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Meat Science|May 3, 2025
Towards a 'One quality' approach of pork: A perspective on the challenges and opportunities in the context of the farm-to-fork continuum - Invited reviewMohammed Gagaoua, Florence Gondret, Bénédicte LebretMeat Science|June 17, 2025
Effect of sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-productsP Bermúdez-Gómez, N Muñoz-Tébar, G Martínez-Navarrete, et al.Meat Science|June 5, 2025
Nutritional, environmental and social profiles of natural meat and food derived from cultured muscle cells: An overviewAngela Salzano, Michael J D'Occhio, Anna Balestrieri, et al.Meat Science|June 6, 2025
Evaluating consumer willingness to pay for Chiloé lamb: The impact of geographical indicationM Rodríguez, I Lobos-Ortega, R Echeverría, et al.Meat Science|May 21, 2025
Application of machine learning for optimizing biomarker combinations and guiding decisions on meat authenticationLucille Rey-Cadilhac, Sophie PracheMeat Science|May 7, 2025
Grape seed supplementation in growing rabbits: Effect on meat qualityManuel Scerra, Francesco Foti, Pasquale Caparra, et al.Meat Science|February 11, 2026
Micronized salt and yeast extract as strategies for sodium reduction in beef burgersLetícia Prado Santana, Eduardo Berto de Souza, Natan de Jesus Pimentel-Filho, et al.Meat Science|February 1, 2026
Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenaseQing Xiao, Yali Zhou, Huiting Luo, et al.Meat Science|January 31, 2026
Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periodsAna Carolina T S Cougo, Guillermo de Souza, Florencia Bonjour, et al.Meat Science|January 28, 2026
The proteome of goat meat exudate: Temporal proteomics as a new way to uncover the underlying mechanisms of meat tenderizationMohammed Gagaoua, Marzia Albenzio, Antonella Della MalvaPageof 867