Factors Impacting Meat Product Quality: From Farm to Table
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 30 December 2024 | Viewed by 51
Special Issue Editors
Interests: meat quality; fatty acids; linear mixed models; lipid metabolism; animal nutrition
Special Issue Information
Dear Colleagues,
The quality of meat products is influenced by many factors throughout the production process, from the farm to the table. Recent studies have focused on how feed additives, pre-slaughter stress, genetic variations, packaging technologies, animal breeds, processing techniques, and animal welfare practices may affect the quality of meat and meat products. However, understanding the influence of each stage and its interactions is crucial for ensuring the highest standards of meat quality, encompassing aspects such as flavor, tenderness, juiciness, and safety. In summary, meat quality is a complex interplay of factors, from animal genetics and nutrition, through humane handling and efficient processing to careful storage and preparation.
Therefore, this Special Issue welcomes the submission of manuscripts from all food-related fields that deepen our knowledge of delivering consumers high-quality, safe, and delicious meat products.
Dr. Cláudio Vaz Di Mambro Ribeiro
Prof. Dr. Leilson Rocha Bezerra
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. 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
- consumers
- packaging
- antioxidants
- bioactive peptides
- meat quality
- shelf life
- feed processing
- innovative preservation technology
- meat safety
- animal nutrition
