Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
4.2
3.0
Journals
Animals
Special Issues
Meat Quality from Production through Processing
share announcement

Meat Quality from Production through Processing

A special issue of Animals (ISSN 2076-2615).

Deadline for manuscript submissions: closed (30 May 2022) | Viewed by 14071

Special Issue Editor

Dr. Jane Boles

E-Mail Website
Guest Editor
Department of Animal and Range Sciences, Montana State University, Bozeman, MT 59717-2900, USA
Interests: meat science; meat processing; food safety

Special Issue Information

Dear Colleagues,

Meat quality has many definitions. The perception of quality changes as you change countries when moving from fresh to processed meat, and depending on where you are in the production chain. The perception of quality also changes when considering different species. For example, flavor is considered a challenge to the quality of lamb, while chicken has recently had problems with woody breast. Meat for processing requires fat but also functional proteins to be considered of high quality. Furthermore, practices such as dry aging are utilized to alter the tenderness and flavor of meat. The entire production system is important to achieving the goal of producing quality meat.

Review papers and original research articles from different research areas, such as production practices affecting the quality of fresh meat, meat parameters for functionality, the consumer perception of meat quality, or processing practices affecting the acceptance of meat products, are invited to contribute to this Special Issue which aims to bring together many different aspects of meat quality. Interdisciplinary studies will be taken into account, especially ones regarding (but not limited to):

(1) Production practices affecting meat quality in livestock species (beef, pork, lamb, and poultry);

(2) Genetic influence on meat quality;

(3) Harvest and early postmortem factors affecting meat quality;

(4) Consumer perception of meat quality in different regions of the world;

(5) Meat as it affects processing parameters and the quality of the final product.

Dr. Jane Boles
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. Animals 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

  • consumer perception
  • meat quality
  • dry aging
  • genetics
  • meat processing
  • beef
  • pork
  • lamb
  • poultry
  • harvest
  • rearing practices

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Review

17 pages, 3017 KiB  
Review
Quality and Processability of Modern Poultry Meat
by Shai Barbut and Emily M. Leishman
Animals 2022, 12(20), 2766; https://doi.org/10.3390/ani12202766 - 14 Oct 2022
Cited by 20 | Viewed by 7863
Abstract
The poultry meat industry has gone through many changes. It moved from growing dual-purpose birds (meat and egg production) taking ~110 days to reach 1.2 kg 100 years ago, to developing specialized meat breeds that grow to 2.5 kg within ~40 days. It [...] Read more.
The poultry meat industry has gone through many changes. It moved from growing dual-purpose birds (meat and egg production) taking ~110 days to reach 1.2 kg 100 years ago, to developing specialized meat breeds that grow to 2.5 kg within ~40 days. It also moved from selling ~80% whole birds to mostly selling cut up and further processed products in the Western world. This necessitated building large, centralized processing plants, capable of processing 15,000 birds per hr on a single line (60 years ago only 2500), that require higher bird uniformity (size, color, texture). Furthermore, consumer demand for convenient products resulted in introducing many cut-up fresh poultry (some companies have 500 SKU) and further processed products (chicken nuggets did not exist 50 years ago). Those developments were possible due to advancements in genetics, nutrition, medicine, and engineering at the farm and processing plant levels. Challenges keep on coming and today a rise in myopathies (e.g., so called woody breast, white striping, spaghetti meat), requires solutions from breeders, farmers, and processing plants, as more automation also requires more uniformity. This review focuses on the changes and challenges to the processing industry segment required to keep supplying high quality poultry to the individual consumer. Full article
(This article belongs to the Special Issue Meat Quality from Production through Processing)
►▼ Show Figures

Figure 1

17 pages, 1273 KiB  
Review
Fat Deposition and Fat Effects on Meat Quality—A Review
by Madison Schumacher, Hannah DelCurto-Wyffels, Jennifer Thomson and Jane Boles
Animals 2022, 12(12), 1550; https://doi.org/10.3390/ani12121550 - 15 Jun 2022
Cited by 39 | Viewed by 5536
Abstract
Growth is frequently described as weight gain over time. Researchers have used this information in equations to predict carcass composition and estimate fat deposition. Diet, species, breed, and gender all influence fat deposition. Alterations in diets result in changes in fat deposition as [...] Read more.
Growth is frequently described as weight gain over time. Researchers have used this information in equations to predict carcass composition and estimate fat deposition. Diet, species, breed, and gender all influence fat deposition. Alterations in diets result in changes in fat deposition as well as the fatty acid profile of meat. Additionally, the amount and composition of the fat can affect lipid stability and flavor development upon cooking. Fat functions not only as a storage of energy and contributor of flavor compounds, but also participates in signaling that affects many aspects of the physiological functions of the animal. Transcription factors that are upregulated in response to excess energy to be stored are an important avenue of research to improve the understanding of fat deposition and thus, the efficiency of production. Additionally, further study of the inflammation associated with increased fat depots may lead to a better understanding of finishing animals, production efficiency, and overall health. Full article
(This article belongs to the Special Issue Meat Quality from Production through Processing)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop