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Meat Science|January 19, 2025
Effect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under high‑oxygen packagingYue Zhang, Fei Liu, Jiang Yu, et al.
Meat Science|January 24, 2025
Effect of by-products-based diet and intramuscular fat content on volatile compounds from porkLisha Wang, Eline Kowalski, Sam Millet, et al.
Meat Science|January 1, 2025
Characterization of emulsion co-encapsulated with probiotics and quercetin and its effect on the storage quality of Harbin red sausageYuhang Cao, Lingyu Yin, Fei Li, et al.
Meat Science|December 6, 2024
New insights into the effects of dietary amino acid composition on meat quality in pigs: A reviewJialong Liao, Pengguang Zhang, Jingdong Yin, et al.
Meat Science|December 6, 2024
Postmortem proteolysis and its indicators vary within bovine muscles: Novel insights in muscles that differ in their contractile, metabolic, and connective tissue propertiesChandler D Stafford, Mohammed A Alruzzi, Mohammed Gagaoua, et al.
Meat Science|December 3, 2024
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)D Bilecen Şen, P Ertürkmen
Meat Science|December 18, 2024
Porkolor: A deep learning framework for pork color classificationYuxian Pang, Chuchu Chen, Yuedong Yang, et al.
Meat Science|December 12, 2024
Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locationsSara Álvarez, Carlos Álvarez, Anne Maria Mullen, et al.
Meat Science|February 23, 2025
Consumer flavour liking contributes the most to sensory overall liking of Australian lambS M Moyes, D W Pethick, G E Gardner, et al.
Meat Science|February 14, 2025
Effects of nicotinamide riboside on stressed/fatigued barrow carcass characteristics and loin chop color stabilityMorgan E Gravely, Hanna M Hennesy, Daniela A Alambarrio, et al.
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