High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products
Publication date: Available online 3 August 2020Source: Meat ScienceAuthor(s): R. Cava, N. Higuero, L. Ladero (Source: Meat Science)
Source: Meat Science - August 5, 2020 Category: Food Science Source Type: research

Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products
Publication date: Available online 3 August 2020Source: Meat ScienceAuthor(s): Mónica Flores, Fidel Toldrá (Source: Meat Science)
Source: Meat Science - August 5, 2020 Category: Food Science Source Type: research

Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C
Publication date: Available online 1 August 2020Source: Meat ScienceAuthor(s): Zubair Hussain, Xin Li, Dequan Zhang, Chengli Hou, Muawuz Ijaz, Yuqiang Bai, Xiong Xiao, Xiaochun Zheng (Source: Meat Science)
Source: Meat Science - August 2, 2020 Category: Food Science Source Type: research

Relationships among carcass traits, auction price, and image analysis traits of marbling characteristics in Korean cattle beef
Publication date: Available online 29 July 2020Source: Meat ScienceAuthor(s): Seok-Hyeon Beak, Seung Ju Park, Dilla Mareistia Fassah, Hyun Jin Kim, Minsu Kim, Cheorun Jo, Myunggi Baik (Source: Meat Science)
Source: Meat Science - July 29, 2020 Category: Food Science Source Type: research

Colour characteristics of beef longissimus thoracis during early 72 h postmortem
Publication date: December 2020Source: Meat Science, Volume 170Author(s): Xin Li, Dequan Zhang, Muawuz Ijaz, Guangjing Tian, Jing Chen, Manting Du (Source: Meat Science)
Source: Meat Science - July 29, 2020 Category: Food Science Source Type: research

Expression of calpastatin isoforms in three skeletal muscles of Angus steers and their association with fiber type composition and proteolytic potential
Publication date: Available online 28 July 2020Source: Meat ScienceAuthor(s): Mariana M. Motter, Pablo M. Corva, Liliana A. Soria (Source: Meat Science)
Source: Meat Science - July 29, 2020 Category: Food Science Source Type: research

Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness
Publication date: Available online 28 July 2020Source: Meat ScienceAuthor(s): David S. Dang, Jared F. Buhler, Kara J. Thornton, Jerrad F. Legako, Sulaiman K. Matarneh (Source: Meat Science)
Source: Meat Science - July 29, 2020 Category: Food Science Source Type: research

Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties
Publication date: Available online 23 July 2020Source: Meat ScienceAuthor(s): Jacob R. Tuell, Jin-Kyu Seo, Yuan H. Brad Kim (Source: Meat Science)
Source: Meat Science - July 24, 2020 Category: Food Science Source Type: research

A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness
Publication date: Available online 23 July 2020Source: Meat ScienceAuthor(s): C.K.Y. Chun, W. Wu, A.A. Welter, T.G. O'Quinn, G. Magnin-Bissel, D.L. Boyle, M.D. Chao (Source: Meat Science)
Source: Meat Science - July 24, 2020 Category: Food Science Source Type: research

Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach
Publication date: Available online 23 July 2020Source: Meat ScienceAuthor(s): Khaoula Elhadef, Slim Smaoui, Hajer Ben Hlima, Karim Ennouri, Mariam Fourati, Ahlem Chakchouk Mtibaa, Monia Ennouri, Lotfi Mellouli (Source: Meat Science)
Source: Meat Science - July 24, 2020 Category: Food Science Source Type: research

Colour characteristics of beef longissimus thoracis during early 72 h postmortem
Publication date: Available online 17 July 2020Source: Meat ScienceAuthor(s): Xin Li, Dequan Zhang, Muawuz Ijaz, Guangjing Tian, Jing Chen, Manting Du (Source: Meat Science)
Source: Meat Science - July 17, 2020 Category: Food Science Source Type: research

Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions
Publication date: Available online 15 July 2020Source: Meat ScienceAuthor(s): Mariana Basso Pinton, Bibiana Alves dos Santos, Leticia Pereira Correa, Yasmim Sena Vaz Leães, Alexandre José Cichoski, José Manuel Lorenzo, Mirian dos Santos, Marise Aparecida Rodrigues Pollonio, Paulo Cezar Bastianello Campagnol (Source: Meat Science)
Source: Meat Science - July 17, 2020 Category: Food Science Source Type: research

