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Meat Science|October 30, 2024
Dry-aged beef quality with the addition of Mucor flavus - Sensory, chemosensory and fatty acid analysisDanuta Jaworska, Julia Pawłowska, Eliza Kostyra, et al.Meat Science|July 27, 2024
Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensationJingming Zhang, Xin Li, Baohua Kong, et al.Meat Science|August 8, 2024
Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem agingAlan Giovanini de Oliveira Sartori, Daniel Silva Antonelo, Gabriel Henrique Ribeiro, et al.Meat Science|August 1, 2024
The challenges and prospects of using cold plasma to prevent bacterial contamination and biofilm formation in the meat industryHumaun Oliulla, Md Furkanur Rahaman Mizan, Md Ashrafudoulla, et al.Meat Science|August 21, 2024
The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristicsCristina Zomeño, Michela Albano-Gaglio, Albert Brun, et al.Meat Science|August 13, 2024
Preliminary characterization of microplastics in beef hamburgersE Visentin, G Niero, F Benetti, et al.Meat Science|July 31, 2024
The effects of the feeding duration of propylene glycol on major meat quality parameters and substantial proteins in the muscle of Akkaraman lambsAkın Yakan, Hüseyin Özkan, Ufuk Kaya, et al.Meat Science|July 6, 2024
Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked hamTeresa Bento de Carvalho, Mónica Oliveira, Ana Maria Gomes, et al.Meat Science|July 3, 2024
Fatty acid profile, physicochemical composition and carcass traits of young Nellore bulls fed Acacia mearnsii extractFernanda M Dos Santos, Leilson R Bezerra, Jusaline F Vieira, et al.Meat Science|July 2, 2024
As a reviewer, how do I decide between recommending rejection of a paper rather than a major revision?Peter P PurslowPageof 866