Research and Innovations in Meat Packaging, Preservatives and Preservation Technology

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

Deadline for manuscript submissions: closed (16 May 2024) | Viewed by 490

Special Issue Editor

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Interests: fresh-keeping technology and preservative; changes in meat quality during storage and transportation; research and development of new packaging materials, intelligent packaging technology; isolation and identification of meat spoilage microorganism and spoilage mechanism; green prevention and control of meat spoilage microorganism

Special Issue Information

Dear Colleagues,

Meat is favored by consumers because it is delicious, nutritious, and possesses other dietary advantages; however, it is easily corrupted in the process of sale, storage, transportation, etc., due to the infection and proliferation of spoilage microorganisms, resulting in serious food waste and food safety problems. In view of the unclear laws on meat spoilage, its mechanisms of action, and insufficient preservation strategies, research and innovation in meat packaging, preservatives, and preservation technologies are needed.

The aim of this Special Issue of Foods is to gather and display cutting-edge research on raw meat and prefabricated meat dishes, reveal the laws and mechanisms of spoilage, and develop novel fresh-keeping packaging films (active, intelligent, multifunctional, etc.), edible and nano fresh-keeping coatings, multi-model modified-atmosphere packaging, green preservatives, efficient fresh-keeping technology, freshness-sensing labels, novel spoilage bacteria prevention, and control means, shelf-life prediction models, etc. Clear and concisely written manuscripts are highly desirable and appreciated.

Dr. Yongsheng Ni
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.


  • preservation
  • meat spoilage
  • active packaging
  • intelligent packaging
  • modified atmosphere packaging
  • multifunctional packaging
  • coatings
  • smart label
  • freshness monitoring
  • nanotechnology

Published Papers

There is no accepted submissions to this special issue at this moment.
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