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15 pages, 629 KiB

Open AccessArticle

Exploring the Antecedents and Consequences of Perceived Fairness in Beef Pricing: The Moderating Role of Freshness Under Conditions of Information Overload

by Kyung-A Sun and Joonho Moon

Foods 2025, 14(11), 1844; https://doi.org/10.3390/foods14111844 - 22 May 2025

Viewed by 206

Abstract

Organic labeling is a potentially influential factor in shaping consumer behavior toward beef products. However, limited research has examined consumer responses about perceptions of organic beef. This research thus explores the relationship between organic perception of beef, price fairness, and revisit intention. This [...] Read more.

Organic labeling is a potentially influential factor in shaping consumer behavior toward beef products. However, limited research has examined consumer responses about perceptions of organic beef. This research thus explores the relationship between organic perception of beef, price fairness, and revisit intention. This research also investigates the moderating role of freshness in the impact of organic perception of beef on price fairness using information overload as a theoretical underpinning. An online survey targeted American consumers, with 415 responses collected via Clickworker. All participants were based in the United States regarding the consumption amount in the market. The Hayes Process Macro Model 7 was employed to test the research hypotheses. This research performed a median split analysis to scrutinize the moderating effect of freshness on the relationship between organic perception and price fairness. The findings indicate that the perception of organically produced beef positively affects price fairness and revisit intention. Furthermore, price fairness was found to influence revisit intention. The study also revealed a significant moderating effect of freshness on the relationship between organic perception of beef and price fairness. These outcomes contribute to the literature by clarifying the interrelationships among these four attributes within the context of beef products. Full article

(This article belongs to the Special Issue Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation)

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20 pages, 4082 KiB

Open AccessArticle

Optimizing Enzymatic Processes for Enhanced Nutritional and Organoleptic Properties of Chicken Bones

by Yuanyuan Zhang, Shengjiang Yu, Chang Liu, Shuai Jiang, Haili Wang, Yuliang Cheng, Yahui Guo and He Qian

Foods 2025, 14(7), 1217; https://doi.org/10.3390/foods14071217 - 31 Mar 2025

Viewed by 494

Abstract

The increasing demand for poultry products has led to significant by-products, with chicken bones being a rich source of proteins and minerals. The protease hydrolysis of chicken bones has emerged as a key method for extracting chicken bone protein. The objective of this [...] Read more.

The increasing demand for poultry products has led to significant by-products, with chicken bones being a rich source of proteins and minerals. The protease hydrolysis of chicken bones has emerged as a key method for extracting chicken bone protein. The objective of this study was to optimize enzyme combinations and hydrolysis reaction conditions to enhance both the nutritional value and quality of the product. Through univariate experiments and response surface methodology, the optimal enzymatic hydrolysis conditions were determined as follows: 55 °C, 1.5 h, and composite enzymes comprising papain (2.53%), bromelain (4%), and flavorzyme (4%) (w/w). The peptide content of the hydrolysis product obtained with the composite enzyme reached 336.78 mg/g, with small molecular peptides (<500 Da) accounting for 95% of the composite enzyme hydrolysis product. These small molecular peptides are more readily absorbed by the human body. Additionally, the free amino acids significantly increased, particularly those more easily absorbed by the human body such as glutamic, glycine, and aspartic. Moreover, there was a notable increase in the volatile flavor compounds including aldehydes and alcohols, which enhanced the flavor profile by producing fatty or mushroom-like aromas. This method enhances protein recovery and sample quality, converting chicken bone waste into valuable ingredients, contributing to sustainable food practices and innovative consumables for both pet and human consumption. Full article

(This article belongs to the Special Issue Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation)

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16 pages, 2804 KiB

Open AccessArticle

Effectiveness of Ozone Treatment and Packaging Techniques in Preserving Taiwanese Domestic Beef During Refrigerated Storage

by Chao-Wei Huang, Shiro Takeda, Yen-Po Chen, Fu-Yuan Cheng, Pei-Jung Wu, Liang-Chuan Lin and Yu-Tse Liu

Foods 2024, 13(21), 3471; https://doi.org/10.3390/foods13213471 - 30 Oct 2024

Viewed by 1476

Abstract

This study investigates the efficacy of ozone treatment combined with different packaging methods on the preservation of Taiwanese domestically produced beef during refrigerated storage. The preservation of fresh beef is crucial for ensuring food safety and quality; we do not know whether changing [...] Read more.

