Rising maize prices and increasing competition caused by rising human food demand are forcing poultry producers to seek alterna­tive energy sources. Newly released grain sorghum varieties in western Ethiopia may serve as a viable substitute, but their effects on laying hen performance and profitability need assessment. To assess the effects of replacing maize with a recently introduced sorghum variety (Assosa‑1) on feed intake, body weight change, feed conversion efficiency, egg production, egg quality, and eco­nomic return in Bovans Brown laying hens. A 90‑day feeding trial was conducted at Assosa Agricultural Research Station using a Completely Randomized Design with three treatments (also called as trials) and three batches. A total of 180 Bovans Brown layers of similar age and an average initial body weight of 1,678.35 g were randomly assigned to three diets: maize-based diet in the con­trol group (T1), the group with diet based on sorghum Assosa‑1 completely replacing maize (T2), and the group that received a diet with 50 % maize and 50 % Assosa‑1 (T3). Data were collected on dry matter intake, body weight, egg production performance, feed efficiency, egg quality traits, and partial budget calculation. Dry matter intake and body weight change did not differ between the groups T1 and T2. Hen-day egg production and feed conversion efficiency favored the sorghum diet (T2) over the control group. Yolk weight was higher in the group T2, while albumen weight was highest in the group T3. Economic analysis showed that T2 provided the greatest financial return. The improved grain sorghum variety Assosa‑1 can effectively replace maize in diets of Bovans Brown layers without negative effects on feed intake, body weight, or egg quality, while improving egg production performance and feed conversion efficiency. Using the locally released sorghum varieties as a maize substitute can reduce feed cost, improve profit­ability, and support sustainable livestock and food production in maize-challenged regions.

Meat spoilage from microbial contamination and lipid oxidation challenges food safety and shelf life worldwide, driving demand for natural alternatives to synthetic preservatives. Methanolic, ethanolic, and acetonic extracts of Artemisia dracunculus L. (tar­ragon) aerial parts were prepared by maceration and characterized for their physicochemical and phytochemical composition. Antioxidant activity was assessed by DPPH, FRAP, and total antioxidant capacity (TAC) assays, and antibacterial activity was evaluated against five reference bacterial strains. The ethanolic extract (10–100 % v/v) was then applied to refrigerated minced beef for five days, with bacterial populations monitored at days 3 and 5 and pH, lipid oxidation, and color monitored at days 0, 3, and 5. The acetone extract showed the highest total polyphenol content (139.90 mg GAE/g DE), flavonoid content (24.19 mg QE/g DE), and total antioxidant capacity (271.53 mg GAE/g DE). All three extracts displayed broad-spectrum antibacterial activity against Gram-positive and Gram-negative strains. In minced beef, the ethanolic extract reduced total aerobic mesophilic flora by 4.1 log CFU/g and Staphylococcus aureus to 1.5 log CFU/g at 100 % concentration by day 5, while thiobarbituric acid reactive substances (TBARS) were reduced by 61.5 % relative to the untreated control. Meat redness (a*) was better preserved throughout storage in treated samples. These results demonstrate that A. dracunculus extracts, and the ethanolic extract in particular, possess significant biopreservative potential and constitute a viable natural alternative for extending the shelf life of refrigerated minced beef.

The consumption of farmed Greater bandicoot rats (Bandicota indica) is increasingly popular in Thailand, yet food safety data remain limited. This preliminary study assessed the prevalence of Salmonella spp. contamination and antimicrobial resistance patterns in farmed B. indica in Mahasarakham Province, northeastern Thailand. The study comprised three components: (1) determination of Salmonella spp. prevalence using two sampling methods (carcass wash water and meat wash (homogenate of muscle tissue in buffered peptone water)) from 60 rats across 6 farms; (2) comparison of detection rates between the two methods; and (3) antimicrobial susceptibility testing of isolates against seven antibiotics using the disk diffusion method following CLSI guidelines. Salmonella spp. contamination was detected in 100% of farms (6/6), with sample-level prevalence of 70% (42/60) for carcass wash and 58.3% (35/60) for meat wash methods. Antimicrobial resistance testing of 42 isolates revealed high resistance to tetracycline (52.38%), followed by ampicillin (19.05%), cefazolin (14.29%), streptomycin (7.14%), ciprofloxacin (4.76%), and nalidixic acid (2.38%), with no resistance to sulfamethoxazole/trimethoprim. The universal farm-level contamination and high antimicrobial resistance rates, particularly to tetracycline, indicate significant public health concerns. These baseline data highlight the need for improved hygiene practices in rat farming, processing, and consumption, as well as surveillance programs to monitor antimicrobial resistance patterns in this emerging food animal sector.

