Open access peer-reviewed Edited Volume

Meat Science and Nutrition - Recent Advances and Innovative Processing Technologies

Muhammad Sajid Arshad

Government College University, Faisalabad

Assistant Professor at Government College University Faisalabad, Pakistan whose area of research is food science particularly meat science and halal foods. Author of 55 publications and 10 book chapters and recipient of several national and international awards in his field.


Composition PUFAs Nutrients Antioxidants Polyphenols Oxidation Shelf Life Sonication Irradiation Quality Safety Health

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About the book

Health is usually the physical or mental fitness of the person. The activity of the body is possible at times when the human consumes a nutrient-rich diet. There is a direct relationship between diet and health. Nutrition is the biochemical and physiological process by which a human uses food to support its life. A nutrient is a substance consumed by an organism to survive, grow and reproduce. There are different sources of nutrient consumption and animal meat is one of them. Meat is a perishable food and a rich source of protein. It is also composed of PUFAs, zinc, iron, selenium, and phosphorus followed by vitamin A and B-complex vitamins. Therefore meat is a good source of nutrient and bioactive compounds. During processing, some reactions are started such as oxidation. Plant bioactive compounds including antioxidants, polyphenols, and vitamins are added to meat for protection from oxidation and improving nutrition values. Plant sources also contain components that inhibit microbe growth and make meat safer for human health. Irradiated meat is free from bacteria but during processing, the oxidation process is started. To protect from oxidation, natural antioxidants sources are used. However, advanced processing technologies are used to improve the quality and nutritional value of meat and meat products.

Publishing process

Book initiated and editor appointed

Date completed: February 15th 2022

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

Approved chapters written in full and submitted

Deadline for full chapters: June 19th 2022

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: September 7th 2022

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: November 6th 2022

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About the editor

Muhammad Sajid Arshad

Government College University, Faisalabad

Dr. Muhammad Sajid Arshad is currently working as Assistant Professor at Department of Food Science, Government College University Faisalabad, Pakistan since 2014. He served as visiting scholar at University of Illinois, USA for six months. From 2016-2017, he worked as postdoctoral fellow at Kyungpook National University, South Korea. Dr. Arshad is author of about 55 publications and 10 book chapters to his credit. He has presented his papers in different national and international conferences in USA, Canada, Australia, South Korea, and Thailand. He received several national and international awards in his field. His area of research is food science particularly meat science and halal foods.

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