Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Towards Healthier and More Sustainable Meat Products: Non-meat Ingredients as...
share announcement

Towards Healthier and More Sustainable Meat Products: Non-meat Ingredients as Breakthroughs

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

Deadline for manuscript submissions: closed (20 September 2022) | Viewed by 13137

Special Issue Editors

Dr. Tatiana Pintado

E-Mail Website
Guest Editor
Institute of Food Science, Technology and Nutrition (ICTAN) of Spanish National Research Council (CSIC), Madrid, Spain
Interests: meat products; functional foods; reformulation processes; oil-structuring systems; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Gonzalo Delgado-Pando

E-Mail Website
Guest Editor
Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
Interests: meat Science; meat quality; sensory science; applied chemometrics; reformulated meat products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Sustainable food production is one of the main concerns for consumers, industry and policy makers. Current strategies should focus on limiting the environmental impact of our diets without risking nutrition deficiencies. In relation to meat products, which are largely present in our diet, a vast improvement of productivity and sustainability is highly desirable to overcome the low efficiency of animal protein production. Integration of plant-based ingredients into meat dishes has been proved as a successful and consumer accepted strategy. It has opened the way to a different approach towards the reformulation of healthier and more sustainable meat products: meat substitution with plant-based ingredients. The use of meat extenders — which could be defined as non-meat substances with high protein content that can also modify some of the product´s properties such as water holding capacities, texture, palatability, and appearance — and any other type of strategy that aims to incorporate plant based ingredients as meat replacers, present an opportunity to reduce the meat content while incorporating some healthier ingredients to the final product.

The aim of this Special Issue is to gather information about strategies based on the reformulation of more sustainable and healthier meat products based on the utilisation of non-meat ingredients. The characterizations of the new products as well as the new suitable ingredients for its formulation could be also addressed. We invite researchers to contribute with original and unpublished research and review articles on this topic.

Dr. Tatiana Pintado
Dr. Gonzalo Delgado-Pando
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

  • healthier meat products
  • sustainability
  • meat extenders
  • plant based ingredients
  • non-meat healthier ingredients
  • physicochemical and safety properties
  • clean label
  • sensory science
  • meat processing
  • novel strategies

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

14 pages, 317 KiB  
Article
The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil
by Isabel Revilla, Sergio Santos, Miriam Hernández-Jiménez and Ana María Vivar-Quintana
Foods 2022, 11(7), 923; https://doi.org/10.3390/foods11070923 - 23 Mar 2022
Cited by 15 | Viewed by 2551
Abstract
There is growing interest in using healthy ingredients for the formulation of meat-based products. Among them, the replacement of pork fat with vegetable oils has attracted much attention. On the other hand, the use of vegetable proteins to replace meat provides multiple possibilities [...] Read more.
There is growing interest in using healthy ingredients for the formulation of meat-based products. Among them, the replacement of pork fat with vegetable oils has attracted much attention. On the other hand, the use of vegetable proteins to replace meat provides multiple possibilities which have not been sufficiently studied. The aim of this study was to produce low-fat frankfurters in which all the pork fat had been replaced with olive oil and then to progressively replace (25%, 50%, 75% and 100%) the pork with textured pea protein. Texture, color, technological properties such as emulsion stability and cooking loss, proximate composition, and the fatty acid profile were analyzed. The results show that frankfurters made only with olive oil were slightly pale; however, they showed better emulsion stability and a healthier lipid profile than the 100%-meat-based frankfurters. Regarding the replacement of meat with texturized pea protein in the frankfurters made with olive oil, it was possible to replace up to 50% of the meat, and although significant differences were observed in terms of moisture, color, and texture, the product obtained showed similar values to other low-fat frankfurters. Full article
(This article belongs to the Special Issue Towards Healthier and More Sustainable Meat Products: Non-meat Ingredients as Breakthroughs)
13 pages, 858 KiB  
Article
Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour
by Salvador O. Cruz-López, Yenizey M. Álvarez-Cisneros, Julieta Domínguez-Soberanes, Héctor B. Escalona-Buendía and Claudia N. Sánchez
Foods 2022, 11(5), 704; https://doi.org/10.3390/foods11050704 - 27 Feb 2022
Cited by 19 | Viewed by 4148
Abstract
Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as [...] Read more.
Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as a partial or total replacement for potato starch to increase the protein content of sausages and achieve good acceptability by consumers. GF has 48% moisture, 6.7% fat and 45% total protein. Sausages were analyzed by NIR and formulations with GF in all concentrations (10, 7, 5 and 3%) combined with starch (3, 5 and 7%) increased protein content. Results obtained for the sausages formulations with grasshoppers showed an increase in hardness, springiness, gumminess and chewiness through a Texture-Profile-Analysis. Moreover, a* and b* are similar to the control, but L* decreased. The check-all-that-apply test showed the attributes highlighted for sausages with GF possessed herbal flavor, brown color, and granular texture. The liking-product-landscape map showed that the incorporation of 7 and 10% of GF had an overall liking of 3.2 and 3.3, respectively, considered as “do not like much”. GF can be used as a binder in meat products up to 10% substitution. However, it is important to improve the overall liking of the sausage. Full article
(This article belongs to the Special Issue Towards Healthier and More Sustainable Meat Products: Non-meat Ingredients as Breakthroughs)
►▼ Show Figures

