Growing consumer preference for safe, minimally processed and naturally preserved food products has encouraged researchers and the meat industry to explore alternative preservation strategies. The incorporation of natural antioxidants and antimicrobial agents into meat products has emerged as a promising approach to control microbial growth, retard oxidative deterioration and improve product shelf life while meeting consumer demand for clean-label foods. This study was conducted to evaluate the antimicrobial potential of mulberry fruit extract (MFE) in chia seed-enriched chicken meat nuggets. The microbiological quality of the developed functional chicken meat nuggets was assessed through total plate count (TPC), yeast and mould (Y&M) count, and coliform count during refrigerated storage (4 ± 1°C) for 16 days. Four experimental treatments were formulated: a control (T1), nuggets incorporated with 10% chia seed flour (T2), nuggets containing 10% chia seed flour supplemented with 0.5% mulberry fruit extract (MFE) (T3), and nuggets containing 10% chia seed flour supplemented with 80 ppm butylated hydroxytoluene (BHT) (T4). On day 0, microbial loads were comparable among treatments, ranging from approximately 2.27 to 2.58 log CFU/g. However, by day 16, T1 and T2 exhibited higher TPC values (3.99 and 3.97 log CFU/g, respectively), whereas T3 and T4 showed significantly (P ≤ 0.05) lower counts (3.73 and 3.90 log CFU/g, respectively), indicating improved microbial stability. Yeast and mould were not detected in any treatment up to day 8 of storage. However, by day 16, T1 recorded the highest Y&M count (2.18 log CFU/g), while T3 maintained a significantly (P ≤ 0.05) lower count (1.60 log CFU/g), suggesting the antimicrobial efficacy of MFE. Coliforms were absent in all samples throughout the storage period, likely due to high-temperature processing during cooking and adherence to good hygienic practices. Overall, the incorporation of MFE, particularly in combination with chia seed flour, significantly enhanced the microbial stability of chicken meat nuggets during refrigerated storage. These findings highlight the potential of natural ingredients such as MFE as effective alternatives to synthetic preservatives and support the development of clean-label meat products.

The study was planned with an objective to evaluate the sensory features during refrigerated storage of a functional product i.e, low salt buffalo calf meat rolls enriched with dietary fiber by incorporating dried plum powder (DPP) and dried apple pomace powder (DAPP). The scores for colour and appearance declined with advancement in storage period irrespective of the treatments and on 15th day of storage, the colour and appearance scores for all the treatments were between 6.0 to 7.0 indicating moderate to very good acceptability. Similarly flavour scores decreased significantly(P≤0.05) in all the treatments with the advancement of storage days however flavour scores of all the treatments were comparable with control at the end of 15 days and except the treatment T3, the scores for all other treatments were above 6.0. There was significant decline noticed in texture, juiciness and tenderness scores in all treatments with increase in storage days and at the end of storage of 15 days, all treatments except T3 had comparable tenderness scores. Over all acceptability(OAA) scores decreased significantly (P≤0.05) in all the treatments with advancement in storage period and except T3, no significant difference in OAA was noticed among different treatments and scores were well above 6.0.

The adoption of Artificial Intelligence (AI) in the meat industry signifies a transformative shift toward intelligent, secure, and sustainable food production systems. This review paper explores how AI is enhancing operations across the entire meat supply chain—including processing, quality assessment, spoilage identification, regulatory compliance, and logistics optimization. Conventional methods, often limited by human bias, workforce shortages, and inefficiencies, are being replaced by AI‐powered solutions such as machine learning, computer vision, hyperspectral imaging, smart sensors, and edge computing, enabling real‐time, non‐invasive, and data‐centric decision‐making. Beyond process automation, AI facilitates predictive safety controls, smart packaging technologies, and customized consumer engagement. Applications like robotic meat processing, cloud‐based traceability platforms, and smartphone‐integrated spoilage sensors highlight AI's contribution to precision meat processing. In addition, AI promotes clean‐label formulation, operational energy savings, and automated hygiene management via intelligent Cleaning‐in‐Place (CIP) systems. Global implementations—ranging from carcass grading systems in Australia and blockchain traceability in Europe to biosensor deployment in Asian markets—demonstrate the adaptability and impact of AI‐based solutions. Although barriers such as high implementation costs, lack of algorithmic transparency, and regulatory conservatism remain, the integration of AI with the Internet of Things (IoT), blockchain technology, and explainable AI (XAI) offers a promising pathway. This technological convergence is set to enhance food safety, boost consumer confidence, expand export potential, and redefine industrial competitiveness in the evolving post‐pandemic marketplace.

