Special Issue "Strategies to Improve the Functional Value of Meat and Meat Products"
Deadline for manuscript submissions: 15 February 2024 | Viewed by 6141
Interests: sensory methods; meat and meat product quality; determinants of the sensory quality of various food products
Interests: evaluation of bioactive compounds of raw materials and products of plant and animal origin; functional food design
Special Issues, Collections and Topics in MDPI journals
The relationship between health, diet, and lifestyle, as well as the influence of nutrition on the prevention of civilization diseases, has been known for a long time. The nutritional value and sensory quality of meat make it an important element of the human diet, especially as it provides nutrients among commonly eaten food. The meat is distinguished by a high content of wholesome proteins, B vitamins, and minerals, among which iron plays a major role. At the same time, a lot of controversy is caused by its high content of saturated fatty acids, which is why recent research concerns the development of meat products that fit the definition of functional food, which, apart from its traditional nutritional function, has an additional documented beneficial effect on human health. As part of the creation of functional meat products, attention is paid, inter alia, to reduce fat content, change the fatty acid profile, lower cholesterol levels. One of the methods of producing this type of food is to enrich meat products with bioactive ingredients, including vitamins, minerals, polyunsaturated fatty acids, fibres, phenolic compounds, phytosterols, and oligosaccharides. Other methods relate to changes in the way that animals are fed or how to handle the carcass immediately after slaughter. Taking all of the above into account, in this Special Issue, all reviews and research articles on the functional properties of meat and meat products will be explored.
Prof. Dr. Jaworska Danuta
Dr. Anna Sadowska
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.
- meat products
- processing of animal raw materials
- functional properties
- nutrition value
- sensory quality
- bioactive compounds