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Traditional Meat Products: Process, Quality, Safety, Nutrition
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Traditional Meat Products: Process, Quality, Safety, Nutrition

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

Deadline for manuscript submissions: 5 September 2025 | Viewed by 2388

Special Issue Editors

Prof. Dr. Qian Chen

E-Mail Website
Guest Editor
College of Food Science, Northeast Agricultural University, Harbin, China
Interests: meat science and technology; meat microbiology; meat quality and safety; meat flavor; microbial fermentation; functional starter cultures
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Baohua Kong

E-Mail Website
Guest Editor
College of Food Science, Northeast Agricultural University, Harbin, China
Interests: meat science and technology; food microbiology; new product development; new processing techniques; protein and lipid oxidation; meat quality; meat flavor
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Traditional meat products are made from livestock and poultry meat or their edible by-products as the main raw materials, processed via a variety of related processes. They are indispensable parts of traditional food culture around the world, with great economic and nutritional value. The optimization of traditional processes, control of quality and safety, and improvement of nutrition and health are some of the urgent demands of consumers of traditional meat products. The development of new processing technologies also allows traditional meat products to follow the industrial development trend while retaining the advantages of traditional characteristics.

Therefore, this Special Issue of Foods, entitled “Traditional Meat Products: Process, Quality, Safety, Nutrition” invites works (original research papers or reviews) on the current state of knowledge of the subject. Specifically, this Special Issue should include, but is not limited to, the following points:

  1. Control of quality and safety in traditional meat products;
  2. Development of functional meat products, including low-salt, low-fat, and low-nitrite meat products, and the assessment of healthy properties;
  3. Green processing technologies of traditional meat products;
  4. New processing technologies of traditional meat products.

Prof. Dr. Qian Chen
Prof. Dr. Baohua Kong
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

  • traditional meat products
  • quality characteristics
  • safety control
  • functional meat products
  • green manufacturing
  • new technologies

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

Published Papers (3 papers)

