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Meat Science|July 27, 2026
Distinct country-specific production concepts encompassing genetics and husbandry exert a stronger influence on pork quality than within-system modifications: a cross-national comparison of loin and backfat from Spain, Italy and DenmarkMarlene Schou Grønbeck, Isabel Revilla, Anna Pinna, et al.
Meat Science|September 28, 2026
Visible/near infrared spectroscopy in muscle beef analysis: How device choice and sampling affect prediction accuracyA Lopez, J-F Hocquette, B Graulet, et al.
Meat Science|October 6, 2026
Psyllium gel combined with a micronized NaCl-KCl-glutamate system for simultaneous fat and sodium reduction in pork burgersLeticia Pereira Correa, José Manuel Lorenzo, Roberto Bermúdez, et al.
Meat Science|October 19, 2026
Proteomics to advance meat research: Mapping and integrating biomarker-pathway interactions underlying beef marbling, color, and tenderness in longissimus muscleAntonella Della Malva, Brad Yuan H Kim, Marzia Albenzio, et al.
Meat Science|October 30, 2026
Pleurotus ostreatus extracts enhance amino acid bioaccessibility and modulate the volatile profile of cooked beef burgersMilagros Coaguila-Gonza, Erick Saldaña, Severino Matias de Alencar, et al.
Meat Science|November 3, 2026
Cyclopiazonic acid and mycobiota diversity in artisanal and industrial dry-fermented and dry-cured meat products - a comparative studyA Vulić, T Lešić, M Unger, et al.
Meat Science|February 15, 2011
Effects on the development of blown pack spoilage of the initial numbers of Clostridium estertheticum spores and Leuconostoc mesenteroides on vacuum packed beefX Yang, S Balamurugan, C O Gill
Meat Science|February 8, 2011
Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditionsVladimiro Cardenia, Maria Teresa Rodriguez-Estrada, Fabio Cumella, et al.
Meat Science|February 8, 2011
Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production systemDaniel Franco, Eva Rodríguez, Laura Purriños, et al.
Meat Science|October 8, 2010
Consumer acceptance of high pressure processed beef-based chilled ready meals: the mediating role of food-related lifestyle factorsDouglas Sorenson, Maeve Henchion, Begonya Marcos, et al.
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