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Quality and Safety of Fresh and Processed Meat: The Impact of Factors from Farm to Fork

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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 July 2025 | Viewed by 9298

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Dr. Małgorzata Karwowska

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Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: food safety; meat; fermented meat products; bioactive compounds; nitrite reduction; meat color; lipid and protein oxidation
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Dr. Justyna Batkowska

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Guest Editor

Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, ul. Akademicka 13, 20-950 Lublin, Poland
Interests: poultry; rearing systems; meat quality; eggs quality; hatching eggs; feed additives; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat quality, safety, and nutritional value are influenced by the wide range of conditions to which meat-producing animals are exposed from 'farm to fork'. In this context, an understanding of factors affecting the quality of meat at every stage of the production chain is beneficial for the control and enhancement the quality of meat-based food. Research that links the dynamics involved in all stages of meat production is necessary to sustain the positive role of meat in the human diet as as it is a rich source of essential nutrients required for development, growth, and maintenance. As in recent times, it is crucial that the sustainability of meat production, as well as the quality and safety of meat products, come under intense scrutiny as a result of the negative implications of livestock farming and meat consumption on the environment and human health, respectively.

This Special Issue seeks to connect the latest advances and developments in meat production and processing, incorporating a multitude of aspects. In this Special Issue, we invite researchers to contribute original or review articles related to the effects of diet and animals’ condition on the quality of raw materials and processed meat, innovative methods of processing of meat, nutritional value of meat and meat products, and functional meat products. We look forward to your contribution.

Dr. Małgorzata Karwowska
Dr. Justyna Batkowska
Guest Editors

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Keywords

fresh and processed meat quality
microbiological and chemical safety of meat and meat products
correlation between breeding and the quality of meat
sensory quality of meat and consumer perception
innovative methods of processing of meat
nutritional value of meat and meat products
functional meat products

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Published Papers (9 papers)

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Research

13 pages, 543 KiB

Open AccessArticle

Nutritional Values, Physicochemical and Microbiological Properties of Turkey Thigh Muscle—Effect of Wild Garlic (Allinum ursinum L.) Supplementation

by Małgorzata Karwowska, Patrycja Skwarek, Elżbieta Solska, Agata Nowaczyk, Dariusz M. Stasiak and Mateusz Niedzielak

Appl. Sci. 2025, 15(5), 2715; https://doi.org/10.3390/app15052715 - 3 Mar 2025

Viewed by 508

Abstract

The current study assessed the impact of adding wild garlic (Allinum ursinum L.) to the diets of turkeys on the physicochemical and microbiological properties as well as the fatty acid profile and antioxidant potential of thigh muscle. The tested materials were thigh muscle from 40 turkeys (Big-6 type) divided into two groups (P1—control group and P2—sample supplemented with wild garlic at a level of 0.2% in the feed mixture). Measurements of chemical composition, pH, water activity, color, total heme pigments, lipid oxidation, and microbiological analysis (Enterobacteriaceae, E. coli, Salmonella spp., L. monocytogenes) showed that the addition of wild garlic to a turkey diet did not affect thigh meat quality. The effect of adding wild garlic (Allinum ursinum L.) to the diets of turkeys on the antioxidant potential (against the DPPH radical) and fatty acid profile of the thigh muscle was noted. Thigh muscles obtained from turkeys reared in group P2 were characterized by a significantly higher PUFA content compared to meat from the control group. Further studies should consider turkey diet supplementation with a higher level of wild garlic and an in-depth analysis of meat quality. Full article

(This article belongs to the Special Issue Quality and Safety of Fresh and Processed Meat: The Impact of Factors from Farm to Fork)

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20 pages, 320 KiB

Open AccessArticle

Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage

by Aneta Cegiełka, Jagoda Piątkowska, Marta Chmiel, Elżbieta Hać-Szymańczuk, Stanisław Kalisz and Lech Adamczak

