Quality, Safety, and Functional Properties of Meat and Meat Products
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 30 December 2025 | Viewed by 10
Special Issue Editors
Interests: meat packaging; meat quality; beef aging; meat technology
Special Issues, Collections and Topics in MDPI journals
Interests: meat quality; meat composition; meat products quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue will present cutting-edge research on and recent advancements in meat science, with particular emphasis on the quality, safety, and functional attributes of meat and meat products. In response to increasing consumer demand for food that is both safe and nutritious, sustainable, and of superior sensory quality, it is crucial to explore and adopt innovative strategies in meat processing, preservation, and evaluation.
We invite original research articles and comprehensive review papers that address emerging technologies, advanced quality assessment techniques, safety standards, novel preservation methods, and functional ingredient incorporation, as well as their effects on the nutritional, sensory, and technological properties of meat products. This Special Issue will provide a platform for interdisciplinary dialogue and inspire future innovations that align with the evolving needs of both the industry and consumers.
Dr. Marta Chmiel
Dr. Lech Adamczak
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 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. 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 quality
- functional properties
- food safety
- meat processing
- shelf-life extension
- bioactive compounds in meat and meat products
- sensory evaluation
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