Meat Science

Aims & Scope✦ Inferred from recent articles

Meat Science focuses on the scientific study of meat quality, including factors influencing its characteristics and stability. Research examines the impact of dietary interventions, such as vitamin E and almond skins, on meat's oxidative stability and color. Studies also investigate processing techniques like dry-aging, cooking methods, and the use of ingredients like linseed oil, mushroom by-products, and fermented tomato to reformulate meat products, improve nutritional profiles, and mitigate challenges like sodium reduction. The journal also explores the genetic and metabolic factors affecting intramuscular fat deposition and consumer acceptance of novel meat sources like wild boar.

AI-summarised from recent articles · verify on publisher page →

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Source: OpenAlex · Note: citations accumulate over time so older years appear higher

SJR Quartile by Discipline

Scimago ranks this journal separately in each subject category — its quartile can differ by discipline.

Subject Classification