Comprehensive Approaches to Formulation of Meat Products: From Technological Development to Assessment of Healthy Properties

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

Deadline for manuscript submissions: closed (10 August 2023) | Viewed by 11891

Special Issue Editors

College of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: meat products processing; gelling properties; quality profiles; novel processing technologies; functional meat products; clean label; consumer perception
Special Issues, Collections and Topics in MDPI journals
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Interests: functional microorganisms in meat products; biodegradation and bioadsorption of toxic substances; bioprotective cultures and bioprotection; microbial ecology and its relationship with meat properties

Special Issue Information

Dear Colleagues,

Meat products possess essential roles in the human diet mainly owing to their unique flavour and taste, convenience, and higher nutritional values. Recently, with the increasing awareness of the relationship between diet and health, meat products are often perceived as unhealthy by consumers mainly due to their compositions. Some possible approaches can be applied to process healthier meat products by decreasing the levels of salt, saturated fats, nitrites, and phosphates. However, reducing levels of these components can result in the compromised quality profiles of the final products. Most recently, an increasing number of consumers are shifting their preferences towards natural or health-oriented food products, which has accelerated the implementation of “clean label” solutions by numerous food industry stakeholders. Therefore, the meat industry has been recently faced with the non-trivial challenge of how to successfully improve the health benefits of meat products via novel natural ingredients (e.g., natural antioxidants, dietary fibres, starch, hydrocolloid gums, vegetable proteins, functional starters, probiotics, etc.), as well as novel processing technologies (e.g., high-pressure processing, ultrasound processing, magnetic field processing, pulsed electric field processing, radio frequency heating, etc.) without impairing the quality profiles to some extent.

This Special Issue of Foods will focus on novel strategies for reformulation challenges encountered in the development of healthier meat products. High-quality research and reviews articles are welcome.

Prof. Dr. Qian Liu
Prof. Dr. Peijun Li
Guest Editors

Manuscript Submission Information

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Keywords

  • meat products
  • re-formulation
  • quality profiles
  • novel processing technologies
  • health benefits
  • sensory properties
  • shelf-life
  • low fat
  • low salt
  • nitrite substitution
  • phosphates replacer
  • functional starters
  • probiotics

Published Papers (4 papers)

