{"title":"As a reviewer, how do I decide between recommending rejection of a paper rather than a major revision?","authors":"Peter P. Purslow","doi":"10.1016/j.meatsci.2024.109587","DOIUrl":null,"url":null,"abstract":"<div><p>An associate editor of the journal has experienced an increase in the number of received reviews where the comments to either the authors or to the editor do not align with the reviewer's recommendation to accept, revise or reject. In particular, some recommendations for outright rejection of a submission have been accompanied by criticisms that clearly could have been solved by revision of the manuscript. The purpose of this letter is to provide some guidance to reviewers on the specific issue of deciding between a recommendation to revise versus reject.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":null,"pages":null},"PeriodicalIF":7.1000,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174024001645","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
An associate editor of the journal has experienced an increase in the number of received reviews where the comments to either the authors or to the editor do not align with the reviewer's recommendation to accept, revise or reject. In particular, some recommendations for outright rejection of a submission have been accompanied by criticisms that clearly could have been solved by revision of the manuscript. The purpose of this letter is to provide some guidance to reviewers on the specific issue of deciding between a recommendation to revise versus reject.
期刊介绍：
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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