Search Results (826)

Raw meat-based diets (RMBDs) have gained popularity over the past few years. However, there is growing concern about their safety. The study objective was to evaluate the prevalence and characteristics of the pathogens Salmonella spp., Listeria monocytogenes, Yersinia enterocolitica, and Campylobacter spp. in frozen commercially sold RMBDs. One hundred raw meat-based diet products (meat originating from Switzerland, Germany, Austria, Spain, Scandinavia, South Africa, and Australia) were purchased online or in local stores and identified using culture-based methods. Isolates were further characterized by phenotypic and whole genome sequencing-based methods. In total, 11% (n = 11) of the samples tested positive for Salmonella spp., 41% (n = 41) for L. monocytogenes, 58% (n = 58) for Y. enterocolitica, and 3% (n = 3) for Campylobacter spp. Other than for Salmonella, there are no legal regulations concerning contamination of RMBDs with these zoonotic pathogens. The results of our study show that it is indicated to reconsider the requirements for the microbiological quality of RMBDs and to further raise awareness regarding the risks of handling and feeding RMBDs. Full article

Aroma and flavor are central to consumer perception, product acceptance, and market positioning of animal-derived foods such as meat, milk, and eggs. These sensory traits arise from volatile organic compounds (VOCs) formed via lipid oxidation (e.g., hexanal, nonanal), Maillard/Strecker chemistry (e.g., pyrazines, furans), thiamine degradation (e.g., 2-methyl-3-furanthiol, thiazoles), and microbial metabolism, and are modulated by species, diet, husbandry, and post-harvest processing. Despite extensive research on food volatiles, there is still no unified framework spanning meat, milk, and eggs that connects production factors with VOC pathways and links them to sensory traits and consumer behavior. This review explores how production systems, feeding strategies, and processing shape VOC profiles, creating distinct aroma “fingerprints” in meat, milk, and eggs, and assesses their value as markers of quality, authenticity, and traceability. We have also summarized the advances in analytical techniques for aroma fingerprinting, with emphasis on GC–MS, GC–IMS, and electronic-nose approaches, and discuss links between key VOCs and sensory patterns (e.g., grassy, nutty, buttery, rancid) that influence consumer perception and willingness-to-pay. These patterns reflect differences in production and processing and can support regulatory claims, provenance verification, and label integrity. In practice, such markers can help producers tailor feeding and processing for flavor outcomes, assist regulators in verifying claims such as “organic” or “free-range,” and enable consumers to make informed choices. Integrating VOC profiling with production data and chemometric/machine learning pipelines can enable robust traceability tools and sensory-driven product differentiation, supporting transparent, value-added livestock products. Thus, this review integrates production variables, biochemical pathways, and analytical platforms to outline a research agenda toward standardized, transferable VOC-based tools for authentication and label integrity. Full article

Climate change is currently the most significant threat to public health, and human activities are the major contributing factor. There is an urgent need to prioritize mitigation strategies at both personal and public policy levels. There is a general lack of belief that changes at a personal level would have a significant effect. However, it is vital to recognize the importance of food consumption on one’s personal footprint and how it can be used as a key feature in mitigation efforts. The Center for Sustainable Systems at the University of Michigan projects that reducing meat consumption per individual by 50% reduces an individual’s carbon footprint by 35% per day and reducing by 90% cuts an individual’s carbon footprint by 51% per day. Additionally, high meat consumption has been associated with increased risks of cardiovascular disease, diabetes, and colorectal cancer. In contrast, plant-based diets are linked to better health outcomes and lower mortality rates. This article is a narrative review and reviews current evidence on the health and environmental impacts of meat-based diets and highlights the potential benefits of plant-forward dietary patterns. These findings support the integration of dietary recommendations into climate and public health strategies. Promoting plant-based diets through clinical guidance and policy initiatives may offer a cost-effective, scalable approach to advancing both population health and environmental sustainability. Full article

