logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
arrow
返回期刊详情
Meat Science 封面图

Meat Science

IF6.1
论文数7661
被引数28201
期刊论文 7661
发表时间
delete
Effects of partial replacement of dietary concentrate mix with tropical forage legumes on growth performance, carcass characteristics, meat quality, and colour stability in Begait lambs用热带豆科牧草部分替代日粮精料混合物对贝盖特羔羊生长性能、胴体特性、肉品质及色泽稳定性的影响
deleteMeat Science
IF6.1
delete2026-10-27
delete0
PREAI
deleteKahsu Atsbha Teweldemedhin; Eric N. Ponnampalam; Shishay Markos; Zelealem Tesfay; Hagos Amare Gebreyesus; Mekonnen Haileselassie; Gebrekiros Maru; Gebresilase Gebrekidan; Kibrom Yisak; Tibebu Manaye Zewide; Tikabo Gebremariam; David L. Hopkins
delete分享
delete收藏
Lipid contribution to volatile formation in paper-wrapped Chinese bacon under different smoking temperatures and durations纸张包裹中式培根在不同烟熏温度和时间下脂质对挥发性物质形成的贡献
deleteMeat Science
IF6.1
delete2026-10-26
delete0
PREAI
deleteMingyue Yao; Na Deng; Linlin Ye; Xiaoyi Hou; Hong Wang; Hui Li; Haohua Fu; Jianhui Wang
delete分享
delete收藏
Pleurotus ostreatus extracts enhance amino acid bioaccessibility and modulate the volatile profile of cooked beef burgers平菇提取物增强熟牛肉饼中氨基酸的生物可及性并调节其挥发性成分谱
deleteMeat Science
IF6.1
delete2026-10-26
delete0
deleteOAAI
deleteMilagros Coaguila-Gonza; Erick Saldaña; Severino Matias de Alencar; Adna Prado Massarioli; Jennifer Alvarez; Maria Patricia Pereira Castro; Alan Giovanini de Oliveira Sartori; Carmen Josefina Contreras Castillo
delete分享
delete收藏
Proteomics to advance meat research: Mapping and integrating biomarker-pathway interactions underlying beef marbling, color, and tenderness in longissimus muscle利用蛋白质组学推进肉类研究：绘制并整合牛背最长肌大理石花纹、色泽和嫩度相关生物标志物-通路相互作用
deleteMeat Science
IF6.1
delete2026-10-19
delete0
deleteOAAI
deleteAntonella della Malva; Brad Yuan H. Kim; Marzia Albenzio; Mohammed Gagaoua
delete分享
delete收藏
Comprehensive assessment of prediction of pH in red meat based on near-infrared spectroscopy (NIRS)基于近红外光谱（NIRS）的红肉pH预测的全面评估
deleteMeat Science
IF6.1
delete2026-10-16
delete0
deleteOAAI
deleteM.P. Ellies-Oury; C.E. Realini; R. Zhang; Y. Dixit; M.M. Reis
delete分享
delete收藏
“Big step forward to the future meat” – 72nd international congress of meat science and technology (ICoMST), august 2026, Daejeon, Korea“迈向未来肉类的重要一步”——第72届肉类科学与技术国际大会（ICoMST），2026年8月，韩国大田
deleteMeat Science
IF6.1
delete2026-10-14
delete0
PREAI
deleteSungkwon Park; Gapdon Kim
delete分享
delete收藏
Chlorogenic acid-grafted chitosan as a natural cryoprotectant preserves the quality and myofibrillar protein stability of pork patties during repeated freeze–thaw cycles绿原酸接枝壳聚糖作为天然抗冻剂在重复冻融循环期间保持猪肉饼的质量和肌原纤维蛋白稳定性
deleteMeat Science
IF6.1
delete2026-10-14
delete0
PREAI
deleteHuiyun Zhang; Junren Zhao; Xinling Li; Yujia Shi; Liping Ma
delete分享
delete收藏
Predicting eating quality of pork shoulder butt using Vis/NIR hyperspectral imaging and machine learning models利用可见/近红外高光谱成像和机器学习模型预测猪肩部上五花肉的食用品质
deleteMeat Science
IF6.1
delete2026-10-14
delete0
PREAI
deleteJeong Beom Ju; Hye-Jin Kim; Dongheon Lee; Seokjun Lee; Nayoon Park; Hyunsu Choi; Dae Seung Kim; Cheorun Jo
delete分享
delete收藏
Comparative lipid and heme oxidation of myoglobin, hemoglobin, and cytochrome c in a liposome model肌红蛋白、血红蛋白和细胞色素c在脂质体模型中的脂质和血红素氧化比较
deleteMeat Science
IF6.1
delete2026-10-10
delete0
PREAI
deleteSanchu Prakash; Anuj Sharma; Minha Arankuny; Prabir Kumar Gharai; Morgan M. Pfeiffer; Gretchen G. Mafi; Ranjith Ramanathan
delete分享
delete收藏
Dry-aged beef quality with the inoculation of Lactobacillus reuteri, Lactobacillus casei, and Lactobacillus paracasei—Texture, sensory, and flavor compounds analysis接种植物乳杆菌、干酪乳杆菌和副干酪乳杆菌的干龄牛肉品质——质地、感官和风味化合物分析
deleteMeat Science
IF6.1
delete2026-10-09
delete0
PREAI