Appl. Sci. 2025, 15(5), 2337; https://doi.org/10.3390/app15052337 - 21 Feb 2025

Viewed by 326

Abstract

This study aimed to evaluate the effect of adding shredded black chokeberry (Aronia melanocarpa) pomace on the quality of heat-treated and vacuum-packed pork burgers stored for 14 days at +4 °C. Four burger treatments—Control (BC) and products with 2%, 3.5%, and 5% chokeberry pomace (B2, B3.5, and B5, respectively)—were analyzed for physicochemical properties (thermal loss, shrinkage, content of selected chemical components, pH, color parameters, and shear force) and microbial quality (aerobic mesophilic microorganisms, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp., Brochothrix thermosphacta, and yeasts and molds). The addition of chokeberry pomace increased (p < 0.05) the thermal loss of pork burgers from 23.5% (BC) to 30.8% (B5) and decreased (p < 0.05) the pH from 6.93 (BC, day 1) to 6.74 (B5, day 14). The introduction of pomace into the pork burgers also significantly (p < 0.05) affected the content of chemical components. However, the nutritional value of pork burgers remained high, with a protein content not lower than 26.68% (BC) and a fat content not exceeding 13.96% (B5). The most affected quality feature of the pork burgers was color. Products B2, B3.5, and B5 exhibited lower L* and b* parameters (p < 0.05) while showing higher a* values. The b* parameter had negative values for products B3.5 and B5 on days 7 and 14. The use of chokeberry pomace did not deteriorate the microbial quality of pork burgers, as indicated by the maximum total count of aerobic mesophilic microorganisms, which reached 4.4 × 10³ cfu/g (B3.5). Moreover, on the final day of storage, moderate antimicrobial properties of chokeberry pomace were observed, with a lower (p < 0.05) number of lactic acid bacteria and Pseudomonas spp. in products B2–B5 compared to BC. The results indicate that incorporating shredded chokeberry pomace into burger-type ground pork products does not present major technological difficulties. However, raw shredded fruit pomace is a perishable microbiological material and requires rapid processing. Further research on the use of chokeberry pomace in burger-type meat products is recommended due to its nutritional value and health-promoting properties. However, this research should include a comprehensive sensory evaluation of the finished product. Full article

(This article belongs to the Special Issue Quality and Safety of Fresh and Processed Meat: The Impact of Factors from Farm to Fork)

15 pages, 1841 KiB

Open AccessArticle

Comparative Exploration of Antioxidant Properties of Alcalase- and Trypsin-Hydrolyzed Porcine By-Products and Their Classification for Industrial Use

by Jun Hwang, Woo-Young Son, Eun Ju Jeong, Kyeong-Soo Kim, Eui-Cheol Shin, Dong-Heon Song, Kyung-Woo Lee and Hyun-Wook Kim

Appl. Sci. 2025, 15(1), 47; https://doi.org/10.3390/app15010047 - 25 Dec 2024

Cited by 1 | Viewed by 729

Abstract

Porcine by-products have garnered attention as an excellent material for producing antioxidant peptides; however, understanding the antioxidant characteristics of protein hydrolyzates derived from specific parts remains limited. In this study, we compared the antioxidant properties of protein hydrolyzates derived from major porcine organs (heart, kidney, spleen, liver, and lung) and performed classification based on their antioxidative potential. Their chemical composition exhibited significant variations, with a high protein content ranging from 15.90 to 20.30 g/100 g. Alcalase achieved higher hydrolysis efficiency than trypsin, which induced limited degradation of some proteins, such as porcine serum albumin. The hydrolyzates exhibited superior radical scavenging activities compared to the raw materials, although their reducing power remained unaffected or, in some instances, decreased. Hierarchical and k-mean cluster analyses revealed distinct antioxidant profiles and Alcalase-hydrolyzed kidney and trypsin-hydrolyzed lung hydrolyzates were deemed the most promising candidates, with strong radical scavenging activities and reducing power. Our findings indicate that, even when processed in bulk rather than being obtained from specific parts, porcine by-products can produce hydrolyzates rich in antioxidant peptides through enzymatic hydrolysis. However, selectively processing porcine kidneys with Alcalase and lungs with trypsin is recommended to produce premium products with enhanced and balanced antioxidant properties. Full article

(This article belongs to the Special Issue Quality and Safety of Fresh and Processed Meat: The Impact of Factors from Farm to Fork)

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17 pages, 3322 KiB

Open AccessArticle

Investigation of Temperature-Step Aging of Beef Sirloin on Techno-Functional and Microbiological Attributes

by Gyöngyi Katalin Wolf, Gábor Jónás, István Dalmadi and Tamás Csurka

Appl. Sci. 2024, 14(23), 11377; https://doi.org/10.3390/app142311377 - 6 Dec 2024

Viewed by 618

Abstract

In today’s increasingly demanding market, there is a growing need for high-quality beef products that offer exceptional sensory attributes and provide a premium gastronomic experience. The aim of this research was to develop a beef aging technology that is food-safe (validated by microbiological measurement), produces meat with a desirable color and texture as well as techno-functional properties (drip loss, pH), and also minimizes aging time. The experiments included a temperature-stepped, anaerobic process carried out in vacuum packaging. According to the temperature steps, SAMPLE GROUP I remained at 5 °C throughout the four-week aging period. SAMPLE GROUP II transitioned to a 1 °C environment after the first week, while SAMPLE GROUP III moved from a 5 °C to a 1 °C environment after the second week, and SAMPLE GROUP IV moved after the third week. Instrumentally measured parameters, such as the drip loss, pH, color, texture, and microbiological characteristics of the fresh meat, and at each week of aging for each group, were examined and evaluated by ANOVA or MANOVA. The study found that the drip loss decreased during the first week of aging, then increased, with no strong correlation to temperature. The pH increased in the first week, then decreased, which is linked to microbiological processes, though the changes were not statistically significant. Anaerobic microbial counts rose across all groups but remained within safe limits. Texture analysis showed that meat tenderness peaked after the first week due to proteolytic activity, with F_max showing significant group differences. Using the technology presented in this paper, optimal aging was achieved after one week, but trend-like results suggested further changes and furthering the aging process will develop a harder texture. Full article

