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Food for Thought: Innovations in Food Science and Technology (63rd...
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Food for Thought: Innovations in Food Science and Technology (63rd MEATCON 2025)

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: 31 March 2026 | Viewed by 5991

Special Issue Editors

Prof. Dr. Igor Tomasevic

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Guest Editor
1. Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
2. German Institute of Food Technologies (DIL), 49610 Quakenbrück, Germany
Interests: food technology; food safety; food quality; meat science; protein; gel
Special Issues, Collections and Topics in MDPI journals
Dr. Vesna Z. Djordjevic

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Guest Editor
Institute of Meat Hygiene and Technology (INMES), Kaćanskog 13, 11040 Belgrade, Serbia
Interests: food safety
Prof. Dr. Weizheng Sun

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Guest Editor
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
Interests: food proteins; peptide; functional properties; protein digestive behaviours; meat products
Special Issues, Collections and Topics in MDPI journals
Dr. Aristide Maggiolino

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Guest Editor
Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Italy
Interests: ruminant nutrition; meat; milk; animal welfare; fatty acids; volatile compounds; by-products in ruminant feeding; methane emission; in vitro digestion
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Paulo Cezar Bastianello Campagnol

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Guest Editor
Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, Brazil
Interests: food
Special Issues, Collections and Topics in MDPI journals
Dr. Nino Terjung

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Guest Editor
German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
Interests: meat

Special Issue Information

Dear Colleagues,

On behalf of the Scientific and Organizing Committee of the 63rd International Meat Industry Conference (MEATCON 2025), I am pleased to announce the publication of this Special Issue dedicated to the conference. The conference will be held in Serbia from the 5th to 8th of October 2025 (www.meatcon.rs).

The conference is, traditionally, the converging point for prominent food/feed scientists, leading industry experts, governmental officials, members of professional associations, and other entities working towards the common goal of “Food for thought: innovations in food science and technology”. The basic concepts of the conference involve the presentation of current research in the field of meat/food science and technology, exchange of ideas, and sharing experiences in both scientific and professional capacities. Since we are living the vibrant times and witnessing an intense integration of science, technology, health, and environment, we encourage and invite scientists and professionals from various fields—food technology, food quality and safety, nutrition, and environmental scientists, as well as members of professional organizations, food/feed business operators, and other interested parties—to take part in the conference, present their research results, exchange ideas, and discuss further challenges.

I would like to take the opportunity to thank all the authors who contributed their manuscripts. Also, my appreciation goes to co-editors, Dr. Vesna Djordjevic, Prof. Dr. Weizheng Sun, Prof. Dr. Aristide Maggiolino, Prof. Dr. Paulo Campagnol, and Dr. Nino Terjung.

Prof. Dr. Igor Tomasevic
Dr. Vesna Z. Djordjevic
Prof. Dr. Weizheng Sun
Dr. Aristide Maggiolino
Prof. Dr. Paulo Cezar Bastianello Campagnol
Dr. Nino Terjung
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 250 words) can be sent to the Editorial Office for assessment.

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

  • food processing
  • food preservation
  • food safety and quality control
  • functional foods
  • smart packaging
  • AI applications
  • sustainability

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Published Papers (4 papers)

