Innovative Meat and Meat Products: Novel Processing Technologies for Sustainable Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 15 May 2024 | Viewed by 1326
Special Issue Editors
Interests: meat quality; food safety; animal production; food analysis; meat science; poultry; animal nutrition; food microbiology and safety; food science and technology; food preservation
Special Issues, Collections and Topics in MDPI journals
Interests: development of healthy meat products; vibrational spectroscopic techniques (raman and infrared spectroscopy); textural properties; biogenic amines; food safety; quality indices
Special Issues, Collections and Topics in MDPI journals
Interests: meat technology; edible insects; meat products reformulation; meat microbiology; meat science; meat preservation; microencapsulation; meat safety; probiotics
Special Issue Information
Dear Colleagues,
This Special Issue of Foods focuses on innovative meat and meat products via novel processing technologies.
Global population growth, shifting consumer perception of meat, and its association with certain health risks have significantly impacted the meat industry. Meat processing plays a crucial role in transforming raw meat into various meat products and by-products to meet the new demands of the food industry and society.
These processing technologies can vary in their effects on the reformulation of meat products, including but not limited to the incorporation of fibers, agricultural by-products, alternative proteins, and bioactive compounds, aiming to create more sustainable meat products aligned with circular economy principles. In this context, technological advancements such as high hydrostatic pressure, micro and nanoencapsulation, dry aging, quick dry slice processes, bio preservation, biotechnology, and innovative packaging systems offer promising solutions in the food industry.
The application of these novel and innovative processing and more efficient developments can further enhance efficiency and minimize waste to obtain more sustainable meat and meat products with a lower environmental impact.
This Special Issue is open to receiving research results and/or quality reviews based on the new challenges and technological approaches related to the reformulation, sustainability processing, preservation, safety, and quality control of meat and meat products.
Dr. Claudia Ruiz-Capillas
Dr. Ana Herrero Herranz
Dr. Carlos Pasqualin Cavalheiro
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.
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.
Keywords
- meat quality
- meat science
- meat products
- raw meat
- novel technologies
- meat preservation
- sustainability
- circular economy
