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Foods
Special Issues
Innovative Processing and Preservation Technologies for Meat and Meat Products
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Innovative Processing and Preservation Technologies for Meat and Meat Products

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

Deadline for manuscript submissions: closed (28 August 2024) | Viewed by 2753

Special Issue Editor

Dr. Wesley Osburn

E-Mail Website
Guest Editor
Department of Animal Science, Texas A&M University, College Station, TX, USA
Interests: processed meats; value-added products; food safety; meat quality

Special Issue Information

Dear Colleagues,

In this Special Issue of Foods, we welcome the submission of manuscripts, both original research and review articles, related to innovative processing and preservation technologies that ensure the quality, safety and/or nutrition of meat and meat products. Consumer interest in meat and meat products remains strong globally; however, there is increased awareness and concern for the safety, nutrition, and sustainability of these products. The meat industry has responded by developing and implementing innovative technologies for the engineering, formulating, manufacturing, thermal processing packaging, and delivery of meat and meat products.

This Special Issue welcomes submissions of novel works, reviews and short communications that address innovative strategies to improve the quality, safety and nutrition of meat and meat products; innovative food ingredients that improve the safety, quality, shelf life, nutrition or sensory attributes of meat and meat products;  innovative manufacturing technologies that are energy-, water- and resource-efficient; or technologies that improve shelf life and minimize food waste and loss of meat and meat products throughout the supply chain.

Dr. Wesley Osburn
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

  • meat and meat products
  • meat processing
  • preservation
  • sustainability
  • ingredients
  • quality
  • shelf life

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

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Research

15 pages, 1964 KiB  
Article
Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella
by Priscila Rossato Fracari, Ana Guimarães Massia, Denise Adamoli Laroque, Bibiana Alves dos Santos, Alexandre José Cichoski, Bruno Augusto Mattar Carciofi and Paulo Cezar Bastianello Campagnol
Foods 2024, 13(18), 2976; https://doi.org/10.3390/foods13182976 - 19 Sep 2024
Viewed by 689
Abstract
This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and Listeria monocytogenes population. The different PL parameters generated [...] Read more.
This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and Listeria monocytogenes population. The different PL parameters generated a fluence ranging from 2.64 to 6.57 J/cm2 and irradiance ranging from 1046.9 to 1738.8 W/cm2. The PL slightly increased the temperature and pH of the samples, and this elevation was well correlated to the higher number of pulses and higher fluence. The color parameter a* was reduced while b* values increased after PL application, with these effects being more significant in treatments with a higher number of pulses and higher fluence. The highest values of TBARS were found in treatments with higher fluence (5.28 and 6.57 J/cm2), which were characterized by the attribute “oxidized color” in sensory evaluation. The different PL conditions reduced the count of L. monocytogenes by up to 1.44 Log CFU/cm2. The treatment with a pulse width of 1260 µs, two pulses, fluence of 4.38 J/cm2, and irradiance of 1738.3 W/cm2 achieved the same efficacy in pathogen reduction as the treatments with higher fluence. Moreover, these PL conditions had a minimal impact on the color and oxidative stability of mortadella, demonstrating an effective balance between microbiological safety and quality preservation. Full article
(This article belongs to the Special Issue Innovative Processing and Preservation Technologies for Meat and Meat Products)
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13 pages, 2394 KiB  
Article
Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging
by Benjamin J. Carpenter, Thomas W. Dobbins, Manuel Sebastian Hernandez, Samantha N. Barker, Kaitlyn R. Loomas, Wesley N. Osburn and Jerrad F. Legako
Foods 2024, 13(6), 902; https://doi.org/10.3390/foods13060902 - 16 Mar 2024
Viewed by 1340
Abstract
The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), [...] Read more.
The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), and nitric oxide (NO) atmospheres were evaluated for descriptive and instrumental color every 12 h during a 120 h display period. Surface myoglobin percentages, internal cooked color, thiobarbituric acid reactive substances (TBARS), and residual nitrite and nitrate were also evaluated. There were gas × time interactions for descriptive color, discoloration, a* values, b* values, deoxymyoglobin percentages, and metmyoglobin percentages (p < 0.05). There were also gas-type main effects for cooked color and TBARS (p < 0.05). Carbon monoxide maintained the most redness and least discoloration throughout the display period, while HI-OX started with a bright red color but rapidly browned (p < 0.05). Nitric oxide started as dark red to tannish-red but transitioned to a dull red (p < 0.05). However, NO had increased redness and a* values for internal cooked color (p < 0.05). Although CO outperformed NO packages, NO exhibited a unique color cycle warranting further research to optimize its use. Full article
(This article belongs to the Special Issue Innovative Processing and Preservation Technologies for Meat and Meat Products)
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