Quality, Sensory and Microbial Safety of Meat and Meat Products

Dear Colleagues,

There is a growing concern in the society as a whole, including the scientific community and consumers, surrounding the identifcation of meat and meat products that present high nutritional quality and good sensory characteristics, and that are microbiologically safe. During their production process, various strategies in the manufacturing process are adopted to ensure the maintenance of these characteristics. However, preparing good quality and sensory meat, while maintaining shelf-life and microbial safety, remains challenging. Plastic packaging plays an important role in the food industry, as its main function is to protect the food from adverse external conditions. However, the widespread use of these packages contributes to environmental pollution, which leads to research to reduce this impact, and the replacement of synthetic polymers by natural polymers is an attractive alternative. In addition, many consumers prefer natural foods and avoid artificial chemicals that can harm health, such as antimicrobials and preservatives in food. Consequently, there is a growing interest in natural means as an alternative to replace conventional antimicrobials, extending the product’s shelf life and combatting foodborne pathogens.

Prof. Dr. Luciana Ruschel Dos Santos
Dr. Karen Apellanis Borges
Guest Editors

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• diagnosis and control of pathogens
• antimicrobial resistance
• alternative methods for controlling microorganisms
• development of products of animal origin
• food quality