Opportunities and Threats in Meat Processing

Dear Colleagues,

Scientific research on the effects of different treatments on biological materials has been carried out for over a century. During this time, knowledge and technology have developed significantly. Many technologies already use ultrasound to study properties, monitor processes, and modify the properties of food. Ultrasound interacts with matter in a multidimensional way. It can modify the physical, chemical, and biological properties of meat to be more desirable. The effects of the sonication can be direct or indirect (delayed). In addition to many other factors, this makes the scientific description (modeling) of the effect on the tissue material difficult. Many scientific publications are noncomplementary and present incomplete information (e.g., intensity, density of field). These shortcomings significantly hinder the exploitation of results on an industrial scale. They raise many new questions about the potential of ultrasound in meat processing and the threats caused by the development of this technology.

What other phenomena in meat determine the industrial use of new technologies and breeding achievements? Why is the usage of new techniques in meat technology (in meat processing) limited? What phenomena (factors) limit the use of new technologies in meat processing? What new (potential) applications of new technologies and techniques in meat processing appear, considering the latest research results? Answering many of these questions will require a new approach, taking into account the latest scientific research results and industrial experience.

How can ultrasound reduce the use of chemicals in meat processing? How does ultrasonic technology support organic meat processing? How is ultrasound used in catering? How can the ultrasound technique effectively reduce the negative impact of the meat industry on the natural environment?

Therefore, we invite you to submit your original research on these topics. Studies on new opportunities, threats, possibilities, limitations, benefits, and difficulties in the use of new technologies in meat processing are welcome.

Dr. Dariusz Stasiak
Dr. Karolina Wójciak
Prof. Dr. Ewa Czarniecka-Skubina
Prof. Dr. Igor Tomasevic
Guest Editors

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