Emerging Processing and Detection Technologies for Meat and Meat Products

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 588

Special Issue Editor

1. School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan
2. RIKEN Centre for Advanced Photonics, RIKEN, 519-1399 Aramaki-Aoba, Aoba-ku 980-0845, Sendai, Japan
Interests: meat science; non-invasive detection; hyperspectral imaging; terahertz spectroscopy; green extraction; food safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat has long been a vital component of human diets worldwide, providing numerous benefits essential for health and well-being. It is a primary source of high-quality, complete proteins, offering all the essential amino acids necessary for muscle development, tissue repair, and maintaining overall body functions. Beyond its protein content, meat delivers critical vitamins, particularly B-complex vitamins such as B12, which play a key role in red blood cell production, proper nerve function, and DNA synthesis. Additionally, meat is abundant in essential minerals like iron, in its highly bioavailable heme form, as well as zinc and selenium, which are indispensable for oxygen transport, immune system support, and antioxidant protection against cellular damage.

This Special Issue emphasizes the importance of applying innovative technologies to safeguard and enhance the safety and quality of meat and its products. Researchers and professionals are invited to contribute original studies, numerical analyses, and comprehensive reviews, focusing on the latest advancements and applications of non-destructive methods. By showcasing cutting-edge research and emerging solutions, this initiative aims to address key challenges in the meat industry, ensuring that products meet rigorous standards while maintaining their nutritional and functional properties for consumers worldwide.

Dr. Chao Hui Feng
Guest Editor

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Keywords

  • meat science
  • innovative detection method
  • meat processing
  • food safety
  • meat quality
  • nutrition

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Published Papers (1 paper)

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Research

26 pages, 3563 KiB  
Article
A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species
by Long Li, Zhiyu Fu, Yujun Liu, Zhiyuan Song, Xinrui Yang, Di Yu, Qingzhi Wang, Hai Chi and Jie Zheng
Foods 2025, 14(9), 1595; https://doi.org/10.3390/foods14091595 - 30 Apr 2025
Viewed by 349
Abstract
This study aimed to systematically investigate and compare the biochemical composition of 13 locally abundant shellfish species (Dalian, China) and the taste characteristics of these shellfish and their boiling liquids. The results showed that Chlamys farreri exhibited the highest level of protein (64.58%) [...] Read more.
This study aimed to systematically investigate and compare the biochemical composition of 13 locally abundant shellfish species (Dalian, China) and the taste characteristics of these shellfish and their boiling liquids. The results showed that Chlamys farreri exhibited the highest level of protein (64.58%) and polyunsaturated fatty acids (53.84% of total fatty acids), whereas Scapharca subcrenata showed a better composition and proportion of essential amino acids (EAA/TAA = 39.02%, EAA/NEAA = 63.98%) compared to other species. Glu, Gly, Ala, Arg, 5′-monophosphate (GMP), lactic acid, succinic acid, and malic acid were quantitatively determined as the main taste compounds in shellfish and their boiling liquids. The equivalent umami concentration (EUC) values, reflecting the synergistic effect of umami compounds, showed distinct characteristics, and the maximum umami intensities were found in Meretrix meretrix (586.8 g monosodium glutamate (MSG)/100 g) and the boiling liquid of Clinocardium californiense (358.3 g MSG/100 g), respectively. Based on these experimental results, C. californiense was found to have the highest prehensive quality score as revealed by principal component analysis (PCA). These results are important for promoting studies aimed at nutritional value development and taste compounds improvement of these shellfish species, especially for flavor enhancer development. Meanwhile, different shellfish species can be comprehensively developed and utilized based on their distinct nutritional properties, and this would translate into greater profitability for producers. Full article
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