Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset × (Border Leicester × Merino)) and Dorper lambs
Publication date: Available online 29 May 2021Source: Meat ScienceAuthor(s): Minghao Zhang, Robyn D. Warner, Frank R. Dunshea, Kristy DiGiacomo, Aleena Joy, Archana Abhijith, Richard Osei-Amponsah, David L. Hopkins, Minh Ha, Surinder S. Chauhan (Source: Meat Science)
Source: Meat Science - May 31, 2021 Category: Food Science Source Type: research
The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review
Publication date: Available online 29 May 2021Source: Meat ScienceAuthor(s): Benjamin W.B. Holman, David L. Hopkins (Source: Meat Science)
Source: Meat Science - May 31, 2021 Category: Food Science Source Type: research
Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation
Publication date: Available online 29 May 2021Source: Meat ScienceAuthor(s): Slim Smaoui, Hajer Ben Hlima, Olfa Ben Braïek, Karim Ennouri, Lotfi Mellouli, Amin Mousavi Khaneghah (Source: Meat Science)
Source: Meat Science - May 30, 2021 Category: Food Science Source Type: research
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters
Publication date: Available online 29 May 2021Source: Meat ScienceAuthor(s): Gabriele Rocchetti, Annalisa Rebecchi, Michele Dallolio, Gianpaolo Braceschi, Rubén Domínguez, Giuliano Dallolio, Marco Trevisan, José M. Lorenzo, Luigi Lucini (Source: Meat Science)
Source: Meat Science - May 30, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: September 2021Source: Meat Science, Volume 179Author(s): (Source: Meat Science)
Source: Meat Science - May 27, 2021 Category: Food Science Source Type: research
The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne
Publication date: Available online 24 May 2021Source: Meat ScienceAuthor(s): Benjamin W.B. Holman, Richard C. Hayes, Matthew T. Newell, Gordon Refshauge, Shawn R. McGrath, Stephanie M. Fowler, Alexandra R. Shanley, David L. Hopkins (Source: Meat Science)
Source: Meat Science - May 25, 2021 Category: Food Science Source Type: research
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model
Publication date: Available online 21 May 2021Source: Meat ScienceAuthor(s): Tuo Leng, Feng Li, Yi Chen, Lijun Tang, Jianhua Xie, Qiang Yu (Source: Meat Science)
Source: Meat Science - May 22, 2021 Category: Food Science Source Type: research
Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking
Publication date: Available online 19 May 2021Source: Meat ScienceAuthor(s): Zahra B. Naqvi, Michael A. Campbell, S. Latif, Peter C. Thomson, David M. McGill, Robyn D. Warner, Michael A. Friend (Source: Meat Science)
Source: Meat Science - May 21, 2021 Category: Food Science Source Type: research
Post mortem changes in M. iliotibialis lateralis muscle protein profile of emu (Dromaius novaehollandiae)
Publication date: Available online 20 May 2021Source: Meat ScienceAuthor(s): Mateusz Bucław, Adam Lepczyński, Agnieszka Herosimczyk, Małgorzata Ożgo, Danuta Szczerbińska, Danuta Majewska, Kamila Liput, Mariusz Pierzchała (Source: Meat Science)
Source: Meat Science - May 21, 2021 Category: Food Science Source Type: research
Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction
Publication date: Available online 20 May 2021Source: Meat ScienceAuthor(s): K. Arihara, I. Yokoyama, M. Ohata (Source: Meat Science)
Source: Meat Science - May 21, 2021 Category: Food Science Source Type: research
Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattle
Publication date: Available online 17 May 2021Source: Meat ScienceAuthor(s): K.M.W. Loudon, G. Tarr, I.J. Lean, L. McLerie, N. Leahy, D.W. Pethick, G.E. Gardner, P. McGilchrist (Source: Meat Science)
Source: Meat Science - May 18, 2021 Category: Food Science Source Type: research
Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate
Publication date: Available online 14 May 2021Source: Meat ScienceAuthor(s): Vijay K. Juneja, Marangeli Osoria, Anuj S. Purohit, Chase E. Golden, Abhinav Mishra, Neetu K. Taneja, Joelle K. Salazar, Harshavardhan Thippareddi, Govindaraj Dev Kumar (Source: Meat Science)
Source: Meat Science - May 15, 2021 Category: Food Science Source Type: research
Longitudinal vibration interferes with cross-bridge attachment and prevents muscle fibre shrinkage under PSE-like conditions
Publication date: Available online 13 May 2021Source: Meat ScienceAuthor(s): Jiao Liu, Anders Arner (Source: Meat Science)
Source: Meat Science - May 14, 2021 Category: Food Science Source Type: research
Sire-feed interactions for fattening performance and meat quality traits in growing-finishing pigs under a conventional and an organic feeding regimen
Publication date: Available online 12 May 2021Source: Meat ScienceAuthor(s): Nele Quander-Stoll, Barbara Früh, David Bautze, Werner Zollitsch, Florian Leiber, Martin R.L. Scheeder (Source: Meat Science)
Source: Meat Science - May 13, 2021 Category: Food Science Source Type: research
Objective measurement technologies for transforming the Australian & New Zealand livestock industries
Publication date: Available online 12 May 2021Source: Meat ScienceAuthor(s): G.E. Gardner, R. Apps, R. McColl, C.R. Craigie (Source: Meat Science)
Source: Meat Science - May 13, 2021 Category: Food Science Source Type: research
