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Foods
Special Issues
Sensory and Nutritional Quality of Fresh Meat and Meat Products
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Sensory and Nutritional Quality of Fresh Meat and Meat Products

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

Deadline for manuscript submissions: closed (15 April 2022) | Viewed by 6083

Special Issue Editors

Prof. Dr. Enrico Novelli

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Guest Editor
Department of Comparative Biomedicine and Food Science, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Italy
Interests: food authentication; fresh meat quality; meat products quality; shelf life; lipid oxidation; food additives; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Dr. Luca Fasolato

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Guest Editor
Department of Comparative Biomedicine and Food Science, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Italy
Interests: natural antimicrobial activities; food microbiology; foods of animal origin; shelf life; food safety; emerging foodborne pathogens
Special Issues, Collections and Topics in MDPI journals
Dr. Stefania Balzan

E-Mail Website
Guest Editor
Department of Comparative Biomedicine and Food Science, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Italy
Interests: foods of animal origin; shelf life; nonconventional meat; vegetable byproduct; antioxidant activity; food composition; quality and safety; food authentication
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The sensory quality as well as nutritional quality of fresh meat and meat products are becoming increasingly decisive elements in the competitiveness of these products both on the fresh food and ready-to-eat market. Sensory analysis is now an irreplaceable tool in the field of research and development of new food products and in the case of product or process innovation (e.g., replacement of an ingredient or variation of the temperature of a unit operation). New challenges emerge in the development of quantitative instrumental methods for sensory analysis which are even more reliable in the measurement of the sensory quality of fresh meat and meat products. At the same time, it is well established that sensory analysis is a fundamental tool for shelf-life studies.

The nutritional value of meat and meat products is at the center of attention of both health authorities and consumers from the perspective of a careful cost/benefit balance of this supply chain. Any effort carried out to update and enlarge the existing databases with values of macronutrients and micronutrients is useful with the purposes of risk evaluation. Meat products are often perceived as unhealthy by consumers. The use of alternative ingredients, also obtained from the enhancement of agricultural byproducts, can contribute to the improvement of the nutritional value of fresh meat and meat products, favoring the intake of healthy bioactive compounds.

The focus of this Special Issue of Foods is mainly covering new findings on these two heavyweight topics related to the quality of meat and meat products. High-quality research and reviews papers on new challenges of sensory and nutritional quality of meat and meat products are welcome. 

Prof. Dr. Enrico Novelli
Prof. Dr. Luca Fasolato
Dr. Stefania Balzan
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

  • consumer panel
  • trained laboratory panel
  • expert panel
  • difference tests
  • ranking tests
  • descriptive tests
  • artificial neural networks
  • instrumental sensory analysis
  • proximate composition
  • elements
  • vitamins
  • bioactive compounds
  • thermal processing compounds
  • fat substitutes
  • sugar substitutes
  • salt substitutes
  • dietary fibers
  • innovative vegetable fibers
  • shelf life
  • food additives
  • nonconventional meats and meat products

Published Papers (3 papers)

