Journal of Meat Science

Aims & Scope

This Journal is meant to act as an effective medium for dissemination of knowledge and ideas on all aspects of meat production, quality, safety, processing, value addition, by-products utilization and waste management.

The very purpose of this Journal is to provide the recent developments happening in the field of meat science and technology among faculty members working at various research Institutes and Universities, students, meat Industries and policy makers.

The journal covers all fundamental and applied aspects of meat animal and poultry production targeted towards improving meat quality and safety, food animal/poultry slaughtering, clean and safe meat production, approaches to understand and improve fresh meat quality, understanding conversion of muscle to meat, meat processing, value added meat products including functional meat products, packaging and techniques for improving shelf-life of meat and meat products, marketing of meat and meat products, processes for solid and liquid waste management from meat processing plants and all other topics dealing with approved food animals and poultry (including both red meat and white meats).

Metrics & Ranking

Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, designed to support cutting-edge academic discovery.

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• <i>Tribulus terrestris Linn</i>: A Novel Natural Preservative for Improved Lipid Stability and Storage Quality of Meat Products

  Citation: 12

  Authors: Sabahu, Z.F., Sunil, Insha Kousar

• Effect of Black Cumin and Arjuna Fruit Extract on Lipid Oxidation in Pork Nuggets during Refrigerated Storage

  Citation: 10

  Authors: Pranav, Arun K., Annada, Dipanwita, P. K.

• Integrated omics approaches in meat science research

  Citation: 4

  Authors: Ranjith, Mahesh N., Frank, Morgan L., Katheryn, Taylor, Gretchen G.

• Quality Characteristics of Functional Pork Sausages Incorporated with Oat Bran Powder

  Citation: 4

  Authors: Mehak, O. P., Nitin, Rajesh V.

• Online meat marketing: Technical, socio-economic, and regulatory challenges

  Citation: 3

  Authors: M., Rakesh G., B.M., Suresh K., P.K.

• Functional Chicken Meatballs with Carrot Pomace Powder

  Citation: 3

  Authors: D., A., A., A.

• Quality attributes of cured and smoked chicken legs using different processing methods

  Citation: 3

  Authors: A.S., A.R., Nadeem, M., B.M., G. V. Bhaskar

• Optimization of formulation and processing technology of chicken meat spread

  Citation: 3

  Authors: Tanveer, Meena, Vikas, S.K., K.N.

• Impact of Different Concentrations of Cinnamon Essential Oil onThe Physico-Chemical, Microbiological, and Sensory Characteristicsof Refrigerated Pork Sausages

  Citation: 2

  Authors: D, B Eswara, Y, Y R, T Srinivasa

• Utilization of Cauliflower Stems and Leaves Powder in the Development of High Fibre Spent Hen Meat Cutlets

  Citation: 2

  Authors: Simranjeet, Mayank, Pavan, Nitin, Amit