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Strategies for Improving the Characteristics, Quality and Safety of Meat...
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Strategies for Improving the Characteristics, Quality and Safety of Meat Products

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

Deadline for manuscript submissions: 30 November 2024 | Viewed by 5459

Special Issue Editor

Dr. Martin Škrlep

E-Mail Website
Guest Editor
Agricultural Institute of Slovenia, Ljubljana, Slovenia
Interests: meat science; meat products; meat quality

Special Issue Information

Dear Colleagues,

In the field of food production and consumption, improving the characteristics, quality, and safety of meat products is a critical undertaking that affects both the industry and consumers. As demand for meat products continues to grow worldwide, developing effective strategies to improve their characteristics has become imperative for producers, regulators, and consumers. Improving the quality of meat products can significantly increase the products’ added value and thus the profitability of meat processing. The food industry is therefore constantly looking for new innovations in processing techniques that involve all stakeholders in the meat production chain, from the breeders who supply suitable raw materials to the processors and retailers. This Special Issue will address the relatively broad topic of meat product quality parameters. This Special Issue will also focus on the potential for quality improvements through innovative and alternative processing methods, such as the use and preparation of raw materials of different origins and species, different processing and storage conditions, and the use of a variety of additives, both microbial (starters, microbial inoculants) and chemical (e.g., preservatives, antioxidants). In addition, this Special Issue will discuss the possibility of replacing individual ingredients (e.g., with different fats, components of plant origin, and natural bioactive compounds) and study the interactions between characteristics regarding biochemical composition, texture, and sensory quality within the content of toxins, pathogens, or spoilage indicators.

Dr. Martin Škrlep
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

  • processing techniques
  • quality improvement
  • innovations
  • sanitary quality
  • nutritional quality
  • meat products
  • meat processing
  • raw materials
  • additives
  • biochemical composition

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Published Papers (4 papers)

