Processing and Preservation Technologies for Meat and Meat Products

Dear Colleagues,

Over the last decade, consumers have demanded meat and meat products with enhanced composition. The different strategies to accomplish the development and production of meat products are focused on two main targets: obtaining healthier fresh meat and different approaches focused on the post-mortem processing of meat products.

Novel processing methods are based on redefining meat products, replacing animal fat with vegetable and fish oils and adding ingredients such as dietary fiber, vitamins, minerals, and others as hydrocolloid systems with high water-binding capacity.

All of the above improve the nutritional status of subjects with special needs and equalizes their population characteristics.

On the other hand, introducing a broad spectrum of products for meeting consumer demands and optimization of the cost formulations requires the introduction of new technologies. Alternatives to preservation methods based on the heat treatment of meat or the addition of additives and nitrated salts in the curing process of sausages and ham are required.

High hydrostatic pressure, microencapsulation, the use of nanotechnology to include biocompounds in the formulation, dry aging in beef, quick dry slice processes, etc. are promising technologies in the field of meat and meat products. Finally, spectroscopy techniques represent an alternative method to quality control and food security.

This Special Issue aims to provide an updated and critical review based on the experience of authors in processing and preservation technologies for meat and meat products. It is focused on obtaining healthier and high-quality fresh meat and meat products related to different approaches focused on the post-mortem processing of meats.

Cutting-edge research:

• Improving the quality of meat by means of genetic improvement;
• Effect on meat quality of animal feed from alternative feedstuffs from agri-industrial by-products;
• Dry aging;
• The application of spectroscopy techniques to meat and meat product analysis;
• Microencapsulation;
• Nanotechnology and biocompounds;
• Quick dry slice processing;
• High hydrostatic pressure;
• Development of meat-based ready-to-eat dishes;
• Improvement of carcass cutting value;
• Reusing meat by-products for the development of novel foods;
• Impact of technology on the nutritional properties of meat products;
• New cooking methods for improving the quality of meat and meat products.

The Special Issue welcome original research papers and review articles about novel processing methods are based on redefining meat products, replacing or enhancing meat and meat products composition, and novel techniques and trends for processing and preservation technologies. The effect of genetic improvement and trends in animal feed on meat quality will also be considered.

Prof. María José Beriáin Apesteguía
Dr. Kizkitza Insausti Barrenetxea
Guest Editors