Trends to Green Processing and Preservation of Meats and Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 15 June 2025 | Viewed by 998
Special Issue Editor
Interests: meat protein; meat processing; protein oxidation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The meat industry constantly needs to innovate itself to achieve the social, financial and environmental demands, and green processing and preservation of meats and meat products can respond well to these challenges. The goal of this Special Issue is to inspire the innovation of knowledge and technology in the topic of “Trends to Green Processing and Preservation of Meats and Meat Products”. Specifically, this Special Issue includes but is not limited to the following fields: (i) enhancing shelf life and the nutritional quality using naturally derived ingredients; (ii) how the components from natural ingredients affect meat protein functionalities; (iii) preventing the formation of hazardous substances; (iv) eliminating wastes and byproducts; (v) reducing energy use and water use.
Dr. Shengjie Li
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 100 words) can be sent to the Editorial Office for announcement on this website.
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
- meat processing
- green technology
- natural ingredients
- shelf life
- meat byproducts
- environment-friendly
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