This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg⁻1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg⁻1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat.

This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg-1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg-1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat.

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.

Functional food is a term for food products fortified with ingredients that possess beneficial 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, ingredients that possess beneficial effects. The development of such products poses quite a challenge 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.

International audience | Poultry meat is appreciated by consumers for its nutritional value, low fat content, versatility of use in various cuisines and affordable prices. However, its susceptibility to spoilage due to multiple pre‑slaughter and processing factors poses challenges for the meat industry, especially in developing countries. To improve the safety of poultry products, synthetic preservatives like nitrites, butylated hydroxytoluene and sulphites are used. Currently, these additives / preservatives have, however, raised concerns about their impact on human health, prompting a shift from consumers toward natural alternatives, such as medicinal and aromatic plants. Therefore, this paper delves into the potential of plant extracts as natural preservatives for improving the quality and shelf‑life of chicken meat and processed products. It provides an overview of the various plant extracts and essential oils that have demonstrated antimicrobial, antioxidant and enzyme inhibitory properties, without compromising the sensory attributes of the products. Different incorporation methods are discussed, including direct incorporation or marination in aqueous and/or alcoholic extracts, and the use of essential oils, including for in vivo animal feed supplementation. Overall, each method influences the final product quality differently. We further summarised the current knowledge about the mechanisms of action of the plant extracts tested, even though they are not fully elucidated. Despite the benefits of these compounds, some challenges have to be addressed, including standardising the composition of the extracts, harmonising the sensitivity of the bioactive compounds with the processing conditions, ensuring cost effectiveness and obtaining regulatory approvals for their use. The scaling up of production to meet industry demands also presents some technical challenges. Overall, the application of natural plant preservatives not only enhances chicken meat quality, but also could support the meat industry to align with the evolving consumer expectations for sustainable food products.

Poultry meat is appreciated by consumers for its nutritional value, low fat content, versatility of use in various cuisines and affordable prices. However, its susceptibility to spoilage due to multiple pre-slaughter and processing factors poses challenges for the meat industry, especially in developing countries. To improve the safety of poultry products, synthetic preservatives like nitrites, butylated hydroxytoluene and sulphites are used. Currently, these additives/preservatives have, however, raised concerns about their impact on human health, prompting a shift from consumers toward natural alternatives, such as medicinal and aromatic plants. Therefore, this paper delves into the potential of plant extracts as naturalpreservatives for improving the quality and shelf-life of chicken meat and processed products. It provides an overview of the various plant extracts and essential oils that have demonstrated antimicrobial, antioxidant and enzyme inhibitoryproperties, without compromising the sensory attributes of the products. Different incorporation methods are discussed, including direct incorporation or marination in aqueous and/or alcoholic extracts, and the use of essential oils, includingfor in vivo animal feed supplementation. Overall, each method influences the final product quality differently. We further summarised the current knowledge about the mechanisms of action of the plant extracts tested, even though they arenot fully elucidated. Despite the benefits of these compounds, some challenges have to be addressed, including standardising the composition of the extracts, harmonising the sensitivity of the bioactive compounds with the processingconditions, ensuring cost effectiveness and obtaining regulatory approvals for their use. The scaling up of production to meet industry demands also presents some technical challenges. Overall, the application of natural plant preservativesnot only enhances chicken meat quality, but also could support the meat industry to align with the evolving consumer expectations for sustainable food products.

International audience | Proteomics tools in the field of equine meat research have been very recently applied to explore the changes in the post‑mortem muscle proteome and to discover biomarkers to monitor the variations in its different meat quality traits. The current advances achieved by proteomics in equine meat research are reviewed. Different proteomics techniques (sodium dodecyl sulphate‑polyacrylamide gel electrophoresis; two‑dimensional polyacrylamide gel electrophoresis; fluorescent two‑dimensional difference gel electrophoresis; targeted proteomics; tandem‑mass tag labeled proteomics; data‑independent analysis proteomics) have been applied in the study of the equine muscle/meat. The studies revealed the biochemical pathways involved in the development of several donkey and horse (foal) meat quality variation. The current knowledge would be useful to develop high‑quality products.

Proteomics tools in the field of equine meat research have been very recently applied to explore the changes in the post-mortem muscle proteome and to discover biomarkers to monitor the variations in its different meat quality traits. The current advances achieved by proteomics in equine meat research are reviewed. Different proteomics techniques (sodium dodecyl sulphate-polyacrylamide gel electrophoresis; two-dimensional polyacrylamide gel electrophoresis; fluorescent two-dimensional difference gel electrophoresis; targeted proteomics; tandem-mass tag labeled proteomics; data-independent analysis proteomics) have been applied in the study of the equine muscle/meat. The studies revealed the biochemical pathways involved in the development of several donkey and horse (foal) meat quality variation. The current knowledge would be useful to develop high-quality products.