Application of Novel Technology to Meat Processing and Safety Control

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

Deadline for manuscript submissions: 15 June 2024 | Viewed by 115

Special Issue Editor

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Guest Editor
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: meat; processing; preservation; quality control

Special Issue Information

Dear Colleagues,

The demand for more convenient and varied meat products, faster production rates, improved quality and longer shelf lives has grown exponentially. This, together with the severity of traditional meat processing technologies, are driving forces for improving and developing new meat preservation technologies. Therefore, there have been many technological developments in unit operations such as pasteurization, sterilization, cooking and drying, and currently, the new technological approaches for meat preservation are seriously likely to replace traditional, well-established preservation processes. Most of these technologies are localized and clean and therefore appear to be more environmentally friendly than traditional ones. Novel processing technologies will attract more attention from meat processors once they can provide better-quality meat products with more added value, along with a reduced environmental footprint and processing costs.

Dr. Xiaojing Tian
Guest Editor

Manuscript Submission Information

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  • novel technology
  • meat processing
  • meat science
  • safety control
  • food preservation

Published Papers

This special issue is now open for submission.
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