1. Major causes of meat and meat products spoilage during processing, transportation and storage 2. Conventional chemical and physical techniques for meat preservation 3. Conventional packaging formats in meat preservation 4. Novel emerging non-thermal processing techniques for meat preservation 5. Plant-based essential oils and their main components are promising alternatives in meat preservation 6. Bio-preservation of meat and meat products by lactic acid bacteria and their metabolites 7. Marine derivatives for meat preservation 8.

Nanoparticles in meat intelligent packaging 9. Sustainable biopolymer-based edible coating or system loaded with bioactive natural components in meat preservation 10. Smart label for monitoring food safety and quality: the new strategy of meat packaging.