A strategic research focus on fat modification in meat products aims to improve nutritional quality and lower health hazards related to consumption of cholesterol and saturated fat. The high percentage of animal fat found in conventional meat products is linked to a higher risk of metabolic disorders such as obesity, atherosclerosis, and cardiometabolic syndrome. Thus, it is now crucial for the modern food business to create fat reformulation techniques that preserve sensory and functional qualities while enhancing the lipid profile. This study intends to assess different fat modification technologies in meat products, such as using oleogels and structured lipids, using fiber-and protein-based fat mimetics, and replacing animal fat with vegetable oils. This review also looks at how reformulation affects texture, emulsion stability, lipid oxidation, nutritional composition, and consumer sensory accept­ability. Using keywords associated with fat modification and meat reformulation technology, a literature search was carried out in the PubMed, Scopus, and Web of Science databases. Publications from 2000 to 2026 were analyzed. The synthesis results show that fat modification, especially utilizing oleogelation techniques and stable emulsion systems, has the ability to boost unsaturated fatty acids and decrease saturated fat content without sacrificing sensory quality. Nonetheless, many formulations continue to encounter difficulties, such as altered texture and heightened oxidation susceptibility. All things considered, the development of lipid innova­tions in meat products presents the industry with substantial opportunity to create healthier goods without sacrificing quality, as well as to promote sustainable food reformulation and public health initiatives.

One of the priorities of modern agricultural science is the transition to highly productive and environmentally friendly animal husbandry. The search for alternative protein sources to replace imported soybean meal and fishmeal is crucial for ensuring food security. This study evaluates the effect of including protein meal from black soldier fly (Hermetia illucens) larvae in pig diets on growth performance, slaughter indicators, and qualitative parameters of pork. The experiment was conducted on 24 pigs divid­ed into four groups: a control group (C) fed standard compound feed containing fishmeal, and three experimental groups with partial or complete replacement of fishmeal by insect meal during the growing-finishing period. Groups E1, E2, and E3 received a one-third, a two-third and a full replacement of fishmeal with black soldier fly larvae meal (BSFLM), respectively. Over the 97 days, all experimental groups demonstrated superior growth performance compared to the control. The highest average daily gain (ADG) was recorded in Group E3 (1038.16 g/day), exceeding the control by 5.37 %. Feed conversion ratio (FCR) improved significantly across all test groups; the most efficient result was observed in Group E1 (2.71 kg/kg), which was 9.1 % better than the control (p = 0.10). Slaughter analysis revealed a positive trend in carcass traits. Pigs from Group E3 achieved the highest hot carcass weight (85.49 ± 2.54 kg) and dressing percentage (74.30 ± 0.23 %). Meat quality assessment indicated an improvement in water-holding capacity (WHC) and muscle fiber characteristics. Notably, there was a statistically significant reduction in fat content in Groups E2 (22.99 %) and E3 (22.85 %) compared to the control (23.42 %, p = 0.03), alongside an increase in crude protein levels in Group E1 (72.09 %, p < 0.05). Evaluation of meat quality showed higher pH values at 45 minutes post-slaughter in the experimental groups, contributing to improved technological properties of the meat. Thus, replacing traditional animal proteins with Hermetia illucens larvae meal not only serves as an eco-friendly alternative but also enhances the efficiency of pork production, improving specific nutritional and technological qualities of the final product without compromising animal health or growth rates.

