Special Issue: Food quality and safety: meat processing technology
Guest Editors
Prof. Alfredo Teixeira
Escola Superior Agrária, Instituto Politécnico de Bragança - Centro de Investigação de Montanha (CIMO), Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Email: teixeira@ipb.pt
Prof. Sandra Rodrigues
Escola Superior Agrária, Instituto Politécnico de Bragança - Centro de Investigação de Montanha (CIMO), Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Email: srodrigues@ipb.pt
Manuscript Topics
In recent decades, consumer concerns about the quality and safety of meat and meat products have increased. Meat and its products have been associated with several negative health consequences, and meat research teams, as well as other representatives of the meat industry, have been working to find the best ways to respond and overcome these difficulties, innovating and working in new methods, technologies, using new natural ingredients or even processing new meat products.
This special edition aims to collect and disseminate all the latest information on food quality and safety, with particular reference to meat processing technology.
Topics covered in this special issue include
- New Meat Processed Technologies and Fabrication Methods;
- Meat and Meat Products Physicochemical Quality;
- Meat and Meat Products Safety Quality;
- Meat and Meat Products Sensorial Quality and consumers perceptions
Keywords
Meat and meat products; Processing Methods and Technologies; Sensory evaluation; Physical and Chemical Composition; Ingredients; Safety Quality; Consumers perceptions; Meat Industry
Instructions for authors
https://www.aimspress.com/aimsagri/news/solo-detail/instructionsforauthors
Please submit your manuscript to online submission system
https://aimspress.jams.pub/