Safety and Quality of Meat and Meat Products

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

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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.