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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.2022.108832

Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein

Yue Hu; Qiang Wang; Fangda Sun; Qian Chen; Xiufang Xia; Qian Liu; Baohua Kong

Palabras clave: Food Science.

Pp. 108832

doi: 10.1016/j.meatsci.2022.108840

Meat quality of beef-cross-dairy cattle from Angus or Hereford sires: A case study in a pasture-based system in New Zealand

Natalia P. Martín; Nicola M. Schreurs; Stephen T. Morris; Nicolás López-Villalobos; Julie McDade; Rebecca E. Hickson

Palabras clave: Food Science.

Pp. 108840

doi: 10.1016/j.meatsci.2022.108841

Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review

Yuemei Zhang; Y.H.B. Kim; Eero Puolanne; Per Ertbjerg

Palabras clave: Food Science.

Pp. 108841

doi: 10.1016/j.meatsci.2022.108843

U.S. perspective: Meat demand outdoes meat avoidance

Glynn T. Tonsor; Jayson L. Lusk

Palabras clave: Food Science.

Pp. 108843

doi: 10.1016/s0309-1740(22)00124-3

Editorial Board

Palabras clave: Food Science.

Pp. 108856

doi: 10.1016/j.meatsci.2022.108931

Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions

Mariana Basso Pinton; José Manuel Lorenzo; Ana Carolina Mendes Dias Seibt; Bibiana Alves dos Santos; Jordana Lima da Rosa; Leticia Pereira Correa; Alexandre José Cichoski; Paulo Cezar Bastianello Campagnol

Palabras clave: Food Science.

Pp. 108931

doi: 10.1016/j.meatsci.2022.108932

Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage

Jun Yang; Wenjing Wei; Benjamin W.B. Holman; Hao Shi; Xibin Zhang; Pengcheng Dong; Xin Luo; Huaili Qin; Yanwei Mao; Yimin Zhang

Palabras clave: Food Science.

Pp. 108932

doi: 10.1016/j.meatsci.2022.108933

Assessment of a newly designed double-barreled bullet-shooting stunner for adequate stunning of water buffaloes

Dominic Gascho; Roger Stephan; Clemens Bauer; Michelle Aimée Oesch; Henning Richter

Palabras clave: Food Science.

Pp. 108933

doi: 10.1016/j.meatsci.2023.109337

Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis

María Ángeles Stegmayer; Noelí Estefanía Sirini; María Julia Ruiz; Lorena Paola Soto; María Virginia Zbrun; José Manuel Lorenzo; Marcelo Lisandro Signorini; Laureano Sebastián Frizzo

Palabras clave: Food Science.

Pp. 109337