In emergent economies and developing countries of Africa, Asia and Latin America, the major cause for carcass rejection from the international market is bruising; nevertheless, many of these carcases are destined to local markets and meat processing industries for human consumption. Therefore, the aim of the present study was to assess the effect of bruised meat on pH, microbiologic count and biogenic amine (BA) profiles along 21 days of ageing (sampling 1st, 7th, 14th and 21st day) with two packaging method (plastic bag vs vacuum) at 4 °C. A total of 50 bruised carcasses were sampled from 1000 young bulls (Brown Swiss X Zebu) of 18-24 months old and an average live weight of 450 ± 66 kg. The results showed significant differences between packaging systems and bruised vs non-bruised meat. The bruised meat caused higher biogenic amine concentrations than did non-bruised meat. We conclude that bruised meat favoured increments of biogenic amine concentrations, even more than did non-bruised meat. The plastic bag + vacuum system limited the increments of BA concentration during storage time therefore it improved shelf life of meat. These results emphasized the importance of implementing best management practices during pre-slaughter operations of cattle in order to reduce a possible risk factor for bruised meat.

Meat is an excellent medium for bacterial growth due to its high water and nutrient content. The nitrogenous compounds (NC) are derived through decarboxylation of amino acids due to microbial enzymes. The objective of this study was to evaluate the concentration of 3 NC and the proliferation of some microorganisms in rabbit meat with three treatments (T) , classified by three types of packaging for 21 days (d) in rabbit meat stored cold. The meat samples were obtained of the Longissimus thoracis et lumborum muscle. Each sample was divided and two groups were formed. The first group was used to measure the physicochemical characteristics of the meat, and the second group was used to quantify NC and bacterial isolation. The pH in the meat decreased from 0 to 21 d in the three T. The brightness (L*) decreased (P<0.05), while the variables a* and b* increased (P<0.05) to 21 d for all groups. Histamine and cadaverine remained low and were similar in the three T (P>0.05). Putrescine (PU) increased (P<0.05) from 7 to 21 d in the Control-Plastic (CP) and Semi-permeable plastic film (SP) groups vs. Vacuum packing (VP). The Enterobacteriaceae remained constant throughout the experimental period in the three T, compared to the aerobic mesophilic, which was higher (P<0.05) until 21 d of the evaluation in CP and SP. The type of packaging and cooling time influenced the concentration of NC. The VP had the lowest level of PU and mesophilic bacteria until 21 d of storage.

Objective: Lipid oxidation of meat is one of the most important factors affecting shelf life and is one of the decisive factors in the consumer's purchase decision of the product. Therefore, information related to lipid oxidation using rosemary (Salvia rosmarinus (L.) Schleid.) as a natural antioxidant is described and analyzed. Design/methodology/approach: Mechanisms of oxidation were explored and described, as well as the alternatives to stop this process and different methodologies to measure antioxidant activity and innovative alternatives that are currently being investigated. Results: Appling antioxidants is one of the most widely used methods to counteract the oxidation process in meat. Currently, using herbs and spices has gained great acceptance, as in the case of rosemary. Its usage obtained satisfactory results for inhibiting and delaying lipid oxidation. Limitations of the study/implications: Using rosemary may have some drawbacks such as incorporating a strong flavor to the meat and the effects that its active compounds may have when exposed to oxygen, heat and humidity. Therefore, it is necessary to research for alternatives that will allow better preservation and availability of its compounds. Findings/conclusions: Nanoencapsulation of rosemary may be an alternative to the drawbacks of its use, working as a protective barrier for improved performance and improving food safety. However, this innovation is just being explored and is therefore not possible to have a certainty of success when using these new technological alternatives.

Ante-mortem studies of stress in rabbits are few and can potentially impact the haematologic response and physicochemical parameters of muscle meat. The aim of this study was to investigate the induction of stress by transport and simulation at two different times. Two hundred rabbits divided in a similar proportion of male and female were stressed by vehicular transportation and with motion simulation, using a vibration platform. They were divided into five groups: Control (without stress), Stress with Short Transportation (30 min), Stress with Long Transportation (60 min), Stress with Short Vibration Platform (30 min) and Stress with Long Vibration Platform (60 min). Transportation caused a decrease in the haematic potassium in both sexes (<5.2 mmol/L). The glucose and lactate concentrations increased in the transported rabbits (>219 and >61 mg/dl respectively). The differences between sexes showed that the CO in males decreased <8.5 mmHg in stress groups compared to without stress group. Glucose concentration was 61.5 mg/dl for females and 38.0 mg/dl for males (p < .01). We concluded that in rabbits induced stress by transport increased the energetic metabolites in the blood tissue. This increase did not affect the production parameters and the quality of muscle meat.