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 1283
Special Issue Editor
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 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 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.
Keywords
- meat and meat products
- meat processing
- preservation
- sustainability
- ingredients
- quality
- shelf life
