Editorial 2020

Research output: Contribution to journalEditorialpeer-review


The last 12 months has seen some unusual world events with the closing of countries and borders and many R&D organisations in turmoil coping with closed laboratories and Universities confronted with meeting teaching obligations by remote means. Despite this there has been no decline in momentum for Meat Science with submissions close to 1,100 with the spread of countries from which papers have been submitted also continuing to grow. This is matched by the metrics released in June 2020, which showed Meat Science jumped from an impact factor (IF) 3.48© to 3.64© 2019 JCR (Clarivate Analytics 2020) with an impressive 5-year impact factor of 4.09© 2019 JCR (Clarivate Analytics 2020). When you compare this with journals that are partly in the same space like the Journal of Animal Science (IF = 2.09) and Meat and Muscle Biology with no IF then this shows the standing of the journal. It is worth mentioning at this point that some of the open access journals are using very clever marketing strategies to raise their IF by covering a wide subject area and then having very specific sections within the journal which can inflate the value/worth of individual sections. It seems in some cases the open access approach has seen a decline in reviewing standards as every paper accepted raises revenue for the journal. It is the opinion of the writer that over time the quality of the science reported will likely decline under this model!
Original languageEnglish
Article number108279
Pages (from-to)1-2
Number of pages2
JournalMeat Science
Early online date18 Aug 2020
Publication statusPublished - Jan 2021


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