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Meat Science|March 13, 2021
At-home methods for tenderizing meat using blade tenderization, lime juice and pineapple pureeMacy T Lawrence, Ty E Lawrence
Meat Science|March 5, 2021
Impact of postmortem degradation of cytoskeletal proteins on intracellular gap, drip channel and water-holding capacityBoruo Yang, Tao Chen, Huanjian Li, et al.
Meat Science|January 16, 2022
Effect of dietary buriti oil on the quality, fatty acid profile and sensorial attributes of lamb meatS V de Sousa, L V Diogenes, R L Oliveira, et al.
Meat Science|November 14, 2021
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategiesIftikhar Ali Khan, Asad Khan, Ye Zou, et al.
Meat Science|November 28, 2021
Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meatLei Wang, Ting Liu, Liu Liu, et al.
Meat Science|December 31, 2021
Combining computer vision score and conventional meat quality traits to estimate the intramuscular fat content using machine learning in pigsDong Chen, Pingxian Wu, Kai Wang, et al.
Meat Science|October 28, 2022
Quantitative characterization of the diffusion behavior of sucrose in marinated beef by HSI and FEAYu Shi, Yueying Wang, Xuetao Hu, et al.
Meat Science|November 6, 2022
Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortemXinyi Wang, Linlin Huang, Yimin Zhang, et al.
Meat Science|October 22, 2022
Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traitsCaterina Dinnella, Fabio Napolitano, Sara Spinelli, et al.
Meat Science|October 24, 2022
Pre-slaughter stress mitigation in goats: Prospects and challengesPavan Kumar, Abubakar Ahmed Abubakar, Muideen Adewale Ahmed, et al.
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