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Traditional Meat Products: Improvement of Quality and Safety

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Traditional Meat Products: Improvement of Quality and Safety Journal of Food Quality Traditional Meat Products: Improvement of Quality and Safety Lead Guest Editor: Marta Laranjo Guest Editors: Régine Talon, Andrea Lauková, Maria J. Fraqueza, and Miguel Elias Traditional Meat Products: Improvement of Quality and Safety Journal of Food Quality Traditional Meat Products: Improvement of Quality and Safety Lead Guest Editor: Marta Laranjo Guest Editors: Régine Talon, Andrea Lauková, Maria J. Fraqueza, and Miguel Elias Copyright © 2017 Hindawi. All rights reserved. This is a special issue published in “Journal of Food Quality.” All articles are open access articles distributed under the Creative Com- mons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Editorial Board Encarna Aguayo, Spain Rossella Di Monaco, Italy María B. Pérez-Gago, Spain Riccarda Antiochia, Italy Hüseyin Erten, Turkey Witoon Prinyawiwatkul, USA Jorge Barros-Velázquez, Spain Susana Fiszman, Spain Eduardo Puértolas, Spain José A. Beltrán, Spain Andrea Galimberti, Italy Juan E. Rivera, Mexico Á. A. Carbonell-Barrachina, Spain Efstathios Giaouris, Greece Flora V. Romeo, Italy Marina Carcea, Italy Vicente M. Gómez-López, Spain Jordi Rovira, Spain Maria Rosaria Corbo, Italy Elena González-Fandos, Spain Amy Simonne, USA Egidio De Benedetto, Italy Alejandro Hernández, Spain Giuseppe Zeppa, Italy Alessandra Del Caro, Italy Jesús Lozano, Spain Antimo Di Maro, Italy Sara Panseri, Italy Contents Traditional Meat Products: Improvement of Quality and Safety Marta Laranjo, Régine Talon, Andrea Lauková, Maria J. Fraqueza, and Miguel Elias Volume 2017, Article ID 2873793, 2 pages The Use of Starter Cultures in Traditional Meat Products Marta Laranjo, Miguel Elias, and Maria João Fraqueza Volume 2017, Article ID 9546026, 18 pages The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe Marta Chmiel, Lech Adamczak, Katarzyna Wro'nska, Dorota Pietrzak, and Tomasz Florowski Volume 2017, Article ID 1597432, 7 pages Health and Safety Considerations of Fermented Sausages Askild Holck, Lars Axelsson, Anette McLeod, Tone Mari Rode, and Even Heir Volume 2017, Article ID 9753894, 25 pages Effects of Ozone Treatments on the Physicochemical Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage Rongrong Zhang, Shanbai Xiong, Juan You, Yang Hu, Ru Liu, and Tao Yin Volume 2017, Article ID 9506596, 9 pages Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels TaoYin,JaeW.Park,andShanbaiXiong Volume 2017, Article ID 8078062, 8 pages Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami Marcello Trevisani, Matilde Cecchini, Daniela Siconolfi, Rocco Mancusi, and Roberto Rosmini Volume 2017, Article ID 8089135, 5 pages Hindawi Journal of Food Quality Volume 2017, Article ID 2873793, 2 pages https://doi.org/10.1155/2017/2873793 Editorial Traditional Meat Products: Improvement of Quality and Safety Marta Laranjo,1,2 Régine Talon,3 Andrea Lauková,4 Maria J. Fraqueza,5 and Miguel Elias1,6 1 Instituto de Cienciasˆ Agrarias´ e Ambientais Mediterranicasˆ (ICAAM), Universidade de Evora,´ PolodaMitra,Ap.94,´ 7002-554 Evora,´ Portugal 2Instituto de Investigac¸ao˜ e Formac¸ao˜ Avanc¸ada (IIFA), Universidade de Evora,´ Evora,´ Portugal 3Universite´ Clermont Auvergne, INRA, MEDIS, Clermont-Ferrand, France 4Institute of Animal Physiology, Slovak Academy of Sciences, Koˇsice, Slovakia 5CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Tecnica,´ Polo´ Universitario´ do Alto da Ajuda, 1300-477 Lisbon, Portugal 6Departamento de Fitotecnia, Escola de Cienciasˆ e Tecnologia, Universidade de Evora,´ PolodaMitra,Ap.94,7002-554´ Evora,´ Portugal Correspondence should be addressed to Marta Laranjo; [email protected] Received 6 November 2017; Accepted 7 November 2017; Published 21 November 2017 Copyright © 2017 Marta Laranjo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. What are traditional meat products?Traditionalmeatprod- M.Trevisanietal.studiedtheeffectofbeeswaxcoating ucts are high sensory quality foods, usually with high nutri- of foods on the oxidative stability of Italian salami. Beeswax tional value, produced in a small scale, using ingredients coating constitutes a barrier to oxygen, light, and vapour, and procedures from ancient times. Producers must have the which may prevent oxidation of fat and pigments and ability to satisfy the expectations of consumers, regarding water loss. Furthermore, the authors concluded that beeswax sensory, nutritional