New Strategies in Production and Product Quality Control of Fresh Meat Series II

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

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 3410

Special Issue Editor

Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB, Canada
Interests: phenomics; beef; pork; lamb; high-throughput technologies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The meat sector has evolved over the last few decades to take advantage of new opportunities and address numerous challenges. International trade, niche markets, environmental impact, animal welfare, and human nutrition are only some of the many factors shaping the way we produce and market meat around the world. Moreover, quality assurance and classification systems are more important than ever, as buyers and consumers are becoming more exigent, and competition across the global market requires novel technologies that can meet such requirements. In this Special Issue of Foods, we will continue exploring new strategies to be implemented in the meat sector, both at the production and quality control stages.

There are eight papers already published in the previous Special Issue on this topic, which you may read at the following link: https://www.mdpi.com/journal/foods/special_issues/Production_Product_Quality_Control_Meat.

Dr. Manuel Juárez
Guest Editor

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
  • beef
  • pork
  • lamb
  • chicken
  • quality control
  • production

Published Papers (2 papers)

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Research

8 pages, 2253 KiB  
Communication
Performance of a Handheld Near-Infrared Spectroscopy Device to Predict Pork Primal Belly Fat Iodine Value and Loin Lean Intramuscular Fat Content
by Stephanie Lam, David Rolland, Sophie Zawadski, Xinyi Wei, Bethany Uttaro and Manuel Juárez
Foods 2023, 12(8), 1629; https://doi.org/10.3390/foods12081629 - 13 Apr 2023
Viewed by 1305
Abstract
The increase in market demand and economic value of Canadian pork primal cuts has led to a need to assess advanced technologies capable of measuring quality traits. Fat and lean composition were measured using a Tellspec near-infrared (NIR) spectroscopy device to predict the [...] Read more.
The increase in market demand and economic value of Canadian pork primal cuts has led to a need to assess advanced technologies capable of measuring quality traits. Fat and lean composition were measured using a Tellspec near-infrared (NIR) spectroscopy device to predict the pork belly fat iodine value (IV) and loin lean intramuscular fat (IMF) content in 158 pork belly primals and 419 loin chops. The calibration model revealed a 90.6% and 88.9% accuracy for the Tellspec NIR to predict saturated fatty acids (SFA) and IV, respectively, in the belly fat. The calibration model accuracy for the other belly fatty acids revealed an accuracy of 66.3–86.1%. Using the Tellspec NIR to predict loin lean IMF reported a lower accuracy for moisture (R2 = 60) and fat % (R2 = 40.4). This suggests that Tellspec NIR spectroscopy measures on the pork belly primal offers a cost-efficient, rapid, accurate, and non-invasive indicator of pork belly IV and could be used for the classification for specific markets. Full article
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13 pages, 1022 KiB  
Article
Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality
by Marta Castrica, Laura Menchetti, Stella Agradi, Giulio Curone, Daniele Vigo, Grazia Pastorelli, Alessia Di Giancamillo, Silvia Clotilde Modina, Federica Riva, Valentina Serra, Dino Miraglia, Egon Andoni, Gabriele Brecchia and Claudia Maria Balzaretti
Foods 2022, 11(21), 3433; https://doi.org/10.3390/foods11213433 - 29 Oct 2022
Cited by 6 | Viewed by 1796
Abstract
Bovine colostrum (BC) is rich in nutrients, antimicrobial, and antioxidant factors; for these reasons, it has been used as supplement in animal nutrition. However, its possible effects on meat quality have not been studied yet. Thirty-nine New Zealand White rabbits (n = [...] Read more.
Bovine colostrum (BC) is rich in nutrients, antimicrobial, and antioxidant factors; for these reasons, it has been used as supplement in animal nutrition. However, its possible effects on meat quality have not been studied yet. Thirty-nine New Zealand White rabbits (n = 13/group) were assigned to three groups and fed until slaughter with a commercial standard diet, control group (C), and C supplemented with 2.5% and 5% (w/w) of BC (BC-2.5 and BC-5 groups, respectively). After slaughtering, the effect of dietary supplementation on microbiological and chemical characteristics of the rabbit loins was evaluated at 48 h postmortem (D0) and after 3 (D3) and 8 (D8) days of refrigerated storage. Results showed no difference in the microbiological parameters. In the supplemented groups, TBARS and TVBN values were lower and higher than in the C group, respectively (p < 0.01), and their fatty-acid profile was increased in SFA and decreased in MUFA (p < 0.05). In conclusion, research must continue to examine in depth the possible effects of BC byproduct reuse in animal nutrition on meat quality (e.g., antioxidant power, and physical and sensory characteristics). Full article
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