Preservation and Green Processing of Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (30 April 2023) | Viewed by 31376
Special Issue Editors
Interests: meat science; meat processing; meat quality; meat microbiology; meat preservation; active packaging; digital cold-chain logistics; hazardous compounds control; heterocyclic amines; polycyclic aromatic hydrocarbons
Special Issue Information
Dear Colleagues,
As society and technology are rapidly developing, there is an increasing proportion of the population paying attention to their meals. Meat, the main source of daily protein intake, plays an important role in human diets.
Meat is susceptible to microbiota, and contamination leads to meat spoilage and reduced shelf-life. Moreover, as the global energy crisis is becoming increasingly severe, the meat processing and storage industry should focus on not only retaining meat quality but reducing the associated energy costs. In order to avoid the waste of both meat and energy, it is urgent to improve and develop green meat processing and preservation technologies.
As another concern, some processing hazards and harmful compounds are easily formed, such as heterocyclic amines (HAs), polycyclic aromatic hydrocarbons (PAHs), advanced glycation end products (AGEs), trans-fatty acids (TFAs) and nitrosamines, and can harm consumer health. Hence, advanced green processing technologies need to be developed to control the formation of these harmful compounds.
The goal of this Special Issue is to inspire the innovation of knowledge and technology in the topic “Preservation and Green Processing of Meat Products”. We are inviting researchers working in this area to present their latest findings.
Prof. Dr. Dequan Zhang
Dr. Teng Hui
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.
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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 science
- Meat processing
- Meat product preservation
- Packaging
- Microbiology
- Digital cold-chain logistics
- Hazardous compounds control
- New technology
- Natural extracts