Welfare-Enhanced Meat Production
A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Products".
Deadline for manuscript submissions: closed (31 March 2024) | Viewed by 147
Special Issue Editors
Interests: food chemistry; meat science; non-invasive technologies; metabolomics; NMR; lipids; antioxidants
Interests: meat science; animal production; lipids; antioxidants; pig; pork
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
For decades, the meat industry has benefited from advances in animal genetics, nutrition, housing, management strategies, etc., in efforts to maximize WHC (selling water at the price of meat) and color. The focus of scientific literature has followed the same line. This special issue will proceed from an animal welfare point of view in which any treatment that improves animal welfare and enhances both carcass characteristics and meat quality is welcome.
During the last 20 years, meat’s visual appearance has been the most important sensory property related to consumer purchasing decisions. Consumers strongly associate a bright red color with freshness and superior meat quality.
Nevertheless, in the last 4–5 years, the consumer has been progressively educated in concepts such as welfare, good practices in animal production, water holding capacity and color, thus increasing customer requirements and demands when choosing to purchase a meat product.
The phrase “welfare-enhanced meat” can involve specific issues such as neonatal interventions in farms or protocols to avoid heat stress in fattening animals or sows, as well as more general aspects such as sustainability in meat production considering intensive production (efficiency, productivity and food security).
In addition, the first thing that comes to mind when considering “welfare-enhanced meat” is the improvement in transport and production systems of common species such as pork, beef, poultry, etc., and the implication for consumer demands and product quality. However, the point of view of game meat and/or wild species should be also considered. In this case, the means of dealing with consumer requirement differ and there are other quality parameters that require study.
Dr. José Segura
Dr. Clemente López-Bote
Dr. Óscar López Campos
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.
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Keywords
- meat
- animal welfare
- sustainability
- consumers
