Controversial cuisine: A global account of the demand, supply and acceptance of “unconventional” and “exotic” meats

Neo-tropical species production: a sustainable strategy for climate change adaptation in neo-tropical regions

This opinion piece clarifies the impact of climate change on animal production in the Latin America and Caribbean (LAC) region and proposes a sustainable solution. Anthropogenic climate change has resulted in higher ambient temperatures, rainfall, humidity, storms and desertification. These events have direct and indirect effects on conventional animal performance and this piece will highlight the impact of increased temperatures on their welfare, health and production in the LAC. Alternative species such as neo-tropical wildlife animals have been proposed as climate resilient animals for use in the LAC, as they are well adapted to the climate and environment in the tropics. Some of these animals include capybara, lappe, agouti, caiman, cocrico and collared peccary. Neo-tropical animal production has the potential to produce nutritious meat, quality leather, reduce pollution and serve as a form of sustainable production. These animals can be inserted into a sustainable production system as their feed resources can be supplied through the use of local feedstuff, they also require less water and energy for maintenance, as they are well adapted to the high temperature and humidity in comparison to domesticated animals such as cattle, pigs and chickens. Finally, the key challenges including the legal use of the animals throughout the year, lack of technical experience and limited knowledge on the biology of these animals are discussed.

Chefs Saddle Up-Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France

This study investigates French chefs' perceptions and knowledge of horse meat as a sustainable alternative in gastronomy. The research addresses the dual challenges of reducing the environmental impact of traditional meat production and reviving horse meat consumption, which has declined significantly in France due to cultural shifts and accessibility issues. Using semi-structured interviews with 12 chefs, including trainers and practicing professionals, the study explores their attitudes, personal consumption patterns, and professional willingness to incorporate horse meat into menus. The findings reveal that horse meat is valued for its nutritional and organoleptic properties, as well as its lower environmental impact compared to ruminant meats such as beef. However, barriers such as cultural taboos, limited knowledge, and insufficient culinary traditions impede its adoption. The chefs are categorized into three profiles-connoisseur, pragmatic, and reluctant-based on their personal and professional attitudes toward horse meat. The study concludes that promoting horse meat in select restaurants through education, recipe development, and targeted communication could enhance its acceptability and sustainability credentials. This work highlights the potential of horse meat to diversify protein sources in line with environmental and societal goals while addressing the specific needs of the equine sector.

An overview of drivers and emotions of meat consumption

Emotions are present in almost everything we do, including meat procurement, preparation and consumption. This paper examines the main drivers of this consumption, including sensory and hedonic properties, physiological needs, historical reasons and habits, social influence, ethical motives, practical aspects and other determinants, exploring the meat-related emotions as both an outcome of consumption and as consumption drivers. Emotions are affected by multiple factors relating to the context, the information provided, and the type of product. Positive emotions such as pleasure, satisfaction, proudness and joyfulness have been described in relation to meat, as well as some neutral or negative ones. To enhance positive emotions and increase meat liking, it is essential to improve animal welfare and promote a more sustainable production, focusing on nutritional and sensory quality and providing consumers with reliable information.

The Nutritional Value of Biowaste Bovine Slaughterhouse Meals for Monogastric Species Feeding: The Guinea Pig as an Animal Model

