Meat Fermentation: Process and Products
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 375
Special Issue Editors
Interests: food microbiology; food safety; food hygiene; starter cultures; meat science and technology; dairy science and technology
Interests: chemical analysis; food sciene; environemnt science; food safety & quality; food process engineering
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Meat fermentation is a complex process developed by different microorganisms acting in the raw material, the meat. The result of microbial activity causes it to be possible to increase the shelf life of the meat, reducing losses and wastes, as well as to obtain a wide diversity of products, satisfying consumer’s demand for different products.
This product diversity results from the different techniques and processes used in their manufacture and from the environmental conditions in which they are produced, obtaining products with different organoleptic characteristics.
Some of these products are known all over the world and are produced following the most advanced techniques. However, there are others that are less known and created using traditional and artisanal techniques. Often, these products satisfy consumer preferences and deserve to be known, promoting them and their regions of origin.
The various metabolites resulting from the microbial activity responsible for fermentation play an important role in controlling spoilage and pathogenic microbiota, contributing to the production of safe and wholesome products. The safety of fermented products is essential to guarantee their quality and gain the confidence of consumers who are increasingly attentive to this relevant topic.
We invite authors to present their studies on fermented meat products, addressing microbiology, biochemistry, texture and sensory analysis, and food safety, among other topics.
Dr. Maria Eduarda Potes
Dr. Igor Dias
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. Fermentation is an international peer-reviewed open access monthly 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 2600 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 fermentation
- starter cultures
- spontaneous fermentation
- safety and quality of fermented meat products
- fermented meat products