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 14, 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

Application of MS bacteriophages on contaminated trimmings reduces Escherichia coli O157 and non-O157 in ground beef
Publication date: Available online 11 July 2020Source: Meat ScienceAuthor(s): E.L. Shebs-Maurine, E.S. Torres, Y. Yeh-Parker, A.S. de Mello (Source: Meat Science)
Source: Meat Science - July 12, 2020 Category: Food Science Source Type: research

Zilpaterol hydrochloride lowers marbling score by dilution of marbling and depression of intramuscular adipocyte volume in M. longissimus dorsi of beef steers
Publication date: Available online 9 July 2020Source: Meat ScienceAuthor(s): Carolina L. Gonzales, Ty E. Lawrence, John P. Hutcheson, Stephen B. Smith (Source: Meat Science)
Source: Meat Science - July 10, 2020 Category: Food Science Source Type: research

An overview on production, consumer perspectives and quality assurance schemes of beef in Mexico
Publication date: Available online 9 July 2020Source: Meat ScienceAuthor(s): G.M. Parra-Bracamonte, N. Lopez-Villalobos, S.T. Morris, J.F. Vázquez-Armijo (Source: Meat Science)
Source: Meat Science - July 10, 2020 Category: Food Science Source Type: research

Resveratrol improves meat quality, muscular antioxidant capacity, lipid metabolism and fiber type composition of intrauterine growth retarded pigs
Publication date: Available online 9 July 2020Source: Meat ScienceAuthor(s): Kang Cheng, Caiyun Yu, Zhihua Li, Simian Li, Enfa Yan, Zhihua Song, Hao Zhang, Lili Zhang, Tian Wang (Source: Meat Science)
Source: Meat Science - July 10, 2020 Category: Food Science Source Type: research

Understanding the impact of sire lean meat yield breeding value on carcass composition, meat quality, nutrient and mineral content of Australian lamb
Publication date: Available online 9 July 2020Source: Meat ScienceAuthor(s): Matthew I. Knight, Kym L. Butler, Nick P. Linden, Viv F. Burnett, Alex J. Ball, Matthew B. McDonagh, Ralph Behrendt (Source: Meat Science)
Source: Meat Science - July 10, 2020 Category: Food Science Source Type: research

European conformation and fat scores of bovine carcasses are not good indicators of marbling
Publication date: Available online 5 July 2020Source: Meat ScienceAuthor(s): Jingjing Liu, Sghaier Chriki, Marie-Pierre Ellies-Oury, Isabelle Legrand, Grzegorz Pogorzelski, Jerzy Wierzbicki, Linda Farmer, Declan Troy, Rod Polkinghorne, Jean-François Hocquette (Source: Meat Science)
Source: Meat Science - July 6, 2020 Category: Food Science Source Type: research

Effect of long-term dietary probiotic Lactobacillus reuteri 1 or antibiotics on meat quality, muscular amino acids and fatty acids in pigs
Publication date: Available online 5 July 2020Source: Meat ScienceAuthor(s): Zhimei Tian, Yiyan Cui, Huijie Lu, Gang Wang, Xianyong Ma (Source: Meat Science)
Source: Meat Science - July 6, 2020 Category: Food Science Source Type: research

Effects of penetrating captive bolt gun model and number of stuns on stunning-related variables of cattle in a commercial slaughter facility
Publication date: Available online 5 July 2020Source: Meat ScienceAuthor(s): Renan Regatieri Casagrande, Lacey Alexander, Lily Nowell Edwards-Callaway (Source: Meat Science)
Source: Meat Science - July 6, 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 6 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 6, 2020 Category: Food Science Source Type: research

Use of lucerne hay in ruminant feeds to improve animal productivity, meat nutritional value and meat preservation under a more variable climate
Publication date: Available online 3 July 2020Source: Meat ScienceAuthor(s): Eric N. Ponnampalam, Frank R. Dunshea, Robyn D. Warner (Source: Meat Science)
Source: Meat Science - July 5, 2020 Category: Food Science Source Type: research