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Research

20 pages, 2583 KiB  
Article
Effects of Dietary n-3 Polyunsaturated Fatty Acids and Selenomethionine on Meat Quality and Fatty Acid Composition in Finishing Pigs
by Yunju Yin, Hu Zhang, Teng Hui, Ran Li, Hong Chen, Minquan Xia, Bin Feng, Yong Yang, Yaowen Liu and Zhengfeng Fang
Foods 2025, 14(7), 1124; https://doi.org/10.3390/foods14071124 - 24 Mar 2025
Viewed by 331
Abstract
The interaction between selenomethionine (SeMet) and n-3 polyunsaturated fatty acids (n-3 PUFA) in producing n-3 PUFA-enriched pork remains unknown. This study investigates the effect of different n-3 PUFA sources (linseed oil vs. fish oil) and SeMet supplementation on meat quality and fatty acid [...] Read more.
The interaction between selenomethionine (SeMet) and n-3 polyunsaturated fatty acids (n-3 PUFA) in producing n-3 PUFA-enriched pork remains unknown. This study investigates the effect of different n-3 PUFA sources (linseed oil vs. fish oil) and SeMet supplementation on meat quality and fatty acid composition in finishing pigs. Key findings demonstrate that dietary supplementation with 0.3 mg/kg SeMet significantly enhances the L*24h value (lightness) of the longissimus thoracis et lumborum (LTL) tissue compared to 3% linseed oil or fish oil treatments alone (p < 0.05). Pork flavor improvement is further supported by increased serine content (p < 0.05) and a notable tendency toward elevated total sweet amino acids (Thr + Ser + Gly + Ala + Pro) in LTL tissue (p = 0.077). Compared with 3% sunflower oil (control group), 3% linseed oil or fish oil significantly enhances n-3 PUFA content while reducing the n-6/n-3 ratio in both LTL and subcutaneous adipose tissue (p < 0.05). The synergistic interaction between SeMet and oil (linseed oil or fish oil) is observed, increasing α-linolenic acid (ALA; C18:3n-3), eicosatrienoic acid (C20:3n-3), and total n-3 PUFA deposition in subcutaneous fat tissue (p < 0.05). SeMet increases the activities of total superoxide dismutase (T-SOD) and catalase (CAT). Meanwhile, the SeMet-fish oil combination decreases lipids oxidation compared to individual treatments (p < 0.05). Collectively, 3% linseed oil or fish oil effectively enhances unsaturated fatty acid profiles, while concurrent SeMet addition may synergistically enhance certain nutritional attributes (improved oxidative stability) and sensory scores (enhanced L24 h* value and flavor precursors). We, therefore, recommend adding 0.3 mg/kg SeMet to the n-3 PUFA-enriched pork production process. Full article
(This article belongs to the Special Issue Traditional Meat Products: Process, Quality, Safety, Nutrition)
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20 pages, 2133 KiB  
Article
Microbial Shelf Life and Quality Assessment of Broiler Breast Meat: The Role of Cold Storage and Carcass Weight
by Abdullah Y. Abdullah, Anas Al-Nabulsi, Mohammad Jamama’h, Batool Khataybeh and Mu’ath Al-Ghadi
Foods 2025, 14(4), 640; https://doi.org/10.3390/foods14040640 - 14 Feb 2025
Viewed by 788
Abstract
Globally, poultry products have been associated with outbreaks of foodborne illnesses. The aim of this study was to evaluate the effects of cold storage period, carcass weight, and product form on fresh broiler bacteriology and meat quality parameters. A total of 500 one-day-old [...] Read more.
Globally, poultry products have been associated with outbreaks of foodborne illnesses. The aim of this study was to evaluate the effects of cold storage period, carcass weight, and product form on fresh broiler bacteriology and meat quality parameters. A total of 500 one-day-old broiler birds were raised to market age (28–35 days) before slaughtering. The carcasses were classified into two groups: light weight (approximately 1100 ± 50 g) and heavy weight (approximately 1400 ± 50 g). After 4 h of post-chilling aging, 256 carcasses were randomly selected to represent the two categories. Each category of 128 carcasses was randomly distributed into two groups of 64 carcasses. One group was stored as whole carcasses, while the other group was stored as part-cut deboned breast meat at 4 °C for 1, 3, 5, and 7 days of cold storage (16 samples per storage day). Post-chilling temperature, pH, cooking loss, water holding capacity, and shear force were significantly affected by product form and storage period. Water holding capacity and shear force were also affected by carcass weight (p < 0.001). Meat colors (L*, a*, b*, chroma, and hue values) were significantly affected by the storage period. The L* value was only affected by product form and carcass weight (p < 0.01). Crude protein and ether extract were significantly affected by carcass weight and storage period, while ash was only affected by carcass weight. Aerobic plate count, psychrotrophic count, proteolytic count, lipolytic count, and coliform count were significantly increased with storage time. In conclusion, carcass weight had no impact on overall meat quality, but the meat began to deteriorate and showed an increased spoilage rate after five days of cold storage. Full article
(This article belongs to the Special Issue Traditional Meat Products: Process, Quality, Safety, Nutrition)
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19 pages, 2093 KiB  
Article
Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage
by Qian Chen, Siyuan He, Mengtong Li, Yumeng Sui, Baohua Kong and Rongxin Wen
Foods 2025, 14(1), 140; https://doi.org/10.3390/foods14010140 - 6 Jan 2025
Viewed by 879
Abstract
The effect of Debaryomyces hansenii SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with D. hansenii SH4 promoted volatile compound formation from carbohydrate and [...] Read more.
The effect of Debaryomyces hansenii SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with D. hansenii SH4 promoted volatile compound formation from carbohydrate and amino acid metabolism and accelerated ester synthesis. The enzymes, genes, and microorganisms involved in the formation pathway of volatile compounds based on microbial metabolism were predicted and constructed into a metabolic pathway network. D. hansenii, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus plantarum, Leuconostoc fallax, Weissella minor, and Staphylococcus and Candida species were found to be the predominant functional microbes for flavor development in dry sausage. This study established a new insight into the metagenome-based bioinformatic effects of D. hansenii SH4 as a starter culture on the microbial synthesis of key volatile compounds in dry sausage. Full article
(This article belongs to the Special Issue Traditional Meat Products: Process, Quality, Safety, Nutrition)
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