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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 April 2025 | Viewed by 8148

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Special Issue Editors

Dr. Kathrine Bak

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Guest Editor

Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria
Interests: unit of food hygiene and technology; institute of food safety; food technology and veterinary public health
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Peter Paulsen

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Guest Editor

Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria
Interests: meat technology; meat hygiene; food testing

Special Issue Information

Dear Colleagues,

Meat quality determines the eating experience of consumers in terms of sensory quality and nutritional value, while also determining qualities such as food safety, animal welfare, and technological quality, with the latter being especially important in terms of further meat processing.

Traditional meat processing methods include heating, drying, smoking, salting, curing, fermentation, etc. New technologies include high-pressure treatment, shockwave technology, pulsed electric field, ohmic heating, cold plasma, ultrasound processing, electrical stimulation, and others. New technologies may help to improve food safety while often being more gentle than traditional meat processing methods. Furthermore, many of the new technologies may be considered green technologies, thus improving the sustainability of meat processing. The applications of new technologies also include new product development. However, drawbacks of the new technologies include their initial costs, and potentially unwanted chemical reactions.

This Special Issue welcomes original research papers as well as review papers regarding the subject of meat quality and processing, with a special focus on new technologies, green technologies, sustainable food production, and novel foods.

Dr. Kathrine Holmgaard Bak
Prof. Dr. Peter Paulsen
Guest Editors

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Keywords

new technologies
meat quality
meat processing
food safety
novel foods
sustainable food production

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Published Papers (7 papers)

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Research

22 pages, 1643 KiB

Open AccessArticle

Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions

by Lidia Kurp, Marika Bielecka and Marzena Danowska-Oziewicz

Appl. Sci. 2025, 15(2), 850; https://doi.org/10.3390/app15020850 - 16 Jan 2025

Viewed by 279

Abstract

The sous vide cooking method offers advantage in preparing meat dishes in advance. This study aimed to evaluate the effect of refrigerated storage on the quality attributes of pork loin sous vide cooked under selected, optimised temperature and time parameters. Pork loin was cooked at varying temperatures (57–63 °C) and times (3.5–5.5 h), followed by refrigerated storage for up to 7 days. Analytical methods, including TBARS index for lipid oxidation, instrumental colour measurement, texture analysis, and volatile compound profiling, were used to assess changes in meat quality over time. The results indicated that heat treatment and storage time significantly influenced lipid oxidation, colour, and texture. The highest TBARS values were observed at higher cooking temperatures (61 °C and 63 °C), reflecting increased lipid oxidation. Colour changes were also temperature- and time-dependent, with a decrease in redness (a*) and an increase in lightness (L*) and yellowness (b*). Sensory evaluation revealed that juiciness, aroma intensity, tenderness, and flavour acceptability were strongly correlated with overall acceptability, while physical characteristics like colour and texture had a lesser impact. The study highlights the impact of sous vide cooking parameters on the quality and sensory attributes of pork loin, suggesting that optimised heat treatment can help preserve desirable meat characteristics during refrigerated storage. Full article

(This article belongs to the Special Issue Advances in Meat Quality and Processing)

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21 pages, 366 KiB

Open AccessArticle

Quality of Pork Loin Subjected to Different Temperature–Time Combinations of Sous Vide Cooking

