The field of food preservation has always held significant relevance, particularly concerning meat products, where extending shelf life without compromising on quality is paramount. Meat, being nutrient-rich and highly perishable, presents formidable challenges in retaining its sensory attributes such as color, texture, tenderness, and juiciness during storage. The economic implications of effective meat preservation extend beyond just extending the product's usability but also in ensuring its availability in regions and seasons where production is nonviable. Despite the traditional methods of preservation, innovation in this area remains crucial for addressing safety standards, consumer preferences, and minimizing food wastage.

This Research Topic aims to delve into the exploration of groundbreaking preservative techniques specifically tailored for meat and its products. The goal is to investigate new methodologies that promise longer preservation periods while retaining the meat's nutritional and sensory qualities. This includes assessing the potential of these innovative approaches in combating spoilage and contamination, ensuring food safety, and aligning with sustainable practices in the meat industry. Additionally, the research will integrate findings from recent studies focusing on nano-technology applications, natural preservatives, and advanced packaging.

To gather further insights into innovative preservative methods for meat products, we welcome articles addressing, but not limited to, the following themes:

- Application of natural and bio-preservatives in meat preservation

- The role of nanotechnology in extending meat shelf life

- Advances in vacuum packaging and modified atmosphere packaging

- Impact of preservation techniques on meat sensory attributes

- Sustainable approaches and their efficacy in meat product preservation

We encourage submissions of research articles, review articles, and case studies focused on these themes.

Are you interested in contributing a manuscript to this Research Topic?

Novel Methodologies in Meat and Meat Product Preservation: Extending Shelf Life and Maintaining Quality