Manipulating Meat Quality by Nutrition, Processing, and Preservation

Dear Colleagues,

Fresh meat is a good source of nutrients; however, it is also an ideal environment for the growth of spoilage microorganisms and pathogens. Meat oxidation and photooxidation not only affect the eating quality of products but also have detrimental influences on consumers’ health. However, because of the increasing demand for fresh and ready-to-use meat, a need has arisen for efficient processing and preservation techniques to sustain quality and safety. Simultaneously, unconventional feeding strategies are persistently assessed in livestock production systems to boost livestock health and welfare, enhance meat quality, extend meat shelf-life, and augment meat marketable value. The Special Issue “Manipulating Meat Quality by Nutrition, Processing, and Preservation” aims to publish scientific papers and critical reviews focusing on the impacts of alternative feeding approaches and unique feed or food additives that significantly impact meat nutritive value or sensory or technological characteristics, especially concerning compliance with consumer and industrial prospects. To this end, research papers and literature reviews focusing on new processing and preservation techniques of meat and meat products are welcome.

Dr. Shaimaa Selim
Prof. Dr. Ahmed A. Saleh
Guest Editors

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