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Applied Sciences
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Novel Processing and Analysis of Animal-Origin Products
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Novel Processing and Analysis of Animal-Origin Products

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 November 2022) | Viewed by 8471

Special Issue Editors

Prof. Dr. Waldemar Gustaw

E-Mail Website
Guest Editor
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: lactic acid bacteria; probiotics; edible mushrooms; bioactive peptides; lactic acid fermentations of vegetables and mushrooms; functional foods
Special Issues, Collections and Topics in MDPI journals
Dr. Paulina Kęska

E-Mail Website
Guest Editor
Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
Interests: meat quality; meat composition; nutritional value; bioactive compounds; food chemistry; chemometric analysis; public health and food safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We invite you to contribute to a Special Issue of the journal Applied Sciences, “Novel Processing and Analysis of Animal-Origin Products”, which aims to present recent developments in the field of science and technology of animal-origin products.

Knowledge around new trends in science and technology of processing animal-origin foods, as well as new analytical methods, is subject to constant changes and innovations leading to new, improved, and healthier products. This Special Issue offers the opportunity to present some of your research in the field. The main idea behind ​​this Special Issue is to define how new production processes affect the functional and nutritional properties of food such as meat, milk, eggs, fish, and others and their products.

The Special Issue welcomes original research papers of a high standard, as well as reviews on topics related to new preservation methods and the effect of processing methods on the nutritional value and functional characteristics of animal-origin products. Manuscripts presenting the use of modern analytical procedures for the detection and determination of ingredients from food matrices important in terms of their quality, safety, and health are also welcome. We believe that this Special Edition will broaden the horizons of our knowledge on animal-origin products.

We look forward to your contribution.

Prof. Dr. Waldemar Gustaw
Dr. Paulina Kęska
Guest Editors

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

  • meat and dairy industry
  • novel processing
  • novel food components
  • functional ingredients
  • food safety and quality
  • functional and nutritional quality
  • novel analytical methods
  • rheology and texture milk and meat products
  • fremented milk and meat products
  • probiotic dairy products

Published Papers (4 papers)

