Advances in Sustainable Meat Technology

Slim Smaoui (H-Index 34) is currently working as Associate Professor at the Centre of Biotechnology of Sfax (CBS-Tunisia). According to August 2024 and 2025, data-update for “Updated science-wide author databases of standardized citation indicators” published by John P.A. Ioannidis (Stanford University) and Elsevier, Dr. Smaoui is in the top 2% scientists worldwide. Dr. Smaoui’s research interests arecentered 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. Smaoui is the author or co-author of several papers (Scopus indexed) published in international peer-reviewed journals in food science. Dr. Smaoui has published over 250 articles and reviews, 35 book chapters, 8 books (as editor), and 10 national patents. Dr. 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 of experience in the public sector. He holds a master’s degree in public health with specialization in epidemiology and veterinary public health. Heserved 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 FoodSafety Authority, Ministry of Rural Development & Food, Directorate of Food Safety, Department of Food of Animal Origin, and lately as Head of 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 ofzoonoses and for the hygiene and safety of food of animal origin. He has worked on animal health and safety of food of animal origin in national and EU research programs, written more than 10 researchpapers, and presented several papers at national and international veterinary and food congresses. He is also a lecturer in food safety training seminars for the competent food control authorities’ personnel, hasedited 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 in the Department of Food Science and Technology, University of the Peloponnese, Greece, since 2019, specializing in issues of food technology, food processing/engineering, and food quality and safety. Varzakas is Section Editor in Chief of Journal Foods in Food Security and Sustainability (2020–). He has also served as Ex-Editor in Chief of Current Research in Nutrition and Food Science (2015–2019); Series Editor for contemporary Food Engineering, CRC Press; 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, and Current Research in Food Science. He 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. He has participated in many European and national research programs as coordinator or scientific member. According to http://scholar.google.gr/citations?user=12zr6IYAAAAJ&hl=el, his h-index is 48 and has to his credit approximately 8,600 citations. According to September 2021, 2022, October 2023, and August 2024 data as well as September 2025-update for “Updated science-wide author databases of standardized citation indicators”, Varzakasis in the top 2% scientists worldwide.

• 1. Introduction. Part I The Role of Animal Welfare in Sustainable Meat Industry 2. Principles, Evaluation, and Livestock Management for Optimal Animal Welfare. 3. Stress and Its Impact on Animal Health and Meat Quality. 4. Ensuring Animal Welfare: Pain Management and Humane Slaughter. 5. Animal Welfare Regulations and Certification: Driving Productivity and Sustainability. 6. Animal Selection and Management Strategies for Meat Quality and Sustainability. Part II Meat Products and By-Products: Processing, Utilization, and Sustainable Innovation. 7. Application of HACCP and ISO22000:2018 in Meat and Meat Products (Salami) and Comparison with BRC and IFS in Conjunction with Other Risk Assessment Tools. 8. Meat Production and Consumption: Global Trends and Future Outlook. 9. Structure and Composition of Meat and Adipose Tissues. 10. Nutritional Composition of Meat: Benefits, Challenges, and Dietary Considerations. 11. Genetically Modified (GM) Meat versus GM Feed: Scientific, Technological, Health, and Socioeconomic Perspectives. 12. Bovine Spongiform Encephalopathy (BSE) in Meat: Risks, Detection, and Management. 13. Meat Microbiology, Safety, and Public Health Perspectives. 14. Classification and Varieties of Meat: Exploring Different Types and Their Characteristics. 15. Modern Meat Preservation Chilling and Freezing for Quality Retention in Beef, Poultry, and Pork. 16. Thermal Techniques in Meat Processing: Applications and Quality Assurance in Beef, Poultry, and Pork Meat Processing. 17. Advances in Meat Smoking: Balancing Flavor and Preservation 18. Additives in Meat Manufacturing: Key to Improving Appearance, Texture, Shelf Life, and Safety. 19. Sausage Technology, Safety, Nutrition, and Authenticity. 20. Innovations in Salami Fermentation and Quality Control. 21. Pasteurization and Aging in Processed Meat: Technologies for Quality and Flavor Enhancement. 22. Innovative Meat Packaging: Boosting Freshness, Safety, and Sustainability. 23. Manufacturing Equipment and Engineering Innovations for Meat and Its Products. 24. The Technology and Processing of Canned Meat Products. 25. Cultured Meat: Driving Innovation, Overcoming Challenges, and Shaping the Future of Sustainable Meat. 26. Meat By-Products: Utilization, Value Addition, and Sustainability. 27. Computer Vision Systems in Meat Science and Processing: Innovations and Applications. 28. Artificial Intelligence and Cybersecurity Tools for Detecting Fraud in Meat and Meat Products. Part III Consumer Perspectives on Ethics and Market Trends in Meat Science. 29. Labeling and Transparency: Meeting Consumer Trust in Meat Products. 30. Health Perceptions and the Demand for Alternative Meat Products. 31. Cultural and Regional Differences in Meat Consumption Patterns. 32. Marketing Strategies: Predicting Consumer Behavior in a Changing Meat Industry: Implications for Meat Product Marketing. 33. The Rise of Plant-Based and Cultured Meat: Consumer Perspectives. 34. Case Study: Engineering Aspects of Meat Products and Equipment. 35. Conclusions. Index.