Library Guides: ANSC 3523-Z01: Meat Science: Animal Science: Meat Science Journal articles (full-text)

Animal Science: Meat Science Journal articles (full-text)

APA References

Please click on the blue hyperlinks below to view the full-text articles. If you off campus you will need to input your PVAMU credentials to get to the database where the full-text article is housed. See the Access from Home/Off Campus section in this LibGuide. Non-Blue Hyperlinks visit eJournal Portal to type in the name of the articles' journal title to view full-text article.

Aaslyng, M. D., & Meinert, L. (2017). Meat flavour in pork and beef – from animal to meal. Meat Science, 132(13-18), 112-117. doi:10.1016/j.meatsci.2017.04.012

American meat science association news. (2017). Animal Frontiers, 7(4), 81-81. doi:10.2527/af.2017.0452

American meat science association news. (2018). Animal Frontiers, 8(4), 42-43. doi:10.1093/af/vfy021

American meat science association news. (2019). Animal Frontiers, 9(4), 58-58. doi:10.1093/af/vfz032

American meat science association news. (2019). Animal Frontiers, 9(3), 78-78. doi:10.1093/af/vfz016

American meat science association news. (2019). Animal Frontiers, 9(2), 68-68. doi:10.1093/af/vfz001

American meat science association news. (2019). Animal Frontiers, 9(1), 77-78. doi:10.1093/af/vfy032

American meat science association news. (2019). Animal Frontiers, 9(2), 68. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=137057315

American meat science association news (2020). Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=142675909

American meat science association news. (2020). Animal Frontiers, 10(1), 58-58. doi:10.1093/af/vfz044

Bedale, W., Sindelar, J. J., & Milkowski, A. L. (2016). Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions. Meat Science, 120(14-19), 85-92. doi:10.1016/j.meatsci.2016.03.009

Beganović, A., Hawthorne, L. M., Bach, K., & Huck, C. W. (2019). Critical review on the utilization of handheld and portable raman spectrometry in meat science. Foods, 8(2), 49. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=134938463

Berry, D. P., Conroy, S., Pabiou, T., & Cromie, A. R. (2017). Animal breeding strategies can improve meat quality attributes within entire populations. Meat Science, 132(13-18), 6-18. doi:10.1016/j.meatsci.2017.04.019

Boler, D. D., & Woerner, D. R. (2017). What is meat? A perspective from the american meat science association. Animal Frontiers, 7(4), 8-11. doi:10.2527/af.2017.0436

Brashears, M. M., & Chaves, B. D. (2017). The diversity of beef safety: A global reason to strengthen our current systems. Meat Science, 132(13-18), 59-71. doi:10.1016/j.meatsci.2017.03.015

Bruce, H. L., & Roy, B. C. (2019). MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: BIOLOGICAL INFLUENCERS OF MEAT PALATABILITY: Production factors affecting the contribution of collagen to beef toughness, Journal of Animal Science, 97(5), 2270. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=136207236

Bruce, H. L., & Roy, B. C. (2019). MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: BIOLOGICAL INFLUENCERS OF MEAT PALATABILITY: Production factors affecting the contribution of collagen to beef toughness, Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=136207236

Carr, C. C., Scheffler, J. M., & Johnson, D. D. (2017). Categorizing processing via the meat science lexicon. Animal Frontiers, 7(4), 19-24. doi:10.2527/af.2017.0438

Carr, C. C., Scheffler, J. M., & Johnson, D. D. (2017). Categorizing processing via the meat science lexicon. Animal Frontiers, 7(4), 19. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=128078941

Cawthorn, D., & Hoffman, L. C. (2016). Controversial cuisine: A global account of the demand, supply and acceptance of “unconventional” and “exotic” meats. Meat Science, 120(14-19), 19-36. doi:10.1016/j.meatsci.2016.04.017

Chauhan, S. S., & England, E. M. (2018). Postmortem glycolysis and glycogenolysis: Insights from species comparisons. Meat Science, 144, 118-126. doi:10.1016/j.meatsci.2018.06.021

Cole, L. (2017). Gut ecology: Meat science, modernity, and carrion aversion in Gandhi’s india. Configurations, 25(2), 215. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=122328386

Cole, L. (2017). Gut ecology: Meat science, modernity, and carrion aversion in Gandhi’s india. Configurations, 25(2), 215-235. doi:10.1353/con.2017.0013