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Research

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18 pages, 323 KB  
Article
Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard
by Maciej Bartoń, Robert Waraczewski, Siemowit Muszyński, Dariusz M. Stasiak and Bartosz G. Sołowiej
Foods 2025, 14(22), 3960; https://doi.org/10.3390/foods14223960 - 19 Nov 2025
Viewed by 389
Abstract
This study evaluates fermented raw-dried pork snacks enriched with plant-based functional ingredients—lion’s mane (Hericium erinaceus), rosemary essential oil (Rosmarinus officinalis), rosehip (Rosa canina), sea buckthorn (Hippophae rhamnoides), and a hemp-derived CBD oil (Cannabis sativa [...] Read more.
This study evaluates fermented raw-dried pork snacks enriched with plant-based functional ingredients—lion’s mane (Hericium erinaceus), rosemary essential oil (Rosmarinus officinalis), rosehip (Rosa canina), sea buckthorn (Hippophae rhamnoides), and a hemp-derived CBD oil (Cannabis sativa)—produced from pork, with addition of cow sour whey and salt. We use “human grade” descriptively (compliance with human-food hygiene/microbiological requirements; no AAFCO/labeling claim). Functional enrichment modulated viscoelasticity (G′, G″), texture, water activity, density, and color. CBD oil softened the structure, increasing chewability and springiness, whereas TPA metrics were analyzed only for variants within the instrument range (control, CBD, rosehip). All variants reached aw < 0.90 and tested negative for Salmonella spp. and Listeria monocytogenes in 25 g. Safety inferences are limited to aw- and pathogen-based criteria. Sea buckthorn showed the highest aw, while rosehip displayed the highest total viable counts (~108 CFU/g); microbiological results are reported descriptively without inferential statistics. Density was the highest for lion’s mane and rosehip. Proximate composition varied (e.g., higher protein with rosemary oil; higher fat/moisture with sea buckthorn) but was assessed by FoodScan™ 2 as screening-level data. Overall, selected botanicals enabled targeted structure–texture modulation without breaching predefined safety targets under the tested conditions. Full article
(This article belongs to the Special Issue Food for Thought: Innovations in Food Science and Technology (63rd MEATCON 2025))
21 pages, 1131 KB  
Article
Rapeseed Protein Isolate as a Sustainable Alternative to Soy Protein: A Case Study on Chicken Pâtés
by Predrag Ikonić, Miloš Županjac, Branislava Đermanović, Miroslav Hadnađev, Mladenka Pestorić, Ljubiša Šarić, Nikola Maravić and Bojana Šarić
Foods 2025, 14(22), 3841; https://doi.org/10.3390/foods14223841 - 10 Nov 2025
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Abstract
This study investigated the potential of rapeseed protein isolate (RPI) as a sustainable alternative to soy protein isolate (SPI) in chicken pâtés, considering the combined effects of protein (SPI or RPI) and oil (sunflower or rapeseed) sources. The proximate composition, pH, water activity [...] Read more.
This study investigated the potential of rapeseed protein isolate (RPI) as a sustainable alternative to soy protein isolate (SPI) in chicken pâtés, considering the combined effects of protein (SPI or RPI) and oil (sunflower or rapeseed) sources. The proximate composition, pH, water activity (aw), and colour of the RPI-based formulations were largely comparable to their SPI counterparts and remained stable over 60 days of refrigerated storage. However, at day 0, the RPI-based samples exhibited lower pH values (approx. 6.09 vs. 6.41), slightly lower lightness (L* approx. 68.9 vs. 72.5), higher redness (a* approx. 4.72 vs. 3.58), and higher yellowness (b* approx. 23.3 vs. 9.38), indicating some initial formulation-dependent differences. Furthermore, RPI-based formulations exhibited enhanced textural properties and improved oxidative stability, likely due to synergistic effects between rapeseed protein and oil. The substitution of sunflower oil with rapeseed oil significantly improved the fatty acid profile (p < 0.05), notably increasing α-linolenic acid (C18:3n-3) and achieving a favourable n-6/n-3 ratio (approx. 2.8). Sensory evaluation revealed that the formulation combining both rapeseed ingredients provided a stable and highly acceptable profile. These results collectively demonstrate that RPI is a viable and functional replacer for SPI, enabling the production of nutritious, high-quality, and sustainable chicken pâtés. Full article
(This article belongs to the Special Issue Food for Thought: Innovations in Food Science and Technology (63rd MEATCON 2025))
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21 pages, 3600 KB  
Article
Chitosan–Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties
by Álvaro Mosquera, Leticia Montes, Carlos A. Pena, Maria López-Pedrouso, Jorge Sineiro and Daniel Franco
Foods 2025, 14(19), 3332; https://doi.org/10.3390/foods14193332 - 25 Sep 2025
Viewed by 926
Abstract
The popularity of processed meats stems from modern demand for ready-to-eat foods, but their saturated and trans fats pose health concerns. Oleogel-based systems, which turn healthy oils into solid fat-like matrices, offer a promising alternative. This study characterized virgin olive oil oleogels structured [...] Read more.
The popularity of processed meats stems from modern demand for ready-to-eat foods, but their saturated and trans fats pose health concerns. Oleogel-based systems, which turn healthy oils into solid fat-like matrices, offer a promising alternative. This study characterized virgin olive oil oleogels structured with chitosan, assessing rheological, thermal, structural, and functional properties, examining how chitosan concentration (1–3%) and oil-to-water ratio (50–60) affect their performance. Rheological tests indicated a predominantly elastic behavior, suggesting the formation of stable gel networks, while a thermogravimetric analysis confirmed thermal stability of up to 237 °C, indicating suitability for moderate thermal processing. Texture analysis showed wider values for hardness (1.25–12.20 N) and color measurements indicated a homogeneous appearance across formulations with oleogels with high luminosity (L* > 50). The oleogels demonstrated high oil-binding capacity (>90%) and reduced oxidative degradation compared to bulk olive oil (peroxide values within regulatory limits for olive oils and TBARS values below 0.6 μmol malonaldehyde). In vitro digestion assays showed a slightly reduced lipid release with respect to pure olive oil, highlighting their potential for controlled lipid delivery and enhanced nutritional value. These findings support the potential of chitosan-based oleogels with virgin olive oil as stable and functional fat replacers in food applications. Full article
(This article belongs to the Special Issue Food for Thought: Innovations in Food Science and Technology (63rd MEATCON 2025))
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Review

