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Meat Science|July 1, 2023
Tryptophan improves antioxidant capability and meat quality by reducing responses to stress in nervous Hu sheepJiasheng Wang, Luoyang Ding, Xiang Yu, et al.
Meat Science|July 2, 2023
Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field actionYuqian Xu, Dequan Zhang, Feifei Xie, et al.
Meat Science|June 29, 2023
The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork bellyMaria Font-I-Furnols, Michela Albano-Gaglio, Albert Brun, et al.
Meat Science|March 17, 2026
Novel cooking techniques and their impact on livestock meat quality: A comprehensive review of processing, eating, nutritional, and safety qualityJiaxin Liu, JianFang Li, Xingchen Kong, et al.
Meat Science|February 28, 2026
Evaluating the additive effects of psyllium husk powder combined with micronized cold-pressed hemp seed cake on the quality profile and in vitro digestibility of reduced-phosphate frankfurtersJinhai Zhao, Xiangyue Yao, Yuliang Ma, et al.
Meat Science|March 24, 2026
Effects of mitochondrial lipid molecules on release of ROS and beef muscle oxidation: a perspective on membrane systemXiaozheng Meng, Peng Xie, Bo Zou, et al.
Meat Science|March 21, 2026
A large-scale visual survey of beef carcass lean and fat colors for digital beef quality managementMichiyo Motoyama, Karin Akada, Junji Kobayashi, et al.
Meat Science|April 3, 2026
Adaptive weight estimation and segmentation of beef carcass tissues from computed tomography imagesYichao Hao, Jingwen Guan, Jillian Elizabeth McCowen Burgess, et al.
Meat Science|March 24, 2026
Effects of electrical stimulation on metabolomic and lipidomic profiles of beef Longissimus thoracis muscleDaniel Silva Antonelo, Victória Rizzato Paschoal, Saulo da Luz E Silva, et al.
Meat Science|April 20, 2026
Comparative effects of dietary resveratrol and pterostilbene on meat quality, muscle antioxidant capacity, and muscle fiber composition in finishing pigsTengteng Huang, Xiaoling Chen, Daiwen Chen, et al.
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