New Insights into Enhancing the Quality and Shelf-Life of Meat and Meat Analogs
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 13592
Special Issue Editor
Interests: food processing and process technology; preservation technology; quality of meat and meat analogues; temperature control preservation technology; natural preservatives for meat analogs
Special Issue Information
Dear Colleagues,
In recent years, a lot of research has been conducted on technologies related to replacing animal-derived foods with food-based products all over the world. Meat products as the major source of high-protein food have increased concerns relating to environmental impacts, animal welfare issues, and public health. Plant proteins possess the potential to replace meat, leading us to develop plant-based meat analogs. Both academic and global industrial research groups are focused on developing plant-based alternatives to conventional animal products. In addition, there is little research on the preservation technology focused on meat analogs in a point of view of low temperature or ambient temperature and with the addition of preservatives regarding the quality of meat or meat analogs.
In this Special Issue of Foods, we encourage submitting manuscripts focused on all aspects of the meat quality or meat analogs’ quality, including topics such as the development of plant protein sources, the functional properties and structural characteristics of plant proteins, the formulations and optimization of processing conditions using extrusion technology, sensory attributes and nutrient characteristics of meat analogs, the nutritional advantages and disadvantages of meat analogs, product safety consciousness and consumer acceptance, and challenges and perspectives for nonmeat products, temperature control preservation technology of meat analogs, such as freezing, retort, sterilization process, and so on.
Our aim is to gather all the new information in this field and include it in the Special Issue entitled, “New Insights into Enhancing the Quality and Shelf-life of Meat and Meat Analogs”. We invite researchers to contribute original and unpublished research and review articles on this topic.
Dr. Mi-Jung Choi
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.
Keywords
- food processing and process technology
- preservation technology
- quality of meat and meat analogues
- temperature control preservation technology
- natural preservatives for meat analogues