PurposeIn the present study, the particle size, fat level and tumbling time were optimized to develop chevon meat slices with enhanced quality attributes.Design/methodology/approachMeat particle size was optimized to have better meat feel and fat level optimization was done to compensate for the chopping as vacuum tumbling was done instead of chopping to improve binding without affecting the particle size. The product was compared for different quality parameters and the dynamics of different variables and responses were analyzed through principal component analysis (PCA) and correlation matrix.FindingsThe observations revealed that significantly (p = 0.05) higher emulsion stability, water holding capacity, cooking yield, lower dimensional changes, improved slice-ability and fold test were there in the product developed with 3 mm particle size, 10 % fat and 1 h tumbling time. The results of textural profile analysis indicated appreciable findings with smaller particle size and 10% fat level. Tumbling was found to be associated with most of the quality characteristics. However, the instrumental color denoted that lightness (L*) was at par, irrespective of variables and redness (a*) showed maximum observable changes with the processing variations. PCA highlighted the role of tumbling time over fat level and particle size to develop chevon slices of optimum quality and revealed the association of fat with higher TBA (thiobarbituric acid) values, dimensional changes (diameter and height) and fat level.Originality/valueThe authors believe that the presented data is original and would provide a detailed picture of optimized chevon meat slices.

Purpose This review critically synthesizes recent advances on natural preservatives used to enhance the safety, quality and shelf life of meat and meat products. Design/methodology/approach With an increasing number of cases and deaths due to contaminated food, there is a pressing need for effective preservation methods. Concerns about the impact of synthetic preservatives on health have led to growing interest in natural preservatives. Findings Plant-derived essential oils (rosemary, thyme, oregano and cinnamon) showed the strongest antimicrobial effects, typically achieving 1–4 log CFU/g reductions and delaying lipid oxidation by 7–15 days, while flavonoids (green tea, grape seed and propolis) reduced oxidative rancidity by 25–60%. Organic acids such as lactic and citric acid consistently produced 2–3 log reductions in pathogens. Among animal-based preservatives, lysozyme and lactoferrin ensured targeted inhibition of Listeria, Staphylococcus aureus and E. coli. Microbial-derived systems particularly nisin, pediocin and sakacin were the most potent clean-label antimicrobials, delivering 2–6 log reductions showing strong compatibility with ready to eat, fermented and vacuum-packed meats. Originality/value A key originality of this review lies in its cross-category comparative analysis between plant, animal and microbial systems combined with mechanism-based classification, dose response synthesis and shelf-life outcomes, which are seldom integrated in prior reviews. Emerging delivery technologies including nanoemulsions, nanoliposomes, microencapsulation, nano-chitosan coatings and active packaging films were identified as critical enhancers that improve bioactive stability, reduce effective doses and minimize sensory changes.

Purpose The purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas. Design/methodology/approach Conventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T1 – 10%), finger millet flour (T2 – 5%) and amaranth flour (T3 –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat). Findings The fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T3; however, T2 was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality. Social implications The simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas. Originality/value Incorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.

