Green Journals

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Sausages color deterioration mechanism and storage stabilization strategies: A review

Jingwen Huang, Juanjuan Zhao, Gaofeng Wu et al.

2027-1 Vol. 243 Pages 110217

DOI: 10.1016/j.meatsci.2026.110217

Predicting eating quality of pork shoulder butt using Vis/NIR hyperspectral imaging and machine learning models

Jeong Beom Ju, Hye-Jin Kim, Dongheon Lee et al.

2027-1 Vol. 243 Pages 110238

DOI: 10.1016/j.meatsci.2026.110238

Phospholipid-regulated myosin interfacial adsorption orderliness as a key determinant of gel network order and water holding capacity in emulsified meat systems

Jing Liu, Xiaonan Zhai, Jianying Zhao et al.

2027-1 Vol. 243 Pages 110222

DOI: 10.1016/j.meatsci.2026.110222

Pleurotus ostreatus extracts enhance amino acid bioaccessibility and modulate the volatile profile of cooked beef burgers

Milagros Coaguila-Gonza, Erick Saldaña, Severino Matias de Alencar et al.

2027-1 Vol. 243 Pages 110244

DOI: 10.1016/j.meatsci.2026.110244

Polyphenol-rich sugarcane extract reduces methane emissions and improves oxidative stability and meat quality in pasture-fed Angus cattle

Jamal Nasir, Frank R. Dunshea, Robyn D. Warner et al.

2027-1 Vol. 243 Pages 110229

DOI: 10.1016/j.meatsci.2026.110229

Controlled release of hen egg-white lysozyme from polyhydroxybutyrate particles for the prevention of blown pack spoilage in vacuum-packed lamb

Neroli A. Thomson, Faith Palevich, Miriam J. Schuff et al.

2027-1 Vol. 243 Pages 110235

DOI: 10.1016/j.meatsci.2026.110235

Veal production and quality attributes of Holstein bull calves supplemented with dietary active dry yeast (Saccharomyces cerevisiae) during pre-weaning and finishing phases

Sarah J. Davies, Farouk Semwogerere, Giulia Esposito et al.

2027-1 Vol. 243 Pages 110223

DOI: 10.1016/j.meatsci.2026.110223

Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meat

Mengning Zhao, Ziyuan Zhang, Jinfeng Fang et al.

2027-1 Vol. 243 Pages 110218

DOI: 10.1016/j.meatsci.2026.110218

The role of different ionic celluloses in modulating myofibrillar protein gelation through high internal phase Pickering emulsions

Cinan Li, Yang Wang, Chaoyue Yang et al.

2027-1 Vol. 243 Pages 110220

DOI: 10.1016/j.meatsci.2026.110220

A combined very fast chilling and tannic acid-Lycium ruthenicum anthocyanin treatment for preserving beef color through inhibition of lipid and myoglobin oxidation during aging

Handan Zhang, Yanjie Guo, Xinyue Ren et al.

2027-1 Vol. 243 Pages 110226

DOI: 10.1016/j.meatsci.2026.110226

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