Craigie, C. R., Johnson, P. L., Shorten, P. R., Charteris, A., Maclennan, G., Tate, M. L., . . . Reis, M. M. (2017). Application of hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb M. longissimus lumborum at 24 h post mortem. Meat Science, 132(13-18), 19-28. doi:10.1016/j.meatsci.2017.04.010

Dilger, A. C. (2017). What is meat? perspectives of the american meat science association. Animal Frontiers, 7(4), 4-4. doi:10.2527/af.2017.0433

Farouk, M. M., Pufpaff, K. M., & Amir, M. (2016). Industrial halal meat production and animal welfare: A review. Meat Science, 120(14-19), 60-70. doi:10.1016/j.meatsci.2016.04.023

Grandin, T. (2017). On-farm conditions that compromise animal welfare that can be monitored at the slaughter plant. Meat Science, 132(13-18), 52-58. doi:10.1016/j.meatsci.2017.05.004

Hyland, J. J., Henchion, M., McCarthy, M., & McCarthy, S. N. (2017). The role of meat in strategies to achieve a sustainable diet lower in greenhouse gas emissions: A review. Meat Science, 132(13-18), 189-195. doi:10.1016/j.meatsci.2017.04.014

Jaturasitha, S., Chaiwang, N., Kayan, A., & Kreuzer, M. (2016). Nutritional strategies to improve the lipid composition of meat, with emphasis on thailand and asia. Meat Science, 120(14-19), 157-166. doi:10.1016/j.meatsci.2016.04.014

Jiang, J., & Xiong, Y. L. (2016). Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science, 120(14-19), 107-117. doi:10.1016/j.meatsci.2016.04.005

Joo, S., Hwang, Y., & Frank, D. (2017). Characteristics of hanwoo cattle and health implications of consuming highly marbled hanwoo beef. Meat Science, 132(13-18), 45-51. doi:10.1016/j.meatsci.2017.04.262

Kim, Y. H. B., Ma, D., Setyabrata, D., Farouk, M. M., Lonergan, S. M., Huff-Lonergan, E., & Hunt, M. C. (2018). Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies. Meat Science, 144, 74-90. doi:10.1016/j.meatsci.2018.04.031

Krischek, C., Popp, J., & Sharifi, A. R. (2020). Corrigendum to "biochemical alterations in the musculus triceps brachii and musculus longissimus thoracis during early postmortem period in pigs" [meat science 152 (2019) 121–126]. Meat Science, 160, N.PAG-N.PAG. doi:10.1016/j.meatsci.2019.107952

Ledward, D. A., & Hopkins, D. L. (2017). Meat science from 1976: A history of the journal. Meat Science, 132, 29-34. doi:10.1016/j.meatsci.2017.04.242

Loudon, K. M. W., Lean, I. J., Pethick, D. W., Gardner, G. E., Grubb, L. J., Evans, A. C., & McGilchrist, P. (2018). On farm factors increasing dark cutting in pasture finished beef cattle. Meat Science, 144, 110-117. doi:10.1016/j.meatsci.2018.06.011

Lynch, G. S., & Koopman, R. (2018). Dietary meat and protection against sarcopenia. Meat Science, 144, 180-185. doi:10.1016/j.meatsci.2018.06.023

Lynch, S. A., Mullen, A. M., O'Neill, E., Drummond, L., & Álvarez, C. (2018). Opportunities and perspectives for utilisation of co-products in the meat industry. Meat Science, 144, 62-73. doi:10.1016/j.meatsci.2018.06.019

Mann, N. J. (2018). A brief history of meat in the human diet and current health implications. Meat Science, 144, 169-179. doi:10.1016/j.meatsci.2018.06.008

Martínez-Onandi, N., Rivas-Cañedo, A., Picon, A., & Nuñez, M. (2017). Corrigendum to “Influence of physicochemical parameters and high pressure processing on the volatile compounds of serrano dry-cured ham after prolonged refrigerated storage” [meat science volume (2016) 101–108]. Meat Science, 125, 152-152. doi:10.1016/j.meatsci.2016.11.019

McMillin, K. W. (2017). Advancements in meat packaging. Meat Science, 132(13-18), 153-162. doi:10.1016/j.meatsci.2017.04.015

