Current Research on Processing, Storage and Analysis Techniques of Meat and Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 30 October 2026 | Viewed by 501
Editors
Interests: meat products; frozen meat; thawed drip; myofibrillar proteins; protein denaturation; protein oxidation; gelation; cryoprotection; meat microbiology; freshness; shelf-life
Special Issues, Collections and Topics in MDPI journals
Interests: meat products; frozen meat; myofibrillar proteins; protein denaturation; protein oxidation; gelation; emulsification
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The processing, storage and analytical evaluation of meat and meat products are critical to ensuring food quality, safety and nutritional value. With increasing consumer demand for high-quality, minimally processed and sustainable products, innovative technologies have become essential across the meat supply chain. This Special Issue, “Current Research on Processing, Storage and Analysis Techniques of Meat and Meat Products,” aims to highlight recent advances and emerging trends in this field.
Topics of interest include novel processing methods such as non-thermal technologies, fermentation and reformulation strategies to enhance nutritional profiles. Advances in storage techniques, including smart packaging, cold chain optimization and shelf-life extension, are also emphasized. Furthermore, the issue welcomes studies on cutting-edge analytical approaches for quality assessment, safety detection and authenticity verification, including spectroscopic, chromatographic and molecular techniques.
By bringing together interdisciplinary research, this Special Issue seeks to provide comprehensive insights into improving meat product quality, safety and sustainability. It serves as a platform for researchers and industry professionals to exchange knowledge and foster innovation in modern meat science.
Dr. Yuemei Zhang
Dr. Ying Wang
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
- meat processing
- meat storage
- meat quality
- shelf-life
- smart packaging
- analytical techniques
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