ISSN: 0309-1740

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Meat Science Q1 Unclaimed

Elsevier BV Netherlands

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Meat Science is a journal indexed in SJR in Food Science with an H index of 175. It has an SJR impact factor of 1.298 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1.298.

Meat Science focuses its scope in these topics and keywords: meat, effect, time, rabbit, transport, ham, functional, implications, intensity, language, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q1)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

1.298

SJR Impact factor

175

H Index

263

Total Docs (Last Year)

785

Total Docs (3 years)

14225

Total Refs

5408

Total Cites (3 years)

774

Citable Docs (3 years)

6.79

Cites/Doc (2 years)

54.09

Ref/Doc

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Aims and Scope

Best articles by citations

Optimisation of calcium-dependent protease and cathepsin D assays in ostrich muscle and the effect of chemical and physical dry-curing parameters

The effects of spray-chilling on carcass mass loss and surface associated bacteriology

Animal Welfare and Meat Science

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

The effect of genotype, sex and management strategy on the eating quality of pork

Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef

Effects of salt and temperature on proteolysis during ripening of Iberian ham

Halothane genotype and pork quality. 2. Cured meat products of three halothane genotypes

Establishment and application of a polymerase chain reaction for the identification of beef

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

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

Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process

SHOW MORE ARTICLES

Reaction to boar odour by different South African consumer groups

Evidence against the non-enzymatic calcium theory of tenderization

Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat

Veal colour assessment with three wavelengths

Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes

Effects of raw binder system, meat cut and prior freezing on restructured beef

Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi

Optimum conditions for beef carcass chilling

Pre-slaughter handling of reindeer - effects on meat quality

Separation and amino acid composition of three troponin components from bovine muscle

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

Hot processing and grind size affect properties of cooked beef patties