Meat of south American Camelids - Sensory quality and nutritional composition
Publication date: Available online 24 August 2020Source: Meat ScienceAuthor(s): Teodora Popova, Leslie Tejeda, J. Mauricio Peñarrieta, Melanie A. Smith, Russell D. Bush, David L. Hopkins (Source: Meat Science)
Source: Meat Science - August 25, 2020 Category: Food Science Source Type: research
Genome-wide association study identified genomic regions and putative candidate genes affecting meat color traits in Nellore cattle
Publication date: Available online 25 August 2020Source: Meat ScienceAuthor(s): N.A. Marín-Garzón, A.F.B. Magalhães, L.F. Mota, L.F.S. Fonseca, L.A.L. Chardulo, L.G. Albuquerque (Source: Meat Science)
Source: Meat Science - August 25, 2020 Category: Food Science Source Type: research
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat
Publication date: Available online 22 August 2020Source: Meat ScienceAuthor(s): Elisa Rafaela Bonadio Bellucci, Paulo E.S. Munekata, Mirian Pateiro, José M. Lorenzo, Andrea Carla da Silva Barretto (Source: Meat Science)
Source: Meat Science - August 23, 2020 Category: Food Science Source Type: research
Prediction of intramuscular fat in lamb by visible and near-infrared spectroscopy in an abattoir environment
Publication date: Available online 22 August 2020Source: Meat ScienceAuthor(s): N.R. Lambe, N. Clelland, J. Draper, E.M. Smith, J. Yates, L. Bunger (Source: Meat Science)
Source: Meat Science - August 22, 2020 Category: Food Science Source Type: research
Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures
Publication date: Available online 20 August 2020Source: Meat ScienceAuthor(s): Xinzhe Gu, Li Feng, Jingyi Zhu, Yue Li, Kang Tu, Qingli Dong, Leiqing Pan (Source: Meat Science)
Source: Meat Science - August 21, 2020 Category: Food Science Source Type: research
Editorial 2020
Publication date: Available online 18 August 2020Source: Meat ScienceAuthor(s): David Hopkins (Source: Meat Science)
Source: Meat Science - August 19, 2020 Category: Food Science Source Type: research
Use of native pea starches as an alternative to modified corn starch in low-fat bologna
Publication date: Available online 19 August 2020Source: Meat ScienceAuthor(s): Z. Pietrasik, O.P. Soladoye (Source: Meat Science)
Source: Meat Science - August 19, 2020 Category: Food Science Source Type: research
Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards
Publication date: Available online 18 August 2020Source: Meat ScienceAuthor(s): Marina de Nadai Bonin, Victor Breno Pedrosa, Saulo da Luz e Silva, Lutz Bünger, Dave Ross, Rodrigo da Costa Gomes, Miguel Henrique de Almeida Santana, Diego de Córdova Cucco, Fernanda Marcondes de Rezende, Luís Carlos Vinhas Ítavo, Francisco José de Novais, Marília Williani Filgueira Pereira, Elisângela Chicaroni de Mattos Oliveira, José Bento Sterman Ferraz (Source: Meat Science)
Source: Meat Science - August 18, 2020 Category: Food Science Source Type: research
The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability
Publication date: Available online 14 August 2020Source: Meat ScienceAuthor(s): Xinbo Zhuang, Lijian Wang, Xiping Jiang, Yinji Chen, Guanghong Zhou (Source: Meat Science)
Source: Meat Science - August 15, 2020 Category: Food Science Source Type: research
The impact of lamb cleanliness and line speed on the effectiveness of steam vacuum and carcass wash as decontamination methods after slaughter
Publication date: Available online 14 August 2020Source: Meat ScienceAuthor(s): Sandra da Silva, Karim Farag (Source: Meat Science)
Source: Meat Science - August 15, 2020 Category: Food Science Source Type: research
Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle
Publication date: Available online 15 August 2020Source: Meat ScienceAuthor(s): Tadeusz Szmańko, Tomasz Lesiów, Youling L. Xiong, Anna Berlińska, Krzysztof Marycz, Aleksander Krzyś (Source: Meat Science)
Source: Meat Science - August 15, 2020 Category: Food Science Source Type: research
Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat
Publication date: Available online 5 August 2020Source: Meat ScienceAuthor(s): Charles F. Manful, Thu H. Pham, Muhammad Nadeem, Evan Wheeler, Kayla J.T. Warren, Natalia P. Vidal, Raymond H. Thomas (Source: Meat Science)
Source: Meat Science - August 13, 2020 Category: Food Science Source Type: research
Color and lipid stability of dry aged beef during retail display
Publication date: Available online 10 August 2020Source: Meat ScienceAuthor(s): Felipe Azevedo Ribeiro, Soon K. Lau, S.B. Pflanzer, Jeyamkondan Subbiah, Chris R. Calkins (Source: Meat Science)
Source: Meat Science - August 13, 2020 Category: Food Science Source Type: research
Beetroot and radish powders as natural nitrite source for fermented dry sausages
Publication date: Available online 11 August 2020Source: Meat ScienceAuthor(s): Maristela Midori Ozaki, Paulo E.S. Munekata, Rickyn A. Jacinto-Valderrama, Priscilla Efraim, Mirian Pateiro, José Manuel Lorenzo, Marise Aparecida Rodrigues Pollonio (Source: Meat Science)
Source: Meat Science - August 13, 2020 Category: Food Science Source Type: research
Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species
Publication date: Available online 11 August 2020Source: Meat ScienceAuthor(s): Roumeila Bader, Samira Becila, Philippe Ruiz, Fairouz Djeghim, Ibtissem Sanah, Abdelghani Boudjellal, Philippe Gatellier, Stéphane Portanguen, Régine Talon, Sabine Leroy (Source: Meat Science)
Source: Meat Science - August 13, 2020 Category: Food Science Source Type: research
