Advances in Meat Quality and Processing

Dear Colleagues,

Meat quality determines the eating experience of consumers in terms of sensory quality and nutritional value, while also determining qualities such as food safety, animal welfare, and technological quality, with the latter being especially important in terms of further meat processing.

Traditional meat processing methods include heating, drying, smoking, salting, curing, fermentation, etc. New technologies include high-pressure treatment, shockwave technology, pulsed electric field, ohmic heating, cold plasma, ultrasound processing, electrical stimulation, and others. New technologies may help to improve food safety while often being more gentle than traditional meat processing methods. Furthermore, many of the new technologies may be considered green technologies, thus improving the sustainability of meat processing. The applications of new technologies also include new product development. However, drawbacks of the new technologies include their initial costs, and potentially unwanted chemical reactions.

This Special Issue welcomes original research papers as well as review papers regarding the subject of meat quality and processing, with a special focus on new technologies, green technologies, sustainable food production, and novel foods.

Dr. Kathrine Holmgaard Bak
Prof. Dr. Peter Paulsen
Guest Editors

Manuscript Submission Information

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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.