From Laboratory to Industrialization: Some Meat Science and Technology Issues That Need to Be Focused
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (10 November 2023) | Viewed by 11370
Special Issue Editors
Interests: poultry meat processing; protein modification; maillard reaction; meat nutrition; meat metabolomics; meat materials; meat flavor; meat microorganisms and preservation; new non-thermal processing technology; plant-based meat
Interests: Chinese traditional meat products; protein modification; advanced glycation end products; meat nutrition; food omics; meat cold chain; meat flavor; meat preservation; new non-thermal processing technology; protein aggregation
Special Issue Information
Dear Colleagues,
In the context of the gradual control of the COVID-19 epidemic and the gradual recovery of the industry, the meat industry is accelerating its transformation from the production side (quantity) to the consumer side (quality) under the opportunity of transformation and upgrading of the whole industrial chain. This means consumers are increasingly concerned about whether the meat on their plates is tastier, healthier, nutritious and safer. As a result, many scientific and technical problems arise.
For this Special Issue, we are seeking the submission of papers on a range of potential topics, including but not limited to the following:
- Meat flavor formation and color deterioration;
- Precise nutrition and digestion of processed meat;
- Hazardous substances formation and control;
- Meat authenticity and detection technology;
- Activity and intelligent packaging technology;
- Cold chain technology;
- Microbial control technology, etc.
Importantly, we look forward to more multidisciplinary integration development. Certain areas such as polymer materials, soft colloids, applied physics, analytical chemistry, AI, big data, and other disciplines in meat research helps us to better solve scientific and industrial bottlenecks. For this reason, this Special Issue of Foods is being released, focused on the key meat science and technology issues. It will provide an overview of the current status and future perspectives of meat science.
As part of the new generation of meat scientists, before doing basic research in the lab, we should raise our heads and look at the issues in the industry and listen to consumer concerns. Only in this way can the scientific research results of the laboratory better serve the industry.
Prof. Dr. Ming Huang
Dr. Zongshuai Zhu
Guest Editors
Manuscript Submission Information
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Keywords
- meat
- science
- technology
- nutrition
- safety
- industrialization
