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Meat Science|February 1, 2023
Characteristics of key microorganisms and metabolites in irradiated marbled beefJu Zhang, Qian Zhang, Feiran Li
Meat Science|February 3, 2023
Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat qualityCaiyan Huang, Christophe Blecker, Li Chen, et al.
Meat Science|November 18, 2022
The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat productsPiotr Szymański, Beata Łaszkiewicz, Aneta Kern-Jędrychowska, et al.
Meat Science|February 15, 2023
Prediction of primal and retail cut weights, tissue composition and yields of youthful cattle carcasses using computer vision systems; whole carcass camera and/or ribeye cameraJosé Segura, Jennifer L Aalhus, Nuria Prieto, et al.
Meat Science|February 16, 2023
Loss framing effect on reducing excessive red and processed meat consumption: Evidence from ItalyGerarda Caso, Giuseppina Rizzo, Giuseppina Migliore, et al.
Meat Science|February 23, 2023
Potential of in-plant intramuscular fat predictions to enable sheep breeders to incorporate consumer preferences in breeding programmesP L Johnson, J C McEwan, S M Hickey, et al.
Meat Science|March 10, 2023
Muscle fiber type and metabolic profiles of four muscles from the African black ostrichTertius A Kohn, Megan J Anley, S'thandiwe N Magwaza, et al.
Meat Science|February 22, 2023
Effect of supercooling on storage ability of different beef cuts in comparison to traditional storage methodsHyun Jung Lee, Jeong A Kwon, Minsu Kim, et al.
Meat Science|February 25, 2025
The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at -12 or -18 °CBenjamin W B Holman, Cassius E O Coombs, David L Hopkins
Meat Science|February 22, 2025
Effect of ultrasound treatment on the oxidation and conformational structure of myofibrillar protein of beef marinated in red sour soupHuaisheng Zheng, Chaobin Huang, Shuhong Liu, et al.
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