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Special Issue "Meat Preservation and Intelligent Packaging"

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

Deadline for manuscript submissions: 19 December 2023 | Viewed by 1641

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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 2400 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 (3 papers)

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Research

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Open AccessArticle

A Ratiometric Fluorescent Sensor Based on Silicon Quantum Dots and Silver Nanoclusters for Beef Freshness Monitoring

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Foods 2023, 12(7), 1464; https://doi.org/10.3390/foods12071464 - 29 Mar 2023

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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. 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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Open AccessArticle

Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed

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

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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 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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Open AccessReview

Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat

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Foods 2023, 12(12), 2308; https://doi.org/10.3390/foods12122308 - 07 Jun 2023

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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 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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