Replacing maize grain with self-fermented agro-waste in total mixed ration improves fatty acid profile, oxidative stability and meat quality traits in goats - Rajat Bagdas; Gauri Jairath; Varun; Suman Bishnoi; Yashavanth Basavapatna Subbanna; Gorakh Mal; Ashim K. Biswas; Triveni Dutt; Arup Ratan Sen; Randhir Singh Bhatt; Lalit Kumar Soni; Birbal Singh; et al. (Meat Science, 2026)

Nitrite stress acclimation of Pediococcus pentosaceus improves nitrite degradation in fermented sausages: from phenotype to transcriptomic mechanism - Meijun Zeng; Yanan Zhou; Xiaoping Yu; Zhe Bai; Lili Ji; Jiamin Zhang; Wei Wang (Meat Science, 2026)

Technological and microbial changes in cooked sausages incorporating cooked chickpea as a meat replacer and powdered banana pseudostem - S. Kasaiyan; J. Mateo; D. Buzzanca; E. Chiarini; V. Alessandria; I. Caro (Meat Science, 2026)

Artichoke bracts silage in the finishing diet of beef steers: microbial, volatile, and sensory dynamics during dry aging - Lucrezia Forte; Giuseppe Natrella; Igor Tomasevic; David L. Hopkins; Elisabetta Bonerba; Alessio Manfredi; Pasquale De Palo; Aristide Maggiolino (Meat Science, 2026)

Debaryomyces hansenii and rosemary to control the hazard linked to ochratoxin A during the ripening of “chorizo” and “salchichón” - Elia Roncero; María J. Andrade; Eva Cebrián; Belén Peromingo; Micaela Álvarez (Meat Science, 2026)

Carbon economy of skeletal muscle growth: Warburg-like metabolic remodeling drives lean accretion and shapes meat quality - C.N. Yen; M.D. Zumbaugh; J.C. Wicks; M. Beline; J.S. Bodmer; E.C. Roth; L.A. Rimmer; A. Wivell; S.D. Gerrard; S.L. Silva; S.K. Matarneh; D.E. Gerrard (Meat Science, 2026)

Effect of dietary supplementation with antioxidants and flavouring prototypes based on acorn and olive on the volatile profile of pork - Lisha Wang; Eline Kowalski; Marijke Aluwé; Sam Millet; Els Vossen; Stefaan De Smet (Meat Science, 2026)

Scientific criteria and guidelines for identifying, reporting, interpreting and connecting volatilomics data with meat flavor development and their related quality traits - Mónica Flores; Mohammed Gagaoua; Eric N. Ponnampalam; Marjeta Čandek-Potokar (Meat Science, 2026)

Plant cysteine proteases in meat processing: A review of applications to improve texture and nutritional functionality - Haeun Kim; Koo Bok Chin (Meat Science, 2026)

Evaluating carcass measurements and dissection results as alternatives to visual pig carcass conformation assessment - Toon Rombouts; Marc Seynaeve; Stefaan De Smet (Meat Science, 2026)

Preliminary characterization of Yunnan dry-cured beef using lipidomics and volatilomics - Shuai Tang; Jiayan Tan; Jiao Li; Wen Xun; Nannan Zhou; Yanfei Du; Yucai Yang; Chunying Weng; Keshi Yang; Huiwen Dong; Guozhou Liao; Guiying Wang (Meat Science, 2026)

Deciphering S-nitrosylation-regulated metabolic networks in postmortem beef based on label-free modificomics: Identification of ferroptosis as a novel quality-related pathway - Jiaxin Wu; Zhuangli Kang; Wangang Zhang; Qin Hou (Meat Science, 2026)

Modernized meat inspection and application of technological innovations to improve food safety - Stevie C. Thate; Erica R. Miller; John A. Scanga; Ifigenia Geornaras; Mahesh N. Nair; Robert J. Delmore; Keith E. Belk (Meat Science, 2026)

Physio-informatics linking rumen biology, systemic metabolism and meat quality in Japanese black cattle - Huseong Lee; Satoshi Haga; Sanggun Roh (Meat Science, 2026)

Editorial Board (Meat Science, 2026)

High vs. low human edible input diets: Effects on meat quality and sustainability in dairy beef - Emanuele Lilli; Viviana Bolletta; Bernardo Valenti; Biancamaria Torquati; Massimo Chiorri; Laura Pecorari; Silvia Calisti; Mariano Pauselli (Meat Science, 2026)

From muscle to functional food: Nutritional quality and health-related traits of eight muscles from female feral red deer in Poland - Agnieszka Ludwiczak; Mikołaj Jakubowski; Bartosz Matusiak; Joanna Składanowska-Baryza; Pola Sidoruk; Adam Cieślak (Meat Science, 2026)

Distinct country-specific production concepts encompassing genetics and husbandry exert a stronger influence on pork quality than within-system modifications: a cross-national comparison of loin and backfat from Spain, Italy and Denmark - Marlene Schou Grønbeck; Isabel Revilla; Anna Pinna; Line Ahm Mielby (Meat Science, 2026)

Relationship between cattle age and tongue tenderness, color life, intramuscular fat content, and palatability outcomes - Kade E. Lawrence; Trent E. Schwartz; Megan E. Eckhardt; Loni W. Lucherk; Ty E. Lawrence (Meat Science, 2026)

Blended rumen undegradable protein sources improve growth performance, and H-FABP expression in fattening lambs - Ali Asadi; Ali Kiani; Ali Forouharmehr; Ayoub Azizi; Amir Fadayifar (Meat Science, 2026)

Carcass weight–dependent chilling rate modulates early postmortem metabolism and lean color development in beef - Grace C. Johnson; Mariane Beline; Kara A. Reynolds; Joshua W. Abbott; Leila G. Venzor; Gary A. Sullivan; David E. Gerrard; Jordan C. Wicks (Meat Science, 2026)

Enhancing tenderness of Nelore (Bos indicus) beef through high-intensity ultrasound and papain: An integrative instrumental, microstructural, and sensory evaluation - Sarah Mafeis de Jesus; João Pedro Sousa do Vale; Murilo Ferreira Galliani; Chimenes Darlan Leal de Araújo; Maria Patricia Pereira Castro; Nilda Doris Montes Villanueva; Miriam Mabel Selani; Carmen Josefina Contreras Castillo (Meat Science, 2026)

Prediction of Japanese quality and yield grades using enhanced instrumental grading at the Canadian beef grading site - N. Prieto; J. Segura; H.R. Attema; Ó. López-Campos (Meat Science, 2026)

Mechanism of phospholipid regulated thermal aggregation of myosin in emulsified meat systems: Protein–lipid co-assembly and molecular thermodynamics - Jing Liu; Chongxian Zheng; Zonglin Guo; Jitong Liu; Yimin Zhang; Huixin Zuo; Yanwei Mao (Meat Science, 2026)

Discrimination of beef meat according to the level of farming intensification through visible and near infrared spectroscopy data and chemometrics - Annalaura Lopez; Elea Caumette; Rennie C. Eppenstein; Nicolò Amalfitano; Isabelle Legrand; Lynda S. Perkins; Nigel Scollan; Pablo Guarnido-Lopez; Isabelle Constant; Fabien Ferlay-Demiaz; Carmen L. Manuelian; Bruno Martin; et al. (Meat Science, 2026)

Beef carcass electrical stimulation enhances Calpain-1 autolysis but not proteolysis - J.S. Bodmer; M. Beline; C.N. Yen; E.C. Roth; M. Koohmaraie; T.H. Shi; S.L. Silva; D.E. Gerrard (Meat Science, 2026)

Editorial Board (Meat Science, 2026)

Enhanced reliability in subjective meat color data: A comparative study of Bayesian ordinal vs. frequentist metric methods - Yufei Guo; Julia Piaskowski; Phillip Bass (Meat Science, 2026)

Establishing optimal lairage time for slaughter horses: welfare and meat quality aspects - Vesna Božić Jovanović; Ružica Trailović; Ivan Vićić; Sara Kovačević; Milena Radaković; Anders H. Karlsson; Maja Petričević; Nikola Čobanović (Meat Science, 2026)

Interconnected oxidative and nitrosative reactions in fermented sausages during storage: Modulation by red barberry extract - Hülya Serpil Kavuşan; Meltem Serdaroğlu (Meat Science, 2026)

Stable isotope and multi-element analysis coupled with DD-SIMCA for verification of Slovenian pork origin and Krškopolje pig authenticity - Katja Babič; Lidija Strojnik; Doris Potočnik; Marta Jagodic Hudobivnik; Darja Mazej; Luana Bontempo; Andrej Kastelic; Nives Ogrinc (Meat Science, 2026)

Improved quality profiles and decreased in vitro digestibility of frankfurters as influenced by synergistic effects of thermo-reversible/thermo-irreversible curdlan and transglutaminase - Dongxue Yuan; Yutong Liu; Cheng Li; Baohua Kong; Chuanai Cao; Hongwei Zhang; Huailiang Zhang; Qian Liu; Yangyang Feng (Meat Science, 2026)

Nitrite reduction in mortadella using gamma irradiation and chitosan: effects on quality and Clostridium botulinum outgrowth - Onara Jandafet Sampaio Martins Magalhães; Isadora da Silva Ribeiro; Marcelo Stefanini Tanaka; Lorrany Ramos do Carmo; Roberta Hilsdorf Piccoli; Alcinéia de Lemos Souza Ramos; Eduardo Mendes Ramos (Meat Science, 2026)

Effects of slaughter weight and sex on intramuscular colour defects in pork ham - Justice Bless Dorleku; Tawanda Tayengwa; Benjamin Mark Bohrer; Marcio Duarte; Argenis Rodas-González; Angela Cánovas; Manuel Juárez (Meat Science, 2026)

A highly accurate framework for estimating eye muscle area and backfat thickness of pigs in vivo using deep learning - Yongpeng Li; Yihao Liu; Rong Xu; Chenggan Li; Xian Tong; Liping Pan; Ziyun Liang; Qingshuang Zhou; Yaosheng Chen; Xiaohong Liu; Delin Mo (Meat Science, 2026)

Dry-fractionated Amylaceous pea flour for phosphate reduction in mortadella: Technological, oxidative and sensory impacts during refrigerated storage - Géssica Hollweg; Jaqueline Graziela de Oliveira Zuchetto; Andressa Inês Schú; Bibiana Alves dos Santos; Maximiliano Segundo Escalona Jiménez; Matheus Abraão Piovesan Pedroso; Alexandre José Cichoski; Jose Manuel Lorenzo Rodriguez; Viviani Ruffo de Oliveira; Paulo Cezar Bastianello Campagnol (Meat Science, 2026)

Improving the quality of phosphate-free mutton meatballs using a synergistic combination of inulin and citrus fiber - Jinming Ma; Deyin Pan; Kexin Ma; Yu Zhang; Hongzhen Du; Jingjing Diao; Hongsheng Chen (Meat Science, 2026)

How the “high in sodium” warning and information about emerging technologies on burger labels influence consumer purchase decisions - Chimenes Leal de Araújo; Ana Sofia Martelli Chaib Saliba; Monique Marcondes Krauskopf; Sarah Mafeis de Jesus; Carolina Naves Aroeira; Eduardo Eugênio Spers; Miriam Mabel Selani; Erick Saldaña; Carmen Josefina Contreras Castillo (Meat Science, 2026)

Real-time ultrasound-based prediction of carcass traits in angus cattle: A three-year comparison - Pedro Santos Vaz; José Pedro Araujo; Paulo Cezar Bastianello Campagnol; Mercedes Camiña; Fernando Mata; Márcio Vargas-Ramella (Meat Science, 2026)

Transversal variation of intramuscular fat and morphological characteristics of bovine longissimus thoracis et lumborum muscle - Junyoung Park; Chang Wan Sun; Sumin Song; Huilin Cheng; Choeun Im; Teak Soon Shin; Hyun-Jun Kim; Gap-Don Kim (Meat Science, 2026)

Why do clean-label meat product research outcomes rarely translate into industrial implementation? - Paulo Cezar Bastianello Campagnol (Meat Science, 2026)

Role of coagulase-negative staphylococci in color development of fermented meat products based on nitric oxide synthase activity and nos gene expression - Risu Na; Jiawang Wang; Jiasheng Lu; Zhengyi Li; Qian Chen; Baohua Kong (Meat Science, 2026)

Effect of frozen storage period and temperature on the physicochemical and microbiological quality of veal - Marek Kowalczyk; Piotr Domaradzki; Piotr Stanek; Monika Ziomek; Tomasz Daszkiewicz; Piotr Skałecki; Anna Chmielowiec-Korzeniowska; Monika Kędzierska-Matysek; Tomasz Grenda; Małgorzata Ryszkowska-Siwko; Mariusz Florek (Meat Science, 2026)

Pork meat quality profile from pigs originating from two different production streams with and without antibiotics administered at weaning - Aloma Zoratti; Luigi Faucitano; Sophie Gosselin; Alex-An Gilbert; Karine Deschêne; Jean-Pierre Clément; Pier-Luc Plante; Rachel Gervais; Eric Pouliot; Sylvain Fournaise; Linda Saucier (Meat Science, 2026)

Heat and mass transfer analysis of pork burgers during electric oven cooking and related physicochemical and quality properties - Latorre María Emilia; Ortega-Quintana Fabián; Vega María Fernanda; Palacio María Inés (Meat Science, 2026)

Protein lactylation in postmortem porcine skeletal muscle: Deciphering muscle-specificity patterns, molecular modification traits, and biochemical regulatory networks - Chao Ma; Binyu Zhang; Zhenhong An; Qiankun Yang; Lujuan Xing; Wangang Zhang (Meat Science, 2026)

Microbial dynamics and quality traits of dry- and wet-aged Bruna dels Pirineus beef - Federico Tomasello; Belén Martín; Anna Jofré; Sara Bover-Cid; Maria Font-i-Furnols; Núria Panella-Riera (Meat Science, 2026)

Cured color development and mechanism in fermented pork sausages using arginine-rich salmon milt hydrolysates: A novel strategy for reducing chemical nitrite addition - Ying Wang; Youling L. Xiong; Yang Dong; Jiang Jiang (Meat Science, 2026)

The role of different ionic celluloses in modulating myofibrillar protein gelation through high internal phase Pickering emulsions - Cinan Li; Yang Wang; Chaoyue Yang; Lihua Shang; Yuqian Guan; Ning Liu; Ying Chen; Yuanyuan Liu; Qiujin Zhu; Ying Zhou (Meat Science, 2026)

Sausages color deterioration mechanism and storage stabilization strategies: A review - Jingwen Huang; Juanjuan Zhao; Gaofeng Wu; Luoxin Li; Jun Wang; Yue Huang (Meat Science, 2026)

Polyphenol-enriched ethylcellulose oleogels with rice bran oil: Properties, oxidative stability, and application in Harbin red sausage - Yudi Wang; Rongrong Yang; Weijing Xu; Ye Liu; Yinying Luo; Meijia Shi; Lele Shao (Meat Science, 2026)

Editorial Board (Meat Science, 2026)

Vitamin E supplementation moderates salt-induced oxidation status in beef - Eylon Asido; Jonathan Shalev; Joseph Kanner; David E. Gerrard; Zvi Roth; Oren Tirosh (Meat Science, 2026)

Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile - Pablo Ayuso; Rocío Peñalver; Jhazmin Quizhpe; Leilei Zhang; Pascual García-Pérez; Luigi Lucini; Gema Nieto (Meat Science, 2026)

Tailoring dry-ageing and cooking to enhance technological quality and volatile fingerprints in beef striploin - Renyu Zhang; Santanu Deb-Choudhury; Noby Jacob; Arvind K. Subbaraj; Charles A. Hefer; Marie-Pierre Ellies-Oury; Thierry Astruc; Carolina E. Realini (Meat Science, 2026)

Effects of the hydration state of psyllium husk on the gel properties of pork meat batters under 50% phosphate reduction: Protein molecular interactions and lipid conformational alterations - Yu Wang; Hao Chen; Ning-ning Liu; Ke Li; Bo Chen; Jun-guang Li; Yan-hong Bai (Meat Science, 2026)

Metabolomics and transcriptomics profiling of the longissimus lumborum muscle reveals variations in the meat quality of rabbits at different ages - Jing Zhang; Lei Wang; Zhendong Yang; Jingyi Yang; Haoyue Wang; Anqi Yang; Sen Wang; Bohao Zhao; Xinsheng Wu; Yang Chen (Meat Science, 2026)

Development of a hands-free vision system for objective pork loin colour evaluation under commercial processing conditions - M. Tufail; T. Tawanda; N. Yeo; M. Juárez; M. Hamilton (Meat Science, 2026)

Very fast chilling regulates Ca2+ release by maintaining high ryanodine receptor 1 expression to promote meat tenderization at early postmortem - Zhiyuan Xiao; Yuqiang Bai; Yuqian Xu; Xin Li; Shaobo Li; Shanshan Liu; Dequan Zhang; Chengli Hou (Meat Science, 2026)

Lactic-fermented tomato ingredient as a multifunctional strategy to improve microbial stability and sensory attributes in KCl-reduced‑sodium pork burgers - Andressa Inês Schú; Géssica Hollweg; Bibiana Alves dos Santos; Jaqueline Graziela de Oliveira Zucheto; Luiz Eduardo Lobo e Silva; Milena Padilha; Milene Milbradt Moreira; Patricia Storch; Marcelo Antonio Morgano; Roger Wagner; Alexandre José Cichoski; Paulo Cezar Bastianello Campagnol (Meat Science, 2026)

Forest to fork strategy: Examining consumer preferences for wild boar meat - Xinran Shen; Gianluca Grilli; Paola Gatto; Francesco Pagliacci (Meat Science, 2026)

Effects of defatted flaxseed meal combined with dietary fiber from seaweed on the technological and sensory quality attributes and oxidative stability of phosphate-free red sausages - Yutong Liu; Yutong Wang; Chao Wang; Yangyang Feng; Xinning Huang; Huailiang Zhang; Min Li; Qian Liu; Chuanai Cao (Meat Science, 2026)

Corrigendum to “Carbon economy of skeletal muscle growth: Warburg-like metabolic remodeling drives lean accretion and shapes meat quality” [Meat Sci. 242 (2026) 110181] - C.N. Yen; M.D. Zumbaugh; J.C. Wicks; M. Beline; J.S. Bodmer; E.C. Roth; L.A. Rimmer; A. Wivell; S.D. Gerrard; S.L. Silva; S.K. Matarneh; D.E. Gerrard (Meat Science, 2026)

Bioactive peptides for meat quality and preservation: Integrating peptidomics and computational screening - Xuanying Xin; Sungkwon Park; Je Hyeon Lee; Xiangzi Li (Meat Science, 2026)

Early life nutrition and prenatal programming: Shaping carcass composition and meat quality - Thaís Correia Costa; Mariana Mescouto Lopes; Karolina Batista Nascimento; Lívia Santos Rodrigues; Luiza Vitareli Kladt; Alysson Saraiva; Mateus Pies Gionbelli; Marcio Duarte (Meat Science, 2026)

Alpha-gal syndrome: Mechanisms, global epidemiology, and implications for meat science - Sara R. Hene; Jordan T. Looper; Karl J. Clark; Paulina Maldonado-Ruiz; Yoonseong Park; Priscilla Brenes; Michael D. Chao (Meat Science, 2026)

Editorial Board (Meat Science, 2026)

Development of a HS-GC-IMS predictive method for estimating meat spoilage via VOCs profiling - Andrés Martín-Gómez; Francisco Javier Ruiz-Castilla; Vicente Rodríguez-Estévez; Lourdes Arce (Meat Science, 2026)

Meat oxidative stability in lambs given almond skin to partially replace maize - Antonino Bertino; Martino Musati; Giuseppe Luciano; Fabrizio Mangano; Marco Sebastiano Cannone; Alessandro Priolo; Luisa Biondi; Guido Mangione; Antonio Natalello (Meat Science, 2026)

Redox modulation by rosemary phenolics and ultrasound affects nitrite reactivity, pigment formation, and oxidative stability in cooked pork batters - Marina da Silva; Bianca Campos Casarin; Jaqueline Graziela de Oliveira Zucheto; Cristiano Augusto Ballus; Cristiano Ragagnin De Menezes; Paulo Cezar Bastianello Campagnol; Renius De Oliveira Mello; Roger Wagner; Alexandre José Cichoski (Meat Science, 2026)

A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage - Ruixia Chen; Fidel Toldrá; Junyi Xiang; Huiling Yan; Weizheng Sun; Xiao-Chen Liu (Meat Science, 2026)

Comparative effects of dietary resveratrol and pterostilbene on meat quality, muscle antioxidant capacity, and muscle fiber composition in finishing pigs - Tengteng Huang; Xiaoling Chen; Daiwen Chen; Bing Yu; Ping Zheng; Hui Yan; Yuheng Luo; Zhiqing Huang (Meat Science, 2026)

Effect of dietary resveratrol on slow oxidative muscle fiber expression and energy metabolism in beef muscle via AMPK/SIRT1/PGC-1α signaling pathway - Jiqiang Li; Rongrong Liang; Yanwei Mao; Xiaoyin Yang; Xin Luo; Lixian Zhu; Yimin Zhang (Meat Science, 2026)

Integrated transcriptomics and metabolomics reveal the molecular mechanisms of intramuscular fat deposition in Yanbian yellow cattle - Bin Sun; Haowen Wang; Jia Yu; Xuanying Xin; Sungkwon Park; Seong-Ho Choi; Changguo Yan; Xiangzi Li (Meat Science, 2026)

Integrative transcriptomics and metabolomics analyses reveal changes in meat quality and muscle lipid metabolism in sheep supplemented with rumen-protected glucose - Yanping Liang; Jianchuan Shi; Xindong Cheng; Mengyu Feng; Dan Jiao; Xia Du; Kaixi Ji; Shoubin Hu; Qiaoxia Dong; Guo Yang (Meat Science, 2026)

Regulation of antioxidant properties and applications of Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 in fermented dry sausages: From NaCl pre-stress to performance enhancement - Yumeng Sui; Xinran Guo; Biying Zhang; Xiang-ao Li; Yuan Tian; Baohua Kong; Huan Zhang; Qian Chen (Meat Science, 2026)

Nano-eggshell calcium enhances low-salt pork myosin emulsion gels via sustained Ca2+ release and particle filling - Chongxian Zheng; Xiaonan Zhai; Zonglin Guo; Jing Liu; Jianying Zhao; Yanwei Mao; Lixian Zhu; Yimin Zhang; Huixin Zuo (Meat Science, 2026)

Consumer perspectives on reducing meat consumption: Why recommendations often fail to induce behaviour change? - Liisa Lähteenmäki (Meat Science, 2026)

Adaptive weight estimation and segmentation of beef carcass tissues from computed tomography images - Yichao Hao; Jingwen Guan; Jillian Elizabeth McCowen Burgess; Luciano Adrián González; Xiuying Wang (Meat Science, 2026)

A study on the inhibitory effect of flaxseed oil emulsion coatings on Tyrophagus putrescentiae and quality of dry-cured ham - Hanlin Wu; Xingzhong Zhang; Xi Wang; Zhimin Cai; Ping Liu; Jie Tang; Tao Wu; M. Wes Schilling; Wenjie Shao (Meat Science, 2026)

Editorial Board (Meat Science, 2026)

Incorporation of ternary biological preservatives into reduced-salt frankfurters for extended shelf life and enhanced storage quality - Jingming Zhang; Xin Li; Yutong Liu; Didi Liu; Yangyang Feng; Chuanai Cao; Baohua Kong; Hongwei Zhang; Qian Liu; Songmin Cao (Meat Science, 2026)

Designing sensory evaluation experiments in meat science: practical considerations for researchers - Paulo Cezar Bastianello Campagnol; Bibiana Alves dos Santos (Meat Science, 2026)

Rice wine lees coating enhances proteolysis and umami development in Jinhua ham during ripening - Miao Ding; Juanjuan Du; Ying Wang; Changyu Zhou; Yuemei Zhang; Shuai Zhuang; Wendi Teng; Jinpeng Wang; Jinxuan Cao (Meat Science, 2026)

Effects of electrical stimulation on metabolomic and lipidomic profiles of beef Longissimus thoracis muscle - Daniel Silva Antonelo; Victória Rizzato Paschoal; Saulo da Luz e Silva; Alessandra Fernandes Rosa; Daniela Alvarez Vasco; Mariane Beline; David Edwin Gerrard; Ricardo Vieira Ventura; Júlio César de Carvalho Balieiro (Meat Science, 2026)

Effects of mitochondrial lipid molecules on release of ROS and beef muscle oxidation: a perspective on membrane system - Xiaozheng Meng; Peng Xie; Bo Zou; Ruitong Dai; Xiaochang Liu; Mingwu Zang (Meat Science, 2026)

Chitosan‑sodium alginate-thyme essential oil Pickering emulsions: Preservation efficacy and protection of myofibrillar protein structure in refrigerated pork - Huiyun Zhang; Xinling Li; Fang Chen; Huaibin Kang (Meat Science, 2026)

Recent advances in meat quality of north American bison – A review - Garrett T. Weldy; Lydia M. O'Sullivan; Amanda D. Blair (Meat Science, 2026)

Novel cooking techniques and their impact on livestock meat quality: A comprehensive review of processing, eating, nutritional, and safety quality - Jiaxin Liu; JianFang Li; Xingchen Kong; Xu Yang; Jiaxin Chen; Ruiyan Wang; Xintong Chen; Guishan Liu (Meat Science, 2026)

A large-scale visual survey of beef carcass lean and fat colors for digital beef quality management - Michiyo Motoyama; Karin Akada; Junji Kobayashi; Yasuki Tanaka; Megumi Kimura; Masanori Ichikawa; Shinya Iizuka; Shota Ishida; Shinji Kobayashi; Keisuke Sasaki (Meat Science, 2026)

Calcium and calpastatin delay proteolysis early during beef maturation - J.S. Bodmer; M. Beline; C.N. Yen; M. Zumbaugh; J.C. Wicks; E.C. Roth; J. Chen; M. Koohmaraie; S. Matarneh; T.H. Shi; S.L. Silva; D.E. Gerrard (Meat Science, 2026)

Beef quality and expression of genes involved in lipid metabolism in the muscle of Nellore and Nellore × Angus steers fed whole shelled corn diets - Priscilla Dutra Teixeira; Daniel Rume Casagrande; Aline Castro Rodrigues; Erick Darlisson Batista; Tamara Cristina Coelho; Marcio Machado Ladeira (Meat Science, 2026)

Inhibitory effect of moisture loss on braised pork quality by rapid cooling assisted with static magnetic field - Lirong Jia; Haijun Qiao; Hong Zhu; Pengcheng Wen; Zhilong Jia; Pengjie Wang; Xingmin Li; Ju Qiu (Meat Science, 2026)

Beef quality grading using rapid evaporative ionization mass spectrometry (REIMS) - Yafang Cui; Lynda S. Perkins; Jingjing Liu; Alastair B. Ross; Jingyao Wang; Wenyang Jia; Ezequiel Jorge-Smeding; Alix Neveu; Isabelle Legrand; Marie-Pierre Ellies-Oury; Nigel D. Scollan; Jean-Francois Hocquette (Meat Science, 2026)

Editorial Board (Meat Science, 2026)

Evaluating the additive effects of psyllium husk powder combined with micronized cold-pressed hemp seed cake on the quality profile and in vitro digestibility of reduced-phosphate frankfurters - Jinhai Zhao; Xiangyue Yao; Yuliang Ma; Kaiyong Yao; Hongwei Zhang; Qian Liu; Chuanai Cao (Meat Science, 2026)

Species synergy effects on milky aroma are conditioned by moisture-gradient driven pore evolution of protein–fat networks in fermented sausages - Futong Song; Ruren Li; Di Zhang; Jiaqi Zhao; Yafang Yao; Nan Zhang; Liangyan Rong (Meat Science, 2026)

Nitrite reduction in cooked ham: an organoleptic and food safety concern? - Maria J.M. Nunes; Rui C. Pereira; Lúcia Noronha; Inês Cruz; Norton Komora; Joana Bastos Barbosa; Maria João P. Monteiro; Tânia C.F. Ribas; Raquel.B.R. Mesquita; António O.S.S. Rangel; Fátima Carvalho; Teresa R.S. Brandão; et al. (Meat Science, 2026)

Synergistic inhibition of lipid and protein oxidation in refrigerated pork by a chitosan-based composite film incorporated with ZnO and lysine-modified walnut melanin - Wenhui Liang; Bochao Li; Qing Zhou; Yufei Yuan; Jia nan Chen; Jia Liu; Xiaohui Song; Zezhen Li; Yu Wang; Jianbing Di (Meat Science, 2026)

Influence of dietary linoleic acid inclusion on fatty acid composition in barrows and gilts and its relationship to fat accumulation - Deysi Guevara-Freire; Rosa M. Escudero; Luis Calvo; Ana I. Rodriguez; Raquel Reina; José Ignacio Morales; Álvaro Olivares; Clemente López-Bote (Meat Science, 2026)

Evaluation of rapid evaporative ionization mass spectrometry (REIMS) relationships with biochemical markers of tenderness in beef Longissimus lumborum steaks - Kaitlyn R. Loomas; Dale R. Woerner; Ben M. Bohrer; Tyson R. Brown; Heather L. Bruce; Marcio S. Duarte; Bimol C. Roy; Yifei Wang; Katie Pedgerachny; Jerrad F. Legako (Meat Science, 2026)

Performance, carcass traits and meat quality of lambs fed sugarcane silage (Saccharum officinarum) with or without Tithonia diversifolia - Natana Mendes Marques; Josiel Ferreira; Mayara Isaias Vargas; Letícia Menezes dos Santos; Mauro Sartori Bueno; Márcia Mayumi Harada Haguiwara; Ricardo Lopes Dias da Costa (Meat Science, 2026)

Editorial Board (Meat Science, 2026)

Effects of carbon dioxide injection and modified atmosphere packaging on surface pigments and shelf life of ground beef - Sofiane Ghris; Inyee Han; James C. Acton; Ahmet Buyukyavuz; Julie K. Northcutt; Paul Dawson (Meat Science, 2026)

Micronized salt and yeast extract as strategies for sodium reduction in beef burgers - Letícia Prado Santana; Eduardo Berto de Souza; Natan de Jesus Pimentel-Filho; Erick Saldaña; Maria Aliciane Fontenele Domingues; Miriam Mabel Selani (Meat Science, 2026)

Effect of lyophilized cell-free supernatant dose from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality parameters of cooked pork sausages - Paulina Kęska; Joanna Stadnik; Marcelina Karbowiak; Dorota Zielińska (Meat Science, 2026)

Biochemical properties of proteolytic extracts from different Zingiber officinale varieties and their catalytic role in myofibrillar degradation: Effect on beef tenderness - Katia Liburdi; Chiara Fabrizi; Chiara Onofri; Marco Esti (Meat Science, 2026)

Risk factors and prevalence of carcass lesions associated with pre-slaughter logistics and ultimate meat pH in finishing pigs under mountainous tropical conditions - Adriana P. Pastrana-Camacho; Genaro C. Miranda-de la Lama; Nancy F. Huanca-Marca; Laura X. Estévez-Moreno (Meat Science, 2026)

Gut-muscle axis improves meat quality by regulating energy metabolism - Haoyu Liu; Lihang He; Ning Ma; Peng Tan; Qi Tang; Kun Cai; Zhaoyue Men; Yutong Lu; Dingyue Hu; Jinshan Zhao; Cunxi Nie; Shuyang Yu; et al. (Meat Science, 2026)

Editorial Board (Meat Science, 2026)

Non-invasive detection of cold chain disruptions in modified-atmosphere packaged minced pork using a handheld fluorescence device - Johannes Schlosser; Martin Mühling; Sonja Lick; Heinar Schmidt (Meat Science, 2026)

Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenase - Qing Xiao; Yali Zhou; Huiting Luo; Conggui Chen; Baocai Xu; Peijun Li (Meat Science, 2026)

Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods - Ana Carolina T.S. Cougo; Guillermo de Souza; Florencia Bonjour; Bruno A. Irigaray; Iván Jachmanián; Gustavo Brito; María del Mar Campo; Facundo Ibáñez; Santiago Luzardo (Meat Science, 2026)

The proteome of goat meat exudate: Temporal proteomics as a new way to uncover the underlying mechanisms of meat tenderization - Mohammed Gagaoua; Marzia Albenzio; Antonella della Malva (Meat Science, 2026)

Nitrite reduction and the use of aromatic herbs with Staphylococcus equorum as replacement strategies in bacon - P. Bernardo; M.J. Fernandes; M.H. Fernandes; M.P. Teixeira; B. Özkan; C.M. Alfaia; L. Patarata; M.J. Fraqueza (Meat Science, 2026)

Study on methods for measuring beef color and predicting storage time based on computer vision - Yixuan Chen; Jinghao Zhou; Fatih Oz; Zhiyong He; Zhaojun Wang; Qiuming Chen; Maomao Zeng; Jie Chen (Meat Science, 2026)

Flaxseed flour supplementation enhances quality attributes of beef patties reformulated with diacylglycerol-based high internal phase Pickering emulsion - Ziyi Wang; Yafei Zhou; Yuxin Huang; Chao Zhang; Qian Liu; Qian Chen; Baohua Kong; Haotian Liu (Meat Science, 2026)

Determining the sex of store-bought beef to distinguish between endogenous and exogenous hormone residues - Josephine F. Trott; Tara D. Falt; Mary M. Mosburg; Benjamin C. Moeller; Gina M. Solomon; Russell C. Hovey (Meat Science, 2026)

Application of Thymus quinquecostatus Celak essential oil in lamb diet: Effects on growth performance and meat quality - Yabo Zhao; Tenglong Zhang; Yanyong Sun; Feng Tian; Xingfu Zhang; Bin Zhang; Jiuyu Li; Jingya Wang; Fengwu Wang; Hao Tian; Terigele Wang; Zhibi Bao; et al. (Meat Science, 2026)

Differences in physicochemical traits, bioactive and flavor compounds, and sensory attributes of Hanwoo beef loin according to slaughter age - Yousung Jung; Dongwook Kim; Dowon Jeong; Soomin Oh; Byung-Ki Park; Joko Sujiwo; Seok-Ki Yoon; Aera Jang (Meat Science, 2026)

Effect of Lactobacillus reuteri XY227 supplementation on meat quality, carcass characteristics and muscle fiber type in finishing pigs - Qian Xie; Mei Yang; Luya Feng; Jiashun Chen; Daixiu Yuan; Yulong Yin; Bie Tan (Meat Science, 2026)

Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage - Milagros Maribel Coaguila Gonza; Juan D. Rios-Mera; Alan Giovanini de Oliveira Sartori; Chimenes Leal de Araújo; Sarah Mafeis de Jesus; Nils Leander Huamán-Castilla; Erick Saldaña; Carmen Josefina Contreras Castillo (Meat Science, 2026)

Influence of varying oxygen transmission rates in heat-shrinkable packaging on the quality of beef during 90 days of chilled storage - Ming Tian; Jintao Jia; Dequan Zhang; Xiaotong Sun; Jiarui Li; Chaoqiao Zhu; Wei Yang; Xin Li; Qingfeng Yang; Chengli Hou (Meat Science, 2026)

Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages - Berker Nacak; Hülya Serpil Kavuşan; Burcu Öztürk-Kerimoğlu; Özlem Çağindi; Meltem Serdaroğlu (Meat Science, 2026)

Assessing the accuracy of bioelectrical impedance analysis for fat-free mass estimation in growing pigs using dual-energy X-ray absorptiometry as a reference method - C. Romeiro; I. Andretta; Y.H. Paula; C.J. Kippert; M. Kipper; L. Hauschild (Meat Science, 2026)

Association of sire breeding values for lean meat yield and eating quality attributes on the sensory perception of Australian lamb - S.M. Moyes; D.J. Brown; D.W. Pethick; G.E. Gardner; P. McGilchrist; L. Pannier (Meat Science, 2026)

Editorial Board (Meat Science, 2026)

Mechanism study on ultrasonication combined with soybean 11S globulin to improve the quality and flavor compounds of low-salt lamb meat gel - Rong Bai; Hongqing Nie; Jing Xi; Aitmagambetova Madina; Lin Li; Huiyu Han; Shengqi Jiang; Gege Wang; Wu Ding (Meat Science, 2026)

Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausages - Yuhang Fan; Zhengyi Li; Ziyuan Zhang; Sitong Liu; Baohua Kong; Fangda Sun (Meat Science, 2026)

Fermentation potential of Staphylococcus saprophyticus protease in Harbin dry sausages: Protein hydrolysis, flavor profiling, and molecular docking - Yuhang Fan; Fangda Sun; Qian Chen; Qian Liu; Haotian Liu; Baohua Kong (Meat Science, 2026)

Assessment of dietary cereal resistant starch on growth performance and slaughter traits of finishing lamb: Insight into plasma diurnal metabolic profile and fatty acid metabolism-related gene expressions - Ke Tian; Hulong Yu; Aldian Dicky; Jiahao Shao; Masato Yayota; Wenming Huang; Yongju Zhao (Meat Science, 2026)

Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere - Laura Moraga-Babiano; Raquel Lucas-González; Rubén Domínguez-Valencia; Celia Carrillo; José M. Lorenzo; Mirian Pateiro (Meat Science, 2026)

Lemon co-products as functional ingredients for mortadella reformulation: Impact on shelf life, nutritional quality and sensory properties - Daniela Magalhães; Clara Muñoz Bas; M. Viuda-Martos; J.A. Pérez-Álvarez; Paula Teixeira; Manuela Pintado (Meat Science, 2026)

Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion properties - Zili Yang; Conggui Chen; Baocai Xu; Huiting Luo; Peijun Li (Meat Science, 2026)

Dry-aged meat quality in veal calves fed with milk whey - Lucrezia Forte; Giuseppe Natrella; Alessia Seccia; Pasquale De Palo; Igor Tomasevic; Davide De Angelis; David L. Hopkins; Edmondo Ceci; Aristide Maggiolino (Meat Science, 2026)

Genetic parameters estimation of fatty acid and related traits in the longissimus Thoracis of Hu sheep - Yuanyuan Kong; Xueying Zhang; Tajmal Hussain Solangi; Zhongyu Wang; Chongyang Liu; Wenqiao Li; Xing Liu; Joram Mwashigadi Mwacharo; Fadi Li; Xiangpeng Yue (Meat Science, 2026)

Influence of ultrasonic parameters on osmotic dehydration of pork loin: Effects on structure, composition, and mass transfer - Rosalía Meléndez-Pérez; Jonathan Coria-Hernández (Meat Science, 2026)

A novel strategy for quick-freezing/thawing of typical raw meat based on magnetic field and high voltage electrostatic field - Rui Hu; Min Zhang; Jiangshan Qiao; Arun S. Mujumdar; Chunyan Lei (Meat Science, 2026)

Dynamic profiling of myogenesis in developing ovine skeletal muscle - Weiwei Duan; Zhenzhen Gu; Chenxi Liu; Wenrong Li; Sangang He; Bin Han; Lu Shi; Mingjun Liu (Meat Science, 2026)

Meat in the diet of athletes and active adults - Brendan Egan (Meat Science, 2026)

Determination of heterocyclic aromatic amine content of protein extracts and protein hydrolysates obtained from meat trimming wastes under different process conditions - Elif Ekiz Terzioğlu; Emel Oz; Fatih Oz (Meat Science, 2026)

The benefits and societal importance of pig welfare in slaughterhouses a narrative review - D.L. Schrøder-Petersen; S. Støier; C. Hansen (Meat Science, 2026)

Effect of age on the physicochemical quality of pork and fresh-style sausages from gilts and culled sows - Daniel Rodrigues Dutra; Ana Veronica Lino Dias; Erick Alonso Villegas-Cayllahua; Mateus Roberto Pereira; Érika Nayara Freire Cavalcanti; Thamiris Daiane Domenici; Igor Correia Lima; Leticia de Mattos Machado; Isabella da Luz de Souza; Aline Giampietro-Ganeco; Rodrigo Fortunato de Oliveira; Heloisa de Almeida Fidelis; et al. (Meat Science, 2026)

Editorial Board (Meat Science, 2026)

Consumer segments and preferences for PDO-labelled fresh pork: A choice experiment on the black Slavonian pig in Croatia - Sanja Jelić Milković; Ružica Lončarić; Ana Crnčan; Jelena Kristić; Maurizio Canavari (Meat Science, 2026)

Grumixama extract as natural additive on fermented sausage to control lipid oxidation - Gabriela Xavier Ojoli; Rick Anderson Freire Mangueira; Carlos Alberto Alves Junior; Marcello Lima Bertuci; Andrea Carla da Silva Barretto (Meat Science, 2026)

Exploring the effect of cumin seeds (cuminum cyminum L.) on flavor and lipid oxidation of roasted mutton patties - Yumin Niu; Chaoxia Fan; Jun Qi; Huan Liu; Jun-Hua Shao; Yuan Wang; Runmi Tao; Guoqing Ye; Hui Yang; Dengyong Liu (Meat Science, 2026)

Partial replacement of pork meat by yellow mealworm (Tenebrio molitor) and house cricket (Acheta domesticus) flour in frankfurters: Nutritional composition, technological traits, shelf life and sensory attributes - Violeta Žigić; Milica Glišić; Marija Bošković Cabrol; Nataša Glamočlija; Vladimir Tomović; Ilija Djekić; Mirjana Dimitrijević (Meat Science, 2026)

Assessing the variability of benzo[a]pyrene, chrysene, benzo[a]anthracene, and benzo[b]fluoranthene levels in beef and beef products: A meta-analysis - Mohammad Miftakhus Sholikin; Sugiharto Sugiharto; Danung Nur Adli; Jedda Ayu Inggrida; Mochamad Dzaky Alifian; Tri Ujilestari (Meat Science, 2026)

Influence of product type and ripening time on the antibiotic resistance profile of lactic acid bacteria isolated from Spanish fermented pork products - Cristina Díaz-Martínez; Araceli Bolívar; Fernando Pérez-Rodríguez (Meat Science, 2026)

The influence of diet supplementation with oat hay and whole carrot on the composition of rabbit meat lipid fraction - Mário A.G. Quaresma; Gonçalo Pereira; Maria Leonor Nunes; Helena Gonçalves; Rui J.B. Bessa; Cristina Roseiro; Susana P. Alves (Meat Science, 2026)

Constructing a deep learning-assisted smartphone application for intelligent recognition of steak doneness during cooking - Han Wang; Yuandong Lin; Jun-Hu Cheng (Meat Science, 2026)

Effects of Thymus citriodorus and Salvia elegans extracts combined with S. equorum on a clean label fermented cured meat sausage - P. Bernardo; M.J. Fernandes; M.H. Fernandes; M.P. Teixeira; M.I. Rouxinol; M. Laranjo; M. Elias; L. Patarata; M.J. Fraqueza (Meat Science, 2026)

Sustainability and “food mileage” of ground beef packaging in the beef industry from post-harvest to retail display - Shahnaz Mukta; Katie M. Updegraff; Mark R. Early; Greg W. Curtzwiler; Keith L. Vorst (Meat Science, 2026)

A novel approach to improve the quality of beef Longissimus lumborum frozen under electromagnetic-assisted freezing - Jordan T. Looper; Sara R. Hene; Sabrina D. Lee; Zebang Zhou; Bret N. Flanders; Travis G. O'Quinn; Morgan D. Zumbaugh; Michael D. Chao (Meat Science, 2026)

A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meats - Aristide Maggiolino; Lucrezia Forte; David L. Hopkins; Igor Tomasevic; Pasquale De Palo (Meat Science, 2026)

Predicting salt uptake in dry-cured ham using longitudinal modeling and X-ray technology - Xavier Espuña; Lesly Acosta; Josep Anton Sánchez-Espigares (Meat Science, 2026)

Bioactive peptides from Spanish dry-cured ham: In vitro and in vivo antioxidant effects using a Caenorhabditis elegans model - Noelia Hernández Correas; Andrea M. Liceaga; Adela Abellán; Clara Noguera; Silvia Montoro; Luis Tejada (Meat Science, 2026)

Perspectives on the role of postbiotics in meat and meat products: Current status and future trends - Du-xin Jin; Gui-peng Zou; Rui Liu; Man-gang Wu; Qing-feng Ge; Hai Yu (Meat Science, 2026)

Hybridisation of yearling beef mince with Chlorella biomass and nutritional yeast in patty and soft jerky model systems - Renyu Zhang; Noby Jacob; Caroline Thum; Carolina E. Realini; Mustafa M. Farouk (Meat Science, 2026)

Corrigendum to “Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats” [Volume 231, January 2026, 109962] - Yong Long; Xiaomin Wu; Xiang Chen; Pramote Paengkoum; Yong Han; Yang Yang; Xin Wang; Jiafu Zhao; Shengyong Lu; Haolin Chen; Wen Xiao; Chaozhi Su; et al. (Meat Science, 2026)

Editorial Board (Meat Science, 2026)

Erratum to ‘Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats’ [Meat Science, volume 231, January 2026, 109962] - Yong Long; Xiaomin Wu; Xiang Chen; Pramote Paengkoum; Yong Han; Yang Yang; Xin Wang; Jiafu Zhao; Shengyong Lu; Haolin Chen; Wen Xiao; Chaozhi Su; et al. (Meat Science, 2026)

Effects of salidroside on structural and functional properties of myofibrillar proteins in the Fenton system - Jiaying Duan; Qing Zhao; Chunbao Li; Yingqun Nian (Meat Science, 2026)

Liquid and encapsulated duckweed (Lemna minor L.) extracts differentially shape metabolomic fingerprints of packaged beef burgers during shelf-life - Gabriele Rocchetti; Annalisa Rebecchi; Michele Dallolio; Daniele Del Buono; Giorgio Freschi; Gokhan Zengin; Luigi Lucini (Meat Science, 2026)

Grape seed proanthocyanidin and sesbania gum: A novel strategy to enhance antioxidant capacity and reduce fat while maintaining the physicochemical, sensory, and processability of lamb sausage - Dongsong Yang; Lingping Zhang; Yulong Luo; Ruiming Luo; Yanru Hou (Meat Science, 2026)

The improving effect of Pleurotus ostreatus polysaccharide-EGCG active preservative films on the functional properties of myofibrillar proteins in refrigerated pork - Xukai Niu; Wenhui Liang; Qianxi Han; Bo Liu; Wenxuan Wang; Wenjie Wang; Lijing He; Shaojun Yun; Feier Cheng; Cuiping Feng; Jinling Cao (Meat Science, 2026)

Effect of a soy protein isolate/sodium alginate-stabilized diacylglycerol pre-emulsion prepared by ultrasound-assisted homogenization on properties and structure of pork myofibrillar protein composite gel - Xiaoqin Diao; Gaojie Zhao; Ying Wang; Yuanhang Zhao; Nike Tian; Dengyong Liu; Haining Guan (Meat Science, 2026)

Evaluation of portable, low-cost techniques for discriminating the DFD (dark, firm, dry) condition in beef - Leonardo Hernández-Hernández; Liliana Mahecha-Ledesma; Joaquín Angulo-Arizala; Wilson Barragán-Hernández (Meat Science, 2026)

Does early weaning of improved Jezersko-Solčava x Texel lambs affect growth performance, carcass traits and meat quality? - A. Cividini; M. Bizjak; T. Flisar; M. Kuhar; M. Lušnic Polak (Meat Science, 2026)

Starch/polyvinyl alcohol based smart packaging reinforced with recycled pitaya peel-derived anthocyanins for dual-function pork freshness monitoring and shelf-life extension - Lili Ma; Wenyu Han; Yurou Jiang; Zhenquan Yang; Dan Xiong; Shuo Wang; Wenyuan Zhou; Xin-an Jiao; Lei Yuan (Meat Science, 2026)

How local pig breed and processing methods affect consumer preferences for dry-cured ham - Bojana Savić; Martin Škrlep; Maria Font-i-Furnols; Marjeta Čandek-Potokar (Meat Science, 2026)

NIRS technology for fast authentication of vacuum-packed sliced Iberian ham - Jesús Galán-Romero; Dolores Pérez-Marín; María-Teresa Sánchez (Meat Science, 2026)

“Real Meat, Real Care” – 71st International Congress of Meat Science and Technology (ICoMST), August 2025, Girona, Catalonia, Spain - Maria Font-i-Furnols; Pere Gou (Meat Science, 2026)

Discovery of potential involvement of protein lactylation during the development of pork quality - Chao Ma; Wangang Zhang; Lujuan Xing (Meat Science, 2026)

Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats - Yong Long; Xiaomin Wu; Xiang Chen; Pramote Paengkoum; Yong Han; Yang Yang; Xin Wang; Jiafu Zhao; Shengyong Lu; Haolin Chen; Wen Xiao; Chaozhi Su; et al. (Meat Science, 2026)

Determination of Warner-Bratzler shear force thresholds for classifying meat tenderness of Kivircik lambs: A study in Türkiye - Bulent Ekiz; Pembe Dilara Kecici; Hulya Yalcintan (Meat Science, 2026)

Carcass and meat quality and innovation in fresh meat industry - Jørgen Kongsro; Theodor E.B. Skramstad; Ole Alvseike (Meat Science, 2026)

A bibliometric analysis and evaluation of publications published in the meat science journal from 1980 to 2025 - Memiş Özdemir; David L. Hopkins; Emel Oz; Fatih Oz (Meat Science, 2026)

Swiss beef meat tenderness improvement in the period 2009–2023 - Paolo Silacci; Blaise Perrey; Christophe Joye; Jonas Inderbitzin; Sylvain Lerch (Meat Science, 2026)

Can myostatin editing together with gut microbiota modulation produce more and tastier meat? - Qiulian Wang; Ruoyu Yang; Ning Yang; Chaoliang Wen (Meat Science, 2026)

Editorial 2026 - David Hopkins (Meat Science, 2026)

Camel meat composition by species, breeds, publication year, age, and breeding system: A global systematic review and meta-analysis - Soumaya Boukrouh; Asma Al Rharad; Omar Ait El Alia; Jean-Luc Hornick; Bernard Faye (Meat Science, 2026)

Editorial Board (Meat Science, 2025)

The effect of sonicated cell-free supernatant from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality determinants of cooked pork sausages - Paulina Kęska; Joanna Stadnik; Marcelina Karbowiak; Dorota Zielińska (Meat Science, 2025)

Animal welfare and meat quality: The impact of on-farm slaughter on Cinta senese pigs - Roxana Elena Amarie; Jacopo Goracci; Laura Casarosa; Sara Tinagli; Giorgio Briganti; Giampaolo Giunta; Matteo Senese; Giuliana Terracciano; Francesca Campeis; Alessio Del Tongo; Andrea Serra (Meat Science, 2025)

Effects of a diet containing glutamine on the slaughter performance, meat quality, and skeletal muscle fiber types of feed-restricted yaks - Ziqi Yue; Shanpeng Ke; Liyuan Shi; Rui Hu; Zhisheng Wang; Quanhui Peng; Huawei Zou; Jianxin Xiao; Yahui Jiang; Fali Wu; Yiping Tang (Meat Science, 2025)

Prediction of dark cutting carcasses in cattle using machine learning algorithms with stockperson actions and animal behaviors at abattoir: A study in Türkiye - Seyfi Özdemir; Gonca Nuran Özdemir; Bulent Ekiz (Meat Science, 2025)

Effects of dietary cinnamic acid supplementation on growth performance, meat quality, muscle development and antioxidant capacity of Yuedong black pigs - Zewei Ma; Shuai Liu; Ran Yi; Jinhao Liu; Canjun Zhu; Songbo Wang; Lina Wang; Gang Shu; Qingyan Jiang; Ruifan Wu (Meat Science, 2025)

Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meat - Benjamin W.B. Holman; David L. Hopkins; Stephanie M. Fowler (Meat Science, 2025)

Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters - Jinhai Zhao; Xinpeng Yao; Hui Zhang; Baohua Kong; Fangda Sun; Qian Liu; Chuanai Cao (Meat Science, 2025)

Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages - Dan Li; Yuyu Du; Liya Su; Yaqiu Lin; Jiong Zheng; Fidel Toldrá; Chenglin Zhu; Muying Du; Yuan Liu; Juan Chen (Meat Science, 2025)

Application of sodium alginate-pectin active intelligent film containing anthocyanins from Aronia melanocarpa and tea polyphenols in pork preservation and freshness monitoring - Liu Yang; Sheng Chen; Zhipeng Jiang; Xue Ding; Wenwen Chen; Ning Ma; Shengyu Xu; Hongyuan Zhang (Meat Science, 2025)

Growth rate and finishing system alter beef color and early postmortem metabolism in Bos indicus crossbred cattle - Juan F. Morales Gómez; Patricia M. Ramos; Mariane Beline; Daniel S. Antonelo; Bruna Pavan; Rodrigo S. Goulart; Laila T. Kirkpatrick; David E. Gerrard; Saulo L. Silva (Meat Science, 2025)

The impact of lean meat yield on Australian lamb eating quality is partially driven by intramuscular fat - S.M. Moyes; G.E. Gardner; D.W. Pethick; F. Anderson; S.L. Connaughton; P. McGilchrist; L. Pannier (Meat Science, 2025)

Editorial Board (Meat Science, 2025)

Quality characteristics of frankfurters influenced by lard-based diacylglycerol containing catechin during storage at 4 °C - Yuexin Li; Wenting Hui; Qian Liu; Qian Chen; Fangda Sun; Baohua Kong; Hui Wang (Meat Science, 2025)

Based on the specific spoilage organisms to improve the storage stability of bulk sausage - Xiaojing Tian; Yuxuan Liu; Bihong Gao; Xiuli Song; Ranran Li; Yunhao Ma; Yinglu Zhang; Wenhang Wang (Meat Science, 2025)

Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review - Eric N. Ponnampalam; Gauri Jairath; Susana P. Alves; Ishaya U. Gadzama; Sarusha Santhiravel; Cletos Mapiye; Benjamin W.B. Holman (Meat Science, 2025)

Umami and koku peptides in traditional meat products - Leticia Mora; Fidel Toldrá (Meat Science, 2025)

Red meat biochemical and flavor changes through postmortem aging - Jerrad F. Legako (Meat Science, 2025)

Does information matter? The effect of sustainability-related information on consumers' intentions to purchase beef - Carla Machado de Araujo Lopes; Juliana Cunha de Andrade; Rosires Deliza (Meat Science, 2025)

Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork patties - Huiyun Zhang; Xinling Li; Weishi Shan; Jingkun Guo; Xuyang Hu; Huaibin Kang (Meat Science, 2025)

Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties - Qiang Li; Xiurong Zheng; Rongxin Wen; Jun Qi; Lele Shao; Yingying Hu; Lang Zhang (Meat Science, 2025)

Effects of mixing disbudded and horned young bulls during rearing on the post-mortem Longissimus thoracis muscle proteome - E.M. Claudia Terlouw; Rabiaa Ben Mbarek; Ruth M. Hamill; Anna-Maria Reiche; Brigitte Picard; Joseph Kerry; Paolo Silacci; Anne Maria Mullen; Didier Viala; Mohammed Gagaoua (Meat Science, 2025)

Relationship between skin lesion severity and physiometabolic blood profile, microbial counts and carcass and meat quality characteristics in slaughtered pigs - Nikola Čobanović; Nevena Grković; Ivan Vićić; Milena Radaković; Kristina Spariosu; Sanja Dj Stanković; Nedjeljko Karabasil (Meat Science, 2025)

Effect of rumen-protected betaine and choline on carcass characteristics, amino acid and fatty acid composition of Ao-hu sheep - Long Li; Youqian Huang; Mengyin Wang; Chunhui Ma (Meat Science, 2025)

The estimation of consumer scores for lamb longissimus lumborum muscle juiciness using pressed juice percentage values - Benjamin W.B. Holman; Shawn R. McGrath; M. Bruce Allworth; Emma E.M. Lynch; Damian Collins (Meat Science, 2025)

Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages - Lara Premi; Anna Jofré; Gabriele Rocchetti; Luigi Lucini; Annalisa Rebecchi; Ricard Bou (Meat Science, 2025)

Effects of space allowance, roughage supplement, and enrichment provision on growth, carcass weight and meat quality in conventional indoor pig husbandry - Mathilde Coutant; Marlene Schou Grønbeck; Marchen Hviid; Lene J. Pedersen; Mona L.V. Larsen (Meat Science, 2025)

Hyperspectral imaging and predictive microbiology for the non-invasive evaluation of the growth probability of Staphylococcus aureus in sliced dry-cured ham - E. Fulladosa; E. Torres-Baix; I. Muñoz; A. Olmos; P. Gou; S. Bover-Cid (Meat Science, 2025)

Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteria - Mengjiao Han; Qianhui Gu; Sam Al-Dalali; Conggui Chen; Baocai Xu; Peijun Li (Meat Science, 2025)

Meat phenomics: A novel concern linking meat across the whole chain - Kai Shan; Guanghong Zhou; Chunbao Li (Meat Science, 2025)

Progress of smart biofilms in intelligent and sustainable meat preservation - Lingli Zhang; Xinqiao Xia; Xiaomin Cen; Jia Zhou; Zhongbiao Tan; Yanyong Mao; Wenqian Li; Hao Shi (Meat Science, 2025)

Characterization of a novel phage PFX2 and its preliminary application in the biocontrol of Pseudomonas fluorescens biofilms on fresh beef - Zixin Ming; Xi Liu; Yifeng Ding; Peng Guan; Xiaohong Wang; Yanchun Shao (Meat Science, 2025)

Genotype and dietary inclusion of omega-3 fatty acids and fiber influence metabolism of subcutaneous adipose tissue and systemic metabolic outcomes in growing pigs - F. Gondret; K. Sierżant; B. Lebret (Meat Science, 2025)

Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties - Tolulope Sabainah Aremu; Daniel Bureš; Temitope Elizabeth James; Nicole Lebedová; Klára Urbanová; Antonella Dalle Zotte; Zdeněk Volek; Tersia Kokošková (Meat Science, 2025)

Editorial Board (Meat Science, 2025)

Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging - Lucrezia Forte; Giuseppe Natrella; Alessia Seccia; Pasquale De Palo; Igor Tomasevic; Davide De Angelis; Edmondo Ceci; David L. Hopkins; Aristide Maggiolino (Meat Science, 2025)

Framing the meat consumption transition: A statistical learning approach to explore the factors shaping young adults' food choices in Germany and Italy - Massimo Peri; Maria Teresa Trentinaglia; Maximilian Adler; Anna Maria Zanaboni; Lucia Baldi (Meat Science, 2025)

Stunning pigs with inert gases at low residual oxygen does not compromise meat quality - J. Gelhausen; T. Friehs; N.-F. Paul; T. Krebs; J. Mörlein; J. Knöll; I. Wilk; J. Tetens; D. Mörlein (Meat Science, 2025)

Productive performance and meat nutritional and sensory characteristics of rabbits fed alfalfa-based diet - A. Dal Bosco; C. Castellini; S. Mancini; E. Angelucci; F. Di Federico; L. Bosa; S. Mattioli (Meat Science, 2025)

Evaluation of salami packed under different packaging materials - Cansu Ekin Bonacina; Giulia Leni; Andrea Giombelli; Laura Principato; Roberta Galli; Carlo Negrini; Andrea Bassani; Giuliano Dallolio; Giorgia Spigno (Meat Science, 2025)

Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis - María Ángeles Stegmayer; Noelí Estefanía Sirini; Lorena Paola Soto; Jorge Alberto Zimmermann; María Virginia Zbrun; Florencia Aylen Lencina; Marcelo Lisandro Signorini; Laureano Sebastián Frizzo (Meat Science, 2025)

Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages - J. Rodríguez-Párraga; R. Lucas-González; M. Viuda-Martos; C. Muñoz-Bas; F.J. Barba; J.A. Pérez-Alvarez; J. Fernández-López (Meat Science, 2025)

Silver nanoparticle/neem oil loaded locust bean gum films: An eco-friendly preservation material and application potential for heat-treated sucuks - Hilal Soyocak; Şule Bıyık; Güliz Akyüz; Müberra Andaç; Sadettin Turhan (Meat Science, 2025)

Non-destructive spectroscopy-based technologies for meat and meat product discrimination - A review - Sara León-Ecay; Kizkitza Insausti; Ainara López-Maestresalas; Nuria Prieto (Meat Science, 2025)

The impact of stockperson training on time to loss of posture in a minimal-handling high-concentration carbon dioxide stunning system - Robert J.E. Hewitt; Kate J. Plush; Alan J. Tilbrook; Darryl N. D'Souza (Meat Science, 2025)

Rapid determination of lamb meat freshness using the hyperspectral imaging combined with symmetric stacking ensemble algorithm - Jue Zhang; Haiqing Tian; Maoguo Gong; Lina Zhang; Kai Zhao; Yang Yu; Hongyu Zhao; Xinzhuang Zhang (Meat Science, 2025)

Effect of rumen-protected guanidinoacetic acid provision as a dietary supplement on the growth, slaughter performance, and meat quality in simmental bulls - Jing Zhang; Changjian Xue; Jiaojiao Lang; Caixia Pei; Qiang Liu (Meat Science, 2025)

Sustainable vacuum packaging material influences the fatty acid composition and oxidative stability of chilled lamb meat stored for up to 20 weeks - Benjamin W.B. Holman; David L. Hopkins; Eric N. Ponnampalam (Meat Science, 2025)

Genetic parameters for quality attributes in individual pork primal cuts - Z. Mozduri; G. Plastow; J. Dekkers; K. Houlahan; R. Kemp; M. Juárez (Meat Science, 2025)

Effect of sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-products - P. Bermúdez-Gómez; N. Muñoz-Tébar; G. Martínez-Navarrete; R. Lucas-Gonzalez; M. Pérez-Clavijo; E. Fernández; J. Fernández-López; M. Viuda-Martos (Meat Science, 2025)

Volumetric physical-field-thawing techniques and their combination for muscle foods: applications and innovations - Yang Li; Fang Ma; Yuanlv Zhang; Qingqing Cao; Xiaoxue Li; Qian Zhang; Guishan Liu (Meat Science, 2025)

Elucidation of wet aged beef flavor and tenderness phenotypes via untargeted metabolomics - M. Sebastian Hernandez; Tommy L. Wheeler; Dale R. Woerner; Jerrad F. Legako (Meat Science, 2025)

Worldwide camel meat and products: An extensive analysis of production, consumption patterns, market evolution, and supply chain effectiveness - Soumaya Boukrouh; Omar Ait El Alia; Bernard Faye (Meat Science, 2025)

Feeding programs for immunocastrated male and female Duroc hybrid pigs in growing and finishing phases - M.D. Lima; S.V. Ferreira; I.M.G. Lopes; L.A. Ramos; N.C.S. Silveira; L.D.T. Santos; T.C. Figueiredo; D.O. Fontes (Meat Science, 2025)

Fatty acid and oxidation biomarker concentrations in meat from lambs grazing perennial wheat in binary mixtures with different legumes (clover, serradella, or lucerne) or with a mineral supplement - Benjamin W.B. Holman; Matthew T. Newell; Gordon Refshauge; Kristy L. Bailes; David L. Hopkins; Richard C. Hayes (Meat Science, 2025)

Effect of super-fast freezing before rigor mortis on quality of bovine M. longissimus lumborum - Jiqiang Li; Huizhen Wang; Rongrong Liang; Yanwei Mao; Xiaoyin Yang; Xin Luo; Lixian Zhu; Yimin Zhang (Meat Science, 2025)

Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times - Yali Zhou; Huiting Luo; Conggui Chen; Baocai Xu; Peijun Li (Meat Science, 2025)

How does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork? - Chloé Van Baelen; Lucile Montagne; Mohammed Gagaoua; Armelle Prunier; Stefaan De Smet; Els Vossen; Bénédicte Lebret (Meat Science, 2025)

Evaluating consumer willingness to pay for Chiloé lamb: The impact of geographical indication - M. Rodríguez; I. Lobos-Ortega; R. Echeverría; I. Subiabre; C. Sepúlveda; C. Martínez; R. Morales (Meat Science, 2025)

Nutritional, environmental and social profiles of natural meat and food derived from cultured muscle cells: An overview - Angela Salzano; Michael J. D'Occhio; Anna Balestrieri; Giovanna Bifulco; Antonio Limone; Giuseppe Campanile (Meat Science, 2025)

Editorial Board (Meat Science, 2025)

The use of dual-energy X-ray absorptiometry for predicting total and intramuscular fat in pork loin chops - Isabela Oliveira Frank; Jenifer Maira Lima Ramos; Cris Luana de Castro Nunes; Pâmela Gracioli Vilas Boas; Rizielly Saraiva Reis Vilela; Erica Beatriz Schultz; Melissa Izabel Hannas; Mario Luiz Chizzotti; Cristina Mattos Veloso (Meat Science, 2025)

Effects of dietary grape seed proanthocyanidin extract supplementation on muscle water-holding capacity of finishing pigs - Haibo Yu; Xiaoling Chen; Jun He; Ping Zheng; Yuheng Luo; Bing Yu; Daiwen Chen; Zhiqing Huang (Meat Science, 2025)

Effect of resting time on beef roast moisture retention and palatability - N. Prieto; S. Zawadski; B. Schmidt; O. Lopez-Campos (Meat Science, 2025)

Dose-dependent effects of rumen-protected betaine on the quality characteristics of longissimus Lumborum muscle in fattening lambs during extended freezing storage - Mostafa Bokharaeian; Bariş Kaki (Meat Science, 2025)

Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality - Hengxun Lin; Yiping Yang; Qiuyao Xu; Yuan Li; Xiaojia Hu; Xia Li; Christophe Blecker; Guangyu Wu; Chuan Yang; Yanzhen Zhang; Ming Chi; Chunhui Zhang (Meat Science, 2025)

Impact of varying visual severities of dark-cutting beef on the biochemical color characteristics, retail color, and metabolome of longissimus lumborum steaks - Keayla M. Harr; Madelyn Scott; Sunil More; Gretchen G. Mafi; Morgan M. Pfeiffer; Ranjith Ramanathan (Meat Science, 2025)

Metabolomic profiling of Iberian dry-cured ham: Preliminary approach to discriminate between hams from different commercial categories - Víctor Caballero; Guadalupe Sánchez-Terrón; Mario Estévez (Meat Science, 2025)

Evaluation and reinforcement of the physicochemical properties of hybrid meatball kung-wan partially replaced with rice protein - Jhih-Ting Hsiao; Ting-Wei Chang; Li-Yu Chen; Fuu Sheu (Meat Science, 2025)

Urban resident attitudes toward hunting and venison: A case study of Kyoto City, Japan. - Zhuzhu Yu; Jiefeng Kang; Ryo Nukina; Shozo Shibata; Junichi Imanishi (Meat Science, 2025)

Application of machine learning for optimizing biomarker combinations and guiding decisions on meat authentication - Lucille Rey-Cadilhac; Sophie Prache (Meat Science, 2025)

Mycotoxins in meat products - María J. Andrade; Josué Delgado; Mar Rodríguez; Félix Núñez; Juan J. Córdoba; Belén Peromingo (Meat Science, 2025)

Editorial Board (Meat Science, 2025)

Sodium chloride reduction in meat processing: Microbial shifts, spoilage risks, and metagenomic insights - Arthur S. Orsi; Wilson J.F. Lemos Junior; Oluwadara O. Alegbeleye; Daniella C. Muniz; Claudia N. Horita; Anderson S. Sant'Ana (Meat Science, 2025)

Ɛ-poly-l-Lysine and Nisin Z as biopreservatives in reduced-sodium Calabresa sausage stored at room temperature - Fernanda Cristina Kandalski Bortolotto; Marilia Silva Malvezzi Karwowski; Taciane Mirelle Hacke; Nathalia Cristina Kleinke Jede; Luiza Poniewas; Guilherme Agostinis Ferreira; Renata Ernlund Freitas de Macedo (Meat Science, 2025)

Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking - Nur Fathin Farhana Nora'zizi; Nur Raudhatul Syahindah Mohd Radzi; Noroul Asyikeen Zulkifli; Nurul Huda; Mohammad Rashedi Ismail-Fitry; Ishamri Ismail (Meat Science, 2025)

Oxidation kinetics of speck fat: Insights into its oxidizability and antioxidant efficiency of Salvia officinalis L. and Origanum vulgare L. ethanolic extracts - Abdul Wahab; Rajat Suhag; Abdessamie Kellil; Maria Concetta Tenuta; Matteo Scampicchio; Giovanna Ferrentino (Meat Science, 2025)

Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods - Monique Marcondes Krauskopf; Daniel S. Antonelo; Chimenes Darlan Leal de Araújo; Júlio César de Carvalho Balieiro; Eduardo Francisquine Delgado; Ranjith Ramanathan; Carmen Josefina Contreras Castillo (Meat Science, 2025)

Dietary Houttuynia cordata Thunb. extract supplementation influences on antioxidant enzymes, meat quality, and gene expressions in fresh rabbit Longissimus thoracis et lumborum meat - Xu Wang; Shuanglong Xie; Rui Chen; Jixiao Qin; Yiqing Xu; Chao Ban; Qi Lu; Xingzhou Tian (Meat Science, 2025)

Grape seed supplementation in growing rabbits: Effect on meat quality - Manuel Scerra; Francesco Foti; Pasquale Caparra; Matteo Bognanno; Paolo Fortugno; Domenico Viglianti; Domenico Autolitano; Guido Mangione; Martino Musati; Luigi Chies (Meat Science, 2025)

Characterizing research exploring factors associated with dark cutting, pH, color, and glycogen content in beef from grain-finished or feedlot-fed cattle: A systematic mapping review - Lily Edwards-Callaway; Lizzy Flanagan; Huey Yi Loh; Paxton Sullivan; Mahesh Nair; Terry Engle (Meat Science, 2025)

Towards a ‘One quality’ approach of pork: A perspective on the challenges and opportunities in the context of the farm-to-fork continuum – Invited review - Mohammed Gagaoua; Florence Gondret; Bénédicte Lebret (Meat Science, 2025)

Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability - Cameron C. Catrett; Firman Nasiu; James S. Drouillard; Alexander M. Stelzleni; Sarah A. Devane; Gina A. McKinney; Xiaohan Li; Daniela A. Alambarrio; John M. Gonzalez (Meat Science, 2025)

Exploring the impact of barberry extract and grilling on oxidative and nitrosative reactions in fermented sausages: Insights into lipid-protein oxidation, nitrosamine, and 3-nitrotyrosine as a potential biomarker - Hülya Serpil Kavuşan; Meltem Serdaroğlu (Meat Science, 2025)

Effectiveness of red propolis extract as a natural antioxidant in frozen lamb burgers - Luciana Ruggeri Menezes Gotardo; Francisco Allan Leandro de Carvalho; Leticia Aline Gonçalves; Dannaya Julliethy Gomes Quirino; Carmen Sílvia Fávaro-Trindade; Severino Mathias de Alencar; Alessandra Lopes de Oliveira; Marco Antonio Trindade (Meat Science, 2025)

Editorial Board (Meat Science, 2025)

Relating the Canadian and Japanese beef grading sites - J. Segura; N. Prieto; T. Tayengwa; S. Zawadski; H.R. Scott; Ó. López-Campos (Meat Science, 2025)

Barbatimão bark as an alternative to sodium lasalocid in finishing diets for lambs: Carcass characteristics and meat quality - Aylpy R.D. Santos; Cristiane R. Barbosa; Carla G. Souza; Tatiane Fernandes; Renata A. Chagas; Samuel R. Navarro; Alexandre R.M. Fernandes; Fernando M. Vargas Junior (Meat Science, 2025)

Yellow mealworm as an alternative to conventional plant- and animal-based protein sources in feedlot lambs' diets: Implications on blood parameters, growth and slaughter performance, carcass traits, and meat quality - Lizbeth Esmeralda Robles-Jimenez; Eduardo Cardoso-Gutierrez; José Manuel Pino-Moreno; Manuela Renna; Laura Gasco; Navid Ghavipanje; Ignacio Arturo Dominguez-Vara; Manuel Gonzalez-Ronquillo (Meat Science, 2025)

Infrared thermography of beef carcasses and random forest algorithm to predict temperature and pH of Longissimus thoracis on carcasses - Aline Rabello Conceição; Nathália Farias de Souza; Amanda Candian Coeli; Pedro Henrique Silva Braga; Eula Regina Carrara; Cláudia Batista Sampaio; Mario Luiz Chizzotti; Erica Beatriz Schultz (Meat Science, 2025)

Carcass quality of immunocastrated boars – A retrospective analysis of slaughterhouse data - Sophie Asanger; Mandes Verhaagh; Yury Zablotski; Sophie Gumbert; Mathias Ritzmann; Susanne Zöls (Meat Science, 2025)

Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing - Yu Zhou; Qiong Pan; Wen Li; Lifang Zou; Qing-fei Du; Wu Wang; Cong-gui Chen (Meat Science, 2025)

Exploring the impact of cold and modified atmosphere packaging storage on prepared meat products: Temporal dynamics of the bacterial community and quality analysis - Yuxuan Shi; Bing Zhao; Jingyi Hao; Chenchen Xu; Jing Bai; Shouwei Wang; Yan Zhao (Meat Science, 2025)

Impact of açaí oil and guar gum-based emulsion gel on goat burger quality: Technological, sensory, and fatty acid profile - Lainy Walesca de Brito Sodré; Larissa Rodrigues da Silva; Natallya Marques da Silva; Annecler Rech de Marins; Talita Aparecida Ferreira de Campos; Marcos Antônio Matiucci; Matheus Baumgartner; Fabiane Santos Serpa; Glécilla Colombelli de Souza Nunes; Cláudio Dariva; Raquel Guttierres Gomes; Claudete Regina Alcalde; et al. (Meat Science, 2025)

Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters - Shiwen Lin; Yutong Liu; Jianrong Wang; Chuanai Cao; Baohua Kong; Qian Liu; Xinning Huang (Meat Science, 2025)

Effects of wet aging on water-soluble flavor compounds and descriptive sensory attributes for USDA select beef strip steaks - Shangshang Wang; Chelsie Dahlgren; Derris Devost-Burnett; Caleb Lemley; K. Virellia To; Xue Zhang; Amanda Patrick; M. Wes Schilling; Thu Dinh (Meat Science, 2025)

Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencing - Zhijie Zheng; Wenxi Fu; Guiying Wang; Bo Li; Wen Xun; Nannan Zhou; Chunfang Yang; Ruwei Ren; Shuai Tang; Yanfei Du; Jiayan Tan; Dahai Gu; et al. (Meat Science, 2025)

Exploring relationships between precursor changes and aroma-active compounds formation of cooked Tibetan pork under different cooking methods - Laiyu Zhao; Jingfan Wang; Ping Yang; Sara W. Erasmus; Feng Huang; Shai Barbut; Chunhui Zhang (Meat Science, 2025)

The effect of sustainable vacuum packaging selection on the quality, colour stability, and freshness of lamb meat stored chilled for up to 20 weeks - Benjamin W.B. Holman; Kristy L. Bailes; Stephen D. Cork; David L. Hopkins (Meat Science, 2025)

Challenges and opportunities in characterisation of phytochemicals in pasture-fed meat produce - Sarah E. Kearney; Nigel P. Brunton; Dilip K. Rai (Meat Science, 2025)

Localized low voltage electrical stimulation improves meat quality and palatability in a muscle-dependent manner - Ó. López-Campos; B. Chabot; H.R. Attema; B. Schmidt; S. Zawadski; N. Prieto (Meat Science, 2025)

Investigating the potential of NIR spectroscopy for quality assessment of vacuum-packed and unpackaged sliced Iberian ham - Jesús Galán-Romero; María Teresa Sánchez; Irina Torres-Rodríguez; José-Antonio Entrenas-León; Dolores Pérez-Marín (Meat Science, 2025)

The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level - Yi Zhao; Pinghua Deng; Ruoxi Ma; Shuang Teng; Hang Lu; Zheng Liu; Haotian Yu; Yawei Zhang (Meat Science, 2025)

Source of dietary iron and zinc affects meat quality by altering muscular fatty acid profile, flavor substances, and metabolomics in finishing pigs - Zhimei Tian; Miao Yu; Yiyan Cui; Dun Deng; Min Song; Zhichang Liu; Ting Rong; Zhenming Li; Xianyong Ma (Meat Science, 2025)

3D imaging for on-farm estimation of live cattle traits and carcass weight prediction - Alen Alempijevic; Teresa Vidal-Calleja; Raphael Falque; Brad Walmsley; Malcolm McPhee (Meat Science, 2025)

Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions - Yu Wang; Ning-ning Liu; Ke Li; Bo Chen; Jia-le Wang; Jun-guang Li; Yan-hong Bai (Meat Science, 2025)

Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids - Martino Musati; Antonino Bertino; Marco Sebastiano Cannone; Fabrizio Mangano; Giuseppe Luciano; Alessandro Priolo; Marco Sebastiano Bella; Luisa Biondi; Manuel Scerra; Guido Mangione; Antonio Natalello (Meat Science, 2025)

The shelf-life of vacuum-packed pork primals at different storage temperatures - Laura Rood; Ian Hunt; Vaibhav Gole; John P. Bowman; Tom Ross; Shareen Wen Ting Yang; Joanne Pagnon; Chawalit Kocharunchitt (Meat Science, 2025)

Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of pork - Si Tan; Chongbing Zhou; Peilin Rao; Huilin Tan; Jiayi Wang (Meat Science, 2025)

Extending shelf life of chilled pork pretreated with high-voltage electrostatic field in modified atmosphere packaging by cinnamaldehyde nanoemulsion at non-contact mode - Qi Yu; Min Zhang; Arun S. Mujumdar; Luming Rui (Meat Science, 2025)

Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel - Jun Wang; Dewei Kong; Rongwei Han; Peng Li; Yongxin Yang; Baohua Kong (Meat Science, 2025)

Preparation, characterization of algae polyphenol-polysaccharide composite films and application in chilled porcine longissimus lumborum packaging - Juyang Zhao; Feiran Yang; Xuwei Fang; Ming Liu; Ying Sun; Liya Gu (Meat Science, 2025)

An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling - Caihu Liao; Jinjie Li; Jianhua Zhu; Xia Zhang; Fangyun Dong; Wenjing Li; Siyun Xie (Meat Science, 2025)

Effects of tartrate on color stability and myoglobin affinity for oxygen in beef - Masahiro Waga; Shinsuke Watanabe; Koji Nakade (Meat Science, 2025)

Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinus - Jiaying Qin; Bingyu Li; Miaomiao Zhu; Conggui Chen; Baocai Xu; Huiting Luo; Peijun Li (Meat Science, 2025)

Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contamination - Chengcheng Feng; Kaiyang Sun; Yimin Zhang; Rongrong Liang; Yanwei Mao; David L. Hopkins; Lixian Zhu; Xin Luo; Xiaoyin Yang (Meat Science, 2025)

Sliding-window enhanced olfactory visual images combined with deep learning to predict TVB-N content in chilled mutton - Shichang Wang; Yixin Zhang; Rongguang Zhu; Fukang Xing; Jiufu Yan; Lingfeng Meng; Xuedong Yao (Meat Science, 2025)

Editorial Board (Meat Science, 2025)

Effects of dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigs - Xiangyuan Li; Lin Zhang; Yimin Zhang; Xin Luo; Jiang Yu; Sufang Ren; Laixue Ni; Xianqi Yao; Jiaqiang Wu; Yanwei Mao (Meat Science, 2025)

The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at −12 or −18 °C - Benjamin W.B. Holman; Cassius E.O. Coombs; David L. Hopkins (Meat Science, 2025)

Enhancing shelf life of bison meat using CO2/N2 modified atmosphere master bag packaging system with oxygen scavengers - J. Rothy; A. Saikia; K. Koti; M. Hasan; C. Narvaez-Bravo; N. Prieto; A. Rodas-Gonzalez (Meat Science, 2025)

Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing - Yuanzheng Li; Huan Zhang; Dongxu Du; Shuai Gao; Wenqing Ma; Miaomiao Liu; Li Feng; Yungang Cao; Youling Xiong (Meat Science, 2025)

Effect of ultrasound treatment on the oxidation and conformational structure of myofibrillar protein of beef marinated in red sour soup - Huaisheng Zheng; Chaobin Huang; Shuhong Liu; Xinghua Chen; Xiaoyu Wang; Ping Hu (Meat Science, 2025)

Consumer flavour liking contributes the most to sensory overall liking of Australian lamb - S.M. Moyes; D.W. Pethick; G.E. Gardner; P. McGilchrist; L. Pannier (Meat Science, 2025)

Pulsed light and jabuticaba peel extract for nitrite reduction and quality enhancement in sliced mortadella - 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 (Meat Science, 2025)

Editorial Board (Meat Science, 2025)

Impact of dietary Babassu oil and sunflower oil blend on feed intake, carcass traits, and fatty acid composition in meat of lambs - 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 (Meat Science, 2025)

Hydrolyzed collagen, KCl, and arginine: A successful strategy to reduce fat and sodium while maintaining the physicochemical, sensory, and shelf life quality of mortadella - 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 (Meat Science, 2025)

Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations - Mauricio Miguel Estrada; Cris Luana de Castro Nunes; Germán Darío Ramírez-Zamudio; Luiz Henrique Pereira Silva; Mario Luiz Chizzotti (Meat Science, 2025)

Effects of nicotinamide riboside on stressed/fatigued barrow carcass characteristics and loin chop color stability - Morgan E. Gravely; Hanna M. Hennesy; Daniela A. Alambarrio; Olivia G. Ellis; Xiaoxing Xu; Alexander M. Stelzleni; John M. Gonzalez (Meat Science, 2025)

Vachellia erioloba leaf meal inclusion in ammoniated maize stover-based finisher diets improves growth, meat quality and fatty acid profiles of lambs - G.M. Chelopo; U. Marume; A. Hugo (Meat Science, 2025)

Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time - Ying Xu; Linzhe Wang; Ping Yang; Jingfan Wang; Hongru Zhang; Tianze Wang; Zhenfang Zhang; Wensong Wei; Chunhui Zhang (Meat Science, 2025)

Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC - Yali Zhou; Bingyu Li; Huiting Luo; Conggui Chen; Baocai Xu; Peijun Li (Meat Science, 2025)

Utilisation of pumpkin seed (Cucurbita maxima) as a meat matrix preservative: Influence on colour and lipid stabilities - Yogesh P. Gadekar; Gauri Jairath; Arvind Soni; R.S. Bhatt; B.S. Yashavanth; Eric N. Ponnampalam (Meat Science, 2025)

Editorial Board (Meat Science, 2025)

Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties - Feng Yin; Xueyuan Bai; Wei Tian; Ke Wang; Sen Wang; Guangxing Han; Xingshan Qi; Chaozhi Zhu; Gaiming Zhao (Meat Science, 2025)

Quality of Slovenian dry-cured ham from Krškopolje and hybrid pigs: Influence of skin trimming methods - Bojana Savić; Martin Škrlep; Nives Marušić Radovčić; Sandra Petričević; Marjeta Čandek-Potokar (Meat Science, 2025)

Corrigendum to “High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle” [Meat Science volume 220 (2025) 109693] - Jishan An; Xiangchao Zhao; Yang Song; Huitian He; Zuo Wang; Xinyi Lan; Yu Ge; Lei Liu; Anwei Cheng; Weijun Shen; Fachun Wan (Meat Science, 2025)

Prediction of marbling score in ribeye quartered at the 5th- 6th rib of French beef using the Q-FOM™ beef assessment camera - Nathalia da Silva Rodrigues Mendes; Mette Christensen; Moïse Kombolo-Ngah; Pascal Faure; Laure Thoumy; Alix Neveu; Amanda Gobeti Barro; Jingjing Liu; Tatianne Ferreira de Oliveira; Marie-Pierre Ellies-Oury; Sghaier Chriki; Jean-François Hocquette (Meat Science, 2025)

Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat - Zihan Zhao; Nan Sun; Cheng Li; Baohua Kong; Xiufang Xia; Fangda Sun; Qian Liu; Chuanai Cao (Meat Science, 2025)

Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography–mass spectrometry combined with electronic nose - Xinxin Zhao; Bangcheng Lai; Yunling Jiang; Xiankun Sun; Zixin Luo; Qingfeng Ge; Jiaxin Chen; Hai Yu (Meat Science, 2025)

Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork - Lisha Wang; Eline Kowalski; Sam Millet; Marijke Aluwé; Els Vossen; Stefaan De Smet (Meat Science, 2025)

Effect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under high‑oxygen packaging - Yue Zhang; Fei Liu; Jiang Yu; Yimin Zhang; Wei Wang; Hao Wu; Jiaqiang Wu; Yanwei Mao (Meat Science, 2025)

Corrigendum to “Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis” [Meat Science, Volume 220, February 2025, 109691] - Danuta Jaworska; Julia Pawłowska; Eliza Kostyra; Anna Piotrowska; Magdalena Płecha; Grzegorz Ostrowski; Edyta Symoniuk; David L. Hopkins; Krzysztof Sawicki; Wiesław Przybylski (Meat Science, 2025)

Effects of heat treatments, storage and reheating on volatile compounds in pork and screening for characteristic volatile compounds - Yunxiang Sun; Feng Du; Yiqun Huang; Junjian Miao; Keqiang Lai (Meat Science, 2025)

Cooking loss estimation of semispinalis capitis muscle of pork butt using a deep neural network on hyperspectral data - Kyung Jo; Seonmin Lee; Seul-Ki-Chan Jeong; Hyeun Bum Kim; Pil Nam Seong; Samooel Jung; Dae-Hyun Lee (Meat Science, 2025)

Evaluation of rapid evaporative ionization mass spectrometry (REIMS) for the prediction of slice shear force and quality grades in beef longissimus lumborum steaks - Kaitlyn R. Loomas; Dale R. Woerner; Ben M. Bohrer; Tyson R. Brown; Heather L. Bruce; Marcio S. Duarte; Bimol C. Roy; Yifei Wang; Katie Pedgerachny; Jerrad F. Legako (Meat Science, 2025)

Differentially expressed messenger RNA isoforms in beef cattle skeletal muscle with different fatty acid profiles - Bruna Maria Salatta; Maria Malane Magalhães Muniz; Larissa Fernanda Simielli Fonseca; Lucio Flavio Macedo Mota; Caio de Souza Teixeira; Gabriela Bonfá Frezarim; Marta Serna-García; Leonardo Machestropa Arikawa; Patrícia Iana Schmidt; Sindy Liliana Caivio Nasner; Danielly Beraldo dos Santos Silva; Angélica Simone Cravo Pereira; et al. (Meat Science, 2025)

Flax seed meal improved the meat tenderness, nutritional value of fatty acids, and catalase activity of Hu lambs - Hangyu Zhang; Long Guo; Xueying Zhang; Xiangpeng Yue; Fei Li; Fadi Li; Jianyun Tang; Xinji Wang; Wei Zhang; Pengxia Hou (Meat Science, 2025)

Influence of carcass chilling time on the progression of rigor mortis, carcass characteristics and physicochemical properties related to the colour and tenderness of longissimus thoracis et lumborum and biceps femoris muscles in Botucatu rabbits - Daniel Rodrigues Dutra; Erick Alonso Villegas-Cayllahua; Giovanna Garcia Baptista; Lucas Emannuel Ferreira; Érika Nayara Freire Cavalcanti; Nívea Maria Gomes Misson Carneiro; Ana Veronica Lino Dias; Aline Giampietro-Ganeco; Mateus Roberto Pereira; Leandro Dalcin Castilha; Hirasilva Borba (Meat Science, 2025)

Meat yields and primal cut weights from beef carcasses can be predicted with similar accuracies using in-abattoir 3D measurements or EUROP classification grade - Holly Nisbet; Nicola Lambe; Gemma A. Miller; Andrea Doeschl-Wilson; David Barclay; Alexander Wheaton; Carol-Anne Duthie (Meat Science, 2025)

Editorial Board (Meat Science, 2025)

Characterization of emulsion co-encapsulated with probiotics and quercetin and its effect on the storage quality of Harbin red sausage - Yuhang Cao; Lingyu Yin; Fei Li; Yi Deng; Baohua Kong; Qian Liu; Hao Wang; Hui Wang (Meat Science, 2025)

Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork - Chao Ma; Wangang Zhang; Lujuan Xing (Meat Science, 2025)

How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process - Haibo Shi; Yongjie Li; Jiabao Zheng; Xianqi Yao; Wei Wang; Igor Tomasevic; Weizheng Sun (Meat Science, 2025)

The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China - Haoqi Zhang; Guanghui Zhou; Caishuai Yang; George-John E. Nychas; Yimin Zhang; Yanwei Mao (Meat Science, 2025)

Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review - Yuhang Fan; Iftikhar Hussain Badar; Qian Liu; Xiufang Xia; Qian Chen; Baohua Kong; Fangda Sun (Meat Science, 2025)

Use of almond hulls in lamb diets – Effects on growth performance and carcass and meat quality - Liliana Cachucho; Susana P. Alves; Manuel Varregoso; Cláudia Costa; Kátia Paulos; João M. Almeida; David Soldado; Olinda Guerreiro; Rui J.B. Bessa; José Santos-Silva; Mª. Teresa P. Dentinho; Eliana Jerónimo (Meat Science, 2025)

Porkolor: A deep learning framework for pork color classification - Yuxian Pang; Chuchu Chen; Yuedong Yang; Delin Mo (Meat Science, 2025)

The role of coagulase-negative staphylococci on aroma generation of fermented sausage - Juan Chen; Shenmiao Li; Yaqiu Lin; Fidel Toldrá; Xiaonan Lu (Meat Science, 2025)

Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations - Sara Álvarez; Carlos Álvarez; Anne Maria Mullen; Eileen O'Neill; Mohammed Gagaoua (Meat Science, 2025)

Dose-dependent effects of dietary curcumin nano-micelles on the quality characteristics of Longissimus lumborum muscle in fattening lambs during extended freezing storage - Mostafa Bokharaeian; Abdolhakim Toghdory; Taghi Ghoorchi (Meat Science, 2025)

New insights into the effects of dietary amino acid composition on meat quality in pigs: A review - Jialong Liao; Pengguang Zhang; Jingdong Yin; Xin Zhang (Meat Science, 2025)

Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk) - D. Bilecen Şen; P. Ertürkmen (Meat Science, 2025)

Postmortem proteolysis and its indicators vary within bovine muscles: Novel insights in muscles that differ in their contractile, metabolic, and connective tissue properties - Chandler D. Stafford; Mohammed A. Alruzzi; Mohammed Gagaoua; Sulaiman K. Matarneh (Meat Science, 2025)

Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts - P. Bernardo; M.J. Fernandes; M.H. Fernandes; M.P. Teixeira; C.M. Alfaia; C. Serrano; L. Patarata; M.J. Fraqueza (Meat Science, 2025)

MarblingPredictor: A software to analyze the quality of dry-cured ham slices - Eva Cernadas; Manuel Fernández-Delgado; Manisha Sirsat; Elena Fulladosa; Israel Muñoz (Meat Science, 2025)

Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system - Seul-Ki-Chan Jeong; Kyung Jo; Seonmin Lee; Hayeon Jeon; Yun-Sang Choi; Samooel Jung (Meat Science, 2025)

Micronized olive pomace: A sustainable and innovative strategy to improve the oxidative stability of omega-3 enriched salamis - Marcos Roberto Casarin Jovanovichs; Bibiana Alves dos Santos; Camila Sant'Anna Monteiro; Douglas Pedro; Letícia Pereira Correa; Madison Willy Silva Cordeiro; Mariana Basso Pinton; Alexandre José Cichoski; Carlos Augusto Mallmann; Roger Wagner; Tatiana Emanuelli; Paulo Cezar Bastianello Campagnol (Meat Science, 2025)

Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb - M.T. Corlett; G.E. Gardner; D.W. Pethick; C.G. Jose; K.R. Kelman; L. Pannier (Meat Science, 2025)

Editorial Board (Meat Science, 2025)

Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes - Kazeem D. Adeyemi; Isiaka O. Kolade; Amidat O. Siyanbola; Faidhat O. Bhadmus; Rafiat M. Shittu; Hakeem Ishola; Chanporn Chaosap; Panneepa Sivapirunthep; Kehinde M. Okukpe; Victoria O. Chimezie; Oluwasayope I. Alli; Rasheed O. Sulaimon; et al. (Meat Science, 2025)

The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphate - Rui Li; Xiaoqi Li; Chen Wang; Guiming Zhang; Yabin Niu; Fashan Wei; Lin Chen; Xianchao Feng (Meat Science, 2025)

The construction of a sheepmeat eating quality prediction model for Australian lamb - L. Pannier; G. Tarr; T. Pleasants; A. Ball; P. McGilchrist; G.E. Gardner; D.W. Pethick (Meat Science, 2025)

Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis - Yanxia Liu; Chun Liu; Lingxia Sun; Miaoyun Li; Yaodi Zhu; Wei Deng; Jiahuan Yu; Wentao Zhang; Zhenning Song (Meat Science, 2025)

Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth - Diego Nicolas Bottegal; María Ángeles Latorre; Sandra Lobón; Immaculada Argemí-Armengol; Javier Álvarez-Rodríguez (Meat Science, 2025)

Simultaneous monitoring of two comprehensive quality evaluation indexes of frozen-thawed beef meatballs using hyperspectral imaging and multi-task convolutional neural network - Qian You; Yukun Yuan; Runxiang Mao; Jianghui Xie; Ling Zhang; Xingguo Tian; Xiaoyan Xu (Meat Science, 2025)

Accreditation of in-abattoir Dual Energy X-ray Absorptiometry scanning apparatus to predict lamb carcass composition in Australia - Stephen Louis Connaughton; Andrew Williams; Graham Edwin Gardner (Meat Science, 2025)

Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat - Longquan Xiao; Molazi Lapu; Lin Cui; Jing Li; Xinhui Wang; Xiang Li; Mingxue Liu; Dayu Liu (Meat Science, 2025)

Electronic tongue measurements as a predictor for sensory properties of vacuum-packed minced beef – A preliminary study - Matthew D. Wilson; Ian G. Hunt; Samantha M. Sawyer; Chawalit Kocharunchitt; Zeer Li; Roger A. Stanley (Meat Science, 2025)

Fast non-destructive measurement of intramuscular fat in Australian beef and lamb using nuclear magnetic resonance (NMR) technologies - Evan R. McCarney; Peter McGilchrist; Sarah M. Stewart; Robin Dykstra (Meat Science, 2025)

In vitro proteolysis mirrors intact muscle maturation in beef carcasses - J.S. Bodmer; M. Beline; C.N. Yen; J.C. Wicks; S.T. Amorim; E.C. Roth; F.H. Biase; M. Koohmaraie; S. Matarneh; T.H. Shi; S.L. Silva; D.E. Gerrard (Meat Science, 2025)

Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition - Sumeng Wei; Xin Li; Jingming Zhang; Baohua Kong; Fangda Sun; Chuanai Cao; Qian Liu; Xinning Huang (Meat Science, 2025)

Chinese consumer perception and purchasing behavior of beef – Mainly in North and East China - Yanxiaoxue Liu; Xiaoyin Yang; Yunge Liu; Pengcheng Dong; Rongrong Liang; David L. Hopkins; Benjamin W.B. Holman; Xin Luo; Lixian Zhu; Zhengang Yang; Yimin Zhang (Meat Science, 2025)

Hypoxia-inducible factor-1α promotes ferroptosis by inducing ferritinophagy and promoting lactate production in yak longissimus thoracis et lumborum postmortem - Xijin Zhu; Chao Yang; Qunli Yu; Ling Han (Meat Science, 2025)

Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis - Danuta Jaworska; Julia Pawłowska; Eliza Kostyra; Anna Piotrowska; Magdalena Płecha; Grzegorz Ostrowski; Edyta Symoniuk; David L. Hopkins; Krzysztof Sawicki; Wiesław Przybylski (Meat Science, 2025)

Comparison of ultra-wide band microwave system and ultrasound in live cattle to predict beef carcase subcutaneous fatness - J. Marimuthu; K.M.W. Loudon; L.J. Smith; G.E. Gardner (Meat Science, 2025)

High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle - Jishan An; Xiangchao Zhao; Yang Song; Huitian He; Zuo Wang; Xinyi Lan; Yu Ge; Lei Liu; Anwei Cheng; Weijun Shen; Fachun Wan (Meat Science, 2025)

Assessment of pig welfare at slaughterhouse level: A systematic review of animal-based indicators suitable for inclusion in monitoring protocols - Nancy F. Huanca-Marca; Laura X. Estévez-Moreno; Natyieli Losada Espinosa; Genaro C. Miranda-de la Lama (Meat Science, 2025)

A tactical carcass optimisation tool for assisting boning room managers to increase boning room profit - Guangsong Wang; Andre Costa; Dale Flanigan; Chris Smith; Farrah Preston; Sean M. Miller; Daniel Meehan; Wayne S. Pitchford (Meat Science, 2025)

Editorial Board (Meat Science, 2025)

Analysis of relationship between pork belly preference and fat level by distributors in the Korean pork market: Utilizing belly cross-sectional assessment and belly fat percentage measured by VCS2000 - Youngho Lim; Jaeyoung Kim; Gwantae Kim; Jongtae Seo; Jaesik Lee; Jungseok Choi (Meat Science, 2025)

Pork quality and histological properties of longissimus muscle from boars and early and late immunocastrated pigs - Ivana Božičković; Radomir Savić; Núria Panella-Riera; Dragan Radojković; Albert Brun; Maria Font-i-Furnols (Meat Science, 2025)

Responsible meat production: 70th International Congress of Meat Science and Technology), August 2024, Foz do Iguaçu, Brazil - Saulo Luz Silva; Marco Antonio Trindade (Meat Science, 2025)

Slaughter of cattle without stunning: Questions related to pain, stress and endorphins - E.M. Claudia Terlouw; Valérie Paulmier; Stéphane Andanson; Laurent Picgirard; Xavier Aleyrangues; Denis Durand (Meat Science, 2025)

Consumers' attitudes, perceptions and willingness to try hazelnut skins-fed beef - Jatziri Mota-Gutierrez; Valentina Maria Merlino; Stefano Massaglia; Andrea Giorgino; Simone Blanc; Claudio Forte (Meat Science, 2025)

Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers - Rita D.C.S. Da Silva; Juliana A. Camponogara; Carla A.A. Farias; Andreara R. Dos Reis; Bibiana A. dos Santos; Mariana B. Pinton; Leticia P. Corrêa; Paulo C.B. Campagnol; Gabrielle A. Dantas; Roberto C.V. Santos; Cristiano A. Ballus; Milene T. Barcia (Meat Science, 2025)

Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH - Monique Marcondes Krauskopf; Daniel Silva Antonelo; Chimenes Darlan Leal de Araújo; Beatriz Garcia Lopes; Gabriel Henrique Ribeiro; Luiz Alberto Colnago; Júlio César de Carvalho Balieiro; Eduardo Francisquine Delgado; Rajith Ramanathan; Carmen Josefina Contreras Castillo (Meat Science, 2025)

Editorial 2025 - David L Hopkins (Meat Science, 2025)

Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballs - Minyeong Lee; Dong Gyun Ha; Hyo-Gyeong Lee; Jiseon Lee; Mi-Jung Choi (Meat Science, 2025)

Assessing the impact of dietary Camelina sativa (L.) Crantz inclusion on meat quality and sensory traits of growing rabbits - Tersia Kokošková; Emanuele Pontalti; Tolulope Sabainah Aremu; Eva Tůmová; Darina Chodová; Daniel Bureš; Nicole Lebedová; Zdeněk Volek; Yazavinder Singh; Marco Cullere; Bianca Palumbo; Incoronata Galasso; et al. (Meat Science, 2025)

A review of porcine skeletal muscle plasticity and implications for genetic improvement of carcass and meat quality* - Andrzej Sosnicki; John Gonzalez; Brandon Fields; Pieter Knap (Meat Science, 2025)

Meat tenderness in Australian lamb: Data editing, environmental variation and their effects in genetic parameter estimation - P. Alexandri; S.F. Walkom; G.E. Gardner; P. McGilchrist; D.J. Brown (Meat Science, 2025)

Effect of gelatin edible coating with Aronia melanocarpa pomace polyphenols on the cold storage of chilled pork - Liu Yang; Sheng Chen; Ning Ma; Wenwen Chen; Zhenyuan Zhang; Hongyuan Zhang (Meat Science, 2025)

Future cattle production: Animal welfare as a critical component of sustainability and beef quality, a South American perspective - Marcia del Campo; Fabio Montossi; Juan Manuel Soares de Lima; Gustavo Brito (Meat Science, 2025)

Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor - Guohua Song; Ahamba Ifeanyi Solomon; Tongyan Zhu; Zhen Li; Shuhui Wang; Bing Song; Xianggui Dong; Zhanjun Ren (Meat Science, 2025)

Innovative approaches to controlling Salmonella in the meat industry - M.M. Brashears; R.L. Jimenez; R.M. Portillo; R. Bueno; B.D. Montoya; A. Echeverry; M.X. Sanchez (Meat Science, 2025)

Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steers - Renyu Zhang; Noby Jacob; Michael Agnew; Mustafa M. Farouk; Carolina E. Realini (Meat Science, 2025)

Empowering informed choices: How computer vision can assists consumers in making decisions about meat quality - Guilherme L. Menezes; Dante T. Valente Junior; Rafael E.P. Ferreira; Dario A.B. Oliveira; Julcimara A. Araujo; Marcio Duarte; Joao R.R. Dorea (Meat Science, 2025)

Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration - Lucille Rey-Cadilhac; Donato Andueza; Sophie Prache (Meat Science, 2025)

Tailoring meat products for the elderly: A comprehensive review - Mustafa M. Farouk; Renyu Zhang; David I. Jenkinson; Carolina E. Realini (Meat Science, 2025)

Flavor characterization of pork cuts in Chalu black pigs using multi-omics analysis - Yingying Zhang; Yuduan Diao; Sayed Haidar Abbas Raza; Ji Huang; Hongyang Wang; Weilong Tu; Jiajie Zhang; Jieke Zhou; Yongsong Tan (Meat Science, 2025)

Improving quality and consumer acceptance of rabbit meat: Prospects and challenges - Pavan Kumar; Neelesh Sharma; Lokesh Kumar Narnoliya; Akhilesh Kumar Verma; Pramila Umaraw; Nitin Mehta; Mohammad Rashedi Ismail-Fitry; Ubedullah Kaka; Goh Yong-Meng; Sun-Jin Lee; Awis Qurni Sazili (Meat Science, 2025)

Carcass chilling method and electrical stimulation effects on meat quality and color in lamb - Maggie A. Mickelson; Robyn D. Warner; Rod J. Polkinghorne; Dennis L. Seman; Peter M. Crump; James R. Claus (Meat Science, 2025)

Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics - Mohammed Gagaoua; Nuria Prieto; David L. Hopkins; Welder Baldassini; Yimin Zhang; Oscar López-Campos; Marzia Albenzio; Antonella della Malva (Meat Science, 2025)

Light wavelengths that induce oxidation of oxymyoglobin in meat - Masahiro Waga; Koji Nakade (Meat Science, 2025)

Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves - Kudzai N. Ngongoni; Trust M. Pfukwa; Cletos Mapiye (Meat Science, 2025)

Exploring the relationship of colour categorization with pork colour standards under different subjective and objective conditions - B. Uttaro; S. Zawadski; M. Juárez (Meat Science, 2025)

Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky - Kazeem D. Adeyemi; Rasheed O. Sulaimon; Hakeem Ishola; Rafiat M. Shittu; Feranmi J. Olaniran; Jamiu O. Jimoh; Halimat O. Akinola; Ahmed O. Rasheed; Yusuf Ibn. Yusuf; Abdulfatai Oluwasola; Bukunmi M. Olabisi (Meat Science, 2025)

Apoptosis and its role in postmortem meat tenderness: A comprehensive review - Yingxin Zhao; Can Xiang; Bimol C. Roy; Heather L. Bruce; Christophe Blecker; Yanyan Zhang; Chongxin Liu; Dequan Zhang; Li Chen; Caiyan Huang (Meat Science, 2025)

The importance of including metmyoglobin levels in reflectance-based oxygen consumption measurements - Morgan L. Denzer; Morgan Pfeiffer; Gretchen Mafi; Ranjith Ramanathan (Meat Science, 2025)

Exploring the effects of ageing on instrumental and sensory characteristics of meat from Lidia breed females: A comparative study of two commercial types - Miguel A. Cantarero-Aparicio; Elena Angón; Carlos González-Esquivel; Francisco Peña Blanco; José Manuel Perea (Meat Science, 2025)

Effects of maternal contact and positive human contact during lactation on pork quality: Positive human contact to piglets during lactation improves pork loin muscle pH - Katelyn Tomas; Jemma Savaglia; Robert J.E. Hewitt; Kate J. Plush; Darryl N. D'Souza; Kym L. Butler; Paul H. Hemsworth; Alan J. Tilbrook (Meat Science, 2025)

Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork bellies - Michela Albano-Gaglio; Puneet Mishra; Sara W. Erasmus; Juan Florencio Tejeda; Albert Brun; Begonya Marcos; Cristina Zomeño; Maria Font-i-Furnols (Meat Science, 2025)

Reduction of N-nitrosamine in cured ham using atmospheric cold plasma-treated cauliflower powder - Kyung Jo; Seonmin Lee; Seul-Ki-Chan Jeong; Hayeon Jeon; Jeong-Uk Eom; Han-Sul Yang; Samooel Jung (Meat Science, 2025)

Improving the estimation of the lean meat percentage in pig carcasses using Box-Cox transformation and additional carcass parameters - T. Rombouts; M. Seynaeve; S. De Smet (Meat Science, 2025)

Effects of dietary Brevibacillus laterosporus BL1 supplementation on meat quality, antioxidant capacity, and the profiles of muscle amino acids and fatty acids in finishing pigs - Guangying Weng; Miao Yu; Chenxi Deng; Yucheng Liu; Min Song; Jinping Deng; Yulong Yin; Xianyong Ma; Dun Deng (Meat Science, 2025)

Changing Australia's trading language has enhanced the implementation of objective carcase measurement technologies - G.E. Gardner; H.B. Calnan; S.L. Connaughton; S.M. Stewart; P. Mc Gilchrist; C. Steele; D.J. Brown; W.S. Pitchford; D.W. Pethick; J. Marimuthu; R. Apps (Meat Science, 2025)

An overview of drivers and emotions of meat consumption - Maria Font-i-Furnols; Luis Guerrero (Meat Science, 2025)

Microbial bioprotection: An opportunity to improve safety and quality of meat products in a sustainable way - Luca Cocolin (Meat Science, 2025)

Editorial Board (Meat Science, 2024)

Effects of protein grass hay as alternative feed resource on lamb's fattening performance and meat quality - Yanmei Zhang; Ruicong Ma; Bo Chen; Wei Zhou; Naifeng Zhang; Yan Tu; Qiyu Diao; Tao Ma; Huaisen Chen; Kai Chen; Hong Ma; Yajuan Guo; et al. (Meat Science, 2024)

Using machine-learning approaches to investigate the volatile-compound fingerprint of fishy off-flavour from beef with enhanced healthful fatty acids - W. Barragán-Hernández; Ó. López-Campos; J.L. Aalhus; N. Prieto (Meat Science, 2024)

Meat products in human nutrition and health – About hazards and risks - Stefaan De Smet; Thomas Van Hecke (Meat Science, 2024)

Effects of feeding patterns on production performance, lipo-nutritional quality and gut microbiota of Sunit sheep - Letian Kang; Weihao Wang; Le Yang; Ting Liu; Taiwu Zhang; Junkang Xie; Maoqin Zhai; Xin Zhao; Yan Duan; Ye Jin (Meat Science, 2024)

Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines - Xiying Li; Melindee Hastie; Robyn D. Warner; Robert J.E. Hewitt; Darryl N. D'Souza; Claudia Gonzalez Viejo; Sigfredo Fuentes; Minh Ha; Frank R. Dunshea (Meat Science, 2024)

An exploratory study on the quality of the Longissimus thoracis et lumborum muscle of impala (Aepyceros melampus), mountain reedbuck (Redunca fulvorufula) and springbok (Antidorcas marsupialis) in South Africa - M.N. Hlohlongoane; U. Marume; O.C. Chikwanha; C. Mapiye (Meat Science, 2024)

The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics - Cristina Zomeño; Michela Albano-Gaglio; Albert Brun; Begonya Marcos; Maria Font-i-Furnols (Meat Science, 2024)

Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid - Huiyun Zhang; Junren Zhao; Xinling Li; Huaibin Kang (Meat Science, 2024)

Resilience in life and death: Metabolism and proteolysis in Bos indicus muscle and meat - Tracy L. Scheffler (Meat Science, 2024)

Editorial Board (Meat Science, 2024)

Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact - Begonya Marcos; Paula Quinteiro; Michela Albano-Gaglio; Israel Muñoz; Anna Claret; Luis Guerrero; Elsa Lloret; Juan Florencio Tejeda; Maria Font-i-Furnols (Meat Science, 2024)

Preliminary characterization of microplastics in beef hamburgers - E. Visentin; G. Niero; F. Benetti; A. Perini; M. Zanella; M. Pozza; M. De Marchi (Meat Science, 2024)

Investigation of guanidino acetic acid and rumen-protected methionine induced improvements in longissimus lumborum muscle quality in beef cattle - Simeng Yi; Boping Ye; Jinze Wang; Xin Yi; Yao Wang; Abudusaimijiang Abudukelimu; Hao Wu; Qingxiang Meng; Zhenming Zhou (Meat Science, 2024)

Ultra-wideband microwave precisely and accurately predicts sheepmeat hot carcase GR tissue depth - J. Marimuthu; K.M.W. Loudon; R. Karayakallile Abraham; V. Pamarla; G.E. Gardner (Meat Science, 2024)

Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging - Alan Giovanini de Oliveira Sartori; Daniel Silva Antonelo; Gabriel Henrique Ribeiro; Luiz Alberto Colnago; Júlio César de Carvalho Balieiro; Eduardo Francisquine Delgado; Carmen Josefina Contreras Castillo (Meat Science, 2024)

Ageing of Australian lamb beyond 14 days does not further improve eating quality - S.M. Moyes; D.W. Pethick; G.E. Gardner; L. Pannier (Meat Science, 2024)

Sequential window acquisition of all theoretical mass spectra (SWATH-MS) as an emerging proteomics approach for the discovery of dark-cutting beef biomarkers - Laura González-Blanco; Mamen Oliván; Yolanda Diñeiro; Susana B. Bravo; Verónica Sierra; Mohammed Gagaoua (Meat Science, 2024)

Genome to phenome Association for Pork Belly Parameters Elucidates Three Regulation Distinctions: Adipogenesis, muscle formation, and their transcription factors - Seung-Hoon Lee; Jun-Mo Kim (Meat Science, 2024)

Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers - Mi Tang; Xin Feng; Liang Ma; Yong Yu; Hankun Zhu; Yu Fu; Kangting Sun; Xiaoqian Wu; Jinyong Wang; Xiang Li; Yuhao Zhang (Meat Science, 2024)

Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages - Huan Zhang; Huizhu Wang; Qian Chen; Yungang Cao; Junrong Huang; Yuexin Li; Xianqi Yao; Baohua Kong (Meat Science, 2024)

Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats - Benjamin W.B. Holman; Edwina S. Toohey; Tracy A. Lamb; David L. Hopkins (Meat Science, 2024)

The association of P2 and lean % estimates from commercial measurement systems with computed tomography determined composition within Australian pork abattoirs - F. Anderson; M.T. Corlett; A. Williams; S. Sterndale; M. Trezona; G.E. Gardner (Meat Science, 2024)

The effects of the feeding duration of propylene glycol on major meat quality parameters and substantial proteins in the muscle of Akkaraman lambs - Akın Yakan; Hüseyin Özkan; Ufuk Kaya; Hasan Hüseyin Keçeli; Irem Karaaslan; Sevda Dalkiran; Aytaç Akçay; Necmettin Ünal; Savaş Sariözkan; Bilal Akyüz; Korhan Arslan; Baran Çamdeviren; et al. (Meat Science, 2024)

Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation - Jingming Zhang; Xin Li; Baohua Kong; Chuanai Cao; Fangda Sun; Hongwei Zhang; Qian Liu (Meat Science, 2024)

Consumers' beef purchasing behavior across countries - Bhishma R. Dahal; Karen L. DeLong; Shijun Gao; Carola Grebitus (Meat Science, 2024)

Longitudinal and transversal intramuscular variation of muscle fiber and meat quality characteristics in bovine M. longissimus thoracis et lumborum - Junyoung Park; Chang Wan Sun; Sumin Song; Huilin Cheng; Choeun Im; Teak Soon Shin; Gap-Don Kim (Meat Science, 2024)

Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds - Lina Guo; Chen Hong; Wenjie Wang; Xinyan Zhang; Junlin Chen; Zhongyuan Chen; Muthupandian Ashokkumar; Haile Ma (Meat Science, 2024)

The challenges and prospects of using cold plasma to prevent bacterial contamination and biofilm formation in the meat industry - Humaun Oliulla; Md Furkanur Rahaman Mizan; Md. Ashrafudoulla; Nigar Sultana Meghla; Angela Jie-won Ha; Si Hong Park; Sang-Do Ha (Meat Science, 2024)

Investigation of ochratoxin A in air-dry-cured hams - Jakub Toman; Darina Pickova; Lukas Rejman; Vladimir Ostry; Frantisek Malir (Meat Science, 2024)

Consumer willingness to pay (WTP) for beef based on color and price discounts - Annika J. Thies; Brianne A. Altmann; Amanda M. Countryman; Colton Smith; Mahesh N. Nair (Meat Science, 2024)

Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation - Wenjing Yao; Zihan Zhao; Jingming Zhang; Baohua Kong; Fangda Sun; Qian Liu; Chuanai Cao (Meat Science, 2024)

Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba - Hong Zhu; Fangrui Liu; Laping He; Xiao Wang; Cuiqin Li (Meat Science, 2024)

Using chemical intramuscular fat percentage to predict visual marbling scores in Australian beef carcasses - S.M. Stewart; G.E. Gardner; G. Tarr (Meat Science, 2024)

Editorial Board (Meat Science, 2024)

Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution - Yu Zhou; Xia Yu; Ran Xiao; Li-fang Zou; Qing-fei Du; Fei Ma; Cong-gui Chen (Meat Science, 2024)

Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis - Elia Roncero; María J. Andrade; Micaela Álvarez; Eva Cebrián; Josué Delgado (Meat Science, 2024)

Effects of liquid-based diets with breweries grains enriched with isolated starch and fish oil on veal quality - Francine M. Giotto; Nadini H. Gamage; Arturo Macias Franco; David E. Gerrard; Mozart A. Fonseca; Amilton S. de Mello (Meat Science, 2024)

Marine macroalgae in rabbit feed – Effects on meat quality - Sabela Al-Soufi; Javier García; Nuria Nicodemus; Jose M. Lorenzo; Eugenio Cegarra; Antonio Muíños; Ana Paula Losada; Marta Miranda; Marta López-Alonso (Meat Science, 2024)

Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves - Marek Kowalczyk; Piotr Domaradzki; Monika Ziomek; Piotr Skałecki; Agnieszka Kaliniak-Dziura; Paweł Żółkiewski; Anna Chmielowiec-Korzeniowska; Monika Kędzierska-Matysek; Aleksandra Ukalska-Jaruga; Tomasz Grenda; Roberta Nuvoloni; Mariusz Florek (Meat Science, 2024)

Understanding Consumer Preferences for Attributes of Yak Meat: Implications for Economic Growth and Resource Efficiency in Pastoral Areas - Yongshun Ai; Rao Yuan; Shaosheng Jin; Wen Lin; Yan Zhang (Meat Science, 2024)

Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris) - Andrêssa Maria Medeiros Theóphilo Galvão; Gilmar Freire da Costa; Mirian dos Santos; Marise Aparecida Rodrigues Pollonio; Míriam Dupas Hubinger (Meat Science, 2024)

Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder - Mariana Basso Pinton; José Manuel Lorenzo; Bibiana Alves dos Santos; Leticia Pereira Correa; Milena Padilha; Pamela Cristiele Oliveira Trindade; Alexandre José Cichoski; Roberto Bermúdez; Laura Purriños; Paulo Cezar Bastianello Campagnol (Meat Science, 2024)

As a reviewer, how do I decide between recommending rejection of a paper rather than a major revision? - Peter P. Purslow (Meat Science, 2024)

Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsion - Ying-ao Zhu; Fei Li; Meihui Wang; Yuhang Cao; Baohua Kong; Qian Liu; Hui Wang; Qian Chen (Meat Science, 2024)

Comparative transcriptome analysis of slow-twitch and fast-twitch muscles in Kazakh horses - Jianwen Wang; Wanlu Ren; Zhiwen Sun; Zixiang Han; Yaqi Zeng; Jun Meng; Xinkui Yao (Meat Science, 2024)

Transcriptome analysis reveals the effects of Schizochytrium sp. on the meat quality attributes of Tan lambs - Changpeng Gao; Hongrui Wen; Dongwen Dai; Qingmin Li; Yuxiang Zhou (Meat Science, 2024)

Effects of dietary arginine supplementation on muscle structure, meat characteristics and lipid oxidation products in lambs and its potential mechanisms of action - Lu Dou; Chang Liu; Rina Su; Mirco Corazzin; Zhimin Jin; Zhihao Yang; Guanhua Hu; Min Zhang; Lina Sun; Lihua Zhao; Ye Jin; Lin Su (Meat Science, 2024)

S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality - Qin Hou; Tianyi Gao; Rui Liu; Chao Ma; Wangang Zhang (Meat Science, 2024)

Fatty acid profile, physicochemical composition and carcass traits of young Nellore bulls fed Acacia mearnsii extract - Fernanda M. dos Santos; Leilson R. Bezerra; Jusaline F. Vieira; Polyana D.R. Marcelino; Analivia M. Barbosa; José M. Pereira Filho; Jose A. Arce-Cordero; Claudio Vaz Di M. Ribeiro; Thadeu M. Silva; Ronaldo L. Oliveira (Meat Science, 2024)

Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking - Hye-Jin Kim; Seungchul Lee; Minwoo Choi; Heesang Hong; Cheorun Jo (Meat Science, 2024)

Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack - Ítalo Abreu Lima; Lorrany Ramos do Carmo; Bruna Fernandes Andrade; Thales Leandro Coutinho de Oliveira; Roberta Hilsdorf Piccoli; Alcinéia de Lemos Souza Ramos; Eduardo Mendes Ramos (Meat Science, 2024)

Relationships between European carcass evaluation and Meat Standards Australia grading scheme applied to young beef cattle - Matteo Santinello; Mauro Penasa; Arianna Goi; Nicola Rampado; Jean-François Hocquette; Massimo De Marchi (Meat Science, 2024)

Metabolic and microbial mechanisms related to the effects of dietary wheat levels on intramuscular fat content in finishing pigs - Jiguang Wang; He Zhu; Haojie Li; Shuangshuang Xia; Fang Zhang; Chunxue Liu; Weijiang Zheng; Wen Yao (Meat Science, 2024)

Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham - Teresa Bento de Carvalho; Mónica Oliveira; Ana Maria Gomes; Maria João Monteiro; Manuela Pintado; Norton Komora; Tiago Durães; Fernando M. Nunes; Fernanda Cosme; Luís Patarata; Teresa R.S. Brandão; Joana Bastos Barbosa; et al. (Meat Science, 2024)

Continued development of a tool to measure intramuscular fat of Australian lamb carcases in commercial situations - Stephanie M. Fowler; Stephen Morris; Suzanne I. Mortimer; David L. Hopkins (Meat Science, 2024)

In vitro antimicrobial activity of ginseng extract against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and its inhibitory effects on these pathogens in cooked ground beef - Ali Soyuçok; Birol Kılıç; Gülden Başyiğit Kılıç; Halil Yalçın (Meat Science, 2024)

Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky - Yuxia Fan; Chenglin Guo; Yiwen Zhu; Dengyong Liu; Yuan Liu (Meat Science, 2024)

Effect of different electrical stimulation systems on beef quality and palatability: Constant current compared to constant voltage - P.L.A. Leighton; Ó. López-Campos; B. Chabot; H.R. Scott; B. Schmidt; S. Zawadski; N. Prieto (Meat Science, 2024)

Use of sustainable packaging materials for fresh beef vacuum packaging application and product assessment using physicochemical means - Marek Kowalczyk; Piotr Domaradzki; Piotr Skałecki; Agnieszka Kaliniak-Dziura; Piotr Stanek; Anna Teter; Tomasz Grenda; Mariusz Florek (Meat Science, 2024)

In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times - Iliani Patinho; Daniel S. Antonelo; Eduardo F. Delgado; Laura Alessandroni; Júlio C.C. Balieiro; Carmen J. Contreras Castillo; Mohammed Gagaoua (Meat Science, 2024)

A new histopathology scoring protocol reveals myopathy features in PSE-like pork - P. Suliga; S. Schneider; J. Gonzalez; B. Egelandsdal; O. Alvseike; S.M. Abie; D. Münch (Meat Science, 2024)

Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks - Xue Liang; Zihan Zhao; Jingming Zhang; Baohua Kong; Xin Li; Chuanai Cao; Hongwei Zhang; Qian Liu; Liuyang Shen (Meat Science, 2024)

Improved cut weight predictions from DEXA scans of lamb carcasses enables more accurate allocation of cuts to processing plans - H.B. Calnan; A. Williams; C. Alston-Knox; G. Wang; W.S. Pitchford; G.E. Gardner (Meat Science, 2024)

Effect of coconut processing by-product graded feeding on carcass traits and meat quality of lambs - Felipe J.S. Silva; Dorgival M. Lima Júnior; Beatriz D.O. Fernandes; Anaiane P. Souza; Susana P. Alves; Rui J.B. Bessa; Francisco F.R. Carvalho; Ariosvaldo N. Medeiros (Meat Science, 2024)

Microbial load reduction in stored raw beef meat using chitosan/starch-based active packaging films incorporated with cellulose nanofibers and cinnamon essential oil - Sreekanth K.; Sharath K.P.; Midhun Dominic C.D.; Divya Mathew; Radhakrishnan E.K. (Meat Science, 2024)

The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement - Benjamin W.B. Holman; Gordon Refshauge; Matthew T. Newell; David L. Hopkins; Richard C. Hayes (Meat Science, 2024)

Editorial Board (Meat Science, 2024)

Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition - Shiwen Lin; Xin Li; Jingming Zhang; Baohua Kong; Chuanai Cao; Fangda Sun; Hongwei Zhang; Qian Liu; Chunyan Liu (Meat Science, 2024)

Effects of Eleutherine bulbosa extract on the myofibrillar protein oxidation and moisture migration of yak meat under oxidation stress - Sining Li; Wenjing Wu; Shanhu Tang; Jianxiang Wang (Meat Science, 2024)

Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage - Jun Yang; Xue Chen; Xinxin Duan; Ke Li; Haijian Cheng; Ge Sun; Xin Luo; David L. Hopkins; Benjamin W.B. Holman; Yimin Zhang; Enliang Song (Meat Science, 2024)

Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level - Pinghua Deng; Shuang Teng; Yu Zhou; Yuling Liu; Boqun Liao; Xiaopu Ren; Yawei Zhang (Meat Science, 2024)

Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef - Jiqiang Li; Qiantong Wang; Rongrong Liang; Yanwei Mao; David L. Hopkins; Ke Li; Xiaoyin Yang; Xin Luo; Lixian Zhu; Yimin Zhang (Meat Science, 2024)

Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment - E. Torres-Baix; P. Gou; S. Bover-Cid; E. Fulladosa (Meat Science, 2024)

Postmortem mitochondria function in longissimus lumborum of Angus and Brahman steers - Patricia M. Ramos; Stephanie E. Wohlgemuth; Chloe A. Gingerich; Briana Hawryluk; Morgan T. Smith; Lindsey C. Bell; Tracy L. Scheffler (Meat Science, 2024)

Synthetic phantoms enable calibration between abattoir based dual energy X-ray absorptiometers used for prediction of lamb carcass composition - Stephen Louis Connaughton; Andrew Williams; Fiona Anderson; Khama R. Kelman; Graham Edwin Gardner (Meat Science, 2024)

Socio-behavioural factors influencing meat intake and meat reduction intention in Vietnam and Switzerland - Thanh Mai Ha; Minh Hai Ngo; Mathilde Delley; Franziska Götze; Lam Thi Bui; Nhu Thinh Le; Evelyn Markoni; Anh Duc Nguyen; Bao Duong Pham; Thomas A. Brunner (Meat Science, 2024)

Editorial Board (Meat Science, 2024)

Effect of residual feed intake on meat quality in fattening Charolais bulls fed two contrasting diets - M.P. Ellies-Oury; K. Insausti; S. Papillon; J. Albechaalany; G. Cantalapiedra-Hijar (Meat Science, 2024)

Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins - Mehmet Emin Aydemir; Serap Kılıç Altun; Kasım Takım; Mustafa Abdullah Yilmaz; Hamza Yalçin (Meat Science, 2024)

Synergistic effects of ε-poly-l-lysine and lysozyme against Pseudomonas aeruginosa and Listeria monocytogenes biofilms on beef and food contact surfaces - Ah. Jin Cho; Sangha Han; Shamsun Nahar; Eun Her; June Gu Kang; Sang-Do Ha (Meat Science, 2024)

Beef muscle discrimination based on two-trace two-dimensional correlation spectroscopy (2T2D COS) combined with snapshot visible-near infrared multispectral imaging - Abderrahmane Aït-Kaddour; Mohammed Loudiyi; Oumayma Boukria; Jasur Safarov; Shaxnoza Sultanova; Donato Andueza; Anne Listrat; Yana Cahyana (Meat Science, 2024)

Effects of lactic acid and ascorbic acid electrostatic spraying on the physicochemical attributes and microbial diversity of beef aged at mild temperature (10 °C) - Haojie Yu; Songshan Zhang; Xiaochang Liu; Yuanhua Lei; Yueyu Bai; Yiran Yang; Hongbo Li; Yinchu Liu; Yang Xiao; Peng Xie; Baozhong Sun (Meat Science, 2024)

Assessing the impact of ultrasound on the rate and extent of early post-mortem glycolysis in bovine Longissimus thoracis et lumborum - Mary Ann Kent; Anne Maria Mullen; Eileen O'Neill; Carlos Álvarez (Meat Science, 2024)

Modelling of salt uptake for salt content standardization in dry-cured ham - E. Torres-Baix; A. Illana; P. Gou; A. Olmos; J. Arnau; E. Fulladosa (Meat Science, 2024)

Validation of Raman spectroscopic models to verify the origin of Australian beef grown under different production systems - Stephanie M. Fowler; Matthew Kerr; David L. Hopkins; Leigh M. Schmidtke (Meat Science, 2024)

Microbial dynamics of South Korean beef and surroundings along the supply chain based on high-throughput sequencing - Jeongyeon Yeom; Dongryeoul Bae; Sun Ae Kim (Meat Science, 2024)

Carcass characteristics and meat quality of goat kids according to the Colomer – Rocher carcass fatness and conformation classes - Hulya Yalcintan; Pembe Dilara Kecici; Alper Yilmaz; Bulent Ekiz (Meat Science, 2024)

Genome wide association studies for carcass traits measured by video image analysis in crossbred lambs - K. Kaseja; N. Lambe; J. Yates; E. Smith; J. Conington (Meat Science, 2024)

USA millennial and non-millennial beef consumers perception of beef, pork, and chicken - H.L. Laird; R.K. Miller; C.R. Kerth; M.C. Berto; K. Adhikari (Meat Science, 2024)

Validation of a handheld near-infrared spectrophotometer for measurement of chemical intramuscular fat in Australian lamb - S.M. Stewart; M.T. Corlett; G.E. Gardner; A. Ura; K. Nishiyama; T. Shibuya; P. McGilchrist; C.C. Steel; A. Furuya (Meat Science, 2024)

N-acetyl-l-methionine dietary supplementation improves meat quality by oxidative stability of finishing Angus heifers - Yue Liu; Wanbao Chen; Shuo Zhang; Xiaohui Zhu; Hao Wu; Qingxiang Meng; Muhammad Zahoor Khan; Zhu Yu; Zhenming Zhou (Meat Science, 2024)

Editorial Board (Meat Science, 2024)

Protocatechuic acid as an inhibitor of lipid oxidation in meat - Teresa Deuchande; Joana F. Fundo; Manuela E. Pintado; Ana L. Amaro (Meat Science, 2024)

Retraction notice to “Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative” [Meat Sci. 208 (2023)109383] - Ngouana Moffo A. Ivane; Suleiman A. Haruna; Wenxiu Wang; Qianyun Ma; Jie Wang; Yaqiong Liu; Jianfeng Sun (Meat Science, 2024)

Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts - Haley J. Jeneske; Colin K.Y. Chun; Larissa A. Koulicoff; Sara R. Hene; Jessie Vipham; Travis G. O'Quinn; Morgan D. Zumbaugh; Michael D. Chao (Meat Science, 2024)

Meat quality and sensory traits in rabbits fed with two different percentages of bovine colostrum - Marta Castrica; Laura Menchetti; Stella Agradi; Giulio Curone; Daniele Vigo; Grazia Pastorelli; Margherita Pallaoro; Alessia Di Giancamillo; Silvia Clotilde Modina; Federica Riva; Valentina Serra; Egon Andoni; et al. (Meat Science, 2024)

Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters - Dongxue Yuan; Xue Liang; Baohua Kong; Xiufang Xia; Chuanai Cao; Hongwei Zhang; Qian Liu; Xin Li (Meat Science, 2024)

Inhibition of pyruvate dehydrogenase accelerates anaerobic glycolysis under postmortem simulating conditions - Mackenzie J. Taylor; Chandler D. Stafford; Jared F. Buhler; David S. Dang; Mohammed A. Alruzzi; Teif A. Najm; Samuel D. Gerrard; Kara J. Thornton; Stephan van Vliet; Samer W. El-Kadi; David E. Gerrard; Sulaiman K. Matarneh (Meat Science, 2024)

Predicting lamb carcase composition from tissue depth measured at a single point with an ultrawide-band microwave scanner - J. Marimuthu; K.M.W. Loudon; R. Karayakallile Abraham; V. Pamarla; G.E. Gardner (Meat Science, 2024)

Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks - P.L.A. Leighton; Ó. López-Campos; S. Zawadski; J.L. Aalhus; N. Prieto (Meat Science, 2024)

Effect of pulsed electric field (PEF) on NaCl diffusion in beef and consequence on meat quality - Yuchen Guo; Jiahua Gao; Yun Bai; Xia Wang; Xinglian Xu; Xinqing Lu; Jianping Yue; Minyi Han (Meat Science, 2024)

A deep learning-based approach for fully automated segmentation and quantitative analysis of muscle fibers in pig skeletal muscle - Zekai Yao; Jingjie Wo; Enqin Zheng; Jie Yang; Hao Li; Xinxin Li; Jianhao Li; Yizhi Luo; Ting Wang; Zhenfei Fan; Yuexin Zhan; Yingshan Yang; et al. (Meat Science, 2024)

Rapid and non-destructive microbial quality prediction of fresh pork stored under modified atmospheres by using selected-ion flow-tube mass spectrometry and machine learning - Linyun Chen; Lotta Kuuliala; Mariem Somrani; Christophe Walgraeve; Kristof Demeestere; Bernard De Baets; Frank Devlieghere (Meat Science, 2024)

Effects of grape seed procyanidins on the lipid metabolism of growing-finishing pigs based on transcriptomics and metabolomics analyses - Yue Zhang; Yan Zhai; Xinxin Wei; Xu Yang; Chao Deng; Qinghong Li; Weiwei Wang; Ruirong Hao (Meat Science, 2024)

Beef-on-dairy: Meat quality of veal and prediction of intramuscular fat using the Q-FOM™ Beef camera at the 5th–6th thoracic vertebra - Fie F. Drachmann; Mette Christensen; Jakob Esberg; Thomas Lauridsen; Anders Fogh; Jette F. Young; Margrethe Therkildsen (Meat Science, 2024)

Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork - Su Wang; Dequan Zhang; Qingfeng Yang; Xiangyuan Wen; Xin Li; Tongjing Yan; Rui Zhang; Wei Wang; Kumayl Hassan Akhtar; Caiyan Huang; Chengli Hou (Meat Science, 2024)

The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle - Matteo Santinello; Nicola Rampado; Mauro Penasa; Jean-François Hocquette; David Pethick; Massimo De Marchi (Meat Science, 2024)

Objective grading of rib eye traits using the Q-FOM™ camera in Australian beef carcasses - Sarah M. Stewart; Henrik Toft; Rachel A. O'Reilly; Thomas Lauridsen; Jakob Esberg; Thor B. Jørgensen; Garth Tarr; Mette Christensen (Meat Science, 2024)

Effects of relative humidity on dry-aged beef quality - Felipe A. Ribeiro; Soon K. Lau; Rebecca A. Furbeck; Nicolas J. Herrera; Morgan L. Henriott; Nicolas A. Bland; Samodha C. Fernando; Jeyamkondan Subbiah; Sérgio B. Pflanzer; Thu T. Dinh; Rhonda K. Miller; Gary A. Sullivan; et al. (Meat Science, 2024)

Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America - R. Zhang; Z. Kallas; T.S. Conner; M.P.F. Loeffen; M. Lee; L. Day; M.M. Farouk; C.E. Realini (Meat Science, 2024)

Dietary iron or inulin supplementation alters iron status, growth performance, intramuscular fat and meat quality in finisher pigs - F.R. Dunshea; J.R. Pluske; E.N. Ponnampalam (Meat Science, 2024)

An overlooked compound contributing to boar taint and consumer rejection of meat products: 2-Aminoacetophenone - Daniel Mörlein; Johanna Mörlein; Christoph Gerlach; Micha Strack; Bertolt Kranz; Dagmar A. Brüggemann (Meat Science, 2024)

Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model - Han Wu; Zhifei He; Li Yang; Hongjun Li (Meat Science, 2024)

Estimation of in vivo body composition of Iberian pigs using bioelectric impedance and ultrasonography techniques - Consolación García-Contreras; Fernando Sánchez-Esquiliche; Manuel Lachica; Ignacio Fernández-Fígares; Fernando Gómez-Carballar; Gema Matos; Luis Lara; Rosa Nieto (Meat Science, 2024)

Non-invasive meat quality assessment: Exploring the potential of ocular infrared thermography to predict ultimate pH in Nellore beef cattle - Guilherme Agostinis Ferreira; Amanda Gobeti Barro; Carlos Eduardo Manchur Bueno; Daniela Kaizer Terto; Évelyn Rangel dos Santos; Natália Nami Ogawa; Rafael Humberto de Carvalho; Ana Maria Bridi (Meat Science, 2024)

Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review - Yiqun Zhu; Mengqing Gu; Yuhan Su; Zhe Li; Zhigang Xiao; Fei Lu; Chunyang Han (Meat Science, 2024)

Pork belly quality variation and its association with fatness level - M. Albano-Gaglio; C. Zomeño; J.F. Tejeda; A. Brun; M. Gispert; B. Marcos; M. Font-i-Furnols (Meat Science, 2024)

Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers - Viviana Bolletta; Ruggero Menci; Bernardo Valenti; Luciano Morbidini; Maurizio Servili; Agnese Taticchi; Emanuele Lilli; Mariano Pauselli (Meat Science, 2024)

Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance - Ying Xu; Wensong Wei; Hengxun Lin; Feng Huang; Ping Yang; Junmei Liu; Laiyu Zhao; Chunhui Zhang (Meat Science, 2024)

Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination - Ge Sun; Jun Yang; Benjamin W.B. Holman; Chrysoula C. Tassou; Olga S. Papadopoulou; Xin Luo; Lixian Zhu; Yanwei Mao; Yimin Zhang (Meat Science, 2024)

Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams - Cristina Schivazappa; Nicoletta Simoncini; Anna Pinna; Angela Faccioli; Paolo Zambonelli; Roberta Virgili (Meat Science, 2024)

Effect of different levels of Lactobacillus added to diets on fat deposition and meat quality of Sunit lambs - Yue Zhang; Min Zhang; Lin Su; Lihua Zhao; Lina Sun; Ye Jin; Yueying Guo (Meat Science, 2024)

Comparing the effects of packaging normal-pH and atypical dark-cutting beef in modified atmosphere conditions on surface color - Keayla M. Harr; Noah Jewell; Jade Edwards; Sunil More; Gretchen G. Mafi; Morgan Pfeiffer; Ranjith Ramanathan (Meat Science, 2024)

Editorial Board (Meat Science, 2024)

Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers - Iftikhar Hussain Badar; Ziyi Wang; Yafei Zhou; Xiang Guo; Muhammad Hayat Jaspal; Baohua Kong; Haotian Liu (Meat Science, 2024)

Preliminary genetic parameter estimates of meat quality traits in Hu sheep - Zhongyu Wang; Xueying Zhang; Yangkai Liu; Shengwei Pei; Yuanyuan Kong; Fadi Li; Weimin Wang; Xiangpeng Yue (Meat Science, 2024)

Chinese consumer preference for beef with geographical indications and other attributes - Rao Fu; Chenguang Li; Liming Wang; Zhifeng Gao (Meat Science, 2024)

Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal model - Seonmin Lee; Kyung Jo; Seul-Ki-Chan Jeong; Hayeon Jeon; Yun-Sang Choi; Samooel Jung (Meat Science, 2024)

Influence of sonication pretreatment on antiradical and anti-ACE activity of protein hydrolysates from fermented pork loins - Paulina Kęska; Joanna Stadnik; Dariusz M. Stasiak (Meat Science, 2024)

Number of denatured rigor cross-bridges determines the intracellular volume shrinkage in porcine muscle fibre under PSE-inducing condition - Cong Yin; Siyang Wu; Nan Yang; Tingyang Ai; Jiawei Wan; Qin Rui; Hong Liu; Hairong Xiong; Jiao Liu (Meat Science, 2024)

Effect of prudent use of antimicrobials in the early phase of infection in pigs on the performance and meat quality of fattening pigs - A. Ludwiczak; J. Składanowska-Baryza; A. Cieślak; M. Stanisz; E. Skrzypczak; E. Sell-Kubiak; P. Ślósarz; P. Racewicz (Meat Science, 2024)

Citizen attitudes towards present and future beef consumption before and after the COVID-19 pandemic - Valentina Mansky de la Fuente; María José Hötzel; Dayane Lemos Teixeira; Rafael Esteban Larraín; Daniel Enriquez-Hidalgo (Meat Science, 2024)

Assessment of functional efficacy of sheep plasma protein hydrolysates and their utilization in mutton sausage - Sarita Kumari; Anurag Pandey; Arvind Soni; Anurag Mahala; Arun Kumar; Kushankur Dey (Meat Science, 2024)

Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein - Zhong-Wei Wu; Xue-Yan Shang; Qin Hou; Jing-Guo Xu; Zhuang-Li Kang; Han-Jun Ma (Meat Science, 2024)

Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef - Eloise Soares de Alvarenga; Maria Fernanda Isac; Alessandra Fernandes Rosa; Saulo Luz Silva; Renata Tieko Nassu; Andrea Carla da Silva Barretto (Meat Science, 2024)

Effect of magnetic field mediated CaCl2 on the edible quality of low-sodium minced pork gels - Honghong Gong; Yushi Deng; Jingjiao Jiang; Xiaopeng Hu; Yuanhua Zhou; Yunhua Zhang; Jingyang Liu; Weiqing Sun (Meat Science, 2024)

Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production - Marcio Augusto Ribeiro-Sanches; Maria Júlia Neves Martins; André Luiz Borges-Machado; Micael José de Almeida; Bruna Grassetti Fonseca; Tiago Carregari Polachini; Javier Telis-Romero (Meat Science, 2024)

Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon - Li Yang; Hongjun Li; Han Wu; Shuyun Liu; Zhifei He (Meat Science, 2024)

Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer - Irene Peñaranda; Macarena Egea; M. Belén Linares; M. Belén López; M. Dolores Garrido (Meat Science, 2024)

Quantification of hardware effects of an on-line Dual Energy X-ray Absorptiometry scanner when predicting lamb carcass composition - Stephen Louis Connaughton; Andrew Williams; Fiona Anderson; Khama R. Kelman; Jarno Peterse; Graham Edwin Gardner (Meat Science, 2024)

Editorial Board (Meat Science, 2024)

The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review - Simona Grasso; Mario Estévez; José M. Lorenzo; Mirian Pateiro; Eric N. Ponnampalam (Meat Science, 2024)

Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beef - Angélica Sousa Guimarães; Gabriela de Barros Silva Haddad; Jéssica Sousa Guimarães; Robledo de Almeida Torres Filho; Paulo Rogério Fontes; Alcinéia de Lemos Souza Ramos; Eduardo Mendes Ramos (Meat Science, 2024)

Consumer preferences and willingness to pay for safe pork products in rural Kenya - Cianjo M. Gichuyia; Nadhem Mtimet; Eric M. Fèvre; Lian F. Thomas; Peter B. Gathura; Joshua O. Onono; Faical Akaichi (Meat Science, 2024)

Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham - Caroline Maria de Andrade Cavalari; Pedro Henrique Imazaki; Barbara Pirard; Sarah Lebrun; Raphael Vanleyssem; Céline Gemmi; Céline Antoine; Sébastien Crevecoeur; Georges Daube; Antoine Clinquart; Renata Ernlund Freitas de Macedo (Meat Science, 2024)

Effects of exercise on muscle fiber conversion, muscle development and meat quality of Sunit sheep - Lin Su; Congying Zhao; Bing Sun; Lu Dou; Chenlei Wang; Zhihao Yang; Tianle Li; Ye Jin (Meat Science, 2024)

Editorial Board (Meat Science, 2024)

Novel needle-probe single-fiber reflectance spectroscopy to quantify sub-surface myoglobin forms in beef psoas major steaks during retail display - Morgan L. Denzer; Daqing Piao; Morgan Pfeiffer; Gretchen Mafi; Ranjith Ramanathan (Meat Science, 2024)

A current review of U.S. beef flavor I: Measuring beef flavor - Chris R. Kerth; Jerrad F. Legako; Dale R. Woerner; J. Chance Brooks; Jessica M. Lancaster; Travis G. O'Quinn; Mahesh Nair; Rhonda K. Miller (Meat Science, 2024)

Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China - Huiping Wang; Yumeng Sui; Jiaqi Liu; Haotian Liu; Ligang Qin; Baohua Kong; Qian Chen (Meat Science, 2024)

Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigs - Yiqiang Li; Yadi Feng; Xiaoling Chen; Jun He; Yuheng Luo; Bing Yu; Daiwen Chen; Zhiqing Huang (Meat Science, 2024)

Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions - Yuexin Li; Yubo Zhao; Fangda Sun; Qian Chen; Qian Liu; Hui Wang; Baohua Kong (Meat Science, 2024)

Leucine improves the growth performance, carcass traits, and lipid nutritional quality of pork in Shaziling pigs - Shu Zhang; Yuqin Huang; Changbing Zheng; Liyi Wang; Yanbing Zhou; Wentao Chen; Yehui Duan; Tizhong Shan (Meat Science, 2024)

Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality - Ruotong Guo; Jian Xiong; Pei Li; Chunlei Ma; Xiaoyun Zhao; Wudan Cai; Yaqiu Kong; Qilin Huang (Meat Science, 2024)

Consumer acceptance and quality of game meat “droëwors” sausages with different levels of added fat - Daniel Bureš; Tersia Needham; Luděk Bartoň; Nicole Lebedová; Radim Kotrba; Dalibor Řehák; Iva Kučerová; Pavel Klouček; Louwrens C. Hoffman (Meat Science, 2024)

Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam lines - A. Saikia; G. Mejicanos; J. Rothy; E. Rajendiran; C. Yang; M. Nyachoti; H. Lei; R. Bergsma; Y. Wu; S. Jin; A. Rodas-Gonzalez (Meat Science, 2024)

Machine learning models for prediction of Escherichia coli O157:H7 growth in raw ground beef at different storage temperatures - Serhat Al; Fatma Uysal Ciloglu; Aytac Akcay; Ahmet Koluman (Meat Science, 2024)

Editorial Board (Meat Science, 2024)

Effects of CO2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O2 levels - Rongrong Liang; Wenyan Zhang; Yanwei Mao; Yimin Zhang; Ke Li; Xin Luo; Xiaoyin Yang (Meat Science, 2024)

Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution - Yin Fu; Yan Cao; Zhongyi Chang; Chunjing Zou; Deming Jiang; Hongliang Gao; Caifeng Jia (Meat Science, 2024)

Exploring the metabolomic landscape: Perilla frutescens as a promising enhancer of production, flavor, and nutrition in Tan lamb meat - Yue Yu; Boyan Zhang; Xianzhe Jiang; Yimeng Cui; Hailing Luo; Sokratis Stergiadis; Bing Wang (Meat Science, 2024)

Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat - Ihtesham ul Haq; Bilal Asghar; Adeel Manzoor; Sher Ali; Kashif Nauman; Sohail Ahmad; David L. Hopkins; Jamal Nasir (Meat Science, 2024)

Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile - Ana Carolina Mendes Dias Seibt; Priscila Nerhing; Mariana Basso Pinton; Suelen Priscila Santos; Yasmim Sena Vaz Leães; Fernanda De Candido De Oliveira; Silvino Sasso Robalo; Bianca Campos Casarin; Bibiana Alves Dos Santos; Juliano Smanioto Barin; Roger Wagner; Cristiano Ragagnin De Menezes; et al. (Meat Science, 2024)

Sensory quality of beef with different ultimate pH values – A Brazilian perspective - Guilherme Agostinis Ferreira; Amanda Gobeti Barro; Daniela Kaizer Terto; Eloá Bispo Bosso; Évelyn Rangel dos Santos; Natália Nami Ogawa; Ana Maria Bridi (Meat Science, 2024)

Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens) - Xueyuan Bai; Feng Yin; Ang Ru; Ming Li; Wei Tian; Guiyan Zhang; Qingwen Chen; Rong Chai; Yanxia Liu; Wenming Cui; Hongmei Shi; Chaozhi Zhu; et al. (Meat Science, 2024)

A current review of U.S. beef flavor II: Managing beef flavor - Travis G. O'Quinn; Jerrad F. Legako; Dale R. Woerner; Chris R. Kerth; Mahesh N. Nair; J. Chance Brooks; Jessica M. Lancaster; Rhonda K. Miller (Meat Science, 2024)

Resveratrol improves meat quality traits by activating the lncRNAs-KEAP1-NRF2 axis in pigs - Sanbao Zhang; Peng Pan; Hongyue Xie; Chongwan Wei; Qian Wang; Bao Yang; Yanjie Sun; Yin Li; Yunyan Luo; Ying Song; Qinyang Jiang; Yanna Huang (Meat Science, 2024)

Flaxseed gum based biocomposite film modified with betel leaf extract: A novel packaging material for oxidative stability of meat patties - Arshied Manzoor; Saghir Ahmad (Meat Science, 2024)

Genome-wide scans identify biological and metabolic pathways regulating carcass and meat quality traits in beef cattle - Leonardo Machestropa Arikawa; Lucio Flavio Macedo Mota; Patrícia Iana Schmidt; Gabriela Bonfá Frezarim; Larissa Fernanda Simielli Fonseca; Ana Fabrícia Braga Magalhães; Delvan Alves Silva; Roberto Carvalheiro; Luis Artur Loyola Chardulo; Lucia Galvão de Albuquerque (Meat Science, 2024)

S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham - Bruna Fernandes Andrade; Angélica Souza Guimarães; Lorrany Ramos do Carmo; Marcelo Stefanini Tanaka; Paulo Rogério Fontes; Alcinéia de Lemos Souza Ramos; Eduardo Mendes Ramos (Meat Science, 2024)

Rapid and non-destructive detection of ponceau 4R red colored pork - John-Lewis Zinia Zaukuu; Etornam Celestine Tsyawo (Meat Science, 2024)

Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles - Michelle N. LeMaster; Minh Ha; Frank R. Dunshea; Surinder Chauhan; Darryl D'Souza; Robyn D. Warner (Meat Science, 2024)

Using in-abattoir 3-dimensional measurements from images of beef carcasses for the prediction of EUROP classification grade and carcass weight - Holly Nisbet; Nicola Lambe; Gemma Miller; Andrea Doeschl-Wilson; David Barclay; Alexander Wheaton; Carol-Anne Duthie (Meat Science, 2024)

Editorial Board (Meat Science, 2024)

Trade and consumption of buffalo meat in Brazil - Ricardo Zambarda Vaz; Haylleen Aparecida Oliveira Menezes de Sá; Dayana Bernardi Sarzi Sartori; Pablo Tavares Costa; Ana Carolina Fluck; Alexsandro Bahr Kröning; Otoniel Geter Lauz Ferreira; Olmar Antônio Denardin Costa; João Restle (Meat Science, 2024)

Prediction of carcass traits in fattening Chios and Serres lambs using real-time ultrasonography and live body weight measurements pre-slaughter - Marianna Lagonikou; Eirini Tsimpouri; Dimitrios E. Gelasakis; Evgenia Denezi; Athanasios I. Gelasakis (Meat Science, 2024)

Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception - Zuobing Xiao; Longxue Liu; Yunwei Niu; Jing Zhang; Daoying Wang; Cunshan Zhou (Meat Science, 2024)

Effects of Tratt seed on the growth performance, meat quality, and sensory evaluation characteristics in growing rabbits - Xu Wang; Jiaxuan Li; Di Zhou; Jixiao Qin; Yiqing Xu; Qi Lu; Xingzhou Tian (Meat Science, 2024)

Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages - K. Zampouni; A. Filippou; K. Papadimitriou; E. Katsanidis (Meat Science, 2024)

Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation - Honggyun Kim; Jiseon Lee; Sungmin Jeong; Suyong Lee; Geun-Pyo Hong (Meat Science, 2024)

Challenges and future perspectives for the European grading of pig carcasses – A quality view - Marjeta Čandek-Potokar; Bénédicte Lebret; Marina Gispert; Maria Font-i-Furnols (Meat Science, 2024)

RETRACTED: Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative - Ngouana Moffo A. Ivane; Suleiman A. Haruna; Wenxiu Wang; Qianyun Ma; Jie Wang; Yaqiong Liu; Jianfeng Sun (Meat Science, 2024)

Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs - Xinxin Zhao; Xiankun Sun; Bangcheng Lai; Rui Liu; Mangang Wu; Qingfeng Ge; Hai Yu (Meat Science, 2024)

Do carcass traits influence consumer perception of pork eating quality? - Dante T. Valente Junior; Ira B. Mandell; Benjamin M. Bohrer; Justice B. Dorleku; Cheryl P. Campbell; Tadeu E. Silva; Edenio Detmann; Alysson Saraiva; Manuel Juárez; Marcio S. Duarte (Meat Science, 2024)

Visible spectroscopy on lamb fat and muscle to authenticate the duration of pasture finishing - L. Rey-Cadilhac; D. Andueza; S. Prache (Meat Science, 2024)

Pork muscle profiling: pH and instrumental color of the longissimus thoracis is not representative of pH and instrumental color of shoulder and ham muscles - B.M. Bohrer; Y. Wang; J.B. Dorleku; C.P. Campbell; I.B. Mandell (Meat Science, 2024)

Study of the transfer of Shiga toxin-producing Escherichia coli during the slaughter of cattle using molecular typing combined with epidemiologic data - Xueqing Jiang; Yimin Zhang; George-John E. Nychas; Lixian Zhu; Yanwei Mao; Ke Li; Xiaoyin Yang; Xin Luo; Pengcheng Dong (Meat Science, 2024)

Type, areal extent and localization of carcass contaminations during industrial pig slaughter - J. Tholen; J. Grosse-Kleimann; G. Schulze Althoff; L. Kreienbrock; M. Upmann (Meat Science, 2024)

Editorial Board (Meat Science, 2024)

Carcass characteristics and meat quality of thin-tailed Kivircik and fat-tailed Kangal Akkaraman lambs according to EUROP carcass fatness and conformation classes - Bulent Ekiz; P. Dilara Kecici; Y. Ziya Oğrak; Hulya Yalcintan; Alper Yilmaz (Meat Science, 2024)

Genetic lines influenced the texture, collagen and intramuscular fat of pork longissimus and semimembranosus - Xiying Li; Minh Ha; Robyn D. Warner; Robert J.E. Hewitt; Darryl N. D'Souza; Frank R. Dunshea (Meat Science, 2024)

Challenges and opportunities of using Bos indicus cattle to meet consumers' demand for quality beef - Patricia M. Ramos; Tracy L. Scheffler; Mariane Beline; Jocelyn Bodmer; David E. Gerrard; Saulo Luz Silva (Meat Science, 2024)

Candidate SNPs for meat quality and carcass composition in free-range Iberian pigs - Patricia Palma-Granados; María Muñoz; Miguel A. Delgado-Gutierrez; Cristina Óvilo; Yolanda Nuñez; Miguel A. Fernández-Barroso; Fernando Sánchez-Esquiliche; Luisa Ramírez; Juan M. García-Casco (Meat Science, 2024)

The quality of meat in milk fed lambs is affected by the ewe diet: A review - Gianni Battacone; Mondina Francesca Lunesu; Teresa Manso; Ceferina Vieira; Giuseppe Pulina; Anna Nudda (Meat Science, 2024)

Extending the theory of planned behavior to examine the role of meat-eater identity: The case of dry-aged beef - Luciano Gutierrez; Roberto Lai; Giuseppe Nocella; Maria Sabbagh (Meat Science, 2024)

Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life - Khaoula Elhadef; Moufida Chaari; Sarra Akermi; Karim Ennouri; Hajer Ben Hlima; Mariam Fourati; Ahlem Chakchouk Mtibaa; Monia Ennouri; Tanmay Sarkar; Mohammad Ali Shariati; Gülden Gökşen; Mirian Pateiro; et al. (Meat Science, 2024)

Using fat thickness and longissimus thoracis traits real-time ultrasound measurements in Black Belly ewe lambs to predict carcass tissue composition through multiresponse multivariate adaptive regression splines algorithm - Germani Adrián Muñoz-Osorio; Cem Tırınk; Thobela Louis Tyasi; Marco Antonio Ramirez-Bautista; Alvar Alonzo Cruz-Tamayo; Dany Alejandro Dzib-Cauich; Ricardo A. Garcia-Herrera; Alfonso J. Chay-Canul (Meat Science, 2024)

Analysis of metabolome and transcriptome of longissimus thoracis and subcutaneous adipose tissues reveals the regulatory mechanism of meat quality in MSTN mutant castrated male finishing pigs - Kai Gao; Shengzhong Han; Zhouyan Li; Zhaobo Luo; Sitong Lv; Hak Myong Choe; Hyo Jin Paek; Biaohu Quan; Jindan Kang; Xijun Yin (Meat Science, 2024)

Muscle proteolysis is differentially influenced by mitochondrial intactness - Chandler D. Stafford; Mackenzie J. Taylor; Jared F. Buhler; David S. Dang; Kara J. Thornton; David E. Gerrard; Sulaiman K. Matarneh (Meat Science, 2024)

Editorial 2024 - David Hopkins (Meat Science, 2024)

Bio-based packaging combined to protective atmosphere to manage shelf life of salami to enhance food safety and product quality - Maria Nobile; Luca Maria Chiesa; Francesco Arioli; Sara Panseri (Meat Science, 2024)

Comparison of muscle fiber characteristics and meat quality between newborn and adult Haimen goats - Kaiping Deng; Zhipeng Liu; Yalong Su; Yixuan Fan; Yanli Zhang; Feng Wang (Meat Science, 2024)

Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations - Emma E.M. Lynch; Edward H. Clayton; Benjamin W.B. Holman; David L. Hopkins; Rod J. Polkinghorne; Michael A. Campbell (Meat Science, 2024)

Performance and meat quality in pigs fed hydrolysable tannins from Tara spinosa - Ruggero Menci; Giuseppe Luciano; Antonio Natalello; Alessandro Priolo; Fabrizio Mangano; Luisa Biondi; Marco Bella; Manuel Scerra; Massimiliano Lanza (Meat Science, 2024)

Inhibitory effect of Paliurus spina-christi Mill., Celtis tournefortii L. and Nigella sativa L. on Nε–(Carboxymethyl) lysine in meatballs - Mehmet Emin Aydemir; Ali Arslan; Kasım Takım; Serap Kılıç Altun; Mustafa Abdullah Yılmaz; Oğuz Çakır (Meat Science, 2024)

Genetic parameter estimates for sensory and meat quality traits measured at 3 and 29 days of aging of beef from Canadian crossbred cattle - Marcos Claudio S. Virtuoso; Anahid Hosseini; Jennifer L. Aalhus; Manuel Juárez; Heather L. Bruce; Changxi Li; John A. Basarab; Tiago S. Valente; Graham Plastow (Meat Science, 2024)

Transcriptomic analysis reveals diverse expression patterns underlying the fiber diameter of oxidative and glycolytic skeletal muscles in steers - Wenxiang Wang; Tianliu Zhang; Lili Du; Keanning Li; Lupei Zhang; Haipeng Li; Xue Gao; Lingyang Xu; Junya Li; Huijiang Gao (Meat Science, 2024)

Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat - Carlos Alonso-Calleja; Ana Castaño-Arriba; Félix Riesco-Peláez; Rosa Capita (Meat Science, 2024)

Editorial Board (Meat Science, 2023)

NIRS (Near Infrared Spectroscopy) classification of sliced Duroc dry-cured ham under various packaging systems and storage temperature and time - L. León; A. Ortiz; S. Ezquerro; D. Tejerina (Meat Science, 2023)

Characteristics of intramuscular collagen in calf-fed Nellore bulls and steers throughout the finishing phase - Juliana Chaves da Silva; Luiz Henrique Pereira Silva; Maria Verônica de Souza; Polyana Galvão Bernardes Coelho; Cris Luana de Castro Nunes; Walmir da Silva; Débora Evelyn Freitas Assis; Taiane da Silva Martins; Mario Luiz Chizzotti; Simone Eliza Facioni Guimarães (Meat Science, 2023)

Muscle of dark and normal beef differs metabolically - L.T. Kirkpatrick; J.F.M. Gómez; M. Beline; C.-N. Yen; J.S. Bodmer; J.C. Wicks; T.H. Shi; S.L. Silva; J.L. Aalhus; D.A. King; D.E. Gerrard (Meat Science, 2023)

Assessing consumers' preferences for beef and lamb meat linked to wildfire prevention services - Antonio Lecegui; Ana M. Olaizola; Elsa Varela (Meat Science, 2023)

Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis - María Ángeles Stegmayer; Noelí Estefanía Sirini; María Julia Ruiz; Lorena Paola Soto; María Virginia Zbrun; José Manuel Lorenzo; Marcelo Lisandro Signorini; Laureano Sebastián Frizzo (Meat Science, 2023)

The effect of pH and aging on mitochondrial reduction of bovine myoglobin's affinity for oxygen - Masahiro Waga; Kazumasa Nodake; Koji Nakade (Meat Science, 2023)

Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography - K. Virellia To; Chelsie Dahlgren; Xue Zhang; Shangshang Wang; David O. Wipf; M. Wes Schilling; Thu Dinh (Meat Science, 2023)

Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations - Marta Gallego; Raúl Grau; Pau Talens (Meat Science, 2023)

Supplementation of chestnut tannins in diets can improve meat quality and antioxidative capability in Hu lambs - Zhongyu Wang; Long Guo; Xing Ding; Fadi Li; Hui Xu; Shirong Li; Xinji Wang; Kaidong Li; Xiangpeng Yue (Meat Science, 2023)

Husbandry practices associated with extensification in European pig production and their effects on pork quality - Agnieszka Ludwiczak; Małgorzata Kasprowicz-Potocka; Anita Zaworska-Zakrzewska; Joanna Składanowska-Baryza; Vicente Rodriguez-Estevez; Santos Sanz-Fernandez; Cipriano Diaz-Gaona; Paolo Ferrari; Lene Juul Pedersen; Mariana Y.R. Couto; Isabel Revilla; Ewa Sell-Kubiak (Meat Science, 2023)

Effect of different atmospheric and subatmospheric cooking techniques on physical and chemical qualitative properties of pork loin - Stefania Sut; Karen Lacey; Rohini Dhenge; Irene Ferrarese; Saverio Santi; Antonio Cacchioli; Ferdinando Gazza; Stefano Dall'Acqua; Massimiliano Rinaldi (Meat Science, 2023)

Long-matured cured meats from Poland and Europe compared – An overview - Robert Waraczewski; Maciej Bartoń; Dariusz M. Stasiak; Bartosz G. Sołowiej (Meat Science, 2023)

The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms - Mohammed Gagaoua; Surendranath P. Suman; Peter P. Purslow; Bénédicte Lebret (Meat Science, 2023)

Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles - Baochen Xu; Qingwei Zhang; Yimin Zhang; Xiaoyin Yang; Yanwei Mao; Xin Luo; David L. Hopkins; Lebao Niu; Rongrong Liang (Meat Science, 2023)

Compact imaging system and deep learning based segmentation for objective longissimus muscle area in Korean beef carcass - Hyeonchae Yu; Jongguk Lim; Youngwook Seo; Ahyeong Lee (Meat Science, 2023)

Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing - Alejandro Heres; Qian Li; Fidel Toldrá; René Lametsch; Leticia Mora (Meat Science, 2023)

High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle - L.C.S. Lima; A.P.A.A. Salim; I.M.M. Trezze; M.S. Ferreira; M.L.G. Monteiro; F.J. Vasconcellos-Junior; S.B. Mano; C.A. Conte-Junior (Meat Science, 2023)

Effects of dietary vitamin E supplementation on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bulls - Jiaming Luan; Yinghai Jin; Tai Zhang; Xin Feng; Kai Geng; Min Zhang; Chunyin Geng (Meat Science, 2023)

Editorial Board (Meat Science, 2023)

Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef - Larissa A. Koulicoff; Terra Heilman; Lauren Vitanza; Amelia Welter; Haley Jeneske; Travis G. O'Quinn; Stephanie Hansen; Elisabeth Huff-Lonergan; Matthew D. Schulte; Michael D. Chao (Meat Science, 2023)

Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattle - Pengjia He; Yu Lei; Ke Zhang; Rui Zhang; Yunpeng Bai; Zeming Li; Li Jia; Jinping Shi; Qiang Cheng; Yannan Ma; Xiaoqiang Zhang; Lishan Liu; et al. (Meat Science, 2023)

A review on the relation between grinding process and quality of ground meat - Lisa M. Berger; Franziska Witte; Igor Tomasevic; Volker Heinz; Jochen Weiss; Monika Gibis; Nino Terjung (Meat Science, 2023)

Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperatures - Chris R. Kerth; Rhonda K. Miller (Meat Science, 2023)

High-pressure processing of beef increased the in vitro protein digestibility in an infant digestion model - Seonmin Lee; Kyung Jo; Seul-Ki-Chan Jeong; Yun-Sang Choi; Samooel Jung (Meat Science, 2023)

Combining the oxygen sensor based respirometry and 16S rRNA amplicon sequencing for the analysis of microbiota in commercial mince products - Sophia Elisseeva; Thomaz F.S. Bastiaanssen; Elisa Santovito; Alexander V. Zhdanov; John F. Cryan; Joe P. Kerry; Dmitri B. Papkovsky (Meat Science, 2023)

Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef - Sara Álvarez; Anne Maria Mullen; Carlos Álvarez; Ruth M. Hamill; Eileen O'Neill; Mohammed Gagaoua (Meat Science, 2023)

Evaluation of different percentages of Duroc genes and gender on growth, carcass and meat quality traits for pigs - João Carlos Rodrigues dos Santos; Adriano Norenberg; Bruna Correia; Renato Irgang; Ivan Bianchi; Fabiana Moreira; Juahil Martins de Oliveira Júnior; José Laerte Nörnberg; Vanessa Peripolli (Meat Science, 2023)

Towards the use of on-farm slaughterhouse - Thierry Astruc; E.M. Claudia Terlouw (Meat Science, 2023)

Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods - Emel Oz; Eyad Aoudeh; Michael Murkovic; Fidel Toldra; Andrea Gomez-Zavaglia; Charles Brennan; Charalampos Proestos; Maomao Zeng; Fatih Oz (Meat Science, 2023)

Challenges and processing strategies to produce high quality frozen meat - Renyu Zhang; Carolina E. Realini; Yuan H. Brad Kim; Mustafa M. Farouk (Meat Science, 2023)

Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation - José M. Pestana; Cristina M. Alfaia; David Miguel Ribeiro; Mónica M. Costa; Daniela F.P. Carvalho; Cátia F. Martins; Victor M.D. Alves; José P.C. Lemos; Miguel Mourato; Inês Delgado; Sandra Gueifão; Inês Coelho; et al. (Meat Science, 2023)

Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks - Canan Akdeniz İncili; Pınar Karatepe; Müzeyyen Akgöl; Ali Tekin; Gökhan Kürşad İncili; Ali Adnan Hayaloğlu (Meat Science, 2023)

Effect of sodium salt on meat products and reduction sodium strategies — A review - Ji Wang; Xu-Hui Huang; Yu-Ying Zhang; Shengjie Li; Xiuping Dong; Lei Qin (Meat Science, 2023)

Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers - P.L.A. Leighton; Ó. López-Campos; B. Chabot; H.R. Scott; S. Zawadski; W. Barragán-Hernández; J.L. Aalhus; N. Prieto (Meat Science, 2023)

Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs - Manuel Scerra; Matteo Bognanno; Francesco Foti; Pasquale Caparra; Caterina Cilione; Paolo De Caria; Paolo Fortugno; Giuseppe Luciano; Antonio Natalello; Luigi Chies (Meat Science, 2023)

Associations between meat type consumption pattern and incident cardiovascular disease: The ATTICA epidemiological cohort study (2002−2022) - Evangelia Damigou; Rena I. Kosti; Costas Anastasiou; Christina Chrysohoou; Fotios Barkas; Petros S. Adamidis; Evrydiki Kravvariti; Christos Pitsavos; Costas Tsioufis; Evangelos Liberopoulos; Petros P. Sfikakis; Demosthenes Panagiotakos (Meat Science, 2023)

Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes - Hillary A. Martinez; Rhonda K. Miller; Chris Kerth; Bridget E. Wasser (Meat Science, 2023)

Editorial Board (Meat Science, 2023)

Potential and limitations of rabbit meat in maintaining food security in Ukraine - Galia Zamaratskaia; Oleksandr Havrysh; Malgorzata Korzeniowska; Andriy Getya (Meat Science, 2023)

Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled pork - Yifei Lv; Yuzhen Deng; Mingru Wang; Cuiping Li; Peng Xie; Baozhong Sun; Xiaoxi Yang; Yumiao Lang (Meat Science, 2023)

Effect of dietary arginine supplementation on protein synthesis, meat quality and flavor in growing lambs - Lu Dou; Lina Sun; Chang Liu; Lin Su; Xiaoyu Chen; Zhihao Yang; Guanhua Hu; Min Zhang; Lihua Zhao; Ye Jin (Meat Science, 2023)

The effect of age and sex on carcass traits and body composition of Hungarian yearling farmed red deer (Cervus elaphus hippelaphus) - Julianna Bokor; János Nagy; Tamás Donkó; Péter Horn; Árpád Bokor (Meat Science, 2023)

Nutrient supplementation of beef female calves at pre-weaning enhances the commitment of fibro-adipogenic progenitor cells to preadipocytes - M.M. Santos; T.C. Costa; W. Silva; L.Z. Pistillo; D.T. Valente Junior; L.L. Verardo; P.V.R. Paulino; C.B. Sampaio; M.P. Gionbelli; M. Du; M.S. Duarte (Meat Science, 2023)

Effect of resveratrol on skeletal slow-twitch muscle fiber expression via AMPK/PGC-1α signaling pathway in bovine myotubes - Jingyue Zhang; Jiqiang Li; Yunge Liu; Rongrong Liang; Yanwei Mao; Xiaoyin Yang; Yimin Zhang; Lixian Zhu (Meat Science, 2023)

Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna - Michael S. Cropp; Rodrigo Tarté; Kenneth J. Prusa; James S. Dickson; Angela M. Shaw; Terry A. Houser; Rachel I. Crowley; Leah M. Reever; Joseph G. Sebranek (Meat Science, 2023)

Elemental profiles of swine tissues as descriptors for the traceability of value-added Italian heavy pig production chains - Maria Olga Varrà; Lenka Husáková; Emanuela Zanardi; Giovanni Loris Alborali; Jan Patočka; Adriana Ianieri; Sergio Ghidini (Meat Science, 2023)

Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat - Mahsa Rezaee; Mohammed Aider (Meat Science, 2023)

Overview of game meat utilisation challenges and opportunities: A European perspective - Tersia Needham; Daniel Bureš; Jiří Černý; Louwrens C. Hoffman (Meat Science, 2023)

The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips - Christian Vallejo-Torres; Mario Estévez; Sonia Ventanas; Sandra L. Martínez; David Morcuende (Meat Science, 2023)

Synergetic application of thermal imaging and CCD imaging techniques to detect mutton adulteration based on data-level fusion and deep residual network - Shichang Wang; Rongguang Zhu; Zhongtao Huang; Minchong Zheng; Xuedong Yao; Xunpeng Jiang (Meat Science, 2023)

Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles - Rubén Domínguez; Bibiana Alves dos Santos; Mirian Pateiro; Paulo E.S. Munekata; Paulo Cezar Bastianello Campagnol; José Manuel Lorenzo (Meat Science, 2023)

Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs - Yanhui Li; Jinying Guo; Yingying Wang; Fan Zhang; Shuxing Chen; Yuxi Hu; Mingyi Zhou (Meat Science, 2023)

Adding value to beef portion steaks through measuring individual marbling - L. Pannier; T.M. van de Weijer; F.T.H.J. van der Steen; R. Kranenbarg; G.E. Gardner (Meat Science, 2023)

A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations - María López-Pedrouso; Ahmed A. Zaky; José M. Lorenzo; Mercedes Camiña; Daniel Franco (Meat Science, 2023)

Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniques - María Dolores Fariñas; Virginia Sanchez-Jimenez; Jose Benedito; Jose V. Garcia-Perez (Meat Science, 2023)

Linseed supplementation in the diet of fattening pigs: Effect on the fatty acid profile of different pork cuts - Monica Tognocchi; Giuseppe Conte; Alberto Mantino; Giulia Foggi; Laura Casarosa; Sara Tinagli; Luca Turini; Federica Scicutella; Marcello Mele; Andrea Serra (Meat Science, 2023)

Genome-wide association study for primal cut lean traits in Canadian beef cattle - Vipasha Sood; Argenis Rodas-González; Tiago S. Valente; Marcos Claudio S. Virtuoso; Changxi Li; Stephanie Lam; Óscar López-Campos; Jose Segura; John Basarab; Manuel Juárez (Meat Science, 2023)

Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages - Bibiana Alves dos Santos; Andrine Menna da Fontoura; Leticia Pereira Correa; Mariana Basso Pinton; Milena Padilha; Priscila Rossato Fracari; Stephanie Reis Ribeiro; Roger Wagner; Alexandre José Cichoski; Juliano Smanioto Barin; Paulo Cezar Bastianello Campagnol (Meat Science, 2023)

Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter - Sophie Prache; Lucille Rey-Cadilhac; Armelle Prunier (Meat Science, 2023)

Effect of sex (ram or wether) and short duration, high volt electrical stimulation on tenderisation of Longissimus thoracis et lumborum and Semimembranosus muscles derived from Boer Goat and large frame Indigenous Veld Goat - Gertruida L. van Wyk; Louwrens C. Hoffman; Phillip E. Strydom; Lorinda Frylinck (Meat Science, 2023)

Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action - Yuqian Xu; Dequan Zhang; Feifei Xie; Xin Li; Martine Schroyen; Li Chen; Chengli Hou (Meat Science, 2023)

Quality and safety of pork sold in the informal urban street markets of the Cape Metropole, South Africa - Siphosethu Magqupu; Chenaimoyo L.F. Katiyatiya; Obert C. Chikwanha; Phillip E. Strydom; Cletos Mapiye (Meat Science, 2023)

Tryptophan improves antioxidant capability and meat quality by reducing responses to stress in nervous Hu sheep - Jiasheng Wang; Luoyang Ding; Xiang Yu; Feifan Wu; Jinying Zhang; Peigen Chen; Shuhan Qian; Mengzhi Wang (Meat Science, 2023)

Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan - Sumeng Wei; Xue Liang; Baohua Kong; Chuanai Cao; Hongwei Zhang; Qian Liu; Hui Wang (Meat Science, 2023)

Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging - Michel M. Beya; Michael E. Netzel; Yasmina Sultanbawa; Heather Smyth; Louwrens C. Hoffman (Meat Science, 2023)

Proteomic analysis of Staphylococcus aureus exposed to bacteriocin XJS01 and its bio-preservative effect on raw pork loins - Jian-Ping Ying; Gang Wu; Yan-Mei Zhang; Qi-Lin Zhang (Meat Science, 2023)

Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams - Alessandro Toscano; Diana Giannuzzi; Isaac Hyeladi Malgwi; Veronika Halas; Paolo Carnier; Luigi Gallo; Stefano Schiavon (Meat Science, 2023)

Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products - Ruixia Chen; Xiao-Chen Liu; Junyi Xiang; Weizheng Sun; Igor Tomasevic (Meat Science, 2023)

Chitosan coating with grape peel extract: A promising coating to enhance the freeze–thaw stability of beef - Yinjuan Cao; Zhaoyang Song; Chunjuan Dong; Qunli Yu; Ling Han (Meat Science, 2023)

Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry - Mar Giró-Candanedo; Israel Muñoz; Pere Gou; Elena Fulladosa (Meat Science, 2023)

The potential mediation of hypoxia-inducible factor-1α in heat shock protein 27 translocations, caspase-3 and calpain activities and yak meat tenderness during postmortem aging - Xijin Zhu; Renqing Dingkao; Nan Sun; Ling Han; Qunli Yu (Meat Science, 2023)

The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork belly - Maria Font-i-Furnols; Michela Albano-Gaglio; Albert Brun; Juan Florencio Tejeda; Marina Gispert; Begonya Marcos; Cristina Zomeño (Meat Science, 2023)

Comparative analysis of helium and air surface micro-discharge plasma treatment on the microbial reduction and quality attributes of beef slices - Hangbo Xu; Yupan Zhu; Bo Yu; Mengru Du; Junxia Feng; Jie Zhuang; Ruonan Ma; Zhen Jiao (Meat Science, 2023)

Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage - Luis Alfonso Beltrán-Cotta; Rafael Sepúlveda Fonsêca Trevisan Passos; Nilma Pereira Costa; Brenno Guimarães Barreto; Amanda Curvelo Veloso; Maurício Costa Alves da Silva; Marion Pereira da Costa; Carlos Pasqualin Cavalheiro (Meat Science, 2023)

Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties - Yun Jeong Kim; Dong-Min Shin; Yong Gi Chun; Yun-Sang Choi; Bum-Keun Kim (Meat Science, 2023)

Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina” - Aurora Cittadini; Rubén Domínguez; María V. Sarriés; Mirian Pateiro; José Manuel Lorenzo (Meat Science, 2023)

Spray-chilling system in the initial cooling process of swine half carcasses - Alessandra Pereira dos Santos; Fabiana Ribeiro Caldara; Alexandre Rodrigo Mendes Fernandes; Maria Fernanda de Castro Burbarelli; Bruna de Souza Eberhart; Jean Kaique Valentim; Ibiara Correia de Lima Almeida Paz; Rodrigo Garófallo Garcia; Agnês Markiy Odakura (Meat Science, 2023)

Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness - Chris R. Kerth; Kayley R. Wall; Zena M. Hicks; Rhonda K. Miller (Meat Science, 2023)

Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted pork - Weiwei Li; Xin Wan; Chunli Chen; Yilin Guo; Ye Jiao; Zhiyong He; Jie Chen; Jianlin Li; Yan Yan (Meat Science, 2023)

Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins - Mingming Zhu; Yi Xing; Juan Zhang; Huijie Li; Zhuangli Kang; Hanjun Ma; Shengming Zhao; Lingxia Jiao (Meat Science, 2023)

Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat - Eylem Ezgi Fadiloglu; Gulen Yildiz Turp; Cansu Celebioglu; Gamze Sel (Meat Science, 2023)

Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters - Rhonda K. Miller; Tanner J. Luckemeyer; Chris R. Kerth; Koushik Adhikari (Meat Science, 2023)

Combination of ultrasound treatment and starter culture for improving the quality of beef jerky - Yingying Hu; Zhiming Dong; Rongxin Wen; Baohua Kong; Weihua Yu; Jianzhao Wang; Haotian Liu; Qian Chen (Meat Science, 2023)

Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb - Tianlong Han; Zixuan Wang; Chunxiao Li; Tongtong Wang; Tong Xiao; Yuxuan Sun; Shiyu Wang; Min Wang; Shengmei Gai; Bo Hou; Dengyong Liu (Meat Science, 2023)

Developing an alternative classification method for predicting ham composition using linear measurements from the cross-sectional ham surface - X. Wei; B. Bohrer; B. Uttaro; M. Juárez (Meat Science, 2023)

Effects of dietary resveratrol supplementation in cattle on the anti-oxidative capacity and meat quality of beef steaks under high‑oxygen packaging - Ying Cui; Jiajing Qi; Jiqiang Li; Yimin Zhang; Xiaoyin Yang; Luo Xin; Lebao Niu; Baochen Xu; Zhanyu Qian; Lixian Zhu; Rongrong Liang (Meat Science, 2023)

Supplemental Clostridium butyricum modulates skeletal muscle development and meat quality by shaping the gut microbiota of lambs - Lu Dou; Chang Liu; Xiaoyu Chen; Zhihao Yang; Guanhua Hu; Min Zhang; Lina Sun; Lin Su; Lihua Zhao; Ye Jin (Meat Science, 2023)

The heavy suckling lamb of Sarda dairy sheep and its crossbreed with Dorper rams: Performance, meat quality and consumer perceptions - Mondina Francesca Lunesu; Gianni Battacone; Maria Rita Mellino; Silvia Carta; Giuseppe Pulina; Anna Nudda (Meat Science, 2023)

Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain - L.B. Pouzo; I. Ceconi; P. Davies; D. Méndez; S.G. Ortiz Miranda; M.L. Testa; E. Pavan (Meat Science, 2023)

Editorial Board (Meat Science, 2023)

Survey of New Zealand consumer attitudes to consumption of meat and meat alternatives - C.E. Realini; T. Driver; R. Zhang; M. Guenther; S. Duff; C.R. Craigie; C. Saunders; M.M. Farouk (Meat Science, 2023)

Time of dehairing alters pork quality development - J.C. Wicks; M.D. Zumbaugh; R.P. Daniels; S.K. Matarneh; M.D. Venhuizen; J. Elgin; J. Bodmer; C.-N. Yen; M. Beline; H. Shi; S.L. Silva; D.E. Gerrard (Meat Science, 2023)

Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter? - Yasmim Sena Vaz Leães; José Manuel Lorenzo; Ana Carolina Mendes Dias Seibt; Mariana Basso Pinton; Silvino Sasso Robalo; Renius De Oliveira Mello; Roger Wagner; Juliano Smanioto Barin; Cristiano Ragagnin De Menezes; Paulo Cezar Bastianello Campagnol; Alexandre José Cichoski (Meat Science, 2023)

Role of the endoplasmic reticulum in the search for early biomarkers of meat quality - Laura González-Blanco; Verónica Sierra; Yolanda Diñeiro; Ana Coto-Montes; Mamen Oliván (Meat Science, 2023)

Why alternative proteins will not disrupt the meat industry - Michael Siegrist; Christina Hartmann (Meat Science, 2023)

Evaluating the effect of temperature and multiple bends on an automated pork belly firmness conveyor belt classification system - X. Wei; B. Bohrer; B. Uttaro; M. Juárez (Meat Science, 2023)

A horse on your plate? A cluster analysis of French consumers hippophagy acceptance - Maxime Sebbane; Céline Vial; Arnaud Lamy (Meat Science, 2023)

Editorial Board (Meat Science, 2023)

Feeding hazelnut skin to lambs delays lipid oxidation in meat - Ruggero Menci; Luisa Biondi; Antonio Natalello; Massimiliano Lanza; Alessandro Priolo; Bernardo Valenti; Antonino Bertino; Manuel Scerra; Giuseppe Luciano (Meat Science, 2023)

Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum - E. Torres-Baix; I. Muñoz; P. Gou; E. Fulladosa; S. Bover-Cid (Meat Science, 2023)

Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts - P.L.A. Leighton; W. Barragán-Hernández; Ó. López-Campos; J. Segura; J.L. Aalhus; N. Prieto (Meat Science, 2023)

The effects of modified quinoa protein emulsion as fat substitutes in frankfurters - Shengming Zhao; Xiaorui Yuan; Liu Yang; Mingming Zhu; Hanjun Ma; Yanyan Zhao (Meat Science, 2023)

Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage - S.A. Kasaiyan; I. Caro; D.D. Ramos; B.K. Salvá; A. Carhuallanqui; M. Dehnavi; J. Mateo (Meat Science, 2023)

Influence of meat sample geometry on dehydration dynamics during dry-aging of beef - Sara Álvarez; Carlos Álvarez; Ruth M. Hamill; Eileen O'Neill; Anne Maria Mullen (Meat Science, 2023)

Nondestructive detection of nutritional parameters of pork based on NIR hyperspectral imaging technique - Jiewen Zuo; Yankun Peng; Yongyu Li; Wenlong Zou; Yahui Chen; Daoyu Huo; Kuanglin Chao (Meat Science, 2023)

First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics - Melisa Lamri; Antonella della Malva; Djamel Djenane; Marzia Albenzio; Mohammed Gagaoua (Meat Science, 2023)

Determination of beef tenderness based on airflow pressure combined with structural light three-dimensional (3D) vision technology - Xiuzhi Luo; Lijian Xiong; Xin Gao; Yuxin Hou; Meng He; Xiuying Tang (Meat Science, 2023)

The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro - Jingrong Cheng; Daobang Tang; Huaigu Yang; Xuping Wang; Yaosheng Lin; Xueming Liu (Meat Science, 2023)

Application of extrusion-based 3D food printing to regulate marbling patterns of restructured beef steak - Jung Whee Park; Su Hyun Lee; Hyun Woo Kim; Hyun Jin Park (Meat Science, 2023)

Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle - Xueyuan Bai; Feng Yin; Ang Ru; Wei Tian; Qingwen Chen; Rong Chai; Yanxia Liu; Wenming Cui; Jiahui Li; Mancai Yin; Chaozhi Zhu; Gaiming Zhao (Meat Science, 2023)

Effects of certain risk factors on presence and severity of carcass bruising in cattle: A study in Turkey - Seyfi Özdemir; Bulent Ekiz (Meat Science, 2023)

Estimation of genetic parameters for primal tissue component traits in commercial crossbred beef cattle - Vipasha Sood; Argenis Rodas-González; Tiago S. Valente; Changxi Li; Michael Vinsky; Stephanie Lam; Óscar López-Campos; Jose Segura; John Basarab; Manuel Juárez (Meat Science, 2023)

Reduced water-holding capacity of beef during refrigeration is associated within creased heme oxygenase 1 expression, oxidative stress and ferroptosis - Jun Liu; Ziying Hu; Qin Ma; Chaoyun Yang; Anran Zheng; Dunhua Liu (Meat Science, 2023)

Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages - Ramón Cava; Luis Ladero (Meat Science, 2023)

Editorial Board (Meat Science, 2023)

Correlation between natural microbial load and formation of ropy slime affecting the superficial color of vacuum-packaged cooked sausage - Carlos Alberto Guerra; Lucas Marques Costa; Vanessa Sales de Oliveira; Breno Pereira de Paula; Wilson José Fernandes Lemos Junior; Rosa Helena Luchese; Viviana Corich; Alessio Giacomini; André Fioravante Guerra (Meat Science, 2023)

Multi-task convolutional neural network for simultaneous monitoring of lipid and protein oxidative damage in frozen-thawed pork using hyperspectral imaging - Jiehong Cheng; Jun Sun; Kunshan Yao; Min Xu; Chunxia Dai (Meat Science, 2023)

Effect of dietary Agriophyllum squarrosum on average daily gain, meat quality and muscle fatty acids in growing Tan lambs - Yanping Liang; Dan Jiao; Xia Du; Jianwei Zhou; Abraham Allan Degen; Fu Ran; Guancong Sun; Kaixi Ji; Xiukun Wu; Xindong Cheng; Xiaofei Ma; Chaoju Qian; et al. (Meat Science, 2023)

Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties - Yu Wang; Jing-jing Yuan; Ke Li; Jia-le Wang; Jun-guang Li; Bo Chen; Yan-hong Bai (Meat Science, 2023)

Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation - Hongsheng Chen; Jinming Ma; Deyin Pan; Jingjing Diao; Anqi Guo; Runnan Li; Youling L. Xiong (Meat Science, 2023)

Biodegradable form stable phase change material for cold storage packaging of meat - Leila Nabi; Moloud Nourani (Meat Science, 2023)

Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage - Sang-Keun Jin; Gap-Don Kim (Meat Science, 2023)

Fatty acid and oxidative shelf-life profiles of meat from lambs fed finisher diets containing Acacia mearnsii leaf-meal - Tulimo Uushona; Obert C. Chikwanha; Chenaimoyo L.F. Katiyatiya; Phillip E. Strydom; Cletos Mapiye (Meat Science, 2023)

Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum - Benjamin W.B. Holman; Stephanie M. Fowler; Kristy L. Bailes; Richard G. Meyer; David L. Hopkins; Edward H. Clayton (Meat Science, 2023)

Can in vitro meat be a viable alternative for Turkish consumers? - Miray Baybars; Keti Ventura; Ramona Weinrich (Meat Science, 2023)

Study on film forming characteristic of ε-polylysine grafted chitosan through TEMPO oxidation system and its preservation effects for pork fillet - Ling Li; Wenjing Liu; Xianqi Yao; Wei Wang; Chengying Yan; Dacheng Kang (Meat Science, 2023)

Growth, carcass and meat quality characteristics of Charolais-sired steers and heifers born to Angus-cross-dairy and Angus breeding cows - Lucy W. Coleman; Nicola M. Schreurs; Paul R. Kenyon; Stephen T. Morris; Rebecca E. Hickson (Meat Science, 2023)

Fermented mixed feed regulates intestinal microbial community and metabolism and alters pork flavor and umami - Shiqi Liu; Yuang Tu; Jiabao Sun; Peiran Cai; Yanbing Zhou; Yuqin Huang; Shu Zhang; Wentao Chen; Liyi Wang; Man Du; Wenjing You; Tenghao Wang; et al. (Meat Science, 2023)

Effects of dietary disodium fumarate supplementation on muscle quality, chemical composition, oxidative stress and lipid metabolism of Hu sheep induced by high concentrate diet - Meijuan Meng; Xuerui Li; Ran Huo; Guangjun Chang; Xiangzhen Shen (Meat Science, 2023)

South African consumer attitudes underlying the choice to consume game meat - Elizabeth Kempen; Anjolize Wassenaar; Rejoice Tobias-Mamina (Meat Science, 2023)

Structural changes in collagen and aggrecan during extended aging may improve beef tenderness - Larissa A. Koulicoff; Colin K.Y. Chun; Peang A. Hammond; Haley Jeneske; Geraldine Magnin-Bissel; Travis G. O'Quinn; Morgan D. Zumbaugh; Michael D. Chao (Meat Science, 2023)

Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint - M. Dolores Garrido; Macarena Egea; Maria Font-i-Furnols; M. Belén Linares; Irene Peñaranda (Meat Science, 2023)

Effects of dietary adenosine and adenosine 5′-monophosphate supplementation on carcass characteristics, meat quality, and lipid metabolism in adipose tissues of finishing pigs - Sujuan Rao; Zhijuan Cui; Longmiao Zhang; Shuo Ma; Shuangbo Huang; Li Feng; Yiling Chen; Jinxi Luo; Jinfeng Li; Shiyu Qian; Hanting Liu; Yanzhi Liu; et al. (Meat Science, 2023)

Application of portable Vis-NIR spectroscopy for rapid detection of myoglobin in frozen pork - Yanna Rong; Muhammad Zareef; Lihua Liu; Zia Ud Din; Quansheng Chen; Qin Ouyang (Meat Science, 2023)

Nutritional impact of excluding red meat from the Canadian diet - E.G. Kebebe; N. Ibrahim; R. White; K. Wittenberg; H.M. Aukema; T.A. McAllister; N. Riediger; G. Legesse; E.J. McGeough; K. Ominski (Meat Science, 2023)

Editorial Board (Meat Science, 2023)

Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton - Hongbo Li; Lili Zhao; Quanyu Dai; Haizhen Mo; Zhenbin Liu; Huayin Pu; Xiaolin Zhu; Lishan Yao; Dan Xu; Liangbin Hu (Meat Science, 2023)

Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy - Qingsen Liu; Pengcheng Dong; Lemonia-Christina Fengou; George-John Nychas; Stephanie Marie Fowler; Yanwei Mao; Xin Luo; Yimin Zhang (Meat Science, 2023)

Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse - Moïse Kombolo-Ngah; Arianna Goi; Matteo Santinello; Nicola Rampado; Stefka Atanassova; Jingjing Liu; Pascal Faure; Laure Thoumy; Alix Neveu; Donato Andueza; Massimo De Marchi; Jean-François Hocquette (Meat Science, 2023)

Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage - Noelí Sirini; María Stegmayer; María J. Ruiz; Facundo Cuffia; Eugenia Rossler; José Otero; Lorena Soto; José M. Lorenzo; José Ángel Pérez-Álvarez; Marcelo Rosmini; Laureano Frizzo (Meat Science, 2023)

Measuring water holding capacity in pork meat images using deep learning - Vinicius Clemente de Sousa Reis; Isaura Maria Ferreira; Mariah Castro Durval; Robson Carlos Antunes; Andre Ricardo Backes (Meat Science, 2023)

A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics - M. Isabel Campos; Luis Debán; Gregorio Antolín; Rafael Pardo (Meat Science, 2023)

Consumer perception of livestock production and meat consumption; an overview of the special issue “Perspectives on consumer attitudes to meat consumption” - Jean-François Hocquette (Meat Science, 2023)

The antimicrobial effects of mist spraying and immersion on beef samples with plasma-activated water - Koentadi Hadinoto; Hanxia Yang; Tianqi Zhang; Patrick J. Cullen; Stuart Prescott; Francisco J. Trujillo (Meat Science, 2023)

Improving meat tenderness using exogenous process: The consumer response - Biagia De Devitiis; Rosaria Viscecchia; Antonio Seccia; Gianluca Nardone; Domenico Carlucci; Marzia Albenzio; Agostino Sevi; Rosaria Marino (Meat Science, 2023)

Application of interaction models in predicting the simultaneous growth of Staphylococcus aureus and different concentrations of background microbiota in Chinese-style braised beef - Chuansong Cheng; Binxiong Liu; Meiling Tian; Ting Fang; Changcheng Li (Meat Science, 2023)

Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics - Kristi Kerner; Rita Kazernavičiūtė; Ivi Jõudu; Gabriele Rocchetti; Luigi Lucini; Alo Tänavots; Shehzad Hussain; Petras Rimantas Venskutonis (Meat Science, 2023)

Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages - David Van der Veken; Marijke Poortmans; Lore Dewulf; Ilse Fraeye; Chris Michiels; Frédéric Leroy (Meat Science, 2023)

Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages - Arshied Manzoor; Abdul Haque; Saghir Ahmad; David L. Hopkins (Meat Science, 2023)

Muscle fiber type and metabolic profiles of four muscles from the African black ostrich - Tertius A. Kohn; Megan J. Anley; S'thandiwe N. Magwaza; Luqmaan Adamson; Louw C. Hoffman; Tertius S. Brand (Meat Science, 2023)

Novel gels and films to mask boar taint in entire male pork - Celia María Iniesta; María Dolores Garrido; Macarena Egea; María Belén Linares; Irene Peñaranda (Meat Science, 2023)

Temporal changes in muscle characteristics during growth in the goat - Xiaoli Zhang; Jian Wu; Chuanshe Zhou; Min Wang; Zhiliang Tan; Jinzhen Jiao (Meat Science, 2023)

Refer to Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysis by Salim et al., (2022) - Aziz A. Fallah; Amin Mousavi Khaneghah (Meat Science, 2023)

Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process - Rosaria Marino; Antonella della Malva; Mariangela Caroprese; Teresa De Pilli; Ofelia Alessandrino; Gianluca Picariello; Agostino Sevi; Marzia Albenzio (Meat Science, 2023)

Consumer perception of the challenges facing livestock production and meat consumption - Jingjing Liu; Sghaier Chriki; Moïse Kombolo; Matteo Santinello; Sérgio Bertelli Pflanzer; Élise Hocquette; Marie-Pierre Ellies-Oury; Jean-François Hocquette (Meat Science, 2023)

Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging - Wenjie Shao; Yan L. Campbell; Thomas W. Phillips; Charles Freeman; Xue Zhang; Jasmine D. Hendrix; K. Virell To; Thu Dinh; William D. Rogers; M. Wes Schilling (Meat Science, 2023)

Editorial Board (Meat Science, 2023)

Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers - Iftikhar Hussain Badar; Yuexin Li; Haotian Liu; Qian Chen; Qian Liu; Baohua Kong (Meat Science, 2023)

Effects of grafted myofibrillar protein as a phosphate replacer in brined pork loin - Yea-Ji Kim; Tae-Kyung Kim; Hyun-Jung Yun; Jake Kim; Ji Yoon Cha; Jae Hoon Lee; Yun-Sang Choi (Meat Science, 2023)

Prediction of chemical intramuscular fat and visual marbling scores with a conveyor vision scanner system on beef portion steaks - L. Pannier; T.M. van de Weijer; F.T.H.J. van der Steen; R. Kranenbarg; G.E. Gardner (Meat Science, 2023)

Potential of in-plant intramuscular fat predictions to enable sheep breeders to incorporate consumer preferences in breeding programmes - P.L. Johnson; J.C. McEwan; S.M. Hickey; K.G. Dodds; S. Hitchman; M.P. Agnew; W.E. Bain; S.-A.N. Newman; N.K. Pickering; C.R. Craigie; S.M. Clarke (Meat Science, 2023)

Loss framing effect on reducing excessive red and processed meat consumption: Evidence from Italy - Gerarda Caso; Giuseppina Rizzo; Giuseppina Migliore; Riccardo Vecchio (Meat Science, 2023)

Altering the ratio of palmitic, stearic, and oleic acids in dietary fat affects nutrient digestibility, plasma metabolites, growth performance, carcass, meat quality, and lipid metabolism gene expression of Angus bulls - Haixin Bai; Meimei Zhang; Yufan Zhao; Ruixue Wang; Guangning Zhang; Modinat Tolani Lambo; Yonggen Zhang; Yang Li; Liang Wang (Meat Science, 2023)

Effect of supercooling on storage ability of different beef cuts in comparison to traditional storage methods - Hyun Jung Lee; Jeong A. Kwon; Minsu Kim; Yee Eun Lee; Minkyung Ryu; Cheorun Jo (Meat Science, 2023)

Evaluation and prediction of salt effects on pig muscle by deep UV and machine learning - Saïd Abou El Karam; Maxime Ferrand; Thierry Astruc; Arno Germond (Meat Science, 2023)

Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures - Marcio Augusto Ribeiro Sanches; Gilmar Borges de Paiva; Roger Darros-Barbosa; Andrea Carla da Silva-Barretto; Javier Telis-Romero (Meat Science, 2023)

Sarcoplasmic model to study the effects of high-pressure processing on beef color - Morgan Denzer; Rebecca Furbeck; Gary Sullivan; Mary-Grace Danao; Gretchen G. Mafi; Ranjith Ramanathan (Meat Science, 2023)

Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality - Caiyan Huang; Christophe Blecker; Li Chen; Can Xiang; Xiaochun Zheng; Zhenyu Wang; Dequan Zhang (Meat Science, 2023)

Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham - Leticia Pérez-Ciria; Guillermo Ripoll; María Á. Sanz; Mireia Blanco; Francisco J. Miana-Mena; Maria A. Latorre (Meat Science, 2023)

Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics - Behannis Mena; Damir Dennis Torrico; Scott Hutchings; Minh Ha; Hollis Ashman; Robyn D. Warner (Meat Science, 2023)

Characteristics of key microorganisms and metabolites in irradiated marbled beef - Ju Zhang; Qian Zhang; Feiran Li (Meat Science, 2023)

Prediction of primal and retail cut weights, tissue composition and yields of youthful cattle carcasses using computer vision systems; whole carcass camera and/or ribeye camera - José Segura; Jennifer L. Aalhus; Nuria Prieto; Sophie Zawadski; Haley Scott; Óscar López-Campos (Meat Science, 2023)

Improving vitamin D content in pork meat by UVB biofortification - H.R. Neill; C.I.R. Gill; E.J. McDonald; R. McMurray; W.C. McRoberts; R. Loy; A. White; R. Little; R. Muns; E.J. Rosbotham; U. O'Neill; S. Smyth; et al. (Meat Science, 2023)

WITHDRAWN: Do individuals living in Turkey accept artificial meat? - Cansu Memiç İnan; Ayşe Özfer Özçelik (Meat Science, 2023)

Editorial Board (Meat Science, 2023)

Using phenotypic and genotypic big data to investigate the effect of muscle fiber characteristics on meat quality and eating quality traits in pigs - Liping Cai; Yizhong Huang; Liepeng Zhong; Xiaoxiao Zou; Jiuxiu Ji; Xianxian Liu; Cong Huang; Qingjie Zeng; Bin Yang; Shijun Xiao; Junwu Ma; Lusheng Huang (Meat Science, 2023)

White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality - Marija Bošković Cabrol; Milica Glišić; Milan Baltić; Dragoljub Jovanović; Čaba Silađi; Stefan Simunović; Igor Tomašević; Anabela Raymundo (Meat Science, 2023)

Effect of dietary pomegranate by-product on lamb flavour - Antonio Natalello; Ruggero Menci; Giuseppe Luciano; Frank Monahan; Rufielyn S. Gravador; Bernardo Valenti; Mariano Pauselli; Gianni Belvedere; Manuel Scerra; Alessandro Priolo (Meat Science, 2023)

Muscle quality traits and oxidative status of Iberian pigs supplemented with zinc and betaine under heat stress - Zaira Pardo; Luis Lara; Rosa Nieto; Ignacio Fernández-Fígares; Isabel Seiquer (Meat Science, 2023)

Carcass and meat quality traits and their relationships in Duroc × Landrace × Yorkshire barrows slaughtered at various seasons - Yubo Wang; Hailiang Zhang; Enfa Yan; Linjuan He; Jianxin Guo; Xin Zhang; Jingdong Yin (Meat Science, 2023)

Health value and keeping quality of chevon from goats fed finisher diets containing hemp (Cannabis sativa L.) seed cake - Farouk Semwogerere; Obert C. Chikwanha; Chenaimoyo L.F. Katiyatiya; Munyaradzi C. Marufu; Cletos Mapiye (Meat Science, 2023)

High-pressure processing and modified atmosphere packaging combinations for the improvement of dark, firm, and dry beef quality and shelf-life - Yanwei Mao; Sai Yang; Yimin Zhang; Xin Luo; Lebao Niu; Benjamin W.B. Holman (Meat Science, 2023)

miR-503 targets MafK to inhibit subcutaneous preadipocyte adipogenesis causing a decrease of backfat thickness in Guanzhong Black pigs - Rui Cai; Mingkun Chao; Tiantian Zhao; Rui Li; Ziyi Zhang; Wenyong Yan; Weijun Pang (Meat Science, 2023)

Dietary administration of l-carnitine during the fattening period of early feed restricted lambs modifies lipid metabolism and meat quality - A. Martín; F.J. Giráldez; J. Mateo; I. Caro; S. Andrés (Meat Science, 2023)

Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase - Wanessa Oliveira Ribeiro; Maristela Midori Ozaki; Mirian dos Santos; Ruann Janser Soares de Castro; Helia Harumi Sato; Ana Karoline Ferreira Ignácio Câmara; Andrea Paola Rodríguez; Paulo Cezar Bastianello Campagnol; Marise Aparecida Rodrigues Pollonio (Meat Science, 2023)

A South African beef quality survey - B.E. van Wyngaard; P.E. Strydom; A. Hugo (Meat Science, 2023)

The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein - Shanshan Li; Xinyue Diao; Xinrui Mao; Hui Liu; Kai Shan; Di Zhao; Guanghong Zhou; Chunbao Li (Meat Science, 2023)

Use of Moringa oleifera leaves (sole or combined with concentrate) in rabbit feeding: Effects on performance, carcass characteristics and meat quality attributes - R.S. Bhatt; Srobana Sarkar; S.R. Sharma; Arvind Soni (Meat Science, 2023)

Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat - Zhen Zeng; Yu-Jing Yang; Qian Tu; Yu-Ying Jian; Da-Ming Xie; Ting Bai; Shan-Shan Li; Yun-Tao Liu; Cheng Li; Cai-Xia Wang; Ai-Ping Liu (Meat Science, 2023)

Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage - Milad Yaghoubi; Kazem Alirezalu; Javad Hesari; Seyed Hadi Peighambardoust; Monika Marcinkowska-Lesiak; Younes Barzegar; Seyed Razi Hoseinian-Khosrowshahi; Krystian Marszałek; Amin Mousavi Khaneghah (Meat Science, 2023)

Forage based diet as an alternative to a high concentrate diet for finishing young bulls - Effects on growth performance, greenhouse gas emissions and meat quality - José Santos-Silva; Susana P. Alves; Alexandra Francisco; Ana Paula Portugal; Maria Teresa Dentinho; João Almeida; José Leandro Regedor da Silva; Letícia Fialho; Liliana Cachucho; Eliana Jerónimo; Ana Barradas; António Rodrigues; et al. (Meat Science, 2023)

Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork - Yu Tao; Yiping Guo; Jingwen Li; Keping Ye; Yuanyuan Zhang; Xianming Zeng; Han Dou (Meat Science, 2023)

Australian consumers’ attitudes to packaged fresh meat products with added microbial bioprotective cultures for shelf-life extension - Michelle M. Xu; Mandeep Kaur; Christopher J. Pillidge; Peter J. Torley (Meat Science, 2023)

Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation - Jian Lyu; Eero Puolanne; Per Ertbjerg (Meat Science, 2023)

Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages - Meltem Serdaroğlu; Hilal Can; Burcu Sarı; Hülya Serpil Kavuşan; Fatih Mehmet Yılmaz (Meat Science, 2023)

Effects of dietary glycerol supplementation on meat quality, palatability, and lipid metabolism gene expression in the longissimus thoracis of Hanwoo steers - Dilla Mareistia Fassah; Hyeok Joong Kang; Seok-Hyeon Beak; Da Jin Sol Jung; Inhyuk Jeong; Sang Weon Na; Seon Pil Yoo; Soo Jong Hong; Hyun Jin Kim; Md. Najmul Haque; Hyun Jung Lee; Cheorun Jo; et al. (Meat Science, 2023)

Muscle fiber characteristics and apoptotic factor differences in beef Longissimus lumborum and Psoas major during early postmortem - Bo Zou; Lele Shao; Yana Liu; Yingying Sun; Xingmin Li; Ruitong Dai (Meat Science, 2023)

Exploring the potential effect of phospholipase A2 antibody to extend beef shelf-life in a beef liposome model system - Colin K.Y. Chun; Mary Roth; Ruth Welti; Mark P. Richards; Wei-Wen Hsu; Travis O'Quinn; Michael D. Chao (Meat Science, 2023)

Assessment of the attributes that most affect the choice of minced meat and hamburgers - María Cardona; María Hernández; Ana Fuentes; Jose M. Barat; Isabel Fernández-Segovia (Meat Science, 2023)

Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter - Zhuang-Li Kang; Jing-jie Xie; Yan-ping Li; Wan-jie Song; Han-Jun Ma (Meat Science, 2023)

Sensory acceptability of antioxidant-based formulations dedicated to mitigate heterocyclic aromatic amines in cooked meat - Maïa Meurillon; Chloé Anderson; Magaly Angénieux; Frédéric Mercier; Nathalie Kondjoyan; Erwan Engel (Meat Science, 2023)

A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality - Rui Hu; Min Zhang; Qiyong Jiang; Chung Lim Law (Meat Science, 2023)

Horsemeat consumption in France: Determinants and sustainable market perspectives - Arnaud Lamy; Sandrine Costa; Céline Vial; Ikpidi Badji; Myriam Carrère; Pascaline Rollet; Marie Josephe Amiot (Meat Science, 2023)

Ractopamine does not rescue Halothane and Rendement Napole metabolism postmortem - Q. Guo; C.-N. Yen; T.L. Scheffler; B.T. Richert; A.P. Schinckel; A.L. Grant; D.E. Gerrard (Meat Science, 2023)

Effects of ginger essential oil on physicochemical and structural properties of agar‑sodium alginate bilayer film and its application to beef refrigeration - Bin Zhang; Yang Liu; Huihui Peng; Yukai Lin; Kun Cai (Meat Science, 2023)

Editorial Board (Meat Science, 2023)

Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages - Chunqiang Li; Wenru Xie; Xue Zhang; Jun Liu; Mingyun Zhang; Jun-hua Shao (Meat Science, 2023)

Effect of freezing raw meat on the physicochemical characteristics of beef jerky - Huilin Cheng; Eun-Young Jung; Sumin Song; Gap-Don Kim (Meat Science, 2023)

Will cultured meat be served on Chinese tables? A study of consumer attitudes and intentions about cultured meat in China - Haoran Li; Ellen J. Van Loo; Hans C.M. van Trijp; Juhui Chen; Junfei Bai (Meat Science, 2023)

A matter of body weight and sex type: Pig carcass chemical composition and pork quality - Cristina Zomeño; Marina Gispert; Marjeta Čandek-Potokar; Daniel Mörlein; Maria Font-i-Furnols (Meat Science, 2023)

Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes - Jianhang Xu; Yuhang Fan; Qian Chen; Fangda Sun; Min Li; Baohua Kong; Xiufang Xia (Meat Science, 2023)

French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageing - Jingjing Liu; Liselotte Pannier; Marie-Pierre Ellies-Oury; Isabelle Legrand; Faustine Noel; Bernard Sepchat; Sophie Prache; David Pethick; Jean-François Hocquette (Meat Science, 2023)

Assessing dual-energy X-ray absorptiometry prediction of intramuscular fat content in beef longissimus steaks - Cris Luana de Castro Nunes; Rizielly Saraiva Reis Vilela; Erica Beatriz Schultz; Melissa Izabel Hannas; Mario Luiz Chizzotti (Meat Science, 2023)

Combining pig genetic and feeding strategies improves the sensory, nutritional and technological quality of pork in the context of relocation of feed resources - Bénédicte Lebret; Sihem Lhuisset; Etienne Labussière; Isabelle Louveau (Meat Science, 2023)

Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylation - Wenwei Lu; Qin Hou; Jian Zhang; Wangang Zhang (Meat Science, 2023)

Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage - Muhammet İrfan Aksu; Emre Turan; Aysel Gülbandılar; Faruk Tamtürk (Meat Science, 2023)

Effect of different doses of cholecalciferol and calcidiol on meat quality parameters and skeletal muscle transcriptome profiles in swine - Alicja Wierzbicka; Małgorzata Świątkiewicz; Mirosław Tyra; Tomasz Szmatoła; Maria Oczkowicz (Meat Science, 2023)

Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate - Hyun Gyung Jeong; Kyung Jo; Seonmin Lee; Hae In Yong; Yun-Sang Choi; Samooel Jung (Meat Science, 2023)

Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties - Rashida Parvin; Jin-kyu Seo; Jeong-Uk Eom; Zubayed Ahamed; Han-Sul Yang (Meat Science, 2023)

Bushfire exposure is associated with increased pH and dark-cutting in beef longissimus thoracis at grading - Melindee Hastie; Graham Hepworth; Alison Hillman; Brendan Cowled; Caitlin Pfeiffer; Robyn D. Warner (Meat Science, 2023)

Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage - Oladipupo Q. Adiamo; Michael E. Netzel; Louwrens C. Hoffman; Michael J. Gidley; Simone Osborne; Yasmina Sultanbawa (Meat Science, 2023)

iTRAQ-based proteomic analysis reveals the underlying mechanism of postmortem tenderization of refrigerated porcine Longissimus thoracis et lumborum muscle - Long Xu; Yueshan He; Xiaoyu Yuan; Kelin Liu; Yue Cui; Hanjun Ma; Changming Ma; Xiaoling Yu (Meat Science, 2023)

Prophylactic efficacy of Lactobacillus curvatus B67-derived postbiotic and quercetin, separately and combined, against Listeria monocytogenes and Salmonella enterica ser. Typhimurium on processed meat sausage - Sazzad Hossen Toushik; Kyeongjun Kim; Sang-Hyeok Park; Jun-Ha Park; Md. Ashrafudoulla; Mevo Senakpon Isaie Ulrich; Md. Furkanur Rahman Mizan; Md. Iqbal Hossain; Won-Bo Shim; Iksoon Kang; Sang-Do Ha (Meat Science, 2023)

Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? – Invited review - Michelle Kearns; Eric N. Ponnampalam; Jean-Christophe Jacquier; Simona Grasso; Tommy M. Boland; Helen Sheridan; Frank J. Monahan (Meat Science, 2023)

Improving animal welfare status and meat quality through assessment of stress biomarkers: A critical review - Pavan Kumar; Muideen Adewale Ahmed; Abubakar Ahmed Abubakar; Muhammad Nizam Hayat; Ubedullah Kaka; Mokrish Ajat; Yong Meng Goh; Awis Qurni Sazili (Meat Science, 2023)

Nannochloropsis oceanica microalga feeding increases long-chain omega-3 polyunsaturated fatty acids in lamb meat - A.C.M. Vítor; M. Godinho; A.E. Francisco; J. Silva; J. Almeida; L. Fialho; D. Soldado; E. Jerónimo; N.D. Scollan; S.A. Huws; J. Santos-Silva; S.P. Alves; et al. (Meat Science, 2023)

MRI-computer vision on fresh and frozen-thawed beef: Optimization of methodology for classification and quality prediction - Trinidad Perez-Palacios; Mar Ávila; Teresa Antequera; Juan Pedro Torres; Alberto González-Mohino; Andrés Caro (Meat Science, 2023)

Meat the challenge: Segmentation and profiling of Japanese beef mince and its substitutes consumers - Takuya Washio; Miki Saijo; Hiroyuki Ito; Ken-ichi Takeda; Takumi Ohashi (Meat Science, 2023)

In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl - Lifang Zou; Xia Yu; Yu Zhou; Conggui Chen; Guiran Xiao (Meat Science, 2023)

Editorial Board (Meat Science, 2023)

Quantification and visualization of meat quality traits in pork using hyperspectral imaging - Xi Tang; Lin Rao; Lei Xie; Min Yan; Zuoquan Chen; Siyi Liu; Liqing Chen; Shijun Xiao; Nengshui Ding; Zhiyan Zhang; Lusheng Huang (Meat Science, 2023)

The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage - Songshan Zhang; Xue Chen; Xinxin Duan; Benjamin W.B. Holman; Lixian Zhu; Xiaoyin Yang; David L. Hopkins; Xin Luo; Baozhong Sun; Yimin Zhang (Meat Science, 2023)

Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam - Teng Hui; Zhengfeng Fang; Qianli Ma; Nazimah Hamid; Yanlei Li (Meat Science, 2023)

Antibacterial activity and mechanism of action of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork model - Wei-Gang Xin; Gang Wu; Jian-Ping Ying; Yi-Zhou Xiang; Yu-Hang Jiang; Xian-Yu Deng; Lian-Bing Lin; Qi-Lin Zhang (Meat Science, 2023)

Production and meat quality attributes of lambs fed varying levels of Acacia mearnsii leaf-meal as replacement for Triticum aestivum bran - Tulimo Uushona; Obert C. Chikwanha; Chenaimoyo L.F. Katiyatiya; Phillip E. Strydom; Cletos Mapiye (Meat Science, 2023)

Demand changes meat as changing meat reshapes demand: The great meat revolution - Jennifer C. Biscarra-Bellio; Gabriela B. de Oliveira; Maria C.P. Marques; Carla F.M. Molento (Meat Science, 2023)

Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profiles - Dongxue Yuan; Yining Xu; Baohua Kong; Chuanai Cao; Fengxue Zhang; Xiufang Xia; Hongwei Zhang; Qian Liu; Jinhai Zhao (Meat Science, 2023)

Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism - Xiaowei Zhang; Linxian Zhu; Lushan Song; Li Song; Shuyuan Shi; Hai Liu; Jiameng Wu; Kai Si; Tingting Gong; Huiping Liu (Meat Science, 2023)

Goldenberry flour as a natural antioxidant in Bologna-type mortadella during refrigerated storage and in vitro digestion - Vanessa Biasi; Eduardo Huber; Thainá Sabrina Haefliger Goldoni; Ana Paula Zapelini de Melo; Rodrigo Barcellos Hoff; Silvani Verruck; Pedro Luiz Manique Barreto (Meat Science, 2023)

Editorial: 68th International congress of meat science and technology, Kobe, Japan 22–25th August 2022 - Keizo Arihara (Meat Science, 2023)

High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties - Min Hyeock Lee; Hae In Yong; Yun Jeong Kim; Yun-Sang Choi (Meat Science, 2023)

Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze–thaw cycles - Huiyun Zhang; Xinling Li; Huaibin Kang; Xinyan Peng (Meat Science, 2023)

The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products - Piotr Szymański; Beata Łaszkiewicz; Aneta Kern-Jędrychowska; Urszula Siekierko; Danuta Kołożyn-Krajewska (Meat Science, 2023)

Control of Escherichia coli O157:H7 using lytic bacteriophage and lactic acid on marinated and tenderized raw pork loins - Sherita Li; Haley M. Konoval; Samantha Marecek; Amanda A. Lathrop; Sofia Feng; Siroj Pokharel (Meat Science, 2023)

Effects of different levels of inosine-5′-monophosphate (5′-IMP) supplementation on the growth performance and meat quality of finishing pigs (75 to 100 kg) - Lucas P. Bonagurio; Alice E. Murakami; Heloísa V. Pereira-Maróstica; Fernanda L.A. Almeida; Tatiana C. Santos; Paulo C. Pozza (Meat Science, 2023)

Editorial Board (Meat Science, 2023)

Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality - Leticia de Lima Guterres; Mariana Basso Pinton; Bibiana Alves dos Santos; Leticia Pereira Correa; Madison Willy Silva Cordeiro; Roger Wagner; Alexandre José Cichoski; José Manuel Lorenzo; Paulo Cezar Bastianello Campagnol (Meat Science, 2023)

Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem - Xinyi Wang; Linlin Huang; Yimin Zhang; Lixian Zhu; Xiaoyin Yang; Huixin Zuo; Xin Luo; Yanwei Mao; David L. Hopkins (Meat Science, 2023)

Impact of Coreopsis tinctoria Nutt. Essential oil microcapsules on the formation of biogenic amines and quality of smoked horsemeat sausage during ripening - Yazhuo Li; Yukun Geng; Di Shi; Ruiting Li; Juan Tang; Shiling Lu (Meat Science, 2023)

Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions - Jun Yang; Yujiao Zhang; Hao Shi; Xibin Zhang; Pengcheng Dong; Xin Luo; Huaili Qin; Yimin Zhang; Yanwei Mao; Benjamin W.B. Holman (Meat Science, 2023)

Comparative analysis of buffalo, local and continental cattle carcasses with the European Union classification system in Greece - K. Nikolaou; P. Koutsouli; G.P. Laliotis; D. Papachristou; I. Bizelis (Meat Science, 2023)

What slaughterhouse workers' attitudes and knowledge reveal about human-pig relationships during pre-slaughter operations: A profile-based approach - Adriana P. Pastrana-Camacho; Laura X. Estévez-Moreno; Genaro C. Miranda-de la Lama (Meat Science, 2023)

Identification of key adipogenic transcription factors for the pork belly parameters via the association weight matrix - Seung-Hoon Lee; Sang-Hoon Lee; Hee-Bok Park; Jun-Mo Kim (Meat Science, 2023)

Pre-slaughter stress mitigation in goats: Prospects and challenges - Pavan Kumar; Abubakar Ahmed Abubakar; Muideen Adewale Ahmed; Muhammad Nizam Hayat; Ubedullah Kaka; Mirian Pateiro; Awis Qurni Sazili; Louwrens C. Hoffman; Jose M. Lorenzo (Meat Science, 2023)

Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additive - Sin-Young Park; Hack-Youn Kim (Meat Science, 2023)

Meat production, quality, and oxidative shelf-life of Haemonchus-parasitised and non-parasitised lambs fed incremental levels of sericea lespedeza substituted for lucerne - Leo N. Mahachi; Obert C. Chikwanha; Chenaimoyo L.F. Katiyatiya; Munyaradzi C. Marufu; Adeyemi O. Aremu; Cletos Mapiye (Meat Science, 2023)

Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters - B.M. Bohrer; M. Izadifar; S. Barbut (Meat Science, 2023)

High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50% - Jordana Lima da Rosa; Juan Dario Rios-Mera; Carmen Josefina Contreras Castillo; José Manuel Lorenzo; Mariana Basso Pinton; Bibiana Alves dos Santos; Leticia Pereira Correa; Alessandra Schneider Henn; Alexandre José Cichoski; Erico Marlon Moraes Flores; Paulo Cezar Bastianello Campagnol (Meat Science, 2023)

Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality - Bo Zou; LeLe Shao; Qianqian Yu; Yijie Zhao; Xingmin Li; Ruitong Dai (Meat Science, 2023)

Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation - Patricia L.A. Leighton; Zeb Pietrasik; Oscar López-Campos; Argenis Rodas-González; Jennifer Aalhus; Nuria Prieto (Meat Science, 2023)

Optical sensing as analytical tools for meat tenderness measurements - A review - Mohammed Kamruzzaman (Meat Science, 2023)

Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation - Keshia Broucke; Els Van Pamel; Els Van Coillie; Lieve Herman; Geert Van Royen (Meat Science, 2023)

Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traits - Caterina Dinnella; Fabio Napolitano; Sara Spinelli; Erminio Monteleone; Corrado Pacelli; Ada Braghieri (Meat Science, 2023)

Fusion of three spectroscopic techniques for prediction of fatty acid in processed lamb - Chima Robert; Wendy E. Bain; Cameron Craigie; Talia M. Hicks; Mark Loeffen; Sara J. Fraser-Miller; Keith C. Gordon (Meat Science, 2023)

Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis - J. Holdstock; J.L. Aalhus; B. Uttaro; B.C. Roy; H.L. Bruce (Meat Science, 2023)

Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs) - Ying Wang; Yi-Tong Du; Wan-Yu Xue; Liang Wang; Rong Li; Zi-Tao Jiang; Shu-Hua Tang; Jin Tan (Meat Science, 2023)

Quantitative characterization of the diffusion behavior of sucrose in marinated beef by HSI and FEA - Yu Shi; Yueying Wang; Xuetao Hu; Zhihua Li; Xiaowei Huang; Jing Liang; Xinai Zhang; Di Zhang; Xiaobo Zou; Jiyong Shi (Meat Science, 2023)

Image based beef and lamb slice authentication using convolutional neural networks - Dongwei Liu; Ye Ma; Shiqiang Yu; Chao Zhang (Meat Science, 2023)

Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins - Zhenzhao Li; Robyn D. Warner; Minh Ha (Meat Science, 2023)

Raw to charred: Changes of precursors and intermediates and their correlation with heterocyclic amines formation in grilled lamb - Tianlong Han; Tongtong Wang; Huiwen Hou; Zixuan Wang; Tong Xiao; Shengmei Gai; Min Wang; Dengyong Liu (Meat Science, 2023)

Emerging market for pork with animal welfare attribute in China: An ethical perspective - Yaoming Liang; Yanjie Xu; Debao Lai; Gengrong Hua; Donglin Huang; Hao Wang; Hui Li; Li Han (Meat Science, 2023)

Geographical origin, curing plant and commercial category discrimination of cured Iberian hams through volatilome analysis at industry level - Pablo Rodríguez-Hernández; Andrés Martín-Gómez; M. José Cardador; Manuel A. Amaro; Lourdes Arce; Vicente Rodríguez-Estévez (Meat Science, 2023)

An insight into farm animal skeletal muscle metabolism based on a metabolomics approach - Susumu Muroya (Meat Science, 2023)

Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content? - Clément Burgeon; Maria Font-i-Furnols; María Dolores Garrido; María Belén Linares; Yves Brostaux; Gerard Sabeña; Marie-Laure Fauconnier; Núria Panella-Riera (Meat Science, 2023)

Editorial 2023 - David Hopkins (Meat Science, 2023)