aspects and safety, considering that they coating prevents case hardening and facilitated the peeling. are increasingly more demanding and more informed, turn- T.Yinetal.haveevaluatedthequalityofsilvercarp ing this into an important challenge. Usually, a meat product (Hypophthalmichthys molitrix) surimi (SCS) gels incorpo- is defined as foods that consist of or contain meat. The flesh of ratedwithfishboneandfoundoutthatsizereductionofthe an animal, typically a mammal or bird, is considered as meat. fish bone improved the quality of the SCS gel maintaining However, fish meat is also present in our diet and several better gel matrices. traditional processed products come from it. Thus, traditional M. Chmiel et al. have studied two types of kabanosy meat products sensu lato include food products derived from sausages, Traditional Specialties Guaranteed (TSG), from both meat and fish meat. Poland and concluded that their drying process could be All over the world, different processes are used to pre- shortened without compromising the authenticity of the serve meat and the particular know-how of people living products and with the concomitant advantages to producers. in different regions gave rise to a great diversity of meat R. Zhang et al. investigated the effects of different ozone products according to their traditions and historic use. These treatments on the physicochemical characteristics of myofib- traditional processes, their particularities, and their effect rillar proteins from silver carp (H. molitrix) surimi during on the quality and safety of meat products are important frozen storage. research topics. The scope of this edition was to disseminate A. Holck et al. reviewed the possible health effects of the high-quality research related with traditional meat products ingredients used in fermented sausages. Recent attempts to and review recent developments on the quality and safety improve sausages from the nutritional point of view include improvement of traditional meat products worldwide, such partial replacement of saturated by unsaturated fats, reducing astheuseofstarterculturesortheapplicationofnew the use of sodium chloride or replacement by potassium preservation methods. chloride, and the use of selected starter cultures. They also Among the 16 submitted manuscripts, six have been review the processing and postprocessing strategies to inhibit selected to be part of this special issue. the growth of food pathogenic microorganisms, such as 2 Journal of Food Quality Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum,andToxo- plasma gondii, and reduce their presence in the products. The paper “The Use of Starter Cultures in Traditional MeatProducts”byM.Laranjoetal.reviewstheroleandmode of action of bacterial and fungal starter microbiota, focusing on the development of starter cultures better adapted to the meat matrix. Furthermore, omics approaches on starter cul- tures are revised, because the use of these techniques allows rapid screening of strains for desirable functional character- istics. Submitting authors come from five different countries, four European (Italy, Poland, Norway, and Portugal) and one non-European, China. We are pleased to introduce this special issue, which includes six papers that provide new insights on the manu- facturing and processing of traditional meat products sensu latoandwewishthatthereadersofthisjournalfindthisissue of relevance and importance to their research. Acknowledgments We thank the authors of the manuscripts for their contri- butions, as well as all the anonymous reviewers for their valuable participation in the evaluation process. M. Laranjo acknowledges a Post-Doc research grant from Fundac¸ao˜ para aCienciaˆ e a Tecnologia (FCT) (SFRH/BPD/108802/2015). Marta Laranjo Regine´ Talon Andrea Laukova´ Maria J. Fraqueza Miguel Elias Hindawi Journal of Food Quality Volume 2017, Article ID 9546026, 18 pages https://doi.org/10.1155/2017/9546026 Review Article The Use of Starter Cultures in Traditional Meat Products Marta Laranjo,1,2 Miguel Elias,1,3 and Maria João Fraqueza4 1 Instituto de Cienciasˆ Agrarias´ e Ambientais Mediterranicasˆ (ICAAM), Universidade de Evora,´ Polo´ da Mitra, Ap. 94, 7002-554 Evora,´ Portugal 2Instituto de Investigac¸ao˜ e Formac¸ao˜ Avanc¸ada (IIFA), Universidade de Evora,´ Evora,´ Portugal 3Departamento de Fitotecnia, Escola de Cienciasˆ e Tecnologia, Universidade de Evora,´ Polo´ da Mitra, Ap. 94, 7002-554 Evora,´ Portugal 4CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Tecnica,´ Polo´ Universitario´
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