Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork
Publication date: Available online 29 January 2021Source: Meat ScienceAuthor(s): Elisa Dominguez-Hernandez, Per Ertbjerg (Source: Meat Science)
Source: Meat Science - January 29, 2021 Category: Food Science Source Type: research
Stunning of pigs with different gas mixtures: Behavioural and physiological reactions
Publication date: Available online 29 January 2021Source: Meat ScienceAuthor(s): E.M. Claudia Terlouw, Véronique Deiss, Thierry Astruc (Source: Meat Science)
Source: Meat Science - January 29, 2021 Category: Food Science Source Type: research
Effect of terminal sire line and timing second vaccination on effectiveness of immunocastration, performance, and carcass and meat quality
Publication date: Available online 29 January 2021Source: Meat ScienceAuthor(s): E. Kowalski, E. Vossen, S. Millet, B. Ampe, S. De Smet, M. Aluwé (Source: Meat Science)
Source: Meat Science - January 29, 2021 Category: Food Science Source Type: research
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality
Publication date: Available online 28 January 2021Source: Meat ScienceAuthor(s): Hammad Hamed Hammad Mohammed, Lichao He, Asad Nawaz, Guofeng Jin, Xi Huang, Meihu Ma, Warda S. Abdegadir, Elgasim A. Elgasim, Ibrahim Khalifa (Source: Meat Science)
Source: Meat Science - January 29, 2021 Category: Food Science Source Type: research
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)
Publication date: Available online 23 January 2021Source: Meat ScienceAuthor(s): Fang Wang, Yaqing Gao, Hongbo Wang, Bin Xi, Xiaona He, Xiaoling Yang, Weihong Li (Source: Meat Science)
Source: Meat Science - January 24, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: April 2021Source: Meat Science, Volume 174Author(s): (Source: Meat Science)
Source: Meat Science - January 23, 2021 Category: Food Science Source Type: research
Structural changes in local Thai beef during sous-vide cooking
Publication date: Available online 21 January 2021Source: Meat ScienceAuthor(s): Pattama Supaphon, Soraya Kerdpiboon, Annie Vénien, Olivier Loison, Jason Sicard, Jacques Rouel, Thierry Astruc (Source: Meat Science)
Source: Meat Science - January 22, 2021 Category: Food Science Source Type: research
Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loins
Publication date: Available online 18 January 2021Source: Meat ScienceAuthor(s): J.M. Cáceres-Nevado, A. Garrido-Varo, E. De Pedro-Sanz, D. Tejerina-Barrado, D.C. Pérez-Marín (Source: Meat Science)
Source: Meat Science - January 19, 2021 Category: Food Science Source Type: research
Quality measurements of cuiabana-type pork sausages added with brewing by-product flours
Publication date: Available online 16 January 2021Source: Meat ScienceAuthor(s): Karine Cássia Gomes de Campos, Ananda Karla Nascimento de Farias, Gisele Becker, Gabriela Cristina Silva de Britto, Wilian Pinheiro Soares, Edgar Nascimento, Márcia Helena Scabora, Erika Cristina Rodrigues, Nágela Farias Magave Picanço, Rozilaine Aparecida Pelegrine Gomes de Faria (Source: Meat Science)
Source: Meat Science - January 17, 2021 Category: Food Science Source Type: research
Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes
Publication date: Available online 16 January 2021Source: Meat ScienceAuthor(s): Renyu Zhang, Alastair B. Ross, Michelle J.Y. Yoo, Mustafa M. Farouk (Source: Meat Science)
Source: Meat Science - January 17, 2021 Category: Food Science Source Type: research
Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing
Publication date: Available online 17 January 2021Source: Meat ScienceAuthor(s): Huijuan Yang, Fei Tao, Guangtian Cao, Minyi Han, Xinglian Xu, Guanghong Zhou, Qing Shen (Source: Meat Science)
Source: Meat Science - January 17, 2021 Category: Food Science Source Type: research
Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals
Publication date: May 2021Source: Meat Science, Volume 175Author(s): Zahra B. Naqvi, Peter C. Thomson, Minh Ha, Michael A. Campbell, David M. McGill, Michael A. Friend, Robyn D. Warner (Source: Meat Science)
Source: Meat Science - January 16, 2021 Category: Food Science Source Type: research
Effect of sous videcooking and ageing on tenderness and water-holdingcapacity of low-value beef muscles from young and older animals
Publication date: Available online 10 January 2021Source: Meat ScienceAuthor(s): Zahra B. Naqvi, Peter C. Thomson, Minh Ha, Michael A. Campbell, David M. McGill, Michael A. Friend, Robyn D. Warner (Source: Meat Science)
Source: Meat Science - January 12, 2021 Category: Food Science Source Type: research
Meat quality characteristics of lot-fed Australian Rangeland goats are unaffected by live weight at slaughter
Publication date: Available online 10 January 2021Source: Meat ScienceAuthor(s): Luke S.E. Dieters, Sarah J. Meale, Simon P. Quigley, Louwrens C. Hoffman (Source: Meat Science)
Source: Meat Science - January 12, 2021 Category: Food Science Source Type: research
The potential for dual energy X-ray absorptiometry to predict lamb eating quality
Publication date: Available online 9 January 2021Source: Meat ScienceAuthor(s): F. Anderson, C. Payne, L. Pannier, D.W. Pethick, G.E. Gardner (Source: Meat Science)
Source: Meat Science - January 10, 2021 Category: Food Science Source Type: research
