MEAT SCIENCE

期刊详情

MEAT SCIENCE

期刊ISSN：	0309-1740
E-ISSN：	1873-4138
影响因子：	5.7
自引率：	12.3%
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出版语言：	英文
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食品科学2 一区
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出版信息
出版商	Elsevier BV
期刊官网	https://www.journals.elsevier.com/meat-science
涉及的研究方向	工程技术-食品科技
年文章数	0
是否OA	否
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期刊简介
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.

期刊简介

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.