This study evaluated the effects of citric acid by-product (CABP), either alone or in combination with fibrolytic enzyme (F) and Lactobacillus spp. (L), in broiler diets. A total of 160 one-day-old male Arbor Acres broiler chicks (average initial body weight 43.0 ± 0.16 g) were randomly assigned to four CABP-based diets (4 replicates × 10 birds each): 12% CABP, CABP+F (0.05%), CABP+L (0.025%), and CABP+FL (0.05% F + 0.025% L). Birds were fed for 35 days in three phases: starter (days 1–10), grower (days 11–24), and finisher (days 25–35). Compared with the CABP-only group, broilers receiving CABP+F, CABP+L, or CABP+FL exhibited higher body weight and weight gain during the finisher and overall phases (p < 0.05). Carcass traits did not differ significantly among treatments, although meat hardness was reduced in the CABP+FL group (p < 0.05). Additive-supplemented groups also showed changes in intestinal morphology, with a lower villus height-to-crypt depth ratio compared with CABP alone. Red blood cell counts were not different between CABP and CABP+L, while hepatic enzyme activities (ALT, AST, ALP) remained unchanged across treatments, indicating no adverse effects on liver function. Overall, supplementation of CABP-based diets with fibrolytic enzymes and/or Lactobacillus spp. improved broiler performance and certain meat quality traits relative to CABP alone, without negative impacts on liver health or carcass yield. However, as no conventional corn–soy control diet was included, the results should be interpreted as comparisons within CABP-based diets. Full article

Background/Objectives: The Planetary Health Diet (PHD) was developed to address global health and environmental challenges by promoting sustainable and nutritionally adequate eating patterns. This study evaluated adherence to the PHD among Korean adults and examined its association with the Korean Healthy Eating Index (KHEI), with the aim of informing the development of a Korea-specific PHD adherence index. Methods: Using data from the 2013–2023 Korea National Health and Nutrition Examination Survey (KNHANES), dietary intake of adults aged ≥19 years was analyzed. Adherence was assessed by comparing food group consumption with PHD reference ranges, and KHEI scores were calculated to examine their association with PHD compliance and nutrient intake. Analyses were also stratified by sex to examine differences in intake patterns. Results: Men generally consumed larger quantities and had higher frequencies of intake across most food groups, whereas women consumed more fruits and dairy products. However, both sexes showed insufficient consumption of whole grains, legumes, and nuts, and red meat intake far exceeded the suggested limits. Participants with higher KHEI scores demonstrated greater intake of plant-based proteins and lower intake of red meat and saturated fats. Nutrient profiles also improved with higher KHEI scores. Conclusions: These findings suggest that better diet quality, as indicated by higher KHEI scores, is aligned with more sustainable eating behaviors and that that the KHEI may serve as a practical proxy for assessing adherence to the PHD. However, persistent gaps in whole grain, legume, and nut intake, together with excessive red meat consumption, highlight the need for culturally adapted guidelines and strategies to promote sustainable dietary shifts in Korea. Full article

The pursuit of alternative ingredients with improved environmental sustainability, nutritive value, and cost efficiency is crucial for modern pork production systems. Replacing soybean meals has the potential to reduce environmental impacts. This study proposes a substitution framework in which alternative ingredients are introduced to replace a growing proportion of soybean meals based on net energy equivalence. Additionally, an optimisation framework has been proposed that simultaneously addresses multiple objectives, including cost, feed weight, environmental impacts, and essential nutritional requirements. Eighteen feed mixes were obtained by introducing alternative ingredients selected from an extensive, if not systematic, literature review. Therefore, black soldier fly meal (BSF), bakery by-product (BP), and pea (P) have been introduced in feed mixes, and feed mixes were evaluated across ten environmental impact categories via a life cycle assessment (LCA) approach (ISO 14040-44), with two different functional units: 1 kg of feed mix and 1 kg of pig meat at the slaughterhouse. To assess the robustness of the optimised feed mixes under uncertainty, a cost and climate change sensitivity analysis was conducted. The results demonstrated that the introduction of BSF increased costs and environmental impacts at the single-score level (by 280% and 118%, respectively), with differences at the single-impact category level. In contrast, BP and P emerged as the most effective solutions in the substitution and optimisation approaches, respectively. BP contributed to a reduction in environmental impacts of up to 9% in optimised diets, while P achieved economic cost savings of up to 28% compared to the original diet. These findings highlighted the need to strike a balance between environmental benefits and financial viability, underscoring the importance of policy support and market incentives to make sustainable practices more accessible. Full article

