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Latest Research on Meat Microbiology, Meat Quality and Meat Safety—Volume...
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Latest Research on Meat Microbiology, Meat Quality and Meat Safety—Volume II

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

Deadline for manuscript submissions: 31 August 2025 | Viewed by 2926

Special Issue Editors

Prof. Dr. Krzysztof Dasiewicz

E-Mail Website
Guest Editor
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-787 Warsaw, Poland
Interests: technological, health and economic aspects of processing of animal raw materials; vision techniques in meat quality assessment
Dr. Marta Chmiel

E-Mail Website
Guest Editor
Institute of Food Sciences, Department of Food Technology and Assessment, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland
Interests: meat packaging; meat quality; beef aging; meat technology
Special Issues, Collections and Topics in MDPI journals
Dr. Iwona Szymańska

E-Mail Website
Guest Editor
Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences–SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland
Interests: meat processing; food emulsions; lipid structurization; stability

Special Issue Information

Dear Colleagues,

Meat is at the center of many controversies, despite the importance it has in the human diet. It provides valuable nutritional components, particularly good-quality proteins, for a balanced diet. Meat must meet numerous regulatory and consumer expectations. Consequently, its microbiological, quality and safety properties are highly important. In the production chain, many aspects can be involved in the final properties of the product. Therefore, the rearing conditions experienced throughout the life of the animals determine the properties of the obtained meat. Moreover, slaughter conditions, along with transport, stress and hygiene conditions, impact the properties of the carcasses and meat. The processes of muscle to meat transformation and the treatments applied during or after aging can improve the final properties of the product. Throughout the meat production chain, risks of contamination can occur and require procedures and controls to ensure product quality and safety. Ultimately, meat quality can be ensured on a global scale that considers different dimensions of product quality.

The aim of this Special Issue is to provide an update on the latest research in the fields of meat microbiology, quality and safety. New scientific knowledge is constantly being developed. The transfer of this knowledge at the operational level will be particularly appreciated in this Special Issue. Some factors may be more relevant to one animal species compared to another, but works on all meat-producing species are welcome.

Prof. Dr. Krzysztof Dasiewicz
Dr. Marta Chmiel
Dr. Iwona Szymańska
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

  • meat microbiology
  • meat quality
  • meat safety
  • rearing management
  • slaughter conditions
  • aging process
  • meat processing
  • contamination risks
  • traceability
  • control
  • global quality

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Published Papers (3 papers)

