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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: closed (20 February 2025) | Viewed by 11326

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Dr. Katarzyna Tkacz

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Guest Editor

Department of Food Microbiology, Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Interests: meat quality; meat color; beef quality; meat marinating

Dr. Monika Modzelewska-Kapituła

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Guest Editor

Department of Food Microbiology, Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Interests: meat; beef; functional meat products; cooking; composition
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Special Issue Information

Dear Colleagues,

Meat producers worldwide are challenged to provide nutritious and safe meat that appeals to consumers’ sensory, ecological and ethical considerations. Therefore, producers, processors, and scientists are seeking to improve the broadly understood quality of meat. This issue is essential due to the current trends in meat consumption, where high and repeatable quality (nutritional value, sensory, hygienic quality) and environmental aspects take priority over price. Therefore, it is crucial to implement different strategies and technological processes to improve the quality of meat in the context of both consumer preferences and sustainable production.

This Special Issue, “Recent Processing Technologies for Improving Meat Quality”, aims to present recent findings on technological factors that affect the final quality of meat, both in the sphere of production system and post-slaughter processing, i.e., ageing, packaging, cooking methods, etc.

Dr. Katarzyna Tkacz
Dr. Monika Modzelewska-Kapituła
Guest Editors

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Keywords

ageing
cooking
meat quality
microbial quality
technological processes
meat texture
sensory properties
storage
shelf-life
packaging
physicochemical properties
thermal treatment

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Published Papers (9 papers)

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Research

13 pages, 944 KiB

Open AccessArticle

The Effect of Low-Temperature Heat Treatment on the Physicochemical Properties of Bovine Semitendinosus Muscle

by Jarosław Wyrwisz, Małgorzata Moczkowska-Wyrwisz and Marcin Kurek

Appl. Sci. 2025, 15(8), 4146; https://doi.org/10.3390/app15084146 - 9 Apr 2025

Viewed by 127

Abstract

This study aimed to investigate the impact of various low-temperature heat treatments, namely sous vide (SV), dynamic temperature roasting (ΔT), and slow roasting (R), on the quality of bovine semitendinosus (ST) muscle. The effects on textural and color properties, myoglobin denaturation cooking loss, and consumer acceptance were examined. The samples treated with the SV cooking methods at 55 °C (SV55) and 65 °C (SV65) showed the lowest WBSF values (p ≤ 0.05). Sous vide at lower temperatures (SV55 and SV65) preserved the highest levels of redness a* (p ≤ 0.05) and exhibited the smallest color differences ΔE (p ≤ 0.05) between the perimeter and center cross-sections. Dynamic temperature roasting with a constant temperature difference between the product core and the oven interior of 40 °C (ΔT40) and 20 °C (ΔT20) and roasting at 75 °C (R75) led to lower color differences in the cross-sections compared to the SV methods (p ≤ 0.05). Among all methods, slow cooking, particularly sous vide, resulted in the highest product quality, with higher consumer acceptance scores for juiciness, tenderness, and color. However, it was comparable to ΔT20 samples in terms of WBSF, tenderness, color acceptance, and overall quality. These results suggest that ΔT20 roasting can serve as an alternative to the SV method, achieving a similar quality of ST muscle product in a significantly shorter time. Full article

(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)

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12 pages, 1283 KiB

Open AccessArticle

Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage

by Angeliki-Niki Kaloudi, Agori Karageorgou, Michael Goliomytis and Panagiotis Simitzis