As aquaculture expands, there is a growing demand for sustainable and environmentally friendly feed ingredients that can replace conventional fish meal while maintaining high biological value and digestibility. The use of fishmeal has contributed to overfishing, making it an increasingly limited and unsustainable resource. Tenebrio molitor (TM) is emerging as a sustainable alternative to fishmeal (FM) in aquaculture diets, gaining attention due to its balanced protein composition profile and low environmental footprint. This review critically analyses data from the literature on the use of TM meal as a substitute for fish feed ingredient, focusing on its effects on growth performance, physiological status, and histological changes in the digestive and muscular systems. The influence on the physicochemical and sensory quality of fish meat is also evaluated. The discussion highlights both the benefits and possible adverse effects, such as intestinal inflammation or changes that may occur, depending on the replacement level. The paper presents recommendations and strategies to mitigate these effects, including the use of dietary supplements or partial replacement schemes. Overall, this paper emphasises the promising potential of TM as a sustainable alternative to FM in aquaculture feed, while highlighting the need for further research into the long-term effects, involved metabolic pathways, and standardisation of insect meal production. This review provides valuable insight into the physiological changes that may occur, particularly at high inclusion levels. As TM is utilized in both human nutrition and aquaculture diets, monitoring its physiological effects in fish is essential, since any alterations may have implications for human food safety. Full article

To explore the effects of dietary lysine level (DLLs) on growth performance, carcass traits, meat quality and flavor characteristics in finishing pigs under large-scale commercial farming conditions, approximately 450 Duroc × Landrace × Yorkshire crossbred finishing pigs (initial body weight: 103.65 ± 4.28 kg) were randomly assigned to four treatment groups in this study. Each group consisted of four replicate pens, with 25~30 pigs per pen. The Lys100 group received a diet formulated according to the NRC (2012) standard. The standardized ileal digestible lysine (SID Lys) levels in the diets for the Lys115, Lys130 and Lys145 groups were set at 115%, 130% and 145% of the level in the Lys100 group, respectively. The trial lasted for 31 days. The results showed that increasing DLLs by 15%, 30% or 45%, while safeguarding the lysine requirement and maintaining the ideal ratios of other essential amino acids to lysine, had no negative impact on growth performance or meat quality. For carcass traits, increasing lysine levels in diets linearly increased loin eye area (p = 0.018) and tended to reduce backfat thickness at the 10th rib (p = 0.096). Methionine and glycine contents in the longissimus thoracis (LT) muscle linearly increased with an increase in DLLs (p = 0.014 and 0.073, respectively). Furthermore, increasing lysine levels by 45% significantly increased the percentage of volatile flavor compounds (VOCs) belonging to nitrogen compounds (p = 0.040), ethers (p = 0.026) and aldehydes (p = 0.040), as well as increased contents of key VOCs, such as (E)-2-Nonenal (p = 0.005), (E)-2-Octenal (p = 0.005) and 1-Octen-3-one (p = 0.008), contributing to enhanced sweet, fruity, fatty and waxy flavor profiles. According to various indexes, better carcass traits and pork flavor could be achieved by increasing lysine levels by 45% in diets based on the recommended value for finishing pigs. Full article

Using locally produced forage and agro-industrial by-products can reduce dependence on imported feed and competition for human food sources, while improving meat quality. However, the overall effect of this feeding strategy on global greenhouse gas emissions must be evaluated to provide a comprehensive assessment of sustainability. This study aimed to test whether replacing the conventional concentrate finishing diet with a total mixed ration (TMR) diet based on maize silage and brewer’s spent grains (BSG) would improve meat quality without compromising productive performance, carcass composition, and the carbon footprint (CFp) of finishing beef cattle. Twenty crossbred young bulls were randomly distributed among 4 pens and randomly allocated to 2 treatments: Control—a conventional diet based on commercial concentrate and wheat straw or TMR—a maize silage-based diet with BSG, concentrate, and straw. Dry matter intake and average daily gain were 13% and 15%, respectively, lower in the TMR treatment than in the Control treatment. Daily methane emissions were 59% higher in the TMR treatment. However, life cycle assessment results revealed no differences in the CFp, and the beef from TMR treatment achieved higher meat quality. In conclusion, a maize silage-based diet offers a cost-effective alternative to conventional diets, with a lower environmental impact and improved beef quality. Full article

