Meat Science

Article	Citations
A South African beef quality survey	161
Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations	130
Editorial 2025	126
Editorial Board	114
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	100
Editorial Board	96
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	93
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	85
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	79
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)	79
A study on the inhibitory effect of flaxseed oil emulsion coatings on Tyrophagus putrescentiae and quality of dry-cured ham	76
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	73
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	69
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	68
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	67
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	67
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	66
Effect of a soy protein isolate/sodium alginate-stabilized diacylglycerol pre-emulsion prepared by ultrasound-assisted homogenization on properties and structure of pork myofibrillar protein composite	66
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	65
Consumer flavour liking contributes the most to sensory overall liking of Australian lamb	65
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	64
Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review	64
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	61
Preliminary characterization of microplastics in beef hamburgers	58
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	58

Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration	54
Novel cooking techniques and their impact on livestock meat quality: A comprehensive review of processing, eating, nutritional, and safety quality	54
Comparative effects of dietary resveratrol and pterostilbene on meat quality, muscle antioxidant capacity, and muscle fiber composition in finishing pigs	53
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging	52
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	51
Assessment of dietary cereal resistant starch on growth performance and slaughter traits of finishing lamb: Insight into plasma diurnal metabolic profile and fatty acid metabolism-related gene express	51
Risk factors and prevalence of carcass lesions associated with pre-slaughter logistics and ultimate meat pH in finishing pigs under mountainous tropical conditions	50
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle	48
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	48
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions	47
Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness	46
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products	46
Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages	46
Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere	45
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	44
Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy	44
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	44
Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage	43
Carcass and meat quality and innovation in fresh meat industry	43
Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausages	43
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers	43
Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics	42
Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencing	42
Can in vitro meat be a viable alternative for Turkish consumers?	42
Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters	42
Camel meat composition by species, breeds, publication year, age, and breeding system: A global systematic review and meta-analysis	42
Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China	42
Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork	42
Assessment of a newly designed double-barreled bullet-shooting stunner for adequate stunning of water buffaloes	41
Reduced water-holding capacity of beef during refrigeration is associated within creased heme oxygenase 1 expression, oxidative stress and ferroptosis	41
Introduction to the special issue of meat science on ‘perspectives on consumer attitudes to meat consumption’	41
Effects of liquid-based diets with breweries grains enriched with isolated starch and fish oil on veal quality	41
The bacterial inactivation effect of amperage-based electrical stimulation in beef carcasses	41
Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations	40
Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts	40
Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications	40
The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at −12 or −18 °C	40
Chitosan‑sodium alginate-thyme essential oil Pickering emulsions: Preservation efficacy and protection of myofibrillar protein structure in refrigerated pork	40
Exploring the impact of cold and modified atmosphere packaging storage on prepared meat products: Temporal dynamics of the bacterial community and quality analysis	39
Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts	38
The construction of a sheepmeat eating quality prediction model for Australian lamb	38
Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics	37
Forage based diet as an alternative to a high concentrate diet for finishing young bulls - Effects on growth performance, greenhouse gas emissions and meat quality	37
Validation of a handheld near-infrared spectrophotometer for measurement of chemical intramuscular fat in Australian lamb	37
Different and alike: Level and determinants of public acceptance of fattening pig, beef cattle and broiler farming in Germany	37
Application of interaction models in predicting the simultaneous growth of Staphylococcus aureus and different concentrations of background microbiota in Chinese-style braised beef	37
Effect of different levels of Lactobacillus added to diets on fat deposition and meat quality of Sunit lambs	36
Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer	36
Influence of meat sample geometry on dehydration dynamics during dry-aging of beef	36
Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef	36

Supplemental Clostridium butyricum modulates skeletal muscle development and meat quality by shaping the gut microbiota of lambs	35
Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteria	35
Quantification and visualization of meat quality traits in pork using hyperspectral imaging	35
Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork bellies	35
How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process	35
Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks	34
The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics	34
Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level	34
Non-destructive spectroscopy-based technologies for meat and meat product discrimination - A review	34
Genome-wide scans identify biological and metabolic pathways regulating carcass and meat quality traits in beef cattle	34
Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham	34
Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef	33
The application of computer vision systems in meat science and industry – A review	33
Framing the meat consumption transition: A statistical learning approach to explore the factors shaping young adults' food choices in Germany and Italy	33
Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky	33
A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meats	33
Meat insights: Uruguayan consumers´ mental associations and motives underlying consumption changes	33
Compact imaging system and deep learning based segmentation for objective longissimus muscle area in Korean beef carcass	33
Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase tr	33
Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties	32
Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steers	32
Quality and safety of pork sold in the informal urban street markets of the Cape Metropole, South Africa	32
Candidate SNPs for meat quality and carcass composition in free-range Iberian pigs	32
Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves	31
Demand changes meat as changing meat reshapes demand: The great meat revolution	31
Meat the challenge: Segmentation and profiling of Japanese beef mince and its substitutes consumers	31
The use of dual-energy X-ray absorptiometry for predicting total and intramuscular fat in pork loin chops	31
Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers	31
Consumer perspectives on reducing meat consumption: Why recommendations often fail to induce behaviour change?	31
Science and technology of meat and meat products in Japan—Pursuit of their palatability under the influence of Washoku, traditional Japanese cuisine	31
Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging	31
Investigation of ochratoxin A in air-dry-cured hams	30
Assessment of pig welfare at slaughterhouse level: A systematic review of animal-based indicators suitable for inclusion in monitoring protocols	29
Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display	29
Determining the sex of store-bought beef to distinguish between endogenous and exogenous hormone residues	29
Control of bacterial biofilms in red meat – A systematic review	29
The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork belly	29
Swiss beef meat tenderness improvement in the period 2009–2023	29
Assessing Australian consumer preferences for fresh pork meat attributes: A best-worst approach on 46 attributes	29
3D imaging for on-farm estimation of live cattle traits and carcass weight prediction	29
Editorial Board	29
Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef	28
The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review	28
Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork	28
Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal model	28
Preferences and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content	28
Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork patties	28
Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton	28
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures	27
Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat	27
Synergistic effects of ε-poly-l-lysine and lysozyme against Pseudomonas aeruginosa and Listeria monocytogenes biofilms on beef and food contact surfaces	27
Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniques	27
Application of sodium alginate-pectin active intelligent film containing anthocyanins from Aronia melanocarpa and tea polyphenols in pork preservation and freshness monitoring	27
Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes	27
Using Nix Pro 2 for instrumental colour analysis on Canadian veal	26
Evaluation of rapid evaporative ionization mass spectrometry (REIMS) relationships with biochemical markers of tenderness in beef Longissimus lumborum steaks	26
Effect of different doses of cholecalciferol and calcidiol on meat quality parameters and skeletal muscle transcriptome profiles in swine	26
Predicting salt uptake in dry-cured ham using longitudinal modeling and X-ray technology	26
Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions	26
Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham	26
Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages	26
Fermentation potential of Staphylococcus saprophyticus protease in Harbin dry sausages: Protein hydrolysis, flavor profiling, and molecular docking	26
Ractopamine does not rescue Halothane and Rendement Napole metabolism postmortem	26
A simple and portable method for on-line texture measurement of Italian “Speck Alto Adige”	25
Genotype and dietary inclusion of omega-3 fatty acids and fiber influence metabolism of subcutaneous adipose tissue and systemic metabolic outcomes in growing pigs	25
Effects of exercise on muscle fiber conversion, muscle development and meat quality of Sunit sheep	25
Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles	25
Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model	25
Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive	25
Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers	25
Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?	25
Effect of dietary resveratrol on slow oxidative muscle fiber expression and energy metabolism in beef muscle via AMPK/SIRT1/PGC-1α signaling pathway	25
Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters	25
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality	24
Image based beef and lamb slice authentication using convolutional neural networks	24
Effects of lactic acid and ascorbic acid electrostatic spraying on the physicochemical attributes and microbial diversity of beef aged at mild temperature (10 °C)	24
Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens)	24
Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain	24
Carcass and meat quality traits and their relationships in Duroc × Landrace × Yorkshire barrows slaughtered at various seasons	24
Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality	24

Synergetic application of thermal imaging and CCD imaging techniques to detect mutton adulteration based on data-level fusion and deep residual network	24
Nutrient supplementation of beef female calves at pre-weaning enhances the commitment of fibro-adipogenic progenitor cells to preadipocytes	24
Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint	23
Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs	23
Do carcass traits influence consumer perception of pork eating quality?	23
Guidelines on the hygienic management of wild meat in Japan	23
Editorial Board	23
Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times	23
Genetic parameters estimation of fatty acid and related traits in the longissimus Thoracis of Hu sheep	23
Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking	23
Evaluation of salami packed under different packaging materials	23
Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging	23
The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China	23
Antibacterial activity and mechanism of action of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork model	23
Editorial Board	23
Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat	22
Influence of ultrasonic parameters on osmotic dehydration of pork loin: Effects on structure, composition, and mass transfer	22
Meat consumption and flexitarianism in the Low Countries	22
Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets	22
Editorial Board	22
Carcass quality of immunocastrated boars – A retrospective analysis of slaughterhouse data	22
Challenges and processing strategies to produce high quality frozen meat	22
Bioactive peptides from Spanish dry-cured ham: In vitro and in vivo antioxidant effects using a Caenorhabditis elegans model	22
Editorial Board	22
New insights to secure the workforce and develop innovation and technology in the Canadian meat industry	22
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance	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
The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein	22
Australian consumers’ attitudes to packaged fresh meat products with added microbial bioprotective cultures for shelf-life extension	22
Editorial 2026	22
High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties	22
Inhibition of pyruvate dehydrogenase accelerates anaerobic glycolysis under postmortem simulating conditions	21
The benefits and societal importance of pig welfare in slaughterhouses a narrative review	21
Combining the oxygen sensor based respirometry and 16S rRNA amplicon sequencing for the analysis of microbiota in commercial mince products	21
Microbial dynamics of South Korean beef and surroundings along the supply chain based on high-throughput sequencing	21
The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level	21
Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods	21
Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations	21
Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats	21
Assessing consumers' preferences for beef and lamb meat linked to wildfire prevention services	21
Prediction of cooking loss of pork belly using quality properties of pork loin	21
A tactical carcass optimisation tool for assisting boning room managers to increase boning room profit	21
Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging	20
Linseed supplementation in the diet of fattening pigs: Effect on the fatty acid profile of different pork cuts	20
Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse	20
Active edible films based on green tea extract and gelatin for coating of fresh sausage	20
Determination of Warner-Bratzler shear force thresholds for classifying meat tenderness of Kivircik lambs: A study in Türkiye	20
Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat	20
Microbial bioprotection: An opportunity to improve safety and quality of meat products in a sustainable way	20
Adding of Allium mongolicum regel extracts to lamb feedlot diets influences 4-alkyl-branched fatty acids deposition and the meat quality during storage	20
Influence of varying oxygen transmission rates in heat-shrinkable packaging on the quality of beef during 90 days of chilled storage	20
Editorial Board	20
Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis	20
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review	20
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	20
Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products	20
Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks	20
Effects of feeding patterns on production performance, lipo-nutritional quality and gut microbiota of Sunit sheep	20
Flaxseed gum based biocomposite film modified with betel leaf extract: A novel packaging material for oxidative stability of meat patties	19
Editorial Board	19
Production and meat quality attributes of lambs fed varying levels of Acacia mearnsii leaf-meal as replacement for Triticum aestivum bran	19
Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham	19
Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves	19
Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties	19
Editorial Board	19
Meat yields and primal cut weights from beef carcasses can be predicted with similar accuracies using in-abattoir 3D measurements or EUROP classification grade	19
A large-scale visual survey of beef carcass lean and fat colors for digital beef quality management	19
Comparison of ultra-wide band microwave system and ultrasound in live cattle to predict beef carcase subcutaneous fatness	19
Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction–diffusion model	19
Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage	19
Integrated transcriptomics and metabolomics reveal the molecular mechanisms of intramuscular fat deposition in Yanbian yellow cattle	19
Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsion	19
Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism	18
Transcriptome analysis reveals the effects of Schizochytrium sp. on the meat quality attributes of Tan lambs	18
A current review of U.S. beef flavor II: Managing beef flavor	18
Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)	18
Survey of New Zealand consumer attitudes to consumption of meat and meat alternatives	18
Effect of freezing raw meat on the physicochemical characteristics of beef jerky	18
Postmortem mitochondria function in longissimus lumborum of Angus and Brahman steers	18
Fast non-destructive measurement of intramuscular fat in Australian beef and lamb using nuclear magnetic resonance (NMR) technologies	18
Vachellia erioloba leaf meal inclusion in ammoniated maize stover-based finisher diets improves growth, meat quality and fatty acid profiles of lambs	18
Consumers' perceptions and attitudes toward hunted wild game meat in the modern world: A literature review	18
Yellow mealworm as an alternative to conventional plant- and animal-based protein sources in feedlot lambs' diets: Implications on blood parameters, growth and slaughter performance, carcass traits, a	18
Rapid and non-destructive detection of ponceau 4R red colored pork	17
Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC	17
Relationships between European carcass evaluation and Meat Standards Australia grading scheme applied to young beef cattle	17
Effects of grafted myofibrillar protein as a phosphate replacer in brined pork loin	17
Evaluating the additive effects of psyllium husk powder combined with micronized cold-pressed hemp seed cake on the quality profile and in vitro digestibility of reduced-phosphate frankfurters	17
Editorial Board	17
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception	17
Characteristics of key microorganisms and metabolites in irradiated marbled beef	17
Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry	17
Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves	17