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Foods
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Novel Methods to Improve the Quality of Meat Products
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Novel Methods to Improve the Quality of Meat Products

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

Deadline for manuscript submissions: closed (1 November 2021) | Viewed by 21272

Special Issue Editor

Prof. Dr. Wangang Zhang

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Interests: food chemistry; novel technologies; health benefits; processing properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat products are well known as one of the best protein sources. Many challenges in the development of the meat industry have gradually emerged, including the consumer demand for high-quality and healthy meat products. Improving meat quality by means of different strategies is one promising method to address these challenges. Numerous methods have been applied to improve the quality and health benefits of fresh and processed meat.  Therefore, this Special Issue aims to collect new methods that can be used to improve the quality and health benefits of meat products. Specifically, this Special Issue should include, but is not limited to, the following points:

  • Feeding strategies to improve fresh meat’s quality;
  • Preslaugher and slaughtering management to improve fresh meat’s properties;
  • Innovative preservation, processing, and cooking methods to improve meat product’s properties;

Original research papers, reviews, and short communications that can be used to broaden the knowledge on this topic and potentially be applied in future work are welcomed for submission in this Special Issue of Foods. 

Prof. Dr. Wangang Zhang
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

  • Fresh meat
  • Processed meat
  • Emerging processing technologies
  • Tenderization
  • Sensory quality
  • Texture
  • Nutrition
  • Health

Published Papers (8 papers)

