Special Issue "Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety"

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Nutrition".

Deadline for manuscript submissions: 31 December 2021.

Special Issue Editors

Dr. Anna Ogrodowczyk
E-Mail Website
Guest Editor
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10-719 Olsztyn, Poland
Interests: milk of different mammals; fermentation; bioactive compounds of milk; allergenicity of milk; immunoreactivity of food; food safety
Dr. Monika Modzelewska-Kapituła
E-Mail Website
Guest Editor
Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
Interests: meat and meat products; meat processing; health-promoting additives to meat products; microbiology

Special Issue Information

Dear Colleagues,

Products of animal origin have always been very popular among consumers due to their nutritional and sensory values. At the same time, their microbiological quality has always caused many technological and safety-associated problems. In recent years, microbiological awareness is growing and hygiene conditions in farms and processing companies led to a decrease in bacterial biodiversity and quantity. Still, many factors like animal diet and welfare, milking condition, slaughter, processing, aging, and storage, i.e., influence the microbiological quality of animal-derived raw materials. The adaptation of various animal species to obtain milk or meat also faces scientists with new challenges. Easier access to modern identification techniques can provide powerful tools for exploring this issue.

The use of fermentation with selected starters has long been considered an excellent tool to improve the safety and nutritional/functional properties of food by the elimination of microbial contamination, synthesis of bioactive compounds, detoxification, or by the degradation of antinutritional compounds, while ameliorating their sensory and technological features. The use of spontaneous fermentation and the monitoring of microbiological changes, especially at the stage of maturation and aging of products, is also a phenomenon that requires monitoring.

This Special Issue will bring together the latest advances in improving the microbiological quality nutritional value and safety of animal-derived food products. We kindly invite you to present original papers as well as reviews.

Dr. Anna Ogrodowczyk
Dr. Monika Modzelewska-Kapituła
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 papers will be 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 monthly 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 1800 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

  • Animal nutrition and animal-derived food microbiological quality
  • Milk microbiological quality and safety
  • Meat microbiological quality and safety
  • Fermented animal-derived products
  • Spontaneous fermentation/maturation
  • Food processing
  • Functional milk products
  • Functional meat products
  • Bioaccessibility/bioavailability
  • Novel foods

Published Papers

This special issue is now open for submission.
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