Focus and Scope

Meat Technology“ is multidisciplinary scientific journal that covers original research in a wide range in area of biotechnological sciences i.e the following subcategories: veterinary sciences, food engineering and biotechnology.

„Meat Technology“ features articles in microbiology, food hygiene and quality, food hygiene and technology, sensory analysis, food safety, molecular microbiology, packaging, food packaging, environmental protection, animal welfare, analytical chemistry, residues and contaminats of the environmental.

Journal „Meat Technology“ is abstracted in FSTA (Food Science and Technology Abstract). Full text is available in CABI Database, DOAJ, EBSCO publishing, AGRIS Database.

“Meat Technology” is published two times per a year.

There is no publication fee electronic version of journal.  Also, there is no submission fee. 

Annual subscription rate for paper issue is 100 e for aboard and 5000,00 din for the Republic of Serbia.

Policy

The journal Meat Technology publishes original papers, review papers, brief of preliminary papers, reviews that have not been published previously. Meat Technology is an Open Access journal.

Contributions to journal may be submitted in English language.

The Journal is issued two times per a year.

The papers should cover topics in one of the following areas: biotechnical science and the following subcategories: veterinary sciences, food engineering and biotechnology.

Editorial Responsibilities

The editor is responsible for deciding which articles submitted to Meat Technology will be published. The editor is guided by the policies of the journal's Editorial Board and constrained by legal requirements in force regarding libel, copyright infringement.

Editors must hold no conflict of interest with regard to the articles they consider for publication. If an Editor feels that there is likely to be a perception of a conflict of interest in relation to their handling of a submission, the selection of reviewers and all decisions on the paper shall be made by the Editorial Board.

Editors shall evaluate manuscripts for their intellectual content free from any racial, gender, sexual, religious, ethnic, or political bias.

Unpublished materials disclosed in a submitted manuscript must not be used in an editor’s own research without the express written consent of the author.

Authors’ responsibilities

Authors warrant that their manuscript is their original work that it has not been published before and is not under consideration for publication elsewhere. The Authors also warrant that the manuscript is not and will not be published elsewhere (after the publication in Meat Technology) in any language without the consent of the copyright holder.

Authors warrant that the rights of third parties will not be violated, and that the publisher will not be held legally responsible should there be any claims for compensation.

Authors are exclusively responsible for the contents of their submissions, the validity of the experimental results and must make sure that they have permission from all involved parties to make the data public.

Authors wishing to include figures or text passages that have already been published elsewhere are required to obtain permission from the copyright holder(s) and to include evidence that such permission has been granted when submitting their papers. Any material received without such evidence will be assumed to originate from the authors.

Authors must make sure that all only contributors who have significantly contributed to the submission are listed as authors and, conversely, that all contributors who have significantly contributed to the submission are listed as authors.

It is the responsibility of each author to ensure that papers submitted to Meat Technology are written with ethical standards in mind and that they not contain plagiarism. Authors affirm that the article contains no unfounded or unlawful statements and does not violate the rights of others.

When an author discovers a significant error or inaccuracy in his/her own published work, it is the author’s obligation to promptly notify the journal Editor or publisher and cooperate with the Editor to retract or correct the paper.

Peer review

The submitted papers are subject to a peer review process. The purpose of peer review is to assists the editor in making editorial decisions and through the editorial communications with the author it may also assist the author in improving the paper. We use double blind peer review and in time of ten days to two weeks it has be done. Also, peer review is free of charge. The choice of reviewers is at the editors' discretion. The reviewers must be knowledgeable about the subject area of the manuscript.

Reviewers must not have conflict of interest with respect to the research, the authors and/or the funding sources for the research. If such conflicts exist, the reviewers must report them to the Editor without delay.

Any selected referee who feels unqualified to review the research reported in a manuscript or knows that its prompt review will be impossible should notify the Editor without delay.

Reviews must be conducted objectively. Personal criticism of the author is inappropriate. Reviewers should express their views clearly with supporting arguments.

Any manuscripts received for review must be treated as confidential documents.

In the main review phase, the editor sends submitted papers to experts in the field. The reviewer´s evaluation from contains a cheeklist in order to help referees cover all aspects that can decide the fate submission. In the final section the evaluation form, the reviewers must include observations and sugegestions aimed at improving the submitted manuscript; these are sent to authors, without names of the reviewers.  All of the reviwers of a paper remain anonymous to the authors before, during and after evaluation process.

