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Foods
Special Issues
Quality, Sensory and Microbial Safety of Meat and Meat Products
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Quality, Sensory and Microbial Safety of Meat and Meat Products

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

Deadline for manuscript submissions: 10 August 2024 | Viewed by 1578

Special Issue Editors

Prof. Dr. Luciana Ruschel Dos Santos

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Guest Editor
Coordenadora do Programa de Pós-Graduação em Bioexperimentação, Escola de Ciências Agrárias, Inovação e Negócios, Universidade de Passo Fundo, BR 285, Passo Fundo, RS, Brazil
Interests: food microbiology; natural antimicobials; pathogenic bacteria
Dr. Karen Apellanis Borges

E-Mail Website
Guest Editor
Centro de Diagnóstico e Pesquisa em Patologia Aviária, Faculdade de Veterinária, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9090, Porto Alegre 90540-000, RS, Brazil
Interests: antimicrobial resistance; biofilms; food microbiology; poultry

Special Issue Information

Dear Colleagues,

There is a growing concern in the society as a whole, including the scientific community and consumers, surrounding the identifcation of meat and meat products that present high nutritional quality and good sensory characteristics, and that are microbiologically safe. During their production process, various strategies in the manufacturing process are adopted to ensure the maintenance of these characteristics. However, preparing good quality and sensory meat, while maintaining shelf-life and microbial safety, remains challenging. Plastic packaging plays an important role in the food industry, as its main function is to protect the food from adverse external conditions. However, the widespread use of these packages contributes to environmental pollution, which leads to research to reduce this impact, and the replacement of synthetic polymers by natural polymers is an attractive alternative. In addition, many consumers prefer natural foods and avoid artificial chemicals that can harm health, such as antimicrobials and preservatives in food. Consequently, there is a growing interest in natural means as an alternative to replace conventional antimicrobials, extending the product’s shelf life and combatting foodborne pathogens.

Prof. Dr. Luciana Ruschel Dos Santos
Dr. Karen Apellanis Borges
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. 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

  • diagnosis and control of pathogens
  • antimicrobial resistance
  • alternative methods for controlling microorganisms
  • development of products of animal origin
  • food quality

Published Papers (2 papers)

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Research

10 pages, 1152 KiB  
Article
A Microbiological and Sensory Evaluation of Modified Atmosphere-Packed (MAP) Chicken at Use-By Date and Beyond
by Karin Söderqvist, Max Peterson, Marcus Johansson, Viktoria Olsson and Sofia Boqvist
Foods 2024, 13(13), 2140; https://doi.org/10.3390/foods13132140 - 5 Jul 2024
Viewed by 379
Abstract
Consumers are responsible for a large proportion of food waste, and food that has reached its use-by or best-before date is often discarded, even if edible. In this study on fresh chicken, the suitability of use-by dates currently used in the EU was [...] Read more.
Consumers are responsible for a large proportion of food waste, and food that has reached its use-by or best-before date is often discarded, even if edible. In this study on fresh chicken, the suitability of use-by dates currently used in the EU was evaluated by using microbial and sensory analyses. This was carried out by analyzing bacterial populations of chicken breast fillets (M. pectoralis major) at three different time points (use-by date, 2 days past use-by date, 4 days past use-by date) and two different storage temperatures (4 °C, 8 °C). A discrimination triangle test was performed to check for sensory differences between chicken breast fillets cooked at the three selected time points for both storage temperatures. A consumer preference test was also performed for chicken breast fillets that had been stored at the highest recommended temperature (4 °C) and after being cooked at the three time points. Changes in populations of total aerobic count (TAC), Enterobacteriaceae (EB), and lactic acid bacteria (LAB) were recorded over time. Despite large differences in bacterial counts at the selected time points, with TAC populations of approximately 6.5 and 8.0 log CFU/g at use-by date and four days after use-by date, respectively, storage for two or four extra days had no significant effect on the sensory parameters of cooked chicken compared with chicken consumed at its use-by date. Since the TAC populations were close to or above levels that are associated with spoilage, more work is needed to explore if shelf life can be extended. Full article
(This article belongs to the Special Issue Quality, Sensory and Microbial Safety of Meat and Meat Products)
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12 pages, 1740 KiB  
Article
Development of Predictive Modeling for Removal of Multispecies Biofilms of Salmonella Enteritidis, Escherichia coli, and Campylobacter jejuni from Poultry Slaughterhouse Surfaces
by Daiane Carvalho, Gabriela Zottis Chitolina, Daiane Elisa Wilsmann, Vivian Lucca, Brunna Dias de Emery, Karen Apellanis Borges, Thales Quedi Furian, Luciana Ruschel dos Santos, Hamilton Luiz de Souza Moraes and Vladimir Pinheiro do Nascimento
Foods 2024, 13(11), 1703; https://doi.org/10.3390/foods13111703 - 29 May 2024
Viewed by 573
Abstract
Salmonella Enteritidis, Escherichia coli, and Campylobacter jejuni are among the most common foodborne pathogens worldwide, and poultry products are strongly associated with foodborne pathogen outbreaks. These pathogens are capable of producing biofilms on several surfaces used in the food processing industry, including [...] Read more.
Salmonella Enteritidis, Escherichia coli, and Campylobacter jejuni are among the most common foodborne pathogens worldwide, and poultry products are strongly associated with foodborne pathogen outbreaks. These pathogens are capable of producing biofilms on several surfaces used in the food processing industry, including polyethylene and stainless steel. However, studies on multi-species biofilms are rare. Therefore, this study aimed to develop predictive mathematical models to simulate the adhesion and removal of multispecies biofilms. All combinations of microorganisms resulted in biofilm formation with differences in bacterial counts. E. coli showed the greatest ability to adhere to both surfaces, followed by S. Enteritidis and C. jejuni. The incubation time and temperature did not influence adhesion. Biofilm removal was effective with citric acid and benzalkonium chloride but not with rhamnolipid. Among the generated models, 46 presented a significant coefficient of determination (R2), with the highest R2 being 0.88. These results provide support for the poultry industry in creating biofilm control and eradication programs to avoid the risk of contamination of poultry meat. Full article
(This article belongs to the Special Issue Quality, Sensory and Microbial Safety of Meat and Meat Products)
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