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

Anna Dilger, University of Illinois
Andrea Garmyn, Texas Tech University
Brad Kim, Purdue University
Ranjith Ramanathan, Oklahoma State University
Argenis Rodas, University of Manitoba
Jeffrey Savell, Texas A&M 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

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
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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
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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
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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
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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
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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

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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

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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
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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.
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Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings 11/7/2019
Emily A. Rice et al.
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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
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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
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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
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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
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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
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