Meat Science

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.

【译文】肉的品质——其组成、营养价值、健康性和消费者接受度——在很大程度上取决于胚胎、活体动物和死后肌肉所经历的事件和条件。因此，对这些品质的控制及其进一步的提升，都依赖于对其在整个存在阶段的商品有更全面的理解——从生物的初始构想、生长和发育到屠宰时间，以及最终加工、准备、分销、烹饪和消费其肉类的整个过程。