The effect of feed restriction, sex and age on the carcass composition and meat quality of nutrias (Myocastor coypus)
Publication date: Available online 10 July 2021Source: Meat ScienceAuthor(s): Eva Tůmová, Darina Chodová, Zdeněk Volek, Mohamed Ketta (Source: Meat Science)
Source: Meat Science - July 11, 2021 Category: Food Science Source Type: research
Health and safety aspects of traditional European meat products. A review
Publication date: Available online 10 July 2021Source: Meat ScienceAuthor(s): Michał Halagarda, Karolina M. Wójciak (Source: Meat Science)
Source: Meat Science - July 10, 2021 Category: Food Science Source Type: research
Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat
Publication date: Available online 10 July 2021Source: Meat ScienceAuthor(s): Ahmet Gargi, Ilkin Yucel Sengun (Source: Meat Science)
Source: Meat Science - July 10, 2021 Category: Food Science Source Type: research
Beef abattoir interventions in a risk-based meat safety assurance system
Publication date: Available online 8 July 2021Source: Meat ScienceAuthor(s): Dragan Antic, Kurt Houf, Eleni Michalopoulou, Bojan Blagojevic (Source: Meat Science)
Source: Meat Science - July 9, 2021 Category: Food Science Source Type: research
Bee pollen powder as a functional ingredient in frankfurters
Publication date: Available online 7 July 2021Source: Meat ScienceAuthor(s): Saša Novaković, Ilija Djekić, Mirjana Pešić, Aleksandar Kostić, Danijel Milinčić, Nemanja Stanisavljević, Anastasija Radojević, Igor Tomašević (Source: Meat Science)
Source: Meat Science - July 8, 2021 Category: Food Science Source Type: research
Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage
Publication date: Available online 7 July 2021Source: Meat ScienceAuthor(s): Zonglin Guo, Xiangzhen Ge, Qiaomin Gou, Lihua Yang, Mingshan Han, Guangxing Han, Qun-li Yu, Ling Han (Source: Meat Science)
Source: Meat Science - July 8, 2021 Category: Food Science Source Type: research
Carbon stable isotopes, fatty acids and the use of NIRS to differentiate IBERIAN pigs
Publication date: Available online 7 July 2021Source: Meat ScienceAuthor(s): Miriam Hernández-Jiménez, María Inmaculada González-Martín, Iván Martínez-Martín, Isabel Revilla, Ana María Vivar-Quintana (Source: Meat Science)
Source: Meat Science - July 8, 2021 Category: Food Science Source Type: research
Relationships between intramuscular fat percentage and fatty acid composition in M. longissimus lumborum of pasture-finished lambs in New Zealand
Publication date: Available online 30 June 2021Source: Meat ScienceAuthor(s): C.E. Realini, E. Pavan, R.W. Purchas, M. Agnew, P.L. Johnson, E.N. Bermingham, C.D. Moon (Source: Meat Science)
Source: Meat Science - July 1, 2021 Category: Food Science Source Type: research
High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky
Publication date: Available online 30 June 2021Source: Meat ScienceAuthor(s): Ge Han, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong, Hao Wang (Source: Meat Science)
Source: Meat Science - July 1, 2021 Category: Food Science Source Type: research
Is there a potential international market for Danish welfare pork? – A consumer survey from Denmark, Sweden, and Germany
Publication date: Available online 30 June 2021Source: Meat ScienceAuthor(s): Sigrid Denver, Tove Christensen, Jonas Nordström, Thomas Bøker Lund, Peter Sandøe (Source: Meat Science)
Source: Meat Science - June 30, 2021 Category: Food Science Source Type: research
Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meat
Publication date: Available online 26 June 2021Source: Meat ScienceAuthor(s): Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, Peter J. Torley (Source: Meat Science)
Source: Meat Science - June 28, 2021 Category: Food Science Source Type: research
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger
Publication date: Available online 25 June 2021Source: Meat ScienceAuthor(s): Fabio Boncinelli, Giovanna Piracci, Leonardo Casini (Source: Meat Science)
Source: Meat Science - June 26, 2021 Category: Food Science Source Type: research
The impact of different Hormonal Growth Promotants (HGP) on desmin degradation and collagen content of various muscles from pasture and feedlot finished steer carcasses
Publication date: Available online 24 June 2021Source: Meat ScienceAuthor(s): D.T. Packer, G.H. Geesink, J.M. Thompson, R.J. Polkinghorne, A.B. Ball, P. McGilchrist (Source: Meat Science)
Source: Meat Science - June 26, 2021 Category: Food Science Source Type: research
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes
Publication date: Available online 18 June 2021Source: Meat ScienceAuthor(s): Heba H.S. Abdel-Naeem, Khalid Ibrahim Sallam, Hamdy M.B.A. Zaki (Source: Meat Science)
Source: Meat Science - June 18, 2021 Category: Food Science Source Type: research
Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties
Publication date: Available online 16 June 2021Source: Meat ScienceAuthor(s): Thandikhaya Bambeni, Tawanda Tayengwa, Obert C. Chikwanha, Marena Manley, Pieter A. Gouws, Jeannine Marais, Olaniyi A. Fawole, Cletos Mapiye (Source: Meat Science)
Source: Meat Science - June 17, 2021 Category: Food Science Source Type: research
