Corrigendum to “Update on a model to describe Salmonella spp. population reduction in Italian salami during production and high-pressure processing” [Meat science Volume 177, July 2021, 108506]
Publication date: September 2021Source: Meat Science, Volume 179Author(s): Paolo Bonilauri, Mattia Ramini, Lia Bardasi, Federico Tomasello, Giuseppe Merialdi, Federica Savini, Federica Giacometti, Silvia Piva, Andrea Serraino (Source: Meat Science)
Source: Meat Science - May 5, 2021 Category: Food Science Source Type: research
Gestational nutrient restriction under extensive grazing conditions: Effects on muscle characteristics and meat quality in heavy lambs
Publication date: Available online 2 May 2021Source: Meat ScienceAuthor(s): J. Ithurralde, R. Pérez-Clariget, A. Saadoun, P. Genovese, C. Cabrera, Y. López, O. Feed, A. Bielli (Source: Meat Science)
Source: Meat Science - May 2, 2021 Category: Food Science Source Type: research
Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin?
Publication date: Available online 1 May 2021Source: Meat ScienceAuthor(s): Alberto Ortiz, Elena González, Susana García-Torres, Paula Gaspar, David Tejerina (Source: Meat Science)
Source: Meat Science - May 1, 2021 Category: Food Science Source Type: research
Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution
Publication date: Available online 28 April 2021Source: Meat ScienceAuthor(s): Pengqi Bao, Li Chen, Yu Wang, Yue Hu, Yan Wang, Hongmei Fang, Huamei Yang, Bao Zhang, Bin He, Cunliu Zhou (Source: Meat Science)
Source: Meat Science - April 29, 2021 Category: Food Science Source Type: research
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process
Publication date: Available online 24 April 2021Source: Meat ScienceAuthor(s): Yong Xie, Bo Chen, Jie Guo, Wen Nie, Hui Zhou, Peijun Li, Kai Zhou, Baocai Xu (Source: Meat Science)
Source: Meat Science - April 26, 2021 Category: Food Science Source Type: research
Pemmican, an endurance food: Past and present
Publication date: Available online 24 April 2021Source: Meat ScienceAuthor(s): Tania M. Ngapo, Claude Champagne, Cornelia Chilian, Michael E.R. Dugan, Stéphane Gariépy, Payam Vahmani, Pauline Bilodeau (Source: Meat Science)
Source: Meat Science - April 26, 2021 Category: Food Science Source Type: research
Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices
Publication date: Available online 24 April 2021Source: Meat ScienceAuthor(s): Gardis J.E. von Gersdorff, Sascha M. Kirchner, Oliver Hensel, Barbara Sturm (Source: Meat Science)
Source: Meat Science - April 26, 2021 Category: Food Science Source Type: research
Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions
Publication date: Available online 20 April 2021Source: Meat ScienceAuthor(s): Emre Turan, Atilla Şimşek (Source: Meat Science)
Source: Meat Science - April 21, 2021 Category: Food Science Source Type: research
Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles
Publication date: Available online 16 April 2021Source: Meat ScienceAuthor(s): Md Mahmudul Hasan, Vipasha Sood, Chyngyz Erkinbaev, Jitendra Paliwal, Surendranath Suman, Argenis Rodas-Gonzalez (Source: Meat Science)
Source: Meat Science - April 17, 2021 Category: Food Science Source Type: research
Capturing lean distribution in lamb carcases is of more value to the processor than the breeder
Publication date: Available online 16 April 2021Source: Meat ScienceAuthor(s): S.F. Walkom, G.E. Gardner, F. Anderson, A. Williams, D.J. Brown (Source: Meat Science)
Source: Meat Science - April 16, 2021 Category: Food Science Source Type: research
Performance of different portable and hand-held near-infrared spectrometers for predicting beef composition and quality characteristics in the abattoir without meat sampling
Publication date: August 2021Source: Meat Science, Volume 178Author(s): Nageshvar Patel, Hugo Toledo-Alvarado, Giovanni Bittante (Source: Meat Science)
Source: Meat Science - April 16, 2021 Category: Food Science Source Type: research
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types
Publication date: Available online 10 April 2021Source: Meat ScienceAuthor(s): Rozita Vaskoska, Minh Ha, Lydia Ong, George Chen, Jason White, Sally Gras, Robyn Warner (Source: Meat Science)
Source: Meat Science - April 11, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: July 2021Source: Meat Science, Volume 177Author(s): (Source: Meat Science)
Source: Meat Science - April 11, 2021 Category: Food Science Source Type: research
Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research
Publication date: Available online 3 April 2021Source: Meat ScienceAuthor(s): Natalie J. Oswell, Olivia P. Gilstrap, Ronald B. Pegg (Source: Meat Science)
Source: Meat Science - April 4, 2021 Category: Food Science Source Type: research
Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discs
Publication date: Available online 2 April 2021Source: Meat ScienceAuthor(s): Franco Segli, Constanza Melian, Graciela Vignolo, Patricia Castellano (Source: Meat Science)
Source: Meat Science - April 4, 2021 Category: Food Science Source Type: research
