Advances and Consumers' Perceptions of Innovative Blended Meats and Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 1 August 2024 | Viewed by 2997
Special Issue Editors
Interests: food of animal origin; hygiene and safety; food legislation; donkey milk quality and safety; dairy food; food chemistry
Interests: international food legislation; persistent organic pollutants; heavy metals; marine biotoxins; mycotoxins; veterinary drugs; fish and fish products
Special Issues, Collections and Topics in MDPI journals
Interests: food hygiene; microbiota; foodborne diseases; biogenic amines; marine biotoxins; milk and dairy products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Research shows that in many countries, consumers consider meat as an essential and integral part of their daily diet. Furthermore, health is the most cited reason for many consumers to change their eating habits, reduce their meat consumption, or use alternative products. Given the concerns about meat production and consumption patterns, there is currently a growing trend towards more plant-based diets [e.g. meat mixed with vegetable proteins (MBs)].
The increased demand for new and healthy meat products (MPs) together with modern lifestyles has led the meat industry to offer consumers increasingly attractive, clean, and healthy meat products, promoting and using new processing methods and technologies. Over the last few years, the literature highlighted consumers’ perceptions of a healthy lifestyle and animal welfare practices, particularly highlighting the need for new production practices that are better for animals' welfare; new production methods for meat, innovative meat products (MPs), and meat-based products (MBs); a focus on processing technologies that are environmentally friendly and sustainable; and producing sensory similarity between meat and MBs. In comparison to meat products, only a limited number of studies have examined the prevalence of MBs’ consumption and its influencing factors. Perception of and expectations for MBs and meat products enable better understanding and predictions of the products purchased and the purchasing motives. This information will help to understand the reasons for or against the consumption of meat products and MBs. Therefore, this Special Issue will include a broad overview dealing with information on consumers’ perceptions and expectations towards innovative meat products and new meat alternatives (e.g. MBs).
Prof. Dr. Francesca Conte
Prof. Dr. Pierina Visciano
Prof. Dr. Maria Schirone
Guest Editors
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 products
- new blended meats
- safety
- hygiene
- food technology
- consumers’ choice
- consumers’ perceptions
