MEAT SCIENCE Journal

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Overview

publication venue for

• Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage.  1-11. 2023
• Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage.  1-10. 2022
• Why don't consumers buy organic lamb meat? A Spanish case study..  108024-108025. 2020
• Chia (Salvia hispanica L) products as ingredients for reformulating frankfurters: Effect on quality properties and shelf-life.  139-145. 2019
• Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.  104-114. 2014
Influence of Fresh Date Palm Co-products on the Ripening of a Paprika Added Dry-cured Sausage Model System.  15-21. 2014
Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products.  270-276. 2014
Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté .  880-887. 2013
Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.  61-66. 2013
Effect of the molecular weight and concentration of chitosan in pork model burgers.  740-749. 2011
Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor.  35-44. 2011
Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation.  491-497. 2010
Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.  1-7. 2010
Effect of tiger nut fibre on quality characteristics of pork burger.  70-75. 2010
Effect of packaging conditions on shelf-life of ostrich steaks.  143-152. 2008
Physico-chemical and microbiological profiles of ``salchichón" (Spanish dry-fermented sausage) enriched with orange fiber.  410-417. 2008
Quality characteristics of ostrich (Struthio camelus) burgers.  295-303. 2006
Antioxidant and antibacterial activities of natural extracts. application in beef meatballs.  371-380. 2005
Lemon albedo as a new source of dietary fiber: Application to bologna sausages.  7-13. 2004
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Identity

International Standard Serial Number (ISSN)

• 0309-1740