Novel Mechanisms and Control of Quality Deterioration in Meat and Aquatic Products

Dear Colleagues,

Meat and aquatic products are highly perishable due to their rich nutrients, making them susceptible to microbial degradation, oxidative reactions and enzymatic breakdown. Quality deterioration during storage manifests as discoloration, off-flavors, texture softening and nutritional loss, driven by complex interactions among microbial metabolism, lipid oxidation, protein oxidation and myoglobin redox chemistry.

This Special Issue invites original research and reviews focusing on novel deterioration mechanisms and innovative control strategies. Topics of interest include, but are not limited to: microbial community succession and specific spoilage organisms; cross-talk between lipid and protein oxidation; myoglobin oxidation and color instability; protein carbonylation and aggregation; natural or bio-derived preservatives; active and intelligent packaging; non-thermal technologies; and advanced analytical methods (proteomics, metabolomics, rapid sensing).

The goal is to provide mechanistic insights and practical solutions to extend shelf life, reduce food waste and ensure high-quality meat and aquatic products for consumers worldwide.

Dr. Zhaoming Wang
Guest Editor

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