Meat Science

Article	Citations
Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat	149
Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam lines	141
Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigs	137
Editorial 2025	119
Editorial Board	102
Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky	96
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	89
Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage	83
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	77
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
Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage	73
Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat	71
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review	70
Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model	69
The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China	64
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	64
Nondestructive detection of nutritional parameters of pork based on NIR hyperspectral imaging technique	63
Corrigendum to “High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle” [Meat Science volume 220 (2025) 109693]	62
S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality	62
Editorial Board	59
Whole transcriptome analyses and comparison reveal the metabolic differences between oxidative and glycolytic skeletal muscles of yak	59
Editorial Board	58

Comparative analysis of buffalo, local and continental cattle carcasses with the European Union classification system in Greece	57
Editorial Board	57
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)	56
Outgoing associate editor comments	56
Editorial 2022	55
A new semantic resource responding to the principles of Open Science: The meat thesaurus as an IT tool for dialogue between sector actors	54
Editorial Board	53
Editorial 2023	52
Editorial Board	51
Editorial Board	51
Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks	51
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	51
Editorial Board	50
Editorial Board	50
Genetic parameter estimates for sensory and meat quality traits measured at 3 and 29 days of aging of beef from Canadian crossbred cattle	50
Estimation of genetic parameters for primal tissue component traits in commercial crossbred beef cattle	50
Editorial Board	49
Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs	49
Editorial Board	49
Editorial Board	48
Effects of relative humidity on dry-aged beef quality	48
A horse on your plate? A cluster analysis of French consumers hippophagy acceptance	47
Association of adipocytokine IL-1A and IL-6 genes with intramuscular fat content and fatty acid composition in pigs	47
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	46
Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality	46
Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork	46
Evaluation and prediction of salt effects on pig muscle by deep UV and machine learning	44
Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage	43
Nutrient supplementation of beef female calves at pre-weaning enhances the commitment of fibro-adipogenic progenitor cells to preadipocytes	42
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	42
Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging	42
Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain	42
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance	41
Skeletal muscle mass, meat quality and antioxidant status in growing lambs supplemented with guanidinoacetic acid	41
Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem	40
Consumer attitudes towards farm animal welfare in Argentina, Chile, Colombia, Ecuador, Peru and Bolivia: A segmentation-based study	40
Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality	39
Transformation of highly marbled meats under various cooking processes	39
Bushfire exposure is associated with increased pH and dark-cutting in beef longissimus thoracis at grading	38
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	37
Will cultured meat be served on Chinese tables? A study of consumer attitudes and intentions about cultured meat in China	37
Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages	35
Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters	35
A South African beef quality survey	35
Muscle fiber characteristics and apoptotic factor differences in beef Longissimus lumborum and Psoas major during early postmortem	34
Comparative analysis of helium and air surface micro-discharge plasma treatment on the microbial reduction and quality attributes of beef slices	34
Assessing dual-energy X-ray absorptiometry prediction of intramuscular fat content in beef longissimus steaks	34
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
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	33
Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?	33

Time of dehairing alters pork quality development	33
Effects of dietary vitamin E supplementation on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bulls	32
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	32
Do carcass traits influence consumer perception of pork eating quality?	32
Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles	32
Meat quality and sensory traits in rabbits fed with two different percentages of bovine colostrum	32
Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint	32
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	32
Preliminary genetic parameter estimates of meat quality traits in Hu sheep	31
Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact	31
Carcass characteristics and meat quality of thin-tailed Kivircik and fat-tailed Kangal Akkaraman lambs according to EUROP carcass fatness and conformation classes	31
The effects of the feeding duration of propylene glycol on major meat quality parameters and substantial proteins in the muscle of Akkaraman lambs	31
In vitro proteolysis mirrors intact muscle maturation in beef carcasses	30
Synthetic phantoms enable calibration between abattoir based dual energy X-ray absorptiometers used for prediction of lamb carcass composition	30
Predicting lamb carcase composition from tissue depth measured at a single point with an ultrawide-band microwave scanner	30
Slaughter of cattle without stunning: Questions related to pain, stress and endorphins	30
Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack	30
Genome to phenome Association for Pork Belly Parameters Elucidates Three Regulation Distinctions: Adipogenesis, muscle formation, and their transcription factors	30
Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork	29
Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment	29
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	29
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	29
Optimal raw material formulation to produce pressed pork ham at the least cost	28
Effect of ageing time on the volatile compounds from cooked horse meat	28
Modelling of energy metabolism and analysis of pH variations in postmortem muscle	28
An image analysis approach to identification and measurement of marbling in the intact pork loin	28
Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattle	28
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	28
Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods	28
Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes	28
Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design	28
Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meat	27
Muscle fiber morphometry and physicochemical characteristics of the Longissimus thoracis muscle of hair male lambs fed zilpaterol hydrochloride and implanted with steroids	27
Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discs	27
Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach	27
Calm Hu ram lambs assigned by temperament classification are healthier and have better meat quality than nervous Hu ram lambs	27
Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs	27
Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy	27
Body composition and composition of gain of growing beef bulls fed rations with varying energy concentrations	27
Grape skin flour obtained from wine processing as an antioxidant in beef burgers	26
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	26
High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties	26
Neonatal vitamin A administration increases intramuscular fat by promoting angiogenesis and preadipocyte formation	26
Editorial Board	26
Understanding the future meat consumers	26
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	26
Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls	26
Objective measurement technologies for transforming the Australian & New Zealand livestock industries	25
Robustness of hyperspectral imaging and PLSR model predictions of intramuscular fat in lamb M. longissimus lumborum across several flocks and years	25
Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis	25
Study of the transfer of Listeria monocytogenes during the slaughter of cattle using molecular typing	25
High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%	25
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes	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
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives	24
Editorial Board	24
Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets	24
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	24
Effects of Eleutherine bulbosa extract on the myofibrillar protein oxidation and moisture migration of yak meat under oxidation stress	24
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types	23
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	23
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing	23
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation	23
Corrigendum to: “Consumer acceptance of cultured meat in Germany” [Meat Science, volume 162, article number 107924]	23
Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat	23
Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs	23
Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef	22
The effects of glucose on microbial spoilage of vacuum-packed lamb	22
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	22
Anisotropic effect on the predictability of intramuscular fat content in pork by hyperspectral imaging and chemometrics	22
Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder	22
Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland	22
Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages	22
Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages	22
Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life	22
Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement	22
U.S. perspective: Meat demand outdoes meat avoidance	22
Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb	21
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	21
Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research	21

