Innovations from Farm to Fork to 'Meat' Consumer Demands in a Changing World
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 1203
Special Issue Editors
Interests: meat processing; meat quality; dry-ageing; novel meat products; flavour; non-invasive analytics; omics
Interests: meat quality; shelf-life; packaging; lipids; volatile compounds; sensory and consumer science
Special Issues, Collections and Topics in MDPI journals
Interests: meat quality; meat preservation; cold-chain logistics; protein post-translational modifications; meat colour; tenderness; glycolysis; mitochondria
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue delves into the latest advancements in meat production, processing, and preservation to address the evolving consumer demands of a rapidly changing world. As global challenges such as climate change, sustainability, and shifting dietary preferences reshape the future of food, the meat industry must innovate across the entire supply chain from farm to fork. The Special Issue highlights cutting-edge research on sustainable farming practices, regenerative agriculture, plant-forward approaches (such as hybrid meats), and technological innovations in meat production, processing, and preservation. It also explores consumer trends and expectations, examining how the industry can adapt to deliver meat products that are nutritious, flavourful, ethically produced, and environmentally friendly. By bridging the gap between scientific research, industry practices, and consumer needs, this Special Issue seeks to provide a comprehensive understanding of how innovations across the supply chain can shape the future of meat production and consumption. We welcome contributions from researchers, industry experts, and policymakers to advance the discussion on sustainable and innovative meat solutions.
Dr. Renyu Zhang
Dr. Carolina E. Realini
Dr. Xin Li
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 quality
- sustainability
- emerging technologies
- consumer trend
- sensory
- nutrition
- novel meat products
- meat consumption
- preservation
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