Future-Oriented Technologies for Enhancing Nutritional and Sensory Quality of Fresh Meat and Processed Meat Products
A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Products".
Deadline for manuscript submissions: closed (20 April 2023) | Viewed by 3440
Special Issue Editor
Interests: beef; pork; goat meat; poultry meat; rabbit meat; dry aging; meat processing; fermented sausage; dry-cured ham; senior-friendly meat products
Special Issue Information
Dear Colleagues,
Fresh meat and processed meat products produced from cattle, pigs, goats, poultries, etc., are rich in high-quality protein and micronutrients such as vitamin B, iron, etc. So, it may be fairly said that those are essential foods for a healthy life. The consumption of meat and processed meat products is continuously increasing worldwide, and the development of technologies related to breeding, slaughter, aging, tenderness enhancement, additives, processing, microbiome, etc., are improving the nutrition and quality of muscle-based foods. However, world meat consumption patterns are changing due to the COVID-19 pandemic, frequent outbreaks of livestock diseases, aging populations, personalization, and value consumption. As a result, there is a greater need for enhancing the nutritional and eating quality of muscle foods in recent years. Therefore, this Special Issue of Animals will consider the theme “Future-Oriented Technologies for Enhancing Nutritional and Sensory Quality of Fresh Meat and Processed Meat Products” to prepare for future meat consumption trends and expand the meat industry. We invite the submission of your valuable original research articles and reviews. Topics should include (but are not limited to) the following:
- Innovative technologies for nutritional fortification and tenderness improvement of fresh meat;
- Advanced processing technologies for flavor and functionality enhancement of meat products;
- Development of senior-friendly foods using livestock muscles.
Dr. Sun Moon Kang
Guest Editor
Manuscript Submission Information
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Keywords
- fresh meat
- processed meat products
- nutrient
- tenderness
- flavor
- sensory preference
- functionality
- processing technology
- senior-friendly foods
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