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Meat and Meat Products: Quality, Safety, and Consumer Perception
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Meat and Meat Products: Quality, Safety, and Consumer Perception

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

Deadline for manuscript submissions: 29 May 2026 | Viewed by 1805

Special Issue Editor

Dr. Jun He

E-Mail Website
Guest Editor
College of Food Science and Engineering, Ningbo University, Ningbo, China
Interests: meat processing; meat flavor; meat quality

Special Issue Information

Dear Colleagues,

The quality and safety of meat and meat products are critical factors influencing consumer perception and acceptance. This Special Issue of Foods will explore how innovative processing techniques and the incorporation of natural additives can enhance product quality, optimize flavor, and improve safety. Recent research has highlighted the role of functional ingredients in reducing harmful compounds formed during meat processing while positively affecting physicochemical properties, such as texture, moisture retention, and flavor development. Additionally, novel processing technologies are being investigated to enhance sensory characteristics and ensure product stability. Understanding the interplay among ingredient modifications, processing methods, and consumer perception is essential in advancing meat product development and meeting the growing demand for safer and higher-quality foods.

This Special Issue will provide insights into strategies for improving meat product formulation, addressing health concerns, and enhancing consumer satisfaction. It will serve as a valuable resource for food scientists, industry professionals, and policymakers working toward innovation in the meat industry.

Prof. Dr. Jun He
Guest Editor

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 250 words) can be sent to the Editorial Office for assessment.

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 quality and safety
  • consumer perception
  • taste and texture enhancement
  • novel meat processing technologies
  • hazard reduction
  • natural additives
  • functional ingredients in meat products
  • sensory characteristics
  • meat flavor improvement

