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Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

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

Deadline for manuscript submissions: closed (30 June 2021) | Viewed by 21001

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Dr. Paulo Eduardo Sichetti Munekata

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Meat Technology Center of Galicia, 4 Galicia St., Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Interests: meat production; meat quality; lipid oxidation; natural antioxidants; phenolic compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat is one of the main components in the modern diet. The high nutritional value (proteins, essential amino acids, and vitamins) and pleasant sensory attributes (e.g., “juicy” and “tender”) used to describe meat in most cases support its importance among consumers when buying food and preparing meals. Additionally, the increasing per capita consumption and the growing number of consumers willing to pay for high-quality meat in the last decades have strengthened the share of meat in the present and future food market. However, improving these prized characteristics is a complex task that involves many factors. In terms of animal production, feeding, handling, and slaughtering must be properly carried out to ensure the high quality of fresh meat. The further steps in meat production, processing and aging of muscles, are equally crucial for the successful and continuous commercialization of fresh meat. New strategies, feeding components, and technologies to improve the physicochemical characteristics, nutritional value, and sensory attributes of fresh meat are currently under evaluation to improve the quality of fresh meat.

Aim and Scope: Researchers are invited to submit original research and systematic reviews that aim to advance the knowledge about the influence of feeding composition, housing, handling, slaughtering and processing technologies, and approaches to improve the quality of fresh meat (with the main focus on sensory attributes, nutritional value, and physicochemical characteristics). All meat-producing animals will be considered in this Special Issue.

We are inviting submissions on the following topics:

- New feeding components to enhance the sensory, nutritional, and physicochemical characteristics of fresh meat;

- Advances in handling and slaughtering to improve the quality of fresh meat;

- Innovative and alternative approaches and technologies in the processing and aging of fresh meat;

- Sensory and consumer studies about fresh meat;

- Active packaging to improve the shelf life of fresh meat.

Dr. Paulo Eduardo Sichetti Munekata
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

Feeding components
Natural antioxidants
Animal production
Meat aging
Sensory attributes
Nutritional value
Color Tenderness
Flavor Active packaging
Volatile compounds

Published Papers (7 papers)

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Editorial

Jump to: Research

2 pages, 172 KiB

Open AccessEditorial

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

by Paulo E. S. Munekata

Foods 2021, 10(9), 2060; https://doi.org/10.3390/foods10092060 - 01 Sep 2021

Cited by 2 | Viewed by 1783

Abstract

This Special Issue titled “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is comprised of six studies that explored different strategies to improve the quality of fresh meat, as well as some aspects related to its further processing [...] Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat)

Research

Jump to: Editorial

23 pages, 706 KiB

Open AccessArticle

Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat

by Noemí Echegaray, Rubén Domínguez, Vasco A. P. Cadavez, Roberto Bermúdez, Laura Purriños, Ursula Gonzales-Barron, Ettiene Hoffman and José M. Lorenzo

Foods 2021, 10(7), 1450; https://doi.org/10.3390/foods10071450 - 22 Jun 2021

Cited by 15 | Viewed by 2965

Abstract

Today’s society demands healthy meat with a special emphasis on integrated animal husbandry combined with the concern for animal welfare. In this sense, the raising of lambs in an extensive system has been one of the most common practices, which results in meats with high nutritional value. However, both the production system and the diet play a fundamental role in the chemical composition of the meat, which has a direct impact on the content of volatile compounds. Thus, the aim of this study was to determine the effect of two production systems (intensive and extensive) on the chemical composition and volatile profile of lamb meat. Twenty-eight lambs of the Bordaleira-de-Entre-Douro-e-Minho (BEDM) sheep breed were raised for meat production under the intensive or extensive system and were fed with concentrate and pasture, respectively. All animals were carried out in the muscle longissimus thoracis et lumborum. Results evidenced that all the composition parameters were affected by the production system. Extensively-reared lambs produced meat with the highest fat and protein contents, while these animals had the lowest percentages of moisture and ash. Similarly, the total content of volatile compounds was affected (p < 0.05) by the production system and were higher in the meat of lambs reared extensively. Furthermore, the content of total acids, alcohols, aldehydes, esters, ethers, furans and sulfur compounds as well as most of the individual compounds were also affected (p < 0.05) by the production system, whereas total hydrocarbons and ketones were not affected (p > 0.05). As a general conclusion, the production system had very high influence not only in proximate composition but also in the volatile compounds. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat)

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17 pages, 1599 KiB

Open AccessArticle

Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities

by Clément Burgeon, Alice Markey, Marc Debliquy, Driss Lahem, Justine Rodriguez, Ahmadou Ly and Marie-Laure Fauconnier

Foods 2021, 10(6), 1311; https://doi.org/10.3390/foods10061311 - 07 Jun 2021

Cited by 8 | Viewed by 2698

Abstract

Boar taint detection is a major concern for the pork industry. Currently, this taint is mainly detected through a sensory evaluation. However, little is known about the entire volatile organic compounds (VOCs) profile perceived by the assessor. Additionally, many research groups are working on the development of new rapid and reliable detection methods, which include the VOCs sensor-based methods. The latter are susceptible to sensor poisoning by interfering molecules produced during high-temperature heating of fat. Analyzing the VOC profiles obtained by solid phase microextraction gas chromatography–mass spectrometry (SPME-GC-MS) after incubation at 150 and 180 °C helps in the comprehension of the environment in which boar taint is perceived. Many similarities were observed between these temperatures; both profiles were rich in carboxylic acids and aldehydes. Through a principal component analysis (PCA) and analyses of variance (ANOVAs), differences were highlighted. Aldehydes such as (E,E)-nona-2,4-dienal exhibited higher concentrations at 150 °C, while heating at 180 °C resulted in significantly higher concentrations in fatty acids, several amide derivatives, and squalene. These differences stress the need for standardized parameters for sensory evaluation. Lastly, skatole and androstenone, the main compounds involved in boar taint, were perceived in the headspace at these temperatures but remained low (below 1 ppm). Higher temperature should be investigated to increase headspace concentrations provided that rigorous analyses of total VOC profiles are performed. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat)

