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Recent Advances in Meat Processing Technology
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Recent Advances in Meat Processing Technology

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

Deadline for manuscript submissions: closed (23 January 2023) | Viewed by 18463

Special Issue Editor

Prof. Dr. Zengqi Peng

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Interests: meat processing; meat technology; green manufacturing

Special Issue Information

Dear Colleagues,

Cooking food at high temperatures generates cooking toxicants and greenhouse gases, for example, heterocyclic amines, polyaromatic hydrocarbons, trans fatty acids, nitrosamines and acrylamide, formaldehyde, and CO2. Due to long exposure of these cooked food toxicants, i.e., environmental pollutants, the incidence rate of chronic diseases including cancers maintains a high level. In the eye of Western countries, “There is no convincing evidence that any method of cooking modifies the risk of certain human cancers.” In China, nowadays, green manufacture has realized the inhibition of food-borne carcinogen and mutagen formation and the reduction of greenhouse gas emissions in the process of cooking meat and processed meat through process innovations. This Special Issue will focus on the most recent technologies and strategies based on green manufacturing technologies for processed meat.

High-quality submissions of papers presenting research in this field will be accepted, with a special interest in topics including, but not limited to:

  1. Process innovation of meat technology and modification of traditional cooking process in respects of meat tenderization and inhibition of food-borne harmful compounds
  2. Studies on processing technologies for low sodium processed meats

Prof. Dr. Zengqi Peng
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

  • low sodium
  • meat tenderization
  • food-borne harmful compounds
  • meat processing
  • Green manufacturing

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

Published Papers (7 papers)

