Special Issue "New Technologies to Improve and Assess the Quality of Meat Products"

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Processes".

Deadline for manuscript submissions: 15 August 2023 | Viewed by 4928

Special Issue Editors

Dr. Ivona Djurkin Kušec
E-Mail Website
Guest Editor
Faculty of Agrobiotehnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, HR-31000 Osijek, Croatia
Interests: animal science and animal product quality; assessment and prediction of meat quality; characterisation and authentication of meat and meat products
Dr. Krešimir Mastanjević
E-Mail Website
Guest Editor
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, HR-31000 Osijek, Croatia
Interests: meat processing; physico-chemical and sensory analyses of meat products
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Special Issue Information

Dear Colleagues,

Nowadays, the properties of meat comprise one of the most important topics for food scientists. Although some traits of meat can be predicted using standard methodologies, among scientists and the meat industry, there is a growing interest in finding new solutions by which a number of traits can be predicted/analysed more efficiently. Therefore, in this Special Issue, we invite you to submit papers (both original research and review articles) regarding new or improved methods and technologies for analysing different aspects of meat quality, from technological, nutritional and sensory traits to different hygienic and toxicological aspects related to meat production.  Manuscripts that discuss the influence of pre-mortem and ante-mortem factors on different meat quality traits are also welcome.

Dr. Ivona Djurkin Kušec
Dr. Krešimir Mastanjević
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. Processes 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 2000 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
  • nutritional quality
  • technological quality
  • sensory quality
  • hygiene
  • toxicology
  • non-invasive and non-destructive technique

Published Papers (4 papers)