A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	21
Preliminary characterization of microplastics in beef hamburgers	21
Integrative analysis of transcriptomic and metabolomic profiles reveal the complex molecular regulatory network of meat quality in Enshi black pigs	21
Challenges and processing strategies to produce high quality frozen meat	21
Meat consumption and flexitarianism in the Low Countries	21
Meat products in human nutrition and health – About hazards and risks	21
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef	21
Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution	21
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies	20
Management of meat by- and co-products for an improved meat processing sustainability	20
Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles	20
Guidelines on the hygienic management of wild meat in Japan	20
The effect of housing system on rabbit growth performance, carcass traits, and meat quality characteristics of different muscles	20
‘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	20
Insights on meat quality from combining traditional studies and proteomics	20
Transcriptome analysis reveals the molecular regulatory network of muscle development and meat quality in Sunit lamb supplemented with dietary probiotic	20
USA millennial and non-millennial beef consumers perception of beef, pork, and chicken	20
Improving animal welfare status and meat quality through assessment of stress biomarkers: A critical review	19
Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork	19
Prophylactic efficacy of Lactobacillus curvatus B67-derived postbiotic and quercetin, separately and combined, against Listeria monocytogenes and Salmonella enterica ser. Typhimurium on processed meat	19
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review	19
Plasma-activated milk powder as a sodium nitrite alternative in pork sausages	19
Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods	19
Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers	19
Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat	19
The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement	19
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger	19
Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles	19
Antibacterial activity and mechanism of action of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork model	19
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	19
Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes	19
Chinese consumer preference for beef with geographical indications and other attributes	19
The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein	18
Innovative approaches to controlling Salmonella in the meat industry	18
Supplementation of chestnut tannins in diets can improve meat quality and antioxidative capability in Hu lambs	18
Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis	18
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle	18
Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattle	18
Responsible meat production: 70th International Congress of Meat Science and Technology), August 2024, Foz do Iguaçu, Brazil	18
Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals	18
Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing	18
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	18
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	18
Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb	18
The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather	18
Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams	17
Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations	17
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	17
Comparative transcriptome analysis of slow-twitch and fast-twitch muscles in Kazakh horses	17
Prediction of chemical intramuscular fat and visual marbling scores with a conveyor vision scanner system on beef portion steaks	17
Editorial Board	17
Editorial Board	17
Reduced scald time does not influence ultimate pork quality	17
Effects of metabolizable energy intake on post weaning lamb growth performance, carcass tissue composition and internal fat depend on animal characteristics: A meta-analysis	17
Editorial Board	17
Ractopamine changes in pork quality are not mediated by changes in muscle glycogen or lactate accumulation postmortem	17
Investigating potential causal relationships among carcass and meat quality traits using structural equation model in Nellore cattle	17
New insights to secure the workforce and develop innovation and technology in the Canadian meat industry	17
Editorial Board	17
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times	16
Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs	16
Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes	16
Physical meat quality characteristics of Angolan giraffe (Giraffa giraffa angolensis) as affected by sex and muscle	16
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome	16
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?	16
Bee pollen powder as a functional ingredient in frankfurters	16
Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef	16
Interplay between feed efficiency indices, performance, rumen fermentation parameters, carcass characteristics and meat quality in Pelibuey lambs	16
Whole-genome sequence-based association analyses on an eight-breed crossed heterogeneous stock of pigs reveal the genetic basis of skeletal muscle fiber characteristics	16
The potential for dual energy X-ray absorptiometry to predict lamb eating quality	16
Myostatin gene inactivation increases post-mortem calpain-dependent muscle proteolysis in mice	16
Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4	16
Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy	16
Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer	16
Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon	16
Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef	16
The effect of production parameters on the spatial distribution of bacterial cells in the sausage meat matrix	15
Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylation	15
Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations	15
Challenges and opportunities of using Bos indicus cattle to meet consumers' demand for quality beef	15
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	15
Combining the oxygen sensor based respirometry and 16S rRNA amplicon sequencing for the analysis of microbiota in commercial mince products	15
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging	15
Australian consumers’ attitudes to packaged fresh meat products with added microbial bioprotective cultures for shelf-life extension	15
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	15
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions	15
Consumer preferences and willingness to pay for safe pork products in rural Kenya	15
Prediction of primal and retail cut weights, tissue composition and yields of youthful cattle carcasses using computer vision systems; whole carcass camera and/or ribeye camera	15
The heavy suckling lamb of Sarda dairy sheep and its crossbreed with Dorper rams: Performance, meat quality and consumer perceptions	15
High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle	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
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR	14
Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide	14
Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins	14