Special Issue "New Challenges in Improving the Quality and Safety of 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: 20 May 2022.

Special Issue Editors

Dr. Małgorzata Karwowska
E-Mail Website
Guest Editor
Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: food safety; game meat; fermented meat products; bioactive compounds; nitrite reduction; meat color; lipid and protein oxidation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Jose Lorenzo Rodriguez
E-Mail Website
Guest Editor

Special Issue Information

Dear Colleagues,

It is with great pleasure that we introduce to you a new Special Issue of Applied Sciences, titled “New challenges in improving the quality and safety of meat products”, which aims to present recent developments in the field of the impact of the processing method on the nutritional value, safety, and other quality attributes of meat products.

Among the various food items, meat products constitute a significant share in the diet of modern man. At the same time, there is a growing demand for meat products that present a high quality in the context of nutritional value, sensory attractiveness and availability, while ensuring their safety. To meet the above requirements, the current industry and researchers have focused their efforts on finding innovations in the meat industry aimed at processing and designing new products (including functional food). On the one hand, there has been a return to tradition (e.g., meat fermentation), while on the other hand, more and more advanced technologies are becoming increasingly often used in meat processing (e.g., using pulsating electric fields, ultrasounds). However, there is still plenty of room to develop an in-depth understanding of the impact of these technologies and manufacturing methods on the quality and safety of meat products.

We invite you to publish original research papers and reviews on topics related to meat products’ quality and safety, advanced technologies in processing, the adulteration of meat products, new preservation techniques for meat, and the nutritional value and functional features of meat products.

We look forward to your contribution.

Dr. Małgorzata Karwowska
Dr. Jose M. Lorenzo
Prof. Dr. Igor Tomašević
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 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. 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 2300 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 products’ quality
  • meat products’ safety
  • functional meat products
  • advanced technologies in processing
  • microbiological safety
  • chemical safety
  • sensory qualities of meat products
  • adulteration of meat products
  • new preservation technique

Published Papers (3 papers)

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Research

Article
Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives
Appl. Sci. 2021, 11(24), 11662; https://doi.org/10.3390/app112411662 - 08 Dec 2021
Viewed by 394
Abstract
The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). [...] Read more.
The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). In order to determine the microbiological safety of final products, the total number of aerobic mesophilic bacteria and the number of Listeria monocytogenes were measured. Consumer assessment and quantitative flavor profiling (QFP) were used for analysis of organoleptic quality. After 7 days of storage, it was found that the effectiveness of the selected additives against the growth of aerobic mesophilic bacteria was unsatisfactory. Only after application of PANA4 did the product not show undesirable changes that would disqualify it from consumption. Each of the functional additives used had a high level of efficacy in inhibiting the growth of Listeria monocytogenes. Meat products with PANA4 addition had the highest consumer acceptance of the overall appearance. The best intensity of flavor bouquet, meat aroma and color, assessed by QFP method, was characterized by the samples with AFX and PANA4 in their recipe. Full article
(This article belongs to the Special Issue New Challenges in Improving the Quality and Safety of Meat Products)
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Article
Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
Appl. Sci. 2021, 11(21), 10459; https://doi.org/10.3390/app112110459 - 07 Nov 2021
Viewed by 441
Abstract
Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and [...] Read more.
Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity. Full article
(This article belongs to the Special Issue New Challenges in Improving the Quality and Safety of Meat Products)
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Article
Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality
Appl. Sci. 2021, 11(18), 8610; https://doi.org/10.3390/app11188610 - 16 Sep 2021
Viewed by 570
Abstract
Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory [...] Read more.
Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research. Full article
(This article belongs to the Special Issue New Challenges in Improving the Quality and Safety of Meat Products)
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