Meat Quality and Microbial Analysis

Dear Colleagues,

Meat and meat products play an important role in the daily diet due to their nutritional value, delicious flavour and desirable texture. In order to maintain the quality and safety of meat and meat products, a comprehensive understanding of microbial population and composition, dynamic changes and microbial interactions during processing and storage seems important. Recent advancements in techniques of microbial analysis and roles of functional microbial strains in meat and meat products have attracted extensive attention.

Therefore, this Special Issue of Foods, entitled Meat Quality and Microbial Analysis, invites works (original research papers or reviews) on the current stated of knowledge of the subject. Specifically, this Special Issue should include, but is not limited to, the following points:

(1) Microbial ecology and microbial interactions of meat and meat products during processing and storage;

(2) Biochemistry, physiology and molecular biology of microorganisms related to the quality, fermentation, spoilage and foodborne disease of meat and meat products;

(3) Microbial analysis and application involved in fermented meat products (including probiotics and starter cultures);

(4) Methods/techniques for microbial detection, identification and enumeration of meat and meat products.

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 250 words) can be sent to the Editorial Office for assessment.

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.