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Advances and Challenges in Modern Meat Technology: Quality, Safety and...
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Advances and Challenges in Modern Meat Technology: Quality, Safety and Sustainability

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: 25 March 2026 | Viewed by 766

Special Issue Editor

Prof. Dr. Joanna Stadnik

E-Mail Website
Guest Editor
Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: dry-cured meat products; probiotic meat products; biogenic amines in food; bioactive peptides in meat and meat products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The global meat industry is undergoing significant transformations driven by evolving consumer demands, technological innovations, and sustainability concerns. This Special Issue aims to provide a comprehensive overview of the latest research, developments, and challenges in modern meat technology. We welcome original research articles, reviews, and case studies that address topics such as novel processing techniques, meat quality optimization, shelf-life extension, safety assurance, alternative protein integration, waste valorization, and the environmental impact of meat production.

Particular emphasis will be placed on the following:

  • Innovative technologies in meat processing (e.g., high-pressure processing, pulsed electric fields, cold plasma);
  • Advances in packaging and preservation methods;
  • Strategies for improving nutritional and sensory properties of meat products;
  • Application of digital tools and AI in meat production and quality control;
  • Sustainable practices and life cycle assessments in the meat industry;
  • Meat alternatives and hybrid meat products.

This Special Issue seeks to serve as a platform for interdisciplinary insights that support a more efficient, safe, and sustainable meat sector in line with current global challenges.

Prof. Dr. Joanna Stadnik
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 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 technology
  • meat processing
  • meat quality
  • sustainable meat production
  • novel processing technologies
  • shelf-life extension
  • alternative proteins
  • hybrid meat products
  • meat preservation
  • digital meat technologies
  • artificial intelligence in food processing
  • functional meat products
  • clean label solutions
  • environmental impact of meat industry

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

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Research

25 pages, 1697 KB  
Article
Evaluation of Quality Parameters in Canned Pork Enriched with 1% Freeze-Dried Cell-Free Supernatant of Lacticaseibacillus paracasei B1 and Reduced Sodium Nitrite Content
by Paulina Kęska, Miroslava Kačániová, Joanna Stadnik, Karolina Wójciak and Dorota Zielińska
Foods 2025, 14(17), 3080; https://doi.org/10.3390/foods14173080 - 1 Sep 2025
Viewed by 647
Abstract
The search for natural alternatives to sodium nitrite in meat products is driven by concerns about consumer health and the need to maintain product quality and safety. In this study, the effect of sodium nitrite reduction on the quality parameters of canned pork [...] Read more.
The search for natural alternatives to sodium nitrite in meat products is driven by concerns about consumer health and the need to maintain product quality and safety. In this study, the effect of sodium nitrite reduction on the quality parameters of canned pork meat with 1% lyophilized cell-free supernatant (CFS) from L. paracasei B1, during 30 days of storage, was assessed. Reduction of sodium nitrite content led to measurable changes in the color, texture, and oxidative stability of canned pork; however, the presence of 1% CFS helped preserve color, alleviated the negative impact on textural parameters, and limited lipid oxidation, thereby counteracting the typical consequences of nitrite reduction. Among the tested variants, S_75, containing 75% of the standard nitrite dose, showed the best overall balance between color retention, textural integrity, and oxidative stability. Samples without nitrite (S_0) exhibited a noticeable increase in lightness (L*) and decrease in redness (a*) over time, accompanied by a shift towards yellow-brown hues (b*, C*, H°). Importantly, the total color difference (ΔE) was least pronounced in the S_75 variant, with values of approximately 2.5 after 1 day and 2.7 after 30 days, which was markedly lower than in S_50 (ΔE ≈ 6.0 and 3.9) and S_0 (ΔE ≈ 7.9 and 8.5), thereby confirming superior color retention and overall stability during storage. Texture analysis showed that initial hardness and chewiness were higher in nitrite-free samples (S_0), suggesting that the complete omission of nitrite may negatively affect product structure. Nevertheless, all variants softened during storage, and samples with higher nitrite content, particularly S_75, retained better elasticity and cohesiveness. Lipid oxidation, expressed as TBARS values, progressed fastest in samples completely depleted of nitrite (S_0), increasing from 0.31 mg MDA/kg (day 1) to 1.35 mg MDA/kg (day 30), which confirms the antioxidant role of sodium nitrite. Interestingly, the presence of 1% CFS in the variants with reduced nitrite content partially mitigated this effect, as TBARS values in S_75 increased only from 0.29 to 0.46 mg MDA/kg, and, in S_50, from 0.45 to 0.66 mg MDA/kg, compared to the nitrite-free variant. This suggests that CFS may also have contributed to antioxidant protection. Fatty acid profiles remained relatively consistent across methods. Microbiological analysis revealed no significant differences between groups. These results demonstrate that partial nitrite reduction combined with CFS is effective, highlighting the potential of CFS as a promising functional additive in clean label meat preservation. Furthermore, reducing the sodium nitrite content in canned pork products may contribute to improved consumer health by reducing exposure to potentially harmful nitrosamine precursors. Full article
(This article belongs to the Special Issue Advances and Challenges in Modern Meat Technology: Quality, Safety and Sustainability)
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