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

Special Issues

Following special issues within this section are currently open for submissions:

Papers Published

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