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Feeding and Processing Affect Meat Quality and Sensory Evaluation
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Feeding and Processing Affect Meat Quality and Sensory Evaluation

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

Deadline for manuscript submissions: 15 July 2025 | Viewed by 9436

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,

We are thrilled to announce the forthcoming Special Issue, entitled "Feeding and Processing Affect Meat Quality and Sensory Evaluation", dedicated to the dissemination of groundbreaking research in the field of food science. This Special Issue will serve as a cornerstone for scholarly discussion on the pivotal role of animal nutrition and meat processing in determining the final quality and sensory attributes of meat products.

In anticipation of this significant publication, we extend a cordial invitation to researchers, academicians, and industry professionals to contribute their original manuscripts. We seek submissions that provide innovative perspectives and empirical research on how various feeding protocols and processing methods influence the nutritional value, texture, flavor profile, and overall consumer appeal of meat.

This Special Issue aims to assemble a diverse array of papers that address topics such as the following:

- The impact of diet composition and feed additives on meat quality parameters;

- Advances in processing technologies and their effects on meat preservation and sensory characteristics;

- The interplay between feeding strategies and processing in enhancing meat safety and sustainability;

- Consumer perception studies related to meat products derived from different feeding and processing practices.

Contributors are encouraged to submit manuscripts that not only challenge existing paradigms but also offer practical solutions and insights that can be translated into industry practices. Through your participation, we aspire to foster a comprehensive understanding that will shape future innovations and elevate the standards of meat science. This Special Issue will not accept papers that determine how the type of feeding affects different parameters related to the animal.

Join us in our quest to explore and elucidate the intricate connections between feeding, processing, and meat quality. You are welcome to submit your manuscript and contribute to a Special Issue that promises to be a seminal reference in the field of food science.

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

  • nutrition
  • processing
  • sensory
  • quality
  • additives
  • texture
  • flavor
  • consumer
  • innovation
  • sustainability

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

Published Papers (6 papers)

