This study aimed to apply chitosan (CS) coating films enriched with Borago officinalis extract to preserve fresh rainbow trout fillets. Extracts of B. officinalis were prepared using ethyl acetate, ethanol, water, and an ethanol-water mixture. These extracts were incorporated into chitosan coating films at 0.5% and 1% (v/v) concentrations, and their antimicrobial activity and antioxidant abilities were investigated. CS films with borage extract in ethanol-water combination showed the highest antibacterial zone diameter (9.5 ± 2.1 mm) against Staphylococcus aureus. Based on its superior antimicrobial and antioxidant activity, the ethanol-water extract was selected for further film characterization, including moisture content, swelling degree, solubility, and color. The films were then tested for their effectiveness in preserving rainbow trout fillets stored at 7 ± 1 °C. The fish samples were divided into four groups: control, chitosan coating film, chitosan coating film with 0.5% B. officinalis extract, and chitosan coating film with 1% B. officinalis extract. Physicochemical, chemical, and microbiological analyses were conducted until fillet spoilage was observed (12 days). Results demonstrated that chitosan coating films enriched with 1% extract of B. officinalis prolonged the expiration date of the fish by six days, had significant antioxidant properties, and protected fish from discoloration. While the coating films demonstrated promising antioxidant properties and the shelf life extension of the fish samples by six days, further optimization will be required to enhance their antimicrobial effectiveness.

BACKGROUND: This research aims to reduce white striping muscle defects induced by vascular inflammation and hypoxia using the anti‐inflammatory, antiplatelet and anti‐atherothrombotic properties of acetylsalicylic acid (ASA). To this end, the effects of different doses (0.3, 0.6, 1, 3 and 6 g L⁻¹) of ASA added to drinking water at 24–48 days on growth performance, carcass traits, footpad dermatitis, white striping and breast meat quality parameters were investigated.RESULTS: The results indicate that 0.3, 1, 3 g L⁻¹ and especially 0.6 g L⁻¹ ASA treatment significantly improved growth performance and meat quality parameters. Also, doses of 0.3, 6 g L⁻¹ and especially 0.6 g L⁻¹ of ASA treatment reduced the incidence of white stripe muscle defects.CONCLUSIONS: Consequently, 0.6 g L⁻¹ ASA treatment reduced macrophage infiltrations and myodegeneration caused by growth rate. In addition, this dose increased vascular endothelial growth factor and decreased irisin level in breast muscle. The study also shows that high doses of ASA treatment (3 and 6 g L⁻¹) may make footpad dermatitis more common. This may be due to the fact that ASA can cause side effects such as gizzard ulcers and kidney damage in broiler chickens. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Pastirma is an ethnic meat product derived from dry curing, drying, and pressing the whole muscles of cattle and buffalo and coating them with a special paste containing fenugreek seed flour, garlic, milled red capia pepper, and water. In this narrative literature review, the history of pastirma, its definition and classification, detailed production steps, composition and yield, chemical and microbiological properties, pastirma fraud, and customer concerns are mentioned. In this narrative review, relevant studies were identified by searching Scopus, Science Direct, Web of Science, Trdizin, and Google Scholar, including articles, online reports, books, and electronic books in English or Turkish. The keywords “pastirma, cemen, cemening, cemen paste, fenugreek” were used. The results of this review indicate that future studies on pastirma may focus on the related cultural aspects, the elimination of unpleasant odor from fenugreek, providing a detailed grading guide, the histological and chemical effects of pressing meat parts, the kinetics of drying, osmotic dehydration, and developing new starter combinations. Additionally, this is the first article to provide information on grading and food fraud in pastirma.