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Meat Science

IF6.1
Papers7621
Citations28201
Journal Papers 7646
Publication Date
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Relationship between cattle age and tongue tenderness, color life, intramuscular fat content, and palatability outcomes
deleteMeat Science
IF6.1
delete2026-09-29
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PREAI
deleteLawrence, Kade E.; Schwartz, Trent E.; Eckhardt, Megan E.; Lucherk, Loni W.; Lawrence, Ty E.
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Pork meat quality profile from pigs originating from two different production streams with and without antibiotics administered at weaning
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IF6.1
delete2026-09-29
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deleteZoratti, Aloma; Faucitano, Luigi; Gosselin, Sophie; Gilbert, Alex-An; Deschene, Karine; Plante, Pier-Luc; Gervais, Rachel; Pouliot, Eric; Fournaise, Sylvain; Saucier, Linda
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Cured color development and mechanism in fermented pork sausages using arginine-rich salmon milt hydrolysates: A novel strategy for reducing chemical nitrite addition
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IF6.1
delete2026-09-29
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deleteWang, Ying; Xiong, Youling L.; Dong, Yang; Jiang, Jiang
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Microbial dynamics and quality traits of dry- and wet-aged Bruna dels Pirineus beef
deleteMeat Science
IF6.1
delete2026-09-29
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deleteTomasello, Federico; Martin, Belen; Jofre, Anna; Bover-Cid, Sara; Font-i-Furnols, Maria; Panella-Riera, Nuria
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Real-time ultrasound-based prediction of carcass traits in angus cattle: A three-year comparison
deleteMeat Science
IF6.1
delete2026-09-29
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deleteVaz, Pedro Santos; Araujo, Jose Pedro; Campagnol, Paulo Cezar Bastianello; Camina, Mercedes; Mata, Fernando; Vargas-Ramella, Marcio
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Transversal variation of intramuscular fat and morphological characteristics of bovine longissimus thoracis et lumborum muscle
deleteMeat Science
IF6.1
delete2026-09-29
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deletePark, Junyoung; Sun, Chang Wan; Song, Sumin; Cheng, Huilin; Im, Choeun; Shin, Teak Soon; Kim, Hyun-Jun; Kim, Gap-Don
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Role of coagulase-negative staphylococci in color development of fermented meat products based on nitric oxide synthase activity and nos gene expression
deleteMeat Science
IF6.1
delete2026-09-29
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deleteNa, Risu; Wang, Jiawang; Lu, Jiasheng; Li, Zhengyi; Chen, Qian; Kong, Baohua
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Improving the quality of phosphate-free mutton meatballs using a synergistic combination of inulin and citrus fiber
deleteMeat Science
IF6.1
delete2026-09-29
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deleteMa, Jinming; Pan, Deyin; Ma, Kexin; Zhang, Yu; Du, Hongzhen; Diao, Jingjing; Chen, Hongsheng
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Protein lactylation in postmortem porcine skeletal muscle: Deciphering muscle-specificity patterns, molecular modification traits, and biochemical regulatory networks
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IF6.1
delete2026-09-29
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deleteMa, Chao; Zhang, Binyu; An, Zhenhong; Yang, Qiankun; Xing, Lujuan; Zhang, Wangang
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Effect of frozen storage period and temperature on the physicochemical and microbiological quality of veal
deleteMeat Science
IF6.1
delete2026-09-29
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deleteKowalczyk, Marek; Domaradzki, Piotr; Stanek, Piotr; Ziomek, Monika; Daszkiewicz, Tomasz; Skalecki, Piotr; Chmielowiec-Korzeniowska, Anna; Kedzierska-Matysek, Monika; Grenda, Tomasz; Ryszkowska-Siwko, Malgorzata; Florek, Mariusz
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Heat and mass transfer analysis of pork burgers during electric oven cooking and related physicochemical and quality properties
deleteMeat Science
IF6.1
delete2026-09-29
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deleteEmilia, Latorre Maria; Fabian, Ortega-Quintana; Fernanda, Vega Maria; Ines, Palacio Maria
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Polyphenol-rich sugarcane extract reduces methane emissions and improves oxidative stability and meat quality in pasture-fed Angus cattle
deleteMeat Science
IF6.1
delete2026-09-26
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deleteJamal Nasir; Frank R. Dunshea; Robyn D. Warner; David McGill; Pragna Prathap; Matthew Flavel; Surinder S. Chauhan
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Methionine-balanced diets modulate the fatty acid profile of beef
deleteMeat Science
IF6.1
delete2026-09-24
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deleteJ. Albechaalany; M.P. Ellies-Oury; D. Gruffat; I. Ortigues-Marty; L. Bahloul; D. Durand; G. Cantalapiedra-Hijar
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Magnetic field-assisted freezing and freeze-thaw control in meat: protein conformational responses, mechanistic evidence, and quality implications
deleteMeat Science
IF6.1
delete2026-09-23
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deleteYuqin Feng; Wenhua Mu; Xuefeng Liu; Yinghua Tang; Kuiran Liu; Yating Song; Yuqing Duan; Guishan Liu
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Effect of resting temperature on the aggregation and gel properties of pork myosin with sodium bicarbonate
deleteMeat Science
IF6.1
delete2026-09-19
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deleteZhan-Peng Zhu; Zhuang-Li Kang; Hui Wang; Wang-Li Cheng; Qin Hou
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A combined very fast chilling and tannic acid-Lycium ruthenicum anthocyanin treatment for preserving beef color through inhibition of lipid and myoglobin oxidation during aging
deleteMeat Science
IF6.1
delete2026-09-15
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deleteHandan Zhang; Yanjie Guo; Xinyue Ren; Yuexing Shi; Dongyang Jia; Lianhong Guo; Jie Zhu
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Hemp seed oil-supplemented finisher diets for lambs: Impact on meat physicochemical quality and oxidative stability
deleteMeat Science
IF6.1
delete2026-09-11
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deleteSiphosethu Magqupu; Farouk Semwogerere; Jeannine Marais; Cletos Mapiye
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Phospholipid-regulated myosin interfacial adsorption orderliness as a key determinant of gel network order and water holding capacity in emulsified meat systems
deleteMeat Science
IF6.1
delete2026-09-09
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deleteJing Liu; Xiaonan Zhai; Jianying Zhao; Chongxian Zheng; Benjamin W.B. Holman; Huixin Zuo; Zonglin Guo; Yimin Zhang; Yanwei Mao
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Veal production and quality attributes of Holstein bull calves supplemented with dietary active dry yeast (Saccharomyces cerevisiae) during pre-weaning and finishing phases
deleteMeat Science
IF6.1
delete2026-09-07
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deleteSarah J. Davies; Farouk Semwogerere; Giulia Esposito; Clothilde Villot; Eric Chevaux; Cletos Mapiye; Emiliano Raffrenato
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Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meat
deleteMeat Science
IF6.1
delete2026-09-04
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deleteMengning Zhao; Ziyuan Zhang; Jinfeng Fang; Xinning Huang; Yian Wang; Xiufang Xia; Qian Liu; Baohua Kong; Fangda Sun
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