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Research

14 pages, 339 KiB  
Article
The Quality of Salted Sun-Dried Meat from Young Nellore Bulls Fed Diets with Lauric Acid
by Sergiane A. de Araújo, Fernanda M. dos Santos, Rebeca D. X. Ribeiro, Analívia M. Barbosa, Ederson A. de Andrade, Gercino F. Virginio Júnior, Neiri J. A. dos Santos, Jarbas M. da Silva Júnior, Elzânia S. Pereira, Leilson R. Bezerra and Ronaldo Lopes Oliveira
Foods 2022, 11(23), 3764; https://doi.org/10.3390/foods11233764 - 23 Nov 2022
Cited by 1 | Viewed by 1106
Abstract
This study aims to evaluate the quality of salted sun-dried meat from young bulls (Nellore cattle) fed with a diet containing 0.0, 0.5, 1.0 and 1.5% of lauric acid in the total dry matter (DM). Thirty-two Nellore bulls with initial body weight of [...] Read more.
This study aims to evaluate the quality of salted sun-dried meat from young bulls (Nellore cattle) fed with a diet containing 0.0, 0.5, 1.0 and 1.5% of lauric acid in the total dry matter (DM). Thirty-two Nellore bulls with initial body weight of 368 ± 32 kg were used. A linear decrease (p < 0.05) in pH and protein content of the salted sun-dried meat was observed with the inclusion of lauric acid. The moisture, ash, lipid, collagen content, water-holding capacity, cooking loss, color indexes (L*, a*, b*, C*), and shear force were not affected. Lipid oxidation at 7 days of storage increased linearly in the salted sun-dried meat. Most of the fatty acid composition of the salted sun-dried meat from the semimembranosus muscle of young bulls was not influenced (p > 0.05) by the lauric acid inclusion in the bulls’ diet. However, there was a linear increase (p < 0.05) in the SFA lauric acid (C12:0), PUFAn-3 EPA (C20:5n − 3) and DHA (C22:6n − 3), and a quadratic increase in the PUFAn-6 arachidonic (C20:4n − 6) due to lauric acid addition from palm kernel oil in the diet. There was a liner increase (p < 0.05) in the total ∑PUFA, ∑n − 6, ∑n − 3 contents of salted sun-dried meat from the semimembranosus muscle of young bulls and the h:H health index of the level of lauric acid inclusion in bull’s diet. In contrast, the thrombogenicity health index (TI) and ∑n − 6:∑n − 3 ratio content in salted sun-dried meat from the semimembranosus muscle of young bulls presented a linear decrease (p < 0.05) due to lauric acid addition in the bulls’ diet. Lauric acid (C12:0) inclusion up to 1.5% in the diet of young Nellore bull improved the fatty acid composition of the salted sun-dried meat, increasing EPA, DHA, n − 6 and n − 3, TI, and h:H indexes, which are associated with a better lipid quality of meat products, and further improves tenderness at the highest concentration. Full article
(This article belongs to the Special Issue Sensory and Nutritional Quality of Fresh Meat and Meat Products)
10 pages, 490 KiB  
Article
Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages
by Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley and Joseph P. Kerry
Foods 2022, 11(10), 1522; https://doi.org/10.3390/foods11101522 - 23 May 2022
Cited by 4 | Viewed by 1856
Abstract
Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5%. Proximate composition, salt, water-holding (WHC), cook [...] Read more.
Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5%. Proximate composition, salt, water-holding (WHC), cook loss, instrumental colour analysis, texture profile analysis (TPA), and sensory analysis were examined. Protein (13.14–15.60%), moisture (52.81–55.71%), and fat (18.79–20.02%) contents of fresh pork sausages were not influenced (p > 0.05) by seaweed type or addition level. The ash content of pork sausages containing PP, SS, and IW at 2.5% and 5%, and nori at 5%, were higher (p < 0.05) than the control sample. In comparison to the control, sausages containing nori, SS, and IW at 5% displayed higher (p < 0.05) WHC. Cook loss was unaffected (p > 0.05) by the addition of seaweeds into sausage formulations, compared to the control and within each seaweed. The addition of seaweeds into sausages had an impact on the surface colour (L* a* b*) and texture profile analysis (TPA) at different inclusion levels. Overall, hedonic sensory acceptability decreased (p < 0.05) in cooked sausages containing PP at 2.5% and 5%, and SS and IW at 5%. Full article
(This article belongs to the Special Issue Sensory and Nutritional Quality of Fresh Meat and Meat Products)
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12 pages, 319 KiB  
Article
Effect of Dietary Palm Kernel Oil on the Quality, Fatty Acid Profile, and Sensorial Attributes of Young Bull Meat
by Neiri J. A. dos Santos, Leilson R. Bezerra, Daniela P. V. Castro, Polyana D. R. Marcelino, Gercino F. Virgínio Júnior, Jarbas M. da Silva Júnior, Elzânia S. Pereira, Ederson A. de Andrade, Thadeu M. Silva, Analívia M. Barbosa and Ronaldo L. Oliveira
Foods 2022, 11(4), 609; https://doi.org/10.3390/foods11040609 - 21 Feb 2022
Cited by 6 | Viewed by 2607
Abstract
Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) [...] Read more.
Lipid supplementation through vegetable oils in diets for ruminants can be a nutritional strategy to increase energy density, manipulate ruminal fermentation and change the physicochemical composition and sensorial properties of meat. This study evaluated the optimal dietary inclusion of palm kernel oil (PKO) for Nellore bulls on meat quality. The diets consisted of 0.0, 11.5, 23.0, and 34.6 g/kg dry matter (DM) PKO levels. PKO inclusion did not influence the centesimal composition, pH, color indices, water holding capacity, cooking loss, or shear force of the beef. There were linear increases in the concentrations of lauric acid (C12:0) and myristic acid (C14:0) in the bull’s meat. However, palmitic acid (C16:0), oleic acid (C18:0), vaccenic acid (t-11–C18:1) and conjugated linoleic acid (CLA), ∑n − 6, ∑n − 3, ∑n − 6/∑n 3, the hypocholesterolemic: hypercholesterolemic ratio of the fatty acid content, and the thrombogenicity index were not affected. There were linear reductions in the oleic acid meat concentration (c-9–C18:1) and elongated enzymatic activity when PKO was added to the bull diet. The atherogenicity index increased linearly due to PKO inclusion in the bull diet. No effect of the inclusion of PKO on meat flavor, perception of tenderness, juiciness, or global acceptance from the sensorial evaluation was recorded. The inclusion of PKO up to 34.6 g/kg DM can be recommended to supplement young bulls with no effects on meat composition and quality characteristics. Full article
(This article belongs to the Special Issue Sensory and Nutritional Quality of Fresh Meat and Meat Products)
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