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Meat Science|August 19, 2026
Debaryomyces hansenii and rosemary to control the hazard linked to ochratoxin A during the ripening of "chorizo" and "salchichón"Elia Roncero, María J Andrade, Eva Cebrián, et al.
Meat Science|September 7, 2026
Polyphenol-enriched ethylcellulose oleogels with rice bran oil: properties, oxidative stability, and application in Harbin red sausageYudi Wang, Rongrong Yang, Weijing Xu, et al.
Meat Science|September 10, 2026
Phospholipid-regulated myosin interfacial adsorption orderliness as a key determinant of gel network order and water holding capacity in emulsified meat systemsJing Liu, Xiaonan Zhai, Jianying Zhao, et al.
Meat Science|September 19, 2026
Geographical origin authentication of beef from Canada, Australia and Mexico using visible-near infrared spectroscopy and chemometric approachesSara León-Ecay, Óscar López-Campos, Ainara López-Maestresalas, et al.
Meat Science|October 1, 2026
Predicting beef palatability using conventional and rapid analytical methods: A random forest approachCarolina E Realini, Renyu Zhang, Dongwen Luo, et al.
Meat Science|October 30, 2026
Lipid contribution to volatile formation in paper-wrapped Chinese bacon under different smoking temperatures and durationsMingyue Yao, Na Deng, Linlin Ye, et al.
Meat Science|November 9, 2021
Health and safety aspects of traditional European meat products. A reviewMichał Halagarda, Karolina M Wójciak
Meat Science|March 14, 2021
Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bullsYao Zhu, Mohammed Gagaoua, Anne Maria Mullen, et al.
Meat Science|March 19, 2021
Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processingHuijuan Yang, Fei Tao, Guangtian Cao, et al.
Meat Science|November 27, 2021
Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem agingLin Wang, Jingjun Li, Shuang Teng, et al.
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