Meat Science
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Indexed in the following public directories
Web of Science 
Scopus 
SJR
- PublisherELSEVIER SCI LTD
- LanguageEnglish
- FrequencyMonthly
- LanguageEnglish
- FrequencyMonthly
- Publication Start Year1977
- Publisher URL
- Website URL
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Topics Covered
Year-wise Publication
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FAQs
Since when has Meat Science been publishing? 
The Meat Science has been publishing since 1977 till date.
How frequently is the Meat Science published?
Meat Science is published Monthly.
What is the H-index. SNIP score, Citescore and SJR of Meat Science?
Meat Science has a H-index score of 185, Citescore of 10.4, SNIP score of 2.18, & SJR of Q1
Who is the publisher of Meat Science?
The publisher of Meat Science is ELSEVIER SCI LTD.
How can I view the journal metrics of Meat Science on editage?
For the Meat Science metrics, please refer to the section above on the page.
What is the eISSN and pISSN number of Meat Science?
The eISSN number is 1873-4138 and pISSN number is 0309-1740 for Meat Science.
What is the focus of this journal?
The journal covers a wide range of topics inlcuding Intramuscular fat, Antioxidant, Microwave, Boar taint, Longissimus, Dietary supplementation, Shear force, Gene expression, Animal welfare, Lipid oxidation, Red meat, Calpain, Essential oil, Livestock, Listeria monocytogenes, Near-infrared spectroscopy, Starch, Fat content, Guinea pig, Autopsy.
Why is it important to find the right journal for my research?
Choosing the right journal ensures that your research reaches the most relevant audience, thereby maximizing its scholarly impact and contribution to the field.
Can the choice of journal affect my academic career?
Absolutely. Publishing in reputable journals can enhance your academic profile, making you more competitive for grants, tenure, and other professional opportunities.
Is it advisable to target high-impact journals only?
While high-impact journals offer greater visibility, they are often highly competitive. It's essential to balance the journal's impact factor with the likelihood of your work being accepted.