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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

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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

1977-

Cobertura temática

Ciencia animal e industria ganadera

Tabla de contenidos

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doi: 10.1016/j.meatsci.2015.12.009

Strategies for incorporation of chia ( Salvia hispanica L.) in frankfurters as a health-promoting ingredient

T. Pintado; A.M. Herrero; F. Jiménez-Colmenero; C. Ruiz-Capillas

Palabras clave: Food Science.

Pp. 75-84

doi: 10.1016/j.meatsci.2016.01.005

Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility

Noelia Z. Palavecino Prpich; Oscar A. Garro; Mara Romero; María A. Judis; María E. Cayré; Marcela P. Castro

Palabras clave: Food Science.

Pp. 41-44

doi: 10.1016/j.meatsci.2016.04.005

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

Jiang Jiang; Youling L. Xiong

Palabras clave: Food Science.

Pp. 107-117

doi: 10.1016/j.meatsci.2016.04.006

Factors influencing internal color of cooked meats

Surendranath P. Suman; Mahesh N. Nair; Poulson Joseph; Melvin C. Hunt

Palabras clave: Food Science.

Pp. 133-144

doi: 10.1016/j.meatsci.2016.05.010

Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages

Marta Alejandre; Candelaria Poyato; Diana Ansorena; Iciar Astiasarán

Palabras clave: Food Science.

Pp. 107-113

doi: 10.1016/j.meatsci.2016.06.012

The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages

Qian Chen; Baohua Kong; Qi Han; Qian Liu; Li Xu

Pp. 196-206

doi: 10.1016/j.meatsci.2016.06.007

Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage

Xi Chen; Jiapeng Li; Tong Zhou; Jinchun Li; Junna Yang; Wenhua Chen; Youling L. Xiong

Palabras clave: Food Science.

Pp. 302-309

doi: 10.1016/j.meatsci.2016.08.007

Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat

Sara Corral; Carmela Belloch; José Javier López-Díez; Ana Salvador; Mónica Flores

Pp. 1-7

doi: 10.1016/j.meatsci.2016.09.001

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl

Larissa Aparecida Agostinho dos Santos Alves; José Manuel Lorenzo; Carlos Antonio Alvarenga Gonçalves; Bibiana Alves dos Santos; Rosane Teresinha Heck; Alexandre José Cichoski; Paulo Cezar Bastianello Campagnol

Pp. 50-56

doi: 10.1016/j.meatsci.2017.03.010

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

Rosane Teresinha Heck; Raquel Guidetti Vendruscolo; Mariana de Araújo Etchepare; Alexandre José Cichoski; Cristiano Ragagnin de Menezes; Juliano Smanioto Barin; José Manuel Lorenzo; Roger Wagner; Paulo Cezar Bastianello Campagnol

Pp. 16-25