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Green Processing Technology of Meat and Meat Products: 3rd Edition
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Green Processing Technology of Meat and Meat Products: 3rd Edition

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

Deadline for manuscript submissions: 30 June 2025 | Viewed by 2820

Special Issue Editors

Prof. Dr. Jinxuan Cao

E-Mail Website
Guest Editor
School of Food and Health, Beijing Technology and Business University, Beijing 10048, China
Interests: meat; meat science; meat processing; green technologies; meat flavor; safety of meat products; nutrition of meat products
Special Issues, Collections and Topics in MDPI journals
Dr. Changyu Zhou

E-Mail Website
Guest Editor
College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
Interests: meat; meat science; meat processing; green technologies; meat flavor; safety of meat products; nutrition of meat products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Despite increasing consumer demands for high-quality meat, some products manufactured through traditional processing methods are often perceived as unhealthy or hazardous due to significant amounts of sodium chloride, the excessive accumulation of harmful substances, or the abnormal growth of spoilage microorganisms. Green technologies aimed at decreasing or preventing the formation of hazardous substances while increasing the shelf life and maintaining the sensory attributes and nutritional quality of meat products are highly recommended during the dry-curing, deep-frying, smoking, roasting, braising, and preserving stages, among others. This Special Issue aims to gain more insights into recent achievements in the processing and manufacturing of meat products via green technologies. The topics of interest include, but are not limited to, the following:

  1. Chemical and biochemical composition and structural changes in molecules during the processing of meat products;
  2. Chemistry related to major and minor components of meat products and their nutritional, physiological, sensory, flavor, and microbiological aspects;
  3. Application of food-omics, including proteomics, metabolomics and sensory omics, to understand the mechanism of meat product quality development.

Prof. Dr. Jinxuan Cao
Dr. Changyu Zhou
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 processing
  • green technologies
  • meat flavor
  • safety of meat products
  • nutrition of meat products

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Published Papers (5 papers)

