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Meat Science|May 17, 2021
Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopyD Andueza, F Picard, J F Hocquette, et al.
Meat Science|June 7, 2020
Feedlot growth, carcass characteristics and meat quality of hair breed male lambs exposed to seasonal heat stress (winter vs. summer) in an arid climateUlises Macías-Cruz, Oscar R Saavedra, Abelardo Correa-Calderón, et al.
Meat Science|May 22, 2020
Ante-and post-mortem strategies to improve the meat quality of high-value muscles harvested from farmed male common eland (Taurotragus oryx)Tersia Needham, Radim Kotrba, Louwrens C Hoffman, et al.
Meat Science|September 5, 2021
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography-ion mobility spectrometryRongxin Wen, Baohua Kong, Xiaoyu Yin, et al.
Meat Science|January 26, 2023
White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising qualityMarija Bošković Cabrol, Milica Glišić, Milan Baltić, et al.
Meat Science|February 24, 2023
Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgersIftikhar Hussain Badar, Yuexin Li, Haotian Liu, et al.
Meat Science|November 14, 2022
Effects of different levels of inosine-5'-monophosphate (5'-IMP) supplementation on the growth performance and meat quality of finishing pigs (75 to 100 kg)Lucas P Bonagurio, Alice E Murakami, Heloísa V Pereira-Maróstica, et al.
Meat Science|November 28, 2025
Assessing the variability of benzo[a]pyrene, chrysene, benzo[a]anthracene, and benzo[b]fluoranthene levels in beef and beef products: A meta-analysisMohammad Miftakhus Sholikin, Sugiharto Sugiharto, Danung Nur Adli, et al.
Meat Science|January 8, 2026
Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausagesBerker Nacak, Hülya Serpil Kavuşan, Burcu Öztürk-Kerimoğlu, et al.
Meat Science|January 9, 2026
Association of sire breeding values for lean meat yield and eating quality attributes on the sensory perception of Australian lambS M Moyes, D J Brown, D W Pethick, et al.
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