Meat Science

Article	Citations
A South African beef quality survey	146
Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations	120
Editorial 2025	118
Editorial Board	106
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	94
Editorial Board	89
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	81
Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review	81
Preliminary characterization of microplastics in beef hamburgers	77
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	75
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	73
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	70
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	68
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)	68
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	64
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	63
Consumer flavour liking contributes the most to sensory overall liking of Australian lamb	63
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	61
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	60
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	60
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	59
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	59
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	59
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	59
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	58

Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage	58
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions	58
Camel meat composition by species, breeds, publication year, age, and breeding system: A global systematic review and meta-analysis	56
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products	55
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	54
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle	50
Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration	50
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome	50
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times	49
Risk factors and prevalence of carcass lesions associated with pre-slaughter logistics and ultimate meat pH in finishing pigs under mountainous tropical conditions	48
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	48
Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy	47
Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere	46
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging	46
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	46
Carcass and meat quality and innovation in fresh meat industry	45
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	45
Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages	44
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	43
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers	43
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	42
Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausages	42
Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork	41
Introduction to the special issue of meat science on ‘perspectives on consumer attitudes to meat consumption’	41
Perception versus reality of the COVID-19 pandemic in U.S. meat markets	41
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	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
Assessment of a newly designed double-barreled bullet-shooting stunner for adequate stunning of water buffaloes	40
Application of interaction models in predicting the simultaneous growth of Staphylococcus aureus and different concentrations of background microbiota in Chinese-style braised beef	40
Validation of a handheld near-infrared spectrophotometer for measurement of chemical intramuscular fat in Australian lamb	40
Effects of liquid-based diets with breweries grains enriched with isolated starch and fish oil on veal quality	40
Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China	39
The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at −12 or −18 °C	39
Different and alike: Level and determinants of public acceptance of fattening pig, beef cattle and broiler farming in Germany	39
Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer	39
Non-destructive spectroscopy-based technologies for meat and meat product discrimination - A review	39
The construction of a sheepmeat eating quality prediction model for Australian lamb	39
Corrigendum to “Valorization of indigenous dairy cattle breed through salami production” [Meat Science 114 (2016) 58–68]	39
Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts	38
Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteria	38
Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics	38
Reduced water-holding capacity of beef during refrigeration is associated within creased heme oxygenase 1 expression, oxidative stress and ferroptosis	38
Can in vitro meat be a viable alternative for Turkish consumers?	38
Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts	37
Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham	37
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
Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage	36
Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef	36

Effect of different levels of Lactobacillus added to diets on fat deposition and meat quality of Sunit lambs	35
Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications	35
Quantification and visualization of meat quality traits in pork using hyperspectral imaging	35
How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process	35
Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties	34
Genetic parameters and analysis of factors affecting variations between backfat and Semimembranosus muscle fatty acid composition in heavy pigs	34
Influence of meat sample geometry on dehydration dynamics during dry-aging of beef	34
Exploring the impact of cold and modified atmosphere packaging storage on prepared meat products: Temporal dynamics of the bacterial community and quality analysis	34
Meat the challenge: Segmentation and profiling of Japanese beef mince and its substitutes consumers	34
Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks	34
Supplemental Clostridium butyricum modulates skeletal muscle development and meat quality by shaping the gut microbiota of lambs	34
The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics	34
Framing the meat consumption transition: A statistical learning approach to explore the factors shaping young adults' food choices in Germany and Italy	34
Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork bellies	34
Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level	33
Candidate SNPs for meat quality and carcass composition in free-range Iberian pigs	33
Quality and safety of pork sold in the informal urban street markets of the Cape Metropole, South Africa	33
Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef	33
Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging	33
Compact imaging system and deep learning based segmentation for objective longissimus muscle area in Korean beef carcass	33
Meat insights: Uruguayan consumers´ mental associations and motives underlying consumption changes	32
A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meats	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
Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers	31
Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky	31
Genome-wide scans identify biological and metabolic pathways regulating carcass and meat quality traits in beef cattle	31
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	31
Determining the sex of store-bought beef to distinguish between endogenous and exogenous hormone residues	30
Application of Vis-NIR and SWIR spectroscopy for the segregation of bison muscles based on their color stability	30
Demand changes meat as changing meat reshapes demand: The great meat revolution	30
Science and technology of meat and meat products in Japan—Pursuit of their palatability under the influence of Washoku, traditional Japanese cuisine	30
The application of computer vision systems in meat science and industry – A review	30
Investigation of ochratoxin A in air-dry-cured hams	30
Human perception of color differences using computer vision system measurements of raw pork loin	30
Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat	29
Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes	29
Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal model	29
Assessing Australian consumer preferences for fresh pork meat attributes: A best-worst approach on 46 attributes	29
The use of dual-energy X-ray absorptiometry for predicting total and intramuscular fat in pork loin chops	29
Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display	29
Swiss beef meat tenderness improvement in the period 2009–2023	29
The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork belly	29
Editorial Board	29
Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves	28
Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters	28
Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton	28
Assessment of pig welfare at slaughterhouse level: A systematic review of animal-based indicators suitable for inclusion in monitoring protocols	28
Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork patties	28
Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniques	28
Preferences and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content	27
Control of bacterial biofilms in red meat – A systematic review	27
Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork	27
3D imaging for on-farm estimation of live cattle traits and carcass weight prediction	27
Application of sodium alginate-pectin active intelligent film containing anthocyanins from Aronia melanocarpa and tea polyphenols in pork preservation and freshness monitoring	27
The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review	26
Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham	26
Predicting salt uptake in dry-cured ham using longitudinal modeling and X-ray technology	26
Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef	26
Ractopamine does not rescue Halothane and Rendement Napole metabolism postmortem	26
Using Nix Pro 2 for instrumental colour analysis on Canadian veal	26
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures	26
Synergistic effects of ε-poly-l-lysine and lysozyme against Pseudomonas aeruginosa and Listeria monocytogenes biofilms on beef and food contact surfaces	26
Effect of different doses of cholecalciferol and calcidiol on meat quality parameters and skeletal muscle transcriptome profiles in swine	26
Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles	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
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
Fermentation potential of Staphylococcus saprophyticus protease in Harbin dry sausages: Protein hydrolysis, flavor profiling, and molecular docking	25
Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions	24
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality	24
What effect does the presence of sustainability and traceability certifications have on consumers of traditional meat products? The case of Iberian cured products in Spain	24
Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain	24
Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs	24
Synergetic application of thermal imaging and CCD imaging techniques to detect mutton adulteration based on data-level fusion and deep residual network	24
Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens)	24
Image based beef and lamb slice authentication using convolutional neural networks	24
Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model	24
Meat consumption and flexitarianism in the Low Countries	24

Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters	24
Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages	24
Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality	24
Carcass and meat quality traits and their relationships in Duroc × Landrace × Yorkshire barrows slaughtered at various seasons	24
Effects of exercise on muscle fiber conversion, muscle development and meat quality of Sunit sheep	24
Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times	24
Bioactive peptides from Spanish dry-cured ham: In vitro and in vivo antioxidant effects using a Caenorhabditis elegans model	23
Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam lines	23
Carcass quality of immunocastrated boars – A retrospective analysis of slaughterhouse data	23
Editorial Board	23
The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China	23
Editorial Board	23
Influence of ultrasonic parameters on osmotic dehydration of pork loin: Effects on structure, composition, and mass transfer	23
Challenges and processing strategies to produce high quality frozen meat	22
Effects of lactic acid and ascorbic acid electrostatic spraying on the physicochemical attributes and microbial diversity of beef aged at mild temperature (10 °C)	22
Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking	22
Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat	22
Antibacterial activity and mechanism of action of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork model	22
Genetic parameters estimation of fatty acid and related traits in the longissimus Thoracis of Hu sheep	22
Nutrient supplementation of beef female calves at pre-weaning enhances the commitment of fibro-adipogenic progenitor cells to preadipocytes	22
Evaluation of salami packed under different packaging materials	22
Guidelines on the hygienic management of wild meat in Japan	22
High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties	22
Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint	21
The benefits and societal importance of pig welfare in slaughterhouses a narrative review	21
Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets	21
A tactical carcass optimisation tool for assisting boning room managers to increase boning room profit	21
Editorial 2026	21
Do carcass traits influence consumer perception of pork eating quality?	21
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance	21
Active edible films based on green tea extract and gelatin for coating of fresh sausage	21
Effects of feeding patterns on production performance, lipo-nutritional quality and gut microbiota of Sunit sheep	21
New insights to secure the workforce and develop innovation and technology in the Canadian meat industry	21
Editorial Board	21
Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging	21
Editorial Board	21
Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging	21
Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats	21
Prediction of cooking loss of pork belly using quality properties of pork loin	21
The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein	21
Combining the oxygen sensor based respirometry and 16S rRNA amplicon sequencing for the analysis of microbiota in commercial mince products	20
The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level	20
Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods	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
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	20
Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat	20
Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations	20
Australian consumers’ attitudes to packaged fresh meat products with added microbial bioprotective cultures for shelf-life extension	20
Assessing consumers' preferences for beef and lamb meat linked to wildfire prevention services	20
Microbial dynamics of South Korean beef and surroundings along the supply chain based on high-throughput sequencing	20
Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis	19
Microbial bioprotection: An opportunity to improve safety and quality of meat products in a sustainable way	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
Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage	19
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review	19
Linseed supplementation in the diet of fattening pigs: Effect on the fatty acid profile of different pork cuts	19
Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products	19
Influence of varying oxygen transmission rates in heat-shrinkable packaging on the quality of beef during 90 days of chilled storage	19
Editorial Board	19
Transcriptome analysis reveals the effects of Schizochytrium sp. on the meat quality attributes of Tan lambs	19
Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse	19
Inhibition of pyruvate dehydrogenase accelerates anaerobic glycolysis under postmortem simulating conditions	19
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	19
Editorial Board	19
Determination of Warner-Bratzler shear force thresholds for classifying meat tenderness of Kivircik lambs: A study in Türkiye	19
Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)	18
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception	18
Fast non-destructive measurement of intramuscular fat in Australian beef and lamb using nuclear magnetic resonance (NMR) technologies	18
Meat yields and primal cut weights from beef carcasses can be predicted with similar accuracies using in-abattoir 3D measurements or EUROP classification grade	18
Production and meat quality attributes of lambs fed varying levels of Acacia mearnsii leaf-meal as replacement for Triticum aestivum bran	18
Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham	18
Survey of New Zealand consumer attitudes to consumption of meat and meat alternatives	18
Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism	18
Postmortem mitochondria function in longissimus lumborum of Angus and Brahman steers	18
Flaxseed gum based biocomposite film modified with betel leaf extract: A novel packaging material for oxidative stability of meat patties	18
Effect of freezing raw meat on the physicochemical characteristics of beef jerky	18
Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks	18
Consumers' perceptions and attitudes toward hunted wild game meat in the modern world: A literature review	18
Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction–diffusion model	18
Vachellia erioloba leaf meal inclusion in ammoniated maize stover-based finisher diets improves growth, meat quality and fatty acid profiles of lambs	18
Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsion	18
A current review of U.S. beef flavor II: Managing beef flavor	18
Comparison of ultra-wide band microwave system and ultrasound in live cattle to predict beef carcase subcutaneous fatness	18
Adding of Allium mongolicum regel extracts to lamb feedlot diets influences 4-alkyl-branched fatty acids deposition and the meat quality during storage	18
Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves	18
Effects of grafted myofibrillar protein as a phosphate replacer in brined pork loin	17
Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation	17
Meat tenderness in Australian lamb: Data editing, environmental variation and their effects in genetic parameter estimation	17
Extending shelf life of chilled pork pretreated with high-voltage electrostatic field in modified atmosphere packaging by cinnamaldehyde nanoemulsion at non-contact mode	17
Improving meat tenderness using exogenous process: The consumer response	17
Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes	17
Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves	17
Editorial Board	17
Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC	17