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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.  

Volume 4 • Issue 1 • 2020

Research Article

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 and Mark Miller

2020-02-24 Volume 4 • Issue 1 • 2020

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 and Daniel Vega

2020-02-28 Volume 4 • Issue 1 • 2020

Impact of Refrigerated Storage Time on Woody Broiler Breast Severity and Instrumental Quality

Michael Byron , Xue Zhang , Morgan Von Staden , Tessa Jarvis , Courtney Crist , Wei Zhai and Wes Schilling

2020-02-28 Volume 4 • Issue 1 • 2020

Texture of fermented summer sausage with differing pH, endpoint temperature, and high pressure processing times

Macc Rigdon , Harshavardhan Thippareddi , Robert W. McKee , Chevise L. Thomas and Alexander M. Stelzleni

2020-02-29 Volume 4 • Issue 1 • 2020

A survey of microbial communities on dry-aged beef in commercial meat processing facilities

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

2020-03-24 Volume 4 • Issue 1 • 2020

Featured Articles

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