Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Novel Approaches to Improving Quality and Safety in Meat and...
share announcement

Novel Approaches to Improving Quality and Safety in Meat and Meat Products

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

Deadline for manuscript submissions: closed (18 April 2024) | Viewed by 10848

Special Issue Editor

Dr. Sandra Rodrigues

E-Mail Website
Guest Editor
CIMO-Mountain Research Center, Department of Biology and Biotechnology, Agricultural College of Bragança, Polytechnic Institute of Bragança, Bragança, Portugal
Interests: physics and chemistry of meat and meat products; sensory analysis of food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat and processed meat products have been labelled by the scientific community as a source of disease, particularly cancer. Meat, however, provides important nutrients, and, importantly, possesses pleasant and desirable organoleptic characteristics for many consumers. Satisfying consumers' ever-increasing demands is a priority. Guaranteeing quality, product homogeneity, healthiness and sensory satisfaction is indispensable for a product to be placed on the market and accepted by consumers. This Special Issue will focus on the search for advances in new methodologies for the production of meat and meat products that guarantee quality and food safety, such as more extensive and sustainable production systems, the use of natural products as additives in processed products and reductions in additives recognised as harmful to human health, among others.

This Special Issue hopes to present novel advances and emergent methodologies to improve and guarantee the quality and safety of meat and meat product. Original research articles, reviews and short communications will all be accepted.

Dr. Sandra Rodrigues
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 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

  • new products
  • new processing methods
  • natural products
  • sensory evaluation
  • consumer studies
  • physico-chemical characteristics
  • volatile compounds
  • lipidic health indices

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

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

Published Papers (5 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

15 pages, 1122 KiB  
Article
Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour
by Flávia Alexsandra B. Rolim de Melo, Maria Brígida Fonseca Galvão, Antônio Félix da Costa, Carla Fabiana da Silva, Jenyffer Medeiros Campos Guerra and Thayza Christina Montenegro Stamford
Foods 2024, 13(11), 1702; https://doi.org/10.3390/foods13111702 - 29 May 2024
Viewed by 1106
Abstract
The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added [...] Read more.
The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved. Through such means, three formulations of beef burgers were prepared, named S (without the addition of PSF), F5 (with the addition of 5% (w/w) of PSF), and F10 (with the addition of 10% (w/w) of PSF). The respective results for burgers P, F5, and F10 were as follows (w/w): proteins 17.61%, 18.04%, 19.86%; lipids 12.19%, 12.42%, 14.55%; ash 1.77%, 1.86%, 1.94%; fibers 0%, 0.88%, 1.76%; phenolic compounds 39.55, 82.93, 90.30 (mg/g); and total antioxidant capacity 11.09%, 18.48%, 24.45%. Regarding the sensory analysis attributes, tasters gave sample F10 scores lower than 7. However, the standard and F5 samples showed results higher than 7 for all parameters. For the determination of shelf life, an expiration date of 30 days was established. It was observed that adding PSF to industrialized products adds nutritional value with the inclusion of polyunsaturated fats, phenolic compounds, and dietary fibers. Full article
(This article belongs to the Special Issue Novel Approaches to Improving Quality and Safety in Meat and Meat Products)
►▼ Show Figures

Figure 1

12 pages, 1304 KiB  
Article
Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham
by Noelia Hernández Correas, Adela Abellán, José María Cayuela, Cindy Bande-De León and Luis Tejada
Foods 2024, 13(10), 1588; https://doi.org/10.3390/foods13101588 - 20 May 2024
Viewed by 1201
Abstract
The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the limited knowledge in this area, our objective [...] Read more.
The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the limited knowledge in this area, our objective was to develop a ham with enhanced proteolysis, potentially leading to increased bioactive peptide generation and superior sensory characteristics compared to salt-reduced counterparts. To achieve this, a batch of hams cured up to 38% loss at 30 °C and two batches cured up to 42% loss at 30 °C and 36 °C were evaluated. Results showed that the increase in processing time and temperature significantly enhanced (p < 0.05) ham proteolysis and amino acid content without adversely affecting its texture. No significant differences were observed in instrumental texture parameters or sensory attributes as evaluated by consumers. These processing conditions also increased the content of free amino acids, improving the product quality. Overall, these processing modifications resulted in hams with excellent sensory acceptability and enhanced bioactive potential despite the salt reduction. Full article
(This article belongs to the Special Issue Novel Approaches to Improving Quality and Safety in Meat and Meat Products)
►▼ Show Figures

Figure 1

15 pages, 1838 KiB  
Article
Exploring Consumer Preference towards the On-Farm Slaughtering of Beef in Germany: A Discrete Choice Experiment
by Josephine Lauterbach, Antonia Johanna Bruns and Anna Maria Häring
Foods 2023, 12(18), 3473; https://doi.org/10.3390/foods12183473 - 18 Sep 2023
Cited by 1 | Viewed by 1504
Abstract
Current production standards and communication campaigns about animal welfare in relation to beef strongly emphasise the “humane” rearing of cattle. Aspects such as transport and slaughtering conditions are often overlooked in both production standards and communications with consumers. Long transport routes and conventional [...] Read more.
Current production standards and communication campaigns about animal welfare in relation to beef strongly emphasise the “humane” rearing of cattle. Aspects such as transport and slaughtering conditions are often overlooked in both production standards and communications with consumers. Long transport routes and conventional slaughtering can cause significant stress to animals and have negative impacts on their welfare and on meat quality. On-farm slaughter can address these criticisms. Communicating the value of low-stress slaughtering conditions like on-farm slaughtering may offer significant sales potential for a premium market segment. In this study, we explore consumers’ preferences and willingness to pay for beef that is slaughtered on-farm rather than in conventional abattoirs. We conducted an online survey (n = 400) in 2022, with a sample that is representative of the German population with respect to gender, age, income and education. Our survey included a discrete choice experiment for the purchase of minced beef, incorporating product attributes that influence purchase decisions. These included: price, information on the social, economic and environmental benefits of regional production, different production standards (conventional/organic) and information on on-farm slaughtering. Our findings indicate that consumers derive the highest utility from a low price, followed by information about on-farm slaughtering. Participants indicated a preference for information on high animal welfare over high beef quality. We conclude that highlighting on-farm slaughtering could be a significant benefit in marketing premium beef products. Full article
(This article belongs to the Special Issue Novel Approaches to Improving Quality and Safety in Meat and Meat Products)
►▼ Show Figures

Figure 1

24 pages, 3952 KiB  
Article
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle
by Agnieszka Latoch, Małgorzata Moczkowska-Wyrwisz, Piotr Sałek and Ewa Czarniecka-Skubina
Foods 2023, 12(17), 3257; https://doi.org/10.3390/foods12173257 - 30 Aug 2023
Cited by 2 | Viewed by 2055
Abstract
The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation [...] Read more.
The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork. Full article
(This article belongs to the Special Issue Novel Approaches to Improving Quality and Safety in Meat and Meat Products)
►▼ Show Figures

Figure 1

Review

Jump to: Research

18 pages, 331 KiB  
Review
Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
by Sandra S. Q. Rodrigues, Lia Vasconcelos, Ana Leite, Iasmin Ferreira, Etelvina Pereira and Alfredo Teixeira
Foods 2023, 12(15), 2962; https://doi.org/10.3390/foods12152962 - 5 Aug 2023
Cited by 4 | Viewed by 4124
Abstract
Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the [...] Read more.
Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being. Full article
(This article belongs to the Special Issue Novel Approaches to Improving Quality and Safety in Meat and Meat Products)
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-5
Back to TopTop