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Research

16 pages, 2089 KiB  
Article
Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)
by Lukáš Jurčaga, Marek Bobko, Adriana Kolesárová, Alica Bobková, Alžbeta Demianová, Peter Haščík, Ľubomír Belej, Andrea Mendelová, Ondřej Bučko, Miroslav Kročko and Matej Čech
Foods 2021, 10(12), 2957; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10122957 - 01 Dec 2021
Cited by 16 | Viewed by 2563
Abstract
Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we [...] Read more.
Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg−1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg−1) addition. Moreover, we did not observe negative effects of the extracts on the product’s color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product. Full article
(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)
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13 pages, 649 KiB  
Article
Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin
by Lei Chen, Rui Liu, Mangang Wu, Hai Yu, Qingfeng Ge and Wangang Zhang
Foods 2021, 10(11), 2830; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112830 - 17 Nov 2021
Cited by 4 | Viewed by 1684
Abstract
The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than [...] Read more.
The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups (p < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, p < 0.01) and total NAs contents (τ = 0.805, p < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption. Full article
(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)
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14 pages, 1479 KiB  
Article
Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings
by Xiaoyin Yang, Joseph G. Sebranek, Xin Luo, Wangang Zhang, Mengmeng Zhang, Baochen Xu, Yimin Zhang and Rongrong Liang
Foods 2021, 10(11), 2783; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112783 - 12 Nov 2021
Cited by 10 | Viewed by 2985
Abstract
The impacts of adding calcium chloride (CaCl2) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were [...] Read more.
The impacts of adding calcium chloride (CaCl2) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respective manufacturing stages (ground beef, raw chopped batter, and after cooking). Additionally, meat color, pH, lipid oxidation, nitrosylhemochrome, residual nitrite, and texture profiles of vacuum-packaged sausages were evaluated during seven days of storage. Compared with the control (no Ca added), both calcium salts resulted in deteriorative color and texture properties, and promoted pH decline, cooking loss, and lipid oxidation of sausages during manufacturing and storage. However, increased calcium salt addition led to the reduction of residual nitrite over time. Compared to CaCl2 addition, 0.2–0.4% CaLac resulted in greater redness and oxidative stability and softer texture. These results may be useful when considering calcium salt additions in sausages, for the purpose of co-extruded sausages coated with alginate where Ca salts are used to form the casing during the co-extrusion of the sausages. Full article
(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)
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14 pages, 2574 KiB  
Article
Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage
by Qing Xiao, Mei Xu, Baocai Xu, Conggui Chen, Jieying Deng and Peijun Li
Foods 2021, 10(11), 2610; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112610 - 28 Oct 2021
Cited by 7 | Viewed by 2134
Abstract
The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of [...] Read more.
The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (p < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (p < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (p > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (p < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products. Full article
(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)
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15 pages, 1183 KiB  
Article
Profile of Producers and Production of Dry-Aged Beef in Brazil
by Jonatã Henrique Rezende-de-Souza, Flavio Andre Bolini Cardello, Ana Paula Moraes de Paula, Felipe A. Ribeiro, Chris R. Calkins and Sérgio Bertelli Pflanzer
Foods 2021, 10(10), 2447; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102447 - 14 Oct 2021
Cited by 5 | Viewed by 2289
Abstract
No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors’ knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef in 2020 to investigate this market. The absolute [...] Read more.
No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors’ knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef in 2020 to investigate this market. The absolute and relative frequency of responses was calculated to obtain the sum, average, minimum, and maximum values. From the respondents, dry-aged beef was first produced in 2009, and most producers are located in big cities. Most respondents control and monitor chamber temperature; however, humidity and air velocity only are monitored. The aging period (mostly between 22 to 60 days) was the main indicator of product readiness. The process losses (water loss and crust trimming) can reach 65%. Some producers perform microbiological analyses to ensure product safety and others use tools such as GMP and SOP. The results of this survey may help governmental institutions to develop a standardized industrial protocol for producing dry-aged beef in Brazil. Full article
(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)
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16 pages, 3379 KiB  
Article
Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages
by Jiaxin Chen, Jinhai Zhao, Xin Li, Qian Liu and Baohua Kong
Foods 2021, 10(7), 1460; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071460 - 24 Jun 2021
Cited by 13 | Viewed by 2415
Abstract
The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five [...] Read more.
The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and aw and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%. Full article
(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)
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15 pages, 4902 KiB  
Article
Fabrication and Characterization of Gelatin/Zein Nanofiber Films Loading Perillaldehyde for the Preservation of Chilled Chicken
by Debao Wang, Yini Liu, Jinyue Sun, Zhilan Sun, Fang Liu, Lihui Du and Daoying Wang
Foods 2021, 10(6), 1277; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061277 - 03 Jun 2021
Cited by 17 | Viewed by 2688
Abstract
Perillaldehyde is a natural antibacterial agent extracted from perilla essential oil. In our methodology, five antibacterial nanofiber packaging films are prepared by loading different concentrations of perillaldehyde (P) into gelatin/zein (G/Z) polymers. Morphology observations show that the G/Z/P film had a good uniform [...] Read more.
Perillaldehyde is a natural antibacterial agent extracted from perilla essential oil. In our methodology, five antibacterial nanofiber packaging films are prepared by loading different concentrations of perillaldehyde (P) into gelatin/zein (G/Z) polymers. Morphology observations show that the G/Z/P film had a good uniform microstructure and nano-diameter as the weight ratio of 5:1:0.02 (G/Z/P). Fourier transform infrared spectroscopy, and X-ray indicate that these three ingredients had good compatibility and strong interaction via hydrogen bonding. Water contact angle results show that the G/Z/P films gradually change from hydrophilic to hydrophobic with the increase of perillaldehyde. Thermal analysis indicates that the G/Z/P (5:1:0.02) film has good thermal stability. Antibacterial and storage analysis indicates that G/Z/P (5:1:0.02) film is effective to inactivate Staphylococcus aureus and Salmonella enteritidis, and obviously reduces the increasing rate of total bacteria counts and volatile basic nitrogen of chicken breasts. This study indicates that the G/Z/P (5:1:0.02) is a kind of potential antibacterial food packaging film. Full article
(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)
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13 pages, 3131 KiB  
Article
Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam
by Se-Myung Kim, Tae-Kyung Kim, Hyun-Wook Kim, Samooel Jung, Hae In Yong and Yun-Sang Choi
Foods 2021, 10(4), 762; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040762 - 02 Apr 2021
Cited by 9 | Viewed by 3177
Abstract
Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development [...] Read more.
Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method. Full article
(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)
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