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New Aspects of Meat Quality
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New Aspects of Meat Quality

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

Deadline for manuscript submissions: closed (15 November 2019) | Viewed by 19416

Special Issue Editor

Dr. Seon-Tea Joo

E-Mail Website
Guest Editor
Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea
Interests: meat science; meat quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat quality has always been important to the consumer, and consumer demand of high-quality meat is increasing day after day. Thus, the meat industry should consistently produce high-quality meats that are tasty, nutritious, and safety. Recently, meat quality traits have been classified by three categories including appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT). The AQT (meat color, drip and purge, texture and firmness, marbling, etc.) and EQT (tenderness, flavor, juiciness, etc.) are traditionally important; however, recently, additional RQT (safety, nutrition, animal welfare, quality assurance schemes, ethical meat production, and imparts of meat on human health, etc.) have been hugely important in the purchasing intention of consumers.

This Special Issue will focus on the diverse aspects of meat quality traits. You are cordially invited to submit review articles and original research papers related to new approaches to measuring meat quality traits; recently developed techniques for predicting meat quality; studies of muscle structure in relation to the eating qualities of cooked meat; the authenticity or quality control of meat quality, the current qualities of consumer and public perceptions; and what is sustainable, ethical, desirable, and healthy in meat production and consumption.

Prof. Dr. Seon-Tea Joo
Guest Editor

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 quality traits
  • meat quality measurements
  • aspects of meat quality
  • appearance quality traits
  • eating quality traits
  • reliance quality traits
  • control of meat quality

Published Papers (5 papers)

