Meat Science

Papers
(The median citation count of Meat Science is 6. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-03-01 to 2024-03-01.)
ArticleCitations
Effects of heat stress on animal physiology, metabolism, and meat quality: A review206
Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slices122
Consumer acceptance of cultured meat in Germany117
Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review108
Multifunctional betanin nanoliposomes-incorporated gelatin/chitosan nanofiber/ZnO nanoparticles nanocomposite film for fresh beef preservation100
Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages99
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)99
Application of lactic acid bacteria for the biopreservation of meat products: A systematic review89
Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products89
Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef88
The Covid-19 pandemic and meat supply chains85
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)85
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies82
The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef81
Bioactivity and health effects of ruminant meat lipids. Invited Review79
Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects78
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue76
Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue72
Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life71
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies70
Insights on meat quality from combining traditional studies and proteomics69
Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection60
A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds60
Association between meat color of DFD beef and other quality attributes59
Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat58
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages57
Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity57
Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles56
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives55
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions54
Beetroot and radish powders as natural nitrite source for fermented dry sausages52
Effect of long-term dietary probiotic Lactobacillus reuteri 1 or antibiotics on meat quality, muscular amino acids and fatty acids in pigs51
Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat51
Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion50
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing50
Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters50
Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus50
Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy50
Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose49
Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics49
Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review49
Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage49
Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages49
Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display48
The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage48
Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions46
The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review45
A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display45
Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods44
Muscle from grass- and grain-fed cattle differs energetically43
Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork43
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat43
Using chitosan and radish powder to improve stability of fermented cooked sausages42
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model42
Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage42
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger42
Effects of nitrite incorporated active films on quality of pork42
Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion42
Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers41
Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe41
Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review41
Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs40
Consumers use of quality cues for meat purchase: Research trends and future pathways40
The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability40
Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation40
The coordination of dietary valine and isoleucine on water holding capacity, pH value and protein solubility of fresh meat in finishing pigs40
Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel 39
Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways39
Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking39
Understanding consumers' perceptions towards Iberian pig production and animal welfare39
The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality38
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes38
Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation38
Management of meat by- and co-products for an improved meat processing sustainability38
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers38
Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky38
Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb37
Prediction of meat quality traits in the abattoir using portable and hand-held near-infrared spectrometers37
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon37
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef37
ɛ-polylysine coating with stinging nettle extract for fresh beef preservation37
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach36
Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland36
Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals35
Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham35
Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing34
Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties34
Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers34
Human perception of color differences using computer vision system measurements of raw pork loin34
Inhibition of mitochondrial calcium uniporter enhances postmortem proteolysis and tenderness in beef cattle34
Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects34
Health and safety aspects of traditional European meat products. A review34
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters33
Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life33
Evaluating the performance of a miniaturized NIR spectrophotometer for predicting intramuscular fat in lamb: A comparison with benchtop and hand-held Vis-NIR spectrophotometers33
Authentication of organic pork and identification of geographical origins of pork in four regions of China by combined analysis of stable isotopes and multi-elements33
Effects of dietary sea buckthorn pomace supplementation on skeletal muscle mass and meat quality in lambs33
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review32
Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures32
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process32
Non-destructive assessment of the myoglobin content of Tan sheep using hyperspectral imaging32
Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb32
Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams32
Improvements in the quality of meat from beef cattle fed natural additives32
The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat quality32
Integrative analysis of transcriptomic and metabolomic profiles reveal the complex molecular regulatory network of meat quality in Enshi black pigs32
Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat products32
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry31
Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat31
Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat31
Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A review31
High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products31
Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C31
Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation31
Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time30
Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems30
Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat30
Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review30
Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud29
Attitudes of meat consumers in Mexico and Spain about farm animal welfare: A cross-cultural study29
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types29
Effects of dietary resveratrol supplementation in sows on antioxidative status, myofiber characteristic and meat quality of offspring29
The dry aged beef paradox: Why dry aging is sometimes not better than wet aging29
Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage29
Resveratrol improves meat quality, muscular antioxidant capacity, lipid metabolism and fiber type composition of intrauterine growth retarded pigs29
Protein degradation and structure changes of beef muscle during superchilled storage29
Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach28
Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils28
Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system28
Effects of replacing fat with Perilla seed on the characteristics of meatballs28
Ultimate pH effects on dry-aged beef quality28
Production of a safe cured meat with low residual nitrite using nitrite substitutes28
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview27
Meat differentiation between pasture-fed and concentrate-fed sheep/goats by liquid chromatography quadrupole time-of-flight mass spectrometry combined with metabolomic and lipidomic profiling27
Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters27
Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction27
Elemental composition of pork meat from conventional and animal welfare farms by inductively coupled plasma-optical emission spectrometry (ICP-OES) and ICP-mass spectrometry (ICP-MS) and their authent27
Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics27
Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions27
Occurrence, distribution and diversity of Listeria monocytogenes contamination on beef and pig carcasses after slaughter26
Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging26
Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging26
Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles26
Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy26
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products26
Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham26
A global calibration model for prediction of intramuscular fat and pH in red meat using hyperspectral imaging26
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality26
Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties26
Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics26
Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation26
Consumers' perception and purchase behaviour of meat in China25
Dietary pomegranate by-product improves oxidative stability of lamb meat25
Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages25
Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef25
Meta-analysis of the relationship between collagen characteristics and meat tenderness25
Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuu25
Quality properties of sausage incorporated with flaxseed and tomato powders25
Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid25
Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham25
The formation of key aroma compounds in roasted mutton during the traditional charcoal process24
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers24
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat24
Fast detection and quantification of pork meat in other meats by reflectance FT-NIR spectroscopy and multivariate analysis24
Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls24
Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham23
Effects of iron-catalyzed and metmyoglobin oxidizing systems on biochemical properties of yak muscle myofibrillar protein23
Mitochondria changes and metabolome differences of bovine longissimus lumborum and psoas major during 24 h postmortem23
Consumers' view on pork: Consumption motives and production preferences in ten European Union and four non-European Union countries23
Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork23
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage23
Brazilians' attitudes to meat consumption and production: Present and future challenges to the sustainability of the meat industry23
Meat consumption and flexitarianism in the Low Countries23
Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process23
Influence of feeding fruit by-products as alternative dietary fibre sources to wheat bran on beef production and quality of Angus steers23
Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage23
Performance of different portable and hand-held near-infrared spectrometers for predicting beef composition and quality characteristics in the abattoir without meat sampling22
Ultrasonic-assisted extraction of polyphenol from the seeds of Allium senescens L. and its antioxidative role in Harbin dry sausage22
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef22
Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics22
Increased protein digestibility of beef with aging in an infant in vitro digestion model22
Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat22
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review22
Why don't consumers buy organic lamb meat? A Spanish case study22
Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments22
Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials22
Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia22
Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products22
The effect of salting time and sex on chemical and textural properties of dry cured ham21
Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented saus21
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies21
Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes21
Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere20
Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage20
Comparison of the decision tree, artificial neural network and multiple regression methods for prediction of carcass tissues composition of goat kids20
Stable isotopes verify geographical origin of yak meat from Qinghai-Tibet plateau20
Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms20
Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beef20
The effect of dietary garcinol supplementation on oxidative stability, muscle postmortem glycolysis and meat quality in pigs20
Replacing soybean meal with rapeseed meal and faba beans in a growing-finishing pig diet: Effect on growth performance, meat quality and metabolite changes20
Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materials20
Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage20
Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham19
Dynamics of heat transfer and moisture in beef jerky during hot air drying19
Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values19
Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution19
Effects of spirulina supplementation on lipid metabolism disorder, oxidative stress caused by high-energy dietary in Hu sheep19
Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios19
Low-dose gamma irradiation and pectin biodegradable nanocomposite coating containing curcumin nanoparticles and ajowan (Carum copticum) essential oil nanoemulsion for storage of chilled lamb loins19
Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage19
Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat19
Eating quality of the longissimus thoracis muscle in beef cattle – Contributing factors to the underlying variability and associations with performance traits19
Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method19
Implications of the variation in bloom properties of red meat: A review19
Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display19
Do consumers prefer pasture-raised dual-purpose cattle when considering meat products? A hypothetical discrete choice experiment for the case of minced beef19
Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds19
Phosphoproteomic analysis of longissimus lumborum of different altitude yaks19
The perspective of meat and meat-alternative consumption in China18
Genome-wide association study identified genomic regions and putative candidate genes affecting meat color traits in Nellore cattle18
Effect of ageing time on the volatile compounds from cooked horse meat18
Proteomic and metabolomic profiling reveals the involvement of apoptosis in meat quality characteristics of ovine M. longissimus from different callipyge genotypes18
Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat18
Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract18
Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loins18
The effect of Thymus vulgaris and Thymbra spicata essential oils and/or extracts in pectin edible coating on the preservation of sliced bolognas18
Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing18
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes18
Beef abattoir interventions in a risk-based meat safety assurance system18
Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats18
Effects of various levels of dietary fiber on carcass traits, meat quality and myosin heavy chain I, IIa, IIx and IIb expression in muscles in Erhualian and Large White pigs18
Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages18
Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage18
Use of lucerne hay in ruminant feeds to improve animal productivity, meat nutritional value and meat preservation under a more variable climate18
Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat18
Fabricating a nano-bionic sensor for rapid detection of H2S during pork spoilage using Ru NPs modulated catalytic hydrogenation conversion18
Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario18
Non-invasive spectroscopic and imaging systems for prediction of beef quality in a meat processing pilot plant18
Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat18
Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions17
Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat17
Active edible films based on green tea extract and gelatin for coating of fresh sausage17
Effect of tannic acid-grafted chitosan coating on the quality of fresh pork slices during cold storage17
Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcasses17
Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham17
Effects of alfalfa particle size and starch content in diets on feeding behaviour, intake, rumen parameters, animal performance and meat quality of growing lambs17
Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature17
Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl17
Mitochondria influence glycolytic and tricarboxylic acid cycle metabolism under postmortem simulating conditions17
Skeletal muscle mass, meat quality and antioxidant status in growing lambs supplemented with guanidinoacetic acid17
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