Academic Journal
Q1Meat Science
About Meat Science
Meat Science is a scholarly journal published by Elsevier Ltd. SCImago 2025 lists it in Q1, with an SJR of 1.402 and H-index of 215.
Coverage: 1977-2026. Research categories: Food Science (Q1).
Source-backed journal facts
Topics in published research
Meat and Animal Product Quality; Animal Nutrition and Physiology; Advanced Chemical Sensor Technologies; Protein Hydrolysis and Bioactive Peptides; Genetic and phenotypic traits in livestock; Animal Behavior and Welfare Studies.
OpenAlex classifies topics from published works. These topics are not the publisher’s official aims and scope.
Reported open-access list prices
4,740.00 USD; 4,430.00 EUR; 3,790.00 GBP; 587,900.00 JPY
APC list prices reported by OpenAlex, which obtains this information from DOAJ. Confirm current charges, taxes, waivers and eligibility with the publisher; this is not a fee quotation.
Source: OpenAlex source record. Retrieved 2026-10-03. Source record updated 2026-10-02. OpenAlex metrics are different from SCImago metrics and the Clarivate Journal Impact Factor.
Journal Metrics
Quartile, SJR and the listed SCImago H-index use the 2025 imported SCImago dataset. A quartile may vary by subject category. Values without a source or reporting year are unverified historical entries. Verify the current Journal Impact Factor with Clarivate or the publisher before using it.
Aims & Scope
The publisher’s official aims and scope have not yet been verified for this profile. Use the journal website to check subject fit and accepted article types before submitting.
Recent Research Articles
Latest publications matched automatically by ISSN.
Sausages color deterioration mechanism and storage stabilization strategies: A review
Jingwen Huang, Juanjuan Zhao, Gaofeng Wu, Luoxin Li et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110217Phospholipid-regulated myosin interfacial adsorption orderliness as a key determinant of gel network order and water holding capacity in emulsified meat systems
Jing Liu, Xiaonan Zhai, Jianying Zhao, Chongxian Zheng et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110222Veal production and quality attributes of Holstein bull calves supplemented with dietary active dry yeast (Saccharomyces cerevisiae) during pre-weaning and finishing phases
Sarah J. Davies, Farouk Semwogerere, Giulia Esposito, Clothilde Villot et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110223Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meat
Mengning Zhao, Ziyuan Zhang, Jinfeng Fang, Xinning Huang et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110218Polyphenol-rich sugarcane extract reduces methane emissions and improves oxidative stability and meat quality in pasture-fed Angus cattle
Jamal Nasir, Frank R. Dunshea, Robyn D. Warner, David McGill et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110229The role of different ionic celluloses in modulating myofibrillar protein gelation through high internal phase Pickering emulsions
Cinan Li, Yang Wang, Chaoyue Yang, Lihua Shang et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110220A combined very fast chilling and tannic acid-Lycium ruthenicum anthocyanin treatment for preserving beef color through inhibition of lipid and myoglobin oxidation during aging
Handan Zhang, Yanjie Guo, Xinyue Ren, Yuexing Shi et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110226Assessed the effects of the cattle category or the rearing management on the 6th rib composition using image analysis
Julien Soulat, Valérie Monteils, Bruno Meunier, Muriel Bonnet et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110232Predicting beef palatability using conventional and rapid analytical methods: A random forest approach
Carolina E. Realini, Renyu Zhang, Dongwen Luo, Marlon M. Reis et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110231Methionine-balanced diets modulate the fatty acid profile of beef
J. Albechaalany, M.P. Ellies-Oury, D. Gruffat, I. Ortigues-Marty et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110230Effect of resting temperature on the aggregation and gel properties of pork myosin with sodium bicarbonate
Zhan-Peng Zhu, Zhuang-Li Kang, Hui Wang, Wang-Li Cheng et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110225Polyphenol-enriched ethylcellulose oleogels with rice bran oil: properties, oxidative stability, and application in Harbin red sausage
Yudi Wang, Rongrong Yang, Weijing Xu, Ye Liu et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110219Mechanisms of volatile flavor formation in fermented meat products and prospects of artificial intelligence-based prediction
Ji Wang, Yang Liu, Cheng-Zhen Nie, Xu-Song Wang et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110209Visible/near infrared spectroscopy in muscle beef analysis: How device choice and sampling affect prediction accuracy
A. Lopez, J.-F. Hocquette, B. Graulet, I. Constant et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110228Magnetic field-assisted freezing and freeze-thaw control in meat: protein conformational responses, mechanistic evidence, and quality implications
Yuqin Feng, Wenhua Mu, Xuefeng Liu, Yinghua Tang et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110227Hemp seed oil-supplemented finisher diets for lambs: Impact on meat physicochemical quality and oxidative stability
Siphosethu Magqupu, Farouk Semwogerere, Jeannine Marais, Cletos Mapiye et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110221Geographical origin authentication of beef from Canada, Australia and Mexico using visible–near infrared spectroscopy and chemometric approaches
Sara León-Ecay, Óscar López-Campos, Ainara López-Maestresalas, Kizkitza Insausti et al.
2027-01 · DOI: 10.1016/j.meatsci.2026.110224Deciphering S-nitrosylation-regulated metabolic networks in postmortem beef based on label-free modificomics: Identification of ferroptosis as a novel quality-related pathway
Jiaxin Wu, Zhuangli Kang, Wangang Zhang, Qin Hou et al.
2026-12 · DOI: 10.1016/j.meatsci.2026.110191Alpha-gal syndrome: Mechanisms, global epidemiology, and implications for meat science
Sara R. Hene, Jordan T. Looper, Karl J. Clark, Paulina Maldonado-Ruiz et al.
2026-12 · DOI: 10.1016/j.meatsci.2026.110133Scientific criteria and guidelines for identifying, reporting, interpreting and connecting volatilomics data with meat flavor development and their related quality traits
Mónica Flores, Mohammed Gagaoua, Eric N. Ponnampalam, Marjeta Čandek-Potokar et al.
2026-12 · DOI: 10.1016/j.meatsci.2026.110190Reviews
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October 4, 2026 at 8:53 pm
September 25, 2026