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Processing, Preservation, and Quality Evaluation for Meat and Meat Products
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Processing, Preservation, and Quality Evaluation for Meat and Meat Products

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

Deadline for manuscript submissions: 25 March 2025 | Viewed by 7613

Special Issue Editors

Dr. Monika Marcinkowska-Lesiak

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Guest Editor
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
Interests: non-thermal atmospheric plasma; alternative curing methods; unconventional methods of extending food quality; food packaging and storage with particular emphasis on edible coatings and films; quality of meat and meat products; enzymes in food design and production
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Andrzej Półtorak

E-Mail Website
Guest Editor
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
Interests: influence of technological processes on the quality of food products; designing innovative food products; products of animal origin and their analogues
Special Issues, Collections and Topics in MDPI journals
Dr. Iwona Wojtasik-Kalinowska

E-Mail Website
Guest Editor
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
Interests: analysis of volatile compound profiles in raw and final products using electronic nose; exploring the use of electronic nose to analyze the volatile compounds present in various animal-derived products such as meat, plant and dairy; influence of technological processes and srorage on aroma profile of food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue titled 'Processing, Preservation and Quality Assessment of Meat and Meat Products' aims to comprehensively elaborate on the innovative techniques and methods employed in the processing and preservation of various meat products, including an assessment of their overall quality. Manuscripts focusing on innovative preservation methods to prolong shelf life and enhance the flavor of meat and meat products are highly desired. Additionally, studies pertaining to environmentally friendly processes that convert meat into products characterized by both safety and high nutritional value are also welcome. Product quality assessment may encompass physicochemical and microbiological analyses, as well as evaluations of consumer acceptance.

This Special Issue is designed to aid food scientists and technologists in developing a diverse range of high-quality meat products that align with consumer preferences and market demands.

Dr. Monika Marcinkowska-Lesiak
Prof. Dr. Andrzej Półtorak
Dr. Iwona Wojtasik-Kalinowska
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. Applied Sciences 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 2400 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 processing
  • preservation techniques
  • quality evaluation
  • curing
  • smoking
  • shelf life extension
  • safety
  • physicochemical analysis of meat and meat products
  • aroma assessment

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Published Papers (6 papers)

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Research

15 pages, 2338 KiB  
Article
The Assessment of the Possibility of Using Yellow Mealworm Powder in Chicken and Pork Pâté Production
by Radosław Bogusz, Małgorzata Latoszewska, Iwona Szymańska, Danuta Jaworska, Karolina Szulc, Edyta Lipińska, Anna Florowska, Małgorzata Nowacka and Dorota Pietrzak
Appl. Sci. 2024, 14(19), 9038; https://doi.org/10.3390/app14199038 - 7 Oct 2024
Viewed by 817
Abstract
Meat delicatessen products, including pâtés, are important for consumers’ daily diets. However, due to the complex recipe composition, pâtés can also contain allergens such as gluten. Simultaneously, powdered edible insects are increasingly used to reformulate food products. Therefore, the paper aimed to investigate [...] Read more.
Meat delicatessen products, including pâtés, are important for consumers’ daily diets. However, due to the complex recipe composition, pâtés can also contain allergens such as gluten. Simultaneously, powdered edible insects are increasingly used to reformulate food products. Therefore, the paper aimed to investigate the feasibility of replacing wheat flour (total content: 9% w/w) with yellow mealworm powder (3:0, 2:1, 1:2, and 0:3) in chicken and pork pâtés and determine its effect on their quality properties. The rheological properties of pâté batter, as well as texture, color parameters, and microbiological and sensory characteristics of pâtés, were assessed. All prepared pâté batters were identified as weak gels. Furthermore, all the examined pâtés met the microbiological quality requirements. Adding yellow mealworm powder to the formulation weakened the pâté structure, resulting in significantly lower shear force and increased spreadability. In addition, it led to a darker and more gray color of the pâtés. It may be seen as indicating no preservatives or as resembling a typical pork pâté. It has been demonstrated that the complete replacement of wheat flour with insect powder significantly reduced the sensory quality of chicken and pork pâtés. Full article
(This article belongs to the Special Issue Processing, Preservation, and Quality Evaluation for Meat and Meat Products)
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9 pages, 753 KiB  
Communication
The Effects of a Natural Citrus Phenolic Extract on the Quality Attributes and Oxidative Stability of Pariza-Type Meat Emulsion Product
by Nikoleta-Andriana Michalea-Dimoulea, Agori Karageorgou, Michael Goliomytis, Milia Tzoutzou, Vaggelis Ilias-Dimopoulos and Panagiotis Simitzis
Appl. Sci. 2024, 14(14), 6030; https://doi.org/10.3390/app14146030 - 10 Jul 2024
Viewed by 993
Abstract
Several synthetic food additives that bear an E-number are used by the meat industry as antioxidants/preservatives of cured meat products, such as pariza-type meat emulsion products. However, these agents have been associated with health problems, namely cardiovascular disease, metabolic syndrome, and potential carcinogenic [...] Read more.
Several synthetic food additives that bear an E-number are used by the meat industry as antioxidants/preservatives of cured meat products, such as pariza-type meat emulsion products. However, these agents have been associated with health problems, namely cardiovascular disease, metabolic syndrome, and potential carcinogenic effects. As a result, natural alternatives are constantly under evaluation with the intention of replacing/minimizing their applications in the meat industry. The aim of the present study was therefore to evaluate the effects of a natural citrus phenolic complex extract on the quality characteristics of pariza-type meat emulsion products. The following three batches of pariza were produced based on the same raw material and recipe: a control group without natural antioxidants and two groups with the addition of the polyphenol complex at the levels of 500 and 1000 ppm. The pH, color, tenderness, and oxidative stability of the meat products were assessed immediately after pariza manufacture (day 0), and 30 and 72 days after the start of its refrigerated storage. As indicated, the oxidative stability of pariza was improved as a result of the natural polyphenol complex addition, since the values of malondialdehyde (MDA), an index of lipid peroxidation, were linearly decreased. Parameters such as pH, lightness (L), and yellowness (b*) were linearly increased, while redness (a*) was linearly decreased, and tenderness was not significantly influenced in the treatment groups compared to the control group. It can be concluded that the natural polyphenol complex under examination can be utilized for the improvement of oxidative stability in pariza. Full article
(This article belongs to the Special Issue Processing, Preservation, and Quality Evaluation for Meat and Meat Products)
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13 pages, 2878 KiB  
Article
Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules
by Araceli Ulloa-Saavedra, Samantha Jardon-Xicotencatl, María L. Zambrano-Zaragoza, Sergio A. Ojeda-Piedra, María de los Angeles Cornejo-Villegas, Claudia I. García-Betanzos and Susana E. Mendoza-Elvira
Appl. Sci. 2024, 14(10), 4276; https://doi.org/10.3390/app14104276 - 17 May 2024
Viewed by 1278
Abstract
The objective of this study was to prepare zein–gum Arabic nanocapsules with rosehip oil (NC-RH), apply them to pork tenderloin, and analyze the changes in collagen structure under different conditions (pH 6.5 and 4.0) and temperatures (25 °C and 4 °C). NC-RHs were [...] Read more.
The objective of this study was to prepare zein–gum Arabic nanocapsules with rosehip oil (NC-RH), apply them to pork tenderloin, and analyze the changes in collagen structure under different conditions (pH 6.5 and 4.0) and temperatures (25 °C and 4 °C). NC-RHs were prepared using the nanoprecipitation method. Nanocapsules had a particle size of 423 ± 4.1 nm, a polydispersity index of 0.125 ± 3.1, a zeta potential value of −20.1 ± 0.41 mV, an encapsulation efficiency of 75.84 ± 3.1%, and backscattering (ΔBS = 10%); the antioxidant capacity of DPPH was 1052 ± 4.2 µM Eq Trolox and the radical scavenging capacity was 84 ± 0.4%. The dispersions exhibited Newtonian behavior at 25 °C and 4 °C. Incorporating NC-RH into acid marination benefited the tenderness, water-holding capacity, and collagen swelling, and favored changes in myofibrillar proteins corroborated with histological tests. The conditions with the best changes in pork tenderloin were a pH of 4.0 at 4 °C with an NC-RH-administered 11.47 ± 2.2% collagen area. Incorporating rosehip nanocapsules modifies collagen fibers and can be applied in pork marinades to increase the shelf life of a functional product. Full article
(This article belongs to the Special Issue Processing, Preservation, and Quality Evaluation for Meat and Meat Products)
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17 pages, 2639 KiB  
Article
Effect of PEF Treatment on Chosen Properties of Raw and Hot Air- and Freeze-Dried Poultry Meat
by Malgorzata Nowacka, Iwona Szymanska, Katarzyna Rybak, Magdalena Karwacka, Aleksandra Matys, Artur Wiktor, Miroslaw Slowinski and Dorota Witrowa-Rajchert
Appl. Sci. 2024, 14(5), 1808; https://doi.org/10.3390/app14051808 - 22 Feb 2024
Cited by 5 | Viewed by 1571
Abstract
The properties of fresh meat, such as high water activity, a slightly acidic reaction, and the availability of carbohydrates and proteins, make it a microbiologically unstable and easily perishable raw material. One of the oldest food preservation techniques is drying. Furthermore, non-thermal food [...] Read more.
The properties of fresh meat, such as high water activity, a slightly acidic reaction, and the availability of carbohydrates and proteins, make it a microbiologically unstable and easily perishable raw material. One of the oldest food preservation techniques is drying. Furthermore, non-thermal food processing techniques such as pulse electric field (PEF) treatment can be used to support the drying process and change the properties of the obtained product. Thus, this study aimed to analyze the impact of pulsed electric field treatment on the hot air-drying and freeze-drying of poultry meat as well as on the quality of the dried meat. The PEF pretreatment and drying methods significantly altered the physical characteristics of the poultry meat. The PEF treatment enhanced the efficiency of freeze-drying by electroporation, reducing drying time and shrinkage. However, in the hot air-drying, the PEF-treated samples prolonged drying, potentially due to muscle structure damage and increased shrinkage. The pretreatment techniques affected the structure of the meat and positively influenced the higher porosity and lower shrinkage. Also, drying decreased the water activity and increased the dry matter content, which ensured the safety of the final product. The freeze-dried material exhibited a higher rehydration rate, improved hygroscopic properties, and better meat color compared to the hot air-dried material. Nevertheless, the selection of the process parameters, for both the pretreatment and drying process, is crucial to ensure a high quality of the dried meat product and should be selected carefully in order to guarantee that the highest quality of the dried product is obtained. Full article
(This article belongs to the Special Issue Processing, Preservation, and Quality Evaluation for Meat and Meat Products)
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15 pages, 1628 KiB  
Article
Influence of Nigella sativa L. Oil Addition on Physicochemical and Sensory Properties of Freezer-Stored Ground Pork for Pâté
by Elżbieta Górska-Horczyczak, Marta Brodowska-Trębacz, Monika Hanula, Ewelina Pogorzelska-Nowicka, Agnieszka Wierzbicka, Iwona Wojtasik-Kalinowska and Andrzej Półtorak
Appl. Sci. 2023, 13(23), 12550; https://doi.org/10.3390/app132312550 - 21 Nov 2023
Cited by 1 | Viewed by 1209
Abstract
The purpose of this study was to investigate the effect of Nigella sativa L. (NS) oil addition on the quality of ground pork for pâté stored for one month and two months (−20 ± 1 °C). The study was conducted on a negative [...] Read more.
The purpose of this study was to investigate the effect of Nigella sativa L. (NS) oil addition on the quality of ground pork for pâté stored for one month and two months (−20 ± 1 °C). The study was conducted on a negative control (C), a positive control with the addition of antioxidant (CB) butylated hydroxyanisole (E320), and two groups with the addition of NS oil at the level of 1.9% (O1) and 3.8% (O2). The quality parameters tested in the meat were colour (measured in the CIELab system), lipid oxidation products, the fatty acid profile, thrombogenicity (T1), atherogenicity (A1), and the ratio of hypocholesterolemia to hypercholesterolemia (h/H). After roasting the pâtés, their volatile compound profiles were studied and sensory tests were conducted. A significant effect of NS oil additive on meat colour was found and ΔE for C-O2 increased faster during storage than for C-O1 and C-CB. NS oil additive in pork pâté improved the fatty acid profile. Significant differences in the rate of the fatty acid profile change during storage were observed with the addition of 3.8% NS oil compared to the other groups. Only the O2 group showed no change in PUFA content, while the h/H ratio was approximately 20% higher in the groups with added oil. The addition of NS oil also slowed the growth of TBARSs compared to the C and CB groups. The volatile compound profile of the raw pâté was most influenced by the proportion of terpenes in the NS oil. After two months of meat storage, the O1 pâté received the highest sensory ratings. Full article
(This article belongs to the Special Issue Processing, Preservation, and Quality Evaluation for Meat and Meat Products)
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11 pages, 938 KiB  
Communication
Correlation between Biogenic Amines and Their Precursors in Stored Chicken Meat
by Wojciech Wójcik, Krzysztof Damaziak, Monika Łukasiewicz-Mierzejewska, Olga Świder, Jan Niemiec, Michał Wójcicki, Marek Roszko, Dariusz Gozdowski, Julia Riedel and Agata Marzec
Appl. Sci. 2023, 13(22), 12230; https://doi.org/10.3390/app132212230 - 10 Nov 2023
Cited by 1 | Viewed by 1094
Abstract
Biogenic amines (BAs) are biologically active substances found in the cells of microorganisms, plants, and animals. These BAs serve many vital functions in the body. However, an excessive amount can be toxic, especially for individuals taking monoamine oxidase (MAO) and diamine oxidase (DAO) [...] Read more.
Biogenic amines (BAs) are biologically active substances found in the cells of microorganisms, plants, and animals. These BAs serve many vital functions in the body. However, an excessive amount can be toxic, especially for individuals taking monoamine oxidase (MAO) and diamine oxidase (DAO) inhibitors. They primarily form in products rich in amino acids, the primary substrates for BA formation. The aim of this study was to determine the formation of BAs and their precursor amino acids in chicken breast and leg muscles stored under chilling conditions. Analyses of BA and AA determinations were conducted on days 1, 3, 5, 7, and 10 of muscle storage. There was a noted increase in BAs with the storage of both muscle types (p < 0.05). Distinct levels of BAs were detected (p < 0.05) in the muscles, except for putrescine (p > 0.05). Interactions emerged between the two factors for various Bas, including histamine (p = 0.001), tyramine (p < 0.001), BAI index (p < 0.001), tryptamine (p < 0.001), agmatine (p = 0.001), spermidine (p < 0.001), TOTAL BA-1 (p < 0.001), and TOTAL BA-2 (p = 0.016). There was no evident interaction between the type of meat and storage time concerning amino acid content (p > 0.05). Correlations in breast muscles were observed for biogenic amine–amino acid pairs such as putrescine–ornithine (r = −0.57) (p < 0.05), spermidine–ornithine (r = −0.73) (p < 0.05), and phenylethylamine–phenylethylalanine (r = −0.50) (p < 0.05). In leg muscles, significant correlations were found for histamine–histidine (r = −0.87) (p < 0.05), putrescine–ornithine (r = −0.96) (p < 0.05), and phenylethylamine–phenylethylalanine (r = −0.65) (p < 0.05). The results obtained can be used in the future to estimate the levels of BAs with knowledge of the levels of individual amino acids and inversely. Full article
(This article belongs to the Special Issue Processing, Preservation, and Quality Evaluation for Meat and Meat Products)
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: Qualitative parameters of pork and beef subcutaneous fat treated with non-thermal plasma jet operated in nitrogen
Authors: Monika Marcinkowska-Lesiak
Affiliation: Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland

Title: The Influence of Cooking Methods and muscle types on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis
Authors: Iwona Wojtasik-Kalinowska
Affiliation: Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
Abstract: The objective of this study is to determine the effect of two distinct cooking techniques, namely roasting and stewing, on the formation of volatile compounds in various beef muscles (Semimembranosus, Biceps femoris, Rectus femoris), while also evaluating consumer acceptance. The research employs the concept of volatile "marker" compounds to discern the influence of cooking techniques on the flavor profile of beef. While no statistically significant differences were observed in consumer evaluations between the two cooking methods, notable disparities emerged in consumer assessments of specific muscle cuts. Notably, the Rectus femoris muscle received the highest ratings (P<0.05) among other evaluated muscles . Hexanal and pentanal emerged as characteristic volatile compounds associated with the stewing cooking technique, suggesting their potential as markers for lipid oxidation. The utilization of Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) methods for the analysis of volatile "marker" compounds in beef proved effective in highlighting significant differences in flavor compound classes between muscles and cooking methods. These findings illustrate alterations in flavor-forming reaction pathways and offer insights into the nuanced distinctions in consumer-perceived flavor preferences.

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