Biowaste from slaughterhouses can be recovered to benefit food security and reduce contamination potential. More than 3 billion heads of livestock are consumed worldwide, which will increase by 17% by 2028, generating more biowaste, increasing infectious agents, and causing economic losses due to circular economy principles not being applied. This work evaluated the nutritional quality of four types of biowaste from bovine slaughter which were transformed into a meal for guinea pigs (rumen content (RCM), ears (EaM), blood (BM), and cheeks (CM)) according to their chemical composition, digestible components, energy contribution, and voluntary consumption. For the animal model, adult male guinea pigs were arranged in metabolic cages for feces collection without urinary contamination. Nine guinea pigs were used in each digestibility test. First, a direct digestibility test was conducted using a meal of barley as a reference diet (RD), the indigestibility coefficient of which allowed for the estimation of the digestibility of biowaste meals through indirect calculations; for this, diets composed of 80% of the RD and 20% of the corresponding biowaste meals were evaluated. The difference method was suitable for determining the digestibility of beef biowaste using the indigestibility coefficients of the reference diet to calculate the digestibility of ingredients which could not be offered as 100% of the meal but were incorporated as 20%. The digestible protein and metabolizable energy contents of RCM, EaM, BM, and CM were 10.2% and 2853 kcal/kg, 44.5% and 3325 kcal/kg, 70.7% and 2583 kcal/kg, and 80.8% and 3386 kcal/kg, respectively. The CM and BM feeds had the highest contributions of digestible protein due to their higher nitrogen content, and the CM and EaM feeds had the highest ME contents due to their higher fat contents. The biowaste meal consumption in descending order was CM > RCM > EaM > BM, which were consumed without problems. These results are indicative that these components can be part of guinea pigs' diets, and it is recommended to continue studies into guinea pig growth and fattening diets with different levels of these biowaste meals.

Cytochrome oxidase I DNA barcodes of crocodilians meat selling in Hong Kong

The crocodilians include true crocodiles, alligators, caimans, and gharial, and the trade of crocodilian products is regulated in accordance with the Convention of Wild Fauna and Flora (CITES). Hong Kong does not have her own wild crocodilians; thus, all crocodilians meat available is presumably imported with proper license. Here, we obtained a dataset of cytochrome oxidase I (COI) gene markers of 114 crocodilian meat samples (including frozen and dried crocodilian meat products) available in the contemporary market. We have also validated these barcodes in a phylogenetic approach with other data deposited on the GenBank, and detected 112 samples belonging to four crocodile species Crocodylus siamensis, C. porosus, C. niloticus and Alligator mississippiensis, and 2 samples belonging to snake Malayopython reticulatus. The dataset generated in this study will be useful for further studies including meat inspection, illegal trading, and enhancement of international and local legislations on illegal reptile importation.

New insights in improving sustainability in meat production: opportunities and challenges

Treating livestock as senseless production machines has led to rampant depletion of natural resources, enhanced greenhouse gas emissions, gross animal welfare violations, and other ethical issues. It has essentially instigated constant scrutiny of conventional meat production by various experts and scientists. Sustainably in the meat sector is a big challenge which requires a multifaced and holistic approach. Novel tools like digitalization of the farming system and livestock market, precision livestock farming, application of remote sensing and artificial intelligence to manage production and environmental impact/GHG emission, can help in attaining sustainability in this sector. Further, improving nutrient use efficiency and recycling in feed and animal production through integration with agroecology and industrial ecology, improving individual animal and herd health by ensuring proper biosecurity measures and selective breeding, and welfare by mitigating animal stress during production are also key elements in achieving sustainability in meat production. In addition, sustainability bears a direct relationship with various social dimensions of meat production efficiency such as non-market attributes, balance between demand and consumption, market and policy failures. The present review critically examines the various aspects that significantly impact the efficiency and sustainability of meat production.

Horsemeat consumption in France: Determinants and sustainable market perspectives

In France, the horsemeat market has been declining for about 50 years and has become a specialized market. Our study aims to understand this decline with regard to the drivers and practices of consumers and non-consumers of this meat, in order to estimate the potential for this market development. To study horsemeat consumption, we analyze two sets of data: two large-scale surveys carried out on the French general population, and one ad-hoc survey focusing more specifically on the representations of horses and horsemeat. Our results underline the potential for increasing horsemeat consumption from a sustainability perspective. The question of moral acceptance remains a determining factor in the consumption of this meat. Once this factor is taken into account, horsemeat appears relevant in the diversification of animal protein consumption because of its particular nutritional and environmental properties and similar culinary use to that of other red meats. Horsemeat can thus lay claim to becoming a sustainable alternative to beef consumption.

