Special Issue "Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources"

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

Deadline for manuscript submissions: 20 March 2021.

Special Issue Editors

Dr. Huerta-Leidenz Nelson
Website
Guest Editor
Department of Animal and Food Sciences. Texas Tech University. Lubbock, Texas, USA.
Interests: beef; pork; meat quality; nutrient composition; beef carcass grading; food safety; functional meat products; food safety
Prof. Markus F. Miller
Website
Guest Editor
Department of Animal and Food Sciences. Texas Tech University. Lubbock, Texas, USA.
Interests: beef; pork; meat quality; nutrient composition; carcass grading; food safety; genetics

Special Issue Information

Dear Colleagues, 

Product consistency is a must for succeeding in meat marketing and trade. Carcass standarization-grading schemes can assist to describe meats for its eating quality and fabrication yield but more innovative, objective technologies are strongly needed to effectively seggregate the heterogeneous supply of meat products into homegeneous groups in quality and (or) yield. Furthermore, harmonized or equivalent quality standards among trading partners are still pending to facilitate the international meat trade. Beef is packaged with an array of healthy nutrients and it is the highest valued livestock product.  However, staples (e.g., pork, poultry) and other lesser known red meats (e.g., bison and water buffalo) can also be nutrient dense and/or provide a unique sensory experience with advantageous technological quality. Yet the alleged responsibility of meats and processed meat products for some of our population’s major health and sustainability issues has created the opportunity for the promotion of plant-based processed foods. This new competition forces the need for novel technologies and formulations of healthier, nutraceutical meat products.  While there have been significant and/or dramatic improvements in reducing foodborne illnesses, the morbidity and mortality attributed to Salmonella and other pathogens remains a food safety issue. Also, the emergence of COVID-19, a non-food borne pathogen have posed an unexpected challenge to the reputation of the meat supply/industry

Dr. Huerta-Leidenz Nelson
Prof. Markus F. Miller
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 papers will be 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 monthly 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 1600 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

  • Beef
  • Pork
  • Poultry
  • Food Safety
  • Processed Meats
  • Meat Grading
  • Genetics
  • Meat Quality
  • Meat Composition

Published Papers (1 paper)

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Research

Open AccessArticle
Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties
Foods 2020, 9(8), 1046; https://doi.org/10.3390/foods9081046 - 03 Aug 2020
Abstract
The growth in the production and consumption of chicken meat and related products is responsible for the formation a large number of by-products. Among these, abdominal and gizzard fat is usually considered as waste and thus is discarded, creating an environmental problem. This [...] Read more.
The growth in the production and consumption of chicken meat and related products is responsible for the formation a large number of by-products. Among these, abdominal and gizzard fat is usually considered as waste and thus is discarded, creating an environmental problem. This work aims to characterize chicken fat by-products, evaluating their lipid profile and colour properties for their potential use as fat sources in meat products in substitution of traditionally used fats. In addition, the role of farm location, keeping the feeding and other farmer routines fixed, in the lipid profile was also evaluated. “Parrilleros” Colombian chickens from three farms located in various geographical zones of the Antioquia region were selected. After slaughtering, abdominal and gizzard fat was obtained. Lipid profile was evaluated by gas chromatography and the CIELAB colour properties were assessed. The production results and the lipid profile of chicken fat by-products (abdominal and gizzard fat) was similar in the three farms studied, which is important for their potential application as fat source in the formulation of meat products. The predominant fatty acids were oleic, palmitic and linoleic acids, showing a higher amount of unsaturated fatty acids than the fat sources traditionally used for this purpose. Valorization of chicken by-products by the use of abdominal and gizzard fat as fat source in chicken meat products formulation could be a feasible alternative contributing to the poultry sector sustainability. Full article
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Dr. María José Beriáin Apesteguía
A comparison of USDA Prime quality-graded steers versus European-graded bullocks in carcass. sensory traits and volatile compounds of cooked beef
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