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

Editorial Board

Instructions to Authors

 Manuscript Submission

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