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Research

16 pages, 292 KiB  
Article
Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method
by Marian Gil, Mariusz Rudy, Paulina Duma-Kocan, Renata Stanisławczyk, Aleksandra Wolińska, Anna Krajewska and Dariusz Dziki
Foods 2025, 14(11), 1958; https://doi.org/10.3390/foods14111958 - 30 May 2025
Viewed by 138
Abstract
The aim of this study was to evaluate the effect of marinade type and marinating time on the physicochemical and sensory properties of pork tenderloin cooked using low-temperature, vacuum-sealed cooking. The study included marinades based on pineapple juice, red wine, kefir and a [...] Read more.
The aim of this study was to evaluate the effect of marinade type and marinating time on the physicochemical and sensory properties of pork tenderloin cooked using low-temperature, vacuum-sealed cooking. The study included marinades based on pineapple juice, red wine, kefir and a mixture of dried herbs. The assessment of the effect of marinades was based on the analysis of the color, texture, chemical composition and organoleptic properties of the meat after cooking using the sous vide method. In the experimental part, instrumental determinations of color and texture, analysis of the chemical composition and sensory assessment of the meat were carried out. Marinating for 12 h in red wine and dry marinating causes darkening of the meat. The hardness of meat marinated after 2 h increased compared to the control group; similar relationships were observed for gumminess and chewiness. However, after 12 h of marinating, the hardness of cycle 1 and hardness of cycle 2, as well as chewiness and gumminess, were significantly reduced below the level of the characteristics for the control group, except for the meat marinated in wine. Meat marinated in red wine and using the dry method received higher scores, while longer marinating resulted in more favorable scores. Full article
(This article belongs to the Special Issue Green Processing Technology of Meat and Meat Products: 3rd Edition)
19 pages, 7447 KiB  
Article
LC-MS/MS-Based Metabolomics and Multivariate Statistical Analysis Reveal the Mechanism of Rhodotorula mucilaginosa Proteases on Myofibrillar Protein Degradation and the Evolution of Taste Compounds
by Tianmeng Zhang, Qiang Xia, Daodong Pan, Yangying Sun, Ying Wang, Jinxuan Cao, Ren-You Gan and Changyu Zhou
Foods 2025, 14(11), 1867; https://doi.org/10.3390/foods14111867 - 24 May 2025
Viewed by 213
Abstract
Rhodotorula mucilaginosa plays a key role in developing the taste of dry-cured ham, while the mechanism of Rhodotorula mucilaginosa proteases on myofibrillar protein (MP) hydrolysis and the evolution of taste substances has not been studied. The enzymatic characteristics, hydrolysis capacities for MPs, free [...] Read more.
Rhodotorula mucilaginosa plays a key role in developing the taste of dry-cured ham, while the mechanism of Rhodotorula mucilaginosa proteases on myofibrillar protein (MP) hydrolysis and the evolution of taste substances has not been studied. The enzymatic characteristics, hydrolysis capacities for MPs, free amino acid contents, metabolite compositions, and taste attributes were investigated during the interactions of MPs and proteases. The proteases of R. mucilaginosa EIODSF019 (RE) and R. mucilaginosa XZY63-3 (RX) showed high hydrolytic activities at the conditions of pH 5.0~7.0 and 30~40 °C. Compared with RX, RE showed a lower Michaelis constant (Km) value and a better affinity for protein substrates. RE showed a higher capability to degrade myosin and actin compared with RX and P. kudriavzevii XS-5 proteases (PK). The microtopography of enzyme-treated MPs in RE presented a smoother surface and lower root mean square roughness than that in RX and PK. The total content of free amino acids significantly increased from 0.34 mg/100 mL of CK to 17.10 mg/100 mL of RE after 4 h of hydrolysis of MPs. Sixty-two metabolites were identified by LC-MS/MS, and γ-glutamyl peptides were the main components of MP hydrolysates. Sensory scores of umami, richness, and aftertaste showed the largest values in RE among these groups. Partial least squares discriminant analysis and correlation network demonstrated that γ-Glu-Lys, γ-Glu-Tyr, γ-Glu-Glu, γ-Glu-His, γ-Glu-Leu, γ-Glu-Cys, γ-Glu-Ala, and γ-Glu-Gln were positively correlated with the improvements of umami, richness, and aftertaste in RE. Full article
(This article belongs to the Special Issue Green Processing Technology of Meat and Meat Products: 3rd Edition)
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18 pages, 1191 KiB  
Article
Formation of Polycyclic Aromatic Hydrocarbons on Grilled Pork Neck Loins as Affected by Different Marinades and Grill Types
by Marta Ciecierska, Urszula Komorowska, Marcin Bryła and Marek Roszko
Foods 2025, 14(10), 1673; https://doi.org/10.3390/foods14101673 - 9 May 2025
Viewed by 308
Abstract
Processing methods affect the quality and, most importantly, safety of meat. The effects of various marinades, a kind of green processing technology commonly used in Poland, on PAH contamination in pork neck loins, the most frequently grilled pork meat, were investigated, including universal, [...] Read more.