deleteYihan Mu; Peng Cheng; Xiaohui Zheng; Weifeng Lin; Huan Chen; Xueying Song; Siliang Wu; Guowan Su
delete分享
delete收藏
Improved pork quality and pig performance through a circular feeding strategy: A sustainable approach通过循环饲喂策略改善猪肉品质和猪生产性能：一种可持续方法
deleteMeat Science
IF6.1
delete2026-10-08
delete0
deleteOAAI
deleteXiaonan Guan; Joel González; Maria Font-i-Furnols; Ragna Leeuw; Arno Heuvelmans; Daisy Dirks-Castelijns; Francesc Molist; Regiane R. Santos
delete分享
delete收藏
Assessed the effects of the cattle category or the rearing management on the 6th rib composition using image analysis利用图像分析评估牛类别或育肥管理对第6肋骨组成的影响
deleteMeat Science
IF6.1
delete2026-10-02
delete0
deleteOAAI
deleteJulien Soulat; Valérie Monteils; Bruno Meunier; Muriel Bonnet
delete分享
delete收藏
Controlled release of hen egg-white lysozyme from polyhydroxybutyrate particles for the prevention of blown pack spoilage in vacuum-packed lamb聚羟基丁酸酯颗粒中控制释放鸡卵清溶菌酶以预防真空包装羊肉的胀袋变质
deleteMeat Science
IF6.1
delete2026-10-02
delete0
deleteOAAI
deleteNeroli A. Thomson; Faith Palevich; Miriam J. Schuff; John Mills; Ryan M. Chanyi; Roya Rezanavaz; Robert Abbel; Karin Schofield; Nigel French; Gale Brightwell; Eric Altermann
delete分享
delete收藏
Psyllium gel combined with a micronized NaCl–KCl–glutamate system for simultaneous fat and sodium reduction in pork burgers洋车前子胶与微粉化NaCl–KCl–谷氨酸系统结合，用于同时降低猪肉汉堡中的脂肪和钠含量
deleteMeat Science
IF6.1
delete2026-10-02
delete0
deleteOAAI
deleteLeticia Pereira Correa; José Manuel Lorenzo; Roberto Bermúdez; Laura Purriños; Paulo Cezar Bastianello Campagnol
delete分享
delete收藏
Predicting beef palatability using conventional and rapid analytical methods: A random forest approach利用常规和快速分析方法预测牛肉适口性：随机森林方法
deleteMeat Science
IF6.1
delete2026-09-30
delete0
deleteOAAI
deleteCarolina E. Realini; Renyu Zhang; Dongwen Luo; Marlon M. Reis; Yash Dixit; Alastair B. Ross; Vanessa Ruppert; Jean-Francois Hocquette; Alix Neveu; Rod Polkinghorne; Marie-Pierre Ellies-Oury
delete分享
delete收藏
Relationship between cattle age and tongue tenderness, color life, intramuscular fat content, and palatability outcomes牛年龄与舌嫩度、色泽保持性、肌内脂肪含量及适口性结果的关系
deleteMeat Science
IF6.1
delete2026-09-29
delete0
deleteOAAI
deleteLawrence, Kade E.; Schwartz, Trent E.; Eckhardt, Megan E.; Lucherk, Loni W.; Lawrence, Ty E.
delete分享
delete收藏
Pork meat quality profile from pigs originating from two different production streams with and without antibiotics administered at weaning来自两种不同生产流程且在断奶时分别接受和不接受抗生素处理的猪的猪肉品质特征
deleteMeat Science
IF6.1
delete2026-09-29
delete0
deleteOAAI
deleteZoratti, Aloma; Faucitano, Luigi; Gosselin, Sophie; Gilbert, Alex-An; Deschene, Karine; Plante, Pier-Luc; Gervais, Rachel; Pouliot, Eric; Fournaise, Sylvain; Saucier, Linda
delete分享
delete收藏
Cured color development and mechanism in fermented pork sausages using arginine-rich salmon milt hydrolysates: A novel strategy for reducing chemical nitrite addition利用富含精氨酸的鲑鱼精液水解物在发酵香肠中促进色泽形成及其机制：一种减少化学亚硝酸盐添加的新策略
deleteMeat Science
IF6.1
delete2026-09-29
delete0
PREAI
deleteWang, Ying; Xiong, Youling L.; Dong, Yang; Jiang, Jiang
delete分享
delete收藏
Microbial dynamics and quality traits of dry- and wet-aged Bruna dels Pirineus beef干湿熟成布伦纳-比利牛斯牛肉的微生物动态和质量特性
deleteMeat Science
IF6.1
delete2026-09-29
delete0
deleteOAAI
deleteTomasello, Federico; Martin, Belen; Jofre, Anna; Bover-Cid, Sara; Font-i-Furnols, Maria; Panella-Riera, Nuria
delete分享
delete收藏
Real-time ultrasound-based prediction of carcass traits in angus cattle: A three-year comparison基于实时超声技术的安格斯牛胴体性状预测：三年比较研究
deleteMeat Science
IF6.1
delete2026-09-29
delete0
deleteOAAI
deleteVaz, Pedro Santos; Araujo, Jose Pedro; Campagnol, Paulo Cezar Bastianello; Camina, Mercedes; Mata, Fernando; Vargas-Ramella, Marcio
delete分享
delete收藏