Conventional and Emerging Technologies for Meat Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 31 December 2024 | Viewed by 15
Special Issue Editors
Interests: emerging technologies; salted meat products; ultrasound; heat and mass transfer; water activity; mathematical modeling; salt diffusion
Interests: meat science; meat processing; emerging technologies; food process engineering; mass transfer; water activity; technological properties
Special Issue Information
Dear Colleagues,
Meat processing has evolved significantly, combining traditional and emerging technologies to meet demands, optimize production, improve quality and ensure food safety. Among conventional technologies, salting and drying stand out, which dehydrate the meat and inhibit microorganisms; curing, marination and smoking, which improve sensory properties such as texture, color, flavor and aroma; and fermentation, which uses the controlled growth of selected microorganisms to modify texture, flavor and aroma, in addition to improving preservation. Refrigeration and freezing extend shelf life, while pasteurization and sterilization eliminate pathogens, making products safe to eat. Despite the importance of traditional methods, technological innovations offer new opportunities to increase the efficiency, sustainability and quality of the sector. Emerging technologies include vacuum impregnation, high-pressure processing, power ultrasound, pulsed electric fields, microwaves and ohmic heating, which are revolutionizing meat processing. The future of meat processing will depend on the ability to effectively integrate these approaches, utilizing both traditional methods and emerging technologies to address challenges and seize opportunities, thereby meeting the growing demands of an evolving global population. This Special Issue aims to present recent developments in conventional and emerging meat processing technologies, highlighting innovations that improve processing, safety and quality.
Prof. Dr. Javier Telis-Romero
Guest Editor
Dr. Marcio Augusto Ribeiro Sanches
Guest Editor Assistant
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 processing
- unconventional technologies
- vacuum impregnation
- power ultrasound
- high-pressure processing
- pulsed electric fields
- process optimization
- process engineering
- technological properties
