Mitochondria influence glycolytic and tricarboxylic acid cycle metabolism under postmortem simulating conditions
Publication date: Available online 17 September 2020Source: Meat ScienceAuthor(s): Sulaiman K. Matarneh, Con-Ning Yen, Jocelyn Bodmer, Samer W. El-Kadi, David E. Gerrard (Source: Meat Science)
Source: Meat Science - September 18, 2020 Category: Food Science Source Type: research
The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages
Publication date: Available online 16 September 2020Source: Meat ScienceAuthor(s): O.P. Soladoye, Z. Pietrasik, Y. Hrynets, M. Betti (Source: Meat Science)
Source: Meat Science - September 16, 2020 Category: Food Science Source Type: research
Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork
Publication date: Available online 13 September 2020Source: Meat ScienceAuthor(s): L.C. Eastwood, T.M. Taylor, J.W. Savell, K.B. Gehring, A.N. Arnold (Source: Meat Science)
Source: Meat Science - September 13, 2020 Category: Food Science Source Type: research
Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella typhimurium inactivation and physicochemical quality
Publication date: Available online 11 September 2020Source: Meat ScienceAuthor(s): Denes K.A. Rosario, Yhan S. Mutz, Vinicius S. Castro, Patricia C. Bernardes, Andreja Rajkovic, Carlos A. Conte-Junior (Source: Meat Science)
Source: Meat Science - September 11, 2020 Category: Food Science Source Type: research
Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation
Publication date: Available online 5 September 2020Source: Meat ScienceAuthor(s): Fereshte Bahmanyar, Masoumeh Azari, Seyede Marzieh Hosseini, Leila Mirmoghtadaie, Saeedeh Shojaee Aliabadi (Source: Meat Science)
Source: Meat Science - September 6, 2020 Category: Food Science Source Type: research
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
Publication date: Available online 6 September 2020Source: Meat ScienceAuthor(s): Iliani Patinho, Miriam Mabel Selani, Erick Saldaña, Ana Clara Teixeira Bortoluzzi, Juan Dario Rios-Mera, Claudia Maria da Silva, Marta Mitsui Kushida, Carmen J. Contreras-Castillo (Source: Meat Science)
Source: Meat Science - September 6, 2020 Category: Food Science Source Type: research
Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid production in fermented ground beef
Publication date: Available online 2 September 2020Source: Meat ScienceAuthor(s): Cem Okan Özer, Birol Kılıç (Source: Meat Science)
Source: Meat Science - September 3, 2020 Category: Food Science Source Type: research
Preparation of drip samples from leg of lamb with extended shelf life for nuclear magnetic resonance metabolomics studies
Publication date: Available online 2 September 2020Source: Meat ScienceAuthor(s): Linda M. Samuelsson, Natalia Olivecrona, Nara B. Cônsolo, Marlon M. Reis, Mariza G. Reis, Patrick J.B. Edwards (Source: Meat Science)
Source: Meat Science - September 3, 2020 Category: Food Science Source Type: research
Editorial Board
Publication date: December 2020Source: Meat Science, Volume 170Author(s): (Source: Meat Science)
Source: Meat Science - September 3, 2020 Category: Food Science Source Type: research
Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls
Publication date: Available online 2 September 2020Source: Meat ScienceAuthor(s): Fangfang Wang, Rongrong Liang, Yimin Zhang, Shujuan Gao, Lixian Zhu, Lebao Niu, Xin Luo, Yanwei Mao, David L. Hopkins (Source: Meat Science)
Source: Meat Science - September 2, 2020 Category: Food Science Source Type: research
Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage
Publication date: Available online 29 August 2020Source: Meat ScienceAuthor(s): Sang-Keun Jin, Jung-Seok Choi, Gap-Don Kim (Source: Meat Science)
Source: Meat Science - August 29, 2020 Category: Food Science Source Type: research
Relationships between EUROP carcass grading and backfat fatty acid composition in Italian Large White heavy pigs
Publication date: Available online 28 August 2020Source: Meat ScienceAuthor(s): Catillo Gennaro, Zappaterra Martina, Lo Fiego Domenico Pietro, Buttazzoni Luca, Davoli Roberta (Source: Meat Science)
Source: Meat Science - August 28, 2020 Category: Food Science Source Type: research
Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display
Publication date: Available online 26 August 2020Source: Meat ScienceAuthor(s): J. Ortuño, L. Mateo, M.T. Rodríguez-Estrada, S. Bañón (Source: Meat Science)
Source: Meat Science - August 27, 2020 Category: Food Science Source Type: research
Contemporary chemical lean determination used in the Australian meat processing industry: A method comparison
Publication date: Available online 27 August 2020Source: Meat ScienceAuthor(s): Peter Watkins, Katherine Stockham, Sarah Stewart, Graham Gardner (Source: Meat Science)
Source: Meat Science - August 27, 2020 Category: Food Science Source Type: research
Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams
Publication date: Available online 26 August 2020Source: Meat ScienceAuthor(s): Wenli Wang, Ying Li, Xirui Zhou, Chunbao Li, Yuan Liu (Source: Meat Science)
Source: Meat Science - August 26, 2020 Category: Food Science Source Type: research