Processing methods affect the quality and, most importantly, safety of meat. The effects of various marinades, a kind of green processing technology commonly used in Poland, on PAH contamination in pork neck loins, the most frequently grilled pork meat, were investigated, including universal, pork, and honey mustard, as well as the most popular grilling tools. It is important to note that no such data have been published so far. Our previous study focused on poultry meat, another commonly grilled meat. PAH analysis was conducted using the QuEChERS–HPLC–FLD/DAD method and confirmed by the GC/MS method. Weight loss and changes in individual color parameters after grilling were also analyzed. Grilling on a charcoal grill without an aluminum tray caused statistically the greatest PAH contents. Some of these samples, according to Commission Regulation (EU) No. 915/2023 restrictions, should not be consumed by humans due to the high content of B[a]P (5.26–6.51 µg/kg). The lowest contamination levels overall were determined for the ceramic contact grill. Studies have also shown that the universal and pork marinades can reduce PAH contamination by about 24–29% for 4 heavy PAHs and by 31–32% for 15 PAHs, whereas the honey mustard marinade increases their accumulation in grilled products by 13% for 4 PAHs and 12% for 15 PAHs. Carefully choosing the grilling equipment, such as using electric grills instead of charcoal or using aluminum trays when grilling with charcoal and marinating the meat before grilling, is essential for food producers and consumers. These practices can significantly reduce the harmful health effects of PAHs, making them vital steps toward safer food preparation. Full article
(This article belongs to the Special Issue Green Processing Technology of Meat and Meat Products: 3rd Edition)
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16 pages, 8094 KiB  
Article
Insights into Microbial Community and Its Enzymatic Profiles in Commercial Dry-Aged Beef
by Yinchu Liu, Xiaoguang Gao, Mingwu Zang, Baozhong Sun, Songshan Zhang, Peng Xie and Xiaochang Liu
Foods 2025, 14(3), 529; https://doi.org/10.3390/foods14030529 - 6 Feb 2025
Viewed by 891
Abstract
Dry-aged beef has gained interest worldwide in recent years due to its improved sensory attributes. This enhancement is thought to be partially driven by microbial activities, particularly lipolysis and proteolysis. In this study, dry-aged beef manufactured by seven commercial producers in China was [...] Read more.
Dry-aged beef has gained interest worldwide in recent years due to its improved sensory attributes. This enhancement is thought to be partially driven by microbial activities, particularly lipolysis and proteolysis. In this study, dry-aged beef manufactured by seven commercial producers in China was analyzed. The pH value and total volatile base nitrogen value of dry-aged beef were determined. High-throughput amplicon sequencing of full-length 16S rRNA genes and internal transcribed spacer (ITS) regions was used to analyze the microbial community. A total of 207 proteolytic and lipolytic isolates were identified by sequencing 16S rRNA genes for bacteria and sequencing the D1/D2 region of 28S rRNA genes and the ITS region for fungi. The results revealed that the crust harbored greater numbers of bacteria and fungi than the interior. The bacterial community was dominated by Pseudomonas species, which were core members in both the crust and interior, while Brochothrix thermosphacta was identified as a core bacterium exclusively in the crust. The fungal community primarily constituted Candida sake, Kurtzmaniella species, and members of the phylum Chytridiomycota. Proteolytic and lipolytic isolates were mainly identified as Pseudomonas sp., B. thermosphacta, Carnobacterium maltaromaticum, Candida zeylanoides (teleomorph: Kurtzmaniella zeylanoides), C. sake, and Debaryomyces hansenii. Two strains of C. zeylanoides and C. sake exhibiting high proteolytic and lipolytic activities effectively hydrolyzed beef fat, myofibrillar protein, and sarcoplasmic protein. This study characterized the main microorganisms and their enzymatic functions associated with dry-aged beef, highlighting the need to explore their contributions to the sensory attributes of dry-aged beef. Full article
(This article belongs to the Special Issue Green Processing Technology of Meat and Meat Products: 3rd Edition)
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17 pages, 2687 KiB  
Article
Comprehensive Evaluation of Nutritional, Physicochemical, and Volatile Profiles of Selected Bovine Head Muscles
by Qihan Liu, Anthony Pius Bassey, Ziyu Li, Guanghong Zhou, Xia Fan and Keping Ye
Foods 2024, 13(24), 4098; https://doi.org/10.3390/foods13244098 - 18 Dec 2024
Viewed by 1017
Abstract
This study analyzed the nutritional composition, physicochemical properties, and volatile profiles of three major bovine head muscles—medial pterygoid, masseter, and buccinator—to reduce byproduct resource waste and increase the utilization rate of bovine head to establish a foundation for its industrial use. Compared to [...] Read more.
This study analyzed the nutritional composition, physicochemical properties, and volatile profiles of three major bovine head muscles—medial pterygoid, masseter, and buccinator—to reduce byproduct resource waste and increase the utilization rate of bovine head to establish a foundation for its industrial use. Compared to tenderloin, which is popular among consumers, these head muscles were found to be rich in collagen (4.90–13.1 mg/g), low in fat (0.39–1.61%), and abundant in free amino acids (143.93–223.00 mg/100 g). Their compact fiber structures, with minimal gaps between myocytes, resulted in lower cooking and press losses, making them suitable for various production processes. Notably, the medial pterygoid and masseter muscles contained high levels of polyunsaturated fatty acids (PUFAs) and lower saturated fatty acids (SFAs), with a PUFA/SFA ratio exceeding 0.45. The buccinator muscle, while containing more volatile organic compounds associated with undesirable odors and bitter amino acids, was not indicative of spoilage. Overall, this study confirmed that bovine head muscles possess high collagen, low fat, and diverse nutritional qualities, making them suitable as premium raw materials for value-added meat products, and their returns will be most economically equal to the meat derived from cattle. Full article
(This article belongs to the Special Issue Green Processing Technology of Meat and Meat Products: 3rd Edition)
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