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Meat Science

Elsevier Ltd.

 Meat Science

The official journal of the American Meat Science Association

Publisher : Elsevier Ltd.

Informations sur le journal

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 meat may be published, especially if these have relevance to our overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem.

Accès en ligne : Science Direct

Disponible à partir de Volume 1, Issue 1 (January 1977)

Recherche dans TITLE-ABS-KEY (2012)
arid : 2 Article (s) Found
desert : 5 Article (s) Found
drought : 0 Article (s) Found

Par article en ligne
Abstract  : gratuit (free)
PDF (2007)  : 30 $
PDF (2012)  : 31,50 $ (Taxes may be applicable)

 Accès gratuit pour les Pays en Développement / Free Access in the Developing World

Free online access to this journal is available within institutions in the developing world through the : AGORA (Access to Global Online Research in Agriculture) with the the Food and Agriculture Organization of the UN (FAO)

The AGORA Publisher Partners offer :
free access to relevant institutions in the Band 1 countries
and low cost access to the Band 2 countries.

Page publiée le 13 novembre 2007, mise à jour le 13 février 2012