Feeding and Rearing Strategies for the Improvement of Meat and Meat Product Quality

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

Deadline for manuscript submissions: 15 September 2024 | Viewed by 125

Special Issue Editors

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Guest Editor
Research Institute for Innovation and Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain
Interests: food industry; bioactive compounds; healthy foods; sensory properties; chromatographic techniques; emerging technologies
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Interests: food technology; functional food; bioactive compounds; natural antioxidants; meat quality; emerging technologies; healthier meat products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The next Special Issue, entitled "Feeding and Rearing Strategies for the Improvement of Meat and Meat Product Quality", will offer a comprehensive exploration into innovative practices in the field of animal husbandry systems. Consumers are increasingly concerned about the origin and the quality of the products that they consume. In this sense, feeding and rearing systems are key as they significantly influence the quality of meat and other meat products. This emphasizes the necessity of looking for new strategies and providing alternative feed ingredients for animals to allow improvements in the quality of animal nutrition. Consequently, the increase in compounds of high biological value in animals' diets would improve their immune status and, therefore, the health of animals. This would also result in an increase in carcass performance and reduce the production costs for farms. Additionally, the use of environmentally sustainable food systems would allow for a reduction in our dependence on ingredients with a high environmental impact. Key topics including bioactive compounds, healthy meat products, and sensory properties also converge in this edition. The nutritional profiles and organoleptic characteristics of meat would be also improved, resulting in high-quality meat products. The enhancements in the production system would have a positive impact on consumers choosing meat with improved attributes linked to the production system.

This Special Issue thus provides a comprehensive overview for researchers, practitioners, and stakeholders wishing to deepen their understanding of the interplay between animal husbandry strategies and the modern food industry's quest for improved meat and meat products.

Prof. Dr. María Victoria Sarries Martínez
Dr. Mirian Pateiro
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.


  • feeding strategies
  • rearing practices
  • sustainability
  • alternative feedstuffs
  • novel protein sources
  • bioactive compounds
  • agri-food co-products
  • encapsulation
  • meat quality
  • healthy foods
  • fatty acid profile
  • texture properties
  • sensory attributes

Published Papers

This special issue is now open for submission.
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