Special Issue "Meat Quality and Health"
Deadline for manuscript submissions: closed (5 July 2022) | Viewed by 64215
Interests: carcass merit; grading systems; carcass classification; meat quality
Interests: meat quality; high-throughout technologies; chemometrics; sensory evaluation; flavourchemistry
Interests: meat quality; genetic influences in meat quality; genetic improvement
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Special Issue in Foods: Recent Research Advances in Meat Products
Special Issue in Molecules: Food Proteins and Peptides Focused on Functional and Bioactive Properties
Special Issue in Molecules: Bioactive Compounds of Fruits, Vegetables and Mushrooms
Special Issue in Biomolecules: Function of Microorganism in Food Production
Topical Collection in Metabolites: Natural Antioxidants to Food Preservation
Special Issue in Antioxidants: Advances in Natural Antioxidants for Food Improvement
Special Issue in Applied Sciences: New Challenges in Improving the Quality and Safety of Meat Products
Special Issue in Animals: Impact of Genetic and Feeding Effects on Carcass Traits and Meat Quality of Pigs
Special Issue in Molecules: Bioactive Compounds of Fruits, Vegetables and Mushrooms II
Special Issue in Biomolecules: State-of-the-Art on Biochemistry and Molecular Biology in Spain 2021
Special Issue in Antioxidants: Antioxidant Extenders in Meat Oxidation
Special Issue in Antioxidants: Advances in Natural Antioxidants for Food Improvement Volume 2
Meat plays an important role in the daily diet of a large proportion of our societies and is considered as a valuable food from a nutritional perspective. Meat contains a great deal of nutrients, including protein, fats, vitamins, and minerals, which are required for human metabolism. The nutritional value of meat is one of the main drivers of consumer meat purchasing decision. However, meat consumption patterns are continuously evolving in our societies, shifting preferences and consumer purchase behavior. Perceptions of meat must be positive in order for consumers to willingly purchase and consume a particular meat product. In this context, beside the price, meat quality and health are key aspects in the acceptance of meat products. Consumers are increasingly aware of these two aspects and, hence, considerable attention has been placed on both, leading to new opportunities that address consumer needs and desires. This Special Issue aims to collect the latest advances in these important aspects of meat that will add value to the final product, while addressing the consumer requirements and concerns. Specifically, this Special Issue focuses on novel strategies that affect meat quality and influence functional or healthy properties of meat, including but not limited to, natural antioxidants and antimicrobial compounds, essential oils, fatty acids, prebiotics and probiotics compounds.
Dr. Óscar López-Campos
Dr. Nuria Prieto Benavides
Dr. Jose Lorenzo
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 quality
- natural antioxidant and antimicrobial
- nutritional quality
- active packaging
- bioactive compounds
- functional meat products
- prebiotics and probiotics