# Strategies to improve meat quality and safety

Agostino Sevi, Rosaria Marino, Jose M. Lorenzo, Brigitte Picard, Angelica Simone Cravo Pereira

► To cite this version:

Agostino Sevi, Rosaria Marino, Jose M. Lorenzo, Brigitte Picard, Angelica Simone Cravo Pereira. Strategies to improve meat quality and safety. The Scientific World Journal, 2016, 2016, pp.1-1. 10.1155/2016/9523621. [hal-02630488](https://hal.inrae.fr/hal-02630488)

HAL Id: hal-02630488

https://hal.inrae.fr/hal-02630488

Submitted on 27 May 2020

HAL is a multi-disciplinary open access
archive for the deposit and dissemination of sci-
entific research documents, whether they are pub-
lished or not. The documents may come from
teaching and research institutions in France or
abroad, or from public or private research centers.

L'archive ouverte pluridisciplinaire HAL, est
destinée au dépôt et à la diffusion de documents
scientifiques de niveau recherche, publiés ou non,
émanant des établissements d'enseignement et de
recherche français ou étrangers, des laboratoires
publics ou privés.

<figure><img src="image_1.png" /></figure>
Editorial

Strategies to Improve Meat Quality and Safety

Agostino Sevi,<fnref n="1" /> Rosaria Marino,<fnref n="1" /> José M. Lorenzo,<fnref n="2" /> Brigitte Picard,<fnref n="3" /> and Angelica Simone Cravo Pereira<fnref n="4" />

Correspondence should be addressed to Agostino Sevi; agostino.sevi@unifg.it

Received 17 April 2016; Accepted 18 April 2016

Copyright © 2016 Agostino Sevi 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.

Meat quality refers to intrinsic attributes critical for the suit-
ability of meat for eating, processing, and storage, including
retail display. The main attributes of interest of meat are safety,
nutritional value, sensorial properties, lipid composition,
oxidative stability, and consistency.

In recent years the meat market has undergone changes
that require high standards of quality, so aspects related
to environmental sustainability and animal welfare have
become critical in meat production. In addition, there is
growing awareness of the link between diet and health and
this is reflected in the demand for more information and for
products which are healthy and of consistently high quality.
Therefore, meat quality and safety are becoming dynamic
and challenging concerns which require the generation of
new information and of continuous reevaluation of existing
knowledge for meeting market's demands by assuring high
quality standards and prevention of recognized risks to
human health.

The papers included in this issue cover aspects of muscle
biology and meat biochemistry and discuss factors affecting
meat quality and sensory properties, contribution of beef to
human health.

For meat research, a main objective is to control concomi-
tantly the development of muscles and the qualities of meat
commercial cuts from different animal species. In the paper
"Expression Marker-Based Strategy to Improve Beef Quality"
the steps of an expression marker-based strategy to improve
beef sensory quality were described, from the discovery of
biomarkers that identify consistent beef and the biological
functions governing beef tenderness to the integration of

the knowledge into detection tests for desirable animals. The
review "How Muscle Structure and Composition Influence
Meat and Flesh Quality" describes the features of muscle
components and their relationships with the technological,
nutritional, and sensory properties of meat/flesh from differ-
ent livestock and fish species.

The effect of diet and rearing system on meat quality
was studied in two different studies. Particularly, the research
"Influence of Maternal and Postweaning Linseed Dietary
Supplementation on Growth Rate, Lipid Profile, and Meat
Quality Traits of Light Sarda Lambs" highlights that linseed
supplementation and early life nutrition can influence perfor-
mance and fatty acids metabolism in growing lambs. In the
study "A Survey on the Effect of Livestock Production System
and Finishing Diet on Sensory Characteristics of Foal Meat
Using Generalized Procrustes Analysis" highly appreciated
sensory properties were mostly associated with foals from the
semiextensive system.

Finally, the important role of meat and meat products as
source of protein, fat, and several functional compounds was
highlighted in the review "A Contribution of Beef to Human
Health: A Review of the Role of the Animal Production
Systems."

We hope that all the interesting results published in this
special issue will stimulate further studies to improve meat
quality and safety.

Agostino Sevi
Rosaria Marino
José M. Lorenzo
Brigitte Picard
Angelica Simone Cravo Pereira

<footnote n="1">¹Department of Agricultural Food and Environmental Sciences, University of Foggia, 71122 Foggia, Italy</footnote>

<footnote n="2">²Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain</footnote>

<footnote n="3">³INRA-Clermont-Ferrand-Theix-Lyon Centre, 63122 Saint-Genes-Chamanelle, France</footnote>

<footnote n="4">⁴Faculdade de Medicina Veterinária e Zootecnia, University of Sao Paulo, 05508-270 Sao Paulo, SP, Brazil</footnote>
<figure><img src="image_2.png" /></figure>

<figure><img src="image_3.png" /></figure>

<figure><img src="image_4.png" /></figure>

<figure><img src="image_5.png" /></figure>

<figure><img src="image_6.png" /></figure>

<figure><img src="image_7.png" /></figure>

<figure><img src="image_8.png" /></figure>

<figure><img src="image_9.png" /></figure>

<figure><img src="image_10.png" /></figure>

<figure><img src="image_11.png" /></figure>

<figure><img src="image_12.png" /></figure>

<figure><img src="image_13.png" /></figure>

Hindawi
Submit your manuscripts at
http://www.hindawi.com

<figure><img src="image_14.png" /></figure>

<figure><img src="image_15.png" /></figure>

<figure><img src="image_16.png" /></figure>

<figure><img src="image_17.png" /></figure>

<figure><img src="image_18.png" /></figure>

<figure><img src="image_19.png" /></figure>

<figure><img src="image_20.png" /></figure>