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Research

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14 pages, 1825 KiB  
Article
Marinating and Grilling as Methods of Sensory Enhancement of Sous Vide Beef from Holstein-Friesian Bulls
by Katarzyna Tkacz and Monika Modzelewska-Kapituła
Appl. Sci. 2022, 12(20), 10411; https://doi.org/10.3390/app122010411 - 15 Oct 2022
Cited by 5 | Viewed by 1733
Abstract
An attempt was made to identify technological solutions that would improve the quality of products from the meat of Holstein-Friesian (HF) bulls, with particular emphasis on standardising the quality of the longissimus lumborum (LL) and semimembranosus (SM) muscles. Marinating (Mar) and grilling (Grill) [...] Read more.
An attempt was made to identify technological solutions that would improve the quality of products from the meat of Holstein-Friesian (HF) bulls, with particular emphasis on standardising the quality of the longissimus lumborum (LL) and semimembranosus (SM) muscles. Marinating (Mar) and grilling (Grill) were used in combination with the sous vide (SV) method. The effects of the type of muscle (LL or SM) and the applied treatments (SV, SVMar, and SVGrill) on the yield, colour, maximum shear force (WBSF), tenderness, juiciness, and aroma intensity of grilled and marinated meat were determined. The applied treatments had a significant influence on the meat yield (p < 0.001), WBSF (p < 0.001), tenderness (p < 0.01), and juiciness (p < 0.05) assessed in sensory evaluation. Additional treatments supported the optimisation of the aroma and taste of LL and SM and reduced the WBSF. The SVMar method optimised the beef’s tenderness, and therefore, it can be recommended for preparing meat from HF bulls for consumption. Full article
(This article belongs to the Special Issue Novel Processing and Analysis of Animal-Origin Products)
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10 pages, 559 KiB  
Article
Determination of Optimum TBARS Conditions for Evaluation of Cow and Sheep Milk Oxidative Stability
by Alexandra-Gabriela Oancea, Arabela Elena Untea, Catalin Dragomir and Gabriel Lucian Radu
Appl. Sci. 2022, 12(13), 6508; https://doi.org/10.3390/app12136508 - 27 Jun 2022
Cited by 8 | Viewed by 1692
Abstract
Having a complex fatty acid profile, milk is the subject of several oxidation processes that are different to those in other food matrices. Considering this, is important to appreciate the degradation status of milk using rapid and simple methods to quantify the main [...] Read more.
Having a complex fatty acid profile, milk is the subject of several oxidation processes that are different to those in other food matrices. Considering this, is important to appreciate the degradation status of milk using rapid and simple methods to quantify the main degradation products. The aim of this study was to adapt a simple and rapid method for determination of milk oxidative stability and to quantify malondialdehyde, one of the lipid oxidation products. Four parameters (trichloroacetic acid concentration—TCA, antioxidant type, incubation time, and thiobarbituric acid—TBA concentration) were modified to establish the best experimental sequence. It was concluded that the relevant results were obtained by precipitating milk proteins using 20% TCA; incubating samples for 90 min with 0.8% TBA, without adding antioxidant; and registering absorbance at three different wavelengths (450, 495, and 532 nm). This method was successfully applied to cow and sheep milk samples and the absorbance values obtained provided information about degradation of fatty acids for both milk types. The Pearson correlation showed a positive relationship between the fatty acid profiles of milk samples and the absorbance values that characterized their oxidation pattern during storage. Full article
(This article belongs to the Special Issue Novel Processing and Analysis of Animal-Origin Products)
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9 pages, 2888 KiB  
Article
Effects of Various Extraction Factors on Protein Yield of Haliotis discus hannai (Abalone)
by Hyun-Jung Yun, Seung-Jin Jeong, Yoonmi Lee, Hyeung-Rak Kim, Bohkyung Kim and Sanggil Lee
Appl. Sci. 2021, 11(23), 11239; https://doi.org/10.3390/app112311239 - 26 Nov 2021
Cited by 4 | Viewed by 1837
Abstract
Abalone (Haliotis discus hannai) is a widely consumed seafood in Asian countries. Rich in protein, abalone is consumed for refreshment, pregnancy care, and vitality. Although many studies have found that abalone protein has beneficial effects, the efficiency of the protein extraction [...] Read more.
Abalone (Haliotis discus hannai) is a widely consumed seafood in Asian countries. Rich in protein, abalone is consumed for refreshment, pregnancy care, and vitality. Although many studies have found that abalone protein has beneficial effects, the efficiency of the protein extraction method for abalone has rarely been studied. Therefore, this study aimed to examine the effects of various factors of abalone protein extraction, including extraction buffer, sonication, salt (NaCl) concentration, surfactant, and heating. Phosphate buffer showed higher protein yield compared with Tris-HCl buffer. In addition, the highest protein yield for each factor was observed at 60 s of sonication (84.44 µg/mg dw), 0.6 M NaCl (141.9 µg/mg dw), and 16 mM sodium dodecyl sulfate (SDS) (253.15 µg/mg dw). However, a combined effect was not observed. Lower protein extraction efficiency was observed for sous vide-cooked abalone. The electrophoresis assay revealed myofibrillar proteins, including paramyosin, actin, and tropomyosin. Overall, our results demonstrate that various extract conditions affect the protein extraction of abalone. Full article
(This article belongs to the Special Issue Novel Processing and Analysis of Animal-Origin Products)
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Review

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15 pages, 1137 KiB  
Review
Trends in In Silico Approaches to the Prediction of Biologically Active Peptides in Meat and Meat Products as an Important Factor for Preventing Food-Related Chronic Diseases
by Paulina Kęska, Waldemar Gustaw and Joanna Stadnik
Appl. Sci. 2021, 11(23), 11236; https://doi.org/10.3390/app112311236 - 26 Nov 2021
Cited by 6 | Viewed by 2359
Abstract
The increasing awareness of modern consumers regarding the nutritional and health value of food has changed their preferences, as well their requirements, for food products, including meat and meat products. Expanding the knowledge on the impact of food on human health is currently [...] Read more.
The increasing awareness of modern consumers regarding the nutritional and health value of food has changed their preferences, as well their requirements, for food products, including meat and meat products. Expanding the knowledge on the impact of food on human health is currently one of the most important research areas for scientists worldwide, and it is also of interest to consumers who want to consciously compose their daily diets. New research methods, such as in silico techniques, offer solutions to these new challenges. These research methods are preferred over food evaluation, e.g., from meat, because of their advantages, such as low costs, shorter analysis times, and general availability (e.g., online databases), and are often used to design in vitro and, subsequently, in vivo tests. This review focuses on the possible use of in silico computerized methods to assess the potential of food as a source of these health-relevant biomolecules by using examples from the literature on meat and meat products. This review also provides information and important suggestions for analyzing peptides in terms of assessing their best sources, and screening those resistant to digestive factors and that show biological activity. The information provided in this review could contribute to the development of new sources of foods as biomolecules important for preventing or treating food-related chronic diseases, such as obesity, hypertension, and diabetes. Full article
(This article belongs to the Special Issue Novel Processing and Analysis of Animal-Origin Products)
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