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Meat science

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scopus ncbi ulakbim sci
Short Name Meat Sci
Abbreviated Name meat science
ISSN 1873-4138
Aim and Scope
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Publications Per Year

Recent Articles (91 total)

2016
Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham.
Lloret, Elsa;Fernandez, Avelina;Trbojevich, Raul;Arnau, Jacint;Picouet, Pierre A;
Vol. 118 , pp. 8-14
414 views DOI Abstract
2019
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display
Alvarenga T.
Vol. 153 , pp. 19-25
370 views DOI
2019
Nutritional strategies to reduce methane emissions from cattle: Effects on meat eating quality and retail shelf life of loin steaks.
Richardson, Ian;Duthie, Carol-Anne;Hyslop, Jimmy;Rooke, John;Roehe, Rainer;
Vol. 153 , pp. 51-57
369 views DOI Abstract
2016
Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite.
Hung, Yung;de Kok, Theo M;Verbeke, Wim;
Vol. 121 , pp. 119-126
369 views DOI Abstract
2020
Influence of feeding fruit by-products as alternative dietary fibre sources to wheat bran on beef production and quality of Angus steers
Tayengwa, T.
Vol. 161 , pp. 0-0
368 views DOI
2019
Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kids
Jabalbarezi Hukerdi Y.
Vol. 153 , pp. 2-8
365 views DOI
2020
Sulphur amino acids, muscle redox status and meat quality: More than building blocks - Invited review.
Estévez, Mario;Geraert, Pierre-André;Liu, Rui;Delgado, Josué;Mercier, Yves;Zhang, Wangang;
Vol. 163 , pp. 108087
343 views DOI Abstract
2019
Do mycotoxin contaminated diets and yeast cell wall adsorbent affect meat quality of Nellore bulls finished in feedlot? - A short communication.
Custódio, L;Prados, L F;Oliveira, I M;Resende, F D;Pettigrew, J E;Yiannikouris, A;Siqueira, G R;
Vol. 158 , pp. 107865
339 views DOI Abstract
2019
Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels
Šojić, B.
Vol. 157 , pp. 0-0
327 views DOI
2020
Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage.
Arowolo, Folagbayi K;Yang, Xing;Blaser, Morgan E;Nicholson, Abigale M;Hosokawa, Elli;Booth, Jeffrey R;Jobsis, Catherine T;Russell, Ronald L;Meudt, Jennifer J;Reichert, Jamie L;Crenshaw, Thomas D;Richards, Mark P;Shanmuganayagam, Dhanansayan;
Vol. 160 , pp. 107946
326 views DOI Abstract
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