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

Frequently Asked Questions

Manuscript Style Guide and Checklist

Editorial Board

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

Surendranath Suman, University of Kentucky, Associate Editor

Board Members

Mario Chizzotti, Ph.D., Department of Animal Science, Universidade Federal de Viçosa
Anna Dilger, Ph.D., University of Illinois
Andrea Garmyn, Ph.D., Michigan State University
Jean-François Hocquette, Ph.D., INRAE, Université Clermont Auvergne, VetAgroSup
Cheorun Jo, Ph.D., Department of Agricultural Biotechnology, Seoul National University
Brad Kim, Ph.D., Purdue University
Massimiliano Petracci, Ph.D., Department of Agricultural and Food Sciences, University of Bologna
Ranjith Ramanathan, Ph.D., Oklahoma State University
Argenis Rodas, Ph.D., University of Manitoba
Linda Saucier, Ph.D., Département des sciences animales, Université Laval
Jeffrey Savell, Ph.D., Texas A&M University
Wes Schilling, Ph.D., Mississippi State University
Phyllis Shand, Ph.D., University of Saskatchewan
Alex Stelzeni, Ph.D., University of Georgia
Robyn Warner, Ph.D., The University of Melbourne
Tommy Wheeler, USDA Agricultural Research Service
Qun Sun, Ph.D., College of Life Sciences, Sichuan University

MMB Publications

Color Attributes and Glycolytic Energy Metabolites of Meat From Light and Heavy Bovine Feedlot Carcasses Stimulated With Low-Voltage Electricity 3/25/2021
Babatunde Agbeniga, Edward C. Webb
Read full article here on the official Meat and Muscle Biology site.
Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts 3/25/2021
Wan Jun Wu, Amelia A. Welter, Emily A. Rice, Brittany A. Olson, Travis G. O'Quinn, Elizabeth A. E. Boyle, Geraldine Magnin-Bissel, Terry A. Houser, Michael D. Chao
Read full article here on the official Meat and Muscle Biology site.
Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals 3/25/2021
D. Andy King, Steven D. Shackelford, Tommy L. Wheeler

Read full article here on the official Meat and Muscle Biology site.
The Influence of Maternal Dietary Intake During Mid-Gestation on Growth, Feedlot Performance, miRNA and mRNA Expression, and Carcass and Meat Quality of Resultant Offspring 3/25/2021
Jose M. Gardner , Nikole E. Ineck, Shelby M. Quarnberg, Jerrad F. Legako, Chuck E. Carpenter, Kerry A. Rood, Kara J. Thornton-Kurth
Read full article here on the official Meat and Muscle Biology site.
Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades 3/24/2021
William Thomas Fletcher(Texas Tech University) , Andrea J. Garmyn (Texas Tech University) , Jerrad F. Legako (Texas Tech University) , Dale R. Woerner (Texas Tech University) , Mark F. Miller (Texas Tech University)
Read full article here on the official Meat and Muscle Biology site.
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!
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!
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!
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!
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)

Click here to read more!
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!
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)

Click here to read more!
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!
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!
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!
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!
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!
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!
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!
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!
2019 Reciprocal Meats Conference Abstracts 12/20/2019
To view the abstracts from the 2019 RMC please click below.

Read the abstracts here!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!