Food Additives in Meat Products: Fortification, Dietary Exposure, and Safety Assessment
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 20 November 2025 | Viewed by 46
Special Issue Editors
Interests: innovation and development of food products
Special Issues, Collections and Topics in MDPI journals
Interests: meat products; emerging technologies; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
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
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 product additives
- fortification
- additive dietary exposure
- meat products’ safety
- nutritional enhancement meat products
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