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Research

11 pages, 1016 KiB  
Article
Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System
by Young-Hwa Hwang, Ishamri Ismail and Seon-Tea Joo
Foods 2020, 9(3), 251; https://doi.org/10.3390/foods9030251 - 26 Feb 2020
Cited by 27 | Viewed by 5211
Abstract
Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on [...] Read more.
Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on the taste-enhancing synergism between umami compounds 5’-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentration (EUC) and electronic tongue system. Sous-vide cooked at 60 and 70 °C for 6 and 12 h and cooked using the conventional method at 70 °C for 30 min (as control) were compared. The temperature had a significant effect on 5’-nucleotides, but aspartic and glutamic acid were not influenced by any treatments applied. Sous-vide cooked at 60 °C tended to have higher inosine and hypoxanthine. Meanwhile, desirable 5’-nucleotides IMP, AMP, and GMP were more intensified at the temperature of 70 °C. The principal component analysis predicted a good correlation between EUC and the electronic tongue, with sous-vide at 70 °C for 12 h presenting the most umami. Therefore, the electronic tongue system is a useful tool in food processing, particularly in determining complex sensory properties such as umami, which cannot be evaluated objectively. Full article
(This article belongs to the Special Issue New Aspects of Meat Quality)
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12 pages, 952 KiB  
Article
Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time
by Tanyaradzwa E. Mungure, E. John Birch, Eric N. Ponnampalam, Ian Stewart, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi and Alaa El-Din A. Bekhit
Foods 2020, 9(1), 43; https://doi.org/10.3390/foods9010043 - 3 Jan 2020
Cited by 2 | Viewed by 2559
Abstract
The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having attained rigor mortis at [...] Read more.
The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having attained rigor mortis at 5 °C and 25 °C, were vacuum packed and aged for 7 and 14 days and then displayed under aerobic conditions for 7 days at 4 °C. Lipid was extracted at each time interval then 1H NMR and GC-FID were used for CLA quantification. The cholesterol oxidation products (COPs) were separated from lipids via column chromatography and derivatized for GC-FID. The CLA content was not affected by the rigor temperature, ageing and display time (p > 0.05). The cholesterol oxidative stability was not affected by rigor temperature (p > 0.05) but was affected by ageing and display time (p < 0.05). The COPs, 7α- and 7β-hydroxycholesterol, and 7-ketocholesterol were positively identified and their quantities increased with ageing and display time (p < 0.05). These results demonstrate that the production of COPs in semimembranosus muscle was significantly altered by the ageing and display time parameters but not by the rigor temperature used in this study. Full article
(This article belongs to the Special Issue New Aspects of Meat Quality)
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10 pages, 1040 KiB  
Article
Associations of Heat-Shock Protein Expression with Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle from Hanwoo Steers Categorized by Warner–Bratzler Shear Force Value
by Eunmi Oh, Boin Lee and Young Min Choi
Foods 2019, 8(12), 638; https://doi.org/10.3390/foods8120638 - 4 Dec 2019
Cited by 11 | Viewed by 2756
Abstract
The influence of heat-shock protein (HSP) concentrations at 45 min and 24 h postmortem on meat quality and sensory quality characteristics of longissimus thoracis muscle from highly marbled Hanwoo steers (beef marbling standard grade 6–8) was investigated. Muscle samples were segregated into three [...] Read more.
The influence of heat-shock protein (HSP) concentrations at 45 min and 24 h postmortem on meat quality and sensory quality characteristics of longissimus thoracis muscle from highly marbled Hanwoo steers (beef marbling standard grade 6–8) was investigated. Muscle samples were segregated into three groups based on Warner–Bratzler shear force (WBSF) value. The low group exhibited a lower WBSF value compared to the medium and high groups (37.8 vs. 48.9 and 64.3 N, p < 0.001). Muscle pH at 45 min and 24 h postmortem was not different (p > 0.05), and all groups exhibited low ultimate pH value (pH < 5.8). Beef steaks from the low group were significantly easier to pierce and chew, and they left less perceptible residue than the high group (p < 0.05). These differences in tenderness attributes were associated with differences in small HSPs at 45 min postmortem, with the low group exhibiting a lower level of αβ-crystallin and higher levels of HSP20 and HSP27 compared with the high group (p < 0.05). No differences were observed for small HSPs, HSP70, and HSP90 at 24 h postmortem (p > 0.05). Therefore, the expression levels of small HSPs at 45 min postmortem seems to have the potential to be an indicator of tenderness in highly marbled Hanwoo beef with low ultimate pH. Full article
(This article belongs to the Special Issue New Aspects of Meat Quality)
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12 pages, 1703 KiB  
Article
Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time
by Allah Bakhsh, Young-Hwa Hwang and Seon-Tea Joo
Foods 2019, 8(11), 571; https://doi.org/10.3390/foods8110571 - 13 Nov 2019
Cited by 17 | Viewed by 5725
Abstract
This study evaluated the effects of slaughter age and post-mortem time on meat quality traits, tenderness, histochemical analyses, and perimysium thickness in the longissimus thoracis (LT) muscle of the Korean native black goat (KNBG) maintained at 4 °C for up to 21 days [...] Read more.
This study evaluated the effects of slaughter age and post-mortem time on meat quality traits, tenderness, histochemical analyses, and perimysium thickness in the longissimus thoracis (LT) muscle of the Korean native black goat (KNBG) maintained at 4 °C for up to 21 days post mortem. Samples of LT muscle were obtained from the carcasses of 24 KNBGs, including old and young goats (AG, n = 12, 18 months of age; YG, n = 12, 9 months of age), to measure all analyses during 21 days of post-mortem time. AGs had a higher percentage of type I fiber but a lower percentage of type IIA fiber than YGs (p < 0.05). AGs had higher a* value, lower released water (RW) %, and higher Warner–Bratzler shear force (WBSF) value than YGs (p < 0.05). The perimysium thickness (PMT) of AGs was also higher than that of YGs (p < 0.05). Although the PMT did not change during post-mortem period, the WBSF value of AGs was higher than that of YGs after 21 days post mortem (p < 0.05). The results imply that AGs are tougher than YGs due to their muscle fiber characteristics and thicker perimysium. Full article
(This article belongs to the Special Issue New Aspects of Meat Quality)
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12 pages, 1229 KiB  
Article
Effect of Treatment with Peptide Extract from Beef Myofibrillar Protein on Oxidative Stress in the Brains of Spontaneously Hypertensive Rats
by Seung Yun Lee and Sun Jin Hur
Foods 2019, 8(10), 455; https://doi.org/10.3390/foods8100455 - 6 Oct 2019
Cited by 7 | Viewed by 2502
Abstract
This study was conducted to determine the effect of beef peptide extract on oxidative stress in the brains of spontaneously hypertensive rats (SHRs). A 3-kDa peptide extract was obtained from beef myofibrillar protein using alkaline-AK (AK3K). Oxidative stress in SHR brains was measured [...] Read more.
This study was conducted to determine the effect of beef peptide extract on oxidative stress in the brains of spontaneously hypertensive rats (SHRs). A 3-kDa peptide extract was obtained from beef myofibrillar protein using alkaline-AK (AK3K). Oxidative stress in SHR brains was measured by assessing malondialdehyde (MDA) and reactive oxygen species (ROS) concentrations and superoxide dismutase (SOD), catalase, and glutathione peroxidase (GPx) activity. The SHR brains treated with the AK3K peptide extract (400 mg/kg body weight, AK3K400) showed a significant decrease in MDA and ROS contents by 0.33 and 23.92 μM, respectively (p < 0.05) compared to the control. The SOD activity for AK3K400 was 61.26%, around 20% higher than the control. Furthermore, the SHRs treated with the AK3K peptide extract showed results similar to those obtained using captopril, a hypertension drug, except for the MDA level. The study demonstrates that the beef peptide extract inhibits the generation of oxidative stress in the SHR brain and could possibly be used for neuronal hypertension therapy. Full article
(This article belongs to the Special Issue New Aspects of Meat Quality)
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