Meat Science

Article	Citations
Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review	127
Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products	117
Application of lactic acid bacteria for the biopreservation of meat products: A systematic review	113
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)	107
The Covid-19 pandemic and meat supply chains	94
Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue	92
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies	92
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies	92
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue	85
Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life	82
Insights on meat quality from combining traditional studies and proteomics	81
Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat	71
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages	70
Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection	68
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives	68
Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose	67
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing	67
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions	64
Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles	64
Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review	62
Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion	61
A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display	59
Effect of long-term dietary probiotic Lactobacillus reuteri 1 or antibiotics on meat quality, muscular amino acids and fatty acids in pigs	58
Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods	58
Beetroot and radish powders as natural nitrite source for fermented dry sausages	58

Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage	58
Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat	57
The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review	56
Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages	55
Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display	54
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef	54
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat	53
Management of meat by- and co-products for an improved meat processing sustainability	52
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model	51
The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability	51
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon	51
Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs	51
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger	49
Health and safety aspects of traditional European meat products. A review	47
Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways	47
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	47
Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland	47
Effects of nitrite incorporated active films on quality of pork	46
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes	45
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process	45
Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat	45
Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation	44
ɛ-polylysine coating with stinging nettle extract for fresh beef preservation	44
Human perception of color differences using computer vision system measurements of raw pork loin	44
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review	44
Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation	43
Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals	43
Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation	43
Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb	42
Understanding consumers' perceptions towards Iberian pig production and animal welfare	42
Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time	42
Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products	41
Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects	41
Integrative analysis of transcriptomic and metabolomic profiles reveal the complex molecular regulatory network of meat quality in Enshi black pigs	41
Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties	41
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters	40
Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams	40
The dry aged beef paradox: Why dry aging is sometimes not better than wet aging	39
Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb	39
Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat	39
High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products	38
The perspective of meat and meat-alternative consumption in China	38
Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging	37
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality	37
Resveratrol improves meat quality, muscular antioxidant capacity, lipid metabolism and fiber type composition of intrauterine growth retarded pigs	37
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry	37
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 vacuu	37
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types	36
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview	36
Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C	35

Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat	35
The formation of key aroma compounds in roasted mutton during the traditional charcoal process	35
Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems	34
Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments	34
Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review	34
A global calibration model for prediction of intramuscular fat and pH in red meat using hyperspectral imaging	34
Consumers' perception and purchase behaviour of meat in China	33
Meat consumption and flexitarianism in the Low Countries	33
Ultimate pH effects on dry-aged beef quality	33
Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach	33
Meat differentiation between pasture-fed and concentrate-fed sheep/goats by liquid chromatography quadrupole time-of-flight mass spectrometry combined with metabolomic and lipidomic profiling	33
Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud	32
Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat	32
Attitudes of meat consumers in Mexico and Spain about farm animal welfare: A cross-cultural study	32
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review	32
Brazilians' attitudes to meat consumption and production: Present and future challenges to the sustainability of the meat industry	31
Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties	31
Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles	31
Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions	31
Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls	31
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 oils	30
