Special Issue "Global Food Security: Meat and Meat Products Quality"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: 31 August 2023 | Viewed by 298

Special Issue Editors

Laboratoire de Productions Animales et Fourragères, Institut National de la Recherche Agronomique de Tunisie, University of Carthage, Rue Hédi Karray, Ariana 2049, Tunisia
Interests: meat quality; dairy; animal science; food chemistry; dairy science; food science; animal production; food preservation; food processing and engineering; animal physiology
Laboratoire Appui à la Durabilité des Systèmes de Production Agricole dans la Région du Nord-Ouest, ESAK, University of Jendouba, Jendouba 7100, Tunisia
Interests: food preservation; biohydrogenation; milk fatty acids; diet; patties; antioxidant; meat quality

Special Issue Information

Dear Colleagues,

meat is a central yet problematic product in the human diet. Sometimes appreciated and valorised, sometimes banned, but always of great symbolic value, meat is at the heart of culture, economy and society. Meat consumption, in particular, has not escaped general changes, with consequences on the quantitative as well as qualitative preferences of the consumer. Quality is now, more than ever, a fundamental concept of agricultural and food policies at both the local and international level. It constitutes a major asset for economic and territorial development that helps to satisfy consumer expectations. However, meat has a short shelf life, and new preservation methods are gaining interest in preventing deterioration and consequently satisfying consumer demands by the production of healthier meat products. For this Special Issue, we are interested in studying pre- and post-mortem factors and the preservation methods in order to improve the quality and shelf-life of meat.

Dr. Samir Smeti
Prof. Dr. Mokhtar Mahouachi
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 2400 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.


  • meat science
  • meat technology
  • meat color
  • lipid oxidation
  • meat processing
  • meat preservation
  • meat microbiology and safety
  • fatty acids

Published Papers

This special issue is now open for submission.
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