Quality and Safety of Poultry Meat
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 1 November 2025 | Viewed by 57
Special Issue Editors
Interests: poultry; rearing systems; quality of eggs and meat; indigenous poultry breeds; phytobiotics
Interests: meat; meat products; chemical; technological and sensory quality
Special Issues, Collections and Topics in MDPI journals
Interests: poultry production; meat and egg quality; autochthonous breeds; nutricines; functional food; health food consumption
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Poultry meat is one of the most popular meats in the world whose production increased almost 15 times in the last 6 decades, and it is expected to represent 41-45% of all protein from meat sources in 2030. This increased production of poultry meat was accompanied by increased consumer demands for its quality and safety because consumers expect food to not only meet essential nutritional needs but also have a positive impact on their health—to have a functional role. Poultry meat has the potential to be considered as an ideal functional food because its chemical composition and nutritional value can be influenced through production technology.
Accordingly, we invite leading scientists working on the quality and safety of poultry meat to submit original research or review papers in this Special Issue of Foods. We are interested in all papers that deal with topics including, but not limited to, production technology, rearing systems, genotypes, nutrition, meat processing procedures, and microbiological and hygienic conditions.
Dr. Simeon Rakonjac
Dr. Nikola Stanišić
Dr. Zlata Kralik
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- meat quality
- chemical composition of meat
- nutritive value of meat
- nutrition
- production technology
- meat processing
- health benefits
- meat safety
- microbiological and hygienic characteristics of meat
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