Processing, Consumption, and Nutritional Properties of Meat, Meat Products, and Artificial Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 10 February 2025 | Viewed by 217
Special Issue Editors
Interests: meat and meat products; meat quality; meat processing; aroma; physicochemical characteristics; sensory analysis; texture; lipid and protein oxidation; poultry and egg quality
Special Issues, Collections and Topics in MDPI journals
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 Issue Information
Dear Colleagues,
The processing, consumption, and nutritional properties of meat, meat products, and artificial meat products are pivotal aspects of the modern food industry. Traditional meat processing involves various production steps such as salting, smoking, drying, and ripening to enhance flavour, texture, and shelf life. However, consumption patterns have evolved with cultural, economic, and health factors influencing choices and nutritional properties vary across different types of meat, influenced by factors such as animal breed, diet, and processing methods. While meat is a significant source of protein, vitamins, and minerals, concerns about saturated fats and its environmental impact have led to increased interest in alternative products such as artificial meats. Artificial meat products, also known as lab-grown or cultured meat, are created through cellular agriculture techniques, offering a sustainable alternative to conventional meat. These innovative products aim to replicate the taste, texture, and nutritional properties of traditional meat while reducing environmental impact and addressing ethical concerns related to animal welfare. Understanding the nuances of processing, consumption, and nutrition is crucial for informed dietary choices and sustainable food production.
Dr. Nives Marušić Radovčić
Dr. Danijel Karolyi
Guest Editors
Manuscript Submission Information
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Keywords
- meat
- meat products
- artificial meat
- artificial meat products
- meat processing
- meat quality and safety
- nutritional properties
- volatiles
- sensory analysis
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