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
Factors Impacting Meat Product Quality: From Farm to Table
share announcement

Factors Impacting Meat Product Quality: From Farm to Table

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

Deadline for manuscript submissions: 12 August 2025 | Viewed by 5415

Special Issue Editors

Dr. Cláudio Vaz Di Mambro Ribeiro

E-Mail Website
Guest Editor
School of Veterinary Medicine and Animal Science, Federal University of Bahia (UFBA), Salvador 40170110, Brazil
Interests: meat quality; fatty acids; linear mixed models; lipid metabolism; animal nutrition
Prof. Dr. Leilson Rocha Bezerra

E-Mail Website
Guest Editor
Veterinary Medicine Academic Unit, Campina Grande Federal University, Patos 58708-110, Paraíba, Brazil
Interests: feeding; goat; sheep; meat; milk; nutrition; rumination

Special Issue Information

Dear Colleagues,

The quality of meat products is influenced by many factors throughout the production process, from the farm to the table. Recent studies have focused on how feed additives, pre-slaughter stress, genetic variations, packaging technologies, animal breeds, processing techniques, and animal welfare practices may affect the quality of meat and meat products. However, understanding the influence of each stage and its interactions is crucial for ensuring the highest standards of meat quality, encompassing aspects such as flavor, tenderness, juiciness, and safety. In summary, meat quality is a complex interplay of factors, from animal genetics and nutrition, through humane handling and efficient processing to careful storage and preparation.

Therefore, this Special Issue welcomes the submission of manuscripts from all food-related fields that deepen our knowledge of delivering consumers high-quality, safe, and delicious meat products.

Dr. Cláudio Vaz Di Mambro Ribeiro
Prof. Dr. Leilson Rocha Bezerra
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

  • consumers
  • packaging
  • antioxidants
  • bioactive peptides
  • meat quality
  • shelf life
  • feed processing
  • innovative preservation technology
  • meat safety
  • animal nutrition

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 policies 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:

Review

13 pages, 220 KiB  
Review
Challenges in Applying Multimodal Imaging Technologies to Quantify In Vivo Glycogen and Intramuscular Fat in Livestock
by Tharcilla I. R. C. Alvarenga, Peter McGilchrist, Marianne D. Keller and David W. Pethick
Foods 2025, 14(5), 784; https://doi.org/10.3390/foods14050784 - 25 Feb 2025
Viewed by 559
Abstract
Predicting meat quality, especially dark, firm and dry meat, as well as muscle fat prior to slaughter, presents a challenge in practice. Medical as well as high-frequency ultrasound applications can be utilized to predict body composition and meat quality aspects. Ultrasounds are non-invasive, [...] Read more.
Predicting meat quality, especially dark, firm and dry meat, as well as muscle fat prior to slaughter, presents a challenge in practice. Medical as well as high-frequency ultrasound applications can be utilized to predict body composition and meat quality aspects. Ultrasounds are non-invasive, rapid-to-operate in vivo and show high correlations to the animal production traits being estimated. Farm animal ultrasounds are used to predict intramuscular fat content in the beef cattle industry. Challenges are identified in applying ultrasound technology to detect glycogen content in farm animals due to a wide range of fat, muscle and water composition. Other technologies and methods are reported in this literature review to overcome issues in the practicability and accuracy of ultrasound technology when estimating muscle glycogen levels in cattle. The discussion of other tools such as hyperspectral imaging, microwave sensor technology and digital infrared thermal imaging were addressed because of their superior accuracy in estimating moisture and fat components. Full article
(This article belongs to the Special Issue Factors Impacting Meat Product Quality: From Farm to Table)
34 pages, 3647 KiB  
Review
Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils
by Tainara Santos Oliveira, Rogeria Comastri de Castro Almeida, Vanessa de Lima Silva, Cláudio Vaz Di Mambro Ribeiro, Leilson Rocha Bezerra and Camila Duarte Ferreira Ribeiro
Foods 2025, 14(2), 147; https://doi.org/10.3390/foods14020147 - 7 Jan 2025
Cited by 2 | Viewed by 1294
Abstract
Essential and edible oils have applications in reducing oxidative processes and inhibiting the growth of microorganisms in meats and their derivatives, providing a natural alternative to synthetic preservatives. This preservative action meets the demand for clean labels and safe products, aiming to replace [...] Read more.
Essential and edible oils have applications in reducing oxidative processes and inhibiting the growth of microorganisms in meats and their derivatives, providing a natural alternative to synthetic preservatives. This preservative action meets the demand for clean labels and safe products, aiming to replace synthetic additives that pose potential health risks. Advances and limitations in applying essential and edible oils in meat preservation, highlighting their preservative properties or ability to improve nutritional profiles, are explored in this study. Despite the benefits, the direct application of oils faces limitations such as low solubility and sensory impact, which can be overcome by nanotechnology, including association with biopolymeric matrices, focusing on the protection of bioactive compounds and enhancing the functionality of natural oils in food systems. This approach is essential for innovation in food preservation, promoting safety and sustainability in the meat sector, and following consumer expectations and food safety guidelines. Studies suggest that by combining the functional benefits of essential and edible oils associated with nanotechnology, there can be significant contributions to innovation and sustainability in the meat sector, promoting natural preservation and meeting market regulations and expectations. Full article
(This article belongs to the Special Issue Factors Impacting Meat Product Quality: From Farm to Table)
►▼ Show Figures

Figure 1

14 pages, 1075 KiB  
Review
Research Progress on the Effect and Mechanism of Superchilling Preservation Technology on Meat Quality Control
by Bo Wang, Jiamin Liang, Changyu Zhou, Jiamin Zhang, Lili Ji, Congyan Li, Xiuli Mei and Hongyue Chen
Foods 2024, 13(20), 3309; https://doi.org/10.3390/foods13203309 - 18 Oct 2024
Cited by 2 | Viewed by 1956
Abstract
During storage and transportation, meat is susceptible to the effects of microorganisms, endogenous enzymes, and oxygen, leading to issues such as moisture loss, spoilage, and deterioration. Superchilling, as a preservation method that combines the benefits of refrigeration and freezing, can effectively slow the [...] Read more.
During storage and transportation, meat is susceptible to the effects of microorganisms, endogenous enzymes, and oxygen, leading to issues such as moisture loss, spoilage, and deterioration. Superchilling, as a preservation method that combines the benefits of refrigeration and freezing, can effectively slow the growth and reproduction of microorganisms, control protein and lipid oxidation, reduce water loss, and maintain the quality and sensory properties of meat. This paper reviews the current application status of superchilling technology in meat preservation, focusing on the mechanisms of ice crystal formation, water retention, tenderness preservation, protein and fat oxidation control, and microbial growth inhibition under superchilling conditions. Additionally, it summarizes the research progress on the combined application of superchilling with emerging technologies such as electric fields, magnetic fields, and electron beams in meat preservation and explores its potential and future prospects for improving meat quality. The aim is to provide scientific evidence and technical support for the application of superchilling technology in enhancing meat quality. Full article
(This article belongs to the Special Issue Factors Impacting Meat Product Quality: From Farm to Table)
►▼ Show Figures

Figure 1

17 pages, 459 KiB  
Review
Assessing the Influence of Cumulative Chlorella vulgaris Intake on Broiler Carcass Traits, Meat Quality and Oxidative Stability
by Ana R. Mendes, Maria P. Spínola, Madalena Lordelo and José A. M. Prates
Foods 2024, 13(17), 2753; https://doi.org/10.3390/foods13172753 - 29 Aug 2024
Cited by 2 | Viewed by 1155
Abstract
The impacts of cumulative Chlorella vulgaris intake (proportion of microalga in the diet multiplied by the total feed consumed by each bird) on broiler carcass traits, meat quality and oxidative stability were reviewed to identify the optimal intake levels for maximising benefits. Our [...] Read more.
The impacts of cumulative Chlorella vulgaris intake (proportion of microalga in the diet multiplied by the total feed consumed by each bird) on broiler carcass traits, meat quality and oxidative stability were reviewed to identify the optimal intake levels for maximising benefits. Our findings indicate that a cumulative intake of 8.73 g/bird significantly enhances thigh yield, while levels ranging from 8.73 to 401 g/bird optimise carcass weight and overall meat quality. However, higher cumulative levels may reduce carcass dressing percentage due to metabolic inefficiencies. Furthermore, C. vulgaris intake improves the oxidative stability of broiler meat by increasing antioxidant levels and balancing pro- and antioxidants. Including C. vulgaris in broiler diets boosts total carotenoid content, and antioxidant assays confirm that it enhances meat oxidative stability, with low to moderate cumulative intake levels (8.73 to 401 g/bird) providing the best balance of benefits. Optimal oxidative stability and antioxidant properties were observed at a cumulative intake level of 401 g/bird, showing significant improvements in meat antioxidant capacity. Higher levels may lead to diminishing returns or potential negative effects due to the digestibility issues of the microalga. Future research should refine intake models, understand the bioavailability of C. vulgaris nutrients and explore cost-effective methods to enhance its digestibility, to ensure its viability and sustainability as a feed additive. Full article
(This article belongs to the Special Issue Factors Impacting Meat Product Quality: From Farm to Table)
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