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

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Research

22 pages, 1067 KB  
Article
Incorporation of Cactus Berry (Myrtillocactus geometrizans) and Red Prickly Pear (Opuntia ficus-indica L. Mill) Mixtures on Sausages Elaborated from White-Striped Broiler Breast as Possible Natural Antioxidants
by Luis Humberto López-Hernández, Ariadna Abigail Navarro-Olivera, Mariel Calderón-Oliver and Luz Hermila Villalobos-Delgado
Foods 2025, 14(24), 4179; https://doi.org/10.3390/foods14244179 - 5 Dec 2025
Abstract
This study evaluated the potential of cactus berry (C) (Myrtillocactus geometrizans) and red prickly pear (P) (Opuntia ficus-indica L. Mill.) powder mixtures as natural colourants and antioxidants in chicken batters and sausages made with White Striping (WS) breast meat. The [...] Read more.
This study evaluated the potential of cactus berry (C) (Myrtillocactus geometrizans) and red prickly pear (P) (Opuntia ficus-indica L. Mill.) powder mixtures as natural colourants and antioxidants in chicken batters and sausages made with White Striping (WS) breast meat. The colour and antioxidant activity (AA) of the individual powders and their mixtures–CP (75%C + 25%P), PC (75%P + 25%C), and MCP (50%C + 50%P) were characterised. The mixtures were then incorporated into batters and sausages and compared with controls with and without nitrites. Aqueous extracts of C and P showed the highest total polyphenol and flavonoid contents, showing 7- to 8.5-fold increases over ethanolic extracts. Among the mixtures, PC exhibited the greatest AA, approximately twice that of the others in DPPH•, ABTS•+, and FRAP assays. In raw batters and cooked sausages, the mixtures enhanced AA and redness, with PC showing the strongest effects. Additionally, MCP maintained the most stable AA and colour for 28 days (1.5 °C). All mixtures also reduced lipid oxidation (TBARS < 1.75 mg MDA/kg) and prevented colour deterioration, achieving performance comparable to nitrites. Overall, C and P mixtures act as effective natural antioxidants and colour enhancers, offering an alternative to synthetic additives for improving the oxidative stability of WS-affected poultry sausages. Full article
(This article belongs to the Special Issue Meat and Meat Products: Quality, Safety, and Consumer Perception)
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14 pages, 955 KB  
Article
Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk
by Mükerrem Kaya, Asena Karayiğit, Zeynep Feyza Yılmaz Oral, Kübra Öztürk, Halenur Fencioğlu Çakır, Yağmur Akyol, Bilge Ulutaş, Selen Sallan and Güzin Kaban
Foods 2025, 14(23), 4055; https://doi.org/10.3390/foods14234055 - 26 Nov 2025
Viewed by 142
Abstract
Sucuk, a type of dry fermented sausage, is generally consumed cooked, unlike many fermented sausage types. Therefore, alternative applications to prevent nitrosamine formation in fermented sausages such as sucuk are of great importance. This study aimed to determine the effects of black garlic [...] Read more.
Sucuk, a type of dry fermented sausage, is generally consumed cooked, unlike many fermented sausage types. Therefore, alternative applications to prevent nitrosamine formation in fermented sausages such as sucuk are of great importance. This study aimed to determine the effects of black garlic (BG) and cooking time (0, 1, or 3 min at 180 °C) in sucuk. For this purpose, four different sucuk batters were prepared: FG1 (1% fresh garlic-control), BG1 (1% BG), BG2 (2% BG), and BG3 (3% BG). After ripening, the samples were cooked for different durations and subjected to nitrosamine analysis. Additionally, the study investigated the effect of BG on the qualitative properties of the ripened samples (uncooked). The results showed that the use of BG in sucuk led to a decline in lactic acid bacteria and Micrococcus/Staphylococcus counts (p < 0.05). The pH and residual nitrite levels in BG2 and BG3 were lower than those in FG1 and BG1 (p < 0.05). The TBARS value increased with increasing usage rate of BG (p < 0.05). BG2 and BG3 increased N-Nitrosodimethylamine (NDMA) compared to FG1 and BG1 (p < 0.05). Garlic treatment had no significant effect on the N-Nitrosodiethylamine (NDEA) (p > 0.05). As the cooking time increased, the NDMA and NDEA content increased (p < 0.05). The interaction between treatment and cooking time affected only N-Nitrosopiperidine (NPIP), and at the 3 min cooking time, BG3 exhibited a higher NPIP content than FG1, BG1, and BG2 (p < 0.05). As a result, BG2 and BG3 had a negative effect on some quality properties of sucuk, while FG1 and BG1 generally showed similar results. Additionally, BG2 and BG3 showed similar increases in NDMA content. Nitrosamine content increased with increasing cooking time, but BG3 was more effective in NPIP formation than BG2 after 3 min of cooking. Full article
(This article belongs to the Special Issue Meat and Meat Products: Quality, Safety, and Consumer Perception)
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12 pages, 5066 KB  
Article
Ultrasound-Assisted Salt Penetration in Sauced Duck: Insights from LF-NMR and MRI Combined Analysis
by Xiangyu Wang, Chenlan Xia, Huimin Li, Yangying Sun, Daodong Pan and Jun He
Foods 2025, 14(20), 3553; https://doi.org/10.3390/foods14203553 - 18 Oct 2025
Viewed by 526
Abstract
This study investigated the effect of ultrasound-assisted curing on salt penetration in sauced duck using a combination of low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). Ultrasound treatment significantly accelerated salt penetration in duck meat during curing. The salt content of [...] Read more.
This study investigated the effect of ultrasound-assisted curing on salt penetration in sauced duck using a combination of low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). Ultrasound treatment significantly accelerated salt penetration in duck meat during curing. The salt content of ultrasound-treated samples at 150 W, 300 W, and 450 W was 2.56 ± 0.08%, 2.84 ± 0.02%, and 3.52 ± 0.02%, respectively, significantly higher than that of the untreated control 2.17 ± 0.09%. Moreover, the enhancing effect on salt uptake increased with ultrasound power. Notably, treatment with 28 kHz, 450 W ultrasound resulted in a salinity comparable to that achieved by traditional curing 3.46 ± 0.11%. To further assess salt distribution, LF-NMR and MRI were employed, providing non-destructive, rapid, and precise visualization of salt penetration. Pseudo-color images confirmed the salt content results and revealed that the 28 kHz, 450 W ultrasound treatment promoted a more uniform salt distribution, similar to conventionally marinated samples. These findings indicate that the combined use of LF-NMR and MRI is a promising approach for characterizing and monitoring salt penetration in duck meat. Overall, this study provides valuable insights for improving and controlling the quality of highly processed meat products. Full article
(This article belongs to the Special Issue Meat and Meat Products: Quality, Safety, and Consumer Perception)
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13 pages, 248 KB  
Article
Credence Signals in Beef Consumption: The Strategic Role of the “100% Autochthonous Breed” Label in Spain
by Miguel A. Cantarero-Aparicio, José Manuel Perea, Alfonso Carbonero, Jennifer Claros-Zafra, Manuel Luque and Elena Angón
Foods 2025, 14(14), 2411; https://doi.org/10.3390/foods14142411 - 8 Jul 2025
Viewed by 790
Abstract
This study evaluates the perceived value of the “100% Autochthonous Breed” label in beef purchasing decisions, comparing its influence with two well-established official certifications: organic and Protected Geographical Indication (PGI). A face-to-face survey was conducted with 900 consumers across Spain, using a choice-based [...] Read more.
This study evaluates the perceived value of the “100% Autochthonous Breed” label in beef purchasing decisions, comparing its influence with two well-established official certifications: organic and Protected Geographical Indication (PGI). A face-to-face survey was conducted with 900 consumers across Spain, using a choice-based conjoint experiment and hierarchical cluster analysis. The results indicate that although price is the primary determinant at the aggregate level, segmentation revealed distinct consumer profiles for whom the “100% Autochthonous Breed” label generated higher utility than other attributes. Specifically, four clusters were identified: Group I (18.6%) preferred the organic label; Group II (46.6%) prioritized low price; Group III (22.9%) valued the combination of PGI and the autochthonous breed label; and Group IV (11.9%) showed a preference for high-priced products featuring the “100% Autochthonous Breed” label. The findings highlight the strategic potential of this certification as a differentiation tool for sustainable, extensive, and territorially embedded livestock systems. Full article
(This article belongs to the Special Issue Meat and Meat Products: Quality, Safety, and Consumer Perception)
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