Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation: 2nd Edition

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

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