MEAT SCIENCE

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.It is the purpose of Meat Science to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem. Papers on large birds (e.g. emus, ostriches) and wild capture mammals and crocodiles will be considered.

肉类的品质——其成分、营养价值、健康性和消费者的可接受性——在很大程度上取决于胚胎、活动物和死后肌肉组织遇到的事件和条件。因此，对这些品质的控制及其进一步的提高，取决于对商品在其存在的各个阶段的更全面的理解——从生物体的最初概念、生长和发展到屠宰，再到肉类的最终加工、制备、分配、烹饪和消费。肉类科学的目的是为跨学科和国际知识传播提供一个适当的媒介，以了解影响肉类特性的所有因素。该杂志主要关注哺乳动物的肉；然而，只有当家禽证明它们能够提高对肌肉性质和肌肉在死后变成肉的质量之间关系的整体理解时，才会考虑对家禽的贡献。将考虑有关大型鸟类（例如，鸸鹋、鸵鸟）和野生捕获哺乳动物和鳄鱼的论文。