Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
8.7
5.1
Journals
Foods
Special Issues
Exploring the Nexus of Meat Consumption, Health, and Environmental Sustainability
share announcement

Exploring the Nexus of Meat Consumption, Health, and Environmental Sustainability

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (20 June 2025) | Viewed by 1261

Special Issue Editor

Dr. João M. Almeida

E-Mail Website
Guest Editor
INIAV-Instituto Nacional de Investigação Agrária e Veterinária, Fonte Boa, 2005-048 Vale de Santarém, Portugal
Interests: meat science and technology; meat quality; physical and sensory properties of foods; food science

Special Issue Information

Dear Colleagues,

Welcome to this Special Issue of Foods on " Exploring the Nexus of Meat Consumption, Health, and Environmental Sustainability". This Special Issue aims to explore the multifaceted relationship between meat consumption, human health, and environmental sustainability. As global meat consumption continues to rise, it will become imperative to investigate its implications on public health and the planet. We invite contributions that delve into various aspects of this topic, including the nutritional impact of different types of meat, the role of meat in chronic diseases, and the environmental footprint of meat production. By fostering interdisciplinary dialogue and presenting cutting-edge research, this Special Issue seeks to inform policymakers, industry stakeholders, and the general public about the complex interplay between meat consumption, health outcomes, and environmental sustainability.

Dr. João Almeida
Guest Editor

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. Foods 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 2900 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 consumption
  • health implications
  • environmental impact
  • sustainability
  • livestock production
  • animal welfare
  • protein sources
  • sustainable diets
  • public health
  • interdisciplinary research
  • global trends

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

18 pages, 1324 KiB  
Article
Development of a Clean-Label Meat-Free Alternative to Deli Ham
by Lisiane Carvalho, Beatriz Caetano, Capucine Godinot, Norton Komora, Adriana Ferreira, Célia Rocha, Bruna Barbosa, Anabela Raymundo and Isabel Sousa
Foods 2025, 14(14), 2416; https://doi.org/10.3390/foods14142416 - 8 Jul 2025
Viewed by 259
Abstract
Reducing meat consumption is a key strategy to mitigate environmental impact, lower the incidence of diet-related diseases, and promote sustainable food production. In response, the plant-based food market has grown significantly, motivated by demand for meat-like products. This study aimed to develop a [...] Read more.
Reducing meat consumption is a key strategy to mitigate environmental impact, lower the incidence of diet-related diseases, and promote sustainable food production. In response, the plant-based food market has grown significantly, motivated by demand for meat-like products. This study aimed to develop a meatless alternative to deli ham (MAD) free of chemical additives, adhering to clean label principles. A commercially available MAD product (Target MAD) was used as a benchmark. Based on its analysis, clean-label laboratory (Optimized CL formulation) and pilot-scale (CL MAD) prototypes were developed. These were evaluated for texture, rheology, color, sensory attributes, and physicochemical properties. The CL MAD demonstrated similar firmness to the Target MAD, while being 17% more cohesive and 50% less adhesive. Its mechanical spectra showed typical weak gel behavior, with G′ higher than G″. Color analysis indicated that the CL MAD was darker and less pink than the Target MAD. Nutritionally, it provided higher protein and lower fat content. Overall, this study successfully developed a clean-label meat-free alternative to deli ham that matches commercial textural standards while offering improved nutritional quality and eliminating chemical additives, meeting growing consumer demand for healthier and more sustainable foods. Full article
(This article belongs to the Special Issue Exploring the Nexus of Meat Consumption, Health, and Environmental Sustainability)
►▼ Show Figures

Figure 1

17 pages, 421 KiB  
Article
Red Meat Consumption, Iron Status, and Cardiometabolic Risk in Qatari Adults: A Cross-Sectional Gender-Stratified Analysis from the QPHI-QBB Data in Qatar
by Hanaa Mousa, Nadin M. Abdel Razeq, Yasmen Khial and Reema Tayyem
Foods 2025, 14(12), 2134; https://doi.org/10.3390/foods14122134 - 18 Jun 2025
Viewed by 517
Abstract
Background: Red meat, a significant source of heme iron, may influence iron status and metabolic health, particularly in Qatar, where consumption is high. Understanding these associations is essential for addressing iron deficiency and cardiovascular risk in this population. Methods: We conducted a cross-sectional [...] Read more.
Background: Red meat, a significant source of heme iron, may influence iron status and metabolic health, particularly in Qatar, where consumption is high. Understanding these associations is essential for addressing iron deficiency and cardiovascular risk in this population. Methods: We conducted a cross-sectional study using data from 13,778 Qatari adults enrolled in the Qatar Biobank (men: n = 5770; women: n = 8008). Red meat intake was assessed via the Food Frequency Questionnaire and categorized as low (≤1/month), moderate (2–4/month), and high (≥5/month) intake. Hematological and metabolic biomarkers were analyzed. Two-sample t-tests compared biomarker levels by gender. Multiple linear regression examined associations between red meat intake and iron profile indicators, adjusting for age, gender, supplement use, diabetes, hypercholesterolemia, and hypertension. Results: High red meat consumption was associated with increased ferritin (Coef = 134.685, p < 0.001) and hemoglobin (Coef = 0.918, p = 0.017). Males showed higher hemoglobin (14.8–14.9 vs. 12.4–12.5 g/dL, p < 0.0001) and total cholesterol (5.17 ± 1.10 vs. 5.02 ± 1.01 mmol/L, p = 0.0125). TIBC showed no significant gender differences across categories (p > 0.15) but varied significantly within each gender across red meat consumption categories (males: p < 0.0000; females: p < 0.0000). Conclusions: Higher red meat intake is associated with improved iron status, particularly ferritin levels, and gender-specific effects on hemoglobin and cholesterol levels. Moderate red meat intake may support iron health while maintaining a favorable lipid profile. Full article
(This article belongs to the Special Issue Exploring the Nexus of Meat Consumption, Health, and Environmental Sustainability)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop