Meat
A section of Foods (ISSN 2304-8158).
Section Information
This section focuses on all the factors which influence the properties of meat, including composition, nutritional value, production, processing, quality, safety and consumer acceptability. The section is predominantly concerned with the flesh of mammals. However, contributions on avians, aquaculture species, amphibians, wild capture mammals, and synthetic meat analogs will be considered.
Keywords
- meat
- composition
- nutritional value
- production
- processing
- qualities
- safety
- consumption
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Quality, Sensory and Microbial Safety of Meat and Meat Products (Deadline: 10 May 2024)
- Trends and Prospects in Novel Meat Products with Healthier Properties (Deadline: 15 May 2024)
- Innovative Meat and Meat Products: Novel Processing Technologies for Sustainable Products (Deadline: 15 May 2024)
- Research and Innovations in Meat Packaging, Preservatives and Preservation Technology (Deadline: 16 May 2024)
- Emerging Approaches for Meat Quality and Safety Evaluation (Deadline: 15 June 2024)
- Application of Novel Technology to Meat Processing and Safety Control (Deadline: 15 June 2024)
- Advances in Meat Processing Technologies and Development of Healthier Meat Products (Deadline: 10 July 2024)
- Advances in Methods and Technologies for Carcass and Meat Quality Evaluation (Deadline: 15 July 2024)
- Novel Approaches to Improve Meat Quality and Safety (Deadline: 15 July 2024)
- Safety and Quality Control in Meat Processing (Deadline: 15 July 2024)
- Meat Characteristics, Nutrition and Consumption (Deadline: 25 July 2024)
- Advances in Cultured Meat Science and Technology (Deadline: 31 July 2024)
- Advances and Consumers' Perceptions of Innovative Blended Meats and Meat Products (Deadline: 1 August 2024)
- Flavor Formation and Quality Maintenance in Meat Processing (Deadline: 10 August 2024)
- Investigation of the Factors That Influence the Quality of Meat and Meat Products (Deadline: 10 August 2024)
- Green Processing Technology of Meat and Meat Products Volume II (Deadline: 19 August 2024)
- Quality and Packaging of Fresh Meat (Deadline: 25 August 2024)
- Innovative Processing and Preservation Technologies for Meat and Meat Products (Deadline: 28 August 2024)
- The Role of Microorganisms in Improving the Quality of Meat and Meat Products (Deadline: 5 September 2024)
- Current Trends in Meat Microbiology and Hygiene (Deadline: 10 September 2024)
- Feeding and Rearing Strategies for the Improvement of Meat and Meat Product Quality (Deadline: 15 September 2024)
- Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation (Deadline: 20 September 2024)
- Meat Quality, Sensory and Consumer Preferences and Attitudes (Deadline: 30 September 2024)
- Lipid and Protein Oxidation in Meat: Quality, Safety and Human Health (Deadline: 30 September 2024)
- Advances in the Game Production Chain: A Sustainable Approach to Safety, Quality, and Consumer Perception of Game Meat and Products (Deadline: 15 October 2024)
- Processing and Nutritional Evaluation of Animal Products (Deadline: 20 October 2024)
- New Approaches to Improving the Quality and Safety of Meat and Meat Products (Deadline: 20 November 2024)
- Strategies for Improving the Characteristics, Quality and Safety of Meat Products (Deadline: 30 November 2024)
- Recent Advances and New Strategies to Improve Meat and Meat Products Quality and Preservation (Deadline: 30 November 2024)
- Processing, Consumption, and Nutritional Properties of Meat, Meat Products, and Artificial Meat Products (Deadline: 10 February 2025)
- New Aspects of Shaping Quality in Meat Production, Processing and Consumption (Deadline: 20 April 2025)
Topical Collection
Following topical collection within this section is currently open for submissions: