Meat Quality from Production through Processing
A special issue of Animals (ISSN 2076-2615).
Deadline for manuscript submissions: closed (30 May 2022) | Viewed by 22918
Special Issue Editor
Special Issue Information
Dear Colleagues,
Meat quality has many definitions. The perception of quality changes as you change countries when moving from fresh to processed meat, and depending on where you are in the production chain. The perception of quality also changes when considering different species. For example, flavor is considered a challenge to the quality of lamb, while chicken has recently had problems with woody breast. Meat for processing requires fat but also functional proteins to be considered of high quality. Furthermore, practices such as dry aging are utilized to alter the tenderness and flavor of meat. The entire production system is important to achieving the goal of producing quality meat.
Review papers and original research articles from different research areas, such as production practices affecting the quality of fresh meat, meat parameters for functionality, the consumer perception of meat quality, or processing practices affecting the acceptance of meat products, are invited to contribute to this Special Issue which aims to bring together many different aspects of meat quality. Interdisciplinary studies will be taken into account, especially ones regarding (but not limited to):
(1) Production practices affecting meat quality in livestock species (beef, pork, lamb, and poultry);
(2) Genetic influence on meat quality;
(3) Harvest and early postmortem factors affecting meat quality;
(4) Consumer perception of meat quality in different regions of the world;
(5) Meat as it affects processing parameters and the quality of the final product.
Dr. Jane Boles
Guest Editor
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
- consumer perception
- meat quality
- dry aging
- genetics
- meat processing
- beef
- pork
- lamb
- poultry
- harvest
- rearing practices
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