The value of donkeys to livelihood provision in northern Ghana

Increased demand for the supply of donkey hides for use in the Traditional Chinese Medicine e'jiao, is leading to a re-appraisal of donkeys' contributions to livelihoods across the world. This research aimed to understand the utilitarian value donkeys provide to poor small holder farmers, especially women, in their efforts to make a living in two rural communities in northern Ghana. Uniquely, children and donkey butchers were interviewed for the first time about their donkeys. A qualitative thematic analysis was undertaken of data disaggregated by sex, age and donkey-ownership. The majority of protocols were repeated during a second visit, ensuring comparative data between one wet, and one dry season. Donkeys are more important in people's lives than had previously been recognised and are highly valued by their owners for their help in reducing drudgery and the multi-functional services they offer. Hiring out donkeys to generate income is a secondary role for people who own donkeys, especially women. However, for financial and cultural reasons the way donkeys are kept results in the loss of a certain percentage of the animals to the donkey meat market, as well as the global hides trade. Increasing demand for donkey meat, coupled with increasing demand for donkeys for farming, is leading to donkey price inflation and theft of donkeys. This is putting pressure on the donkey population of neighbouring Burkina Faso and pricing resource-poor non-donkey owners out of the market. E'jiao has put the spotlight on the value of dead donkeys for the first time, especially to governments and middlemen. This study shows that the value of live donkeys to poor farming households is substantial. It attempts to understand and document this value thoroughly, should the majority of donkeys in West Africa be rounded up and slaughtered for the value of their meat and skin instead.

"The Yak"-A remarkable animal living in a harsh environment: An overview of its feeding, growth, production performance, and contribution to food security

Yaks play an important role in the livelihood of the people of the Qinghai-Tibet Plateau (QTP) and contribute significantly to the economy of the different countries in the region. Yaks are commonly raised at high altitudes of ~ 3,000-5,400 m above sea level. They provide many important products, namely, milk, meat, fur, and manure, as well as social status, etc. Yaks were domesticated from wild yaks and are present in the remote mountains of the QTP region. In the summer season, when a higher quantity of pasture is available in the mountain region, yaks use their long tongues to graze the pasture and spend ~ 30-80% of their daytime grazing. The remaining time is spent walking, resting, and doing other activities. In the winter season, due to heavy snowfall in the mountains, pasture is scarce, and yaks face feeding issues due to pasture scarcity. Hence, the normal body weight of yaks is affected and growth retardation occurs, which consequently affects their production performance. In this review article, we have discussed the domestication of yaks, the feeding pattern of yaks, the difference between the normal and growth-retarded yaks, and also their microbial community and their influences. In addition, blood biochemistry, the compositions of the yaks' milk and meat, and reproduction are reported herein. Evidence suggested that yaks play an important role in the daily life of the people living on the QTP, who consume milk, meat, fur, use manure for fuel and land fertilizer purposes, and use the animals for transportation. Yaks' close association with the people's well-being and livelihood has been significant.

Physical properties during a 28-day ageing period of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum and Biceps femoris muscles

The study aimed to determine the effect of sex, muscle-type, and ageing on the physical properties of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Randomly assigned steak samples from twenty mature blesbok (10 of each sex) antelope were vacuum-packed and stored at 4.4 ± 1 °C for 2, 4, 7, 10, 17 and 28 ageing days. Cumulative purge loss, pH, colour (L*, a*, b), cooking loss, and Warner Braztler shear force were determined. Males had meat with higher (P = 0.032) pH values than females, while all other attributes were similar (P > 0.05). The LTL had greater (P < 0.05) purge losses, L* and a* values than the BF muscle, while other quality attributes were greater (P < 0.05) for the BF muscle. Despite fluctuations, there was an overall decrease in shear force with ageing time. According to all quality parameters measured, the optimum ageing period for blesbok would seem to be 10 days.

Use of wildlife as an alternative protein source: Collared peccary meat

Knowledge on the nutritional and sensory characteristics of wild meat provides a better basis for its use as food, ultimately expanding studies in gastronomy areas and stimulating the development of new products. This review aims to present information on the use of wild meat, with a focus on collared peccaries (Pecari tajacu). The biological characteristics of collared peccaries are discussed, with a focus on the main aspects of their meat. Collared peccary meat has excellent nutritional value due to its high protein levels (18.25%), unsaturated fatty acids (51.6-57.8%), and tenderness, similar to other domestic animals, thereby stimulating the interest of a new product market. Despite the demand for this product, collared peccary meat is scarce and not readily available for commercialization. Further, public policies are needed to encourage the management of this species to add value to the development of a production chain.

