Histologic examination of canned cat food

Cat food production is a billion-dollar industry in the United States, with most pet owners trusting pet food companies to provide their pets with complete nutrition. Moist or canned cat food is healthier than dry kibble for cats due to its higher water content promoting healthy kidney function, but ingredient labels on canned cat food are lengthy with ambiguous terminology including 'animal by-products.' Forty canned cat food samples were collected from grocery stores and were processed using routine histologic methods. Hematoxylin and eosin-stained tissue sections were evaluated microscopically to determine the cat food content. Many brands and flavors were composed of well-preserved skeletal muscles admixed with various animal organs, which closely approximates nutritional components found in natural feline prey. However, several samples demonstrated marked degenerative changes suggesting a delay in food processing and potential decrease in nutrient content. Four samples contained cuts consisting of skeletal muscle only with no organ meat. Surprisingly, 10 samples contained fungal spores and 15 demonstrated refractile particulate matter. A cost analysis demonstrated that although the overall quality of canned cat food increases as the average cost per ounce increases, low-cost high-quality canned cat food is available.

Detection of food fraud of meat products from the different brands by application of histological methods

In Sohag City, 400 samples were collected from different food markets of different meat products from two companies with high and low prices (e.g., minced meat, kofta sausage, beef burger, and luncheon meat) for determining food fraud. Light, fluorescence, and scanning electron microscopy (SEM) were used to examine the samples. "Special histochemical stains" permit the microscopic examination of different cell types, structures, and/or microorganisms. Histological examination revealed variant tissue types, besides skeletal muscles. Nuchal ligaments, bones, hyaline cartilages, white fibrocartilages, large and medium arteries, cardiac muscles, tendons, and collagenous connective tissues comprised the capsule of a parenchymatous organ. Additionally, a crystal of food additives was recognized using light microscopy and SEM. SEM allows the visualization of bacterial contamination. Using different microscopic anatomy techniques is an efficient methodology for qualitative evaluations of various meat products. No difference in quality was observed between low- and high-priced meat products.

Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

Dehydrated pineapple by-products enriched in bromelain using a hydrostatic pressure treatment (225 MPa, 8.5 min) were added in marinades to improve beef properties. The steaks from the silverside cut (2 ± 0.5 cm thickness and weight 270 ± 50 g), characterized as harder and cheaper, were immersed in marinades that were added to dehydrated and pressurized pineapple by-products that corresponded to a bromelain concentration of 0–20 mg tyrosine, 100 g⁻¹ meat, and 0–24 h time, according to the central composite factorial design matrix. Samples were characterized in terms of marination yield, pH, color, and histology. Subsequently, samples were cooked in a water-bath (80 °C, 15 min), stabilized (4 °C, 24 h), and measured for cooking loss, pH, color, hardness, and histology. Marinades (12–24 h) and bromelain concentration (10–20 mg tyrosine.100 g⁻¹ meat) reduced pH and hardness, increased marination yield, and resulted in a lighter color. Although refrigeration was not an optimal temperature for bromelain activity, meat hardness decreased (41%). Thus, the use of pineapple by-products in brine allowed for the valorization of lower commercial value steak cuts.

Opportunities and perspectives for utilisation of co-products in the meat industry

Meat co-products are the non-meat components arising from meat processing/fabrication and are generated in large quantities on a daily basis. Co-products are considered as low added-value products, and in general it is difficult for industries to divert efforts into increasing their value. While many of these products can be edible those not used for human consumption or pet food is usually processed to be used as animal feed, fertilizer or fuel. However, to a large extent meat co-products are an excellent source of high nutritive value protein, minerals and vitamins and hence may be better diverted to contribute to alleviate the increasing global demand for protein. In this review the current uses, legislation and potential techniques for meat co-products processing are reviewed with the aim of showing a route to improve meat industry sustainability, profitability and better usage of available resources.