期刊： MEAT SCIENCE, 2022; 185 ()
Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline crosslink content on Warner-Bratzler shear......
期刊： MEAT SCIENCE, 2022; 186 ()
Lumbar bone mineral concentration, as predicted by dual energy x-ray absorptiometry (DEXA), may reflect changes in lamb maturity and eating quality. N......
期刊： MEAT SCIENCE, 2022; 189 ()
Processed meat products have been increasingly consumed, a highlight being dried-cured coppa, commonly purchased sliced, making it more susceptible to......
期刊： MEAT SCIENCE, 2022; 190 ()
Meat quality of beef-cross-dairy cattle born in the dairy industry and finished on hill-country pastures is not well characterised. This experiment ai......
期刊： MEAT SCIENCE, 2022; 191 ()
This paper reviews current information on meat analogues in the context of the Canadian Meat Industry and consumer. In Canada, plant-based meat analog......
期刊： MEAT SCIENCE, 2022; 192 ()
The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fer......
期刊： MEAT SCIENCE, 2022; 192 ()
Against the backdrop of meat production and consumption being increasingly contested, this paper presents a narrative descriptive review of (reduction......
期刊： MEAT SCIENCE, 2022; 183 ()
This study evaluated the potential of segmental bioimpedance analysis (SBIA) to estimate the composition of retail cuts and their predictability to in......
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; 192 ()
Sensorial perceptions change as people age; hence the aim of this study was to test if there were differences between younger (n = 95; aged 20-56) com......
期刊： MEAT SCIENCE, 2022; 193 ()
Carcass value is a complex relationship with varying contributions between eating quality (MSA Index) and lean cut yield (LCY%). Bone-out data from 11......
期刊： MEAT SCIENCE, 2022; 192 ()
Nowadays, it is important to make the results of scientific research accessible in a simple and understandable way according to the Open Science polic......
期刊： MEAT SCIENCE, 2022; 194 ()
This study focuses on the details of consumer response to lab grown 'cultured meat (CM)', compared to meat derived from insects, plants and animals. A......
期刊： MEAT SCIENCE, 2022; 183 ()
The aim of this study was to investigate the course of glycogenolysis, ATP breakdown and fragmentation of myofibrillar proteins in the semitendinosus ......
