Sustainable Meat Production: From Circular Animal Nutrition to Functional Meat
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 10 August 2026 | Viewed by 29
Special Issue Editor
Interests: feed additives; by-products; bioactive compounds; polyphenols; antioxidant potential; nutritional quality; lipid quality of animal products; antioxidant status; food quality; poultry nutrition; functional foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue focuses on sustainable meat production by integrating circular animal nutrition with the development of high-quality and functional meat products. We welcome contributions on the characterization and valorization of agro-industrial by-products used as alternative feed ingredients, with emphasis on their nutritional value, bioactive compound profiles, and functional potential within circular feeding systems. This Special Issue encourages in vivo animal studies investigating the bioavailability and transfer of bioactive compounds from feed to animal tissues, as well as their effects on animal health, performance, and welfare. Particular attention is given to research that examines how circular and bioactive-based feeding strategies influence meat quality attributes, including physicochemical properties, fatty acid and micronutrient profiles, oxidative stability, sensory characteristics, and shelf life. Submissions may also address functional meat concepts, such as naturally enriched meat products, the stability and bioaccessibility of bioactive compounds during processing and storage, and innovative technologies aimed at preserving nutritional and functional quality. Studies incorporating sustainability and resource-efficiency assessments within circular production systems are also within the scope of this Special Issue.
This Special Issue aims to provide a multidisciplinary platform that bridges animal nutrition, meat science, and food technology, offering scientifically sound and practically relevant insights to support the transition toward more sustainable, circular, and value-added meat production systems.
Dr. Petru Alexandru Vlaicu
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 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
- sustainable meat production
- circular animal nutrition
- agro-industrial by-products
- feed valorization
- bioactive compounds
- functional meat
- animal feeding trials
- meat quality
- fatty acid profile
- antioxidant capacity
- oxidative stability
- shelf life
- nutrient bioavailability
- sustainability assessment
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