Special Issue "Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources"
Deadline for manuscript submissions: 20 March 2021.
Interests: beef; pork; meat quality; nutrient composition; beef carcass grading; food safety; functional meat products; food safety
Interests: beef; pork; meat quality; nutrient composition; carcass grading; food safety; genetics
Product consistency is a must for succeeding in meat marketing and trade. Carcass standarization-grading schemes can assist to describe meats for its eating quality and fabrication yield but more innovative, objective technologies are strongly needed to effectively seggregate the heterogeneous supply of meat products into homegeneous groups in quality and (or) yield. Furthermore, harmonized or equivalent quality standards among trading partners are still pending to facilitate the international meat trade. Beef is packaged with an array of healthy nutrients and it is the highest valued livestock product. However, staples (e.g., pork, poultry) and other lesser known red meats (e.g., bison and water buffalo) can also be nutrient dense and/or provide a unique sensory experience with advantageous technological quality. Yet the alleged responsibility of meats and processed meat products for some of our population’s major health and sustainability issues has created the opportunity for the promotion of plant-based processed foods. This new competition forces the need for novel technologies and formulations of healthier, nutraceutical meat products. While there have been significant and/or dramatic improvements in reducing foodborne illnesses, the morbidity and mortality attributed to Salmonella and other pathogens remains a food safety issue. Also, the emergence of COVID-19, a non-food borne pathogen have posed an unexpected challenge to the reputation of the meat supply/industry
Dr. Huerta-Leidenz Nelson
Prof. Markus F. Miller
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 papers will be 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.
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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 1600 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.
- Food Safety
- Processed Meats
- Meat Grading
- Meat Quality
- Meat Composition
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.