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Meat Science|July 13, 2023
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitationsMaría López-Pedrouso, Ahmed A Zaky, José M Lorenzo, et al.
Meat Science|July 9, 2023
Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniquesMaría Dolores Fariñas, Virginia Sanchez-Jimenez, Jose Benedito, et al.
Meat Science|June 10, 2023
Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lambTianlong Han, Zixuan Wang, Chunxiao Li, et al.
Meat Science|June 21, 2023
Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal "cecina"Aurora Cittadini, Rubén Domínguez, María V Sarriés, et al.
Meat Science|May 5, 2026
Development of a HS-GC-IMS predictive method for estimating meat spoilage via VOCs profilingAndrés Martín-Gómez, Francisco Javier Ruiz-Castilla, Vicente Rodríguez-Estévez, et al.
Meat Science|March 29, 2026
Incorporation of ternary biological preservatives into reduced-salt frankfurters for extended shelf life and enhanced storage qualityJingming Zhang, Xin Li, Yutong Liu, et al.
Meat Science|April 7, 2026
Consumer perspectives on reducing meat consumption: Why recommendations often fail to induce behaviour change?Liisa Lähteenmäki
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.
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