Innovative Meat and Meat Products: Novel Processing Technologies for Sustainable Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 13 January 2025 | Viewed by 4759
Special Issue Editors
Interests: meat quality; food safety; animal production; food analysis; meat science; poultry; animal nutrition; food microbiology and safety; food science and technology; food preservation
Special Issues, Collections and Topics in MDPI journals
Interests: development of healthy meat products; vibrational spectroscopic techniques (raman and infrared spectroscopy); textural properties; biogenic amines; food safety; quality indices
Special Issues, Collections and Topics in MDPI journals
Interests: meat technology; edible insects; meat products reformulation; meat microbiology; meat science; meat preservation; microencapsulation; meat safety; probiotics
Special Issue Information
Dear Colleagues,
This Special Issue of Foods focuses on innovative meat and meat products via novel processing technologies.
Global population growth, shifting consumer perception of meat, and its association with certain health risks have significantly impacted the meat industry. Meat processing plays a crucial role in transforming raw meat into various meat products and by-products to meet the new demands of the food industry and society.
These processing technologies can vary in their effects on the reformulation of meat products, including but not limited to the incorporation of fibers, agricultural by-products, alternative proteins, and bioactive compounds, aiming to create more sustainable meat products aligned with circular economy principles. In this context, technological advancements such as high hydrostatic pressure, micro and nanoencapsulation, dry aging, quick dry slice processes, bio preservation, biotechnology, and innovative packaging systems offer promising solutions in the food industry.
The application of these novel and innovative processing and more efficient developments can further enhance efficiency and minimize waste to obtain more sustainable meat and meat products with a lower environmental impact.
This Special Issue is open to receiving research results and/or quality reviews based on the new challenges and technological approaches related to the reformulation, sustainability processing, preservation, safety, and quality control of meat and meat products.
Dr. Claudia Ruiz-Capillas
Dr. Ana Herrero Herranz
Dr. Carlos Pasqualin Cavalheiro
Guest Editors
Manuscript Submission Information
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Keywords
- meat quality
- meat science
- meat products
- raw meat
- novel technologies
- meat preservation
- sustainability
- circular economy
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