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Journal Description
The official journal of the American Meat Science Association.
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.
It is the purpose of Meat Science to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem Papers on large birds (eg emus, ostrich’s) and wild capture mammals and crocodile will be considered.
Editor: D.L. Hopkins
Impact Factor: 2.231
ISSN: 0309-1740
Popular Articles from Meat Science
All these articles, plus 12 million others, are available on DeepDyve for $40 per month.
- Red meats: Time for a paradigm shift in dietary advice
- The role of red and processed meat in colorectal cancer development: a perspective
- Red meat consumption: An overview of the risks and benefits
- Animal welfare and society concerns finding the missing link
- Active and intelligent packaging systems for a modern society
- Fat deposition, fatty acid composition and meat quality: A review
- Plant extracts as natural antioxidants in meat and meat products
- Inclusion of red meat in healthful dietary patterns
- The use and control of nitrate and nitrite for the processing of meat products
- Improving functional value of meat products
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