The aim of this study was to develop a probiotic chicken meat spread fermented with Lactobacillus acidophilus (LAB) and malted sorghum flour as a substrate, and to assess its quality during storage for 16 days at refrigeration temperature. Chicken meat spread formulations were prepared by adding malted sorghum flour at levels of 0%, 2%, 4%, and 6% as a substrate, along with Lactobacillus acidophilus at a concentration of 1 million cfu/g of product. Different formulations, labeled as C (meat spread only), C1 (meat spread with 0% malted sorghum flour + LAB), T1 (meat spread with 2% malted sorghum flour + LAB), T2 (meat spread with 4% malted sorghum flour + LAB), and T3 (meat spread With 6% malted sorghum flour + LAB), were evaluated for their storage stability at refrigeration temperature for 16 days, with sensory attributes being analyzed. Sensory evaluation of the products revealed a significant (p≤0.05) decline in color and appearance, flavor, juiciness, texture, sourness, mouth coating, spreadability and overall acceptability in all the groups throughout the study, however, there was a substantial difference which was significant (p≤0.05) among all the groups indicating the superiority of T2 group followed by T1. In conclusion, the addition of 4% malted sorghum flour to chicken meat spread, along with LAB, showed positive effects on its sensory attributes, resulting in Appreciable quality probiotic chicken meat spread.

This study was envisaged to develop a probiotic chicken meat spread fermented with Lactobacillus acidophilus (Lactic acid bacteria-LAB) and malted sorghum flour as a substrate and evaluation of its quality. Chicken meat spread was prepared by incorporating malted sorghum flour at 0, 2, 4 and 6 % (w/w) levels as a substrate in the product's formulation, along with Lactobacillus acidophilus at a concentration of 1 million cfu/g of the product. The product prepared with different formulations i.e. C (meat spread only), C1 (meat spread with 0 % malted sorghum flour + LAB), T1 (meat spread with 2 % malted sorghum flour + LAB), T2 (meat spread with 4 % malted sorghum flour + LAB) and T3 (meat spread with 6 % malted sorghum flour + LAB) were assessed for fresh product study and the storage stability at refrigeration temperature for 16 days when the physico-chemical parameters were analyzed. The fresh product study revealed significantly (p <= 0.05) higher moisture content in the T3 group. However, lower protein, ether extract, and ash content in T2 and T3 samples compared with the control, whereas a higher emulsion stability and cooking yield in the T2 group were observed when compared with the control. Free fatty acid, thiobarbituric acid, and titratable acidity values significantly (p <= 0.05) increased for the fermented samples in comparison to the control, and the same trend continued during the entire storage period. This study showcases the potential of using malted sorghum flour and Lactobacillus acidophilus to enhance the functional properties of chicken meat spreads, making them more nutritious and appealing to health-conscious consumers. Future research should focus on optimizing ingredient proportions and exploring alternative substrates to further improve these functional meat products.

Abstract Buffalo veal can contribute to the food sustainability to a great extent, but has restricted palatability due to poor marbling at young age. Thus, with an objective to explore the potential of buffalo veal to develop ready-to-eat processed product as an alternative to that prepared from spent animals, especially in India, the study was planned to optimize the particle size, fat level and tumbling time to develop ground meat slices. The objective of particle size and fat level optimization was to improve the meat feel and that of tumbling was to improve binding without affecting the particle size. The product was compared for different quality attributes and interplay of different variables were analyzed through principal component analysis (PCA). The results revealed significantly (P≤0.05) higher ES, WHC, cooking yield, lower dimensional changes, improved slice-ability and fold test were observed in the products developed with 3 mm particle size, 10 per cent fat and 1 hour tumbling time. PCA revealed the association of fat with higher TBA values, dimensional changes (diameter and height) and fat level in the product. The textural parameters were more favorable with smaller particle size and 10% fat level. The study revealed the close association of tumbling with the most of the processing and quality attributes. However, the instrumental color was at par, irrespective of variables except b* value in 10% fat level. The study concluded that buffalo veal slices of improved quality could be prepared at 3mm particle size,10 % fat level and 1 hour tumbling time.

