Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?
Publication date: Available online 11 August 2020Source: Meat ScienceAuthor(s): Josué Delgado, Diana Ansorena, Thomas Van Hecke, Iciar Astiasarán, Stefaan De Smet, Mario Estévez (Source: Meat Science)
Source: Meat Science - August 13, 2020 Category: Food Science Source Type: research
Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method
Publication date: Available online 11 August 2020Source: Meat ScienceAuthor(s): Blanka Macharáčková, Kateřina Bogdanovičová, František Ježek, Jiří Bednář, Danka Haruštiaková, Josef Kameník (Source: Meat Science)
Source: Meat Science - August 13, 2020 Category: Food Science Source Type: research
Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C
Publication date: January 2021Source: Meat Science, Volume 171Author(s): Zubair Hussain, Xin Li, Dequan Zhang, Chengli Hou, Muawuz Ijaz, Yuqiang Bai, Xiong Xiao, Xiaochun Zheng (Source: Meat Science)
Source: Meat Science - August 13, 2020 Category: Food Science Source Type: research
High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products
Publication date: Available online 3 August 2020Source: Meat ScienceAuthor(s): R. Cava, N. Higuero, L. Ladero (Source: Meat Science)
Source: Meat Science - August 5, 2020 Category: Food Science Source Type: research
Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products
Publication date: Available online 3 August 2020Source: Meat ScienceAuthor(s): Mónica Flores, Fidel Toldrá (Source: Meat Science)
Source: Meat Science - August 5, 2020 Category: Food Science Source Type: research
Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C
Publication date: Available online 1 August 2020Source: Meat ScienceAuthor(s): Zubair Hussain, Xin Li, Dequan Zhang, Chengli Hou, Muawuz Ijaz, Yuqiang Bai, Xiong Xiao, Xiaochun Zheng (Source: Meat Science)
Source: Meat Science - August 1, 2020 Category: Food Science Source Type: research
Relationships among carcass traits, auction price, and image analysis traits of marbling characteristics in Korean cattle beef
Publication date: Available online 29 July 2020Source: Meat ScienceAuthor(s): Seok-Hyeon Beak, Seung Ju Park, Dilla Mareistia Fassah, Hyun Jin Kim, Minsu Kim, Cheorun Jo, Myunggi Baik (Source: Meat Science)
Source: Meat Science - July 29, 2020 Category: Food Science Source Type: research
Colour characteristics of beef longissimus thoracis during early 72 h postmortem
Publication date: December 2020Source: Meat Science, Volume 170Author(s): Xin Li, Dequan Zhang, Muawuz Ijaz, Guangjing Tian, Jing Chen, Manting Du (Source: Meat Science)
Source: Meat Science - July 29, 2020 Category: Food Science Source Type: research
Expression of calpastatin isoforms in three skeletal muscles of Angus steers and their association with fiber type composition and proteolytic potential
Publication date: Available online 28 July 2020Source: Meat ScienceAuthor(s): Mariana M. Motter, Pablo M. Corva, Liliana A. Soria (Source: Meat Science)
Source: Meat Science - July 29, 2020 Category: Food Science Source Type: research
Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness
Publication date: Available online 28 July 2020Source: Meat ScienceAuthor(s): David S. Dang, Jared F. Buhler, Kara J. Thornton, Jerrad F. Legako, Sulaiman K. Matarneh (Source: Meat Science)
Source: Meat Science - July 29, 2020 Category: Food Science Source Type: research
Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties
Publication date: Available online 23 July 2020Source: Meat ScienceAuthor(s): Jacob R. Tuell, Jin-Kyu Seo, Yuan H. Brad Kim (Source: Meat Science)
Source: Meat Science - July 24, 2020 Category: Food Science Source Type: research
A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness
Publication date: Available online 23 July 2020Source: Meat ScienceAuthor(s): C.K.Y. Chun, W. Wu, A.A. Welter, T.G. O'Quinn, G. Magnin-Bissel, D.L. Boyle, M.D. Chao (Source: Meat Science)
Source: Meat Science - July 24, 2020 Category: Food Science Source Type: research
Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach
Publication date: Available online 23 July 2020Source: Meat ScienceAuthor(s): Khaoula Elhadef, Slim Smaoui, Hajer Ben Hlima, Karim Ennouri, Mariam Fourati, Ahlem Chakchouk Mtibaa, Monia Ennouri, Lotfi Mellouli (Source: Meat Science)
Source: Meat Science - July 24, 2020 Category: Food Science Source Type: research
Colour characteristics of beef longissimus thoracis during early 72 h postmortem
Publication date: Available online 17 July 2020Source: Meat ScienceAuthor(s): Xin Li, Dequan Zhang, Muawuz Ijaz, Guangjing Tian, Jing Chen, Manting Du (Source: Meat Science)
Source: Meat Science - July 17, 2020 Category: Food Science Source Type: research
Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions
Publication date: Available online 15 July 2020Source: Meat ScienceAuthor(s): Mariana Basso Pinton, Bibiana Alves dos Santos, Leticia Pereira Correa, Yasmim Sena Vaz Leães, Alexandre José Cichoski, José Manuel Lorenzo, Mirian dos Santos, Marise Aparecida Rodrigues Pollonio, Paulo Cezar Bastianello Campagnol (Source: Meat Science)
Source: Meat Science - July 17, 2020 Category: Food Science Source Type: research