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30 pages, 2136 KB  
Review
Bacterial Antimicrobial Resistance in Meat Products—Current Concepts
by Vladimir S. Kurćubić, Matija D. Munjić, Marko P. Dmitrić, Saša Živković, Slaviša B. Stajić and Igor Tomasevic
Foods 2025, 14(16), 2792; https://doi.org/10.3390/foods14162792 - 11 Aug 2025
Viewed by 3202
Abstract
This paper presents the main trends in antimicrobial resistance (AMR), as well as their health and other consequences; current knowledge about the emergence, spread, and mechanisms of AMR; and the progress to date in understanding possible pathways of resistance through the food chain [...] Read more.
This paper presents the main trends in antimicrobial resistance (AMR), as well as their health and other consequences; current knowledge about the emergence, spread, and mechanisms of AMR; and the progress to date in understanding possible pathways of resistance through the food chain and the role of food as a vector of antibiotic-resistant bacteria. We have reviewed the main approaches to the prevention and control of the development, selection, and spread of AMR in food-producing animals (FPAs) and the meat industry; bacterial AMR in FPA; the most significant and dangerous pathogens that show AMR; transmitted by meat and meat products; strategies to prevent the occurrence of AMR microorganism infections; and, recently, AMR monitoring and surveillance programs in meat production and processing. This study reviews the results of various studies, as well as inspiring and motivating reviews, that address the state of the art of AMR in targeted diverse niches that are integrated by the multidisciplinary “One Health” approach, as well as future strategies for reducing AMR. To successfully address the challenges associated with AMR, it is necessary to integrate monitoring and surveillance across the environment–raw materials–food (meat)–people continuum. It is necessary to permanently improve and expand the NCBI Pathogen Detection Isolate Browser (NPDIB) database and supplement it with the results of future research to identify and investigate genes that coordinate stress response and AMR. Full article
(This article belongs to the Special Issue Food for Thought: Innovations in Food Science and Technology (63rd MEATCON 2025))
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