Emerging Processing and Detection Technologies for Meat and Meat Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 30 June 2025 | Viewed by 44
Special Issue Editor
2. RIKEN Centre for Advanced Photonics, RIKEN, 519-1399 Aramaki-Aoba, Aoba-ku 980-0845, Sendai, Japan
Interests: meat science; non-invasive detection; hyperspectral imaging; terahertz spectroscopy; green extraction; food safety
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Meat has long been a vital component of human diets worldwide, providing numerous benefits essential for health and well-being. It is a primary source of high-quality, complete proteins, offering all the essential amino acids necessary for muscle development, tissue repair, and maintaining overall body functions. Beyond its protein content, meat delivers critical vitamins, particularly B-complex vitamins such as B12, which play a key role in red blood cell production, proper nerve function, and DNA synthesis. Additionally, meat is abundant in essential minerals like iron, in its highly bioavailable heme form, as well as zinc and selenium, which are indispensable for oxygen transport, immune system support, and antioxidant protection against cellular damage.
This Special Issue emphasizes the importance of applying innovative technologies to safeguard and enhance the safety and quality of meat and its products. Researchers and professionals are invited to contribute original studies, numerical analyses, and comprehensive reviews, focusing on the latest advancements and applications of non-destructive methods. By showcasing cutting-edge research and emerging solutions, this initiative aims to address key challenges in the meat industry, ensuring that products meet rigorous standards while maintaining their nutritional and functional properties for consumers worldwide.
Dr. Chao Hui Feng
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. Foods 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 2900 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
- meat science
- innovative detection method
- meat processing
- food safety
- meat quality
- nutrition
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