The Influence of Oxidation Process on Shelf-Life of Meat and Meat Products

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 January 2023) | Viewed by 3016

Special Issue Editors

Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Interests: food science and technology; food quality; food analysis; food technology; food processing; food & nutrition; food preservation; food safety; food processing and engineering; food chemistry
Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Interests: animal science; food of animal origin; meat science & technology; meat composition; meat properties; meat quality & nutritional value

Special Issue Information

Dear Colleagues,

Due to the richness of certain nutrients (lipids, proteins, vitamins), meat and meat products are susceptible to degradation processes. Oxidation is the major cause of deterioration of quality and shelf life of meat and its products, leading to negative changes in nutritive value, sensory and physicochemical properties such as colour, flavour or tenderness. In addition, these processes may also result in the formation of toxic compounds, so the control of oxidative changes is of vital importance for the meat industry.

Oxidative stability of fresh and processed meat products is affected by a variety of ante-, intra- and post-mortem factors, including species of animal, diet, handling, primary and further processing, cold chain management, fat content, packaging, preservation and cooking techniques, etc.

Reduction or inhibition of negative oxidative changes in meat and meat products can be achieved through a variety of techniques, including packaging methods, processing techniques (e.g., curing, smoking), and the use of antioxidants.

We kindly invite you to submit original research papers and reviews on topics presenting current knowledge on the influence of the oxidation process on the shelf-life of fresh and processed meat. Contributions to this Special Issue may cover all aspects of the muscle tissue, including the meat of mammals and birds (domestic and wild animals) as well as fish and seafood.

We also welcome studies on the factors and mechanisms influencing the meat oxidation processes, measurement methods and biomarkers indicating the oxidation status as well as methods of preventing these processes in muscle tissue and meat products.

Dr. Piotr Domaradzki
Prof. Dr. Mariusz Florek
Guest Editors

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Keywords

  • lipid oxidation
  • protein oxidation
  • shelf-life
  • oxidative stability
  • antioxidant
  • bioactive compounds
  • physicochemical properties
  • analytical methods
  • free radicals
  • flavor
  • inhibition of oxidation

Published Papers (2 papers)

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Research

16 pages, 1615 KiB  
Article
Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat
by Anna Reitznerová, Boris Semjon, Martin Bartkovský, Monika Šuleková, Jozef Nagy, Tatiana Klempová and Slavomír Marcinčák
Appl. Sci. 2023, 13(6), 4059; https://doi.org/10.3390/app13064059 - 22 Mar 2023
Cited by 1 | Viewed by 1014
Abstract
The present study aimed to evaluate the lipid content and oxidation of fallow deer (FD), wild boar (WB), and pig meat (PM) at −18 °C for a 360-day storage period. The lowest fat content was observed in thigh meat (TM) of FD (2.53%; [...] Read more.
The present study aimed to evaluate the lipid content and oxidation of fallow deer (FD), wild boar (WB), and pig meat (PM) at −18 °C for a 360-day storage period. The lowest fat content was observed in thigh meat (TM) of FD (2.53%; p ˂ 0.05). The ratio of polyunsaturated/saturated fatty acids (PUFA/SFA), n-6/n-3, hypocholesterolemic/hypercholesterolemic index (h/H), and the lipid nutritional quality indexes were calculated. The PUFA/SFA ratio of each meat sample was compared with the required value of more than 0.4 while the optimal n-6/n-3 ratio was determined only in shoulder meat (SM) of FD meat samples (3.94; p ˂ 0.001). An atherogenic index of lower than 1.0 was observed in each meat sample and a thrombogenic index of lower than 0.5 was observed only in TM of FD (0.53; p ˂ 0.001). During the storage period, the malondialdehyde (MDA) content of WB and PM samples showed a higher variability than the FD samples. On the initial day as well as on the 360th day of the storage period, the lowest MDA content in the loin of PM was measured. Long-term vacuum packaging resulted in lower lipid oxidation during meat storage (p ˂ 0.01); however, the duration of the storage period significantly affected the level of lipid oxidation (p ˂ 0.001). Full article
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26 pages, 2616 KiB  
Article
Investigating the Antioxidant Potential of Bell Pepper Processing By-Products for the Development of Value-Added Sausage Formulations
by Ileana Cocan, Andreea-Ioana Cadariu, Monica Negrea, Ersilia Alexa, Diana Obistioiu, Isidora Radulov and Mariana-Atena Poiana
Appl. Sci. 2022, 12(23), 12421; https://doi.org/10.3390/app122312421 - 05 Dec 2022
Cited by 4 | Viewed by 1620
Abstract
Nowadays, when the supply chain of natural compounds for the production of value-added meat products is limited, the use of by-products from vegetable processing could become an attractive solution, contributing to the concept of circular economy. In this regard, our study investigated the [...] Read more.
Nowadays, when the supply chain of natural compounds for the production of value-added meat products is limited, the use of by-products from vegetable processing could become an attractive solution, contributing to the concept of circular economy. In this regard, our study investigated the effectiveness of yellow and red bell pepper processing by-products used in dried form (DYBPB, DRBPB) in the sausages recipe, instead of synthetic nitrites, to enhance their oxidative stability during cold storage (4 °C) for 20 days. Two types of nitrite-free sausages were obtained, such as smoked and dried sausages (I) and smoked and blanched sausages (II). Nitrite-free sausage formulations were designed by adding DYBPB and DRBPB at a dose to ensure a total phenolic compounds (TPC) level of 50, 90, 180, and 270 mg gallic acid equivalents (GAE)/kg of processed meat. The formulations developed were compared with control samples of sausages obtained with added sodium nitrite or without any additive. The DYBPB and DRBPB were investigated for total and individual phenolic content, total flavonoid content and antioxidant activity. The obtained sausages were investigated in terms of proximate composition as well as lipid oxidation progression based on specific chemical indices such as peroxide value (PV), p-anisidine value (p-AV), TOTOX index, and thiobarbituric acid (TBA) test during cold storage for 1, 10, and 20 days. The antioxidant activity of DYBPB and DRBPB has been shown to be closely related to their total phenolic content and total flavonoid content. It was found that a higher inhibitory potential against oxidative damage was evidenced in smoked and scalded sausages compared to smoked and dried formulations when the same dose of bell pepper processing by-products was applied. Our results showed that the use of dried bell pepper processing by-products in a dose that provides a TPC of a minimum of 180 mg GAE/kg processed meat for DRBPB and 270 mg GAE/kg processed meat for DYBPB have the potential to ensure lipid oxidative stability during cold storage of sausages for 20 days and can be considered for obtaininginnovative nitrite-free sausage formulations. Bearing in mind that the meat industry is currently looking for natural and sustainable ingredients to replace synthetic ones, our research recommends bell pepper processing by-products as promising substitutes for sodium nitrite to develop value-added meat products. Full article
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