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Meat Science|August 29, 2012
Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: a potential solution for nitrite substitution in meat productsPeijun Li, Baohua Kong, Qian Chen, et al.
Meat Science|April 3, 2020
Nitrosylmyoglobin formation in meat by Lactobacillus fermentum AS1.1880 is due to its nitric oxide synthase activityHuiting Luo, Peijun Li, Hongwei Zhang, et al.
Meat Science|September 25, 2020
Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.SPaolo Bonilauri, Giuseppe Merialdi, Mattia Ramini, et al.
Meat Science|May 20, 2020
Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluationCamila Vespúcio Bis-Souza, Ana Lucia Barretto Penna, Andrea Carla da Silva Barretto
Meat Science|June 15, 2023
Combination of ultrasound treatment and starter culture for improving the quality of beef jerkyYingying Hu, Zhiming Dong, Rongxin Wen, et al.
Meat Science|June 10, 2023
Supplemental Clostridium butyricum modulates skeletal muscle development and meat quality by shaping the gut microbiota of lambsLu Dou, Chang Liu, Xiaoyu Chen, et al.
Meat Science|June 1, 2023
Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?Yasmim Sena Vaz Leães, José Manuel Lorenzo, Ana Carolina Mendes Dias Seibt, et al.
Meat Science|June 11, 2016
Performance of raw bovine meat preservation by hyperbaric storage (quasi energetically costless) compared to refrigerationPaulo Freitas, Sofia A Pereira, Mauro D Santos, et al.
Meat Science|May 19, 2026
Very fast chilling regulates Ca2+ release by maintaining high ryanodine receptor 1 expression to promote meat tenderization at early postmortemZhiyuan Xiao, Yuqiang Bai, Yuqian Xu, et al.
Meat Science|June 1, 2026
Effects of the hydration state of psyllium husk on the gel properties of pork meat batters under 50% phosphate reduction: Protein molecular interactions and lipid conformational alterationsYu Wang, Hao Chen, Ning-Ning Liu, et al.
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