Feeding and Processing Affect Meat Quality and Sensory Evaluation

Dear Colleagues,

We are thrilled to announce the forthcoming Special Issue, entitled "Feeding and Processing Affect Meat Quality and Sensory Evaluation", dedicated to the dissemination of groundbreaking research in the field of food science. This Special Issue will serve as a cornerstone for scholarly discussion on the pivotal role of animal nutrition and meat processing in determining the final quality and sensory attributes of meat products.

In anticipation of this significant publication, we extend a cordial invitation to researchers, academicians, and industry professionals to contribute their original manuscripts. We seek submissions that provide innovative perspectives and empirical research on how various feeding protocols and processing methods influence the nutritional value, texture, flavor profile, and overall consumer appeal of meat.

This Special Issue aims to assemble a diverse array of papers that address topics such as the following:

- The impact of diet composition and feed additives on meat quality parameters;

- Advances in processing technologies and their effects on meat preservation and sensory characteristics;

- The interplay between feeding strategies and processing in enhancing meat safety and sustainability;

- Consumer perception studies related to meat products derived from different feeding and processing practices.

Contributors are encouraged to submit manuscripts that not only challenge existing paradigms but also offer practical solutions and insights that can be translated into industry practices. Through your participation, we aspire to foster a comprehensive understanding that will shape future innovations and elevate the standards of meat science. This Special Issue will not accept papers that determine how the type of feeding affects different parameters related to the animal.

Join us in our quest to explore and elucidate the intricate connections between feeding, processing, and meat quality. You are welcome to submit your manuscript and contribute to a Special Issue that promises to be a seminal reference in the field of food science.

Dr. Sandra Rodrigues
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.

• nutrition
• processing
• sensory
• quality
• additives
• texture
• flavor
• consumer
• innovation
• sustainability