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 183

Special Issue Editors


E-Mail Website
Guest Editor
College of Food Science, Northeast Agricultural University, Harbin, China
Interests: meat products; fermented meat; meat quality; microorganism; physicochemical properties

E-Mail Website
Guest Editor
College of Life Science, Yangtze University, Jingzhou, China
Interests: food processing; meat product; seafood processing

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

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 products
  • physicochemical properties
  • meat processing
  • meat preservation
  • fermented meat
  • meat proteins
  • oxidation
  • bacteriostat
  • safety testing
  • microorganism

Published Papers

This special issue is now open for submission.
Back to TopTop