Consuming a food product that contains beneficial microorganisms provides a wide range of health benefits, starting from im­proved digestion and support of intestinal microflora and to an impact on metabolism, improving immune system and normalizing psychological and emotional status. The purpose of this article is to systematize and evaluate the results of experimental studies conducted over the past ten years on using of probiotic cultures in the dry fermented sausage manufacturing technology, including the casting, selection and adaptation of probiotic strains to meat systems. The influence of probiotics on recipes and process parame­ters was studied. An analysis of research results conducted in various countries shows that the strategy of combining the advantages of controlled fermentation with potential health benefits for consumers is of the greatest interest. Meat technologies make it possible to produce and reliably preserve fermented sausages with a probiotic content of 10⁶–10⁸ CFU/g, even during long-cycle production and subsequent storage. Moreover, the probiotic effect of consuming 30 g of fermented meat products per day is evident even with a probiotic content of less than 10⁶ CFU/g. The observed trends in the recipe composition of fermented sausages, aimed at reduc­ing fat and sodium content, underline the striving of the scientists from various countries to make this type of food product more adapted to the modern dietary requirements. Another promising area of research is the casting and selection of probiotic strains for their using in the specialized starter cultures, as well as the development of technological standards for fermentation processes where those cultures are involved. The results of this study prove the feasibility of implementing a technology for the production of probiotic fermented sausages, which will enable the market to offer a fully functional food product.

Beef liver‑meat paste was a diversified ready‑to‑eat food product. Packaging, storage temperature, and storage duration were important factors to consider in assessment of ready‑to‑eat food products quality. The study was aimed to analyze the stability of malondyaldehyde (MDA) content, antioxidant activity, and microbiological quality of beef liver‑meat paste packaged in retort pouches during its storage. The spices used in this study is stew seasoning spices mixture with the addition of apple. The liver and meat are cooked with stew spices for 20 minutes at 70–75 °C, then pureed with the apples for 5 minutes in a food processor, and then packaged in a retort pouch, sterilized using an autoclave at 110 °C for 5 minutes. The product was stored at chilled and frozen temperatures for 14 days. This study was designed using a completely randomized design (CRD) with a 2 × 3 factorial pattern, consisting of two different temperatures and three different storage durations, with three production periods. Using of antioxidant‑rich spice seasonings in beef liver‑meat paste products in retort pouch packaged and stored under chilled and frozen conditions effectively ensures food product quality stability; this is evidenced by MDA content that remains below the rancidity threshold, sustained high antioxidant activity, and microbiological quality remaining within safe limits throughout the storage period.

Foodborne illnesses are caused mostly by the contaminated poultry products, which illnesses represent a critical public health challenge, particularly in the developing countries where the restaurant hygiene practices and regulatory authorities’ oversight over the hygiene are often inadequate. This study addresses the gap in microbiological safety data for the poultry dishes served at food service establishments in Bani‑Waleed city located at the northwest of Libya where no prior peer reviewed bacteriological assessment was published before. Ten poultry meat samples (5 raw, 3 grilled, 2 boiled in broth) were collected from five fast‑food restaurants (designated as the Restaurant 1, Restaurant 2, Restaurant 3, Restaurant 4, Restaurant 5) in Bani‑Waleed city and transported to the Food Control Centre in Tripoli city under refrigeration (4 °C) within 5 hours. Quantitative microbiological analysis was performed using the decimal dilution plate technique on relevant selective media: MacConkey agar and Sorbitol MacConkey agar (SMAC) for Escherichia coli and E. coli O157: H7; Mannitol Salt Agar (MSA) for Staphylococcus aureus; and XLD agar for Salmonella spp. The systematic visual hygiene condition assessment of the five restaurants was conducted alongside a consumer survey administered to 177 restaurant customers. Statistical analysis was performed using SPSS software. All raw meat samples (100 %) were contaminated with E. coli, with mean total bacterial counts of 9.68 × 103 ± 220 CFU/g. E. coli O157: H7 was detected in all raw meat samples and still persisted in three grilled samples obtained from the restaurants 2, 4, and 5 after cooking. Staphylococcus aureus was found in raw meat obtained from four restaurants (80 %) but this bacteria strain was eliminated after cooking. Salmonella was not found in all samples (0 %). Cooking significantly reduced total bacterial counts (p = 0.001), but the persistence of E. coli O157: H7 in the grilled chicken meat samples indicated inadequate cooking temperatures or post‑cooking cross‑contamination. Visual assessments revealed poor hygiene compliance, with all restaurants scoring below 65 %. A consumer survey indicated that 53 % of 177 participants experienced food poisoning symptoms after eating the restaurant meals. The results reveal serious microbiological safety hazards in poultry meat served in Bani‑ Waleed restaurants, induced by poor hygiene practices, inadequate cooking procedures, and insufficient regulatory authorities’ over‑ sight. Urgent implementation of Hazard Analysis and Critical Control Point (HACCP) principles, mandatory food handlers’ training, and development the strengthened health inception is recommended to ensure public health protection in the region.