Lean meat yield estimation using a prototype 3D imaging approach
Publication date: Available online 19 February 2021Source: Meat ScienceAuthor(s): Alen Alempijevic, Teresa Vidal-Calleja, Raphael Falque, Phillip Quin, Edwina Toohey, Brad Walmsley, Malcolm McPhee (Source: Meat Science)
Source: Meat Science - February 19, 2021 Category: Food Science Source Type: research
Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at −3 °C
Publication date: Available online 18 February 2021Source: Meat ScienceAuthor(s): Yuemei Zhang, Arianna Magro, Eero Puolanne, Antonella Dalle Zotte, Per Ertbjerg (Source: Meat Science)
Source: Meat Science - February 18, 2021 Category: Food Science Source Type: research
Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time
Publication date: Available online 16 February 2021Source: Meat ScienceAuthor(s): Bo Wang, Haijing Li, Zhibo Huang, Baohua Kong, Qian Liu, Hao Wang, Ming Xu, Xiufang Xia (Source: Meat Science)
Source: Meat Science - February 18, 2021 Category: Food Science Source Type: research
Anisotropic effect on the predictability of intramuscular fat content in pork by hyperspectral imaging and chemometrics
Publication date: Available online 13 February 2021Source: Meat ScienceAuthor(s): Christopher T. Kucha, Li Liu, Michael Ngadi, Claude Gariépy (Source: Meat Science)
Source: Meat Science - February 13, 2021 Category: Food Science Source Type: research
Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage
Publication date: Available online 13 February 2021Source: Meat ScienceAuthor(s): Xiaoting Wang, Zhaobin Wang, Hong Zhuang, Mustapha Muhammad Nasiru, Yuan Yuan, Jianhao Zhang, Wenjing Yan (Source: Meat Science)
Source: Meat Science - February 13, 2021 Category: Food Science Source Type: research
Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax
Publication date: Available online 13 February 2021Source: Meat ScienceAuthor(s): Pedro Henrique Barreiros Beck, Marcos Antônio Matiucci, André Alvares Monge Neto, Andresa Carla Feihrmann (Source: Meat Science)
Source: Meat Science - February 13, 2021 Category: Food Science Source Type: research
The Covid-19 pandemic and meat supply chains
Publication date: Available online 11 February 2021Source: Meat ScienceAuthor(s): Jill E. Hobbs (Source: Meat Science)
Source: Meat Science - February 12, 2021 Category: Food Science Source Type: research
Optimal raw material formulation to produce pressed pork ham at the least cost
Publication date: Available online 11 February 2021Source: Meat ScienceAuthor(s): Sang Keun Jin, Hyeong Sang Kim, Gap-Don Kim (Source: Meat Science)
Source: Meat Science - February 12, 2021 Category: Food Science Source Type: research
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages
Publication date: Available online 11 February 2021Source: Meat ScienceAuthor(s): Berker Nacak, Burcu Öztürk-Kerimoğlu, Dilay Yıldız, Özlem Çağındı, Meltem Serdaroğlu (Source: Meat Science)
Source: Meat Science - February 12, 2021 Category: Food Science Source Type: research
Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats
Publication date: Available online 11 February 2021Source: Meat ScienceAuthor(s): Archana Abhijith, Robyn D. Warner, Minh Ha, Frank R. Dunshea, Brian J. Leury, Minghao Zhang, Aleena Joy, Richard Osei-Amponsah, Surinder S. Chauhan (Source: Meat Science)
Source: Meat Science - February 12, 2021 Category: Food Science Source Type: research
Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products
Publication date: Available online 11 February 2021Source: Meat ScienceAuthor(s): Bruno Dutra da Silva, Patrícia Campos Bernardes, Patrícia Fontes Pinheiro, Elisabete Fantuzzi, Consuelo Domenici Roberto (Source: Meat Science)
Source: Meat Science - February 12, 2021 Category: Food Science Source Type: research
Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl
Publication date: Available online 12 February 2021Source: Meat ScienceAuthor(s): Xilin Ding, Guiying Wang, Yingling Zou, Yaying Zhao, Changrong Ge, Guozhou Liao (Source: Meat Science)
Source: Meat Science - February 12, 2021 Category: Food Science Source Type: research
Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages
Publication date: Available online 12 February 2021Source: Meat ScienceAuthor(s): Burcu Öztürk-Kerimoğlu, Hülya Serpil Kavuşan, Duygu Benzer Gürel, Özlem Çağındı, Meltem Serdaroğlu (Source: Meat Science)
Source: Meat Science - February 12, 2021 Category: Food Science Source Type: research
Ultrawide band microwave system as a non-invasive technology to predict beef carcase fat depth
Publication date: Available online 30 January 2021Source: Meat ScienceAuthor(s): J. Marimuthu, Kate M.W. Loudon, G.E. Gardner (Source: Meat Science)
Source: Meat Science - January 30, 2021 Category: Food Science Source Type: research
Study of the transfer of Listeria monocytogenes during the slaughter of cattle using molecular typing
Publication date: Available online 29 January 2021Source: Meat ScienceAuthor(s): Niels Demaître, Koen De Reu, Annelies Haegeman, Dries Schaumont, Lieven De Zutter, Annemie Geeraerd, Geertrui Rasschaert (Source: Meat Science)
Source: Meat Science - January 29, 2021 Category: Food Science Source Type: research
