Meat Products: Processing and Storage
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 31 July 2025 | Viewed by 1266
Special Issue Editor
Interests: meat products; shelf-life; packaging; surface color; cookery
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Throughout today’s meat and food industry, countless efforts are focused on creating consumer products that achieve a multitude of characteristics to attain shopper acceptability and the possibility of repeat purchases. Meat processing remains a necessary tool that converts food animals into consumer-ready products. From steaks and roasts to sausages and deli meats, the processing of meat is vital for consumer usability. What is often overlooked during these processing activities are the changes in wholesomeness and storage durations. Each year, consumers increasingly rely on meat and food products that have been processed and packaged for convenience. This Special Issue is focused on providing a resource for authors to share new knowledge of changes to meat products that occur as a result of processing. Storage duration, food safety, flavor, surface color, texture, cooking methods, and processing aids may be included, but the category of inclusion for meat changes caused by processing or storage is limitless.
Dr. Jason Sawyer
Guest Editor
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 storage
- meat packaging
- meat processing
- cooking techniques
- antimicrobial interventions
- high-pressure processing
- analytical methods
- textural characteristics
- surface color
- spoilage
- odor
- taste
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