Special Issue on Meat Science and Technology
Meat is
animal’s subcutaneous tissue and muscle, which is rich in protein, fat and
calories. Meat is edible, but is usually eaten in a variety of ways after being
cooked, seasoned or processed. Unprocessed meat can spoil or rot in a few hours
or days due to infection with and decomposition by bacteria and fungi. Meat is
easy to digest and absorb. It plays an important role in the growth and
development of human body, physiological adjustment and maintenance of normal
life activities.
In this special issue, we intend to invite front-line
researchers and authors to submit original researches and review articles on
exploring meat science and technology.
Potential topics include, but are not limited to:
-
Meat products
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Meat processing
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Meat quality
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Physical characteristics of meat
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Meat safety
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Meat preservation
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Meat composition
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Meat flavors
Authors should read over the journal’s For Authors carefully before submission. Prospective
authors should submit an electronic copy of their complete manuscript through
the journal’s Paper Submission System.
Please kindly notice that the “Special Issue”
under your manuscript title is supposed to be specified and the research field
“Special Issue – Meat Science and
Technology” should be chosen during your submission.
According to the
following timetable:
Submission Deadline
|
March 28th, 2018
|
Publication Date
|
May 2018
|
Guest Editor:
For
further questions or inquiries
Please
contact Editorial Assistant at
fns@scirp.org