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Meat Science|June 9, 2026
Role of coagulase-negative staphylococci in color development of fermented meat products based on nitric oxide synthase activity and nos gene expressionRisu Na, Jiawang Wang, Jiasheng Lu, et al.
Meat Science|April 21, 2026
Nano-eggshell calcium enhances low-salt pork myosin emulsion gels via sustained Ca2+ release and particle fillingChongxian Zheng, Xiaonan Zhai, Zonglin Guo, et al.
Meat Science|March 31, 2026
Rice wine lees coating enhances proteolysis and umami development in Jinhua ham during ripeningMiao Ding, Juanjuan Du, Ying Wang, et al.
Meat Science|April 16, 2026
Regulation of antioxidant properties and applications of Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 in fermented dry sausages: From NaCl pre-stress to performance enhancementYumeng Sui, Xinran Guo, Biying Zhang, et al.
Meat Science|May 12, 2026
Effects of defatted flaxseed meal combined with dietary fiber from seaweed on the technological and sensory quality attributes and oxidative stability of phosphate-free red sausagesYutong Liu, Yutong Wang, Chao Wang, et al.
Meat Science|February 21, 2026
Synergistic inhibition of lipid and protein oxidation in refrigerated pork by a chitosan-based composite film incorporated with ZnO and lysine-modified walnut melaninWenhui Liang, Bochao Li, Qing Zhou, et al.
Meat Science|February 28, 2026
Species synergy effects on milky aroma are conditioned by moisture-gradient driven pore evolution of protein-fat networks in fermented sausagesFutong Song, Ruren Li, Di Zhang, et al.
Meat Science|March 13, 2026
Inhibitory effect of moisture loss on braised pork quality by rapid cooling assisted with static magnetic fieldLirong Jia, Haijun Qiao, Hong Zhu, et al.
Meat Science|February 21, 2026
Influence of dietary linoleic acid inclusion on fatty acid composition in barrows and gilts and its relationship to fat accumulationDeysi Guevara-Freire, Rosa M Escudero, Luis Calvo, et al.
Meat Science|November 9, 2011
Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting timeP Gou, R Morales, X Serra, et al.
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