Impact of beef consumption on saturated fat intake in the United States adult population: Insights from modeling the influences of bovine genetics and nutrition
Publication date: Available online 27 June 2020Source: Meat ScienceAuthor(s): Shanon L. Casperson, Zach Conrad, Susan K. Raatz, Justin Derner, James N. Roemmich, Lisa Jahns, Matthew J. Picklo (Source: Meat Science)
Source: Meat Science - June 28, 2020 Category: Food Science Source Type: research

An approach for objective and automated identification of pork belly firmness
Publication date: Available online 22 June 2020Source: Meat ScienceAuthor(s): B. Uttaro, S. Zawadski, M. Juárez (Source: Meat Science)
Source: Meat Science - June 23, 2020 Category: Food Science Source Type: research

Utilization of optimized processing conditions for high yield synthesis of conjugated linoleic acid by L. plantarum AB20–961 and L. plantarum DSM2601 in semi-dry fermented sausage
Publication date: Available online 21 June 2020Source: Meat ScienceAuthor(s): Cem Okan Özer, Birol Kılıç (Source: Meat Science)
Source: Meat Science - June 21, 2020 Category: Food Science Source Type: research

Dr Paul Warriss, 1947-2020
Publication date: November 2020Source: Meat Science, Volume 169Author(s): Jeff Wood, Toby Knowles, Steve Wotton, Justin McKinstry (Source: Meat Science)
Source: Meat Science - June 21, 2020 Category: Food Science Source Type: research

Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers
Publication date: Available online 19 June 2020Source: Meat ScienceAuthor(s): Simone Mancini, Simona Mattioli, Roberta Nuvoloni, Francesca Pedonese, Alessandro Dal Bosco, Gisella Paci (Source: Meat Science)
Source: Meat Science - June 20, 2020 Category: Food Science Source Type: research

Effects of NaCl substitutes on physicochemical properties of salted pork
Publication date: Available online 16 June 2020Source: Meat ScienceAuthor(s): Dong Zhang, Hongjun Li, Zefu Wang, A.M. Emara, Zhifei He (Source: Meat Science)
Source: Meat Science - June 17, 2020 Category: Food Science Source Type: research

Use of masking strategies to avoid the boar taint perception in chorizo: consumers' acceptability
Publication date: Available online 15 June 2020Source: Meat ScienceAuthor(s): I. Peñaranda, M.D. Garrido, B. Moumeh, M.B. Linares (Source: Meat Science)
Source: Meat Science - June 15, 2020 Category: Food Science Source Type: research

Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb
Publication date: Available online 11 June 2020Source: Meat ScienceAuthor(s): Xiong Xiao, Chengli Hou, Dequan Zhang, Xin Li, Chi Ren, Muawuz Ijaz, Zubair Hussain, Dengyong Liu (Source: Meat Science)
Source: Meat Science - June 12, 2020 Category: Food Science Source Type: research

Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage
Publication date: Available online 10 June 2020Source: Meat ScienceAuthor(s): Azim Şimşek, Birol Kiliç (Source: Meat Science)
Source: Meat Science - June 12, 2020 Category: Food Science Source Type: research

Mineral content of longissimus lumborum from growing lambs fed crude glycerin
Publication date: Available online 11 June 2020Source: Meat ScienceAuthor(s): Amilton Maia Freitas de Oliveira, Fredson Vieira e Silva, Laura Lúcia dos Santos Oliveira, Vicente Ribeiro Rocha Júnior, Cleber Galvão Novaes, Franciele Castro Novais, João Paulo Sampaio Rigueira (Source: Meat Science)
Source: Meat Science - June 12, 2020 Category: Food Science Source Type: research

Editorial Board
Publication date: October 2020Source: Meat Science, Volume 168Author(s): (Source: Meat Science)
Source: Meat Science - June 12, 2020 Category: Food Science Source Type: research

Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage
Publication date: Available online 10 June 2020Source: Meat ScienceAuthor(s): Hwan Hee Yu, Yeon Jin Kim, Yeong Jin Park, Dong-Min Shin, Yun-Sang Choi, Na-Kyoung Lee, Hyun-Dong Paik (Source: Meat Science)
Source: Meat Science - June 11, 2020 Category: Food Science Source Type: research

