| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Active edible films based on green tea extract and gelatin for coating of fresh sausage
|
Hamann, Daniele
|
|
|
194 |
C |
p.
|
article
|
| 2 |
Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
|
Li, Ping
|
|
|
194 |
C |
p.
|
article
|
| 3 |
Beyond standard PSE testing: An exploratory study of bioimpedance as a marker for ham defects
|
Suliga, Paweł
|
|
|
194 |
C |
p.
|
article
|
| 4 |
Characteristics of growth, carcass and meat quality of sheep with different feed efficiency phenotypes
|
Gurgeira, Danielle Nunes
|
|
|
194 |
C |
p.
|
article
|
| 5 |
Consumers' perceptions and attitudes toward hunted wild game meat in the modern world: A literature review
|
Corradini, Annafrancesca
|
|
|
194 |
C |
p.
|
article
|
| 6 |
Content and gain of macro minerals in the empty body and body tissues of growing bulls
|
Honig, Aniela C.
|
|
|
194 |
C |
p.
|
article
|
| 7 |
Different dietary sources of selenium alter meat quality, shelf life, selenium deposition, and antioxidant status in Hu lambs
|
Bai, Xue
|
|
|
194 |
C |
p.
|
article
|
| 8 |
Editorial Board
|
|
|
|
194 |
C |
p.
|
article
|
| 9 |
Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattle
|
Li, Jiqiang
|
|
|
194 |
C |
p.
|
article
|
| 10 |
Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternatives
|
Thangavelu, Karthikeyan Palanisamy
|
|
|
194 |
C |
p.
|
article
|
| 11 |
Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters
|
Li, Yan-ping
|
|
|
194 |
C |
p.
|
article
|
| 12 |
Effects of maternal dietary fatty acids during mid-gestation on growth, glucose metabolism, carcass characteristics, and meat quality of lamb progeny that were fed differing levels of dry matter of intake
|
Rosa-Velazquez, Milca
|
|
|
194 |
C |
p.
|
article
|
| 13 |
Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef
|
Antonelo, Daniel S.
|
|
|
194 |
C |
p.
|
article
|
| 14 |
Food neophobia, food choice and the details of cultured meat acceptance
|
Hamlin, Robert P.
|
|
|
194 |
C |
p.
|
article
|
| 15 |
Grape skin flour obtained from wine processing as an antioxidant in beef burgers
|
de Alencar, Maria Gracileide
|
|
|
194 |
C |
p.
|
article
|
| 16 |
Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption
|
Honrado, Adrián
|
|
|
194 |
C |
p.
|
article
|
| 17 |
Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement
|
Jung, Doo Yeon
|
|
|
194 |
C |
p.
|
article
|
| 18 |
Nondestructive detection and visualization of protein oxidation degree of frozen-thawed pork using fluorescence hyperspectral imaging
|
Cheng, Jiehong
|
|
|
194 |
C |
p.
|
article
|
| 19 |
Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausage
|
Kibler, Nicole D.
|
|
|
194 |
C |
p.
|
article
|
| 20 |
Olfactory visualization sensor system based on colorimetric sensor array and chemometric methods for high precision assessing beef freshness
|
Xu, Weidong
|
|
|
194 |
C |
p.
|
article
|
| 21 |
Outgoing associate editor comments
|
Dugan, Michael E.R.
|
|
|
194 |
C |
p.
|
article
|
| 22 |
Physical properties during a 28-day ageing period of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum and Biceps femoris muscles
|
Mcayiya, Mzuvukile
|
|
|
194 |
C |
p.
|
article
|
| 23 |
Prediction of cooking loss of pork belly using quality properties of pork loin
|
Jo, Kyung
|
|
|
194 |
C |
p.
|
article
|
| 24 |
Reduced scald time does not influence ultimate pork quality
|
Daniels, R.P.
|
|
|
194 |
C |
p.
|
article
|
| 25 |
Sage extracts obtained with cold plasma improves beef quality
|
Pogorzelska-Nowicka, Ewelina
|
|
|
194 |
C |
p.
|
article
|
| 26 |
Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health
|
Grau, Raúl
|
|
|
194 |
C |
p.
|
article
|
| 27 |
The effect of production parameters on the spatial distribution of bacterial cells in the sausage meat matrix
|
Bardischewski, Timo
|
|
|
194 |
C |
p.
|
article
|
| 28 |
The perspective of meat and meat-alternative consumption in China
|
Wang, H. Holly
|
|
|
194 |
C |
p.
|
article
|
| 29 |
The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum
|
Chen, Xue
|
|
|
194 |
C |
p.
|
article
|
| 30 |
Transcriptome analysis reveals the molecular regulatory network of muscle development and meat quality in Sunit lamb supplemented with dietary probiotic
|
Zhang, Min
|
|
|
194 |
C |
p.
|
article
|
| 31 |
Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) pork
|
Zequan, Xu
|
|
|
194 |
C |
p.
|
article
|
| 32 |
Whole-genome sequence-based association analyses on an eight-breed crossed heterogeneous stock of pigs reveal the genetic basis of skeletal muscle fiber characteristics
|
Huang, Yizhong
|
|
|
194 |
C |
p.
|
article
|
| 33 |
Whole transcriptome analyses and comparison reveal the metabolic differences between oxidative and glycolytic skeletal muscles of yak
|
Wu, Xiaoyun
|
|
|
194 |
C |
p.
|
article
|
Journal description