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Improvement of the Health Properties of Meat Products

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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 April 2023) | Viewed by 20908

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Dr. Mirian Pateiro

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Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Interests: food technology; functional food; bioactive compounds; natural antioxidants; meat quality; emerging technologies; healthier meat products
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. María Victoria Sarries Martínez

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Research Institute for Innovation and Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain
Interests: food industry; bioactive compounds; healthy foods; sensory properties; chromatographic techniques; emerging technologies
Special Issues, Collections and Topics in MDPI journals

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Dear Colleagues,

Consumers demand meat and meat products with healthy properties, and from this background emerges the concept of “functional food”. It is noteworthy that all foods contribute in some way to physiological function beyond nutritional effects, and therefore all foods are essentially functional at some level. In food processing, selected components as well as additives are used for technological purposes to improve the physical and chemical properties of the food and, at the same time, to enhance the health properties and the shelf life of meat products.

In this Special Issue, we encourage the submission of manuscripts about the performance characteristics of intrinsic meat mechanisms such as water retention, emulsification, emulsion stabilization, gelling and texturization properties, as well as strategies that can reduce fat, cholesterol, and NaCl content in these foods by the incorporation of vegetable oils, dietary fiber, natural antioxidants, and bioactive compounds as healthy, image-enhancing constituents in these products.

Dr. Mirian Pateiro
Prof. Dr. María Victoria Sarries Martínez
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

Bioactive Compounds
Healthy Foods
Emerging Technologies
Sensorial Properties
Volatile Compounds
Meat Products

Published Papers (9 papers)

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Research

13 pages, 302 KiB

Open AccessArticle

Effects of Gum Arabic (Acacia senegal) Powder on Characteristics of Carcass and Breast Meat Quality Parameters in Male Broiler Chickens

by Hani H. Al-Baadani, Rashed A. Alhotan, Mahmoud M. Azzam, Gamaleldin M. Suliman, Abdulrahman S. Alharthi, Esam H. Fazea and Ibrahim A. Alhidary

Foods 2023, 12(13), 2526; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12132526 - 29 Jun 2023

Cited by 2 | Viewed by 1457

Abstract

Gum Arabic, one of the soluble fibers, is considered a source of natural prebiotics that can be fermented by the activity of the intestinal microbiota and, therefore, may have a positive effect on the performance, carcass characteristics, and meat quality of broilers. Therefore, the objective of this study was to investigate the effects of gum Arabic on performance, carcass characteristics, physicochemical properties, and quality of broiler breast meat. Six dietary treatments (T1–T5) with a basal diet (CON) containing 0.12%, 0.25%, 0.5%, 0.75%, and 1.0% gum Arabic, respectively. A total of 432 one-day-old male broiler chickens were conducted for 35 days. Performance and carcass characteristics, as well as physical, qualitative, and chemical indicators of breast meat, were evaluated. The results showed that the treatments improved overall performance (p < 0.05), such as body weight, weight gain, feed conversion ratio, and performance index, except for feed intake, which was lower at T1, T2, and T5 than at CON. Carcass characteristics, body components, and breast meat color or initial pH were not affected by dietary treatments (p > 0.05), but ultimate pH (T1 and T2) and color lightness were comparatively lower, and color change (T2–T3) was comparatively higher. Cooking water loss (T2–T4) and shear force (T1–T5) were higher in the treatments. Cohesiveness and resilience were higher in T2, while gumminess and chewiness were lower in T4 and T5. T1 breast meat had higher crude protein content and lower crude fat content, but the other chemical compositions were not affected by the treatments. Some fatty acids in the breast meat were more affected by treatments compared to CON. In conclusion, the present findings showed that gum Arabic (0.12% to 0.75%) has favorable effects on growth performance and some quality indicators of breast meat (such as cooking water loss, shear force, protein, and fat content), especially at the level of 0.12% with no alterations on the carcass characteristics and body components or physical indicators of breast meat. Full article

(This article belongs to the Special Issue Improvement of the Health Properties of Meat Products)

16 pages, 16506 KiB

Open AccessArticle

Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion

by Mohd Razali Faridah, Masni Mat Yusoff, Ashari Rozzamri, Wan Zunairah Wan Ibadullah, Amelia Najwa Ahmad Hairi, Nur Hardy Abu Daud, Nurul Huda and Mohammad Rashedi Ismail-Fitry

Foods 2023, 12(3), 597; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12030597 - 31 Jan 2023

Cited by 2 | Viewed by 2042

Abstract

This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 33–36 °C), sample B (PS at MR of 38–42 °C), sample C (PS at MR of 44–46 °C), sample D (PS at MR of 45–49 °C), and sample E (PS at MR of 55–60 °C). There were no significant differences in cooking loss, pH, and water-holding capacity between the meat emulsions, with sample E providing a more stable emulsion with the lowest fat content and highest moisture content. The colour profiles and protein thermal stabilities of the fat-replaced meat emulsions were not significantly different from the control. The hardness, shear force, storage, and loss moduli increased when palm shortenings with higher melting range were used, with sample E having the highest values. Sample E also exhibited a smaller pore size and more compact structure, and thus was well-emulsified compared to the other samples. Overall, palm shortenings–particularly those with a melting range of 55–60 °C–have the potential to replace chicken skin in meat emulsions. Full article