by Lidia Kurp and Marzena Danowska-Oziewicz

Appl. Sci. 2024, 14(20), 9562; https://doi.org/10.3390/app14209562 - 19 Oct 2024

Viewed by 1054

Abstract

Cooking with the sous vide method preserves nutritional value and maintains desirable sensory qualities of food, thanks to vacuum-sealed heat treatment at controlled low temperatures. In meat, the right combination of temperature and time is critical for texture, juiciness, and flavour, all essential features for consumer acceptance of cooked meat. This study assessed the impact of sous vide heat treatment on selected quality attributes of pork loin using various low temperature–time combinations. Pork loins were sliced, vacuum-sealed, and cooked in a water bath at temperatures of 57 °C to 63 °C for 3 to 5.5 h. The meat was evaluated for cooking loss, proximate composition, pH, water activity, oxidative changes, colour, texture, and sensory characteristics. The results showed that cooking losses increased with higher temperatures and longer times of cooking. Likewise, the oxidative changes were significantly affected by both cooking parameters. Temperature of cooking influenced only meat redness (a*), but cooking time had no significant effect on colour parameters. The lowest hardness was observed for samples cooked at 59 °C/4.5 h and at 60 °C/4–5 h. Sensory analysis indicated that cooking at 59 °C for 4.5 h provided the most acceptable sensory characteristics of pork loin. Full article

(This article belongs to the Special Issue Advances in Meat Quality and Processing)

17 pages, 3093 KiB

Open AccessArticle

Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process

by Eike Joeres, Dusan Ristic, Igor Tomasevic, Sergiy Smetana, Volker Heinz and Nino Terjung

Appl. Sci. 2024, 14(13), 5460; https://doi.org/10.3390/app14135460 - 24 Jun 2024

Cited by 1 | Viewed by 967

Abstract

Ohmic heating (OH) is a sustainable heating technology with a high potential in terms of energy and time efficiency. However, its industrial application for solid or semi-solid foods is not widespread yet. This study evaluates the pilot-scale production of Bologna-style sausages (2.3 kg weight) via conventional heating (COV) and OH at an electrical frequency of 10 kHz. Sausages with a diameter of 110 mm heated via OH were produced in approximately 5% of the time (i.e., 10 min) needed to produce sausages heated via COV. OH-treated samples showed a higher moisture content and an increased water holding capacity. A texture profile analysis revealed OH sausages as possessing a lower hardness, springiness, and chewiness. The microbiological load of the samples was identical, regardless of the heating technology. Color measurements (L*a*b* values) showed OH-treated samples to be less red. However, this difference could not be confirmed during sensorial evaluation. Temporal sensation of dominance and descriptive sensory analyses were conducted and revealed a decreased solid consistency but an increased meat taste when sausages were heated via OH. The gel network structures obtained via scanning microscopic analysis showed an increased size of fat globules within OH-treated samples. The results indicated that OH can be used as an alternative heating method to produce Bologna-style sausages. Full article

(This article belongs to the Special Issue Advances in Meat Quality and Processing)

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13 pages, 646 KiB

Open AccessArticle

Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef?

by Monika Modzelewska-Kapituła, Katarzyna Tkacz, Weronika Zduńczyk, Burcu Ozturk-Kerimoglu and Zenon Nogalski

Appl. Sci. 2024, 14(12), 5180; https://doi.org/10.3390/app14125180 - 14 Jun 2024

Viewed by 898

Abstract

This study aimed to determine the effect of wet ageing time (4, 14 and 21 days) on the quality of sous-vide cooked beef products. The research material consisted of longissimus lumborum muscles obtained from the carcasses of Polish Holstein-Friesian bulls (n = 9, average age at slaughter 22 months). The meat was wet-aged at 4 ± 1 °C for 4, 14 and 21 days post-mortem. The analyses were conducted on uncooked samples (colour and pH) and after the sous-vide cooking (60 °C, 4 h) (colour, cooking loss, Warner–Bratzler shear force, texture profile analysis and sensory assessment). It was found that ageing decreased redness, yellowness and chroma (p < 0.05) in the cross-section area of sous-vide cooked beef. The values of shear force, hardness, springiness and chewiness decreased during ageing (p < 0.05). The samples were scored similarly in sensory assessment, except for tenderness which was scored higher (p < 0.01) in the products obtained from 14 and 21 d aged beef compared to 4 d aged samples. Overall, the findings highlighted that, also in the production of sous-vide cooked beef, longissimus lumborum muscles should be aged for at least 14 days. Full article

