Processing, Consumption, and Nutritional Properties of Meat, Meat Products, and Artificial Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 10 February 2025 | Viewed by 41
Special Issue Editors
Interests: meat and meat products; meat quality; meat processing; aroma; physicochemical characteristics; sensory analysis; texture; lipid and protein oxidation; poultry and egg quality
Special Issues, Collections and Topics in MDPI journals
Interests: quality factors of carcasses; muscle and fat tissue and meat products; nutritional and organoleptic properties of meat and meat products; local breeds and their production systems; indigenous meat products; stress and animal welfare
Special Issue Information
Dear Colleagues,
The processing, consumption, and nutritional properties of meat, meat products, and artificial meat products are pivotal aspects of the modern food industry. Traditional meat processing involves various production steps such as salting, smoking, drying, and ripening to enhance flavour, texture, and shelf life. However, consumption patterns have evolved with cultural, economic, and health factors influencing choices and nutritional properties vary across different types of meat, influenced by factors such as animal breed, diet, and processing methods. While meat is a significant source of protein, vitamins, and minerals, concerns about saturated fats and its environmental impact have led to increased interest in alternative products such as artificial meats. Artificial meat products, also known as lab-grown or cultured meat, are created through cellular agriculture techniques, offering a sustainable alternative to conventional meat. These innovative products aim to replicate the taste, texture, and nutritional properties of traditional meat while reducing environmental impact and addressing ethical concerns related to animal welfare. Understanding the nuances of processing, consumption, and nutrition is crucial for informed dietary choices and sustainable food production.
Dr. Nives Marušić Radovčić
Dr. Danijel Karolyi
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
- meat products
- artificial meat
- artificial meat products
- meat processing
- meat quality and safety
- nutritional properties
- volatiles
- sensory analysis
