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New Challenges in Improving the Quality and Safety of Meat...
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New Challenges in Improving the Quality and Safety of 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 (20 May 2022) | Viewed by 15947

Special Issue Editors

Dr. Małgorzata Karwowska

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Guest Editor
Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: food safety; meat; fermented meat products; bioactive compounds; nitrite reduction; meat color; lipid and protein oxidation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Jose Lorenzo Rodriguez

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Guest Editor
Centro Tecnológico de la Carne de Galicia, 32900 Orense, Spain
Interests: meat quality; genetic influences in meat quality; genetic improvement
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Igor Tomasevic

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Guest Editor
Department of Animal Production Technology, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
Interests: food texture; food color; food safety; consumers; food sustainability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is with great pleasure that we introduce to you a new Special Issue of Applied Sciences, titled “New challenges in improving the quality and safety of meat products”, which aims to present recent developments in the field of the impact of the processing method on the nutritional value, safety, and other quality attributes of meat products.

Among the various food items, meat products constitute a significant share in the diet of modern man. At the same time, there is a growing demand for meat products that present a high quality in the context of nutritional value, sensory attractiveness and availability, while ensuring their safety. To meet the above requirements, the current industry and researchers have focused their efforts on finding innovations in the meat industry aimed at processing and designing new products (including functional food). On the one hand, there has been a return to tradition (e.g., meat fermentation), while on the other hand, more and more advanced technologies are becoming increasingly often used in meat processing (e.g., using pulsating electric fields, ultrasounds). However, there is still plenty of room to develop an in-depth understanding of the impact of these technologies and manufacturing methods on the quality and safety of meat products.

We invite you to publish original research papers and reviews on topics related to meat products’ quality and safety, advanced technologies in processing, the adulteration of meat products, new preservation techniques for meat, and the nutritional value and functional features of meat products.

We look forward to your contribution.

Dr. Małgorzata Karwowska
Dr. Jose M. Lorenzo
Prof. Dr. Igor Tomašević
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meat products’ quality
  • meat products’ safety
  • functional meat products
  • advanced technologies in processing
  • microbiological safety
  • chemical safety
  • sensory qualities of meat products
  • adulteration of meat products
  • new preservation technique

Published Papers (8 papers)

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Editorial

Jump to: Research, Review

2 pages, 182 KiB  
Editorial
Special Issue “New Challenges in Improving the Quality and Safety of Meat Products”
by Małgorzata Karwowska, Jose M. Lorenzo and Igor Tomasevic
Appl. Sci. 2023, 13(1), 112; https://doi.org/10.3390/app13010112 - 22 Dec 2022
Viewed by 766
Abstract
Among the various food items, meat products constitute a significant share in the diets of modern humans [...] Full article
(This article belongs to the Special Issue New Challenges in Improving the Quality and Safety of Meat Products)

