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Foods
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Processing of Meat Products and Health Concerns
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Processing of Meat Products and Health Concerns

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

Deadline for manuscript submissions: closed (30 June 2019) | Viewed by 9997

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,

Meat and meat products are consumed worldwide and the demand of meat-based foods is constantly increasing. At the same time, concerns about health hazards due to the intake of meat and processed meat products, and an increasing consumer demand for healthier food shifted the focus of meat industry and scientists towards human health aspects. This trend led to more awareness of food composition and addition of bioactive compounds in science and product development. The present Special Issue shall provide an overview of process contaminates which are formed during manufacturing and processing of meat products. In addition, trends of current strategies to improve the safety and nutritional profile of meat products shall be addressed in this issue. Examples thereof are the addition of natural functional compounds such as lipids, dietary fibers, or other phytochemicals or processing steps, such as fermentation.

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. 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

  • Process contaminates
  • Bioactive compounds
  • Health benefits
  • Meat intake
  • Processing of meat products
  • Antioxidants in meat products

Published Papers (2 papers)

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Research

13 pages, 1092 KiB  
Article
Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts
by Monika Gibis and Myriam Loeffler
Foods 2019, 8(12), 616; https://doi.org/10.3390/foods8120616 - 25 Nov 2019
Cited by 18 | Viewed by 4138
Abstract
The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the β-carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5–9.1 ng/g, and MeIQx was detected at very low concentrations [...] Read more.
The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the β-carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5–9.1 ng/g, and MeIQx was detected at very low concentrations (n.d.–1.1 ng/g). The concentrations of two co-mutagenic β-carbolines, harman and norharman, ranged from 0.8 to 2.3 ng/g when the content of the precursor glucose was varied from 100 to 620 mg/kg. In contrast, the content of the precursor creatine in non-grilled chicken breasts varied by only 8.6%. A significant linear correlation existed between the molar concentration of PhIP and the molar ratio of creatine/glucose (r = 0.88, p < 0.001). We, thus, conclude that the formation of PhIP may be inhibited with increasing concentrations of glucose in chicken breast. Chicken patties coated with ribose or glucose-containing water in oil emulsions confirmed that both reducing sugars decreased PhIP formation with the preferred concentrations (sensory analysis) of 0.5–1% for ribose and 1% for glucose leading to a reduction of PhIP formation by 28–34% and 39%, respectively. Full article
(This article belongs to the Special Issue Processing of Meat Products and Health Concerns)
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18 pages, 657 KiB  
Article
Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry
by Shiqing Song, Li Fan, Xiaodong Xu, Rui Xu, Qian Jia and Tao Feng
Foods 2019, 8(3), 87; https://doi.org/10.3390/foods8030087 - 02 Mar 2019
Cited by 19 | Viewed by 5431
Abstract
Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) were conducted to investigate their differences in sensory and aroma compounds. The results [...] Read more.
Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) were conducted to investigate their differences in sensory and aroma compounds. The results showed that the effect of self-made braised sauce in braised pork was comparable to white granulated sugar. One-hundred-and-nine volatile flavor compounds were identified by GC-MS using headspace-solid phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE). Thirty-six odor active compounds with retention indexes ranging from 935–2465 were identified by aroma extract dilution analysis (AEDA). Additionally, their odor activity values (OAV) were calculated. It was found that 17 aroma compounds showed an OAV greater than 1. Among them, pentanal (almond, pungent), nonanal (fat, green), (E, E)-2,4-decadienal (fat, roast), phenylacetaldehyde (hawthorn, honey, sweet), dodecanal (lily, fat, citrus) and linalool (floral, lavender) reached the highest OAV values (>200), indicating a significant contribution to the aroma of two types of braised pork. These results indicated that the self-made braised sauce added with MRI could be used for cooking braised pork with good sensory characteristics. Full article
(This article belongs to the Special Issue Processing of Meat Products and Health Concerns)
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