Meat Science

Aims & 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.

View Aims & Scope

---

Metrics & Ranking

Impact Factor

Year	Value
2025	6.1
2024	5.70

SJR (SCImago Journal Rank)

Year	Value
2024	1.584

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	205

Journal Rank

Year	Value
2024	2176

Journal Citation Indicator

Year	Value
2024	5672

---

---

Abstracting & Indexing

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

• Scopus
• Google Scholar
• Web of Science

---

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.

• Fat deposition, fatty acid composition and meat quality: A review

  Citation: 1944

  Authors: J.D., M., A.V., G.R., P.R., R.I., S.I., F.M.

• Reference methods for the assessment of physical characteristics of meat

  Citation: 1851

  Authors: Karl O.

• Effects of fatty acids on meat quality: a review

  Citation: 1684

  Authors: J.D, R.I, G.R, A.V, M.M, E, P.R, M

• Current research in meat color

  Citation: 1513

  Authors: R.A., M.C.

• Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

  Citation: 1496

  Authors: Elisabeth, Steven M.

• Effects of heat on meat proteins – Implications on structure and quality of meat products

  Citation: 1054

  Authors: E.

• Protein carbonyls in meat systems: A review

  Citation: 945

  Authors: Mario

• Impact of freezing and thawing on the quality of meat: Review

  Citation: 864

  Authors: Coleen, Trevor J., Louwrens C.

• Myoglobin and lipid oxidation interactions: Mechanistic bases and control

  Citation: 805

  Authors: Cameron, Qun, Richard, Surendranath P.

• Meat spoilage during distribution

  Citation: 776

  Authors: George-John E., Panos N., Chrysoula C., Konstantinos P.

---