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Foods
Special Issues
Meat Characteristics, Nutrition and Consumption
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Meat Characteristics, Nutrition and Consumption

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

Deadline for manuscript submissions: closed (25 July 2024) | Viewed by 4726

Special Issue Editor

Dr. Manuel Scerra

E-Mail Website
Guest Editor
Division of Animal Production, Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy
Interests: nutrition; lamb; meat science; meat quality; meat products

Special Issue Information

Dear Colleagues,

Meat is the flesh and other edible parts of animals that humans prepare and consume. It is a great source of protein, iron, vitamin B12, zinc, and other important nutrients. Meat quality is a complex term, affected by different factors such as genetics, animal feeding systems and nutritional status during production. A deep understanding of all the factors that influence meat quality is necessary in order to improve quality control and their further enhancement. The aim of the Special Issue “Meat Characteristics, Nutrition and Consumption” is to provide knowledge on all the factors that influence the quality of meat, nutritional properties and aspects related to consumer acceptability.

Dr. Manuel Scerra
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 quality
  • meat shelf-life
  • fatty acid
  • oxidative stability
  • lipid oxidation
  • antioxidant enzyme
  • sensory evaluation
  • volatile aroma compounds
  • meat odour
  • muscle biochemistry

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Published Papers (2 papers)

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Research

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11 pages, 425 KiB  
Article
Effects of Bergamot (Citrus bergamia Risso) By-Product on Growth Performance and Meat Quality of Growing Rabbits
by Manuel Scerra, Francesco Foti, Pasquale Caparra, Matteo Bognanno, Paolo Fortugno, Domenico Autolitano, Domenico Viglianti, Marco Sebastiano Bella, Marco Sebastiano Cannone and Luigi Chies
Foods 2024, 13(16), 2611; https://doi.org/10.3390/foods13162611 - 20 Aug 2024
Viewed by 646
Abstract
This study aimed to investigate the effects of feeding dried bergamot pulp to rabbits on animal performance and meat quality. Thirty rabbits were assigned to two groups (balanced for body weight, 804.4 ± 2.35 g) and fed individually for 60 days a basal [...] Read more.
This study aimed to investigate the effects of feeding dried bergamot pulp to rabbits on animal performance and meat quality. Thirty rabbits were assigned to two groups (balanced for body weight, 804.4 ± 2.35 g) and fed individually for 60 days a basal diet (control) or the basal diet in which part of the cereals was replaced with 10% of dried bergamot pulp (DBP). There were no effects of DBP on growth performance, carcass yield, or the crude protein and ether extract composition of meat. The concentrations of α-linolenic acid (C18:3 n-3) and eicosapentaenoic acid (C20:5 n-3) increased in the longissimus thoracis et lumborum muscle (p < 0.01 and p = 0.021, respectively) after integrating dried bergamot pulp into the diet, leading to higher levels of total of ω-3 fatty acids (p < 0.01) compared to the control treatment. The inclusion of dried bergamot pulp improved the oxidative stability in meat (p < 0.001), where TBARS values were lower after 4 and 7 days of refrigerated storage (p < 0.001) in the DBP group than in the control group. Finally, feeding dried bergamot pulp to rabbits improves meat quality without negatively influencing growth performance. Full article
(This article belongs to the Special Issue Meat Characteristics, Nutrition and Consumption)
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Review

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15 pages, 291 KiB  
Review
Pork Meat Composition and Health: A Review of the Evidence
by Filipa Vicente and Paula C. Pereira
Foods 2024, 13(12), 1905; https://doi.org/10.3390/foods13121905 - 17 Jun 2024
Cited by 3 | Viewed by 3747
Abstract
Meat has been part of the human diet for centuries and it is a recognizable source of high-biologic-value protein and several micronutrients; however, its consumption has been associated with an increased risk of non-communicable diseases (e.g., cardiovascular diseases, cancer). These concerns are mostly [...] Read more.
Meat has been part of the human diet for centuries and it is a recognizable source of high-biologic-value protein and several micronutrients; however, its consumption has been associated with an increased risk of non-communicable diseases (e.g., cardiovascular diseases, cancer). These concerns are mostly related to red meat. However, meat composition is quite variable within species and meat cuts. The present study explores the composition of pork meat, and the differences among different pork meat cuts and it reviews the evidence on the influence of its consumption on health outcomes. Pork meat contributes to 30% of all meat consumed worldwide and it offers a distinct nutrient profile; it is rich in high-quality protein, B-complex vitamins, and essential minerals such as zinc and iron, though it contains moderate levels of saturated fat compared to beef. Additionally, research on sustainability points out advantages from pork meat consumption considering that it is a non-ruminant animal and is included in one of the five more sustainable dietary patterns. In what concerns the data on the influence of pork meat consumption on health outcomes, a few clinical studies have shown no harmful effects on cardiovascular risk factors, specifically blood lipids. Several arguments can justify that pork meat can be an option in a healthy and sustainable diet. Full article
(This article belongs to the Special Issue Meat Characteristics, Nutrition and Consumption)
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