This study investigates the efficacy of ozone treatment combined with different packaging methods on the preservation of Taiwanese domestically produced beef during refrigerated storage. The preservation of fresh beef is crucial for ensuring food safety and quality; we do not know whether changing the packaging method can mitigate the negative effects of ozone on meat and even enhance its positive impact. Beef samples were treated with ozone and packaged using the vacuum or PVDC-tray methods, then stored at 4 °C for 7 days. The results show that ozone treatment effectively inhibited microbial (total plate count, Salmonella, and Escherichia coli) growth (p < 0.05). Vacuum packaging maintained lower TBARS values (p < 0.05) and metmyoglobin percentages compared to PVDC-tray packaging (p < 0.05). The L* values of all treatments increased over storage time, with significant differences observed between days 0 and 7. Ozone treatment combined with vacuum packaging demonstrated promising results in inhibiting microbial growth and preserving beef quality during refrigerated storage. These findings contribute to enhancing the safety and shelf life of Taiwanese domestically produced beef, potentially benefiting both producers and consumers. Full article

(This article belongs to the Special Issue Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation)

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15 pages, 2176 KiB

Open AccessArticle

Identification of Potential Biomarkers and Spectral Fingerprinting for Detection of Foodborne Pathogens in Raw Chicken Meat Matrix Using GCMS and FTIR

by Gayathri Muthusamy, Subburamu Karthikeyan, Veeranan Arun Giridhari, Ahmad R. Alhimaidi, Dananjeyan Balachandar, Aiman A. Ammari, Vaikuntavasan Paranidharan and Thirunavukkarasu Maruthamuthu

Foods 2024, 13(21), 3416; https://doi.org/10.3390/foods13213416 - 26 Oct 2024

Cited by 3 | Viewed by 1994

Abstract

Foodborne illnesses pose a serious threat to public health, with increasing global incidence rates driven by factors such as rising meat consumption. Rapid detection of foodborne pathogens in meat is critical for preventing outbreaks. This study investigates the potential of gas chromatography-mass spectrometry [...] Read more.

Foodborne illnesses pose a serious threat to public health, with increasing global incidence rates driven by factors such as rising meat consumption. Rapid detection of foodborne pathogens in meat is critical for preventing outbreaks. This study investigates the potential of gas chromatography-mass spectrometry (GC-MS) and Fourier-transform infrared spectroscopy (FTIR) for identifying biomarkers and spectral fingerprints indicative of foodborne pathogens in raw chicken meat. Raw broiler chicken meat samples were surface-sterilized and inoculated with foodborne pathogens. The samples were challenge inoculated with the specific pathogen and the physical quality parameters like pH, color, texture, drip loss, and water activity were assessed. GC-MS analysis identified 113 metabolites, including potential biomarkers like ureidopropionic acid, 5-sulfosalicylic acid, 11,14-eicosadienoic acid, methyl ester for E. coli O157:H7; 11-bromoundecanoic acid, neocurdione, glafenin, eicosanoic acid for Salmonella; azepan-1-yl-acetic acid, methyl ester, tramadol, cytarabine, dipipanone for Staphylococcus and cyclopentaneundecanoic acid, phosphonofluoridic acid, î-n-formyl-l-lysine for Pseudomonas. Pathway analysis revealed the involvement of fatty acid metabolism and amino acid degradation pathways. FTIR spectral data showed significant variances between control and spiked samples, particularly in the fatty acid spectral region. The identified metabolites and spectral patterns could serve as biomarkers for developing rapid pathogen detection methods, contributing to enhanced food safety protocols. Full article

(This article belongs to the Special Issue Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation)

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14 pages, 1066 KiB

Open AccessArticle

Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds

by Zeynep Feyza Yılmaz Oral, Mükerrem Kaya and Güzin Kaban

Foods 2024, 13(20), 3306; https://doi.org/10.3390/foods13203306 - 18 Oct 2024

Viewed by 1254

Abstract

This study investigated the effect of using celery powder (CP) as source of pre-converted nitrite (treatments: A: 150 mg/kg NaNO₂, B: 100 mg/kg NaNO₂ + CP as 50 mg/kg NaNO₂ equivalent, C: 50 mg/kg NaNO₂ + CP as [...] Read more.

This study investigated the effect of using celery powder (CP) as source of pre-converted nitrite (treatments: A: 150 mg/kg NaNO₂, B: 100 mg/kg NaNO₂ + CP as 50 mg/kg NaNO₂ equivalent, C: 50 mg/kg NaNO₂ + CP as 100 mg/kg NaNO₂ equivalent, D: CP as 150 mg/kg NaNO₂ equivalent) on the physicochemical and microbiological properties in heat-treated sucuk (HTS), a kind of semi-dry fermented sausage. The influence of cooking time (CT) on the nitrosamine formation in HTS with and without CP was also determined. The results indicated that the use of CP increased the pH value and decreased the a_w value. Micrococcus/Staphylococcus and residual nitrite were not affected by the use of CP. TBARS value varied from 0.78 to 0.90 mg MDA/kg. CP did not affect the abundance of hexanal in HTS, however, it increased the abundance of camphene. The results of PCA showed that treatments A, B, and C had similar volatile compound profiles. CP did not affect both N-nitrosodimethylamine and N-nitrosodiethylamine, but their levels increased as the CT increased. Increased CT also resulted in increased N-nitrosopiperidine (NPIP) in all treatments, but the cooking for 1 min did not cause a significant increase in treatments A, B, and C. CP leads to a significant increase in NPIP content, especially after 3 and 5 min of cooking in HTS. Full article

