Akademik Veri Yönetim Sistemi
Journal of the Science of Food and Agriculture, 2026 (SCI-Expanded, Scopus)
Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high-quality proteins, essential amino acids, lipids, vitamins, and minerals necessary for maintaining health. However, most nutritional studies have focused on a narrow range of species and limited parameters, leaving gaps in understanding the broader nutritional value of different meats. This review examines the nutritional composition of 17 meat types, including red meat (cattle, buffalo, camel, goat, sheep, horse, donkey, deer, pig, and rabbit), white meat (chicken, duck, goose, turkey, ostrich, and quail), and selected fish species. Their nutrient profiles are evaluated in terms of proteins, amino acids, lipids, cholesterol, fatty acids, vitamins, and minerals, along with their associated health benefits. Both red and white meats provide high-quality proteins, although their fat content varies. White meat generally contains lower fat levels, making it preferable for low-fat diets. Fish provide relatively low fat and high polyunsaturated fatty acid (PUFA) concentrations, contributing additional cardiovascular and metabolic health benefits. Although macro- and micronutrient content varies among species, all meats represent valuable sources of essential nutrients. These findings highlight the importance of meat diversity in balanced diets and support informed dietary planning, sustainable food production, and global nutrition strategies aimed at improving public health. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.