Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation: 2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 30 June 2026 | Viewed by 912
Special Issue Editors
Interests: animal products; geographical indications; ruminants; traceability; authochthonous breeds
Special Issues, Collections and Topics in MDPI journals
2. Department of Agri-Food Engineering and Technology, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), “Las Torres” Center, Ctra. Sevilla-Cazalla de la Sierra km. 12.2, 41200 Alcalá del Río, Spain
Interests: animal production; meat quality; applications of artificial intelligence in agri-food systems
Special Issue Information
Dear Colleagues,
Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/WC5YH8369W）was a great success and attracted the attention and interest of many scholars. Sincere thanks are extended to all contributions for their valuable submissions and support. As this topic continues to gain momentum and play a pivotal role in the field, Volume II is now being launched. It is expected to achieve similar success and further contribute to the advancement of research in this area.
This Special Issue aims to provide integrated analysis of the major factors influencing the quality control of meat and meat products, including processing technologies and the identification of product origins through specific biomarkers such as fatty acids, volatile compounds, minerals, and isotope ratios, as well as the analytical techniques used for their detection. Original research papers and review articles addressing novel quality control technologies—particularly those that determine food origins and ensure the sensory quality of meat and meat products—are warmly welcome.
Prof. Dr. Alberto Horcada
Guest Editor
Dr. Manuel García-Infante
Guest Editor Assistant
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 250 words) can be sent to the Editorial Office for assessment.
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
- biomarkers
- traceability of meat and meat products
- meat
- meat products
- sensory evaluation
- human health
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