Special Issue "Dry-Cured Meat Products: Impact of Processing on Proteolytic, Lipolytic and Oxidative Changes"
Deadline for manuscript submissions: 20 November 2021.
Interests: meat and meat products; meat quality; meat processing; aroma; physicochemical characteristics; sensory analysis; texture; lipid and protein oxidation; poultry and egg quality
Interests: quality of meat and meat products; aroma; lipolysis; proteolysis; oxidation; poultry and egg quality
Interests: meat; food chemistry; proteomics; by-products; bioactivity
Special Issues and Collections in MDPI journals
Special Issue in International Journal of Molecular Sciences: Food Bioactive Peptides
Dry curing is one of the oldest methods of meat conservation. Different procedures, types of cuts and shapes of hams are used in different regions and climates in different parts of the world. Dry-cured meat products are important meat products with good sensory properties due to their unique flavour. The processing of dry-cured meat products relies on the basic stages of salting, drying, and ripening. Additionally, many chemical and biochemical changes happen during the process of production (especially in the final phases: drying and ripening) with many enzymatic mechanisms involved. The control of these reactions is necessary for flavour formation but also for quality standardization. It has been scientifically established that the main biochemical reactions during the production of dry-cured meat products are proteolysis and lipolysis and current scientific interest is focused on the proteolysis and oxidation of proteins and their impact on the quality of the final product. Numerous factors arising from the technological process influence the intensity of proteolytic, lipolytic and oxidative processes.
This Special Issue aims to investigate the influence of proteolytic, lipolytic and oxidative changes on the texture, colour, flavour, and other quality parameters of the final product by monitoring changes of the proteins and lipids throughout the dry-cured meat products process. Additionally, innovative analytical methods in monitoring these changes are welcome.
Prof. Dr. Nives Marušić Radovčić
Prof. Dr. Helga Medić
Dr. Leticia Mora
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 papers will be 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 monthly 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 2000 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.
- dry-cured meat products
- meat processing
- meat quality
- oxidative changes
- sensory evaluation
- biochemical and nutritional changes