Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Factors that Influence the Nutritional, Sensory and Technological Quality of...
share announcement

Factors that Influence the Nutritional, Sensory and Technological Quality of Meat

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

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 7889

Special Issue Editors

Dr. Carolina E. Realini

E-Mail Website
Guest Editor
Senior Food Scientist. Consumer Food Systems. Innovation Centre of Excellence-Consumer Interface, AgResearch Limited, Palmerston North, New Zealand
Interests: meat quality; shelf-life; packaging; lipids; volatile compounds; sensory and consumer science
Prof. Dr. Owen A. Young

E-Mail Website
Guest Editor
School of Applied Sciences, Auckland University of Technology, Auckland, New Zealand
Interests: muscle sensory analysis food chemistry food analysis flavour chemistry food processing food preservation food microbiology food labeling meat science
Dr. Alaa El-Din A. Bekhit

E-Mail Website
Guest Editor
Department of Food Science, University of Otago, Dunedin 9054, New Zealand
Interests: muscle biochemistry; meat quality; bioactive compounds from food by-products; enzymatic hydrolysis; new product development; ethnic food; halal food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The meat industry is facing times of unprecedented change with global challenges and opportunities and highly demanding consumers showing greater concerns for healthier lifestyles and environmental sustainability. New scientific knowledge and technologies will be needed across the meat supply chain to keep producing a desirable product ethically, economically, and sustainably. The nutritional, sensory and technological quality of meat is influenced by numerous factors that are covered in this Special Issue. These factors include intrinsic animal properties, such as species, gender (e.g., boar taint) and genetics (advances in genetic and genomic approaches); production aspects, such as diet and supplementation (emerging and cost-effective feed ingredients, agro-industry byproducts); preslaughter stress associated with handling and transportation (animal welfare aspects); and processing factors, such as chilling, aging, packaging, storage and cooking (novel processing methods and packaging). The adjustment of production and processing to guarantee quality will frequently require addressing interactions and synergies among these factors and in-depth assessment of meat quality attributes through advanced instrumental and chemical analytics and sensory and consumer studies.

We invite you to publish original research papers and reviews that aim to advance knowledge about the influence of on-farm and off-farm factors on the nutritional, sensory and technological quality of meat. We believe that the knowledge gathered in this Special Issue will contribute to the production of high-quality meat as part of a sustainable food system.

We look forward to your contribution.

Dr. Carolina E. Realini
Prof. Dr. Owen A. Young
Dr. Alaa El-Din A. Bekhit
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
  • feeding
  • genetics
  • animal welfare
  • meat aging
  • meat shelf-life
  • packaging
  • nutritional value
  • meat composition
  • omics
  • sensory

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

13 pages, 2318 KiB  
Article
Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs
by Minghao Zhang, Robyn D. Warner, Frank R. Dunshea, Kristy DiGiacomo, Aleena Joy, Archana Abhijith, Pragna Prathap, Ting Ma and Surinder S. Chauhan
Foods 2022, 11(3), 414; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030414 - 31 Jan 2022
Cited by 1 | Viewed by 2489
Abstract
The experiment investigated the impact of heatwaves (HWs) on the physiology, postmortem muscle metabolism and meat quality of lambs. Seventy-two second-cross lambs (Poll Dorset × (Border Leicester × Merino)) were selected and exposed to either 1, 3 or 5 days of HWs or [...] Read more.
The experiment investigated the impact of heatwaves (HWs) on the physiology, postmortem muscle metabolism and meat quality of lambs. Seventy-two second-cross lambs (Poll Dorset × (Border Leicester × Merino)) were selected and exposed to either 1, 3 or 5 days of HWs or thermoneutal (TN) (28–38 °C and 40–60% relative humidity, RH; 18–21 °C, 40–55% RH) conditions in climate-controlled chambers. Lambs exposed to 1–5 days of a HW exhibited higher respiration rates (RRs), rectal temperatures (RTs), skin temperatures (STs) and heart rates (HRs) compared to lambs exposed to an equal duration of TN conditions. However, HWs had no significant effects on muscle metabolism (rate and extent of pH decline, muscle glycogen and lactate content) and meat quality (cooking loss and shear force). Similarly, there were limited impacts of 1–5 days of HW on the colour (L*, a*, b* and R630/580) and drip loss of the longissimus thoracis et lumborum (LTL) and semimembranosus (SM) muscles for 4 days’ overwrap retail display. Results suggest that short-duration HWs (1–5 days) had significant negative effects on animal physiology but had no effect on the muscle metabolism and meat quality. Full article
(This article belongs to the Special Issue Factors that Influence the Nutritional, Sensory and Technological Quality of Meat)
►▼ Show Figures

Graphical abstract

24 pages, 880 KiB  
Article
Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets
by Aurora Cittadini, Rubén Domínguez, Mirian Pateiro, María V. Sarriés and José M. Lorenzo
Foods 2021, 10(12), 2914; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10122914 - 24 Nov 2021
Cited by 5 | Viewed by 1783
Abstract
The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from [...] Read more.
The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its “ingredients” and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability. Full article
(This article belongs to the Special Issue Factors that Influence the Nutritional, Sensory and Technological Quality of Meat)
►▼ Show Figures

Graphical abstract

21 pages, 1424 KiB  
Article
Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
by Enrique Pavan, Yangfan Ye, Graham T. Eyres, Luis Guerrero, Mariza G. Reis, Patrick Silcock, Patricia L. Johnson and Carolina E. Realini
Foods 2021, 10(5), 1143; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051143 - 20 May 2021
Cited by 11 | Viewed by 2498
Abstract
Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = [...] Read more.
Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (p < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster (n = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment (n = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others. Full article
(This article belongs to the Special Issue Factors that Influence the Nutritional, Sensory and Technological Quality of Meat)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop