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Processing, Preservation, and Quality Evaluation for Meat and Meat Products, 2nd Edition

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 June 2026 | Viewed by 4026

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; quality and safety of food products
Special Issues, Collections and Topics in MDPI journals
Dr. Iwona Wojtasik-Kalinowska

E-Mail Website
Guest Editor
Department of Technique and Food Development, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Interests: analysis of volatile compounds in food using electronic nose technology; general food technology; enzyme utilization in food design and production; trends in food technology; food quality and safety, focusing on modern production and storage methods.
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue, titled “Processing, Preservation, and Quality Evaluation for Meat and Meat Products, 2nd Edition”, 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 assessments 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 250 words) can be sent to the Editorial Office for assessment.

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 (3 papers)

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Research

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17 pages, 1136 KB  
Article
Hamburger Patty Formulations Using Mh-Genotype Beef: Nutritional Quality and Sensory Properties
by Christian Cervantes-Munguía, Diana A. Vela-Vásquez, Francisco J. Jahuey-Martínez, Williams Arellano-Vera, Estela Garza-Brenner and Ana M. Sifuentes-Rincón
Appl. Sci. 2026, 16(8), 3770; https://doi.org/10.3390/app16083770 - 12 Apr 2026
Viewed by 398
Abstract
The lipid composition of meat intended for hamburger patties can be modified through genetic selection in cattle. Cattle carrying the F94L allele have been reported to produce leaner meat with a higher proportion of unsaturated fatty acids than those without this allele. However, [...] Read more.
The lipid composition of meat intended for hamburger patties can be modified through genetic selection in cattle. Cattle carrying the F94L allele have been reported to produce leaner meat with a higher proportion of unsaturated fatty acids than those without this allele. However, evidence concerning the nutritional quality and sensory acceptability of hamburgers produced with meat from these cattle remains limited. In this study, the nutritional quality and sensory properties of hamburger patties formulated with meat and subcutaneous fat from cattle carrying the F94L allele were compared with those of noncarrier animals. Patties were formulated with two fat levels (high fat, HF; low fat, LF) and analyzed under raw and cooked conditions. Compared with the Control formulations, the F94L/− formulations possessed a higher polyunsaturated fatty acid content, with absolute differences of +1.16 in the raw state and +2.04 after cooking compared with the Control formulations. In addition, the PUFA/SFA ratio was higher in the cooked samples (+0.04; p < 0.05). In the sensory analysis, the formulations were not rejected; however, Control HF obtained the highest acceptance score (6.49). These results suggest that the use of meat from F94L/− cattle allows the formulation of hamburger patties with a more favorable fatty acid profile, but with no improvement in sensory acceptance compared with the noncarrier control. Full article
(This article belongs to the Special Issue Processing, Preservation, and Quality Evaluation for Meat and Meat Products, 2nd Edition)
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11 pages, 739 KB  
Article
Influences of Chloride Salts on Enzymatic Activity, Lipid Oxidation and Volatile Compounds of Reduced-Sodium Salt Pastırma
by Barış Yalınkılıç, Fatma Yağmur Hazar Suncak, Güzin Kaban, Muhammet İrfan Aksu and Mükerrem Kaya
Appl. Sci. 2025, 15(19), 10390; https://doi.org/10.3390/app151910390 - 24 Sep 2025
Cited by 2 | Viewed by 1036
Abstract
The study investigated the effects of chloride salts (control: 100% NaCl, salt mixture I: NaCl/KCl (50/50), salt mixture II: NaCl/KCl/CaCl2 (40/40/20), salt mixture III: NaCl/KCl/CaCl2/MgCl2 (30/40/20/10)) on enzymatic activity, lipid oxidation, and volatile compounds in reduced-sodium salt pastırma, a [...] Read more.
The study investigated the effects of chloride salts (control: 100% NaCl, salt mixture I: NaCl/KCl (50/50), salt mixture II: NaCl/KCl/CaCl2 (40/40/20), salt mixture III: NaCl/KCl/CaCl2/MgCl2 (30/40/20/10)) on enzymatic activity, lipid oxidation, and volatile compounds in reduced-sodium salt pastırma, a Turkish dry-cured meat product. Lipid oxidation and instrumental color values were not affected by different salt mixtures. Salt mixtures II and III decreased pH value (p < 0.05). However, the mean pH value did not fall below 5.5 in any sample. The salt mixture treatment had significant effect on water activity, cathepsin B, and cathepsin B + L. In contrast, aw value was under 0.90 in all treatments. The highest mean values for cathepsin B and B + L were determined in the control group with 11.69 ± 2.73 and 85.82 ± 12.65 U g−1 × 10−3 dry matter, respectively. The closest correlation for lipolytic enzyme activities was determined by the mixture II and III groups, while a closer correlation was observed between salt mixtures I and III in terms of proteolytic enzyme activities. With regard to volatile compounds, there was a closer relationship between the control and salt mixture I. As a result, it can be concluded that salt mixture I in reduced-sodium salt pastırma showed closer results to the control group. Full article
(This article belongs to the Special Issue Processing, Preservation, and Quality Evaluation for Meat and Meat Products, 2nd Edition)
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Review

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19 pages, 2082 KB  
Review
Animal Protein Sources in Europe: Current Knowledge and Future Perspectives—A Review
by Monika Marcinkowska-Lesiak, Michał Motrenko, Marcin Niewiadomski, Iga Głuszkiewicz, Iwona Wojtasik-Kalinowska and Ewa Poławska
Appl. Sci. 2025, 15(21), 11749; https://doi.org/10.3390/app152111749 - 4 Nov 2025
Cited by 2 | Viewed by 2170
Abstract
The pursuit of sustainable animal protein sources is critical in light of the environmental, social, and economic challenges associated with conventional livestock production. Although meat, including organic production, remains a valuable source of high-quality protein, diversification is essential to sustainably meet future demand. [...] Read more.
The pursuit of sustainable animal protein sources is critical in light of the environmental, social, and economic challenges associated with conventional livestock production. Although meat, including organic production, remains a valuable source of high-quality protein, diversification is essential to sustainably meet future demand. This review summarizes current knowledge on alternative animal protein sources, with a particular focus on insects and cultured meat in Europe. Insects demonstrate high feed conversion efficiency, require minimal land and water resources, and provide essential amino acids, lipids, and micronutrients, while contributing to circular economy models. Cultured meat presents potential advantages for environmental sustainability and animal welfare; however, its large-scale application depends on technological advances, cost reduction, and supportive regulation. Consumer acceptance remains a challenge influenced by cultural heritage, food neophobia, and product presentation. Policy frameworks, including the European Green Deal and the Farm to Fork Strategy, seek to foster innovation and sustainable food systems. Future perspectives emphasize that conventional and organic meat, insect-based protein, and cultured meat should be regarded as complementary solutions for a balanced and resilient protein supply in Europe. Full article
(This article belongs to the Special Issue Processing, Preservation, and Quality Evaluation for Meat and Meat Products, 2nd Edition)
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