Introduction Global meat production is a crucial component of the global food system, driven by expanding populations, wealth development, and shifting dietary preferences. It involves the rearing of animals such as cattle, poultry, pigs, and sheep, and has experienced rapid growth in recent decades. In 2023, worldwide meat production was estimated to reach approximately 350 million tons per year, with chicken, pork, and beef being the most popular forms. Poultry meat is the most produced and consumed meat globally due to its lower cost and shorter production cycles. Countries like the U.S., Brazil, and China are major poultry producers globally. Pork is highly consumed, especially in Asia, with China being both the largest producer and consumer of pork. By 2050, the global human population is projected to reach 10 billion, presenting a major challenge in ensuring adequate balanced food. The demand for animal-based foods is increasing, and the intensification of animal farming is leading to the exploitation of natural resources and resulting in natural calamities that adversely affect humans, animals, and ecosystems. Meat production fosters sustainable development as it employs and supports over a billion people worldwide, many of whom live in underdeveloped regions. Meat contains essential nutrients such as proteins, vitamins, and minerals, which help prevent nutritional deficiencies and improve health (Headey et al., 2018; Zaharia et al., 2021). The meat production industry can also transform grass and agricultural waste into healthy food for people, thereby promoting food security in a world with limited natural resources (Mottet et al., 2017). However, it is important to note that meat has a much larger environmental and climatic footprint compared to plant-based diets (Poore & Nemecek, 2018).
Introduction Pig production and marketing have been driven by the growing consumer demand for high quality and low cost animal protein. As a result, organized and industrialpiggery has been rapidly developing globally. Pigs are domesticated in various parts of India, especially in South-Central and North Eastern Region (NER), each place has its own locally adapted pig breed, and most households raise at least one or two pigs each year. Pigs are more valuable alive than dead, acting as efficient converters of kitchen and agricultural scraps into nutrient-rich fertilizer, before becoming pork that could even sometimes be given as a wedding gift, used to curry political or social favor, or eaten as part of local celebrations, especially in NER. The 21stcentury agricultural and dietary changes however represent radical departures from the small holder production system and consolidation of industry is clearly visible in the last two decades. It should be noted that the industrialization of pig production is a relatively recent phenomenon globally. In India, too, the speed and scale of change has been phenomenal, conditioned by policies, investments and the transforming economic system.
Three female goats with age of 3, 4 and 24 month with bodyweight 7, 6 and 15 kg, respectively were presented at Veterinary Clinical Complex, Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-AnusandhanSansthan, Mathura, DUVASU during April-May 2024, with a history of right unilateral swelling below the ear and submandibular region. Based on physical examination, radiography and ultrasonography, swelling was found to be a fluid filled cystic structure. Exploratory puncture of the affected areas revealed colourless transparent fluid. Surgical exploration was done and the cystic structure was identified as Coenurus gaigeriupon parasitological inspection due to the presence of its characteristic four distinctive suckers on the scolices and a rostellum with a double crown of hooks. Coenurus gaigeri is the intermediate stage of Taenia multicepsgaigeri. Following surgical intervention, the animals were treated with praziquantel, antibiotic and an anti-inflammatory medication. By the 7th postoperative day, the animals showed uneventful recovery without any complications.
Ready to eat shami kebabs from goat meat with 25, 50 and 75 % levels of goat tripe were prepared and their quality evaluated. shami kebabs prepared with 100% goat were used as control. Significant (p<0.05) increase was observed for pH, diameter shrinkage, drip loss, protein and fat contents in goat tripe incorporated shami kebabs than control. However, significant (p< 0.05) reverse trends were observed for product yield and moisture content. Sensory evaluation scores for appearance and colour, flavor, tenderness, juiciness, binding and overall acceptability were highest for 25% goat tripe incorporated shami kebabs followed by 50% and 75% goat tripe incorporated shami kebabs. Physico - chemical and sensory evaluation scores of 25% goat tripe incorporated shami kebabs were comparable with control goat meat shami kebabs and the values did not differ significantly between them. Thus, it can be concluded that 75% goat meat and 25% goat tripe can be used for preparation of ready to eat goat meat shami kebabs without affecting quality and acceptability.
In the present study, chicken (broiler) meat mince was used as protein sources. Incorporation of chicken meat minceat10, 20, 30, 40 and 50percent levelweretriedbesidesotheringredientswhichwereaddedincontrol.Chicken Biscuits incorporated with 20 per cent CMM were preferred the most on the basis of their sensory evaluation. Asthe chicken incorporated biscuits have not been reported in India and abroad. Majority of biscuits available in market are prepared from cereal (refined wheat flour), which has very low protein content & lack lysine, threonine & tryptophan essential amino acids. The biscuits thus developed can contribute good amount of nutrients especially protein if consumed in place of cereal (refined wheat flour) biscuits. The developed products can be used for feeding programme at institutes and school going children and elderly people, who are more prone to malnutrition particularly due to protein with essential amino acids deficiency. Chicken meat is also rich in threonine, tryptophan and lysine. Thus development of chicken incorporated biscuits using chicken meat and wheat flour would provide a nutritious, convenient and ready to eat food item. With an aim to develop biscuits by incorporating the chicken meat, the present study was planned. It was concluded that the biscuits with 20 per cent chicken meat mince and wheat flour would provide a nutritious with sufficient amount of essential amino acids (lysine, tryptophan and threonine), convenient and ready to eat food item. The cost of production of biscuits with 20 per cent CMM worked out to be Rs. 82.40 per kg.
