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Foods
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Meat Preservation and Intelligent Packaging
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Meat Preservation and Intelligent Packaging

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: closed (19 December 2023) | Viewed by 7333

Special Issue Editors

Dr. Xiaowei Huang

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: food contamination; food quality; food packaging; nondestructive testing technology; near infrared spectroscopy; nondestructive testing
Special Issues, Collections and Topics in MDPI journals
Dr. Xiaodong Zhai

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: intelligent packaging technology for food; food and agricultural product preservation

Special Issue Information

Dear Colleagues,

Meat is the most important source of protein for humans; however, it is also the most perishable food type, which causes severe illness in the case of spoilage. Preservation and intelligent packaging can extend the shelf life and provide information about the quality of meat to the consumers and manufacturers at any stage of supply chain. The emergence of preservation and smart packaging technologies reduces hazards such as foodborne diseases and provides new technology to monitor food spoilage from farm to table. A variety of indicators and sensors have been proposed to warn about meat spoilage in the meat industry. How to use these sensors in packaging to monitor the quality of meat during storage and transportation is  a problem that deserves researching. The aim of this Special Issue is to provide readers with a concise overview on recent developments and novel approaches in preservation, active packaging and nondestructive testing in the meat industry. The proposed Special Issue will be dedicated to high-quality research articles, as well as original review papers, that highlight recent advancements in intelligent materials and nondestructive testing methods for the meat industry.

Dr. Xiaowei Huang
Dr. Xiaodong Zhai
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
  • preservation packaging
  • intelligent packaging
  • sensors
  • nondestructive testing

Published Papers (5 papers)