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Research

19 pages, 2211 KiB  
Article
Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat
by Silvia Jane Lombardi, Filomena Nazzaro, Luigi Grazia, Raffaele Coppola, Florinda Fratianni, Michela Pellegrini, Ilenia Iarusso, Patrizio Tremonte and Francesca Coppola
Foods 2025, 14(8), 1427; https://doi.org/10.3390/foods14081427 - 21 Apr 2025
Viewed by 428
Abstract
The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo meat (Bubalus bubalis), with its high protein content, low intramuscular fat, and favorable fatty acid profile, [...] Read more.
The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo meat (Bubalus bubalis), with its high protein content, low intramuscular fat, and favorable fatty acid profile, offers a promising base for healthier formulations. However, its fat content may compromise texture, juiciness, and flavor, necessitating strategies to optimize product quality. This study investigated the effects of replacing pork fat with inulin and pumpkin seed oil in a cooked buffalo meat product, focusing on compositional, oxidative, microbiological, and sensory parameters. Two plant-based ingredients were selected: inulin from chicory, used as a fat mimic due to its gel-forming ability, and pumpkin seed oil, a structural analog with antimicrobial activity. Preliminary trials identified optimal concentrations for balancing technological and functional performance. A 2% inclusion of pumpkin seed oil, exceeding its in vitro MIC (0.4–1.5%), ensured effectiveness in the food matrix. Reformulated products exhibited significantly reduced fat (p < 0.05), enhanced fiber, and a lipid profile rich in polyunsaturated fatty acids (>45%), qualifying for European Union health claims. Oxidative stability improved (p < 0.01), and sensory analysis revealed enhanced aroma complexity, with nutty and roasted notes. Microbiological assessments confirmed a protective effect against spoilage bacteria. These results support the development of a nutritionally improved, microbiologically safer cooked product, such as mortadella-style sausage, while also offering strategies for broader innovation in reformulating functional meat products. Full article
(This article belongs to the Special Issue Latest Research on Meat Microbiology, Meat Quality and Meat Safety—Volume II)
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19 pages, 2251 KiB  
Article
Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat
by Francesca Coppola, Filomena Nazzaro, Florinda Fratianni, Silvia Jane Lombardi, Luigi Grazia, Raffaele Coppola and Patrizio Tremonte
Foods 2025, 14(6), 1077; https://doi.org/10.3390/foods14061077 - 20 Mar 2025
Cited by 2 | Viewed by 467
Abstract
The use of buffalo meat in fermented sausage production represents a sustainable and innovative approach to enhancing the value of underutilized meat cuts. However, its high heme content and specific fatty acid composition makes the meat particularly sensitive to lactic fermentation with lipid [...] Read more.
The use of buffalo meat in fermented sausage production represents a sustainable and innovative approach to enhancing the value of underutilized meat cuts. However, its high heme content and specific fatty acid composition makes the meat particularly sensitive to lactic fermentation with lipid oxidation phenomena and sensory character decay. Therefore, buffalo meat requires tailored fermentation strategies to ensure product stability. The aim of this study was to optimize fermentation strategies by exploring milder acidification processes and the fortification of buffalo meat with vegetable oils to reduce oxidation while maintaining microbiological quality. In particular, the effect of adding or omitting glucose and fortifying with pumpkin seed oil in Napoli-style buffalo salami was studied and the impact on the main quality parameters was evaluated. Pumpkin seed oil (0.5%) was selected for its antimicrobial and antioxidant properties and evaluated for its interaction with starter cultures through Minimum Inhibitory Concentration (MIC) tests and predictive microbiology models. Based on the findings, its use was validated in Napoli-style salami, produced with and without glucose. Microbial dynamics, physicochemical changes over time, oxidation indices, and sensory attributes were assessed. Results indicated that the sugar-free formulations combined with pumpkin seed oil achieved optimal sensory and safety attributes. The addition of glucose facilitated rapid lactic acid bacterial growth (about 2.5 ∆ log CFU/g), enabling pH reduction to safe levels (<5.2) and the effective inhibition of Enterobacteriaceae and coliforms. However, acidification in the control batch, as demonstrated by multiple variable regression analyses, induced pre-oxidative conditions, increasing lipid oxidation markers (TBARSs > 0.7 mg MAD/Kg), which negatively impacted flavor and color stability. The use of pumpkin seed oil confirmed its antimicrobial and antioxidant potential, making it a promising fortifying ingredient for producing slow-fermented, mildly acidified (pH > 5.4) buffalo meat salami, offering a novel strategy for improving the nutritional, sensorial, and safety quality of dry fermented meat. Full article
(This article belongs to the Special Issue Latest Research on Meat Microbiology, Meat Quality and Meat Safety—Volume II)
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14 pages, 553 KiB  
Article
The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits
by Mohamed Aroua, Nour Elhouda Fehri, Samia Ben Said, Alda Quattrone, Stella Agradi, Gabriele Brecchia, Claudia Maria Balzaretti, Mokhtar Mahouachi and Marta Castrica
Foods 2024, 13(18), 2974; https://doi.org/10.3390/foods13182974 - 19 Sep 2024
Cited by 3 | Viewed by 1543
Abstract
The aim of this study was to evaluate the use of horse and donkey meat in the production of kaddid—a traditional dish typically not made with these meats—from a physical and chemical perspective. The results showed that both meats exhibit similar water retention [...] Read more.
The aim of this study was to evaluate the use of horse and donkey meat in the production of kaddid—a traditional dish typically not made with these meats—from a physical and chemical perspective. The results showed that both meats exhibit similar water retention during cooking, contributing to comparable tenderness and juiciness, with no significant differences in pH values, indicating similar quality (p > 0.05). However, their amino acid profiles differ: horse meat contains lower levels of glutamate (p < 0.05), methionine (p < 0.01), isoleucine (p < 0.05), and leucine (p < 0.05), but higher levels of proline (p < 0.05), histidine (p < 0.01), and lysine (p < 0.001) compared to donkey meat. Both meats provide essential amino acids. Horse meat is richer in saturated and monounsaturated fatty acids (32.44% and 39.58%, respectively), while donkey meat has a higher content of polyunsaturated fatty acids (31.51%), with a more favorable PUFA/SFA ratio, suggesting better cardiovascular health benefits. In terms of dried meat, donkey kaddid has a higher protein (17.45 g/100 g) and lower fat content (2.1 g/100 g) compared to horse kaddid (16.7 g/100 g, and 3.5 g/100 g, respectively) (p < 0.05). These findings inform consumer choices and production practices, promoting the use of horse and donkey meat for kaddid production. Full article
(This article belongs to the Special Issue Latest Research on Meat Microbiology, Meat Quality and Meat Safety—Volume II)
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