Strategies to Enhance Quality of Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 1 December 2026 | Viewed by 602
Editors
Interests: sensory, technological, and physicochemical qualities of various food groups; traditional, conventional, and supplemented food quality; waste management to develop new food products; zero waste
Interests: design and evaluation of quality characteristics of functional and convenience foods; evaluation of bioactive compounds in foods of plant origin; assessing the potential use of waste products in food technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Over the past few years, new trends in meat production have been observed, including the use of new animal husbandry methods such as modifying feed composition, eliminating the use of additives in meat during processing, extending the shelf life of processed products, and modifying the composition of meat products to enhance their nutritional value. Furthermore, livestock production—especially ruminant production—has been identified as a significant contributor to greenhouse gas emissions, soil degradation, and water consumption. All of these factors pose a substantial challenge for the meat industry: How can we produce high-quality meat products while minimising negative environmental impacts and meeting consumer expectations? In this context, producing high-quality meat is not just a matter of improving texture, taste, or appearance, but rather involves aligning production practices with broader goals such as environmental protection, human health, and ethical responsibility. Continuous innovation and interdisciplinary collaboration are essential to achieving these goals. Potential topics include the following:
- Bioactive food compounds with strong antioxidant properties that extend shelf life;
- Microorganisms that improve the quality of meat products;
- The use of plant-based ingredients in the development of meat products;
- Feed optimization and additives that improve meat quality.
Prof. Dr. Danuta Jaworska
Dr. Anna Sadowska
Guest Editors
Manuscript Submission Information
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Keywords
- bioactive compounds
- microorganism
- plant-based ingredients
- quality
- meat
- meat products
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