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Invited keynote speakers should submit their manuscripts no later than 29 January 2010. The manuscripts will be published in a special issue of Meat Science. The manuscripts are to be submitted using the Elsevier online editorial system (EES). In order to configure the special issue properly in EES, we have to supply Elsevier with your name and the title of your lecture.

Preparing and submitting

Prepare your manuscript using the guidelines outlined by Meat Science.
Submit your manuscript at http://ees.elsevier.com/meatsci
- select the article type 'Special issue: ICoMST 2010', and then simply follow the instructions.


Time schedule
29 January 2010 Submission deadline in EES
→ Reviewing of manuscripts by Guest editor and referee
.
26 March 2010 Comments from referees sent to authors
.
23 April 2010 Corrected/revised manuscripts returned by authors
→ Final editing and corrections
.
7 May 2010 Final accepted papers sent to Elsevier
.
28 May 2010 Proofs to authors/guest editor

Guidelines for references
In the text refer to the author's name (without initials) and year of publication (e.g. "Joo, Kauffman, Kim and Park (1999) studied the effects..." or "...similar to values reported by others (van Laack, Solomon, Warner & Kauffman, 1990)..."). For 2-6 authors all authors are to be listed at first citation. At subsequent citations use first author et al.. When there are more than 6 authors, first author et al. should be used throughout the text.

The list of references should be arranged alphabetically by authors' names and should be as full as possible, listing all authors, the full title of articles and journals, publisher and year. The manuscript should be carefully checked to ensure that the spelling of authors' names and dates are exactly the same in the text as in the reference list.

References should be given in the following form:

Joo, S. T., Kauffman, R. G., Kim, B. C., & Park, G. B. (1999). The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Science, 52, 291-297.

Swatland, H. J. (2000). Meat cuts and muscle foods. Nottingham: Nottingham University Press.

Muguruma, M., Tsuruoka, K., Fujino, H., Kawahara, S., Yamauchi, K., Matsumura, S., & Soeda, T. (1999). Gel strength enhancement of sausages by treating with microbial transglutaminase. In Proceedings 45th International Congress of Meat Science and Technology (pp. 138-139), 1-6 August 1999, Yokohama, Japan.

Faustman, C. & K.-W. Wang. (2000). Potential mechanisms by which Vitamin E improves oxidative stability of myoglobin. In E. Decker, C. Faustman, & C. J. Lopez-Bote, Antioxidants in muscle foods (pp. 135-152). New York: John Wiley & Sons, Inc.

Citing and listing of web references: As a minimum, the full URL should be given. Any further information, if known (author names, dates, reference to a source publication, etc.), should also be given. Web references can be listed separately (e.g., after the reference list) under a different heading if desired, or can be included in the reference list.