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About

The American Meat Science Association (AMSA) is starting Meat and Muscle Biology to be focused on edible products from commonly farmed and/or harvested meat animal species. The goal of this journal is to become the premier scientific journal for the world meat science community by offering a broad scope of peer-review manuscripts on meat and muscle biology. This journal is a gold open access online only journal that began accepting manuscripts for review October 26, 2016 and will start publishing journal issues in February 2017. Accepted papers will be published sequentially in one issue per year by Image Iowa State University Digital Press. 

Journal Scope

The purpose of Meat and Muscle Biology is to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all antemortem and postmortem factors that influence the properties of meat that are marketed for human consumption. High quality, pertinent, and timely basic and applied research will be published on meat and muscle biology from domestic mammals, avians, aquaculture species, amphibians, wild capture mammals, and synthetic meat analogs. Topics can include any factors affecting meat and its use, including production, quality, composition, processing, safety, and value of edible products including muscle biology and biochemistry, human nutrition, food safety, sensory evaluation, consumer science, new or improved meat related analytical procedures, processing and sensing technologies, and marketing of meat products.

Types of papers considered for publication (all subject to peer review):

  • Original research articles
  • Review papers
  • RMC abstracts (as one paper)
  • Proceedings

Contact us with questions and comments

Frequently Asked Questions

Manuscript Style Guide and Checklist

Editorial Board

ElisabethLonergan
Elisabeth Huff-Lonergan, Iowa State University, Editor In Chief

Surendranath Suman

Surendranath Suman, University of Kentucky, Associate Editor

Board Members

  • Anna Dilger, University of Illinois
  • Andrea Garmyn,Michigan State University
  • Brad Kim, Purdue University
  • Ranjith Ramanathan, Oklahoma State University
  • Argenis Rodas, University of Manitoba
  • Jeffrey Savell, Texas A&M University
  • Wes Schilling, Mississippi State University
  • Phyllis Shand, University of Saskatchewan
  • Alex Stelzeni, University of Georgia
  • Robyn Warner, The University of Melbourne
  • Tommy Wheeler, USDA Agricultural Research Service

MMB Publications

  1. Investigating the Etiology of Sour Knuckles in Postchilled Beef Carcasses 12/14/2020

    Authors: Tyler W. Thompson (Colorado State University) , Ifigenia Geornaras (Colorado State University) , Robert J. Delmore (Colorado State University) , Brian J. McFarlane (JBS USA) , Keith E. Belk (Colorado State University) , Mahesh N. Nair (Colorado State University) 

    Click here to read more!

  2. Fillet Dimensions and Meat Quality Attributes Associated With Woody Breast in Broilers 12/3/2020

    Authors: Barbara de Almeida Mallmann (University of Arkansas) , Guillermo Tellez-Isaias (University of Arkansas) , Andy Mauromoustakos (University of Arkansas) , Craig N. Coon (University of Arkansas) , Casey M. Owens (University of Arkansas)

    Click here to read more!


  3. Chemical Characterization and Sensory Relationships of Beef M. longissimus lumborum and M. gluteus medius Steaks After Retail Display in Various Packaging Environments 12/2/2020

    Authors: Jacqueline Ponce (Texas Tech University) , J. Chance Brooks (Texas Tech University) , Jerrad F. Legako (Texas Tech University) 

    Click here to read more!

  4. Effect of Woody Breast Condition on Instrumental Texture Characteristics of Poultry Deli Loaves 12/2/2020

    Authors: Juan P. Caldas-Cueva (University of Arkansas) , Clay J. Maynard (University of Arkansas) , Andy Mauromoustakos (University of Arkansas) , Casey M. Owens (University of Arkansas) 

    Click here to read more!

  5. Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness 12/1/2020

    Authors: Kelly R. Vierck (Texas Tech University) , Jerrad F. Legako (Texas Tech University)  , Jongkyoo Kim (Michigan State University) , Bradley J. Johnson (Texas Tech University) , J. C. Brooks (Texas Tech University)

     

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  6. Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins 12/1/2020

    Authors: Blake A. Foraker (Colorado State University) , Devin A. Gredell (Colorado State University) , Jerrad F. Legako (Texas Tech University) , Richard D. Stevens (Texas Tech University) , J. Daryl Tatum (Colorado State University) , Keith E. Belk (Colorado State University) , Dale R. Woerner (Texas Tech University) 

    Click here to read more!

  7. Prediction of Whole Pork Loin and Individual Chops’ Intramuscular Fat Using Computer Vision System Technology 12/1/2020

    Authors: Jeng-Hung Liu (North Dakota State University) , David J. Newman (Arkansas State University) , Jennifer M. Young (North Dakota State University) , Xin Sun (North Dakota State University) 

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  8. Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures 12/1/2020

    Authors: ToniRae Gardner (Utah State University) , Kelly R. Vierck (Texas Tech University) , Silvana Martini (Utah State University) , Karin Allen (Utah State University) , Heng Ban (University of Pittsburgh) , Rhonda K. Miller (Texas A&M University) , Chris R. Kerth (Texas A&M University) , Jerrad F. Legako (Texas Tech University) 

    Click here to read more!

  9. Texture of Fermented Summer Sausage With Differing pH, Endpoint Temperature, and High Pressure Processing Times 5/1/2020

    Macc Rigdon, Harshavardhan Thippareddi, Robert W. McKee, Chevise L. Thomas, Alexander M. Stelzleni
    Click here to read more!

  10. Impact of Refrigerated Storage Time on Woody Broiler Breast Severity and Instrumental Quality 5/1/2020

    Michael Byron , Xue Zhang , Morgan Von Staden, Tessa Jarvis, Courtney Crist, Wei Zhai, Wes Schilling
    Click here to read more! 

