Meat Processing Technologies: Innovations in Quality, Safety, and Sensory
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 30 April 2026 | Viewed by 270
Special Issue Editors
Interests: meat processing; food microbiology; food safety; microbial control of meat products
Special Issue Information
Dear Colleagues,
This Special Issue of Foods, ‘Meat Processing Technologies: Innovations in Quality, Safety, and Sensory’, aims to highlight recent advances and future directions in meat science and technology. We welcome submissions that explore innovative processing and preservation methods, microbial control strategies, safety assurance, and comprehensive evaluations of meat quality and sensory characteristics. Both original research and review papers are encouraged.
Potential topics include, but are not limited to, the following:
- Novel processing and preservation technologies for meat and meat products;
- Microbial control and food safety strategies;
- Formation and inhibition of harmful compounds;
- Quality evaluation methods, including sensory, nutritional, and functional properties;
- Application of emerging technologies and interdisciplinary approaches in meat processing.
This Special Issue provides a platform for researchers, technologists, and industry professionals to share cutting-edge findings and practical solutions that can drive innovation in the meat industry and contribute to healthier and safer foods for consumers worldwide.
Dr. Lele Shao
Dr. Lang Zhang
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
- meat products
- meat processing
- meat preservation
- microbial control
- meat quality
- sensory
- meat safety
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