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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.2022.108811

Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality

Rui Hu; Min Zhang; Arun S. Mujumdar

Palabras clave: Food Science.

Pp. 108811

doi: 10.1016/j.meatsci.2022.108822

Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review

Ke Wang; Yan Li; Yimin Zhang; Xin Luo; Jingxin Sun

Palabras clave: Food Science.

Pp. 108822

doi: 10.1016/j.meatsci.2022.108825

Isotopic and elemental characterization of Romanian pork meat in corroboration with advanced chemometric methods: A first exploratory study

Gabriela Cristea; Cezara Voica; Ioana Feher; Romulus Puscas; Dana Alina Magdas

Palabras clave: Food Science.

Pp. 108825

doi: 10.1016/j.meatsci.2022.108827

Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage

Hui Wang; Jianhang Xu; Qian Liu; Xiufang Xia; Fangda Sun; Baohua Kong

Palabras clave: Food Science.

Pp. 108827

doi: 10.1016/j.meatsci.2022.108828

Contributions of energy pathways to ATP production and pH variations in postmortem muscles

Chengcheng Wang; Sulaiman K. Matarneh; David Gerrard; Jinglu Tan

Palabras clave: Food Science.

Pp. 108828

doi: 10.1016/s0309-1740(22)00104-8

Editorial Board

Palabras clave: Food Science.

Pp. 108836

doi: 10.1016/j.meatsci.2022.108927

‘We're meat, so we need to eat meat to be who we are’: Understanding motivations that increase or reduce meat consumption among emerging adults in the University of Ghana food environment

Daniel Opoku Mensah; Faustina Ofosua Mintah; Sylvia Adoma Oteng; Rob Lillywhite; Oyinlola Oyebode

Palabras clave: Food Science.

Pp. 108927

doi: 10.1016/j.meatsci.2022.108806

Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging

Rui Liu; Lun Yang; Tianyi Yang; Man Qin; Keyue Li; WenBin Bao; ManGang Wu; Hai Yu; ShengLong Wu; QingFeng Ge

Palabras clave: Food Science.

Pp. 108806

doi: 10.1016/j.meatsci.2022.108829

Key parameters of head-heart electrical stunning need to be adapted to improve stunning effectiveness and meat quality in pigs of different genetic lines

Katharina May; Lena Hartmann; Martin von Wenzlawowicz; Christian Bühler; Sven König

Palabras clave: Food Science.

Pp. 108829

doi: 10.1016/j.meatsci.2022.108831

A simple and portable method for on-line texture measurement of Italian “Speck Alto Adige”

Flavia Bianchi; Gerhard Gamper; Lidia Lozano; Nicoletta Simoncini; Roberta Virgili; Lukas Spada; Elena Venir

Palabras clave: Food Science.

Pp. 108831