Application of Novel Technology to Meat Processing and Safety Control
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (15 June 2024) | Viewed by 1236
Special Issue Editor
Special Issue Information
Dear Colleagues,
The demand for more convenient and varied meat products, faster production rates, improved quality and longer shelf lives has grown exponentially. This, together with the severity of traditional meat processing technologies, are driving forces for improving and developing new meat preservation technologies. Therefore, there have been many technological developments in unit operations such as pasteurization, sterilization, cooking and drying, and currently, the new technological approaches for meat preservation are seriously likely to replace traditional, well-established preservation processes. Most of these technologies are localized and clean and therefore appear to be more environmentally friendly than traditional ones. Novel processing technologies will attract more attention from meat processors once they can provide better-quality meat products with more added value, along with a reduced environmental footprint and processing costs.
Dr. Xiaojing Tian
Guest Editor
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Keywords
- novel technology
- meat processing
- meat science
- safety control
- food preservation
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