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Meat Science|November 28, 2024
Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lambM T Corlett, G E Gardner, D W Pethick, et al.
Meat Science|November 28, 2024
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging systemSeul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, et al.
Meat Science|March 20, 2025
Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of porkSi Tan, Chongbing Zhou, Peilin Rao, et al.
Meat Science|March 15, 2025
Preparation, characterization of algae polyphenol-polysaccharide composite films and application in chilled porcine longissimus lumborum packagingJuyang Zhao, Feiran Yang, Xuwei Fang, et al.
Meat Science|March 8, 2025
Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contaminationChengcheng Feng, Kaiyang Sun, Yimin Zhang, et al.
Meat Science|October 21, 2024
Pork quality and histological properties of longissimus muscle from boars and early and late immunocastrated pigsIvana Božičković, Radomir Savić, Núria Panella-Riera, et al.
Meat Science|October 28, 2024
Future cattle production: Animal welfare as a critical component of sustainability and beef quality, a South American perspectiveMarcia Del Campo, Fabio Montossi, Juan Manuel Soares de Lima, et al.
Meat Science|October 5, 2024
Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballsMinyeong Lee, Dong Gyun Ha, Hyo-Gyeong Lee, et al.
Meat Science|September 11, 2024
Exploring the effects of ageing on instrumental and sensory characteristics of meat from Lidia breed females: A comparative study of two commercial typesMiguel A Cantarero-Aparicio, Elena Angón, Carlos González-Esquivel, et al.
Meat Science|September 6, 2024
Effects of protein grass hay as alternative feed resource on lamb's fattening performance and meat qualityYanmei Zhang, Ruicong Ma, Bo Chen, et al.
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