Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties
Publication date: Available online 15 November 2020Source: Meat ScienceAuthor(s): Douglas Pedro, Erick Saldaña, José Manuel Lorenzo, Mirian Pateiro, Ruben Dominguez, Bibiana Alves Dos Santos, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol (Source: Meat Science)
Source: Meat Science - November 16, 2020 Category: Food Science Source Type: research
Eating quality of the longissimus thoracis muscle in beef cattle – Contributing factors to the underlying variability and associations with performance traits
Publication date: Available online 15 November 2020Source: Meat ScienceAuthor(s): M.M. Judge, S. Conroy, P.J. Hegarty, A.R. Cromie, R. Fanning, D. Kelly, E. Croften, D.P. Berry (Source: Meat Science)
Source: Meat Science - November 15, 2020 Category: Food Science Source Type: research
Association between visual marbling score and chemical intramuscular fat with camera marbling percentage in Australian beef carcasses
Publication date: Available online 11 November 2020Source: Meat ScienceAuthor(s): S.M. Stewart, G.E. Gardner, A. Williams, D.W. Pethick, P. McGilchrist, K. Kuchida (Source: Meat Science)
Source: Meat Science - November 12, 2020 Category: Food Science Source Type: research
The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems
Publication date: Available online 12 November 2020Source: Meat ScienceAuthor(s): Shiqi Huang, Laura Roman, Mario M. Martinez, Benjamin M. Bohrer (Source: Meat Science)
Source: Meat Science - November 12, 2020 Category: Food Science Source Type: research
Gender effects on pork quality and calpain-1 and calpastatin gene expression in male pig muscle
Publication date: February 2021Source: Meat Science, Volume 172Author(s): Évelyn Rangel dos Santos, Ana Maria Bridi, Caio Abércio da Silva, Amauri Alcindo Alfieri, Juliana Torres Tomazi Fritzen, Daniela Kaizer Terto, Edmara Rodrigues Correia (Source: Meat Science)
Source: Meat Science - November 11, 2020 Category: Food Science Source Type: research
Effect of ethanolic extract from Morus alba L. leaves on the quality and sensory aspects of chilled pork under retail conditions
Publication date: Available online 9 November 2020Source: Meat ScienceAuthor(s): Hao Cui, Yao Dong, Tenghui Lu, Xintong Zou, Mingxin Wang, Xiudong Yang, Hongli Zhou (Source: Meat Science)
Source: Meat Science - November 10, 2020 Category: Food Science Source Type: research
Effects of nitrite incorporated active films on quality of pork
Publication date: Available online 10 November 2020Source: Meat ScienceAuthor(s): Tanaporn Chatkitanan, Nathdanai Harnkarnsujarit (Source: Meat Science)
Source: Meat Science - November 10, 2020 Category: Food Science Source Type: research
Effect of gender on pork quality and calpain-1 and calpastatin gene expression in male pig muscle
Publication date: Available online 4 November 2020Source: Meat ScienceAuthor(s): Évelyn Rangel dos Santos, Ana Maria Bridi, Caio Abércio da Silva, Amauri Alcindo Alfieri, Juliana Torres Tomazi Fritzen, Daniela Kaizer Terto, Edmara Rodrigues Correia (Source: Meat Science)
Source: Meat Science - November 4, 2020 Category: Food Science Source Type: research
Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development
Publication date: Available online 30 October 2020Source: Meat ScienceAuthor(s): E. Coll-Brasas, P. Gou, J. Arnau, A. Olmos, E. Fulladosa (Source: Meat Science)
Source: Meat Science - October 31, 2020 Category: Food Science Source Type: research
Extent of dark-cutting in beef carcasses graded Canada B4
Publication date: Available online 31 October 2020Source: Meat ScienceAuthor(s): H.L. Bruce, J. Holdstock, B.E. Uttaro, I.L. Larsen, J.L. Aalhus (Source: Meat Science)
Source: Meat Science - October 31, 2020 Category: Food Science Source Type: research
Ca2+-induced binding of calpain-2 to myofibrils: Preliminary results in pork longissimus thoracis muscle supporting a role on myofibrillar protein degradation
Publication date: Available online 31 October 2020Source: Meat ScienceAuthor(s): Jian Lyu, Per Ertbjerg (Source: Meat Science)
Source: Meat Science - October 31, 2020 Category: Food Science Source Type: research
Ultimate pH effects on dry-aged beef quality
Publication date: Available online 31 October 2020Source: Meat ScienceAuthor(s): Felipe A. Ribeiro, Soon K. Lau, Rebecca A. Furbeck, Nicolas J. Herrera, Morgan L. Henriott, Nicolas A. Bland, Samodha C. Fernando, Jeyamkondan Subbiah, Gary A. Sullivan, Chris R. Calkins (Source: Meat Science)
Source: Meat Science - October 31, 2020 Category: Food Science Source Type: research
Protein based evaluation of meat species by using laser induced breakdown spectroscopy
Publication date: Available online 27 October 2020Source: Meat ScienceAuthor(s): Banu Sezer, Armin Bjelak, Hasan Murat Velioglu, Ismail Hakkı Boyaci (Source: Meat Science)
Source: Meat Science - October 28, 2020 Category: Food Science Source Type: research
Ultrasonic characterization of salt, moisture and texture modifications in dry-cured ham during post-salting
Publication date: February 2021Source: Meat Science, Volume 172Author(s): M. Contreras, J. Benedito, J.V. Garcia-Perez (Source: Meat Science)
Source: Meat Science - October 27, 2020 Category: Food Science Source Type: research
Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics
Publication date: February 2021Source: Meat Science, Volume 172Author(s): Nara Regina Brandão Cônsolo, Alessandra Fernandes Rosa, Luis Carlos Garibaldi Simon Barbosa, Paul Haydon Maclean, Angel Higuera-Padilla, Luiz Alberto Colnago, Evaldo Antonio Lencioni Titto (Source: Meat Science)
Source: Meat Science - October 24, 2020 Category: Food Science Source Type: research