Increased protein digestibility of beef with aging in an infant in vitro digestion model
Publication date: Available online 8 June 2020Source: Meat ScienceAuthor(s): Seonmin Lee, Kyung Jo, Hyun Jung Lee, Cheorun Jo, Hae In Yong, Yun-Sang Choi, Samooel Jung (Source: Meat Science)
Source: Meat Science - June 10, 2020 Category: Food Science Source Type: research

Carcass yields and physiochemical meat quality characteristics of Namibian gemsbok (Oryx gazella) as influenced by muscle, gender and age
Publication date: Available online 8 June 2020Source: Meat ScienceAuthor(s): Louwrens C. Hoffman, Diana L. van Schalkwyk, Magdalena Muller, Tersia Needham, Berndt J. van Rensburg, Kenneth W. McMillin (Source: Meat Science)
Source: Meat Science - June 10, 2020 Category: Food Science Source Type: research

Influence of dietary energy concentration and body weight at slaughter on carcass tissue composition and beef cuts of modern type Fleckvieh (German Simmental) bulls
Publication date: Available online 6 June 2020Source: Meat ScienceAuthor(s): Aniela Christine Honig, Vivienne Inhuber, Hubert Spiekers, Wilhelm Windisch, Kay-Uwe Götz, Thomas Ettle (Source: Meat Science)
Source: Meat Science - June 7, 2020 Category: Food Science Source Type: research

Investigation of metabolites associated with confinement odour in chilled vacuum-packed lamb by proton nuclear magnetic resonance (1H NMR) spectroscopy
Publication date: Available online 5 June 2020Source: Meat ScienceAuthor(s): Nara R.B. Cônsolo, Natalia Olivecrona, Linda M. Samuelsson, Mariza G. Reis, Patrick J.B. Edwards, Marlon M. Reis (Source: Meat Science)
Source: Meat Science - June 6, 2020 Category: Food Science Source Type: research

Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics
Publication date: Available online 3 June 2020Source: Meat ScienceAuthor(s): Huilin Cheng, Sumin Song, Eun-Young Jung, Jin-Yeon Jeong, Seon-Tea Joo, Gap-Don Kim (Source: Meat Science)
Source: Meat Science - June 3, 2020 Category: Food Science Source Type: research

A modified nanocomposite biosensor for quantitative l-glutamate detection in beef
Publication date: Available online 30 May 2020Source: Meat ScienceAuthor(s): Xiaodan Wang, Jinjiao Duan, Yingming Cai, Dengyong Liu, Xing Li, Yanli Dong, Feng Hu (Source: Meat Science)
Source: Meat Science - June 1, 2020 Category: Food Science Source Type: research

Influence of the rearing managements and carcass traits on the sensory properties of two muscles: Longissimus thoracis and rectus abdominis
Publication date: Available online 28 May 2020Source: Meat ScienceAuthor(s): J. Soulat, B. Picard, V. Monteils (Source: Meat Science)
Source: Meat Science - May 29, 2020 Category: Food Science Source Type: research

Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems
Publication date: Available online 25 May 2020Source: Meat ScienceAuthor(s): Chaoyi Xue, Qiaochun Chen, Zhiyong He, Zhaojun Wang, Fang Qin, Tianyi Yang, Jie Chen, Maomao Zeng (Source: Meat Science)
Source: Meat Science - May 26, 2020 Category: Food Science Source Type: research

Feedlot growth, carcass characteristics and meat quality of hair breed male lambs exposed to seasonal heat stress (winter vs. summer) in an arid climate
Publication date: Available online 23 May 2020Source: Meat ScienceAuthor(s): Ulises Macías-Cruz, Romario Saavedra, Abelardo Correa-Calderón, Miguel Mellado, Noemí G. Torrentera, Alfonso Chay-Canul, María A. López-Baca, Leonel Avendaño-Reyes (Source: Meat Science)
Source: Meat Science - May 25, 2020 Category: Food Science Source Type: research

Editorial Board
Publication date: September 2020Source: Meat Science, Volume 167Author(s): (Source: Meat Science)
Source: Meat Science - May 25, 2020 Category: Food Science Source Type: research

Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat
Publication date: Available online 20 May 2020Source: Meat ScienceAuthor(s): Caixia Wang, Songlei Wang, Xiaoguang He, Longguo Wu, Yalei Li, Jianhong Guo (Source: Meat Science)
Source: Meat Science - May 21, 2020 Category: Food Science Source Type: research