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Meat Science|April 22, 2026
A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausageRuixia Chen, Fidel Toldrá, Junyi Xiang, et al.
Meat Science|April 20, 2026
Effect of dietary resveratrol on slow oxidative muscle fiber expression and energy metabolism in beef muscle via AMPK/SIRT1/PGC-1α signaling pathwayJiqiang Li, Rongrong Liang, Yanwei Mao, et al.
Meat Science|March 22, 2026
Calcium and calpastatin delay proteolysis early during beef maturationJ S Bodmer, M Beline, C N Yen, et al.
Meat Science|March 22, 2026
Chitosan‑sodium alginate-thyme essential oil Pickering emulsions: Preservation efficacy and protection of myofibrillar protein structure in refrigerated porkHuiyun Zhang, Xinling Li, Fang Chen, et al.
Meat Science|June 1, 2026
Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profilePablo Ayuso, Rocío Peñalver, Jhazmin Quizhpe, et al.
Meat Science|June 27, 2018
Dietary meat and protection against sarcopeniaGordon S Lynch, René Koopman
Meat Science|November 9, 2011
Microbial safety of meat in the European UnionB Nørrung, S Buncic
Meat Science|August 7, 2012
Inspection of lymph nodes for caseous lymphadenitis and its effect on the density of microbes on sheep carcassesD Jordan, C B Sentance, W F Spooncer, et al.
Meat Science|July 6, 2010
Application of mid-infrared spectroscopy with multivariate analysis and soft independent modeling of class analogies (SIMCA) for the detection of adulterants in minced beefOfelia G Meza-Márquez, Tzayhrí Gallardo-Velázquez, Guillermo Osorio-Revilla
Meat Science|November 9, 2011
Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using 'back slopping'G Alley, D Cours, D Demeyer
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