The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.
肉类的质量- -其成分、营养价值、卫生性和消费者可接受性- -在很大程度上取决于胚胎、活体动物和死后肌肉组织所遇到的事件和条件。因此，这些品质的控制和进一步提高，有赖于对商品存在的所有阶段- -从最初的构思、生长和发育到屠宰，再到最终的加工、准备、分配、烹调和消费- -的更充分的了解。
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.02.005
Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2018.08.020
Influence of oxidative damage to proteins on meat tenderness using a proteomics approach.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2018.08.016
Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107914
Supranutritional doses of vitamin E to improve lamb meat quality.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2018.11.002
Application of invasive weed optimization and least square support vector machine for prediction of beef adulteration with spoiled beef based on visible near-infrared (Vis-NIR) hyperspectral imaging.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.01.010
Grape pomace (Vitis vinifera L. cv. Pinotage) supplementation in lamb diets: Effects on growth performance, carcass and meat quality.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2018.08.017
Prediction of meat quality traits in the abattoir using portable and hand-held near-infrared spectrometers.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.108017
Genetic correlation of fatty acid composition with growth, carcass, fat deposition and meat quality traits based on GWAS data in six pig populations.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2018.12.008
Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.04.005
Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2018.08.028
The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.05.026
Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.02.019
Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2018.11.009
Adding lysine and yeast extract improves sensory properties of low sodium salted meat.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107911
Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107925
Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.04.003
Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2018.09.001
The effect of encapsulated active principles (eugenol, thymol and vanillin) and clove and rosemary essential oils on the structure, collagen content, chemical composition and fatty acid profile of Nellore heifers muscle.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.04.019
Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M.\u202flongissimus thoracis et lumborum.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107915
Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2018.10.015
Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107885
CIELAB color paths during meat shelf life.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107889
Effects of algae supplementation in high-energy dietary on fatty acid composition and the expression of genes involved in lipid metabolism in Hu sheep managed under intensive finishing system.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.06.008
Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107963
Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.05.030
Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2018.12.012
The effect of salting time and sex on chemical and textural properties of dry cured ham.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107990
The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.05.015
Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiation.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107909
The antioxidant effectiveness of liquorice (Glycyrrhiza glabra L.) extract administered as dietary supplementation and/or as a burger additive in rabbit meat.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107921
Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.108021
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107992
Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.108029
Survival of Mycobacterium avium subsp. paratuberculosis in raw fermented sausages during production and storage.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.04.023
Inclusion of the aerial part and condensed tannin extract from Cistus ladanifer L. in lamb diets - Effects on growth performance, carcass and meat quality and fatty acid composition of intramuscular and subcutaneous fat.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107945
Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.04.017
Potassium carbonate improves fresh pork quality characteristics.
来源期刊：Meat scienceDOI：10.1016/J.MEATSCI.2019.05.019
Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107939
Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.108015
Tissue distribution of rare earth elements in wild, commercial and backyard rabbits.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.03.007
Influence of ageing on the physical qualities of the longissimus thoracis et lumborum and biceps femoris muscles from male and female free-ranging common eland (Taurotragus oryx).
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107922
The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107880
An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107906
Influence of extending the pre-slaughter interval after second vaccination on the carcass cutting yield and the quality of meat from immunocastrated lambs.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2018.09.014
Evidence of marbling as a single connected entity in beef striploins.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.108004
Do mycotoxin contaminated diets and yeast cell wall adsorbent affect meat quality of Nellore bulls finished in feedlot? - A short communication.
来源期刊：Meat scienceDOI：10.1016/J.MEATSCI.2019.06.001
Evaluation of an automated assessment system for ear and tail lesions as animal welfare indicators in pigs at slaughter.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.107934
Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.03.011
Biochemical alterations in the Musculus triceps brachii and Musculus longissimus thoracis during early postmortem period in pigs.
来源期刊：Meat scienceDOI：10.1016/j.meatsci.2019.02.023
