{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,25]],"date-time":"2026-04-25T06:38:56Z","timestamp":1777099136295,"version":"3.51.4"},"reference-count":222,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2026,1,5]],"date-time":"2026-01-05T00:00:00Z","timestamp":1767571200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["www.mdpi.com"],"crossmark-restriction":true},"short-container-title":["Sustainability"],"abstract":"<jats:p>Food loss and waste (FLW) is a chronic problem across food systems worldwide, with meat being one of the most resource-intensive and perishable categories. The perishable character of meat, combined with complex cold chain requirements and consumer behavior, makes the sector particularly sensitive to inefficiencies and loss across all stages from production to consumption. This review synthesizes the latest advancements in new preservation technologies and supply chain efficiency strategies to minimize meat wastage and also outlines current challenges and future directions. New preservation technologies, such as high-pressure processing, cold plasma, pulsed electric fields, and modified atmosphere packaging, have substantial potential to extend shelf life while preserving nutritional and sensory quality. Active and intelligent packaging, bio-preservatives, and nanomaterials act as complementary solutions to enhance safety and quality control. At the same time, blockchain, IoT sensors, AI, and predictive analytics-driven digitalization of the supply chain are opening new opportunities in traceability, demand forecasting, and cold chain management. Nevertheless, regulatory uncertainty, high capital investment requirements, heterogeneity among meat types, and consumer hesitancy towards novel technologies remain significant barriers. Furthermore, the scalability of advanced solutions is limited in emerging nations due to digital inequalities. Convergent approaches that combine technical innovation with policy harmonization, stakeholder capacity building, and consumer education are essential to address these challenges. System-level strategies based on circular economy principles can further reduce meat loss and waste, while enabling by-product valorization and improving climate resilience. By integrating preservation innovations and digital tools within the framework of UN Sustainable Development Goal 12.3, the meat sector can make meaningful progress towards sustainable food systems, improved food safety, and enhanced environmental outcomes.<\/jats:p>","DOI":"10.3390\/su18010530","type":"journal-article","created":{"date-parts":[[2026,1,5]],"date-time":"2026-01-05T13:35:47Z","timestamp":1767620147000},"page":"530","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Innovative Preservation Technologies and Supply Chain Optimization for Reducing Meat Loss and Waste: Current Advances, Challenges, and Future Perspectives"],"prefix":"10.3390","volume":"18","author":[{"given":"Hysen","family":"Bytyqi","sequence":"first","affiliation":[{"name":"Department of Animal Science, Faculty of Agriculture and Veterinary, University of Prishtina, Str. Tahir Zajmi, 10000 Prishtina, Kosovo"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5834-6141","authenticated-orcid":false,"given":"Ana Novo","family":"Barros","sequence":"additional","affiliation":[{"name":"Centre for the Research and Technology of Agroenvironmental and Biological Sciences, CITAB, Inov4Agro, Universidade de Tr\u00e1s-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal"}]},{"given":"Victoria","family":"Krauter","sequence":"additional","affiliation":[{"name":"Institute of Packaging and Resource Management, University of Applied Sciences, Hochschule Campus Wien, 1100 Vienna, Austria"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8839-7377","authenticated-orcid":false,"given":"Slim","family":"Smaoui","sequence":"additional","affiliation":[{"name":"Laboratory of Microbial, Enzymatic Biotechnologies and Biomolecules (LMEBB), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, BP \u201c1177\u201d, Sfax 3018, Tunisia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3927-9056","authenticated-orcid":false,"given":"Theodoros","family":"Varzakas","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,5]]},"reference":[{"key":"ref_1","unstructured":"FAO (2019). 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