AMSA's new journal Meat and Muscle Biology is now accepting manuscripts. The web site at http://www.meatscience.org/mmb went live on Wednesday afternoon.
The MMB Editorial Board approved the style guide and initial set of policies on Wednesday morning after working diligently for one year to put the pieces of the project together. A task force chaired by Mississippi State University meat scientist Wes Schilling started in October, 2015 with the idea of starting a journal. In the past twelve months, dozens of highly respected researchers and authors pooled their collective experience to create a novel approach to publishing research results in meat science.
There are three major things that set this journal apart from all others that publish meat science research.
- The scope of this journal represents all animal species utilized for human consumption. It also spans the production chain, including ante-mortem and post-mortem factors affecting meat and meat products.
- The journal is fully online and gold open access, meaning that every article is available immediately upon acceptance and formatting to be accessed by anyone in the world with an internet connection. There are no subscription fees. This provides researchers with the widest possible audience for the work of our authors.
- The journal is run by meat scientists for meat scientists. The American Meat Science Association is the world's largest organization dedicated to all aspects of the meat science subject area. The editorial board is representative of the geographic and expertise diversity in AMSA. Any proceeds from publishing the journal are returned to the meat science community through investments in the journal and in new programs and services for AMSA members.
You can expect to see the first published articles in early 2017. We will be sure to keep you posted as content becomes available for you to work with.
For more information or to submit an article, head over to http://www.meatscience.org/mmb today!