Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: 20 September 2024 | Viewed by 82

Special Issue Editor

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Guest Editor
Departamento de Agronomía, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevi-lla, Ctra. Utrera, km. 1, 41013 Sevilla, Spain
Interests: animal products; geographical indications; ruminants; traceability; authochthonous breeds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue seeks is to provide integrated analysis of the major aspects impacting the quality control of meat and meat products including processing technologies and the identification of product origins through the determination of specific biomarkers such as fatty acids, volatile compounds, minerals, or isotope ratios, as well as the specific technologies used for their detection. We welcome submission of original research papers and review articles to address novel quality control technologies that ascertain the origins of foods and guarantee the sensory properties of meat and meat products.

Prof. Dr. Alberto Horcada
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • biomarkers
  • traceability of meat and meat products
  • meat
  • meat products
  • sensory evaluation
  • human health foodomic

Published Papers

This special issue is now open for submission.
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