Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market
Publication date: Available online 22 October 2020Source: Meat ScienceAuthor(s): Xiaoyu Yin, Hongzhen Du, Ming Xu, Qian Chen, Baohua Kong (Source: Meat Science)
Source: Meat Science - October 24, 2020 Category: Food Science Source Type: research
A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display
Publication date: Available online 22 October 2020Source: Meat ScienceAuthor(s): Zhaoming Wang, Juncai Tu, Hui Zhou, An Lu, Baocai Xu (Source: Meat Science)
Source: Meat Science - October 24, 2020 Category: Food Science Source Type: research
Objective grading of eye muscle area, intramuscular fat and marbling in Australian beef and lamb
Publication date: Available online 22 October 2020Source: Meat ScienceAuthor(s): S.M. Stewart, T. Lauridsen, H. Toft, D.W. Pethick, G.E. Gardner, P. McGilchrist, M. Christensen (Source: Meat Science)
Source: Meat Science - October 24, 2020 Category: Food Science Source Type: research
The dry aged beef paradox: Why dry aging is sometimes not better than wet aging
Publication date: Available online 22 October 2020Source: Meat ScienceAuthor(s): Nino Terjung, Franziska Witte, Volker Heinz (Source: Meat Science)
Source: Meat Science - October 24, 2020 Category: Food Science Source Type: research
Prediction of water holding capacity and pH in porcine longissimus lumborum using Raman spectroscopy
Publication date: Available online 22 October 2020Source: Meat ScienceAuthor(s): Petter Vejle Andersen, Nils Kristian Afseth, Eli Gjerlaug-Enger, Jens Petter Wold (Source: Meat Science)
Source: Meat Science - October 22, 2020 Category: Food Science Source Type: research
Zultrasonic characterization of salt, moisture and texture modifications in dry-cured ham during post-salting
Publication date: Available online 22 October 2020Source: Meat ScienceAuthor(s): M. Contreras, J. Benedito, J.V. Garcia-Perez (Source: Meat Science)
Source: Meat Science - October 22, 2020 Category: Food Science Source Type: research
Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork
Publication date: Available online 22 October 2020Source: Meat ScienceAuthor(s): Xu Zequan, Shao Yonggang, Liu Guangjuan, Xing Shijun, Zhang Li, Zhu Mingrui, Xu Yanli, Wang Zirong (Source: Meat Science)
Source: Meat Science - October 22, 2020 Category: Food Science Source Type: research
Intraobserver and interobserver reliability of mud scoring systems for use in cattle at slaughter
Publication date: Available online 22 October 2020Source: Meat ScienceAuthor(s): Sage Mijares, Melissa Davis, Jason Ahola, Libby Bigler, Terry Engle, Lacey Alexander, Lily Edwards-Callaway (Source: Meat Science)
Source: Meat Science - October 22, 2020 Category: Food Science Source Type: research
Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs
Publication date: Available online 22 October 2020Source: Meat ScienceAuthor(s): E. Kowalski, M. Aluwé, E. Vossen, S. Millet, B. Ampe, S. De Smet (Source: Meat Science)
Source: Meat Science - October 22, 2020 Category: Food Science Source Type: research
Ultrasonic-assisted extraction of polyphenol from the seeds of Allium senescens L. and its antioxidative role in Harbin dry sausage
Publication date: Available online 21 October 2020Source: Meat ScienceAuthor(s): Ligang Qin, Jing Yu, Jiamin Zhu, Baohua Kong, Qian Chen (Source: Meat Science)
Source: Meat Science - October 21, 2020 Category: Food Science Source Type: research
The effect of purine content on sensory quality of pork
Publication date: Available online 18 October 2020Source: Meat ScienceAuthor(s): Cong Huang, Min Zheng, Yizhong Huang, Xianxian Liu, Liepeng Zhong, Jiuxiu Ji, Lisheng Zhou, Qingjie Zeng, Junwu Ma, Lusheng Huang (Source: Meat Science)
Source: Meat Science - October 19, 2020 Category: Food Science Source Type: research
Preliminary study on the characterisation of Longissimus lumborum dark cutting meat in Nellore cattle using NMR-based metabolomics
Publication date: Available online 16 October 2020Source: Meat ScienceAuthor(s): Nara Regina Brandão Cônsolo, Alessandra Fernandes Rosa, Luis Carlos Garibaldi Simon Barbosa, Paul Maclean, Angel Higuera-Padilla, Luiz Alberto Colnago, Evaldo Antonio Lencioni Titto (Source: Meat Science)
Source: Meat Science - October 18, 2020 Category: Food Science Source Type: research
Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs
Publication date: Available online 17 October 2020Source: Meat ScienceAuthor(s): Jinqiu Wang, Jing Xiao, Xin Liu, YuLing Gao, Zhang Luo, Xuedong Gu, Jiamin Zhang, Di Wu, Fang Geng (Source: Meat Science)
Source: Meat Science - October 18, 2020 Category: Food Science Source Type: research
High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions
Publication date: Available online 16 October 2020Source: Meat ScienceAuthor(s): Rongxin Wen, Yichao Lv, Xiang-ao Li, Qian Chen, Baohua Kong (Source: Meat Science)
Source: Meat Science - October 16, 2020 Category: Food Science Source Type: research
Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham
Publication date: Available online 16 October 2020Source: Meat ScienceAuthor(s): Ana Rivas-Cañedo, Nerea Martínez-Onandi, Pilar Gaya, Manuel Nuñez, Antonia Picon (Source: Meat Science)
Source: Meat Science - October 16, 2020 Category: Food Science Source Type: research
