Recent Research Advances in Meat Products

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

Deadline for manuscript submissions: closed (10 November 2020) | Viewed by 30250

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Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Interests: food technology; functional food; bioactive compounds; natural antioxidants; meat quality; emerging technologies; healthier meat products
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Guest Editor
Centro Tecnológico de la Carne de Galicia, 32900 Orense, Spain
Interests: meat quality; genetic influences in meat quality; genetic improvement
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, 32900 San Cibrao das Viñas, Ourense, Spain
Interests: food analysis; meat and meat products; healthy meat; bioactive compounds; active packaging; chromatography; mass spectrometry; fatty acids; polyphenols; natural antioxidant extracts; food science; food technology
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain
Interests: nutrients; bioactive compounds; food preservation; thermal treatment; innovative processing; high-pressure processing; compressed fluids; pulsed electric fields; ultrasound; microwaves; phytochemical purification; phytochemical analysis; compound isolation; bioaccessibility; bioavailability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

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

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.

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Keywords

  • Meat tenderization
  • Emerging food processing technologies
  • Probiotics, prebiotics, and postbiotics
  • Protein-derived peptides
  • Encapsulation
  • Sensorial characteristics
  • Shelf-life
  • Active packaging
  • Biopolymers
  • Natural extracts

Published Papers (8 papers)

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Editorial

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5 pages, 234 KiB  
Editorial
Recent Research Advances in Meat Products
by Mirian Pateiro, Rubén Domínguez and José M. Lorenzo
Foods 2021, 10(6), 1303; https://doi.org/10.3390/foods10061303 - 07 Jun 2021
Cited by 11 | Viewed by 3257
Abstract
Recent trends in meat products have their origin in the new needs of consumers that are related to nutrition, health concerns, well-being and natural products [...] Full article
(This article belongs to the Special Issue Recent Research Advances in Meat Products)

