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Meat Science|November 15, 2022
High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying propertiesMin Hyeock Lee, Hae In Yong, Yun Jeong Kim, et al.
Meat Science|August 12, 2022
Meat consumption and consumer attitudes in México: Can persistence lead to change?Laura X Estévez-Moreno, Genaro C Miranda-de la Lama
Meat Science|August 22, 2025
Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meatBenjamin W B Holman, David L Hopkins, Stephanie M Fowler
Meat Science|August 22, 2025
Application of sodium alginate-pectin active intelligent film containing anthocyanins from Aronia melanocarpa and tea polyphenols in pork preservation and freshness monitoringLiu Yang, Sheng Chen, Zhipeng Jiang, et al.
Meat Science|August 21, 2025
The impact of lean meat yield on Australian lamb eating quality is partially driven by intramuscular fatS M Moyes, G E Gardner, D W Pethick, et al.
Meat Science|March 22, 2023
A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometricsM Isabel Campos, Luis Debán, Gregorio Antolín, et al.
Meat Science|March 11, 2023
Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausagesDavid Van der Veken, Marijke Poortmans, Lore Dewulf, et al.
Meat Science|March 18, 2023
Improving meat tenderness using exogenous process: The consumer responseBiagia De Devitiis, Rosaria Viscecchia, Antonio Seccia, et al.
Meat Science|March 2, 2023
Temporal changes in muscle characteristics during growth in the goatXiaoli Zhang, Jian Wu, Chuanshe Zhou, et al.
Meat Science|September 1, 2021
Application of lactic acid bacteria for the biopreservation of meat products: A systematic reviewCoral Barcenilla, Miroslav Ducic, Mercedes López, et al.
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