New Approaches to Improving the Quality and Safety of Meat and Meat Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: 31 July 2025 | Viewed by 1942

Special Issue Editors


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Guest Editor
Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology–State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland
Interests: lactic acid bacteria; fermentation; bioprotection; microbial quality; functional food; meat products; salt reduction; nitrite; nitrate; new techniques
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Guest Editor
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warsaw, Poland
Interests: probiotics; prebiotics; functional food; food product development
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat is one of the most important components of the modern human diet. Due to its highly digestible protein, richness of vitamins and minerals, and bioactive substances, it plays a key role in human nutrition. Following the development of civilization, the meat industry has continuously endeavored to improve the quality of meat and its processing technology.

As a result, efforts are made to improve the sensory, microbiological, physico-chemical, and technological quality of meat and meat products.

The Special Issue that we propose focuses on the new challenges faced by the meat industry. We invite scientists to send manuscripts on a fairly wide range of topics, including the following:

  • The use of new technologies in the processing of meat and meat products (e.g. high-pressure processing, irradiation, pulsed electric field, ultrasound, ohmic heating, nanotechnology, etc.);
  • The impact of microbiota on the quality of meat and meat products;
  • The possibility of reducing the content of nitrites and nitrates, salts, and other ingredients;
  • The enrichment of meat and meat products with bioactive and other substances;
  • Natural preservatives for meat and meat products;
  • Techniques used to reduce oxidative processes;
  • Production possibilities and the improvement of cellular (in vitro) meat.

We, the Guest Editors of this Special Issue, look forward to receiving your manuscript proposals.

Dr. Anna Łepecka
Dr. Aleksandra Szydłowska
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. Foods 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 2900 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

  • meats
  • new technology
  • new processes
  • non-thermal processes
  • nitrites
  • salt
  • lipids
  • natural preservatives
  • antioxidant
  • microorganism
  • “artificial meat”

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Published Papers (2 papers)

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Research

14 pages, 3502 KiB  
Article
The Use of a Powder Obtained from Rosehip Waste to Reformulate Pork Sausages: Impacts on Their Quality
by Alexandra Raluca Borşa (Bogdan), Melinda Fogarasi, Floricuța Ranga, Andrei Borșa, Anda Elena Tanislav, Vlad Mureșan and Cristina Anamaria Semeniuc
Foods 2025, 14(6), 1067; https://doi.org/10.3390/foods14061067 - 20 Mar 2025
Viewed by 337
Abstract
The powder obtained from rosehip waste can be used as an ingredient in meat products because it contains polyphenolic compounds with preservative and antioxidant effects and carotenoid compounds with a colouring effect. This study aimed to evaluate how partially replacing raw meat with [...] Read more.
The powder obtained from rosehip waste can be used as an ingredient in meat products because it contains polyphenolic compounds with preservative and antioxidant effects and carotenoid compounds with a colouring effect. This study aimed to evaluate how partially replacing raw meat with this powder impacts the quality of pork sausages. Therefore, three sausage formulations (PSc-control pork sausages; PS2.7%rp-pork sausages with 2.7% powder from rosehip waste; PS5.5%rp-pork sausages with 5.5% powder from rosehip waste) were prepared and evaluated during storage from physicochemical, colour, texture, and sensory points of view, as well as for their polyphenol and carotenoid contents. The use of the powder from rosehip waste as an ingredient in pork sausages resulted in a significant decrease in moisture and protein content but an increase in total carbohydrates, polyphenols, and carotenoids; additionally, it significantly decreased the pH and easily hydrolysable nitrogen content of sausages, thus demonstrating a preservative effect. It also positively influenced their colour (by intensifying the shades of red and yellow), as well as the sausages’ gumminess and chewiness (by reducing them). Although it slightly affected their taste and texture, the consumer acceptance rate for reformulated sausages was reasonable. In conclusion, the powder obtained from rosehip waste is a promising functional ingredient in pork sausage reformulation. Full article
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21 pages, 1849 KiB  
Article
The Effect of Honey Powder Addition on Chosen Quality Properties of Model Chicken Products
by Radosław Bogusz, Anna Onopiuk, Marta Chmiel, Anna Piotrowska, Eliza Kostyra, Edyta Lipińska, Joanna Bryś, Katarzyna Samborska and Dorota Pietrzak
Foods 2024, 13(24), 4163; https://doi.org/10.3390/foods13244163 - 22 Dec 2024
Viewed by 962
Abstract
The objective of our paper was to evaluate the effect of honey powder addition on the quality of model chicken products over 14 days of refrigerated storage. Three model chicken product variants were produced: C—control, HP1%, HP2%—with 1 or 2% of honey powder [...] Read more.
The objective of our paper was to evaluate the effect of honey powder addition on the quality of model chicken products over 14 days of refrigerated storage. Three model chicken product variants were produced: C—control, HP1%, HP2%—with 1 or 2% of honey powder addition. The cooking loss, basic chemical composition, water activity, texture, color, lipid oxidation (TBARS and PDSC), microbiological and sensory quality, and volatile compounds profile were determined. The adverse changes in lipids were slower in products with honey powder added compared to control product, revealing lower TBARS index values and longer oxidation induction times. After 14 days of storage, HP2% products showed significantly lower (up to 50%) TBARS values than control products. Furthermore, honey powder addition reduced the growth of psychrotrophic and lactic acid bacteria for up to 14 days of storage in comparison to the control products. However, deterioration of the volatile compounds profile (presence of alcohols and sulfur compounds) and occurrence of storage odor and flavor had an impact on the poorer sensory desirability of the control and HP1% products. Additional research is necessary aiming to improve the sensory quality of products with honey powder addition. Full article
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