Editorial Board
Publication date: August 2021Source: Meat Science, Volume 178Author(s): (Source: Meat Science)
Source: Meat Science - May 11, 2021 Category: Food Science Source Type: research
Association of adipocytokine IL-1A and IL-6 genes with intramuscular fat content and fatty acid composition in pigs
Publication date: Available online 10 May 2021Source: Meat ScienceAuthor(s): Nanthana Pothakam, Pantaporn Supakankul, Worrarak Norseeda, Guisheng Liu, Tawatchai Teltathum, Watcharapong Naraballobh, Trisadee Khamlor, Korawan Sringarm, Supamit Mekchay (Source: Meat Science)
Source: Meat Science - May 11, 2021 Category: Food Science Source Type: research
The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beef
Publication date: Available online 8 May 2021Source: Meat ScienceAuthor(s): Tesfaye F. Bedane, Selene Pedrós-Garrido, Geraldine Quinn, James G. Lyng (Source: Meat Science)
Source: Meat Science - May 9, 2021 Category: Food Science Source Type: research
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef
Publication date: Available online 8 May 2021Source: Meat ScienceAuthor(s): Benjamin W.B. Holman, Alaa El-Din A. Bekhit, Michael Waller, Kristy L. Bailes, Matthew J. Kerr, David L. Hopkins (Source: Meat Science)
Source: Meat Science - May 9, 2021 Category: Food Science Source Type: research
An image analysis approach to identification and measurement of marbling in the intact pork loin
Publication date: Available online 7 May 2021Source: Meat ScienceAuthor(s): Bethany Uttaro, Sophie Zawadski, Ivy Larsen, Manuel Juárez (Source: Meat Science)
Source: Meat Science - May 8, 2021 Category: Food Science Source Type: research
Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs
Publication date: Available online 7 May 2021Source: Meat ScienceAuthor(s): Damla Bilecen Şen, Birol Kılıç (Source: Meat Science)
Source: Meat Science - May 8, 2021 Category: Food Science Source Type: research
Consumers' perception and purchase behaviour of meat in China
Publication date: Available online 7 May 2021Source: Meat ScienceAuthor(s): Kevin Kantono, Nazimah Hamid, Qianli Ma, Diksha Chadha, Indrawati Oey (Source: Meat Science)
Source: Meat Science - May 8, 2021 Category: Food Science Source Type: research
Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues
Publication date: Available online 6 May 2021Source: Meat ScienceAuthor(s): Rosane Teresinha Heck, Jordana Lima da Rosa, Raquel Guidetti Vendruscolo, Alexandre José Cichoski, Adriana Dillenburg Meinhart, Alexandre Lorini, Bruna Trindade Paim, Vanessa Galli, Silvino Sasso Robalo, Bibiana Alves Dos Santos, Luis Fernando Vilani de Pellegrin, Cristiano Ragagnin de Menezes, Roger Wagner, Paulo Cezar Bastianello Campagnol (Source: Meat Science)
Source: Meat Science - May 6, 2021 Category: Food Science Source Type: research
Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts
Publication date: Available online 6 May 2021Source: Meat ScienceAuthor(s): Mariana Marinho Martins, Erick Saldaña, Ana Clara Bortoluzzi Teixeira, Miriam Mabel Selani, Carmen J. Contreras-Castillo (Source: Meat Science)
Source: Meat Science - May 6, 2021 Category: Food Science Source Type: research
An observational field study on the effects of changes in shadow contrasts and noise on cattle movement in a small abattoir
Publication date: Available online 6 May 2021Source: Meat ScienceAuthor(s): Dennis W. Willson, Faith S. Baier, Temple Grandin (Source: Meat Science)
Source: Meat Science - May 6, 2021 Category: Food Science Source Type: research
Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy
Publication date: Available online 6 May 2021Source: Meat ScienceAuthor(s): D. Andueza, F. Picard, J.F. Hocquette, A. Listrat (Source: Meat Science)
Source: Meat Science - May 6, 2021 Category: Food Science Source Type: research
Impacts of group stunning on the behavioral and physiological parameters of pigs and sheep in a small abattoir
Publication date: Available online 5 May 2021Source: Meat ScienceAuthor(s): Morgan Schaeperkoetter, Zachary Weller, Danielle Kness, Cora Okkema, Temple Grandin, Lily Edwards-Callaway (Source: Meat Science)
Source: Meat Science - May 6, 2021 Category: Food Science Source Type: research
Discomfort period of fattening pigs and sows stunned with CO2: Duration and potential influencing factors in a commercial setting
Publication date: Available online 5 May 2021Source: Meat ScienceAuthor(s): Isabel Lechner, Anaïs Léger, Aurelia Zimmermann, Sophie Atkinson, Manon Schuppers (Source: Meat Science)
Source: Meat Science - May 6, 2021 Category: Food Science Source Type: research
Corrigendum to “Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S” [Meat Science Volume 157, November 2019, 107869]
Publication date: September 2021Source: Meat Science, Volume 179Author(s): Paolo Bonilauri, Maria Silvia Grisenti, Paolo Daminelli, Giuseppe Merialdi, Mattia Ramini, Lia Bardasi, Roberta Taddei, Elena Cosciani-Cunico, Elena Dalzini, Maria Angela Frustoli, Federica Giacometti, Silvia Piva, Andrea Serraino (Source: Meat Science)
Source: Meat Science - May 6, 2021 Category: Food Science Source Type: research
What is the impact of the rearing management applied during the heifers' whole life on the toughness of five raw rib muscles in relation with carcass traits?
Publication date: Available online 3 May 2021Source: Meat ScienceAuthor(s): J. Soulat, V. Monteils, M.-P. Ellies-Oury, S. Papillon, B. Picard (Source: Meat Science)
Source: Meat Science - May 5, 2021 Category: Food Science Source Type: research
