High-pressure processing of usually discarded dry aged beef trimmings for subsequent processing
Publication date: Available online 15 July 2020Source: Meat ScienceAuthor(s): Franziska Witte, Sergiy Smetana, Volker Heinz, Nino Terjung (Source: Meat Science)
Source: Meat Science - July 17, 2020 Category: Food Science Source Type: research
Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils
Publication date: Available online 12 July 2020Source: Meat ScienceAuthor(s): Rosane Teresinha Heck, Daniele Freitas Ferreira, Mariane Bittencourt Fagundes, Bibiana Alves Dos Santos, Alexandre José Cichoski, Erick Saldaña, José Manuel Lorenzo, Cristiano Ragagnin de Menezes, Roger Wagner, Juliano Smanioto Barin, Paulo Cezar Bastianello Campagnol (Source: Meat Science)
Source: Meat Science - July 13, 2020 Category: Food Science Source Type: research
Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age
Publication date: Available online 12 July 2020Source: Meat ScienceAuthor(s): Alberto Ortiz, Susana García-Torres, Elena González, Emiliano Jesús De Pedro-Sanz, Paula Gaspar, David Tejerina (Source: Meat Science)
Source: Meat Science - July 12, 2020 Category: Food Science Source Type: research
Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat
Publication date: Available online 10 July 2020Source: Meat ScienceAuthor(s): Yulong Zhang, Ping Hu, Yaoyao Xie, Xiaoyu Wang (Source: Meat Science)
Source: Meat Science - July 12, 2020 Category: Food Science Source Type: research
Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display
Publication date: Available online 11 July 2020Source: Meat ScienceAuthor(s): M.L. Henriott, N.J. Herrera, F.A. Ribeiro, K.B. Hart, N.A. Bland, K. Eskridge, C.R. Calkins (Source: Meat Science)
Source: Meat Science - July 12, 2020 Category: Food Science Source Type: research
