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Special Issue "Novel Approaches to Improve Meat Quality and Safety"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 1 July 2023 | Viewed by 3589
Special Issue Editors
Interests: meat proteins; non-thermal technology; value-added meat processing
Interests: meat; meat science; meat processing; green technologies; meat flavor; safety of meat products; nutrition of meat products
Special Issues, Collections and Topics in MDPI journals
Special Issue in Foods: Green Processing Technology of Meat and Meat Products Volume II
Special Issue Information
The aim of this Special Issue is to inspire the innovation of knowledge and technology in the topic of “Novel Approaches to Improve Meat Quality and Safety”. Specifically, this Special Issue should include but is not limited to the following fields: i) Novel technologies such as non-thermal technologies that are employed to enhance meat safety; ii) Novel technologies that are used to improve quality-related characteristics of meat; iii) The effect of the novel technology and the potential mechanisms; iv) chemical modifications for meat quality and safety improvement; v) novel natural ingredients for controlling meat quality and safety; vi) novel approaches for meat quality and safety inspection.
Dr. Lihui Du
Dr. Changyu Zhou
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 2400 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.
- meat quality and safety
- non-thermal technologies
- chemical modifications
- novel approaches for meat inspection