Muscle Products: Processing, Physicochemical Properties and Consumer Acceptance

Dear Colleagues,

This Special Issue presents recent advances in the processing of muscle products, with particular focus on how technological interventions influence physicochemical properties, the formation of volatile compounds, and consumer acceptance. Different processing methods can change protein structure, increase or reduce lipid oxidation, affect the product’s water-holding capacity, and influence the formation of aroma-active volatiles, which together determine flavor quality. They also impact texture by modifying the physical properties of the food matrix and affect microbiological safety and stability by reducing or promoting microbial growth. Because volatile profiles are highly sensitive to processing conditions, their characterization offers valuable insights into the mechanisms shaping sensory perception and overall product quality.

Growing consumer expectations for clean-label, healthier, and more sustainably produced foods highlight the importance of understanding how processing strategies translate into measurable quality attributes, including texture, color, and aroma. Integrating advanced analytical approaches with sensory and physicochemical assessments provides a comprehensive perspective on the complex interactions occurring during processing.

The aim of this Special Issue is to deepen understanding of how processing influences the quality, functionality, and acceptance of muscle products and to support scientific progress in this field.

Dr. Iwona Wojtasik-Kalinowska
Dr. Monika Marcinkowska-Lesiak
Dr. Arkadiusz Szpicer
Guest Editors

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