Meat Characteristics, Nutrition and Consumption

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: 25 July 2024 | Viewed by 111

Special Issue Editor

E-Mail Website
Guest Editor
Division of Animal Production, Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy
Interests: nutrition; lamb; meat science; meat quality; meat products

Special Issue Information

Dear Colleagues,

Meat is the flesh and other edible parts of animals that humans prepare and consume. It is a great source of protein, iron, vitamin B12, zinc, and other important nutrients. Meat quality is a complex term, affected by different factors such as genetics, animal feeding systems and nutritional status during production. A deep understanding of all the factors that influence meat quality is necessary in order to improve quality control and their further enhancement. The aim of the Special Issue “Meat Characteristics, Nutrition and Consumption” is to provide knowledge on all the factors that influence the quality of meat, nutritional properties and aspects related to consumer acceptability.

Dr. Manuel Scerra
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • meat quality
  • meat shelf-life
  • fatty acid
  • oxidative stability
  • lipid oxidation
  • antioxidant enzyme
  • sensory evaluation
  • volatile aroma compounds
  • meat odour
  • muscle biochemistry

Published Papers

This special issue is now open for submission.
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