(This article belongs to the Special Issue Quality and Safety of Fresh and Processed Meat: The Impact of Factors from Farm to Fork)

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14 pages, 1285 KiB

Open AccessArticle

Effects of Lactic Acid and Ascorbic Acid Mixture on Quality Properties of Wild Red Deer (Cervus elaphus) Meat

by Munkhnasan Enkhbold, Attila Lőrincz, Majd Elayan, László Friedrich, Annamária Barkó, Tamás Csurka, Anikó Boros, Géza Hitka and Adrienn Varga-Tóth

Appl. Sci. 2024, 14(19), 8915; https://doi.org/10.3390/app14198915 - 3 Oct 2024

Cited by 2 | Viewed by 1342

Abstract

This study investigated the effect of a 2% lactic acid and 2% ascorbic acid mixture, applied via a spray method, on the quality of wild red deer (Cervus elaphus) meat stored under vacuum packaging at 4 ± 1 °C for 21 days. A total of 48 semimembranosus muscle steaks were used, divided into two groups: 24 treated with the acid mixture and 24 non-treated controls. Key parameters, including the pH, instrumental color, bacterial counts, texture profile analysis, and protein degradation (sarcoplasmic and myofibrillar proteins) using sodium dodecyl-sulfate polyacrylamide gel electrophoresis, were assessed on different days. Treated samples exhibited significantly lower aerobic plate counts (p < 0.05) compared to controls. No significant differences in pH were found between the groups, except on day one (p < 0.05). Over time, texture analysis revealed a significant reduction in hardness, cohesiveness, and chewiness in both groups, with treated samples showing greater tenderness. Importantly, the lactic acid and ascorbic acid treatment did not adversely affect the color attributes of the meat. This method shows potential for improving the microbiological safety of venison without compromising its quality, making it a promising preservation technique for the meat industry. Full article

(This article belongs to the Special Issue Quality and Safety of Fresh and Processed Meat: The Impact of Factors from Farm to Fork)

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17 pages, 514 KiB

Open AccessArticle

Performance, Meat Quality and Gene Expression of Grazing Lambs Supplemented with Macadamia Oil and Vitamin E

by Paulo C. G. Dias Junior, Isabela J. dos Santos, Sarita B. Gallo, Tharcilla I. R. C. Alvarenga, Flavio A. P. Alvarenga, Adriana M. Garcia, Idalmo G. Pereira, Nadja G. Alves and Iraides F. Furusho-Garcia

Appl. Sci. 2024, 14(19), 8870; https://doi.org/10.3390/app14198870 - 2 Oct 2024

Viewed by 916

Abstract

Macadamia oil has high concentrations of oleic and palmitoleic fatty acids, which can increase tissue sensitivity to insulin, improving glucose absorption efficiency, and reducing lipogenesis through gene modulation. The objective of this study was to evaluate the effects of macadamia oil associated with vitamin E supplementation on performance, blood parameters, meat quality and sensory characteristics, meat fatty acid profile, and expression of genes associated with lipid metabolism in grazing lambs. The experimental treatments were control diet (Control), Control + 0.1% of body weight of macadamia oil (MO), MO + 745 IU of vitamin E/dry matter (MOVE). Macadamia oil improved feed efficiency, reflecting a lower dry matter intake, as the average daily weight gain did not differ from Control. Meat quality parameters were not affected by macadamia oil or vitamin E supplementation. Supplementation with macadamia oil improved meat appearance, flavor, and overall liking. Supplementation with macadamia oil provided a higher proportion of C18:3 n3 and a lower proportion of CLA. The expression of SREBP-1c, PPAR-α, SCD1, and ELOVL6 genes were not modified with the supplementation of macadamia oil and vitamin E. In conclusion, supplementation with macadamia oil improves feed efficiency and meat quality; and the inclusion of 745 IU of vitamin E/kg of dry matter for grazing lambs reduces 36% of lipid oxidation of the meat. Full article

(This article belongs to the Special Issue Quality and Safety of Fresh and Processed Meat: The Impact of Factors from Farm to Fork)

