Special Issue "Food Products of Animal Origin: Recent Advances in Ripening Systems and Aging Process"

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal System and Management".

Deadline for manuscript submissions: closed (31 August 2021).

Special Issue Editor

Prof. Dr. Raffaele Marrone
E-Mail Website
Guest Editor
Department of Veterinary Medicine and Animal Production (MVPA), University of Naples “Federico II”, 80137 Naples, Italy
Interests: food chemistry; food analysis; food and nutrition; food processing and engineering; nutrition; dairy science; food processing; food safety; food science and technology

Special Issue Information

Controlled ripening and ageing processes improve the sensory characteristics of animal-origin foods, such as tenderness, aromas and flavors, making them more attractive to restaurant owners and consumers. This results in a product with high added value for gastronomic appreciation, thus enabling the provision of tools to food chain operators to improve the economic yield of food they market. Therefore, a major modern food technology goal is to guarantee safe and specific maturation processes with innovative methods, also trying to improve traditional ones, by monitoring the physical and chemical state of food during the transformation process (bacterial alterations, acidification, pH). Last year’s results are promising, but as industry interest is growing, further information is needed to fully assess the potential of these methods in allowing for the increase in shelf life in accordance with regulations in force on food safety, in a natural way and without the need for artificial preservatives. Original manuscripts that address any aspects of the ripening and aging of food are invited for this Special Issue. In particular, aspects such as innovative maturation methods, improving and monitoring traditional maturation processes, impact on product quality, human health benefits, shelf life and consumer perception and acceptance are welcome.

Prof. Dr. Rafaelle Marrone
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 papers will be 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. Animals is an international peer-reviewed open access monthly 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 1800 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

  • aging process
  • ripening
  • shelf life
  • cheese quality
  • meat quality
  • method of maturing
  • smoking
  • drying
  • consumer perception

Published Papers (1 paper)

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Research

Article
Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy
Animals 2021, 11(7), 1960; https://doi.org/10.3390/ani11071960 - 30 Jun 2021
Viewed by 1020
Abstract
This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in [...] Read more.
This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in all the extension of breast fillet) were evaluated fresh and after three and seven days of aging. Normal samples and samples with a moderate degree of myopathy showed greater water-holding capacity, which may benefit the processing industry of poultry meat. During the aging process, increase was observed in total collagen concentration (from 0.41% in normal samples to 0.56% in samples with severe degree). Samples of chicken breast affected by moderate degree showed higher myofibril fragmentation index (MFI = 115) than normal chicken samples (95.65). Although chicken samples affected with severe degree of wooden breast myopathy are more tender than normal chicken breasts, they produce more exudate, which can be detrimental to the processing of poultry meat. The aging process may improve the reduction of cooking weight loss and protein loss in exudation of broilers’ breasts affected by wooden breast myopathy. Full article
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