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Ground Meat and Ground Meat Products: Microbiological Safety, Raw Material...
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Ground Meat and Ground Meat Products: Microbiological Safety, Raw Material and Process Engineering

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

Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 5944

Special Issue Editor

Prof. Dr. Monika Gibis

E-Mail Website
Guest Editor
Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany
Interests: chromatography; polymers; food science and technology; meat science; antioxidant activity; food chemistry; antimicrobials; analytical chemistry; food analysis; antioxidants; food safety; food quality; phytochemicals; food microbiology; food science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Ground beef is a very popular product in the meat industry, in both food service and retail. It is a very sensitive product in terms of shelf life. In recent years, microbiological safety of ground beef products using various components making these products safer has been an important research focus. Other research topics include the effects of cooking state (frozen vs. thawed), final temperature, and cooling after cooking on the color of ground beef patties. Consumer interest in ground meat products, especially hamburgers, remains high because they are easy to prepare. Mechanical mincing of meat cells leads to cell disintegration and increased cooking loss during heating. In addition, process contaminants such as heterocyclic amines are formed during heat treatment of beef patties. Their formation and methods to prevent them should be investigated in further studies. The objective of this Special Issue is to provide an overview of microbiological safety, raw material, formation of process contaminates, and process technologies with different production methods, and different final cooking methods of meat patties. In addition, this Special Issue will highlight trends and current strategies to improve the sensory and nutritional quality and safety of these minced meat products.

Prof. Dr. Monika Gibis
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. 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

  • ground meat and ground meat products
  • microbiological safety
  • raw material
  • process engineering
  • process contaminates
  • cooking process

Published Papers (3 papers)

