Muscle Products: Processing, Physicochemical Properties and Consumer Acceptance
A Special Issue of Foods (ISSN 2304-8158) belonging to the section "Meat".
Deadline for manuscript submissions: closed (10 August 2026) | Viewed by 639
Editors
Interests: volatile compounds; phytochemicals
Special Issues, Collections and Topics in MDPI journals
Interests: non-thermal atmospheric plasma; alternative curing methods; unconventional methods of extending food quality; food packaging and storage with particular emphasis on edible coatings and films; quality of meat and meat products; enzymes in food design and production
Special Issues, Collections and Topics in MDPI journals
Interests: thermal analysis; physicochemical analysis; meat; meat products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
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
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
- muscle products
- processing technologies
- physicochemical properties
- consumer acceptance
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