Latest Technologies to Improve Nutritional and Sensory Quality of Meat Products Derived from Livestock
A special issue of Agriculture (ISSN 2077-0472). This special issue belongs to the section "Agricultural Product Quality and Safety".
Deadline for manuscript submissions: 15 June 2026 | Viewed by 3
Special Issue Editor
Interests: horse meat; meat quality; chemical compositions; sensory properties; nutritional value; marinating; sous-vide; high-pressure technique (HHP); textural profile; meat quality improvement
Special Issue Information
Dear Colleagues,
The rapid development of food processing technologies, biotechnology, precision agriculture, and intelligent production systems creates new opportunities to optimize the composition and functional properties of raw materials. Innovative approaches, including advanced breeding techniques, modifications in animal nutrition, pharmaceutical and fermentation technologies, biofortification, and innovative raw material processing methods, have a significant impact on improving the nutritional value, taste, texture, aroma, and overall consumer acceptance of animal-based products.
The aim of this Special Issue is to present the latest technological achievements aimed at improving the nutritional value and sensory quality of meat products.
This Special Issue will present new methods such as feed biomodulation to enhance the nutritional value of animal products, sustainable use of agricultural by-products to create foods enriched with bioactive compounds, and the use of digital tools and sensory technologies to monitor quality at every stage of the production chain. Additionally, this Special Issue will highlight how next-generation technologies can support healthier diets, increase the nutritional and sensory value of meat products, and promote sustainable development throughout the entire farm-to-table system.
For this Special Issue, we seek research articles, review papers, case studies, and articles on industrial implementations that present the latest methods for improving the nutritional and sensory quality of meat products derived from livestock and farm animals.
Dr. Renata Stanisławczyk
Guest Editor
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
- agricultural products
- livestock meat
- farm animal meat
- nutritional value
- sensory quality
- meat consumption
- meat processing
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