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15 pages, 1473 KiB

Open AccessArticle

Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch

by Mohamed F. Eshag Osman, Abdellatif A. Mohamed, Mohammed S. Alamri, Isam Ali Mohamed Ahmed, Shahzad Hussain, Mohamed I. Ibraheem and Akram A. Qasem

Foods 2021, 10(6), 1157; https://doi.org/10.3390/foods10061157 - 21 May 2021

Cited by 8 | Viewed by 3388

Abstract

Octenyl-succinylated corn starch (Osan) was used to improve the physicochemical properties of ground beef patties. The study involved incorporation of 5 and 15% Osan and storage for 30 or 60 days at −20 °C. The tested parameters included cooking loss, microstructure image, firmness, color, and sensory evaluation of the prepared patties. Along with Osan, native corn starch was used as control and considered the patties with added animal fat. The data showed that Osan reduced the cooking loss and dimensional shrinkage significantly (p < 0.05), whereas the moisture retention, firmness and color of beef patties were improved. The sensory evaluation indicated enhanced tenderness and juiciness without significant alteration of flavor, color, and overall acceptability of the cooked patties. Microstructure images of cooked patties indicated uniform/cohesive structures with small pore size of patties shaped with Osan. Obviously, good storability of the uncooked patties was reflected on the physiochemical, textural, color, and sensory evaluation of the cooked patties, which points to the benefit of using Osan in frozen patties and signifies possible use in the meat industry. The overall sensory acceptability scores were given to cooked patties containing Osan starch as well as the native starch, whereas 15% animal fat was favored too. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat)

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9 pages, 566 KiB

Open AccessArticle

Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color

by Christina Bakker, Keith Underwood, Judson Kyle Grubbs and Amanda Blair

Foods 2021, 10(5), 1065; https://doi.org/10.3390/foods10051065 - 12 May 2021

Cited by 7 | Viewed by 2600

Abstract

Electrical stimulation (ES) is used in beef slaughter plants to improve tenderness; however, varying levels of low-voltage ES have not been well characterized. The objective was to evaluate the influence of two levels of low-voltage ES on temperature decline, pH, glycolytic potential, and meat quality. Forty-two beef carcasses were chosen from a commercial packing facility. One side of each carcass received either 40 or 80 volts of ES for 60 s at 45 min postmortem. The paired side of each carcass did not receive ES (Control). Temperature loggers were placed in the sirloin of 12 carcasses to record temperature decline. Longissimus muscle pH was measured at 1, 12, and 24 h, and 3 d postmortem. Strip steaks were fabricated for determination of meat quality. A treatment by time interaction was observed for carcass temperature decline (p < 0.001) where ES sides stayed warmer longer than Control sides. A treatment by time interaction was observed for pH decline with Control sides exhibiting an increased pH at 1 h postmortem (p < 0.001). Instrumental color values were increased for ES compared to Control sides (p < 0.001). These results indicate ES slows carcass temperature decline, hastens initial pH decline, and improves instrumental color. Similar results were observed between the ES treatments indicating either ES level may be used to achieve similar quality characteristics. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat)

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13 pages, 2916 KiB

Open AccessArticle

Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage

by Kazem Alirezalu, Milad Yaghoubi, Leila Poorsharif, Shadi Aminnia, Halil Ibrahim Kahve, Mirian Pateiro, José M. Lorenzo and Paulo E. S. Munekata

Foods 2021, 10(5), 1003; https://doi.org/10.3390/foods10051003 - 04 May 2021

Cited by 19 | Viewed by 3146

Abstract

The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat)

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15 pages, 1381 KiB

Open AccessArticle

Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium

by Yong Geum Shin, Dhanushka Rathnayake, Hong Seok Mun, Muhammad Ammar Dilawar, Sreynak Pov and Chul Ju Yang

Foods 2021, 10(1), 129; https://doi.org/10.3390/foods10010129 - 08 Jan 2021

Cited by 8 | Viewed by 3285

Abstract

This study examined the effects of stevioside (S) and organic selenium (O-Se) supplementation on the sensory attributes, microbial activity, fatty acid composition, and meat quality traits of Hanwoo cattle (Korean native cattle). Twenty-four Hanwoo cattle (663 ± 22 kg body weight) were assigned to two dietary treatments for 8 months: control diet and 1% stevioside with 0.08% organic selenium supplemented diet. S and O-Se inclusion in the diet enhanced the final body weight, weight gain, and carcass crude protein (p < 0.05). Moreover, supplementation with S and O-Se had a significant effect on lowering the drip loss and shear force and enhanced the a* (redness) of the longissimus dorsi muscle (p < 0.05). The inclusion of dietary S and O-Se improved the sum of the polyunsaturated fatty acid (ΣPUFAs) content of the meat, and the oxidative status (TBARS) values during second week of storage decreased by 42% (p < 0.05). On the other hand, the microbial count tended to decrease (7.62 vs. 7.41 log₁₀ CFU), but it was not significant (p > 0.05), and all sensory attributes were enhanced in the S and O-Se supplemented diet. Overall, these results suggest that supplementation of the ruminant diet with stevioside and organic selenium improves the growth performance, carcass traits, and meat quality with enriched PUFAs profile and retards the lipid oxidation during the storage period in beef. Full article

(This article belongs to the Special Issue Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat)

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