Meat and Meat Products: Optimization of Production Processes and Consumer Behavior Research
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 30 April 2026 | Viewed by 6
Special Issue Editors
Interests: meat science; meat quality; meat products
Special Issue Information
Dear Colleagues,
In the global food industry, the meat and meat products sector not only serves as a critical pillar for meeting basic livelihood needs but also represents a key area for advancing food technology innovation. As consumer health awareness rises, resource and environmental constraints intensify and market demand becomes increasingly diversified; subsequently, the traditional meat industry faces a major transformation—from a focus on "scale expansion" to an emphasis on "quality upgrading." How to achieve a balance between operational efficiency, product quality assurance, and sustainable development through production process optimization, while simultaneously understanding consumer behaviour to better align with market demand, has become a central issue of shared concern within both industry and academia.
The aim of this Special Issue of Foods is to gather and display cutting-edge research on the optimization of production processes and consumer behaviour research. Here, the processing of meat and meat products encompasses stages such as breeding, slaughtering, processing, storage, and logistics. This Special Issue welcomes original research articles and reviews. Clear and concisely written manuscripts are highly desirable and appreciated.
Prof. Dr. Ye Jin
Dr. Lina Sun
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
- meat and meat products
- the source of meat
- optimization of production processes
- meat and meat products processing technology
- quality of meat and meat products
- safety of meat and meat products
- consumer behavior (incl. willingness-to-pay and purchase intentions)
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