New Technological Advances in Meat Packaging: Shelf-Life and Safety
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 30 April 2024 | Viewed by 1653
Special Issue Editor
Interests: meat quality; meat safety; animal product shelf-life; new meat packaging technologies; bioactive molecules; combined methods for meat preservation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Over the past decade, fresh meat commercialization strategies have notably changed all over the world. Moreover, fresh meat is an excellent source of nutrients and represents an ideal environment for the growth of spoilage microorganisms and common pathogens. Likewise, retail/display meat oxidation and photo-oxidation not only influence the eating quality of the products, but also have harmful effects on the health of consumers through the formation of carcinogenic substances. However, as a result of the increasing demand for fresh and ready-to-use meats, a need has emerged for adequate preservation techniques to maintain quality and safety. Furthermore, current advances in “omics” technologies have fostered a better understanding of meat spoilage and safety during all marketing operations. Original research papers and reviews with a focus on new preservation techniques of meat and meat products are welcome.
Dr. Djenane Djamel
Guest Editor
Manuscript Submission Information
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Keywords
- meat and meat products
- quality
- safety
- shelf-life
- innovative preservation technology for meat and meat products
- conventional or unconventional modified atmospheres
- bioactive molecules
- biopolymers and active packaging
- hurdle technologies for meat preservation
- biomarkers and meat spoilage and safety