The objective of the study was to develop a soft and tender product from buffalo calf meat with fat incorporation. As the addition of fat makes a product vulnerable to oxidative deterioration, an antioxidant of natural origin was the ingredient of choice. Especially since synthetic chemical antioxidants have been associated with several health ailments. Grape seed extract (GSE), a byproduct of the wine industry, was incorporated in the preparation of buffalo calf meat to enhance oxidative stability. The results indicated that GSE incorporation at 0.2% level, significantly (P <= 0.05) reduced the TBARS (thiobarbituric acid reactive substances). Additionally, the microbial counts were also significantly (P <= 0.05) affected by the GSE at a 0.2% level of incorporation. To analyze the production cost of meat portions, a total of 300 working days were presumed in an annual calendar, and a capacity to process 50 kg deboned meat per day was taken into account. For this, an amount of Indian rupee (Rs) 555,360 (Euro 6,589.68; 100 Rs = 1,19 Euro) was estimated as an initial major capital investment, and based on the above estimate a total quantity of 15,000 kg meat was to be required in an annum. Considering the deboned meat percentage, around 26,786 kg of buffalo calf meat was estimated for a year. For the final yield of the product, the weight of all the ingredients and cooking yield was accounted and the final cost of the product ranged from Rs 99.11 to 104.58/kg (Euro 1.18 to 1.24/kg) in the control samples and treatments, indicating a minor increment with the incorporation of GSE.

The study was conducted to maintain the leanness of meat while processing by substituting added fat with skim milk powder (SMP) without breaching quality attributes. Four treatments viz. control: 20% fat, T1: sausages with 3% SMP, T2: sausages with 6% SMP, T3: sausages with 9% SMP, were tried to develop low-fat sausages. Water holding capacity and emulsion stability of T3 were higher (P<0.05) amongst all, but could not pass sensory acceptability, however all attributes of T1 and T2 were higher than control, but comparable to each other. Thus T1 was selected for further quality evaluation and compared with high fat products. The cooking yield, pH, protein content, oxidative stability along with sensory attributes of selected products (low-fat) were significantly (P<0.05) higher, however, vice-versa was true for shear press value and fat and did not affect textural properties. The results concluded that SMP (3%) incorporation could be a way to substitute fat while processing of meat giving 42% lower calorie content.

Purpose The purpose of this study was to optimize meat slices for processing attributes to produce better sensory features in developed products from buffalo veal and chevon. The processing parameters such as meat particle size, fat content and binding ability without chopping were the subject of this study. Design/methodology/approach The study involved three experiments where the particle size, fat content and tumbling time were optimized for optimum binding and improvement in different sensory attributes of product followed by physico-chemical analysis. Findings The sensory scores clearly indicated that meat slices prepared from 3 mm meat particle size, 10% fat content and 1 h tumbling time were having best sensory features. The selected product was analyzed for different physico-chemical properties. Emulsion stability and cooking yield revealed significantly (p = 0.01) higher values of 91.6% and 89.7%, respectively, in buffalo veal than in values of 87.6% and 84.9%, respectively, in the chevon product. Similarly the results showed that buffalo veal slices had significantly (p = 0.01) higher (17.4%) protein than the chevon (15.2%), whereas chevon slices had significantly (p = 0.01) higher (10.3%) fat content. The texture profile analysis indicated that cohesiveness (p = 0.01) and chewiness (p = 0.05) were significantly higher in chevon product than in buffalo veal. Originality/value The study was conducted to explore the buffalo veal as a potential source of quality meat, as majority of buffalo meat produced in India from spent animals have compromised quality attributes. The comparison was done with chevon, the most popular red meat in the country for the comparative study.

