Conventional and Emerging Meat Processing Techniques for Improved Shelf Life and Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 27 February 2025 | Viewed by 91
Special Issue Editors
Interests: food-staff applied colloid and surface chemistry; food physics; collagen; plasma chemistry; food processing; mechanical properties; food packaging
Special Issues, Collections and Topics in MDPI journals
Interests: food-staff applied physical chemistry; formal kinetics; collagen; thermal analysis; food processing; proteins
Special Issue Information
Dear Colleagues,
The meat processing industry is continually evolving, driven by the need to extend product shelf life, maintain product quality, and ensure food safety. This Special Issue, titled "Conventional and Emerging Meat Processing Techniques for Improved Shelf Life and Quality", aims to explore the latest advancements in meat processing methods that enhance storage outcomes. By bringing together studies on both traditional and cutting-edge techniques, this volume seeks to provide a comprehensive understanding of how different processing methods impact the preservation, safety, and sensory attributes of meat products. This volume will cover a wide range of topics, including, but not limited to, thermal and non-thermal processing, novel preservation techniques, innovative packaging solutions, and the use of natural preservatives. Special emphasis will be placed on emerging technologies such as high-pressure processing, pulsed electric fields, and cold plasma, alongside conventional methods like curing, smoking, and freezing. The interplay between these techniques and their effects on microbial stability, oxidation, texture, flavor, and nutritional value will be critically examined. By providing a platform for recent research and reviews, this volume aims to offer valuable insights into the future of meat processing. It will serve as a key resource for researchers, industry professionals, and policymakers interested in enhancing meat storage and ensuring high-quality, safe meat products for consumers.
Prof. Dr. Ľubomír Lapčík
Dr. Barbora Lapčíková
Guest Editors
Dr. Robert Gál
Guest Editor Assistant
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 processing
- shelf life
- thermal and non-thermal processing
- novel preservation techniques
- innovative packaging
- natural preservatives
- safe meat products
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