Meat Science

Journal Abbreviation: MEAT SCI
Journal ISSN: 0309-1740 (Print), 1873-4138 (Electronic)

About Meat Science

    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.
Year Bioxbio Journal Impact* Impact Factor Total Articles
2017/2018 - 2.821 236
2016 - 3.126 300
2015 - 2.801 242
2014 - 2.615 384
*This factor is calculated based on the citation information of journals in our database.