Meat Quality from Production through Processing
A special issue of Animals (ISSN 2076-2615).
Deadline for manuscript submissions: closed (30 May 2022) | Viewed by 22349
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
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Keywords
- consumer perception
- meat quality
- dry aging
- genetics
- meat processing
- beef
- pork
- lamb
- poultry
- harvest
- rearing practices
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