Microbiology in Meat Production and Meat Processing
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 August 2025 | Viewed by 1045
Special Issue Editors
Interests: rabbit meat; litter weight; longissimus muscle; meat quality; polymorphism; SNPS; animal breeding; meat processing
Interests: meat processing; food microbiology; food safety
Interests: meat quality; muscle structure; ovary; ovarian follicles; cell biology; histology; histopathology; immunohistochemistry; protein expression; apoptosis; oxidative stress
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Meat production and meat processing are defined by many factors. Meat processing, both in meat factories and by small local producers, must adhere to many restrictions. The consumption of contaminated food may cause severe health impacts and lead to negative economic implications. Increasing consumer awareness and new legal restrictions, in combinations with new analytic methods, will help to increase product safety. Many new methods that enable microbial analysis, like next-generation sequencing, new computational methods, and well-known methods to identify foodborne pathogens, are being developed to identify crucial parts of food processing and storage where pathogens can become a serious problem for consumers.
As demands for the inclusion of natural additives increase, improved taste and storage properties are becoming very popular. In this Special Issue, we would like to invite manuscripts focusing on using natural additives, mostly from herbs, that can decrease pathogens growing on products. There is also a positive influence of microflora on meat products, especially in fermented sausage production. Therefore, not all products of microbiological activity in meat and meat products are toxic and harmful. For example, there are prevailing positive and pro-health effects of Lactobacillaceae spp. on both food products and human microflora. Thus, products produced using fermentation techniques worth mentioning.
We would like to encourage submissions covering the microbiological safety of meat, meat products, and meat processing. We also welcome manuscripts covering methods to increase the safety of products, additives, and storage, as well as molecular methods for the identification of pathogens and microflora of fermented meat products.
Prof. Dr. Lukasz Migdal
Prof. Dr. Maria Walczycka
Prof. Dr. Dorota Wojtysiak
Guest Editors
Manuscript Submission Information
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Keywords
- meat products
- meat processing
- fermentation
- meat additives
- storage of meat
- storage of meat products
- bacteria
- molecular identification
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