Default: Meat Science

ISSN: 0309-1740

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Meat Science Q1 Unclaimed

Elsevier BV Netherlands
Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

Meat Science is a journal indexed in SJR in Food Science with an H index of 154. It has an SJR impact factor of 1,417 and it has a best quartile of Q1. It is published in English.

Meat Science focuses its scope in these topics and keywords: meat, transport, effect, time, rabbit, intensity, logistic, mode, implications, qualitygenetic, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

WOS Scopus
Categories: Food Science (Q1)

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Meat Science


SJR Impact factor


H Index


Total Docs (Last Year)


Total Docs (3 years)


Total Refs


Total Cites (3 years)


Citable Docs (3 years)


Cites/Doc (2 years)



Aims and Scope

meat, transport, effect, time, rabbit, intensity, logistic, mode, implications, qualitygenetic, language, nostrano, pathogens, permanent, perspective, preslaughter, pressurefate, produced, properties, ham, functional, authentication, beef, binding, cancereffects, chain, colorectal, discriminant, dominance, drycured, effects, environmental, excitation, fluorescence, foodconsumer,

Best articles

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

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Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storage

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

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Analysis of raw meat to predict proteolysis in Parma ham

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Animal Welfare and Meat Science

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

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

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

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Characterization of traditional processing of pork meat into boucane

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

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Chromatographic analysis of cadaverine to detect incipient spoilage in mutton

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

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

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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

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

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

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

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

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

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

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

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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

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

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

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