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Flavor Formation and Quality Maintenance in Meat Processing
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Flavor Formation and Quality Maintenance in Meat Processing

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

Deadline for manuscript submissions: closed (10 August 2024) | Viewed by 6530

Special Issue Editor

Dr. Ying Wang

E-Mail Website
Guest Editor
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
Interests: meat processing; byproducts; animal protein; flavor
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The flavor and quality are crucial in meat processing as they directly impact consumer satisfaction, product development, and overall food industrial growth. Meat flavor is conventionally produced by thermal processing, which usually results in decreased meat quality and the inadequate release of flavor. Recently, alternative technologies such as microwave heating, pulsed electric field, ultrasound and high-pressure processing, are emerging to achieve rich flavor and high quality. Meat quality is considered as a complex and multivariate property of meat, which is influenced by multiple interacting factors (including production conditions, packaging, and storage). Various technologies have contributed to quality maintenance, including modified atmosphere packaging, vacuum packaging, and active packaging, etc., which can extend the shelf life and prevent deterioration of flavor in meat products by regulating oxygen levels, moisture, and microbial growth. The advantages, limitations, and some perspectives on the future trends of these techniques have been studied.

Dr. Ying Wang
Guest Editor

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

  • meat processing
  • flavor
  • quality maintenance
  • flavor formation
  • production
  • packaging
  • storage

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Published Papers (5 papers)

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Editorial

Jump to: Research

3 pages, 172 KiB  
Editorial
Flavor Formation and Quality Maintenance in Meat Processing
by Ying Wang, Yani Luo and Jinxuan Cao
Foods 2023, 12(19), 3678; https://doi.org/10.3390/foods12193678 - 7 Oct 2023
Viewed by 1754
Abstract
As an important source of nutrients, meat can supply protein, fat, vitamins and minerals, which are crucial in people’s diet worldwide [...] Full article
(This article belongs to the Special Issue Flavor Formation and Quality Maintenance in Meat Processing)

