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MEAT SCIENCE

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期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
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MEAT SCIENCE期刊基本信息Hello,您是该期刊的第94930位访客


基本信息 登录收藏
期刊名字MEAT SCIENCEMEAT SCIENCE

MEAT SCI
(此期刊被最新的JCR期刊SCIE收录)

LetPub评分
6.6
56人评分
我要评分

声誉
7.4

影响力
5.6

速度
8.5

期刊ISSN0309-1740
微信扫码收藏此期刊
E-ISSN1873-4138
2023-2024最新影响因子
(数据来源于搜索引擎)
5.7 点击查看影响因子趋势图
实时影响因子 截止2024年3月26日:5.621
2023-2024自引率12.30%点击查看自引率趋势图
五年影响因子5.9
JCI期刊引文指标 1.36
h-index 142
CiteScore
2024年最新版
CiteScoreSJRSNIPCiteScore排名
13.001.3671.677
学科分区排名百分位
大类:Agricultural and Biological Sciences
小类:Food Science
Q115 / 389

期刊简介
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.
期刊官方网站https://www.journals.elsevier.com/meat-science
期刊投稿网址https://www.editorialmanager.com/MEATSCI
期刊语言要求Language
Please write your text in good English (American or British usage is accepted, but not a mixture of these). Authors who feel their English language manuscript may require editing to eliminate possible grammatical or spelling errors and to conform to correct scientific English may wish to use the English Language Editing service.

经LetPub语言功底雄厚的美籍native English speaker精心编辑的稿件,不仅能满足MEAT SCIENCE的语言要求,还能让MEAT SCIENCE编辑和审稿人得到更好的审稿体验,让稿件最大限度地被MEAT SCIENCE编辑和审稿人充分理解和公正评估。LetPub的专业SCI论文编辑服务(包括SCI论文英语润色同行资深专家修改润色SCI论文专业翻译SCI论文格式排版专业学术制图等)帮助作者准备稿件,已助力全球15万+作者顺利发表论文。部分发表范例可查看:服务好评(1篇) 论文致谢(1篇)
提交文稿
是否OA开放访问No
通讯方式ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB
出版商Elsevier BV
涉及的研究方向工程技术-食品科技
出版国家或地区ENGLAND
出版语言English
出版周期Monthly
出版年份1977
年文章数 234点击查看年文章数趋势图
Gold OA文章占比19.90%
研究类文章占比:
文章 ÷(文章 + 综述)
96.58%
WOS期刊SCI分区
2023-2024年最新版
WOS分区等级:1区

按JIF指标学科分区收录子集JIF分区JIF排名JIF百分位
学科:FOOD SCIENCE & TECHNOLOGYSCIEQ122/173
按JCI指标学科分区收录子集JCI分区JCI排名JCI百分位
学科:FOOD SCIENCE & TECHNOLOGYSCIEQ115/173
中国科学院《国际期刊预警
名单(试行)》名单
2024年02月发布的2024版:不在预警名单中

