![Sample our Information Science journals, sign in here to start your FREE access for 14 days]({"type":"image" , "src" : "/sda/5940/TOC-Subject-Sample-2021-Communication-Studies.jpg"})
Abstract
An analysis of 8,339 articles published in 1980–2014 in the journals of meat science and the related fields from which meat science arose, such as the animal, poultry, food, and veterinary sciences, disclosed several important patterns. First, the principal institutional contributors to the meat science literature are national agricultural laboratory networks and university meat scientists who are most often a part of animal science faculties in the United States and veterinary school faculty in Europe. Second, meat science continues to discuss even long-familiar, primary cuts of meat, since their quality and consumer acceptance can be significantly impacted by the fluctuating circumstances under which the livestock that provided them are raised. They also continue to develop new or improved further processed meat products because of market share competition and changing tastes among consumers. While the United States and its universities are major contributors to the meat science of virtually all animals, they truly dominate worldwide beef and poultry meat science. Nonetheless, Denmark (the University of Copenhagen) is an important leader in pork, as Australia (the University of New England) is in lamb.