Nutritional and Health Quality of Traditional and Innovative Processed Meats
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (30 April 2026) | Viewed by 1120
Special Issue Editors
Interests: modern methods of meat processing; quality attributes of meat products; methods of improving the health quality of meat products; enhancing the safety of meat products
Interests: meat packaging; meat quality; beef aging; meat technology
Special Issues, Collections and Topics in MDPI journals
Interests: shelf life of meat products; food microbiology; meat quality; pathogenic and saprophytic microorganisms; plant extracts; essential oils; food additives
* Prof. SGGW
Special Issue Information
Dear Colleagues,
For many years, issues regarding the nutritional value and health safety of meat products have drawn the attention of scientists and producers. These issues are still important, particularly when modern consumers have higher expectations regarding the quality of meat products, care more about their health, and show an increasing tendency to adopt meat-free diets. However, research into innovative meat products is driven not only by consumer attitudes but also by legal regulations regarding sustainable production. So far, methods for producing and preserving traditional meat products have been refined, and recipes for innovative meat products, including hybrid and clean-label options, have been developed.
This Special Issue invites articles that focus on advancements in meat processing aimed at enhancing the nutritional quality and health benefits of both traditional and innovative meat products. We also encourage scientists to submit review articles that discuss the overall progress in the field of meat processing. Potential topics may include, but are not limited to, the introduction of new ingredients to processed meat products, the use of improved packaging techniques, and the use of new analytical methods to monitor the quality and shelf life of meat products.
Dr. Aneta Cegiełka
Dr. Marta Chmiel
Dr. Elżbieta Hać-Szymańczuk
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
- traditional meat products
- innovative meat products
- improved methods of processing and preservation of meat products
- improving and monitoring the safety of meat products
- sustainable production
- new ingredients in processed meats
- clean label
- consumer preferences and attitudes
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