The first reptilian allergen and major allergen for fish-allergic patients: Crocodile β-parvalbumin

BACKGROUND

Clinical cross-reactivity between bony fish, cartilaginous fish, frog, and chicken muscle has previously been demonstrated in fish-allergic patients. In indicative studies, two reports of anaphylaxis following the consumption of crocodile meat and IgE-cross-binding were linked to the major fish allergen parvalbumin (PV). This study investigates IgE-binding proteins in crocodile meat with a focus on PV and their clinical relevance.

METHODS

Proteins were extracted from muscle tissue of crocodile, three bony fish, and two cartilaginous fish. A cohort of fish-allergic pediatric patients (n = 77) underwent allergen skin prick testing (SPT) to three fish preparations (n = 77) and crocodile (n = 12). IgE-binding proteins were identified and quantified by SDS-PAGE, mass spectrometric analyses, and immunoblotting using commercial and in-house antibodies, as well as individual and pooled patients' serum. PV isoforms were purified or recombinantly expressed before immunological analyses, including human mast cell degranulation assay.

RESULTS

Of the tissues analyzed, PV was most abundant in heated crocodile preparation, triggering an SPT of ≥3 mm in 8 of 12 (67%) fish-allergic patients. Seventy percent (31 of 44) of fish PV-sensitized patients demonstrated IgE-binding to crocodile PV. Crocodile β-PV was the major IgE-binding protein but 20-fold less abundant than α-PV. Cellular reactivity was demonstrated for β-PV and epitopes predicted, explaining frequent IgE-cross-binding of β-PVs. Both PV isoforms are now registered as the first reptile allergens with the WHO/IUIS (β-PV as Cro p 1 and α-PV as Cro p 2).

CONCLUSION

Fish-allergic individuals may be at risk of an allergy to crocodile and should seek specialist advice before consuming crocodilian meat.

Donkey Ownership Provides a Range of Income Benefits to the Livelihoods of Rural Households in Northern Ghana

Simple Summary

Until recently, the important contributions donkeys make to the daily lives of millions of people around the world have been overlooked. Global donkey populations are under threat from increasing demand for their skins, a key ingredient in a traditional Chinese medicine called e’jiao. The aim of this research was to study the role of donkeys in rural households in northern Ghana. We wanted to know how donkeys support families in making a living, especially their use by women and children. We found that donkeys are highly valued by their owners. Donkeys help reduce the hard physical work of many farming and domestic activities and can also be rented out to generate income. There are actually more methods available to earn money from the family donkey than previously known. Females from donkey-owning households advised us that their donkey can provide between 30–60% of their total income. Children can also play a key role accompanying their donkey when it is hired out for cash. Donkeys are certainly important to their owners, who describe them as priceless. This research adds to our understanding of the impact of the e’jiao industry, by detailing the considerable value of live donkeys to poor farming households.

Abstract

Donkeys provide important resources and benefits for millions of people worldwide. However, global donkey populations are under increasing pressure from the growing demand for a traditional Chinese medicine, e’jiao, made from donkey-skin. The objective of this reflexive, qualitative thematic analysis was to examine the role of donkeys with 262 participants in northern Ghana and how donkeys contribute to livelihood outcomes, especially their use by women and children. Data were collected from four surveys, 12 in-depth interviews and 84 daily time budgets with the same participants, plus 16 focus groups, during one wet and one dry season across 2018-19. Uniquely, boys and girls between the ages of 10–16-years old were interviewed. Donkeys are highly valued by their owners as they play a valuable role in providing a pathway out of ultra-poverty. Donkeys’ contributions to livelihoods are significant and more complex than previously understood and documented in the literature. Donkey ownership confers up to six different income benefits in comparison to non-donkey owners. Female owners of donkeys reported that donkeys can contribute between 30–60% of their income. Children of both sexes can play an important role in the efficient deployment of one of these income generating activities.

