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Meat Science|May 22, 2024
Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl levelPinghua Deng, Shuang Teng, Yu Zhou, et al.
Meat Science|June 15, 2024
Microbial load reduction in stored raw beef meat using chitosan/starch-based active packaging films incorporated with cellulose nanofibers and cinnamon essential oilSreekanth K, Sharath K P, Midhun Dominic C D, et al.
Meat Science|December 19, 2025
Lemon co-products as functional ingredients for mortadella reformulation: Impact on shelf life, nutritional quality and sensory propertiesDaniela Magalhães, Clara Muñoz Bas, M Viuda-Martos, et al.
Meat Science|December 16, 2025
Dry-aged meat quality in veal calves fed with milk wheyLucrezia Forte, Giuseppe Natrella, Alessia Seccia, et al.
Meat Science|November 29, 2025
Exploring the effect of cumin seeds (cuminum cyminum L.) on flavor and lipid oxidation of roasted mutton pattiesYumin Niu, Chaoxia Fan, Jun Qi, et al.
Meat Science|April 25, 2024
Protocatechuic acid as an inhibitor of lipid oxidation in meatTeresa Deuchande, Joana F Fundo, Manuela E Pintado, et al.
Meat Science|May 2, 2024
Validation of a handheld near-infrared spectrophotometer for measurement of chemical intramuscular fat in Australian lambS M Stewart, M T Corlett, G E Gardner, et al.
Meat Science|April 28, 2024
Carcass characteristics and meat quality of goat kids according to the Colomer - Rocher carcass fatness and conformation classesHulya Yalcintan, Pembe Dilara Kecici, Alper Yilmaz, et al.
Meat Science|December 31, 2023
Effects of CO2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O2 levelsRongrong Liang, Wenyan Zhang, Yanwei Mao, et al.
Meat Science|December 15, 2023
Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens)Xueyuan Bai, Feng Yin, Ang Ru, et al.
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