Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls
Publication date: Available online 5 March 2021Source: Meat ScienceAuthor(s): Yao Zhu, Mohammed Gagaoua, Anne Maria Mullen, Didier Viala, Dilip K. Rai, Alan L. Kelly, David Sheehan, Ruth M. Hamill (Source: Meat Science)
Source: Meat Science - March 6, 2021 Category: Food Science Source Type: research
At-home methods for tenderizing meat using blade tenderization, lime juice and pineapple puree
Publication date: Available online 4 March 2021Source: Meat ScienceAuthor(s): Macy T. Lawrence, Ty E. Lawrence (Source: Meat Science)
Source: Meat Science - March 5, 2021 Category: Food Science Source Type: research
Injection of iodoacetic acid into pre-rigor bovine muscle simulates dark cutting conditions
Publication date: Available online 3 March 2021Source: Meat ScienceAuthor(s): Jared F. Buhler, David S. Dang, Chandler D. Stafford, Natalie E. Keele, Abigail N. Esco, Kara J. Thornton, Daren P. Cornforth, Sulaiman K. Matarneh (Source: Meat Science)
Source: Meat Science - March 4, 2021 Category: Food Science Source Type: research
Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs
Publication date: Available online 3 March 2021Source: Meat ScienceAuthor(s): Douglas Pedro, José Manuel Lorenzo, Erick Saldaña, Rosane Teresinha Heck, Bibiana Alves Dos Santos, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol (Source: Meat Science)
Source: Meat Science - March 4, 2021 Category: Food Science Source Type: research
The effects of feeding finishing pigs of two genders with a high fiber and high fat diet on muscle glycolytic potential at slaughter and meat quality
Publication date: Available online 27 February 2021Source: Meat ScienceAuthor(s): Sabine Conte, Candido Pomar, Diovani Paiano, Yan Duan, Pengfei Zhang, Janie Lévesque, Frederic Guay, Nicolas Devillers, Luigi Faucitano (Source: Meat Science)
Source: Meat Science - March 1, 2021 Category: Food Science Source Type: research
Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods
Publication date: Available online 26 February 2021Source: Meat ScienceAuthor(s): Chuanai Cao, Yangyang Feng, Baohua Kong, Xiufang Xia, Meiyue Liu, Jiaxin Chen, Fengxue Zhang, Qian Liu (Source: Meat Science)
Source: Meat Science - February 27, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: May 2021Source: Meat Science, Volume 175Author(s): (Source: Meat Science)
Source: Meat Science - February 27, 2021 Category: Food Science Source Type: research
Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life assessment
Publication date: Available online 24 February 2021Source: Meat ScienceAuthor(s): Kazem Alirezalu, Samira Pirouzi, Milad Yaghoubi, Maryam Karimi-Dehkordi, Shima Jafarzadeh, Amin Mousavi Khaneghah (Source: Meat Science)
Source: Meat Science - February 25, 2021 Category: Food Science Source Type: research
Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at −3 °C
Publication date: June 2021Source: Meat Science, Volume 176Author(s): Yuemei Zhang, Arianna Magro, Eero Puolanne, Antonella Dalle Zotte, Per Ertbjerg (Source: Meat Science)
Source: Meat Science - February 25, 2021 Category: Food Science Source Type: research
Impact of postmortem degradation of cytoskeletal proteins on intracellular gap, drip channel and water-holding capacity
Publication date: Available online 23 February 2021Source: Meat ScienceAuthor(s): Yang Boruo, Chen Tao, Li Huanjian, Li Yanqing, Yang Runan (Source: Meat Science)
Source: Meat Science - February 23, 2021 Category: Food Science Source Type: research
ɛ-polylysine coating with stinging nettle extract for fresh beef preservation
Publication date: Available online 21 February 2021Source: Meat ScienceAuthor(s): Kazem Alirezalu, Hosein Shafaghi Molan, Milad Yaghoubi, Mirian Pateiro, José M. Lorenzo (Source: Meat Science)
Source: Meat Science - February 22, 2021 Category: Food Science Source Type: research
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing
Publication date: Available online 20 February 2021Source: Meat ScienceAuthor(s): Yan-ping Li, Zhuang-li Kang, Valerii Sukmanov, Han-jun Ma (Source: Meat Science)
Source: Meat Science - February 21, 2021 Category: Food Science Source Type: research
Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study
Publication date: Available online 20 February 2021Source: Meat ScienceAuthor(s): Benjamin W.B. Holman, Matthew J. Kerr, Gordon Refshauge, Simon M. Diffey, Richard C. Hayes, Matthew T. Newell, David L. Hopkins (Source: Meat Science)
Source: Meat Science - February 21, 2021 Category: Food Science Source Type: research
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes
Publication date: Available online 18 February 2021Source: Meat ScienceAuthor(s): Elif Aykın-Dinçer (Source: Meat Science)
Source: Meat Science - February 19, 2021 Category: Food Science Source Type: research
High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products
Publication date: Available online 19 February 2021Source: Meat ScienceAuthor(s): Md. Kauser-Ul-Alam, Toru Hayakawa, Haruto Kumura, Jun-ichi Wakamatsu (Source: Meat Science)
Source: Meat Science - February 19, 2021 Category: Food Science Source Type: research
