Pork Production: Meat Quality, Process, and Safety
A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Products".
Deadline for manuscript submissions: closed (15 July 2023) | Viewed by 3716
Special Issue Editors
Interests: meat quality; food safety; food microbiology; foodborne pathogens; nutritional value
Special Issue Information
Dear Colleagues,
Current data on the production and consumption of pork in the world, in addition to forecasts for the next decade, indicate its significant share in the global meat industry. Many factors along the production chain, from farm to fork, can affect the quality of pork meat and pork products. Stakeholders’ priorities vary, i.e., across farmers, slaughterhouse owners or factory owners, consumers, and public health experts. A comprehensive approach based on multi-criteria research can help find trade-offs between stakeholders and obtain a satisfactory food product. In view of the above, future research is needed to demonstrate the influence of potential factors on the quality characteristics of pork meat and pork products, including their safety for consumers.
Considering all this together, the purpose of this Special Issue is to present the current knowledge on the production and broadly understood quality of pork meat and pork products, as well as to address potential research gaps.
In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:
- On-farm factors affecting pork carcass and meat quality attributes;
- Factors affecting pork carcass and meat quality attributes;
- Pork meat production technology;
- Microbiological quality of pork and pork products;
- Assessment of safety risks associated with pork meat and pork products;
- Nutritional value of pork meat and pork products;
- Pork meat as a functional food.
Dr. Renata Pyz-Łukasik
Dr. Monika Ziomek
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.
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. Animals 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 2400 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
- pork meat
- pork products
- technology
- quality
- food safety
- nutritional value
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