Carcass Yields and Physical-Chemical Meat Quality Characteristics of Namibian Red Hartebeest (Alcelaphus buselaphus) as Influenced by Sex and Muscle

This study determined the carcass yields of red hartebeest from Namibia and compared the physical-chemical meat quality characteristics of six different muscles (biceps femoris, infraspinatus, longissimus thoracis et lumborum, semimembranosus, semitendinosus, and supraspinatus) for both males and females. Red hartebeest males were heavier (133.92 kg) than females (114.20 kg) but the average dressing percentage did not differ between the two sexes. Muscles from females had a lower mean shear force value of 3.59 kg/1.27 cm ø, compared to males (4.23 kg/1.27 cm ø). The most tender muscle was the infraspinatus of the female treatment group, while the semimembranosus of the male treatment group was the least tender muscle. Drip loss, cooking loss and L* (lightness) values were not affected by sex. The largest hue angle was observed in the semitendinosus muscle of the female treatment group (28.94°), and it was thus the lightest red muscle. The highest chroma values (17.3) were observed in the semimembranosus muscle. Muscle protein content averaged 20.5% over all treatment combinations, and the mean intra-muscular fat content for both male and female muscles was low (2.4%). The shoulder muscles, infraspinatus and supraspinatus, of the females had the highest fat content (2.7%). The results indicate that red hartebeest meat should be market according to specific muscles and that sex of the animals need not be considered during marketing.

Rabies virus in slaughtered dogs for meat consumption in Ghana: A potential risk for rabies transmission

Dog-mediated rabies is responsible for approximately 60,000 human deaths annually worldwide. Although dog slaughter for human consumption and its potential risk for rabies transmission has been reported, mainly in some parts of Western Africa and South-East Asia, more information on this and factors that influence dog meat consumption is required for a better understanding from places like Ghana where the practice is common. We tested 144 brain tissues from apparently healthy dogs slaughtered for human consumption for the presence of rabies viruses using a Lyssavirus-specific real-Time RT-PCR. Positive samples were confirmed by virus genome sequencing. We also administered questionnaires to 541 dog owners from three regions in Ghana and evaluated factors that could influence dog meat consumption. We interacted with butchers and observed slaughtering and meat preparation procedures. Three out of 144 (2.1%) brain tissues from apparently healthy dogs tested positive for rabies virus RNA. Two of the viruses with complete genomes were distinct from one another, but both belonged to the Africa 2 lineage. The third virus with a partial genome fragment had high sequence identity to the other two and also belonged to the Africa 2 lineage. Almost half of the study participants practiced dog consumption [49% (265/541)]. Males were almost twice (cOR = 1.72, 95% CI (1.17-2.52), p-value = .006) as likely to consume dog meat compared to females. Likewise, the Frafra tribe from northern Ghana [cOR = 825.1, 95% CI (185.3-3672.9), p-value < .0001] and those with non-specific tribes [cOR = 47.05, 95% CI (10.18-217.41), p-value < .0001] presented with higher odds of dog consumption compared to Ewes. The butchers used bare hands in meat preparation. This study demonstrates the presence of rabies virus RNA in apparently healthy dogs slaughtered for human consumption in Ghana and suggests a potential risk for rabies transmission. Veterinary departments and local assemblies are recommended to monitor and regulate this practice.

Fat Deposition in the Muscle of Female and Male Yak and the Correlation of Yak Meat Quality with Fat