Appl. Sci. 2025, 15(2), 789; https://doi.org/10.3390/app15020789 - 15 Jan 2025

Viewed by 669

Abstract

Synthetic agents are regularly used as preservatives in pork meat products such as sausages. However, these compounds can be harmful to human health, due to their carcinogenic potential. As a result, natural antioxidants derived from herbs and medicinal plants are continuously and thoroughly assessed to replace/minimize the application of synthetic agents during meat processing and storage. The current study was consequently implemented to highlight the effects of natural polyphenols and/or an herbal mix on the quality characteristics of pork sausages. Five batches of sausages were manufactured using the same recipe and raw materials; the control, without sodium nitrate and natural preservatives (CON), and four groups supplemented with sodium nitrate at 0.015% (SN), olive polyphenols at 0.2% (POL), an herbal mix containing rosemary, savory, camelia, thyme, lemon balm and turmeric at 0.2% (NM), or the concomitant addition of olive polyphenols (0.1%) and the herbal mix (0.1%) (POL + NM). Assessment of pH, color, cooking loss, tenderness and oxidative stability was implemented immediately after the manufacture of the sausages (day 0) and at 1, 2 and 3 months after refrigerated storage. It was illustrated that the oxidative stability of sausages was ameliorated as a consequence of POL or/and NM addition, since the values of malondialdehyde (MDA) were significantly decreased compared to the control (p < 0.001) at months 1, 2 and 3, and the values were similar to those observed in the SN group that served as a positive control. Values for the lightness (L), shear force and cooking loss were similar among the experimental treatments (p > 0.05). On the other hand, pH values were greater in the SN and NM groups than in the other groups (p < 0.05). Redness (a*) was significantly higher in the SN group and yellowness (b*) in the NM and POL + NM groups compared to the other groups (p < 0.001). It can be concluded that the examined polyphenols and/or herbal mix could be used as an alternative to nitrates for the amelioration of oxidative stability in pork sausages. Full article

(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)

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17 pages, 3310 KiB

Open AccessArticle

Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products

by Fouad Ali Abdullah Abdullah, Matej Pospiech, Dani Dordevic and Eliska Kabourkova

Appl. Sci. 2024, 14(24), 11513; https://doi.org/10.3390/app142411513 - 10 Dec 2024

Viewed by 1312

Abstract

The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA), Hungarian sausage (KA), minced meat (MA), salami (SaA), and burger (BA), were compared with their corresponding meat products (SuM, StM, KM, MM, SaM, and BM, respectively). The study measured colour indicators, texture parameters, sensory attributes, and microstructural properties. The redness values (a*) of the external surfaces of SuM and KM, as well as the hardness of MM, were similar to those of their alternative products, with no statistically significant differences (p > 0.05). Sensory evaluation revealed similar ratings for two attributes: product similarity and overall appearance. However, significant differences were found in the descriptors for animal character and meat taste. Full article

(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)

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19 pages, 4698 KiB

Open AccessArticle

Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages

by Krzysztof Dasiewicz, Iwona Szymanska, Miroslaw Slowinski, Agata Górska and Beata Dasiewicz

Appl. Sci. 2024, 14(18), 8510; https://doi.org/10.3390/app14188510 - 21 Sep 2024

Cited by 7 | Viewed by 1767

Abstract

The fermentation process is a crucial stage in the production of salami-type sausages. However, the traditional (“warm”) method does not yield optimal results. Hence, this study evaluated the impact of fermentation technology and storage time on the quality attributes of salami-type pork sausages. “Warm”-fermented (WF) and “cold”-fermented (CF) sausages were produced using appropriate starter cultures. Following ripening, the products were stored for 63 days under cooling conditions. The evaluations encompassed microbiological and physicochemical characteristics (pH, a_w, color), basic chemical composition (NIR spectroscopy), the degree of fat hydrolysis (acid value) and oxidation (TBARS index), textural properties (TPA, shear/penetration test), and sensory (hedonic) attributes. In both sausages, mesophilic aerobes and lactic acid bacteria were the dominant microflora immediately after ripening. While the chemical composition of the salami remained constant during storage, there was a slight color change. WF sausages exhibited a significantly higher acid value and TBARS index than CF sausages. Over time, the internal structure of WF sausages became more porous, deteriorating the texture. In addition, CF sausages showed better sensory characteristics. In conclusion, using “cold” fermentation enhanced the quality and durability of salami-type sausages. This approach shows promise for industrial-scale production and aligns with consumer preferences. Full article

(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)

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11 pages, 242 KiB

Open AccessArticle

Oxidation Status and Antioxidant Activity of Analogue Meat Products in Modified Atmosphere Packaging

by Fouad Ali Abdullah Abdullah, Dani Dordevic and Eliska Kabourkova

Appl. Sci. 2024, 14(15), 6713; https://doi.org/10.3390/app14156713 - 1 Aug 2024

Cited by 3 | Viewed by 1349

Abstract

The study aims to assess the impact of modified atmosphere packaging (MAP) on the oxidation status of five types of analogue meat products, crucial for extending shelf life and maintaining quality, and seeks to optimize packaging strategies to mitigate oxidation and provide possible solutions for enhancing the overall quality of analogue meat products. Gas ratios in MAP, as well as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), total polyphenol content, and antioxidant capacity were assessed through four different assays (2,2-diphenyl-1-picryl-hydrazyl: DPPH, Azino-Bis (3-Ethylbenzothiazoline-6-Sulfonic Acid): ABTS, Ferric Reducing Antioxidant Power: FRAP, Cupric reducing antioxidant capacity: CUPRAC) for analogue meat products (steak, noodles, filet, burger, and mince) on the last day of their shelf life. O₂ ratios in the MAP for all the products did not differ significantly (p > 0.05), but CO₂ concentrations significantly differed (p > 0.05) in the MAP of the evaluated products. The minced product exhibited higher oxidative stability with the lowest TBARS (3.20 mg MDA·kg⁻¹) and FFA (1.12% total fat as oleic acid), along with a high antioxidant capacity (DPPH: 32.26, ABTS: 4.49% inhibition, CUPRAC: 11.48 Trolox mmol/kg). The filet product was more susceptible to the oxidation process, as evidenced by the significantly (p > 0.05) higher TBARS value (9.71 mg MDA·kg⁻¹), lower polyphenol content (1.01 mg gallic acid/g), and antioxidant capacity (FRAP: 4.75 mmol/g, CPRAC: 5.57 Trolox mmol/kg). Full article

(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)

13 pages, 1697 KiB

Open AccessArticle

Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions

by Inmaculada Gómez, Beatriz Melero, Isabel Jaime and Pilar Muñiz

Appl. Sci. 2024, 14(15), 6421; https://doi.org/10.3390/app14156421 - 23 Jul 2024

Viewed by 956

Abstract

Chicken breasts and burgers (88% breast and 12% backfat) were evaluated for physicochemical characteristics, thiobarbituric acid reactive substances (TBARS), and antioxidant capacity during storage in vacuum or atmosphere conditions for 18 days at 4 °C using the following two formulations: one without incorporating white pomace seasoning (WPS) and another with 3% WPS. The WPS was obtained from white grape skins, a byproduct resulting from the elaboration of white wine. The addition of the WSP decreased the L* values and increased the a* values, resulting in a significant turning toward brown tones in the chicken products. The addition of 3% of WSP led to higher values of ABTS and FRAP, regardless of the type of packaging. Both types of packaging significantly increased the levels of TBARS, although vacuum packaging proved more effective in protecting against lipid oxidation compared to modified atmosphere package (MAP). Additionally, the WSP improved the oxidative stability regarding the TBARS values. In conclusion, the WSP could be a viable alternative to chemical antioxidants and would lead to healthier and innovative chicken products. Full article

(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)

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14 pages, 283 KiB

Open AccessArticle

The Effect of Sumac (Rhus coriaria L.) Application on Oxidation Status, Sensory Attributes, Physicochemical and Microbiological Parameters of Carp (Cyprinus carpio) Fish during Chilled Storage

by Fouad Ali Abdullah Abdullah, Šárka Bursová and Klára Bartáková

Appl. Sci. 2024, 14(11), 4448; https://doi.org/10.3390/app14114448 - 23 May 2024

Cited by 1 | Viewed by 945

Abstract

The aim of this study was to evaluate the impact of sumac on the oxidation status, sensory properties, and physicochemical and microbiological parameters of common carp (Cyprinus carpio) fish during chilled storage. Fillets of carp were treated with ground sumac at percentages of 0% (T0), 0.5% (T1), 1.5% (T2) and 2.5% (T3) and analysed after 24 and 72 h of chilled storage. The fat content, oxidation parameters (thiobarbituric acid reactive substances, TBARS), antioxidant capacity, total volatile basic nitrogen (TVB-N), free fatty acids (FFA), sensory properties, colour indicators (lightness L*, redness a*, yellowness b*), water activity, pH value, aerobic plate count (APC), psychrotrophic microorganism count (PMC), and coliform bacteria count were determined. The TBARS values of T1, T2, and T3 decreased significantly (p < 0.05) after 24 h of chilled storage. The antioxidant capacity increased in a dose-dependent and time-dependent manner. As regards organoleptic properties, sumac was able to reduce the natural fishy odour, increase the sour odour and flavour, and mask the fish odour and flavour significantly. A significant effect of sumac on the redness (a*) values of muscles was observed, which increased with elevation of the sumac ratio. A decrease in fillet pH and lower APC and PMC were observed. No effect was found on water activity or the growth of coliform bacteria. The study found that sumac plays a role in the oxidation status, pH value and organoleptic properties of fish fillets, which could be beneficial for the fish and fishery products industry. Full article

