Meat Products: Quality, Safety, Physical Characteristics and New Processing Strategy
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 31 May 2026 | Viewed by 2513
Special Issue Editors
Interests: meat products; fermented meat; meat quality; microorganism; physicochemical properties
Special Issues, Collections and Topics in MDPI journals
Interests: meat products processing; gelling properties; quality profiles; novel processing technologies; functional meat products; clean label; consumer perception
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Meat is an important part of human daily diet and it provides rich nutrients for people's life activities. The quality, safety, and physicochemical properties of meat products are extremely susceptible to the impact of their internal and external environments, which can both promote meat product quality and may also have inhibitory effects. During the production and processing of meat products, the processing environment and conditions of the product, the growth and inhibition of microorganisms, the oxidation of proteins and lipids, and the use of various seasonings and additives can positively or negatively regulate the physicochemical properties of the meat product. In addition, with the rise of various processing and storage methods for meat products, such as ultrasound assisted, electrostatic field and microencapsulation have played a catalytic role in the formation of quality characteristics. Therefore, it is necessary to investigate the quality, safety and physical characteristics of meat products.
Dr. Fangda Sun
Prof. Dr. Qian Liu
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.
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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
- physicochemical properties
- meat processing
- meat preservation
- fermented meat
- meat proteins
- oxidation
- bacteriostat
- safety testing
- microorganism
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