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Research

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17 pages, 4589 KiB  
Article
Preparation of a Dual-Functional Active Film Based on Bilayer Hydrogel and Red Cabbage Anthocyanin for Maintaining and Monitoring Pork Freshness
by Xiaowei Huang, Wanying Zhao, Zhihua Li, Ning Zhang, Sheng Wang, Jiyong Shi, Xiaodong Zhai, Junjun Zhang and Tingting Shen
Foods 2023, 12(24), 4520; https://doi.org/10.3390/foods12244520 - 18 Dec 2023
Cited by 1 | Viewed by 1108
Abstract
In this study, a composite film was created with the dual goal of prolonging pork shelf life and showing freshness. Hydrogel materials as solid base films were selected from gelatin (G), sodium alginate (SA) and carboxymethyl cellulose (CMC) based on their antioxidant activity, [...] Read more.
In this study, a composite film was created with the dual goal of prolonging pork shelf life and showing freshness. Hydrogel materials as solid base films were selected from gelatin (G), sodium alginate (SA) and carboxymethyl cellulose (CMC) based on their antioxidant activity, water vapor permeability, mechanical properties, as well as their stability, antimicrobial activity, and freshness, which indicates effectiveness when combined with anthocyanins. Furthermore, the effects of several concentrations of red cabbage anthocyanin (R) (3%, 6%, 12%, and 24%) on freshness indicators and bacteriostasis were investigated. The antimicrobial activity of the composite films was evaluated against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus. Likewise, the freshness indicates effectiveness was evaluated for NH3. Considering the mechanical properties, antibacterial ability, freshness indicator effect, and stability of the composite film, CS film combined with 12% R was selected to prepare a dual-functional intelligent film for pork freshness indicator and preservation. By thoroughly investigating the effect of composite film on pork conservation and combining with it KNN, the discriminative model of pork freshness grade was established and the recognition rate of the prediction set was up to 93.3%. These results indicated that CSR film can be used for the creation of active food packaging materials. Full article
(This article belongs to the Special Issue Meat Preservation and Intelligent Packaging)
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15 pages, 2314 KiB  
Article
Effect of Vacuum and Modified Atmosphere Packaging on the Shelf Life and Quality of Gutted Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage
by Jelena Babic Milijasevic, Milan Milijasevic, Slobodan Lilic, Jasna Djinovic-Stojanovic, Ivan Nastasijevic and Tamara Geric
Foods 2023, 12(16), 3015; https://doi.org/10.3390/foods12163015 - 10 Aug 2023
Cited by 1 | Viewed by 1110
Abstract
The quality changes of gutted rainbow trout in vacuum packaging (VP) and modified atmosphere packaging (MAP) with 40% CO2 + 60% N2 (MAP1), 60% CO2 + 40% N2 (MAP2), and 90% CO2 + 10% N2 (MAP3) were [...] Read more.
The quality changes of gutted rainbow trout in vacuum packaging (VP) and modified atmosphere packaging (MAP) with 40% CO2 + 60% N2 (MAP1), 60% CO2 + 40% N2 (MAP2), and 90% CO2 + 10% N2 (MAP3) were evaluated. The samples were stored at 3 ± 0.5 °C, and on days 1, 4, 7, 10, 13, and 16 of storage, microbiological, chemical, and sensory testing was performed. The aerobic plate count (APC) and psychrotrophic bacteria count (PBC) in VP fish exceeded the conventional limit of 7 log cfu/g on day 10, and in MAP1 and MAP2 fish on day 16, whereas in MAP3 fish, their number remained below that limit during the experiment. MAP significantly slowed down the growth of Enterobacteriaceae in trout, and the degree of inhibition increased with increasing CO2 concentration in the gas mixture. The lowest lactic acid bacteria numbers were detected in VP fish, whereas the highest numbers were determined in trout packaged in MAP2 and MAP3. Significantly lower numbers of hydrogen sulfide-producing (H2S) bacteria were detected in fish packed in MAP. Distinct patterns were observed for pH among treatments. The lowest increase in TBARS values was detected in VP and MAP3 fish, whereas in MAP1 and MAP2 fish, the TBARS values were higher than 1 mg MDA/kg on day 16 of storage when a rancid odor was detected. MAP inhibited the increase in total volatile basic nitrogen (TVB-N) content of trout compared to trout packaged in a vacuum. The sensory attributes of trout perceived by the sensory panel changed significantly in all experimental groups during storage. Based primarily on sensory, but also microbial, and chemical parameters, MAP has great potential for preserving fish quality and extending the shelf life of gutted rainbow trout from 7 days in VP to 13 days in MAP1 and MAP2, and to 16 days in MAP3. Full article
(This article belongs to the Special Issue Meat Preservation and Intelligent Packaging)
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14 pages, 3436 KiB  
Article
A Ratiometric Fluorescent Sensor Based on Silicon Quantum Dots and Silver Nanoclusters for Beef Freshness Monitoring
by Yue Sun, Xiaodong Zhai, Xiaobo Zou, Jiyong Shi, Xiaowei Huang and Zhihua Li
Foods 2023, 12(7), 1464; https://doi.org/10.3390/foods12071464 - 29 Mar 2023
Cited by 2 | Viewed by 1428
Abstract
