Journal of Food Quality

Traditional Meat Products: Improvement of Quality and Safety


Status
Published

Lead Editor

1Universidade de Évora, Évora, Portugal

2INRA, Saint-Genès-Champanelle, France

3Slovak Academy of Sciences, Košice, Slovakia

4Universidade de Lisboa, Lisboa, Portugal


Traditional Meat Products: Improvement of Quality and Safety

Description

Traditional meat products have high sensory quality, usually with high nutritional value, produced in a small scale, using ingredients and procedures from ancient times. Producers must have the ability to satisfy the expectations of consumers, regarding sensory, nutritional aspects, and safety, considering that they are increasingly more demanding and more informed, turning this into an important challenge. On the other hand, consumers when buying food products should not be concerned with safety, this being entirely of the producers’ responsibility. Considering the great complexity of all aspects related to meat products’ safety, it is the biggest challenge for producers nowadays.

In this context, it is necessary to evaluate and improve safety of traditional meat products from the producers to the consumers, while preserving or improving their quality. The hazards associated with traditional meat products are, mainly, microbiological (Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, and enterohaemorrhagic Escherichia coli) and chemical (such as biogenic amines of microbial origin—tyramine, histamine, putrescine, and cadaverine—and polycyclic aromatic hydrocarbons (HPA)).

The aim of this special issue is to publish high-quality research manuscripts as well as reviews addressing recent developments on the quality improvement of traditional meat products worldwide, namely, food safety and food quality aspects, such as the use of starter cultures or new preservation methods.

Potential topics include but are not limited to the following:

  • Quality and safety of traditional meat products
  • Safety and preservation of meat and other raw materials
  • Microbiological and chemical contaminations throughout the food supply chain
  • Improvement of processes technology towards quality and safety
  • Shelf-life increase
  • Accelerated shelf-life studies
  • Intelligent packages
  • Quality and safety improvement using starter cultures

Articles

  • Special Issue
  • - Volume 2017
  • - Article ID 2873793
  • - Editorial

Traditional Meat Products: Improvement of Quality and Safety

Marta Laranjo | Régine Talon | ... | Miguel Elias
  • Special Issue
  • - Volume 2017
  • - Article ID 9546026
  • - Review Article

The Use of Starter Cultures in Traditional Meat Products

Marta Laranjo | Miguel Elias | Maria João Fraqueza
  • Special Issue
  • - Volume 2017
  • - Article ID 9753894
  • - Review Article

Health and Safety Considerations of Fermented Sausages

Askild Holck | Lars Axelsson | ... | Even Heir
  • Special Issue
  • - Volume 2017
  • - Article ID 1597432
  • - Research Article

The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

Marta Chmiel | Lech Adamczak | ... | Tomasz Florowski
  • Special Issue
  • - Volume 2017
  • - Article ID 9506596
  • - Research Article

Effects of Ozone Treatments on the Physicochemical Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage

Rongrong Zhang | Shanbai Xiong | ... | Tao Yin
  • Special Issue
  • - Volume 2017
  • - Article ID 8078062
  • - Research Article

Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels

Tao Yin | Jae W. Park | Shanbai Xiong
  • Special Issue
  • - Volume 2017
  • - Article ID 8089135
  • - Research Article

Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami

Marcello Trevisani | Matilde Cecchini | ... | Roberto Rosmini
Journal of Food Quality
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Acceptance rate33%
Submission to final decision79 days
Acceptance to publication43 days
CiteScore2.400
Impact Factor1.763
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