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Journal Photo for Theory and Practice of Meat Processing
Peer reviewed only Open Access

Theory and Practice of Meat Processing (TPMP)

Publisher : V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences
Food Science and Technology Meat Science Animal Science and Zoology
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e-ISSN 2414-441X
p-ISSN 2414-438X
Issue Frequency Quarterly
Est. Year 2019
Mobile 74956769511
DOI YES
Language English
APC YES
Email a.zakharov@fncps.ru

Journal Descriptions

Theory and Practice of Meat Processing is a peer-reviewed scientific journal dedicated to advancing research and innovation in meat science and the processing of animal-derived food products. The journal is published by the V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences and serves as a platform for scientists, technologists, and industry professionals working in the field of meat production and food engineering. The journal focuses on both theoretical and practical aspects of meat processing, including raw material evaluation, slaughter technology, meat preservation, refrigeration, packaging, and value-added meat product development. It also covers important topics such as microbiological safety, quality control, biochemical changes in meat, nutrition, and modern processing technologies aimed at improving efficiency and sustainability in the meat industry. In addition, the journal encourages interdisciplinary research integrating food chemistry, biotechnology, veterinary science, and engineering to enhance product safety and quality. It publishes original research articles, review papers, and technical reports that contribute to the development of innovative solutions for the global meat industry. The journal plays an important role in bridging academic research and industrial practice, supporting advancements in sustainable meat production systems, food safety standards, and modern food processing technologies at both national and international levels.

Theory and Practice of Meat Processing (TPMP) is :-

  • International, Peer-Reviewed, Open Access, Refereed, Food Science and Technology, Meat Science, Animal Science and Zoology, Food Processing Engineering, Microbiology & Food Safety, Agricultural and Biological Sciences, microbiological safety, quality control, biochemical changes in meat, nutrition, and modern processing technologies aimed at improving efficiency and sustainability in the meat industry , Online or Print , Quarterly Journal

  • UGC Approved, ISSN Approved: P-ISSN P-ISSN: 2414-438X, E-ISSN: 2414-441X, Established: 2019,
  • Provides Crossref DOI

  • Not indexed in Scopus, WoS, DOAJ, PubMed, UGC CARE