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Future Challenges and State-of-the-Art Technology in Meat and Meat Products...
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Future Challenges and State-of-the-Art Technology in Meat and Meat Products Technologies

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

Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 3188

Special Issue Editors

Prof. Dr. Ming Huang

E-Mail Website
Guest Editor
Laboratory of Meat Processing and Quality Control, Ministry of Education China, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Interests: poultry meat processing; protein modification; maillard reaction; meat nutrition; meat metabolomics; meat materials; meat flavor; meat microorganisms and preservation; new non-thermal processing technology; plant-based meat
Special Issues, Collections and Topics in MDPI journals
Dr. Zongshuai Zhu

E-Mail Website
Guest Editor
School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua Lan Street, Xinxiang 453003, China
Interests: chinese traditional meat products; protein modification; advanced glycation end products; meat nutrition; food omics; meat cold chain; meat flavor; meat preservation; new non-thermal processing technology; protein aggregation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The meat industry has undergone significant transformations in recent years, driven by advancements in technology, changing consumer preferences, and increasing concerns about sustainability and food safety. The rise of alternative proteins and innovations in meat processing and preservation have reshaped the landscape of meat production. This Special Issue will explore future challenges and cutting-edge technologies related to meat and meat product science. We seek to provide a comprehensive overview of recent advancements while addressing sustainability, safety, and product innovation issues.

We invite contributions that highlight novel technologies in meat processing, such as the 3D printing of meat, microbial fermentation, and the application of artificial intelligence in quality control. Research on plant-based and cultured meat alternatives is also welcome.

We request original research articles, reviews, and case studies that address technological innovations, sustainability practices, consumer trends, and regulatory challenges in the meat industry. We welcome both original research and review articles on topics including, but not limited to, the following:

  • Sustainable meat production;
  • Meat safety and quality control;
  • Emerging processing technologies;
  • Meat alternatives and substitutes;
  • Sensory evaluation of meat products;
  • Nutritional composition and health implications;
  • Smart production technologies;
  • Animal welfare and ethical issues.

Prof. Dr. Ming Huang
Dr. Zongshuai Zhu
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 science
  • alternative proteins
  • food safety
  • sustainability
  • technological innovation
  • consumer trends

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

Published Papers (3 papers)

