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

Deadline for manuscript submissions: closed (30 April 2023) | Viewed by 43855

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Prof. Dr. Dequan Zhang

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Guest Editor

Institute of Food Science and Technology, CAAS, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: meat science; meat processing; meat quality; meat microbiology; meat preservation; active packaging; digital cold-chain logistics; hazardous compounds control; heterocyclic amines; polycyclic aromatic hydrocarbons

Dr. Teng Hui

E-Mail Website
Guest Editor

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: meat science; meat processing; meat quality; meat microbiology; meat preservation

Special Issue Information

Dear Colleagues,

As society and technology are rapidly developing, there is an increasing proportion of the population paying attention to their meals. Meat, the main source of daily protein intake, plays an important role in human diets.

Meat is susceptible to microbiota, and contamination leads to meat spoilage and reduced shelf-life. Moreover, as the global energy crisis is becoming increasingly severe, the meat processing and storage industry should focus on not only retaining meat quality but reducing the associated energy costs. In order to avoid the waste of both meat and energy, it is urgent to improve and develop green meat processing and preservation technologies.

As another concern, some processing hazards and harmful compounds are easily formed, such as heterocyclic amines (HAs), polycyclic aromatic hydrocarbons (PAHs), advanced glycation end products (AGEs), trans-fatty acids (TFAs) and nitrosamines, and can harm consumer health. Hence, advanced green processing technologies need to be developed to control the formation of these harmful compounds.

The goal of this Special Issue is to inspire the innovation of knowledge and technology in the topic “Preservation and Green Processing of Meat Products”. We are inviting researchers working in this area to present their latest findings.

Prof. Dr. Dequan Zhang
Dr. Teng Hui
Guest Editors

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Keywords

Meat science
Meat processing
Meat product preservation
Packaging
Microbiology
Digital cold-chain logistics
Hazardous compounds control
New technology
Natural extracts

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Published Papers (11 papers)

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Research

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14 pages, 2381 KiB

Open AccessArticle

Non-Destructive Detection of Meat Quality Based on Multiple Spectral Dimension Reduction Methods by Near-Infrared Spectroscopy

by Xiaochun Zheng, Li Chen, Xin Li and Dequan Zhang

Foods 2023, 12(2), 300; https://doi.org/10.3390/foods12020300 - 8 Jan 2023

Cited by 17 | Viewed by 2659

Abstract

The potential of four dimension reduction methods for near-infrared spectroscopy was investigated, in terms of predicting the protein, fat, and moisture contents in lamb meat. With visible/near-infrared spectroscopy at 400–1050 nm and 900–1700 nm, respectively, calibration models using partial least squares regression (PLSR) or multiple linear regression (MLR) between spectra and quality parameters were established and compared. The MLR prediction models for all three quality parameters based on the wavelengths selected by stepwise regression achieved the best results in the spectral region of 400–1050 nm. As for the spectral region of 900–1700 nm, the PLSR prediction model based on the raw spectra or high-correlation spectra achieved better results. The results of this study indicate that sampling interval shortening and of peak-to-trough jump features are worthy of further study, due to their great potential in explaining the quality parameters. Full article

(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)

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16 pages, 1611 KiB

Open AccessArticle

Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma

by Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Adrian Stelmasiak, Agnieszka Wierzbicka and Andrzej Poltorak

Foods 2022, 11(16), 2523; https://doi.org/10.3390/foods11162523 - 21 Aug 2022

Cited by 6 | Viewed by 2446

Abstract

This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus thoracis et lumborum). Pork loin slices were cured for 4 d at refrigerate conditions in four brines: water + salt (NC group), water + salt + sodium nitrite (PC group), water + salt + plasma-activated cow milk powder (B1 group), and water + salt + plasma-activated soy milk powder (B2 group). Importantly, brines from groups PC, B1, and B2 were characterized by the same concentration of NO₂⁻ ions (200 ppm). Results show that samples from B1 and B2 groups had significantly (p < 0.05) higher values of redness, nitrosylhemochrome content, and lower values of thiobarbituric acid reactive substances (TBARS) compared to samples from the NC group. At the same time, the groups cured with alternative curing agents were characterized by lower residual nitrite content with regard to groups cured with NaNO₂. No significant differences (p ≥ 0.05) were found in pH and shear force values among the treatments. Finally, the aroma profile of the samples from groups B1 and B2 was similar to the aroma profile of the samples from the PC group (the aroma differed by a maximum of 1.73% in the case of brine containing plasma-activated cow milk powder) but differed significantly from the NC group (the aroma differed in 97.21%). Due to the higher nitrite depletion in the final product, while maintaining the quality parameters similar to traditionally cured pork loins, both alternative curing agents can be recommended, with a predominance of plasma-treated soy milk. Full article