(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)

13 pages, 308 KiB

Open AccessArticle

Influence of Oxygen and Carbon Dioxide Content in Modified Atmosphere Packaging on the Colour and Water-Holding Capacity of Pork Loin

by Weronika Zduńczyk, Monika Modzelewska-Kapituła and Katarzyna Tkacz

Appl. Sci. 2024, 14(8), 3420; https://doi.org/10.3390/app14083420 - 18 Apr 2024

Cited by 1 | Viewed by 1410

Abstract

During storage, raw meat is exposed to many external factors, which cause visible changes on the surface of the meat and which affect its water-holding capacity. This study aimed to determine the effect of oxygen content in modified atmosphere packaging (MAP) used for storing fresh pork on the colour, pH, value and water-holding capacity during refrigerated storage. The study also analysed the dynamics of changes in colour using the colour difference (ΔE) coefficient and sensory quality. In the study, slices of pork loin were packed in MAP using the following gas compositions: 55% O₂/40% CO₂/5% N₂ and 75% O₂/20%, CO₂/5% N₂; they were then stored for 15 days at a temperature of 4 °C. The colour of pork stored in MAP was significantly affected by time, but not by the proportion of oxygen. During storage, the meat’s lightness (L*), yellowness (b*), chroma, and hue angle increased, whereas its redness index (a*/b*) decreased. Significant differences in colour between freshly packed and stored samples were noted after days 7 and 9 in MAP containing 55% and 75% oxygen, respectively. The values of pH, free water, and purge and cooking loss were not affected by gas concentration but changed over time. Lowering the oxygen content from 75% to 55% in MAP opens the possibility of reducing the oxygen demand from the meat industry without compromising the quality of the meat. Full article

(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)

16 pages, 3380 KiB

Open AccessArticle

Changes in the Mechanical, Sensory, and Microbiological Properties during the Storage of Innovative Vegetable and Meat Soups for Seniors

by Jerzy Stangierski, Agata Kawecka, Ryszard Rezler, Łukasz Tomczyk and Przemysław Siejak

Appl. Sci. 2024, 14(3), 1317; https://doi.org/10.3390/app14031317 - 5 Feb 2024

Cited by 1 | Viewed by 1644

Abstract

This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were industrially produced. The aim of this study was to analyse changes in the mechanical, sensory, and microbiological properties of the soups occurring during their storage (1, 7, 14, and 21 days). Strength tests were performed at temperatures of 20 °C and 55 °C. Both soups had a high protein content (4.7–6.5%), low sugar (0.3–0.5%) and salt content (0.8%), and a fibre content of 1.4%. The texture analysis showed great similarity in the mechanical characteristics of both soups. The samples were characterised by low measured values for firmness (0.72 N) and cohesiveness (−0.14 N) in both temperatures. The average shear force of the beef balls with carrots at 20 °C was 12.3 N, but after heating, it decreased to 8.8 N (p < 0.05). The rheological tests on the soups showed that they were characterised by a relatively high viscosity (15–20 Pas at 55 °C). Storage of the soups for 21 days did not significantly affect their rheological parameters (p > 0.05). The soup with beef balls and carrots was rated higher by the sensory panel. On the 21st day of storage, the permitted limit of the count of bacteria was not exceeded in either of the samples. This study shows that the soups had desirable structural, nutritional, and sensory characteristics, which are important for this group of consumers. The values of the mechanical parameters of all the samples were low, and they were even significantly more reduced when the products were heated. This may suggest that the products should not be difficult to consume for seniors. Full article

(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)

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