On-Farm Factors Affecting Organoleptic Properties and Sensory Evaluation of Meat
A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Products".
Deadline for manuscript submissions: 15 October 2024 | Viewed by 1524
Special Issue Editor
Special Issue Information
Dear Colleagues,
Nowadays, there is a greater awareness of diet with various foods in the spotlight on account of their negative relationship with the environment and/ or human health. Bearing this in mind, the meat industry has been able to see the weaknesses of its sector and take action on the matter. In this way, the development of meat and meat products with differential quality (e.g., more respectful breeding system and sustainable feed for cattle, reformulation of processed products, use of natural additives, etc.) has increased. Nevertheless, these new trends can modify the sensory quality of derived products, which plays an important role in the purchase decision and acceptability of consumers. Considering these circumstances, sensory food science has become an indispensable tool for the meat industry in order to understand the sensory properties of the nourishments and their impact on consumers. In this matter, this special issue aims to emphasize the importance of organoleptic features and the usefulness of sensory analysis in meat and meat products with the objective of helping to achieve industrially feasible foodstuffs, thus complementing the knowledge of the creation of new foods with differential quality.
Manuscripts that include, but are not limited to, the following topics in different animal species will be accepted:
-Breed
-Gender
-Feeding system
-Selection
-Age and growth rate (rearing, growing, and finishing)
-Pre-slaughter handling (stress, welfare)
Dr. Noemí Echegaray
Guest Editor
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. Animals 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 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
- sensory quality
- acceptability
- preference studies
- hedonic assessment
- consumer
- reformulated foods
- healthy meat products
