- 5.1Impact Factor
- 8.7CiteScore
- 15 daysTime to First Decision
Meat
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
Published Papers
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Foods - ISSN 2304-8158