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Meat Science|January 7, 2023
Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausagesMeltem Serdaroğlu, Hilal Can, Burcu Sarı, et al.
Meat Science|January 9, 2023
Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw porkYu Tao, Yiping Guo, Jingwen Li, et al.
Meat Science|July 8, 2022
Adulteration discrimination and analysis of fresh and frozen-thawed minced adulterated mutton using hyperspectral images combined with recurrence plot and convolutional neural networkYaoxin Zhang, Minchong Zheng, Rongguang Zhu, et al.
Meat Science|June 25, 2021
Management of meat by- and co-products for an improved meat processing sustainabilityFidel Toldrá, Milagro Reig, Leticia Mora
Meat Science|July 11, 2021
Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storageZonglin Guo, Xiangzhen Ge, Qiaomin Gou, et al.
Meat Science|June 13, 2021
Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservationSlim Smaoui, Hajer Ben Hlima, Olfa Ben Braïek, et al.
Meat Science|June 12, 2021
The influence of age and gender on the quality of raw and roasted wild boars (Sus scrofa) meatMonika Modzelewska-Kapituła, Tomasz Żmijewski
Meat Science|June 12, 2021
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked baconThais Cardoso Merlo, José Manuel Lorenzo, Erick Saldaña, et al.
Meat Science|May 22, 2022
Effects of feeding ractopamine hydrochloride with or without supplemental betaine on live performance, carcass and meat quality traits, and gene expression of finishing pigsMarcos Henrique Soares, Dante Teixeira Valente Júnior, Gustavo de Amorim Rodrigues, et al.
Meat Science|May 27, 2022
Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxideJun Yang, Xiaoyin Yang, Hai Lin, et al.
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