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Research

22 pages, 2998 KiB  
Article
Fattening by Dietary Replacement with Fly Maggot Larvae (Musca domestica) Enhances the Edible Yield, Antioxidant Capability, Nutritional and Taste Quality of Adult Chinese Mitten Crab Eriocheir sinensis
by Xiao Liang, Changle Qi, Jinyu Tang, Ting Ye, Bao Lou and Fuyong Huang
Foods 2025, 14(7), 1250; https://doi.org/10.3390/foods14071250 - 3 Apr 2025
Viewed by 411
Abstract
Housefly maggot larvae (HML) have been identified as a potential alternative animal diet for the fattening process of the Chinese mitten crab (Eriocheir sinensis). However, the feasibility and potential impacts of HML supplementation require further investigation. The present study evaluated the [...] Read more.
Housefly maggot larvae (HML) have been identified as a potential alternative animal diet for the fattening process of the Chinese mitten crab (Eriocheir sinensis). However, the feasibility and potential impacts of HML supplementation require further investigation. The present study evaluated the effects of dietary HML on the growth indices, nutrient compositions, antioxidant activity, and texture profiles of edible tissues of E. sinensis. The results showed that dietary HML supplementation effectively improved the hepatic steatosis index of both genders and sweet amino acid content of edible tissues (except for male gonad) (p < 0.05). Additionally, dietary HML significantly increased the total antioxidant capacity in the gonad and female muscle (p < 0.05). For the textural properties, HML feeding significantly improved the adhesiveness in the male muscle, and the cohesiveness, chewiness, and resilience in the female muscle (p < 0.05). Furthermore, HML feeding significantly decreased the levels of the equivalent umami concentration of the male gonad, male muscle, and hepatopancreas (p < 0.05). Conversely, HML feeding significantly increased the sweetness value in the muscle, hepatopancreas, and female gonad (p < 0.05). Our findings indicate that HML could serve as a viable alternative feed for fattening to improve the edible yield and change the flavor characteristics in E. sinensis. Full article
(This article belongs to the Special Issue Feeding and Processing Affect Meat Quality and Sensory Evaluation)
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19 pages, 3348 KiB  
Article
Quality and Microbial Changes in Omega-3-Enriched Rabbit Meat Packaged with an Active Absorbent Pad in MAP
by Marta Castrica, Michela Contò, Nour Elhouda Fehri, Giulio Curone, Claudia M. Balzaretti, Egon Andoni, Alda Quattrone, Daniele Vigo, Stella Agradi, Laura Menchetti, Olimpia Barbato, Dino Miraglia, Gabriele Brecchia and Sebastiana Failla
Foods 2025, 14(3), 404; https://doi.org/10.3390/foods14030404 - 26 Jan 2025
Cited by 1 | Viewed by 1160
Abstract
This study evaluated the efficacy of an active absorbent pad (aPAD) in reducing microbial growth and enhancing the shelf life of rabbit meat stored in modified atmosphere packaging (MAP). Thigh muscles from 60 rabbits were used, divided into three dietary groups: [...] Read more.
This study evaluated the efficacy of an active absorbent pad (aPAD) in reducing microbial growth and enhancing the shelf life of rabbit meat stored in modified atmosphere packaging (MAP). Thigh muscles from 60 rabbits were used, divided into three dietary groups: a control group (CNT), a group supplemented with 5% extruded flaxseed (ELS5%), and a group with 3.5% extruded flaxseed and 0.2% Padina pavonica algae (LPP3.5%). Samples were packaged in MAP (70% O2, 30% CO2) with either a conventional pad (nPAD) or aPAD and analyzed at 1, 4, 7, 14, 21 days. Microbiological analysis revealed a significantly lower total viable count at 21 days in the ELS5%aPAD group. For coagulase-positive staphylococci, the CNTaPAD group showed lower microbial counts at both day 4 and day 21 (p < 0.05). Enterobacteriaceae reductions were observed at 24 h post packaging in both the CNTaPAD and LPP3.5%aPAD groups and at day 14 in ELS5%aPAD. Lipid oxidation (TBARS) was also lower in aPAD samples, particularly in LPP3.5%, which remained below 1.5 mg MDA/kg compared to >2.5 mg MDA/kg in nPAD (p < 0.05). Sensory attributes such as texture and color were better preserved with aPAD. These findings underscore the effectiveness of aPAD in MAP to control microbial growth, limit oxidation, and extend the shelf life of omega-3-enriched rabbit meat, providing a promising solution for functional meat product preservation. Full article
(This article belongs to the Special Issue Feeding and Processing Affect Meat Quality and Sensory Evaluation)
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20 pages, 328 KiB  
Article
Effects of Diets Containing Extruded Linseed and Padina pavonica Algae on Meat Rabbit: Carcass Performance and Meat Quality
by Nour Elhouda Fehri, Michela Contò, Marta Castrica, Alda Quattrone, Gianluca Renzi, Sabrina Di Giovanni, Stella Agradi, Daniele Vigo, Gabriele Brecchia, Laura Menchetti, Claudia Maria Balzaretti, Doriana Beqiraj, Egon Andoni, Giulio Curone and Sebastiana Failla
Foods 2025, 14(2), 274; https://doi.org/10.3390/foods14020274 - 16 Jan 2025
Cited by 3 | Viewed by 1296
Abstract
This study investigated the effects of dietary supplementation with extruded linseed (ELS) and Padina pavonica algae extract (PP) on rabbit carcass and meat quality. Ninety-six rabbit carcasses from two production cycles were analyzed. In the first cycle (C1), rabbits were fed a control [...] Read more.
This study investigated the effects of dietary supplementation with extruded linseed (ELS) and Padina pavonica algae extract (PP) on rabbit carcass and meat quality. Ninety-six rabbit carcasses from two production cycles were analyzed. In the first cycle (C1), rabbits were fed a control diet (1CNT), the same diet supplemented with 5% ELS (1ELS5%), and supplemented with 3.5% ELS and 0.2% PP (1LPP3.5%). In the second cycle (C2), the diets varied in composition and supplementation levels: a different control diet (2CNT), the same diet with 5% ELS (2ELS5%), and with 5% ELS and 0.2% PP (2LPP5%). Meat analyses were performed on Longissimus thoracis et lumborum (LTL) muscle for physical properties and on thigh meat (THM) for proximate composition, vitamin E, coenzyme-Q10, cholesterol, fatty acid profile, and mineral content. No significant differences in LTL physical quality were observed in C1, although LTL was brighter in C2 (p < 0.001). THM in C2 had higher fat content (p < 0.001). Dietary supplementation with ELS and PP extract significantly increased polyunsaturated fatty acids (n-3 PUFAs) and improved the n-6/n-3 ratio (p < 0.001) in rabbit meat, demonstrating their positive impact on meat quality. Full article