Consumers' view on pork: Consumption motives and production preferences in ten European Union and four non-European Union countries	30
Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction	30
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 authent	30
Meta-analysis of the relationship between collagen characteristics and meat tenderness	30
Effect of sodium salt on meat products and reduction sodium strategies — A review	30
Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham	29
Consumer perception of the challenges facing livestock production and meat consumption	29
Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics	29
Occurrence, distribution and diversity of Listeria monocytogenes contamination on beef and pig carcasses after slaughter	28
Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat	28
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies	28
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products	28
Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beef	28
Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork	28
Performance of different portable and hand-held near-infrared spectrometers for predicting beef composition and quality characteristics in the abattoir without meat sampling	28
Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid	28
Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics	28
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers	28
Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage	27
Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages	27
Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat	27
Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl	27
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat	27
Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials	27
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage	27
Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat	26
Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere	26
Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loins	26
Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties	26
Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios	25
Increased protein digestibility of beef with aging in an infant in vitro digestion model	25
Ultrasonic-assisted extraction of polyphenol from the seeds of Allium senescens L. and its antioxidative role in Harbin dry sausage	25
Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages	25
Fabricating a nano-bionic sensor for rapid detection of H2S during pork spoilage using Ru NPs modulated catalytic hydrogenation conversion	25
Improving animal welfare status and meat quality through assessment of stress biomarkers: A critical review	25
Objective grading of eye muscle area, intramuscular fat and marbling in Australian beef and lamb	24
Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage	24
Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research	24
Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution	24
Active edible films based on green tea extract and gelatin for coating of fresh sausage	24
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes	24
Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions	24
Relationships between intramuscular fat percentage and fatty acid composition in M. longissimus lumborum of pasture-finished lambs in New Zealand	24
Effect of ageing time on the volatile compounds from cooked horse meat	24
Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage	23
Dynamics of heat transfer and moisture in beef jerky during hot air drying	23
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 pigs	23
Effects of ginger essential oil on physicochemical and structural properties of agar‑sodium alginate bilayer film and its application to beef refrigeration	23
Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter	23
A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality	23
Do consumers prefer pasture-raised dual-purpose cattle when considering meat products? A hypothetical discrete choice experiment for the case of minced beef	23
Skeletal muscle mass, meat quality and antioxidant status in growing lambs supplemented with guanidinoacetic acid	23
Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materials	23
Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display	23
Effect of tannic acid-grafted chitosan coating on the quality of fresh pork slices during cold storage	23
Nondestructive detection and visualization of protein oxidation degree of frozen-thawed pork using fluorescence hyperspectral imaging	23
Low-dose gamma irradiation and pectin biodegradable nanocomposite coating containing curcumin nanoparticles and ajowan (Carum copticum) essential oil nanoemulsion for storage of chilled lamb loins	22
Multi-task convolutional neural network for simultaneous monitoring of lipid and protein oxidative damage in frozen-thawed pork using hyperspectral imaging	22
Mitochondria influence glycolytic and tricarboxylic acid cycle metabolism under postmortem simulating conditions	22

Spanish perspective on meat consumption and consumer attitudes	22
Examination of students' willingness to change behaviour regarding meat consumption	22
Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage	22
Non-invasive spectroscopic and imaging systems for prediction of beef quality in a meat processing pilot plant	22
The effect of Thymus vulgaris and Thymbra spicata essential oils and/or extracts in pectin edible coating on the preservation of sliced bolognas	22
Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method	22
Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats	22
Food neophobia, food choice and the details of cultured meat acceptance	22
Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values	22
Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage	22
Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation	22
Ultrasonication of beef improves calpain-1 autolysis and caspase-3 activity by elevating cytosolic calcium and inducing mitochondrial dysfunction	21
Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically – Packaged beef steaks during refrigerated storage	21
Colour characteristics of beef longissimus thoracis during early 72 h postmortem	21
Interaction between papain and transglutaminase enzymes on the textural softening of burgers	21
Pork primal cuts recognition method via computer vision	21
Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage	20
Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham	20
Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage	20
Toward a reduced meat diet: University North American students' acceptance of a blended meat-mushroom burger	20
Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing	20
Beef abattoir interventions in a risk-based meat safety assurance system	20
