Meat and Meat Products: Strategies for Valorization and Preservation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 10 August 2026 | Viewed by 1414
Special Issue Editors
Interests: meat preservation technology; preparation technology of active packaging film for meat; extraction and utilization technology of animal-derived protein
Interests: meat quality improvement technologies; interaction mechanism between polyphenols and proteins; functional meat products development
Interests: fresh livestock and poultry meat preservation technology; involving the development of antibacterial active packaging and its responsive controlled-release mechanism; physical field-assisted superchilling/subsuperchilling preservation technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Meat and meat products are pivotal components of global food systems, delivering high-quality protein and essential nutrients while sustaining livelihoods across agricultural and food industries worldwide. Nonetheless, this sector encounters pressing challenges, such as post-harvest losses, microbial spoilage, and nutritional degradation, coupled with the urgent need to boost resource efficiency in response to the escalating consumer demand for safe, sustainable, and high-value products. This Special Issue focuses on valorization and preservation—two core pillars shaping the future of meat science and industry.
This Special Issue focuses on the innovative application of preservation technologies, and conducts an in-depth analysis of the process optimization and cost control of cutting-edge technologies including rapid precooling, modified atmosphere packaging, ultra-high pressure sterilization, and biological preservation, so as to provide scientific solutions for enterprises to address practical issues such as shelf-life extension and quality stabilization. It also carries out a multidimensional discussion on the value-added approaches of meat products, and comprehensively presents how the industry realizes the transformative leap from primary processing to high added value through product iteration and model innovation, covering flavor innovation, nutritional fortification, intensive processing, and brand empowerment.
We aim to bridge academic innovation and industrial practice, providing a platform for scientists, technologists, and industry stakeholders to share insights. This issue not only advances fundamental knowledge but also offers actionable solutions to boost meat product sustainability, safety, and economic value, driving the sector toward a more efficient, resilient, and eco-friendly future.
Dr. Xuping Wang
Dr. Xueming Liu
Dr. Debao Wang
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 preservation technology
- meat processing technology
- active packaging for meat products
- functional meat product development
- meat quality retention during preservation
- high-value utilization technology of meat by-products
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