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Foods
Special Issues
Factors Affecting Meat and Meat Products: Feeding, Formulation and Processing
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Factors Affecting Meat and Meat Products: Feeding, Formulation and Processing

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 5417

Special Issue Editors

Dr. Piotr Domaradzki

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Guest Editor
Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Interests: food science and technology; food analysis; food processing; quality of animal-source foods; meat aging; meat packaging; meat chemistry and nutritional value; quality of lipid fraction
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Mariusz Florek

E-Mail Website
Guest Editor
Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Interests: animal science; meat science and technology; meat composition; meat properties; meat quality and nutritional value
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, meat, mainly red meat and especially processed meat, has enjoyed a bad run. On the one hand, it has been pointed out that the consumption of this type of food is associated with an increased risk of contracting a number of diseases, as well as the negative environmental impact of animal husbandry. On the other hand, the positive effects of the presence of meat have been documented and are practically impossible to replace in the balanced diet of modern man. Natural food is of the highest quality, and it is difficult to improve the ideal product. Nevertheless, it is worth considering the possibility of modifying or adapting the quality of food products to meet the ever-changing needs of today's conscious consumers. Currently, such proven solutions for achieving the set objectives of increasing the efficiency of meat production, its biological value, and obtaining a health-promoting or functional effect are, among others, systems of animal maintenance and nutrition, and in the technological field, methods of processing and reformulation. 

To contribute to this Special Issue, we invite all authors who are concerned with research and issues related to the beneficial effects of animal nutrition on carcass tissue composition, modification of muscle and fat tissue, increasing the biological and health-promoting value of meat, and the use of various techniques and technological processes in adapting the quality of meat products to consumer expectations. Of course, this scope does not cover all aspects of the subject matter of this Special Issue.

Dr. Piotr Domaradzki
Prof. Dr. Mariusz Florek
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

  • livestock production and feeding systems
  • pre-slaughter conditions and animal welfare
  • post-slaughter treatment
  • sensory and nutritional aspects
  • meat quality characteristics
  • packaging systems
  • processing and cooking methods
  • preservation
  • shelf-life
  • functional and bioactive additives

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Published Papers (5 papers)