(This article belongs to the Special Issue Improvement of the Health Properties of Meat Products)

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17 pages, 1383 KiB

Open AccessArticle

Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

by Roberto Bermúdez, Esmeralda Rangel-Vargas, José M. Lorenzo, José A. Rodríguez, Paulo E. S. Munekata, Alfredo Teixeira, Mirian Pateiro, Leticia Romero and Eva M. Santos

Foods 2023, 12(2), 391; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12020391 - 13 Jan 2023

Viewed by 2195

Abstract

The effects of Hibiscus sabdariffa (roselle; Hs) by-product (2–5%) and Pleurotus djamor (pink oyster; Pd) powder (5–7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while Pleurotus djamor favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and Pseudomonas) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the Hibiscus by-product, while the color of the samples containing 5% Pleurotus djamor was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of Hibiscus by-products, its inclusion in meat should be moderate (2–2.5%) to avoid consumer rejection when Pleurotus djamor is also included in the formulation. Full article

(This article belongs to the Special Issue Improvement of the Health Properties of Meat Products)

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15 pages, 8615 KiB

Open AccessArticle

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer

by Iasmin Ferreira, Ana Leite, Lia Vasconcelos, Sandra Rodrigues, Javier Mateo, Paulo E. S. Munekata and Alfredo Teixeira

Foods 2022, 11(23), 3816; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11233816 - 26 Nov 2022

Cited by 5 | Viewed by 1759

Abstract

Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium meat products. Several strategies to reduce sodium in dry-cured meat product have been tested, although the followed approaches sometimes result in undesirable characteristics concerning flavor, texture and mouthfeel. The use of halophytic plants such as glasswort (Salicornia herbacea) in food matrices has been suggested as a novel strategy to reduce sodium content, due its salty flavor. The main aim of the present study is to produce traditional dry-cured pork bellies from the Bísaro breed using glasswort as a NaCl partial replacer, and compare it with dry-cured bellies salted either with NaCl or a mix of NaCl + KCl. Control bellies (BC) were salted with 100% of NaCl, the second formulation (BK) had 50% of NaCl and 50% of KCl, and the third formulation (BG) had 90% of NaCl and 10% of glasswort powder (GP). After production, the bellies were evaluated for a_w, pH, CIELab coordinates, weight loss, proximal composition, TBARS, collagen and chloride contents, fatty acid profile and sensory attributes. The use of BG in dry-cured pork bellies did not affect processing indicators such as weight loss, a_w and pH. Concerning CIELab, only the coordinates L* and hue angle from the external surface color of BG were statistically different from BC and BK. As expected, ash and NaCl contents differed from BG to the other two formulations. SFA and indexes AI and TI were lower, whereas the MUFA and h/H ratio were higher in BG than other treatments, leading to a product with a healthier lipid profile. The sensory evaluation revealed differences in appearance, taste and flavor among treatments, but did not indicate any negative effects of BG in the product attributes. This study reinforces the potential of BG as a natural sodium reducer for the production of traditional dry-cured pork bellies. Full article

(This article belongs to the Special Issue Improvement of the Health Properties of Meat Products)

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15 pages, 320 KiB

Open AccessArticle

Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components

by Anna Augustyńska-Prejsnar, Zofia Sokołowicz, Małgorzata Ormian and Renata Tobiasz-Salach

Foods 2022, 11(21), 3417; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11213417 - 28 Oct 2022

Cited by 2 | Viewed by 1593

Abstract

The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs. Meatballs with 24% addition of wheat roll and three variants of meatballs: M₁, M₂, M₃, with 24% addition seeds were tested. In the meatballs from group M₁, the percentage of linseeds was 6%, amaranth 10%, and hemp 8%, respectively; in group M₂ it was 8%, 8%, and 8%; and in group M₃ it was 10%, 6%, and 8%. When assessing the meatballs quality, the traits taken into account included nutritional value, physical and microbiological traits, and sensory quality. It was found that meatballs enriched with a mixture of seeds were characterized by increased nutritional value (higher content of protein and methionine, polyunsaturated fatty acids, more favorable ratio of n-6 to n-3 acids (3:1), higher content of vitamin E and fiber), brighter color, inferior tenderness compared to meatballs with the addition of wheat roll, and at the same time, desirable sensory traits and acceptable taste. The introduction of a mixture of linseed, amaranth and hemp seeds made it possible to obtain a product targeted at a wide group of consumers, including those on a gluten-free diet. Full article

(This article belongs to the Special Issue Improvement of the Health Properties of Meat Products)

18 pages, 588 KiB

Open AccessArticle

Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés

by Aurora Cittadini, Paulo E. S. Munekata, Mirian Pateiro, María V. Sarriés, Rubén Domínguez and José M. Lorenzo

Foods 2022, 11(21), 3342; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11213342 - 24 Oct 2022

Cited by 2 | Viewed by 1321

Abstract

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% (“reduced fat content”) and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11–15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval. Full article