Eating quality of the longissimus thoracis muscle in beef cattle – Contributing factors to the underlying variability and associations with performance traits	20
Color and lipid stability of dry aged beef during retail display	20
Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid produ	19
Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures	19
Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage	19
Genome-wide association study identified genomic regions and putative candidate genes affecting meat color traits in Nellore cattle	19
Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat	19
Impact of replacing pork backfat with rapeseed oleosomes – Natural pre-emulsified oil – On technological properties of meat model systems	19
Structural changes in local Thai beef during sous-vide cooking	19
Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation	19
Use of lucerne hay in ruminant feeds to improve animal productivity, meat nutritional value and meat preservation under a more variable climate	19
Consumer attitudes towards farm animal welfare in Argentina, Chile, Colombia, Ecuador, Peru and Bolivia: A segmentation-based study	19
Italian consumers standing at the crossroads of alternative protein sources: Cultivated meat, insect-based and novel plant-based foods	19
Protein based evaluation of meat species by using laser induced breakdown spectroscopy	19
European conformation and fat scores of bovine carcasses are not good indicators of marbling	19
Adulteration discrimination and analysis of fresh and frozen-thawed minced adulterated mutton using hyperspectral images combined with recurrence plot and convolutional neural network	19
Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality	19
A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation	18
Use of native pea starches as an alternative to modified corn starch in low-fat bologna	18
Denaturation manner of sarcoplasmic proteins in Pale, Soft and Exudative meat determines their positive impacts on myofibrillar water-holding capacity	18
Consumers' perceptions and attitudes toward hunted wild game meat in the modern world: A literature review	18
Why alternative proteins will not disrupt the meat industry	18
Understanding the future meat consumers	18
Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages	18
High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky	18
Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profiles	18
Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon	18
Meat of South American camelids - Sensory quality and nutritional composition	18
Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake	18
Feedlot growth, carcass characteristics and meat quality of hair breed male lambs exposed to seasonal heat stress (winter vs. summer) in an arid climate	17
Prediction of intramuscular fat in lamb by visible and near-infrared spectroscopy in an abattoir environment	17
Improving TVB-N prediction in pork using portable spectroscopy with just-in-time learning model updating method	17
Identification of novel mRNA isoforms associated with meat tenderness using RNA sequencing data in beef cattle	17
Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax	17
Robustness of hyperspectral imaging and PLSR model predictions of intramuscular fat in lamb M. longissimus lumborum across several flocks and years	17
Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes	17
Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition	17
Relationship between meat quality and intramuscular collagen characteristics of muscles from calf-fed, yearling-fed and mature crossbred beef cattle	17
Meat consumption and consumer attitudes in Japan: An overview	17
A prototype rapid dual energy X-ray absorptiometry (DEXA) system can predict the CT composition of beef carcases	17
Discrimination of mutton from different sources (regions, feeding patterns and species) by mineral elements in Inner Mongolia, China	17
Free ferulic acid supplementation of heat-stressed hair ewe lambs: Oxidative status, feedlot performance, carcass traits and meat quality	17
Antibacterial activity and mechanism of action of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork model	17
An observational field study on the effects of changes in shadow contrasts and noise on cattle movement in a small abattoir	17
Olfactory visualization sensor system based on colorimetric sensor array and chemometric methods for high precision assessing beef freshness	17
Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers	17
Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)	17
Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking	17
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times	17
U.S. perspective: Meat demand outdoes meat avoidance	17
Shiga toxin-producing Escherichia coli (STEC) in bovine meat and meat products over the last 15 years in Brazil: A systematic review and meta-analysis	16
Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork	16
The purchase willingness of consumers for red meat in China	16
Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam	16
Perceptions of nutritional value, sensory appeal, and price influencing customer intention to purchase frozen beef: Evidence from Indonesia	16
Combining computer vision score and conventional meat quality traits to estimate the intramuscular fat content using machine learning in pigs	16
Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)	16
Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin	16
Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties	16
Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles	16
Meat consumption and consumer attitudes – A Norwegian perspective	16
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics	16
Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs	16
The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms	16
Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market	16
Transcriptome analysis reveals the molecular regulatory network of muscle development and meat quality in Sunit lamb supplemented with dietary probiotic	16
Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heating	16
Growth simulation of Pseudomonas fluorescens in pork using hyperspectral imaging	16
Effect of dietary buriti oil on the quality, fatty acid profile and sensorial attributes of lamb meat	16
Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging	16
Influence of dietary energy concentration and body weight at slaughter on carcass tissue composition and beef cuts of modern type Fleckvieh (German Simmental) bulls	16
Quantification and visualization of meat quality traits in pork using hyperspectral imaging	16
Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork	15