Journal Menu► ▼ Journal Menu
Journal Browser► ▼ Journal Browser
Special Issue "Meat Quality and Consumer Preferences"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 31 July 2023 | Viewed by 512
Special Issue Editors
Interests: meat processing; flavor; sensory perception
Interests: application of intelligent sensory technology on the food flavor evaluation; analysis methods of meat quality based on sensory evaluation
Interests: artificial gustatory and olfactory system in the food quality detection and smart agriculture
Special Issues, Collections and Topics in MDPI journals
Special Issue in Sensors: Recent Advancements in Olfaction and Electronic Nose
Special Issue in Chemosensors: Advanced Real-Time On-Site Sensing Technologies in Food and Environment Analysis
Special Issue in Foods: Recent Trends and Advancements in Nondestructive Testing Method for Food Quality and Safety
Special Issue Information
Food quality is a fundamental requirement for consumers, and there is growing interest in food-quality assessment. Meat and meat products are popular foods because they provide many nutrients, such as proteins, vitamins, and minerals, to maintain human health. With the rapid development of the social economy and national living standards, people are paying increasing attention to the quality and consumer preferences of meat and meat products. Many novel analytical methods including intelligent sensory technology, GC-IMS, CATA, and RATA have been introduced in the research on meat quality and consumer preferences. Research results are widely applied in many fields including quality control, food marketing, food inspection, and detection, which provides theoretical guidance and technical support for the rapid development of modern food flavor science and the food industry. Given the above development, Foods is now inviting authors to submit unpublished original articles for the Special Issue “Meat Quality and Consumer Preferences”.
Topics covered in this Special Issue include but are not limited to:
- Meat quality evaluation based on new analytical techniques
- Flavor generation and release in meat products
- The development of intelligent sensory technologies for meat products
- Meat processing engineering and techniques
- Consumer psychology and behavior
- Flavor perception and psychophysics
- Sensory evaluation of meat products
- Consumer preferences for meat products
- Artificial intelligence and consumers
Prof. Dr. Dengyong Liu
Dr. Shui Jiang
Dr. Zhenbo Wei
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
- meat flavor
- flavor perception
- intelligent sensory technology
- food industry
- analytical methods
- sensory evaluation
- consumer research
- consumer preferences
- volatile and nonvolatile compounds