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: closed (10 May 2024) | Viewed by 488

Special Issue Editors

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Guest Editor
Coordenadora do Programa de Pós-Graduação em Bioexperimentação, Escola de Ciências Agrárias, Inovação e Negócios, Universidade de Passo Fundo, BR 285, Passo Fundo, RS, Brazil
Interests: food microbiology; natural antimicobials; pathogenic bacteria

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Guest Editor
Centro de Diagnóstico e Pesquisa em Patologia Aviária, Faculdade de Veterinária, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9090, Porto Alegre 90540-000, RS, Brazil
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

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.


  • diagnosis and control of pathogens
  • antimicrobial resistance
  • alternative methods for controlling microorganisms
  • development of products of animal origin
  • food quality

Published Papers

There is no accepted submissions to this special issue at this moment.
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