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Meat Nutritional Composition, Stability and Sensory Quality Influenced by Animal’s...
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Meat Nutritional Composition, Stability and Sensory Quality Influenced by Animal’s Diet: Recent Advances and Current Challenges

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

Deadline for manuscript submissions: closed (20 April 2021) | Viewed by 10793

Special Issue Editors

Dr. Alba Tres

E-Mail Website
Guest Editor
Nutrition, Food Science and Gastronomy Department, Food and Nutrition Torribera Campus, Faculty of Pharmacy and Food Sciences, Santa Coloma de Gramenet, Spain.
Interests: animal feeding; meat nutritional quality; lipids; lipid oxidation; oils and fats; authenticity; chemometrics
Dr. Francesc Guardiola

E-Mail Website
Guest Editor
Nutrition, Food Science and Gastronomy Department, Faculty of Pharmacy and Food Sciences, Universitat de Barcelona, Santa Coloma de Gramenet, Spain.
Interests: animal feeding; oils, fats and fat by-products; food quality; authenticity; lipid analysis; lipid oxidation
Dr. Ricard Bou

E-Mail Website
Guest Editor
Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology Programme, Monells, Finca Camps i Armet s/n, 17121, Catalonia, Spain
Interests: muscle-based foods; by-products valorization; oxidation; emulsion systems; healthier and functional foods

Special Issue Information

Dear Colleagues,

Meat is a highly consumed food, and its composition is highly dependent on the animal’s diet. Consumers demand nutritious, tasty, safe and long-shelf-life meat and meat products. Feed composition influences not only the nutritional composition of meat but also its stability and sensory quality. This influence can be utilized during feed formulation in order to obtain meats with improved characteristics avoiding any detrimental effects on these parameters. In this respect, novel feed ingredients are emerging and being studied. On the other hand, animal welfare, production costs and the use of sustainable feed ingredients are among the current challenges faced by feed producers and farmers, and thus cheaper and more sustainable ingredients are constantly being sought. However, it is essential that the effects of these ingredients on meat quality and composition are evaluated as well so that consumer expectations are met.

This Special Issue deals with the influence of feed composition on any aspect of meat quality (nutritional, sensory, stability and other physico-chemical properties), with special emphasis on novel feed ingredients such as (but not restricted to) insects and other new protein sources, agro-industry by-products, genetically modified plants, algae and new antioxidant extracts, among others. We aim at publishing review papers and innovative research results dealing with the effects on any physico-chemical parameter (proteins, fat, vitamins, mineral elements, tenderness), and sensory evaluation (including acceptability studies and chemical assessment). Studies dealing with innovative animal feeding approaches and state-of-the art analytical and data-treatment techniques (including omics approaches) are very welcome. Overall, this Special Issue aims to cover the recent advances in the relationship between meat and feed, with a special focus on feeding strategies that address consumer expectations and challenges in the feed and farming sector.

Dr. Alba Tres
Dr. Francesc Guardiola
Dr. Ricard Bou
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.

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

  • Animal feeding 
  • Meat and meat products 
  • Nutritional value of meat 
  • Meat stability 
  • Meat quality 
  • Sensory and technological quality 
  • By-products 
  • Feed ingredients 
  • Insects and insect-derived products 
  • Omics 
  • Rearing practices and impact on meat composition 
  • Big-data, statistical tools and meta-analysis

Published Papers (4 papers)

