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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

Most Popular Articles

The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Frédéric Leroy, Adele H. Hite

The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

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

Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms

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, Dustin D. Boler

Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms

Current Status of Poultry Meat Abnormalities

Giulia Baldi, Francesca Soglia, Massimiliano Petracci

Current Status of Poultry Meat Abnormalities

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

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