This document contains a literature matrix summarizing several research studies on snail meat. It includes the objectives, variables, methods, findings and recommendations of each study. The studies examined the effects of processing and storage on lipid oxidation and palatability of snail meat products, the appearance of broiler chickens given golden apple snail flour, and the sensory attributes and consumer acceptability of sorghum-wheat buns containing snail meat powder. The major findings and recommendations of each study are included in the matrix.