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New Frontiers in Meat Preservation
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New Frontiers in Meat Preservation

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

Deadline for manuscript submissions: closed (20 May 2022) | Viewed by 21457

Special Issue Editors

Dr. Djenane Djamel

E-Mail Website
Guest Editor
1. Department of Animal Production and Food Science, Faculty of Veterinary Medicine, Institution Agriculture-Food Aragon-IA2 (University of Zaragoza—CITA), 50013 Zaragoza, Spain
2. Laboratory of Food Quality and Food Safety, Department of Food Science, Mouloud Mammeri University, P.O. Box. 17, Tizi Ouzou 15000, Algeria
Interests: meat quality; meat safety; animal product shelf-life; new meat packaging technologies; bioactive molecules; combined methods for meat preservation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Pedro Roncalés

E-Mail Website
Guest Editor
Department of Animal Production and Food Science, Faculty of Veterinary Medicine, Instituto Agroalimentario de Aragón-IA2 (University of Zaragoza-CITA), 50013 Zaragoza, Spain.
Interests: meat science; meat quality; meat Safety; meat biochemistry; animal product shelf-life; new meat packaging technologies; bioactive molecules; combined methods for meat preservation

Special Issue Information

Dear Colleagues,

Over the past decade, fresh meat commercialization strategies have notably changed all over the world. Moreover, fresh meat is an excellent source of nutrients and makes it an ideal environment for the growth of spoilage microorganisms and common pathogens. Likewise, retail/display meat oxidation and photooxidation not only influence the eating quality of the products, but also have harmful effects on the health of consumers by the formation of carcinogenic substances. However, as a result of increasing demand for fresh and ready-to-use meats, a need has emerged for adequate preservation techniques to maintain quality and safety. Further, the current advances in “omics” technologies have allowed a better understanding of meat spoilage and safety during all marketing operations. Original papers as well as reviews with a focus on new preservation techniques of meat and meat products are welcome.

Prof. Dr. Djenane Djamel
Prof. Dr. Pedro Roncalés
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 and meat products
  • quality
  • safety
  • shelf-life
  • innovative preservation technology for meat and meat products
  • conventional or no conventional modified atmospheres
  • bioactive molecules
  • biopolymers and active packaging
  • hurdle technologies for meat preservation
  • biomarkers and meat spoilage and safety

Published Papers (6 papers)

