Meat and Meat Products: Quality, Nutrition, Safety and Shelf-Life
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 25 June 2026 | Viewed by 58
Special Issue Editors
Interests: meat science; meat products; fermented meats; meat microbiology; meat processing technology; starter cultures; probiotics; nitrosamines; volatile compounds
Interests: meat technology; meat products; meat microbiology; volatile compounds; lactic acid bacteria; staphylococci; patogen microorganism; advanced glycation end-products
Special Issue Information
Dear Colleagues,
The concepts of quality, safety, nutrition, and shelf life in meat and meat products hold critical importance at every stage of the food chain, ranging from production to consumption. These factors affect not only directly consumer satisfaction but also public health, economic sustainability, and the competitiveness of the food industry. The concept of quality is not limited to superficial attributes such as the external appearance, color or flavor of the product. Meat quality is a multidimensional concept encompassing sensory, physical, chemical, and microbiological characteristics. Meat and meat products are rich in many nutrients and play an indispensable role in human nutrition. However, these products are also among foods susceptible to microbiological hazards (such as Salmonella, Listeria monocytogenes and E. coli O157:H7) and chemical risks (such as nitrites, nitrosamines and oxidation products). Therefore, preventing contamination, ensuring hygienic conditions, and effectively implementing traceability during the production, storage, and distribution stages are of great importance. Additionally, innovative approaches are needed throughout the entire production chain. This Special Issue will address current developments and innovative approaches related to quality, nutrition, safety, and shelf-life in meat and meat products. In this context, we welcome submissions of original research articles, as well as review studies.
Prof. Dr. Mükerrem Kaya
Prof. Dr. Güzin Kaban
Guest Editors
Manuscript Submission Information
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Keywords
- microbiology of meat and meat products
- pathogens in meat and meat products
- safety application of meat and meat products
- sensorial properties of meat and meat products
- functional meat products
- process contaminants
- shelf-life applications of meat and meat products
- packaging applications of meat and meat products
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