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Meat Science|December 3, 2023
S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked hamBruna Fernandes Andrade, Angélica Souza Guimarães, Lorrany Ramos do Carmo, et al.
Meat Science|January 26, 2024
A current review of U.S. beef flavor I: Measuring beef flavorChris R Kerth, Jerrad F Legako, Dale R Woerner, et al.
Meat Science|January 13, 2024
Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam linesA Saikia, G Mejicanos, J Rothy, et al.
Meat Science|April 5, 2024
Beef-on-dairy: Meat quality of veal and prediction of intramuscular fat using the Q-FOM™ Beef camera at the 5th-6th thoracic vertebraFie F Drachmann, Mette Christensen, Jakob Esberg, et al.
Meat Science|April 6, 2024
Objective grading of rib eye traits using the Q-FOM™ camera in Australian beef carcassesSarah M Stewart, Henrik Toft, Rachel A O'Reilly, et al.
Meat Science|March 10, 2024
Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contaminationGe Sun, Jun Yang, Benjamin W B Holman, et al.
Meat Science|March 12, 2024
Pork belly quality variation and its association with fatness levelM Albano-Gaglio, C Zomeño, J F Tejeda, et al.
Meat Science|September 28, 2024
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavorGuohua Song, Ahamba Ifeanyi Solomon, Tongyan Zhu, et al.
Meat Science|September 25, 2024
Flavor characterization of pork cuts in Chalu black pigs using multi-omics analysisYingying Zhang, Yuduan Diao, Sayed Haidar Abbas Raza, et al.
Meat Science|September 25, 2024
Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steersRenyu Zhang, Noby Jacob, Michael Agnew, et al.
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