Currently, at least one third of greenhouse gas (GHG) emissions come from the agricultural sector, with meat production making a particularly significant contribution. Therefore, alongside the ongoing efforts to transform transport and cut its emissions, it is essential to adopt urgent measures that limit GHG emissions from food production, consumption and distribution. Without them, the Paris Agreement goal of net-zero GHG emissions by 2050 cannot be met, and the most severe impacts of climate change will not be avoided. In principle, lowering emissions from the global food system may appear simple, as no new technology (for example, electric cars or carbon-neutral fuels) is required to decarbonize transport. However, since meat consumption accounts for the majority of food related GHG emissions, it must be coupled with a sharp reduction in the large-scale production and consumption of animal foods. Encouragingly, a growing number of consumers already choose diets that are both healthy and environmentally sustainable. As meat reduction gains popularity in these groups, plant-based products are expanding in the marketplace, mainly in the form of snacks, pasta, pizzas and especially vegan or vegetarian burgers. Thus, almost spontaneously, components of the Westernized diet, rich in ultra-processed foods, salt, sugar and animal protein, are gradually being replaced by plant-derived nutrients that are healthier and more environmentally friendly. To accelerate this trend, legal measures could be introduced to improve the nutritional quality of widely consumed, low-nutrient snacks and to promote agricultural reforms that encourage the production of nutrient-dense legumes and pseudocereals. Full article

This study integrates the health impacts of environmental burdens and dietary intake using disability-adjusted life years (DALYs) to inform a healthier, more sustainable Japanese diet. Climate change, air pollution, ozone depletion, photochemical oxidants, and water consumption were quantified with Life cycle Impact assessment Method based on Endpoint modeling (LIME), while eleven dietary risks were converted to DALYs using dietary risk factors. Recipes collected online on a per-serving basis were classified into staple, main, side, and soup dishes and stratified into quartiles based on a nutrient profiling system (NPS) tailored to Japanese well-consumed dishes—the Ajinomoto Group NPS (ANPS) for dishes. ANPS—a culturally adapted NPS emphasizing protein, vegetables, sodium, and saturated fatty acids—was regressed against total DALYs to test whether higher ANPS scores correspond to lower combined health impacts of environment and diet. The analysis identified dish groups and high-scoring quartiles that minimized environmental and nutrition-related DALYs, revealing practical dish combinations that balance reduced sodium and red meat with increased vegetables, seafood, and nuts. These findings demonstrate the utility of coupling nutrient profiling with life cycle assessment (LCA) and provide a scientific basis for dietary guidelines that jointly advance human and planetary health within the emerging nutritional LCA framework. Full article

Plant-based diets are increasingly recognized for their potential health benefits, reduced environmental impact, and alignment with ethical concerns related to animal welfare. Plant-based meat analogues (PBMAs), formulated using alternative vegetable protein sources, can contribute to the nutritional adequacy of such diets while supporting consumer adherence by replicating the sensory characteristics of conventional meat products. This study aimed to establish evidence-based nutritional recommendations for the formulation of nutritionally balanced PBMAs through expert consensus, using a modified Delphi method. Consensus was achieved for 12 nutritional recommendations across three stakeholder groups: (i) academic researchers; (ii) representatives from scientific societies, non-governmental organizations, civil society, and government agencies; and (iii) industry stakeholders involved in PBMA production. Recommendations focused on limiting nutrients of concern—such as sodium and saturated fats—were unanimously endorsed by all groups. Additionally, consensus was reached on recommendations emphasizing the inclusion of ingredients that ensure an adequate intake of essential nutrients, including proteins, fiber, vitamins, and minerals. Among the six proposed regulatory recommendations, three achieved consensus. The resulting set of nutritional recommendations offers a valuable framework to support the food industry in developing PBMAs that align with consumer expectations for health, nutrition, and sustainability. Moreover, these recommendations can play a pivotal role in assisting regulatory authorities in defining identity and quality standards for PBMAs. Full article

