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Animals
Special Issues
Processing and Quality Control of Livestock and Poultry Products
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Processing and Quality Control of Livestock and Poultry Products

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

Deadline for manuscript submissions: closed (30 June 2022) | Viewed by 5574

Special Issue Editor

Dr. Daoying Wang

E-Mail Website
Guest Editor
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Interests: meat processing; meat science; meat lipid and protein chemistry; meat composition analysis

Special Issue Information

Dear Colleagues, 

Color, flavor and taste are important qualities of livestock and poultry products, which also affect people’s consumption of these products. It is very important than we continuously develop our knowledge of how to improve the quality of livestock and poultry products during processing, and how to maintain their quality during storage and transportation. Therefore, this Special Issue aims to study the quality formation mechanisms of livestock and poultry products, new processing methods to improve product quality, new preservation methods for product storage and transportation, and new technologies to improve the added value of products. Specifically, this Special Issue should include, but is not limited to, the following points: (1) edible quality formation mechanisms and control technology of livestock and poultry products; (2) microbial and chemical safety control in livestock and poultry processing; and (3) value-added utilization of livestock and poultry processing by-products.

Dr. Daoying Wang
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

  • livestock
  • poultry
  • products
  • process
  • storage
  • quality
  • mechanism
  • technology
  • value-added utilization

Published Papers (2 papers)

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Research

15 pages, 2148 KiB  
Article
Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method
by Songsong Zhao, Hengxun Lin, Shuangqing Li, Chenghao Liu, Junhong Meng, Wenqiang Guan and Bin Liu
Animals 2022, 12(11), 1415; https://doi.org/10.3390/ani12111415 - 30 May 2022
Cited by 7 | Viewed by 1710
Abstract
The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork [...] Read more.
The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and −1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R2) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol−1. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and −1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. In conclusion, EWM is an effective method to predict the shelf life of chilled/supercooled pork. Full article
(This article belongs to the Special Issue Processing and Quality Control of Livestock and Poultry Products)
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8 pages, 238 KiB  
Article
Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase
by Ana Kaić, Zlatko Janječić, Silvester Žgur, Monika Šikić and Klemen Potočnik
Animals 2021, 11(9), 2641; https://doi.org/10.3390/ani11092641 - 8 Sep 2021
Cited by 5 | Viewed by 2584
Abstract
Transglutaminases (TG) are enzymes that improve the functional properties of proteins in meat products, contribute to the strong cohesion of meat without the further need for the addition of sodium chloride or phosphates, and have a positive effect on the texture of the [...] Read more.
Transglutaminases (TG) are enzymes that improve the functional properties of proteins in meat products, contribute to the strong cohesion of meat without the further need for the addition of sodium chloride or phosphates, and have a positive effect on the texture of the meat product. This study aimed to investigate the physicochemical and sensory attributes of intact and restructured chicken meat supplemented with different TG proportions. The study was conducted on chicken breast meat samples (n = 40) originating from the line Ross 308. The intact samples were separated from the pectoralis major muscle, whereas the rest of the breast meat was ground, divided into equal parts, and supplemented with TG (0.2%; 0.4%; 0.6%; 0.8%; 1%). The intact meat had the highest cooking loss (19.84) when compared to 0.2% (15.51), 0.4% (15.04), 0.6% (14.95), 0.8% (14.95), and 1% (15.79) TG-supplemented meat. The intact meat had greater shear force (16.90) than 0.2% (5.16), 0.4% (5.39), 0.6% (5.16), 0.8% (5.98), and 1% (6.92) TG supplemented meat. There was no difference between intact meat and TG-supplemented meat in color, taste, odor, texture, and overall acceptability (p > 0.05). Therefore, TG supplementation can be used in improving yield and texture of minced chicken meat. Full article
(This article belongs to the Special Issue Processing and Quality Control of Livestock and Poultry Products)
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