2023年01月发布的2023版:不在预警名单中

2021年12月发布的2021版:不在预警名单中

2020年12月发布的2020版:不在预警名单中
中国科学院SCI期刊分区
2023年12月最新升级版
点击查看中国科学院SCI期刊分区趋势图
大类学科小类学科Top期刊综述期刊
农林科学 3区1区1区
FOOD SCIENCE & TECHNOLOGY
食品科技
4区1区1区
中国科学院SCI期刊分区
2022年12月升级版
大类学科小类学科Top期刊综述期刊
农林科学 3区1区2区
FOOD SCIENCE & TECHNOLOGY
食品科技
2区4区1区
中国科学院SCI期刊分区
2021年12月旧的升级版
大类学科小类学科Top期刊综述期刊
农林科学 3区1区2区
FOOD SCIENCE & TECHNOLOGY
食品科技
1区3区1区
SCI期刊收录coverage Science Citation Index Expanded (SCIE) (2020年1月,原SCI撤销合并入SCIE,统称SCIE)
Scopus (CiteScore)
PubMed Central (PMC)链接http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0309-1740%5BISSN%5D
平均审稿速度网友分享经验:
平均6.0个月
来源Elsevier官网:
平均10.9周
平均录用比例网友分享经验:
较易
LetPub助力发表经LetPub编辑的稿件平均录用比例是未经润色的稿件的1.5倍,平均审稿时间缩短40%。众多作者在使用LetPub的专业SCI论文编辑服务(包括SCI论文英语润色同行资深专家修改润色SCI论文专业翻译SCI论文格式排版专业学术制图等)后论文在MEAT SCIENCE顺利发表。
快看看作者怎么说吧:服务好评 论文致谢
在线出版周期来源Elsevier官网:
平均3周
期刊常用信息链接
同领域相关期刊 MEAT SCIENCE期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 MEAT SCIENCE中国科学院SCI期刊分区趋势图
该杂志的年文章数趋势图 同领域作者分享投稿经验
MEAT SCIENCE上中国学者近期发表的论文  
  • 同领域相关期刊
  • 期刊CiteScore趋势图
  • 期刊自引率趋势图
  • 中国科学院分区趋势图
  • 年文章数趋势图
  • 该期刊中国学者近期发文
  • 中国科学院分区相关期刊
  • 同类著名期刊名称 h-index CiteScore
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16232.50
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Food Chemistry22116.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13522.60
    FOOD RESEARCH INTERNATIONAL13412.50
    Innovative Food Science & Emerging Technologies9612.00
    LWT-FOOD SCIENCE AND TECHNOLOGY11511.80
    FOOD CONTROL10312.20
    Food and Bioprocess Technology699.50
    中国科学院SCI期刊分区同大类学科的热搜期刊 浏览次数
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1156627
    Food Chemistry1091657
    INDUSTRIAL CROPS AND PRODUCTS575834
    Food & Function527461
    CATENA494276
    FOOD RESEARCH INTERNATIONAL446712
    LWT-FOOD SCIENCE AND TECHNOLOGY440017
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE427364
    PLANT AND SOIL418210
    Geoderma378802
  •  

    MEAT SCIENCE MEAT SCIENCE
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    稳步上升 表现平稳 逐渐下降  刷新
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  • 中国学者近期发表的论文
    1.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
        PubMed      DOI
    2.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
        PubMed      DOI
    3.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
        PubMed      DOI
    4.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
        PubMed      DOI
    5.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
        PubMed      DOI
    6.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
        PubMed      DOI
    7.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
        PubMed      DOI
    8.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
        PubMed      DOI
    9.Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (beta-CD-MOFs)

    Author: Wang, Ying; Du, Yi-Tong; Xue, Wan-Yu; Wang, Liang; Li, Rong; Jiang, Zi-Tao; Tang, Shu-Hua; Tan, Jin
    Journal: MEAT SCIENCE. 2023; Vol. 195, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.108998
        PubMed      DOI
    10.Quantitative characterization of the diffusion behavior of sucrose in marinated beef by HSI and FEA

    Author: Shi, Yu; Wang, Yueying; Hu, Xuetao; Li, Zhihua; Huang, Xiaowei; Liang, Jing; Zhang, Xinai; Zhang, Di; Zou, Xiaobo; Shi, Jiyong
    Journal: MEAT SCIENCE. 2023; Vol. 195, Issue , pp. -. DOI: 10.1016/j.meatsci.2022.109002
        PubMed      DOI
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Nature Food028.50
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16232.50
    Annual Review of Entomology17845.70
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8226.20
    FOOD HYDROCOLLOIDS13219.90
    Annual Review of Food Science and Technology5122.40
    SOIL BIOLOGY & BIOCHEMISTRY18616.90
    Annual Review of Phytopathology14316.60
    Current Forestry Reports015.90
    Current Opinion in Food Science2118.40
    同分区等级的其他期刊名称 h-index CiteScore
    CA-A CANCER JOURNAL FOR CLINICIANS144873.20
    NATURE REVIEWS DRUG DISCOVERY289137.40
    LANCET700148.10
    NEW ENGLAND JOURNAL OF MEDICINE933145.40
    BMJ-British Medical Journal019.90
    BMJ-British Medical Journal019.90
    NATURE REVIEWS MOLECULAR CELL BIOLOGY386173.60
    Nature Reviews Clinical Oncology12799.40
    Nature Reviews Materials61119.40
    Nature Reviews Disease Primers4876.70
以上SCI期刊相关数据和信息来源于网络,仅供参考。
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同领域作者分享投稿经验:共17


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