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Research

11 pages, 895 KiB  
Article
Impact of Feeding Cover Crop Forage Containing Brassicas to Steers during Backgrounding on Palatability Attributes of Beef Strip Steaks
by Christina Bakker, Lydia Hite, Cody Wright, Alexander Smart, Thu Dinh, Amanda Blair, Keith Underwood and J. Kyle Grubbs
Foods 2021, 10(6), 1250; https://doi.org/10.3390/foods10061250 - 31 May 2021
Cited by 3 | Viewed by 1654
Abstract
Brassica cover crops have been widely used for improving soil health and as a feed resource for grazing cows, but their use in backgrounding diets is unknown. The objective of this study was to determine the impact of feeding a brassica cover crop [...] Read more.
Brassica cover crops have been widely used for improving soil health and as a feed resource for grazing cows, but their use in backgrounding diets is unknown. The objective of this study was to determine the impact of feeding a brassica cover crop mixture during backgrounding on beef palatability. Thirty steers were assigned to one of two dietary treatments during backgrounding with (1) ad libitum access to freshly cut brassica cover crop forage (CC) containing radish, turnip, rapeseed, and rye grass, or (2) common Midwestern dry lot backgrounding diet (CON). The steers were transitioned to a common finishing diet after backgrounding. Striploins were collected after harvest, and were analyzed for evaluation of the Warner–Bratzler shear force (WBSF), collagen content, autolysis of calpain-1, proteolysis of desmin, and troponin-T; in addition, the tenderness, juiciness, and flavor evaluated by a trained sensory panel. A treatment x day interaction was observed for WBSF (p = 0.02). Steaks from the CON diet were less tender than CC steaks on days 3 and 7, but did not differ on days 14 and 21. Feeding a brassica mixture cover crop during the backgrounding phase of production did not impact the collagen content, autolysis of calpain-1, or proteolysis of desmin and troponin-T. Thus, additional investigation into the mechanisms responsible for the differences observed in instrumental tenderness is warranted. Full article
(This article belongs to the Special Issue Meat Nutritional Composition, Stability and Sensory Quality Influenced by Animal’s Diet: Recent Advances and Current Challenges)
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12 pages, 285 KiB  
Article
Effects of Chlorella vulgaris as a Feed Ingredient on the Quality and Nutritional Value of Weaned Piglets’ Meat
by Cátia F. Martins, José M. Pestana, Cristina M. Alfaia, Mónica Costa, David M. Ribeiro, Diogo Coelho, Paula A. Lopes, André M. Almeida, João P. B. Freire and José A. M. Prates
Foods 2021, 10(6), 1155; https://doi.org/10.3390/foods10061155 - 21 May 2021
Cited by 16 | Viewed by 3157
Abstract
Chlorella vulgaris (CH) is usually considered a feed supplement in pig nutrition, and its use as an ingredient is poorly studied. Among many interesting characteristics, this microalga has high protein levels and can be a putative alternative for soybean meal. Our aim was [...] Read more.
Chlorella vulgaris (CH) is usually considered a feed supplement in pig nutrition, and its use as an ingredient is poorly studied. Among many interesting characteristics, this microalga has high protein levels and can be a putative alternative for soybean meal. Our aim was to study the effect of a 5% CH incorporation in the diet, individually or combined with two carbohydrases, on meat quality traits and nutritional value. Forty-four post-weaned male piglets individually housed, with an initial live weight of 11.2 ± 0.46 kg, were randomly distributed into four experimental groups: control (n = 11, without CH) and three groups fed with 5% CH incorporation, plain (n = 10), with 0.005% Rovabio® Excel AP (n = 10), and with 0.01% of a pre-selected four-CAZyme mixture (n = 11). After two weeks of trial, piglets were slaughtered and longissimus lumborum collected. CH had no effect on piglets’ growth performance. In turn, incorporation of CH improved the nutritional value of meat by increasing total carotenoids and n-3 PUFA content, thus contributing to a more positive n-6/n-3 fatty acid ratio. The supplementation with Rovabio® benefited tenderness and increased overall acceptability of pork. Our results show beyond doubt the viability of the utilization of this microalga as a feed ingredient for swine production. Full article
(This article belongs to the Special Issue Meat Nutritional Composition, Stability and Sensory Quality Influenced by Animal’s Diet: Recent Advances and Current Challenges)
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23 pages, 832 KiB  
Article
Influence of Grain- and Grass-Finishing Systems on Carcass Characteristics, Meat Quality, Nutritional Composition, and Consumer Sensory Attributes of Bison
by Jessica Janssen, Kristi Cammack, Jerrad Legako, Ryan Cox, J. Kyle Grubbs, Keith Underwood, John Hansen, Carter Kruse and Amanda Blair
Foods 2021, 10(5), 1060; https://doi.org/10.3390/foods10051060 - 12 May 2021
Cited by 6 | Viewed by 3547
Abstract
The objective of this study was to determine the influence of two finishing systems (grain- or grass-finishing) on carcass characteristics, meat quality, nutritional composition, and sensory attributes of bison. Bison heifers were assigned to either a grain- or grass-finishing treatment for 130 days [...] Read more.
The objective of this study was to determine the influence of two finishing systems (grain- or grass-finishing) on carcass characteristics, meat quality, nutritional composition, and sensory attributes of bison. Bison heifers were assigned to either a grain- or grass-finishing treatment for 130 days prior to slaughter. Carcass measurements, lean color and fat color were recorded. Striploins (M. longissimus lumborum) were collected for analysis of pH, fatty acid profile, cholesterol, proximate analysis, Warner-Bratzler shear force, cook loss, and consumer sensory evaluation. Grain-finished bison heifers had greater (p < 0.01) hot carcass weights, dressing percentage, ribeye area, backfat, and marbling scores compared to grass-finished heifers. Instrumental color values (L*, a*, b*) of the ribeye and a* value of backfat opposite the ribeye were greater (p < 0.01) for grain-finished heifers. Steaks from grain-finished heifers had increased (p < 0.05) crude protein and fat content and decreased (p < 0.01) moisture compared to grass-finished heifers. The grain-finishing system produced steaks with increased (p < 0.01) cholesterol and total fatty acids (mg/g of wet tissue). The grain-finished system produced more tender (p < 0.05) steaks, but consumer sensory ratings did not differ (p > 0.10) between treatments. These data indicate that finishing systems influence bison carcass characteristics, nutritional composition, and meat quality, but do not translate to differences in consumer preferences. Full article
(This article belongs to the Special Issue Meat Nutritional Composition, Stability and Sensory Quality Influenced by Animal’s Diet: Recent Advances and Current Challenges)
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21 pages, 588 KiB  
Article
Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet
by Ceferina Vieira, Ainhoa Sarmiento-García, Juan-José García, Begoña Rubio and Beatriz Martínez
Foods 2021, 10(5), 985; https://doi.org/10.3390/foods10050985 - 30 Apr 2021
Cited by 10 | Viewed by 1856
Abstract
The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian [...] Read more.
The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies. Full article
(This article belongs to the Special Issue Meat Nutritional Composition, Stability and Sensory Quality Influenced by Animal’s Diet: Recent Advances and Current Challenges)
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