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Sensory Evaluation and Quality Analysis of Meat and Meat Products
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Sensory Evaluation and Quality Analysis of Meat and Meat Products

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

Deadline for manuscript submissions: closed (31 January 2022) | Viewed by 16672

Special Issue Editors

Dr. Pavel Kloucek

E-Mail Website
Guest Editor
Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Interests: food chemistry; analysis of volatile and fragrant food components; food microbiology; food preservation and shelf life
Special Issues, Collections and Topics in MDPI journals
Dr. Daniel Bures

E-Mail Website1 Website2
Co-Guest Editor
Institute of Animal Science, Prague, Czech Republic; Department of Food Science, Faculty of Agrobiology, Food and Natural Product, Czech University of Life Sciences Prague, Czech Republic
Interests: quality of meat and meat products; sensory analysis; proximate chemical composition; ruminants

Special Issue Information

Dear Colleagues,

We invite you to contribute to this Special Issue of Foods, entitled “Sensory Evaluation and Quality Analysis of Meat and Meat Products”. The purpose of this Special Issue is to disseminate knowledge reflecting current developments in sensory science with regard to meat science and technology. Despite the rapid development of analytical methods used in measuring meat quality, sensory analysis still plays an irreplaceable role in the development of new meat products. Thus, this Special Issue will discuss the relationships between sensory evaluation and the chemical composition or physical properties of meat and meat products. We welcome work involving the assessment of sensory quality of meat or meat products of livestock and non-domesticated animals through a sensory panel of trained experts, as well as consumer studies. Advanced methods or new approaches focusing on the instrumental evaluation of odour, flavour, or texture characteristics are also suitable for submission.

Dr. Pavel Kloucek
Dr. Daniel Bures
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
  • meat products
  • consumer science
  • sensory analysis
  • chemical composition
  • physical characteristics
  • processing
  • texture
  • odour
  • flavour

Published Papers (5 papers)

