Management of meat by- and co-products for an improved meat processing sustainability
Publication date: Available online 16 June 2021Source: Meat ScienceAuthor(s): Fidel Toldrá, Milagro Reig, Leticia Mora (Source: Meat Science)
Source: Meat Science - June 17, 2021 Category: Food Science Source Type: research
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives
Publication date: Available online 16 June 2021Source: Meat ScienceAuthor(s): M. Estévez (Source: Meat Science)
Source: Meat Science - June 17, 2021 Category: Food Science Source Type: research
Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways
Publication date: Available online 17 June 2021Source: Meat ScienceAuthor(s): Mohammed Gagaoua, Robyn D. Warner, Peter Purslow, Ranjith Ramanathan, Anne Maria Mullen, Maria López-Pedrouso, Daniel Franco, José M. Lorenzo, Igor Tomasevic, Brigitte Picard, Declan Troy, E.M. Claudia Terlouw (Source: Meat Science)
Source: Meat Science - June 17, 2021 Category: Food Science Source Type: research
Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy
Publication date: Available online 15 June 2021Source: Meat ScienceAuthor(s): Christina Charmpi, Thomas Vervaet, Emiel Van Reckem, Wim Geeraerts, David Van der Veken, Wouter Ryckbosch, Frédéric Leroy, Malaika Brengman (Source: Meat Science)
Source: Meat Science - June 16, 2021 Category: Food Science Source Type: research
Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures
Publication date: Available online 12 June 2021Source: Meat ScienceAuthor(s): Siyang Deng, Xue Bai, Ying Li, Bo Wang, Baohua Kong, Qian Liu, Xiufang Xia (Source: Meat Science)
Source: Meat Science - June 13, 2021 Category: Food Science Source Type: research
Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef
Publication date: Available online 12 June 2021Source: Meat ScienceAuthor(s): Nara R.B. Cônsolo, Juliana Silva, Vicente M. Buarque, Linda M. Samuelsson, Poppy Miller, Paul Maclean, Tiago B. Moraes, Luis C.G.S. Brabosa, Angel Higuera-Padilla, Luiz A. Colnago, Arlindo Saran Netto, David E. Gerrard, Saulo L. Silva (Source: Meat Science)
Source: Meat Science - June 13, 2021 Category: Food Science Source Type: research
A smart meat packaging to show ciprofloxacin residues based on immunochromatography
Publication date: Available online 12 June 2021Source: Meat ScienceAuthor(s): Mohammad Hossein Balalzadeh Tafti, Mohammad Reza Ishaghi, Peyman Rajaei (Source: Meat Science)
Source: Meat Science - June 13, 2021 Category: Food Science Source Type: research
Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs
Publication date: Available online 11 June 2021Source: Meat ScienceAuthor(s): Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz (Source: Meat Science)
Source: Meat Science - June 12, 2021 Category: Food Science Source Type: research
Recent developments in the objective measurement of carcass and meat quality for industrial application
Publication date: Available online 10 June 2021Source: Meat ScienceAuthor(s): P. Allen (Source: Meat Science)
Source: Meat Science - June 12, 2021 Category: Food Science Source Type: research
Industrial Halal hunted-game and feral animals' meat production
Publication date: Available online 11 June 2021Source: Meat ScienceAuthor(s): MustafaM. Farouk, Phillip Strydom, Rachael Dean, Nadia Vather, Mike Gcabo, Mohammad Amir (Source: Meat Science)
Source: Meat Science - June 12, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: October 2021Source: Meat Science, Volume 180Author(s): (Source: Meat Science)
Source: Meat Science - June 7, 2021 Category: Food Science Source Type: research
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Publication date: Available online 5 June 2021Source: Meat ScienceAuthor(s): Thais Cardoso Merlo, José Manuel Lorenzo, Erick Saldaña, Iliani Patinho, Alais Cristina Oliveira, Beatriz Schmidt Menegali, Miriam Mabel Selani, Rubén Domínguez, Carmen J. Contreras-Castillo (Source: Meat Science)
Source: Meat Science - June 6, 2021 Category: Food Science Source Type: research
The influence of age and gender on the quality of raw and roasted wild boars (Sus scrofa) meat
Publication date: Available online 6 June 2021Source: Meat ScienceAuthor(s): Monika Modzelewska-Kapituła, Tomasz Żmijewski (Source: Meat Science)
Source: Meat Science - June 6, 2021 Category: Food Science Source Type: research
Feeding strategies impact animal growth and beef color and tenderness
Publication date: Available online 6 June 2021Source: Meat ScienceAuthor(s): Juan F. Morales Gómez, Daniel S. Antonelo, Mariane Beline, Bruna Pavan, Danilo B. Bambil, Paulo Fantinato-Neto, Arlindo Saran-Netto, Paulo Roberto Leme, Rodrigo S. Goulart, David E. Gerrard, Saulo L. Silva (Source: Meat Science)
Source: Meat Science - June 6, 2021 Category: Food Science Source Type: research
Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset × (Border Leicester × Merino)) and Dorper lambs
Publication date: November 2021Source: Meat Science, Volume 181Author(s): Minghao Zhang, Robyn D. Warner, Frank R. Dunshea, Kristy DiGiacomo, Aleena Joy, Archana Abhijith, Richard Osei-Amponsah, David L. Hopkins, Minh Ha, Surinder S. Chauhan (Source: Meat Science)
Source: Meat Science - June 5, 2021 Category: Food Science Source Type: research
