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10.3
6.0
Journals
Foods
Special Issues
Factors Impacting Meat Product Quality: From Farm to Table—2nd Edition
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Factors Impacting Meat Product Quality: From Farm to Table—2nd Edition

A Special Issue of Foods (ISSN 2304-8158) belonging to the section "Meat".

Deadline for manuscript submissions: 10 October 2026 | Viewed by 1033

Editors

Dr. Leilson Rocha Bezerra

E-Mail Website
Guest Editor
Veterinary Medicine Academic Unit, Campina Grande Federal University, Patos 58708-110, PB, Brazil
Interests: feeding; goat; sheep; meat; milk; nutrition; rumination
Special Issues, Collections and Topics in MDPI journals
Dr. Cláudio Vaz Di Mambro Ribeiro

E-Mail Website
Guest Editor
School of Veterinary Medicine and Animal Science, Federal University of Bahia (UFBA), Salvador 40170110, BA, Brazil
Interests: meat quality; fatty acids; linear mixed models; lipid metabolism; animal nutrition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The quality of meat products is influenced by many factors throughout the production process, from the farm to the table. Recent studies have focused on how feed additives, pre-slaughter stress, genetic variations, packaging technologies, animal breeds, processing techniques, and animal welfare practices may affect the quality of meat and meat products. However, understanding the influence of each stage and its interactions is crucial for ensuring the highest standards of meat quality, encompassing aspects such as flavor, tenderness, juiciness, and safety. In summary, meat quality is a complex interplay of factors, from animal genetics and nutrition, through humane handling and efficient processing, to careful storage and preparation.

Therefore, this Special Issue welcomes the submission of manuscripts from all food-related fields that deepen our knowledge of delivering consumers high-quality, safe, and delicious meat products.

Dr. Leilson Rocha Bezerra
Dr. Cláudio Vaz Di Mambro Ribeiro
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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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

  • consumers
  • packaging
  • antioxidants
  • bioactive peptides
  • meat quality
  • shelf life
  • feed processing
  • innovative preservation technology
  • meat safety
  • animal nutrition

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Published Papers (2 papers)

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Research

24 pages, 5117 KB  
Article
Mechanism of Malondialdehyde-Induced Deterioration in Water-Holding Capacity of Bovine Myofibrillar Proteins: Insights from Structural Modifications and Molecular Docking
by He Li, Zhenyu Fang, Qin Wu, Dunhua Liu, Jun Liu and Ningxia Bu
Foods 2026, 15(17), 3022; https://doi.org/10.3390/foods15173022 - 27 Aug 2026
Viewed by 298
Abstract
Lipid peroxidation products can induce oxidative modification of myofibrillar proteins (MPs), thereby compromising their water-holding capacity (WHC), but the underlying molecular mechanism remains unclear. This study systematically investigated the mechanism of MDA-induced WHC deterioration in bovine myofibrillar proteins (MPs) using multispectral techniques, redox [...] Read more.
Lipid peroxidation products can induce oxidative modification of myofibrillar proteins (MPs), thereby compromising their water-holding capacity (WHC), but the underlying molecular mechanism remains unclear. This study systematically investigated the mechanism of MDA-induced WHC deterioration in bovine myofibrillar proteins (MPs) using multispectral techniques, redox proteomics, and molecular docking. Results demonstrated that low MDA concentrations caused relatively limited water release. Structural alterations became evident at 2 mM, whereas pronounced WHC deterioration occurred at 5–10 mM. At these higher concentrations, centrifugal loss increased by up to 48.80%, and immobilized water migrated to free water (p < 0.05). This functional decline was accompanied by substantial structural remodeling, characterized by a transition from α-helix to β-sheet conformations, decreased hydrogen bonding, and enhanced disulfide-associated cross-linking. Furthermore, redox proteomics identified 581 differential cysteine redox sites, including 343 increased and 238 decreased sites. Among these sites, 57 markedly decreased sites associated with myofibrillar and cytoskeletal proteins were further characterized, including sites in actin, α-actinin, myosin, and LIM-domain-containing proteins. Motif analysis further revealed a characteristic cysteine-rich C-x-x-C-x-C sequence pattern surrounding responsive oxidation sites. Molecular docking of 12 representative cysteine sites supported the spatial feasibility of MDA pre-association near these cysteine-containing regions, with actin C258 exhibiting the most negative docking score among the examined sites (−3.3 kcal/mol). These findings reveal that cysteine redox remodeling was associated with structural reorganization and increased water mobility, thereby contributing to WHC deterioration. Full article
(This article belongs to the Special Issue Factors Impacting Meat Product Quality: From Farm to Table—2nd Edition)
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19 pages, 1970 KB  
Article
Comparative Analysis of Muscle Nutrients, Lipid Metabolism and Intestinal Microbiota in Pelteobagrus fulvidraco from Rice Field and Pond Culture Modes
by Linjun Zhou, Rui Jia, Yiran Hou, Chengfeng Zhang, Bing Li and Jian Zhu
Foods 2026, 15(15), 2666; https://doi.org/10.3390/foods15152666 - 29 Jul 2026
Viewed by 445
Abstract
Integrated rice–fish farming is increasingly promoted as a sustainable aquaculture model, yet its effects on flesh quality and gut microbial assembly in Pelteobagrus fulvidraco remain insufficiently understood. Here, we compared pond-cultured (PP) and rice-field-cultured (PR) individuals using growth measurements, muscle amino acid and [...] Read more.
Integrated rice–fish farming is increasingly promoted as a sustainable aquaculture model, yet its effects on flesh quality and gut microbial assembly in Pelteobagrus fulvidraco remain insufficiently understood. Here, we compared pond-cultured (PP) and rice-field-cultured (PR) individuals using growth measurements, muscle amino acid and fatty acid profiling, untargeted LC-MS/MS metabolomics and 16S rRNA gene sequencing. Body weight and length did not differ significantly between groups, whereas PP fish showed greater body width and height. PR fish contained higher levels of Ser, Val, Ile and total essential amino acids, together with amino acid and energy-related metabolites. In contrast, PP fish showed higher concentrations of saturated fatty acids, monounsaturated fatty acids, n-3 polyunsaturated fatty acids, total fatty acids and lipid-associated metabolites. The gut microbiota also differed markedly between culture systems. PP fish exhibited higher α-diversity and enrichment of Proteobacteria, Firmicutes, Pseudomonas and Ralstonia, whereas PR fish were characterized by Verrucomicrobiota, Fusobacteriota, Akkermansia and Cetobacterium. Predicted functions suggested enhanced carbohydrate and energy metabolism in PR fish and stronger environmental-response-related functions in PP fish. These findings indicate that pond and rice-field culture promote distinct quality-forming pathways in yellow catfish, providing a basis for optimizing rice–yellow catfish co-culture toward quality-oriented production. Full article
(This article belongs to the Special Issue Factors Impacting Meat Product Quality: From Farm to Table—2nd Edition)
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