Advances and Consumers' Perceptions of Innovative Blended Meats and Meat Products

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

Deadline for manuscript submissions: 1 August 2024 | Viewed by 3164

Special Issue Editors


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Guest Editor
Department of Veterinary Sciences, University of Messina, Messina, Italy
Interests: food of animal origin; hygiene and safety; food legislation; donkey milk quality and safety; dairy food; food chemistry

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Guest Editor
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
Interests: international food legislation; persistent organic pollutants; heavy metals; marine biotoxins; mycotoxins; veterinary drugs; fish and fish products
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
Interests: food hygiene; microbiota; foodborne diseases; biogenic amines; marine biotoxins; milk and dairy products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Research shows that in many countries, consumers consider meat as an essential and integral part of their daily diet. Furthermore, health is the most cited reason for many consumers to change their eating habits, reduce their meat consumption, or use alternative products. Given the concerns about meat production and consumption patterns, there is currently a growing trend towards more plant-based diets [e.g. meat mixed with vegetable proteins (MBs)].

The increased demand for new and healthy meat products (MPs) together with modern lifestyles has led the meat industry to offer consumers increasingly attractive, clean, and healthy meat products, promoting and using new processing methods and technologies. Over the last few years, the literature highlighted consumers’ perceptions of a healthy lifestyle and animal welfare practices, particularly highlighting the need for new production practices that are better for animals' welfare; new production methods for meat, innovative meat products (MPs), and meat-based products (MBs); a focus on processing technologies that are environmentally friendly and sustainable; and producing sensory similarity between meat and MBs. In comparison to meat products, only a limited number of studies have examined the prevalence of MBs’ consumption and its influencing factors. Perception of and expectations for MBs and meat products enable better understanding and predictions of the products purchased and the purchasing motives. This information will help to understand the reasons for or against the consumption of meat products and MBs. Therefore, this Special Issue will include a broad overview dealing with information on consumers’ perceptions and expectations towards innovative meat products and new meat alternatives (e.g. MBs).

Prof. Dr. Francesca Conte
Prof. Dr. Pierina Visciano
Prof. Dr. Maria Schirone
Guest Editors

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Keywords

  • meat products
  • new blended meats
  • safety
  • hygiene
  • food technology
  • consumers’ choice
  • consumers’ perceptions

Published Papers (2 papers)

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Research

12 pages, 2260 KiB  
Article
Inactivation of Foodborne Pathogens by Lactiplantibacillus Strains during Meat Fermentation: Kinetics and Mathematical Modelling
by Seyed Mohammad Bagher Hashemi, Reza Roohi, Masoud Akbari, Alessandra Di Natale and Francesca Conte
Foods 2023, 12(17), 3150; https://doi.org/10.3390/foods12173150 - 22 Aug 2023
Cited by 2 | Viewed by 851
Abstract
This study examined the effect of beef fermentation with Lactiplantibacillus paraplantarum (L) PTCC 1965, Lactiplantibacillus (L) plantarum subsp. plantarum PTCC 1745, and Lactiplantibacillus (L) pentosus PTCC 1872 bacteria on the growth of pathogenic bacteria, including Salmonella (S) [...] Read more.
This study examined the effect of beef fermentation with Lactiplantibacillus paraplantarum (L) PTCC 1965, Lactiplantibacillus (L) plantarum subsp. plantarum PTCC 1745, and Lactiplantibacillus (L) pentosus PTCC 1872 bacteria on the growth of pathogenic bacteria, including Salmonella (S) Typhi PTCC 1609 and Staphylococcus (S) aureus PTCC 1826. The growth of lactic acid bacteria (LAB) and the effect of fermentation on pathogenic bacteria were studied using Weibull: biphasic linear and competitive models. The results showed that the rate of pH reduction was lower in the early stages and increased as the microbial population grew. The α parameter was lower for L. plantarum subsp. plantarum compared to L. paraplantarum and L. pentosus. The comparison of the α parameter for bacterial growth and pH data showed that the time interval required to initiate the rapid growth phase of the bacteria was much shorter than that for the rapid pH reduction phase. The pH value had a 50% greater effect on the inactivation of S. Typhi when compared to the samples containing L. plantarum subsp. plantarum and L. pentosus. The same parameter was reported to be 72% for the inactivation of St. aureus. In general, during the fermentation process, LAB strains caused a decrease in pH, and as a result, reduced the growth of pathogens, which improves consumer health and increases the food safety of fermented meat. Full article
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15 pages, 1978 KiB  
Article
Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage
by Miriam Hernández-Jiménez, Iván Martínez-Martín, Ana M. Vivar-Quintana and Isabel Revilla
Foods 2022, 11(15), 2313; https://doi.org/10.3390/foods11152313 - 3 Aug 2022
Cited by 1 | Viewed by 1626
Abstract
The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. [...] Read more.
The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. To achieve this, the fat used in the production of the product was partially replaced with high oleic sunflower oil in proportions of 12.5%, 20%, and 50% of the total fat content. Proximate analysis, fatty acid profiles, lipid oxidation, and sensory analysis were studied. The replacement of fat with oil showed a significant effect on the evolution of the parameters analyzed during ripening in all cases. The batches with sunflower oil presented higher levels of monounsaturated fatty acids (MUFA) and lower levels of saturated fatty acids (SFA) and a similar amount of polyunsaturated fatty acids (PUFA) to the control products. The replacement of up to 20% of oil showed no significant differences for most of the physicochemical and sensory parameters analyzed at the end of the ripening. Full article
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