Novel Pre- and Post-harvest Technologies and Systems to Improve Meat Quality and Values
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 1773
Special Issue Editor
Special Issue Information
Dear Colleagues,
Providing consistently high quality and wholesome meat products to consumers, the ultimate end-users of the products, is crucial to the success of the meat industry. There is evidence that consumers will pay premiums for meat products with guaranteed eating quality. The production of high-quality meat is a complicated multi-step process, which can be also called ‘a whole value chain’ as each individual step from live animal production/management to post-harvest events can contribute to influence meat quality. In particular, substantial biochemical changes occur during the conversion process of muscle into meat, and these changes are greatly influenced by various pre- and post-harvest practices. As these pre- and post-harvest factors have direct impacts on the final quality attributes of both fresh and process meat products, various novel systems, technologies and quality assurance programs overseeing entire meat production systems such as live-animal factors, carcass-treatment factors, and post-harvest processing and preservation practices have been developed and implemented in the meat industry around the world. The primary purpose of this Special issue is to introduce novel pre- and post-harvest technologies and systems that influence the meat quality attributes and thus to ensure delivering a consistent quality eating experience to the consumers. Original articles or reviews including but not limited to the following topics are welcome:
- Novel on-farm live animal management strategies and their impacts on meat quality;
- Pre-slaughter factors;
- Post-mortem biochemical modification;
- Post-harvest meat processing and technologies;
- Post-mortem aging, freezing, and thawing;
- Processed meat functional and technological properties;
- Novel meat quality analytical and prediction systems.
Prof. Dr. Brad Kim
Guest Editor
Manuscript Submission Information
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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
- live animal production/management
- pre-slaughter systems
- post-harvest processing and technologies
- meat quality attributes
- meat preservation
- chemical and biochemical analyses
- quality prediction
- fresh meat
- processed meat
