Special Issue on Meat and Meat Products

Meat is the most valuable livestock product. Meat is composed of protein and amino acids, minerals, fats and fatty acids, vitamins and other bioactive components, and small quantities of carbohydrates. From the nutritional point of view, meat’s importance is derived from its high quality protein, containing all essential amino acids and it’s highly bioavailable minerals and vitamins.

In this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring meat and meat products. Potential topics include, but are not limited to:

• Growth and development of meat animals
• Red and white meat
• Meat consumption
• Meat nutrition
• Meat industry and meat production
• Additives
• Meat consumption and health concerns

Authors should read over the journal’s Authors’ Guidelines carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal at Paper Submission System.

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue – Meat and Meat Products” should be selected during your submission.

Special Issue timetable:

Guest Editor:

For further questions or inquiries

Please contact Editorial Assistant at

fns@scirp.org