Meat Science

Article	Citations
Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach	123
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	122
Corrigendum to “High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle” [Meat Science volume 220 (2025) 109693]	114
Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics	96
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies	94
Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design	92
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	92
Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs	91
Bushfire exposure is associated with increased pH and dark-cutting in beef longissimus thoracis at grading	83
Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef	82
Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing	77
Use of wildlife as an alternative protein source: Collared peccary meat	73
Isotopic and elemental characterization of Romanian pork meat in corroboration with advanced chemometric methods: A first exploratory study	73
Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development	73
Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork	69
Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discs	68
Study of the transfer of Listeria monocytogenes during the slaughter of cattle using molecular typing	65
Meat quality and sensory traits in rabbits fed with two different percentages of bovine colostrum	64
Challenges and processing strategies to produce high quality frozen meat	64
Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage	63
Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat	58
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	58
Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters	58
S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality	57
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers	56

Predicting lamb carcase composition from tissue depth measured at a single point with an ultrawide-band microwave scanner	55
Whole transcriptome analyses and comparison reveal the metabolic differences between oxidative and glycolytic skeletal muscles of yak	52
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	52
Preliminary genetic parameter estimates of meat quality traits in Hu sheep	51
Horse welfare at slaughter: A novel approach to analyse bruised carcasses based on severity, damage patterns and their association with pre-slaughter risk factors	51
Editorial Board	51
Editorial Board	50
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)	49
Editorial Board	49
Comparative analysis of buffalo, local and continental cattle carcasses with the European Union classification system in Greece	49
Assessing dual-energy X-ray absorptiometry prediction of intramuscular fat content in beef longissimus steaks	47
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	47
A new semantic resource responding to the principles of Open Science: The meat thesaurus as an IT tool for dialogue between sector actors	47
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	47
Editorial 2022	47
Outgoing associate editor comments	47
Editorial Board	46
Editorial Board	45
Editorial 2023	45
Editorial Board	44
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	44
Time of dehairing alters pork quality development	44
Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks	43
Editorial Board	43
Genetic parameter estimates for sensory and meat quality traits measured at 3 and 29 days of aging of beef from Canadian crossbred cattle	43
Editorial Board	43
Estimation of genetic parameters for primal tissue component traits in commercial crossbred beef cattle	43
Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs	43
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	42
Editorial Board	42
Muscle fiber morphometry and physicochemical characteristics of the Longissimus thoracis muscle of hair male lambs fed zilpaterol hydrochloride and implanted with steroids	42
Do carcass traits influence consumer perception of pork eating quality?	41
Carcass characteristics and meat quality of thin-tailed Kivircik and fat-tailed Kangal Akkaraman lambs according to EUROP carcass fatness and conformation classes	41
Editorial Board	40
Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigs	39
Editorial Board	39
Optimal raw material formulation to produce pressed pork ham at the least cost	39
Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs	39
Editorial Board	39
Effects of relative humidity on dry-aged beef quality	38
Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution	37
Animal welfare evaluation at slaughterhouses for pigs at the “Eje Cafetero” region in Colombia	37
Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattle	37
Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack	37
Skeletal muscle mass, meat quality and antioxidant status in growing lambs supplemented with guanidinoacetic acid	36
Transformation of highly marbled meats under various cooking processes	36
Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork	35
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	34
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef	34
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance	33

Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls	33
At physiological concentrations, AMP increases phosphofructokinase-1 activity compared to fructose 2, 6-bisphosphate in postmortem porcine skeletal muscle	33
Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?	33
Modelling of energy metabolism and analysis of pH variations in postmortem muscle	32
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	31
Calm Hu ram lambs assigned by temperament classification are healthier and have better meat quality than nervous Hu ram lambs	31
Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy	31
U.S. perspective: Meat demand outdoes meat avoidance	30
Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem	30
Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder	30
Management of meat by- and co-products for an improved meat processing sustainability	30
Will cultured meat be served on Chinese tables? A study of consumer attitudes and intentions about cultured meat in China	30
Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes	29
Inter-animal genetic variability exist in organoleptic properties of prime beef meat	29
Consumer attitudes towards farm animal welfare in Argentina, Chile, Colombia, Ecuador, Peru and Bolivia: A segmentation-based study	29
