Meat Science

Article	Citations
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies	139
Editorial 2025	129
Editorial Board	124
Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky	94
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	92
Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage	88
Structural changes in collagen and aggrecan during extended aging may improve beef tenderness	82
Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing	78
Isotopic and elemental characterization of Romanian pork meat in corroboration with advanced chemometric methods: A first exploratory study	76
Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork	73
Use of wildlife as an alternative protein source: Collared peccary meat	73
Challenges and processing strategies to produce high quality frozen meat	72
Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage	70
Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat	68
S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality	64
Whole transcriptome analyses and comparison reveal the metabolic differences between oxidative and glycolytic skeletal muscles of yak	62
Editorial Board	61
Editorial Board	60
Editorial Board	60
Comparative analysis of buffalo, local and continental cattle carcasses with the European Union classification system in Greece	58
Effects of different levels of inosine-5′-monophosphate (5′-IMP) supplementation on the growth performance and meat quality of finishing pigs (75 to 100 kg)	58
The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products	55
Outgoing associate editor comments	54
Editorial 2022	53
Editorial Board	52

A new semantic resource responding to the principles of Open Science: The meat thesaurus as an IT tool for dialogue between sector actors	52
Editorial Board	50
Editorial 2023	50
Editorial Board	49
Effects of substituting hatchery wastes for cotton seed meal in fattening male lamb diets on feed intake, live animal performance, carcass composition and physicochemical characteristics of Longissimu	48
Genetic parameter estimates for sensory and meat quality traits measured at 3 and 29 days of aging of beef from Canadian crossbred cattle	47
Editorial Board	47
Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks	47
Editorial Board	46
Editorial Board	46
Estimation of genetic parameters for primal tissue component traits in commercial crossbred beef cattle	46
Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs	45
Editorial Board	45
Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution	44
Effects of relative humidity on dry-aged beef quality	44
Skeletal muscle mass, meat quality and antioxidant status in growing lambs supplemented with guanidinoacetic acid	44
Editorial Board	44
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance	43
Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder	43
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	43
U.S. perspective: Meat demand outdoes meat avoidance	42
Management of meat by- and co-products for an improved meat processing sustainability	41
Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem	40
Transformation of highly marbled meats under various cooking processes	40
Consumer attitudes towards farm animal welfare in Argentina, Chile, Colombia, Ecuador, Peru and Bolivia: A segmentation-based study	40
The effect of housing system on rabbit growth performance, carcass traits, and meat quality characteristics of different muscles	39
Will cultured meat be served on Chinese tables? A study of consumer attitudes and intentions about cultured meat in China	38
Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality	38
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	38
Bushfire exposure is associated with increased pH and dark-cutting in beef longissimus thoracis at grading	38
A South African beef quality survey	37
Prophylactic efficacy of Lactobacillus curvatus B67-derived postbiotic and quercetin, separately and combined, against Listeria monocytogenes and Salmonella enterica ser. Typhimurium on processed meat	37
Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages	37
Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters	36
Muscle fiber characteristics and apoptotic factor differences in beef Longissimus lumborum and Psoas major during early postmortem	35
Assessing dual-energy X-ray absorptiometry prediction of intramuscular fat content in beef longissimus steaks	35
Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork	35
Effect of sex (ram or wether) and short duration, high volt electrical stimulation on tenderisation of Longissimus thoracis et lumborum and Semimembranosus muscles derived from Boer Goat and large fra	34
Comparative analysis of helium and air surface micro-discharge plasma treatment on the microbial reduction and quality attributes of beef slices	34
Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat	34
Time of dehairing alters pork quality development	33
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	33
Nondestructive detection of nutritional parameters of pork based on NIR hyperspectral imaging technique	33
Effects of dietary vitamin E supplementation on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bulls	32
Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint	32
Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?	32
Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles	32
Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigs	31
Do carcass traits influence consumer perception of pork eating quality?	31
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	31

Meat quality and sensory traits in rabbits fed with two different percentages of bovine colostrum	31
Carcass characteristics and meat quality of thin-tailed Kivircik and fat-tailed Kangal Akkaraman lambs according to EUROP carcass fatness and conformation classes	30
Predicting lamb carcase composition from tissue depth measured at a single point with an ultrawide-band microwave scanner	30
Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact	30
Preliminary genetic parameter estimates of meat quality traits in Hu sheep	30
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	30
The effects of the feeding duration of propylene glycol on major meat quality parameters and substantial proteins in the muscle of Akkaraman lambs	30
Genome to phenome Association for Pork Belly Parameters Elucidates Three Regulation Distinctions: Adipogenesis, muscle formation, and their transcription factors	29
Synthetic phantoms enable calibration between abattoir based dual energy X-ray absorptiometers used for prediction of lamb carcass composition	29
Slaughter of cattle without stunning: Questions related to pain, stress and endorphins	29
Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages	28
Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment	28
In vitro proteolysis mirrors intact muscle maturation in beef carcasses	28
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	28
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review	28
Effects of maternal contact and positive human contact during lactation on pork quality: Positive human contact to piglets during lactation improves pork loin muscle pH	28
Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack	28
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	27
Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods	27
Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes	27
Insights on meat quality from combining traditional studies and proteomics	27
Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork	27
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	27
Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattle	26
An image analysis approach to identification and measurement of marbling in the intact pork loin	26
Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient	26
Optimal raw material formulation to produce pressed pork ham at the least cost	26
Effects of maternal high-energy diet and spirulina supplementation in pregnant and lactating sows on performance, quality of carcass and meat, and its fatty acid profile in male and female offspring	25
Effect of ageing time on the volatile compounds from cooked horse meat	25
Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland	25
Fatty acid composition, shelf-life and eating quality of beef from steers fed corn or wheat dried distillers' grains with solubles in a concentrate supplement to grass silage	25
Modelling of energy metabolism and analysis of pH variations in postmortem muscle	25
Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef	24
Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles	24
Study of the transfer of Listeria monocytogenes during the slaughter of cattle using molecular typing	24
Anisotropic effect on the predictability of intramuscular fat content in pork by hyperspectral imaging and chemometrics	24
Inter-animal genetic variability exist in organoleptic properties of prime beef meat	24
Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design	24
Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls	24
Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs	24
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types	24
Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meat	24
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing	24
Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discs	24
Integrative analysis of transcriptomic and metabolomic profiles reveal the complex molecular regulatory network of meat quality in Enshi black pigs	23
Body composition and composition of gain of growing beef bulls fed rations with varying energy concentrations	23
Muscle fiber morphometry and physicochemical characteristics of the Longissimus thoracis muscle of hair male lambs fed zilpaterol hydrochloride and implanted with steroids	23
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef	23
Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs	23
Calm Hu ram lambs assigned by temperament classification are healthier and have better meat quality than nervous Hu ram lambs	23
Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model	22
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	22
Grape skin flour obtained from wine processing as an antioxidant in beef burgers	22
Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy	22
Neonatal vitamin A administration increases intramuscular fat by promoting angiogenesis and preadipocyte formation	22
Guidelines on the hygienic management of wild meat in Japan	22
Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach	22
Understanding the future meat consumers	22
Editorial Board	21
Improving animal welfare status and meat quality through assessment of stress biomarkers: A critical review	21
Association of adipocytokine IL-1A and IL-6 genes with intramuscular fat content and fatty acid composition in pigs	21
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation	21
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	21
Preliminary characterization of microplastics in beef hamburgers	21
High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties	21
Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement	20
Transcriptome analysis reveals the molecular regulatory network of muscle development and meat quality in Sunit lamb supplemented with dietary probiotic	20
Antibacterial activity and mechanism of action of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork model	20
Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods	20
Meat consumption and flexitarianism in the Low Countries	20
Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages	20
A horse on your plate? A cluster analysis of French consumers hippophagy acceptance	20
Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality	20
Evaluation and prediction of salt effects on pig muscle by deep UV and machine learning	19
Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb	19
Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork	19
High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%	19
Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis	19
The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China	19
Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage	19

Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain	19
Nutrient supplementation of beef female calves at pre-weaning enhances the commitment of fibro-adipogenic progenitor cells to preadipocytes	19
Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat	19
Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging	19
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	19
Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat	19
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	19
Robustness of hyperspectral imaging and PLSR model predictions of intramuscular fat in lamb M. longissimus lumborum across several flocks and years	19
Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam lines	19
Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life	18
Objective measurement technologies for transforming the Australian & New Zealand livestock industries	18
Meat products in human nutrition and health – About hazards and risks	18
USA millennial and non-millennial beef consumers perception of beef, pork, and chicken	18
Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers	18
Effects of Eleutherine bulbosa extract on the myofibrillar protein oxidation and moisture migration of yak meat under oxidation stress	18
Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets	18
‘We're meat, so we need to eat meat to be who we are’: Understanding motivations that increase or reduce meat consumption among emerging adults in the University of Ghana food environment	18
Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research	18
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	18
Effects of lactic acid and ascorbic acid electrostatic spraying on the physicochemical attributes and microbial diversity of beef aged at mild temperature (10 °C)	18
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes	18
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives	18
The effects of glucose on microbial spoilage of vacuum-packed lamb	18
Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-sal	18
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	17
What is the impact of the rearing management applied during the heifers' whole life on the toughness of five raw rib muscles in relation with carcass traits?	17
Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat	17
Effect of different levels of organic zinc supplementation on pork quality	17
Reduced scald time does not influence ultimate pork quality	17
Editorial Board	17
Sliding-window enhanced olfactory visual images combined with deep learning to predict TVB-N content in chilled mutton	17
Chinese consumer preference for beef with geographical indications and other attributes	17
Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide	17
Myostatin gene inactivation increases post-mortem calpain-dependent muscle proteolysis in mice	17
Corrigendum to: “Consumer acceptance of cultured meat in Germany” [Meat Science, volume 162, article number 107924]	17
Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin	17
Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattle	17
Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products	17
Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and struct	17
Inhibitory effect of Paliurus spina-christi Mill., Celtis tournefortii L. and Nigella sativa L. on Nε–(Carboxymethyl) lysine in meatballs	16
Investigating potential causal relationships among carcass and meat quality traits using structural equation model in Nellore cattle	16
Adulteration discrimination and analysis of fresh and frozen-thawed minced adulterated mutton using hyperspectral images combined with recurrence plot and convolutional neural network	16
Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattle	16
Effects of feeding patterns on production performance, lipo-nutritional quality and gut microbiota of Sunit sheep	16
Ractopamine changes in pork quality are not mediated by changes in muscle glycogen or lactate accumulation postmortem	16
Editorial Board	16
The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather	16
Brazilians' attitudes to meat consumption and production: Present and future challenges to the sustainability of the meat industry	16
ɛ-polylysine coating with stinging nettle extract for fresh beef preservation	16
New insights to secure the workforce and develop innovation and technology in the Canadian meat industry	16
Effects of MS bacteriophages, ultraviolet light, and organic acid applications on beef trim contaminated with STEC O157:H7 and the “Big Six” serotypes after a simulated High Event Period Scenario	16
Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations	16
Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing	16
Why alternative proteins will not disrupt the meat industry	16
Responsible meat production: 70th International Congress of Meat Science and Technology), August 2024, Foz do Iguaçu, Brazil	15
Innovative approaches to controlling Salmonella in the meat industry	15
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes	15
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	15
Update on a model to describe Salmonella spp. population reduction in Italian salami during production and high-pressure processing	15
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review	15
Microbial dynamics of South Korean beef and surroundings along the supply chain based on high-throughput sequencing	15
Chitosan coating with grape peel extract: A promising coating to enhance the freeze–thaw stability of beef	15
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger	15
Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action	14
The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement	14
Comparative transcriptome analysis of slow-twitch and fast-twitch muscles in Kazakh horses	14
Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat	14
Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef	14
Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat	14
Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage	14
Editorial Board	14
Prediction of chemical intramuscular fat and visual marbling scores with a conveyor vision scanner system on beef portion steaks	14
Linseed supplementation in the diet of fattening pigs: Effect on the fatty acid profile of different pork cuts	14
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products	14
Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb	14
Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation	14
Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins	14
Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork	14
Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approach	14
Plasma-activated milk powder as a sodium nitrite alternative in pork sausages	14
Supplementation of chestnut tannins in diets can improve meat quality and antioxidative capability in Hu lambs	14
The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein	14
Sarcoplasmic model to study the effects of high-pressure processing on beef color	14
Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams	14
Editorial Board	14
French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageing	14
Effects of Tratt seed on the growth performance, meat quality, and sensory evaluation characteristics in growing rabbits	14
The effects of modified quinoa protein emulsion as fat substitutes in frankfurters	14
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers	14
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times	14
Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes	14
Editorial Board	14
Altering the ratio of palmitic, stearic, and oleic acids in dietary fat affects nutrient digestibility, plasma metabolites, growth performance, carcass, meat quality, and lipid metabolism gene express	14
Associations of feed efficiency with circulating IGF-1 and leptin, carcass traits and meat quality of lambs	13
Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals	13