Special Issue on Recent Processing Technologies for Improving Meat Quality

1. Introduction

This Special Issue of Applied Sciences, titled “Recent Processing Technologies for Improving Meat Quality”, brings together current research that explores technological strategies aimed at enhancing the quality, safety, and functional properties of meat and meat-based products. Given increasing demands for cleaner labels, improved shelf life, and better nutritional profiles, there is a strong need to implement both innovative and sustainable processing techniques throughout the meat production chain.

2. Overview of Contributions

The nine articles included in this collection provide a comprehensive overview of recent scientific developments across multiple dimensions of meat processing, including thermal and non-thermal treatments, natural antioxidant applications, packaging innovations, fermentation technologies, and the development of functional products. These contributions reflect an interdisciplinary approach to solving practical challenges in modern meat production and offer relevant insights for researchers and industry professionals alike.

Stangierski et al. investigated the physicochemical, microbiological, and sensory changes occurring during the storage of vegetable and meat-based soups designed for the elderly. The study highlights the technological potential of such ready-to-eat meals tailored to a sensitive consumer group [1].

Zduńczyk, Modzelewska-Kapituła, and Tkacz analyzed the effects of varying oxygen and carbon dioxide concentrations in modified atmosphere packaging (MAP) on pork loin quality. The research demonstrates how the MAP composition impacts meat color and water-holding capacity during storage [2].

Abdullah, Bursová, and Bartáková evaluated the effect of sumac (Rhus coriaria) on the oxidative stability, microbial growth, and sensory attributes of chilled carp filets. The study shows promising results for sumac as a natural antioxidant and preservative [3].

Gómez et al. explored the use of white grape pomace seasoning as a natural antioxidant in chicken products stored in a vacuum and MAP. Their findings confirm its effectiveness in slowing oxidative changes and maintaining product quality [4].

Abdullah, Dordevic, and Kabourkova assessed oxidation status and antioxidant activity in meat analogs packed in a modified atmosphere. Their research contributes to understanding shelf life and nutritional value in plant-based meat alternatives [5].

Dasiewicz et al. examined how fermentation technology and storage time affect the physicochemical and sensory characteristics of salami-type sausages. The study emphasizes the importance of starter cultures and ripening conditions in fermented meat products [6].

Abdullah et al. compared the physical, sensory, and microstructural attributes of plant-based and animal-based meat products. The study provides insight into the degree of similarity between analogs and their traditional counterparts, offering valuable information for both food developers and sensory researchers [7].

Kaloudi et al. conducted a preliminary assessment of replacing sodium nitrate with natural polyphenols and herbal blends in pork sausages. The study supports the trend toward clean-label products by improving storage quality without synthetic additives [8].

Wyrwisz, Moczkowska-Wyrwisz, and Kurek analyzed the impact of low-temperature thermal processing on bovine semitendinosus muscle. Their research demonstrates the beneficial effects on tenderness and moisture retention, supporting sous-vide-like techniques in red meat processing [9].

3. Conclusions

This Special Issue presents diverse strategies that address both consumer preferences and industry challenges. From plant-based innovations and fermentation techniques to smart packaging and natural antioxidants, these studies contribute valuable knowledge for developing safer, more nutritious, and environmentally conscious food products.

As the Guest Editors, we express our sincere gratitude to the contributing authors for their excellent research and to the reviewers for their constructive input. I hope this collection will serve as both a reference and an inspiration for researchers, students, and professionals in food science and the related fields.