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7.4
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Journals
Foods
Special Issues
Emerging Approaches for Meat Quality and Safety Evaluation
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Emerging Approaches for Meat Quality and Safety Evaluation

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

Deadline for manuscript submissions: closed (15 June 2024) | Viewed by 1184

Special Issue Editors

Dr. Fangda Sun

E-Mail Website
Guest Editor
College of Food Science, Northeast Agricultural University, Harbin, China
Interests: meat products; fermented meat; meat quality; microorganism; physicochemical properties
Prof. Dr. Weiqing Sun

E-Mail Website
Guest Editor
College of Life Science, Yangtze University, Jingzhou, China
Interests: food processing; meat product; seafood processing

Special Issue Information

Dear Colleagues,

Meat is an important part of human daily diet as it provides rich nutrients for people's life activities. The quality, safety, and physicochemical properties of meat products are extremely susceptible to the impact of their internal and external environments, which can both promote meat product quality and may also have inhibitory effects. During the production and processing of meat products, in the processing environment, and due to the conditions of the product, the growth and inhibition of microorganisms, the oxidation of proteins and lipids, and the use of various seasonings and additives can positively or negatively regulate the physicochemical properties of the meat product. In addition, with the rise of various processing and storage methods for meat products, such as ultrasound assisted, electrostatic field and microencapsulation have played a catalytic role in the formation of quality characteristics. Therefore, it is necessary to investigate the quality, safety, and physical characteristics of meat products.

Dr. Fangda Sun
Prof. Dr. Weiqing Sun
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 products
  • physicochemical properties
  • meat processing
  • meat preservation
  • fermented meat
  • meat proteins
  • oxidation
  • bacteriostat
  • safety testing
  • microorganism

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Published Papers (1 paper)

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Research

14 pages, 284 KiB  
Article
Effects of Fermented Navel Orange Pulp on Growth Performance, Carcass Characteristics, Meat Quality, Meat Nutritional Value, and Serum Biochemical Indicators of Finishing Tibetan Pigs
by Chuanhui Xu, Pingwen Xiong, Wenjing Song, Qiongli Song, Yan Hu, Tongxing Song, Huayuan Ji, Xiaolian Chen and Zhiheng Zou
Foods 2024, 13(12), 1910; https://doi.org/10.3390/foods13121910 - 18 Jun 2024
Viewed by 869
Abstract
In order to cope with the limited supply of feed for global animal production, there is a pressing need to explore alternative feed resources. Orange pulp, a by-product of agriculture and industry, has shown potential to positively or neutrally impact pig productive performance [...] Read more.
In order to cope with the limited supply of feed for global animal production, there is a pressing need to explore alternative feed resources. Orange pulp, a by-product of agriculture and industry, has shown potential to positively or neutrally impact pig productive performance when included in their diet. However, there is a lack of research on the effects of fermented navel orange pulp (FNOP) on pig growth and productive performance. This study aimed to investigate the effects of FNOP as a dry matter substitute on pig’s growth performance, carcass characteristics, meat quality, meat nutritional value, and serum biochemical indicators. The experiment involved 128 finishing Tibetan pigs, divided into four feed treatment groups, with varying levels (0%, 5%, 10% and 15%) of FNOP replacing dry matter in the basal diet. The results indicate that substituting 5% to 15% FNOP had no adverse effects on pig growth performance. However, at a 15% substitution rate, there was a decrease in serum growth hormone and IGF-1 levels, along with an increase in the feed-to-gain ratio. A 10% FNOP replacement notably increased the loin-eye muscle area of pigs. Additionally, 5% and 10% FNOP substitutions reduced the drip loss of pork. The study also found that substituting 5% to 15% FNOP increased unsaturated fatty acids and umami nucleotide contents in pork and raised serum total protein and uric acid (nucleotide-metabolism-related product) levels. These findings suggest that moderate FNOP substitution might improve meat quality, nutritional value, and maintain growth and productive performance in Tibetan pigs by improving protein synthesis and nucleotide metabolism, while also reducing feed costs. The optimal substitution ratio identified was 10%. Full article
(This article belongs to the Special Issue Emerging Approaches for Meat Quality and Safety Evaluation)
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