Figure 1

14 pages, 1093 KiB  
Article
Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds
by Anna Marietta Salejda, Katarzyna Olender, Magdalena Zielińska-Dawidziak, Monika Mazur, Jakub Szperlik, Joanna Miedzianka, Ireneusz Zawiślak, Joanna Kolniak-Ostek and Aleksandra Szmaja
Foods 2022, 11(5), 674; https://doi.org/10.3390/foods11050674 - 25 Feb 2022
Cited by 13 | Viewed by 2856
Abstract
Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was [...] Read more.
Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptability. BH addition did not reduce the protein digestibility. The total amino acid content increased with the increasing husk addition, from 161.8 mg/kg to 228.0 mg/kg. Moreover, BH increased the content of manganese, calcium, potassium and magnesium. This research suggested that incorporation of BH improved the nutritional value of sausages with minimal changes in technological and sensory properties. Full article
(This article belongs to the Special Issue Towards Healthier and More Sustainable Meat Products: Non-meat Ingredients as Breakthroughs)
►▼ Show Figures

Figure 1

13 pages, 790 KiB  
Article
Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics
by Jase J. Ball, Ross P. Wyatt, Madison M. Coursen, Barry D. Lambert and Jason T. Sawyer
Foods 2021, 10(12), 3071; https://doi.org/10.3390/foods10123071 - 10 Dec 2021
Cited by 2 | Viewed by 2689
Abstract
The consumer acceptance of alternative plant-focused ingredients within the meat industry is growing globally. Oat protein is insoluble and used to increase product yield and fat retention. Furthermore, inclusion of oat protein can provide manufacturers another option for extending beef supplies. As the [...] Read more.
The consumer acceptance of alternative plant-focused ingredients within the meat industry is growing globally. Oat protein is insoluble and used to increase product yield and fat retention. Furthermore, inclusion of oat protein can provide manufacturers another option for extending beef supplies. As the consumer diet shifts for improvements in nutritional density, oat protein is an alternative ingredient that lacks information on inclusion in a ground beef formulation. Coarse ground beef was allocated to one of four treatments, mixed with oat protein (0%, 1.5%, 3.5% and 4.5%), water, salt, pepper, textured vegetable protein, soy protein concentrate, and sodium tripolyphosphate. Meat blocks (n = 3 batches) were finely ground and formed into patties (N = 65/treatment). Patties were placed onto an expanded polystyrene tray, overwrapped with polyvinyl chloride film and displayed for 7 days. Instrumental color (L*, a*, and b*) decreased throughout simulated display (p = 0.0001). Increased usage rates of oat protein in patties resulted in greater cook yields (p = 0.0001). Objective measures of Allo-Kramer shear force values increased as oat protein inclusion rates increased (p = 0.0001). Oat protein can be incorporated in ground beef patties with positive effects on cook yield, but inclusion rate may have a deleterious impact on color and instrumental tenderness. Full article
(This article belongs to the Special Issue Towards Healthier and More Sustainable Meat Products: Non-meat Ingredients as Breakthroughs)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop