Meat Science

Article	Citations
Editorial Board	160
Editorial 2022	150
Editorial Board	127
Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs	106
Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations	97
Editorial 2025	90
Consumer flavour liking contributes the most to sensory overall liking of Australian lamb	89
A South African beef quality survey	84
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	84
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	81
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	78
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	76
Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discs	76
Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-sal	75
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	72
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	67
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	67
Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy	66
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	63
Effect of ageing time on the volatile compounds from cooked horse meat	63
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)	63
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	63
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef	62
Management of meat by- and co-products for an improved meat processing sustainability	59
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	58

Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	58
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	58
Preliminary characterization of microplastics in beef hamburgers	58
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	58
Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks	57
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger	57
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome	56
Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy	55
Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs	54
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products	53
Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes	53
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	53
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	53
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle	53
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers	52
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	52
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	51
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR	49
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes	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
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions	48
Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage	48
Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork	47
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model	47
Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy	46
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging	45
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times	45
Corrigendum to “Valorization of indigenous dairy cattle breed through salami production” [Meat Science 114 (2016) 58–68]	44
Validation of a handheld near-infrared spectrophotometer for measurement of chemical intramuscular fat in Australian lamb	44
Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork bellies	44
Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration	44
Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications	43
Perception versus reality of the COVID-19 pandemic in U.S. meat markets	40
The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at −12 or −18 °C	40
Reduced water-holding capacity of beef during refrigeration is associated within creased heme oxygenase 1 expression, oxidative stress and ferroptosis	40
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters	40
Corrigendum to “Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage” [Meat Science volume 147 (2019) 100–107]	39
Introduction to the special issue of meat science on ‘perspectives on consumer attitudes to meat consumption’	39
The bacterial inactivation effect of amperage-based electrical stimulation in beef carcasses	39
Impact of genetic potential for residual feed intake and diet fed during early- to mid-gestation in beef heifers on carcass characteristics and meat quality attributes of their castrated male offsprin	38
Application of interaction models in predicting the simultaneous growth of Staphylococcus aureus and different concentrations of background microbiota in Chinese-style braised beef	37
Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts	37
Effect of different levels of Lactobacillus added to diets on fat deposition and meat quality of Sunit lambs	36
Capturing lean distribution in lamb carcases is of more value to the processor than the breeder	36
Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts	36
Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations	36
The construction of a sheepmeat eating quality prediction model for Australian lamb	36
Effects of liquid-based diets with breweries grains enriched with isolated starch and fish oil on veal quality	35
Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer	35
Lean meat yield estimation using a prototype 3D imaging approach	34

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	34
Quantification and visualization of meat quality traits in pork using hyperspectral imaging	34
Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham	34
Different and alike: Level and determinants of public acceptance of fattening pig, beef cattle and broiler farming in Germany	34
Assessment of a newly designed double-barreled bullet-shooting stunner for adequate stunning of water buffaloes	34
Combining computer vision score and conventional meat quality traits to estimate the intramuscular fat content using machine learning in pigs	34
Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China	34
Influence of meat sample geometry on dehydration dynamics during dry-aging of beef	33
How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process	33
Can in vitro meat be a viable alternative for Turkish consumers?	32
Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics	32
Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics	32
Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage	32
Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef	31
Genetic parameters and analysis of factors affecting variations between backfat and Semimembranosus muscle fatty acid composition in heavy pigs	31
The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics	31
Supplemental Clostridium butyricum modulates skeletal muscle development and meat quality by shaping the gut microbiota of lambs	31
Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef	31
Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks	31
Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging	31
Do consumers prefer pasture-raised dual-purpose cattle when considering meat products? A hypothetical discrete choice experiment for the case of minced beef	30
The application of computer vision systems in meat science and industry – A review	30
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	30
Meat insights: Uruguayan consumers´ mental associations and motives underlying consumption changes	30
Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices	30
Post mortem changes in M. iliotibialis lateralis muscle protein profile of emu (Dromaius novaehollandiae)	30
Candidate SNPs for meat quality and carcass composition in free-range Iberian pigs	30
Meat the challenge: Segmentation and profiling of Japanese beef mince and its substitutes consumers	30
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	30
Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties	29
Demand changes meat as changing meat reshapes demand: The great meat revolution	29
Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky	29
Sheep meat consumers in Mexico: Understanding their perceptions, habits, preferences and market segments	29
Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life	29
Quality and safety of pork sold in the informal urban street markets of the Cape Metropole, South Africa	29
Editorial Board	28
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process	28
Application of Vis-NIR and SWIR spectroscopy for the segregation of bison muscles based on their color stability	28
Compact imaging system and deep learning based segmentation for objective longissimus muscle area in Korean beef carcass	28
Human perception of color differences using computer vision system measurements of raw pork loin	28
Non-invasive spectroscopic and imaging systems for prediction of beef quality in a meat processing pilot plant	28
Editorial Board	28
Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level	28
Genome-wide scans identify biological and metabolic pathways regulating carcass and meat quality traits in beef cattle	28
Injection of iodoacetic acid into pre-rigor bovine muscle simulates dark cutting conditions	27
Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat	27
Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves	27
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures	26
Control of bacterial biofilms in red meat – A systematic review	26
The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork belly	26
Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties	25
Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton	25
Synergistic effects of ε-poly-l-lysine and lysozyme against Pseudomonas aeruginosa and Listeria monocytogenes biofilms on beef and food contact surfaces	25
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry	25
Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniques	25
Preferences and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat content	25
Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters	25
Assessing Australian consumer preferences for fresh pork meat attributes: A best-worst approach on 46 attributes	25
Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display	25
Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes	24
Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef	24
The Covid-19 pandemic and meat supply chains	24
Science and technology of meat and meat products in Japan—Pursuit of their palatability under the influence of Washoku, traditional Japanese cuisine	24
Assessment of pig welfare at slaughterhouse level: A systematic review of animal-based indicators suitable for inclusion in monitoring protocols	24
The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review	24
Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork	24
Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal model	24
Using Nix Pro 2 for instrumental colour analysis on Canadian veal	23
Ractopamine does not rescue Halothane and Rendement Napole metabolism postmortem	23
Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage	23
Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers	23
Effect of different doses of cholecalciferol and calcidiol on meat quality parameters and skeletal muscle transcriptome profiles in swine	23
Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?	23
A simple and portable method for on-line texture measurement of Italian “Speck Alto Adige”	23
Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive	23
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	23
Investigation of ochratoxin A in air-dry-cured hams	23
Synergetic application of thermal imaging and CCD imaging techniques to detect mutton adulteration based on data-level fusion and deep residual network	23
Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality	23
Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham	22

Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters	22
Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles	22
Image based beef and lamb slice authentication using convolutional neural networks	22
Carcass and meat quality traits and their relationships in Duroc × Landrace × Yorkshire barrows slaughtered at various seasons	22
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality	22
Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model	22
Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens)	21
Guidelines on the hygienic management of wild meat in Japan	21
Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs	21
Effects of exercise on muscle fiber conversion, muscle development and meat quality of Sunit sheep	21
Editorial Board	21
Body composition and composition of gain of growing beef bulls fed rations with varying energy concentrations	21
Editorial Board	21
Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint	21
Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam lines	21
Meat consumption and flexitarianism in the Low Countries	20
Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets	20
Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat	20
Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef	20
Nutrient supplementation of beef female calves at pre-weaning enhances the commitment of fibro-adipogenic progenitor cells to preadipocytes	20
Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs	20
Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain	20
High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties	20
Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meat	20
Antibacterial activity and mechanism of action of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork model	20
Effects of lactic acid and ascorbic acid electrostatic spraying on the physicochemical attributes and microbial diversity of beef aged at mild temperature (10 °C)	20
Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging	20
The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China	20
Do carcass traits influence consumer perception of pork eating quality?	20
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives	20
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance	20
Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef	19
Combining the oxygen sensor based respirometry and 16S rRNA amplicon sequencing for the analysis of microbiota in commercial mince products	19
Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat	19
Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations	19
Assessing consumers' preferences for beef and lamb meat linked to wildfire prevention services	19
Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse	19
Bee pollen powder as a functional ingredient in frankfurters	19
Linseed supplementation in the diet of fattening pigs: Effect on the fatty acid profile of different pork cuts	19
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies	19
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	19
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review	19
A tactical carcass optimisation tool for assisting boning room managers to increase boning room profit	19
Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer	19
Prediction of cooking loss of pork belly using quality properties of pork loin	19
Challenges and processing strategies to produce high quality frozen meat	19
New insights to secure the workforce and develop innovation and technology in the Canadian meat industry	19
A global calibration model for prediction of intramuscular fat and pH in red meat using hyperspectral imaging	19
Microbial dynamics of South Korean beef and surroundings along the supply chain based on high-throughput sequencing	18
Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging	18
Microbial bioprotection: An opportunity to improve safety and quality of meat products in a sustainable way	18
Australian consumers’ attitudes to packaged fresh meat products with added microbial bioprotective cultures for shelf-life extension	18
Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef	18
Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis	18
Effects of feeding patterns on production performance, lipo-nutritional quality and gut microbiota of Sunit sheep	18
Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation	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	17
Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products	17
The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein	17
Visual Image Analysis for a new classification method of bovine carcasses according to EU legislation criteria	17
Active edible films based on green tea extract and gelatin for coating of fresh sausage	17
Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat	17
ɛ-polylysine coating with stinging nettle extract for fresh beef preservation	17
Production and meat quality attributes of lambs fed varying levels of Acacia mearnsii leaf-meal as replacement for Triticum aestivum bran	17
The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beef	17
Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage	17
Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades	17
Fast non-destructive measurement of intramuscular fat in Australian beef and lamb using nuclear magnetic resonance (NMR) technologies	17
Comparison of ultra-wide band microwave system and ultrasound in live cattle to predict beef carcase subcutaneous fatness	17
Inhibition of pyruvate dehydrogenase accelerates anaerobic glycolysis under postmortem simulating conditions	17
Survey of New Zealand consumer attitudes to consumption of meat and meat alternatives	16
Editorial Board	16
Adding of Allium mongolicum regel extracts to lamb feedlot diets influences 4-alkyl-branched fatty acids deposition and the meat quality during storage	16
Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction–diffusion model	16
Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves	16
Consumers' perceptions and attitudes toward hunted wild game meat in the modern world: A literature review	16
Editorial Board	16
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception	16
Vachellia erioloba leaf meal inclusion in ammoniated maize stover-based finisher diets improves growth, meat quality and fatty acid profiles of lambs	16
Editorial Board	16
A current review of U.S. beef flavor II: Managing beef flavor	16
Meat yields and primal cut weights from beef carcasses can be predicted with similar accuracies using in-abattoir 3D measurements or EUROP classification grade	16
Rapid and non-destructive detection of ponceau 4R red colored pork	16
Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs	16
Effect of freezing raw meat on the physicochemical characteristics of beef jerky	16
Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsion	16
Transcriptome analysis reveals the effects of Schizochytrium sp. on the meat quality attributes of Tan lambs	16
Editorial Board	16
Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage	16
Editorial Board	16
Postmortem mitochondria function in longissimus lumborum of Angus and Brahman steers	16
Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry	16
Flaxseed gum based biocomposite film modified with betel leaf extract: A novel packaging material for oxidative stability of meat patties	16
Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)	16
Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism	16