All of the reviewers of a paper act independently and they are not aware of each other’s identities. If the decisions of the two reviewers are not the same (accept/reject), the Editor may assign additional reviewers.

The reviewersres assigned on voluntary basis.

The Editorial team shall ensure reasonable quality control for the reviews. With respect to reviewers whose reviews are convincingly questioned by authors, special attention will be paid to ensure that the reviews are objective and high in academic standard. When there is any doubt with regard to the objectivity of the reviews or quality of the review, additional reviewers will be assigned.

Plagiarism

Plagiarism, where someone assumes another's ideas, words, or other creative expression as one's own, is a clear violation of scientific ethics. Plagiarism may also involve a violation of copyright law, punishable by legal action.

Plagiarism may constitute the following:

  • Word for word, or almost word for word copying, or purposely paraphrasing portions of another author's work without clearly indicating the source or marking the copied fragment (for example, using quotation marks);
  • Copying equations, figures or tables from someone else's paper without properly citing the source and/or without permission from the original author or the copyright holder.

Any paper which shows obvious signs of plagiarism will be automatically rejected and the authors will be temporarily banned for publishing in Meat Technology (for 1 year).

If an attempt at plagiarism is found in a published paper, it will redraw from publication list and the authors will be banned for further published in Meat Technology. The authors will be advised to refer the letter of apology to the authors of the original paper.

Retraction Policy

Articles that have been published shall remain extant, exact and unaltered as long as it is possible. However, very occasionally, circumstances may arise where an article is published that must later be retracted. The main reason for withdrawal or retraction is to correct the mistake while preserving the integrity of science; it is not to punish the author.

Legal limitations of the publisher, copyright holder or author(s), infringements of professional ethical codes, such as multiple submissions, bogus claims of authorship, plagiarism, fraudulent use of data or the like require retraction of an article. Occasionally a retraction can be used to correct errors in submission or publication.

Standards for dealing with retractions have been developed by a number of library and scholarly bodies, and this practice has been adopted for article retraction by Meat Technology in the electronic version of the retraction note, a link is made to the original article. In the electronic version of the original article, a link is made to the retraction note where it is clearly stated that the article has been retracted. The original article is retained unchanged; save for a watermark on the PDF indicating on each page that it is “retracted.”

Open Access Policy

Meat Technology is an Open Access Journal. All articles can be downloaded free of charge and used in accordance with the Creative Commons Attribution 4.0 International (CCBY 4.0).

Self-archiving Policy

The journal Meat Technology allows authors to deposit author´s Post-print (accepted version) and Publisher´ version/PDF in an institutional repository and non-commercial subject-based repositories, such as Web of Science, Scopus, EBSCO or to publish it on Author's personal website (including social networking sites, such as ResearchGate, Academia.edu, etc.) and/or departmental website, at any time after publication in accordance with the Creative Commons Attribution 4.0 International (CCBY 4.0). Publisher copyright and source must be acknowledged and a link must be made to the article's DOI.

Copyright

Once the manuscript is accepted for publication, authors shall transfer the copyright to the Publisher. If the submitted manuscript is not accepted for publication by the journal, all rights shall be retained by the author(s).

Authors grant to the Publisher the following rights to the manuscript, including any supplemental material, and any parts, extracts or elements there of:

  • the right to reproduce and distribute the Manuscript in printed form;
  • the right to produce prepublications, reprints, and special editions of the Manuscript;
  • the right to translate the Manuscript into other languages;
  • the right to reproduce the Manuscript using photomechanical or similar means including, but not limited to photocopy, and the right to distribute these reproductions;
  • the right to reproduce and distribute the Manuscript electronically or optically on any and all data carriers or storage media – especially in machine readable/digitalized form on data carriers such as hard drive, CD-Rom, DVD, Blu-ray Disc (BD), Mini-Disk, data tape – and the right to reproduce and distribute the Article via these data carriers;
  • the right to store the Manuscript in databases, including online databases, and the right of transmission of the Manuscript in all technical systems and modes;
  • the right to make the Manuscript available to the public or to closed user groups on individual demand, for use on monitors or other readers (including e-books), and in printable form for the user, either via the internet, other online services, or via internal or external networks.

ISSN 2466-4812