Founded in 1987 and sponsored by the China Meat Research Center, Meat Research is a Chinese scientific and technological journal officially approved by the National Press and Publication Administration. It is openly published both domestically and internationally. The journal maintains the International Standard Serial Number (ISSN) 1001-8123 and the China Standard Serial Numbering (CN) 11-2682/TS. It is published monthly.

This journal embodies authority, theory, and professional expertise, possessing significant academic value. It has been continuously recognized as a "Source Journals for Chinese Scientific and Technical Papers and Citations（CSTPCD）" by the China Science and Technology Information Research Institute. In 2023, it continues to be included in the "The Core Journal of China" published by Peking University (7th, 8th, and 10th editions). The impact factor is continually on the rise, and the journal is fully indexed in databases such as CAB Abstracts, Food Science and Technology Abstracts (FSTA), Wanfang Database, CNKI, VIP, and others.

The journal primarily targets a wide range of experts, scholars, engineering technicians, master's and doctoral students, and management personnel from universities, research institutes, and various government and enterprise units across the country.

Key sections of the journal include:
- Basic Research
- Processing Technology
- Quality and Safety
- Packaging and Storage
- Analysis and Detection
- Reviews

Submission Website: www.rlyj.net.cn  
Editorial Office Email: meat_research@126.com  
Contact Number: 010-83155446/47/48/49/50 Ext. 8027

Scope of Submissions:
1. Fundamental research in meat science
2. Analysis techniques for drug residues in meat
3. Traceability systems and assurance technologies in meat production
4. Cleanliness disinfection, preservation, and transportation technologies in meat production
5. Research on meat safety laws, regulations, and standards
6. Processing technologies for traditional meat products, modernization equipment, and quality control
7. Comprehensive utilization of by-products from meat processing
8. Development of meat processing machinery and new packaging technologies
9. Meat grading, food quality inspection, and flavor analysis
10. Development and application of specialized additives for meat processing
11. Meat nutrition and human health
12. Overview of policies and new measures for the development of the meat industry
13. Research on the relationship between genetics and meat quality
14. Research on the relationship between breeding environments and conditions and meat quality.