Advances in Meat and Protein Processing, Flavor Chemistry, and Preservation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 10 July 2026 | Viewed by 673
Special Issue Editors
Interests: food extrusion; food processing; food ingredient; food properties; upcycled food; sustainable food; alternative food; plant-based meat analog; insect-based food; food texture; food functionality; food quality
Special Issues, Collections and Topics in MDPI journals
Interests: plant-based meat analog; food hygiene; food microbiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Advances in meat and protein processing are increasingly important as the food industry seeks to improve product quality, safety, and sustainability. This Special Issue highlights progress in traditional meat systems and emerging protein applications, with emphasis on how processing technologies, flavor chemistry, and preservation strategies enhance functionality and consumer acceptance.
Innovations in thermal and non-thermal processing, structuring methods, and protein functionality control continue to strengthen texture, nutritional integrity, and microbial stability in meat products, while developments in alternative protein processing create opportunities to complement conventional foods.
Flavor chemistry offers insights into aroma formation, precursor reactions, and off-flavor mitigation across diverse protein matrices. Advances in preservation technologies further support shelf-life extension, safety, and waste reduction.
This Special Issue welcomes research on physicochemical and sensory properties, processing optimization, flavor mechanisms, and preservation strategies relevant to meat and emerging protein systems, aiming to advance scientific understanding and next-generation protein development.
Dr. Bon-Jae Gu
Dr. Sang-Hyun Park
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 processing
- protein processing
- thermal and non-thermal technologies
- protein functionality
- flavor chemistry
- preservation technologies
- emerging protein systems
- sensory quality
- alternative protein
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