Investigation of the Factors That Influence the Quality of Meat and Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (10 August 2024) | Viewed by 2559
Special Issue Editor
Interests: meat protein; meat processing; protein oxidation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Meat, which is available in a wide variety of raw and processed variants, has played a vital role in human evolution and represents an important component of the human diet. Nowadays, the meat industry has been trying to produce meat and meat products of increasingly improving quality. But what does quality mean when it comes to meat? The major aspects of meat quality include yield and composition, appearance and technological characteristics, palatability, wholesomeness, and others. To produce high-quality meat and meat products, meat scientists have been investigating the intrinsic and extrinsic factors that influence the quality of meat and meat products.
In this Special Issue, we encourage the submission of manuscripts focusing on the factors that influence the quality of meat or meat products, including yield and composition, appearance and technological characteristics, palatability, wholesomeness, and so forth. We welcome the submission of original manuscripts in the field of meat science that fill gaps in the knowledge associated with meat quality, and those that involve the use of cutting-edge technologies to manage meat quality.
Dr. Shengjie Li
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 quality
- meat color
- tenderness
- juiciness
- nutritional quality
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