Most technologies and innovations are initiated and substantiated by scientific research that is published in peer reviewed scientific journals. Meat and Muscle Biology was initiated by The American Meat Science Association as its official scientific journal in October of 2016 to provide a broader scope of peer-reviewed meat science and muscle biology research than was currently available to the world meat science and industry community. The journal’s focus is on edible products from commonly farmed and/or harvested meat animal species and further establishes AMSA as the authoritative resource of factual meat information. The papers provide research information with an immediate practical application or for knowledge in biological aspects of the discipline that will advance its usefulness in the long term.
The journal considers research submissions on all antemortem and postmortem factors that influence the properties of meat that are marketed for human consumption. This includes meat from domestic mammals, avians, aquaculture species, amphibians, wild capture mammals, and synthetic meat analogs. The scope of topics ranges from production, processing, composition, quality, safety, and value of edible products including muscle biology and biochemistry, human nutrition, food safety, sensory evaluation, consumer science, meat analytical procedures, and marketing of meat products.