Recent Processing Technologies for Improving Meat Quality

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

Deadline for manuscript submissions: 20 August 2024 | Viewed by 578

Special Issue Editors

Department of Food Microbiology, Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Interests: meat quality; meat color; beef quality; meat marinating
Department of Food Microbiology, Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Interests: meat; beef; functional meat products; cooking; composition
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Special Issue Information

Dear Colleagues,

Meat producers worldwide are challenged to provide nutritious and safe meat that appeals to consumers’ sensory, ecological and ethical considerations. Therefore, producers, processors, and scientists are seeking to improve the broadly understood quality of meat. This issue is essential due to the current trends in meat consumption, where high and repeatable quality (nutritional value, sensory, hygienic quality) and environmental aspects take priority over price. Therefore, it is crucial to implement different strategies and technological processes to improve the quality of meat in the context of both consumer preferences and sustainable production.

This Special Issue, “Recent Processing Technologies for Improving Meat Quality”, aims to present recent findings on technological factors that affect the final quality of meat, both in the sphere of production system and post-slaughter processing, i.e., ageing, packaging, cooking methods, etc.

Dr. Katarzyna Tkacz
Dr. Monika Modzelewska-Kapituła
Guest Editors

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Keywords

  • ageing
  • cooking
  • meat quality
  • microbial quality
  • technological processes
  • meat texture
  • sensory properties
  • storage
  • shelf-life
  • packaging
  • physicochemical properties
  • thermal treatment

Published Papers (1 paper)

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Research

17 pages, 3380 KiB  
Article
Changes in the Mechanical, Sensory, and Microbiological Properties during the Storage of Innovative Vegetable and Meat Soups for Seniors
Appl. Sci. 2024, 14(3), 1317; https://doi.org/10.3390/app14031317 - 05 Feb 2024
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Abstract
This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were industrially produced. [...] Read more.
This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were industrially produced. The aim of this study was to analyse changes in the mechanical, sensory, and microbiological properties of the soups occurring during their storage (1, 7, 14, and 21 days). Strength tests were performed at temperatures of 20 °C and 55 °C. Both soups had a high protein content (4.7–6.5%), low sugar (0.3–0.5%) and salt content (0.8%), and a fibre content of 1.4%. The texture analysis showed great similarity in the mechanical characteristics of both soups. The samples were characterised by low measured values for firmness (0.72 N) and cohesiveness (−0.14 N) in both temperatures. The average shear force of the beef balls with carrots at 20 °C was 12.3 N, but after heating, it decreased to 8.8 N (p < 0.05). The rheological tests on the soups showed that they were characterised by a relatively high viscosity (15–20 Pas at 55 °C). Storage of the soups for 21 days did not significantly affect their rheological parameters (p > 0.05). The soup with beef balls and carrots was rated higher by the sensory panel. On the 21st day of storage, the permitted limit of the count of bacteria was not exceeded in either of the samples. This study shows that the soups had desirable structural, nutritional, and sensory characteristics, which are important for this group of consumers. The values of the mechanical parameters of all the samples were low, and they were even significantly more reduced when the products were heated. This may suggest that the products should not be difficult to consume for seniors. Full article
(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)
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