(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)

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11 pages, 977 KiB

Open AccessArticle

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

by Hailei Sun, Fangfang Li, Yan Li, Liping Guo, Baowei Wang, Ming Huang, He Huang, Jiqing Liu, Congxiang Zhang, Zhansheng Feng and Jingxin Sun

Foods 2022, 11(9), 1322; https://doi.org/10.3390/foods11091322 - 30 Apr 2022

Cited by 5 | Viewed by 2739

Abstract

High-voltage electrostatic field (HVEF) as an emerging green technology is just at the beginning of its use in meat products and by-products processing. In this study, we employed duck oil to produce duck-oil-based diacylglycerol (DAG), termed DDAG. Three different DDAG volume concentrations (0, 20%, and 100%) of hybrid duck oils, named 0%DDAG, 20%DDAG, and 100%DDAG, respectively, were used to investigate their thermal oxidation stability in high-voltage electrostatic field heating and ordinary heating at 180 ± 1 ℃. The results show that the content of saturated fatty acids and trans fatty acids of the three kinds of duck oils increased (p < 0.05), while that of polyunsaturated fatty acids decreased (p < 0.05) from 0 h to 8 h. After heating for 8 h, the low-field nuclear magnetic resonance showed that the transverse relaxation time (T₂₁) of the three oils decreased (p < 0.05), while the peak area ratio (S₂₁) was increased significantly (p < 0.05). The above results indicate that more oxidation products were generated with heating time. The peroxide value, the content of saturated fatty acids, and the S₂₁ increased with more DAG in the duck oil, which suggested that the oxidation stability was likely negatively correlated with the DAG content. Moreover, the peroxide value, the content of saturated fatty acids and trans fatty acids, and the S₂₁ of the three concentrations of duck oils were higher (p < 0.05) under ordinary heating than HVEF heating. It was concluded that HVEF could restrain the speed of the thermal oxidation reaction occurring in the duck oil heating and be applied in heating conditions. Full article

(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)

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15 pages, 1446 KiB

Open AccessArticle

Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat

by Xingyun Liu, Wei Xing, Zhaoyang Xu, Xiaomin Zhang, Hui Zhou, Kezhou Cai, Baocai Xu and Conggui Chen

Foods 2022, 11(6), 833; https://doi.org/10.3390/foods11060833 - 14 Mar 2022

Cited by 9 | Viewed by 3354

Abstract

Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for flavor improvement. However, the effects of additives on cooking fumes emissions, such as volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds, in meat grilling have not been studied. The impact of four additives, including white pepper, salt, garlic powder, and compound marinade, on the emission characteristics of cooking fumes from the grilling meat was investigated. The concentrations of VOCs and carbonyl compounds in the cooking fumes were analyzed by TD-GC/MS and HPLC, respectively. The PM emission characteristics (mass concentration and size distribution) were measured by DustTrak DRX aerosol monitor in real-time. Results showed that the application of white pepper, salt, garlic powder, and mixed spices could significantly reduce the total particles mass concentration (TPM) emissions during meat-grilling by 65.07%, 47.86%, 32.87%, and 56.01%, respectively. The mass concentration of PM during meat-grilling reached maximum values ranging from 350 to 390 s and gradually fell at the final stages of grilling. The total concentration of 22 representative VOCs emitted from the grilling was significantly increased in grilling meat marinated with compound additives. Aromatic hydrocarbons were the predominant VOCs species, followed by ketone compounds. During the grilling process, formaldehyde, acetaldehyde, propionaldehyde, and acetone were major carbonyl compounds. The low molecular weight carbonyl compounds (C1–C3) in cooking fumes were dominant carbonyl compounds. Full article

(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)

