Meat Science

Journal Title：Meat Science

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.

肉类的品质（其成分、营养价值、卫生性和消费者接受度）在很大程度上取决于胚胎、活体动物和死后肌肉组织所经历的事件和条件。因此，控制这些品质并进一步提高这些品质取决于对商品在其存在的所有阶段的更全面了解——从生物体的最初受孕、生长和发育到屠宰时间，再到肉类的最终加工、准备、分配、烹饪和消费。

Meat Science创刊于1977年，由Elsevier BV出版商出版，收稿方向涵盖工程技术 - 食品科技全领域，在行业领域中学术影响力很大，属于TOP期刊，国际一流期刊，关注度和专业度非常高，所以对原创文章要求创新性很高，过审难度很高，如果您有志于TOP期刊，建议关注此刊。平均审稿速度 约6.0个月 约10.9周，影响因子指数5.7，该期刊近期没有被列入国际期刊预警名单，广大学者值得一试。