Research

Jump to: Editorial

21 pages, 1118 KiB  
Article
Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina
by Marcio Vargas-Ramella, José M. Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, Paulo C. B. Campagnol and Daniel Franco
Foods 2021, 10(3), 669; https://doi.org/10.3390/foods10030669 - 21 Mar 2021
Cited by 16 | Viewed by 2845
Abstract
The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitute: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% [...] Read more.
The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitute: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% CaCl2-5% MgCl2). Regarding the physicochemical parameters, only ash content, pH and L* values were affected by NaCl replacement. However, lipid oxidation was affected by NaCl replacement. The greatest thiobarbituric acid reactive substances (TBARS) values were observed in the control batch (3.28 mg MDA/kg). The partial replacement of NaCl by salt mixtures affected (p < 0.001) Ca, K, Mg, and Na content. The total amounts of free fatty acids and free amino acids were not affected (p > 0.05) by NaCl replacement. Concerning the volatile compounds, control samples presented the highest concentrations of furans (p < 0.01), while samples produced with mixture II had the lowest (p < 0.001) amounts of esters and acids. Our results indicated that all sensory attributes of the attribute map were affected (generalized procrustes analysis (GPA) explained 100% of the total variability among treatments). Considering the results obtained from the sensorial analysis, only mixture II reduced the overall acceptance and preference of consumers. Control attained significantly (p < 0.05) greater scores of acceptance and preference than mixture II despite the higher TBARS content. Full article
(This article belongs to the Special Issue Recent Research Advances in Meat Products)
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14 pages, 818 KiB  
Article
Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan
by Larissa Tátero Carvalho, José M. Lorenzo, Francisco Allan L. de Carvalho, Elisa Rafaela Bonadio Bellucci, Marco Antonio Trindade and Rubén Domínguez
Foods 2020, 9(12), 1866; https://doi.org/10.3390/foods9121866 - 15 Dec 2020
Cited by 10 | Viewed by 2745
Abstract
The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was [...] Read more.
The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. Three treatments were elaborated (control, 1.5% chitosan, and 3% chitosan), stored for 56 days, and characterized in terms of chemical composition, texture profile analysis, drip and pressure loss analysis, and sensory analysis (after processing; day 0). In the different storage periods (0 and 56 days), the pH value, color, thiobarbituric acid reactive substances (TBARS), and volatile compounds were evaluated. The results showed that the moisture content, lipids, proteins, and weight loss decreased (p < 0.05) and the ash content increased (p < 0.05) with the addition of chitosan. Similarly, the values of texture parameters (hardness, cohesiveness, gumminess, and chewiness) were higher in the sausages reformulated with chitosan than in control samples. The addition of chitosan increased the pH and yellowness (b*) values and reduced (p < 0.05) redness (a*) and lightness (L*) values. The b* values (only in reformulated sausages) and pH increased during storage, while a* showed a significant reduction after 56 storage days. Lipid oxidation (TBARS) was kept below the limits of quantification in all samples and both after processing and 56 storage days. However, when quantifying the lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, which limits the release of these compounds, mainly aldehydes (hexanal and nonanal). Finally, the sensory analysis indicated that, although chitosan treatments received the lowest scores for all attributes, the reformulated samples did not differ from control sausages. Therefore, sausage containing chitosan may represent an interesting alternative for adding value to turkey meats affected by white striping myopathy and, at the same time, develop into a healthy and functional meat product increasing the proportion of fibers in one’s diet. Full article
(This article belongs to the Special Issue Recent Research Advances in Meat Products)
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17 pages, 1613 KiB  
Article
Assessment of the Prevalence and Drug Susceptibility of Listeria monocytogenes Strains Isolated from Various Types of Meat
by Krzysztof Skowron, Ewa Wałecka-Zacharska, Natalia Wiktorczyk-Kapischke, Karolina Jadwiga Skowron, Katarzyna Grudlewska-Buda, Justyna Bauza-Kaszewska, Zuzanna Bernaciak, Miłosz Borkowski and Eugenia Gospodarek-Komkowska
Foods 2020, 9(9), 1293; https://doi.org/10.3390/foods9091293 - 14 Sep 2020
Cited by 12 | Viewed by 2895
Abstract
Listeria monocytogenes are the etiological factor of listeriosis, and their main source for humans is food. The aim of the current study was to assess the contamination of various types of meat and the drug susceptibility of isolated L. monocytogenes. Between 2016–2018, [...] Read more.
Listeria monocytogenes are the etiological factor of listeriosis, and their main source for humans is food. The aim of the current study was to assess the contamination of various types of meat and the drug susceptibility of isolated L. monocytogenes. Between 2016–2018, 6000 swabs were taken (2000 annually) from the surface of pork, beef, and poultry. The analysis of intermediate and finished product samples was carried out in accordance with ISO 11290-1 (International Organization for Standardization). The genetic similarity assessment of the isolates obtained was based on the Pulsed Field Gel Electrophoresis (PFGE) method, and drug-sensitivity assessment using the disc-diffusion method. We found 2.1% of collected samples were L. monocytogenes positive. The level of meat contamination varied depending on its matrix. Most L. monocytogenes were isolated from poultry. It was shown that 39 (32.5%) strains were sensitive to all tested antibiotics and eight (6.7%) were resistant to all five tested antimicrobials. Most strains tested were resistant to cotrimoxazole (55; 45.8%) and meropenem (52; 43.3%), followed by erythromycin (48; 40.0%), penicillin (31; 25.8%), and ampicillin (21; 17.5%). High prevalence of this pathogen may be a serious problem, especially when linked with antibiotic resistance and high percentage of serotypes responsible for listeriosis outbreaks. Full article
(This article belongs to the Special Issue Recent Research Advances in Meat Products)
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17 pages, 1949 KiB  
Article
Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time
by María López-Pedrouso, Raquel Rodríguez-Vázquez, Laura Purriños, Mamen Oliván, Susana García-Torres, Miguel Ángel Sentandreu, José Manuel Lorenzo, Carlos Zapata and Daniel Franco
Foods 2020, 9(2), 176; https://doi.org/10.3390/foods9020176 - 11 Feb 2020
Cited by 30 | Viewed by 4283
Abstract
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the [...] Read more.
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes. Full article
(This article belongs to the Special Issue Recent Research Advances in Meat Products)
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12 pages, 482 KiB  
Article
The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage
by Sasa Novakovic, Ilija Djekic, Anita Klaus, Jovana Vunduk, Vesna Djordjevic, Vladimir Tomović, Branislav Šojić, Sunčica Kocić-Tanackov, Jose M. Lorenzo, Francisco J. Barba and Igor Tomasevic
Foods 2019, 8(12), 635; https://doi.org/10.3390/foods8120635 - 03 Dec 2019
Cited by 22 | Viewed by 3105
Abstract
The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of total aerobic mesophilic bacteria [...] Read more.
The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage. Full article
(This article belongs to the Special Issue Recent Research Advances in Meat Products)
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15 pages, 770 KiB  
Article
Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties
by Margarita Irene Ramírez-Rojo, Rey David Vargas-Sánchez, Brisa del Mar Torres-Martínez, Gastón Ramón Torrescano-Urrutia, José Manuel Lorenzo and Armida Sánchez-Escalante
Foods 2019, 8(12), 631; https://doi.org/10.3390/foods8120631 - 02 Dec 2019
Cited by 19 | Viewed by 3556
Abstract
The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has [...] Read more.
The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products. Full article
(This article belongs to the Special Issue Recent Research Advances in Meat Products)
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16 pages, 805 KiB  
Article
Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage
by Rey David Vargas-Sánchez, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, Mirian Pateiro, José Manuel Lorenzo and Armida Sánchez-Escalante
Foods 2019, 8(12), 614; https://doi.org/10.3390/foods8120614 - 24 Nov 2019
Cited by 19 | Viewed by 4217
Abstract
The effect of propolis ethanol extract (PEE), butylated hydroxytoluene (BHT), and ascorbic acid (Asc) against lipid (Lox) and protein oxidation (Pox), color deterioration, and the antioxidant stabilizer of raw beef and pork patties during chilled storage (9 days at 2 °C/under darkness) was [...] Read more.
The effect of propolis ethanol extract (PEE), butylated hydroxytoluene (BHT), and ascorbic acid (Asc) against lipid (Lox) and protein oxidation (Pox), color deterioration, and the antioxidant stabilizer of raw beef and pork patties during chilled storage (9 days at 2 °C/under darkness) was investigated. Total phenolic content (TPC), reducing power ability (RPA), DPPH radical scavenging activity (FRSA) of the PEE was evaluated. Meat samples were evaluated for pH, Lox (TBARS), Pox (Carbonyls), color (L*, a*, b*, C*, and h*), metmyoglobin formation (MMb), TPC, RPA, and FRSA. Results indicated that PEE is rich in phenolic content and antioxidant activity, and their incorporation in beef and pork patties reduced (p < 0.05) Lox and Pox (TBARS-88.7 and 80% inhibition; Pox-47.3 and 30.6% inhibition, respectively), as well as loss of color and increased the oxidative stability throughout storage. Full article
(This article belongs to the Special Issue Recent Research Advances in Meat Products)
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