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Research

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7 pages, 232 KiB  
Communication
Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films
by Tristan M. Reyes, Hunter R. Smith, Madison P. Wagoner, Barney S. Wilborn, Tom Bonner, Terry D. Brandebourg, Soren P. Rodning and Jason T. Sawyer
Foods 2022, 11(2), 162; https://doi.org/10.3390/foods11020162 - 8 Jan 2022
Cited by 5 | Viewed by 1771
Abstract
With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color [...] Read more.
With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready film (RRF), standard barrier (STB) and enhanced barrier (ENB). Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (chroma) than all other packaging treatments during the simulated display period (p < 0.05). By day 12 of the simulated retail display, the ground beef surface color became lighter (L*), more yellow (b*), less red (a*), less vivid (chroma) and contained greater forms of calculated metmyoglobin, oxymyoglobin (p < 0.05). The current results suggest that barrier properties of vacuum packaging film for ground beef are pivotal for extending the surface color during fresh shelf-life conditions. Full article
(This article belongs to the Special Issue New Frontiers in Meat Preservation)
20 pages, 6008 KiB  
Article
Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging
by Roxana Gheorghita Puscaselu, Liliana Anchidin-Norocel, Ancuţa Petraru and Florin Ursachi
Foods 2021, 10(12), 3035; https://doi.org/10.3390/foods10123035 - 7 Dec 2021
Cited by 6 | Viewed by 2595
Abstract
Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of [...] Read more.
Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of the present study was to develop, test, and characterize the biopolymeric materials with applications in the meat industry. To obtain natural materials which are completely edible and biodegradable, different compositions of agar, sodium alginate, water and glycerol were used, thus obtaining 15 films. The films were tested to identify physical properties such as smell, taste, film uniformity and regularity of edges, microstructure, color, transmittance, and opacity. These determinations were supplemented by the evaluation of mechanical properties and solubility. According to the results obtained and the statistical interpretations, three films with the best results were used for packing the slices of dried raw salami. The salami was tested periodically for three months of maintenance in refrigeration conditions, and the results indicate the possibility of substituting conventional materials with the biopolymer ones obtained in the study. Full article
(This article belongs to the Special Issue New Frontiers in Meat Preservation)
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15 pages, 1873 KiB  
Article
Stability and Activity of the Antimicrobial Peptide Leg1 in Solution and on Meat and Its Optimized Generation from Chickpea Storage Protein
by Marie-Louise Heymich, Showmika Srirangan and Monika Pischetsrieder
Foods 2021, 10(6), 1192; https://doi.org/10.3390/foods10061192 - 25 May 2021
Cited by 13 | Viewed by 3379
Abstract
The antimicrobial peptide Leg1 (RIKTVTSFDLPALRFLKL) from chickpea legumin is active against spoilage bacteria, yeast, and mold. The present study tested its effectiveness under food storage conditions and examined options to obtain a food-grade agent. The minimum inhibitory concentration (MIC) of Leg1 against E. [...] Read more.
The antimicrobial peptide Leg1 (RIKTVTSFDLPALRFLKL) from chickpea legumin is active against spoilage bacteria, yeast, and mold. The present study tested its effectiveness under food storage conditions and examined options to obtain a food-grade agent. The minimum inhibitory concentration (MIC) of Leg1 against E. coli (62.5 µM) proved stable over seven days at 20 °C or 4 °C. It was not influenced by reduced pH (5.0 vs. 6.8), which is relevant in food such as meat. An incubation temperature of 20 °C vs. 37 °C reduced the MIC to 15.6/7.8 µM against E. coli/B. subtilis. With a minimum bactericidal concentration in meat of 125/15.6 µM against E. coli/B. subtilis, Leg1 is equivalently effective as nisin and 5000–82,000 times more active than sodium benzoate, potassium sorbate, or sodium nitrite. Replacing the counter-ion trifluoroacetate derived from peptide synthesis by the more natural alternatives acetate or chloride did not impair the activity of Leg1. As an alternative to chemical synthesis, an optimized protocol for chymotryptic hydrolysis was developed, increasing the yield from chickpea legumin by a factor of 30 compared to the standard procedure. The present results indicate that food-grade Leg1 could possibly be applicable for food preservation. Full article
(This article belongs to the Special Issue New Frontiers in Meat Preservation)
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13 pages, 301 KiB  
Article
Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation
by Muhammad Nizam Hayat, Ubedullah Kaka and Awis Qurni Sazili
Foods 2021, 10(4), 874; https://doi.org/10.3390/foods10040874 - 16 Apr 2021
Cited by 11 | Viewed by 2554
Abstract
Cold truck transportation is considered one of the most integral parts in a food processing chain. However, countless cases of product spoilage and food poisoning incidents have proven that temperature control during transport has been neglected. Literature on the impact of temperature during [...] Read more.
Cold truck transportation is considered one of the most integral parts in a food processing chain. However, countless cases of product spoilage and food poisoning incidents have proven that temperature control during transport has been neglected. Literature on the impact of temperature during distribution is scarce. The objective of this study was to investigate the impact of various transportation temperatures and travel duration on the meat quality and microbial population of broiler chicken breast muscle. Sixty broiler chickens (42 days old) were slaughtered and eviscerated; they then had their breast muscles removed (each bird provided two breast muscle samples: left breast and right breast), which were wrapped in plastic film. All 120 packed boneless breasts (PBBs) were then placed at −18 °C for 24 h. After 24 h, the 60 PBB samples were subjected to transportation for 1 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) while the remaining 60 samples were transported for 5 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) before analyses. The samples transported at higher temperatures exhibited higher populations of coliform and Salmonella than those transported at lower temperatures. A significant impact of the transportation duration on the Salmonella population was only observed in samples transported at 4 °C for 5 h. However, a significant impact of transportation temperature on color was only recorded for the redness (a*) values, where the samples transported at higher temperatures exhibited higher redness (a*) values. Significant increases in lightness (L*) and yellowness (b*) values as well as decreases in redness (a*) and pH values were recorded in samples subjected to longer durations of transportation across all the temperatures observed in this study. Full article
(This article belongs to the Special Issue New Frontiers in Meat Preservation)
12 pages, 1031 KiB  
Article
Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages
by Yuxia Zhu, Yawei Zhang and Zengqi Peng
Foods 2021, 10(4), 743; https://doi.org/10.3390/foods10040743 - 1 Apr 2021
Cited by 14 | Viewed by 2798
Abstract
In this study, we investigated the effects of soybean oil, water, and 1, 2, and 3% eggplant powder (EP) as substitutes for pork back fat (a decrease from 30% to 15%) on the proximate composition, water- and fat-binding properties, colour, water distribution, texture, [...] Read more.
In this study, we investigated the effects of soybean oil, water, and 1, 2, and 3% eggplant powder (EP) as substitutes for pork back fat (a decrease from 30% to 15%) on the proximate composition, water- and fat-binding properties, colour, water distribution, texture, and sensory properties of pork sausages. The replacement of fat with soybean oil in sausages decreased the fat and cholesterol proportions and increased the moisture content, but the water- and fat-binding properties, texture properties, and sensory properties became worse. By adding EP, sausages displayed remarkably better water- and fat-binding properties, texture properties, and sensory properties. Moreover, EP addition significantly accelerated T2 relaxation time, increased the immobilised water content, and decreased the free water content of sausages. Sausages with 2% EP had the highest flavour, mouthfeel, and overall acceptability. This work provides theoretical and data support for the preparation of sausages with EP rich in unsaturated fatty acids (UFAs) and dietary fibre. Full article
(This article belongs to the Special Issue New Frontiers in Meat Preservation)
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Review

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25 pages, 1784 KiB  
Review
Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety
by Melisa Lamri, Tanima Bhattacharya, Fatma Boukid, Imene Chentir, Amira Leila Dib, Debashrita Das, Djamel Djenane and Mohammed Gagaoua
Foods 2021, 10(11), 2633; https://doi.org/10.3390/foods10112633 - 29 Oct 2021
Cited by 29 | Viewed by 6923
Abstract
Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat [...] Read more.
Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications. Full article
(This article belongs to the Special Issue New Frontiers in Meat Preservation)
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