Safety and Quality Control in Meat Processing

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

Deadline for manuscript submissions: 15 July 2024 | Viewed by 962

Special Issue Editors

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Guest Editor
Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Interests: meat products; frozen meat; thawed drip; myofibrillar proteins; protein denaturation; protein oxidation; gelation; cryoprotection; meat microbiology; freshness; shelf-life

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Guest Editor
College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
Interests: meat; meat science; meat processing; green technologies; meat flavor; safety of meat products; nutrition of meat products
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Special Issue Information

Dear Colleagues,

Meat is inherently susceptible to spoilage, representing a perishable food commodity prone to microbial degradation and quality deterioration. The principal mechanisms that drive the spoilage of meat include the enzymatic breakdown of proteins and fats, triggering alterations in its organoleptic properties and aroma,  ultimately compromising its edibility and safety. Safety and quality control in meat processing is thus a paramount concern in the food industry, given the potential risks associated with microbial contamination, chemical hazards, and other factors that can compromise the safety and integrity of meat products. This Special Issue invites contributions that elucidate the intricacies of meat spoilage mechanisms, encompassing microbial activities, enzymatic reactions, and oxidative and denaturation processes. This Special Issue welcomes original research articles, reviews, and methodological papers that cover a broad spectrum of topics related to safety and quality control in meat processing. Contributions may encompass, but are not limited to, the following:

  • Microbiological safety measures in meat processing;
  • Enzymatic and biochemical aspects influencing meat quality;
  • Oxidative stability and lipid preservation in meat products;
  • Emerging technologies used for the real-time monitoring of meat freshness;
  • Advances in packaging techniques for an extended shelf life.

Dr. Yuemei Zhang
Dr. Changyu Zhou
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • meat products
  • meat quality
  • meat microbiology
  • freezing and thawing
  • preservation techniques
  • myofibrillar proteins
  • protein chemistry
  • heat-induced gelation
  • cryoprotection
  • shelf-life

Published Papers (1 paper)

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16 pages, 739 KiB  
Exploring Key Barriers of HACCP Certification Adoption in the Meat Industry: A Decision-Making Trial and Evaluation Laboratory Approach
by Adriana Dima, Elena Radu and Cosmin Dobrin
Foods 2024, 13(9), 1303; - 24 Apr 2024
Viewed by 773
Food safety management represents an important concern in contemporary society. The Hazard Analysis Critical Control Point (HACCP) system is a crucial tool for meat producers, preventing and controlling major food safety concerns in the process. This research investigates key barriers to HACCP implementation [...] Read more.
Food safety management represents an important concern in contemporary society. The Hazard Analysis Critical Control Point (HACCP) system is a crucial tool for meat producers, preventing and controlling major food safety concerns in the process. This research investigates key barriers to HACCP implementation in the meat industry, employing the Decision-Making Trial and Evaluation Laboratory (DEMATEL) model to identify and categorize these obstacles. Using the insights of 18 experts, a cause-and-effect relationship diagram is generated through which twelve barriers are categorized in terms of their cause and effect and then analyzed. Threshold value is calculated as 0.299. The findings reveal poor management as the primary impediment, followed by challenges in training, knowledge, and dedication. Categorizing the barriers into four groups emphasizes the critical role of effective management and human resources. The study contributes valuable insights to food safety management literature, serving as a practical resource for industry practitioners. Despite limitations in relying on expert opinions and the industry-specific focus, the research lays a foundation for informed decision-making, stressing the importance of effective management in successful HACCP implementation. Future research directions include diversifying geographical representation, exploring practical solutions, and integrating emerging technologies for a better understanding of HACCP adoption challenges. Full article
(This article belongs to the Special Issue Safety and Quality Control in Meat Processing)
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