New Strategies for Innovative and Enhanced Meat and Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (30 April 2021) | Viewed by 80709
Special Issue Editors
Interests: meat Science; meat quality; sensory science; applied chemometrics; reformulated meat products
Special Issues, Collections and Topics in MDPI journals
Interests: meat products; functional foods; reformulation processes; oil-structuring systems; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colelagues,
Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. Once the harmful components of meat and meat products are elucidated, novel technologies can help in identifying, removing, replacing, and/or minimising their deleterious effects. In addition, meat products can be and are being utilised as carriers of added bioactive compounds due to their processing versatility and high worldwide consumption.
In this Special Issue, we encourage the submission of manuscripts about new strategies for innovative and enhanced meat and meat products that could improve their performance. The strategies can cover a wide range of innovative solutions: alternatives to additives (clean label options, novel technologies, etc.); functional products (bioactive compounds, replacers, diet-induced enhancements, etc.); target-specific products (elderly, children, pregnant women, athletes, etc.); healthier, tastier, and safer products (through novel processing, innovative designs, state-of-the-art sensory analysis, etc.), among others. We also encourage authors to submit manuscripts dealing with the nutritional and public health aspects of meat and meat product consumption. Contributions about the identification and characterisation of harmful components in meat will be also considered.
Dr. Gonzalo Delgado-Pando
Dr. Tatiana Pintado
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
- Meat products
- Functional foods
- Healthier meat products
- Clean label
- Novel technologies
- Public health
- Nutrition
- Meat science
- Bioactive compounds
- Meat quality
- Sensory science
- Meat processing
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