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Research

19 pages, 315 KiB  
Article
Low-Protein Diet Supplemented with Amino Acids Can Regulate the Growth Performance, Meat Quality, and Flavor of the Bamei Pigs
by Dong Wang, Ke Hou, Mengjie Kong, Wei Zhang, Wenzhong Li, Yiwen Geng, Chao Ma and Guoshun Chen
Foods 2025, 14(6), 946; https://doi.org/10.3390/foods14060946 - 11 Mar 2025
Viewed by 658
Abstract
This study evaluated the impact of reduced crude protein (CP) diets supplemented with four essential amino acids (EAAs) on production efficiency and meat quality characteristics in Bamei pigs. Thirty-six castrated Bamei pigs (half male and half female, 100 days old, with an average [...] Read more.
This study evaluated the impact of reduced crude protein (CP) diets supplemented with four essential amino acids (EAAs) on production efficiency and meat quality characteristics in Bamei pigs. Thirty-six castrated Bamei pigs (half male and half female, 100 days old, with an average body weight of 50.65 kg) were randomly assigned to three different dietary CP levels: control group (16.0% CP), group I (14.0% CP + EAA), and group II (12.0% CP + EAA). In both experiments, the group I and group II diets were supplemented with crystalline AA to achieve equal contents of standardized ileal digestible (SID) lysine, methionine, threonine, and tryptophan. After a 70-day feeding trial, the results showed that (1) low-protein diets of different levels supplemented with four EAAs had no significant effect on the growth performance of Bamei pigs (p > 0.05) but had a tendency to increase average daily feed intake (ADFI). (2) In terms of slaughter performance, compared with the control group, the low-protein amino-acid-balanced diet significantly reduced the pH of gastric contents (p = 0.045), and tended to increase the backfat thickness and dressing percentage (p > 0.05). (3) The effect of low-protein diets on muscle amino acids showed that group I was significantly improved, including increased Threonine, Serine, Glycine and Bitter amino acids. (4) Compared with the control group, the low-protein group increased the ratio of unsaturated fatty acid (UFA)/total fatty acids (TFAs), Monounsaturated Fatty Acid (MUFA)/TFA, and Polyunsaturated Fatty Acid (PUFA)/TFA, and the content of decanoic acid, myristic acid, and cis-11-eicosenoic acid in group II was significantly higher than that in the other two groups (p ≤ 0.012). (5) The total number of flavor compounds in the muscle of the low-protein group was higher than that of the control group, including Aldehyde, Alcohol, sulfide, Alkane, and Furan compounds. Among them, the relative contents of Hexanal, Heptaldehyde, Benzaldehyde, E-2-Octenal, 2,3-Octanedione, and 2-Pentylfuran in group II were significantly higher than in those groups (p < 0.05). Notably, the 14% dietary protein level group had the most significant effect on the meat quality and flavor of Bamei pigs. Therefore, under the condition of amino acid balance, reducing the use of protein feed raw materials and adding synthetic amino acids can not only improve the meat quality and flavor of finishing pigs, but also save the feed cost. Full article
(This article belongs to the Special Issue Factors Affecting Meat and Meat Products: Feeding, Formulation and Processing)
15 pages, 277 KiB  
Article
Beef- and Pork-Based Dishes from Catering Services: Composition and In Vitro Digestion Effects on Digestibility and Lipid Oxidation
by Itziar Ariz-Hernandez, Patrick Schulz, Roncesvalles Garayoa, Diana Ansorena and Iciar Astiasaran
Foods 2025, 14(5), 789; https://doi.org/10.3390/foods14050789 - 25 Feb 2025
Viewed by 547
Abstract
Twelve meat-based dishes (beef/pork) prepared using different cooking methods and ingredients were collected from two catering services. Their nutritional composition and lipid oxidation status was analyzed. Subsequently, the samples underwent an in vitro digestion process to evaluate their digestibility and the effect of [...] Read more.
Twelve meat-based dishes (beef/pork) prepared using different cooking methods and ingredients were collected from two catering services. Their nutritional composition and lipid oxidation status was analyzed. Subsequently, the samples underwent an in vitro digestion process to evaluate their digestibility and the effect of digestion on lipid oxidation. The protein content of the dishes ranged from 17% to 34%, with no clear influence from the type of meat or cooking method. Lipid content showed considerable variability (2.5–15.1%), with all dishes exhibiting a high omega-6/omega-3 ratio. In vitro dry matter digestibility ranged from 58% to 86%, protein digestibility from 77% to 93%, and lipid digestibility from 7.3% to 46%. Among all dishes, “roasted pork loin” showed the highest digestibility values. Regarding lipid oxidation, grilled samples exhibited the lowest levels before digestion (less than 0.85 ppm MDA), whereas most of the roasted dishes exceeded 4 ppm MDA. After digestion, all samples—except “stewed veal—a”—suffered an increase in oxidation. Stewed dishes had the smallest increase (less than 60%) and “roasted pork meatballs” exhibited the highest increase (more than 600%). This study enhances the knowledge of the nutritional value of meat-based dishes and the impact of the digestion process. Full article
(This article belongs to the Special Issue Factors Affecting Meat and Meat Products: Feeding, Formulation and Processing)
20 pages, 823 KiB  
Article
Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
by Matilde D’Arrigo, Jonathan Delgado-Adámez, Jesús J. García-Parra, Irene Palacios, Montaña López-Parra, Ana Isabel Andrés and María Rosario Ramírez-Bernabé
Foods 2025, 14(4), 594; https://doi.org/10.3390/foods14040594 - 11 Feb 2025
Viewed by 597
Abstract
This study examines the effects of incorporating broccoli and cauliflower by-products (leaves, stems and inflorescences) like puree ingredients and applying high hydrostatic pressure (HHP) treatment on the quality, safety, and shelf life of lamb burgers. Broccoli and cauliflower by-products were valorized like rich [...] Read more.
