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:
- 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)
- Green Processing Technology of Meat and Meat Products Volume II (Deadline: 31 October 2024)
- Trends and Prospects in Novel Meat Products with Healthier Properties (Deadline: 15 November 2024)
- New Approaches to Improving the Quality and Safety of Meat and Meat Products (Deadline: 20 November 2024)
- Exploring the Nexus of Meat Consumption, Health, and Environmental Sustainability (Deadline: 25 November 2024)
- New Technological Advances in Meat Packaging: Shelf-Life and Safety (Deadline: 30 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)
- Recent Advances in Flavor Chemistry in Meat, Poultry and Seafood: Safety Control and Quality Assessment (Deadline: 15 December 2024)
- Feeding and Processing Affect Meat Quality and Sensory Evaluation (Deadline: 15 December 2024)
- Factors Affecting Meat and Meat Products: Feeding, Formulation and Processing (Deadline: 20 December 2024)
- Factors Impacting Meat Product Quality: From Farm to Table (Deadline: 30 December 2024)
- Conventional and Emerging Technologies for Meat Processing (Deadline: 31 December 2024)
- Innovative Meat and Meat Products: Novel Processing Technologies for Sustainable Products (Deadline: 13 January 2025)
- Myofibril and Food Innovation (Deadline: 20 January 2025)
- Livestock Product Processing and Quality Control (Deadline: 31 January 2025)
- Processing, Consumption, and Nutritional Properties of Meat, Meat Products, and Artificial Meat Products (Deadline: 10 February 2025)
- Traditional Meat Products: Process, Quality, Safety, Nutrition (Deadline: 25 February 2025)
- Conventional and Emerging Meat Processing Techniques for Improved Shelf Life and Quality (Deadline: 27 February 2025)
- Advances in Cultured Meat Science and Technology (Deadline: 28 February 2025)
- Sustainable Preservation, Processing, and Packaging of Aquatic Products (Deadline: 28 February 2025)
- Latest Research on Meat Microbiology, Meat Quality and Meat Safety—Volume II (Deadline: 28 February 2025)
- Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation (Deadline: 25 March 2025)
- Novel Functional Formulations and Processing Strategies to Preserve the Quality and Sensory in Animal-Origin Foods (Deadline: 31 March 2025)
- New Aspects of Shaping Quality in Meat Production, Processing and Consumption (Deadline: 20 April 2025)
- Innovations from Farm to Fork to 'Meat' Consumer Demands in a Changing World (Deadline: 30 April 2025)
Topical Collection
Following topical collection within this section is currently open for submissions:
