Microbiological assessment of aerobically stored horse fillets through predictive microbiology and metabolomic approach
Publication date: Available online 28 September 2020Source: Meat ScienceAuthor(s): Dimitrios E. Pavlidis, Athanasios Mallouchos, George John Nychas (Source: Meat Science)
Source: Meat Science - September 30, 2020 Category: Food Science Source Type: research
Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage
Publication date: Available online 28 September 2020Source: Meat ScienceAuthor(s): S.M. Stewart, G.E. Gardner, P. McGilchrist, D.W. Pethick, R. Polkinghorne, J.M. Thompson, G. Tarr (Source: Meat Science)
Source: Meat Science - September 30, 2020 Category: Food Science Source Type: research
Editorial Board
Publication date: January 2021Source: Meat Science, Volume 171Author(s): (Source: Meat Science)
Source: Meat Science - September 30, 2020 Category: Food Science Source Type: research
Association of a polymorphism in exon 3 of the IGF1R gene with growth, body size, slaughter and meat quality traits in Colored Polish Merino sheep
Publication date: February 2021Source: Meat Science, Volume 172Author(s): E. Grochowska, D. Lisiak, M.Z. Akram, O.O. Adeniyi, G. Lühken, B. Borys (Source: Meat Science)
Source: Meat Science - September 27, 2020 Category: Food Science Source Type: research
Perceptions of nutritional value, sensory appeal, and Price influencing customer intention to purchase frozen beef: Evidence from Indonesia
Publication date: Available online 25 September 2020Source: Meat ScienceAuthor(s): Sri Rahayu Hijrah Hati, Ina Zulianti, Adrian Achyar, Anya Safira (Source: Meat Science)
Source: Meat Science - September 27, 2020 Category: Food Science Source Type: research
Proteomics identification of differential S-nitrosylated proteins between the beef with intermediate and high ultimate pH using isobaric iodoTMT switch assay
Publication date: Available online 25 September 2020Source: Meat ScienceAuthor(s): Qiongniu Zhu, Lujuan Xing, Qin Hou, Rui Liu, Wangang Zhang (Source: Meat Science)
Source: Meat Science - September 27, 2020 Category: Food Science Source Type: research
Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage
Publication date: Available online 24 September 2020Source: Meat ScienceAuthor(s): Xianqiu Ji, Xin Luo, Lixian Zhu, Yanwei Mao, Xiao Lu, Xue Chen, David L. Hopkins, Yimin Zhang (Source: Meat Science)
Source: Meat Science - September 25, 2020 Category: Food Science Source Type: research
Palatability assessments of beef strip loin steaks portioned by weight or by thickness sourced from various carcass weight/ribeye area size combinations
Publication date: Available online 23 September 2020Source: Meat ScienceAuthor(s): Morgan K. Foster, Kyle R. Caldwell, Ashley N. Arnold, Davey B. Griffin, Kerri B. Gehring, Jeffrey W. Savell (Source: Meat Science)
Source: Meat Science - September 24, 2020 Category: Food Science Source Type: research
Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages
Publication date: Available online 19 September 2020Source: Meat ScienceAuthor(s): Kazem Alirezalu, Javad Hesari, Milad Yaghoubi, Amin Mousavi Khaneghah, Abolfazl Alirezalu, Mirian Pateiro, José M. Lorenzo (Source: Meat Science)
Source: Meat Science - September 20, 2020 Category: Food Science Source Type: research
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies
Publication date: Available online 19 September 2020Source: Meat ScienceAuthor(s): Mohammed Gagaoua, E.M. Claudia Terlouw, Anne Maria Mullen, Daniel Franco, Robyn D. Warner, José M. Lorenzo, Peter P. Purslow, David Gerrard, David L. Hopkins, Declan Troy, Brigitte Picard (Source: Meat Science)
Source: Meat Science - September 20, 2020 Category: Food Science Source Type: research
Understanding consumers' perceptions towards Iberian pig production and animal welfare
Publication date: Available online 19 September 2020Source: Meat ScienceAuthor(s): Javier García-Gudiño, Isabel Blanco-Penedo, Marina Gispert, Albert Brun, José Perea, Maria Font-i-Furnols (Source: Meat Science)
Source: Meat Science - September 19, 2020 Category: Food Science Source Type: research
Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection
Publication date: Available online 17 September 2020Source: Meat ScienceAuthor(s): Nan Pan, Chunhui Dong, Xin Du, Baohua Kong, Jinyan Sun, Xiufang Xia (Source: Meat Science)
Source: Meat Science - September 18, 2020 Category: Food Science Source Type: research
Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S.
Publication date: Available online 17 September 2020Source: Meat ScienceAuthor(s): Paolo Bonilauri, Giuseppe Merialdi, Mattia Ramini, Lia Bardasi, Roberta Taddei, Maria Silvia Grisenti, Paolo Daminelli, Elena Cosciani-Cunico, Elena Dalzini, Maria Angela Frustoli, Federica Giacometti, Federico Tomasello, Silvia Piva, Andrea Serraino (Source: Meat Science)
Source: Meat Science - September 18, 2020 Category: Food Science Source Type: research
Association of a polymorphism in exon 3 of the IGFIR gene with growth, body size, slaughter and meat quality traits in Colored Polish Merino breed
Publication date: Available online 18 September 2020Source: Meat ScienceAuthor(s): E. Grochowska, D. Lisiak, M.Z. Akram, O.O. Adeniyi, G. Lühken, B. Borys (Source: Meat Science)
Source: Meat Science - September 18, 2020 Category: Food Science Source Type: research
Perception of beef quality for Spanish and Brazilian consumers
Publication date: Available online 18 September 2020Source: Meat ScienceAuthor(s): Bruna Boito, Eduardo Lisbinski, Maria Del Mar Campo, Ana Guerrero, Virginia Resconi, Tamara Esteves de Oliveira, Júlio Otávio Jardim Barcellos (Source: Meat Science)
Source: Meat Science - September 18, 2020 Category: Food Science Source Type: research
