Safety and Quality of Meat and Meat Products
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 (20 January 2022) | Viewed by 5535
Special Issue Editors
Interests: novel processing technologies; non-thermal processing; salt reduction; novel food; food preservation; novel ingredients
Interests: microbiological food safety; novel antimicrobial agents and approaches; biopreservation; green and sustainable intervention technologies
Special Issue Information
Fresh meat and meat products are a food category at high risk of microbiological contamination; the development of alternative preservation and processing methods, both in fresh and meat products, has been attracting the interest of both industry and consumers. In this regard, there is growing attention towards the use of more natural ingredients and a reduction in preservatives (NaCl, nitrites, etc.), while maintaining a high standard of food quality and safety. Furthermore, attention has also been given to the development of rapid microbiological tools in order to accurately verify and guarantee the safety of meat and meat products, improving the use of risk-based approaches.
In this Special Issue, we encourage the submission of contributions, either research papers or reviews, about different aspects of the quality and microbiological safety of meat and meat products, with special focus on the following:
- Advances in the use of novel and functional ingredients to improve the quality and safety of products;
- Novel meat quality evaluation techniques;
- Microbiological hazards in meat and meat products;
- Emerging technologies to detect and quantify pathogenic, spoilage microorganisms, and toxins in meat and meat products;
- Advances in techniques to inactive pathogenic and spoilage microorganisms in meat and meat products;
- Advances in techniques to prolong the shelf life of meat and meat products;
- Techniques for predicting meat quality and safety;
- Meat decontamination methods;
- Application of starter and protective cultures in the meat industry;
- Contribution of chemical additives to meat product quality, palatability, shelf life, and safety;
- Detection and prevention of lipid oxidation on meat products
Dr. Elena Sofia Inguglia
Dr. Marcia Oliveira
Guest Editors
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. Applied Sciences 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
- Food processing
- Preservation
- Functional meat products
- Hurdle technology in meat processing
- Meat quality and safety
- Natural antioxidants in meat products
- New preservation techniques
- Probiotic meat products
- Enhancing shelf life
