verified SJR 1,584 · Q1 • database Scopus / SJR & Web of Science indexed

United Kingdom · Elsevier Ltd

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Meat Science

Meat Science is a journal indexed in SJR in Food Science with an H index of 205. It has an SJR impact factor of 1,584 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,584.

Meat Science focuses its scope in these topics and keywords: meat, transport, time, rabbit, effect, properties, logistic, nitrates, nostrano, produced, ...

ISSN: 0309-1740

Editorial: Elsevier Ltd

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

Unclaimed profile — some fields may be incomplete.

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schedule Datos CoP · solo campos en BD

SJR Impact Factor trending_up

1,584 Q1

H-index 205

Tasa de Aceptación pie_chart

20% Selectiva

Fuente Acceptance_Rate

Tiempo a publicación hourglass_top

NPD

Campo Sin dato

Coste de Publicación (APC) payments

NPD Subscription

Ruta Non-OA NPD

Metrics

Campos Scimago / CoP — sin series inventadas

Scopus / SJR Web of Science

SJR Impact

1,584

H-index

205

Docs (year)

195

Docs 3y

782

Total refs

11018

Cites 3y

5672

Citable 3y

774

Cites/Doc 2y

6.7

Ref/Doc

56.5

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Comparative study of metabolic differentiation of foetal muscle in normal and double-muscled cattle

Veal colour assessment with three wavelengths

Effect of meat ultimate pH on rate of titin and nebulin degradation

Effect of lactococcus lactis var. lactis biovar diacetylactis on bacterial counts, pH and total acidity of minced goat meat during refrigerated storage

Effect of inoculation of mesophilic lactic acid bacteria on microbial and sensory changes of minced goat meat during storage under vacuum and subsequent aerobic storage

Effect of different stocking densities during transport on welfare and meat quality in Danish slaughter pigs

Effect of dietary vitamin E supplementation for one week before slaughter on drip, colour and lipid stability during display in Japanese Black steer beef

Effect of Dietary Supplementation with a-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products

Effect of Chemical and Physical Dry-curing Parameters on Cathepsins B, H and L from Ostrich Muscle

Effect of calf feeding regimes and diet EDTA on physico-chemical characteristics of veal stored under modified atmospheres

Effect of age at slaughter on chemical traits and sensory quality of Longissimus lumborum muscle in the rabbit

Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef

SHOW MORE ARTICLES

Comparative study of two classifications of muscle fibres: Consequences for the photometric determination of glycogen according to fibre type in red and white muscle of the pig

Addition of lipase from Candida cylindracea to a traditional formulation of a dry fermented sausage

Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs

Chromatographic analysis of cadaverine to detect incipient spoilage in mutton

Cholesterol oxides in processed chicken muscle as influenced by dietary a-tocopherol supplementation

Characterization of traditional processing of pork meat into boucane

Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite

Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage

Antigenic specificity of monoclonal antibodies to beef myoglobin determined by cross-reactivity studies against myoglobins from domestic species

Animal Welfare and Meat Science

Analysis of raw meat to predict proteolysis in Parma ham

Alteration of post-mortem ageing in beef by the addition of enzyme inhibitors and activators

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