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Meat Science|July 21, 2024
Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compoundsLina Guo, Chen Hong, Wenjie Wang, et al.
Meat Science|June 29, 2024
Relationships between European carcass evaluation and Meat Standards Australia grading scheme applied to young beef cattleMatteo Santinello, Mauro Penasa, Arianna Goi, et al.
Meat Science|April 11, 2024
A deep learning-based approach for fully automated segmentation and quantitative analysis of muscle fibers in pig skeletal muscleZekai Yao, Jingjie Wo, Enqin Zheng, et al.
Meat Science|April 12, 2024
Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cutsHaley J Jeneske, Colin K Y Chun, Larissa A Koulicoff, et al.
Meat Science|January 31, 2024
Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail displayMorgan L Denzer, Daqing Piao, Morgan Pfeiffer, et al.
Meat Science|January 20, 2024
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsionsYuexin Li, Yubo Zhao, Fangda Sun, et al.
Meat Science|January 21, 2024
Leucine improves the growth performance, carcass traits, and lipid nutritional quality of pork in Shaziling pigsShu Zhang, Yuqin Huang, Changbing Zheng, et al.
Meat Science|September 12, 2024
Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork belliesMichela Albano-Gaglio, Puneet Mishra, Sara W Erasmus, et al.
Meat Science|September 14, 2024
Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leavesKudzai N Ngongoni, Trust M Pfukwa, Cletos Mapiye
Meat Science|September 15, 2024
Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerkyKazeem D Adeyemi, Rasheed O Sulaimon, Hakeem Ishola, et al.
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