Meat Science

Journal Abbreviation: MEAT SCI
Journal ISSN: 0309-1740

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.<br/>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* IF Total Articles Total Cites
2017/2018 - 2.821 236 18481
2016 - 3.126 300 17086
2015 - 2.801 242 15789
2014 - 2.615 384 14925
2013 - 2.231 314 12415
2012 - 2.754 346 12584
2011 - 2.275 256 10990
2010 - 2.619 362 10378