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Journals
Processes
Special Issues
Production, Processing and Quality Assessment of Livestock Meat Products
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Production, Processing and Quality Assessment of Livestock Meat Products

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 31 January 2025 | Viewed by 864

Special Issue Editors

Prof. Dr. Ignacio Arturo Domínguez Vara

E-Mail Website
Guest Editor
Departamento de Nutrición Animal, Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Campus Universitario “El Cerrillo”, Toluca 50200, Mexico.
Interests: nutrition and feeding of livestock species; meat and milk quality; technology of meat
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Gabriela Maria Grigioni

E-Mail Website
Guest Editor
Instituto Tecnología de Alimentos, Instituto Nacional de Tecniología Agropecuaria INTA - Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables INTA CONICET, Buenos Aires C1425FQB, Argentina
Interests: meat quality; shelf-life studies; food development
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Jacinto Efrén Ramírez-Bribiesca

E-Mail Website
Guest Editor
Programa de Ganadería. Colegio de Postgraduados. Campus Montecillos, Texcoco 56230, México
Interests: animal production; meat production and quality; mineral nutrition; rumen metabolism

Special Issue Information

Dear Colleagues:

We, the guest editors, cordially invite you to send original scientific contributions to this Special Issue on “Production, Processing and Quality Assessment of Livestock Meat Products” published by MDPI. The topic considers different types of meat and meat products from livestock species produced across the world. This Special Issue will feature a range of contributions, from scientific research articles to reviews.

In recent decades, agri-food chains around the world, including those based on the production of livestock meat, have experienced great challenges, many associated with economic, energy, environmental, migration, insecurity crises, etc.

Meat and meat products, in addition to being foods of high nutritional value due to their essential nutrients, proteins, lipids, vitamins, amino acids, fatty acids and minerals, also have so-called functional components.

However, pressure from society and the end consumers of meat and meat products, among other sources, has made the scientific community reflect and analyze aspects of animal welfare within the production of meat products and the quality in all links and actors in the chain of value, from the primary sector, through transformation and conservation, to their commercialization and consumption, as well as the industry’s contribution to carbon and water footprints and its impact on climate change, directing efforts towards cleaner and more sustainable systems.

This Special Issue on “Production, Processing and Quality Assessment of Livestock Meat Products” seeks high-quality papers focused on meat science and technology research. This topic includes, but is not limited to, the following:

  • The production of livestock meat in a different system.
  • Meat product processing technologies.
  • Ingredients, diets and additives for animal nutrition and meat products.
  • Meat quality and safety.
  • Mitigation of greenhouse gases in meat production.
  • Food development.
  • Animal welfare and meat quality.

Prof. Dr. Ignacio Arturo Domínguez Vara
Prof. Dr. Gabriela Maria Grigioni
Prof. Dr. Jacinto Efrén Ramírez-Bribiesca
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. Processes is an international peer-reviewed open access monthly 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 2400 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

  • growth performance
  • carcass traits
  • meat quality
  • processing technologies
  • nutrient metabolism
  • welfare
  • additives
  • greenhouse gases mitigation

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  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
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Further information on MDPI's Special Issue polices can be found here.

Published Papers (1 paper)

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Research

20 pages, 7090 KiB  
Article
Development of the Design of Plate with Variable Diameters of Holes and Its Impact on Meat-Grinding Quality and Efficiency
by Anara Bakiyeva, Aman Yerengaliyev, Aitbek Kakimov, Gulmira Zhumadilova, Galiya Abdilova, Erzat Serikov, Anuarbek Suychinov, Rasul Turagulov and Zhanibek Yessimbekov
Processes 2024, 12(9), 1808; https://doi.org/10.3390/pr12091808 - 26 Aug 2024
Viewed by 538
Abstract
Meat-grinder plates are critical for efficiently processing meat, significantly influencing the grinding process. This study aimed to develop a meat-grinder plate with variable diameter holes and assess its impact on ground meat quality and processing efficiency. Various meat types (beef, horse meat, mutton, [...] Read more.
Meat-grinder plates are critical for efficiently processing meat, significantly influencing the grinding process. This study aimed to develop a meat-grinder plate with variable diameter holes and assess its impact on ground meat quality and processing efficiency. Various meat types (beef, horse meat, mutton, chicken, and pork) were processed using both plate designs: a control plate with a constant hole diameter of 12 mm and a developed plate with featured holes increasing in diameter from periphery to center (8 mm–12 mm–16 mm). The results demonstrate that the developed plate significantly improves the WBC of minced meat, with notable increases in beef (58.3% vs. 57.7%), horse meat (61.8% vs. 56.2%), chicken (51.0% vs. 49.1%), and pork (46.1% vs. 43.6%), indicating a more homogeneous particle size distribution. Yield stress, a critical factor influencing the rheological properties of minced meat, also showed substantial improvements, particularly in poultry (18.9% increase) and pork (31.3% increase). The variable hole design produced a higher proportion of intermediate-sized particles, contributing to a more cohesive texture and potentially enhancing the binding properties of processed meat products. Theoretical calculations based on the Hagen–Poiseuille equation and empirical data confirmed that the new plate design increases the grinder’s productivity by 50%, with average throughput rising from 150 kg/h to 225 kg/h. Additionally, the developed plate reduced power consumption by up to 7.3%, particularly in horse meat processing, highlighting its cost effectiveness for industrial applications. These findings suggest that the variable diameter hole plate design offers substantial improvements in ground meat quality and processing efficiency, with potential implications for industrial meat-processing operations. Full article
(This article belongs to the Special Issue Production, Processing and Quality Assessment of Livestock Meat Products)
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