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Applied Sciences
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New Frontiers in Meat and Meat Products
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New Frontiers in Meat and Meat Products

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 16311

Special Issue Editors

Dr. Marzena Zając

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Guest Editor
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
Interests: food chemistry; food analysis; food processing; meat processing; food preservation; muscle; fatty acids; functional foods
Dr. Joanna Tkaczewska

E-Mail Website
Guest Editor
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
Interests: microbiology; food science and technology; food quality; food safety; bioactive peptides; fish; antioxidant activity; functional food; sport nutrition
Prof. Dr. Władysław Migdał

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Guest Editor
Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
Interests: sensory analysis; traditional products
Special Issues, Collections and Topics in MDPI journals
Dr. Piotr Kulawik

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Guest Editor
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, 30-149 Cracow, Poland
Interests: food science and technology; food chemistry; food analysis; food quality; food safety; food processing; food microbiology; food preservation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat is often considered to be a central food item, once eaten, to ensure that the correct homeostatic balance of several nutrients is maintained at any age. Following the 67th International Congress of Meat Science and Technology (https://www.icomst2021.com/), which will be held on 23–27 August 2021, in Kraków, Poland, we will organize a Special Issue, which will focus on tackling the most pressing problems faced by the meat industry, and more specifically, in the topic specified below:

  • Animal welfare vs. human welfare
  • Innovations in animal production
  • Muscle tissue biology
  • Safety and authenticity in meat production
  • Emerging technologies in meat processing
  • Bioactive compounds from and for meat
  • Meat processing: from food additives and process optimization to robotics and automation
  • Sustainability in meat processing, waste management and pet food production
  • Traditional meat products
  • Consumer trends and food waste reduction
  • Nutritional quality of meat, meat analogues, and the available alternatives

Dr. Marzena Zając
Dr. Joanna Tkaczewska
Prof. Dr. Władysław Migdał
Dr. Piotr Kulawik
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. Applied Sciences 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 2400 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
  • Meat products
  • Meat processing
  • Animal production
  • Muscle
  • Meat components
  • Meat analogues

Published Papers (7 papers)

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Editorial

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2 pages, 170 KiB  
Editorial
New Frontiers in Meat and Meat Products—SI ICoMST
by Marzena Zając
Appl. Sci. 2022, 12(12), 5903; https://0-doi-org.brum.beds.ac.uk/10.3390/app12125903 - 10 Jun 2022
Cited by 1 | Viewed by 942
Abstract
Despite experts’ warnings and statements about hazards connected with meat consumption, it is growing all over the world [...] Full article
(This article belongs to the Special Issue New Frontiers in Meat and Meat Products)

