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 & ScopeMetrics & 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 |
Impact Factor Trend
Abstracting & Indexing
Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.
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.