(This article belongs to the Special Issue Improvement of the Health Properties of Meat Products)

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17 pages, 2265 KiB

Open AccessArticle

The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract

by Farouq Heidar Barido, Sun Moon Kang and Sung Ki Lee

Foods 2022, 11(3), 422; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030422 - 31 Jan 2022

Cited by 9 | Viewed by 2864

Abstract

This study aimed to investigate the functional and quality improvement of retorted Korean ginseng chicken soup that was hydrolyzed using a single extract from Cordyceps militaris (CM) mushroom, or in combination with bromelain, flavorzyme, or a mix of both. A total of 36 fat-trimmed breast meat from commercial broilers were hydrolyzed with one of six treatments, (1) flavorzyme as a positive control (PC), (2) no addition as negative control (NC), (3) crude CM extract (CME), CM extract prepared with either (4) bromelain (CMB), (5) flavorzyme (CMF), or (6) bromelain:flavorzyme mixture (CMBF) in a water bath at 55 °C for 2.5 h, and subsequently retorted at 121.1 °C, 147.1 kPa for 1 h. The highest antioxidant activity was observed in the CMB treatment (40.32%), followed by CMBF (34.20%), and CME (32.97%). The suppression of malondialdehyde ranged between 28 and 83%. The water-holding-capacity of the treated samples increased, ranging between 59.69 and 62.98%, and significantly tenderized the meat. The shear force decreased from 23.05 N in negative control to 11.67 N in the CMB samples. The predominant nucleotides across the samples were 5′-IMP and hypoxanthine, and the lowest was adenosine. The intensification of the taste properties was due to the increase of umami substances, both by 5′-nucleotides (5′-IMP, 5′-GMP) and free amino acids (FAAs), whereas the highest improvement was observed in the CMB group. Therefore, the hydrolyzation of Korean ginseng chicken soup using CM extract, prepared using bromelain, improves functional and quality profiles. Full article

(This article belongs to the Special Issue Improvement of the Health Properties of Meat Products)

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14 pages, 669 KiB

Open AccessArticle

Effect of Quinoa (Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

by Jin-Hwa Park, Yun-Jin Lee, Jeong-Gyu Lim, Ji-Hye Jeon and Ki-Sun Yoon

Foods 2021, 10(7), 1601; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071601 - 09 Jul 2021

Cited by 14 | Viewed by 3047

Abstract

The effects of starch (corn and quinoa) and quinoa seeds on chicken meatballs’ physicochemical, textural, and sensory properties were investigated during frozen storage. The chicken meatballs were prepared with corn starch (CS), quinoa starch (QS), quinoa seeds (Q), and combinations of corn starch and quinoa seeds (CS-Q), and quinoa starch and quinoa seeds (QS-Q), which were subjected to five freeze–thaw (F-T) cycles of temperature fluctuation conditions during frozen storage. Regardless of the type used (CS or QS), adding starch resulted in fewer cooking, drip, and reheating losses in chicken meatballs during frozen storage. The values of the hardness, gumminess, and chewiness of chicken meatballs with CS or QS were half those of chicken meatballs without starch, indicating that the addition of starch inhibited the change in the meatballs’ texture. The total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS) values were progressive but did not dynamically increase during five F-T cycles. Chicken meatballs containing CS-Q or QS-Q showed significantly lower TBARS values than those with CS, QS, or Q after five F-T cycles. Adding quinoa seeds significantly increased the antioxidant activity and the chewiness of meatballs (p < 0.05) compared with starch only. The addition of the combination of QS-Q to chicken meatballs increased the values of taste, texture, and overall acceptability, indicating that quinoa starch and seeds may be introduced as premium ingredients to frozen meat products. Full article

(This article belongs to the Special Issue Improvement of the Health Properties of Meat Products)

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11 pages, 289 KiB

Open AccessArticle

Feeding Algae Meal to Feedlot Lambs with Competent Reticular Groove Reflex Increases Omega-3 Fatty Acids in Meat

by Pilar Gómez-Cortés, Miguel Angel de la Fuente, Francisco Peña Blanco, Nieves Núñez-Sánchez, Francisco Requena Domenech and Andrés L. Martínez Marín

Foods 2021, 10(2), 366; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020366 - 08 Feb 2021

Cited by 8 | Viewed by 2306

Abstract

The aim of this study was to compare the effects of supplementing marine algae as a source of omega-3 fatty acids (FA) in the diet, mixed in the concentrate or bottle-fed, on intramuscular fat FA composition of lambs with competent reticular groove reflex (RGR). Forty-eight feedlot lambs were distributed in three equal groups: one group did not consume marine algae nor had competent RGR, the second group received a daily dose (2.5%) of algae meal in the concentrate and the last group consumed the same dose of algae meal emulsified in milk replacer and bottle-fed. Marine algae raised the contents of EPA, DPA, and mainly DHA in the intramuscular fat, but the increase was significantly higher when algae meal was administered with a bottle via RGR. This strategy could contribute to improvements in the marketing of lamb meat by optimizing its status as a healthier food. Full article

(This article belongs to the Special Issue Improvement of the Health Properties of Meat Products)

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