Factors Affecting Flavour, Taste and Colour of Meat - Volume II

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

Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 5317

Special Issue Editors


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Guest Editor
College of Food Science, Northeast Agricultural University, Harbin, China
Interests: meat; meat product; storage; preservation; quality improvement
Special Issues, Collections and Topics in MDPI journals
College of Forestry, Northeast Forestry University, Harbin 150040, China
Interests: meat and meat products; quality improvement; forest food; functional factor; food gels
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat demand and consumption are very high in most countries, mainly because it is a high-value product in the human diet greatly prized by the consumer. The meat purchasing decision of consumers is influenced by the sensory characteristics of the meat, and they prefer tender meat and meat products with natural taste and flavour. Colour is also an important and perceptible meat sensory attribute that influences the initial and final quality judgment by consumers before and after purchasing a meat product. These sensory traits depend on several intrinsic and extrinsic factors, such as species, genotype, nutrition, age, antemortem and postmortem treatment, slaughter procedure, storage conditions, and ageing time, although not all of the factors affect all of the cues. It has long been recognized that the sensory attributes of meat are important for consumer acceptability, and by understanding these relationships, the meat industry can improve or decrease variability in specific meat sensory properties and increase consumer satisfaction. Therefore, a systematic and comprehensive analysis of these factors will be of great help and promotion to meat and meat products, as well as the food industry.

Prof. Dr. Xiufang Xia
Dr. Fangfei Li
Guest Editors

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Keywords

  • meat and meat products 
  • sensory properties 
  • influencing factors 
  • flavour 
  • taste 
  • colour 
  • detection technology/measurement techniques 
  • control technology/control techniques

Published Papers (4 papers)

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Research

16 pages, 3161 KiB  
Article
Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles
by Miaojing Zhang, Yangyang Chai, Fangfei Li and Yihong Bao
Foods 2024, 13(3), 501; https://doi.org/10.3390/foods13030501 - 5 Feb 2024
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Abstract
Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. [...] Read more.
Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F–T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F–T cycles (p < 0.05). With the times of F–T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group (p < 0.05) after 5 F–T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F–T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F–T cycles. Full article
(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat - Volume II)
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22 pages, 4322 KiB  
Article
Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak
by Yufeng Duan, Ziqi Liu, Dan Deng, Li Zhang, Qunli Yu, Guoyuan Ma, Xiaotong Ma, Zhaobin Guo, Cheng Chen and Long He
Foods 2023, 12(20), 3877; https://doi.org/10.3390/foods12203877 - 23 Oct 2023
Viewed by 1382
Abstract
In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (p < 0.05). The results showed [...] Read more.
In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (p < 0.05). The results showed that salt infiltration promoted the release of fishy substances, improving the edible and processing performance of beef liver. The identification of flavor compounds in raw and roasted beef liver via GC–IMS implies that (E)–2–octenal–M, (E)–3–penten–2–one–M, ethyl acetate–M, ethyl acetate–D, and methanethiol are closely related to improving the flavor of beef liver; among them, (E)–2–octenal–M, (E)–3–penten–2–one–M, and methanethiol can cause beef liver odor, while nonanal–M, octanal–M, benzene acetaldehyde, n–hexanol–D, butyl propanoate–M, heptanal–D, heptanal–M, and 3–methylthiopropanal–M had significant effects on the flavor formation of beef liver steak. The determination of reducing sugars revealed that salt soaking had no significant effect on the reducing sugar content of beef liver, and the beef liver steak was significantly reduced (p < 0.05), proving that reducing sugars promoted the formation of beef liver steak flavor under roasting conditions. Fatty acid determination revealed that salt soaking significantly reduced the content of polyunsaturated fatty acids in beef liver (p < 0.05), promoting the process of fat degradation and volatile flavor production in the beef liver steak. Salt plays a prominent role in salting–out and osmosis during deodorization and flavor improvement. Through controlling important biochemical and enzymatic reactions, the release of flavor substances in a food matrix was increased, and a good deodorization effect was achieved, which lays a foundation for further research on the deodorization of beef liver and the flavor of beef liver steak. Full article
(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat - Volume II)
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12 pages, 3901 KiB  
Article
Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing
by Xiaotong Zhang, Pengjuan Yu, Jiayan Yan, Yishuang Shi, Jianhui Feng and Xinyan Peng
Foods 2023, 12(19), 3597; https://doi.org/10.3390/foods12193597 - 27 Sep 2023
Cited by 1 | Viewed by 946
Abstract
This study evaluated the effect of FI (Fraction I, molecular weight < 1 kDa), which is separated from natural whey protein, on the antioxidant activity, sensory quality, color, texture characteristics, and microbial growth of pork balls during repeated freeze–thaw cycles (F-T cycles). The [...] Read more.
This study evaluated the effect of FI (Fraction I, molecular weight < 1 kDa), which is separated from natural whey protein, on the antioxidant activity, sensory quality, color, texture characteristics, and microbial growth of pork balls during repeated freeze–thaw cycles (F-T cycles). The results indicated that pork balls mixed with FI significantly improved in quality after repeating the F-T cycle, especially with the addition of 10% FI. The quality was improved significantly after repeated F-T cycles by adding 10% FI, and the antioxidant activity after seven F-T cycles decreased by 40.78%, a similar result to that obtained with the addition of 0.02% BHA. In addition, FI effectively reduced the sensory damage of pork balls caused by repeated freezing–thawing and also significantly inhibited the growth of microorganisms. In summary, FI not only has excellent antioxidant capacity under repeated freeze–thaw conditions but also has significant antibacterial and quality preservation effects and is expected to be quantified as a kind of natural food additive with antibacterial and antioxidant properties. This paper not only explores the effect of FI on the quality characteristics of frozen and thawed pork balls in prepared dishes but also provides a theoretical basis for the application of whey polypeptides in prepared meat. Full article
(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat - Volume II)
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23 pages, 9784 KiB  
Article
Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties
by Mengying Liu, Yanlei Gao, Ruheng Shen, Xue Yang, Li Zhang, Guoyuan Ma, Zhaobin Guo, Cheng Chen, Xixiong Shi and Xiaotong Ma
Foods 2023, 12(16), 3092; https://doi.org/10.3390/foods12163092 - 17 Aug 2023
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Abstract
Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high [...] Read more.
Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0–4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (p < 0.05). Moreover, with the extension of storage time, the content of saturated fatty acids was significantly higher (p < 0.05), the content of monounsaturated and polyunsaturated fatty acids was significantly lower (p < 0.05), the content of amino acids was significantly lower (p < 0.05), and protein digestibility was significantly lower (p < 0.05) under all substitution ratios. Overall, beef patties with 75% and 100% substitution ratios had better digestibility characteristics. The results of this study provide a theoretical basis for gelatin’s potential as a fat substitute for beef patties and for improving the quality of low-fat meat products. Full article
(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat - Volume II)
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