Novel Strategies for Meat Processing, Preservation, and Quality Improvement
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 20 June 2025 | Viewed by 1997
Special Issue Editors
Interests: meat quality; animal production; meat science; beef production; high-intensity ultrasound
2. National Council of Science and Technology, Mexico City 03940, Mexico
Interests: meat quality; animal production; animal welfare; meat science; meat production; high-intensity ultrasound
Special Issue Information
Dear Colleagues,
Meat is a rich source of protein, vitamins, minerals, and trace elements, serving as a vital nutritional component for many diets. However, the diverse dietary components and the complexity of the meat matrix also provide an ideal environment for the growth of spoilage bacteria and common foodborne pathogens, as well as undesirable physicochemical changes such as color/texture deterioration and the oxidation of components. Therefore, enhancing meat processing, preservation techniques, and quality improvement has become crucial in the meat industry to ensure product safety, extend shelf life, and meet consumer demands for high-quality, healthy meat products.
This Special Issue aims to explore and disseminate the latest research on innovative strategies for meat processing, preservation, and quality improvement to promote advances in the meat industry and enhance the overall quality and safety of meat products.
This Special Issue invites researchers to submit original research articles or reviews related to the following:
- Advanced Meat Processing Techniques: Investigating new and improved methods for processing meat, such as ultrasonic treatment, high-pressure processing, and pulsed electric field technology.
- Preservation Innovations: Examining novel preservation techniques, including using plant essential oils, cold plasma technology, and processing to extend the shelf life of meat products.
- Quality Improvement Strategies: Studying innovative methods to enhance meat quality, including texture modification, flavor enhancement, and the optimization of nutritional value.
- Meat Tenderization Techniques: Exploring different tenderization methods, including, but not restricted to, enzymatic tenderization, mechanical tenderization, and the use of pulse electric field technology or other innovative techniques.
- Microbial Control in Meat Products: Addressing strategies for controlling microbial growth in meat products, including the use of natural preservatives and packaging innovations.
- Sensory and Nutritional Quality Optimization: Investigating ways to optimize the sensory and nutritional quality of meat products, such as the use of novel ingredients and processing techniques.
- Sustainability in Meat Production: Examining sustainable practices in meat production, including the use of eco-friendly packaging and processing methods that reduce environmental impact.
- Consumer Preferences and Market Trends: Studying consumer preferences and market trends in meat products, including the demand for clean-label and low-phosphate products.
Dr. Ivan A. Garcia-Galicia
Dr. Mariana Huerta-Jiménez
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 processing
- preservation techniques
- quality improvement
- advanced technology
- microbial control
- sensory quality
- nutritional value
- sustainability
- consumer preferences
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