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Impact of Innovative Technological Processes on the Biochemical and Physical...
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Impact of Innovative Technological Processes on the Biochemical and Physical Properties of Fresh and Further-Processed Meats

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

Deadline for manuscript submissions: closed (15 February 2024) | Viewed by 6627

Special Issue Editors

Prof. Dr. Raffaele Marrone

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Guest Editor
Department of Veterinary Medicine and Animal Production (MVPA), University of Naples “Federico II”, 80137 Naples, Italy
Interests: meat and meat products; meat quality; analytical chemistry; food science; food technology; food texture; food rheology; food safety; food inspection; risk analysis
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Carmela Maria Assunta Barone

E-Mail Website
Guest Editor
Department of Agricultural Sciences, University of Naples “Federico II”, 80137 Naples, Italy
Interests: meat and meat products; rheological characteristics; physicochemical characteristics; sensory analysis; texture; lipid and protein oxidation
Prof. Dr. Tiziana Pepe

E-Mail Website
Guest Editor
Department of Veterinary Medicine and Animal Production, University Federico II, 80137 Naples, Italy
Interests: food biotechnology; food safety; food hygiene
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The quality attributes of both fresh and further-processed meat products are influenced by the complex interactions between intrinsic muscle properties, by the slaughter and chilling process, and by the parameters of applied meat-processing techniques. Increased scientific information and technological advances have greatly changed many processing methods, leading the meat industry to search for novel technologies for enhancing the quality and safety of meat products. Methods of meat preservation include physical methods such as dry aging, dry curing, high-pressure processing (HPP), conventional cooking, sous-vide cooking, and chemical and biochemical methods such as fermentation, smoking, curing, and marination. However, processing and/or preservation technology can have technical limitations due to the loss of sensory quality when the nutritional value of these products is improved. However, one of the main objectives is to address the choice of a processing and/or preservation technology that considers not only the quality impact on the product but also the changes in sensory and nutritional features and consumer appeal. Original manuscripts that address any the effects of processing and preservation technologies on the sensory and nutritional quality of meat products/aspects of fresh and further-processed meat quality attributes are invited to this Special Issue.

Prof. Dr. Raffaele Marrone
Prof. Dr. Carmela Maria Assunta Barone
Prof. Dr. Tiziana Pepe
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 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 quality
  • dry aging
  • fermentation
  • smoking
  • processed meat
  • wet aging
  • quality impact
  • nutritional quality
  • consumer perception

Published Papers (3 papers)

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Research

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9 pages, 258 KiB  
Article
Influence of Sous Vide Cooking on Ground Beef Patties
by Savannah L. Douglas, Gabriela M. Bernardez-Morales, Brooks W. Nichols, Aeriel D. Belk, Tristan M. Reyes, Jase J. Ball and Jason T. Sawyer
Foods 2023, 12(19), 3664; https://doi.org/10.3390/foods12193664 - 05 Oct 2023
Viewed by 1241
Abstract
With rising consumer demand for fast-food options, quick-service restaurants are constantly developing new menu items to attract consumers. Sous vide cookery has become popular for the in-home and fine dining consumer but has not been considered the first cooking option for quick service [...] Read more.
With rising consumer demand for fast-food options, quick-service restaurants are constantly developing new menu items to attract consumers. Sous vide cookery has become popular for the in-home and fine dining consumer but has not been considered the first cooking option for quick service applications. Therefore, ground beef patties were manufactured to measure the influence of sous vide cooking time on the patty characteristics of moisture, color, and objective tenderness. Patties were randomly assigned a sous vide cooking time of 30, 60, or 90 min and then grilled to an internal temperature of 71.1 °C. Patties sous vide cooked for 30 min exhibited the greatest (p < 0.05) cook loss, Allo–Kramer Shear Force (AKSF) and were darker (L*) than patties sous vide cooked for 60 or 90 min. Additionally, neither internal redness, calculated spectral values of chroma, hue angle, or red-to-brown differed (p > 0.05) regardless of sous vide cooking time. Sous vide cooking duration prior to grilling the ground beef patties altered the moisture, color, and objective texture characteristics of ground beef patties. Full article
(This article belongs to the Special Issue Impact of Innovative Technological Processes on the Biochemical and Physical Properties of Fresh and Further-Processed Meats)
17 pages, 1117 KiB  
Article
Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef
by Marika Di Paolo, Rosa Luisa Ambrosio, Claudia Lambiase, Valeria Vuoso, Angela Salzano, Giovanna Bifulco, Carmela Maria Assunta Barone and Raffaele Marrone
Foods 2023, 12(3), 531; https://doi.org/10.3390/foods12030531 - 25 Jan 2023
Cited by 4 | Viewed by 2144
Abstract
Wet-aging (WA) and dry-aging (DA) methods are usually used in the beef industry to satisfy the consumers’ tastes; however, these methods are not suitable for all anatomical cuts. In this study, WA and DA were applied to improve the quality of two cuts [...] Read more.
Wet-aging (WA) and dry-aging (DA) methods are usually used in the beef industry to satisfy the consumers’ tastes; however, these methods are not suitable for all anatomical cuts. In this study, WA and DA were applied to improve the quality of two cuts of Charolais beef (Longissimus dorsi and Semitendinosus). For 60 days (i.e., 2 days, 15 days, 30 days and 60 days of sampling), a physicochemical, rheological, and microbiological analysis were performed at WA (vacuum packed; temperature of 4 ± 1 °C) and at DA (air velocity of 0.5 m/s; temperature of 1 ± 1 °C; relative humidity of 78 ± 10%) conditions. The results showed that the aging method influenced the aging loss (higher in the DA), cooking loss (higher in the WA), malondialdehyde concentration (higher in the DA) and fatty acid profile (few changes). No differences in the drip loss and color were observed, which decreased after 30 days of aging. The WBSF and TPA test values changed with increasing an aging time showing that the aging improved the tenderness of meat regardless of the aging method. Moreover, the aging method does not influence the microbiological profile. In conclusion, both WA and DA enhanced the quality of the different beef cuts, suggesting that an optimal method-time and aging combination could be pursued to reach the consumers’ preferences. Full article
(This article belongs to the Special Issue Impact of Innovative Technological Processes on the Biochemical and Physical Properties of Fresh and Further-Processed Meats)
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Review

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23 pages, 424 KiB  
Review
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
by Agnieszka Latoch, Artur Głuchowski and Ewa Czarniecka-Skubina
Foods 2023, 12(16), 3110; https://doi.org/10.3390/foods12163110 - 18 Aug 2023
Cited by 3 | Viewed by 2567
Abstract
Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a [...] Read more.
Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages. Full article
(This article belongs to the Special Issue Impact of Innovative Technological Processes on the Biochemical and Physical Properties of Fresh and Further-Processed Meats)
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