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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

1977-

Cobertura temática

Ciencia animal e industria ganadera

Tabla de contenidos

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doi: 10.1016/j.meatsci.2017.04.004

Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages

Dimitrios Kouzounis; Athina Lazaridou; Eugenios Katsanidis

Pp. 38-46

doi: 10.1016/j.meatsci.2017.04.020

Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage

Birol Kılıç; Cem Okan Özer

Palabras clave: Food Science.

Pp. 18-24

doi: 10.1016/j.meatsci.2017.07.001

Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system

Minyi Han; Hanne Christine Bertram

Palabras clave: Food Science.

Pp. 159-165

doi: 10.1016/j.meatsci.2017.07.009

The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes

Marta Alejandre; Denis Passarini; Iciar Astiasarán; Diana Ansorena

Palabras clave: Food Science.

Pp. 7-13

doi: 10.1016/j.meatsci.2017.08.004

Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

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

Palabras clave: Food Science.

Pp. 6-13

doi: 10.1016/j.meatsci.2018.04.025

Toward the enhancement of sensory profile of sausage “Merguez” with chickpea protein concentrate

Abir Mokni Ghribi; Amal Ben Amira; Ines Maklouf Gafsi; Massara Lahiani; Marwa Bejar; Mehdi Triki; Ahmed Zouari; Hamadi Attia; Souhail Besbes

Pp. 74-80

doi: 10.1016/j.meatsci.2018.06.006

Novel techniques to understand consumer responses towards food products: A review with a focus on meat

Damir Dennis Torrico; Scott C. Hutchings; Minh Ha; Evan P. Bittner; Sigfredo Fuentes; Robyn D. Warner; Frank R. Dunshea

Palabras clave: Food Science.

Pp. 30-42

doi: 10.1016/j.meatsci.2018.08.011

Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage

Xiaoxi Wang; Yangyang Xie; Xingmin Li; Yi Liu; Wenjie Yan

Palabras clave: Food Science.

Pp. 154-159

doi: 10.1016/j.meatsci.2018.08.010

Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption

Larissa Tátero Carvalho; Manoela Alves Pires; Juliana Cristina Baldin; Paulo Eduardo Sichetti Munekata; Francisco Allan Leandro de Carvalho; Isabela Rodrigues; Yana Jorge Polizer; Juliana Lolli Malagoli de Mello; Judite Lapa-Guimarães; Marco Antonio Trindade

Palabras clave: Food Science.

Pp. 53-59

doi: 10.1016/j.meatsci.2019.02.005

Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties

Vitor A.S. Vidal; João P. Biachi; Camila S. Paglarini; Mariana B. Pinton; Paulo C.B. Campagnol; Erick A. Esmerino; Adriano G. da Cruz; Marcelo A. Morgano; Marise A.R. Pollonio

Palabras clave: Food Science.

Pp. 49-57