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Quality and Safety Control of Meat Products
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Quality and Safety Control of Meat Products

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 June 2022) | Viewed by 15928

Special Issue Editors

Dr. Huhu Wang

E-Mail Website
Guest Editor
College of food science, Nanjing Agricultural University, Nanjing 210095, China
Interests: food microbiology; pathogens control; meat processing; preservation; animal slaughter and the rest
Dr. Jun Qi

E-Mail Website
Assistant Guest Editor
Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
Interests: meat processing; meat flavor

Special Issue Information

Dear Colleagues,

Meat products are important source of essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12 for the human diet, their consumption registering a global increase over the last few years. Owing to their physicochemical characteristics, such as mild pH (5.5–6.0), high-water activity (0.99), and rich nutrient content, meat is an excellent basic nutrient for the growth and activity of a wide variety of microorganisms, while meat quality is a prerequisite to the consumer's acceptability and industrial profitability. The meat production and supply chain are complex network transferring product from producers to consumers including slaughter, further processing, logistics and so on in a safe and secure way. There can be times when fragmentation or bacterial infections can arise within the complex network, which could be exploited. This risk needs detection and reduction so that meat products enter the market with the desired quality, safety and provenance attributes.

The aim of this Special Issue is to compile original research and review works that cover different aspects of quality and safety control of meat products.

The topics of interest for this Special Issue include but are not limited to animal pre-slaughter management, slaughtering technology, formation of edible quality, new processing technology, new packaging technology, chemical hazard detection and control, microbial prevention and control and meat composition identification.

Dr. Huhu Wang
Dr. Jun Qi
Guest Editors

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Keywords

  • meat
  • meat processing
  • new packaging technology
  • chemical hazard detection and control
  • microbial prevention and control
  • meat composition identification

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Published Papers (6 papers)

