Impact Score* 4.3
Meat Science publishes scientific documents describing new crucial contributions in the fields of Animal Science, Food Science and Food Science and Chemistry. The dominant research topics disseminated in this journal are Food science, Animal science, Biochemistry, Tenderness and Loin.
The publication protocol for Meat Science is to publish novel original articles that have been rigorously reviewed by experienced scientific experts. The journal encourages submissions from the research community where emphasis will be placed on the originality and the practical significance of the published research.
Meat Science is listed at Research.com, Web of Science and Scopus. There are many prestigious scientists who contributed to this journal such as David L. Hopkins, David L. Hopkins, José M. Lorenzo, Louwrens C. Hoffman and Baohua Kong
For additional details on the guidelines and submission prerequisites for authors, you are advised to consult the official website for the journal for Meat Science at https://www.journals.elsevier.com/meat-science .
*The metrics for this journal are compiled based on the data for scientists listed under Animal Science and Veterinary