Evaluating the Texture, Physical and Chemical Properties, and Sensory Characteristics of Livestock and Poultry Meat
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 1220
Special Issue Editors
Interests: digital characterization technology for the quality of livestock and poultry
Special Issue Information
Dear Colleagues,
The quality characteristics of meat (such as its physicochemical properties, texture, and sensory attributes) determine its processing suitability and final product quality. In recent years, with advancements in food science, materials science, artificial intelligence, and data science, traditional meat quality evaluation methods have increasingly integrated cutting-edge detection and analysis technologies. These approaches not only enhance the accuracy of meat quality assessment but also provide new insights for optimizing processing techniques. This Special Issue aims to bring together the latest research findings, exploring key factors influencing meat quality, scientific evaluation methods for processing suitability, and the application of intelligent data analysis in meat quality prediction and optimization.
Dr. Li Chen
Dr. Xiaochun Zheng
Guest Editors
Manuscript Submission Information
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Keywords
- meat quality
- physicochemical properties
- texture profile
- sensory evaluation
- processing suitability
- smart sensory evaluation
- machine learning applications
- food big data
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