Novel Technologies for the Processing and Quality Assessment of Meat Production

Dear Colleagues,

Meat is a key source of protein for human nutrition, and it is widely consumed for its nutritional value and sensory attributes. In recent decades, consumer concerns regarding the quality and safety of meat and meat products have increased. The association between meat consumption and various adverse health effects has prompted extensive research efforts aimed at addressing these challenges. Meat science researchers and industry professionals have been actively developing innovative strategies to enhance the safety and quality of these products. These efforts include the exploration of novel processing methods, the application of advanced technologies, the incorporation of natural ingredients into products, and the development of new meat products to meet evolving consumer demands and regulatory standards. Recognizing the need for safer and higher-quality meat products, this Special Issue explores the essential scientific and industrial aspects of meat processing. It examines challenges related to maintaining quality and safety due to non-standardized processing methods and proposes potential solutions. The topics covered include the assessment of raw materials from various types of meat, the control of hazardous substances during processing, the implementation of quality control measures, and the efficient utilization of meat by-products. Additionally, this Special Issue highlights innovative technologies that aim to improve the quality of meat processing. New technologies used for meat quality and safety assessments include sensors, artificial intelligence, video imaging technology, etc. Furthermore, the development of novel intervention strategies for carcass decontamination plays a critical role in ensuring the microbiological safety of meat products. Therefore, this collection offers valuable insights into meeting modern consumer demands for nutritious and safe meat and meat products.

This Special Issue aims to collect and disseminate the latest advancements in meat quality and safety, with a particular focus on meat processing technologies. It welcomes original research articles and review papers that contribute to our understanding and the improvement of meat processing, ensuring product safety and quality.

Dr. Nikola Čobanović
Dr. Nevena Grković
Guest Editors

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 2400 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.