Integrating Carcass Composition with Meat Quality: Innovations and Insights for the Meat Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 30 April 2025 | Viewed by 41
Special Issue Editors
Interests: pig; meat quality; carcass composition; molecular genetics
Interests: animal science; meat quality; meat science and technology; meat production
Interests: quality factors of carcasses; muscle and fat tissue and meat products; nutritional and organoleptic properties of meat and meat products; local breeds and their production systems; indigenous meat products; stress and animal welfare
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The meat industry is undergoing rapid change as it adapts to increasing consumer demand for high-quality products while ensuring production efficiency and profitability. Integrating carcass composition with meat quality is critical to meeting these demands. The aim of this Special Issue is to explore the ground-breaking innovations that are shaping the future of meat production.
This Special Issue covers a wide range of themes, focusing on, but not limited to, the following topics:
- Technological advances: new tools and methods that improve the accuracy of carcass grading and align products with consumer preferences.
- Meat quality improvements: innovations in breeding, feeding strategies, automation and smart farming, together with post-harvest treatments that improve various aspects of carcass and meat quality.
- Sustainability and efficiency: research on sustainable practices that optimise resources and minimise environmental impacts and their effects on carcass composition and meat quality of livestock.
- Consumer preferences: insights into consumer demands for high-quality and sustainable meat and meat products and their impact on innovations in meat evaluation and processing.
- Improvement in health, safety and nutrition: research on improving different aspects of meat quality to meet health and safety standards.
- Industry applications: practical insights into how these innovations can be integrated into large and small-scale production to improve quality control and operational efficiency.
Dr. Ivona Djurkin Kušec
Dr. Goran Kusec
Dr. Danijel Karolyi
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 industry
- consumer demand
- carcass composition
- carcass grading
- meat quality
- host-harvest treatments
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