Muscle Biology and Meat Science—Improving Meat Safety and Nutritional Value
A special issue of Agriculture (ISSN 2077-0472). This special issue belongs to the section "Farm Animal Production".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 89
Special Issue Editors
Interests: meat safety; nutritional value; bioactive compounds; food chemistry; food science and technology; food biotechnology; venison
Special Issues, Collections and Topics in MDPI journals
Interests: meat quality; meat composition; nutritional value; bioactive compounds; food chemistry; chemometric analysis; public health and food safety
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Technological parameters, safety, and nutritional value are among the main components of the overall quality of meat and meat products; in response to the growing expectations of consumers and the meat industry, it is essential to look for ways to improve their quality. The key to achieving this goal is high-quality raw materials and the selection of appropriate process parameters, which play a crucial role in ensuring sustainable and healthy food systems for the future.
The purpose of this Special Issue is to stimulate constructive discussion, as well as to share experiences and knowledge on how to improve the technological parameters, safety, and nutritional value of meat and meat products by bringing together articles on a wide range of topics, including innovative methods of preserving, processing, and packaging meat, as well as food safety issues such as reducing the risk of contamination during production, handling, and storage. We are open to studies on research carried out on a variety of meats, from popular ones such as beef, pork, and poultry, to meats from small ruminants, game, and others.
We are pleased to invite you to submit an original contribution to this Special Issue of Agriculture, entitled “Meat Science and Meat Technology—improving technological parameters, meat safety and nutritional value”. We would appreciate submissions of a variety of manuscripts, from research articles to updated reviews.
We look forward to receiving your contributions.
Dr. Anna Kononiuk
Dr. Paulina Kęska
Guest Editors
Manuscript Submission Information
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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. Agriculture 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 2600 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 quality
- nutritional value
- meat processing
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