A5075351624- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Animal Diversity and Health Studies
- Milk Quality and Mastitis in Dairy Cows
- Advanced Chemical Sensor Technologies
- Environmental Toxicology and Ecotoxicology
- Fermentation and Sensory Analysis
- Animal Behavior and Welfare Studies
- Animal health and immunology
- Animal Nutrition and Physiology
- Identification and Quantification in Food
- Parasite Biology and Host Interactions
- Proteins in Food Systems
- Food Allergy and Anaphylaxis Research
- Effects of Environmental Stressors on Livestock
- Genetic and phenotypic traits in livestock
- Cephalopods and Marine Biology
- Animal Disease Management and Epidemiology
- Enterobacteriaceae and Cronobacter Research
- Mercury impact and mitigation studies
- Toxic Organic Pollutants Impact
- Food Supply Chain Traceability
- Food Waste Reduction and Sustainability
- Plant Pathogenic Bacteria Studies
- Xenotransplantation and immune response
University of Messina
2012-2024
Meat and some meat products are highly perishable due to their high-water content, pH, high content of nutrients. Therefore, spoilage control in these is one the critical challenges food industry. On other hand, increasing widespread awareness about undesirable effects synthetic preservatives has promoted breakthrough use natural compounds or bio-preservation technology. Bio-preservation implies application microorganisms metabolites extend shelf life products. In this regard, according...
The high incidence of deaths during transport for slaughter is associated with poor welfare and represents a considerable loss to the poultry industry. In period from 2009 2014, all shipments broiler chickens processing plants were monitored in Czech Republic numbers transported those dying as result their recorded analysed. Overall transport-related mortality was 0.37%. It ranged 0.31% 0.72%, increase approximately corresponding increasing distance. Statistically highly significant...
Abstract The content of chlorides, nitrites, nitrates, phosphates and sulphates was used to classify 45 donkey's milk samples collected from different Italian regions. A method employing ion exchange chromatography with conductivity detector chemical suppression used. quantitative results indicated (569.4–1304.4 mg kg−1) chlorides (545.9–1757.9 as being the most abundant anions, followed by (109.5–200.7 kg−1). concentrations nitrites nitrates were found be lower at 5.6 5.5 kg−1 respectively....
This study examined the effect of beef fermentation with Lactiplantibacillus paraplantarum (L) PTCC 1965, plantarum subsp. 1745, and pentosus 1872 bacteria on growth pathogenic bacteria, including Salmonella (S) Typhi 1609 Staphylococcus aureus 1826. The lactic acid (LAB) were studied using Weibull: biphasic linear competitive models. results showed that rate pH reduction was lower in early stages increased as microbial population grew. α parameter for L. compared to pentosus. comparison...
Overall mortality among turkeys transported for slaughter in the Czech Republic from 2009 to 2014 was 0.147%. The lowest (0.023%) found distances up 50 km; longer were associated with increasing death rates, highest losses (0.543%) recorded 201 300 km. Differences also when comparing transport-related rates according season of year. (0.228%) transports carried out summer, whereas winter (0.105%) and autumn (0.113%). According ambient temperatures which (14 21°C), it appears that heat stress...
The analysis of the volatile constituents "Vastedda della valle del Belìce", a typical Sicilian pasta filata cheese, was performed using solid phase microextraction and high-resolution gas chromatography/mass spectrometry. research aimed to verify if fraction, determinant for cheese flavor, differs among producers and/or production seasons. samples were provided by four from area Protected Designation Origin (PDO) production, during two different seasons production. A total 42 components...
The present study aimed to compare the welfare of dairy cows kept in two traditional husbandry systems (semi-intensive and intensive farming) south-eastern Sicily. A total 18 farms (nine semi-intensive nine intensive) were evaluated with a multicriteria system adapted for Sicilian conditions obtained simplifying model European Food Safety Authority (EFSA). Values measures, collected by inspections (general well-being indicators, ventilation system, resting areas [cubicles or bedding],...
Lung health has a significant impact on the well-being of farm animals. In this study, incidence lung damage in cattle, pigs, sheep and goats was monitored animals slaughtered slaughterhouses Czech Republic between 2010 2021. fattened (bulls, finisher lambs kids), statistically significantly highest pigs (39.08%) followed by (25.2%), bulls (13.1%) kids (6.4%). adult (cows, sows, ewes does), (39.5%), cows (36.4%), sows (23.7%) does (21.5%). For chronic damage, results showed (37.2%) young...
The aim of the study was to assess post-mortem findings according their localization and nature damage standard health welfare farmed rabbits on basis these findings. A total 40,206 pathological were recorded in 1,876,929 slaughtered at slaughterhouses Czech Republic period from 2010 2019. Pathological limbs (0.84%), trunk (0.71%), kidneys (0.17%), liver (0.05%), along with generalized changes (0.37%), occurred most frequently. Findings traumatic origin dominated among trunk, which indicates...
Raw meat of Freshly Slaughtered Cattle (FSC) is characterized by a very weak odor defined as slightly sweet, which could interfere in off-odor assessment during post-mortem inspection an official veterinarian. Despite this, no information reported the literature on volatiles are emitted FSC meat. Thus, this research aimed to study volatile profile raw cattle at different times within 24 h slaughtering. Volatiles were analyzed and quantified using HS-SPME-GC-MS. γ-Butyrolactone, acetoin,...
This study assessed the physical, chemical, and microbiological characteristics of traditional Maiorchino cheese (Italy) made from raw ewe's milk or a mixture with goat's milk. Cheese samples same batch were analyzed after 20 days 6, 8, 12, 17 24 months ripening. A decrease in moisture level lead to progressive total solids concentration (fat, nitrogen, chloride) during Aw values decreased 0.97 (day 20) 0.85 (month 24), while pH increased 4.99 5.41 (6 months) followed by reduction until 4.85...