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Research

12 pages, 1491 KiB  
Article
Effects of Fingerroot (Boesenbergia pandurata) Oil on Microflora as an Antimicrobial Agent and on the Formation of Heterocyclic Amines in Fried Meatballs
by Panida Soikam, Chitsiri Rachtanapun, Sarisa Suriyarak, Jochen Weiss and Monika Gibis
Appl. Sci. 2024, 14(2), 712; https://doi.org/10.3390/app14020712 - 14 Jan 2024
Viewed by 1039
Abstract
This study aimed to determine the antibacterial activity of the essential oil of fingerroot (Boesenbergia pandurata) (EOF) as a natural preservative in ground meat and its effect on the formation of heterocyclic amines (HAs) in pan-fried meatballs. EOF was applied either [...] Read more.
This study aimed to determine the antibacterial activity of the essential oil of fingerroot (Boesenbergia pandurata) (EOF) as a natural preservative in ground meat and its effect on the formation of heterocyclic amines (HAs) in pan-fried meatballs. EOF was applied either by adding it to ground pork or marinating pork in it before grinding. In addition, the antibacterial activity of EOF was tested. Aerobic mesophilic total viable count (TVC), lactic acid bacteria (LAB), and Enterobacteriaceae bacteria were monitored. The results show that EOF exhibited strong antibacterial activity when added at concentrations of 1.0 and 2.5 wt%. Antimicrobial activity against TVC, LAB, and especially Enterobacteriaceae bacteria was observed at all EOF concentrations (0.25, 0.5, 1.0, and 2.5 wt%). A 2.5% concentration of EOF applied by marinating trimmings can extend the shelf-life of ground pork to 18 days, while 2.5% EOF applied via addition can extend the shelf-life to 15 days, compared with 3 days for the control sample. After frying the meatballs, the inhibitory effect on the formation of heterocyclic amines was only significant for MeIQx with the highest addition of EOF (2.5 wt%). Significant increases in the concentrations of all other HAs were determined by adding EOF (2.5 wt%). Full article
(This article belongs to the Special Issue Ground Meat and Ground Meat Products: Microbiological Safety, Raw Material and Process Engineering)
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12 pages, 3355 KiB  
Article
Physicochemical and Storage Characteristics of Pork Tteokgalbi Treated with Watermelon Radish Powder
by Ye-Sol Kim, Jae-Joon Lee, Inyong Kim, Daeung Yu and Jung-Heun Ha
Appl. Sci. 2022, 12(17), 8687; https://doi.org/10.3390/app12178687 - 30 Aug 2022
Cited by 2 | Viewed by 1250
Abstract
Here, we investigated the physicochemical and storage characteristics of Tteokgalbi using n-3 fatty acid-enriched pork (n-6/n-3 ratio: 3.220) and explored the effects of treatment with watermelon radish powder (W; 0–4%). Tteokgalbi groups were prepared with 0% W (control (CON)), 1% [...] Read more.
Here, we investigated the physicochemical and storage characteristics of Tteokgalbi using n-3 fatty acid-enriched pork (n-6/n-3 ratio: 3.220) and explored the effects of treatment with watermelon radish powder (W; 0–4%). Tteokgalbi groups were prepared with 0% W (control (CON)), 1% W (W1), 2% W (W2), 4% W (W3), or 0.05% ascorbic acid as a reference (REF) treatment. W addition to Tteokgalbi increased the moisture and ash contents and water-holding capacity, but reduced cooking loss. W-prepared Tteokgalbi had markedly decreased L* (brightness) and increased b* (yellowness) values, but significantly increased a* (redness) values. W treatment markedly altered the textural properties of Tteokgalbi by improving the hardness and chewiness (W3 treatment), but decreasing springiness (W3) and brittleness (W2 and W3). W addition dose-dependently increased the total polyphenol and flavonoid contents, thereby increasing the 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical-scavenging activities of Tteokgalbi over 7 days in cold storage. W-treatment Tteokgalbi decreased the pH slightly (compared to CON treatment) and significantly attenuated the induction of 2-thiobarbituric acid, volatile basic nitrogen, and total microbial counts during 7 days in cold storage. Therefore, W may be a suitable food antioxidant that can act as a natural radical scavenger in Tteokgalbi prepared from n-3 fatty acid-enriched pork. Full article
(This article belongs to the Special Issue Ground Meat and Ground Meat Products: Microbiological Safety, Raw Material and Process Engineering)
13 pages, 2644 KiB  
Article
Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers
by Lisa M. Berger, Franziska Witte, Nino Terjung, Jochen Weiss and Monika Gibis
Appl. Sci. 2022, 12(15), 7377; https://doi.org/10.3390/app12157377 - 22 Jul 2022
Cited by 8 | Viewed by 2921
Abstract
In hamburger manufacturing, meat is subjected to four main processing steps (pre-grinding, mixing, grinding, and forming), whereby muscle fibers are disintegrated. In this study, the influence of these process steps was characterized by structural (amount of non-intact cells (ANIC), CLS-Microscopy), functional [...] Read more.
In hamburger manufacturing, meat is subjected to four main processing steps (pre-grinding, mixing, grinding, and forming), whereby muscle fibers are disintegrated. In this study, the influence of these process steps was characterized by structural (amount of non-intact cells (ANIC), CLS-Microscopy), functional (drip loss) and qualitative (soluble protein content, lactate dehydrogenase (LDH) activity, myoglobin content (Mb)) parameters of the meat. Therefore, meat samples were analyzed after each process step. Histological analyses revealed an increased ANIC with progressive processing. Thereby, the first and second grinding steps caused the strongest increases (factors 2.43 and 2.69). Comparable results were found in the relative LDH activity (factor 2.20 and 1.62) and the Mb concentration (factor 2.24 and 1.33) of the extracted meat solution. The findings suggest that the disintegration of the meat structure increases with progressive processing, causing more vulnerable structures which result in increased leakage of intramuscular substances. Further, the type of stress acting on the meat determines the extent of the changes. The presented findings enable manufacturers to precisely adjust their process towards more gentle production parameters and thus, to meet the legal regulations. Full article
(This article belongs to the Special Issue Ground Meat and Ground Meat Products: Microbiological Safety, Raw Material and Process Engineering)
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