JournalTOCs

Meat Science
Journal Prestige (SJR): 1.643

Citation Impact (citeScore): 3
Number of Followers: 2

Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0309-1740 - ISSN (Online) 0309-1740
Published by Elsevier

[2974 journals]

Effects of dietary Inonotus obliquus fermentation products supplementation
on meat quality and antioxidant capacity of finishing pigs
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  Abstract: Publication date: June 2025Source: Meat Science, Volume 224Author(s): Xiangyuan Li, Lin Zhang, Yimin Zhang, Xin Luo, Jiang Yu, Sufang Ren, Laixue Ni, Xianqi Yao, Jiaqiang Wu, Yanwei Mao
Enhancing shelf life of bison meat using CO2/N2 modified atmosphere master
bag packaging system with oxygen scavengers
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  Abstract: Publication date: June 2025Source: Meat Science, Volume 224Author(s): J. Rothy, A. Saikia, K. Koti, M. Hasan, C. Narvaez-Bravo, N. Prieto, A. Rodas-Gonzalez
The quality of aged beef and aged-then-frozen lamb meat after up to
2 years of frozen storage at −12 or −18 °C
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  Abstract: Publication date: June 2025Source: Meat Science, Volume 224Author(s): Benjamin W.B. Holman, Cassius E.O. Coombs, David L. Hopkins
Effect of curdlan on the physicochemical properties and microscopic
morphology of spiced beef during cooking and freezing
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  Abstract: Publication date: June 2025Source: Meat Science, Volume 224Author(s): Yuanzheng Li, Huan Zhang, Dongxu Du, Shuai Gao, Wenqing Ma, Miaomiao Liu, Li Feng, Yungang Cao, Youling Xiong
Consumer flavour liking contributes the most to sensory overall liking of
Australian lamb
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  Abstract: Publication date: June 2025Source: Meat Science, Volume 224Author(s): S.M. Moyes, D.W. Pethick, G.E. Gardner, P. McGilchrist, L. Pannier
Effect of ultrasound treatment on the oxidation and conformational
structure of myofibrillar protein of beef marinated in red sour soup
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  Abstract: Publication date: June 2025Source: Meat Science, Volume 224Author(s): Huaisheng Zheng, Chaobin Huang, Shuhong Liu, Xinghua Chen, Xiaoyu Wang, Ping Hu
Pulsed light and jabuticaba peel extract for nitrite reduction and quality
enhancement in sliced mortadella
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  Abstract: Publication date: June 2025Source: Meat Science, Volume 224Author(s): Priscila Rossato Fracari, Igor Tomasevic, Ana Guimarães Massia, Denise Adamoli Laroque, Manoela Meira Balzan, Bibiana Alves dos Santos, Alexandre José Cichoski, Roger Wagner, Bruno Augusto Matar Carciofi, Paulo Cezar Bastianello Campagnol
Performance, muscle metabolites, and beef quality of Nellore cull cows
subjected to different finishing feeding durations
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  Abstract: Publication date: May 2025Source: Meat Science, Volume 223Author(s): Mauricio Miguel Estrada, Cris Luana de Castro Nunes, Germán Darío Ramírez-Zamudio, Luiz Henrique Pereira Silva, Mario Luiz Chizzotti
Impact of dietary Babassu oil and sunflower oil blend on feed intake,
carcass traits, and fatty acid composition in meat of lambs
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  Abstract: Publication date: May 2025Source: Meat Science, Volume 223Author(s): M.O.M. Parente, F.N.S. Santos, H.N. Parente, R.J.B. Bessa, J.O.M. Costa, L.R. Bezerra, A.M. Zanine, D.J. Fereira, K.S. Rocha, G.C. Gois, S.P. Alves
Enzymatic colouring for meat without nitrite: Exploration of bacterial
nitric oxide synthase fused with YkuN-YumC
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  Abstract: Publication date: May 2025Source: Meat Science, Volume 223Author(s): Yali Zhou, Bingyu Li, Huiting Luo, Conggui Chen, Baocai Xu, Peijun Li
Hydrolyzed collagen, KCl, and arginine: A successful strategy to reduce
fat and sodium while maintaining the physicochemical, sensory, and shelf
life quality of mortadella
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  Abstract: Publication date: May 2025Source: Meat Science, Volume 223Author(s): Leticia Pereira Correa, Mariana Basso Pinton, Bibiana Alves dos Santos, Marcelo Antonio Morgano, Márcio Vargas-Ramella, Alexandre José Cichoski, Roger Wagner, Paulo Cezar Bastianello Campagnol
Effects of nicotinamide riboside on stressed/fatigued barrow carcass
characteristics and loin chop color stability
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  Abstract: Publication date: May 2025Source: Meat Science, Volume 223Author(s): Morgan E. Gravely, Hanna M. Hennesy, Daniela A. Alambarrio, Olivia G. Ellis, Xiaoxing Xu, Alexander M. Stelzleni, John M. Gonzalez
Vachellia erioloba leaf meal inclusion in ammoniated maize stover-based
finisher diets improves growth, meat quality and fatty acid profiles of
lambs
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  Abstract: Publication date: May 2025Source: Meat Science, Volume 223Author(s): G.M. Chelopo, U. Marume, A. Hugo
Heat transfer enhancement mediated by moisture diffusion improves the
volatile profiles of meat stir-fried with high-temperature short-time
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  Abstract: Publication date: May 2025Source: Meat Science, Volume 223Author(s): Ying Xu, Linzhe Wang, Ping Yang, Jingfan Wang, Hongru Zhang, Tianze Wang, Zhenfang Zhang, Wensong Wei, Chunhui Zhang
Utilisation of pumpkin seed (Cucurbita maxima) as a meat matrix
preservative: Influence on colour and lipid stabilities
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  Abstract: Publication date: May 2025Source: Meat Science, Volume 223Author(s): Yogesh P. Gadekar, Gauri Jairath, Arvind Soni, R.S. Bhatt, B.S. Yashavanth, Eric N. Ponnampalam
Sliding-window enhanced olfactory visual images combined with deep
learning to predict TVB-N content in chilled mutton
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  Abstract: Publication date: Available online 28 February 2025Source: Meat ScienceAuthor(s): Shichang Wang, Yixin Zhang, Rongguang Zhu, Fukang Xing, Jiufu Yan, Lingfeng Meng, Xuedong Yao

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