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Meat Science|July 30, 2021
Dynamics of heat transfer and moisture in beef jerky during hot air dryingShuo Shi, Jia Feng, Geer An, et al.
Meat Science|February 18, 2020
Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A reviewStephen B Smith, David K Lunt, Dana R Smith, et al.
Meat Science|February 21, 2020
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approachSara V Ángel-Rendón, Annamaria Filomena-Ambrosio, María Hernández-Carrión, et al.
Meat Science|July 20, 2021
Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic noseHongzhen Du, Qian Chen, Qian Liu, et al.
Meat Science|July 20, 2021
Modelling of energy metabolism and analysis of pH variations in postmortem muscleChengcheng Wang, Sulaiman K Matarneh, David Gerrard, et al.
Meat Science|May 20, 2022
Neonatal vitamin A administration increases intramuscular fat by promoting angiogenesis and preadipocyte formationXiaoxiao Yu, Yannan Ma, Yanhui Luo, et al.
Meat Science|February 4, 2021
Structural changes in local Thai beef during sous-vide cookingPattama Supaphon, Soraya Kerdpiboon, Annie Vénien, et al.
Meat Science|September 13, 2019
Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)Peter P Purslow, Robyn D Warner, Frank M Clarke, et al.
Meat Science|February 16, 2021
Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimesRenyu Zhang, Alastair B Ross, Michelle J Y Yoo, et al.
Meat Science|February 7, 2021
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS)Fang Wang, Yaqin Gao, Hongbo Wang, et al.
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