Meat Science投稿须知

期刊简介

《Meat Science》是由Elsevier BV出版社于1977年创办的英文国际期刊（ISSN: 0309-1740，E-ISSN: 1873-4138），该期刊长期致力于食品科技领域的创新研究，主要研究方向为工程技术-食品科技。作为SCIE收录期刊（JCR分区 Q1，中科院 1区），本刊采用OA未开放获取模式（OA占比0.0220...%），以发表食品科技领域等方向的原创性研究为核心（研究类文章占比96.58%%）。凭借严格的同行评审与高效编辑流程，期刊年载文量精选控制在234篇，确保学术质量与前沿性。成果覆盖Web of Science、Scopus等国际权威数据库，为学者提供推动农林科学领域高水平交流平台。

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Meat Science审稿周期约为约6.0个月约10.9周。该刊近年未被列入国际预警名单，年发文量约234篇，录用竞争适中，主题需确保紧密契合农林科学前沿。投稿策略提示：避开学术会议旺季投稿以缩短周期，语言建议专业润色提升可读性。

农林科学 大类学科
English 出版语言
否是否预警
SCIE 期刊收录
234 发文量

中科院分区

中科院 SCI 期刊分区 2023年12月升级版

Top期刊	综述期刊	大类学科	小类学科
是	否	农林科学 1区	FOOD SCIENCE & TECHNOLOGY 食品科技 1区

中科院 SCI 期刊分区 2022年12月升级版

Top期刊	综述期刊	大类学科	小类学科
是	否	农林科学 1区	FOOD SCIENCE & TECHNOLOGY 食品科技 1区

JCR分区

按JIF指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	22 / 173	87.6%

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	15 / 173	91.62%

CiteScore

SJR

SNIP

CiteScore 排名

CiteScore：13

SJR：1.367

SNIP：1.677

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	15 / 389	96%

期刊发文

Emerging market for pork with animal welfare attribute in China: An ethical perspective
Author: Liang, Yaoming; Xu, Yanjie; Lai, Debao; Hua, Gengrong; Huang, Donglin; Wang, Hao; Li, Hui; Han, Li

Journal: MEAT SCIENCE. 2023; Vol. 195, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.108994
iTRAQ-based proteomic analysis reveals the underlying mechanism of postmortem tenderization of refrigerated porcine Longissimus thoracis et lumborum muscle
Author: Xu, Long; He, Yueshan; Yuan, Xiaoyu; Liu, Kelin; Cui, Yue; Ma, Hanjun; Ma, Changming; Yu, Xiaoling

Journal: MEAT SCIENCE. 2023; Vol. 197, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109068
Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylation
Author: Lu, Wenwei; Hou, Qin; Zhang, Jian; Zhang, Wangang

Journal: MEAT SCIENCE. 2023; Vol. 197, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109073
Effects of kappa-carrageenan gum on 3D printability and rheological properties of pork pastes
Author: Xu, Jianhang; Fan, Yuhang; Chen, Qian; Sun, Fangda; Li, Min; Kong, Baohua; Xia, Xiufang

Journal: MEAT SCIENCE. 2023; Vol. 197, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109078
Will cultured meat be served on Chinese tables? A study of consumer attitudes and intentions about cultured meat in China
Author: Li, Haoran; Van Loo, Ellen J.; van Trijp, Hans C. M.; Chen, Juhui; Bai, Junfei

Journal: MEAT SCIENCE. 2023; Vol. 197, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109081
Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages
Author: Li, Chunqiang; Xie, Wenru; Zhang, Xue; Liu, Jun; Zhang, Mingyun; Shao, Jun-hua

Journal: MEAT SCIENCE. 2023; Vol. 197, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109086
Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality
Author: Zou, Bo; Shao, LeLe; Yu, Qianqian; Zhao, Yijie; Li, Xingmin; Dai, Ruitong

Journal: MEAT SCIENCE. 2023; Vol. 195, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109013
Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions
Author: Yang, Jun; Zhang, Yujiao; Shi, Hao; Zhang, Xibin; Dong, Pengcheng; Luo, Xin; Qin, Huaili; Zhang, Yimin; Mao, Yanwei; Holman, Benjamin W. B.

Journal: MEAT SCIENCE. 2023; Vol. 195, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109019

Meat Science

肉类科学

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