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Applied Sciences
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Recent Processing Technologies for Improving Meat Quality
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Recent Processing Technologies for Improving Meat Quality

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 August 2024 | Viewed by 1661

Special Issue Editors

Dr. Katarzyna Tkacz

E-Mail Website
Guest Editor
Department of Food Microbiology, Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Interests: meat quality; meat color; beef quality; meat marinating
Dr. Monika Modzelewska-Kapituła

E-Mail Website
Guest Editor
Department of Food Microbiology, Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Interests: meat; beef; functional meat products; cooking; composition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat producers worldwide are challenged to provide nutritious and safe meat that appeals to consumers’ sensory, ecological and ethical considerations. Therefore, producers, processors, and scientists are seeking to improve the broadly understood quality of meat. This issue is essential due to the current trends in meat consumption, where high and repeatable quality (nutritional value, sensory, hygienic quality) and environmental aspects take priority over price. Therefore, it is crucial to implement different strategies and technological processes to improve the quality of meat in the context of both consumer preferences and sustainable production.

This Special Issue, “Recent Processing Technologies for Improving Meat Quality”, aims to present recent findings on technological factors that affect the final quality of meat, both in the sphere of production system and post-slaughter processing, i.e., ageing, packaging, cooking methods, etc.

Dr. Katarzyna Tkacz
Dr. Monika Modzelewska-Kapituła
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. Applied Sciences 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 2400 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

  • ageing
  • cooking
  • meat quality
  • microbial quality
  • technological processes
  • meat texture
  • sensory properties
  • storage
  • shelf-life
  • packaging
  • physicochemical properties
  • thermal treatment

Published Papers (3 papers)

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Research

14 pages, 345 KiB  
Article
The Effect of Sumac (Rhus coriaria L.) Application on Oxidation Status, Sensory Attributes, Physicochemical and Microbiological Parameters of Carp (Cyprinus carpio) Fish during Chilled Storage
by Fouad Ali Abdullah Abdullah, Šárka Bursová and Klára Bartáková
Appl. Sci. 2024, 14(11), 4448; https://doi.org/10.3390/app14114448 - 23 May 2024
Viewed by 208
Abstract
The aim of this study was to evaluate the impact of sumac on the oxidation status, sensory properties, and physicochemical and microbiological parameters of common carp (Cyprinus carpio) fish during chilled storage. Fillets of carp were treated with ground sumac at [...] Read more.
The aim of this study was to evaluate the impact of sumac on the oxidation status, sensory properties, and physicochemical and microbiological parameters of common carp (Cyprinus carpio) fish during chilled storage. Fillets of carp were treated with ground sumac at percentages of 0% (T0), 0.5% (T1), 1.5% (T2) and 2.5% (T3) and analysed after 24 and 72 h of chilled storage. The fat content, oxidation parameters (thiobarbituric acid reactive substances, TBARS), antioxidant capacity, total volatile basic nitrogen (TVB-N), free fatty acids (FFA), sensory properties, colour indicators (lightness L*, redness a*, yellowness b*), water activity, pH value, aerobic plate count (APC), psychrotrophic microorganism count (PMC), and coliform bacteria count were determined. The TBARS values of T1, T2, and T3 decreased significantly (p < 0.05) after 24 h of chilled storage. The antioxidant capacity increased in a dose-dependent and time-dependent manner. As regards organoleptic properties, sumac was able to reduce the natural fishy odour, increase the sour odour and flavour, and mask the fish odour and flavour significantly. A significant effect of sumac on the redness (a*) values of muscles was observed, which increased with elevation of the sumac ratio. A decrease in fillet pH and lower APC and PMC were observed. No effect was found on water activity or the growth of coliform bacteria. The study found that sumac plays a role in the oxidation status, pH value and organoleptic properties of fish fillets, which could be beneficial for the fish and fishery products industry. Full article
(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)
13 pages, 308 KiB  
Article
Influence of Oxygen and Carbon Dioxide Content in Modified Atmosphere Packaging on the Colour and Water-Holding Capacity of Pork Loin
by Weronika Zduńczyk, Monika Modzelewska-Kapituła and Katarzyna Tkacz
Appl. Sci. 2024, 14(8), 3420; https://doi.org/10.3390/app14083420 - 18 Apr 2024
Viewed by 406
Abstract
During storage, raw meat is exposed to many external factors, which cause visible changes on the surface of the meat and which affect its water-holding capacity. This study aimed to determine the effect of oxygen content in modified atmosphere packaging (MAP) used for [...] Read more.
During storage, raw meat is exposed to many external factors, which cause visible changes on the surface of the meat and which affect its water-holding capacity. This study aimed to determine the effect of oxygen content in modified atmosphere packaging (MAP) used for storing fresh pork on the colour, pH, value and water-holding capacity during refrigerated storage. The study also analysed the dynamics of changes in colour using the colour difference (ΔE) coefficient and sensory quality. In the study, slices of pork loin were packed in MAP using the following gas compositions: 55% O2/40% CO2/5% N2 and 75% O2/20%, CO2/5% N2; they were then stored for 15 days at a temperature of 4 °C. The colour of pork stored in MAP was significantly affected by time, but not by the proportion of oxygen. During storage, the meat’s lightness (L*), yellowness (b*), chroma, and hue angle increased, whereas its redness index (a*/b*) decreased. Significant differences in colour between freshly packed and stored samples were noted after days 7 and 9 in MAP containing 55% and 75% oxygen, respectively. The values of pH, free water, and purge and cooking loss were not affected by gas concentration but changed over time. Lowering the oxygen content from 75% to 55% in MAP opens the possibility of reducing the oxygen demand from the meat industry without compromising the quality of the meat. Full article
(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)
17 pages, 3380 KiB  
Article
Changes in the Mechanical, Sensory, and Microbiological Properties during the Storage of Innovative Vegetable and Meat Soups for Seniors
by Jerzy Stangierski, Agata Kawecka, Ryszard Rezler, Łukasz Tomczyk and Przemysław Siejak
Appl. Sci. 2024, 14(3), 1317; https://doi.org/10.3390/app14031317 - 5 Feb 2024
Viewed by 665
Abstract
This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were industrially produced. [...] Read more.
This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were industrially produced. The aim of this study was to analyse changes in the mechanical, sensory, and microbiological properties of the soups occurring during their storage (1, 7, 14, and 21 days). Strength tests were performed at temperatures of 20 °C and 55 °C. Both soups had a high protein content (4.7–6.5%), low sugar (0.3–0.5%) and salt content (0.8%), and a fibre content of 1.4%. The texture analysis showed great similarity in the mechanical characteristics of both soups. The samples were characterised by low measured values for firmness (0.72 N) and cohesiveness (−0.14 N) in both temperatures. The average shear force of the beef balls with carrots at 20 °C was 12.3 N, but after heating, it decreased to 8.8 N (p < 0.05). The rheological tests on the soups showed that they were characterised by a relatively high viscosity (15–20 Pas at 55 °C). Storage of the soups for 21 days did not significantly affect their rheological parameters (p > 0.05). The soup with beef balls and carrots was rated higher by the sensory panel. On the 21st day of storage, the permitted limit of the count of bacteria was not exceeded in either of the samples. This study shows that the soups had desirable structural, nutritional, and sensory characteristics, which are important for this group of consumers. The values of the mechanical parameters of all the samples were low, and they were even significantly more reduced when the products were heated. This may suggest that the products should not be difficult to consume for seniors. Full article
(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)
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