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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|August 13, 2026
Artichoke bracts silage in the finishing diet of beef steers: microbial, volatile, and sensory dynamics during dry agingLucrezia Forte, Giuseppe Natrella, Igor Tomasevic, et al.
Meat Science|August 14, 2026
Technological and microbial changes in cooked sausages incorporating cooked chickpea as a meat replacer and powdered banana pseudostemS Kasaiyan, J Mateo, D Buzzanca, et al.
Meat Science|August 10, 2026
Effect of dietary supplementation with antioxidants and flavouring prototypes based on acorn and olive on the volatile profile of porkLisha Wang, Eline Kowalski, Marijke Aluwé, et al.
Meat Science|August 21, 2026
Nitrite stress acclimation of Pediococcus pentosaceus improves nitrite degradation in fermented sausages: from phenotype to transcriptomic mechanismMeijun Zeng, Yanan Zhou, Xiaoping Yu, et al.
Meat Science|August 7, 2026
Preliminary characterization of Yunnan dry-cured beef using lipidomics and volatilomicsShuai Tang, Jiayan Tan, Jiao Li, et al.
Meat Science|July 23, 2026
Carcass weight-dependent chilling rate modulates early postmortem metabolism and lean color development in beefGrace C Johnson, Mariane Beline, Kara A Reynolds, et al.
Meat Science|August 7, 2026
Deciphering S-nitrosylation-regulated metabolic networks in postmortem beef based on label-free modificomics: Identification of ferroptosis as a novel quality-related pathwayJiaxin Wu, Zhuangli Kang, Wangang Zhang, et al.
Meat Science|August 9, 2026
Bioactive peptides for meat quality and preservation: Integrating peptidomics and computational screeningXuanying Xin, Sungkwon Park, Je Hyeon Lee, et al.
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