Open access peer-reviewed Edited Volume

Insights on Novel Meat Processing and Preservation Methods

Antonio Valero Díaz

University of Cordoba



nutrient density health value artisanal meat products meat authenticity meat inspection industrial operations meat preservation strategies HACCP meat safety management meat consumption habits consumers? perception consumers? preferences

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About the book

Meat and meat products have been always considered an essential part of human diet. They are excellent source of proteins, fats and essential micronutrients. The gained knowledge about how processing methods affect meat composition has led to novel strategies for meat preservation, develop and market added value meat products. Likewise, improvements in meat formulations through the addition of functional ingredients is mainly oriented to produce consumers’ confidence in such products. The present book intends to provide the reader with fundamental aspects about meat composition and nutritional value together with the last developments in processing technologies to improve meat quality and safety. Meat preservation methods will have a special consideration by studying the key environmental factors influencing shelf life. Meat standards commonly applied at industrial level will be dealt in a separate section, focused on the implementation of diagnosis tools and safety management systems. Finally, the consumers’ behavior on the selection of meat products will provide the reader with a social perspective about the relevance of meat products in present-day society.

Publishing process

Book initiated and editor appointed

Date completed: August 9th 2019

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline for chapter proposals: August 30th 2019

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

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Approved chapters written in full and submitted

Deadline for full chapters: October 29th 2019

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: January 17th 2020

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: March 17th 2020

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About the editor

Antonio Valero Díaz

University of Cordoba

Prof. Antonio Valero has obtained a Degree in Biology and PhD in Food Science and Technology at the University of Cordoba. He has currently more than 10 years experienced managing projects, training courses, academic teaching and events in food and related sectors. He has participated in different national and international research projects related to predictive modelling and risk assessment. His research activity is widely shown as he has published over 70 peer reviewed papers and book chapters mainly related to application of predictive models in foods, microbial risk assessment and management and derivation of microbiological criteria in selected foods. Additionally, he has presented more than 100 communications in different congresses and symposia since 2003.

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Book chapters authored 1

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