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Meat and Its By-Products’ Processing, Preservation, and Quality Evaluation
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Meat and Its By-Products’ Processing, Preservation, and Quality Evaluation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (15 February 2024) | Viewed by 5165

Special Issue Editors

Dr. Xi Feng

E-Mail Website
Guest Editor
Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, USA
Interests: meat science; flavor chemistry; sensory evaluation; food quality
Special Issues, Collections and Topics in MDPI journals
Dr. Jungseok Choi

E-Mail Website
Guest Editor
Department of Animal Science, College of Agriculture, Life and Environment Sciences, Chungbuk National University, Cheongju, Republic of Korea
Interests: fresh meat; processed meat products; livestock carcass characteristics; cell-cultured meat
Prof. Dr. Dengyong Liu

E-Mail Website
Guest Editor
College of Food Science and Technology, Bohai University, Jinzhou 121013, China
Interests: meat processing; meat quality and safety; food flavor; sensory evaluation

Special Issue Information

Dear Colleagues,

Fresh muscle products are highly perishable. A number of intervention methods are used to preserve meat products, including chilling, freezing, drying, salting, curing, smoking, chemical preservatives, irradiation, high-pressure processing, as well as appropriate packaging materials. Recently, there has been consumer demand for meat products that are low in salt, cholesterol, fat, calories, and nitrates/nitrites but high in unsaturated fatty acids, carotenoids, vitamins, and fibers; therefore, innovative technologies are needed to meet these demands. Sensory evaluation and instrument analysis can interpret human reaction to meat sensory characteristics; however, both have some limitations. Meanwhile, due to food culture, a large number of by-products are not used efficiently, posing a burden to the slaughterhouse and the environment. In this Special Issue, we aim to publish innovative research results and review papers that provide a better understanding of meat and meat by-products' processing, preservation, and quality evaluation. Articles that discuss the processing, preserving, packaging and sensory characteristics of alternative meat products are also welcomed.

Dr. Xi Feng
Dr. Jungseok Choi
Prof. Dr. Dengyong Liu
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. Foods 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 2900 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
  • meat by-products
  • meat processing
  • meat preservation
  • sensory evaluation
  • quality
  • alternative meat

Published Papers (4 papers)

