Advances in Sustainable Meat Technology: Engineering, Quality, and Safety (Contemporary Food Engineering)

This book explores the intersection of innovation and bioprocess technology in meat products and byproducts, offering a comprehensive guide to the latest technological advancements that are transforming the landscape of meat technology.

It begins with an insightful overview of the chemistry, microbiology, structure, and composition of meat. From there, it delves into a wide range of emerging technologies, including state-of-the-art machinery, data analytics for postharvest quality management, and engineering approaches for the safety and preservation of meat. The second part of the book focuses on recent developments in meat products and byproducts, highlighting cutting-edge innovations in the field.

Advances in Sustainable Meat Technology: Engineering, Quality, and Safety also addresses the growing importance of circular economy principles and the sustainability impact of meat waste. It discusses sustainable supply chain practices, adaptation strategies, and new technologies such as cultured meat

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.