Meat Science
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0309-1740
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

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

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

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

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

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
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