The growing demand for sustainable protein sources has boosted interest in Andean pseudocereals, particularly quinoa (Chenopodium quinoa), cañihua (Chenopodium pallidicaule), and kiwicha (Amaranthus caudatus), due to their complete nutritional profile, high digestibility, and low allergenic potential. Their inclusion in vegetarian and vegan diets represents a viable alternative that can replace animal proteins without compromising on nutritional quality. This study presents a critical review of indexed scientific literature analyzing essential amino acid composition, protein quality values—such as PDCAAS (Protein Digestibility-Corrected Amino Acid Score) and DIAAS (Digestible Indispensable Amino Acid Score)—and the impact of various processing technologies on the functionality of Andean proteins. Results show that these grains contain between 13 and 18 g of protein per 100 g of dry product and provide adequate levels of lysine, methionine, and threonine, meeting FAO (Food and Agriculture Organization) requirements for adult nutrition. Processes such as germination, fermentation, enzymatic hydrolysis, and extrusion have demonstrated improvements in both amino acid bioavailability and functional properties of proteins, enabling their application in gluten-free breads, meat analogs, and functional beverages. Furthermore, emerging strategies such as nanotechnology, bioactive peptide generation, and gene editing via CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats)—a precise genome editing tool—open new possibilities for enhancing the nutritional and functional value of pseudocereals in the food industry. Taken together, the findings consolidate the strategic role of Andean grains as key ingredients in the development of sustainable, functional, and plant-based foods. Full article

Defining appropriate dietary fiber levels is essential for enhancing the sustainability of feedlot lamb production. Optimal dietary fiber levels can enhance meat yield, improve nutrient retention and utilization, and reduce environmental impact. This study aimed to determine the optimal level of dietary fiber to enhance nutrient intake, digestibility, feeding behavior, and rumen fermentation in feedlot lambs. Five rumen-fistulated Santa Inês male lambs (40 kg, 7 months old) were used in a 5 × 5 Latin square design. Diets contained increasing levels of neutral detergent fiber (NDF): 200, 320, 440, 560, and 680 g/kg dry matter (DM), with each period lasting 21 days (total 105 days). Nutrient intake responded quadratically to NDF levels (p < 0.05). Apparent digestibility was significantly affected (p < 0.05), except for crude protein. Feeding (p = 0.001) and rumination times (p = 0.002) increased linearly, while idling time decreased (p < 0.001). Feeder visits declined (p = 0.002), and idling events followed a quadratic trend. Feeding and rumination efficiencies for DM decreased (p = 0.006 and p = 0.010), while NDF rumination efficiency increased (p = 0.014). The ruminal pH rose (p < 0.001), and propionate decreased (p = 0.019); acetate and butyrate showed quadratic responses. Based on intake, digestibility, and fermentation patterns, dietary NDF should be included at 400 g/kg DM to optimize nutrient utilization and rumen function in confined lambs. Full article

Background/Objectives: The decrease in estrogen levels during menopause is associated with an increase in visceral fat accumulation, which can contribute to the development of metabolic syndrome (MetS). While some studies have suggested a link between the Mediterranean diet (MedDiet) and the reduced incidence of MetS and its components in the general population, these findings have not been confirmed among postmenopausal women. Therefore, this study investigated the association between the adherence to the MedDiet and the odds of having MetS, and established the food groups responsible for this effect in postmenopausal women. Methods: This cross-sectional study involved 312 postmenopausal women who underwent anthropometric measurements and blood parameter assessment. Adherence to the MedDiet was assessed using the Alternate Mediterranean Diet score (the aMED score), and MetS was defined based on the updated 2022 criteria. Results: After adjusting for potential confounders, adherence to the MedDiet was inversely associated with central obesity and hypertension. For each one-point increase in the aMED score (indicating a better adherence to the MedDet), the odds of central obesity and hypertension were significantly reduced by 33% (OR = 0.669, 95% CI: 0.518; 0.866, p = 0.002) and by 18% (OR = 0.817, 95% CI: 0.689; 0.969, p = 0.020), respectively. A greater consumption of nuts and fish was associated with lower odds of central obesity (OR = 0.972, 95% CI: 0.950; 0.995; p = 0.016) and (OR = 0.989, 95%CI: 0.979; 1.000; p = 0.043), respectively, whereas high processed red meat consumption was associated with hypertension (OR = 1.004, 95% CI: 1.000; 1.008, p = 0.048). Conclusions: A greater adherence to the MedDiet was associated with lower odds of central obesity and hypertension among postmenopausal women; however, it did not translate to a reduced likelihood of having MetS. A higher consumption of nuts and fish was associated with lower odds of central obesity, whereas a higher consumption of red, processed meats was associated with higher odds of hypertension. Longitudinal studies are needed to determine the causality of these relationships. Full article