Research

Jump to: Editorial, Review

14 pages, 598 KiB  
Article
Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages
by Małgorzata Karwowska, Anna Kononiuk and Dariusz M. Stasiak
Appl. Sci. 2022, 12(16), 8316; https://doi.org/10.3390/app12168316 - 19 Aug 2022
Cited by 1 | Viewed by 1237
Abstract
The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt (S); sea salt and liquid acid [...] Read more.
The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt (S); sea salt and liquid acid whey (SAW); sea salt, liquid acid whey and sodium ascorbate (SAWA)) were taken at day 0, 7, 14 and 21 of ripening to assess basic physicochemical properties, thiobarbituric acid-reactive substances (TBARS), peptides content, antioxidant properties and biogenic amines content. It was indicated that the addition the acid whey caused greater acidification of fermented sausages during processing and significantly lower level of biogenic amines and lipid oxidation. At 21 days, the pH and water activity of sausages ranged from 4.74 ± 0.01 to 5.04 ± 0.04 and from 0.868 ± 0.002 to 0.875 ± 0.003, respectively. The synergistic effect of whey and sodium ascorbate was particularly noticeable in the reduction of lipid oxidation products and antioxidant activity of peptides. The results showed a beneficial effect of the addition of acid whey in combination with sodium ascorbate on the quality features of fermented sausage. Full article
(This article belongs to the Special Issue New Challenges in Improving the Quality and Safety of Meat Products)
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22 pages, 3174 KiB  
Article
Digital Droplet-PCR for Quantification of Viable Campylobacter jejuni and Campylobacter coli in Chicken Meat Rinses
by Janani Govindaswamy, Véronique Zeller-Péronnet, Melanie Pavlovic, Daniela Wirtz, Larissa Murr, Diana Thärigen, Bertrand Colson, Steffen Uhlig, Ulrich Busch and Ingrid Huber
Appl. Sci. 2022, 12(11), 5315; https://doi.org/10.3390/app12115315 - 24 May 2022
Cited by 4 | Viewed by 1985
Abstract
The EU commission established Regulation (2017/1495) in 2017 to reduce Campylobacter on chicken skin and to decrease the number of human cases of campylobacteriosis attributable to the consumption of poultry meat. A Process Hygiene Criterion based on colony-forming unit data was set to [...] Read more.
The EU commission established Regulation (2017/1495) in 2017 to reduce Campylobacter on chicken skin and to decrease the number of human cases of campylobacteriosis attributable to the consumption of poultry meat. A Process Hygiene Criterion based on colony-forming unit data was set to a maximum of 1000 CFU Campylobacter spp. per gram chicken neck skin at slaughterhouses. Confronted with stressors, including cold, oxidative stress or antibiotic treatment, live cells may enter into a viable but non-cultivable state (VBNC) and lose the ability to grow, in reference to the plate count ISO 10272-2:2017 method, but still possess the potential to recover and cause infections under favorable conditions. In this study, a droplet digital PCR combined with the intercalating dye propidium monoazide (PMA) was established for quantification of C. coli and C. jejuni in chicken meat rinses. The PMA was used to inactivate DNA from dead cells in this technique. This method was successfully validated against the reference method according to ISO 16140-2:2016 for accuracy and relative trueness. Additionally, it presented a 100% selectivity for Campylobacter jejuni and C. coli. Moreover, the technical measurement uncertainty was determined according to ISO 19036:2019, and the applicability of ddPCR for quantifying C. coli and C. jejuni in chicken meat rinses was investigated on naturally contaminated samples from slaughterhouses and supermarkets. Results obtained from this study demonstrated a strong correlation to qPCR as well as the classical microbiological reference method. Full article
(This article belongs to the Special Issue New Challenges in Improving the Quality and Safety of Meat Products)
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14 pages, 344 KiB  
Article
The Effect of the Addition of Hemp Seeds, Amaranth, and Golden Flaxseed on the Nutritional Value, Physical, Sensory Characteristics, and Safety of Poultry Pâté
by Anna Augustyńska-Prejsnar, Małgorzata Ormian, Zofia Sokołowicz and Miroslava Kačániová
Appl. Sci. 2022, 12(10), 5289; https://doi.org/10.3390/app12105289 - 23 May 2022
Cited by 8 | Viewed by 2111
Abstract
Food producers’ interest in improving the nutritional and pro-health values of meat products has grown. The study aims to assess the effect of replacing poultry pâté products wheat roll (24% group I) in recipes with a mixture of hemp seeds (8% each in [...] Read more.
Food producers’ interest in improving the nutritional and pro-health values of meat products has grown. The study aims to assess the effect of replacing poultry pâté products wheat roll (24% group I) in recipes with a mixture of hemp seeds (8% each in groups II, III, IV), amaranth (10% group II, 6% group III, 8% group IV) and golden flaxseed (6% group II, 10% group III, 8% group IV). The quality assessment covered nutritional value, physical properties, the total number of bacteria and assessment of sensory characteristics. The findings indicate that replacing wheat roll with seed mixtures increased the nutritional value (protein, ash, fat, proportion of polyunsaturated and polyene acids) of pâtés in all groups while decreasing the proportion of saturated fatty acids and the ratio of omega-6/omega-3 acids (3:1). This resulted in enhanced brightness and hardness pâtés, as well as greater microbiological safety. Although the spread and firmness of pâtés with seed addition were rated lower than the control, their taste desirability and bonding were rated highest for pâté with 8% plant additives. Pâtés with 24% hemp, amaranth and flaxseed mixture fulfil the requirements to be referred to as functional meat products. Full article
(This article belongs to the Special Issue New Challenges in Improving the Quality and Safety of Meat Products)
8 pages, 468 KiB  
Article
Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives
by Anna Fudali, Iwona Chełmecka, Anna Marietta Salejda and Grażyna Krasnowska
Appl. Sci. 2021, 11(24), 11662; https://doi.org/10.3390/app112411662 - 08 Dec 2021
Cited by 5 | Viewed by 2899
Abstract
The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). [...] Read more.
The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). In order to determine the microbiological safety of final products, the total number of aerobic mesophilic bacteria and the number of Listeria monocytogenes were measured. Consumer assessment and quantitative flavor profiling (QFP) were used for analysis of organoleptic quality. After 7 days of storage, it was found that the effectiveness of the selected additives against the growth of aerobic mesophilic bacteria was unsatisfactory. Only after application of PANA4 did the product not show undesirable changes that would disqualify it from consumption. Each of the functional additives used had a high level of efficacy in inhibiting the growth of Listeria monocytogenes. Meat products with PANA4 addition had the highest consumer acceptance of the overall appearance. The best intensity of flavor bouquet, meat aroma and color, assessed by QFP method, was characterized by the samples with AFX and PANA4 in their recipe. Full article
(This article belongs to the Special Issue New Challenges in Improving the Quality and Safety of Meat Products)
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14 pages, 1278 KiB  
Article
Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
by Ilija Djekic, Jovan Ilić, Jianshe Chen, Rastko Djekic, Bartosz G. Sołowiej, Dragan Vujadinović and Igor Tomasevic
Appl. Sci. 2021, 11(21), 10459; https://doi.org/10.3390/app112110459 - 07 Nov 2021
Cited by 10 | Viewed by 1999
Abstract
Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and [...] Read more.
Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity. Full article
(This article belongs to the Special Issue New Challenges in Improving the Quality and Safety of Meat Products)
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18 pages, 832 KiB  
Article
Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality
by Silvana Bravo, Karla Inostroza, José M. Lorenzo, Gastón Sepúlveda, Rubén Domínguez, Erick Scheuermann, Erwin A. Paz, John Quiñones, Eva María Santos, Silvina Cecilia Andrés, Marcelo Rosmini, Jorge Felipe Reyes, Marco Antonio Trindade and Néstor Sepúlveda
Appl. Sci. 2021, 11(18), 8610; https://doi.org/10.3390/app11188610 - 16 Sep 2021
Cited by 3 | Viewed by 1943
Abstract
Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory [...] Read more.
Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research. Full article
(This article belongs to the Special Issue New Challenges in Improving the Quality and Safety of Meat Products)
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Review

