期刊： MEAT SCIENCE, 2022; 187 ()
To analyse consumers' attitudes and perceptions towards pork, online surveys were performed with 11,294 consumers from ten European Union (EU) and fou......
期刊： MEAT SCIENCE, 2022; 192 ()
Biofilm formation is a serious threat in the meat industry, mainly since it aids food-borne pathogen survival. Biofilms are often difficult to elimina......
期刊： MEAT SCIENCE, 2022; 183 ()
During the thermal processing, proteins of Hengshan goat meat undergo structural modifications such as degradation, oxidation and denaturation, ultima......
期刊： MEAT SCIENCE, 2022; 184 ()
The formation of key aroma compounds in roasted mutton during the traditional charcoal process were investigated. The results indicated that the sampl......
期刊： MEAT SCIENCE, 2022; 188 ()
The current research evaluated the combined effect of oxygen concentration (20%, 50% and 80% O-2) and storage temperature (4C or 1.5C) on the fresh an......
期刊： MEAT SCIENCE, 2022; 193 ()
Meat quality is becoming more important for sheep breeding programs. Meat quality is a complex trait affected by genetic and environmental factors. In......
期刊： MEAT SCIENCE, 2022; 189 ()
The effect of thermal treatment using infrared and microwave fields on freezing of pork loin was investigated. Several infrared and microwave treatmen......
期刊： MEAT SCIENCE, 2022; 192 ()
This study aimed to genotype the variants in FABP4, FASN, SCD, SREBP1 and TCAP genes, and to analyze their associations with intramuscular fat (IMF) c......
期刊： MEAT SCIENCE, 2022; 184 ()
The effects of three treatments (two levels each), namely shower time (ST), electrolyte treatment (ET), and electrical stimulation (ES), on meat quali......
期刊： MEAT SCIENCE, 2022; 189 ()
The effect of the addition of different levels of S. carnosus protease (0, 0.15, 0.30, 0.45 and 0.60 g/kg raw meat) on the proteolysis, quality charac......
期刊： MEAT SCIENCE, 2022; 190 ()
In this paper, the potential effect of nitric oxide (NO) on improving the fresh meat quality of pork was primarily investigated by treatment of longis......
期刊： MEAT SCIENCE, 2022; 191 ()
Physical tenderization technologies for beef have been of particular interest to the meat industry. Here a novel tenderization technology by mechanica......
期刊： MEAT SCIENCE, 2022; 191 ()
The controversy around synthetic antioxidants and antimicrobials, which have been linked to major health problems, has driven both consumers and produ......
期刊： MEAT SCIENCE, 2022; 193 ()
This study investigated the effect of dietary alpha-lipoic acid (600 mg/kg) supplementation on the postmortem color stability of the biceps femoris fr......
期刊： MEAT SCIENCE, 2022; 194 ()
Mammalian skeletal muscle is composed of various muscle fibers that exhibit different physiological and metabolic features. Muscle fiber type composit......
