中文簡(jiǎn)介

肉類的品質(zhì)——其成分、營(yíng)養(yǎng)價(jià)值、健康性和消費(fèi)者的可接受性——在很大程度上取決于胚胎、活動(dòng)物和死后肌肉組織遇到的事件和條件。因此，對(duì)這些品質(zhì)的控制及其進(jìn)一步的提高，取決于對(duì)商品在其存在的各個(gè)階段的更全面的理解——從生物體的最初概念、生長(zhǎng)和發(fā)展到屠宰，再到肉類的最終加工、制備、分配、烹飪和消費(fèi)。肉類科學(xué)的目的是為跨學(xué)科和國(guó)際知識(shí)傳播提供一個(gè)適當(dāng)?shù)拿浇椋�以了解影響肉類特性的所有因素。該雜志主要關(guān)注哺乳動(dòng)物的肉；然而，只有當(dāng)家禽證明它們能夠提高對(duì)肌肉性質(zhì)和肌肉在死后變成肉的質(zhì)量之間關(guān)系的整體理解時(shí)，才會(huì)考慮對(duì)家禽的貢獻(xiàn)。將考慮有關(guān)大型鳥(niǎo)類（例如，鴯鹋、鴕鳥(niǎo)）和野生捕獲哺乳動(dòng)物和鱷魚(yú)的論文。

　　英文簡(jiǎn)介

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. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem. Papers on large birds (e.g. emus, ostriches) and wild capture mammals and crocodiles will be considered.

　　近年期刊自引率趨勢(shì)圖

　　JCR分區(qū)

JCR分區(qū)等級(jí)	JCR所屬學(xué)科	分區(qū)	影響因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	7.077

　　近年期刊影響因子趨勢(shì)圖

　　CiteScore數(shù)值

CiteScore	SJR	SNIP	學(xué)科類別	分區(qū)	排名	百分位
10.40	1.298	2.175	大類：Agricultural and Biological Sciences 小類：Food Science	Q1	18 / 338	94%

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