Veterinary–sanitary evaluation and biochemical quality of beef from cattle with chronic infectious diseases: Impact of chronic brucellosis on nutritional composition

Background and Aim: Brucellosis is a chronic infectious disease of cattle that may influence not only animal health but also the nutritional and sanitary quality of meat. While veterinary–sanitary implications of infected carcasses are well documented, limited information is available on the biochemical composition of meat derived from chronically infected animals. This study aimed to evaluate the veterinary–sanitary status, organoleptic characteristics, and biochemical composition of beef obtained from cattle with chronic brucellosis compared with clinically healthy animals. Materials and Methods: An observational comparative cross-sectional study was conducted using post-slaughter samples collected within official veterinary surveillance programs. A total of 250 meat samples were subjected to veterinary–sanitary and organoleptic assessment, including animals diagnosed with brucellosis, leukemia, tuberculosis, and leptospirosis. Biochemical analysis was restricted to chronic brucellosis and matched controls (n = 100 per group). Standardized methods were used to determine proximate composition, mineral content, vitamin levels, fatty acid profile, and amino acid composition. Statistical analysis was performed using independent Student’s t-test, with significance set at p ≤ 0.05, and false discovery rate correction applied for multiple comparisons. Results: Veterinary–sanitary assessment revealed a higher proportion of carcass alterations and conditional suitability in infected animals compared with controls. Organoleptic evaluation indicated mild but consistent changes in color, texture, and overall quality of meat from infected cattle. Biochemical analysis demonstrated significant alterations in nutrient composition in the infected group, including reduced protein content and modifications in lipid fractions. Changes in fatty acid composition were observed, with variations in saturated and unsaturated fatty acids and altered polyunsaturated to saturated fatty acids and n-6 to n-3 ratios. Mineral and vitamin profiles also exhibited measurable differences between groups. Effect size analysis confirmed moderate to large differences for several key nutritional parameters, indicating biologically relevant impacts of chronic infection on meat quality. Conclusion: Chronic brucellosis is associated with measurable alterations in the biochemical composition and veterinary–sanitary quality of beef. Although meat from infected animals may remain conditionally suitable for consumption following regulatory assessment, its nutritional value can be compromised. These findings highlight the importance of integrating veterinary disease status into meat quality evaluation frameworks and support the need for continued surveillance and risk-based assessment in meat inspection systems.