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Meat Science|November 16, 2025
Constructing a deep learning-assisted smartphone application for intelligent recognition of steak doneness during cookingHan Wang, Yuandong Lin, Jun-Hu Cheng
Meat Science|November 14, 2025
Sustainability and "food mileage" of ground beef packaging in the beef industry from post-harvest to retail displayShahnaz Mukta, Katie M Updegraff, Mark R Early, et al.
Meat Science|October 29, 2025
Effects of salidroside on structural and functional properties of myofibrillar proteins in the Fenton systemJiaying Duan, Qing Zhao, Chunbao Li, et al.
Meat Science|November 13, 2025
Predicting salt uptake in dry-cured ham using longitudinal modeling and X-ray technologyXavier Espuña, Lesly Acosta, Josep Anton Sánchez-Espigares
Meat Science|December 6, 2025
A novel strategy for quick-freezing/thawing of typical raw meat based on magnetic field and high voltage electrostatic fieldRui Hu, Min Zhang, Jiangshan Qiao, et al.
Meat Science|October 30, 2025
Bioactive peptides from Spanish dry-cured ham: In vitro and in vivo antioxidant effects using a Caenorhabditis elegans modelNoelia Hernández Correas, Andrea M Liceaga, Adela Abellán, et al.
Meat Science|September 11, 2025
Swiss beef meat tenderness improvement in the period 2009-2023Paolo Silacci, Blaise Perrey, Christophe Joye, et al.
Meat Science|September 17, 2025
Determination of Warner-Bratzler shear force thresholds for classifying meat tenderness of Kivircik lambs: A study in TürkiyeBulent Ekiz, Pembe Dilara Kecici, Hulya Yalcintan
Meat Science|September 19, 2025
Carcass and meat quality and innovation in fresh meat industryJørgen Kongsro, Theodor E B Skramstad, Ole Alvseike
Meat Science|October 14, 2025
Evaluation of portable, low-cost techniques for discriminating the DFD (dark, firm, dry) condition in beefLeonardo Hernández-Hernández, Liliana Mahecha-Ledesma, Joaquín Angulo-Arizala, et al.
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