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Research

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11 pages, 1596 KiB  
Article
Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality
by Igor Tomasevic, Franziska Witte, Rike Elisabeth Kühling, Lisa M. Berger, Monika Gibis, Jochen Weiss, Anja Röser, Matthias Upmann, Eike Joeres, Andreas Juadjur, Ute Bindrich, Volker Heinz and Nino Terjung
Appl. Sci. 2023, 13(4), 2323; https://doi.org/10.3390/app13042323 - 10 Feb 2023
Cited by 3 | Viewed by 2390
Abstract
The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having [...] Read more.
The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. To achieve this, the percentage of frozen meat used for the minced pork production was increased from 0% (control) to 50% (maximum) in 10% increments. To keep the minced meat temperature in control and make the processing resistant to fat smearing, the addition of 30% of frozen meat to the meat batter is sufficient. The soluble protein content, instrumental cutting force, and the sensory perceived firmness, juiciness, and inner cohesion were not affected by the addition of frozen meat. However, it has contributed to a significant increase of the drip loss and the amount of non-intact cells (ANIC). With the addition of frozen meat into the minced pork, the compliance to ANIC regulation by the German regulatory authorities is technologically (practically) almost impossible. Full article
(This article belongs to the Special Issue Quality and Safety Control of Meat Products)
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16 pages, 7437 KiB  
Article
Sensory Texture and Mastication Physics of Multi-Phase Meat Products
by Dominic Oppen, Lisa M. Berger, Monika Gibis and Jochen Weiss
Appl. Sci. 2022, 12(21), 11076; https://doi.org/10.3390/app122111076 - 1 Nov 2022
Cited by 7 | Viewed by 2408
Abstract
Food products often consist of several phases. Comminuted meat products, for example, are multiphase systems consisting of structured meat particles and unstructured batter-like substance. To develop and understand the processing of these products, it is important to understand the sensory and mechanical perception [...] Read more.
Food products often consist of several phases. Comminuted meat products, for example, are multiphase systems consisting of structured meat particles and unstructured batter-like substance. To develop and understand the processing of these products, it is important to understand the sensory and mechanical perception principles. To this end, two-phase food prototypes consisting of mixtures of ground beef and beef batter were prepared and subjected to sensory, texture, and oral processing analysis. The oral processing analysis focused on the biomechanical data of the chewing process, namely the kinematics of jaw movement and electromyographic activity. The ground meat served as the anisotropic phase and the meat dough as the isotropic phase. A significant increase in muscle activity, duration per bite, and occlusion time with increasing proportion of fibrous particles was demonstrated (p < 0.05). In contrast, a higher proportion of isotropic substance resulted in significantly higher amplitudes of jaw movement and faster jaw kinetics (p < 0.05). In mixed regimes, the system responded mainly according to the dominant phase, with sensory or mechanical response changing at a critical point. In combination with texture and sensory data, a holistic characterization of the food models could be performed. Full article
(This article belongs to the Special Issue Quality and Safety Control of Meat Products)
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18 pages, 3302 KiB  
Article
Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat
by Franziska Witte, Erik Sawas, Lisa M. Berger, Monika Gibis, Jochen Weiss, Anja Röser, Matthias Upmann, Eike Joeres, Andreas Juadjur, Ute Bindrich, Volker Heinz and Nino Terjung
Appl. Sci. 2022, 12(20), 10590; https://doi.org/10.3390/app122010590 - 20 Oct 2022
Cited by 10 | Viewed by 3216
Abstract
Larger processing equipment to produce minced meat could affect its structure due to intensive processing and a high energy intake in the meat mass. To assess if this would result in alterations in the minced meat quality, finely chopped meat (FCM) was added [...] Read more.
Larger processing equipment to produce minced meat could affect its structure due to intensive processing and a high energy intake in the meat mass. To assess if this would result in alterations in the minced meat quality, finely chopped meat (FCM) was added in different concentrations (15, 30, 45, 60, 75, 90, and 100%) to minced meat and quality parameters were analyzed. FCM was used to simulate different intensity of an unintended destruction of meat cells due to various processes. The amount of non-intact cells (ANIC) was determined histologically and furthermore, soluble protein content, water holding capacity, mechanical and sensory texture, and scanning electron and confocal laser scanning microscopy was applied to analyze the meat structure and quality. ANIC indicated that even adding 15% FCM was statistically (p < 0.05) distinguishable from 100% minced meat and 30% FCM had already 50 Vol.-% ANIC. In contrast, the addition of 15% or 30% FCM did not result in significant differences in drip loss of raw and cooked meat as well as mechanical and sensory texture analysis. This study showed that intensive processing might be detectable via ANIC, but that the minced meat quality was not affected. Full article
(This article belongs to the Special Issue Quality and Safety Control of Meat Products)
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13 pages, 3235 KiB  
Article
Characteristic Aroma Compound in Cinnamon Bark Extract Using Soybean Oil and/or Water
by Wenwen Zhang, Chuankang Jia, Huimin Yan, Yalin Peng, Enmin Hu, Jun Qi and Qing Lin
Appl. Sci. 2022, 12(3), 1284; https://doi.org/10.3390/app12031284 - 26 Jan 2022
Cited by 3 | Viewed by 3694
Abstract