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Research

11 pages, 1177 KiB  
Article
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat
by Nicoletta P. Mangia, Michele Cottu, Maria Aponte, Marco A. Murgia, Maria E. Mura and Giuseppe Blaiotta
Foods 2024, 13(4), 633; https://doi.org/10.3390/foods13040633 - 19 Feb 2024
Viewed by 593
Abstract
Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures isolated from Sardinian sheep sausages were characterized by [...] Read more.
Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures isolated from Sardinian sheep sausages were characterized by rep-PCR and M13-RAPD typing and identified by 16S rDNA sequencing. S. xylosus and S. equorum accounted for more than 70% of the total isolates, whilst S. pasteuri (8.5%), S. succinus (2.8%), and S. haemolyticus (2.8%) were less represented. The genes encoding the synthesis of putrescine, tyramine, cadaverine, and histamine were evaluated by PCR. None of the strains hosted genes for decarboxylases, except one S. pasteuri strain that was potentially a tyramine-producer. Antibiotic resistance was evaluated, along with nitrate reductase, lipolytic, and proteolytic activity, in a pool of selected cultures. Resistance to the primary antibiotics was rather widespread. S. xylosus, S. equorum, and S. pasteuri strains were all resistant to amoxicillin and kanamycin. S. equorum strains were sensitive to all tested antibiotics. S. xylosus strains were all resistant to penicillin B. Conversely, all S. pasteuri strains were resistant to both ampicillin and penicillin B, and four out of five strains exhibited tetracycline resistance. The high variability in the production of sheep sausages makes the search for adjunct cultures of crucial relevance. According to this perspective, the characterization of the autochthonous CSN population represents the first step to approach a starter selection. Full article
(This article belongs to the Special Issue Meat and Its By-Products’ Processing, Preservation, and Quality Evaluation)
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12 pages, 315 KiB  
Article
Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses
by Luiz Rogério G. Magalhães, Victor F. Moebus, Airton A. Castagna, Marcos Aronovich, Carlos Eduardo R. Coutinho, Saida Favotto, Edi Piasentier, Luiz A. M. Keller and Eliana F. M. Mesquita
Foods 2023, 12(22), 4064; https://doi.org/10.3390/foods12224064 - 08 Nov 2023
Viewed by 979
Abstract
The development of balanced, healthy, ready-to-consume, and easy-to-prepare products has led to the development of new food technologies. Despite their high commercial value, bullfrog (Aquarana catesbeiana) carcasses result in low yields, with the thighs being the most marketed in comparison to [...] Read more.
The development of balanced, healthy, ready-to-consume, and easy-to-prepare products has led to the development of new food technologies. Despite their high commercial value, bullfrog (Aquarana catesbeiana) carcasses result in low yields, with the thighs being the most marketed in comparison to other carcass portions. In this sense, liver pâté is a traditional food consumed worldwide, mainly in European countries, and may be prepared by incorporating bullfrog meat by-products and certain viscera. In this context, the aim of the present study was to develop a pâté product based on a mixture comprising 50% grounded bullfrog torso meat and 50% liver paste, with each treatment incorporating 10% liver paste increments, totaling five final mixtures. The nutritional compositions and physicochemical, microbiological, and toxicological characteristics of each mixture were assessed. The dry matter percentage of the prepared product was determined to be 27.00%, while mineral content was 1.45%, lipid content was 4.00%, and total protein content was 20.00%. Finally, microbiological counts were in agreement with current food safety regulations. The developed pâté serves as a standard, recycling underused industrial materials, adding value to the production chain at low operational costs, creating a more accessible market, and promoting the popularization of this type of meat. Full article
(This article belongs to the Special Issue Meat and Its By-Products’ Processing, Preservation, and Quality Evaluation)
12 pages, 848 KiB  
Article
Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions
by Sin-Woo Noh, Dong-Heon Song, Youn-Kyung Ham, Na-Eun Yang and Hyun-Wook Kim
Foods 2023, 12(13), 2592; https://doi.org/10.3390/foods12132592 - 03 Jul 2023
Cited by 2 | Viewed by 1666
Abstract
Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this study was to investigate [...] Read more.
Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this study was to investigate the effects of sous-vide cooking conditions, based on collagen denaturation temperature of intramuscular connective tissue, on the physicochemical properties of chicken breasts and thighs. Chicken breast and thigh were cooked at four sous-vide cooking conditions (55 °C for 3/6 h and 65 °C for 3/6 h) and conventional cooking at 75 °C (core temperature of 71 °C) as control. No significant differences in pH and lightness were found between the sous-vide cooking conditions. Moisture content, cooking loss, protein solubility, shear force, myofibrillar fragmentation index, and lipid oxidation were affected by sous-vide cooking conditions (p < 0.05). The decreased shear force and total collagen content of 65 °C sous-vide cooking treatment might be associated with collagen denaturation (p < 0.05). Sous-vide cooking at 55 °C could decrease cooking loss, with higher moisture than sous-vide cooking at 65 °C (p < 0.05). These tendencies on water-holding capacity and shear force at the two different temperatures were similarly observed for both chicken breast and thigh. Therefore, this study indicates that chicken breast and thigh are similarly affected by the sous-vide cooking conditions and suggests that a novel strategy to apply together two temperature ranges based on the thermal denaturation of intramuscular connective tissue would be required. Full article
(This article belongs to the Special Issue Meat and Its By-Products’ Processing, Preservation, and Quality Evaluation)
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16 pages, 1782 KiB  
Article
Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology
by Mar Llauger, Jacint Arnau, Michela Albano-Gaglio, Sara Bover-Cid, Belén Martín and Ricard Bou
Foods 2023, 12(9), 1903; https://doi.org/10.3390/foods12091903 - 06 May 2023
Cited by 3 | Viewed by 1377
Abstract
There is a growing demand for clean-label products. This study aimed to obtain a food-grade coloring ingredient for meat products based on the formation of Zn-protoporphyrin from porcine livers, thus contributing to the development of nitrite-free products. First, the effects of sodium disulfite [...] Read more.
There is a growing demand for clean-label products. This study aimed to obtain a food-grade coloring ingredient for meat products based on the formation of Zn-protoporphyrin from porcine livers, thus contributing to the development of nitrite-free products. First, the effects of sodium disulfite and acetic, ascorbic, and lactic acids on the formation of Zn-protoporphyrin and the total microbial count were studied. The combination of ascorbic and acetic acids resulted in a higher Zn-protoporphyrin content than acetic acid alone, and microbial levels were maintained (ca. 3 log CFU/mL). Second, a response surface methodology was used to maximize Zn-protoporphyrin while maintaining microbiological food standards. To that end, the effects of pH (4.2–5.4), incubation time (3–30 h), and temperature (25–50 °C) were studied. The selected conditions for Zn-protoporphyrin formation involved anaerobic incubation at pH 4.8 and 45 °C for 24 h. The safety was validated through challenge testing for relevant pathogens (Listeria monocytogenes, Salmonella spp., and Clostridium perfringens). A significant reduction (>6 log units) was observed in the selected conditions for L. monocytogenes and Salmonella, whereas C. perfringens spores remained at the inoculated levels. The optimized procedure is proven to be microbiologically safe, and may improve the color of nitrite-free meat products. Full article
(This article belongs to the Special Issue Meat and Its By-Products’ Processing, Preservation, and Quality Evaluation)
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