Advances in Sustainable Meat Technology Engineering, Quality, and Safety

Preface

About the Editors

Acknowledgments

1. Introduction
Slim Smaoui, Angelos Vakalopoulos, and Theodoros Varzakas

Part I The Role of Animal Welfare in Sustainable Meat Industry
2. Principles, Evaluation, and Livestock Management for Optimal Animal Welfare
Bytyqi Hysen and Kryeziu Alltane

3. Stress and Its Impact on Animal Health and Meat Quality
Fizza Jafar, Fizza Saleem, Fatima Irfan, and Bariqa Asif

4. Ensuring Animal Welfare: Pain Management and Humane Slaughter
Fizza Saleem, Fizza Jafar, Alishba Waseem, Sandleen Muneer, and Muhammad Ahsan

5. Animal Welfare Regulations and Certification: Driving Productivity
and Sustainability
Bytyqi Hysen and Ramadani Xhavit

6. Animal Selection and Management Strategies for Meat Quality and Sustainability
S. M. Sertaz Islam, Saiful Islam, Mamunur Rahman, Nahida Akter, Abdullah Al Noman, Md. Piar Rahaman Shihab, Abdur Rahman, Delower Hossain, and Md Jisan Ahmed

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

Theodoros Varzakas
8. Meat Production and Consumption: Global Trends and Future Outlook
Muhammad Kashif Yar, Anas Tahir, Noman Zafar, Allah Rakha,
Hafiz Haseeb Mehmood, Mubarik Mahmood, and Muawuz Ijaz

9. Structure and Composition of Meat and Adipose Tissues
Kainat Qureshi, Bindia Junejo, and Dileep Kumar

10. Nutritional Composition of Meat: Benefits, Challenges, and Dietary Considerations
V.J. Sangeetha, Sahana Ningaraddi, S.R. Ramyashree, Snehal Giri, and Sudha Kumbar

11. Genetically Modified (GM) Meat versus GM Feed: Scientific, Technological, Health, and Socioeconomic Perspectives
Argyropoulos Dimitrios, Psallida Charoula, and Varzakas Theodoros

12. Bovine Spongiform Encephalopathy (BSE) in Meat: Risks, Detection,
and Management
Md Jisan Ahmed, Prajwal Bhandari, Ritu Chalise, Md Ismile Hossain Bhuiyan,
Md Imran Hossain, Kazi Estieque Alam, Ahmed Istiak Nirob, Md. Mominul Islam,
and Delower Hossain

13. Meat Microbiology, Safety, and Public Health Perspectives
Ben Braïek Olfa and Slim Smaoui

14. Classification and Varieties of Meat: Exploring Different Types and Their
Characteristics
V.J. Sangeetha, B.S. Yashwanth, Nitigya Verma, and Radhika Theagarajan

15. Modern Meat Preservation Chilling and Freezing for Quality Retention
in Beef, Poultry, and Pork
Muhammad Yasin, Muhammad Ismail Chughtai, Aniqa Javed,
and Muhammad Sajid Arshad

16. Thermal Techniques in Meat Processing: Applications and Quality Assurance in Beef, Poultry, and Pork Meat Processing
Zahra Teymouri and Theodoros Varzakas

17. Advances in Meat Smoking: Balancing Flavor and Preservation
Foteini Pavli and Theodoros Varzakas

18. Additives in Meat Manufacturing: Key to Improving Appearance, Texture, Shelf Life, and Safety
Teresa D’Amore, Ilaria Altieri, Paolo Stacchini, Anna Chiara Turco,
Elisabetta Sagratella, Francesco Scalise, and Sofia Agriopoulou

19. Sausage Technology, Safety, Nutrition, and Authenticity
Theodoros Varzakas

20. Innovations in Salami Fermentation and Quality Control
Ilyes Dammak

21. Pasteurization and Aging in Processed Meat: Technologies for Quality
and Flavor Enhancement
Theodoros Varzakas

22. Innovative Meat Packaging: Boosting Freshness, Safety, and Sustainability
Dina M. El-Sherif, Qais Ali Al-Maqtari, Mohamed Ghamry, Hazem Golshany,
Nor-Khaizura Mahmud Ab Rashid, and Alaa El-Din A. Bekhit

23. Manufacturing Equipment and Engineering Innovations for Meat
and Its Products
Muhammad Rosyid Wardianto, Saniya Kadankandy Ramesh, Shahzad Malak,
Dwi Ayuni, Rahmat Widianto, and Michael Warren G. Ceballos

24. The Technology and Processing of Canned Meat Products
V.J. Sangeetha, B.S. Yashwanth, Ashoka Shankarappa, C.A. Raju, and Snehal Giri

25. Cultured Meat: Driving Innovation, Overcoming Challenges, and Shaping
the Future of Sustainable Meat
Abdullah Ahmed Butt, Sana Shahid, and Muhammad Hussain Ghazali

26. Meat By-Products: Utilization, Value Addition, and Sustainability
Ahmed Hamad, Ahmed G. Ayyad, and Aya Tayel

27. Computer Vision Systems in Meat Science and Processing: Innovations
and Applications
Abeera Moin and Theodoros Varzakas

28. Artificial Intelligence and Cybersecurity Tools for Detecting Fraud in Meat and Meat Products
Moufida Chaari, Sarra Akermi, and Slim Smaoui

Part III Consumer Perspectives on Ethics and Market Trends
in Meat Science

29. Labeling and Transparency: Meeting Consumer Trust in Meat Products
Theodoros Varzakas

30. Health Perceptions and the Demand for Alternative Meat Products
Moufida Chaari, Khaoula Elhadef, and Slim Smaoui

31. Cultural and Regional Differences in Meat Consumption Patterns
Victoria Bell, Jorge Ferrão, José Guina, and Tito Fernandes

32. Marketing Strategies: Predicting Consumer Behavior in a Changing Meat
Industry: Implications for Meat Product Marketing
Elena Raptou and Theodoros Varzakas

33. The Rise of Plant-Based and Cultured Meat: Consumer Perspectives
Neda Sattarzadeh, Szymon Wojciech Lara, and Amalia Tsiami

34. Case Study: Engineering Aspects of Meat Products and Equipment
Abeera Moin and Shahzad Umer Sama

35. Conclusions
Slim Smaoui and Theodoros Varzakas

Index

Biography

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 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. 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. 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 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 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 in national and EU research programs, written more than 10 research
papers, 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, has
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 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”, Varzakas
is in the top 2% scientists worldwide.