Special Issue "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: 30 June 2020.

Special Issue Editors

Dr. Mirian Pateiro
E-Mail Website
Guest Editor
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
Assoc. Prof. Dr. Jose M. Lorenzo
E-Mail Website
Guest Editor
1. Responsable del Área de Desarrollo de Nuevos Productos, Procesos y Envasado de Alimentos, Fundación Centro Tecnolóxico da Carne, Spain
2. University of Vigo, Spain
Interests: bioactive compounds; analytical chemistry; volatile compounds; proteomic; biomarkers; peptides; fatty acids; mass spectrometry; gas chromatography; functional food; natural products
Special Issues and Collections in MDPI journals
Dr. Rubén Domínguez
E-Mail Website
Guest Editor
Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 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
Dr. Francisco J. Barba
E-Mail Website
Guest Editor
Área de Nutrición y Bromatología, Departamento de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal, Facultat de Farmàcia, Universitat de València, 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 and Collections 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 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 1200 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 tenderization
  • Emerging food processing technologies
  • Probiotics, prebiotics, and postbiotics
  • Protein-derived peptides
  • Encapsulation
  • Sensorial characteristics
  • Shelf-life
  • Active packaging
  • Biopolymers
  • Natural extracts

Published Papers (3 papers)

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Research

Open AccessArticle
The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage
Foods 2019, 8(12), 635; https://doi.org/10.3390/foods8120635 - 03 Dec 2019
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)
Open AccessFeature PaperArticle
Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties
Foods 2019, 8(12), 631; https://doi.org/10.3390/foods8120631 - 02 Dec 2019
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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Open AccessArticle
Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage
Foods 2019, 8(12), 614; https://doi.org/10.3390/foods8120614 - 24 Nov 2019
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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