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Innovative Muscle Foods Preservation and Packaging Technologies
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Innovative Muscle Foods Preservation and Packaging Technologies

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: 31 August 2025 | Viewed by 27165

Special Issue Editor

Prof. Dr. Michael Kontominas

E-Mail Website1 Website2
Guest Editor
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Interests: food chemistry; food packaging; food preservation; food analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Muscle foods (meat, poultry, fishery products) are among the food commodities of high commercial value, with high-quality protein, vitamin, and mineral content. These products, however, are highly perishable, requiring proper processing and packaging to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like minimally processed food products natural quality attributes have not been altered. The present Special Issue will focus on (i) the main spoilage mechanisms of meat, poultry, and seafood, including contamination with pathogens; (ii) innovative individual processing and packaging technologies applied for the preservation of muscle foods; and (iii) the most common combinations of the above technologies applied to address the multiple hurdles in achieving maximum shelf life of muscle food products. Innovative food preservation technologies include high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology, and retort pouch processing, while innovative packaging technologies include modified atmosphere packaging, vacuum packaging, active packaging, intelligent packaging, and edible films and coatings/biodegradable packaging used individually or in combination for maximum preservation potential.

This Special Issue will attempt to bring together food scientists, packaging technologists, and food engineers as well as nanotechnologists from around the world working on innovative food preservation and packaging technologies, presenting the state-of-the art in a field of science/technology that is presently being shaped.

Prof. Dr. Michael Kontominas
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

  • innovative preservation and packaging technologies
  • minimally processed foods
  • food quality
  • food safety

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Published Papers (5 papers)

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Research

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14 pages, 5364 KiB  
Article
Study on the Microbial Inactivation and Quality Assurance of Ultrasonic-Assisted Slightly Acidic Electrolyzed Water for Mirror Carp (Cyprinus carpio L.) Fillets During Refrigerated Storage
by Qiang Zhong, Xiufang Xia and Fangfei Li
Foods 2025, 14(15), 2652; https://doi.org/10.3390/foods14152652 - 29 Jul 2025
Viewed by 204
Abstract
The advancement of non-thermal disinfection technologies represents a critical pathway for ensuring food safety, meeting environmental sustainability requirements, and meeting consumer preferences for clean-label products. This study systematically evaluated the combined preservation effect of ultrasonic-assisted slightly acidic electrolyzed water (US+SAEW) on mirror carp [...] Read more.
The advancement of non-thermal disinfection technologies represents a critical pathway for ensuring food safety, meeting environmental sustainability requirements, and meeting consumer preferences for clean-label products. This study systematically evaluated the combined preservation effect of ultrasonic-assisted slightly acidic electrolyzed water (US+SAEW) on mirror carp fillets during refrigeration. Results demonstrated that US+SAEW exhibited superior antimicrobial efficacy compared to individual US or SAEW, achieving reductions of 0.73, 0.74, and 0.79 log CFU/g in total viable counts (TVC), Aeromonas bacteria, and lactic acid bacteria counts compared to the control, respectively. Furthermore, the combined intervention significantly suppressed microbial proliferation throughout the refrigeration period while simultaneously delaying protein and lipid degradation/oxidation induced by spoilage bacteria, thereby inhibiting the formation of alkaline nitrogenous compounds. Consequently, lower levels of pH, total volatile basic nitrogen (TVB-N), protein carbonyl, and thiobarbituric acid reactive substances (TBARS) were observed in US+SAEW compared to the other treatments. Multimodal characterization through low-field nuclear magnetic resonance (LF-NMR), texture, and color analysis confirmed that US+SAEW effectively preserved quality characteristics, extending the shelf life of mirror carp fillets by four days. This study provides a novel non-thermal preservation strategy that combines microbial safety maintenance with quality retention, offering particular advantages for thermolabile food. Full article
(This article belongs to the Special Issue Innovative Muscle Foods Preservation and Packaging Technologies)
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16 pages, 1213 KiB  
Article
Elucidating Volatile Flavor Profiles and Metabolic Pathways in Northern Pike (Esox lucius) During Superchilled Storage: A Combined UPLC-Q-TOF/MS and GC-MS Approach
by Shijie Bi, Na Li, Gao Gong, Peng Gao, Jinfang Zhu and Batuer Abulikemu
Foods 2025, 14(15), 2556; https://doi.org/10.3390/foods14152556 - 22 Jul 2025
Viewed by 275
Abstract
Temperature is the most critical factor in fish preservation. Superchilled storage represents a novel technology that effectively retards quality deterioration in aquatic products. This study investigated the flavor variation patterns and deterioration mechanisms in 16 northern pike (Esox lucius) samples during [...] Read more.
Temperature is the most critical factor in fish preservation. Superchilled storage represents a novel technology that effectively retards quality deterioration in aquatic products. This study investigated the flavor variation patterns and deterioration mechanisms in 16 northern pike (Esox lucius) samples during superchilled storage (−3 °C) based on analysis using gas chromatography-ion mobility spectrometry (GC-IMS) and ultra-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). The results indicate that GC-MS analysis identified 25 key volatile flavor compounds. These comprised seven ketones, thirteen alcohols, aldehydes including 2-methylbutanal, esters such as 2-heptyl acetate and methyl butyrate, as well as nitrogen-containing compounds, exemplified by pyrazines and indole. Non-targeted metabolomics further revealed four pivotal metabolic pathways, glycerophospholipid metabolism, purine metabolism, the pentose phosphate pathway, and arginine biosynthesis. These metabolic pathways were found to regulate flavor changes through modulation of lipid oxidation, nucleotide degradation, and amino acid metabolism. Notably, the arginine biosynthesis pathway exhibited significant correlations with the development of characteristic cold-storage off-flavors, mediated by glutamate accumulation and fumarate depletion. This investigation provided a theoretical foundation for optimizing preservation strategies in cold-water fish species at the molecular level. Full article
(This article belongs to the Special Issue Innovative Muscle Foods Preservation and Packaging Technologies)
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16 pages, 1243 KiB  
Article
Combined Effect of Chitosan Coating and Laurel Essential Oil (Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat
by Lydia K. Karakosta, Kornilia A. Vatavali, Ioanna S. Kosma, Anastasia V. Badeka and Michael G. Kontominas
Foods 2022, 11(11), 1664; https://doi.org/10.3390/foods11111664 - 6 Jun 2022
Cited by 15 | Viewed by 3115
Abstract
The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Microbiological [...] Read more.
The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Microbiological data indicated that the (CHI) coating along with (LEO) was the most efficient among treatments in reducing populations of bacteria by 3.2 log cfu/g on day 6 of storage (p < 0.05). pH values of meat varied between 6.04 and 6.21, while thiobarbituric acid (TBA) values were equal to or less than 2.12 mg malondialdehyde/kg throughout storage. The colour parameter L* and a* values decreased, while b* values increased during storage (p < 0.05). Taste proved to be a more sensitive sensory attribute than odour. Based on sensory and microbiological data, product shelf life was approximately 5–6 days for control samples, 7–8 days for samples treated with (LEO), 12 days for samples treated with (CHI), and 13–14 days for samples treated with (CHI + LEO). Full article
(This article belongs to the Special Issue Innovative Muscle Foods Preservation and Packaging Technologies)
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Review

