Innovative Processing and Preservation Technologies for Meat and Meat Products

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

Deadline for manuscript submissions: 28 August 2024 | Viewed by 1442

Special Issue Editor

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Guest Editor
Department of Animal Science, Texas A&M University, College Station, TX, USA
Interests: processed meats; value-added products; food safety; meat quality

Special Issue Information

Dear Colleagues,

In this Special Issue of Foods, we welcome the submission of manuscripts, both original research and review articles, related to innovative processing and preservation technologies that ensure the quality, safety and/or nutrition of meat and meat products. Consumer interest in meat and meat products remains strong globally; however, there is increased awareness and concern for the safety, nutrition, and sustainability of these products. The meat industry has responded by developing and implementing innovative technologies for the engineering, formulating, manufacturing, thermal processing packaging, and delivery of meat and meat products.

This Special Issue welcomes submissions of novel works, reviews and short communications that address innovative strategies to improve the quality, safety and nutrition of meat and meat products; innovative food ingredients that improve the safety, quality, shelf life, nutrition or sensory attributes of meat and meat products;  innovative manufacturing technologies that are energy-, water- and resource-efficient; or technologies that improve shelf life and minimize food waste and loss of meat and meat products throughout the supply chain.

Dr. Wesley Osburn
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.


  • meat and meat products
  • meat processing
  • preservation
  • sustainability
  • ingredients
  • quality
  • shelf life

Published Papers (1 paper)

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13 pages, 2394 KiB  
Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging
by Benjamin J. Carpenter, Thomas W. Dobbins, Manuel Sebastian Hernandez, Samantha N. Barker, Kaitlyn R. Loomas, Wesley N. Osburn and Jerrad F. Legako
Foods 2024, 13(6), 902; - 16 Mar 2024
Viewed by 885
The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), [...] Read more.
The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), and nitric oxide (NO) atmospheres were evaluated for descriptive and instrumental color every 12 h during a 120 h display period. Surface myoglobin percentages, internal cooked color, thiobarbituric acid reactive substances (TBARS), and residual nitrite and nitrate were also evaluated. There were gas × time interactions for descriptive color, discoloration, a* values, b* values, deoxymyoglobin percentages, and metmyoglobin percentages (p < 0.05). There were also gas-type main effects for cooked color and TBARS (p < 0.05). Carbon monoxide maintained the most redness and least discoloration throughout the display period, while HI-OX started with a bright red color but rapidly browned (p < 0.05). Nitric oxide started as dark red to tannish-red but transitioned to a dull red (p < 0.05). However, NO had increased redness and a* values for internal cooked color (p < 0.05). Although CO outperformed NO packages, NO exhibited a unique color cycle warranting further research to optimize its use. Full article
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