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Research

12 pages, 283 KiB  
Article
Carcass Composition, Meat Quality, Calpain Activity, Fatty Acid Composition and Ribonucleotide Content in Southern Thai Native Goats and Three-Way Crossbred Goats
by Chanporn Chaosap, Nantana Chauychuwong, Ratchasak Chauychuwong, Chatchai Sriprem, Panneepa Sivapirunthep and Awis Qurni Sazili
Foods 2021, 10(6), 1323; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061323 - 08 Jun 2021
Cited by 6 | Viewed by 2308
Abstract
Carcass composition, meat quality, calpain activity, fatty acid composition, and ribonucleotide content were examined and compared between male Southern Thai native goats (NG, n = 10) and three-way crossbred goats (CG, 50% Boer × 25% Saanen × 25% Southern Thai native, n = [...] Read more.
Carcass composition, meat quality, calpain activity, fatty acid composition, and ribonucleotide content were examined and compared between male Southern Thai native goats (NG, n = 10) and three-way crossbred goats (CG, 50% Boer × 25% Saanen × 25% Southern Thai native, n = 10). All animals were fed 1.5% body weight of concentrate (16% protein and 70% total digestible nutrients) and fresh Napier grass for 4 months. At the end of raising period, the final weight between the two genotypes was not significantly different. The percentage of carcass, bone, and fat of CG were higher than those of NG. NG presented lower shear force values, insoluble and total collagen content but higher collagen solubility and calpain-1 activity at 24 h postmortem. Additionally, NG meat was high in monounsaturated fatty acids but low in saturated fatty acids. However, the amount of ribonucleotide was no significant difference between two genotypes. Full article
(This article belongs to the Special Issue Sensory Evaluation and Quality Analysis of Meat and Meat Products)
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15 pages, 683 KiB  
Article
Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition
by Tersia Needham, Retha A. Engels and Louwrens C. Hoffman
Foods 2021, 10(3), 619; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030619 - 15 Mar 2021
Cited by 2 | Viewed by 2196
Abstract
The objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15–18 months old) male impala longissimus thoracis et lumborum (LTL) muscles. The [...] Read more.
The objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15–18 months old) male impala longissimus thoracis et lumborum (LTL) muscles. The discriminant analysis plot showed that extensively produced impala had a sensory profile distinct from the intensive and semi-extensive system impala. Extensively produced impala had the highest sensory ratings for overall intensity, gamey, beef-like, herbaceous, and sweet-associated aroma and flavor of their meat. The intensive and semi-extensive system impala did not differ for most of the sensory attributes, except for higher ratings for gamey flavor, liver-like flavor, tenderness and mealiness, and lower ratings for residue found in semi-extensive system impala. The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef-like, herbaceous, and sweet-associated aromas and flavors; however, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents (<2%), and desirable fatty acid profiles. Full article
(This article belongs to the Special Issue Sensory Evaluation and Quality Analysis of Meat and Meat Products)
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14 pages, 269 KiB  
Article
The Effect of Barley and Lysine Supplementation on the longissimus lumborum Meat Quality of Pasture-Raised Fallow Deer (Dama dama)
by Daniel Bureš, Luděk Bartoň, Eva Kudrnáčová, Radim Kotrba and Louwrens C. Hoffman
Foods 2020, 9(9), 1255; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091255 - 08 Sep 2020
Cited by 2 | Viewed by 2877
Abstract
The chemical characteristics (proximate composition, amino acids, and fatty acids) and sensory quality of the longissimus lumborum (LL) muscle of 45 farmed male fallow deer were investigated. The animals were divided into three separate groups (n = 15 per treatment): pasture-fed (P), [...] Read more.
The chemical characteristics (proximate composition, amino acids, and fatty acids) and sensory quality of the longissimus lumborum (LL) muscle of 45 farmed male fallow deer were investigated. The animals were divided into three separate groups (n = 15 per treatment): pasture-fed (P), pasture-fed and supplemented with barley (B), and pasture-fed and supplemented with barley and lysine (BL). Differences were observed in LL moisture and the intramuscular fat contents, the latter being almost two-fold greater in the meat of B and BL groups compared to P. The concentrations of histidine, leucine, alanine, glutamic acid and glycine in the raw meat were higher in the BL group compared to the P group. Higher contents of n–3 polyunsaturated fatty acids (PUFAs), and consequently lower n–3 ratios, were found in the P group, compared to the BL group. The grilled meat samples from the P group scored higher than the other groups for grassy flavour, and lower for liver flavour. Full article
(This article belongs to the Special Issue Sensory Evaluation and Quality Analysis of Meat and Meat Products)
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13 pages, 822 KiB  
Article
Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat
by Can Zhang, Hao Zhang, Ming Liu, Xin’gang Zhao and Hailing Luo
Foods 2020, 9(9), 1178; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091178 - 26 Aug 2020
Cited by 46 | Viewed by 3254
Abstract
The objective was to characterize the effect of breed on the volatile compound precursors and odor profile attributes and to provide an insight into improving the lamb production and meat flavor. Three-month-old Tan (n = 10), Hu (n = 10) and [...] Read more.
The objective was to characterize the effect of breed on the volatile compound precursors and odor profile attributes and to provide an insight into improving the lamb production and meat flavor. Three-month-old Tan (n = 10), Hu (n = 10) and Dorper lambs (n = 10) were raised for 90 days in single barns. Longissimus thoracis et lumborum muscle of all lambs were collected for analysis of intramuscular fat, fatty acids, amino acids, and volatile compounds. The results showed Tan and Hu accumulated more intramuscular fat and saturated fatty acid than Dorper. However, Tan had lower linoleic acid, alpha linolenic acid and total polyunsaturated fatty acid proportion than Dorper. Amino acid in Dorper was significantly higher than Tan and Hu. Furthermore, (E)-2-hexenal was only found in Tan lambs, while (E)-2-nonenal and (E,E)-2,4-nonadienal were only found in Dorper lambs. Hu had the fewest volatile compounds. The results of this study demonstrated that Dorper had larger proportion of polyunsaturated fatty acids (PUFA), amino acid and volatile compounds than Tan and Hu. However, the specific PUFA derivates of Dorper had a negative impact on the odor profile. Hence, we suggest that further works should be focused on crossbreed lambs by Dorper and Tan, to enhance the lamb production and improve meat flavor. Full article
(This article belongs to the Special Issue Sensory Evaluation and Quality Analysis of Meat and Meat Products)
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14 pages, 600 KiB  
Article
Meat Composition, Fatty Acid Profile and Sensory Attributes of Meat from Goats Fed Diet Supplemented with Fermented Saccharina japonica and Dendropanax morbifera
by Jamila Fatima L. Saturno, Muhammad Ammar Dilawar, Hong-Seok Mun, Dae Hun Kim, Dhanushka Rathnayake and Chul-Ju Yang
Foods 2020, 9(7), 937; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9070937 - 15 Jul 2020
Cited by 6 | Viewed by 4020
Abstract
A 90-day feeding trial was conducted to evaluate the effects of diets supplemented with three concentrations (control or 0%, 0.5% and 1.0%) of fermented Saccharina japonica and Dendropanax morbifera (FSJ-DM) on the meat composition, growth performance, oxidative stability and fatty acid profile of [...] Read more.
A 90-day feeding trial was conducted to evaluate the effects of diets supplemented with three concentrations (control or 0%, 0.5% and 1.0%) of fermented Saccharina japonica and Dendropanax morbifera (FSJ-DM) on the meat composition, growth performance, oxidative stability and fatty acid profile of Korean native black goat (KNBG) meat. The feed conversion ratio and body weight gain (1st to 2nd month) were improved significantly (p < 0.05) in response to feed supplemented with 1.0% FSJ-DM. Moisture content was increased, whereas ether extract and cholesterol contents were decreased in meat obtained from goats supplemented with 1.0% FSJ-DM dietary feeds (p < 0.05). In the same diet group, the total saturated fatty acids (ΣSFA) were lower, whereas the sum of polyunsaturated fatty acids (ΣPUFA) was higher, along with higher PUFA/SFA ratio and lower n-6/n-3 ratio (p < 0.05). On an average, the dietary supplementation of 1.0% FSJ-DM reduced the thiobarbituric acid reactive substance (TBARS) and pH values of goat meat. Overall, the results of this study suggest that diet supplemented with 1.0% FSJ-DM improves the meat composition, growth performance and fatty acid profile and reduces lipid oxidation of goat meat. Full article
(This article belongs to the Special Issue Sensory Evaluation and Quality Analysis of Meat and Meat Products)
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