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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.2019.03.015

Sensory optimisation of salt-reduced corned beef for different consumer segments

Paula M. Conroy; Maurice G. O'Sullivan; Ruth M. Hamill; Joseph P. Kerry

Palabras clave: Food Science.

Pp. 1-10

doi: 10.1016/j.meatsci.2019.04.005

Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage

Imen Trabelsi; Sirine Ben Slima; Naourez Ktari; Mehdi Triki; Rania Abdehedi; Wafa Abaza; Hafedh Moussa; Asehraou Abdeslam; Riadh Ben Salah

Pp. 29-36

doi: 10.1016/j.meatsci.2019.05.023

Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain

Natalia Prado; Marta Sampayo; Pelayo González; Felipe Lombó; Juan Díaz

Palabras clave: Food Science.

Pp. 118-124

doi: 10.1016/j.meatsci.2019.107883

Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage

McKenna J. Powell; Joseph G. Sebranek; Kenneth J. Prusa; Rodrigo Tarté

Palabras clave: Food Science.

Pp. 107883

doi: 10.1016/j.meatsci.2019.107936

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

Camila V. Bis-Souza; Mirian Pateiro; Rubén Domínguez; Ana L.B. Penna; José M. Lorenzo; Andrea C. Silva Barretto

Palabras clave: Food Science.

Pp. 107936

doi: 10.1016/j.meatsci.2019.108022

Theoretical basis of nitrosomyoglobin formation in a dry sausage model by coagulase-negative staphylococci: Behavior and expression of nitric oxide synthase

Pan Huang; Baocai Xu; Xuefei Shao; Conggui Chen; Wu Wang; Peijun Li

Palabras clave: Food Science.

Pp. 108022

doi: 10.1016/j.meatsci.2019.107961

The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef

Ayhan Duran; Halil Ibrahim Kahve

Palabras clave: Food Science.

Pp. 107961

doi: 10.1016/j.meatsci.2020.108103

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

Laura Perea-Sanz; José Javier López-Díez; Carmela Belloch; Mónica Flores

Palabras clave: Food Science.

Pp. 108103

doi: 10.1016/j.meatsci.2020.108109

Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate

Md Asaduzzaman; Momo Ohya; Haruto Kumura; Toru Hayakawa; Jun-ichi Wakamatsu

Palabras clave: Food Science.

Pp. 108109

doi: 10.1016/j.meatsci.2020.108165

Using chitosan and radish powder to improve stability of fermented cooked sausages

Maristela Midori Ozaki; Paulo E.S. Munekata; Aline de Souza Lopes; Maristela da Silva do Nascimento; Mirian Pateiro; José Manuel Lorenzo; Marise Aparecida Rodrigues Pollonio

Palabras clave: Food Science.

Pp. 108165