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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.2022.108870

Control of bacterial biofilms in red meat – A systematic review

S.M.E. Rahman; S.M.A. Islam; Qian Xi; Rongwei Han; Deog-Hwan Oh; Jun Wang

Pp. 108870

doi: 10.1016/j.meatsci.2022.108952

Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products

Priscila Dinah de Araújo; Wilma Maria Coelho Araújo; Luís Patarata; Maria João Fraqueza

Pp. 108952

doi: 10.1016/j.meatsci.2022.109006

Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation

Keshia Broucke; Els Van Pamel; Els Van Coillie; Lieve Herman; Geert Van Royen

Pp. 109006

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