This study aimed to explore the differences in fat deposition between female (FYs) and male yaks (MYs). Compared with MYs, the tenderness, L*, marbling, absolute content of fat, and most fatty acids (FAs) of longissimus dorsi (LD) in FYs were higher or better (p < 0.05), whereas the relative content of polyunsaturated fatty acids (PUFAs) and n-3 PUFAs were lower (p < 0.01). The absolute content of fat, C18:0, cis-C18:2, cis-C18:1, and C24:0 were positively correlated with L*_{45 min}, b*_{24 h}, tenderness, and marbling score of LD in FYs and MYs (p < 0.05), respectively. LPL, FATP2, ELOVL6, HADH, HACD, and PLINS genes play a crucial role in improving the marbling score and tenderness of yak meat. The results of gene expression and protein synthesis showed the effect of gender to FA biosynthesis, FA transport, lipolysis, and FA oxidation in the adipose tissue of yak was realized by the expressions of ME1, SCD, ACSL5, LPL, FABP1, PLIN4, and PLIN2 in peroxisome proliferators-activated receptor (PPAR) signaling. This study established a theoretical basis for the improvement of the meat quality of yak and molecular breeding.

How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

Simple Summary

Aging in donkey meat was never investigated. It represents an important process, because it leads the muscle to become meat. There are many ways to age meat, and vacuum aging is one of these. The present paper characterised donkey meat Volatile Organic Compounds (VOCs) production during 14 vacuum aging days, its oxidative status and the consequent sensory evaluation. Lipid oxidative processes are delayed, but some protein oxidative processes happen, influencing VOCs production and sensory evaluation.

Abstract

This study aims to improve knowledge on donkey meat and the vacuum aging effect on the Volatile Organic Compounds (VOCs), oxidative profile and status and the sensory characteristics. Ten 18-month old Martina Franca donkeys’ male foals were involved in the trial. Longissimus thoracis (LT) muscle was extracted from each left half carcass, between the fourth and the ninth rib. Each muscle was divided into five sections, vacuum packaged, stored at 2 °C, and randomly assigned to one of the different aging time (1, 3, 6, 9, and 14 days of aging). Volatile compounds, oxidation parameters, and antioxidant enzymes were analysed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. Aldehydes are the most produced VOCs, but no changes were observed during vacuum aging (p > 0.05). Nitrogen compounds increased during aging (p < 0.01). TBARs and hydroperoxides did not change during the storage, whereas the protein carbonyls increased (p < 0.05). Vacuum aging slowed down lipid oxidation and put in evidence the presence of protein oxidation and degradation, influencing the VOCs productions and sensory evaluation.

Strategies for Sustainable Substitution of Livestock Meat

The consequences of climate change are becoming increasingly discernible everywhere, and initiatives have been taken worldwide to mitigate climate change. In agriculture, particularly meat production from the livestock sector is known to contribute to greenhouse gas emissions (GHG) that drive climate change. Thus, to mitigate climate impact, strategies that include a shift in consumption patterns, technological advancements and reduction in food wastes/losses have been discussed. In this review, strategies that focus on meat consumption patterns are evaluated from the technological feasibility, environmental impact and consumer acceptance viewpoints. While plant-based substitutes have efficient nutrient conversion and lower GHG emissions, consumer perception, cost, and other trade-offs exist. Although cultured meat precludes the need of any animals and large land areas, its environmental impact is not clear and is contingent upon production systems and the achievement of decarbonization. Reducing wastes and the re-use of meat processing by-products have the potential to lower the environmental impact. Valuable proteins, heat, electricity and biofuels extracted from wastes and by-products not only reduce the disposal of wastes but also offset some GHG emissions. Perception related challenges that exist for all substitution strategies require specific consumer target marketing strategies. Policy measures such as taxation of meat products and subsidies for alternatives are also met with challenges, thereby requiring reforms or new policies.

