Meat Quality and Palatability

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 437

Special Issue Editors


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Guest Editor
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Interests: meat quality; meat processing; sausages; packaging

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Interests: bacteriostatic coating film preparation and mechanism; mold control methodologies; food spoilage bacteria identification and isolation

Special Issue Information

Dear Colleagues,

The purpose of this Special Issue is to provide insights into the cutting-edge advances and practical applications of research on meat quality and palatability. Key meat quality attributes, such as tenderness, juiciness, and flavour, are closely related to slaughtering treatments, storage conditions, and processing technologies. This Special Issue examines how these factors affect meat quality and consumer experience.

In addition, we focus on innovative processing methods, such as modification of traditional slaughtering and storage technologies, development of new products, and incorporation of consumer sensory demands and market trends to help improve the overall quality of meat products and industry competitiveness. We particularly encourage research contributions from multidisciplinary perspectives, such as molecular biology, nutrition, and sensory science, to advance the science of meat, improve the competitiveness of the industry, and meet the changing needs of the global food system.

Prof. Hui Zhou
Dr. Xingguang Chen
Guest Editors

Manuscript Submission Information

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Keywords

  • characterisation of meat quality
  • tenderness and juiciness
  • flavour chemistry and sensory science
  • slaughtering and processing technology
  • refrigeration and preservation
  • consumer sensory preferences
  • nutrient analysis
  • sustainable production technologies
  • innovative meat processing products

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Published Papers (1 paper)

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Research

11 pages, 222 KiB  
Article
Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops
by Savannah L. Douglas, Ricardo J. Barrazueta-Coredero, Gabriela M. Bernardez-Morales, Nina E. Gilmore, Linda S. Barahona-Dominguez, Sungeun Cho and Jason T. Sawyer
Foods 2025, 14(12), 2052; https://doi.org/10.3390/foods14122052 - 11 Jun 2025
Viewed by 285
Abstract
Quality and consumer satisfaction of meat products could be influenced by endpoint cooking temperatures. Attributes of pork, such as palatability, cooking loss, and internal color, influence consumer acceptability. The degree of doneness was evaluated on pork chop characteristics of texture, cooking loss, consumer [...] Read more.
Quality and consumer satisfaction of meat products could be influenced by endpoint cooking temperatures. Attributes of pork, such as palatability, cooking loss, and internal color, influence consumer acceptability. The degree of doneness was evaluated on pork chop characteristics of texture, cooking loss, consumer acceptability, and electronic nose. Pork loin chops (N = 264) were allocated randomly to one of three endpoint degrees of doneness (63 °C, 71 °C, and 79 °C). Cooking pork chops to an internal temperature of 79 °C caused the cooked color to be darker (p < 0.0001) and less red (p = 0.0057). In addition, chops cooked to a 63 °C degree of doneness had greater moisture and lower shear force values (p < 0.0001). Consumer panel ratings of flavor profiles were greater for juiciness, texture, and tenderness (p < 0.0001) when chops were cooked to a 63 °C degree of doneness. Electronic nose analysis of the changes in cooked volatiles can impact the overall flavor and aroma profiles of pork loin chops. These findings conclude that cooking pork chops to an internal temperature of 63 °C improves the overall eating quality, acceptability, and cooking characteristics of pork loin chops. However, more information on the use of an optimal endpoint cooking temperature is needed to improve consumer awareness of pork chop quality. Full article
(This article belongs to the Special Issue Meat Quality and Palatability)
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