Quality and Safety of Fresh and Processed Meat: The Impact of Factors from Farm to Fork
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 June 2024 | Viewed by 187
Special Issue Editors
Interests: food safety; meat; fermented meat products; bioactive compounds; nitrite reduction; meat color; lipid and protein oxidation
Special Issues, Collections and Topics in MDPI journals
Interests: poultry; rearing systems; meat quality; eggs quality; hatching eggs; feed additives; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Meat quality, safety, and nutritional value are influenced by the wide range of conditions to which meat-producing animals are exposed from 'farm to fork'. In this context, an understanding of factors affecting the quality of meat at every stage of the production chain is beneficial for the control and enhancement the quality of meat-based food. Research that links the dynamics involved in all stages of meat production is necessary to sustain the positive role of meat in the human diet as as it is a rich source of essential nutrients required for development, growth, and maintenance. As in recent times, it is crucial that the sustainability of meat production, as well as the quality and safety of meat products, come under intense scrutiny as a result of the negative implications of livestock farming and meat consumption on the environment and human health, respectively.
This Special Issue seeks to connect the latest advances and developments in meat production and processing, incorporating a multitude of aspects. In this Special Issue, we invite researchers to contribute original or review articles related to the effects of diet and animals’ condition on the quality of raw materials and processed meat, innovative methods of processing of meat, nutritional value of meat and meat products, and functional meat products. We look forward to your contribution.
Dr. Małgorzata Karwowska
Dr. Justyna Batkowska
Guest Editors
Manuscript Submission Information
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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
- fresh and processed meat quality
- microbiological and chemical safety of meat and meat products
- correlation between breeding and the quality of meat
- sensory quality of meat and consumer perception
- innovative methods of processing of meat
- nutritional value of meat and meat products
- functional meat products