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Research

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11 pages, 2944 KiB  
Article
Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress
by Xiuyun Guo, Shuangyi Xu, Xiangren Meng and Zengqi Peng
Foods 2023, 12(8), 1684; https://doi.org/10.3390/foods12081684 - 18 Apr 2023
Cited by 6 | Viewed by 1362
Abstract
The effects of HYP (10, 50, and 250 μM/g protein) on the physicochemical and gel properties of myofibrillar proteins (MPs) at different NaCl concentrations under oxidative stress were explored. The incorporation of HYP significantly reduced carbonyl content and decreased the loss of free [...] Read more.
The effects of HYP (10, 50, and 250 μM/g protein) on the physicochemical and gel properties of myofibrillar proteins (MPs) at different NaCl concentrations under oxidative stress were explored. The incorporation of HYP significantly reduced carbonyl content and decreased the loss of free amine groups in a dose-dependent manner, regardless of NaCl concentration. In addition, HYP induced a dose-dependent decrement in total sulfhydryl content regardless of NaCl concentration, which might result from the formation of thiol-quinone adducts via Michael addition. The surface hydrophobicity was significantly increased with HYP addition. Nevertheless, compared with samples treated with 50 μM/g HYP, 250 μM/g HYP caused a significant decrease in surface hydrophobicity, which might be due to the increase in the extent of MPs unfolding and the concomitant aggregation of MPs by hydrophobic interaction. Furthermore, HYP also showed a dose-dependent increment in the water-holding capacity (WHC) and gel strength of MPs gels, which might be due to more orderly crosslinks via fibrous filaments at 0.2 M NaCl and more regular and lamellar structures with smaller and more homogeneous pores at 0.6 M NaCl. In summary, HYP reduced the oxidation-mediated changes of physicochemical characteristics, preventing the oxidative damage of MPs and reinforcing the ordered crosslinks of MPs–MPs and MPs–HYP during thermal gelation, ultimately resulting in a better gel quality. These results provide a theoretical support for the practical application of HYP as a natural antioxidant in gel-type meat products. Full article
(This article belongs to the Special Issue Recent Advances in Meat Processing Technology)
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13 pages, 1316 KiB  
Article
Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks
by Di Zhou, Rui Song, Guofu Yi, Qingli Han, Huazhen Cai, Yawei Zhang and Yuxia Zhu
Foods 2022, 11(24), 4063; https://doi.org/10.3390/foods11244063 - 15 Dec 2022
Cited by 1 | Viewed by 1797
Abstract
The traditional immersion vacuum cooling of meats can result in product defects. To optimize these processes, different salt ion concentrations in the immersion solution (0%, 3%, 5%, and 7%) were assessed, in relation to the cooling rate, cooling loss rate, color, texture, moisture [...] Read more.
The traditional immersion vacuum cooling of meats can result in product defects. To optimize these processes, different salt ion concentrations in the immersion solution (0%, 3%, 5%, and 7%) were assessed, in relation to the cooling rate, cooling loss rate, color, texture, moisture status, and microstructure of chicken drumsticks. The cooling rate at 5% salt ion concentration was the fastest and most similar to the conventional vacuum cooling method, which can reduce the central temperature of drumsticks from 75 to 25 °C in 15 min. Immersion vacuum cooling did not cause weight loss and the 5% salt ion concentration was the best for weight maintenance, which can increase the weight of drumsticks by 2.3%. The L* and b* values first decreased and then increased with increasing salt ion concentrations, but not significantly. Hardness gradually decreased, whereas the low-field nuclear magnetic data showed that the transverse relaxation time of free water (T22) in the drumsticks increased from 200.01 ms to 237.79 ms with increasing salt ion concentrations. Scanning electron microscopy images revealed irregular and smaller pores between the muscle fibers with increasing salt ion concentrations. The 5% salt ion concentration in the immersion solution during vacuum cooling was optimal as it increased the cooling rate and improved the edible quality without cooling loss. Thus, adjusting the salt ion concentration of the immersion solution is a feasible way to improve economic benefits and quality characteristics of meat products. Full article
(This article belongs to the Special Issue Recent Advances in Meat Processing Technology)
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14 pages, 1143 KiB  
Article
The Effects of Different Natural Plant Extracts on the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Roast Duck
by Xixi Shen, Xinyuan Huang, Xiaoyan Tang, Junliang Zhan and Suke Liu
Foods 2022, 11(14), 2104; https://doi.org/10.3390/foods11142104 - 15 Jul 2022
Cited by 14 | Viewed by 2387
Abstract
Polycyclic aromatic hydrocarbons (PAHs) with high carcinogenicity and mutagenicity may be generated in roast duck during high-temperature roasting. Natural extracts with antioxidant effects may inhibit the formation of PAHs. The objective of this study was to compare the effects of green tea extract [...] Read more.
Polycyclic aromatic hydrocarbons (PAHs) with high carcinogenicity and mutagenicity may be generated in roast duck during high-temperature roasting. Natural extracts with antioxidant effects may inhibit the formation of PAHs. The objective of this study was to compare the effects of green tea extract (GTE); extract of bamboo leaves (EBL); grape seed extract (GSE) and rosemary extract (RE) on PAHs in roast duck to obtain the optimum extract and present a guidance for reducing PAHs in roast duck. The total phenol content and antioxidant capacity of the four extracts were measured, and the PAH changes in the roast duck caused by the four extracts were detected. The total phenol content of GTE was the highest, 277 mg gallic acid equivalent (GAE)/g, while RE was the lowest at 85 mg GAE/g. The antioxidant capacity of RE was 1.9 mmol Trolox/g, which was significantly lower than that of the other three. The four extracts inhibited PAHs formation in roast duck to varying degrees: When the concentration was 25 g/kg, the best inhibitory effects on Benzo [a] pyrene (BaP) and PAH4 (BaP, BaA, BbF and CHR) were obtained from GTE, with inhibition rates of 75.8% and 79.7%, respectively, while the weakest inhibition rates, 32.7% and 43.6%, respectively, were from RE. Full article
(This article belongs to the Special Issue Recent Advances in Meat Processing Technology)
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13 pages, 1790 KiB  
Article
Inhibitory Effect of Tamarix ramosissima Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals
by Xiaopu Ren, Mingyang Li, Wei Wang, Xiyue Niu, Qian Xu and Ruili Zhang
Foods 2022, 11(7), 1000; https://doi.org/10.3390/foods11071000 - 29 Mar 2022
Cited by 10 | Viewed by 2201
Abstract
Tamarix ramosissima has been widely used as barbecue skewers for the good taste and unique flavor it gives to the meat, but the effects of T. ramosissima on heterocyclic amine (HA) formation in roast lamb are unknown. The influence of T. ramosissima extract [...] Read more.
Tamarix ramosissima has been widely used as barbecue skewers for the good taste and unique flavor it gives to the meat, but the effects of T. ramosissima on heterocyclic amine (HA) formation in roast lamb are unknown. The influence of T. ramosissima extract (TRE) on HA formation, precursors’ consumption, and free radicals’ generation in roast lamb patties were elucidated by UPLC-MS, HPLC, and electron spin resonance (ESR) analysis, respectively. Six HAs were identified and compared with the control group; the total and polar HAs decreased by 30.51% and 56.92% with TRE addition at 0.30 g/kg. The highest inhibitory effect was found against 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine (PhIP) formation (70.83%) at 0.45 g/kg. The addition of TRE retarded the consumption of HA precursors, resulting in fewer HAs formed. The typical signal intensity of free radicals in roast lamb patties significantly decreased with TRE addition versus the control group (p < 0.05), and the higher the levels of the TRE, the greater the decrease in signal intensity. We propose that the inhibitory effects of TRE on HA formation, especially on polar HAs, were probably achieved by retarding the consumption of precursors and preventing free radicals from being generated in roast lamb patties. These findings provide valuable information concerning TRE’s effectiveness in preventing HA formation through both the precursor consumption and free radical scavenging mechanisms. Full article
(This article belongs to the Special Issue Recent Advances in Meat Processing Technology)
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14 pages, 2451 KiB  
Article
Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck
by Yanxia Liu, Zhenyu Wang, Dequan Zhang, Teng Pan, Huan Liu, Qingwu Shen and Teng Hui
Foods 2022, 11(5), 664; https://doi.org/10.3390/foods11050664 - 24 Feb 2022
Cited by 6 | Viewed by 3322
Abstract
To investigate the mechanism of the texture formed by protein thermal denaturation, the profile and formation of texture and thermal denaturation of protein were evaluated using texture profile analysis (TPA) and transmission electron microscopy (TEM) combined with differential scanning calorimeter (DSC). Results indicated [...] Read more.
To investigate the mechanism of the texture formed by protein thermal denaturation, the profile and formation of texture and thermal denaturation of protein were evaluated using texture profile analysis (TPA) and transmission electron microscopy (TEM) combined with differential scanning calorimeter (DSC). Results indicated that the surface temperature of Beijing roast duck increased from 23.9 to 174.4 °C, while the center temperature rose from 20.6 to 99.3 °C during roasting. Shear force decreased significantly during the first 20 min, and the texture profile largely changed at 20 and 40 min. Firstly, Band I was broken and twisted, Band A was overstruck, and Z-line was diffused and finally disappeared, resulting in a blurred myofibril structure. The sarcomere considerably contracted within 30 min. Secondly, the main myofibrillar proteins were denatured at 20 and 40 min, respectively. The formation of hydrophobic interactions and the reduction of ionic bonds were observed. Thirdly, roasting induced protein thermal denaturation, which was correlated with interprotein forces, texture profile, and the shear force. Muscle fibers were damaged and shrunken, accompanied by the formation of hydrophobic interactions and the reduction of ionic bonds. The turning points were at 20 and 40 min, and the main proteins were denatured, leading to the formation of tenderness of Beijing roast duck. Full article
(This article belongs to the Special Issue Recent Advances in Meat Processing Technology)
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11 pages, 1019 KiB  
Article
Effect of Lysosomal Cathepsin L on Proteolysis of Beef Myofibrillar Proteins In Vivo and In Vitro
by Baowei Cui, Xiuyun Guo, Yawei Zhang and Xiangren Meng
Foods 2022, 11(4), 613; https://doi.org/10.3390/foods11040613 - 21 Feb 2022
Cited by 2 | Viewed by 2477
Abstract
This study investigated the effects of cathepsin L on proteolysis of beef myofibrillar proteins in vivo and in vitro. Results indicated that cathepsin L affected the degradation of desmin and troponin-T during postmortem aging, and the extent of degradation increased from 1 d [...] Read more.
This study investigated the effects of cathepsin L on proteolysis of beef myofibrillar proteins in vivo and in vitro. Results indicated that cathepsin L affected the degradation of desmin and troponin-T during postmortem aging, and the extent of degradation increased from 1 d to 14 d postmortem. No detectable degradation of titin, nebulin, and α-actinin in the presence of cathepsin L inhibitor was observed during postmortem aging. In vitro, cathepsin L affected the degradation of titin, nebulin, and troponin-T, and the extent of degradation increased with increasing incubation time. Nevertheless, cathepsin L did not cause the degradation of α-actinin and desmin, regardless of incubation temperature. The different results between in vitro and in vivo experiments might mainly depend on different treatment temperatures. Overall, these results indicated that cathepsin L participated in the degradation of myofibrillar proteins and meat tenderization. Full article
(This article belongs to the Special Issue Recent Advances in Meat Processing Technology)
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Review

