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Strategies to Improve the Functional Value of Meat and Meat...
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Strategies to Improve the Functional Value of 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 (15 February 2024) | Viewed by 18139

Special Issue Editors

Prof. Dr. Jaworska Danuta

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Guest Editor
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, SGGW, Nowoursynowska 159 C Str., 02-776 Warsaw, Poland
Interests: sensory methods; meat and meat product quality; determinants of the sensory quality of various food products
Dr. Anna Sadowska

E-Mail Website
Guest Editor
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, SGGW, Nowoursynowska 159 C Str., 02-776 Warsaw, Poland
Interests: evaluation of bioactive compounds of raw materials and products of plant and animal origin; functional food design
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The relationship between health, diet, and lifestyle, as well as the influence of nutrition on the prevention of civilization diseases, has been known for a long time. The nutritional value and sensory quality of meat make it an important element of the human diet, especially as it provides nutrients among commonly eaten food. The meat is distinguished by a high content of wholesome proteins, B vitamins, and minerals, among which iron plays a major role. At the same time, a lot of controversy is caused by its high content of saturated fatty acids, which is why recent research concerns the development of meat products that fit the definition of functional food, which, apart from its traditional nutritional function, has an additional documented beneficial effect on human health. As part of the creation of functional meat products, attention is paid, inter alia, to reduce fat content, change the fatty acid profile, lower cholesterol levels. One of the methods of producing this type of food is to enrich meat products with bioactive ingredients, including vitamins, minerals, polyunsaturated fatty acids, fibres, phenolic compounds, phytosterols, and oligosaccharides. Other methods relate to changes in the way that animals are fed or how to handle the carcass immediately after slaughter. Taking all of the above into account, in this Special Issue, all reviews and research articles on the functional properties of meat and meat products will be explored.

Prof. Dr. Jaworska Danuta
Dr. Anna Sadowska
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
  • meat products
  • processing of animal raw materials
  • functional properties
  • nutrition value
  • sensory quality
  • bioactive compounds

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Published Papers (8 papers)

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Editorial

Jump to: Research, Review

4 pages, 174 KiB  
Editorial
Strategies to Improve the Functional Value of Meat and Meat Products
by Danuta Jaworska and Anna Sadowka
Foods 2024, 13(15), 2433; https://doi.org/10.3390/foods13152433 - 1 Aug 2024
Viewed by 962
Abstract
Meat is a necessary component of the human diet because of its unique chemical composition, nutritional value, and complete protein content with favourable proportions of amino acids [...] Full article
(This article belongs to the Special Issue Strategies to Improve the Functional Value of Meat and Meat Products)

