Investigation of the Factors That Influence the Quality of Meat and Meat Products

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

Deadline for manuscript submissions: 10 August 2024 | Viewed by 802

Special Issue Editor


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Guest Editor
School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
Interests: meat protein; meat processing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat, which is available in a wide variety of raw and processed variants, has played a vital role in human evolution and represents an important component of the human diet. Nowadays, the meat industry has been trying to produce meat and meat products of increasingly improving quality. But what does quality mean when it comes to meat? The major aspects of meat quality include yield and composition, appearance and technological characteristics, palatability, wholesomeness, and others. To produce high-quality meat and meat products, meat scientists have been investigating the intrinsic and extrinsic factors that influence the quality of meat and meat products.

In this Special Issue, we encourage the submission of manuscripts focusing on the factors that influence the quality of meat or meat products, including yield and composition, appearance and technological characteristics, palatability, wholesomeness, and so forth. We welcome the submission of original manuscripts in the field of meat science that fill gaps in the knowledge associated with meat quality, and those that involve the use of cutting-edge technologies to manage meat quality.

Dr. Shengjie Li
Guest Editor

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 quality
  • meat color
  • tenderness
  • juiciness
  • nutritional quality

Published Papers (1 paper)

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Research

13 pages, 1536 KiB  
Article
Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods
by Chuanyu Guo, Shouyin Wang, Xiaolei Jia, Jinfeng Pan, Xiuping Dong and Shengjie Li
Foods 2024, 13(7), 1034; https://doi.org/10.3390/foods13071034 - 28 Mar 2024
Viewed by 609
Abstract
The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared from longissimus dorsi were cooked using three methods [...] Read more.
The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared from longissimus dorsi were cooked using three methods (frying, steaming, and roasting) at different internal temperatures (60, 70, 80, and 90 °C). Traditional biomarkers including total carbonyl and total thiol and novel biomarkers including α-aminoadipic semialdehyde (AAS) and lysinonorleucine (LNL) were determined. Results demonstrated that total thiol and AAS were the most successful biomarkers in distinguishing the three cooking methods in relation to protein oxidation, with AAS being the most sensitive. Moreover, as indicated by the biomarkers of total thiol and AAS, frying caused the highest level of protein oxidation, while steaming resulted in the lowest level when pork patties were cooked to the internal temperatures of 70 or 80 °C. Full article
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