Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
Publication date: Available online 25 December 2020Source: Meat ScienceAuthor(s): Juan D. Rios-Mera, Miriam M. Selani, Iliani Patinho, Erick Saldaña, Carmen J. Contreras-Castillo (Source: Meat Science)
Source: Meat Science - December 25, 2020 Category: Food Science Source Type: research
Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils
Publication date: Available online 16 December 2020Source: Meat ScienceAuthor(s): Juliana Akamine Torrecilhas, Mariana Garcia Ornaghi, Rodrigo Augusto Cortez Passetti, Camila Mottin, Ana Guerrero, Tatiane Rogelio Ramos, Ana Carolina Pelaes Vital, Carlos Sañudo, Euclides Braga Malheiros, Ivanor Nunes do Prado (Source: Meat Science)
Source: Meat Science - December 17, 2020 Category: Food Science Source Type: research
Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain
Publication date: Available online 17 December 2020Source: Meat ScienceAuthor(s): Wolfmann A. Oliveira, Alba R.P. Rodrigues, Fabiano A. Oliveira, Vanessa S. Oliveira, Roberto Laureano-Melo, Evandro T.G. Stutz, Wilson J.F. Lemos-Junior, Breno P. Paula, Erick A. Esmerino, Viviana Corich, Alessio Giacomini, Paula Rodrigues, Rosa H. Luchese, André F. Guerra (Source: Meat Science)
Source: Meat Science - December 17, 2020 Category: Food Science Source Type: research
Non-invasive spectroscopic and imaging systems for prediction of beef quality in a meat processing pilot plant
Publication date: Available online 14 December 2020Source: Meat ScienceAuthor(s): Y. Dixit, S. Hitchman, T.M. Hicks, P. Lim, C.K. Wong, L. Holibar, K. Gordon, M. Loeffen, M.M. Farouk, C.R. Craigie, M.M. Reis (Source: Meat Science)
Source: Meat Science - December 16, 2020 Category: Food Science Source Type: research
Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat
Publication date: Available online 14 December 2020Source: Meat ScienceAuthor(s): Subash C. Kethavath, Ko Eun Hwang, Maggie A. Mickelson, Robert E. Campbell, Mark P. Richards, James R. Claus (Source: Meat Science)
Source: Meat Science - December 16, 2020 Category: Food Science Source Type: research
Shiga toxin-producing Escherichia coli (STEC) in bovine meat and meat products over the last 15 years in Brazil: A systematic review and meta-analysis
Publication date: March 2021Source: Meat Science, Volume 173Author(s): Débora Cristina Sampaio de Assis, Thaís Michelle Liziere da Silva, Rommel Furst Brito, Lorraine Cássia Gonçalves da Silva, William Gustavo Lima, Júlio César Moreira Brito (Source: Meat Science)
Source: Meat Science - December 12, 2020 Category: Food Science Source Type: research
Effects of bacteriophages and peroxyacetic acid applications on beef contaminated with Salmonella during different grinding stages
Publication date: Available online 10 December 2020Source: Meat ScienceAuthor(s): E.L. Shebs-Maurine, F.M. Giotto, S.T. Laidler, A.S. de Mello (Source: Meat Science)
Source: Meat Science - December 12, 2020 Category: Food Science Source Type: research
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat
Publication date: Available online 10 December 2020Source: Meat ScienceAuthor(s): Gilmar Borges de Paiva, Marco Antonio Trindade, Javier Telis Romero, Andrea Carla da Silva Barretto (Source: Meat Science)
Source: Meat Science - December 12, 2020 Category: Food Science Source Type: research
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR
Publication date: Available online 9 December 2020Source: Meat ScienceAuthor(s): Tharcilla I.R.C. Alvarenga, David L. Hopkins, Stephen Morris, Peter McGilchrist, Stephanie M. Fowler (Source: Meat Science)
Source: Meat Science - December 10, 2020 Category: Food Science Source Type: research
A global calibration model for prediction of intramuscular fat and pH in red meat using hyperspectral imaging
Publication date: Available online 9 December 2020Source: Meat ScienceAuthor(s): Y. Dixit, M. Al-Sarayreh, C.R. Craigie, M.M. Reis (Source: Meat Science)
Source: Meat Science - December 10, 2020 Category: Food Science Source Type: research
Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient
Publication date: Available online 7 December 2020Source: Meat ScienceAuthor(s): Siwen Xue, Derico Setyabrata, Connie C. Bonham, Yuan H. Brad Kim (Source: Meat Science)
Source: Meat Science - December 9, 2020 Category: Food Science Source Type: research
Inter-animal genetic variability exist in organoleptic properties of prime beef meat
Publication date: Available online 5 December 2020Source: Meat ScienceAuthor(s): D.P. Berry, S. Conroy, P.J. Hegarty, R.D. Evans, T. Pabiou, M.M. Judge (Source: Meat Science)
Source: Meat Science - December 6, 2020 Category: Food Science Source Type: research
Prediction of lamb carcase C-site fat depth and GR tissue depth using a non-invasive portable microwave system
Publication date: Available online 4 December 2020Source: Meat ScienceAuthor(s): J. Marimuthu, Kate M.W. Loudon, G.E. Gardner (Source: Meat Science)
Source: Meat Science - December 5, 2020 Category: Food Science Source Type: research
Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality
Publication date: Available online 4 December 2020Source: Meat ScienceAuthor(s): Daniel L. Forwood, Benjamin W.B. Holman, David L. Hopkins, Heather E. Smyth, Louwrens C. Hoffman, Alex V. Chaves, Sarah J. Meale (Source: Meat Science)
Source: Meat Science - December 5, 2020 Category: Food Science Source Type: research
A prototype rapid dual energy X-ray absorptiometry (DEXA) system can predict the CT composition of beef carcases
Publication date: Available online 3 December 2020Source: Meat ScienceAuthor(s): H. Calnan, A. Williams, J. Peterse, S. Starling, J. Cook, S. Connaughton, G.E. Gardner (Source: Meat Science)
Source: Meat Science - December 4, 2020 Category: Food Science Source Type: research
