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Advances in Ingredient and Processing Systems for Meat Products
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Advances in Ingredient and Processing Systems for Meat Products

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

Deadline for manuscript submissions: closed (30 April 2022) | Viewed by 6555

Special Issue Editors

Prof. Dr. Inmaculada Franco Matilla

E-Mail Website
Guest Editor
Area of Food Technology, Faculty of Science, University of Vigo, 32004 Ourense, Spain
Interests: food chemistry; food quality; meat science; food analysis; food microbiology
Prof. Dr. Elena Falqué López

E-Mail Website
Co-Guest Editor
Department of Analytical Chemistry, Faculty of Sciences, University of Vigo, Ourense, Spain
Interests: extraction; volatile compounds; antioxidant activity; sensory analysis; cosmetics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nowadays, changes in consumer demand for meat products are driving the evolution of the processing system and ingredients in the meat manufacturing sector. Consumers are demanding healthier meat products that also contain bioactive components that promote health. Moreover, consumers expect these new products with other formulations to have the same taste, appearance and smell as the traditionally produced ones. New ingredients and processing technologies are emerging to create high quality meat products. Fat replacers, fats with different fatty acid profiles, fiber, texture modifiers as well as antimicrobial and antioxidant compounds are being introduced in the new formulations. In this context, this Special Issue invites to publish works (reviews, full lengths manuscripts, short communications) that provide an overview of the use of new ingredients in meat products and the implementation of manufacturing lines that will allow the new ingredients to be obtained and also used efficiently to retain the quality and safety.

Prof. Dr. Inmaculada Franco Matilla
Prof. Dr. Elena Falqué López
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

  • meat products
  • sausages
  • fatty acids
  • bio-active compounds
  • fiber
  • acceptance

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Published Papers (2 papers)

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Research

14 pages, 4361 KiB  
Article
Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool
by Olivier Goemaere, Bart De Ketelaere, Jana Hanskens, Quinten Masijn, Cristina Pérez Santaescolastica and Ilse Fraeye
Foods 2021, 10(9), 2078; https://doi.org/10.3390/foods10092078 - 2 Sep 2021
Cited by 2 | Viewed by 1987
Abstract
The application potential of functional ingredients for the meat industry is often assessed through different measuring tools, thereby making comparisons difficult. The aim of this study was to create valuable information about the performance of functional ingredients based upon standardized and comparable data [...] Read more.
The application potential of functional ingredients for the meat industry is often assessed through different measuring tools, thereby making comparisons difficult. The aim of this study was to create valuable information about the performance of functional ingredients based upon standardized and comparable data gathered through a newly developed screening tool. Therefore, 25 ingredients, selected from different techno-functional classes, were characterized at 2 different dosages by means of the screening methodology. The tool itself consisted of a lean meat model and fatty liver-based system, representative of the finely minced and/or emulsified charcuterie market. A total of 23 different parameters were measured through both model systems, providing information concerning water and fat binding capacity, emulsification, and texture and structure formation. Through cluster analysis, the ingredients were assigned to groups, each with their own specific properties. The screening tool provided good descriptive and distinctive power concerning ingredient functionalities and offers the industry a clear overview of their application characteristics. Full article
(This article belongs to the Special Issue Advances in Ingredient and Processing Systems for Meat Products)
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16 pages, 853 KiB  
Article
Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté
by Zhanibek Yessimbekov, Aitbek Kakimov, Nicola Caporaso, Anuarbek Suychinov, Baktybala Kabdylzhar, Mohammad Ali Shariati, Assemgul Baikadamova, Rubén Domínguez and José M. Lorenzo
Foods 2021, 10(9), 2042; https://doi.org/10.3390/foods10092042 - 30 Aug 2021
Cited by 14 | Viewed by 3839
Abstract
The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental [...] Read more.
The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential amino acids decreased with the inclusion of meat-bone paste, although this decrease was lower in essential (6280 mg/100 g in control vs. 5756 mg/100 g in samples with 25% of meat-bone paste) than in non-essential amino acids (6080 mg/100 g in control vs. 3590 mg/100 g in samples with 25% of meat-bone paste). This fact is due to several essential amino acids not showing differences between control and reformulated samples, while in non-essential amino acids, these differences were greater. The results of this study showed that meat-bone paste addition is a good strategy to produce liver pâté enriched in minerals and with minimum influence on the content of the other important nutrients. Therefore, these results can be used for the design of new liver pâté with an increased nutritional significance by using meat industry by-products. According to the balance of minerals, the use of 15% of meat-bone paste to reformulate liver pâté is the best strategy used in the present research. However, additional studies on the stability (during storage), shelf-life, and sensory acceptability of these reformulated pâtés should be carried out. Full article
(This article belongs to the Special Issue Advances in Ingredient and Processing Systems for Meat Products)
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