Meat Science

Article	Citations
Effects of heat stress on animal physiology, metabolism, and meat quality: A review	214
Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slices	125
Consumer acceptance of cultured meat in Germany	121
Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review	109
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)	102
Multifunctional betanin nanoliposomes-incorporated gelatin/chitosan nanofiber/ZnO nanoparticles nanocomposite film for fresh beef preservation	102
Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages	101
Application of lactic acid bacteria for the biopreservation of meat products: A systematic review	93
Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef	93
Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products	91
The Covid-19 pandemic and meat supply chains	87
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)	86
The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef	83
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies	82
Bioactivity and health effects of ruminant meat lipids. Invited Review	81
Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects	80
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue	76
Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue	75
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies	72
Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life	72
Insights on meat quality from combining traditional studies and proteomics	70
A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds	65
Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection	62
Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat	60
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages	58

Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives	57
Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity	57
Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles	56
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing	55
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions	55
Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review	52
Beetroot and radish powders as natural nitrite source for fermented dry sausages	52
Effect of long-term dietary probiotic Lactobacillus reuteri 1 or antibiotics on meat quality, muscular amino acids and fatty acids in pigs	52
Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion	51
Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat	51
Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose	51
Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions	50
Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus	50
Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy	49
Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages	49
The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage	49
Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics	49
Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display	48
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	47
The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review	46
Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods	45
Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe	45
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model	45
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger	44
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat	44
Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage	43
Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork	43
Effects of nitrite incorporated active films on quality of pork	42
Using chitosan and radish powder to improve stability of fermented cooked sausages	42
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon	42
Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky	42
Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review	42
The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability	41
Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation	41
The coordination of dietary valine and isoleucine on water holding capacity, pH value and protein solubility of fresh meat in finishing pigs	41
The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality	41
Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs	40
Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways	40
Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel	40
Consumers use of quality cues for meat purchase: Research trends and future pathways	40
ɛ-polylysine coating with stinging nettle extract for fresh beef preservation	39
Understanding consumers' perceptions towards Iberian pig production and animal welfare	39
Management of meat by- and co-products for an improved meat processing sustainability	39
Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking	39
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes	39
Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation	39
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef	38
Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb	37
Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals	37
Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland	37

Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach	36
Health and safety aspects of traditional European meat products. A review	36
Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties	35
Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham	35
Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects	35
Human perception of color differences using computer vision system measurements of raw pork loin	35
Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing	34
Inhibition of mitochondrial calcium uniporter enhances postmortem proteolysis and tenderness in beef cattle	34
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters	34
Authentication of organic pork and identification of geographical origins of pork in four regions of China by combined analysis of stable isotopes and multi-elements	34
Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams	33
Non-destructive assessment of the myoglobin content of Tan sheep using hyperspectral imaging	33
Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat	33
Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb	33
Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat	33
Improvements in the quality of meat from beef cattle fed natural additives	33
Evaluating the performance of a miniaturized NIR spectrophotometer for predicting intramuscular fat in lamb: A comparison with benchtop and hand-held Vis-NIR spectrophotometers	33
High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products	33
Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life	33
Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time	33
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process	33
Effects of dietary sea buckthorn pomace supplementation on skeletal muscle mass and meat quality in lambs	33
Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures	33
Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation	32
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review	32
Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C	31
Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems	31
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry	31
Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat	31
Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A review	31
Integrative analysis of transcriptomic and metabolomic profiles reveal the complex molecular regulatory network of meat quality in Enshi black pigs	31
Effects of dietary resveratrol supplementation in sows on antioxidative status, myofiber characteristic and meat quality of offspring	30
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview	30
Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage	30
Resveratrol improves meat quality, muscular antioxidant capacity, lipid metabolism and fiber type composition of intrauterine growth retarded pigs	30
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types	30
Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach	30
Attitudes of meat consumers in Mexico and Spain about farm animal welfare: A cross-cultural study	30
Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review	30
Protein degradation and structure changes of beef muscle during superchilled storage	29
Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud	29
The dry aged beef paradox: Why dry aging is sometimes not better than wet aging	29
Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuu	29
Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction	28
Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham	28
Elemental composition of pork meat from conventional and animal welfare farms by inductively coupled plasma-optical emission spectrometry (ICP-OES) and ICP-mass spectrometry (ICP-MS) and their authent	28
Production of a safe cured meat with low residual nitrite using nitrite substitutes	28
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality	28
Ultimate pH effects on dry-aged beef quality	28
A global calibration model for prediction of intramuscular fat and pH in red meat using hyperspectral imaging	28
Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system	28
Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils	28
Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles	28
Meat differentiation between pasture-fed and concentrate-fed sheep/goats by liquid chromatography quadrupole time-of-flight mass spectrometry combined with metabolomic and lipidomic profiling	27
Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties	27
Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics	27
Occurrence, distribution and diversity of Listeria monocytogenes contamination on beef and pig carcasses after slaughter	27
Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics	27
Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters	27
Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions	27
Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy	26
Meta-analysis of the relationship between collagen characteristics and meat tenderness	26
Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid	26
Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation	26
Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging	26
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products	26
Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging	26
Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef	26
Consumers' perception and purchase behaviour of meat in China	26
Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham	26
Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages	26
Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments	25
Dietary pomegranate by-product improves oxidative stability of lamb meat	25
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review	25
Meat consumption and flexitarianism in the Low Countries	25
The formation of key aroma compounds in roasted mutton during the traditional charcoal process	25
Mitochondria changes and metabolome differences of bovine longissimus lumborum and psoas major during 24 h postmortem	25
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat	25
Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls	25
Fast detection and quantification of pork meat in other meats by reflectance FT-NIR spectroscopy and multivariate analysis	25

Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products	25
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers	25
Brazilians' attitudes to meat consumption and production: Present and future challenges to the sustainability of the meat industry	24
Consumers' view on pork: Consumption motives and production preferences in ten European Union and four non-European Union countries	24
Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process	24
Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork	24
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies	23
Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials	23
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage	23
Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham	23
Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia	23
Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage	23
Effects of iron-catalyzed and metmyoglobin oxidizing systems on biochemical properties of yak muscle myofibrillar protein	23
Performance of different portable and hand-held near-infrared spectrometers for predicting beef composition and quality characteristics in the abattoir without meat sampling	22
Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat	22
Increased protein digestibility of beef with aging in an infant in vitro digestion model	22
Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics	22
Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materials	22
Ultrasonic-assisted extraction of polyphenol from the seeds of Allium senescens L. and its antioxidative role in Harbin dry sausage	22
Why don't consumers buy organic lamb meat? A Spanish case study	22
Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage	21
Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds	21
Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented saus	21
Stable isotopes verify geographical origin of yak meat from Qinghai-Tibet plateau	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
Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes	21
Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values	21
The perspective of meat and meat-alternative consumption in China	20
Phosphoproteomic analysis of longissimus lumborum of different altitude yaks	20
Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation	20
Dynamics of heat transfer and moisture in beef jerky during hot air drying	20
Eating quality of the longissimus thoracis muscle in beef cattle – Contributing factors to the underlying variability and associations with performance traits	20
Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat	20
Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage	20
Effect of ageing time on the volatile compounds from cooked horse meat	20
Replacing soybean meal with rapeseed meal and faba beans in a growing-finishing pig diet: Effect on growth performance, meat quality and metabolite changes	20
Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display	20
Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beef	20
Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage	20
Effects of spirulina supplementation on lipid metabolism disorder, oxidative stress caused by high-energy dietary in Hu sheep	20
Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios	20
Fabricating a nano-bionic sensor for rapid detection of H2S during pork spoilage using Ru NPs modulated catalytic hydrogenation conversion	20
Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages	20
The effect of Thymus vulgaris and Thymbra spicata essential oils and/or extracts in pectin edible coating on the preservation of sliced bolognas	20
Low-dose gamma irradiation and pectin biodegradable nanocomposite coating containing curcumin nanoparticles and ajowan (Carum copticum) essential oil nanoemulsion for storage of chilled lamb loins	19
Do consumers prefer pasture-raised dual-purpose cattle when considering meat products? A hypothetical discrete choice experiment for the case of minced beef	19
Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loins	19
Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat	19
Beef abattoir interventions in a risk-based meat safety assurance system	19
Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat	19
Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage	19
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes	19
Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method	19
Implications of the variation in bloom properties of red meat: A review	19
Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham	19
Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution	19
Skeletal muscle mass, meat quality and antioxidant status in growing lambs supplemented with guanidinoacetic acid	19
Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham	18
Genome-wide association study identified genomic regions and putative candidate genes affecting meat color traits in Nellore cattle	18
Active edible films based on green tea extract and gelatin for coating of fresh sausage	18
Effect of tannic acid-grafted chitosan coating on the quality of fresh pork slices during cold storage	18
Food neophobia, food choice and the details of cultured meat acceptance	18
Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats	18
Effects of various levels of dietary fiber on carcass traits, meat quality and myosin heavy chain I, IIa, IIx and IIb expression in muscles in Erhualian and Large White pigs	18
Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl	18
Use of lucerne hay in ruminant feeds to improve animal productivity, meat nutritional value and meat preservation under a more variable climate	18
Objective grading of eye muscle area, intramuscular fat and marbling in Australian beef and lamb	18
Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions	18
Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario	18
Non-invasive spectroscopic and imaging systems for prediction of beef quality in a meat processing pilot plant	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
Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties	18
Proteomic and metabolomic profiling reveals the involvement of apoptosis in meat quality characteristics of ovine M. longissimus from different callipyge genotypes	18
Colour characteristics of beef longissimus thoracis during early 72 h postmortem	18
Consumer perception of the challenges facing livestock production and meat consumption	18
Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract	18
Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically – Packaged beef steaks during refrigerated storage	17
Relationships between intramuscular fat percentage and fatty acid composition in M. longissimus lumborum of pasture-finished lambs in New Zealand	17
Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses	17
Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature	17
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics	17
Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat	17
Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research	17
Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage	17
Nondestructive detection and visualization of protein oxidation degree of frozen-thawed pork using fluorescence hyperspectral imaging	17
Mitochondria influence glycolytic and tricarboxylic acid cycle metabolism under postmortem simulating conditions	17
Identification of novel mRNA isoforms associated with meat tenderness using RNA sequencing data in beef cattle	16
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	16
Color and lipid stability of dry aged beef during retail display	16
Discrimination of mutton from different sources (regions, feeding patterns and species) by mineral elements in Inner Mongolia, China	16
Effects of feed withdrawal times prior to slaughter on some animal welfare indicators and meat quality traits in commercial pigs	16
Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties	16
European conformation and fat scores of bovine carcasses are not good indicators of marbling	16
Use of native pea starches as an alternative to modified corn starch in low-fat bologna	16
Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts	16