The journal MESO, the first Croatian journal on meat, has been first published in September 1999 for the purpose of publishing scientific and expert subject-matters covering a wide range of safety and quality of meat and meat products. This includes improvement of knowledge in the field of meat hygiene and technology in compliance with modern technological processes and trends in the production and control in conformity with market requirements and consumers’ interest. This primarily refers to the prevention of infectious agents of all forms of food-borne diseases, raw material control, technological manufacturing process, distribution and sale, and preparation to the last end, consumer’s table. It also includes all causal agents of food contamination (microbiological, chemical and physical), control of technological manufacturing process, methods of preservation, quality evaluation, impact of environment and overall improvement of the food industry.

The publication of an article from The First Croatian Meat Journal MESO, as the peer-reviewed journal, is an essential in the development of a coherent and respected network of knowledge. That is why the full text of the articles published in this journal can be used free of charge for personal and educational purposes while respecting authors` and publishers` copyrights. For commercial purposes no part of this journal may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information and retrieval system, without the written permission of the publisher.

MESO editorial reserves the right to adapt to the style of the journal articles. The publisher is not responsible for the opinions of the authors of published articles.

Peer review: peer review, equally national and international peer review, double, scientific and professional papers, single blind review

First year of publication: 1999

Frequency (annually): 6

Scientific disciplines and subdisciplines: Veterinary Medicine; Biotechnology; Food Technology;