Recent Advances in Meat Science: Physicochemical Properties, Nutritional Quality Assessment and Sensory Attributes
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 25 September 2026 | Viewed by 209
Editor
2. Department of Animal Science, Michigan State University, East Lansing, MI, USA
Interests: meat science; meat quality; eating quality; palatability; consumers; sensory evaluation; sensory analysis of meat; meat processing; tenderness; flavor; beef; lamb
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The global meat sector is undergoing a rapid transformation, which is being driven by evolving consumer expectations, sustainability challenges, technological innovations, and an increasing emphasis on health and quality assurance. Advances in analytical techniques, processing technologies, and quality evaluation methods are providing new insights into the physicochemical characteristics, nutritional value, and sensory performance of meat and meat products.
This Special Issue aims to gather high-quality original research articles that explore recent developments in meat science, particularly focusing on the following topics:
- The physicochemical properties of fresh and processed meat.
- Protein functionality, lipid oxidation and water-holding capacity.
- Meat structure–function relationships.
- The nutritional profiling and bioavailability of macro- and micronutrients.
- Reformulation strategies for improved health attributes.
- The impact of processing, storage, and packaging on quality traits.
- Sensory evaluation, flavor chemistry, and consumer perception.
- Novel analytical technologies and quality assessment tools.
We look forward to receiving your valuable contributions and to showcasing cutting-edge research that will shape the future of meat science.
Dr. Andrea Garmyn
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 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
- palatability
- meat tenderness
- meat flavor
- meat color
- sensory evaluation
- flavor chemistry
- enhancement
- nutritional profile
- meat preservation
- meat packaging and storage
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