Strategies to Improve Physico-Chemical and Sensory Properties 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: closed (30 September 2023) | Viewed by 6079

Special Issue Editors

UNAM · Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua, Peru
Interests: development of new agri-food products using sensory and consumer science; use of the design of experiments and analysis of univariate and multivariate data as statistical support in the development of foods; technological and sensory strategies to generate healthier meat products; multiblock correlation between sensory and instrumental measurements
Centro de Ciências da Natureza, Universidade Federal de São Carlos (UFSCar), Campus Lagoa do Sino, Buri, Brazil
Interests: healthier meat products; meat processing; meat quality; natural antioxidants; sensory evaluation of meat products
UNJ · Escuela Profesional de Ingeniería de Indistrias Alimentarias, Universidad Nacional de Jaén, Jaén, Peru
Interests: processing and quality of foods of animal origin; reduction in sodium, animal fat, and synthetic additives in meat products; proteins of animal origin; microencapsulation of bioactive compounds

Special Issue Information

Dear Colleagues,

The consumption of meat and meat products is high and consistent worldwide. For this reason, the industry and academia have conducted research associated with the preservation and improvement of meat and meat products. In this sense, the current development of meat products aims to maintain the physico-chemical and sensory quality of formulations with a balanced lipid profile, reduced fat and sodium and fewer synthetic additives. The physico-chemical characteristics of food products are indicators of product quality and stability, which is strongly linked to shelf-life. On the other hand, sensory measurements are key to studying meat products, since they allow us to identify what attributes characterize them, as well as their impact on sensory acceptance and even on consumer purchase intention.

The primary objective of this Special Issue is to present a solid body of research that shows the latest advances in “Strategies to Improve Physico-Chemical and Sensory Properties of Meat and Meat Products”.

We extend the invitation to the scientific and industrial community to send their work and contribute to the development of this Special Issue.

Dr. Erick Saldaña
Dr. Selani Miriam Mabel 
Dr. Juan D. Rios-Mera
Guest Editors

Manuscript Submission Information

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Keywords

  • meat products
  • physico-chemical properties
  • sensory analysis
  • reformulation
  • healthier meat products
  • novel technologies
  • sensory shelf-life
  • new sensory methodologies

Published Papers (3 papers)

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Research

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18 pages, 717 KiB  
Article
Effects of Pig Dietary n-6/n-3 Polyunsaturated Fatty Acids Ratio and Gender on Carcass Traits, Fatty Acid Profiles, Nutritional Indices of Lipid Depots and Oxidative Stability of Meat in Medium–Heavy Pigs
by Giovanna Minelli, Katia D’Ambra, Paolo Macchioni and Domenico Pietro Lo Fiego
Foods 2023, 12(22), 4106; https://doi.org/10.3390/foods12224106 - 12 Nov 2023
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Abstract
The effects of different dietary n-6/n-3 polyunsaturated fatty acids (PUFA) ratios and gender on key carcass traits, as well as the nutritional and technological quality of lipids in medium–heavy pig tissues have been poorly studied. To investigate the subject, 24 Large White, barrows [...] Read more.
The effects of different dietary n-6/n-3 polyunsaturated fatty acids (PUFA) ratios and gender on key carcass traits, as well as the nutritional and technological quality of lipids in medium–heavy pig tissues have been poorly studied. To investigate the subject, 24 Large White, barrows and gilts, evenly divided into two groups of 12, were fed from 80 kg of live-weight (LW) until slaughter at 150 kg LW, either a high (9.7:1) (HPR) or low (1.4:1) (LPR) dietary n-6/n-3 PUFA ratio. On individual samples of longissimus thoracis muscle (LTM), subcutaneous (SF) and perirenal (PF) adipose tissues (ATs), the fatty acid (FA) composition was determined by gas chromatography, and lipid nutritional indices (LNIs) were calculated. The oxidative stability of meat was evaluated by determining the malondialdehyde content on raw and cooked (24 h postmortem) and refrigerated (8 days postmortem) LTM samples. The carcass traits did not vary between genders and diets. The LPR group showed a higher n-3 PUFA level and a lower n-6/n-3 PUFA ratio in all the tissues examined and better LNI, especially in the ATs. Diet did not affect the oxidative stability of meat. Gender did not influence the n-6/n-3 PUFA ratio, while barrows showed improvements in some LNI in ATs. Reducing the n-6/n-3 ratio in the diet of growing–finishing medium–heavy pigs improved the FA profile in all tissues and most LNI in ATs without impairing the oxidative stability of meat. Full article
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15 pages, 3797 KiB  
Article
Genetic Association Analysis of Copy Number Variations for Meat Quality in Beef Cattle
by Jiayuan Wu, Tianyi Wu, Xueyuan Xie, Qunhao Niu, Zhida Zhao, Bo Zhu, Yan Chen, Lupei Zhang, Xue Gao, Xiaoyan Niu, Huijiang Gao, Junya Li and Lingyang Xu
Foods 2023, 12(21), 3986; https://doi.org/10.3390/foods12213986 - 31 Oct 2023
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Abstract
Meat quality is an economically important trait for global food production. Copy number variations (CNVs) have been previously implicated in elucidating the genetic basis of complex traits. In this article, we detected a total of 112,198 CNVs and 10,102 CNV regions (CNVRs) based [...] Read more.
Meat quality is an economically important trait for global food production. Copy number variations (CNVs) have been previously implicated in elucidating the genetic basis of complex traits. In this article, we detected a total of 112,198 CNVs and 10,102 CNV regions (CNVRs) based on the Bovine HD SNP array. Next, we performed a CNV-based genome-wide association analysis (GWAS) of six meat quality traits and identified 12 significant CNV segments corresponding to eight candidate genes, including PCDH15, CSMD3, etc. Using region-based association analysis, we further identified six CNV segments relevant to meat quality in beef cattle. Among these, TRIM77 and TRIM64 within CNVR4 on BTA29 were detected as candidate genes for backfat thickness (BFT). Notably, we identified a 34 kb duplication for meat color (MC) which was supported by read-depth signals, and this duplication was embedded within the keratin gene family including KRT4, KRT78, and KRT79. Our findings will help to dissect the genetic architecture of meat quality traits from the aspects of CNVs, and subsequently improve the selection process in breeding programs. Full article
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Review

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30 pages, 1382 KiB  
Review
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review
by Agnieszka Latoch, Ewa Czarniecka-Skubina and Małgorzata Moczkowska-Wyrwisz
Foods 2023, 12(19), 3638; https://doi.org/10.3390/foods12193638 - 01 Oct 2023
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Abstract
Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for “clean label” products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the [...] Read more.
Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for “clean label” products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research. Full article
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