Research

Jump to: Editorial, Review

20 pages, 2579 KiB  
Article
Study of Meat and Carcass Quality-Related Traits in Turkey Populations through Discriminant Canonical Analysis
by José Ignacio Salgado Pardo, Francisco Javier Navas González, Antonio González Ariza, José Manuel León Jurado, Inés Galán Luque, Juan Vicente Delgado Bermejo and María Esperanza Camacho Vallejo
Foods 2023, 12(20), 3828; https://doi.org/10.3390/foods12203828 - 19 Oct 2023
Cited by 5 | Viewed by 1707
Abstract
The present research aimed to determine the main differences in meat and carcass quality traits among turkey genotypes worldwide and describe the clustering patterns through the use of a discriminant canonical analysis (DCA). To achieve this goal, a comprehensive meta-analysis of 75 documents [...] Read more.
The present research aimed to determine the main differences in meat and carcass quality traits among turkey genotypes worldwide and describe the clustering patterns through the use of a discriminant canonical analysis (DCA). To achieve this goal, a comprehensive meta-analysis of 75 documents discussing carcass and meat characteristics in the turkey species was performed. Meat and carcass attributes of nine different turkey populations were collected and grouped in terms of the following clusters: carcass dressing traits, muscle fiber properties, pH, color-related traits, water-retaining characteristics, texture-related traits, and meat chemical composition. The Bayesian ANOVA analysis reported that the majority of variables statistically differed (p < 0.05), and the multicollinearity analysis revealed the absence of redundancy problems among variables (VIF < 5). The DCA reported that cold carcass weight, slaughter weight, sex-male, carcass/piece weight, and the protein and fat composition of meat were the traits explaining variability among different turkey genotypes (Wilks’ lambda: 0.488, 0.590, 0.905, 0.906, 0.937, and 0.944, respectively). The combination of traits in the first three dimensions explained 94.93% variability among groups. Mahalanobis distances cladogram-grouped populations following a cluster pattern and suggest its applicability as indicative of a turkey genotype’s traceability. Full article
(This article belongs to the Special Issue Strategies to Improve the Functional Value of Meat and Meat Products)
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15 pages, 1908 KiB  
Article
Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types
by Carmen Botella-Martínez, Nuria Muñoz-Tebar, Raquel Lucas-González, José A. Pérez-Álvarez, Juana Fernández-López and Manuel Viuda-Martos
Foods 2023, 12(19), 3591; https://doi.org/10.3390/foods12193591 - 27 Sep 2023
Cited by 6 | Viewed by 1502
Abstract
It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the utilization [...] Read more.
It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the utilization of flours obtained from oyster mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus), and portobello mushrooms (Agaricus brunnescen) as salt replacers on chemical, physicochemical, and sensory properties of beef burgers. The fat and protein content was not affected by the inclusion of mushroom flour, while the sodium content was reduced by 55–61% compared to the control sample. The control sample had the lowest values for cooking loss and shrinkage (12.29 and 18.69%, respectively) whilst the reformulated samples had higher values ranging between 16.08 and 18.88% for cooking loss, respectively, and between 19.55 and 28.25% for shrinkage, respectively. The reformulated samples showed higher lipid oxidation values (ranging from 0.18 and 0.20 mg malondialdehyde/kg sample) than the control sample. Sensorially, all parameters analyzed were not affected by the replacement of sodium chloride by the different mushroom flours. The use of flours obtained from different mushroom flours is a viable alternative to be used as sodium chloride replacers in the preparation of beef burgers. Full article
(This article belongs to the Special Issue Strategies to Improve the Functional Value of Meat and Meat Products)
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15 pages, 1903 KiB  
Article
Fungal Biostarter Effect on the Quality of Dry-Aged Beef
by Wiesław Przybylski, Danuta Jaworska, Magdalena Płecha, Karina Dukaczewska, Grzegorz Ostrowski, Piotr Sałek, Krzysztof Sawicki and Julia Pawłowska
Foods 2023, 12(6), 1330; https://doi.org/10.3390/foods12061330 - 21 Mar 2023
Cited by 6 | Viewed by 2842
Abstract
Meat aging is a process consisting of its storage in specific conditions which leads to an increase in its organoleptic qualities. The most common method of meat aging is the wet vacuum-bag based method, whereas the traditional method, called dry-aging, involves keeping meat [...] Read more.
Meat aging is a process consisting of its storage in specific conditions which leads to an increase in its organoleptic qualities. The most common method of meat aging is the wet vacuum-bag based method, whereas the traditional method, called dry-aging, involves keeping meat at a low temperature for an extended time. However, this process is characterized by low repeatability of the results. Therefore, different approaches to stabilize the process are tested. The aim of this study was to analyze the influence of the Mucor flavus biostarter on the physicochemical characteristics and sensory quality of dry-aged beef (DAB). We hypothesized that a fungal biostarter positively influences the quality of DAB and stabilizes the dry-aging process. Meat control samples (N = 7) and samples inoculated with the Mucor flavus biostarter (N = 7), originating from 14 individuals crossbred from Holstein-Friesian cows with bulls of meat breeds, were put into the dry-aging fridge (DryAger, Bad Saulgau, Germany) for 28 days. The physicochemical parameters (pH, color parameters, WHC, GP (glycolytic potential), chemical composition of muscle, the content of malondialdehyde, shear force), muscular protein proteolysis (SDS-PAGE), sensory quality, and microbial composition of DAB were assessed after aging. The results showed a significant effect of the fungal biostarter on pH increase (0.25 units), and light myosin chain proteolysis (approximately 16%) as well as improvement of sensory quality (e.g., acceptability was improved by one unit in an applied scale 1–9). All together, the M. flavus-based biostarter was shown to increase the quality of DAB. Full article
(This article belongs to the Special Issue Strategies to Improve the Functional Value of Meat and Meat Products)
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20 pages, 593 KiB  
Article
Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties
by Nicoleta Cîrstea (Lazăr), Violeta Nour and Andrei Iulian Boruzi
Foods 2023, 12(3), 519; https://doi.org/10.3390/foods12030519 - 23 Jan 2023
Cited by 14 | Viewed by 2570
Abstract
This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate their potential use [...] Read more.
This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate their potential use as pork backfat replacers in cooked pork patties. Reformulated patties were produced by half and full pork backfat replacement and compared to normal fat patties and reduced fat content patties made by replacing half of the added fat with water. Color parameters, pH and thermal stability of the emulsion gels were determined at processing and after 10 days of refrigerated storage. Proximate composition, fatty acid profile, technological properties and sensory attributes were evaluated after patty processing, while color parameters, pH and lipid oxidation were monitored in patties during 15 days of refrigerated storage (4 °C). Reformulated patties showed significant improvements of the lipid profile (lower saturated fatty acid content and n-6/n-3 ratio and higher long-chain polyunsaturated fatty acid content) as compared to the controls. In terms of technological properties, chitosan was more effective than gelatin as a stabilizer of the emulsion gel. All reformulated patties showed a good evolution of lipid oxidation during storage and acceptable sensory attributes. Full article
(This article belongs to the Special Issue Strategies to Improve the Functional Value of Meat and Meat Products)
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13 pages, 1732 KiB  
Article
Quality Aspects of Designing Prohealth Liver Sausages Enriched with Walnut Paste
by Tomasz Florowski, Anna Florowska, Marta Chmiel, Lech Adamczak, Dorota Pietrzak, Agnieszka Ostrowska and Iwona Szymańska
Foods 2022, 11(24), 3946; https://doi.org/10.3390/foods11243946 - 7 Dec 2022
Cited by 4 | Viewed by 1700
Abstract
The aim of the study was to determine the influence of enriching liver sausages with different levels of walnut paste on the quality properties of this product. Sausages were produced with 5, 10, 15, 20, and 25% amount additions of walnut paste and [...] Read more.
The aim of the study was to determine the influence of enriching liver sausages with different levels of walnut paste on the quality properties of this product. Sausages were produced with 5, 10, 15, 20, and 25% amount additions of walnut paste and without the addition of nuts (control product). It was found that walnut paste, especially when introduced at an amount >15%, was a component that limited thermal losses and significantly modified the characteristics of liver sausages. The addition of walnut paste also increased the fat content of liver sausages by two–three times, which was one of the factors that weakened their structure, including lowering their compression, shear, and penetration force but increasing their spreadability. Moreover, the addition of walnut paste at an amount of ≥20% resulted in the products having a slightly different color, with lower values for the a* color parameter. Such changes were assessed as a favorable modification to the product, increasing its overall desirability, especially with the addition of walnut paste at the level of 20%. Walnut paste can therefore be a valuable ingredient that allows for the development of a health-promoting product with improved quality features. However, with the addition of a walnut paste at an amount of 25%, it is necessary to take into account the more rapid and unfavorable fat changes that occur during the storage of the liver sausages, as indicated by about 50% higher TBARS values (compared to the control product). Full article
(This article belongs to the Special Issue Strategies to Improve the Functional Value of Meat and Meat Products)
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Review

