Ultrasound-Assisted Frying Needs a Narrow Window Between Aroma Gain and Oxidative Load
A new study on ultrasound-assisted frying of fermented sour meat shows why the technology cannot be judged by tenderness alone. The researchers combined cooking-loss and texture measurements with volatile-compound analysis, an electronic tongue and metabolomics. At a moderate setting of 400 watts, treatment improved moisture retention and reduced hardness, chewiness and shear force. Several aroma compounds also increased, while perceived sourness rose and perceived bitterness and saltiness declined.
Fermented Meat Specialties Need a Microbiological Specification of Origin
Regional diversity in fermented sour meat is not merely a matter of recipe. A newly published study compared traditional samples from Guangxi, Hunan, Guizhou and Yunnan with a laboratory-made preparation. It combined 16S rRNA amplicon sequencing with untargeted metabolomics. Its central finding was that both microbial communities and metabolite profiles differed substantially among regions.
Feed Fat Sources Do Not Automatically Define Poultry-Meat Quality
The fat composition of a poultry ration can alter metabolic mechanisms well before it is possible to claim an improved meat product. A Turkish study with 80 Japanese quail examined graded combinations of animal fat and flaxseed: as animal fat increased from 0 to 5%, flaxseed inclusion decreased from 5 to 0%. After the feeding period, hepatic expression of FADS2, an enzyme relevant to fatty-acid metabolism, was measured by real-time PCR.
Rosemary Oil in Feed Becomes a Specification and Occupational-Safety Issue
The new European authorisation of rosemary essential oil as a feed additive shows how an apparently simple ingredient becomes a specification task for the meat chain. Implementing Regulation (EU) 2026/2113 classifies the product as a sensory additive in the functional group of flavouring compounds and authorises its use for all animal species under defined conditions. For poultry for fattening, pigs for fattening, ruminants, sheep and goats, maximum levels in complete feed are set by species and category.
Brazil’s Change of Pace Is Reshaping the Mercosur Beef Market Logic
South America’s beef market is entering a phase in which aggregate volume explains less than the pace of each supplier. A report by the Rosario Board of Trade says that supply from Brazil, Argentina, Uruguay and Paraguay contracted sharply in July and August year on year after an expansionary first half. The main driver was a change of pace in Brazil, which had accelerated shipments substantially during the first months of the year.
