Meat Science
Brief Name:
MEAT SCI
Impact factor:
5.7 (2023)
ISSN:
0309-1740
Open Access:
No
Publisher:
Elsevier B.V.
Publication Frequency:
Monthly
Article Processing Charge:
$4290
Publication Start Year:
1977
Annual Articles:
234
Self-citation Rate:
12.3%
Chinese Academy of Sciences SCI Journal Classification:
| Major category | Ｍinor category | TOP journal | Ｒeview journal |
|---|---|---|---|
Q2 ENGINEERING TECHNOLOGY |
FOOD TECHNOLOGY | No | No |
Subject Classification:
FOOD SCIENCE & TECHNOLOGY
CiteScore:
| CiteScore | SJR | SNIP | CiteScore ranking | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 13 | 1.367 | 1.677 |
|
H-Index:
142
SCI Index Status:
Science Citation Index Expanded
Official Review Time:
Review time: 115days
Submission to acceptance: 143days
Acceptance to publication: 4days
PubMed Central:
Submission Site:
Aims and Scope:
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.
Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services.
Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center
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.
Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services.
Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center
Submission Guidelines:
Types of Articles Accepted:
Research papers
reviews
short communications
reviews of books
conferences and meetings
letters to the editor
reviews
short communications
reviews of books
conferences and meetings
letters to the editor
Reference Citations Format:
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This page displays information about journals or magazines for reference and study purposes only. It is not the official website of any journal or magazine and does not involve publishing matters. Users must verify any publishing-related inquiries directly with the publisher.
If there are any issues with the content displayed on this page, please contact us at: [email protected], and we will verify and address the matter diligently.