Special Issue "Protein Recovery from Meat and Its Co-Products: Research Update"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 20 October 2022.

https://www.mdpi.com/journal/foods/special_issues/recovery_meat

Special Issue Editors

Dr. Carlos Álvarez García E-Mail Website
Guest Editor
Ashtown Teagasc Food Research Centre, Dept. of Food Quality and Sensory Analysis, Dublin D15 DY05, Ireland
Interests: meat quality; emerging protein sources; novel processing technologies; meat co-products revalorization; clean-label ingredients

Dr. Xing Chen E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: food protein; food colloid; food non-thermal processing; alternative protein; meat science; meat products processing

Special Issue Information

Dear colleagues,

The global demand for protein is expected to double by the year 2050, due to the rapid growth of the world’s population and urbanization. There is currently a paradigmatic shift in the food industry toward the improved utilization of existing protein sources, along with the development of sustainable food production. Despite recent and promising advances in alternative protein sources, animal protein still holds a key role in the supply of this essential nutrient. From the sustainability as well as the protein quality points of view, it makes sense to explore the already available sources of high-quality protein; for instance, co-products from fresh meat and processed meat, which are not utilized to their fullest potential. In this regard, a trend towards recovering proteins from these low-added-value co-products, aiming to meet the needs of the global population, industry profit, and planet sustainability, is on the rise. It is thus urgent to edit a Special Issue on this area, serving as a platform to disseminate the most recent progress and fill the knowledge gap. This Special Issue will focus on the recovery and valorization of proteins or protein hydrolyzates from meat and its co-products for advanced applications as food ingredients, nutritional co-products, bioactive compounds, pet food and animal feed, bioplastics, etc.

Dr. Carlos Álvarez García
Dr. Xing Chen
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

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