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15 pages, 320 KiB  
Review
Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid
by Małgorzata Karwowska, Paulo E. S. Munekata, Jose M. Lorenzo and Igor Tomasevic
Appl. Sci. 2022, 12(11), 5559; https://doi.org/10.3390/app12115559 - 30 May 2022
Cited by 6 | Viewed by 1878
Abstract
Consumer demand for specific dietary and nutritional characteristics in their foods has risen in recent years. This trend in consumer preference has resulted in a strong emphasis in the meat industry and scientific research on activities aimed at improving the nutritional value of [...] Read more.
Consumer demand for specific dietary and nutritional characteristics in their foods has risen in recent years. This trend in consumer preference has resulted in a strong emphasis in the meat industry and scientific research on activities aimed at improving the nutritional value of fermented meat products. These types of meat products are valued by modern consumers due to their nutritional value resulting, among others, from the method of production. One of the major focuses of the current innovations includes the incorporation of bioactive compounds from plant-based food, in relation to the replacement of additives that may raise concerns among consumers (mainly nitrate and nitrite) as well as the modification of processing conditions in order to increase the content of bioactive compounds. Many efforts have been focused on reducing or eliminating the presence of additives, such as curing agents (nitrite or nitrate) in accordance with the idea of “clean label”. The enrichment of fermented meat products in compounds from the plant kingdom can also be framed in the overall strategies of functional meat products design, so that the meat products may be used as the vehicle to deliver bioactive compounds that may exert benefits to the consumer. Full article
(This article belongs to the Special Issue New Challenges in Improving the Quality and Safety of Meat Products)
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