi sheep reared in Libya. Investigations were carried out on Lohi sheep between 1.5 and 5 years of age. A total of 40 sheep were sub-grouped into various stages of pregnancy along with non-pregnant controls as follows: non-pregnant (n=10), early pregnancy (n=10), mid pregnancy (n=10), and late pregnancy (n=10). Blood samples were collected from pregnant sheep and preserved at -20°C and further used for evaluating the concentrations of total antioxidant status (TAS), total oxidant status (TOS), malondialdehyde (MDA), superoxide dismutase (SOD), catalase (CAT), and paraoxonase (PON-1). In pregnant sheep, TAS, TOS, MDA, SOD, CAT, and PON-1 values were significantly (P < 0.05) different. TOS and MDA increased from non-pregnant ewes to early, mid and late stages of pregnancy whereas TAS, SOD, CAT, and PON-1 significantly (P < 0.05) decreased with the progression of pregnancy. The study suggests that the use of oxidant and antioxidant markers along with the blood metabolic profile should be the recommended procedure for monitoring health status during pregnancy to evade reduced productive performance and economic losses.Publishe

Prevalence of BVD infection in ruminants in Serbia

The aim of this article is to provide a historical summary of worldwide Bovine Viral Diarrhoea Virus (BVDV) prevalence data through a number of studies, review the current knowledge and published data on the presence and prevalence of BVDV infection among ruminants in Serbia, and consequently open questions as to the possibilities for the implementation of the control programme in Serbia