The present study was envisaged to develop kodo millet incorporated chicken meat nuggets and to explore the effect of kodo millet flour on the shelf life of chicken meat nuggets. The chicken meat nuggets were developed by using kodo millet flour (KMF) at three different levels (T1-6%, T2-8% and T3-10%) by replacing lean meat. Appearance/colour and flavour score, juiciness and overall palatability were found significantly higher (P < 0.05) for T1. On the basis of sensory scores, control and T1 were selected for further comparison and storage studies in refrigerated temperature for 28 days and assessed for microbial analysis at regular interval of 7 days. Thiobarbituric acid (TBA) and standard plate count (SPC) values increased significantly (P < 0.05) in both variants during storage. These values were found lower in treatment. Results of sensory evaluation studies during storage also revealed decrease in sensory scores in almost all occasions. T1 (treatment containing 6 % KMF) was rated higher for flavour, texture, juiciness and overall palatability throughout the storage period. It was concluded that functional chicken nuggets could be developed by replacing the chicken meat in standardized formulation at the level of 6 % kodo millet flour. The developed product maintains better physiochemical, microbiological and sensory qualities during refrigerated storage and was acceptable up to 14 days of storage.
Species determination in meat products is crucial for traceability and preventing fraud, especially in the buffalo meat industry, which faces significant price disparities across regions. The complex global trade networks, with many intermediaries and processing stages, increase the risk of obscured provenance and adulteration. This not only poses serious public health risks but also leads to economic losses. Thus, there is an urgent need for rapid, reliable testing methods to verify buffalo meat authenticity and detect mislabeling. Existing protein-based and DNA-based assays, including isothermal and non-isothermal amplification techniques, often lack sensitivity, specificity, practicality, repeatability, and accessibility. The present study introduces a Point-of-Care (POC) polymerase spiral reaction (PSR) assay for rapid, on-site identification of buffalo tissue, especially in resource-limited settings. The PSR method uses chemical-free snap-chill DNA extraction, highly specific mitochondrial d-loop gene primers for amplification, and unique chromogenic indicators for visual detection, overcoming the limitations of current detection methods. The effectiveness of the chromogenic indicators was validated against SYBR Green I and agarose gel electrophoresis methods. The assay showed high specificity, with no cross-amplification in common meats like beef, mutton, chevon, and pork, and sensitivity down to 10 fg of buffalo DNA. It detected buffalo meat adulteration as low as 0.1%. The assay’s accuracy was confirmed through comprehensive validation using diverse, blind, and processed samples, compatibility testing with a commercial DNA isolation kit, and comparison with standard buffalo-specific PCR. This study is the first to report a PSR colorimetric assay identifying buffalo tissue within 90 minutes in resource constrained settings.
With the recent advances in cognitive science and applied ethology, it become imperative to assess the effect of various negative stimuli on the animal welfare and meat quality in goats during slaughter. The present study was designed to assess the effect of exposure of goats to slaughter ambient such as the smell of blood, vocalization, noise, movement of equipment, and unfamiliar workers could initiate stress responses, thereby affecting animal welfare and meat quality. Boer cross bucks (age 8-12 months of age, 25-30 kg live weight, n=18) were halal slaughtered into three groups viz., Control (slaughtered alone), E (exposed to act of slaughter), and S (slaughtered in front of E). The vocalization and avoidance behavior were present in 50% of goats upon exposure to slaughter ambient. The time to death and bleed out percentage did not differ significantly among treatments. The exposure of the goats to the slaughter resulted in a significant (p<0.05) increase in the nor-adrenaline, and β-endorphin. Based on the present study, it can be concluded that exposure to slaughter ambient had an effect on behavioral responses, carcass, and blood biochemical factors. Thus, the present study highlighted the issue of emotional stress and slaughter empathy in goats. These findings could help in harmonizing all practices of slaughter and improving animal welfare while fulfilling religious and customary demands.
This study aimed to optimize the incorporation levels of whole egg powder (WEP) and skim milk powder (SMP) and to evaluate the storage stability of the resulting protein-rich pasta. Response Surface Methodology (RSM) with a Central Composite Design was employed for optimization; thirteen formulation combinations were tested. The best formulation was identified as 5% WEP and 10% SMP. This optimal mix resulted in a significant improvement in the proximate composition of the fortified pasta compared to the control. Both the control and fortified pasta were stored under aerobic conditions at 20-30±5°C in aluminium foil-LDPE laminate pouches for 60 days. The pasta samples were analyzed at intervals of 1, 15, 30, 45, and 60 days. Storage studies revealed an increase in TBARS, FFA, peroxide values, and microbial counts in both pasta types, but the control samples exhibited a significantly lower rate of increase (p<0.05). Sensory evaluation showed lower scores for the fortified pasta compared to the control. Despite these findings, the fortified pasta with 5% WEP and 10% SMP maintained its physicochemical, colour, textural, microbiological, and sensory qualities over the 60-day storage period. Microstructure studies revealed increased interaction between added protein (WEP & SMP) and starch molecules, indicating a potential option to produce high quality pasta with enhanced nutritional and functional properties, thereby enhancing the practical implications of the research.