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Research

11 pages, 803 KiB  
Article
Dry-Cured Ham, ‘Kraški Pršut’, from Heavy Pig Production—A Pilot Study Focusing on the Effect of Ham Weight and Salting
by Bojana Savić, Marjeta Čandek-Potokar and Martin Škrlep
Foods 2024, 13(22), 3620; https://doi.org/10.3390/foods13223620 - 13 Nov 2024
Viewed by 551
Abstract
A pilot study was conducted with the aim of adapting the processing of “Kraški pršut”, dry-cured ham, for thighs from heavy pigs. The focus was on the effect of ham weight and salting duration on the quality of dry-cured ham. From [...] Read more.
A pilot study was conducted with the aim of adapting the processing of “Kraški pršut”, dry-cured ham, for thighs from heavy pigs. The focus was on the effect of ham weight and salting duration on the quality of dry-cured ham. From a pool of thighs harvested from heavy pigs, a total of 32 green hams were selected (from 16 carcasses) based on weight (two classes; L—lighter, H—heavier) and we used left and right ham for either the standard or a shortened salting phase. Salting duration consisted of phase 1 (7 days for all hams) and phase 2 (7 or 14 days for L, 10 or 17 days for H, in the case of shortened and standard salting, respectively). Equivalent conditions for all hams were maintained during the remaining phases, with a total maturation period of 18 months. The analysis focused on chemical, physical and rheological properties, sensory attributes, and consumer perceptions. The H hams had lower processing losses, resulting in higher moisture and water activity, lower salt content in internal biceps femoris muscle, and a softer texture (instrumental and sensory) than L hams. The salting duration mainly affected weight losses in the salting phase and, consequently, salt content, which was lower in the shortened salting phase, while no effects were observed on texture. The sensory panel perceived weight’s effect on hardness, with L hams being perceived as harder, and salting’s effect on sourness, with hams submitted to longer salting perceived as sourer than H hams. Consumer testing indicated a general preference for softer and less salty hams. Overall, the results show that the applied reduction in salting duration was not substantial, and future trials should explore further optimization in terms of salting and resting phases. Full article
(This article belongs to the Special Issue Strategies for Improving the Characteristics, Quality and Safety of Meat Products)
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15 pages, 2308 KiB  
Article
Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field
by Bo Chen, Gaoang Du, Ke Li, Yu Wang, Panpan Shi, Junguang Li and Yanhong Bai
Foods 2024, 13(13), 1988; https://doi.org/10.3390/foods13131988 - 24 Jun 2024
Viewed by 907
Abstract
The present study demonstrates the effects of pH-shifting treatments and magnetic field-assisted pH-shifting treatments on the properties of myofibrillar protein (MP) in frozen meat. The solubility results indicate that the pH-shifting treatments increased the solubility of MP from 16.8% to a maximum of [...] Read more.
The present study demonstrates the effects of pH-shifting treatments and magnetic field-assisted pH-shifting treatments on the properties of myofibrillar protein (MP) in frozen meat. The solubility results indicate that the pH-shifting treatments increased the solubility of MP from 16.8% to a maximum of 21.0% (pH 9). The values of surface hydrophobicity and protein particle size distribution indicate that the pH-shifting treatment effectively inhibited protein aggregation through electrostatic interactions. However, under higher pH conditions (pH 10, 11), the treatments assisted by the magnetic field increased the degree of aggregation. The total thiol content and SDS-PAGE results further suggest that the magnetic field-assisted pH-shifting treatment accelerated the formation of covalent bonds among MPs under the alkaline environment. The results of the Differential Scanning Calorimetry (DSC) and protein secondary structure analysis indicate that the magnetic field promoted the unfolding of protein structures in an alkaline environment, markedly reducing the effective pH levels of pH-shifting. Electron paramagnetic resonance (EPR) data indicate that the phenomenon might be associated with the increased concentration of free radicals caused by the magnetic field treatment. In summary, the application of magnetic field-assisted pH-shifting treatments could emerge as a potent and promising strategy to improve the protein properties in frozen meat. Full article
(This article belongs to the Special Issue Strategies for Improving the Characteristics, Quality and Safety of Meat Products)
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14 pages, 325 KiB  
Article
Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms
by Melinda Fogarasi, Maria Jenica Urs, Maria-Ioana Socaciu, Floricuța Ranga, Cristina Anamaria Semeniuc, Dan Cristian Vodnar, Vlad Mureșan, Dorin Țibulcă, Szabolcs Fogarasi and Carmen Socaciu
Foods 2024, 13(7), 979; https://doi.org/10.3390/foods13070979 - 22 Mar 2024
Cited by 3 | Viewed by 2108
Abstract
Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and cancer. These bioactive compounds can be successfully extracted from Boletus edulis mushrooms with acidic water. However, such extract [...] Read more.
Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and cancer. These bioactive compounds can be successfully extracted from Boletus edulis mushrooms with acidic water. However, such extract could influence the sensory or textural properties of the product to be enriched; this inconvenience can be avoided by microencapsulating it using spray drying. In this study, the Vienna sausages were reformulated by replacing 2% of the cured meat with microcapsules containing an acidic aqueous extract of Boletus edulis mushrooms and by replacing ice flakes, an ingredient that represents 22.9% of the manufacturing recipe, with ice cubes from the same extract aiming to obtain a polyphenol enriched product. The results showed a higher content of polyphenols in sausages with extract (VSe; 568.92 μg/g) and microcapsules (VSm; 523.03 μg/g) than in the control ones (455.41 μg/g), with significant differences for 2,4-dihydroxybenzoic acid, protocatechuic acid, and 1-O-galloyl-β-D-glucose. However, because of the oxidative stress caused to the microcapsules by the extract’s spray drying, VSm had the highest oxidation state. PV and TBARS levels varied with storage time in all formulations, but given the short period tested, they were well below the allowed/recommended limit. The extract, as such, negatively affected the appearance, odor, and taste of Vienna sausages. The microcapsules, instead, determined an increase in their acceptance rate among consumers; they also prevented moisture loss and color changes during storage. In conclusion, microcapsules are more suitable for use as a polyphenol enrichment ingredient in Vienna sausages than the extract. Full article
(This article belongs to the Special Issue Strategies for Improving the Characteristics, Quality and Safety of Meat Products)
14 pages, 2820 KiB  
Article
Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values
by Yuexin Li, Hui Wang, Yubo Zhao, Qian Chen, Xiufang Xia, Qian Liu and Baohua Kong
Foods 2024, 13(2), 253; https://doi.org/10.3390/foods13020253 - 12 Jan 2024
Cited by 1 | Viewed by 1310
Abstract
Myofibrillar protein–diacylglycerol emulsions containing catechin (MP-DAG-C) possess outstanding emulsifying property and oxidative stability. However, the effect of pH on MP-DAG-C emulsions should be revealed to provide possibilities for their application in practical meat products. Therefore, MP-DAG-C emulsions at different pH values were used [...] Read more.
Myofibrillar protein–diacylglycerol emulsions containing catechin (MP-DAG-C) possess outstanding emulsifying property and oxidative stability. However, the effect of pH on MP-DAG-C emulsions should be revealed to provide possibilities for their application in practical meat products. Therefore, MP-DAG-C emulsions at different pH values were used in this study, in which lard, unpurified glycerolytic lard (UGL), and purified glycerolytic lard (PGL) were used as the oil phases. The results indicated that the emulsifying property of the UGL- and PGL-based emulsions increased compared to those of the lard-based emulsions (p < 0.05). The emulsifying activity and stability indices, absolute value of ζ-potential, and rheological characteristics increased with the increase in pH values (p < 0.05), with the droplets were smallest and distributed most uniformly at a pH of 6.5 compared to the other acidic environment (p < 0.05). The thiobarbituric acid substance and carbonyl content increased (p < 0.05), while the total sulfydryl content decreased (p < 0.05) during storage. However, there was no statistical difference between the oxidative stability of the MP-DAG-C emulsions with different pH values (p > 0.05). The results implied that the emulsifying property of MP-DAG-C emulsions increased with an increase in pH values. The oxidative stability of the MP-DAG-C emulsions at high pH values was improved by catechin. Full article
(This article belongs to the Special Issue Strategies for Improving the Characteristics, Quality and Safety of Meat Products)
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