Meat Science

Meat Science is a peer-reviewed journal published by Elsevier, founded in 1977 as a forum for interdisciplinary and international knowledge on the properties of meat, focused on the science of the flesh of mammals, with a 2025 Journal Impact Factor of 6.4（Meat Science）是（Elsevier）出版的同行评审期刊，1977 年创刊，是传播肉类特性跨学科与国际知识的论坛，聚焦哺乳动物肌肉科学，2025 年影响因子为 6.4。

Scope

• It provides a medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat该刊为传播影响肉类特性的跨学科与国际知识提供平台。
• The qualities of meat, including its composition, nutritional value, wholesomeness and consumer acceptability, are largely determined by the embryo, the live animal and the postmortem musculature肉品的组成、营养价值、卫生安全性与消费者接受度等品质，在很大程度上取决于胚胎、活体动物与宰后肌肉。
• It covers the commodity at all stages of its existence, from conception, growth and development through slaughter to processing, preparation, distribution, cooking and consumption该刊覆盖肉类从受孕、生长发育经屠宰到加工、制备、流通、烹饪与消费的各个阶段。
• The journal is predominantly concerned with the flesh of mammals and does not accept submissions on fish or poultry该刊主要关注哺乳动物的肌肉，不接受鱼类与家禽稿件。
• Papers on large birds such as emus and ostriches, on wild capture mammals and on crocodiles are considered有关大型鸟类（如鸸鹋与鸵鸟）、野生捕获哺乳动物与鳄鱼的论文也会予以考虑。
• Typical topics include muscle biology and biochemistry, meat quality, processing, flavour and aroma, nutrition, safety and shelf life典型主题包括肌肉生物学与生物化学、肉品品质、加工、风味与香气、营养、安全与货架期。
• Article types include research papers, reviews, short communications, letters to the editor, and reviews of books, conferences and meetings文章类型包括研究论文、综述、短通讯、读者来信以及书评、会议与研讨会评述。

History

• In 1975 Applied Science Publishers approached Ralston Lawrie of the University of Nottingham about editing a new journal, and the journal was launched with an initial editorial board of twenty-three members1975 年，（Applied Science Publishers）接洽（University of Nottingham）的 Ralston Lawrie 商议创办新刊，该刊随后创刊，初始编委会为二十三人。^[1]
• The first issue appeared in January 1977 with an editorial by Lawrie, one review paper and three research papers, and the first volume of four issues contained twenty-seven articles首期于 1977 年 1 月出版，含 Lawrie 的一篇社论、一篇综述与三篇研究论文，首个四期卷共收录二十七篇论文。^[2]
• It was published by Applied Science Publishers of Barking in Essex until 1983, then by Elsevier Applied Science Publishers until 1988, and by Elsevier from 1989 onwards该刊 1983 年以前由埃塞克斯巴金的（Applied Science Publishers）出版，其后至 1988 年由（Elsevier Applied Science Publishers）出版，1989 年起由（Elsevier）出版。
• It started as a quarterly, published two volumes of four issues in 1990 and three volumes of three issues in 1995, and has been monthly since 2015该刊创刊时为季刊，1990 年出版两卷各四期，1995 年出版三卷各三期，2015 年起改为月刊。
• Its scope was refined in 1984 to add a qualification on poultry muscle and refined again in 2015 to cover large birds, wild capture mammals and crocodiles其范围 1984 年增补有关家禽肌肉的限定，2015 年再次修订以涵盖大型鸟类、野生捕获哺乳动物与鳄鱼。
• It has been indexed in MEDLINE since January 2010, and its impact factor was 6.1 in 2024 and 6.4 in 2025该刊自 2010 年 1 月起被 MEDLINE 收录，影响因子 2024 年为 6.1，2025 年为 6.4。

Editors

• Its Editor-in-Chief is Monica Flores, full research professor at the Institute of Agrochemistry and Food Technology in Valencia, Spain现任主编 Monica Flores 为西班牙巴伦西亚农业化学与食品技术研究所全职研究教授。
• Her research fields are meat products, aroma, flavour, dry curing, fermentation, protein, plant-based products and olfactometry其研究领域为肉制品、香气、风味、干腌、发酵、蛋白、植物基产品与嗅觉测量。
• The consulting editor is David L. Hopkins of Charles Sturt University in Australia顾问编辑为澳大利亚（Charles Sturt University）的 David L. Hopkins。
• The associate editors are Thierry Astruc, Marjeta Candek-Potokar, Mohammed Gagaoua, David Gerrard, Eric Ponnampalam, Peter Purslow and Wangang Zhang副编辑为 Thierry Astruc、Marjeta Candek-Potokar、Mohammed Gagaoua、David Gerrard、Eric Ponnampalam、Peter Purslow 与 Wangang Zhang。
• The editorial board has fifty editors and board members from more than twenty countries, including Spain, Australia, France, the United States, China, Canada and Brazil编委会由五十位编辑与编委组成，来自二十余个国家，包括西班牙、澳大利亚、法国、美国、中国、加拿大与巴西。
• All submissions undergo single anonymized review with at least two reviewers, revised manuscripts must be resubmitted within twenty-one days, and the journal enforces strict statistical and methodological reporting requirements所有稿件均经至少两位审稿人的单盲评审，修改稿须在二十一日内重新提交，且该刊执行严格的统计学与方法学报告要求。