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MEAT SCIENCE

SCI/SCIE
MEAT SCIENCE
雜志名稱:肉類科學
簡稱:MEAT SCI
期刊ISSN:0309-1740
大類研究方向:工程技術
影響因子:3.483
數據庫類型:SCI/SCIE
是否OA:No
出版地:ENGLAND
年文章數:236
小類研究方向:工程技術-食品科技
審稿速度:約6.0個月
平均錄用比例:較易

官方網站:http://www.elsevier.com/wps/find/journaldescription.cws_home/405866/description#description

投稿網址:http://ees.elsevier.com/meatsci/

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MEAT SCIENCE

英文簡介

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.

MEAT SCIENCE

中文簡介

肉類的品質——其成分、營養價值、健康性和消費者的可接受性——在很大程度上取決于胚胎、活動物和死后肌肉組織遇到的事件和條件。因此,對這些品質的控制及其進一步的提高,取決于對商品在其存在的各個階段的更全面的理解——從生物體的最初概念、生長和發展到屠宰,再到肉類的最終加工、制備、分配、烹飪和消費。肉類科學的目的是為跨學科和國際知識傳播提供一個適當的媒介,以了解影響肉類特性的所有因素。該雜志主要關注哺乳動物的肉;然而,只有當家禽證明它們能夠提高對肌肉性質和肌肉在死后變成肉的質量之間關系的整體理解時,才會考慮對家禽的貢獻。將考慮有關大型鳥類(例如,鴯鹋、鴕鳥)和野生捕獲哺乳動物和鱷魚的論文。

MEAT SCIENCE

中科院分區
大類學科 分區 小類學科 分區 Top期刊 綜述期刊
農林科學 1區 FOOD SCIENCE & TECHNOLOGY 食品科技 1區

MEAT SCIENCE

JCR分區
JCR分區等級 JCR所屬學科 分區 影響因子
Q1 FOOD SCIENCE & TECHNOLOGY Q1 7.077

MEAT SCIENCE

中科院JCR分區歷年趨勢圖

MEAT SCIENCE

影響因子
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