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Research

Article
Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat
Processes 2022, 10(6), 1229; https://doi.org/10.3390/pr10061229 - 20 Jun 2022
Cited by 2 | Viewed by 917
Abstract
This study investigated the effect of combining tumbling and sous-vide cooking processes on the tenderness, cooking losses and colour of bovine Semitendinosus (ST) muscles sampled from Charolais-breed cows. Half of the ST muscles were tumbled for 12 h with a compression rate of [...] Read more.
This study investigated the effect of combining tumbling and sous-vide cooking processes on the tenderness, cooking losses and colour of bovine Semitendinosus (ST) muscles sampled from Charolais-breed cows. Half of the ST muscles were tumbled for 12 h with a compression rate of 40%. All muscle samples, whether tumbled or not, were then sous-vide cooked at 50 °C, 60 °C or 80 °C for 1 h or 4 h. After cooking, we measured the shear forces (SF), cooking losses, total water content and the main colour characteristics of pre-tumbled and non-tumbled meat pieces. Pre-tumbled meat pieces had 20% lower SF values than non-tumbled meat pieces, regardless of the cooking conditions applied. All meat pieces cooked at 50 °C had significantly higher (p < 0.05) SF values and lower (p < 0.05) cooking losses than meat pieces cooked at 60 °C or 80 °C. Pre-tumbled meat pieces showed significantly lower cooking losses (p < 0.001) than non-tumbled meat pieces. Applying the tumbling process before cooking led to an increase in meat colour lightness values (p < 0.001), and the colour parameters were significantly affected (p < 0.05) by temperature, cooking time, and temperature × cooking time interaction. Combining a 12-h tumbling process with cooking at 60 °C appears to provide the best compromise between increasing meat tenderness and limiting cooking losses. Full article
(This article belongs to the Special Issue New Technologies to Improve and Assess the Quality of Meat Products)
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Article
Reduced Use of Nitrites and Phosphates in Dry-Fermented Sausages
Processes 2022, 10(5), 821; https://doi.org/10.3390/pr10050821 - 21 Apr 2022
Cited by 2 | Viewed by 797
Abstract
Given consumer demand for foods with fewer artificial additives, the objective of this study was to investigate the effects of reduced use of nitrites and phosphates on dry-fermented sausage quality. Four sausage formulations were prepared: (1) control (using standard procedure with 0.2% phosphates [...] Read more.
Given consumer demand for foods with fewer artificial additives, the objective of this study was to investigate the effects of reduced use of nitrites and phosphates on dry-fermented sausage quality. Four sausage formulations were prepared: (1) control (using standard procedure with 0.2% phosphates and 110 mg/kg sodium nitrite) and formulations with (2) 50% less sodium nitrite, (3) 50% less sodium nitrite and sodium ascorbate (225 mg/kg), and (4) with standard nitrite but no phosphates. Weight loss and pH evolution were monitored during processing. The color, physicochemical (including oxidation), rheological, and sensory properties were evaluated on the finished product, as well as mold growth and microbiological status. Compared to control, nitrite reduction was associated with increased surface mold growth, reduced (3.0–4.4%) processing loss, and slightly higher oxidation (1.7 μg/kg more malondialdehyde) but without affecting instrumental color. The simultaneous addition of ascorbate reduced oxidation and improved color stability. The formulation without the phosphates resulted in increased oxidation (3.4 μg/kg more malondialdehyde) and changes in the instrumental color. The observed changes were relatively unimportant, as neither of the tested formulations influenced sensory traits or compromised microbial safety, implying that they can be used in production without any harm or even with some benefits. Full article
(This article belongs to the Special Issue New Technologies to Improve and Assess the Quality of Meat Products)
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Article
Carcass Composition and Physicochemical Characteristics of Meat from Pork Chains Based on Native and Hybrid Pigs
Processes 2022, 10(2), 370; https://doi.org/10.3390/pr10020370 - 14 Feb 2022
Cited by 3 | Viewed by 1583
Abstract
The purpose of the research was to investigate the carcass composition, meat quality and chemical composition of pigs from two pork chains for the production of traditional dry/cured products in Croatia. The trial involved 24 Black Slavonian barrows reared outdoors (NAT chain) and [...] Read more.
The purpose of the research was to investigate the carcass composition, meat quality and chemical composition of pigs from two pork chains for the production of traditional dry/cured products in Croatia. The trial involved 24 Black Slavonian barrows reared outdoors (NAT chain) and 24 PIC hybrid barrows kept under industrial conditions (INT chain); all animals were raised to 160 kg of live weight. After slaughter, carcass and meat quality traits were measured and samples for chemical composition were taken. After that, a full dissection of the carcasses was performed. The pigs from the INT pork chain had leaner carcasses, higher bone percentages, and lower fatness levels than the NAT carcasses. Pigs from the NAT chain exhibited a more desirable meat quality. No differences were found in moisture, and samples from the INT chain exhibited higher collagen and protein percentage. Muscles from the NAT chain had higher IMF and MUFA levels, and the SFA content was lower than in INT pork. Despite the superior carcass traits of the pigs from the INT chain, pigs from the NAT chain demonstrated better suitability for the production of dry/cured products. Full article
(This article belongs to the Special Issue New Technologies to Improve and Assess the Quality of Meat Products)
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Article
The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry-Cured Bacon
Processes 2022, 10(2), 268; https://doi.org/10.3390/pr10020268 - 29 Jan 2022
Cited by 1 | Viewed by 1178
Abstract
The goal of this study was to determine the concentrations of 16 PAHs (PAH16) naphthalene—Nap, acenaphthylene—Anl, acenaphthene—Ane, fluorene—Flu, phenanthrene—Phen, anthracene—Ant, fluoranthene—Flt, pyrene—Pyr, benz[a]anthracene—BaA, chrysene—Chry, benzo[b]fluoranthene—BbF, benzo[k]fluoranthene—BkF, benzo[a]pyrene—BaP, indeno[1,2,3-cd]pyrene—InP, dibenz[a,h]anthracene—DahA and benzo[g,h,i]perylene—BghiP) in Slavonska slanina traditionally smoked bacon over open fire and industrially smoked [...] Read more.
The goal of this study was to determine the concentrations of 16 PAHs (PAH16) naphthalene—Nap, acenaphthylene—Anl, acenaphthene—Ane, fluorene—Flu, phenanthrene—Phen, anthracene—Ant, fluoranthene—Flt, pyrene—Pyr, benz[a]anthracene—BaA, chrysene—Chry, benzo[b]fluoranthene—BbF, benzo[k]fluoranthene—BkF, benzo[a]pyrene—BaP, indeno[1,2,3-cd]pyrene—InP, dibenz[a,h]anthracene—DahA and benzo[g,h,i]perylene—BghiP) in Slavonska slanina traditionally smoked bacon over open fire and industrially smoked on a smoke generator with a heated plate. In the samples of Slavoska slanina smoked in a traditional manner, the presence of 11 out of 16 analyzed PAHs was determined (Nap, Anl, Ane, Fln, Ant, Phen, Flt, BaA, Pyr, BbF, BkF). In the samples smoked in industrial conditions, only 2 out of 16 (Nap, Anl) were quantified. In the samples smoked with open fire (the traditional method), PAH4 (BaA, BaP BbF, Chry) concentations were as follows: 14.84 μg kg−1 in the middle, 10.60 μg kg−1 on the surface and 17.37 μg kg−1 in the skin, while the PAH4 content in the samples smoked in industrial conditions were below the level of quantification (<LOQ). The content of carcinogenic BaP was below the limit of quantification in all investigated samples. These findings support the fact that traditional smoking may result in a product safe for consumption, as far as the prescribed legislative recommendations are concerned, but constant monitoring is still needed. Full article
(This article belongs to the Special Issue New Technologies to Improve and Assess the Quality of Meat Products)
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