Assessment of the potential use of MALDI-TOF MS for the identification of bacteria associated with chilled vacuum-packaged lamb meat
Publication date: Available online 22 March 2021Source: Meat ScienceAuthor(s): Mohammed Altakhis, Christopher J. Pillidge, A. Mark Osborn, Peter J. Torley, Mandeep Kaur (Source: Meat Science)
Source: Meat Science - March 24, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: June 2021Source: Meat Science, Volume 176Author(s): (Source: Meat Science)
Source: Meat Science - March 24, 2021 Category: Food Science Source Type: research
Fabricating a nano-bionic sensor for rapid detection of H2S during pork spoilage using Ru NPs modulated catalytic hydrogenation conversion
Publication date: Available online 19 March 2021Source: Meat ScienceAuthor(s): Huanhuan Li, Wenhui Geng, Xin Sun, Wenya Wei, Xuefan Mu, Waqas Ahmad, Md Mehedi Hassan, Qin Ouyang, Quansheng Chen (Source: Meat Science)
Source: Meat Science - March 20, 2021 Category: Food Science Source Type: research
Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin
Publication date: Available online 19 March 2021Source: Meat ScienceAuthor(s): Stephanie M. Fowler, David Wheeler, Stephen Morris, Suzanne I. Mortimer, David L. Hopkins (Source: Meat Science)
Source: Meat Science - March 20, 2021 Category: Food Science Source Type: research
Update on a model to describe Salmonella spp. population reduction in Italian salami during production and high-pressure processing
Publication date: Available online 18 March 2021Source: Meat ScienceAuthor(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 - March 19, 2021 Category: Food Science Source Type: research
Do consumers prefer pasture-raised dual-purpose cattle when considering meat products? A hypothetical discrete choice experiment for the case of minced beef
Publication date: Available online 17 March 2021Source: Meat ScienceAuthor(s): Maureen Schulze, Achim Spiller, Antje Risius (Source: Meat Science)
Source: Meat Science - March 18, 2021 Category: Food Science Source Type: research
Claw disorders as iceberg indicators of cattle welfare: Evidence-based on production system, severity, and associations with final muscle pH
Publication date: Available online 17 March 2021Source: Meat ScienceAuthor(s): M. Bautista-Fernández, L.X. Estevez-Moreno, N. Losada-Espinosa, M. Villarroel, G.A. María, I. De Blas, G.C. Miranda-de la Lama (Source: Meat Science)
Source: Meat Science - March 18, 2021 Category: Food Science Source Type: research
Is meat from cull cows tougher?
Publication date: Available online 18 March 2021Source: Meat ScienceAuthor(s): Tharcilla I.R.C. Alvarenga, Mario Palendeng, Suresh Thennadil, Peter McGilchrist, Linda M. Cafe, Amelia K. Almeida, David L. Hopkins (Source: Meat Science)
Source: Meat Science - March 18, 2021 Category: Food Science Source Type: research
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics
Publication date: Available online 13 March 2021Source: Meat ScienceAuthor(s): Juan D. Rios-Mera, Erick Saldaña, Iliani Patinho, Miriam M. Selani, Carmen J. Contreras-Castillo (Source: Meat Science)
Source: Meat Science - March 14, 2021 Category: Food Science Source Type: research
Intramuscular collagen characteristics and expression of related genes in skeletal muscle of cull cows receiving a high-energy diet
Publication date: Available online 13 March 2021Source: Meat ScienceAuthor(s): Marta Maria dos Santos Fontes, Thaís Correia Costa, Mariana Mescouto Lopes, Ranyeri Oliveira Souza, Lorena Silva Carneiro, Pedro Veiga Rodrigues Paulino, Mário Luiz Chizzotti, Fabyano Fonseca e Silva, Nick Vergara Lopes Serão, Marcio de Souza Duarte (Source: Meat Science)
Source: Meat Science - March 13, 2021 Category: Food Science Source Type: research
Effects backgrounding-finishing programs of different age/weight at harvest of feedlot steers
Publication date: Available online 13 March 2021Source: Meat ScienceAuthor(s): Anibal J. Pordomingo, Adriana B. Pordomingo (Source: Meat Science)
Source: Meat Science - March 13, 2021 Category: Food Science Source Type: research
Robustness of hyperspectral imaging and PLSR model predictions of intramuscular fat in lamb M. longissimus lumborum across several flocks and years
Publication date: Available online 13 March 2021Source: Meat ScienceAuthor(s): S. Hitchman, M.P.F. Loeffen, M.M. Reis, C.R. Craigie (Source: Meat Science)
Source: Meat Science - March 13, 2021 Category: Food Science Source Type: research
Muscle fiber morphometry and physicochemical characteristics of the Longissimus thoracis muscle of hair male lambs fed zilpaterol hydrochloride and implanted with steroids
Publication date: Available online 8 March 2021Source: Meat ScienceAuthor(s): M. Ángeles López-Baca, Leonel Avendaño-Reyes, Ulises Macías-Cruz, Adriana Muhlia-Almazán, Martín Valenzuela-Melendres, Etna Aida Peña-Ramos, Thalia Y. Islava-Lagarda, Humberto González-Rios (Source: Meat Science)
Source: Meat Science - March 10, 2021 Category: Food Science Source Type: research
Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties
Publication date: Available online 8 March 2021Source: Meat ScienceAuthor(s): Yong Li, Chaoyi Xue, Wei Quan, Fang Qin, Zhaojun Wang, Zhiyong He, Maomao Zeng, Jie Chen (Source: Meat Science)
Source: Meat Science - March 10, 2021 Category: Food Science Source Type: research
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products
Publication date: Available online 9 March 2021Source: Meat ScienceAuthor(s): Cristina Botinestean, Mohammad Hossain, Anne Maria Mullen, Joe P. Kerry, Ruth M. Hamill (Source: Meat Science)
Source: Meat Science - March 10, 2021 Category: Food Science Source Type: research
