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Conventional and Emerging Meat Processing Techniques for Improved Shelf Life...
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Conventional and Emerging Meat Processing Techniques for Improved Shelf Life and Quality

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

Deadline for manuscript submissions: 30 August 2025 | Viewed by 3580

Special Issue Editors

Prof. Dr. Ľubomír Lapčík

E-Mail Website
Guest Editor
Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlín, Nam. T.G. Masaryka 5555, 76001 Zlín, Czech Republic
Interests: food-staff applied colloid and surface chemistry; food physics; collagen; plasma chemistry; food processing; mechanical properties; food packaging
Special Issues, Collections and Topics in MDPI journals
Dr. Barbora Lapčíková

E-Mail Website
Guest Editor
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic
Interests: food-staff applied physical chemistry; formal kinetics; collagen; thermal analysis; food processing; proteins
Dr. Robert Gál

E-Mail Website
Guest Editor Assistant
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
Interests: food storage; gelatin; food processing; meat processing

Special Issue Information

Dear Colleagues,

The meat processing industry is continually evolving, driven by the need to extend product shelf life, maintain product quality, and ensure food safety. This Special Issue, titled "Conventional and Emerging Meat Processing Techniques for Improved Shelf Life and Quality", aims to explore the latest advancements in meat processing methods that enhance storage outcomes. By bringing together studies on both traditional and cutting-edge techniques, this volume seeks to provide a comprehensive understanding of how different processing methods impact the preservation, safety, and sensory attributes of meat products. This volume will cover a wide range of topics, including, but not limited to, thermal and non-thermal processing, novel preservation techniques, innovative packaging solutions, and the use of natural preservatives. Special emphasis will be placed on emerging technologies such as high-pressure processing, pulsed electric fields, and cold plasma, alongside conventional methods like curing, smoking, and freezing. The interplay between these techniques and their effects on microbial stability, oxidation, texture, flavor, and nutritional value will be critically examined. By providing a platform for recent research and reviews, this volume aims to offer valuable insights into the future of meat processing. It will serve as a key resource for researchers, industry professionals, and policymakers interested in enhancing meat storage and ensuring high-quality, safe meat products for consumers.

Prof. Dr. Ľubomír Lapčík
Dr. Barbora Lapčíková
Guest Editors

Dr. Robert Gál
Guest Editor Assistant

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
  • shelf life
  • thermal and non-thermal processing
  • novel preservation techniques
  • innovative packaging
  • natural preservatives
  • safe meat products

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Published Papers (3 papers)