(This article belongs to the Special Issue Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation)

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13 pages, 624 KiB

Open AccessArticle

Changes in the Objective Indices Related to Meat Quality of Porcine Longissimus Dorsi Induced by Different Thawing Methods

by Xianrui Zheng, Bo Wang, Lisha Shi, Ziyang Wang, Fangyuan Zheng, Yunjiang Xiong, Feiyan Li, Yueyun Ding, Xiaodong Zhang and Zongjun Yin

Foods 2024, 13(19), 3159; https://doi.org/10.3390/foods13193159 - 3 Oct 2024

Cited by 2 | Viewed by 1356

Abstract

The quality of frozen pork is adversely affected upon thawing. In this study, the influence of various thawing methods for frozen pork, including cold water (18 °C), room temperature (18 °C), and refrigeration (4 °C) thawing, on physicochemical and nutrient substances were examined. [...] Read more.

The quality of frozen pork is adversely affected upon thawing. In this study, the influence of various thawing methods for frozen pork, including cold water (18 °C), room temperature (18 °C), and refrigeration (4 °C) thawing, on physicochemical and nutrient substances were examined. The pork samples (a Chinese local breed: Anqing six-end-white pigs), which were thawed through the above conditions, were compared with controls (fresh porcine longissimus dorsi). Analyses were carried out to determine porcine longissimus dorsi shear force, pH value, crude protein content, antioxidant capacity, amino acid content, and fatty acid content. The results indicated that the shear force, pH value, crude protein content, total antioxidant capacity (T-AOC), and total superoxide dismutase (T-SOD) content of the porcine longissimus dorsi muscle significantly decreased via the three thawing methods compared with the control group (p < 0.05). However, malondialdehyde (MDA) content, intramuscular fat content, inosinate and cholesterol content, essential amino acid content, and umami amino acid proportion in the cold thawing group were not significantly different from the control group (p > 0.05), but there were significant differences between the other two groups. The MDA content of the air thawing and hydrostatic thawing groups significantly increased compared with the control group (p < 0.05), with it being 42.6% and 50.8% higher than the control group, respectively. In addition, the monounsaturated fatty acid content in the pork subjected to the three thawing methods significantly increased compared with the control group (p < 0.05), and the monounsaturated fatty acid content after cold thawing and hydrostatic thawing increased by 18.2% and 21.6%, respectively. In conclusion, refrigeration had less influence on the quality of the Anqing six-end-white pork and was the most suitable thawing method. This study provides a theoretical reference for frozen pork preservation for improving food quality and availing its economic benefits. Full article

(This article belongs to the Special Issue Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation)

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12 pages, 277 KiB

Open AccessArticle

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

Cited by 2 | Viewed by 1521

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)

Review

Jump to: Research

19 pages, 874 KiB

Open AccessReview

Research Progress on Bacteria-Reducing Pretreatment Technology of Meat

by Hong Zuo, Bo Wang, Jiamin Zhang, Zhengguo Zhong and Zhonghua Tang

Foods 2024, 13(15), 2361; https://doi.org/10.3390/foods13152361 - 26 Jul 2024

Cited by 5 | Viewed by 2538

Abstract

Reducing the initial bacteria number from meat and extending its shelf life are crucial factors for ensuring product safety and enhancing economic benefits for enterprises. Currently, controlling enzyme activity and the microbial survival environment is a common approach to reducing the rate of [...] Read more.

Reducing the initial bacteria number from meat and extending its shelf life are crucial factors for ensuring product safety and enhancing economic benefits for enterprises. Currently, controlling enzyme activity and the microbial survival environment is a common approach to reducing the rate of deterioration in raw meat materials, thereby achieving the goal of bacteria reduction during storage and preservation. This review summarizes the commonly used technologies for reducing bacteria in meat, including slightly acidic electrolyzed water (SAEW), organic acids, ozone (O₃), ultrasound, irradiation, ultraviolet (UV), cold plasma, high-pressure processing (HPP), and biological bacterial reduction agents. This review outlines the mechanisms and main features of these technologies for reducing bacteria in meat processing. Additionally, it discusses the status of these technologies in meat storage and preservation applications while analyzing associated problems and proposing solutions. The aim is to provide valuable references for research on meat preservation technology. Full article

(This article belongs to the Special Issue Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation)

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