This study examines the effects of incorporating broccoli and cauliflower by-products (leaves, stems and inflorescences) like puree ingredients and applying high hydrostatic pressure (HHP) treatment on the quality, safety, and shelf life of lamb burgers. Broccoli and cauliflower by-products were valorized like rich bioactive ingredients, especially in phenol compounds. The valorized ingredients were added to lamb burgers (5% w/w), and 120 burgers were produced for the experiment: three formulations (lamb, lamb with broccoli, and lamb with cauliflower) × four pressure treatments (untreated, 400 MPa, 500 MPa, 600 MPa) × five replicates per formulation and pressure treatment × two storage times (day 1 and day 14). The interactions between composition and pressure were also investigated. The results indicated that while Brassica by-products contributed to slight changes in moisture content and fatty acid composition, they did not independently provide strong antimicrobial effects, likely due to their high moisture content and minimal impact on pH reduction. However, combining these ingredients with HHP treatment (600 MPa for 60 s) significantly improved microbial stability. HHP treatment effectively reduced microbial counts, which were maintained during refrigerated storage, supporting its role as a valuable non-thermal intervention for enhancing meat safety. In terms of oxidative stability, the inclusion of Brassica ingredients, particularly with HHP, reduced lipid (TBA-RS ≤ 1.47 MDA mg kg−1) and protein oxidation (≤5.05 Nmol mg−1 proteins) over time, thereby enhancing product stability during storage. Sensory evaluation and affective testing revealed no significant differences in appearance, odor, taste, texture, or overall acceptability between treated and untreated samples, with high acceptance scores. This suggests that HHP treatment, in combination with Brassica by-products, can improve safety and oxidative stability without compromising the sensory quality of meat products. Overall, this study presents a sustainable and effective approach for producing high-quality and safe meat products with extended shelf life. Full article
(This article belongs to the Special Issue Factors Affecting Meat and Meat Products: Feeding, Formulation and Processing)
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16 pages, 3290 KiB  
Article
Effects of Prickly Ash Seed Dietary Supplementation on Meat Quality, Antioxidative Capability, and Metabolite Characteristics of Hu Lambs
by Qiao Li, Yi Wu, Xingcai Qi, Zilong Liu, Chunhui Wang, Xueyi Ma and Youji Ma
Foods 2024, 13(21), 3415; https://doi.org/10.3390/foods13213415 - 26 Oct 2024
Cited by 1 | Viewed by 1416
Abstract
In China, the processing of prickly ash (PA) produces a large number of by-products, including prickly ash seeds (PASs), which are rich in bioactive components such as flavonoids and phenolic compounds, and which may have an important influence on meat quality and muscle [...] Read more.
In China, the processing of prickly ash (PA) produces a large number of by-products, including prickly ash seeds (PASs), which are rich in bioactive components such as flavonoids and phenolic compounds, and which may have an important influence on meat quality and muscle metabolites. Therefore, this study aimed to assess the impact of dietary PAS supplementation on the meat quality, antioxidant activity, and metabolite characteristics of lambs. Eighteen 3-month-old Hu lambs (25.66 ± 3.03 kg body weight) were randomly allotted to three different dietary treatment groups. In the three dietary treatments, 0% (basal diet, CON), 3% (CON with 3% PAS, low-dose PAS, and LPS), and 6% (CON with 6% PAS, high-dose PAS, and HPS) PASs were used. Results indicated significant improvements in the HPS group, including reduced cooking loss and increased fat content. The L* and b* 45 min values were significantly lower in the PAS groups than those in the CON group (p < 0.05). Additionally, dietary PAS supplementation increased in MUFA, PUFA, n-3 PUFA, PUFA/MUFA ratio, NEAA, and FFA compared to the CON group. Furthermore, PAS supplementation significantly improved serum and muscle antioxidant capacity. Metabolomic analyses revealed that increased metabolites, such as tryptophan, leucine, citric acid, adenosine 5′-triphosphate, creatine phosphate, inosine, and α-ketoglutaric acid, were primarily enriched in the biosynthesis of cofactors and nucleotide and purine metabolism pathways. Notably, supplementation with 6% of PASs exhibited the most prominent effect on lamb meat quality in this study. Therefore, the application of PASs as a feed component in lamb production can not only improve meat quality and muscle antioxidant capacity but also save feed costs. Full article
(This article belongs to the Special Issue Factors Affecting Meat and Meat Products: Feeding, Formulation and Processing)
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15 pages, 1673 KiB  
Article
Effects of Dietary Supplementation with Cocrystals of Thymol and Carvacrol on Quality, Nutrient Composition, and Oxidative Stability of Broiler Meat
by Yang Li, Changjin Li, Yunlong Zhang, Nadia Everaert, Luke Comer, Libo Huang, Ning Jiao, Xuejun Yuan, Weiren Yang and Shuzhen Jiang
Foods 2024, 13(18), 2899; https://doi.org/10.3390/foods13182899 - 13 Sep 2024
Cited by 1 | Viewed by 1522
Abstract
Consumer demand for high-quality meat has increased. This study aimed to investigate the potential application of cocrystals of thymol and carvacrol in broilers for high-quality meat production. Eight hundred 1-day-old chicks were assigned to four groups fed diets supplemented with 0, 40, 60, [...] Read more.
Consumer demand for high-quality meat has increased. This study aimed to investigate the potential application of cocrystals of thymol and carvacrol in broilers for high-quality meat production. Eight hundred 1-day-old chicks were assigned to four groups fed diets supplemented with 0, 40, 60, and 80 mg/kg of Crystal EO® (CEO), containing 25% cocrystals of thymol and carvacrol in a 42-d feeding trial. The results showed that dietary CEO supplementation decreased the muscle fiber diameter and increased the muscle fiber density, glycogen content, L*45 min value, and proportion of α-linolenic acid in the breast muscle; dietary 40 and 60 mg/kg of CEO decreased the lactate content, MDA concentration, cooking loss, shear force, and thrombogenicity index and increased the proportion of lauric acid in the breast muscle; dietary 60 and 80 mg/kg of CEO increased the glucose content, total superoxide dismutase, and total antioxidant capacity levels of breast muscle. Citrate synthase activity, free radical scavenging capacity, pH24 h and a*45 min values, and the cystine content in the breast muscle were especially higher in the 60 mg/kg CEO group compared to the control group. Collectively, dietary CEO supplementation improved meat quality and nutritional values and enhanced the antioxidant capacity of broiler meat, with 60 mg/kg of CEO having the greatest effect. Full article
(This article belongs to the Special Issue Factors Affecting Meat and Meat Products: Feeding, Formulation and Processing)
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