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13 pages, 1175 KiB

Open AccessArticle

Novel Water–Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck

by Muneer Ahmed Jamali, Zhen Wang, Yuxia Zhu and Yawei Zhang

Foods 2022, 11(5), 626; https://doi.org/10.3390/foods11050626 - 22 Feb 2022

Cited by 7 | Viewed by 2650

Abstract

The present study was conducted to explore the impact of novel water–oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin during 60 frying cycles. The acid value of the soybean oil was 2.10 mg/g using the traditional oil frying and 1.08 mg/g using water–oil mixed frying at the 60th frying cycle. The peroxide value of the water–oil mixed fried soybean oil was significantly lower than that of the traditional frying method. Water–oil mixed frying delayed the formation of TFAs in the soybean oil. The traditionally oil fried skin showed increased TFAs (9tC16:1) content from 0.17 to 0.22 mg/g (29.4% increase), while those of the water–oil mixed fried samples increased from 0.16 to 0.20 mg/g (25.00% increase) compared to control. Harman, Norharman and AαC were detected in all the fried samples and PhIP was observed after the 20th frying cycle, while MeAαC was formed only at the 60th frying cycle in traditional fried duck breast. Therefore, it is concluded that the water–oil mixed frying method is more suitable to improve the quality and safety of fried duck skin and breast meat. Full article

(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)

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14 pages, 2694 KiB

Open AccessArticle

Antioxidant Activity and Sensory Quality of Bacon

by Bing Zhou, Jie Luo, Wei Quan, Aihua Lou and Qingwu Shen

Foods 2022, 11(2), 236; https://doi.org/10.3390/foods11020236 - 17 Jan 2022

Cited by 15 | Viewed by 3511

Abstract

Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked liquid and the quality of bacon was further explored through chemometric analysis. Results showed that liquid smoke prepared from different woods differed in phenolic and carboxyl compounds and antioxidant capacity. Bacon processed with different liquid smoke had different antioxidant capacity, lipid and protein oxidation during storage, and sensory quality. The concentration of phenols was positively highly correlated with the antioxidant capacity of both liquid smoke and fresh bacon, but negatively correlated with lipid and protein oxidation in bacon. Among the five woods, liquid smoke made from Punica granatum L. showed higher antioxidant capacity, but bacon smoked with Armeniaca vulgaris Lam had better overall eating quality. This study reveals that selection of woods to prepare antioxidant fumigant is a feasible approach to retard oxidative spoilage of meat products. Future study is need for the development of composite smoke flavorings to improve both oxidative stability and sensory quality of foods. Full article

(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)

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12 pages, 738 KiB

Open AccessArticle

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

by Hongzhen Du, Xiangao Li, Qiang Wang, Qian Liu, Qian Chen and Baohua Kong

Foods 2022, 11(2), 143; https://doi.org/10.3390/foods11020143 - 6 Jan 2022

Cited by 11 | Viewed by 2600

Abstract

The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromatic amine (HAAs) contents and quality characteristics of bacon were investigated. The Na⁺ content, moisture, a_w, pH, L* value, and sensory saltiness decreased and K⁺ content, a* value, and sensory bitterness increased significantly with increased substituting rates of NaCl by KCl (p < 0.05). There were no significant differences between the control and KCl substitution samples for the b* value, redness, and sensory off-odor (p > 0.05). The creatine content was not affected by the different KCl-substituting rates during the marinating process (p > 0.05), but it diminished in the smoking and frying processes (p < 0.05). The increase in the KCl-substituting rates increased the total heterocyclic aromatic amine (HAA) contents in fried bacon (p < 0.05). Moreover, the nonpolar HAA content in bacon was higher than the polar HAA content (p < 0.05). In summary, the partial replacement of NaCl by KCl increased the total HAA content and led to changes in bacon quality. Full article

(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)

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18 pages, 2467 KiB

Open AccessArticle

Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste

by Faisal Eudes Sam, Teng-Zhen Ma, Richard Atinpoore Atuna, Rafia Salifu, Bilal-Ahmad Nubalanaan, Francis Kweku Amagloh and Shun-Yu Han

Foods 2021, 10(12), 3032; https://doi.org/10.3390/foods10123032 - 6 Dec 2021

Cited by 17 | Viewed by 4854

Abstract

This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, oxidative stability, and sensory properties were evaluated. Results showed that the pH of frankfurter-type sausages was not affected by the addition of CP, however, higher pH values were observed in CP-enriched samples on the first day of production and subsequent storage days. Cooking loss (CL) in frankfurter-type sausages was in the range of 2.20% to 2.87%, with the CP-enriched samples having a lower CL percentage, particularly F3 samples, compared to the control. Protein and fat content were lower in CP-enriched samples, but ash content increased. CP-enriched frankfurter-type sausages recorded significantly higher polyphenol contents compared to the control. Total polyphenol content in CP-enriched samples F1, F2, and F3 was higher throughout storage compared to the control. Lower peroxide values were also recorded in CP-enriched samples F1 (2.5 meq/kg), F2 (2.4 meq/kg), and F3 (2.2 meq/kg) compared to the control (2.9 meq/kg), demonstrating greater 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity than the control samples. Formulations treated with 10% CP gained significantly higher scores for color, texture, and overall acceptability. Principal component analysis showed that higher inclusion levels of CP in formulation improved the sensory quality and oxidative stability. In conclusion, CP could be used to enhance the oxidative stability of frankfurter-type sausage without negatively influencing the sensory quality. Full article

