Sustainable Production Strategies for Meat and Meat Products: Technological Innovation, Animal Welfare, and Environmental Impact Reduction
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 October 2025 | Viewed by 19
Special Issue Editors
Interests: carcass; meat; animal-origin products
Special Issues, Collections and Topics in MDPI journals
Interests: animal nutrition; environment; meat quality; meat production
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The production of meat and meat products plays a fundamental role in global food security, being an important source of high-biological-value protein for the world's population. However, the growing demand for meat in recent decades has raised environmental, social, and economic concerns, driving the search for more sustainable production systems, coupled with low production costs. In recent years, new technological approaches, such as the use of food additives to reduce enteric fermentation, the modulation of the fatty acid profile of meat, the environmental monitoring of production chains, the development of cultivated meats and plant-based alternatives with alternative proteins, and the creation of meat products enriched with natural antioxidants and dietary fibers from agro-industrial waste, have emerged as promising solutions to minimize environmental impacts without compromising production, extending the shelf life of meat products and providing nutrients for the consumer market.
Thus, this Special Issue aims to present innovative strategies for the sustainable production of meat and meat products, addressing aspects such as the application of new technologies, animal welfare improvement, and environmental impact mitigation, with the goal of contributing to a more resilient sector.
In this Special Issue, new research articles, reviews, case studies, reports, and short communications are welcome. We will accept manuscripts from various disciplines related to this topic, including meat science, food science and technology, food safety, and sustainability. Topics of interest for publication include, among others, the following:
- Factors affecting animal performance and their relationship with carcass yield and meat quality;
- Use of natural antioxidants in the preparation of meat products;
- Methodologies applied in the evaluation of meat and meat products;
- Sustainable animal production and quality of meat and meat products;
- Nutritional strategies to improve meat and meat product quality;
- Processing technology, quality control, and sensory evaluation of meat and meat products;
- Plant-based alternatives for meat products.
We look forward to receiving your contributions.
Dr. Glayciane Costa Gois
Dr. F. S. Campos
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.
Keywords
- carcass
- meat quality
- meat products
- meat science
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