编辑 2025。

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2024-10-01 DOI:10.1016/j.meatsci.2024.109681

David L Hopkins

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Editorial 2025

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

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.

期刊最新文献

Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphate The construction of a sheepmeat eating quality prediction model for Australian lamb Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis Simultaneous monitoring of two comprehensive quality evaluation indexes of frozen-thawed beef meatballs using hyperspectral imaging and multi-task convolutional neural network