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17 pages, 333 KiB

Open AccessArticle

The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)

by Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan and Joseph P. Kerry

Appl. Sci. 2024, 14(17), 7811; https://doi.org/10.3390/app14177811 - 3 Sep 2024

Viewed by 1186

Abstract

Edible brown seaweeds, sea spaghetti (SS) and Irish wakame (IW), were incorporated at 2.5% into the formulation of reduced-fat (fat reduced from 25% to 20%, 15%, and 10%) and -salt (sodium chloride—NaCl) (salt reduced from 2% to 1.5%, 1%, and 0.5%) pork sausages. The physicochemical and sensory characteristics of the reformulated sausages were analysed. Subsequently, shelf-life evaluation (lipid oxidation and microbiological analyses) was performed on selected sausages stored under aerobic (AP), MAP70/30 (70% N₂:30% CO₂), MAP80/20 (80% O₂:20% CO₂), and vacuum (VP) conditions. Relative to the control, seaweed sausages containing 10% fat had higher (p < 0.05) protein and 1.5% salt seaweed sausages had higher (p < 0.05) ash content. The addition of seaweed did not affect the pH of reduced-fat and -salt sausages, and cook loss increased in reduced-fat sausages. Reduced-fat and -salt seaweed sausages were darker in colour than the experimental controls. Based on sensory results, the most accepted sausages using SS and IW were 10% fat, 0.5% salt (SS10f/0.5s), and 15% fat, 1% salt (IW15f/1s), respectively. With regard to the shelf life of selected seaweed sausages, MAP70/30 (70% N₂, 30% CO₂) and VP (vacuum packaging) were the most effective approaches for the lipid oxidation and TVC (total viable counts), respectively. Full article

(This article belongs to the Special Issue Quality and Safety of Fresh and Processed Meat: The Impact of Factors from Farm to Fork)

16 pages, 11508 KiB

Open AccessArticle

Meat Color, Marbling, and the Evaluation of Defects in Beef and Pork at the Point of Purchase

by Sara Simunović, Igor Tomasevic, Vesna Ž. Djordjevic, Tatjana Baltić, Stefan Simunovic, Jelena Ćirić and Ilija Djekic

Appl. Sci. 2024, 14(15), 6797; https://doi.org/10.3390/app14156797 - 4 Aug 2024

Cited by 2 | Viewed by 1641

Abstract

Intentions to purchase meat and repeat purchasing patterns will depend on the consumer’s perception of intrinsic and extrinsic quality cues. In order to discover consumers’ insights into the quality of pork and beef, the main objective of this study was to investigate meat color, marbling, and types of fresh meat defects. A total of 50 samples of meat were analyzed for three quality characteristics on different levels. This study applied a statistical calculation of a loss function invented by Taguchi. The results showed the values of variations in meat color and marbling that present the limits of consumers’ tolerance. Based on the obtained results, it was determined that the tolerable level of color variations of beef is 3.61, while for pork, this limit is 2.00. The most preferred marbling percentages were 21% and 5.74% for beef and pork, respectively. On the other hand, the negative effect of defects was the strongest for “dark cutting” for beef and “blood spotting” for pork loins. Full article

(This article belongs to the Special Issue Quality and Safety of Fresh and Processed Meat: The Impact of Factors from Farm to Fork)

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16 pages, 1085 KiB

Open AccessArticle

Development and Characterization of Hybrid Burgers Made from Pork and Multi-Ingredient Plant Mixtures and Protected with Lactic Acid Bacteria

by Krzysztof Dasiewicz, Iwona Szymanska, Dominika Opat and Elzbieta Hac-Szymanczuk

Appl. Sci. 2024, 14(14), 6272; https://doi.org/10.3390/app14146272 - 18 Jul 2024

Cited by 5 | Viewed by 970

Abstract

Hybrid (meat–plant) products can be a sustainable response to the increased interest in flexitarianism. Their development requires designing appropriate composition and functional properties and ensuring microbiological safety. This study aimed to determine the influence of using various multi-ingredient plant mixtures and pork in different proportions and two recipe variants on the characteristics of baked burgers. Additionally, the impact of lactic acid bacteria (LAB) application on the microbiological quality of raw hybrid/plant burgers was assessed. All products were analyzed in terms of basic chemical composition (NIR spectroscopy) and physicochemical and textural properties (instrumental methods). The raw plant and hybrid burgers met the microbiological requirements. The baked burgers did not significantly differ in terms of their chemical composition, except for the fiber found in plant/hybrid samples. Moreover, the reformulation of burgers had no effect on their cooking yield or water activity. As the content of plant parts increased, the baked burgers were darker (lower L*) and had a more tender texture (lower shear force and penetration force). Overall, the multi-ingredient plant mixtures showed great potential in the development of high-quality hybrid burgers. However, the texture formed can, importantly, determine final consumer acceptance. Therefore, research should be continued, especially in terms of comprehensive textural and sensory analyses. Full article

(This article belongs to the Special Issue Quality and Safety of Fresh and Processed Meat: The Impact of Factors from Farm to Fork)

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