  11. Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement 5/1/2020

    Andrea Garmyn, Lyda Garcia, Kari S. Spivey, Rod J. Polkinghorne, Mark Miller
    Click here to read more! 

  12. A Survey of Microbial Communities on Dry-Aged Beef in Commercial Meat Processing Facilities 5/1/2020

    Rachel Capouya, Thomas Mitchell, Diana I. Clark, Daniel L. Clark ,Phillip Bass
    Click here to read more! 

  13. Use of Nitrite-Embedded Packaging Film for Color Stability of Alternatively-Cured, Fully Cooked Bologna 5/1/2020

    Michael S. Cropp, James S. Dickson, Rodrigo Tarté, Joseph G. Sebranek
    Click here to read more! 

  14. Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks 5/1/2020

    Francisco Najar-Villarreal, Elizabeth A. E. Boyle,Terry Houser, Randall Phebus,Christopher I. Vahl, John Gonzalez, Travis O'Quinn, John Wolf, Daniel Vega
    Click here to read more!

  15. Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light 12/20/2019

    Joshua R. Cassar, Edward W. Mills, Jonathan A. Campbell and Ali Demirci
    Read the article here!

  16. 2019 Reciprocal Meats Conference Abstracts 12/20/2019

    To view the abstracts from the 2019 RMC please click below.

    Read the abstracts here! 

  17. Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness? 12/20/2019

    Lauren L. Prill, Lindsey N. Drey, Emily A. Rice, Brittany A. Olson, John M. Gonzalez, Jessie L. Vipham, Michael D. Chao, Phillip D. Bass, Michael J. Colle and Travis G. O'Quinn
    Read the article here! 

  18. The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum) 12/20/2019

    Derico Setyabrata, Jacob R. Tuell and Yuan H. Brad Kim
    Read the article here! 

  19. Utilization of Phosphate Alternatives in Marinated Chicken Breast and Chunked and Formed Deli Ham 12/20/2019

    C. S. Morris, Y. L. Campbell, B. S. Smith, S.G. Campano, J. B. Williams, T. Kim, Thu T. Dinh and M. W. Schilling
    Read the article here! 

  20. Cooking Method and USDA Quality Grade Affect Consumer Palatability and Flavor of Beef Strip Loin Steaks 12/6/2019

    Cesar A. Sepulveda, Andrea J. Garmyn, Jerrad F. Legako and Markus F. Miller

    Click here to read more!

  21. Effects of Oxygen Partial Pressure on 4-Hydroxy-2-Nonenal Induced Oxymyoglobin Oxidation 12/6/2019

    Frank Kiyimba, Thiago S. Belem, Mahesh N. Nair, Janet Rogers, Steven D. Hartson, Gretchen G. Mafi, Deborah L. VanOverbeke and Ranjith Ramanathan

    Click here to read more!

  22. The Effects of Enhancement Strategies of Beef Flanks on Composition and Consumer Palatability Characteristics 11/15/2019

    Sean J. Morrow, Andrea J. Garmyn, Nicholas C. Hardcastle, J. Chance Brooks and Markus F. Miller
    Click here to read more!

  23. Texture of Fermented Summer Sausage with Differing Ph, Endpoint Temperature, and High Pressure Processing Times 11/15/2019

    Macc Rigdon; Harshavardhan Thippareddi; Robert W McKee; Chevise L Thomas; A. M. Stelzleni
    Click here to read more!

  24. Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings Emily A. Rice et al. Click here to read more! 11/7/2019

    Emily A. Rice et al.
    Click here to read more!

  25. Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings 11/7/2019

    Emily A. Rice et al.
    Click here to read more!

  26. Carcass Yields and Physicochemical Meat Quality Characteristics of Namibian Springbok (Antidorcas marsupialis) as Influenced by Muscle, Sex and Age 10/23/2019

    Louwrens C. Hoffman, Diana L. van Schalkwyk, Nina M. Muller, Berndt J. van Rensburg and Kenneth W. McMillin
    Click here to read more! 

  27. Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon 10/23/2019

    Allison Hobson, John M. Gonzalez, Travis O'Quinn, Elizabeth A. Boyle, J. Scott Smith, Faris A. Karim, Christopher I. Vahl, Robert Johnson and Terry A. Houser
    Click here to read more!

  28. Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms 10/9/2019

    Hannah E. Price, Annie B. Lerner, Emily A. Rice, Jessica E. Lowell, Bailey N. Harsh, Kayla E. Barkley, Lauren T. Honegger, Elaine Richardson, Jason C. Woodworth, Mike D. Tokach, Steve S. Dritz, Robert D. Goodband, Joel M. DeRouchey, Travis G. O'Quinn, Matt W. Allerson, Brandon Fields, David A. King, Tommy L. Wheeler, Steven D. Shackelford, Anna C. Dilger and Dustin D. Boler
    Click here to read more!

  29. Product Yield and Fatty Acid Content of North Dakota Mule Deer, Elk, and Moose 10/9/2019

    DeMetris Reed, Jr., Paul T. Berg, Marty Marchello, Jennifer M. Young, and Eric P. Berg
    Click here to read more!

  30. Influence of postmortem aging and post-aging freezing on pork loin quality attributes 10/9/2019

    Matthew D. Schulte, Logan G. Johnson, Elizabeth A. Zuber, Brian M. Patterson, Amanda C. Outhouse, Christine A. Fedler, Edward M. Steadham, David A. King, Kenneth J. Prusa, Elisabeth Huff-Lonergan and Steven M. Lonergan
    Click here to read more!