(This article belongs to the Special Issue Feeding and Processing Affect Meat Quality and Sensory Evaluation)
13 pages, 2862 KiB  
Article
Antioxidant Activity of Bougainvillea spectabilis Bracts as an Alternative to Nitrites in Cooked Pork Ham
by T. Alexandra Ferreira, Jose A. Rodriguez, Irais Sánchez-Ortega, Jose M. Lorenzo and Eva M. Santos
Foods 2024, 13(19), 3070; https://doi.org/10.3390/foods13193070 - 26 Sep 2024
Cited by 1 | Viewed by 2211
Abstract
In this study, the impact of incorporating Bougainvillea spectabilis powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea: foam-mat drying, air drying, and oven drying. Antioxidant assays [...] Read more.
In this study, the impact of incorporating Bougainvillea spectabilis powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea: foam-mat drying, air drying, and oven drying. Antioxidant assays (DPPH, ABTS, and FRAP) assays revealed that the presence of bougainvillea powders enhanced the antioxidant properties and maintained the stability of the ham over 8 weeks of storage at 4 °C. In addition, total polyphenolic content and presence of thiobarbituric acid reactive substances (TBARS) were evaluated and showed higher and lower scores, respectively, in the samples with the incorporation of bougainvillea compared to the control samples, suggesting their potential to replace nitrite salts by providing natural antioxidant protection. Sensorial analysis also revealed no significant differences in sensory attributes in hams with 0.1% bougainvillea powder compared to nitrite samples. The incorporation of the bougainvillea powders in the ham formulation improved the sensorial attributes and consumer overall acceptance even after 8-week cold storage at 4 °C. Full article
(This article belongs to the Special Issue Feeding and Processing Affect Meat Quality and Sensory Evaluation)
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16 pages, 1724 KiB  
Article
Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality
by Ana Leite, Lia Vasconcelos, Sergio Lopez, Divanildo Outor-Monteiro, Victor Pinheiro, Sandra Rodrigues and Alfredo Teixeira
Foods 2024, 13(16), 2579; https://doi.org/10.3390/foods13162579 - 18 Aug 2024
Cited by 2 | Viewed by 2172
Abstract
The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufacturing flowchart to produce [...] Read more.
The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process. Concerning the physicochemical composition, there were significant differences between the two products for the parameters of aw (p < 0.001), moisture (p < 0.001), total fat (p < 0.001), protein (p < 0.001), and haem pigments (p < 0.001). The diet significantly impacted the NaCl content (p < 0.05). However, neither the product nor the diet affected the fractions of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), or polyunsaturated fatty acids (PUFA) (p > 0.05). However, a significant difference was observed for n-3 (p < 0.05). Adding olive cake increased these fatty acids, and the diet containing 25% centrifuged olive cake showed the highest levels for both products. Compared with the control, the diets containing olive cake had a higher content of n-3 fatty acids, resulting in a lower PUFA n-6/n-3 ratio (p < 0.01). Full article
(This article belongs to the Special Issue Feeding and Processing Affect Meat Quality and Sensory Evaluation)
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14 pages, 281 KiB  
Article
Dietary Effect of Curcumin on Amino Acid, Fatty Acid, and Volatile Compound Profiles of Chicken Meat
by Ying Shu, Fengyang Wu, Wei Yang, Wenhui Qi, Runyang Li and Zhisheng Zhang
Foods 2024, 13(14), 2230; https://doi.org/10.3390/foods13142230 - 16 Jul 2024
Cited by 1 | Viewed by 1543
Abstract
This study investigated the dietary effect of curcumin (CUR) on amino acid, 5′-nucleotides, fatty acid, and volatile compound profiles of chicken meat. A total of 400 healthy 1-day-old broiler male chicks were divided into 4 groups (n = 10) and fed either [...] Read more.
This study investigated the dietary effect of curcumin (CUR) on amino acid, 5′-nucleotides, fatty acid, and volatile compound profiles of chicken meat. A total of 400 healthy 1-day-old broiler male chicks were divided into 4 groups (n = 10) and fed either a basal diet or a diet with the addition of CUR with concentrations of 100 mg/kg, 150 mg/kg, and 200 mg/kg for 43 days. The results show that the addition of CUR in chicken diets is conducive to promoting the deposition of amino acids and increasing the content of 5′-nucleotides in chicken meat, reducing the contents of saturated fatty acid (SFA) and C20:4 n6 but increasing the ratio between polyunsaturated fatty acid (PUFA) and SFA. In addition, the volatile compound profile shows that the main volatile compounds in chicken meat are aldehydes (including hexanal, heptanal, octanal, and nonanal), with significant increases in their contents observed among chickens in the CUR-intake group. Moreover, it has been found that (E, E)-2,4-nonadienal, trans-2-decenal, benzaldehyde, and trans-2-octenal in chicken meat can significantly increase its overall aroma, and the addition of CUR with 150 mg/kg had the best effect on improving nutritional quality and flavor of chicken meat. This study provides a basis for the comprehensive utilization of CUR as a feed additive with the potential to substitute antibiotics. Full article
(This article belongs to the Special Issue Feeding and Processing Affect Meat Quality and Sensory Evaluation)
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