Advanced Processing Technologies and Methods to Improve Meat Quality and Safety
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 10 March 2026 | Viewed by 175
Special Issue Editors
Interests: food industry; bioactive compounds; healthy foods; sensory properties; chromatographic techniques; emerging technologies
Special Issues, Collections and Topics in MDPI journals
Interests: food technology; functional food; bioactive compounds; natural antioxidants; meat quality; emerging technologies; healthier meat products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The meat industry is experiencing rapid transformation driven by the need to improve product quality, safety, and nutritional profile, within a context of sustainability and public health. This Special Issue focuses on advanced technologies and innovative methods that are redefining meat processing, from new postmortem intervention strategies based on biochemical and structural control of tissues to solutions aimed at optimizing the technological functionality of meat. Emerging techniques such as cold plasma, ultrasound, high-pressure processing, high-voltage electrical pulses, and encapsulation of bioactive compounds not only extend shelf life of meat but also enhance their nutritional value and reduce the use of synthetic additives, thus supporting clean label initiatives. Biotechnology, for its part, offers promising strategies for modulating meat microbiome and improving safety without compromising sensory properties. In addition, advances in intelligent thermal processing and precision marinating open up new possibilities for customizing products to specific dietary needs. We invite researchers to submit original studies and critical reviews that address these innovations from a rigorous scientific perspective, with a direct impact on the meat value chain and the modern consumer.
Prof. Dr. María Victoria Sarries Martínez
Dr. Mirian Pateiro
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
- advanced processing
- emerging technologies
- alternative non-thermal methods
- minimally processed foods
- sustainability
- clean label
- food safety
- sensory properties
- consumer expectations
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