Mínguez, C., Sánchez, ,J.P., Hernández, P., Ragab, M., El Nagar, ,A.G., & Baselg, M. (2018). Corrigendum to "genetic analysis of meat quality traits in maternal lines of rabbit and their diallel cross" [meat science 131 (2017) 1-8]. Meat Science, 135, 190. doi:10.1016/j.meatsci.2017.10.006

Monahan, F. J., Schmidt, O., & Moloney, A. P. (2018). Meat provenance: Authentication of geographical origin and dietary background of meat. Meat Science, 144, 2-14. doi:10.1016/j.meatsci.2018.05.008

Neilson, M. M., Mafi, G., Pfeiffer, K., VanOverbeke, D., & Ramanathan, R. (2016). Students’ perceptions regarding the use of tophat as an interactive tool in meat science class. Meat Science, 112, 117-118. doi:10.1016/j.meatsci.2015.08.043

Parr, T., Mareko, M. H. D., Ryan, K. J. P., Hemmings, K. M., Brown, D. M., & Brameld, J. M. (2016). The impact of growth promoters on muscle growth and the potential consequences for meat quality. Meat Science, 120(14-19), 93-99. doi:10.1016/j.meatsci.2016.04.022

Reis, M. M., Van Beers, R., Al-Sarayreh, M., Shorten, P., Yan, W. Q., Saeys, W., . . . Craigie, C. (2018). Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat. Meat Science, 144, 100-109. doi:10.1016/j.meatsci.2018.05.020

Rickard Justin W., Stephan Jessica L., Steffen Richard W., & Wiegand Bryon R. (2016). Developing autonomy through laboratory experience : A case study in meat science curriculum. NACTA Journal, 60(3), 324. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edsjsr&AN=edsjsr.nactajournal.60.3.324

Saucier, L. (2016). Microbial spoilage, quality and safety within the context of meat sustainability. Meat Science, 120(14-19), 78-84. doi:10.1016/j.meatsci.2016.04.027

Schilling, M. W., Suman, S. P., Zhang, X., Nair, M. N., Desai, M. A., Cai, K., . . . Allen, P. J. (2017). Proteomic approach to characterize biochemistry of meat quality defects. Meat Science, 132(13-18), 131-138. doi:10.1016/j.meatsci.2017.04.018

Seman, D. L. (2017). Introduction to the meat science lexicon of the american meat science association. Animal Frontiers, 7(4), 5-7. doi:10.2527/af.2017.0435

Stankus, T., Laincz, J., & Linck, R. (2015). Reviews of science for science librarians: Meat science around the world, 1980–2014. Science & Technology Libraries, 34(3), 167-227. doi:10.1080/0194262X.2015.1072491

Støier, S., Larsen, H. D., Aaslyng, M. D., & Lykke, L. (2016). Improved animal welfare, the right technology and increased business. Meat Science, 120(14-19), 71-77. doi:10.1016/j.meatsci.2016.04.010

Suman, S. P., Nair, M. N., Joseph, P., & Hunt, M. C. (2016). Factors influencing internal color of cooked meats. Meat Science, 120(14-19), 133-144. doi:10.1016/j.meatsci.2016.04.006

Swatland, H. J. (2019). Letter to the editor: Marsh and bendall – pioneers in muscle biochemistry and meat science. Meat Science, 151, 60-62. doi:10.1016/j.meatsci.2019.01.008

Toldrá, F., Mora, L., & Reig, M. (2016). New insights into meat by-product utilization. Meat Science, 120(14-19), 54-59. doi:10.1016/j.meatsci.2016.04.021

Visessanguan, W. (2016). 62nd international congress of meat science and technology doi:10.1016/j.meatsci.2016.06.025

Wang, B., Yang, Q., Harris, C. L., Nelson, M. L., Busboom, J. R., Zhu, M., & Du, M. (2016). Nutrigenomic regulation of adipose tissue development — role of retinoic acid: A review. Meat Science, 120(14-19), 100-106. doi:10.1016/j.meatsci.2016.04.003

Warner, R. D., McDonnell, C. K., Bekhit, A. E. D., Claus, J., Vaskoska, R., Sikes, A., . . . Ha, M. (2017). Systematic review of emerging and innovative technologies for meat tenderisation. Meat Science, 132(13-18), 72-89. doi:10.1016/j.meatsci.2017.04.241

Weinroth, M. D., Britton, B. C., & Belk, K. E. (2018). Genetics and microbiology of meat. Meat Science, 144, 15-21. doi:10.1016/j.meatsci.2018.04.017