雜志介紹

Meat Science雜志介紹

《Meat Science》是一本以English為主的未開放獲取國際優(yōu)秀期刊，中文名稱肉類科學，本刊主要出版、報道農(nóng)林科學-FOOD SCIENCE & TECHNOLOGY領(lǐng)域的研究動態(tài)以及在該領(lǐng)域取得的各方面的經(jīng)驗和科研成果，介紹該領(lǐng)域有關(guān)本專業(yè)的最新進展，探討行業(yè)發(fā)展的思路和方法，以促進學術(shù)信息交流，提高行業(yè)發(fā)展。該刊已被國際權(quán)威數(shù)據(jù)庫SCIE收錄，為該領(lǐng)域相關(guān)學科的發(fā)展起到了良好的推動作用，也得到了本專業(yè)人員的廣泛認可。該刊最新影響因子為5.7，最新CiteScore 指數(shù)為13。

本刊近期中國學者發(fā)表的論文主要有：

• Emerging market for pork with animal welfare attribute in China: An ethical perspective

  Author: Liang, Yaoming; Xu, Yanjie; Lai, Debao; Hua, Gengrong; Huang, Donglin; Wang, Hao; Li, Hui; Han, Li

• iTRAQ-based proteomic analysis reveals the underlying mechanism of postmortem tenderization of refrigerated porcine Longissimus thoracis et lumborum muscle

  Author: Xu, Long; He, Yueshan; Yuan, Xiaoyu; Liu, Kelin; Cui, Yue; Ma, Hanjun; Ma, Changming; Yu, Xiaoling

• Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylation

  Author: Lu, Wenwei; Hou, Qin; Zhang, Jian; Zhang, Wangang

• Effects of kappa-carrageenan gum on 3D printability and rheological properties of pork pastes

  Author: Xu, Jianhang; Fan, Yuhang; Chen, Qian; Sun, Fangda; Li, Min; Kong, Baohua; Xia, Xiufang

英文介紹

Meat Science雜志英文介紹

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.