Quality, Sensory and Microbial 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: 10 May 2024 | Viewed by 464
Special Issue Editors
Interests: food microbiology; natural antimicobials; pathogenic bacteria
Interests: antimicrobial resistance; biofilms; food microbiology; poultry
Special Issue Information
Dear Colleagues,
There is a growing concern in the society as a whole, including the scientific community and consumers, surrounding the identifcation of meat and meat products that present high nutritional quality and good sensory characteristics, and that are microbiologically safe. During their production process, various strategies in the manufacturing process are adopted to ensure the maintenance of these characteristics. However, preparing good quality and sensory meat, while maintaining shelf-life and microbial safety, remains challenging. Plastic packaging plays an important role in the food industry, as its main function is to protect the food from adverse external conditions. However, the widespread use of these packages contributes to environmental pollution, which leads to research to reduce this impact, and the replacement of synthetic polymers by natural polymers is an attractive alternative. In addition, many consumers prefer natural foods and avoid artificial chemicals that can harm health, such as antimicrobials and preservatives in food. Consequently, there is a growing interest in natural means as an alternative to replace conventional antimicrobials, extending the product’s shelf life and combatting foodborne pathogens.
Prof. Dr. Luciana Ruschel Dos Santos
Dr. Karen Apellanis Borges
Guest Editors
Manuscript Submission Information
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Keywords
- diagnosis and control of pathogens
- antimicrobial resistance
- alternative methods for controlling microorganisms
- development of products of animal origin
- food quality
Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: A Microbiological and Sensory Evaluation of Modified Atmosphere-Packed (MAP) Chicken at Use-By Date and Beyond
Author: Söderqvist
Highlights: • Extended shelf-life of chicken fillets did not affect sensory parameters of the meat
• Bacterial population levels cannot be used as the sole estimate of spoilage
• The shelf-life of chicken fillets can possibly be extended by 2-4 days
