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Meat Science|June 22, 2025
Rapid determination of lamb meat freshness using the hyperspectral imaging combined with symmetric stacking ensemble algorithmJue Zhang, Haiqing Tian, Maoguo Gong, et al.
Meat Science|June 21, 2025
Genetic parameters for quality attributes in individual pork primal cutsZ Mozduri, G Plastow, J Dekkers, et al.
Meat Science|June 18, 2025
Elucidation of wet aged beef flavor and tenderness phenotypes via untargeted metabolomicsM Sebastian Hernandez, Tommy L Wheeler, Dale R Woerner, et al.
Meat Science|March 1, 2024
Assessment of functional efficacy of sheep plasma protein hydrolysates and their utilization in mutton sausageSarita Kumari, Anurag Pandey, Arvind Soni, et al.
Meat Science|March 1, 2024
Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal modelSeonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, et al.
Meat Science|February 10, 2024
Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beefAngélica Sousa Guimarães, Gabriela de Barros Silva Haddad, Jéssica Sousa Guimarães, et al.
Meat Science|February 23, 2024
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese baconLi Yang, Hongjun Li, Han Wu, et al.
Meat Science|March 16, 2024
Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hamsCristina Schivazappa, Nicoletta Simoncini, Anna Pinna, et al.
Meat Science|March 17, 2024
Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation modelHan Wu, Zhifei He, Li Yang, et al.
Meat Science|March 10, 2024
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A reviewYiqun Zhu, Mengqing Gu, Yuhan Su, et al.
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