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Meat Science

Journal Information
Journal Abbr. Meat Sci
Web of Sciences Category
Food Science & Technology
Print ISSN 0309-1740
E-ISSN 1873-4138
NLM Catelog ID 101160862
Scopus Source ID 21219
Country ENGLAND
Language English
Publisher Elsevier Sci Ltd
Publisher Address The Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1gb

Related Publications

Found 8,600 results

The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level.
Yi Zhao, Pinghua Deng, Ruoxi Ma, Shuang Teng, Hang Lu, Zheng Liu, Haotian Yu, Yawei Zhang
Meat Sci. Mar 24, 2025.225:109814 Print-Electronic
Source:PubMed
PMID: 40147086 doi:10.1016/j.meatsci.2025.109814
3D imaging for on-farm estimation of live cattle traits and carcass weight prediction.
Alen Alempijevic, Teresa Vidal-Calleja, Raphael Falque, Brad Walmsley, Malcolm McPhee
Meat Sci. Mar 20, 2025.225:109810 Print-Electronic
Source:PubMed
PMID: 40132328 doi:10.1016/j.meatsci.2025.109810
Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids.
Martino Musati, Antonino Bertino, Marco Sebastiano Cannone, Fabrizio Mangano, Giuseppe Luciano, Alessandro Priolo, Marco Sebastiano Bella, Luisa Biondi, Manuel Scerra, Guido Mangione, Antonio Natalello
Meat Sci. Mar 18, 2025.225:109811 Print-Electronic
Source:PubMed
PMID: 40132327 doi:10.1016/j.meatsci.2025.109811
Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions.
Yu Wang, Ning-Ning Liu, Ke Li, Bo Chen, Jia-le Wang, Jun-Guang Li, Yan-Hong Bai
Meat Sci. Mar 19, 2025.225:109812 Print-Electronic
Source:PubMed
PMID: 40132326 doi:10.1016/j.meatsci.2025.109812
The shelf-life of vacuum-packed pork primals at different storage temperatures.
Laura Rood, Ian Hunt, Vaibhav Gole, John P Bowman, Tom Ross, Shareen Wen Ting Yang, Joanne Pagnon, Chawalit Kocharunchitt
Meat Sci. Mar 17, 2025.225:109809 Print-Electronic
Source:PubMed
PMID: 40112497 doi:10.1016/j.meatsci.2025.109809
Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of pork.
Si Tan, Chongbing Zhou, Peilin Rao, Huilin Tan, Jiayi Wang
Meat Sci. Mar 15, 2025.225:109808 Print-Electronic
Source:PubMed
PMID: 40112498 doi:10.1016/j.meatsci.2025.109808
Preparation, characterization of algae polyphenol-polysaccharide composite films and application in chilled porcine longissimus lumborum packaging.
Juyang Zhao, Feiran Yang, Xuwei Fang, Ming Liu, Ying Sun, Liya Gu
Meat Sci. Mar 08, 2025.225:109801 Print-Electronic
Source:PubMed
PMID: 40088747 doi:10.1016/j.meatsci.2025.109801
An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling.
Caihu Liao, Jinjie Li, Jianhua Zhu, Xia Zhang, Fangyun Dong, Wenjing Li, Siyun Xie
Meat Sci. Mar 09, 2025.225:109805 Print-Electronic
Source:PubMed
PMID: 40086294 doi:10.1016/j.meatsci.2025.109805
Effects of tartrate on color stability and myoglobin affinity for oxygen in beef.
Masahiro Waga, Shinsuke Watanabe, Koji Nakade
Meat Sci. Mar 07, 2025.225:109807 Print-Electronic
Source:PubMed
PMID: 40086293 doi:10.1016/j.meatsci.2025.109807
Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel.
Jun Wang, Dewei Kong, Rongwei Han, Peng Li, Yongxin Yang, Baohua Kong
Meat Sci. Mar 08, 2025.225:109806 Print-Electronic
Source:PubMed
PMID: 40081252 doi:10.1016/j.meatsci.2025.109806