New Approaches to Improving the Quality and Safety of Meat and Meat Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: 20 November 2024 | Viewed by 105

Special Issue Editors

Guest Editor
Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology–State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland
Interests: lactic acid bacteria; fermentation; bioprotection; microbial quality; functional food; meat products; salt reduction; nitrite; nitrate; new techniques
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Guest Editor
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), St. 159C, 02-776 Warszawa, Poland
Interests: prebiotics; probiotic bacteria; lactic acid fermentation; frozen desserts
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Meat is one of the most important components of the modern human diet. Due to its highly digestible protein, richness of vitamins and minerals, and bioactive substances, it plays a key role in human nutrition. Following the development of civilization, the meat industry has continuously endeavored to improve the quality of meat and its processing technology.

As a result, efforts are made to improve the sensory, microbiological, physico-chemical, and technological quality of meat and meat products.

The Special Issue that we propose focuses on the new challenges faced by the meat industry. We invite scientists to send manuscripts on a fairly wide range of topics, including the following:

  • The use of new technologies in the processing of meat and meat products (e.g. high-pressure processing, irradiation, pulsed electric field, ultrasound, ohmic heating, nanotechnology, etc.);
  • The impact of microbiota on the quality of meat and meat products;
  • The possibility of reducing the content of nitrites and nitrates, salts, and other ingredients;
  • The enrichment of meat and meat products with bioactive and other substances;
  • Natural preservatives for meat and meat products;
  • Techniques used to reduce oxidative processes;
  • Production possibilities and the improvement of cellular (in vitro) meat.

We, the Guest Editors of this Special Issue, look forward to receiving your manuscript proposals.

Dr. Anna Łepecka
Dr. Aleksandra Szydłowska
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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. Foods 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 2900 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.


  • meats
  • new technology
  • new processes
  • non-thermal processes
  • nitrites
  • salt
  • lipids
  • natural preservatives
  • antioxidant
  • microorganism
  • “artificial meat”

Published Papers

This special issue is now open for submission.
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