Structural changes in collagen and aggrecan during extended aging may improve beef tenderness	29
Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage	29
Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches	29
Guidelines on the hygienic management of wild meat in Japan	28
Editorial Board	28
Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient	28
Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact	28
The effects of the feeding duration of propylene glycol on major meat quality parameters and substantial proteins in the muscle of Akkaraman lambs	28
Anisotropic effect on the predictability of intramuscular fat content in pork by hyperspectral imaging and chemometrics	28
Genome to phenome Association for Pork Belly Parameters Elucidates Three Regulation Distinctions: Adipogenesis, muscle formation, and their transcription factors	28
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation	28
Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages	27
Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement	27
Preliminary characterization of microplastics in beef hamburgers	27
The effect of housing system on rabbit growth performance, carcass traits, and meat quality characteristics of different muscles	27
Transcriptome analysis reveals the molecular regulatory network of muscle development and meat quality in Sunit lamb supplemented with dietary probiotic	27
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger	27
Association of adipocytokine IL-1A and IL-6 genes with intramuscular fat content and fatty acid composition in pigs	27
Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods	27
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	27
Meat consumption and flexitarianism in the Low Countries	26
Antibacterial activity and mechanism of action of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork model	26
A horse on your plate? A cluster analysis of French consumers hippophagy acceptance	26
Proteomics identification of differential S-nitrosylated proteins between the beef with intermediate and high ultimate pH using isobaric iodoTMT switch assay	25
Evaluation and prediction of salt effects on pig muscle by deep UV and machine learning	25
Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat	25
Effects of dietary vitamin E supplementation on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bulls	25
Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality	25
Body composition and composition of gain of growing beef bulls fed rations with varying energy concentrations	25
Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages	25
Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging	24
Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb	24
Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage	24
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	24
Comparative analysis of helium and air surface micro-discharge plasma treatment on the microbial reduction and quality attributes of beef slices	24
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	24
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	24
Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain	24
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	24
Nutrient supplementation of beef female calves at pre-weaning enhances the commitment of fibro-adipogenic progenitor cells to preadipocytes	23
Robustness of hyperspectral imaging and PLSR model predictions of intramuscular fat in lamb M. longissimus lumborum across several flocks and years	23
Prophylactic efficacy of Lactobacillus curvatus B67-derived postbiotic and quercetin, separately and combined, against Listeria monocytogenes and Salmonella enterica ser. Typhimurium on processed meat	23
Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market	23
High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%	23
Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods	23
Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model	23
Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality	23
An image analysis approach to identification and measurement of marbling in the intact pork loin	22
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	22
Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint	22
Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research	22
Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis	22
The effect of purine content on sensory quality of pork	22
Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat	22
The dry aged beef paradox: Why dry aging is sometimes not better than wet aging	22
Grape skin flour obtained from wine processing as an antioxidant in beef burgers	22
Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam lines	22
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types	21
‘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	21
Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb	21
Understanding the future meat consumers	21
Effect of ageing time on the volatile compounds from cooked horse meat	21
Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland	21
Objective measurement technologies for transforming the Australian & New Zealand livestock industries	20
High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties	20

Integrative analysis of transcriptomic and metabolomic profiles reveal the complex molecular regulatory network of meat quality in Enshi black pigs	20
Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers	20
The effects of glucose on microbial spoilage of vacuum-packed lamb	20
Nondestructive detection of nutritional parameters of pork based on NIR hyperspectral imaging technique	20
Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meat	20
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing	19
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	19
USA millennial and non-millennial beef consumers perception of beef, pork, and chicken	19
Neonatal vitamin A administration increases intramuscular fat by promoting angiogenesis and preadipocyte formation	19
Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles	19
Insights on meat quality from combining traditional studies and proteomics	19
Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life	19
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	19
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives	19
Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets	19
Improving animal welfare status and meat quality through assessment of stress biomarkers: A critical review	19
