Leptin receptor and fatty acid desaturase-2 gene variants affect fat, color and production profile of dry-cured hams
Publication date: Available online 3 December 2020Source: Meat ScienceAuthor(s): Rafael Suárez-Mesa, Roger Ros-Freixedes, Marc Tor, Josep Reixach, Ramona N. Pena, Joan Estany (Source: Meat Science)
Source: Meat Science - December 3, 2020 Category: Food Science Source Type: research
Using dual energy X-ray absorptiometry to estimate commercial cut weights at abattoir chain-speed
Publication date: Available online 3 December 2020Source: Meat ScienceAuthor(s): G.E. Gardner, F. Anderson, C. Smith, A. Williams (Source: Meat Science)
Source: Meat Science - December 3, 2020 Category: Food Science Source Type: research
Free ferulic acid supplementation of heat-stressed hair ewe lambs: Oxidative status, feedlot performance, carcass traits and meat quality
Publication date: Available online 3 December 2020Source: Meat ScienceAuthor(s): Karen Mariela Valadez-García, Leonel Avendaño-Reyes, Raúl Díaz-Molina, Miguel Mellado, César A. Meza-Herrera, Abelardo Correa-Calderón, Ulises Macías-Cruz (Source: Meat Science)
Source: Meat Science - December 3, 2020 Category: Food Science Source Type: research
Shiga toxin-producing Escherichia coli (STEC) in bovine meat and meat products over the last 15 years in Brazil: A systematic review and meta-analysis
Publication date: Available online 30 November 2020Source: Meat ScienceAuthor(s): Débora Cristina Sampaio de Assis, Thaís Michelle Liziere da Silva, Rommel Furst Brito, Lorraine Cássia Gonçalves da Silva, William Gustavo Lima, Júlio César Moreira Brito (Source: Meat Science)
Source: Meat Science - December 2, 2020 Category: Food Science Source Type: research
Editorial Board
Publication date: February 2021Source: Meat Science, Volume 172Author(s): (Source: Meat Science)
Source: Meat Science - December 2, 2020 Category: Food Science Source Type: research
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions
Publication date: Available online 30 November 2020Source: Meat ScienceAuthor(s): Julliane Carvalho Barros, Paulo E.S. Munekata, Francisco Allan Leandro de Carvalho, Rubén Domínguez, Marco Antonio Trindade, Mirian Pateiro, José Manuel Lorenzo (Source: Meat Science)
Source: Meat Science - November 30, 2020 Category: Food Science Source Type: research
Fatty acid composition, shelf-life and eating quality of beef from steers fed corn or wheat dried distillers' grains with solubles in a concentrate supplement to grass silage
Publication date: Available online 27 November 2020Source: Meat ScienceAuthor(s): Saheed A. Salami, Michael N. O'Grady, Giuseppe Luciano, Alessandro Priolo, Mark McGee, Aidan P. Moloney, Joseph P. Kerry (Source: Meat Science)
Source: Meat Science - November 29, 2020 Category: Food Science Source Type: research
Short communication: Long term performance of near infrared spectroscopy to predict intramuscular fat content in New Zealand lamb
Publication date: Available online 24 November 2020Source: Meat ScienceAuthor(s): S. Hitchman, P. Johnson, W. Bain, C.R. Craigie, M.M. Reis (Source: Meat Science)
Source: Meat Science - November 24, 2020 Category: Food Science Source Type: research
Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat
Publication date: Available online 22 November 2020Source: Meat ScienceAuthor(s): C.E. Realini, E. Pavan, P.L. Johnson, M. Font-i-Furnols, N. Jacob, M. Agnew, C.R. Craigie, C.D. Moon (Source: Meat Science)
Source: Meat Science - November 23, 2020 Category: Food Science Source Type: research
Associations of feed efficiency with circulating IGF-1 and leptin, carcass traits and meat quality of lambs
Publication date: Available online 21 November 2020Source: Meat ScienceAuthor(s): N.L.L.L. Montelli, T.I.R.C. Alvarenga, A.K. Almeida, F.A.P. Alvarenga, I.F. Furusho-Garcia, P.L. Greenwood, I.G. Pereira (Source: Meat Science)
Source: Meat Science - November 22, 2020 Category: Food Science Source Type: research
Attitudes of meat consumers in Mexico and Spain about farm animal welfare: A cross-cultural study
Publication date: Available online 21 November 2020Source: Meat ScienceAuthor(s): Laura X. Estévez-Moreno, Gustavo A. María, Wilmer S. Sepulveda, Morris Villarroel, Genaro C. Miranda-de la Lama (Source: Meat Science)
Source: Meat Science - November 22, 2020 Category: Food Science Source Type: research
Relationship between meat quality and intramuscular collagen characteristics of muscles from calf-fed, yearling-fed and mature crossbred beef cattle
Publication date: Available online 19 November 2020Source: Meat ScienceAuthor(s): Bimol C. Roy, Chamali Das, Jennifer L. Aalhus, Heather L. Bruce (Source: Meat Science)
Source: Meat Science - November 20, 2020 Category: Food Science Source Type: research
Identification of novel mRNA isoforms associated with meat tenderness using RNA sequencing data in beef cattle
Publication date: Available online 20 November 2020Source: Meat ScienceAuthor(s): Maria Malane Magalhães Muniz, Larissa Fernanda Simielli Fonseca, Danielly Beraldo dos Santos Silva, Hinayah Rojas de Oliveira, Fernando Baldi, Artur Loyola Chardulo, Jesus Aparecido Ferro, Angela Cánovas, Lucia Galvão de Albuquerque (Source: Meat Science)
Source: Meat Science - November 20, 2020 Category: Food Science Source Type: research
Consumption of fresh Iberian pork: Two-stage cluster for the identification of segments of consumers according to their habits and lifestyles
Publication date: Available online 18 November 2020Source: Meat ScienceAuthor(s): Alberto Ortiz, Carlos Díaz-Caro, David Tejerina, Miguel Escribano, Eva Crespo, Paula Gaspar (Source: Meat Science)
Source: Meat Science - November 19, 2020 Category: Food Science Source Type: research
Meat differentiation between pasture-fed and concentrate-fed sheep/goats by liquid chromatography quadrupole time-of-flight mass spectrometry combined with metabolomic and lipidomic profiling
Publication date: Available online 16 November 2020Source: Meat ScienceAuthor(s): Jishi Wang, Zhenzhen Xu, Hongbo Zhang, Yanyun Wang, Xiaoxia Liu, Qian Wang, Jiali Xue, Yan Zhao, Shuming Yang (Source: Meat Science)
Source: Meat Science - November 17, 2020 Category: Food Science Source Type: research