Purpose This study aims to have a product with enhanced shelf stability from the Kadaknath bird. It is localized to its native tract in India and is unknown to a major part of the world. As in tropical countries, the meat products prepared have limited shelf-life and restricted market access, hence, the pickle was developed to enhance its access to areas other than a native tract of Kadaknath. Design/methodology/approach The product was developed to assess the effect of cooking and dehydration on sensory and microbial features while enhancing shelf stability. A comparison between cooking methods i.e. steam cooking (SC) and microwave cooking (MC) followed by dehydration to get steam cooked + dehydration (SCD) and microwave cooked + dehydration (MCD) were subjected for the study. Findings The study revealed that sensory evaluation, from 0 to 100 days, for all the sensory parameters indicated that SC and MC samples scored more values than SCD and MCD, however, with the storage the values increased initially on the 20th day followed by a gradual decrease. The total plate count (colony forming unit) on 0 day for SC and MC were 2.51 and 2.46, whereas for SCD and MCD the values were 1.94 and 1.98, respectively, indicating significantly (P = 0.01) lower values in dehydrated meat pickle preparations (SCD and MCD) in comparison to samples prepared without dehydration (SC and MC). Similarly, on the 60th day, the meat pickle treatments mentioned as SC and MC had the yeast and mold counts (colony forming unit) detected as 1.79 and 1.88, respectively, however, the organisms were not detectable in treatments SCD and MCD. Practical implications Developed product may be suitable for long distance marketing and making the local delicacy available to distant places. Originality/value The literature review indicated that though meat pickles have been prepared earlier most of the preparations involved chemical preservatives/antioxidants and trials with hurdles such as dehydration and cooking variations were scanty.

The present study involved application of grape seed extract (GM, a plant origin by-product of wine industry as a part of chevon (goal meat) product formulation and evaluation of developed chevon slices for quality attributes under refrigeration (4 +/- 1 degrees C]. Perusal of results revealed the significant (P <= 0.05) reduction in TBARS (thiobarbituric acid reactive substances) and FFA (free fatty acids) values. Further, CIE color values (L*, a*, b*) of meat slices were significantly (P <= 0.05] affected by GSE in later part of storage. Microbial counts like total plate count, psychrotrophic count and yeast and mold count were also found to be significantly (P <= 0.05) affected by the GSE when incorporated at 0.2% level. The GSE at 0.2% level was well accepted by the sensory panel and was not noticeable on the subjective sensory analysis. The findings indicated the antioxidative and antimicrobial potential of GSE.

The meat industry is experiencing a change due to an increase in consumer demand for quality products. The foremost approach is on animal management prior to slaughter and the postslaughter carcass handling. These seem to have effect on physiological and biochemical changes (involving a number of enzymes) evidenced in the conversion of muscle to meat, which impacts the quality. Another issue of concern is the tenderness of meat, the most desired sensory parameter in acceptance of the product. There are several endogenous enzymes, like calpains and lysosomal cathepsins, responsible for the reduction in toughness of meat during aging. However, the meat industry utilizes exogenous enzymes like papain, bromelain, and ficin from plant sources to achieve the desired tenderness in meat quality. Several other sources like bacteria and fungi have also been explored as tenderizing enzymes, especially proteases. Proteases can be used for the production of bioactive peptides to improve the quality of meat as these peptides have been associated with several pro-health effects. Similarly, an enzyme known as transglutaminase (meat glue), has found its importance in the meat industry, as it binds low-valued meat selections and creates large meat chunks of desired size and higher quality. Transglutaminases have been acclaimed to be widely used in the formulation of different meat products as it is responsible for the stable cross-links between protein molecules and acts as a binding agent.

The study envisages the evaluation of oxidative stability of a meat model system (buffalo male calf meat sausages) incorporated with fat replacers viz. corn starch (CS) and skim milk powder (SMP) at refrigerated storage (4 +/- 1 degrees C) under aerobic conditions. Three treatments were prepared: Control= sausages with 20% fat, T-1= sausages with 6% CS, T-2= sausages with 3% SMP. The samples were evaluated at a five days interval for oxidative stability measuring thiobarbituric acid reacting substances values (TBARS) and free fatty acid (FFA), and other quality parameters until incipient spoilage. The results showed that T-2 and T-3 samples were more oxidative stable as TBARS and FFA were significantly (P <= 0.05) lower throughout the storage period in comparison to control. Treated products were of comparable microbial quality in comparison to control, but had higher sensory scores throughout the storage period. The results concluded that oxidative stability of products incorporated with CS and SMP is effectively better than that of control.