Processing, Consumption, and Nutritional Properties of Meat, Meat Products, and Artificial Meat Products

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

Deadline for manuscript submissions: 30 September 2025 | Viewed by 3764

Special Issue Editors


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Guest Editor
Department of Food Engineering, Laboratory for Meat and Fish Technology, University of Zagreb, Faculty of Food Technology and Biotechnologydisabled, Zagreb, Croatia
Interests: meat and meat products; meat quality; meat processing; aroma; physicochemical characteristics; sensory analysis; texture; lipid and protein oxidation; poultry and egg quality
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Interests: quality factors of carcasses; muscle and fat tissue and meat products; nutritional and organoleptic properties of meat and meat products; local breeds and their production systems; indigenous meat products; stress and animal welfare
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The processing, consumption, and nutritional properties of meat, meat products, and artificial meat products are pivotal aspects of the modern food industry. Traditional meat processing involves various production steps such as salting, smoking, drying, and ripening to enhance flavour, texture, and shelf life. However, consumption patterns have evolved with cultural, economic, and health factors influencing choices and nutritional properties vary across different types of meat, influenced by factors such as animal breed, diet, and processing methods. While meat is a significant source of protein, vitamins, and minerals, concerns about saturated fats and its environmental impact have led to increased interest in alternative products such as artificial meats. Artificial meat products, also known as lab-grown or cultured meat, are created through cellular agriculture techniques, offering a sustainable alternative to conventional meat. These innovative products aim to replicate the taste, texture, and nutritional properties of traditional meat while reducing environmental impact and addressing ethical concerns related to animal welfare. Understanding the nuances of processing, consumption, and nutrition is crucial for informed dietary choices and sustainable food production.

Dr. Nives Marušić Radovčić
Dr. Danijel Karolyi
Guest Editors

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Keywords

  • meat
  • meat products
  • artificial meat
  • artificial meat products
  • meat processing
  • meat quality and safety
  • nutritional properties
  • volatiles
  • sensory analysis

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Published Papers (2 papers)

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Research

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16 pages, 440 KiB  
Article
Application of EU Geographical Indications for the Protection of Smoked Dry-Cured Ham—Impact on Quality Parameters
by Ana Gugić Ratković, Martina Turk, Helga Medić, Danijel Karolyi and Nives Marušić Radovčić
Foods 2024, 13(24), 4179; https://doi.org/10.3390/foods13244179 - 23 Dec 2024
Viewed by 741
Abstract
This study compares Dalmatinski pršut, an EU Protected Geographical Indication (PGI)-labelled smoked dry-cured ham from the Dalmatia region in Croatia, with non-PGI hams from the same area, focusing on the impact of PGI certification on the product quality. The investigation is prompted [...] Read more.
This study compares Dalmatinski pršut, an EU Protected Geographical Indication (PGI)-labelled smoked dry-cured ham from the Dalmatia region in Croatia, with non-PGI hams from the same area, focusing on the impact of PGI certification on the product quality. The investigation is prompted by the increasing presence of dry-cured hams lacking the PGI label on the market, aspiring to compete with esteemed high-value PGI products. Samples of 28 smoked dry-cured hams (12 PGI and 16 non-PGI) were analysed for chemical properties, fatty acid composition, volatile compounds, PAH content and sensory characteristics. The results showed that PGI and non-PGI hams differ in their chemical and physical properties, with non-PGI hams having a lower water content and a higher salt content, which was also confirmed by the saltier taste in the sensory evaluation. PGI hams had a lower b* colour value, and, while the differences in texture were minimal, non-PGI hams had slightly more monounsaturated fatty acids. The aroma analysis revealed that PGI hams contained more aldehydes and alcohols, while non-PGI hams had a higher content of phenolic compounds and aromatic hydrocarbons, probably due to differences in smoking practices. PAH levels, however, were within the EU limits, indicating controlled smoking of both type of hams. Overall, these results show that the quality of smoked dry-cured ham can be distinguished by the PGI designation. The study illustrates how the traditional production methods prescribed by the PGI production protocols shape the sensory and chemical profiles of Dalmatinski pršut, with the PGI certification playing a crucial role in maintaining product quality and certifying its typicality, to distinguish it from non-PGI products. Full article
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Review

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19 pages, 284 KiB  
Review
Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients
by José A. M. Prates
Foods 2025, 14(2), 146; https://doi.org/10.3390/foods14020146 - 7 Jan 2025
Cited by 2 | Viewed by 1616
Abstract
This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, Schizochytrium microalga, Laminaria seaweed, [...] Read more.
This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, Schizochytrium microalga, Laminaria seaweed, fermented soybean hulls, fortified flaxseed and grape pomace have significantly improved meat quality and nutritional traits. Results indicate that these ingredients enrich meat with omega-3 fatty acids, antioxidants, vitamins and minerals, enhancing nutritional value while improving sensory traits such as flavour, tenderness and colour. For instance, including Laminaria seaweed increased iodine content by up to 45%, while Schizochytrium microalga improved omega-3 deposition by over 70%. The inclusion of grape pomace enhanced oxidative stability and extended meat shelf life. This review also discusses the influence of ingredient composition, inclusion levels and processing techniques, alongside challenges such as regulatory constraints, ingredient cost and palatability. The alignment of these alternative feeds with circular economy principles and sustainability goals further emphasizes their role in reducing environmental impact. By summarising recent advancements, this paper underscores the transformative potential of novel feed ingredients in advancing monogastric meat production towards greater nutritional quality, sustainability and consumer acceptance. Full article
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