One health assessment of farmers' knowledge, attitudes, and practices (KAPs) on zoonoses in Bangladesh.

In Bangladesh, farming serves as a key livelihood, leading to a higher risk of zoonotic diseases due to frequent animal interactions and traditional practices. The study aimed to assess the knowledge, attitudes, and practices of livestock farmers regarding zoonotic disease outbreaks. A cross-sectional study was conducted with 658 livestock farmers from randomly selected regions in Bangladesh from April to June 2024.

Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures.

Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs' alteration in texture over time.

Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives.

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives.

Comparison of Functional Properties of Blood Plasma Collected from Black Goat and Hanwoo Cattle.

Slaughterhouse blood is a by-product of animal slaughter that can be a good source of animal protein. This research purposed to examine the functional qualities of the blood plasma from Hanwoo cattle, black goat, and their hydrolysates. Part of the plasma was hydrolyzed with proteolytic enzymes (Bacillus protease, papain, thermolysin, elastase, and α-chymotrypsin) to yield bioactive peptides under optimum conditions.

Physicochemical attributes, oxidative stability, and microbial profile of boneless sirloin and bone-in T-bone steaks from Hanwoo steer with reference to dry-aging.

We investigated the comparative physicochemical attributes, oxidative stability, and microbial characteristics of 28 days dry-aged meat in between boneless sirloin () and bone-in T-bone steaks () muscles from Korean Native Hanwoo Steer (KNHS). Results reveal that regardless of the muscles, dry-aging increased protein content and water-holding capacity (WHC) ( < 0.05).

Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with By-Product.

A 60-d feeding trial was conducted to evaluate the effects of diets supplemented with two concentrations (0% and 0.3%) of black raspberry ( Miquel) fruit by-product (RCFB) on the physicochemical characteristics, oxidative stability, antioxidant capacity, antioxidant enzyme activity, and fatty acid profile of (LL) porcine muscle from Berkshire finishing pigs meat. Results revealed that regardless of the sex, diets supplemented with 0.

Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages.

This study examined biochemical components, fatty acids, antioxidant dipeptides, and muscle fiber density of breast and thigh muscles from Korean new native chicken strains (A and B) at two slaughter ages, compared with white semi-broiler (W) or broilers. The pH values were different by chicken breed. The new native strains had the lowest fat content in the breast at 12 wk (p<0.

Physicochemical and microbial characteristics of and muscles in Korean native black goat with wet-aging time.

This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of (LL) and (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4°C under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period.

Comparative Meat Qualities of Boston Butt Muscles () from Different Pig Breeds Available in Korean Market.

This study aimed to determine the effects of breed on meat quality characteristics of porcine Boston butt muscles () from three different pig breeds: Landrace×Yorkshire×Duroc (LYD), Berkshire, and Ibérico available in Korean market. Ibérico showed significantly higher fat content, yellowness (CIE b*), cooking loss, and lower shear force values than LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid (16:0) were significantly higher in Ibérico breed, but stearic acid (18:0) was higher in LYD.

Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening.

The intent of this study was to scrutinize the consequence of salt type [sun-dried salt, refined salt, baked salt, or nitrate pickling salt (NP)] on the physicochemical and microbiological features of salami formulated by soaking with spp. before ripening. The effects of nitrate-free salts added were not significant.

Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds.

The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight.

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder.

The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned randomly to an aging temperature (2°C, 10°C, or 25°C) during 8 d. On 4 d of aging at 25°C, total aerobic bacteria of non-irradiated ones reached 7 Log CFU/g which is no salable levels.