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 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: -

Categories: Food Science (Q1)

Price

- €

Gold OA

-

Green OA

- €

Non OA

Metrics

1,417

SJR Impact factor

154

H Index

248

Total Docs (Last Year)

842

Total Docs (3 years)

11582

Total Refs

3447

Total Cites (3 years)

828

Citable Docs (3 years)

3,89

Cites/Doc (2 years)

46,7

Ref/Doc

Other journals with similar parameters

Nature Sustainability Q1
Nature Sustainability Q1
Trends in Food Science and Technology Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Advances in Nutrition Q1

Aims and Scope

Best articles

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

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

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

Analysis of raw meat to predict proteolysis in Parma ham

Animal Welfare and Meat Science

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

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

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

Characterization of traditional processing of pork meat into boucane

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

Chromatographic analysis of cadaverine to detect incipient spoilage in mutton

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

SHOW MORE ARTICLES

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

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

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

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

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

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

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

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

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

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

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