Livestock Products: Edible Quality, Flavor Characteristics, and Nutritional Value
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 13 June 2025 | Viewed by 302
Special Issue Editors
Interests: livestock product processing and quality safety control; meat science and postmortem muscle biochemistry
Special Issues, Collections and Topics in MDPI journals
Interests: meat science; muscle foods; muscle protein; livestock product processing and quality safety control
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Livestock products, including meat, dairy, and eggs, represent significant components of human diets around the world. As consumer preferences shift toward higher-quality, more nutritious, and sustainable food sources, it has become essential to understand the complex factors that influence the sensory properties and health benefits of these foods. The edible quality of livestock food products is shaped by a complex interplay of genetics, feeding practices, post-harvest and processing technologies. Studies examining how these factors influence quality attributes such as texture, juiciness, color, and shelf life are critical for the industry to develop strategies to enhance product quality. In particular, research into fundamental aspects regarding water-holding capacity, protein functionality, and overall sensory appeal will contribute valuable insights into livestock food product enhancement. The flavor characteristics of these products are another key area of interest. Optimizing the flavor profiles through innovative processing techniques to satisfy various consumer preferences has become increasingly essential for both academia and industry. Nutritional studies on livestock products are very important as consumers’ demand for healthier food options rises. Research that highlights the bioavailability of essential nutrients, such as proteins, fats, vitamins, and minerals, will be highly relevant. Studies investigating how livestock products can be enhanced through value-added processing strategies aiming to develop low-fat, low-sodium, or nutrient-fortified options could are needed to fulfill consumers’ health-conscious demands. Studies on novel technologies in livestock product processing, preservation, and packaging and their impact on both product quality and nutritional value are also encouraged.
Therefore, this Special Issue seeks to explore cutting-edge research on the factors that contribute to the edible quality, flavor, and nutritional value of livestock products. The aim of the current Special Issue is to advance our understanding of how the different quality attributes of livestock products are impacted mechanistically by various biological or technological factors and to explore the possible strategies to ensure the safety aspects and to enhance the health benefits.
Dr. Rui Liu
Dr. Haotian Liu
Dr. Jiao Liu
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 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
- livestock products
- edible quality
- flavor characteristics
- nutritional value
- biological factors
- biochemical metabolism
- processing technologies
- protein functionality
- consumer preferences
- value-added processing
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