Advances in Sustainable Meat Technology

Slim Smaoui (H-Index 34) is currently working as an Associate Professor in the Centre of Biotechnology of Sfax (CBS-Tunisia). According to August 2024 data-update for "Updated science-wide author databases of standardized citation indicators" Ioannidis list Elsevier and Stanford University Smaoui, Slim is in the top 2% scientists worldwide. Slim's research interests are centered on the Development of new healthier meat products; Use of agro-food industries by-products as potential sources to obtain valuable and bioactive compounds and Incorporation of bioactive compounds and development of functional foods. Dr. Slim Smaoui is the author or co-author of several papers (Scopus indexed) published in international peer-reviewed journals in food science. Slim Smaoui has published over 170 articles and reviews, over 15 book chapters, 3 books (as editor) and 10 National Patents. Slim Smaoui also belongs to the Editorial Boards of several reputed international journals, besides being the guest editor and an active reviewer of several ISI-indexed journals.Vαkαlοpοulοs Αngelos is a veterinarian with over 40 years’ experience in the public sector. He holds a master’s degree in public health with specialization on epidemiology and veterinary public health. He served at the Department of Zoonoses, Directorate of Animal Health, Directorate General of Veterinary Medicine, Ministry of Rural Development and Food and since 2003 he serves at the Hellenic Food Safety Authority, Ministry of Rural Development & Food, Directorate of Food Safety, Department of Food of Animal Origin and lately as Head at the Department of Internal Audits, Quality & Efficiency.He was appointed as national expert in the EU Task Force for the control and eradication of bovine tuberculosis and member of scientific and technical committees for the monitoring and surveillance of zoonoses and for the hygiene and safety of food of animal origin. He has worked on animal health and safety of food of animal origin national and EU research programs, written more than 10 research papers and presented several papers in national and international veterinary and food congresses. He is also lecturer in food safety training seminars for the competent food control authorities personnel, edited guides on food hygiene, quality and safety management systems and represented Hellenic Food Safety Authority as speaker on several food conferences.Theodoros Varzakas serves as Full Professor at the Department of Food Science and Technology, University of the Peloponnese, Greece since 2019 specializing in issues of food technology, food processing/engineering, food quality and safety. Section Editor in Chief Journal Foods in Food Security and Sustainability (2020-). Ex Editor in Chief Current Research in Nutrition and Food Science (2015-2019). Series Editor for contemporary Food Engineering, CRC. Reviewer and member of the editorial board in many international journals such as (International Journal of Food Science & Technology, Journal of Food Engineering, Waste Management, Critical Reviews in Food Science and Nutrition, Italian Journal of Food Science, Journal of Food Processing and Preservation, Journal of Culinary Science and Technology, Journal of Agricultural and Food Chemistry, Journal of Food Quality, Foods, Microorganisms, Current Research in Food Science). Has written more than 200 research papers and chapters in books and has presented more than 160 papers and posters at national and international conferences. He has written and edited 14 books in Greek, and 16 in English on sweeteners, biosensors, food engineering, food processing, published by CRC. Participation in many European and national research programs as coordinator or scientific member. According to http://scholar.google.gr/citations?user=12zr6IYAAAAJ&hl=elHis h-index is 48 and no. of citations approx.. 8600.According to September 2021, 2022 data, October 2023 and August 2024, September 2025-update for "Updated science-wide author databases of standardized citation indicators" Varzakas Theodoros is in the top 2% scientists worldwide.https://elsevier.digitalcommonsdata.com/datasets/btchxktzyw/6?fbclid=IwAR0F6cNJ3sKHXVPpRts2UOS1l5zGfBdh1PzZas9EdJxC11N_C16EKhuZlA0

• Part I: The Role of Animal Welfare in Sustainable Meat Industry. Principles, Evaluation, and Livestock Management for Optimal Animal Welfare. Stress and Its Impact on Animal Health and Meat Quality. Ensuring Animal Welfare: Pain Management and Humane Slaughter. Animal Welfare Regulations and Certification: Driving Productivity and Sustainability. Innovative Tools and Technologies for Enhanced Animal Welfare. Part II: Meat. Animal Selection and Management Strategies for Meat Quality and Sustainability. Optimizing Slaughterhouse Function with HACCP and ISO 22000:2018 Compliance. Meat Production and Consumption: Global Trends and Future Outlook. Structure and Composition of Meat and Adipose Tissue. Nutritional Composition of Meat: Benefits, Challenges, and Dietary Considerations. Genetically Modified Meat: Technological Advances, Ethical Controversies, and Future Directions. Bovine Spongiform Encephalopathy (BSE) in Meat: Risks, Detection, and Management. Meat Microbiology, Safety, and Public Health Perspectives. Part III: Meat Products and By-Products: Processing, Utilization, and Sustainable Innovation. Classification and Varieties of Meat: Exploring Different Types and Their Characteristics. Modern Meat Preservation: Chilling and Freezing for Quality Retention in beef, poultry and pork. Thermal Techniques in Meat Processing: Applications and Quality Assurance in beef, poultry and pork. Advances in Meat Smoking: Balancing Flavor and Preservation. Additives in Meat Manufacturing: Key to Improving Flavor, Texture, Shelf Life, and Safety. Advances in Sausage Technology: Production and Quality Control. Innovations in Salami Fermentation and Quality Control. Pasteurization and Aging in Processed Meat: Technologies for Quality and Flavor Enhancement. Innovative Meat Packaging: Boosting Freshness, Safety, and Sustainability. Manufacturing equipment and engineering innovations for meat and its products. The Technology and Processing of Canned Meat Products. Cultured Meat: Driving Innovation, Overcoming Challenges, and Shaping the Future of Sustainable Meat. Meat By-Products: Utilization, Value Addition and Sustainability. Computer Vision Systems in Meat Science and Processing: Innovations and Applications. Artificial Intelligence and Cybersecurity Tools for Detecting Fraud in Meat and Meat Products. Systemic Innovation: Overcoming Barriers in Food Waste Reduction and Circular Bioeconomy. Advances in Supply Chain Management and Optimization Technologies. Part IV: Consumer Perspectives on Ethics and Market Trends in Meat Science. Ethical Concerns and Their Impact on Meat Consumption. Labeling and Transparency: Building Consumer Trust in Meat Products. Health Perceptions and the Demand for Alternative Meat Products. Cultural and Regional Differences in Meat Consumption Patterns. Marketing Strategies Addressing Ethical and Environmental Concerns. The Rise of Plant-Based and Cultured Meat: Consumer Perspectives. Future Directions: Predicting Consumer Behavior in a Changing Meat Industry.