The halal meat industry is today a reality in many regions of the world, including the European Union. The main religious laws in the area of halal meat production were legislated in ancient times and may be unchangeable due to their sanctity perceived by faithful Muslims, while the modern technology used in the meat industry is constantly evolving and being updated. The objective of this study is to highlight the points of controversy between the principles of halal and the technological means currently used in the meat industry. Modern slaughter practices, including animal fasting prior to slaughter, animal body position, the location of the incision during slaughter, stunning and mechanical slaughter, are reviewed. The purpose of preslaughter feed availability according to halal criteria could be to ensure greater welfare for animals, though feed withdrawal is necessary today. Although there is no clear unified opinion among the Islamic sects, reversible stunning of animals is generally accepted. A neck cut at a higher position than the conventional low cut in cattle may reduce the compromise in welfare (the onset of unconsciousness), minimise false aneurysm and be compatible with halal criteria. This study may contribute towards consideration being given to technology that is not in conflict with the religious legislation, while at the same time meeting the requirements of the modern meat industry.

Background: Following petroleum, coffee ranks as the second most extensively exchanged commodity worldwide. The definition of spent coffee ground (SCG) can be outlined as the waste generated after consuming coffee. The aims of the study are to produce edible/biodegradable packaging with the addition of spent coffee grounds (SCG) oil and to investigate how this fortification can affect chemical, textural, and solubility properties of experimentally produced films. Methods: The produced films were based on κ-carrageenan and pouring–drying techniques in petri dishes. Two types of emulsifiers were used: Tween 20 and Tween 80. The films were analyzed by antioxidant and textural analysis, and their solubility was also tested. Results: Edible/biodegradable packaging samples produced with the addition of SCG oil showed higher (p < 0.05) antioxidant capacity in comparison with control samples produced without the addition of SCG oil. The results of the research showed that the fortification of edible/biodegradable packaging with the addition of SCG oil changed significantly (p < 0.05) both chemical and physical properties of the films. Conclusions: Based on the findings obtained, it was indicated that films manufactured utilizing SCG oil possess considerable potential to serve as an effective and promising material for active food packaging purposes.

Meat-product alternatives have become more popular among consumers, mainly due to concern for animal welfare and demand for more eco-friendly production. This study focused on the comparison between the antioxidant capacities of selected types of meat products and those of their plant-based alternatives. The analogues of the following products were analyzed: minced meat, burger, steak, Hungarian sausages, Frankfurter sausages and salami. Total polyphenol contents and antioxidant capacities and sensory profiles of the products were determined. The highest polyphenol content (1.85 mg Gallic acid/g) and antioxidant capacity values (DPPH: 41.80% inhibition, CUPRAC: 9.21 Trolox mmol/kg, FRAP: 7.51 mmol/g, ABTS: 7.45% inhibition) were observed in the analogue samples of Hungarian sausages due to the oat flour presence in these products. The results indicated that antioxidant properties of meat analogue products (plant sources) were superior compared to conventional meat products (produced from animal sources). The sensorial attributes indicated no significant (p > 0.05) differences in taste (except the Frankfurter sausages). The novelty of the study can be seen in the fact that it confirmed that the sensory properties of meat analogue products can be close to those of traditional meat products.

The study aims to assess the impact of modified atmosphere packaging (MAP) on the oxidation status of five types of analogue meat products, crucial for extending shelf life and maintaining quality, and seeks to optimize packaging strategies to mitigate oxidation and provide possible solutions for enhancing the overall quality of analogue meat products. Gas ratios in MAP, as well as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), total polyphenol content, and antioxidant capacity were assessed through four different assays (2,2-diphenyl-1-picryl-hydrazyl: DPPH, Azino-Bis (3-Ethylbenzothiazoline-6-Sulfonic Acid): ABTS, Ferric Reducing Antioxidant Power: FRAP, Cupric reducing antioxidant capacity: CUPRAC) for analogue meat products (steak, noodles, filet, burger, and mince) on the last day of their shelf life. O₂ ratios in the MAP for all the products did not differ significantly (p > 0.05), but CO₂ concentrations significantly differed (p > 0.05) in the MAP of the evaluated products. The minced product exhibited higher oxidative stability with the lowest TBARS (3.20 mg MDA·kg⁻¹) and FFA (1.12% total fat as oleic acid), along with a high antioxidant capacity (DPPH: 32.26, ABTS: 4.49% inhibition, CUPRAC: 11.48 Trolox mmol/kg). The filet product was more susceptible to the oxidation process, as evidenced by the significantly (p > 0.05) higher TBARS value (9.71 mg MDA·kg⁻¹), lower polyphenol content (1.01 mg gallic acid/g), and antioxidant capacity (FRAP: 4.75 mmol/g, CPRAC: 5.57 Trolox mmol/kg).

This study is part of a project aiming to optimize storage conditions for organic chicken meat. Selected indices of skin and wings from organic chicken were evaluated. A total of 24 samples were packaged in MAP-O ₂ (80% O ₂ /20% CO ₂ ), 24 samples in MAP-N ₂ (70% N ₂ /30% CO ₂ ) and 48 samples as a control. The samples were analysed on days 2, 7, 10 and 14 of storage during a 14-day storage period at 2 ± 2 °C. The surface colour of skin (L*a*b*), ammonia content, thiobarbituric acid reactive substances content (TBARS) and antioxidant capacity were assessed. The lightness values (L*) for chicken skin in MAP-O ₂ were increased on days 7 and 10 of the storage period, and were significantly ( P < 0.05) higher than in the samples in MAP-N ₂ and the control. Significant increases of TBARS were observed in the samples in MAP-O ₂ from day 7 and these values continued to increase until the end of the storage period. The antioxidant capacities of the samples in MAP-O ₂ were mostly lower than those of the samples in MAP-N ₂ . Our results indicate that MAP-O ₂ only had a positive effect on skin colour, whereas MAP-N ₂ maybe preferable for shelf-life prolongation.

The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA), Hungarian sausage (KA), minced meat (MA), salami (SaA), and burger (BA), were compared with their corresponding meat products (SuM, StM, KM, MM, SaM, and BM, respectively). The study measured colour indicators, texture parameters, sensory attributes, and microstructural properties. The redness values (a*) of the external surfaces of SuM and KM, as well as the hardness of MM, were similar to those of their alternative products, with no statistically significant differences (p > 0.05). Sensory evaluation revealed similar ratings for two attributes: product similarity and overall appearance. However, significant differences were found in the descriptors for animal character and meat taste.