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Meat Science|July 18, 2025
Meat phenomics: A novel concern linking meat across the whole chainKai Shan, Guanghong Zhou, Chunbao Li
Meat Science|June 20, 2025
Effect of rumen-protected guanidinoacetic acid provision as a dietary supplement on the growth, slaughter performance, and meat quality in simmental bullsJing Zhang, Changjian Xue, Jiaojiao Lang, et al.
Meat Science|June 14, 2025
Effect of super-fast freezing before rigor mortis on quality of bovine M. longissimus lumborumJiqiang Li, Huizhen Wang, Rongrong Liang, et al.
Meat Science|October 3, 2025
NIRS technology for fast authentication of vacuum-packed sliced Iberian hamJesús Galán-Romero, Dolores Pérez-Marín, María-Teresa Sánchez
Meat Science|September 26, 2025
Discovery of potential involvement of protein lactylation during the development of pork qualityChao Ma, Wangang Zhang, Lujuan Xing
Meat Science|September 26, 2025
A bibliometric analysis and evaluation of publications published in the meat science journal from 1980 to 2025Memiş Özdemir, David L Hopkins, Emel Oz, et al.
Meat Science|June 27, 2025
Evaluation of salami packed under different packaging materialsCansu Ekin Bonacina, Giulia Leni, Andrea Giombelli, et al.
Meat Science|July 8, 2025
Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry agingLucrezia Forte, Giuseppe Natrella, Alessia Seccia, et al.
Meat Science|June 26, 2025
Non-destructive spectroscopy-based technologies for meat and meat product discrimination - A reviewSara León-Ecay, Kizkitza Insausti, Ainara López-Maestresalas, et al.
Meat Science|June 24, 2025
Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausagesJ Rodríguez-Párraga, R Lucas-González, M Viuda-Martos, et al.
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