The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.
来源期刊：Meat science
DOI：10.1016/j.meatsci.2019.02.005
Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI.
来源期刊：Meat science
DOI：10.1016/j.meatsci.2018.08.020
Influence of oxidative damage to proteins on meat tenderness using a proteomics approach.
来源期刊：Meat science
DOI：10.1016/j.meatsci.2018.08.016
Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products.
来源期刊：Meat science
DOI：10.1016/j.meatsci.2019.107914
Supranutritional doses of vitamin E to improve lamb meat quality.
