MEAT SCIENCE
Note: The following journal information is for reference only. Please check the journal website for updated information prior to submission.
Journal Title
MEAT SCIENCE
MEAT SCI
ISSN / eISSN
0309-1740 / 1873-4138
Aims and Scope
The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.
Subject Area
FOOD SCIENCE & TECHNOLOGY
CiteScore
12.60
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CiteScore Ranking
| Category | Quartile | Rank |
|---|---|---|
| Agricultural and Biological Sciences - Food Science | Q1 | #14/359 |
Web of Science Core Collection
| Science Citation Index Expanded (SCIE) | Social Sciences Citation Index (SSCI) |
|---|---|
| Indexed | - |
| Category (Journal Citation Reports 2023) | Quartile |
|---|---|
| FOOD SCIENCE & TECHNOLOGY - SCIE | Q1 |
H-index
142
Country/Area of Publication
ENGLAND
Publisher
Elsevier BV
Publication Frequency
Monthly
Year Publication Started
1977
Annual Article Volume
256
Open Access
NO
Contact
ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB
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