Emerging Approaches for Meat Quality and Safety Evaluation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 15 June 2024 | Viewed by 150
Special Issue Editors
Interests: meat products; fermented meat; meat quality; microorganism; physicochemical properties
Special Issue Information
Dear Colleagues,
Meat is an important part of human daily diet as it provides rich nutrients for people's life activities. The quality, safety, and physicochemical properties of meat products are extremely susceptible to the impact of their internal and external environments, which can both promote meat product quality and may also have inhibitory effects. During the production and processing of meat products, in the processing environment, and due to the conditions of the product, the growth and inhibition of microorganisms, the oxidation of proteins and lipids, and the use of various seasonings and additives can positively or negatively regulate the physicochemical properties of the meat product. In addition, with the rise of various processing and storage methods for meat products, such as ultrasound assisted, electrostatic field and microencapsulation have played a catalytic role in the formation of quality characteristics. Therefore, it is necessary to investigate the quality, safety, and physical characteristics of meat products.
Dr. Fangda Sun
Prof. Dr. Weiqing Sun
Guest Editors
Manuscript Submission Information
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Keywords
- meat products
- physicochemical properties
- meat processing
- meat preservation
- fermented meat
- meat proteins
- oxidation
- bacteriostat
- safety testing
- microorganism
