Meat Technology : Impact Factor & More
eISSN: 2560-4295pISSN: 2466-4812
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Meat Technology Journal Specifications
Indexed in the following public directories
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DOAJ 
SJR
| Overview | |
| Publisher | Institute of meat hygiene and technology |
| Language | English |
| Publication Time | 8 |
| Editorial Review Process | Peer review |
| General Details | |
| Language | English |
| Website URL | Visit website |
| Publication Details | |
| Other charges | Visit website |
| Publication Time | 8 |
| Editorial Review Detail | |
| Information for authors |
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Check my PaperRecently Published Papers in Meat Technology
Salt Reduction Possibility in Marinated Chicken Meat
- 1 Jan 2026
- Meat Technology
Quantifying Heat Intensity During Thermal Processing of Smoked Pork Loin Using p Value Kinetics
- 1 Jan 2026
- Meat Technology
Implementation of an On–Site Allergen Control Plan Based on Risk Assessment According to International Food Standard (IFS) Guidelines
- 1 Jan 2026
- Meat Technology
New Autochthonous Bacterial Isolates: Probiotic Potential and Microplastic Biodegradation Performance
- 1 Jan 2026
- Meat Technology
Determination of Four Perfluorinated Compounds (PFAS) in Muscle and Liver Tissues of Common Pheasants ( <i>Phasianus colchicus</i> ) from Two Locations in Northern Serbia
- 1 Jan 2026
- Meat Technology
Novel Two–Step Sous–Vide Technique: An Innovative Strategy to Preserve Chicken Breast Quality and Freshness
- 1 Jan 2026
- Meat Technology
Salt Reduction Possibility in Marinated Chicken Meat
- 1 Jan 2026
- Meat Technology
Quantifying Heat Intensity During Thermal Processing of Smoked Pork Loin Using p Value Kinetics
- 1 Jan 2026
- Meat Technology
Implementation of an On–Site Allergen Control Plan Based on Risk Assessment According to International Food Standard (IFS) Guidelines
- 1 Jan 2026
- Meat Technology
New Autochthonous Bacterial Isolates: Probiotic Potential and Microplastic Biodegradation Performance
- 1 Jan 2026
- Meat Technology
Determination of Four Perfluorinated Compounds (PFAS) in Muscle and Liver Tissues of Common Pheasants ( <i>Phasianus colchicus</i> ) from Two Locations in Northern Serbia
- 1 Jan 2026
- Meat Technology
Novel Two–Step Sous–Vide Technique: An Innovative Strategy to Preserve Chicken Breast Quality and Freshness
- 1 Jan 2026
- Meat Technology
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