A ratiometric fluorescent sensor with hydrogen sulfide (H2S) and methanthiol (CH3SH) sensitivity was developed to real-time monitor beef freshness. A silicon quantum dots (SiQD) and silver nanoclusters (AgNC) complex, namely SiQD-AgNC, was used as the dual emission fluorescence materials. [...] Read more.
A ratiometric fluorescent sensor with hydrogen sulfide (H2S) and methanthiol (CH3SH) sensitivity was developed to real-time monitor beef freshness. A silicon quantum dots (SiQD) and silver nanoclusters (AgNC) complex, namely SiQD-AgNC, was used as the dual emission fluorescence materials. Due to the fluorescence resonance energy transfer (FRET) effect between SiQD and AgNC, when the fluorescence of AgNC (610 nm) was quenched by H2S or CH3SH, the fluorescence of SiQD (468 nm) recovered, resulting in an increase of the fluorescent intensity ratio (I468/I610). I468/I610 showed a linear relationship with the H2S concentration within the concentration range of 1.125–17 μM, with a limit of detection (LOD) value of 53.6 nM. Meanwhile, I468/I610 presented two linear relationships with the CH3SH concentration within the concentration range of 1.125–17 μM and 23.375–38.25 μM, respectively, with a LOD value of 56.5 nM. The SiQD-AgNC complex was coated on a polyvinylidene fluoride (PVDF) film to form a portable SiQD-AgNC/PVDF film sensor. This film showed purplish red-to-cyan color changes in response to H2S and CH3SH, with LOD values of 224 nM and 233 nM to H2S and CH3SH, respectively. When the film was used to monitor beef freshness at 4 °C, its fluorescent color gradually changed from purplish red to cyan. Hence, this study presented a new ratiometric fluorescent sensor for intelligent food packaging. Full article
(This article belongs to the Special Issue Meat Preservation and Intelligent Packaging)
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12 pages, 694 KiB  
Article
Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed
by Cristina Saraiva, Sónia Saraiva, Luis Patarata, Maria da Conceição Fontes and Conceição Martins
Foods 2023, 12(7), 1420; https://doi.org/10.3390/foods12071420 - 27 Mar 2023
Viewed by 1041
Abstract
This study was carried out to identify the behaviour of Escherichia coli O157:H7 and of Listeria monocytogenes inoculated in Maronesa breed beef with different ultimate pH (pHu) (Normal and DFD), and stored at two different temperatures (4 and 9 °C), during 28 days [...] Read more.
This study was carried out to identify the behaviour of Escherichia coli O157:H7 and of Listeria monocytogenes inoculated in Maronesa breed beef with different ultimate pH (pHu) (Normal and DFD), and stored at two different temperatures (4 and 9 °C), during 28 days post mortem (pm). The main objective was to illustrate the problematic feature of dealing with beef showing high pHu and stored at mild abusive temperatures (9 °C). Beef steaks (ms. longissimus dorsi) were inoculated with low levels (2–3 log CFU/g) of those both pathogens and packed in air, vacuum and three gaseous mixtures with decreasing O2 and increasing CO2 concentrations (MAP70/20, MAP50/40 and MAP30/60). At 4 °C, the growth of E. coli O157:H7 presented the same pattern on Normal and DFD meat. On the contrary, the growth of L. monocytogenes was higher in DFD meat, revealing the effect of the pHu and its psychotropic character. At abusive temperatures, both pathogens grew, achieving high levels in DFD meat. In these cases, the MAP with the highest CO2 concentration (60%) was revealed to be more effective against the development of E. coli O157:H7, therefore, not exceeding levels of 5 log CFU/g at the end of storage, while in L. monocytogenes, it reaches 8 log CFU/g under the same conditions. Full article
(This article belongs to the Special Issue Meat Preservation and Intelligent Packaging)
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Review

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13 pages, 329 KiB  
Review
Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat
by Márcio Moura-Alves, Alexandra Esteves, Maria Ciríaco, José A. Silva and Cristina Saraiva
Foods 2023, 12(12), 2308; https://doi.org/10.3390/foods12122308 - 07 Jun 2023
Cited by 6 | Viewed by 2164
Abstract
Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products’ shelf-life, which has a negative impact on the industry and consumers. In recent years, studies have been carried out using decontamination [...] Read more.
Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products’ shelf-life, which has a negative impact on the industry and consumers. In recent years, studies have been carried out using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers such as polysaccharides, proteins, and lipids, combined with active compounds, can be an alternative approach. This article focused on recent studies that used alternative biodegradable polymeric matrices in conjunction with natural compounds with antioxidant/antimicrobial activity on chicken meat. Its impact on physicochemical, microbiological, and sensory characteristics was evident, as well as the effect on its shelf-life. In general, different combinations of active edible films or coatings had a positive effect on the chicken meat. Different studies reported that the main results were a decrease in microbial growth and pathogen survival, a slowdown in lipid oxidation evolution, and an improvement in sensory quality and shelf-life (an increase from 4 to 12 days). Full article
(This article belongs to the Special Issue Meat Preservation and Intelligent Packaging)
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