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17 pages, 671 KiB  
Review
Micro- and Macroalgae in Meat Products
by Caba Siladji, Vesna Djordjevic, Jelena Babic Milijasevic, Volker Heinz, Nino Terjung, Weizheng Sun and Igor Tomasevic
Foods 2024, 13(6), 826; https://doi.org/10.3390/foods13060826 - 7 Mar 2024
Cited by 4 | Viewed by 1792
Abstract
Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve as excellent natural sources of nutrients [...] Read more.
Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve as excellent natural sources of nutrients and bioactive compounds. This review aims to systematically outline the impact of incorporating whole algae and their extracts into various meat products, examining their effects on quality, physicochemical and functional properties, sensory characteristics, and potential for enhancing shelf life. Adding algae to meat products generally increased pH values, with variations influenced by concentration, type, initial pH, and storage time. The protein content was mainly unaffected, except for Nori and Chlorella. Algae contributed to lower moisture and higher ash content due to dietary fiber. While including algae improved water-holding capacity and decreased cooking loss, it often led to increased hardness and chewiness. Algae and their extracts influenced color attributes, with variations based on the algae type. Sensory properties were distinctively affected, generally reducing overall acceptability, although Sea tangle at concentrations of 1–3% showed acceptable scores. Chlorella and Sea tangle positively impacted microbiology during refrigerated storage, while algae and their extracts demonstrated strong antioxidant activity. Full article
(This article belongs to the Special Issue Strategies to Improve the Functional Value of Meat and Meat Products)
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18 pages, 1191 KiB  
Review
Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?
by Marco Iammarino, Rosaria Marino, Valeria Nardelli, Mariateresa Ingegno and Marzia Albenzio
Foods 2024, 13(3), 445; https://doi.org/10.3390/foods13030445 - 30 Jan 2024
Cited by 7 | Viewed by 3683
Abstract
The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds [...] Read more.
The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds and several important micronutrients which can also be affected by heating processes. This review aims to provide an updated overview of the effects of different heating processes on both the safety and nutritional parameters of cooked red meat. The most-used heating processes practices were taken into consideration in order to develop a risk–benefit scenario for each type of heating process and red meat. Full article
(This article belongs to the Special Issue Strategies to Improve the Functional Value of Meat and Meat Products)
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