Feature Review on Meat
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (10 March 2025) | Viewed by 585
Special Issue Editors
Interests: functional foods; dietary fiber; natural inhibitors; antioxidants; healthier meat products; essential oils; in vitro digestion
Special Issues, Collections and Topics in MDPI journals
Interests: in vitro digestion methods; polyphenols bioaccessibility; food matrix; desing foods; persimmon; agro-food coproducts; development of new functional food products; meat products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Today, the meat industry faces several relevant challenges and trends, such as sustainability, public health, and animal welfare. The shift towards more sustainable alternatives is gaining momentum due to growing concerns about the environmental impact of animal production. In addition, excessive red and processed meat consumption is associated with health risks, leading many to reconsider their eating habits. On the other hand, traceability and transparency in the supply chain have become crucial for consumers who demand ethically produced, high-quality products, reducing unhealthy ingredients (salt and saturated fats, among others) and artificial preservatives. In addition, new trends in the meat sector, such as flavor fusion, organic shift, digital strategy, automation, and market dynamics, are set to transform meat production and the meat industry to meet the changing lifestyle and consumer preferences. All these issues reflect a change in the perception of meat consumption and highlight the need for a more conscious and responsible approach to producing and consuming healthy meat products through innovation in this important economic sector.
Prof. Dr. Juana Fernández-López
Dr. Raquel Lucas González
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
- sustainable meat products
- healthy meat products
- functional meat products
- meat analogs
- hybrid meat products
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