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Meat and Muscle Biology is the premier, international, fully open access journal that is a publication home for a broad scope of high quality, peer-reviewed manuscripts on all aspects of meat science (including meat derived from domestic mammals, avian species, aquaculture species, amphibians, wild capture mammals, synthetic meat analogs and cell culture) applied muscle biology and related topics. 

Meat and Muscle Biology is published by the Iowa State University Digital Press for the American Meat Science Association.

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  • Now accepting submissions

    Now accepting submissions

Featured Articles

Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement

Andrea Garmyn, Lyda Garcia, Kari S. Spivey, Rod J. Polkinghorne, Mark Miller

Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement

Use of Nitrite-Embedded Packaging Film for Color Stability of Alternatively-Cured, Fully Cooked Bologna

Michael S. Cropp, James S. Dickson, Rodrigo Tarté, Joseph G. Sebranek

Use of Nitrite-Embedded Packaging Film for Color Stability of Alternatively-Cured, Fully Cooked Bologna

Meat Science Lexicon

Dennis L. Seman, Dustin D. Boler, C. Chad Carr, Michael E. Dikeman, Casey M. Owens, Jimmy T. Keeton, T. Dean Pringle, Jeffrey J. Sindelar, Dale R. Woerner, Amilton S. de Mello, Thomas H. Powell

Meat Science Lexicon

A Survey of Microbial Communities on Dry-Aged Beef in Commercial Meat Processing Facilities

Rachel Capouya, Thomas Mitchell, Diana I. Clark, Daniel L. Clark, Phillip Bass

A Survey of Microbial Communities on Dry-Aged Beef in Commercial Meat Processing Facilities

Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness

Matthew D. Schulte, Logan G Johnson, Elizabeth A Zuber, Edward M. Steadham, D. Andy King, Elisabeth J. Huff-Lonergan, Steven M. Lonergan

Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness

Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks

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

Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks