Meat Science volume 151
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2 Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights; 3 Genotypic and allelic effects of the myostatin gene (MSTN) on carcass, meat quality, and biometric traits in Colored Polish Merino sheep; 4 Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display; 5 Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage; 6 Heptadecanoic acid as an indicator of BCFA content in sheep fat; 7 Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model; 8 A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis; 9 Electroencephalographic assessment of pneumatically powered penetrating and non-penetrating captive-bolt stunning of bulls; 10 Letter to the Editor: Marsh and Bendall – pioneers in muscle biochemistry and meat science; 11 Letter to the editor; 12 Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles; 13 Application of invasive weed optimization and least square support vector machine for prediction of beef adulteration with spoiled beef based on visible near-infrared (Vis-NIR) hyperspectral imaging; 14 Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses; 15 Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart; 16 Letter to the editor.
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2019
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Elsevier