Research

Jump to: Editorial

13 pages, 713 KiB  
Article
The Source of Protein or Its Value? Consumer Perception Regarding the Importance of Meat(-like) Product Attributes
by Marcin Adam Antoniak, Andrzej Szymkowiak and Benedykt Pepliński
Appl. Sci. 2022, 12(9), 4128; https://0-doi-org.brum.beds.ac.uk/10.3390/app12094128 - 20 Apr 2022
Cited by 8 | Viewed by 2594
Abstract
Food product attributes may significantly influence the general perception of the product itself, as well as the willingness for its consumption. Assessment of the product is based on customers’ beliefs and individual preferences. Because meat-like products are presented as meat substitutes providing sufficient [...] Read more.
Food product attributes may significantly influence the general perception of the product itself, as well as the willingness for its consumption. Assessment of the product is based on customers’ beliefs and individual preferences. Because meat-like products are presented as meat substitutes providing sufficient protein values, the present study aimed to determine the effect of protein source and labelling pointing at high protein content on the evaluation of the product. The experimental online study was conducted with a group of 552 respondents. Four versions of product packaging were designed and tested. These packages differed in the presence or absence of the Nutrition Claim and the presence of the text indicating the vegetable or meat origin of the product. Data collected in the experiment were analyzed using a 2 × 2 ANOVA. The study revealed that the source of protein (plant vs. animal) appears to shape consumers’ perception of the product as more eco-friendly (F (1.518) = 38.681, p < 0.001, η2 = 0.069), natural (F (1.518) = 15.518, p < 0.001, η2 = 0.029), and healthy (F (1.518) = 25.761, p < 0.001, η2 = 0.047). Moreover, labelling including a “high-protein” Nutrition Claim increases the willingness to consume the product (F (1.518) = 4.531, p = 0.034, η2 = 0.009), and provides the impression of it being more eco-friendly (F (1.518) = 6.658, p = 0.01, η2 = 0.012) and of a higher quality (F (1.518) = 7.227, p = 0.007, η2 = 0.014). The obtained results may have theoretical significance by improving the understanding of factors determining the perception of food products and the use of meat substitutes. Full article
(This article belongs to the Special Issue New Frontiers in Meat and Meat Products)
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12 pages, 580 KiB  
Article
Differential Expression of MicroRNAs in Dark-Cutting Meat from Beef Carcasses
by Penny K. Riggs, Dustin A. Therrien, Robert N. Vaughn, Marissa L. Rotenberry, Brian W. Davis, Andy D. Herring, David G. Riley and H. Russell Cross
Appl. Sci. 2022, 12(7), 3555; https://0-doi-org.brum.beds.ac.uk/10.3390/app12073555 - 31 Mar 2022
Cited by 3 | Viewed by 1819
Abstract
“Dark-cutting” meat in beef carcasses can result from conditions such as long-term stress and depleted glycogen stores, but some aspects of the physiological mechanisms that cause dark-cutting phenotypes remain poorly understood. Certain responses to stress factors in fully developed tissues are known to [...] Read more.
“Dark-cutting” meat in beef carcasses can result from conditions such as long-term stress and depleted glycogen stores, but some aspects of the physiological mechanisms that cause dark-cutting phenotypes remain poorly understood. Certain responses to stress factors in fully developed tissues are known to be regulated by specific microRNAs. We investigated microRNA expression in Longissimus lumborum biopsies from carcasses derived from a contemporary group of 78 steers from which a high incidence of dark-cutting meat occurred. Our objective was to identify any potential microRNA signatures that reflect the impact of environmental factors and stresses on genetic signaling networks and result in dark-cutting beef (also known as dark, firm, and dry, or DFD) in some animals. MicroRNA expression was quantified by Illumina NextSeq small RNA sequencing. When RNA extracts from DFD muscle biopsy samples were compared with normal, non-DFD (NON) samples, 29 differentially expressed microRNAs were identified in which expression was at least 20% different in the DFD samples (DFD/NON fold ratio ≤0.8 or ≥1.2). When correction for multiple testing was applied, a single microRNA bta-miR-2422 was identified at a false discovery probability (FDR) of 5.4%. If FDR was relaxed to 30%, additional microRNAs were differentially expressed (bta-miR-10174-5p, bta-miR-1260b, bta-miR-144, bta-miR-142-5p, bta-miR-2285at, bta-miR-2285e, bta-miR-3613a). These microRNAs may play a role in regulating aspects of stress responses that ultimately result in dark-cutting beef carcasses. Full article
(This article belongs to the Special Issue New Frontiers in Meat and Meat Products)
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16 pages, 338 KiB  
Article
The Muscle Fibre Characteristics and the Meat Quality of m. longissimus thoracis from Polish Native Złotnicka Spotted Pigs and the Crossbreed Fatteners from the Crossing of Duroc and Polish Large White Boars
by Karolina Szulc, Dorota Wojtysiak, Łukasz Migdał and Władysław Migdał
Appl. Sci. 2022, 12(6), 3051; https://0-doi-org.brum.beds.ac.uk/10.3390/app12063051 - 16 Mar 2022
Cited by 4 | Viewed by 1735
Abstract
The aim of the investigations were to assess the meat raw material of the domestic Złotnicka Spotted swine breed as well as its hybrids with Duroc and Polish Large White breeds with respect to quality, technological usefulness, and muscle fibre composition and structure. [...] Read more.
