Ledward D A, Hopkins D L
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 2AP, UK..
NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia.
Meat Sci. 2017 Oct;132:29-34. doi: 10.1016/j.meatsci.2017.04.242. Epub 2017 May 3.
The journal Meat Science was first published in 1976/77 and it initially comprised 4 issues per year. The first issue contained 4 papers and the first volume (4 issues) contained 27 articles, a mixture of papers and research notes. Its growth/popularity increased, and it has continued to thrive and in 2016 of the 1010 papers processed 292 were accepted. Over 90% of the papers published in the first volume were concerned with muscle biochemistry/meat properties. During the last years of the 20th century, meat products and their properties became a far larger proportion of the submissions as did those concerned with nutrition and safety. More recently there has been a resurgence of papers concerned with meat quality. Over the last 40years, the journal has reported on the major developments in meat science research and this paper will discuss both the history of the journal, and aspects of meat research as reflected in its publications. Possible future research trends are also discussed.
《肉类科学》杂志于1976/1977年首次出版，最初每年出版4期。第一期包含4篇论文，第一卷（4期）包含27篇文章，包括论文和研究笔记。它的发行量/受欢迎程度不断增加，并持续蓬勃发展。2016年，在处理的1010篇论文中有292篇被接受。第一卷中发表的论文超过90%与肌肉生物化学/肉的特性有关。在20世纪的最后几年，肉制品及其特性在投稿中所占的比例大幅增加，与营养和安全相关的投稿也是如此。最近，与肉品质相关的论文再度兴起。在过去40年里，该杂志报道了肉类科学研究的主要进展，本文将讨论该杂志的历史以及其出版物中反映的肉类研究的各个方面。还讨论了未来可能的研究趋势。