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Research

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15 pages, 494 KiB  
Article
Effect of Aloe vera Gel as a Natural Antioxidant on the Quality of Cold-Stored Sea Bass (Dicentrarchus labrax)
by Fachruqi Waris and Mutlu Pilavtepe-Celik
Foods 2025, 14(7), 1185; https://doi.org/10.3390/foods14071185 - 28 Mar 2025
Viewed by 373
Abstract
Growing health and environmental concerns have intensified the search for natural antioxidants to replace synthetic alternatives to prevent spoilage of seafood. Long-term intake of synthetic antioxidants has been linked to liver toxicity, reproductive issues, and cancer risks in animals. This study therefore evaluates [...] Read more.
Growing health and environmental concerns have intensified the search for natural antioxidants to replace synthetic alternatives to prevent spoilage of seafood. Long-term intake of synthetic antioxidants has been linked to liver toxicity, reproductive issues, and cancer risks in animals. This study therefore evaluates the efficacy of Aloe vera gel (AVG) as a natural antioxidant in preserving the quality of sea bass (Dicentrarchus labrax, Linnaeus 1758) slices during cold storage at 4 ± 1 °C for 13 days. Sea bass slices were coated with 100% and 75% AVG and analyzed for physical (color and texture), chemical (pH, TVB-N, TBARS, and PV), and sensory changes. Results showed that AVG significantly reduced lipid oxidation, as indicated by lower peroxide (PV) and thiobarbituric acid reactive substances (TBARS) values in treated samples compared to controls. While sensory, color, and texture parameters remained consistent across all groups, 75% AVG-coated slices extended the shelf life by four days, and the 100% AVG treatment achieved a two-day extension, based on TVB-N values. These findings highlight AVG’s potential as a natural, eco-friendly alternative to synthetic antioxidants for aquatic product preservation. Full article
(This article belongs to the Special Issue Conventional and Emerging Meat Processing Techniques for Improved Shelf Life and Quality)
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14 pages, 1421 KiB  
Article
The Effect of Cumin on the Formation of β-Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems
by Xiuxiu Liu, Wenyu Chen, Minghao Sun, Xufang Lv, Xing Shen, Zhongping Chai and Maomao Zeng
Foods 2025, 14(2), 299; https://doi.org/10.3390/foods14020299 - 17 Jan 2025
Cited by 1 | Viewed by 905
Abstract
In this study, we aimed to investigate the inhibitory effects of cumin and cumin extracts from different origins (Hami, Turpan, and Hetian) on the formation of β-carboline heterocyclic amines (HCAs) in smoked meat and simulated systems, and to assess their potential as [...] Read more.
In this study, we aimed to investigate the inhibitory effects of cumin and cumin extracts from different origins (Hami, Turpan, and Hetian) on the formation of β-carboline heterocyclic amines (HCAs) in smoked meat and simulated systems, and to assess their potential as natural inhibitors in the food industry. The novelty of our research lies in the comprehensive comparative analysis of cumin extracts from different origins, which has not been fully explored in previous studies. We first conducted a quantitative analysis of the total phenol and flavonoid content in cumin extracts from the three origins and evaluated their antioxidant capacities. Subsequently, through simulation experiments, we assessed the inhibitory effects of these extracts on the formation of β-carboline heterocyclic amines and determined their free radical scavenging abilities. To further validate the practical application potential of these extracts, we prepared meat patty samples containing different concentrations of cumin powder, simulating actual processing conditions. The experimental results showed that while the total phenol content in cumin extracts from all origins was similar, averaging around 1.56 mg/g, there was a significant difference in the total flavonoid content, with the highest level observed in the Hetian cumin extract at 6.7 mg/g. Additionally, the Hetian cumin extract demonstrated superior antioxidant capacity, with an FRAP antioxidant activity reaching 21.04 μM TE/g dw, the highest among all samples. Our study also found that the inhibitory effect of cumin extracts on HCA formation was closely related to their free radical scavenging ability, with the Hetian cumin extract showing the strongest scavenging capacity. The addition of cumin powder to meat patties significantly reduced the content of β-carboline heterocyclic amines, particularly at lower cumin concentrations. In summary, our research results highlight the potential of cumin, especially from Hetian, as a natural inhibitor of β-carboline heterocyclic amine formation in processed meats. This study not only provides the food industry with a potential natural additive to improve food safety and quality, but also offers new directions for future research, namely by comparing natural plant extracts from different origins to explore their potential applications in food processing. Full article
(This article belongs to the Special Issue Conventional and Emerging Meat Processing Techniques for Improved Shelf Life and Quality)
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Review

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26 pages, 1167 KiB  
Review
Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials
by Xiaoyang Zhang, Feng Na, Min Zhang and Wei Yang
Foods 2025, 14(2), 225; https://doi.org/10.3390/foods14020225 - 13 Jan 2025
Viewed by 1804
Abstract
The safety and health of food have been persistent concerns, particularly about meat products. Low-temperature meat products refer to those that are processed at lower temperatures. Meat, rich in proteins and other nutrients, is highly susceptible to microbial contamination, leading to spoilage, particularly [...] Read more.
The safety and health of food have been persistent concerns, particularly about meat products. Low-temperature meat products refer to those that are processed at lower temperatures. Meat, rich in proteins and other nutrients, is highly susceptible to microbial contamination, leading to spoilage, particularly when processed at lower temperatures that increase storage and transportation requirements. In response to the limitations of conventional preservation methods, such as heat treatment and chemical bacteriostats, emerging preservation technologies are increasingly being adopted. These technologies aim to mitigate the negative effects of microorganisms on meat products. Non-thermal technologies and biotechnological approaches, which are low in energy consumption and energy efficiency, are becoming more prevalent. Non-thermal sterilization technology is widely applied in various food products. It maintains the original quality of food, enhances food safety, reduces energy consumption, and improves production efficiency. Biocides are extensively used in the antibacterial field owing to their high efficiency, low toxicity, and long-lasting properties. Both non-thermal sterilization technology and biocides can ensure food safety, extend the shelf life of food products, improve food quality, meet consumers’ demand for natural and healthy food, enhance market competitiveness, and play a positive role in promoting the sustainable development of the food industry. This paper provides a comprehensive review of the specific applications of biocides and non-thermal sterilization methods in food, highlighting the control parameters and their effects on microbes during low-temperature meat processing, to supply pertinent researchers with theoretical references. Full article
(This article belongs to the Special Issue Conventional and Emerging Meat Processing Techniques for Improved Shelf Life and Quality)
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