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Meat Science|June 20, 2021
Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef pattiesThandikhaya Bambeni, Tawanda Tayengwa, Obert C Chikwanha, et al.
Meat Science|June 22, 2021
Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathwaysMohammed Gagaoua, Robyn D Warner, Peter Purslow, et al.
Meat Science|December 5, 2022
Meat the challenge: Segmentation and profiling of Japanese beef mince and its substitutes consumersTakuya Washio, Miki Saijo, Hiroyuki Ito, et al.
Meat Science|June 6, 2022
Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobialsDi Zhang, Ngouana Moffo A Ivane, Suleiman A Haruna, et al.
Meat Science|June 6, 2022
Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried baconSiyang Deng, Shuo Shi, Xiufang Xia
Meat Science|June 7, 2022
Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausageXueqin Gao, Luyang Xia, Yaqi Fan, et al.
Meat Science|December 14, 2022
Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storageMuhammet İrfan Aksu, Emre Turan, Aysel Gülbandılar, et al.
Meat Science|December 16, 2022
Combining pig genetic and feeding strategies improves the sensory, nutritional and technological quality of pork in the context of relocation of feed resourcesBénédicte Lebret, Sihem Lhuisset, Etienne Labussière, et al.
Meat Science|December 12, 2022
Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphateHyun Gyung Jeong, Kyung Jo, Seonmin Lee, et al.
Meat Science|December 13, 2022
Bushfire exposure is associated with increased pH and dark-cutting in beef longissimus thoracis at gradingMelindee Hastie, Graham Hepworth, Alison Hillman, et al.
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