Nutritional Manipulation, Composition Analysis, and Sensory Evaluation of Meat
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 25 November 2025 | Viewed by 88
Special Issue Editors
Interests: quality; nutritional assessment; novel technologies; sensory evaluation
Interests: food nutrition; protein digestion; gut microbiota; intestinal endocrine cells; Maillard reaction; proteomics; meat processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Meat, such as pork, beef, and chicken, is an important source of essential nutrients, including high-quality proteins, vitamins, and minerals. The importance of meat quality cannot be overstated, as it encompasses a wide range of factors that impact human health, consumer satisfaction, economic viability, and environmental sustainability. Moreover, customers are calling for meat products that show excellent sensory and nutritional value. In this regard, nutritional optimization, advanced compositional profiling, and technology-assisted sensory evaluation are of great importance. It should be noted that excessive processing can damage the composition, nutritional value, and sensory quality of meat. However, it is still difficult to achieve a balance between processing efficiency and these factors. Therefore, plenty of additional work needs to be performed. We sincerely invite submissions to this topic of the “Nutritional Manipulation, Composition Analysis, and Sensory Evaluation of Meat”.
Dr. Miao Zhang
Dr. Di Zhao
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 quality
- sensory evaluation
- nutritional values
- novel technologies
- ultra-processing
- physicochemical properties
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