The aim of the investigations were to assess the meat raw material of the domestic Złotnicka Spotted swine breed as well as its hybrids with Duroc and Polish Large White breeds with respect to quality, technological usefulness, and muscle fibre composition and structure. The suitability of individual swine genetic groups (Złotnicka Spotted × Złotnicka Spotted, Złotnicka Spotted × Duroc, Złotnicka Spotted × Polish Large White, Złotnicka Spotted × Złotnicka Spotted/Duroc) for the production of heavy fatteners which can be used as slaughter raw material to manufacture raw and raw-ripening meat products was ascertained. Złotnicka Spotted pigs were characterised by a statistically significantly smaller proportion of IIB fibres and a higher share of I and IIA fibres in the longissimus thoracis muscle in comparison to the hybrids of this breed with Duroc and Polish Large White breeds. The diameter of all muscle fibre types in the longissimus thoracis muscle of the Złotnicka Spotted breed was greater than in hybrids. No statistically significant differences were found between the parameters of colour and the free drip and the water absorbability of the loin of the Złotnicka Spotted breed pigs and their hybrids with Duroc and Polish Large White breeds. The examined meat was characterised by a small free drip and good water absorbability. The hybrid pigs (Złotnicka Spotted × Duroc) were characterised by the highest content of intramuscular fat (IMF) in the longissimus thoracis muscle, which resulted in the lowest sheer force of roasted loin and the lowest thermal drip compared to other hybrids. Smoked, raw loin obtained from the longissimus thoracis muscle of the Złotnicka Spotted breed was found to be the most tender, whereas tenderness of the identical loin derived from the longissimus thoracis muscle of the Złotnicka Spotted bred hybrids with the Duroc and Polish Large White breeds was poorer. Due to the small headage of the Złotnicka Spotted breed, the appropriate numbers of fatteners of good meat quality parameters suitable to manufacture raw, ripening meat products can only be secured by the crossing of this breed with other meat breeds. Therefore, it appears that crossing the Złotnicka Spotted pigs with Duroc pigs would be a suitable solution. Full article
(This article belongs to the Special Issue New Frontiers in Meat and Meat Products)
10 pages, 261 KiB  
Article
Vegetarian “Sausages” with the Addition of Grape Flour
by Bohuslava Tremlova, Lenka Havlova, Patrik Benes, Johana Zemancova, Hana Buchtova, Karolina Tesikova, Simona Dordevic and Dani Dordevic
Appl. Sci. 2022, 12(4), 2189; https://0-doi-org.brum.beds.ac.uk/10.3390/app12042189 - 19 Feb 2022
Cited by 10 | Viewed by 2883
Abstract
Vegan sausages with the addition of grape flour represent a way to reduce the intake of processed meat and at the same time to increase the intake of a healthy substance of plant origin. Grape flour obtained from grape marc as a byproduct [...] Read more.
Vegan sausages with the addition of grape flour represent a way to reduce the intake of processed meat and at the same time to increase the intake of a healthy substance of plant origin. Grape flour obtained from grape marc as a byproduct of wine production is a source of many bioactive substances, such as antioxidants and polyphenols. The study was conducted using vegetarian sausage production: six batches of sausages with different concentrations of grape flour (0%, 1%, 3%, 7%, 10%, and 20%) were produced. The following analyses were applied for the evaluation of these vegetarian sausages: ferric reducing antioxidant power assay (FRAP), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), total polyphenolic content, total protein content, and textural and sensory parameters. The results clearly indicated that the grape seed flour addition resulted in a higher antioxidant capacity of experimentally produced vegan sausages. Based on the sensory evaluation, vegan sausages with 1% (according to taste evaluation, these samples were the most acceptable by panelists) and 3% additions of grape flour were selected as the most suitable since they were statistically more acceptable than samples produced with 20% grape flour addition. The results of this study confirm that the addition of grape flour to vegan sausages is nutritionally beneficial for consumers because it increases the antioxidant capacity and polyphenol content; however, a slight decrease in protein content was recorded too. The sustainability of the product is also achieved using the grape flour since it is a waste material generated worldwide within grape processing. Full article
(This article belongs to the Special Issue New Frontiers in Meat and Meat Products)
13 pages, 679 KiB  
Article
Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed
by Elisha Munsu, Hana Mohd Zaini, Patricia Matanjun, Noorakmar Ab Wahab, Nurul Shaeera Sulaiman and Wolyna Pindi
Appl. Sci. 2021, 11(23), 11347; https://0-doi-org.brum.beds.ac.uk/10.3390/app112311347 - 30 Nov 2021
Cited by 11 | Viewed by 2170
Abstract
The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, [...] Read more.
The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products. Full article
(This article belongs to the Special Issue New Frontiers in Meat and Meat Products)
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12 pages, 2267 KiB  
Article
Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties
by Hana Mohd Zaini, Mohd Dona Bin Sintang, Jumardi Roslan, Suryani Saallah, Elisha Munsu, Nurul Shaeera Sulaiman and Wolyna Pindi
Appl. Sci. 2021, 11(22), 10849; https://0-doi-org.brum.beds.ac.uk/10.3390/app112210849 - 17 Nov 2021
Cited by 6 | Viewed by 2710
Abstract
Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine [...] Read more.
Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour. Sausages containing high BPs, especially Saba banana, had a more rigid texture, a high storage modulus, and a darker colour. The ability to retain more water in Berangan peel positively affected the sausage’s textural and rheological properties. With 2%, chicken sausage received the highest sensory score, with Saba BP-containing sausage following closely behind. However, adding >2% BP of both varieties negatively affected the sausage texture and colour, resulting in reduced sensory acceptance. Thus, the BP from Saba and Berangan bananas showed promise as a potential value-adding ingredient in the formulation of functional meat products. In addition, it has potential health benefits, such as increased dietary fibre. Full article
(This article belongs to the Special Issue New Frontiers in Meat and Meat Products)
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