New Frontiers in Meat Science and Technology
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (31 January 2021) | Viewed by 80038
Special Issue Editors
Interests: dry-cured meat products; probiotic meat products; biogenic amines in food; bioactive peptides in meat and meat products
Special Issues, Collections and Topics in MDPI journals
Interests: food safety; meat; fermented meat products; bioactive compounds; nitrite reduction; meat color; lipid and protein oxidation
Special Issues, Collections and Topics in MDPI journals
Interests: oxidative stability; phenols; antioxidant activity; food safety; nitrite reduction; probiotic meat products; functional meat products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We invite you to contribute to a Special Issue of the journal Applied Sciences, “New Frontiers in Meat Science and Technology”, which aims to present recent developments in the field of meat science and technology.
To meet the growing demands of consumers, meat science has recently grown rapidly in search of novel processing methods and unconventional sources of meat. The purpose of these activities is, among others, to increase the nutritional value and give functional features to meat products. In recent years, many researchers have focused on bioactive compounds derived from meat and meat products, which indicates the antioxidant and health-promoting properties, including immunomodulatory activity and protection against oxidative stress. The functional value of meat can also be improved during processing via the modification of fatty acid composition, addition of dietary fiber or probiotic starter cultures, and reduction of the content of undesirable salts, nitrates, N-nitrosamines, biogenic amines, and WWA. However, there are still many unanswered questions, especially in the context of bioactive compounds in functional meat products. Therefore, there is a need to update the knowledge on new trends in meat science and technology.
We invite you to publish original research papers and reviews on topics related to unconventional meat sources (e.g., venison), new meat preservation methods, the impact of processing methods on nutritional value, and functional features of meat products, taking into account the use of natural antioxidants. We believe that this Special issue will broaden the horizons of our knowledge of meat and meat products.
We look forward to your contribution.
Prof. Dr. Joanna Stadnik
Dr. Małgorzata Karwowska
Dr. Karolina Wójciak
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 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
- Bioactive compounds in meat
- Functional meat products
- Game meat
- Hurdle technology in meat processing
- Meat quality and safety
- Natural antioxidants in meat products
- New preservation techniques
- Probiotic meat products
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