Deep Processing and Valorization of Meat and Meat By-Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 10 July 2026 | Viewed by 3
Special Issue Editors
Interests: research on the formation and maintenance mechanisms of meat flavor; non-thermal processing technology in improving meat product quality
Interests: research on quality evaluation of livestock raw materials and products; deep processing and safety management of animal-derived foods; high-value processing and integrated utilization of livestock, poultry, and their by-products
Special Issue Information
Dear Colleagues,
Global population growth has driven a substantial increase in meat production, resulting in a corresponding rise in the availability of edible by-products. The deep processing and valorization of meat and meat by-products are therefore essential for enhancing sustainability, improving resource efficiency, and supporting circular-bioeconomy goals within the meat industry. Throughout the production and processing chain, multiple factors influence the final product quality, thereby affecting consumer satisfaction, marketability, and overall product acceptance. In recent years, novel processing technologies such as microwave heating, pulsed electric fields (PEF), ultrasound, and high-pressure processing (HPP) have been increasingly investigated. These techniques have been shown to exert both beneficial and adverse effects on the physicochemical, sensory, and nutritional attributes of meat and meat by-product-derived products, depending on processing intensity and system characteristics. This raises a critical question: how can high-quality meat and value-added by-products be produced in ways that reliably meet consumer expectations when these emerging techniques are applied? To address this challenge, systematic research on the deep processing and valorization of meat and meat by-products is required. Such efforts are necessary to clarify processing–quality relationships, optimize technological parameters, and support the development of sustainable, high-quality, and consumer-acceptable products.
Dr. Xiangxiang Sun
Prof. Dr. Wu Ding
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 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-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
- meat by-products
- deep processing
- novel processing technique
- flavor
- quality improvement
- packaging
- protein
- flavor formation
- nutrition quality
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