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 20

Special Issue Editors


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Guest Editor
Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia
Interests: poultry; rearing systems; quality of eggs and meat; indigenous poultry breeds; phytobiotics

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Guest Editor
Department of Biomedicine, Technology and Food Safety Research and Development, Institute for Animal Husbandry, 11080 Belgrade, Serbia
Interests: meat; meat products; chemical; technological and sensory quality
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, V. Preloga 1, 31000 Osijek, Croatia
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

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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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Published Papers

This special issue is now open for submission.
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