Future-Oriented Technologies for Enhancing Nutritional and Sensory Quality of Fresh Meat and Processed Meat Products
A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Products".
Deadline for manuscript submissions: closed (20 April 2023) | Viewed by 2356
Special Issue Editor
Interests: beef; pork; goat meat; poultry meat; rabbit meat; dry aging; meat processing; fermented sausage; dry-cured ham; senior-friendly meat products
Special Issue Information
Dear Colleagues,
Fresh meat and processed meat products produced from cattle, pigs, goats, poultries, etc., are rich in high-quality protein and micronutrients such as vitamin B, iron, etc. So, it may be fairly said that those are essential foods for a healthy life. The consumption of meat and processed meat products is continuously increasing worldwide, and the development of technologies related to breeding, slaughter, aging, tenderness enhancement, additives, processing, microbiome, etc., are improving the nutrition and quality of muscle-based foods. However, world meat consumption patterns are changing due to the COVID-19 pandemic, frequent outbreaks of livestock diseases, aging populations, personalization, and value consumption. As a result, there is a greater need for enhancing the nutritional and eating quality of muscle foods in recent years. Therefore, this Special Issue of Animals will consider the theme “Future-Oriented Technologies for Enhancing Nutritional and Sensory Quality of Fresh Meat and Processed Meat Products” to prepare for future meat consumption trends and expand the meat industry. We invite the submission of your valuable original research articles and reviews. Topics should include (but are not limited to) the following:
- Innovative technologies for nutritional fortification and tenderness improvement of fresh meat;
- Advanced processing technologies for flavor and functionality enhancement of meat products;
- Development of senior-friendly foods using livestock muscles.
Dr. Sun Moon Kang
Guest Editor
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. Animals 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 2400 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
- fresh meat
- processed meat products
- nutrient
- tenderness
- flavor
- sensory preference
- functionality
- processing technology
- senior-friendly foods
