Journal Title：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.

肉类的品质——其成分、营养价值、健康性和消费者接受度——很大程度上取决于胚胎、活体动物和死后肌肉组织所遇到的事件和条件。因此，对这些品质的控制及其进一步提高取决于对商品在其存在的各个阶段的更全面了解——从有机体的初始概念、生长和发育到屠宰时间和最终加工，其肉类的制备、分发、烹饪和消费。