Meat and Meat Products: Quality, Safety, and Consumer Perception
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 31 October 2025 | Viewed by 65
Special Issue Editor
Special Issue Information
Dear Colleagues,
The quality and safety of meat and meat products are critical factors influencing consumer perception and acceptance. This Special Issue of Foods will explore how innovative processing techniques and the incorporation of natural additives can enhance product quality, optimize flavor, and improve safety. Recent research has highlighted the role of functional ingredients in reducing harmful compounds formed during meat processing while positively affecting physicochemical properties, such as texture, moisture retention, and flavor development. Additionally, novel processing technologies are being investigated to enhance sensory characteristics and ensure product stability. Understanding the interplay among ingredient modifications, processing methods, and consumer perception is essential in advancing meat product development and meeting the growing demand for safer and higher-quality foods.
This Special Issue will provide insights into strategies for improving meat product formulation, addressing health concerns, and enhancing consumer satisfaction. It will serve as a valuable resource for food scientists, industry professionals, and policymakers working toward innovation in the meat industry.
Prof. Dr. Jun He
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 and safety
- consumer perception
- taste and texture enhancement
- novel meat processing technologies
- hazard reduction
- natural additives
- functional ingredients in meat products
- sensory characteristics
- meat flavor improvement
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