Nutrition, Safety and New Processing Technologies: Prospects in Meat Products

Dear Colleagues,

We invite you to contribute to the Special Issue of the Applied Sciences journal, "Nutrition, Safety and New Processing Technologies: Prospects in Meat Products", which aims to present the latest achievements in the field of meat science and technology.

To meet the growing demands of consumers, meat science requires constant development and the search for new considerations. The quality features of meat products, which were accepted a few years ago, may be insufficient today due to the growing expectations of consumers. Future requirements include not only the production of more food, but also food which is safe, nutritious and has been sustainably produced. This requires the search for new processing methods and unconventional sources of meat, such as deer, roe deer, wild boar or other meat. Increasingly, the activities of scientists will focus on the design of functional food, which is simultaneously safe and with desirable characteristics. The direction of these activities is, among others, the modification of the nutritional value and providing meat products with functional features that support well-being and health. This may be facilitated by modern packaging methods, new methods of detecting pathogenic microorganisms or bioactive ingredients in meat and meat products, and finally the development of new recipes for nitrate-free products. Innovation in these aspects can significantly help to build more sustainable, safe and nutritious meat-based food products. However, there are still many unanswered questions, especially in the context of a trade-off between the content of bioactive compounds in functional meat products and the content of undesirable compounds, such as biogenic amines, nitrosamines, PAHs and finally food pathogens. There is therefore a need to update knowledge on new trends in meat science and technology.

We invite you to publish original scientific papers and review papers on the topics discussed above. Contributions related to animal husbandry conditions and meat quality, the life cycle assessment of meat products and consumer behavior are also welcome. The results of chemometric studies are also valuable, especially in the context of obtaining information (models) for classifying and predicting the quality parameters of meat products. We believe that this Special Issue will contribute to the promotion of the latest knowledge for a wide audience, both among food producers and scientists.

We look forward to receiving your contribution.

Dr. Paulina Kęska
Dr. Anna Kononiuk
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. Applied Sciences 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 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.

• new source of meat origin
• physical properties of the meat
• microbiological safety
• chemical properties of meat
• nutritional value of meat
• meat bioactive compounds
• meat quality
• process engineering
• spectrometry and fluorimetry in the evaluation of meat products
• methods have been observed
• chemometry
• meat consumption habits