Meat products in human nutrition and health – About hazards and risks	19
Effects of Eleutherine bulbosa extract on the myofibrillar protein oxidation and moisture migration of yak meat under oxidation stress	19
Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages	19
Synthetic phantoms enable calibration between abattoir based dual energy X-ray absorptiometers used for prediction of lamb carcass composition	19
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	19
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes	19
Editorial Board	18
In vitro proteolysis mirrors intact muscle maturation in beef carcasses	18
A South African beef quality survey	18
Editorial 2025	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
Corrigendum to: “Consumer acceptance of cultured meat in Germany” [Meat Science, volume 162, article number 107924]	18
Muscle fiber characteristics and apoptotic factor differences in beef Longissimus lumborum and Psoas major during early postmortem	18
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	18
Editorial Board	18
Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment	18
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	18
Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork	18
Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles	18
Slaughter of cattle without stunning: Questions related to pain, stress and endorphins	18
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	17
Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham	17
Free ferulic acid supplementation of heat-stressed hair ewe lambs: Oxidative status, feedlot performance, carcass traits and meat quality	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
Chinese consumer preference for beef with geographical indications and other attributes	17
Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef	17
Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky	17
Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris)	17
Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs	17
Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattle	17
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model	17
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon	17
Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin	17
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages	17
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview	17
A tactical carcass optimisation tool for assisting boning room managers to increase boning room profit	16
Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages	16
Effect of different levels of organic zinc supplementation on pork quality	16
Reduced scald time does not influence ultimate pork quality	16
Inhibitory effect of Paliurus spina-christi Mill., Celtis tournefortii L. and Nigella sativa L. on Nε–(Carboxymethyl) lysine in meatballs	16
Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat	16
Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat	16
Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef	16
Myostatin gene inactivation increases post-mortem calpain-dependent muscle proteolysis in mice	16
New insights to secure the workforce and develop innovation and technology in the Canadian meat industry	16
Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations	16
The perspective of meat and meat-alternative consumption in China	16
Interplay between feed efficiency indices, performance, rumen fermentation parameters, carcass characteristics and meat quality in Pelibuey lambs	16
Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at −3 °C	16
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	16
Physical meat quality characteristics of Angolan giraffe (Giraffa giraffa angolensis) as affected by sex and muscle	16
Analysis of metabolome and transcriptome of longissimus thoracis and subcutaneous adipose tissues reveals the regulatory mechanism of meat quality in MSTN mutant castrated male finishing pigs	16
Investigating potential causal relationships among carcass and meat quality traits using structural equation model in Nellore cattle	15
Combining the oxygen sensor based respirometry and 16S rRNA amplicon sequencing for the analysis of microbiota in commercial mince products	15
The effect of production parameters on the spatial distribution of bacterial cells in the sausage meat matrix	15
Rapid and non-destructive microbial quality prediction of fresh pork stored under modified atmospheres by using selected-ion flow-tube mass spectrometry and machine learning	15
Editorial Board	15
Preparation of drip samples from leg of lamb with extended shelf life for nuclear magnetic resonance metabolomics studies	15
Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams	15
Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts	15
Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? – Invited review	15
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	15
Ractopamine changes in pork quality are not mediated by changes in muscle glycogen or lactate accumulation postmortem	15
Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production	15
Inhibition of pyruvate dehydrogenase accelerates anaerobic glycolysis under postmortem simulating conditions	15
Reduction of N-nitrosamine in cured ham using atmospheric cold plasma-treated cauliflower powder	15
Responsible meat production: 70th International Congress of Meat Science and Technology), August 2024, Foz do Iguaçu, Brazil	14
Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration	14
Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis	14
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes	14
Chitosan coating with grape peel extract: A promising coating to enhance the freeze–thaw stability of beef	14
Carcass chilling method and electrical stimulation effects on meat quality and color in lamb	14
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle	14
Update on a model to describe Salmonella spp. population reduction in Italian salami during production and high-pressure processing	14
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review	14
Microbial bioprotection: An opportunity to improve safety and quality of meat products in a sustainable way	14
Tailoring meat products for the elderly: A comprehensive review	14
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger	14
The heavy suckling lamb of Sarda dairy sheep and its crossbreed with Dorper rams: Performance, meat quality and consumer perceptions	14