{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T03:27:47Z","timestamp":1790220467861,"version":"4.1.0"},"reference-count":227,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,5,15]],"date-time":"2026-05-15T00:00:00Z","timestamp":1778803200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,5,15]],"date-time":"2026-05-15T00:00:00Z","timestamp":1778803200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    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\u2010quality 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\u2010quality proteins, although their fat content varies. White meat generally contains lower fat levels, making it preferable for low\u2010fat diets. Fish provide relatively low fat and high polyunsaturated fatty acid (PUFA) concentrations, contributing additional cardiovascular and metabolic health benefits. Although macro\u2010 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. \u00a9 2026 The Author(s).\n                    <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic>\n                    published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.\n                  <\/jats:p>","DOI":"10.1002\/jsfa.70709","type":"journal-article","created":{"date-parts":[[2026,5,15]],"date-time":"2026-05-15T10:46:31Z","timestamp":1778841991000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Macronutrient and micronutrient profiles of meat types: insights into human health and diet"],"prefix":"10.1002","author":[{"given":"\u00d6zg\u00fcl","family":"Anita\u015f","sequence":"first","affiliation":[{"name":"Department of Animal Science, Faculty of Agriculture Cukurova University Balcal\u0131  Adana Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Serap","family":"G\u00f6nc\u00fc","sequence":"additional","affiliation":[{"name":"Department of Animal Science, Faculty of Agriculture Cukurova University Balcal\u0131  Adana Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3688-4106","authenticated-orcid":false,"given":"Fatma","family":"Hepsa\u011f","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Applied Sciences University of Osmaniye Korkut Ata Kadirli Campus  Osmaniye Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nazan","family":"Koluman","sequence":"additional","affiliation":[{"name":"Department of Animal Science, Faculty of Agriculture Cukurova University Balcal\u0131  Adana Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7769-9225","authenticated-orcid":false,"given":"Yesim","family":"Ozogul","sequence":"additional","affiliation":[{"name":"Department of Seafood Processing Technology, Faculty of Fisheries Cukurova University Balcal\u0131  Adana Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,5,15]]},"reference":[{"key":"e_1_2_7_2_1","unstructured":"FAO FAOSTAT Food and Agriculture OrganisationAvailable:https:\/\/www.fao.org\/faostat\/en\/#home[27 August 2023] (2023). ."},{"key":"e_1_2_7_3_1","doi-asserted-by":"crossref","first-page":"1216","DOI":"10.1016\/j.psj.2019.10.026","article-title":"Fatty acid profiles and health lipid indices in the breast muscles of local polish goose varieties","volume":"99","author":"Wo\u0142oszyn J","year":"2020","journal-title":"Poult Sci"},{"key":"e_1_2_7_4_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/agriculture13010126","article-title":"Meat quality in rabbit (Oryctolagus cuniculus) and hare (Lepus europaeus Pallas). 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