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33 pages, 2964 KiB  
Review
Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils
by Darshika Pathiraje, Janelle Carlin, Tanya Der, Janitha P. D. Wanasundara and Phyllis J. Shand
Foods 2023, 12(8), 1722; https://doi.org/10.3390/foods12081722 - 20 Apr 2023
Cited by 7 | Viewed by 3081
Abstract
In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders [...] Read more.
In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in product formulations. Pulses are seen as clean-label ingredients that bring benefits to meat products beyond protein content. Pulse flours may need pre-treatments because their endogenous bioactive components may not always be beneficial to meat products. Infrared (IR) treatment is a highly energy-efficient and environmentally friendly method of heating foods, creating diversity in plant-based ingredient functionality. This review discusses using IR-heating technology to modify the properties of pulses and their usefulness in comminuted meat products, with a major emphasis on lentils. IR heating enhances liquid-binding and emulsifying properties, inactivates oxidative enzymes, reduces antinutritional factors, and protects antioxidative properties of pulses. Meat products benefit from IR-treated pulse ingredients, showing improvements in product yields, oxidative stability, and nutrient availability while maintaining desired texture. IR-treated lentil-based ingredients, in particular, also enhance the raw color stability of beef burgers. Therefore, developing pulse-enriched meat products will be a viable approach toward the sustainable production of meat products. Full article
(This article belongs to the Special Issue Recent Advances in Meat Processing Technology)
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