Research

Jump to: Editorial

12 pages, 2224 KiB  
Article
Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment
by Yue Niu, Yingrui Zhang, Yuwei Wang, Wenjie He, Wei Xu, Danjun Guo, Hongxun Wang, Yang Yi and Guowei Tan
Foods 2024, 13(20), 3338; https://doi.org/10.3390/foods13203338 - 21 Oct 2024
Cited by 1 | Viewed by 645
Abstract
The myofibrillar protein (MP) of duck meat is prone to excessive oxidation during thermal processing, resulting in a decline in its overall quality. In this paper, the effect of shikimic acid on the oxidative structure of duck muscle fibrin was studied. The findings [...] Read more.
The myofibrillar protein (MP) of duck meat is prone to excessive oxidation during thermal processing, resulting in a decline in its overall quality. In this paper, the effect of shikimic acid on the oxidative structure of duck muscle fibrin was studied. The findings showed that, at a mass ratio of 1:50,000 (g/g) between shikimic acid and MP, the carbonyl content of MP was reduced by 74.20%, while the sulfhydryl content was increased by 73.56%. MP demonstrated the highest denaturation temperature, whereas its thermal absorption was the lowest. The percentage of α-helixes and β-sheets increased by 16.72% and 24.74%, respectively, while the percentage of irregular structures decreased by 56.23%. In addition, the surface hydrophobicity index of MP exhibited a significant decrease (p < 0.05), while there was a significant increase in its free radical-scavenging ability (p < 0.05). Molecular fluorescence spectrum analysis showed that shikimic acid could bind to MP, altering the internal environment of MP and enhancing its thermal stability. FTIR analysis showed that shikimic acid could enhance the distribution of protein particle sizes by reducing irregular structures, the proportion of β-rotation, and the degree of protein aggregation. It is hoped that this research can offer scientific support for improving meat processing technology. Full article
(This article belongs to the Special Issue Flavor Formation and Quality Maintenance in Meat Processing)
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14 pages, 1440 KiB  
Article
An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative Staphylococcus during the Air-Drying Stage
by Jialing Ye, Xuying Zhang, Shuge Yuan, Yuemei Zhang, Jinxuan Cao, Wendi Teng and Ying Wang
Foods 2024, 13(17), 2723; https://doi.org/10.3390/foods13172723 - 28 Aug 2024
Viewed by 733
Abstract
This study aimed to explore the effects of coagulase-negative Staphylococcus inoculation on flavor generation and lipolysis-oxidation in Coppa. Acid lipase, neutral lipase, phospholipase, and lipoxygenase (LOX) activities, as well as free fatty acids, volatile compounds, and sensory evaluation, were determined during the fermentation [...] Read more.
This study aimed to explore the effects of coagulase-negative Staphylococcus inoculation on flavor generation and lipolysis-oxidation in Coppa. Acid lipase, neutral lipase, phospholipase, and lipoxygenase (LOX) activities, as well as free fatty acids, volatile compounds, and sensory evaluation, were determined during the fermentation and air-drying processes of Coppa over 40 days. Staphylococcus carnosus and Staphylococcus xylosus or a combination of both strains were selected for this study, and natural fermentation was treated as a control. The results showed that Staphylococcus inoculation significantly enhanced lipase and LOX activities, and mixed strains had a superior effect. Palmitic acid, stearic acid, linoleic acid, and oleic acid were identified as the predominant free fatty acids in Coppa, with the mixed fermentation group exhibiting the highest contents. Acids, aldehydes, alcohols, ketones, esters, and phenols were found for the volatile compounds in Coppa. These findings thus suggested a positive role of Staphylococcus inoculation in activating lipolysis-oxidation and contributing to the flavor formation of Coppa during the air-drying stage. Full article
(This article belongs to the Special Issue Flavor Formation and Quality Maintenance in Meat Processing)
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17 pages, 2160 KiB  
Article
Study on the Changes and Correlation of Microorganisms and Flavor in Different Processing Stages of Mianning Ham
by Yue Huang, Zhengli Wang, Ling Gan, Jiamin Zhang, Wei Wang, Lili Ji and Lin Chen
Foods 2024, 13(16), 2587; https://doi.org/10.3390/foods13162587 - 18 Aug 2024
Viewed by 1095
Abstract
(1) Background: Mianning ham is a dry-cured ham from Southwest China, known for its distinct regional characteristics and delicious taste. It is particularly favored by consumers due to its safety, as no artificial nitrites are added during processing. The microbial changes during its [...] Read more.
(1) Background: Mianning ham is a dry-cured ham from Southwest China, known for its distinct regional characteristics and delicious taste. It is particularly favored by consumers due to its safety, as no artificial nitrites are added during processing. The microbial changes during its different processing stages significantly influence the final product’s flavor. This study aims to investigate the changes in microbial communities and flavor compounds across the nine stages of Mianning ham production, from raw material preparation to salting, drying, fermentation, and maturation, using 16S and ITS sequencing, as well as solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS). The goal is to explore the correlation between these changes and provide a basis for process improvement from the initial raw material preparation. (2) Results: The microbiota of Mianning ham across different processing stages mainly consisted of Proteobacteria, Firmicutes, and Ascomycota. A total of 324 volatile compounds were identified, of which 27 were key contributors to the ham’s flavor. Aldehydes contributed the most to flavor, with octanal, trans-2-nonenal, and trans, trans-2,4-decadienal being the most significant contributors at various stages. Mature Mianning ham, fermented for 1–3 years, exhibited fresh grass and earthy aromas, buttery and fatty flavors, and a distinctive roasted potato note. Correlation analysis revealed that Cobetia was the primary bacterial contributor to the main flavor compounds, especially prominent in the second year of fermentation. Among fungi, Yamadazyma and Aspergillus positively influenced several key aldehyde flavor compounds throughout the processing stages, significantly contributing to the flavor profile of Mianning ham. (3) Conclusions: Correlation analysis showed that the Mianning ham that matured for two years had the richest and most characteristic flavor. The positive and consistent impact of fungi on the ham’s flavor suggests that they may warrant further research and application in Mianning ham production. This provides a theoretical basis for improving the flavor quality and enhancing the market competitiveness of Mianning ham. One of the key features of Mianning ham is its substantial accumulation of hydrocarbons, which surpasses that of hams from other regions in China. A notable characteristic of Mianning ham processing is the absence of artificially added nitrites as antioxidants and color fixatives. Whether this absence is a contributing factor to the significant accumulation of hydrocarbons warrants further investigation. Full article
(This article belongs to the Special Issue Flavor Formation and Quality Maintenance in Meat Processing)
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17 pages, 6830 KiB  
Article
Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking
by Huiyu Zou, Chuangye Deng, Junnian Li, Aihua Lou, Yan Liu, Jie Luo, Qingwu Shen and Wei Quan
Foods 2024, 13(9), 1360; https://doi.org/10.3390/foods13091360 - 28 Apr 2024
Cited by 1 | Viewed by 1285
Abstract
This study aimed to investigate the changes in proteins and volatile flavor compounds that occur in bacon during low-temperature smoking (LTS) and identify potential correlations between these changes. To achieve this, a combination of gas chromatography-mass spectrometry and proteomics was employed. A total [...] Read more.
This study aimed to investigate the changes in proteins and volatile flavor compounds that occur in bacon during low-temperature smoking (LTS) and identify potential correlations between these changes. To achieve this, a combination of gas chromatography-mass spectrometry and proteomics was employed. A total of 42 volatile flavor compounds were identified in the bacon samples, and, during LTS, 11 key volatile flavor compounds with variable importance were found at a projection value of >1, including 2′,4′-dihydroxyacetophenone, 4-methyl-2H-furan-5-one, Nonanal, etc. In total, 2017 proteins were quantified at different stages of LTS; correlation coefficients and KEGG analyses identified 27 down-regulated flavor-related proteins. Of these, seven were involved in the tricarboxylic acid (TCA) cycle, metabolic pathways, or amino acid metabolism, and they may be associated with the process of flavor formation. Furthermore, correlation coefficient analysis indicated that certain chemical parameters, such as the contents of free amino acids, carbonyl compounds, and TCA cycle components, were closely and positively correlated with the formation of key volatile flavor compounds. Combined with bioinformatic analysis, the results of this study provide insights into the proteins present in bacon at various stages of LTS. This study demonstrates the changes in proteins and the formation of volatile flavor compounds in bacon during LTS, along with their potential correlations, providing a theoretical basis for the development of green processing methods for Hunan bacon. Full article
(This article belongs to the Special Issue Flavor Formation and Quality Maintenance in Meat Processing)
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