Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue
Publication date: Available online 14 October 2020Source: Meat ScienceAuthor(s): Xiaoyu Yin, Yichao Lv, Rongxin Wen, Yan Wang, Qian Chen, Baohua Kong (Source: Meat Science)
Source: Meat Science - October 15, 2020 Category: Food Science Source Type: research
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers
Publication date: Available online 14 October 2020Source: Meat ScienceAuthor(s): Yining Zhang, Benjamin W.B. Holman, Yanwei Mao, Xue Chen, Xin Luo, David L. Hopkins, Yimin Zhang (Source: Meat Science)
Source: Meat Science - October 15, 2020 Category: Food Science Source Type: research
Elemental composition of pork meat from conventional and animal welfare farms by inductively coupled plasma-optical emission spectrometry (ICP-OES) and ICP-mass spectrometry (ICP-MS) and their authentication via multivariate chemometric analysis
Publication date: Available online 14 October 2020Source: Meat ScienceAuthor(s): Ok Yeon Song, Md Atikul Islam, Ji Hyeon Son, Ji Young Jeong, Hui Eun Kim, Lee Seung Yeon, Naeem Khan, Nargis Jamila, Kyong Su Kim (Source: Meat Science)
Source: Meat Science - October 15, 2020 Category: Food Science Source Type: research
Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review
Publication date: Available online 15 October 2020Source: Meat ScienceAuthor(s): Teresa Antequera, Daniel Caballero, Silvia Grassi, Bethany Uttaro, Trinidad Perez-Palacios (Source: Meat Science)
Source: Meat Science - October 15, 2020 Category: Food Science Source Type: research
Horse welfare at slaughter: A novel approach to analyse bruised carcasses based on severity, damage patterns and their association with pre-slaughter risk factors
Publication date: Available online 13 October 2020Source: Meat ScienceAuthor(s): Genaro C. Miranda-de la Lama, César A. González-Castro, Francisco J. Gutiérrez-Piña, Morris Villarroel, Gustavo A. Maria, Laura X. Estévez-Moreno (Source: Meat Science)
Source: Meat Science - October 14, 2020 Category: Food Science Source Type: research
Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches
Publication date: Available online 14 October 2020Source: Meat ScienceAuthor(s): W. Barragán, J.L. Aalhus, G. Penner, M.E.R. Dugan, M. Juárez, Ó. López-Campos, P. Vahmani, J. Segura, J. Angulo, N. Prieto (Source: Meat Science)
Source: Meat Science - October 14, 2020 Category: Food Science Source Type: research
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue
Publication date: Available online 8 October 2020Source: Meat ScienceAuthor(s): Qian Chen, Yingying Hu, Rongxin Wen, Yan Wang, Ligang Qin, Baohua Kong (Source: Meat Science)
Source: Meat Science - October 9, 2020 Category: Food Science Source Type: research
Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat
Publication date: Available online 8 October 2020Source: Meat ScienceAuthor(s): Del Bianco Silvia, Antonio Natalello, Giuseppe Luciano, Bernardo Valenti, Luca Campidonico, Vasiliki Gkarane, Frank Monahan, Luisa Biondi, Saida Favotto, Angela Sepulcri, Edi Piasentier (Source: Meat Science)
Source: Meat Science - October 9, 2020 Category: Food Science Source Type: research
Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles
Publication date: Available online 8 October 2020Source: Meat ScienceAuthor(s): Bo Wang, Fangfei Li, Nan Pan, Baohua Kong, Xiufang Xia (Source: Meat Science)
Source: Meat Science - October 9, 2020 Category: Food Science Source Type: research
Animal welfare evaluation at slaughterhouses for pigs at the “Eje Cafetero” region in Colombia
Publication date: Available online 9 October 2020Source: Meat ScienceAuthor(s): V. Juan Carlos Carrascal, C. Adriana del Pilar Pastrana, Vanessa López Ayala, A. Viviana María Velásquez, P. María Nelly Cajiao, P. Juan David Córdoba (Source: Meat Science)
Source: Meat Science - October 9, 2020 Category: Food Science Source Type: research
Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heating
Publication date: Available online 9 October 2020Source: Meat ScienceAuthor(s): Rozita Vaskoska, Minh Ha, Lydia Ong, Gavin Kearney, Jason White, Sally Gras, Robyn Warner (Source: Meat Science)
Source: Meat Science - October 9, 2020 Category: Food Science Source Type: research
Instrumental texture analysis on the surface of dry-cured ham to define the end of the process
Publication date: Available online 6 October 2020Source: Meat ScienceAuthor(s): E. Fulladosa, L. Guerrero, A. Illana, A. Olmos, E. Coll-Brasas, P. Gou, I. Muñoz, J. Arnau (Source: Meat Science)
Source: Meat Science - October 7, 2020 Category: Food Science Source Type: research
Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud
Publication date: Available online 6 October 2020Source: Meat ScienceAuthor(s): Alastair Ross, Carl Brunius, Olivier Chevallier, Gaud Dervilly, Chris Elliott, Yann Guitton, Jessica E. Prenni, Otto Savolainen, Lieselot Hemeryck, Nanna Hjort Vidkjær, Nigel Scollan, Sara L. Stead, Renyu Zhang, Lynn Vanhaecke (Source: Meat Science)
Source: Meat Science - October 7, 2020 Category: Food Science Source Type: research
At physiological concentrations, AMP increases phosphofructokinase-1 activity compared to fructose 2, 6-bisphosphate in postmortem porcine skeletal muscle
Publication date: Available online 30 September 2020Source: Meat ScienceAuthor(s): Surinder S. Chauhan, Michelle LeMaster, Eric M. England (Source: Meat Science)
Source: Meat Science - October 2, 2020 Category: Food Science Source Type: research
Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb
Publication date: Available online 28 September 2020Source: Meat ScienceAuthor(s): Huan Liu, Jianrong Ma, Teng Pan, Raheel Suleman, Zhenyu Wang, Dequan Zhang (Source: Meat Science)
Source: Meat Science - September 30, 2020 Category: Food Science Source Type: research