(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)

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18 pages, 2787 KiB

Open AccessArticle

Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

by Yujun Xu, Dequan Zhang, Ruixia Chen, Xiaoyue Yang, Huan Liu, Zhenyu Wang and Teng Hui

Foods 2021, 10(11), 2676; https://doi.org/10.3390/foods10112676 - 3 Nov 2021

Cited by 27 | Viewed by 3291

Abstract

To prevent the pollution generated during charcoal roasting of tamarix lamb, environmental-friendly electric is gradually applied in meat processing. The profile and formation of flavor in roasted tamarix lamb were evaluated using HS-SPME/GC-MS combined with E-nose/-tongue. Results indicated that charcoal-roasted tamarix lamb exhibited the higher taste of umami and sourness in E-tongue and had higher contents of alcohols, aldehydes, ketones, alkanes, and aromatics in E-nose, while the electric ones exhibited the higher taste of sweetness and bitterness and had higher contents of nitrogen oxides, terpenes, aromatics, and organic sulfur. Compared with charcoal, application of the electric significantly decreased the numbers of key volatile compounds with VIP > 1 (markers) and the contents of most markers. Full article

(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)

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20 pages, 1477 KiB

Open AccessArticle

Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

by Yu Zhang, Yuwei Sun and Huanlu Song

Foods 2021, 10(10), 2430; https://doi.org/10.3390/foods10102430 - 13 Oct 2021

Cited by 21 | Viewed by 3255

Abstract

Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and Partial Least Squares Regression (PLSR). With the increase of storage time, the concentrations of various volatile compounds in cooked mutton meatballs decreased to varying degrees at the later stage of storage, indicating that the aroma was gradually weakened, which was consistent with the results of sensory evaluation. At 30 days of storage, the overall aroma profile was more prominent, and at the later stage of storage, the sulfur odor was more prominent. The correlation of PLSR further confirmed the credibility of the results. Compared with the SPME and SAFE extraction methods, SPME extracted more flavor substances, and the SAFE extraction rate was higher, which indicated that the combination of several methods was needed for aroma extraction. An analysis of the dilution results and odor activity value (OAV) showed that the key aroma components during storage were 1-octene-3-ol, linalool, methylallyl sulfide, diallyl disulfide, 2-pinene, hexanal and butyric acid. Full article

(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)

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Review

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24 pages, 3171 KiB

Open AccessReview

Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

by Xin Li, Renyu Zhang, Mohammad Mahbubul Hassan, Zhe Cheng, John Mills, Chengli Hou, Carolina E. Realini, Li Chen, Li Day, Xiaochun Zheng, Dequan Zhang and Talia M. Hicks

Foods 2022, 11(18), 2903; https://doi.org/10.3390/foods11182903 - 19 Sep 2022

Cited by 21 | Viewed by 10592

Abstract

Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zealand to provide the context for packaging innovation requirements, focusing on the emerging opportunities for AP to be used for the improvement of the shelf-life of pre-rigor, aged, and frozen-thawed meat products. Sustainable polymers utilised in the manufacturing of AP, manufacturing techniques, the release mechanisms of actives, and legal and regulatory constraints are also discussed. Diverse market compositions and consumption cultures in China and New Zealand require different packaging solutions to extend the shelf-life of meat. AP containing antimicrobials, moisture regulating agents, and antioxidants may be used for pre-rigor, dry- and wet-aged products and in improving the quality and shelf-life of frozen-thawed meat. Further innovations using sustainably produced polymers for AP, along with incorporating active compounds of multiple functions for effectively improving meat quality and shelf-life are necessary. Challenges remain to resolve issues with scaling the technology to commercially relevant volumes as well as complying with the rigorous legal and regulatory constraints in various countries. Full article

(This article belongs to the Special Issue Preservation and Green Processing of Meat Products)

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