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Meat Science|March 16, 2024
Estimation of in vivo body composition of Iberian pigs using bioelectric impedance and ultrasonography techniquesConsolación García-Contreras, Fernando Sánchez-Esquiliche, Manuel Lachica, et al.
Meat Science|March 5, 2024
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgersIftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science|March 9, 2024
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistanceYing Xu, Wensong Wei, Hengxun Lin, et al.
Meat Science|March 1, 2024
Effect of prudent use of antimicrobials in the early phase of infection in pigs on the performance and meat quality of fattening pigsA Ludwiczak, J Składanowska-Baryza, A Cieślak, et al.
Meat Science|April 10, 2024
Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurtersDongxue Yuan, Xue Liang, Baohua Kong, et al.
Meat Science|April 10, 2024
Inhibition of pyruvate dehydrogenase accelerates anaerobic glycolysis under postmortem simulating conditionsMackenzie J Taylor, Chandler D Stafford, Jared F Buhler, et al.
Meat Science|February 29, 2024
Influence of sonication pretreatment on antiradical and anti-ACE activity of protein hydrolysates from fermented pork loinsPaulina Kęska, Joanna Stadnik, Dariusz M Stasiak
Meat Science|May 31, 2024
Effects of Eleutherine bulbosa extract on the myofibrillar protein oxidation and moisture migration of yak meat under oxidation stressSining Li, Wenjing Wu, Shanhu Tang, et al.
Meat Science|June 5, 2024
Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt conditionShiwen Lin, Xin Li, Jingming Zhang, et al.
Meat Science|May 17, 2024
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloinsMehmet Emin Aydemir, Serap Kılıç Altun, Kasım Takım, et al.
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