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 Meat Processing Technologies and Quality Assessment (Deadline: 10 August 2026)
- Meat and Meat Products: Strategies for Valorization and Preservation (Deadline: 10 August 2026)
- Muscle Products: Processing, Physicochemical Properties and Consumer Acceptance (Deadline: 10 August 2026)
- Sustainable Meat Production: From Circular Animal Nutrition to Functional Meat (Deadline: 10 August 2026)
- Animal-Based Food Fortified with Natural Bioactives: Balancing Safety, Sustainability and Health Benefits (Deadline: 10 August 2026)
- Livestock Products: Edible Quality, Flavor Characteristics, and Nutritional Value (Deadline: 20 August 2026)
- Determination of Veterinary Drug Residues and Other Contaminants in Meats and Meat Products (Deadline: 25 August 2026)
- Innovative Technologies for the Rapid Detection of the Safety of Meat and Its Products (Deadline: 31 August 2026)
- Emerging Processing and Detection Technologies for Meat and Meat Products (Deadline: 3 September 2026)
- Advanced Dietary Interventions for Meat Quality Enhancement (Deadline: 5 September 2026)
- Flavor, Taste and Texture of Meat and Meat Products (Deadline: 15 September 2026)
- Recent Advances in Meat Science: Physicochemical Properties, Nutritional Quality Assessment and Sensory Attributes (Deadline: 25 September 2026)
- Advanced Processing Technologies and Methods to Improve Meat Quality and Safety (Deadline: 30 September 2026)
- Innovations in the Meat Value Chain: Preservation, Wellness, Controls, and Sustainability (Deadline: 10 October 2026)
- Advances in Meat Quality Enhancement Through Breeding, Feeding, Post-Harvest Processing, and Analytical Technologies (Deadline: 10 October 2026)
- Factors Impacting Meat Product Quality: From Farm to Table—2nd Edition (Deadline: 10 October 2026)
- New Aspects of Shaping Quality in Meat Production, Processing and Consumption—2nd Edition (Deadline: 15 October 2026)
- Advancing Meat Quality and Safety Through Novel Processing and Analytical Technologies (Deadline: 15 October 2026)
- Quality of Eggs, Poultry Meat and Egg Products (Deadline: 30 October 2026)
- Current Research on Processing, Storage and Analysis Techniques of Meat and Meat Products (Deadline: 30 October 2026)
- Novel Strategies to Improve Meat Quality and Shelf Life (Deadline: 30 October 2026)
- Meat Processing Technologies: Innovations in Quality, Safety, and Sensory (Deadline: 30 October 2026)
- Microbiological Safety and Quality Control in Meat Processing (Deadline: 5 November 2026)
- Meat and Meat Products: Quality, Safety, and Consumer Perception (Deadline: 18 November 2026)
- Recent Advances in Meat Flavor Research: Matrix Changes, Formation Mechanisms and Regulation Strategies (Deadline: 20 November 2026)
- Closing the Loop in Value-Added Foods of Animal Origin: Innovations via Upcycled Ingredients (Deadline: 20 November 2026)
- Strategies to Enhance Quality of Meat Products (Deadline: 1 December 2026)
- Microorganisms in Meat Products: Emerging Roles and Novel Applications (Deadline: 8 December 2026)
- Nutritional Manipulation, Composition Analysis, and Sensory Evaluation of Meat (Deadline: 25 December 2026)
- Meat and Meat Products: Quality, Nutrition, Safety and Shelf-Life (Deadline: 25 December 2026)
- Meat and Its Replacers: Green Processing and Quality Innovation (Deadline: 25 December 2026)
- Advances in Meat and Protein Processing, Flavor Chemistry, and Preservation (Deadline: 30 December 2026)
- Green Processing Technology of Meat and Meat Products: 3rd Edition (Deadline: 31 December 2026)
- The Quality and Safety of Meat and Poultry Products and Byproducts in a One Health Perspective: Technology and Prospects (Deadline: 31 December 2026)
- Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation: 2nd Edition (Deadline: 31 December 2026)
- Livestock Products: From Feeding to High-Value Applications (Deadline: 5 January 2027)
- By-Product Valorization and Circular Economy in Sustainable Meat Science (Deadline: 15 February 2027)
- Clean Label Strategies and Quality Optimization in Sustainable Meat Science (Deadline: 28 February 2027)
- Precision Meat Science: Predicting and Controlling Quality Attributes (Deadline: 31 March 2027)
