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This section focuses on all the factors which influence theproperties ofmeat, includingcomposition,nutritional value, production,processing, quality, safety andconsumer acceptability. The section is predominantly concerned with the flesh ofmammals. However, contributions on avians, aquaculture species, amphibians, wild capture mammals, and synthetic meat analogs will be considered.

• meat
• composition
• nutritional value
• production
• processing
• qualities
• safety
• consumption

Special Issues

Following special issues within this section are currently open for submissions:

• Myofibril and Food Innovation (Deadline:20 July 2025)
• New Approaches to Improving the Quality and Safety of Meat and Meat Products (Deadline:31 July 2025)
• Meat Quality and Palatability (Deadline:31 July 2025)
• Meat Products: Processing and Storage (Deadline:31 July 2025)
• Factors Impacting Meat Product Quality: From Farm to Table (Deadline:12 August 2025)
• Conventional and Emerging Meat Processing Techniques for Improved Shelf Life and Quality (Deadline:30 August 2025)
• Recent Advances in Flavor Chemistry in Meat, Poultry and Seafood: Safety Control and Quality Assessment (Deadline:31 August 2025)
• Latest Research on Meat Microbiology, Meat Quality and Meat Safety—Volume II (Deadline:31 August 2025)
• Healthier Meat and Meat Products: Nutritional Benefits and Effects on Human Health (Deadline:5 September 2025)
• Traditional Meat Products: Process, Quality, Safety, Nutrition (Deadline:5 September 2025)
• Nutritional and Health Quality of Traditional and Innovative Processed Meats (Deadline:30 September 2025)
• Livestock Product Processing and Quality Control (Deadline:30 September 2025)
• Processing, Consumption, and Nutritional Properties of Meat, Meat Products, and Artificial Meat Products (Deadline:30 September 2025)
• Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation (Deadline:30 September 2025)
• Integrating Novel Food Processing Technologies and Nutritional Strategies into the Assessment of Poultry: Meat Quality and Microbiological Safety (Deadline:30 September 2025)
• Food for Thought: Innovations in Food Science and Technology (63rd MEATCON 2025) (Deadline:1 October 2025)
• Meat and Meat Products: Quality, Safety, and Consumer Perception (Deadline:31 October 2025)
• Evaluating the Texture, Physical and Chemical Properties, and Sensory Characteristics of Livestock and Poultry Meat (Deadline:31 October 2025)
• Quality and Safety of Poultry Meat (Deadline:1 November 2025)
• Food Additives in Meat Products: Fortification, Dietary Exposure, and Safety Assessment (Deadline:20 November 2025)
• Meat Products: Quality, Safety, Physical Characteristics and New Processing Strategy (Deadline:20 November 2025)
• Nutritional Manipulation, Composition Analysis, and Sensory Evaluation of Meat (Deadline:25 November 2025)
• Microorganisms and Meat Quality and Safety: The Exploration of Beneficial Microbes and the Control of Harmful Ones (Deadline:30 November 2025)
• Trends to Green Processing and Preservation of Meats and Meat Products (Deadline:15 December 2025)
• Safety and Quality Control in Meat Processing (Deadline:20 December 2025)
• Factors Affecting Meat and Meat Products: Feeding, Formulation and Processing (Deadline:5 January 2026)
• Current Research on the Effects of Novel Processing Technologies on Meat Flavor and Quality Characteristics (Deadline:10 January 2026)
• Conventional and Emerging Technologies for Meat Processing (Deadline:15 January 2026)
• Novel Functional Formulations and Processing Strategies to Preserve the Quality and Sensory in Animal-Origin Foods (Deadline:31 January 2026)
• Research on Meat Processing and Safety Technology (Deadline:31 January 2026)
• Advanced Understanding of Meat Matrix-Flavor Relationships (Deadline:31 January 2026)
• Livestock Products: Edible Quality, Flavor Characteristics, and Nutritional Value (Deadline:15 February 2026)
• Novel Strategies for Meat Processing, Preservation, and Quality Improvement (Deadline:28 February 2026)
• New Aspects of Shaping Quality in Meat Production, Processing and Consumption (Deadline:28 February 2026)
• Green Processing Technology of Meat and Meat Products: 3rd Edition (Deadline:18 March 2026)
• Quality of Eggs, Poultry Meat and Egg Products (Deadline:31 March 2026)

Topical Collection

Following topical collection within this section is currently open for submissions:

• Healthier Meat and Meat Products (Closed)