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Research

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19 pages, 1527 KiB  
Article
Hazard Analysis and Critical Control Point (HACCP) Application to Dry-Cured Pastrami in Egyptian Pastrami Factories
by Rehab Mohammed El-Mougy, Samir Mohammed Abd-Elghany, Kálmán Imre, Adriana Morar, Viorel Herman and Khalid Ibrahim Sallam
Foods 2023, 12(15), 2927; https://doi.org/10.3390/foods12152927 - 01 Aug 2023
Viewed by 2352
Abstract
The current study established a HACCP tactic for all hazards related to Egyptian dry-cured pastrami production. All types of hazards that could occur at each production step were depicted. The fabrication steps of pastrami were originally based on the processes and conclusions presented [...] Read more.
The current study established a HACCP tactic for all hazards related to Egyptian dry-cured pastrami production. All types of hazards that could occur at each production step were depicted. The fabrication steps of pastrami were originally based on the processes and conclusions presented in two previous publications by members of the research team; thus, the current scientific paper is considered a completion of the two previous publications. All operations executed and products manufactured outside the pastrami factory were excluded. The HACCP system was only applied to dry-cured pastrami production stages from receiving frozen raw meat and non-meat ingredients until packaging and storing the final product. Four CCPs were detected and taken into account. The permissible critical limits of additives and non-meat ingredients were considered. Suitable corrective actions were arranged. Regular HACCP plan review, proper recording of detected CCPs and critical limits were necessary for validation processes. Following up with the supply chain by obtaining the certified suppliers, together with the importance of the verification procedures of the elaborated HACCP plan, were essential in order to ensure the production of safe food without defects. Full article
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19 pages, 1597 KiB  
Article
Additive Effects of L-Arginine with Potassium Carbonate on the Quality Profile Promotion of Phosphate-Free Frankfurters
by Chuanai Cao, Yining Xu, Meiyue Liu, Baohua Kong, Fengxue Zhang, Hongwei Zhang, Qian Liu and Jinhai Zhao
Foods 2022, 11(22), 3581; https://doi.org/10.3390/foods11223581 - 10 Nov 2022
Viewed by 1409
Abstract
The present study investigated the additive effects of L-Arginine (L-Arg) with potassium carbonate (PC) on the quality characteristics of phosphate-free frankfurters. The results showed that L-Arg combined with PC could act as a viable phosphate replacer by decreasing cooking loss and improving the [...] Read more.
The present study investigated the additive effects of L-Arginine (L-Arg) with potassium carbonate (PC) on the quality characteristics of phosphate-free frankfurters. The results showed that L-Arg combined with PC could act as a viable phosphate replacer by decreasing cooking loss and improving the textural properties of phosphate-free frankfurters (p < 0.05), mainly because of its pH-raising ability. Moreover, L-Arg could assist PC in effectively retarding lipid oxidation in phosphate-free frankfurters during storage (p < 0.05). Furthermore, 0.1% L-Arg combined with 0.15% PC was found to exhibit the best optimal phosphate-replacing effect. This combination could also overcome quality defects and promote the sensory attributes of phosphate-free frankfurters to the maximum extent. Therefore, our results suggest that L-Arg combined with PC can be considered a feasible alternative for the processing of phosphate-free frankfurters with an improved quality profile and superior health benefits. Full article
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18 pages, 3500 KiB  
Article
Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions
by Mirian dos Santos, Daniela Almeida Vieira Fogaça da Rocha, Oigres Daniel Bernardinelli, Fernando Divino Oliveira Júnior, Diógenes Gomes de Sousa, Edvaldo Sabadini, Rosiane Lopes da Cunha, Marco Antonio Trindade and Marise Aparecida Rodrigues Pollonio
Foods 2022, 11(21), 3311; https://doi.org/10.3390/foods11213311 - 22 Oct 2022
Cited by 4 | Viewed by 3243
Abstract
Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava [...] Read more.
Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean, rice, and sunflower) in partially replacing meat in meat emulsion model systems. Soy, pea, and sunflower proteins showed great compatibility with the meat matrix, giving excellent emulsion stability and a cohesive protein network with good fat distribution. Otherwise, adding rice and fava bean proteins resulted in poor emulsion stability. Color parameters were affected by the intrinsic color of plant proteins and due to the reduction in myoglobin content. Both viscoelastic moduli, G′ and G″ decreased with the incorporation of plant proteins, especially for rice and fava bean. The temperature sweep showed that myosin denaturation was the dominant effect on the G′ increase. The water mobility was affected by plant proteins and the proportion between immobilized and intermyofibrillar water was quite different among treatments, especially those with fava bean and rice proteins. In vitro protein digestibility was lower for hybrid meat emulsion elaborated with rice protein. It is concluded that soy, pea, and mainly sunflower proteins have suitable compatibility with the meat matrix in emulsified products. Full article
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Review

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21 pages, 640 KiB  
Review
Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives
by Elena S. Inguglia, Zuo Song, Joseph P. Kerry, Maurice G. O’Sullivan and Ruth M. Hamill
Foods 2023, 12(10), 2062; https://doi.org/10.3390/foods12102062 - 20 May 2023
Cited by 6 | Viewed by 2818
Abstract
Background: The concept of a clean label is difficult to define, even in common language, as the interpretation of what a “clean” food is differs from one person to another and from one organisation to another. The lack of a unique definition and [...] Read more.
Background: The concept of a clean label is difficult to define, even in common language, as the interpretation of what a “clean” food is differs from one person to another and from one organisation to another. The lack of a unique definition and regulations of what the term “clean” means, along with the growing consumer demand for more “natural” and healthier foods, is posing new challenges for manufacturers and ingredient producers. The meat industry, in particular, has been affected by this new movement owing to negative attitudes and feelings consumers associate with consuming processed meat products. Scope and approach: The review scope is to describe attributes and associations around the “clean” label term by analysing the most recent ingredients, additives and processing methods currently available for meat manufacturers. Their application in meat, plant-based alternatives and hybrid meat/plant products, current limitations and challenges presented in consumer perception, safety and potential impacts on product quality are also presented. Key findings and conclusions: The availability of a growing number of “clean” label ingredients provides a new suite of approaches that are available for application by meat processors to help overcome some of the negative connotations associated with processed meat products and also support plant-based meat alternatives and hybrids. Full article
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