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Meat Science|December 13, 2025
Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion propertiesZili Yang, Conggui Chen, Baocai Xu, et al.
Meat Science|November 27, 2025
Partial replacement of pork meat by yellow mealworm (Tenebrio molitor) and house cricket (Acheta domesticus) flour in frankfurters: Nutritional composition, technological traits, shelf life and sensory attributesVioleta Žigić, Milica Glišić, Marija Bošković Cabrol, et al.
Meat Science|November 21, 2025
The influence of diet supplementation with oat hay and whole carrot on the composition of rabbit meat lipid fractionMário A G Quaresma, Gonçalo Pereira, Maria Leonor Nunes, et al.
Meat Science|November 27, 2025
Influence of product type and ripening time on the antibiotic resistance profile of lactic acid bacteria isolated from Spanish fermented pork productsCristina Díaz-Martínez, Araceli Bolívar, Fernando Pérez-Rodríguez
Meat Science|January 11, 2025
Evaluation of rapid evaporative ionization mass spectrometry (REIMS) for the prediction of slice shear force and quality grades in beef longissimus lumborum steaksKaitlyn R Loomas, Dale R Woerner, Ben M Bohrer, et al.
Meat Science|February 7, 2025
Utilisation of pumpkin seed (Cucurbita maxima) as a meat matrix preservative: Influence on colour and lipid stabilitiesYogesh P Gadekar, Gauri Jairath, Arvind Soni, et al.
Meat Science|December 31, 2024
Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative porkChao Ma, Wangang Zhang, Lujuan Xing
Meat Science|December 5, 2024
MarblingPredictor: A software to analyze the quality of dry-cured ham slicesEva Cernadas, Manuel Fernández-Delgado, Manisha Sirsat, et al.
Meat Science|December 7, 2023
Flaxseed gum based biocomposite film modified with betel leaf extract: A novel packaging material for oxidative stability of meat pattiesArshied Manzoor, Saghir Ahmad
Meat Science|December 28, 2023
Exploring the metabolomic landscape: Perilla frutescens as a promising enhancer of production, flavor, and nutrition in Tan lamb meatYue Yu, Boyan Zhang, Xianzhe Jiang, et al.
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