Theory and Practice of Meat Processing

Aims & Scope

The primary objectives of the journal “Theory and practice of meat processing” are to present, preserve and distribute results of the new scientific studies in all directions of the research activities in meat science; create a favorable information environment to support the innovative development of the fundamental and applied research in the meat and poultry processing industries; attract attention to promising and relevant directions of the meat science development.

We publish original results of the fundamental and applied research in the field of: • regulation of feeding rations and keeping conditions of animals (including poultry); • targeted modification (selection, hybridization, operative manipulation); • processing of meat raw materials; • improvement of technologies for meat product manufacture; • study of effects of meat and meat product consumption on human health; • rational use of secondary resources of the meat industry and the ecological problems of the industry The journal “Theory and practice of meat processing” publishes scientific and review articles, reports, communications, critical reviews, short research communications (letters to the editorial office), informative publications covering themes from the raw material base of the meat industry to innovative technologies of meat processing and food production, including the use of food biotechnology, from quality and safety management and risk analysis to information technologies, modeling in the meat industry as well as trophological chain management, marketing, economics, consumer demand analysis.

The editorial staff of the journal strives to expand the pool of authors independent of a nationality, country of residence and territory where a study was carried out.

Metrics & Ranking

Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Directory of Open Access Journals (DOAJ)

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, designed to support cutting-edge academic discovery.

Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.

Policy Links

This section provides access to essential policy documents, guidelines, and resources related to the journal’s publication and submission processes.

• Aims scope
• Homepage
• Oa statement
• Author instructions
• License terms
• Review url
• Board url
• Copyright url
• Plagiarism url
• Preservation url
• Apc url
• License

Plagiarism Policy

This journal follows a plagiarism policy. All submitted manuscripts are screened using reliable plagiarism detection software to ensure originality and academic integrity. Authors are responsible for proper citation and acknowledgment of all sources, and any form of plagiarism, including self-plagiarism, will not be tolerated.

For more details, please refer to our official: Plagiarism Policy.

APC Details

The journal’s Article Processing Charge (APC) policies support open access publishing in Agricultural and Biological Sciences, ensuring accessibility and quality in research dissemination.

This journal does not charge a mandatory Article Processing Charge (APC). However, optional open access publication may incur fees based on the publisher’s policies.

Explore journals without APCs for alternative publishing options.

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD

  Citation: 17

  Authors: Andrey B., Irina M., Olga I.

• Edible insects as a source of alternative protein. A review

  Citation: 17

  Authors: N. A., A. N.

• Water-holding and water-holding capacity of meat and methods of its determination

  Citation: 14

  Authors: L. S., O. A.

• DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS

  Citation: 13

  Authors: Elena A., Sergey L., Natal’ya V.

• FREEZING AS A METHOD OF FOOD PRESERVATION

  Citation: 12

  Authors: A. L., I. A.

• THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY

  Citation: 11

  Authors: Irina V., Igor A., Taras A.

• Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo)

  Citation: 11

  Authors: A. A., T. G.

• PROTEOMICS IN MEAT SCIENCE — CURRENT STATUS AND FUTURE PERSPECTIVE

  Citation: 11

  Authors: Galia, Shengjie 

• Lactoferrin: properties and application. A review

  Citation: 9

  Authors: I. V., M. V.

• CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY

  Citation: 9

  Authors: Dragan, Brankica, Radivoj, Zoran, Jelena, Srdjan, Sasa