Meat Science

Ultrasound: A new approach to reduce phosphate content of meat emulsions

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries

Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties

Strategies for overcoming aversion to unnaturalness: The case of clean meat

A dual-mode sensor for colorimetric and fluorescent detection of nitrite in hams based on carbon dots-neutral red system

Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Supranutritional doses of vitamin E to improve lamb meat quality