Processing, Preservation, and Quality Evaluation for Meat and Meat Products
This special issue belongs to the section "Food Science and Technology".
Special Issue Information
Dear Colleagues,
This Special Issue titled 'Processing, Preservation and Quality Assessment of Meat and Meat Products' aims to comprehensively elaborate on the innovative techniques and methods employed in the processing and preservation of various meat products, including an assessment of their overall quality. Manuscripts focusing on innovative preservation methods to prolong shelf life and enhance the flavor of meat and meat products are highly desired. Additionally, studies pertaining to environmentally friendly processes that convert meat into products characterized by both safety and high nutritional value are also welcome. Product quality assessment may encompass physicochemical and microbiological analyses, as well as evaluations of consumer acceptance.
This Special Issue is designed to aid food scientists and technologists in developing a diverse range of high-quality meat products that align with consumer preferences and market demands.
Dr. Monika Marcinkowska-Lesiak
Prof. Dr. Andrzej Półtorak
Dr. Iwona Wojtasik-Kalinowska
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 250 words) can be sent to the Editorial Office for assessment.
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-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences 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
- meat processing
- preservation techniques
- quality evaluation
- curing
- smoking
- shelf life extension
- safety
- physicochemical analysis of meat and meat products
- aroma assessment
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Published Papers
Appl. Sci. - ISSN 2076-3417