Recent Research Advances in Meat Products

Dear Colleagues,

The present trends in meat products have their origin in the new needs of consumers that are related to nutrition, the concern for health, and well-being and natural products. Given this situation, the meat sector is forced to develop high-quality and safe meat products. Therefore, novel strategies for production systems, preparation, storage, and distribution or consumption processes can be implemented to induce qualitative and quantitative changes in meat product composition and to optimize beneficial properties for human health. The application of pulsed electric fields and meat stretching and shaping has the potential to improve the tenderness and quality of meat. Quality that can also be improved with emerging nonthermal technologies, which can be used to obtain functional products from meat and meat byproducts. Encapsulation also allows the incorporation of bioactive compounds, as well as being used as a protective method to increase meat products’ shelf-life, since it may lead to increased stability of bioactive compounds and better control of their releasing rate. Additionally, it is practically impossible to produce meat products without additives, since they require antioxidants and antimicrobials that prevent their rapid deterioration and ensure the absence of pathogenic microorganisms. Natural extracts could be introduced in the packaging through active films that protect meat products from external agents and provide consumers with ease of use.

Dr. Mirian Pateiro
Dr. Jose M. Lorenzo
Dr. Rubén Domínguez
Dr. Francisco J. Barba
Guest Editors

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