Meat Science

Journal Title

  • Meat Science

ISSN

  • E 1873-4138 | P 0309-1740

Publisher

  • Elsevier BV

Listed on(Coverage)

JCR 1997-2019
SJR 1999-2019
CiteScore 2011-2019
SCI 2010-2019
SCIE 2010-2021
CC 2016-2021
SCOPUS 2017-2020
MEDLINE 2016-2021
EMBASE 2016-2020

Active

  • Active

    based on the information

    • SCOPUS:2020-10

Country

  • ENGLAND

Aime & Scopes

  • Meat Science has been the leading journal in its’ field now for more than 40 years. The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat. It is the purpose of Meat Science to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem. Papers on large birds (e.g. emus, ostriches) and wild capture mammals and crocodiles will be considered.

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