Meat Science
Impact Factor & Key Scientometrics

Meat Science
Overview

Impact Factor

5.209

H Index

175

Impact Factor

6.786

I. Basic Journal Info

Country

Netherlands
Journal ISSN: 03091740, 18734138
Publisher: Elsevier BV
History: 1977-ongoing
Journal Hompage: Link
How to Get Published:

Research Categories

Meat Science
Impact Factor by Web of Science

Index

SCIE/SSCI

Impact Factor

5.209

by WOS

Ranking

1814

by WOS

Meat Science
SJR, SJR Impact Factor and H Index

H Index

175

SJR

1.425

Scopus Impact Factor

6.786

Meat Science
SJR Impact Factor 2-year, 3-year, 4-year

2-year
Impact Factor

6.786

3-year
Impact Factor

6.889

4-year
Impact Factor

6.786

Scope/Description:

The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat. It is the purpose of Meat Science to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat.

II. Science Citation Report (SCR)



Meat Science
SCR Impact Factor

Meat Science
SCR Journal Ranking

Meat Science
SCImago SJR Rank

SCImago Journal Rank (SJR indicator) is a measure of scientific influence of scholarly journals that accounts for both the number of citations received by a journal and the importance or prestige of the journals where such citations come from.

1.425

Meat Science
Scopus 2-Year Impact Factor Trend

Note: impact factor data for reference only

Meat Science
Scopus 3-Year Impact Factor Trend

Note: impact factor data for reference only

Meat Science
Scopus 4-Year Impact Factor Trend

Note: impact factor data for reference only

Meat Science
Impact Factor History

2-year 3-year 4-year
  • 2021 Impact Factor
    6.786 6.889 6.765
  • 2020 Impact Factor
    5.209 5.341 5.48
  • 2019 Impact Factor
    3.92 4.203 4.164
  • 2018 Impact Factor
    3.815 3.786 4.277
  • 2017 Impact Factor
    3.05 3.861 3.981
  • 2016 Impact Factor
    3.474 3.576 3.719
  • 2015 Impact Factor
    3.328 3.577 3.672
  • 2014 Impact Factor
    3.095 NA NA
  • 2013 Impact Factor
    2.667 NA NA
  • 2012 Impact Factor
    3.221 NA NA
  • 2011 Impact Factor
    2.666 NA NA
  • 2010 Impact Factor
    2.99 NA NA
  • 2009 Impact Factor
    2.421 NA NA
  • 2008 Impact Factor
    2.517 NA NA
  • 2007 Impact Factor
    2.217 NA NA
  • 2006 Impact Factor
    2.391 NA NA
  • 2005 Impact Factor
    1.924 NA NA
  • 2004 Impact Factor
    1.751 NA NA
  • 2003 Impact Factor
    1.742 NA NA
  • 2002 Impact Factor
    1.292 NA NA
  • 2001 Impact Factor
    1.207 NA NA
  • 2000 Impact Factor
    1.251 NA NA
Note: impact factor data for reference only

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Impact Factor

Impact factor (IF) is a scientometric factor based on the yearly average number of citations on articles published by a particular journal in the last two years. A journal impact factor is frequently used as a proxy for the relative importance of a journal within its field. Find out more: What is a good impact factor?


III. Other Science Influence Indicators

Any impact factor or scientometric indicator alone will not give you the full picture of a science journal. There are also other factors such as H-Index, Self-Citation Ratio, SJR, SNIP, etc. Researchers may also consider the practical aspect of a journal such as publication fees, acceptance rate, review speed. (Learn More)

Meat Science
H-Index

The h-index is an author-level metric that attempts to measure both the productivity and citation impact of the publications of a scientist or scholar. The index is based on the set of the scientist's most cited papers and the number of citations that they have received in other publications

175

Meat Science
H-Index History