Flavor, Taste and Texture of Meat and Meat Products
A Special Issue of Foods (ISSN 2304-8158) belonging to the section "Meat".
Deadline for manuscript submissions: 20 February 2027 | Viewed by 603
Editors
Interests: food safety and processing hygiene; sensory analysis of foods of animal origin; food microbiology
Interests: meat technology and meat safety; sensory and physicochemical characterization of meat and meat products; shelf-life studies of meat and meat products; quality standardization and the protection of traditional food products
Special Issue Information
Dear Colleagues,
It is our pleasure to invite you to contribute to the Special Issue titled “Flavor, Taste and Texture of Meat and Meat Products”.
The sensory qualities of food are crucial for consumer acceptance and overall product quality. Research in this area is essential for understanding how farm-level factors (production practices, animal breed and diet) and processing-related factors (ingredient composition, manufacturing conditions, processing techniques and time-dependent parameters such as aging and storage) shape the sensory attributes of meat and meat products.
Furthermore, consumer perception of these sensory attributes and the overall acceptability of meat and meat products are not uniform and strongly depend on geographic region, cultural norms, educational background as well as other sociodemographic factors.
Advances in analytical techniques, flavor chemistry, texture analysis and sensory evaluation provide new opportunities to enhance meat quality and better meet diverse consumer expectations, making this a timely and important topic for food science research.
Our Special Issue aims to provide a platform for both original research and review papers focused on the sensory characteristics of meat and meat products, with particular emphasis on flavor, taste and texture.
Manuscripts exploring flavor chemistry, instrumental texture analysis, sensory evaluation methodologies, consumer studies and innovative processing strategies are particularly encouraged. Both fundamental and applied research that advance scientific understanding and support practical improvements in the meat industry while addressing the needs of diverse consumers fall within the scope of this Special Issue.
We look forward to receiving your manuscripts and creating a high-quality collection of articles that advances knowledge in the sensory science of meat and meat products.
Dr. Jelena Vranešević
Dr. Tatjana A. Peulic
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 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-anonymized 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
- sensory evaluation
- meat and meat product quality
- food safety
- flavor and taste
- texture
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