Integrating Novel Food Processing Technologies and Nutritional Strategies into the Assessment of Poultry: Meat Quality and Microbiological Safety
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (30 September 2025) | Viewed by 924
Special Issue Editors
Interests: meat quality; meat safety; meat technology; poultry nutrition; microalgae; sustainable animal production
Interests: poultry nutrition; poultry production and welfare; meat quality; aquaculture
Special Issue Information
Dear Colleague,
The poultry industry plays a crucial role in addressing the growing demand for high-quality protein due to a rapidly expanding global population. As chicken meat is the most consumed and produced meat globally, it is critical to explore innovative approaches that enhance the efficiency of its production, meat quality, and safety.
Novel food processing technologies, such as high-pressure processing, cold plasma, and smart packaging, are redefining safety and quality standards in poultry. These advancements minimize microbial contamination while preserving the sensory attributes that consumers value. At the same time, nutritional strategies are evolving to meet the dual demands of sustainability and productivity. Precision feeding, alternative protein sources, and functional additives, like probiotics and omega-3-enriched diets, are transforming the nutritional profile of poultry meat while reducing the environmental footprint of its production.
The integration of these technological and nutritional innovations forms a robust framework for sustainable poultry production. By ensuring safety, enhancing meat quality, and addressing environmental concerns, these strategies represent a holistic approach to tackling global food security challenges. This editorial highlights the importance of adopting cutting-edge solutions to sustainably feed a growing world population while maintaining the highest standards in poultry production.
Dr. Marija Bošković Cabrol
Dr. Francesco Bordignon
Dr. Milica Glišić
Guest Editors
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Keywords
- poultry
- meat quality
- meat safety
- nutritional composition
- processing technologies
- functional feed ingredients
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