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 165. It has an SJR impact factor of 1,425 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 1,425.

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: -

Scopus WOS
Categories: Food Science (Q1)
Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

Meat Science

1,425

SJR Impact factor

165

H Index

247

Total Docs (Last Year)

783

Total Docs (3 years)

11833

Total Refs

4116

Total Cites (3 years)

773

Citable Docs (3 years)

5,15

Cites/Doc (2 years)

47,91

Ref/Doc

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 by citations

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

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

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Animal Welfare and Meat Science

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

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

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

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

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

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

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

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SHOW MORE ARTICLES

Reaction to boar odour by different South African consumer groups

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Evidence against the non-enzymatic calcium theory of tenderization

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

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Veal colour assessment with three wavelengths

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

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

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

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Optimum conditions for beef carcass chilling

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Pre-slaughter handling of reindeer - effects on meat quality

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

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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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Hot processing and grind size affect properties of cooked beef patties

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