Recent Research Advances in Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (10 November 2020) | Viewed by 34285
Special Issue Editors
Interests: food technology; functional food; bioactive compounds; natural antioxidants; meat quality; emerging technologies; healthier meat products
Special Issues, Collections and Topics in MDPI journals
Interests: meat quality; genetic influences in meat quality; genetic improvement
Special Issues, Collections and Topics in MDPI journals
Interests: food analysis; meat and meat products; healthy meat; bioactive compounds; active packaging; chromatography; mass spectrometry; fatty acids; polyphenols; natural antioxidant extracts; food science; food technology
Special Issues, Collections and Topics in MDPI journals
Interests: nutrients; bioactive compounds; food preservation; thermal treatment; innovative processing; high-pressure processing; compressed fluids; pulsed electric fields; ultrasound; microwaves; phytochemical purification; phytochemical analysis; compound isolation; bioaccessibility; bioavailability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The present trends in meat products have their origin in the new needs of consumers that are related to nutrition, the concern for health, and well-being and natural products. Given this situation, the meat sector is forced to develop high-quality and safe meat products. Therefore, novel strategies for production systems, preparation, storage, and distribution or consumption processes can be implemented to induce qualitative and quantitative changes in meat product composition and to optimize beneficial properties for human health. The application of pulsed electric fields and meat stretching and shaping has the potential to improve the tenderness and quality of meat. Quality that can also be improved with emerging nonthermal technologies, which can be used to obtain functional products from meat and meat byproducts. Encapsulation also allows the incorporation of bioactive compounds, as well as being used as a protective method to increase meat products’ shelf-life, since it may lead to increased stability of bioactive compounds and better control of their releasing rate. Additionally, it is practically impossible to produce meat products without additives, since they require antioxidants and antimicrobials that prevent their rapid deterioration and ensure the absence of pathogenic microorganisms. Natural extracts could be introduced in the packaging through active films that protect meat products from external agents and provide consumers with ease of use.
Dr. Mirian Pateiro
Dr. Jose M. Lorenzo
Dr. Rubén Domínguez
Dr. Francisco J. Barba
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
- Meat tenderization
- Emerging food processing technologies
- Probiotics, prebiotics, and postbiotics
- Protein-derived peptides
- Encapsulation
- Sensorial characteristics
- Shelf-life
- Active packaging
- Biopolymers
- Natural extracts
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