Traditional Meat Products: Process, Quality, Safety, Nutrition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 5 September 2025 | Viewed by 2859
Special Issue Editors
Interests: meat science and technology; meat microbiology; meat quality and safety; meat flavor; microbial fermentation; functional starter cultures
Special Issues, Collections and Topics in MDPI journals
Interests: meat science and technology; food microbiology; new product development; new processing techniques; protein and lipid oxidation; meat quality; meat flavor
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Traditional meat products are made from livestock and poultry meat or their edible by-products as the main raw materials, processed via a variety of related processes. They are indispensable parts of traditional food culture around the world, with great economic and nutritional value. The optimization of traditional processes, control of quality and safety, and improvement of nutrition and health are some of the urgent demands of consumers of traditional meat products. The development of new processing technologies also allows traditional meat products to follow the industrial development trend while retaining the advantages of traditional characteristics.
Therefore, this Special Issue of Foods, entitled “Traditional Meat Products: Process, Quality, Safety, Nutrition” invites works (original research papers or reviews) on the current state of knowledge of the subject. Specifically, this Special Issue should include, but is not limited to, the following points:
- Control of quality and safety in traditional meat products;
- Development of functional meat products, including low-salt, low-fat, and low-nitrite meat products, and the assessment of healthy properties;
- Green processing technologies of traditional meat products;
- New processing technologies of traditional meat products.
Prof. Dr. Qian Chen
Prof. Dr. Baohua Kong
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
- traditional meat products
- quality characteristics
- safety control
- functional meat products
- green manufacturing
- new technologies
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