Current Research on the Effects of Novel Processing Technologies on Meat Flavor and Quality Characteristics
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (10 January 2026) | Viewed by 5761
Special Issue Editor
Interests: meat processing; byproducts; animal protein; flavor
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, the meat industry has witnessed significant improvements in novel processing technologies aimed at enhancing meat flavor and quality characteristics. These technologies, including high-pressure processing, pulsed electric field treatment, cold plasma technology, etc., have emerged as effective methods in improving meat tenderness, extending shelf life, and reducing microbial contamination. Research has demonstrated that high-pressure processing can effectively inactivate enzymes responsible for flavor degradation, while ultrasound treatment promotes the release of flavor compounds and tenderizes meat. Cold plasma technology has been found to inactivate surface microorganisms and preserve the freshness of meat products. Despite these benefits, the impact of these technologies on the overall sensory properties of meat remains a subject of ongoing investigation. Future research should focus on the development of processing technologies to maximize the enhancement of flavor and quality without compromising consumer acceptance. The continued exploration of these novel technologies will undoubtedly contribute to the development of safer, higher-quality meat products that meet the evolving demands of consumers.
Dr. Ying Wang
Guest Editor
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Keywords
- novel processing technologies
- meat products
- meat flavor
- meat quality
- consumer acceptance
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