Quality and Safety of Poultry Meat

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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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.