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Meat Science

Resumen/Descripción – provisto por la editorial en inglés
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.

It is the purpose of Meat Science to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem Papers on large birds (eg emus, ostrich's) and wild capture mammals and crocodile will be considered.

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Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad
Institución detectada Período Navegá Descargá Solicitá
No detectada desde ene. 1977 / hasta dic. 2023 ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0309-1740

ISSN electrónico

1873-4138

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

Cobertura temática

animal

Ciencia animal e industria ganadera

Tabla de contenidos

doi: 10.1016/j.meatsci.2020.108186

Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation

Camila Vespúcio Bis-Souza; Ana Lucia Barretto Penna; Andrea Carla da Silva Barretto

Palabras clave: Food Science.

Pp. 108186

doi: 10.1016/j.meatsci.2020.108275

Beetroot and radish powders as natural nitrite source for fermented dry sausages

Maristela Midori Ozaki; Paulo E.S. Munekata; Rickyn Alexander Jacinto-Valderrama; Priscilla Efraim; Mirian Pateiro; José Manuel Lorenzo; Marise Aparecida Rodrigues Pollonio

Palabras clave: Food Science.

Pp. 108275

doi: 10.1016/j.meatsci.2020.108305

Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation

Fereshte Bahmanyar; Seyede Marzieh Hosseini; Leila Mirmoghtadaie; Saeedeh Shojaee-Aliabadi

Palabras clave: Food Science.

Pp. 108305

doi: 10.1016/j.meatsci.2020.108338

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Qian Chen; Yingying Hu; Rongxin Wen; Yan Wang; Ligang Qin; Baohua Kong

Palabras clave: Food Science.

Pp. 108338

doi: 10.1016/j.meatsci.2020.108424

Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion

Ana Caroline Ferro; Camila de Souza Paglarini; Marise A. Rodrigues Pollonio; Rosiane Lopes Cunha

Palabras clave: Food Science.

Pp. 108424

doi: 10.1016/j.meatsci.2021.108433

Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design

João Marcos dos Santos; Eduardo Oliveira Ignácio; Camila Vespúcio Bis-Souza; Andrea Carla da Silva-Barretto

Palabras clave: Food Science.

Pp. 108433

doi: 10.1016/j.meatsci.2021.108613

Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meat

Michelle M. Xu; Mandeep Kaur; Christopher J. Pillidge; Peter J. Torley

Palabras clave: Food Science.

Pp. 108613

doi: 10.1016/j.meatsci.2021.108691

Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

N. Sirini; R. Lucas-González; J. Fernández-López; M. Viuda-Martos; J.A. Pérez-Álvarez; L.S. Frizzo; M.L. Signorini; M.V. Zbrun; M.R. Rosmini

Palabras clave: Food Science.

Pp. 108691

doi: 10.1016/j.meatsci.2022.108809

Dietary Plukenetia conophora seed alters muscle cholesterol, antioxidant enzymes, and fatty acids in growing rabbits

Kazeem D. Adeyemi; Taiwo O. Oladele; Olubunmi Atolani; Rasheed O. Sulaimon; Jamiu I. Zubair; Babatunde H. Ajao

Palabras clave: Food Science.

Pp. 108809

doi: 10.1016/j.meatsci.2022.108810

Transformation of highly marbled meats under various cooking processes

Duconseille Anne; Astruc Thierry; Sasaki Keisuke; Motoyama Michiyo

Palabras clave: Food Science.

Pp. 108810