Future Challenges and State-of-the-Art Technology in Meat and Meat Products Technologies

Dear Colleagues,

The meat industry has undergone significant transformations in recent years, driven by advancements in technology, changing consumer preferences, and increasing concerns about sustainability and food safety. The rise of alternative proteins and innovations in meat processing and preservation have reshaped the landscape of meat production. This Special Issue will explore future challenges and cutting-edge technologies related to meat and meat product science. We seek to provide a comprehensive overview of recent advancements while addressing sustainability, safety, and product innovation issues.

We invite contributions that highlight novel technologies in meat processing, such as the 3D printing of meat, microbial fermentation, and the application of artificial intelligence in quality control. Research on plant-based and cultured meat alternatives is also welcome.

We request original research articles, reviews, and case studies that address technological innovations, sustainability practices, consumer trends, and regulatory challenges in the meat industry. We welcome both original research and review articles on topics including, but not limited to, the following:

• Sustainable meat production;
• Meat safety and quality control;
• Emerging processing technologies;
• Meat alternatives and substitutes;
• Sensory evaluation of meat products;
• Nutritional composition and health implications;
• Smart production technologies;
• Animal welfare and ethical issues.

Prof. Dr. Ming Huang
Dr. Zongshuai Zhu
Guest Editors

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