Strategies for Improving the Characteristics, Quality and Safety of Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 30 November 2024 | Viewed by 2201
Special Issue Editor
Special Issue Information
Dear Colleagues,
In the field of food production and consumption, improving the characteristics, quality, and safety of meat products is a critical undertaking that affects both the industry and consumers. As demand for meat products continues to grow worldwide, developing effective strategies to improve their characteristics has become imperative for producers, regulators, and consumers. Improving the quality of meat products can significantly increase the products’ added value and thus the profitability of meat processing. The food industry is therefore constantly looking for new innovations in processing techniques that involve all stakeholders in the meat production chain, from the breeders who supply suitable raw materials to the processors and retailers. This Special Issue will address the relatively broad topic of meat product quality parameters. This Special Issue will also focus on the potential for quality improvements through innovative and alternative processing methods, such as the use and preparation of raw materials of different origins and species, different processing and storage conditions, and the use of a variety of additives, both microbial (starters, microbial inoculants) and chemical (e.g., preservatives, antioxidants). In addition, this Special Issue will discuss the possibility of replacing individual ingredients (e.g., with different fats, components of plant origin, and natural bioactive compounds) and study the interactions between characteristics regarding biochemical composition, texture, and sensory quality within the content of toxins, pathogens, or spoilage indicators.
Dr. Martin Škrlep
Guest Editor
Manuscript Submission Information
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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
- processing techniques
- quality improvement
- innovations
- sanitary quality
- nutritional quality
- meat products
- meat processing
- raw materials
- additives
- biochemical composition
