The dietary recommendation encourages reducing saturated fatty acids (SFA) in diet and replacing them with polyunsaturated fatty acids (PUFAs) n–3 (omega–3) and n–6 (omega–6) to decrease the risk of metabolic disturbances. Consequently, excessive n–6 PUFAs content and high n–6/n–3 ratio are found in Western-type diet. The importance of a dietary n–6/n–3 ratio to prevent chronic diseases is linked with anti-inflammatory functions of linolenic acid (ALA, 18:3n–3) and longer-chain n–3 PUFAs. Thus, this review provides an overview of the role of oxylipins derived from n–3 PUFAs and oxylipins formed from n–6 PUFAs on inflammation. Evidence of PUFAs’ role in carcinogenesis was also discussed. In vitro studies, animal cancer models and epidemiological studies demonstrate that these two PUFA groups have different effects on the cell growth, proliferation and progression of neoplastic lesions.

This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) (CO₂/N₂ = 3:7) on the physicochemical properties and sensory attributes in chicken breast meat during storage at 2ºC±0.5ºC for 5, 10 and 15 days. Results showed that storage time influenced the physicochemical properties, except sensory attributes, shear force and shear energy of chicken meat. The extended storage time was causing an increase in the pH value, drip loss and in values of color parameters (L, a* b*) in chicken meat. Moreover, the packaging method affected values of drip loss, cooking loss and shear force. Fresh meat (0 days of storage) was characterized by the highest overall quality assessed with the semi-consumer scaling method. Storage time and packaging method were found to exert significant effects on the physicochemical parameters determined instrumentally and on sensory attributes of meat evaluated with the semi-consumer scaling method.

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The aim of the current review was to shed light on the nutritional composition of meat from alternative species, including red deer, fallow deer, rabbit, horse, pigeon and ratites (mainly ostrich) by comparison with conventional meat, and their benefits for human health. One of the reasons for such interest was the occurrence, in Europe several years ago, of dioxin, Bovine Encephalopathy and foot-and-mouth disease problems in farm animals. Therefore, consumers began to look for alternative kinds of red meat from other non-traditional species. The nutritional composition of meat from alternative species by comparison with conventional meat is characterised by low levels of fat and cholesterol, relatively high concentrations of n-3 and iron. Therefore, the meat from alternative species may supplement the local meat market with good quality products.