投稿信息
投稿信息
审稿周期
投稿命中率
审稿费用
暂无数据
版面费用
暂无数据
中国人发表比例
2023年中国人文章占该期刊总数量暂无数据 (2022年为100.00%)
自引率
19.7 %
年文章数
4120
作者需知
暂无数据
NCBI查询
偏重的研究方向
暂无数据
期刊简介
稿件收录要求
稿件收录要求
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. Although the journal is predominantly concerned with the flesh of mammals, contributions on poultry meat are also published, especially when these have relevance to our overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem.
