Food Additives in Meat Products: Fortification, Dietary Exposure, and Safety Assessment

Dear Colleagues,

Recent concerns about the sustainability of meat products and adverse health issues associated with high meat product intake or the presence of certain additives such as nitrites, phosphates, artificial colorants, and flavoring substances are in the spotlight of meat product research. New food natural additives are being considered to replace harmful or synthetic ones to improve the nutritional profile of meat products. Nevertheless, an assessment of dietary exposure and consumer safety should also be required to validate new additives. The scope of this Special Issue includes studies focused on new types and functions of additives used in meat processing, particularly those related to enhancing nutritional value via fortification, improving preservation, and modifying sensory characteristics. Also, papers that address the risks and benefits of food additive consumption with a focus on consumer exposure levels, regulatory standards, and potential health impacts are welcomed.

Dr. Eva Maria Santos
Prof. Dr. Paulo Cezar Bastianello Campagnol
Guest Editors

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