(This article belongs to the Special Issue Advances in Meat Quality and Processing)

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21 pages, 1841 KiB

Open AccessArticle

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

by Georgios Papatzimos, Paraskevi Mitlianga, Zoitsa Basdagianni and Eleni Kasapidou

Appl. Sci. 2024, 14(9), 3925; https://doi.org/10.3390/app14093925 - 4 May 2024

Cited by 3 | Viewed by 1159

Abstract

Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO₂), HF4 (4% hemp flour, 15 mg/kg NaNO₂), and HF6 (6% hemp flour, 15 mg/kg NaNO₂). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation. Full article

(This article belongs to the Special Issue Advances in Meat Quality and Processing)

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16 pages, 518 KiB

Open AccessArticle

Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal Processing Technologies?

by György Kenesei, Gabriella Kiskó and István Dalmadi

Appl. Sci. 2024, 14(9), 3583; https://doi.org/10.3390/app14093583 - 24 Apr 2024

Cited by 2 | Viewed by 1195

Abstract

The aim of using minimal food processing technologies is to preserve the raw material or to achieve a special technological goal with the least possible impact. When several technologies are used together, the intensity of each treatment can be reduced according to Leistner’s hurdle principle. Does the order of application of the treatments result in a detectable difference? This research focuses on the effect of the combination of the sous-vide technology and the high hydrostatic pressure (HHP) treatment. The effect of the pressure level (300 and 600 MPa) and the influence of the treatment order was investigated on pork (longissimus thoracis and lumborum muscles (LTL)). Physico-chemical and microbiological measurements were carried out on day 0 and after 21-day storage at 2 °C and 8 °C. Significant differences were found for both the order of treatment and pressure level in weight loss (p < 0.001), CIELab color parameters a* and b* (p < 0.001), and denaturation enthalpy (p < 0.01). The texture (p < 0.001) and lipid oxidation TBARS values (p < 0.05) were only influenced by the pressure level. In the challenge test, the initial count of 10⁵ CFU/g Listeria monocytogenes dropped below detection limit in all cases. Total aerobic and anaerobic viable numbers were below/near the detection limit in all combined-treated samples on day 0 and showed only slight or more notable growth after 21-day storage at 2 °C and 8 °C, respectively. An additional 300 MPa pressure treatment can increase the safety of sous-vide cooked pork samples while having only a minor effect on physicochemical properties. The 600 MPa pressure treatment results in a stable, albeit not shelf-stable product, but it also affects a considerable number of quality parameters such as color, texture, weight loss, and TBARS values. Full article

(This article belongs to the Special Issue Advances in Meat Quality and Processing)

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15 pages, 640 KiB

Open AccessArticle

Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months

by Alejandro Poveda-Arteaga, Alexander Bobe, Johannes Krell, Volker Heinz, Nino Terjung, Igor Tomasevic and Monika Gibis

Appl. Sci. 2024, 14(9), 3557; https://doi.org/10.3390/app14093557 - 23 Apr 2024

Viewed by 1645

Abstract

This study investigated the potential effects of transport distance, animal weight, and muscle position on meat quality in young bulls under commercial conditions across four slaughtering weeks during the summer months (May to September). Data on transport distance, lairage time, and ambient temperature during slaughtering days were collected from 80 young bulls from North German farms. Meat quality parameters, including pH, temperature, and meat color were also recorded at several post-mortem times from two different carcass locations (shoulder clod and silverside). Meat texture was evaluated both by sensory and instrumental analysis, and their values were compared to find possible correlations between them. All of the aforementioned main factors (transport distance, animal weight, and muscle position), as well as the interaction between animal weight and transport distance, significantly influenced (p < 0.01) meat quality traits. The results of the assessment of the meat texture from the cooked meat patties suggested that silverside cuts were consistently harder than shoulder clod cuts, despite having lower pH₄₈ values. Full article

(This article belongs to the Special Issue Advances in Meat Quality and Processing)

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