The Scientific World Journal

Strategies to Improve Meat Quality and Safety


Publishing date
20 May 2016
Status
Published
Submission deadline
01 Jan 2016

Lead Editor

1University of Foggia, Foggia, Italy

2Meat Technology Centre of Galicia, Galicia, Spain

3INRA-Clermont-Ferrand-Theix-Lyon Centre, Saint-Genes-Champanelle, France

4University of Sao Paulo, Sao Paulo, Brazil


Strategies to Improve Meat Quality and Safety

Description

Meat quality refers to intrinsic attributes critical for the suitability of the meat for eating, processing, and storage including retail display. The main attributes of interest are safety, nutritional value, sensorial properties, lipid composition, oxidative stability, and consistency.

In the last years, the meat market has undergone changes that require high standards of quality, so aspects related to environmental sustainability and animal welfare have become critical in meat production. In addition, there is growing awareness of the link between diet and health and this is reflected in the demand for more information and for products which are healthy and of consistently high quality. Therefore, meat quality and safety are becoming dynamic and challenging concerns which require the generation of new information and of continuous reevaluation of existing knowledge for meeting market’s demands by assuring high quality standards and prevention of recognized risks to human health.

In this special issue, we invite front-line researchers and authors to submit original research and review articles on exploring strategies for improving meat quality and safety.

Potential topics include, but are not limited to:

  • Muscle biology, biochemistry, and meat quality
  • Welfare related to meat production quality
  • Meat consumption and human health
  • Microbiology and chemical hazards in meat
  • Meat contamination and meat safety
  • Meat and sustainability

Articles

  • Special Issue
  • - Volume 2016
  • - Article ID 9523621
  • - Editorial

Strategies to Improve Meat Quality and Safety

Agostino Sevi | Rosaria Marino | ... | Angelica Simone Cravo Pereira
  • Special Issue
  • - Volume 2016
  • - Article ID 2185323
  • - Review Article

Expression Marker-Based Strategy to Improve Beef Quality

Isabelle Cassar-Malek | Brigitte Picard
  • Special Issue
  • - Volume 2016
  • - Article ID 5391682
  • - Research Article

Influence of Maternal and Postweaning Linseed Dietary Supplementation on Growth Rate, Lipid Profile, and Meat Quality Traits of Light Sarda Lambs

Massimo Trabalza-Marinucci | Laura Mughetti | ... | Raffaella Branciari
  • Special Issue
  • - Volume 2016
  • - Article ID 3182746
  • - Review Article

How Muscle Structure and Composition Influence Meat and Flesh Quality

Anne Listrat | Bénédicte Lebret | ... | Jérôme Bugeon
  • Special Issue
  • - Volume 2016
  • - Article ID 8729053
  • - Research Article

A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis

José M. Lorenzo | Laura Purriños | Javier Carballo
  • Special Issue
  • - Volume 2016
  • - Article ID 8681491
  • - Review Article

A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems

Dario Pighin | Adriana Pazos | ... | Gabriela Grigioni
The Scientific World Journal
 Journal metrics
Acceptance rate23%
Submission to final decision56 days
Acceptance to publication59 days
CiteScore1.430
Impact Factor-
 Submit

You are browsing a BETA version of Hindawi.com. Click here to switch back to the original design.