Meat Science is an international journal dedicated to advancing the understanding of meat and muscle biology, technology, and quality. It serves as a key resource for researchers, scientists, and industry professionals involved in meat production, processing, and consumption.
The journal's scope encompasses a broad range of topics, including muscle structure and function, meat chemistry and biochemistry, meat quality and safety, and meat processing and preservation. It also explores areas such as animal welfare, sustainable meat production, and the nutritional aspects of meat consumption. With its comprehensive coverage and rigorous peer-review process, Meat Science maintains a high standard of quality and relevance.
Indexed in major databases such as Scopus and Web of Science, Meat Science welcomes submissions from researchers worldwide and publishes original research articles, reviews, and short communications. It aims to facilitate the dissemination of knowledge and promote innovation in the meat industry. The journal is essential reading for anyone seeking to stay abreast of the latest developments in meat science and technology.