The effects of soybean oil (20%, v/w) and extraction time (30, 60, or 90 min) on volatile compounds in cinnamon bark extract were investigated. The relative content and odor activity values (OAVs) of volatile compounds were measured by Gas Chromatography-Mass [...] Read more.
The effects of soybean oil (20%, v/w) and extraction time (30, 60, or 90 min) on volatile compounds in cinnamon bark extract were investigated. The relative content and odor activity values (OAVs) of volatile compounds were measured by Gas Chromatography-Mass Spectrometer (GC-MS). The results showed that a total of 26 and 27 volatile compounds were detected in the water extract and the aqueous phase of the water/oil extraction, respectively. Hexanal, nonanal, cinnamaldehyde, D-limonene, 1-octen-3-ol, linalool, and anethole were the major aroma-active compounds, accounting for 85% of the total substance content. Cinnamaldehyde had the highest contribution rate to the aroma of the water extract (26%), whereas anethole has the highest contribution rate to the aroma of the oil/water extract (30%). Whether or not the extraction medium contained soybean oil, the relative content of aroma-active compounds in the aqueous phase decreased with increased extraction time, and the relative content of these compounds in the aqueous phase further decreased when soybean oil was present. This should be due to the high hydrophobicity of these compounds, which were prone to dissolving in the oil layer during the extraction process, resulting in a decrease in the relative content of aroma-active compounds in the aqueous phase. Full article
(This article belongs to the Special Issue Quality and Safety Control of Meat Products)
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9 pages, 1015 KiB  
Article
Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources
by Zhenzhen Ning, Bei Xue and Huhu Wang
Appl. Sci. 2021, 11(22), 10652; https://doi.org/10.3390/app112210652 - 12 Nov 2021
Cited by 6 | Viewed by 1954
Abstract
Microbial adhesion constitutes the transition of microorganisms from a planktonic mode to a static one. It promotes the formation of biofilm which is responsible for spoilage, foodborne diseases, and corrosion in the food processing industry. In this study, the adhesive potential of fourteen [...] Read more.
Microbial adhesion constitutes the transition of microorganisms from a planktonic mode to a static one. It promotes the formation of biofilm which is responsible for spoilage, foodborne diseases, and corrosion in the food processing industry. In this study, the adhesive potential of fourteen meat-borne bacterial isolates belonging to seven different genera was investigated. All strains were found able to colonize polystyrene surfaces with different levels of firmness. Significant variations were determined in assays of bacterial hydrophobicity and motility. Among the 14 strains, Pseudomonas fragi, Aeromonas salmonicida II, Serratia liquefaciens, Citrobacter braakii, Pseudomonas putida, and Aeromonas veronii had a strong hydrophobic force, while the isolates of Lactobacillus genus showed the most hydrophilic property. In terms of motility, Citrobacter braakii and Escherichia coli exhibited exceptional swarming and swimming abilities, whilst conservatively weak performances were observed in the Lactobacillus strains. Furthermore, the majority of the isolates were predominantly electron donors and weak electron acceptors. Overall, a high level of correlation was observed between biofilm-forming ability with cell surface hydrophobicity and Lewis acid–base properties, whereas the contribution of motility in bacterial adhesion could not be confirmed. Research on the adhesive performance of foodborne bacteria is potentially conducive to developing novel control strategies, such as food processing equipment with specific surfaces, not facilitating attachment. Full article
(This article belongs to the Special Issue Quality and Safety Control of Meat Products)
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9 pages, 1082 KiB  
Brief Report
Comparative Study of Fresh and Frozen Broiler Neck Skin Sampled for Process Hygiene Purposes
by Nina Langkabel, Verena Oswaldi, Roswitha Merle, Janine Dzierzon and Diana Meemken
Appl. Sci. 2022, 12(13), 6701; https://doi.org/10.3390/app12136701 - 1 Jul 2022
Cited by 2 | Viewed by 1552
Abstract
The objective of the study was to determine the effect of freezing broiler neck skin samples before their microbial analysis, compared to freshly examined samples regarding total viable count (TVC) and Enterobacteriaceae count (EC). For this, 300 neck skin samples were taken at [...] Read more.
The objective of the study was to determine the effect of freezing broiler neck skin samples before their microbial analysis, compared to freshly examined samples regarding total viable count (TVC) and Enterobacteriaceae count (EC). For this, 300 neck skin samples were taken at a German commercial broiler abattoir and each neck skin sample was cut into two parts. One randomly selected part underwent microbial examination after storage at 4 °C overnight; the other part was frozen at −30 °C for eight weeks before analysis in the same laboratory. Log cfu/g values of TVC and EC were separately compared between the fresh and frozen neck skin samples. A difference up to 0.5 log values was set as acceptable, i.e., fresh and frozen samples with counts that differed by this amount were considered as not different. The differences between the grouped samples of fresh and frozen broiler neck skin regarding both TVC and EC levels were less than 0.5 log values. Thus, it can be assumed that broiler neck skin samples, both fresh and frozen for eight weeks, are suitable for microbiological examination, as the TVC and EC results showed equivalence. Therefore, freezing broiler neck skin samples can be an option to maintain viable bacteria levels in broiler neck skin samples taken for microbiological examination in process control, when freezing and later examination is necessary due to insufficient laboratory capacity for the examination of fresh neck skin samples. Full article
(This article belongs to the Special Issue Quality and Safety Control of Meat Products)
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