Meat Quality and Palatability
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 31 July 2025 | Viewed by 437
Special Issue Editors
Interests: meat quality; meat processing; sausages; packaging
Special Issue Information
Dear Colleagues,
The purpose of this Special Issue is to provide insights into the cutting-edge advances and practical applications of research on meat quality and palatability. Key meat quality attributes, such as tenderness, juiciness, and flavour, are closely related to slaughtering treatments, storage conditions, and processing technologies. This Special Issue examines how these factors affect meat quality and consumer experience.
In addition, we focus on innovative processing methods, such as modification of traditional slaughtering and storage technologies, development of new products, and incorporation of consumer sensory demands and market trends to help improve the overall quality of meat products and industry competitiveness. We particularly encourage research contributions from multidisciplinary perspectives, such as molecular biology, nutrition, and sensory science, to advance the science of meat, improve the competitiveness of the industry, and meet the changing needs of the global food system.
Prof. Hui Zhou
Dr. Xingguang Chen
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
- characterisation of meat quality
- tenderness and juiciness
- flavour chemistry and sensory science
- slaughtering and processing technology
- refrigeration and preservation
- consumer sensory preferences
- nutrient analysis
- sustainable production technologies
- innovative meat processing products
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