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Meat Science|March 14, 2025
Effects of tartrate on color stability and myoglobin affinity for oxygen in beefMasahiro Waga, Shinsuke Watanabe, Koji Nakade
Meat Science|January 11, 2025
Influence of carcass chilling time on the progression of rigor mortis, carcass characteristics and physicochemical properties related to the colour and tenderness of longissimus thoracis et lumborum and biceps femoris muscles in Botucatu rabbitsDaniel Rodrigues Dutra, Erick Alonso Villegas-Cayllahua, Giovanna Garcia Baptista, et al.
Meat Science|November 29, 2024
Micronized olive pomace: A sustainable and innovative strategy to improve the oxidative stability of omega-3 enriched salamisMarcos Roberto Casarin Jovanovichs, Bibiana Alves Dos Santos, Camila Sant'Anna Monteiro, et al.
Meat Science|September 1, 2024
Using machine-learning approaches to investigate the volatile-compound fingerprint of fishy off-flavour from beef with enhanced healthful fatty acidsW Barragán-Hernández, Ó López-Campos, J L Aalhus, et al.
Meat Science|September 11, 2024
Effects of dietary Brevibacillus laterosporus BL1 supplementation on meat quality, antioxidant capacity, and the profiles of muscle amino acids and fatty acids in finishing pigsGuangying Weng, Miao Yu, Chenxi Deng, et al.
Meat Science|August 31, 2024
Meat products in human nutrition and health - About hazards and risksStefaan De Smet, Thomas Van Hecke
Meat Science|November 6, 2024
Assessment of pig welfare at slaughterhouse level: A systematic review of animal-based indicators suitable for inclusion in monitoring protocolsNancy F Huanca-Marca, Laura X Estévez-Moreno, Natyieli Losada Espinosa, et al.
Meat Science|November 16, 2024
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysisYanxia Liu, Chun Liu, Lingxia Sun, et al.
Meat Science|November 16, 2024
Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growthDiego Nicolas Bottegal, María Ángeles Latorre, Sandra Lobón, et al.
Meat Science|November 12, 2024
Simultaneous monitoring of two comprehensive quality evaluation indexes of frozen-thawed beef meatballs using hyperspectral imaging and multi-task convolutional neural networkQian You, Yukun Yuan, Runxiang Mao, et al.
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