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Meat Science|August 7, 2026
Evaluating carcass measurements and dissection results as alternatives to visual pig carcass conformation assessmentToon Rombouts, Marc Seynaeve, Stefaan De Smet
Meat Science|August 14, 2026
Physio-informatics linking rumen biology, systemic metabolism and meat quality in Japanese black cattleHuseong Lee, Satoshi Haga, Sanggun Roh
Meat Science|August 19, 2026
Replacing maize grain with self-fermented agro-waste in total mixed ration improves fatty acid profile, oxidative stability and meat quality traits in goatsRajat Bagdas, Gauri Jairath, Varun, et al.
Meat Science|September 13, 2026
Hemp seed oil-supplemented finisher diets for lambs: Impact on meat physicochemical quality and oxidative stabilitySiphosethu Magqupu, Farouk Semwogerere, Jeannine Marais, et al.
Meat Science|October 9, 2026
Controlled release of hen egg-white lysozyme from polyhydroxybutyrate particles for the prevention of blown pack spoilage in vacuum-packed lambNeroli A Thomson, Faith Palevich, Miriam J Schuff, et al.
Meat Science|October 15, 2026
Comparative lipid and heme oxidation of myoglobin, hemoglobin, and cytochrome c in a liposome modelSanchu Prakash, Anuj Sharma, Minha Arankuny, et al.
Meat Science|September 7, 2026
Sausages color deterioration mechanism and storage stabilization strategies: A reviewJingwen Huang, Juanjuan Zhao, Gaofeng Wu, et al.
Meat Science|September 21, 2026
Effect of resting temperature on the aggregation and gel properties of pork myosin with sodium bicarbonateZhan-Peng Zhu, Zhuang-Li Kang, Hui Wang, et al.
Meat Science|September 21, 2026
A combined very fast chilling and tannic acid-Lycium ruthenicum anthocyanin treatment for preserving beef color through inhibition of lipid and myoglobin oxidation during agingHandan Zhang, Yanjie Guo, Xinyue Ren, et al.
Meat Science|October 4, 2026
Assessed the effects of the cattle category or the rearing management on the 6th rib composition using image analysisJulien Soulat, Valérie Monteils, Bruno Meunier, et al.
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