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Research

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16 pages, 4592 KiB  
Article
Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef
by Yanfeng Huang, Shujie Yang, Longtao Zhang, Song Miao, Zhiyong Xu, Baodong Zheng and Kaibo Deng
Foods 2025, 14(4), 605; https://doi.org/10.3390/foods14040605 - 12 Feb 2025
Viewed by 786
Abstract
This study proposes a compound low-sodium alternative salt (CLSAS) formulation (2.4% sodium chloride, 0.8% K lactate, 0.4% magnesium chloride, 0.4% Ca ascorbate, 0.2% L lysine, and 4% sorbitol) combined with vacuum tumbling for beef marination. The effects of 4% NaCl static marination (F), [...] Read more.
This study proposes a compound low-sodium alternative salt (CLSAS) formulation (2.4% sodium chloride, 0.8% K lactate, 0.4% magnesium chloride, 0.4% Ca ascorbate, 0.2% L lysine, and 4% sorbitol) combined with vacuum tumbling for beef marination. The effects of 4% NaCl static marination (F), CLSAS static marination (L), and CLSAS vacuum tumbling (VT-L) on the physicochemical properties, water distribution, and microstructure of marinated beef were evaluated. Compared with F, L maintained similar yield and color, reduced cooking loss, and improved texture while lowering sodium content. VT-L further enhanced product yield, water content, color, texture, and tenderness. Both CLSAS and vacuum tumbling reduced the relaxation time of immobilized water, promoted orderly formation of protein structure, and altered the microstructure of myogenic fibers. VT-L additionally improved the water-holding capacity of myofibrils and further reduced the relaxation times of immobilized and free water. Overall, VT-L could be an effective approach for enhancing the quality of low-sodium meat products, providing a feasible basis for the industrial application of CLSAS for low-sodium marinated meat products. Full article
(This article belongs to the Special Issue Future Challenges and State-of-the-Art Technology in Meat and Meat Products Technologies)
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19 pages, 1887 KiB  
Article
Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats
by Ngassa Julius Mussa, Chantira Wongnen, Warangkana Kitpipit, Worawan Panpipat, Mingyu Yin, Siriporn Riebroy Kim and Manat Chaijan
Foods 2025, 14(1), 55; https://doi.org/10.3390/foods14010055 - 27 Dec 2024
Cited by 2 | Viewed by 995
Abstract
Genetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler [...] Read more.
Genetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler chicken (BC). The composite meat samples, which comprise minced breast and thigh without skin from 20 chicken carcasses in a 1:1 (w/w) ratio, were randomly selected for analysis using the completely randomized design (CRD). Results showed that BC meat exhibited higher ultimate pH after 24 h, Ca2+-ATPase activity, and trichloroacetic acid (TCA)-soluble peptide content compared to LC meat (p < 0.05). While both meat types showed non-significant differences in reactive sulfhydryl (SH) levels (p > 0.05), LC meat exhibited higher hydrophobicity compared to BC meat (p < 0.05). Differential scanning calorimetry (DSC) analysis revealed a single transition peak in all samples. LC meat exhibited higher thermal stability than BC meat, with transition peaks at 91 °C and 81 °C, respectively, in non-sodium chloride (NaCl) treated samples. Samples treated with 2.5% NaCl exhibited transition peaks around 70 °C for BC and 79 °C for LC. LC meat showed higher storage modulus (G′) and loss modulus (G″) values than BC meat, suggesting a stronger gel-forming tendency. LC meat gels exhibited higher hardness, cohesiveness, gumminess, and chewiness, and a slightly lower pH (6.14 vs. 5.97) compared to BC meat gels (p < 0.05). LC meat gels displayed larger expressible moisture content (p < 0.05), although the value was approximately 6%. Compared to LC meat gels, BC meat gels appeared slightly whiter (p < 0.05). To compare the lipid oxidation of BC and LC meat gels day by day, the thiobarbituric acid reactive substances (TBARS) of gels stored at 4 °C in polyethylene bags were measured on Days 0, 4, and 8. Both BC and LC meat gels showed acceptable lipid oxidation-based rancid off-flavor after short-term storage at 4 °C, with TBARS values below 2 mg malondialdehyde (MDA) equivalent/kg on Day 8. Understanding these variations in biochemical properties and functional behavior can help optimize processing methods and produce meat products of superior quality that meet consumer preferences. Full article
(This article belongs to the Special Issue Future Challenges and State-of-the-Art Technology in Meat and Meat Products Technologies)
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Review

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18 pages, 3586 KiB  
Review
Advances in Reducing Salt Content in Processed Meats with Basic Amino Acids
by Rui Fang and Zongshuai Zhu
Foods 2025, 14(6), 940; https://doi.org/10.3390/foods14060940 - 10 Mar 2025
Viewed by 848
Abstract
Basic amino acids have emerged as a pivotal area of research in efforts to decrease the sodium content in meat products, primarily due to their ability to enhance flavor, improve taste, and effectively replace sodium salts. This review synthesizes current strategies for sodium [...] Read more.
Basic amino acids have emerged as a pivotal area of research in efforts to decrease the sodium content in meat products, primarily due to their ability to enhance flavor, improve taste, and effectively replace sodium salts. This review synthesizes current strategies for sodium reduction in meat products and offers an overview of previous studies examining the role of basic amino acids in such applications, including their impact on sensory attributes and structural alterations. Furthermore, the implications of these strategies on product quality are examined, addressing aspects such as protein hydrolysis, oxidation, color, and textural changes, as well as potential underlying mechanisms. Additionally, future challenges and trends in the utilization of basic amino acids in processed meats are explored. Overall, basic amino acids exhibit significant potential as sodium salt substitutes, particularly at low NaCl concentrations. Their combinations with chloride salts, yeast extracts, and other salts have been explored as alternative sodium reduction strategies. However, challenges remain in their application to meat products, including high production costs, consumer acceptance, and stability during large-scale production. Future research should focus on optimizing the use of basic amino acids, enhancing their economic feasibility, and addressing technical hurdles. Full article
(This article belongs to the Special Issue Future Challenges and State-of-the-Art Technology in Meat and Meat Products Technologies)
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