Meat Science
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Published By Elsevier

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Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108664
Author(s):  
Gaiming Zhao ◽  
Xueyuan Bai ◽  
Wei Tian ◽  
Ang Ru ◽  
Jiahui Li ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Cold Weather

Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108690
Author(s):  
Yang Wang ◽  
Xiaojing Tian ◽  
Xinzhu Liu ◽  
Jinfeng Xing ◽  
Chen Guo ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Structural Properties ◽  
Cooking Time ◽  
Tissue Effect

Enthalpy–entropy compensation in the denaturation of proteins of bovine masseter and cutaneous trunci

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108688
Author(s):  
Jonghoon Kang ◽  
Karla A. Solis Rueda
Keyword(s):  
Denaturation Of Proteins

Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108675
Author(s):  
Elaine M. LaRoche ◽  
Wan Jun Wu ◽  
Patricia Garcia ◽  
Baohui Song ◽  
Colin K.Y. Chun ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sensory Attributes ◽  
Meat Processing ◽  
Processing Efficiency ◽  
Carcass Yield ◽  
Goat Meat

Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108686
Author(s):  
Antonella della Malva ◽  
Aristide Maggiolino ◽  
Pasquale De Palo ◽  
Marzia Albenzio ◽  
Josè Manuel Lorenzo ◽  
...  
Keyword(s):  
Proteomic Analysis ◽  
Protein Patterns ◽  
Organoleptic Characteristics ◽  
Sarcoplasmic Protein ◽  
The Relationship

The formation of key aroma compounds in roasted mutton during the traditional charcoal process

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108689
Author(s):  
Huan Liu ◽  
Teng Hui ◽  
Fei Fang ◽  
Shaobo Li ◽  
Zhenyu Wang ◽  
...  
Keyword(s):  
Aroma Compounds

scholarly journals Body composition and composition of gain of growing beef bulls fed rations with varying energy concentrations

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108685
Author(s):  
Aniela C. Honig ◽  
Vivienne Inhuber ◽  
Hubert Spiekers ◽  
Wilhelm Windisch ◽  
Kay-Uwe Götz ◽  
...  
Keyword(s):  
Body Composition ◽  
Beef Bulls

scholarly journals Editorial Board

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108712

scholarly journals Corrigendum to “Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage” [Meat Science volume 147 (2019) 100–107]

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108701
Author(s):  
Laura Perea-Sanz ◽  
Rebeca Montero ◽  
Carmela Belloch ◽  
Mónica Flores
Keyword(s):  
Science Volume ◽  
Aroma Profile ◽  
Meat Science ◽  
Dry Sausages ◽  
Vacuum Storage

Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108684
Author(s):  
Ranjith Ramanathan ◽  
Richard A. Mancini ◽  
Murali R. Konda ◽  
Keith Bailey ◽  
Sunil More ◽  
...  
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