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Meat and Meat Products: Processing Technology, Quality Control and Sensory...
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Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation

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

Deadline for manuscript submissions: 20 September 2024 | Viewed by 270

Special Issue Editor

Prof. Dr. Alberto Horcada

E-Mail Website
Guest Editor
Departamento de Agronomía, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevi-lla, Ctra. Utrera, km. 1, 41013 Sevilla, Spain
Interests: animal products; geographical indications; ruminants; traceability; authochthonous breeds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue seeks is to provide integrated analysis of the major aspects impacting the quality control of meat and meat products including processing technologies and the identification of product origins through the determination of specific biomarkers such as fatty acids, volatile compounds, minerals, or isotope ratios, as well as the specific technologies used for their detection. We welcome submission of original research papers and review articles to address novel quality control technologies that ascertain the origins of foods and guarantee the sensory properties of meat and meat products.

Prof. Dr. Alberto Horcada
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

  • biomarkers
  • traceability of meat and meat products
  • meat
  • meat products
  • sensory evaluation
  • human health foodomic

Published Papers (1 paper)

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Research

12 pages, 277 KiB  
Article
Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat
by Raul-Lucian Savin, Daniela Ladoși, Ioan Ladoși, Tudor Păpuc, Anca Becze, Oana Cadar, Iulia Torök, Dorina Simedru, Ștefania Codruța Mariș and Aurelia Coroian
Foods 2024, 13(12), 1790; https://doi.org/10.3390/foods13121790 - 7 Jun 2024
Abstract
Despite the numerous sensory, organoleptic and nutritional qualities, fish meat may also contain some toxic compounds with negative effects on human health. Polycyclic aromatic hydrocarbons (PAHs) are a class of chemicals resulting from incomplete combustion, found at high levels in thermally processed foods, [...] Read more.
Despite the numerous sensory, organoleptic and nutritional qualities, fish meat may also contain some toxic compounds with negative effects on human health. Polycyclic aromatic hydrocarbons (PAHs) are a class of chemicals resulting from incomplete combustion, found at high levels in thermally processed foods, especially in smoked fish. This research studied the influence of wood type (beech, plum and oak) and fish species (rainbow trout, carp and Siberian sturgeon) on PAH contamination in hot smoked fish. Benzo(a)Piren, Σ4PAHs and Σ15PAHs were considered as main indicators of PAH contamination. All-PAHs was quantified in all samples, indicating a specific dynamic of values due to the influence of variables. Generally, BaP (benzo(a)pyrene) content in the samples ranged from 0.11 µg/kg to 8.63 µg/kg, Σ4PAHs from 0.70 µg/kg to 45.24 µg/kg and Σ15PAHs from 17.54 µg/kg to 450.47 µg/kg. Thus, plum wood promoted the highest levels of PAHs, followed by oak and beech. Carp and Siberian sturgeon presented the highest concentrations of PAHs. Some of these parameters had levels that exceeded the limits allowed by legislation via Commission Regulation (EU) No 835/2011. Results revealed BaP levels > 2 µg/kg when plum wood was used in rainbow trout (4.04 µg/kg), carp (4.47 µg/kg) and Siberian sturgeon (8.63 µg/kg). Moreover, the same trend was found for Σ4PAHs, which exceeded 12 µg/kg in rainbow trout (17.57 µg/kg), carp (45.24 µg/kg) and Siberian sturgeon (44.97 µg/kg). Full article
(This article belongs to the Special Issue Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation)
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