Special Issue "Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources"
Deadline for manuscript submissions: closed (5 May 2021).
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
Manuscript Submission Information
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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 2000 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