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27 pages, 1350 KiB  
Review
Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case
by Giovanni D’Ambrosio, Francesca Maggio, Annalisa Serio and Antonello Paparella
Foods 2025, 14(13), 2326; https://doi.org/10.3390/foods14132326 - 30 Jun 2025
Viewed by 875
Abstract
Steak tartare is a ready-to-eat (RTE) meat product, prepared with finely chopped or ground raw beef, with a rich culinary history and increasing consumption trend in the last years. Yet, its microbiological safety and technological challenges remain largely under-investigated. This review analyses the [...] Read more.
Steak tartare is a ready-to-eat (RTE) meat product, prepared with finely chopped or ground raw beef, with a rich culinary history and increasing consumption trend in the last years. Yet, its microbiological safety and technological challenges remain largely under-investigated. This review analyses the regulations, the safety, and technological advances in steak tartare manufacturing, focusing on microbiological risks due to potential contamination by pathogens like Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7. From this perspective, the outbreaks associated with the consumption of raw meat products have confirmed the importance of good hygiene practice and process control, currently based on the presence of nitrite in the formulation and accurate cold chain management. Recently, the EU regulations have set stricter limits for the use of nitrites and nitrates in meat products, and this evolution has increased the interest in natural alternatives. The scientific literature indicates that plant-based antimicrobials, high-pressure processing (HPP), and novel starter cultures can be promising tools to improve raw meat safety and shelf life. This review analyses the possible options for nitrite replacement, which might involve combined interventions with natural antimicrobials, starter cultures, and packaging solutions. Future studies need to address the microbial behaviour and dynamics in nitrite-free formulations, including safety validation by challenge testing with foodborne pathogens. In this respect, steak tartare could be a model for innovation in the meat industry. However, considering the challenges that must be faced, collaboration across disciplines will be essential to meet regulatory constraints and consumer expectations while ensuring product quality and safety. Full article
(This article belongs to the Special Issue Innovative Muscle Foods Preservation and Packaging Technologies)
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45 pages, 1648 KiB  
Review
Recent Developments in Seafood Packaging Technologies
by Michael G. Kontominas, Anastasia V. Badeka, Ioanna S. Kosma and Cosmas I. Nathanailides
Foods 2021, 10(5), 940; https://doi.org/10.3390/foods10050940 - 25 Apr 2021
Cited by 75 | Viewed by 21055
Abstract
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, [...] Read more.
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential. Full article
(This article belongs to the Special Issue Innovative Muscle Foods Preservation and Packaging Technologies)
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