Factors Affecting Meat and Meat Products: Feeding, Formulation and Processing

Dear Colleagues,

In recent years, meat, mainly red meat and especially processed meat, has enjoyed a bad run. On the one hand, it has been pointed out that the consumption of this type of food is associated with an increased risk of contracting a number of diseases, as well as the negative environmental impact of animal husbandry. On the other hand, the positive effects of the presence of meat have been documented and are practically impossible to replace in the balanced diet of modern man. Natural food is of the highest quality, and it is difficult to improve the ideal product. Nevertheless, it is worth considering the possibility of modifying or adapting the quality of food products to meet the ever-changing needs of today's conscious consumers. Currently, such proven solutions for achieving the set objectives of increasing the efficiency of meat production, its biological value, and obtaining a health-promoting or functional effect are, among others, systems of animal maintenance and nutrition, and in the technological field, methods of processing and reformulation. 

To contribute to this Special Issue, we invite all authors who are concerned with research and issues related to the beneficial effects of animal nutrition on carcass tissue composition, modification of muscle and fat tissue, increasing the biological and health-promoting value of meat, and the use of various techniques and technological processes in adapting the quality of meat products to consumer expectations. Of course, this scope does not cover all aspects of the subject matter of this Special Issue.

Dr. Piotr Domaradzki
Prof. Dr. Mariusz Florek
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.