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Innovative Meat and Meat Products: Novel Processing Technologies for Sustainable...
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Innovative Meat and Meat Products: Novel Processing Technologies for Sustainable Products

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

Deadline for manuscript submissions: 13 January 2025 | Viewed by 4533

Special Issue Editors

Dr. Claudia Ruiz-Capillas

E-Mail Website
Guest Editor
Department of Products, Spanish National Research Council, CSIC, Madrid, Spain
Interests: meat quality; food safety; animal production; food analysis; meat science; poultry; animal nutrition; food microbiology and safety; food science and technology; food preservation
Special Issues, Collections and Topics in MDPI journals
Dr. Ana Herrero Herranz

E-Mail Website
Guest Editor
Department of Products, Spanish National Research Council, CSIC, Madrid, Spain
Interests: development of healthy meat products; vibrational spectroscopic techniques (raman and infrared spectroscopy); textural properties; biogenic amines; food safety; quality indices
Special Issues, Collections and Topics in MDPI journals
Dr. Carlos Pasqualin Cavalheiro

E-Mail Website
Guest Editor
Departamento de Medicina Veterinária Preventiva e Produção, Animal Escola de Medicina Veterinária, Zootecnia Universidade Federal da Bahia, Salvador, BA, Brasil
Interests: meat technology; edible insects; meat products reformulation; meat microbiology; meat science; meat preservation; microencapsulation; meat safety; probiotics

Special Issue Information

Dear Colleagues,

This Special Issue of Foods focuses on innovative meat and meat products via novel processing technologies.

Global population growth, shifting consumer perception of meat, and its association with certain health risks have significantly impacted the meat industry. Meat processing plays a crucial role in transforming raw meat into various meat products and by-products to meet the new demands of the food industry and society.

These processing technologies can vary in their effects on the reformulation of meat products, including but not limited to the incorporation of fibers, agricultural by-products, alternative proteins, and bioactive compounds, aiming to create more sustainable meat products aligned with circular economy principles. In this context, technological advancements such as high hydrostatic pressure, micro and nanoencapsulation, dry aging, quick dry slice processes, bio preservation, biotechnology, and innovative packaging systems offer promising solutions in the food industry.

The application of these novel and innovative processing and more efficient developments can further enhance efficiency and minimize waste to obtain more sustainable meat and meat products with a lower environmental impact.

This Special Issue is open to receiving research results and/or quality reviews based on the new challenges and technological approaches related to the reformulation, sustainability processing, preservation, safety, and quality control of meat and meat products.

Dr. Claudia Ruiz-Capillas
Dr. Ana Herrero Herranz
Dr. Carlos Pasqualin Cavalheiro
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

  • meat quality
  • meat science
  • meat products
  • raw meat
  • novel technologies
  • meat preservation
  • sustainability
  • circular economy

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Published Papers (2 papers)

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Research

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13 pages, 1587 KiB  
Article
Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties
by Carlos Pasqualin Cavalheiro, Claudia Ruiz-Capillas, Ana M. Herrero, Tatiana Pintado, Camila Cristina Avelar de Sousa, Juliana Sant’Ana Falcão Leite and Maurício Costa Alves da Silva
Foods 2024, 13(2), 286; https://doi.org/10.3390/foods13020286 - 16 Jan 2024
Cited by 4 | Viewed by 2464
Abstract
This study examined the incorporation of cricket (Acheta domesticus) flour (CF) (0, control; 5.0%, CF5.0; 7.5%, CF7.5; and 10.0%, CF10.0) as a lean meat replacer in beef patties and its impact on composition, microbiological, sensory, and technological properties, as well as [...] Read more.
This study examined the incorporation of cricket (Acheta domesticus) flour (CF) (0, control; 5.0%, CF5.0; 7.5%, CF7.5; and 10.0%, CF10.0) as a lean meat replacer in beef patties and its impact on composition, microbiological, sensory, and technological properties, as well as its influence on the cooking process. The inclusion of CF led to beef patties with significantly higher protein levels than the control group. Additionally, an elevation in total viable (TVC) and lactic acid bacteria (LAB) counts was observed. However, Enterobacteriaceae counts remained at safe levels. CF5.0 demonstrated similar sensory scores and purchase intention to the control treatment. CF7.5 and CF10.0 showed comparable sensory scores to the control except for texture attributes. The inclusion of CF significantly reduced cooking loss and diameter reduction values. Beef patties with CF were notably firmer and had a browner color than the control. In general, the cooking process impacted the technological properties similarly in both the control and beef patties with CF. In all cooked samples, no significant differences in pH, redness (a*), or texture were observed. This study demonstrated that incorporating up to 5.0% CF into beef patties is optimal in terms of composition, technological, sensorial, and cooking properties. Full article
(This article belongs to the Special Issue Innovative Meat and Meat Products: Novel Processing Technologies for Sustainable Products)
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Review

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15 pages, 16394 KiB  
Review
Mimicking Mechanics: A Comparison of Meat and Meat Analogs
by Skyler R. St. Pierre and Ellen Kuhl
Foods 2024, 13(21), 3495; https://doi.org/10.3390/foods13213495 - 31 Oct 2024
Cited by 1 | Viewed by 1158
Abstract
The texture of meat is one of the most important features to mimic when developing meat analogs. Both protein source and processing method impact the texture of the final product. We can distinguish three types of mechanical tests to quantify the textural differences [...] Read more.
The texture of meat is one of the most important features to mimic when developing meat analogs. Both protein source and processing method impact the texture of the final product. We can distinguish three types of mechanical tests to quantify the textural differences between meat and meat analogs: puncture type, rheological torsion tests, and classical mechanical tests of tension, compression, and bending. Here, we compile the shear force and stiffness values of whole and comminuted meats and meat analogs from the two most popular tests for meat, the Warner–Bratzler shear test and the double-compression texture profile analysis. Our results suggest that, with the right fine-tuning, today’s meat analogs are well capable of mimicking the mechanics of real meat. While Warner–Bratzler shear tests and texture profile analysis provide valuable information about the tenderness and sensory perception of meat, both tests suffer from a lack of standardization, which limits cross-study comparisons. Here, we provide guidelines to standardize meat testing and report meat stiffness as the single most informative mechanical parameter. Collecting big standardized data and sharing them with the community at large could empower researchers to harness the power of generative artificial intelligence to inform the systematic development of meat analogs with desired mechanical properties and functions, taste, and sensory perception. Full article
(This article belongs to the Special Issue Innovative Meat and Meat Products: Novel Processing Technologies for Sustainable Products)
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