Trace Elements in Home-Processed Food Obtained from Unconventional Animals

Wild animals have been used as food since ancient times and, currently, the consumption of unconventional animals is increasing worldwide. The process of cooking meat using traditional recipes includes a variety of ingredients, which can influence the total metal intake from the diet. In this study, the concentrations of eight essential (Fe, Zn, Cu, Mn, Se, Ni, Mo, and Co) and six non-essential (Pb, Cd, Hg, Al, As, and Cr) trace elements were determined in home-processed food obtained from snails and from three common species of game animals (woodcock, pheasant, and hare), seasoned with anchovies, mushrooms, and different vegetables using inductively coupled plasma mass spectrometry (ICP-MS). In general, Fe was the most abundant trace element, ranging from 18 ± 8 µg/g in pheasant to 99 ± 76 µg/g in snail, and Co was the least abundant, ranging from 0.007 ± 0.003 µg/g in hare to 0.093 ± 0.048 µg/g in snail. Regarding the non-essential trace elements, Pb concentrations showed wide variations, reaching a concentration of 17.30 µg/g in hare, while Cd concentrations were higher in snail, ranging from 0.18 to 0.46 µg/g. These alternative food sources can offer an important contribution to the human nutritional requirements of essential trace elements, in particular of Fe. The high concentrations of Pb and Cd present in some samples should be considered as potentially dangerous for the consumers.

Humanity's Best Friend: A Dog-Centric Approach to Addressing Global Challenges

No other animal has a closer mutualistic relationship with humans than the dog (Canis familiaris). Domesticated from the Eurasian grey wolf (Canis lupus), dogs have evolved alongside humans over millennia in a relationship that has transformed dogs and the environments in which humans and dogs have co-inhabited. The story of the dog is the story of recent humanity, in all its biological and cultural complexity. By exploring human-dog-environment interactions throughout time and space, it is possible not only to understand vital elements of global history, but also to critically assess our present-day relationship with the natural world, and to begin to mitigate future global challenges. In this paper, co-authored by researchers from across the natural and social sciences, arts and humanities, we argue that a dog-centric approach provides a new model for future academic enquiry and engagement with both the public and the global environmental agenda.

Antimicrobial Resistance of Salmonella spp. Isolates and Heavy Metal Traces from Rodent Meat Purchased from Roadside Markets, Central Thailand

Although game meat consumption is widespread across the globe, involving a great diversity of species in very different ecological and sociocultural environments, the safety of wild meat products is rarely assessed routinely. We conducted a survey to evaluate the safety of two rodents products (Rattus tanezumi and Bandicota indica) purchased from roadside markets in central Thailand. Total aerobic bacteria and Escherichia coli counts measured were above Thai poultry product standards for 83.3% and 100% of the samples, respectively (n = 108), although there was no difference between rat species (analysis of variance [ANOVA], p > 0.05). Salmonella spp. were isolated from 32% of the swabs collected (67/208), including 19 different serovars. All strains were resistant or partially resistant to at least 2 of the 16 antibiotics tested, with levels of resistance varying greatly among antibiotics (e.g., 97% of strains sensitive to ciprofloxacin and 98.5% of strains resistant to cloxacillin). Detectable traces of Cd and Pb were found in 98% and 46% of the samples analyzed, respectively (n = 61). Pb and Cd concentrations measured in the kidneys of R. tanezumi were significantly higher than in the liver and muscles and significantly higher than B. indica muscles and kidneys but not liver (ANOVA, p < 0.05). These results highlight potential health hazards that may be associated with rodent-meat consumption, including contamination by coliform bacteria, multiresistant Salmonella spp. strains, and heavy metals. The significance of these results for public health cannot be determined precisely in the absence of appropriate standards, and information gaps remain regarding the frequency of rodent-meat consumption and the origin of bacterial and heavy metal contaminations (i.e., capture environment or during carcass handling and processing). We suggest that appropriate information and training on best hygienic practices for preparing, cooking, and preserving rodent meat should be provided to the producers and to the consumers.

Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review

Deer species are utilised for food, hunting and other products throughout the world. Consumers are typically exposed to venison derived predominantly from both farm-raised or wild fallow (Dama dama) and red deer (Cervus elaphus). The production of venison under farm conditions, compared to the meat of deer hunted in the wild, allows for a regular supply of a consistently good meat. It is lean, tasty, and rich in proteins and minerals, with a low content of fat and cholesterol. Overall, the worldwide demand for meat is still growing, and both the potential of farming deer species and their use as meat producers have led to an increased interest in venison. The current knowledge about various factors (e.g. nutrition, age, sex, condition, season) affecting venison and game meat has significantly increased during past decades but information regarding the interaction between production system or pre- and post-slaughter handling and ultimate deer meat quality are still very limited.